Brittle bone chicken and preparation method thereof

A crisp-bone chicken, temperature control technology, applied in food preparation, application, food science and other directions, can solve the problems of high temperature intolerance nutrients, high finished fried chicken, damage to chicken, etc., to retain nutrients, ensure crispy taste, increase The effect of competitiveness

Inactive Publication Date: 2015-12-02
SHANDONG FENGXIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing fried chicken raw materials are whole chicken, artificially divided whole chicken wings, whole chicken legs, and large pieces of meat marinated, breaded, fried, and small pieces of bone-in chicken products. The disadvantages are: in order to meet the taste needs of consumers, the whole

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0035] Example 1

[0036] A recipe for crisp bone chicken, consisting of removing the neck, removing the whole wings, removing the drumsticks and removing the tail of the chicken 40Kg, and the following accessories: 1.3Kg of edible salt, 0.1Kg of water retention agent, 0.2Kg of MSG, 0.3Kg of white sugar, and pepper 0.1Kg, chili powder 0.1Kg, starch 2Kg, protein 2Kg, flavor 0.1Kg, water 20Kg.

[0037] The preparation method of crispbone chicken is as follows:

[0038] (1) Raw material processing: The pre-cooled chicken carcass is used to remove the neck, remove the whole wings, remove the whole legs, remove the tails, and open along the abdomen of the chicken. It is used as the raw material for crispy bone chickens, and then opened. The chickens are placed in the dicing machine and cut into pieces in sequence. Avoid overlapping when placing them to ensure that the cuts are complete and even. The average weight of the cuts is 20g; the thickness of each part of the "open-opened chicken...

Example Embodiment

[0045] Example 2

[0046] A kind of crispy bone chicken, 80Kg of neck, whole wings removed, drumsticks removed and tail removed, and the following accessories: 2.5Kg of edible salt, 0.5Kg of water retention agent, 1Kg of monosodium glutamate, 2Kg of white sugar, 0.5Kg of pepper, and chili Powder 0.5Kg, starch 10Kg, protein 6Kg, flavor 1Kg, water 40Kg.

[0047] The preparation method of crispbone chicken is as follows:

[0048] (1) Raw material processing: The pre-cooled chicken carcass is used to remove the neck, remove the whole wings, remove the whole legs, remove the tails, and open along the abdomen of the chicken. It is used as the raw material for crispy bone chickens, and then opened. The chickens are placed in the dicing machine and cut into pieces in sequence. Avoid overlapping when placing them to ensure that the cuts are complete and even. The average weight of the cuts is 10g;

[0049] (2) Slurry mixing: accurately weigh the various auxiliary materials used for slurry pre...

Example Embodiment

[0055] Example 3

[0056] A crispy-bone chicken consisting of 60Kg of neck removed, full wings removed, drumstick removed and tail removed chicken, and the following accessories: 2.0Kg of edible salt, 0.3Kg of water retention agent, 0.6Kg of monosodium glutamate, 1Kg of white sugar, 0.4Kg of ground pepper, Chilli powder 0.4Kg, starch 8Kg, protein 5Kg, flavor 0.8Kg, water 30Kg.

[0057] The preparation method of crispbone chicken is as follows:

[0058] (1) Raw material processing: The pre-cooled chicken carcass is used to remove the neck, remove the whole wings, remove the whole legs, remove the tails, and open along the abdomen of the chicken. It is used as the raw material for crispy bone chickens, and then opened. The chickens are placed in the dicing machine and cut into pieces in sequence. Avoid overlapping when placing them to ensure that the cuts are complete and even. The average weight of the cuts is 15g; the thickness of each part of the "open-opened chicken" is different ...

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PUM

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Abstract

The invention discloses brittle bone chicken and a preparation method thereof. The brittle bone chicken is prepared from the following raw materials and assistant materials in parts by weight: 40-80 parts of chicken without neck, whole wing, drumsticks and tail, 1.3-2.5 parts of edible salt, 0.1-0.5 part of a water-retaining agent, 0.2-1 part of aginomoto, 0.3-2 parts of white granulated sugar, 0.1-0.5 part of ground pepper, 0.1-0.5 part of ground pepper, 2-10 parts of starch, 2-6 parts of protein, 0.1-1 part of essence and 20-40 parts of water. By taking the eviscerated chicken, which has relatively low use value, without neck, whole wing, drumsticks and tail, the production cost can be effectively reduced. The product can be accepted by customers, the competitiveness of the product in the market can be improved, and in addition, the taste, the flavor and the nutrition value of the brittle bone chicken prepared by using the method disclosed by the invention all meet the levels of those of whole chicken. Due to steaming, the crispy taste is ensured, by shortening the frying time, the nutrient components in chicken can be retained to the maximum extent, and the idea of healthy food of modern people can be met.

Description

technical field [0001] The invention belongs to the deep processing technology of meat production, and in particular relates to a crisp bone chicken and a preparation method thereof. Background technique [0002] Fried chicken is a common product of Western-style fast food, and the common ones are Korean fried chicken and American fried chicken. The golden and crispy skin, the tender and juicy chicken, and the spicy and salty taste have set off a wave of fried chicken for men, women and children. The main nutrients of fried chicken are carbohydrates, protein, fat, cholesterol and minerals such as sodium, potassium and phosphorus. With the development of society and the acceleration of the pace of life, more and more people walk into fast food restaurants and accept the crispy taste and rich taste of fried products. [0003] Most of the existing fried chicken raw materials are whole chicken, artificially divided whole chicken wings, whole chicken legs, and large pieces of m...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 刘学景郭伟邓渝梅刘亮亮杨泽龙
Owner SHANDONG FENGXIANG
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