Pie with chicken and corn and preparation method thereof

A production method and technology of chicken, applied in the field of food processing, can solve the problem of single nutrition of chicken pie, achieve scientific and reasonable process design, reduce oil content, and have good taste

Inactive Publication Date: 2016-01-06
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the defect of single nutrition of chicken pie, the present invention provides a shaped chicken nugget product made of chicken, sweet corn and green beans, so that the nutritional and sensory characteristics of chicken, sweet corn and green beans are complementary, thereby producing a unique taste, nutritious Rich Chicken Pie Products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Soak 5 parts of wheat silk protein and 2 parts of soybean textured protein with 3 times its weight in water until there is no hard core inside, put it in a three-legged centrifugal dehydrator for dehydration, and then put the rehydrated and dehydrated drawn silk protein in a crushing machine Split into filaments. Take 20 parts of frozen chicken skin and mince, add the above protein and 4 parts of ice water, chop and mix in a chopping machine at low speed for 2 minutes, and then chop and mix at high speed for 5 minutes to obtain emulsified chicken skin.

[0029] Use a frozen meat slicer to cut frozen chicken leg meat and frozen chicken breast meat into 5mm slices, then put them in a refrigeration mixer and stir for 10 minutes, then add 8 parts of quick-frozen sweet corn kernels, 15 parts of quick-frozen green beans, 4 parts of ice water, and white sugar 1 part, trehalose 5 parts, salt 1 part, onion powder 1 part, garlic powder 0.1 part, baking soda 0.1 part, monosodium g...

Embodiment 2

[0031] Soak 3 parts of wheat-drawn protein and 3 parts of soybean textured protein with 3 times its weight in water until there is no hard core inside, put it in a three-legged centrifugal dehydrator for dehydration, and then put the rehydrated and dehydrated drawn-silk protein in a crushing machine Split into filaments. Take 20 parts of frozen chicken skin and mince, add the above protein and 6 parts of ice water, chop and mix in a chopping machine at low speed for 2 minutes, then chop and mix at high speed for 8 minutes to obtain emulsified chicken skin.

[0032] Use a frozen meat slicer to cut frozen chicken leg meat and frozen chicken breast meat into 10mm slices, then put them in a refrigeration mixer and stir for 13 minutes, then add 14 parts of quick-frozen sweet corn kernels, 10 parts of quick-frozen green beans, 6 parts of ice water, and white sugar 2.5 parts, trehalose 2.5 parts, wheat drawing protein 3 parts, soybean protein isolate 3 parts, salt 2 parts, onion powd...

Embodiment 3

[0034] Soak 5 parts of wheat silk protein and 2 parts of soybean textured protein with 3 times its weight in water until there is no hard core inside, put it in a three-legged centrifugal dehydrator for dehydration, and then put the rehydrated and dehydrated drawn silk protein in a crushing machine Split into filaments. Take 20 parts of frozen chicken skin and mince, add the above protein and 7.5 parts of ice water, chop and mix in a chopping machine at low speed for 2 minutes, and then chop and mix at high speed for 10 minutes to obtain emulsified chicken skin.

[0035]Use a frozen meat slicer to cut frozen chicken leg meat and frozen chicken breast meat into 15mm slices, then put them in a refrigeration mixer and stir for 20 minutes, then add 20 parts of quick-frozen sweet corn kernels, 5 parts of quick-frozen green beans, 7.5 parts of ice water, and white sugar 4 parts, 1 part trehalose, 3 parts salt, 3 parts onion powder, 0.5 parts garlic powder, 0.3 parts baking soda, 0.4...

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PUM

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Abstract

The invention relates to a pie with chicken and corn and a preparation method thereof. The preparation method comprises the following steps of adopting chicken, sweet corn and green beans as main materials, adopting ice water, white granulated sugar, trehalose, wheat drawing protein, soybean tissue protein, salt, baking soda, monosidum glutanate, I+G, corn essence, a composite-phosphate water-retaining agent and spices such as onion powder as auxiliary materials, respectively slicing, stirring, freezing, sizing, coating with powder, frying, cooking and quickly freezing to obtain the pie with the chicken and the corn. The pie has the advantages that the chicken, the sweet corn and the green beans are selected for composition, and rich protein in the chicken, dietary fiber, unsaturated fatty acid, vitamins, minerals and anti-oxidation active substances in the plant materials are combined, so that the defect of higher calories of a chicken product is improved and the pie is beneficial to the health of a human body after being eaten. The pie is scientific and reasonable in process design, can be eaten after being heated by microwave and can meet the need of people for the fast-paced life.

Description

technical field [0001] The invention relates to a chicken corn pie and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] As the main species of poultry meat, chicken has the characteristics of high protein, low fat, low cholesterol, and low calorie. It is the fastest growing, most abundant, high-quality and cheap high-quality meat in the world. With chicken as raw material, it can be processed into various deep-processed products such as fried chicken legs, chicken kebabs, chicken chops, fried chicken, fried (roasted) wing roots, etc. As a shaped chicken nugget product, the chicken pie is made of chicken meat, which is ground and added with some auxiliary spices, and then mixed, shaped, battered, breaded, battered and fried. The shape can be changed according to the requirements of the market. The molding molds generally have animal shapes and cartoon shapes. However, even eating too many chicken products with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/305A23L1/01A23L1/29
CPCA23V2002/00A23V2200/30
Inventor 孙月娥王卫东秦卫东陈亦辉
Owner XUZHOU UNIV OF TECH
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