Chicken sandwich puffed food and preparation method thereof

A technology for puffed food and chicken, applied in food science and other directions, can solve the problems of single taste and nutritional components, decreased appetite, malnutrition in the human body, etc., and achieve the effect of good diet therapy, tender meat and unique taste.

Inactive Publication Date: 2016-02-24
河南尔康园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste and nutritional content of puffed food on the market are very single, which reduces people's appetite, and long-term consumption can easily cause human malnutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of chicken sandwich puffed food comprises the following steps:

[0023] Step 1: Take 4500 parts of wheat flour, 4500 parts of chicken, 6500 parts of cooking wine, 550 parts of egg white liquid, 450 parts of starch, 450 parts of white granulated sugar, 550 parts of palm oil, 750 parts of water, 30 parts of edible salt according to the parts by weight. 280 parts of maltose, 15 parts of monosodium glutamate, 50 parts of chicken powder, 6 parts of soy sauce powder, 0.5 parts of monascus red pigment, 0.5 parts of steviol glycosides and 14 parts of oral glucose, as raw materials, set aside;

[0024] Step 2. Take the chicken from the spare raw material and wash it thoroughly, cut the chicken into strips with a width of 3cm and a length of 5cm, and then soak it in the cooking wine in the spare raw material for 6 hours to remove the fishy smell, and set aside;

[0025] Step 3. Take out the chicken and control the water. Take 1 / 2 of the edible salt from the...

Embodiment 2

[0037] The preparation method of chicken sandwich puffed food comprises the following steps:

[0038] Step 1. According to the parts by weight, take 4700 parts of wheat flour, 4700 parts of chicken, 6800 parts of cooking wine, 580 parts of egg white liquid, 470 parts of starch, 480 parts of white sugar, 570 parts of palm oil, 800 parts of water, 40 parts of edible salt, 295 parts of maltose, 18 parts of monosodium glutamate, 60 parts of chicken powder, 8 parts of soy sauce powder, 0.7 parts of monascus red pigment, 0.7 parts of steviol glycosides and 16 parts of oral glucose, as raw materials, for standby;

[0039] Step 2. Take the chicken from the spare raw material and wash it thoroughly, cut the chicken into strips with a width of 3cm and a length of 5cm, and then soak it in the cooking wine in the spare raw material for 6 hours to remove the fishy smell, and set aside;

[0040] Step 3. Take out the chicken and control the water. Take 1 / 2 of the edible salt from the spare r...

Embodiment 3

[0052] The preparation method of chicken sandwich puffed food comprises the following steps:

[0053] Step 1. According to parts by weight, take 5000 parts of wheat flour, 5000 parts of chicken, 7000 parts of cooking wine, 600 parts of egg white liquid, 500 parts of starch, 500 parts of white sugar, 600 parts of palm oil, 850 parts of water, 50 parts of edible salt, 310 parts of maltose, 20 parts of monosodium glutamate, 70 parts of chicken powder, 10 parts of soy sauce powder, 1 part of monascus red pigment, 1 part of steviol glycoside and 18 parts of oral glucose are used as raw materials for standby;

[0054] Step 2. Take the chicken from the spare raw material and wash it thoroughly, cut the chicken into strips with a width of 3cm and a length of 5cm, and then soak it in the cooking wine in the spare raw material for 6 hours to remove the fishy smell, and set aside;

[0055] Step 3. Take out the chicken and control the water. Take 1 / 2 of the edible salt from the spare raw ...

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PUM

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Abstract

The invention relates to a chicken sandwich puffed food and a preparation method thereof. The chicken sandwich puffed food is composed of the components in parts by weight: 4500-5500 parts of wheat flour, 4500-5500 parts of chicken, 6500-7500 parts of cooking wine, 550-650 parts of an egg white liquid, 450-550 parts of starch, 450-550 parts of white granulated sugar, 550-650 parts of palm oil, 750-950 parts of water, 30-70 parts of edible salt, 280-340 parts of maltose, 15-25 parts of monosodium glutamate, 50-90 parts of a chicken powder, 6-14 parts of a soy sauce powder, 0.5-1.5 parts of a monascus red pigment, 0.5-1.5 parts of stevioside, and 14-22 parts of oral glucose. The chicken sandwich puffed food is prepared by the steps of roasting chicken, carrying out pulp hanging, then putting in dough blanks prepared from the wheat flour, deep-frying together and carrying out syrup hanging after deep-frying, is unique in taste and rich in nutrition, makes people appetite greatly promoted, and is beneficial to human body health.

Description

technical field [0001] The invention relates to a puffed food and a preparation method thereof, in particular to a chicken sandwich puffed food and a preparation method thereof. Background technique [0002] As the pace of modern life becomes faster and faster, and work becomes more and more busy, many people face the problems of short meal time and insufficient nutrition. Puffed food plays an increasingly important role in consumers' meals because it is quick and convenient to eat. At the same time, consumers' demand for nutritious and healthy puffed food has increased significantly. However, the taste and nutritional ingredients of puffed food in the market are all very single, which reduces people's appetite, and long-term consumption can easily cause human malnutrition. Contents of the invention [0003] The object of the present invention is to provide a chicken sandwich puffed food and a preparation method thereof. The chicken sandwich puffed food can not only prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L33/00A23L13/50
Inventor 姜勇芳
Owner 河南尔康园食品有限公司
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