Chicken cake, chicken cake slices and preparing method

A chicken cake and chicken technology, which is applied in food preparation, application, food science, etc., can solve the problems of few varieties of non-staple food, cannot meet the needs of life, leisure, etc., and achieve the effect of long shelf life, crystal color, and tender inner layer

Inactive Publication Date: 2016-11-23
马井芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Poultry meat and poultry eggs have high nutritional value, but currently there are few varieties of non-staple food processed from poultry meat and poultry eggs as basic raw materials, which cannot meet people's needs for life and leisure.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select 15 parts of chicken breast, 20 parts of yam flour, 15 parts of eggs, 0.5 parts of flour, 3 parts of lard, 6 parts of pork fat, 2 parts of shrimp meat, 0.8 parts of salt, 0.8 parts of chicken essence, 0.6 parts of ginger and green onion. parts, 5 parts of water.

[0030] (1) Immerse the starch in water and stir evenly, and filter out impurities with a gauze net. After precipitation, pour off the upper layer of water for later use;

[0031] (2) Open the egg, store the egg yolk and egg white separately, add flour to the egg yolk and stir evenly for later use;

[0032] (3) Clean the chicken breast, pig fat meat, and shrimp meat, drain and twist into a paste, wash the ginger and green onion, drain and squeeze the juice for later use;

[0033] (4) Put the starch in the above step (1) and the egg white in the step (2) in a container, add water and stir evenly, then add the mud paste, ginger and green onion juice obtained in step (3), then add lard and chicken essence ...

Embodiment 2

[0042] Choose 30 parts of chicken breast, 30 parts of yam flour, 30 parts of eggs, 5 parts of flour, 4 parts of lard, 14 parts of pork fat, 6 parts of shrimp, 1.6 parts of salt, 1.5 parts of chicken essence, 1.5 parts of ginger and green onion. parts, 15 parts of water. The thickness ratio of the main material layer and the egg yolk paste layer is 35:10.

[0043] The cut width of the chicken cake slices is 20mm. Spread the chicken cake slices on the net plate and send them into the oven. After heating at 200°C for 2 minutes, take out the chicken cake slices from the oven, sterilize them with ultraviolet light for 20-40 minutes, and vacuum them. Just pack it.

[0044] Spicy chicken cake slices are cut with a width of 20mm. Spread the chicken cake slices on the grid plate, then sprinkle the powdery spicy material on the chicken cake slices, put them in the oven, heat them at 200°C for 2 minutes, and remove them from the oven. Take out the chicken cake slices, cool and steriliz...

Embodiment 3

[0047] Select 22 parts of chicken breast, 25 parts of yam flour, 22 parts of eggs, 2 parts of flour, 8 parts of lard, 6 parts of pork fat, 3 parts of shrimp meat, 1 part of salt, 1 part of chicken essence, 1 part of ginger and 1 green onion parts, 10 parts of water. The ratio of the thickness of the main material layer and the egg yolk paste layer is 20:5.

[0048] The cut width of the chicken cake slices is 10mm. Spread the chicken cake slices on the net plate and put them into the oven. After heating at 150°C for 2 minutes, take the chicken cake slices out of the oven and sterilize them with ultraviolet light for 20-40 minutes. Just pack it.

[0049] Spicy chicken cake slices are cut to a width of 10mm. Dip the cut chicken cake slices in spicy sauce, pick up and drain, then spread the chicken cake slices on a grid tray, and put them in an oven at 150°C After heating for 2 minutes, take out the chicken cake slices from the oven, cool and sterilize with ultraviolet light for...

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PUM

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Abstract

The invention discloses a chicken cake, chicken cake slices and a preparing method. The chicken cake is prepared from, by weight, 15-30 parts of poultry meat, 20-30 parts of starch, 15-30 parts of eggs, 0.5-5 parts of flour, 5-18 parts of one or a mixture of edible oil and pig shop fat, 0.8-1.6 parts of salt, 0.8-1.5 parts of monosodium glutamate or chicken powder, 0.6-1.5 parts of ginger, 0.6-1.5 parts of shallots and 5-15 parts of water through mixing, forming and steaming. The chicken cake is further prepared from one or a mixture of more of shrimp flesh, striodentalium flesh, fresh shellfish, oysters and sea eel. The chicken cake slices are prepared by cutting the chicken cake into slices with the width of 1-20 mm, and then drying the slices. The chicken cake is crystal clear in color, tender, crisp, delicious in taste and high in nutritive value, and the chicken cake slices are long in shelf life, good in mouthfeel and convenient to eat (capable of being eaten by opening a bag).

Description

technical field [0001] The invention relates to the field of food, in particular to chicken cakes, chicken cake slices and preparation methods made by processing livestock and poultry meat. Background technique [0002] With the improvement of people's living standards, people's requirements for food and non-staple food are getting higher and higher, not only nutrition and taste, but also more varieties to choose from. Poultry meat and poultry eggs have high nutritional value, but at present there are few non-staple food varieties processed from poultry meat and poultry eggs as basic raw materials, which cannot meet the needs of people's life and leisure. Contents of the invention [0003] After long-term research and summary, the inventor proposes to use poultry meat and poultry eggs as basic raw materials to process a kind of chicken cake and chicken cake slices to meet people's daily needs. Delicious, the chicken cake slices can be eaten after steaming, or can be eaten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/311A23L1/314
Inventor 马井芳
Owner 马井芳
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