Chicken fillets coated with snowflake shaped breaders, and preparation method of chicken fillets coated with snowflake shaped breaders

A technology of snowflake chicken tenderloin and chicken breast meat, which is applied in food ingredients as taste improvers, food science, food freezing, etc., can solve the problems of snowflake chicken tenderloin, greasy, not crispy, etc., and achieve good crispness, super layered sense, Crisp and refreshing taste

Inactive Publication Date: 2017-05-10
鹤壁市永达调理食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The invention provides a snowflake chicken fillet and a preparation method thereof, which sol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Prepare the raw materials of this embodiment according to the following parts by weight: chicken breast 100, ice water 26, tapioca starch 3, special flavor marinade 6, white sugar 1, onion powder 0.2, garlic powder 0.1, edible alkali 0.1, chili powder 0.5, white Pepper powder 0.1, meat powder 0.4, phosphorus-free water-retaining agent 0.3, sodium tripolyphosphate 0.08, trehalose 0.01, biological enzyme 0.01, powder-coated tablets 15; special flavor marinade is Orleans flavor seasoning, rattan pepper flavor seasoning The mixture, wherein the weight part of the Orleans flavor seasoning in the mixture is 4, and the weight part of the rattan pepper flavor seasoning is 2.

[0024] The preparation method is as follows:

[0025] (1) Processing of chicken breast meat: choose chicken breast raw materials that have been chilled and peeled off the shoulders (removing the shoulders can increase the utilization rate of raw materials), and use a frequency cutting machine to cut off t...

Embodiment 2

[0031] Prepare the raw materials of this embodiment according to the following parts by weight: chicken breast 100, ice water 30, tapioca starch 5, special flavor marinade 8, white sugar 1, onion powder 0.6, garlic powder 0.3, edible alkali 0.3, chili powder 1.2, white Pepper powder 0.3, meat powder 0.7, phosphorus-free water-retaining agent 0.5, sodium tripolyphosphate 0.2, trehalose 0.03, biological enzyme 0.03, powder-coated slices 17; special flavor marinade is Orleans flavor seasoning, rattan pepper flavor seasoning The mixture, wherein the weight part of the Orleans flavor seasoning in the mixture is 7, and the weight part of the rattan pepper flavor seasoning is 1.

[0032] The preparation method is as follows:

[0033](1) Processing of chicken breast meat: choose chicken breast raw materials that have been chilled and peeled off the shoulders (removing the shoulders can increase the utilization rate of raw materials), and use a frequency cutting machine to cut off the ...

Embodiment 3

[0039] Prepare the raw materials of this embodiment according to the following parts by weight: chicken breast 100, ice water 35, tapioca starch 9, special flavor marinade 9, white sugar 2, onion powder 1, garlic powder 0.5, edible alkali 0.5, chili powder 2, white Pepper powder 0.5, meat powder 1, phosphorus-free water-retaining agent 1, sodium tripolyphosphate 0.4, trehalose 0.05, biological enzyme 0.05, powder-coated slices 20; special flavor marinade is Orleans flavor seasoning, rattan pepper flavor seasoning The mixture, wherein the weight part of the Orleans flavor seasoning in the mixture is 8, and the weight part of the rattan pepper flavor seasoning is 1.

[0040] The preparation method is as follows:

[0041] (1) Processing of chicken breast meat: choose chicken breast raw materials that have been chilled and peeled off the shoulders (removing the shoulders can increase the utilization rate of raw materials), and use a frequency cutting machine to cut off the pointed...

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Abstract

The invention provides chicken fillets coated with snowflake shaped breaders, and a preparation method of the chicken fillets coated with snowflake shaped breaders. The chicken fillets coated with snowflake shaped breaders comprise the following raw materials of chicken breast, ice water, tapioca starch, distinctive flavored dusting materials, white granulated sugar, onion powder, garlic powder, dietary alkali, chili powder, white pepper powder, meat fragrance enhancing powder, a non-phosphorus water retaining agent, sodium tripolyphosphate, trehalose, biological enzymes and breader slices. The preparation method comprises the following steps of treating raw materials, performing rolling, performing pickling, performing bran wrapping, performing quick-freezing, performing packaging and performing warehousing. A slicing machine and a slitter are perfectly combined for performing preliminary treatment on the raw materials, and the length, the width and the thickness are uniform; and besides, key control points (selection of raw materials, preliminary treatment of large breasts, utilization of the large breasts after preliminary treatment, and oblique angle) are utilized, so that the fibers of the large breast raw materials are not destroyed, guarantee is provided for the perfect mouth feel of finished products, the labor cost is further reduced, and the labor efficiency is improved.

Description

technical field [0001] The invention relates to a method for preparing chicken fillet, in particular to a snowflake chicken fillet and an improved process preparation method thereof. Background technique [0002] Now that the food is rich and colorful, high-quality, natural, nutritious and healthy products have become the health trend of today's society. Products with fashionable and beautiful appearance, relaxed and enjoyable products will become the favored objects of consumers. Although there are many types of chicken tenderloin products currently on the market, they are all directly processed from chicken meat, and the taste is not unique enough. Similar products are of a single type, ordinary in taste, not crispy enough, and taste flat and greasy. In this case, the advantages of the meat strips are revealed: it is more meaty than the combination meat, and it is not like a large piece of meat that will lose your appetite after a few bites; It makes people want to eat, ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40
CPCA23V2002/00A23V2200/14A23V2250/1614A23V2250/1618A23V2250/5118A23V2250/636A23V2300/20
Inventor 毛亚静
Owner 鹤壁市永达调理食品有限公司
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