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Flavored chicken rice roll processing method

A processing method and technology of chicken, which is applied in the field of processing flavored chicken rice balls, can solve the problems of single rice nutrition, time-consuming and labor-intensive eating, and no health benefits, and achieve the effects of rich nutrition, food safety, and strong body

Inactive Publication Date: 2017-12-01
PENGLAI HUIYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the time-consuming and labor-intensive processing and eating of chicken, the single nutrition of rice cannot meet the accelerated pace of life and high-nutrition dietary needs of people today, so people have more and more demands for convenience foods.
The convenience food currently on the market is mainly instant noodles, eight-treasure porridge and instant rice. Instant rice is generally made of beef or chicken as the main raw material. In order to extend the shelf life, a large amount of preservatives are usually added, which is not beneficial to human health and lacks nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for processing teriyaki chicken cutlet rice balls, comprising the following steps:

[0029] (1) Preparation of rice

[0030] a, cleaning: get the rice raw material and wash it with clear water to remove impurities therein;

[0031] b. High-temperature steaming: put 80 parts of rice soaked in step a into a steamer, add 100 parts of water and 10 parts of olive oil, and cook at 90-95°C for 30 minutes in a steamer to get cooked rice and cool it down;

[0032] (2) Handling of raw materials

[0033] a. Thawing: Rinse the chicken with running water and thaw until the center temperature is -1°C-5°C;

[0034] B, cleaning, disinfection: clean the squid of step a with clear water, after controlling water, put into the sodium chloride solution that concentration is 50ppm and soak 1-5min, after fully draining, clean again with clear water;

[0035] c. Dice: Cut the chicken into 1-2cm diced chicken under the condition of 10℃ or less;

[0036] d, blanching: blanching the ...

Embodiment 2

[0041] A processing method of curry chicken rice ball, comprising the following steps:

[0042] (1) Preparation of rice

[0043] a, cleaning: get the rice raw material and wash it with clear water to remove impurities therein;

[0044] b. High-temperature steaming: put 100 parts of rice soaked in step a into a steamer, add 200 parts and 4 parts of olive oil, and cook at 90-95°C for 60 minutes in a steamer to get cooked rice and cool it down;

[0045] (2) Handling of raw materials

[0046] a. Thawing: Rinse the chicken with running water and thaw until the center temperature is -1°C-5°C;

[0047] B, cleaning, disinfection: clean the squid of step a with clear water, after controlling water, put into the sodium chloride solution that concentration is 50ppm and soak 1-5min, after fully draining, clean again with clear water;

[0048] c. Dice: Cut the chicken into 1-2cm diced chicken under the condition of 10℃ or less;

[0049] d, blanching: blanching the diced chicken in step...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a flavored chicken rice roll processing method. Chicken is tender, tasty, high in protein content and easy for human bodies to absorb and use and contains fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C and E, niacin and the like besides rich potassium-sulfur amino acids and vitamin A. According to traditional Chinese medicine, chicken has efficacies of middle warmer warming, Qi tonifying, deficiency tonifying, essence replenishing, spleen and stomach strengthening, blood circulation promoting and bone-muscle strengthening and has a great dietary therapy effect on malnutrition, cold intolerance, fatigue, irregular menstruation, anemia, weakness and the like. Flavored chicken rice rolls can be eaten after being heated for 2-3min in a microwave oven, have advantages of tastiness, attractiveness in appearance, rich nutrition, convenience in eating and the like and can be taken as instant food, time saving and labor saving are realized, and fast-paced life requirements and nutrition requirements are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing flavored chicken rice balls. Background technique [0002] Both rice and chicken are common diets in life and are deeply loved by many people. However, due to the time-consuming and labor-intensive processing and eating of chicken, the single nutrition of rice cannot meet the accelerated pace of life and high-nutrition dietary needs of people today, so people have more and more demands for convenience foods. The convenience food currently on the market is mainly instant noodles, eight-treasure porridge and instant rice. Instant rice is generally made of beef or chicken as the main raw material. In order to extend the shelf life, a large amount of preservatives are usually added, which is not beneficial to human health and lacks nutrition. . Contents of the invention [0003] The present invention aims at the above-mentioned deficiencies in the ...

Claims

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Application Information

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IPC IPC(8): A23L7/122A23L13/50A23L33/00
CPCA23L7/122A23L13/55A23L33/00A23V2002/00A23V2200/30
Inventor 张世广张原红牟伟丽于丽梅孙盛娟林海燕闫春光丁梅香张道旭李建利
Owner PENGLAI HUIYANG FOOD
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