Curry steak and production method thereof

Abstract

The invention discloses a curry steak. The curry steak is characterized by comprising the following components in parts by weight: 100 parts of upper parts of chicken legs, 0.5 to 1 part of table salt, 1.2 to 2 parts of white granulated sugar, 0.6 to 0.7 part of aginomoto, 0.2 to 0.35 part of black pepper particles, 0.1 to 0.2 part of chili powder, 0.5 to 0.15 part of curry powder, 0.3 to 0.45 part of chicken paste, 25 to 40 parts of water, 0.6 to 1 part of soy sauce, 0.2 to 0.5 part of carrageenan, 0.3 to 0.45 part of mashed garlic, 0.1 to 0.3 part of citric acid, 0.12 to 0.25 part of inclusion garlic powder, 0.38 to 0.47 part of dashi no moto, 0.4 to 0.6 of spices, 3 to 5 parts of starch, 0.05 to 0.1 part of sodium hydrogen carbonate, 0.2 to 0.3 part of sodium tripolyphosphate, 0.15 to 0.25 part of sodium pyrophosphate, and 0.1 to 0.15 part of sodium hexametaphosphate. By adopting the technical scheme, the curry steak has the following beneficial effects that the curry powder enablesthe steak to have unique flavor; and in addition, by adding the auxiliary materials such as the citric acid, dashi no moto, sodium hydrogen carbonate, sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, the quality of the upper parts of chicken legs can be effectively improved, and the quality of the final product can be improved.

Description

technical field [0001] The invention relates to the field of chicken products, in particular to a curry ham steak and a preparation method thereof. Background technique [0002] Leg chops are made from chicken upper leg meat and are very popular among consumers. Chicken thighs are also the part with the highest iron content in the whole chicken. Rich in nutrients, it can nourish and refresh the mind, enhance physical strength and strengthen the body. But the existing leg row taste is relatively single. The invention enables consumers to conveniently use chicken products with improved nutritional value, is beneficial to the healthy life of consumers, and simultaneously expands the selection range of chicken products. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a curry ham steak with simple preparation, long storage time, rich taste and taste and a preparation method thereof. [0004] In order to achieve th...

AI Technical Summary

Problems solved by technology

But the taste of the existing leg steak is relatively single