Deep-fried vegetable-chicken cake

A chicken pie and vegetable technology, which is applied in the fields of food science, food coating, application, etc., can solve the problems of inconvenient storage, large loss of nutritional value, single taste, etc., and achieve the effects of beautiful color, rich nutrition and unique taste.

Inactive Publication Date: 2018-05-04
诸城外贸有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production formula is simple, the nutritional value is greatly lost, the storage is inconvenient, and the taste is single. The vegetable and chicken cake frozen preparations are stored at room temperature -18°C, and they will be thawed and softened when they leave the freezing temperature. The time should not exceed 30 minutes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A fried vegetable chicken patty, which is made by deep-frying the meat patty wrapped in slurry, and the patty is made of the following raw materials in parts by weight: 45 parts of chicken breast meat, 18 parts of chicken skin, 14 parts of rehydrated silk protein, 12 parts 1 part of sweet corn kernels, 11 parts of pea kernels, 8 parts of Orleans marinade, 1 part of table salt, 1.43 parts of chicken bone balm, 0.52 parts of phosphorus-free water retaining agent, 0.06 parts of ethyl maltol, 0.2 parts Part of chili essence, 0.44 part of carrageenan, 2 parts of soybean protein isolate, 8 parts of tapioca modified starch, 20 parts of ice water;

[0015] The slurry consisted of the following components: 46 parts cornstarch, 45 parts wheat flour, 4 parts soy protein powder, 0.5 parts dextrose, 4 parts baking soda, 0.2 parts xanthan gum, 0.3 parts salt.

[0016] The deep-fried vegetable chicken patties in this embodiment are made by the following steps:

[0017] (1) Grind the ...

Embodiment 2

[0022] A fried vegetable chicken patty, which is made by deep-frying the meat patty coated with slurry, and the patty is made of the following raw materials in parts by weight: 48 parts of chicken breast meat, 21.3 parts of chicken skin, 9 parts of rehydrated silk protein, 13 parts by weight 1 part of sweet corn kernels, 13.67 parts of pea kernels, 7 parts of Orleans marinade, 1 part of table salt, 0.6 parts of chicken bone balm, 1 part of phosphorus-free water retaining agent, 0.08 parts of ethyl maltol, 0.3 Part of chili essence, 0.4 part of carrageenan, 2 parts of soybean protein isolate, 8.2 parts of tapioca modified starch, 16.1 parts of ice water;

[0023] The slurry consisted of the following components: 48.7 parts cornstarch, 44.2 parts wheat flour, 3 parts soybean protein powder, 0.4 parts dextrose, 3 parts baking soda, 0.37 parts xanthan gum, 0.33 parts salt.

[0024] The deep-fried vegetable chicken patties in this embodiment are made by the following steps:

[002...

Embodiment 3

[0030] A fried vegetable chicken patty, which is made by deep-frying the meat patty wrapped in slurry, and the patty is made of the following raw materials in parts by weight: 49 parts of chicken breast meat, 19 parts of chicken skin, 11.68 parts of rehydrated silk protein, 15 parts 13 parts of sweet corn kernels, 13 parts of pea kernels, 9 parts of Orleans marinade, 1.1 parts of table salt, 0.2 parts of chicken bone balm, 0.8 parts of phosphorus-free water retaining agent, 0.07 parts of ethyl maltol, 0.5 parts 1 part of chili essence, 0.3 part of carrageenan, 2.5 parts of soybean protein isolate, 6.5 parts of tapioca modified starch, 13 parts of ice water;

[0031] The slurry consisted of the following components: 49.5 parts of corn starch, 40.5 parts of wheat flour, 4.5 parts of soy protein powder, 0.35 parts of dextrose, 4.5 parts of baking soda, 0.4 parts of xanthan gum, 0.25 parts of salt.

[0032] The deep-fried vegetable chicken patties in this embodiment are made by th...

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PUM

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Abstract

The invention discloses a deep-fried vegetable-chicken cake. The deep-fried vegetable-chicken cake is prepared from the following raw materials in parts by weight: 15-20 parts of chicken chest meat, 15-20 parts of chicken skin, 15-20 parts of minced fish, 5-10 parts of protein pulp, 2-3 parts of onion, 1-2 parts of corn kernels, 5-8 parts of carrots, 10-15 parts of acetylated bis-starch adipate, 5-10 parts of starch acetate, 5-10 parts of corn starch, 5-10 parts of hydroxypropyl bis-starch phosphate, 2-3 parts of salt, 1-2 parts of monosodium glutamate and 1-2 parts of sugar. According to thedeep-fried vegetable-chicken cake, the starch acetate and the hydroxypropyl bis-starch phosphate adopted have relatively high hygroscopicity and can be used for obviously increasing the hygroscopicityof the product, and thus, the yield of the product is increased and can be increased by 1% to 2%. When the traditional seafood tempura is subjected to freeze-thaw stability test, phenomena of productcracking, sweating and the like occur after about 5 times of freezing-thawing; and seafood tempura produced by the ingredients and the method occurs the phenomena after 10 times of freezing-thawing.

Description

technical field [0001] The invention relates to a chicken product, in particular to a fried vegetable chicken cake. Background technique [0002] Zeatin is known as a longevity food. It is rich in protein, fat, vitamins, trace elements, cellulose and polysaccharides. Corn contains a lot of plant cellulose, which can accelerate the elimination of toxins in the body. Among them, natural vitamin E can promote cell division, Delay aging, lower serum cholesterol, prevent skin lesions. Therefore, corn also has a certain effect on the treatment of acne and acne skin recovery. Peas are a kind of miscellaneous grains, and peas are famous for their rich calcium and protein, dietary fiber and vegetable fat. [0003] Nowadays, vegetable chicken patties are generally made of chicken breast and vegetables, which are directly formed and frozen. Corn, especially peas, are rarely used, mainly because. The production formula is simple, the nutritional value is lost, the storage is inconven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L19/00A23P20/12A23L5/10
CPCA23L5/11A23L13/52A23L19/00A23P20/12
Inventor 李盛林窦立功杨景新田树宏刘洪全王艳
Owner 诸城外贸有限责任公司
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