Supercharge Your Innovation With Domain-Expert AI Agents!

A kind of cheese chicken steak and preparation method thereof

A technology for chicken steak and cheese, applied in the field of food processing, can solve the problems of shortening the production process, unstable quality, inconvenient standardization, etc., and achieve the effects of shortening the production process, rich nutrition, and uniform organizational state.

Active Publication Date: 2021-07-23
正大食品企业(秦皇岛)有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fried cheese chicken cutlets can be formed by equipment, realize the automatic production of forming, breading and frying, shorten the production process, and solve the problem of complex procedures in the production of traditional chicken cutlets, which consume a lot of labor, and the quality is unstable and inconvenient. standardization problem

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method for bursting cheese chicken steak, the preparation method comprising the following steps:

[0036] A. Preparation of cheese filling: Mix 40 parts of natural cheese, 5 parts of hydroxypropyl distarch phosphate, 3 parts of cheese seasoning powder and 10 parts of water, heat to 65°C, stir at 1000rpm for 4min, then cool to 25°C , to get the cheese filling;

[0037] B. Preparation of chicken skin: Mix 50 parts of chicken breast, 15 parts of chicken leg and 5 parts of chicken skin evenly, then add 3 parts of cornstarch, 1 part of white sugar, 1.5 parts of edible salt, 0.5 parts of phosphate, and 1 part of monosodium glutamate Mix 10 parts of water, stir well, then add 7 parts of textured soybean protein concentrate, 0.5 parts of mashed garlic, 3 parts of whole egg liquid and 3 parts of bread crumbs, stir evenly, and then control the temperature at 4°C to obtain chicken skin;

[0038] C, filling and forming: the cheese filling obtained in step A is filled...

Embodiment 2

[0043] A preparation method for bursting cheese chicken steak, the preparation method comprising the following steps:

[0044] A. Preparation of cheese filling: Mix 90 parts of natural cheese, 3 parts of hydroxypropyl distarch phosphate, 5 parts of whole milk powder and 50 parts of water, heat to 75°C, stir at 800rpm for 6min, then cool to 20°C , to get the cheese filling;

[0045] B. Preparation of chicken skin: Mix 55 parts of chicken breast, 10 parts of chicken leg and 10 parts of chicken skin, then add 2 parts of cornstarch, 2 parts of white sugar, 1 part of edible salt, 1 part of phosphate, and 0.5 parts of monosodium glutamate Mix 15 parts of water, stir well, then add 5 parts of textured soybean protein concentrate, 1 part of mashed garlic, 2 parts of whole egg liquid and 4 parts of bread crumbs, stir evenly, and then control the temperature to 0°C to obtain chicken skin;

[0046] C, filling and forming: the cheese filling obtained in step A is filled into the chicken ...

Embodiment 3

[0051] A preparation method for bursting cheese chicken steak, the preparation method comprising the following steps:

[0052] A. Preparation of cheese filling: Mix 65 parts of natural cheese, 4 parts of hydroxypropyl distarch phosphate, 2.5 parts of whole milk powder, 1.5 parts of cheese seasoning powder and 30 parts of water, heat to 70°C, and stir at 900rpm for 5 minutes , and then cooled to 22°C to obtain the cheese filling;

[0053] B. Preparation of chicken skin: Mix 52 parts of chicken breast, 12 parts of chicken leg and 7 parts of chicken skin, then add 2.5 parts of cornstarch, 1.5 parts of white sugar, 1.2 parts of edible salt, 0.7 parts of phosphate, and 0.7 parts of monosodium glutamate Mix 12 parts of water, stir well, then add 6 parts of textured soybean protein concentrate, 0.7 parts of mashed garlic, 2.5 parts of whole egg liquid and 3.5 parts of bread crumbs, stir evenly, and then control the temperature at 2°C to obtain chicken skin material;

[0054] C, fill...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a fried cheese chicken steak and a preparation method thereof. The fried cheese chicken cutlets can be formed by equipment, realize the automatic production of forming, breading and frying, shorten the production process, and solve the problem of complex procedures in the production of traditional chicken cutlets, which consume a lot of labor, and the quality is unstable and inconvenient. A question of standardization. Moreover, the skin of the fried cheese chicken steak uses chicken leg meat and chicken breast meat as the main raw materials, which has a fresh and juicy taste and richer nutrition, which overcomes the fact that the skin of ordinary molding products can only use flour, rice flour, chestnut powder, and pea powder. Such as food and grain products, the nutritional components are relatively single, and the taste is poor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fried cheese chicken steak and a preparation method thereof. Background technique [0002] Chicken meat is tender, delicious and nutritious. Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening bones and muscles. effect. Chicken contains protein, fat, thiamine, riboflavin, niacin, vitamin A, vitamin C, cholesterol, calcium, phosphorus, iron and other ingredients. Its protein not only has a high content and many types, but also has a high digestibility, which is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. In addition, it contains phospholipids that play an important role in human growth and development, and is one ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/40
CPCA23L13/424A23L13/428A23L13/57
Inventor 周跃勇周丽华梁小月罗永涛
Owner 正大食品企业(秦皇岛)有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com