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Wrapped paste for popcorn chicken

A technology for chicken popcorn and pulping, which is applied in the directions of yeast-containing food ingredients, food ingredients as taste improvers, food science, etc. The effect of low oil absorption and hard and brittle appearance

Inactive Publication Date: 2018-07-06
诸城兴贸玉米开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Chicken popcorn has a crispy taste, plump meat, and a golden appearance, and is deeply loved by people. At present, chicken popcorn is mainly fried in batter and flour. Red, high oil absorption rate, poor water retention, the main reason is coating or coating powder, so there is an urgent need for a coating material that is more suitable for chicken popcorn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] A chicken popcorn wrapping slurry, consisting of the following raw materials in parts by weight: 40 parts of oxidized starch, 60 parts of pregelatinized tapioca starch, 4 parts of spices, 4 parts of salt, 2 parts of sucrose powder, and 0.15 parts of acetylated distarch phosphate;

[0023] When the concentration of acetylated distarch phosphate is 6%, the peak viscosity is 900BU, and the peak viscosity temperature is 84-86°C, the carboxyl content of oxidized starch is greater than 0.4%, and the solubility of pregelatinized tapioca starch is not less than 95%.

[0024] A kind of chicken popcorn wrapping slurry is used for the method for processing chicken popcorn, comprises the following steps:

[0025] Step 1 batching, select each raw material according to the raw material ratio described in claim 1, and add the water of each raw material mass ratio 1:2, stir while adding water, add the saccharomycetes of each raw material weight 4% described in claim 1 , after stirring,...

example 2

[0031] A chicken popcorn wrapping slurry, which is composed of the following raw materials in parts by weight: 35 parts of oxidized starch, 55 parts of pregelatinized tapioca starch, 3 parts of spices, 3 parts of salt, 1 part of sucrose powder, and 0.1 part of acetylated distarch phosphate;

[0032] When the concentration of acetylated distarch phosphate is 6%, the peak viscosity is 900BU, and the peak viscosity temperature is 84-86°C, the carboxyl content of oxidized starch is greater than 0.4%, and the solubility of pregelatinized tapioca starch is not less than 95%.

[0033] A kind of chicken popcorn wrapping slurry is used for the method for processing chicken popcorn, comprises the following steps:

[0034] Step 1 batching, select each raw material according to the raw material ratio described in claim 1, and add the water of each raw material mass ratio 1:2, stir while adding water, add the saccharomycetes of each raw material weight 4% described in claim 1 , after stirr...

example 3

[0040] A chicken popcorn coating paste, which is composed of the following raw materials in parts by weight: 35-45 parts of oxidized starch, 55-65 parts of pregelatinized tapioca starch, 3-5 parts of spices, 3-5 parts of salt, and 1-2 parts of sucrose powder , 0.1 to 0.2 parts of acetylated distarch phosphate;

[0041] When the concentration of acetylated distarch phosphate is 6%, the peak viscosity is 900BU, and the peak viscosity temperature is 84-86°C, the carboxyl content of oxidized starch is greater than 0.4%, and the solubility of pregelatinized tapioca starch is not less than 95%.

[0042] A kind of chicken popcorn wrapping slurry is used for the method for processing chicken popcorn, comprises the following steps:

[0043] Step 1 batching, select each raw material according to the raw material ratio described in claim 1, and add the water of each raw material mass ratio 1:2, stir while adding water, add the saccharomycetes of each raw material weight 4% described in c...

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PUM

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Abstract

The invention discloses wrapped paste for popcorn chicken. The wrapped paste consists of the following raw materials in parts by weight of 35-45 parts of oxidized starch, 55-65 parts of pre-gelatinized tapioca starch, 3-5 parts of spice, 3-5 parts of salt, 1-2 parts of cane sugar powder and 0.1-0.2 part of acetylated distarch phosphate, wherein the peak value viscosity of the acetylated distarch phosphate is 900BU when the concentration of the acetylated distarch phosphate is 6%, and the peak value viscosity temperature is 84-86 DEG C; the carboxyl content of the oxidized starch is greater than 0.4%; and the solubility of the pre-gelatinized tapioca starch is not lower than 95%. The popcorn chicken made from the wrapped paste for popcorn chicken disclosed by the invention is good in product shape, hard and crisp in outer surface, free from dropping of residues, golden in color, low in oil absorption rate, good in water holding capacity and soft and tender in inner cores after being fried.

Description

technical field [0001] The invention relates to a paste, in particular to a paste for wrapping chicken popcorn. Background technique [0002] Chicken popcorn is a deep-fried chicken product. The current common practice is: [0003] Step 1: Choose fresh chicken thighs or chicken breasts, wash and cut evenly [0004] Even small pieces, set aside. Add 4.5g of super spicy marinade and 30g of ice water for every 100g of chicken nuggets. After mixing the marinade and water evenly, pour the marinade into the chicken nuggets, mix well and marinate for more than two hours. [0005] Step 2: According to the mixing ratio (chicken popcorn fried powder: water = 1:1.2~1.3), measure the fried powder and water, mix well, and set aside; add 25g of the prepared pulp for every 100g of marinated chicken pieces, Mix evenly to ensure that the slurry is evenly covered with the meat; drain the excess slurry until no large strands of slurry flow down. [0006] Step 3: Cover the drained chicken ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23V2002/00A23L13/42A23L13/57A23L13/74A23V2200/14A23V2250/5118A23V2250/628A23V2250/76
Inventor 邱立忠干福良马秀花周显伟
Owner 诸城兴贸玉米开发有限公司
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