Frozen instant fruity cartilage chicken skin stick and making method thereof
A chicken skin and crispy bone technology, which is applied in the field of frozen instant fruit-flavored crispy bone chicken skin sticks and its production, can solve the problems of shrinkage, single presentation mode, and affecting the terminal display form, etc., and achieve the effect of easy chewing and high edible value
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Embodiment 1
[0019] A frozen instant fruit-flavored crispy chicken skin stick, comprising the following raw materials in parts by weight: chicken skin 100, cartilage minced 20, passion fruit 20, original marinade 5, moisture retaining agent 0.2, corn starch 2, potato starch 2, soybean protein isolate 1 , baking soda 0.2, carrageenan 0.1, ice water 20, chicken breast cartilage 1-3.
[0020] The preparation method of described freezing ready-to-eat fruity crispy chicken skin stick, the steps are as follows:
[0021] (1) Mix the original marinade, moisture retaining agent, corn starch, soybean protein isolate, and carrageenan into ice water, add chicken skin, tumble and knead in a vacuum tumbler for 30 minutes, and marinate at 0-4°C for 4 hours; Then steam and bake for 1 hour at a temperature of 120°C and a humidity of 80% to obtain steamed chicken skin;
[0022] (2) Mix the steamed chicken skin and cartilage pieces obtained in step (1) evenly, add passion fruit, baking soda and starch, mix ...
Embodiment 2
[0028] A frozen instant fruit-flavored crispy chicken skin stick, comprising the following raw materials in parts by weight: chicken skin 100, cartilage minced 25, passion fruit 25, original marinade 6, moisture retaining agent 0.3, corn starch 2, potato starch 2, soybean protein isolate 1.5 , baking soda 0.4, carrageenan 0.2, ice water 20, chicken breast cartilage 1-3.
[0029] The preparation method of described freezing ready-to-eat fruity crispy chicken skin stick, the steps are as follows:
[0030] (1) Mix the original marinade, moisture retaining agent, cornstarch, soybean protein isolate, and carrageenan in ice water, add chicken skin, tumble and knead in a vacuum tumbler for 40 minutes, and marinate for 5 hours at 0-4°C; Then steam and roast at a temperature of 130°C and a humidity of 85% for 1.5 hours to obtain steamed chicken skin;
[0031] (2) Mix the steamed chicken skin and cartilage pieces obtained in step (1) evenly, add passion fruit, baking soda and starch, m...
Embodiment 3
[0037] A frozen instant fruit-flavored crispy chicken skin stick, comprising the following raw materials in parts by weight: chicken skin 100, cartilage minced 30, passion fruit 30, original marinade 6, moisture retention agent 0.4, corn starch 2, potato starch 2, soybean protein isolate 2 , baking soda 0.5, carrageenan 0.25, ice water 20, chicken breast cartilage 1-3.
[0038] The preparation method of described freezing ready-to-eat fruity crispy chicken skin stick, the steps are as follows:
[0039] (1) Mix the original marinade, moisture retaining agent, corn starch, soybean protein isolate, and carrageenan in ice water, add chicken skin, tumble and knead in a vacuum tumbler for 50 minutes, and marinate for 5.5 hours at 0-4°C ; then steamed and roasted for 2 hours at a temperature of 130°C and a humidity of 90% to obtain steamed chicken skin;
[0040] (2) Mix the steamed chicken skin and cartilage pieces obtained in step (1) evenly, add passion fruit, baking soda and star...
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