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

Inactive Publication Date: 2018-11-16
鹤壁市永达调理食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chicken breast cartilage is presented in a single way in the market terminal, mainly chicken conditioning foods such as bone series, meatballs with added cartilage fragments, and sausages. The terminal forms are mainly cartilage segments or broken cartilage, while chicken breast cartilage is natural. The unique appearance characteristics of the triangular pyramid shape are generally not known to consumers
In addition, chicken breast cartilage tissue will shrink severely in the process of direct frying and eating, which also directly affects its terminal form to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a frozen instant fruity cartilage chicken skin stick and a making method thereof. The frozen instant fruity cartilage chicken skin stick is formed through cooking and molding of a mixed stuffing composed of crispy and tender chicken breast cartilages, crispy, fluffy and viscous chicken skins and passion fruit flesh, and has unique mouthfeel and unique shape. The above stickdoes not need to be unfrozen, is suitable for being directly eaten due to the size and shape specifications, has a fluffy and porous internal, is easy to chew, has the freshness feeling of meat stickice cream when directly eaten after being slowly melted at room temperature, highly caters to the novel and unique diet characteristics of current young people, is suitable for snack bars and like places, and can create significant economic benefits.

Description

technical field [0001] The invention relates to a frozen instant product, in particular to a frozen instant fruity crispy chicken skin stick and a preparation method thereof. Background technique [0002] Chicken skin is rich in protein and tissue fiber. Traditional Chinese medicine believes that chicken skin enters the spleen and stomach meridian. It contains a lot of collagen, which has a good beauty effect, can make the skin smooth and elastic, and its anti-wrinkle effect is incomparable to other things. The burnt, crispy taste of fried chicken skin is mouth-watering, but chicken skin will produce more harmful substances during direct high-temperature frying, and will directly destroy the collagen structure and affect human body absorption. [0003] Passion fruit has excellent flesh color, fragrance, taste and nutrition. It is rich in 17 essential amino acids, vitamins, trace elements and other beneficial ingredients. The seeds can also be eaten directly. Passion fruit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L13/50A23L5/10
CPCA23L13/20A23L5/11A23L13/42A23L13/422A23L13/424A23L13/426A23L13/428A23L13/432A23L13/50A23L13/72
Inventor 宋艳龙隋志方李传令卢党云于永翠
Owner 鹤壁市永达调理食品有限公司
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