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Katz chicken steaks and making method thereof

A technology of katz chicken and chicken, which is applied in the field of katz chicken steak and its preparation, can solve problems such as single taste, inability to satisfy consumers' diversification, and incomplete taste, and achieve rich nutrition, mellow taste and non-greasy taste, and attractive color human effect

Inactive Publication Date: 2018-12-04
PUYANG DEXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a snack food, chicken steak is very popular among consumers because of its convenience, but the taste is not thorough and the taste is single, which cannot meet the diversified needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of Katz chicken steak, the weight parts of its raw materials are: 100 parts of chicken breast, 8 parts of marinade, 1.5 parts of water-retaining agent, 0.4 part of chicken balm, 4 parts of tapioca starch, 0.06 part of capsicum essence, 0.3 part of salt, Copy 2 parts of thickener, 34 parts of ice water, and 28 parts of coating powder.

[0014] The composition raw materials and parts by weight of the marinade are: 0.8 part of pepper powder, 0.6 part of black pepper powder, 0.4 part of garlic powder, 0.3 part of ginger powder, 0.7 part of green onion powder, 0.3 part of bay leaf, 0.7 part of cooking wine, 0.5 part of white sugar part, 0.08 part of lemon juice.

[0015] The breading powder is mixed with chicken chop breading flour and chicken chop fried flour in a ratio of 1:1.

[0016] The method for making Katz chicken chops comprises the following steps: (1) thawing: thawing the selected high-quality chicken breast, and controlling the raw material temperature at...

Embodiment 2

[0019] A kind of Katz chicken steak, the weight parts of its raw materials are: 100 parts of chicken breast, 7 parts of marinade, 1 part of water-retaining agent, 0.3 part of chicken balm, 3 parts of tapioca starch, 0.05 part of capsicum essence, 0.2 part of salt, Copy 1 part of thickener, 32 parts of ice water, and 25 parts of coating powder.

[0020] The composition raw materials and parts by weight of the marinade are: 0.6 part of pepper powder, 0.5 part of black pepper powder, 0.3 part of garlic powder, 0.2 part of ginger powder, 0.5 part of green onion powder, 0.2 part of bay leaf, 0.5 part of cooking wine, 0.3 part of white sugar part, lemon juice 0.05 part.

Embodiment 3

[0022] A kind of Katz chicken steak, the weight parts of its composition raw material are: 100 parts of chicken breast meat, 9 parts of marinade, 2 parts of water-retaining agent, 0.5 part of chicken balm, 5 parts of tapioca starch, 0.08 part of capsicum essence, 0.4 part of salt, Copy 3 parts of thickener, 35 parts of ice water, and 30 parts of coating powder.

[0023] The raw materials and parts by weight of the marinade are: 1 part of pepper powder, 0.8 part of black pepper powder, 0.5 part of garlic powder, 0.4 part of ginger powder, 1 part of green onion powder, 0.4 part of fragrant leaves, 1 part of cooking wine, 0.6 part of white sugar 0.1 part of lemon juice.

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PUM

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Abstract

The invention relates to Katz chicken steaks and a making method thereof, and belongs to the field of food processing. The Katz chicken steaks consist of the following raw materials in parts by weight: 100 parts of chicken breast, 7-9 parts of pickling materials, 1-2 parts of a water retaining agent, 0.3-0.5 part of chicken balsam, 3-5 parts of tapioca starch, 0.05-0.08 part of a chilli extract, 0.2-0.4 part of salt, 1-3 parts of a compound thickening agent, 32-35 parts of ice water and 25-30 parts of wrapping powder. The Katz chicken steaks disclosed by the invention are unique in flavor, crisp in outer parts and tender in inner parts, fine and smooth in meat quality, fragrant and mellow but not greasy in mouth feel, attractive in color, low in fat, rich in nutrients and convenient to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Katz chicken chop and a preparation method thereof. Background technique [0002] Chicken meat is tender and delicious, suitable for a variety of cooking methods, and rich in nutrition. Chicken is rich in vitamin C, E, etc., with a high proportion of protein content, many types, and high digestibility. It is easy to be absorbed and utilized by the human body. It can enhance physical strength and strengthen the body. In addition, it contains phospholipids that play an important role in human development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. As a snack food, chicken steak is deeply loved by consumers because of its convenience, but the taste is not thorough and the taste is single, which cannot meet the diversified needs of consumers. Contents of the invention [0003] The purpose of the present invention is to ove...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70
CPCA23V2002/00A23L13/50A23L13/72A23V2250/5118A23V2200/242A23V2200/23
Inventor 赵旭昌杨建习
Owner PUYANG DEXIN FOOD
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