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Preparation technology of pineapple wrapped chicken

A preparation process, pineapple technology, applied in baking, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problem of single taste of pineapple buns, achieve unique flavor, simple preparation, and good taste

Inactive Publication Date: 2018-12-21
云南悦万堂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of society, various delicacies emerge as the times require. The single taste of the existing pineapple buns can no longer meet the needs of the majority of people. Therefore, the process has been improved on the original pineapple buns.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: The preparation process steps of a pineapple-wrapped chicken are: Step 1. Select fresh chicken with fresh and tender meat as raw material, and pickle the fresh chicken for the first time after cleaning. The specific pickling steps are: select onion ginger, garlic and make After the marinating material is mixed, marinate the fresh chicken. The marinating time is 3 hours. Put the marinated raw chicken into the soup for marinating. The time is 1 hour. Drain the marinated cooked chicken and fry it. The marinating material It is made of the following raw materials in parts by weight: 25 parts of soy sauce, 12 parts of stewed rot, 6 parts of salt, 12 parts of oil, 4 parts of Chinese prickly ash, 7 parts of aniseed, and 2 parts of sugar;

[0014] Step 2. Wrap the fried marinated chicken in food-grade tin foil, and evenly spread the fermented pineapple bread dough on the tin foil for full coverage;

[0015] Step 3, put it in the oven and bake for about 40 minutes,...

Embodiment 2

[0016] Embodiment 2: The preparation process steps of a pineapple-wrapped chicken are: Step 1. Select fresh chicken with fresh and tender meat as raw material, and pickle the fresh chicken for the first time after cleaning. The specific pickling steps are: select onion ginger, garlic and make After the marinating material is mixed, the fresh chicken is marinated for 3-4 hours, the marinated raw chicken is marinated in the stock soup for 1 hour, and the marinated cooked chicken is drained and then fried; The pickling material is made of the following raw materials in parts by weight: 20 parts of soy sauce, 10 parts of marinated tofu, 5 parts of salt, 10 parts of oil, 3 parts of Chinese prickly ash, 5 parts of aniseed, and 2 parts of sugar;

[0017] Step 2. Wrap the fried marinated chicken in food-grade tin foil, and evenly spread the fermented pineapple bread dough on the tin foil for full coverage;

[0018] Step 3, put it in the oven and bake for about 45 minutes, and the fini...

Embodiment 3

[0019] Embodiment 3: The preparation process steps of a pineapple-wrapped chicken are: step 1, select the fresh chicken with fresh and tender meat as raw material, pickle the fresh chicken for the first time after cleaning, the specific pickling steps are: select onion ginger, garlic and make After the marinating material is mixed, the fresh chicken is marinated for 3-4 hours, the marinated raw chicken is marinated in the stock soup for 1 hour, and the marinated cooked chicken is drained and then fried; The pickling material is made of the following raw materials in parts by weight: 30 parts of soy sauce, 15 parts of marinated tofu, 8 parts of salt, 15 parts of oil, 5 parts of Chinese prickly ash, 8 parts of aniseed, and 3 parts of sugar;

[0020] Step 2. Wrap the fried marinated chicken in food-grade tin foil, and evenly spread the fermented pineapple bread dough on the tin foil for full coverage;

[0021] Step 3, put it in the oven and bake for about 43 minutes, and the fini...

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PUM

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Abstract

The invention discloses a preparation technology of pineapple wrapped chicken and relates to the technical field of food production. The preparation technology comprises the following steps: selectinga fresh chicken as a raw material, cleaning the fresh chicken and then carrying out first-time pickling on the fresh chicken; selecting onions, ginger, garlic and produced pickling material for blending and pickling the fresh chicken; putting the pickled raw chicken into soup for marinating, drying the marinated cooked chicken and then frying; putting the fried marinated chicken into an edible-grade tinfoil for wrapping, uniformly paving the rolled fermented pineapple bread skin on the tinfoil and fully covering and wrapping; putting a wrapped product into a baking oven and baking for 40 to 45 minutes and taking out from the oven to obtain a finished product. The preparation method is simple; the prepared pineapple wrapped chicken has the advantages of good mouth feel, sweetness of pineapple bread and fresh tenderness of the marinated chicken; two moth feels are combined, so that the flavor is more unique which can meet diverse needs of people; in addition, because the chicken is wrapped by the tinfoil, the chicken moisture does not lose in the preparation process and the aroma of marinating spices is retained.

Description

technical field [0001] The invention relates to a preparation process of pineapple-wrapped chicken, in particular to the technical field of food production. Background technique [0002] Pineapple Bun is a kind of sweet bread from Hong Kong. It is said that the baked pineapple bun gets its name because its golden-yellow surface and uneven crispy skin resemble pineapple. Pineapple buns do not actually contain pineapple, and there is no filling in the middle of the bread. It is said that the pineapple buns were made because Hong Kong people were dissatisfied with the original bread in the early years and thought that the taste was not enough, so they added sugar and other sweet fillings to the bread. The crispy skin on the outer surface of the pineapple bun is usually baked with sugar, eggs, flour and lard. It is the soul of the pineapple bun. It adds texture to the ordinary bread and is best eaten hot. The meringue should be crispy and sweet, while the body of the bag shoul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A21D13/31A21D13/38
CPCA23V2002/00A23L13/428A23L13/50A21D13/31A21D13/38A23V2200/14A23V2200/16A23V2200/15
Inventor 徐小杰
Owner 云南悦万堂食品有限公司
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