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Chicken meat sandwich and preparation method thereof

A sandwich and chicken technology, which is applied to the functions of food ingredients, food science, and sugary food ingredients, etc., can solve the problems of affecting market sales, simple processing technology, and low nutritional value, so as to achieve rich and high-quality protein, strong taste, The effect of low fat content

Inactive Publication Date: 2019-03-15
河南永达清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In today's society where people pay more and more attention to healthy diet, chicken is loved by consumers because of its delicious taste, rich protein content, methionine and vitamin A content higher than that of pork and beef, but the existing chicken processing, Just adding seasoning to chicken alone to make cooked food and vacuum packaging the product, but the product has simple processing technology, poor flavor, single taste, and low nutritional value, which greatly affects the market sales. Therefore, the existing technology needs further improvement

Method used

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  • Chicken meat sandwich and preparation method thereof
  • Chicken meat sandwich and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of chicken sandwich, is made up of the raw material of following parts by weight:

[0024] 60 parts of chicken thigh, 6 parts of chicken skin, 6 parts of breast cartilage, 87 parts of chicken gizzard, 80 parts of chicken breast;

[0025] Mixed layer soaking liquid: 3 parts of long onion puree, 0.2 parts of salt, 0.8 parts of monosodium glutamate, 2 parts of sugar, 0.4 parts of phosphorus-free ME, 0.3 parts of delicious CN, 3 parts of egg liquid, 4 parts of dry white, 1 part of cornstarch , 2 parts of soy sauce, 1 part of mirin, 0.7 part of water;

[0026] Chicken gizzard layer soaking liquid: 2 parts of potato starch, 1 part of glucose, 1 part of cooking wine, 0.5 part of table salt, 0.1 part of black pepper, 0.5 part of monosodium glutamate, 0.4 part of phosphorus-free ME, 4 parts of water.

[0027] Sauce: 33 parts of soy sauce, 23 parts of sugar, 0.7 parts of caramel pigment, 0.5 parts of capsanthin, 16 parts of preserved fruit syrup, 0.5 parts of monosodium g...

Embodiment 2

[0040] A kind of chicken sandwich, is made up of the raw material of following parts by weight:

[0041] 60-65 parts of chicken thigh, 6.5 parts of chicken skin, 6.5 parts of breast cartilage, 89 parts of chicken gizzard, 83 parts of chicken breast;

[0042] Mixed layer soaking liquid: 3.5 parts of long onion puree, 0.3 parts of salt, 0.9 parts of monosodium glutamate, 2.5 parts of sugar, 0.45 parts of phosphorus-free ME, 0.4 parts of delicious CN, 4 parts of egg liquid, 5 parts of dry white, 2 parts of corn starch, 3 parts of soy sauce, 1.5 parts of mirin, 0.8 parts of water;

[0043] Soaking liquid of chicken gizzard layer: 2.5 parts of potato starch, 1.3 parts of glucose, 1.3 parts of cooking wine, 0.8 parts of table salt, 0.15 parts of black pepper, 0.6 parts of monosodium glutamate, 0.45 parts of phosphorus-free ME, 4.5 parts of water.

[0044] Sauce: 35 parts of soy sauce, 25 parts of sugar, 0.8 parts of caramel pigment, 0.8 parts of capsanthin, 17 parts of preserved fr...

Embodiment 3

[0057] A kind of chicken sandwich, is made up of the raw material of following parts by weight:

[0058] 65 parts of chicken thigh, 7 parts of chicken skin, 7 parts of breast cartilage, 90 parts of chicken gizzard, 85 parts of chicken breast;

[0059] Mixed layer soaking liquid: 4 parts of long onion puree, 0.4 parts of salt, 1 part of monosodium glutamate, 3 parts of sugar, 0.5 parts of phosphorus-free ME, 0.5 parts of delicious CN, 5 parts of egg liquid, 6 parts of dry white, 3 parts of cornstarch, 4 parts of soy sauce, 2 parts of mirin, 0.9 parts of water;

[0060] Chicken gizzard layer soaking liquid: 3 parts of potato starch, 1.5 parts of glucose, 1.5 parts of cooking wine, 1 part of table salt, 0.2 parts of black pepper, 0.7 parts of monosodium glutamate, 0.5 parts of phosphorus-free ME, and 5 parts of water.

[0061] Sauce: 38 parts of soy sauce, 28 parts of sugar, 0.9 parts of caramel pigment, 1 part of capsanthin, 18 parts of preserved fruit syrup, 0.7 parts of monos...

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Abstract

The invention belongs to the technical field of processing of chicken meat, and particularly relates to a chicken meat sandwich and a preparation method thereof. The chicken meat sandwich comprises 60-65 parts of chicken leg meat, 6-7 parts of chicken skin, 6-7 parts of chest cartilages, 87-90 parts of chicken's gizzards, 80-85 parts of chicken breast meat, and a mixed-layer immersing liquid to betasteful, wherein the mixed-layer immersing liquid to be tasteful comprises 3-4 parts of mashed green onions, 0.2-0.4 part of table salt, 0.8-1 part of monosodium glutamate, 2-3 parts of granulated sugar, 0.4-0.5 part of non-phosphorus ME, 0.3-0.5 part of delicious CN, 3-5 parts of egg liquid, 4-6 parts of dry white wine,1-3 parts of corn starch, 2-4 parts of a soy sauce, 1-2 parts of mirin and 0.7-0.9 part of water. The chicken meat sandwich is rich in nutrients, and good in flavor.

Description

technical field [0001] The invention belongs to the technical field of chicken processing, and in particular relates to a chicken sandwich and a preparation method thereof. Background technique [0002] In today's society where people pay more and more attention to healthy diet, chicken is loved by consumers because of its delicious taste, rich protein content, methionine and vitamin A content higher than that of pork and beef, but the existing chicken processing, Just adding seasoning to chicken alone to make cooked food and vacuum packaging the product, but the product has simple processing technology, poor flavor, single taste, and low nutritional value, which greatly affects the market sales. Therefore, the existing technology needs further improvement . Contents of the invention [0003] The object of the present invention is to provide a kind of nutritious, excellent flavor chicken sandwich and its preparation method. [0004] Based on above-mentioned purpose, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L33/00
CPCA23V2002/00A23L13/20A23L13/52A23L13/55A23L33/00A23V2200/32A23V2250/5118A23V2250/61A23V2250/506A23V2250/638
Inventor 王晓萌张文超
Owner 河南永达清真食品有限公司
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