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Curry chicken nugget water-boiling bag, and preparation method and application thereof

A technology for curry and chicken nuggets, which is applied in the application, the function of food ingredients, and the food ingredients as taste improvers, etc., can solve the problems that the processing method of auxiliary materials cannot be achieved, the color and shape of auxiliary materials can be guaranteed, and the matching of raw and auxiliary materials is unreasonable. To achieve the effect of improving human immunity, curry flavor is strong and mellow, and enhancing appetite

Pending Publication Date: 2020-12-15
河北滦平华都食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chicken curry is a dish with rich nutrition and unique flavor. Although there are some preparation methods for chicken curry in the prior art, some of them are marinated chicken, which reduces the taste of chicken. In addition, it cannot be done in the way of processing auxiliary materials. It not only maintains the good taste of the auxiliary materials, but also ensures the color and shape of the auxiliary materials; in addition, in the prior art, some raw and auxiliary materials in curry chicken products are unreasonable, resulting in problems such as low nutritional value and poor market development prospects.

Method used

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  • Curry chicken nugget water-boiling bag, and preparation method and application thereof
  • Curry chicken nugget water-boiling bag, and preparation method and application thereof
  • Curry chicken nugget water-boiling bag, and preparation method and application thereof

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preparation example Construction

[0033] A preparation method of boiled curry chicken nuggets, comprising the steps of:

[0034] S1. The raw materials are soaked, rolled and processed, and then used for standby; the raw materials are heat-treated, specifically frying at 130°C for 40s, because the color, taste and state of the product are affected by different times. Therefore, when the oil temperature is 130°C, fry the raw materials for 40 seconds, so as to reduce the shrinkage of the raw materials when encountering high temperature and affect the taste and state, and reduce the color of the product affected by the long frying time; Put into the tumbling pot, then put the ingredients into the tumbling pot and then tumbling; the vacuum degree is 0.085Mpa during the tumbling, the rotating speed is 11rpm, and the time is 40 minutes; the types and weights of the ingredients of the raw materials and ingredients The parts are 100 parts by weight of raw materials, 0.9 parts by weight of edible salt, 0.8 parts by weig...

Embodiment 1

[0050] A boiled curry chicken bun, the raw material is fresh skin-on chicken leg meat of white feather broiler, and the auxiliary materials include curry sauce, potatoes, and carrots; the weight of each component of the raw and auxiliary materials is 100 kg of fresh skin-on chicken leg meat, 118 kg of curry sauce, and 42 kg of potatoes , carrot 25kg; Wherein the curry paste comprises curry seasoning of chip shape, curry seasoning block shape, white granulated sugar, curry powder, monosodium glutamate, sliced ​​onion, soybean oil and water, curry powder in the curry paste, curry powder chip shape and curry block shape The weight ratios of the seasonings are 1.20%, 5.99%, and 5.99% respectively, and the weight ratios of the remaining raw materials are about 8% of white sugar, about 4% of monosodium glutamate, about 6% of soybean oil, about 10% of onion slices, and the balance is water.

[0051] A preparation method of boiled curry chicken nuggets, comprising the steps of:

[005...

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Abstract

The invention discloses a curry chicken nugget water-boiling bag, and a preparation method and application thereof, and belongs to the technical field of food processing. Raw materials include fresh chicken thigh with skin of white feather broilers; and auxiliary materials include curry paste, potatoes and carrots. The preparation method comprises the following steps of: S1, dipping, rolling and kneading the raw materials, and then heating for later use; S2, treating the auxiliary materials for later use; S3, mixing the raw materials treated in the step S1 with the auxiliary materials treatedin the step S2, and performing filling; S4, cooking, sterilizing and quick-freezing; and S5, outer packing and warehousing. The curry chicken nugget water-boiling bag can be used for preparing any oneof rice served with meat and vegetables on top, home-style dishes and curry chicken nugget noodles. The curry chicken nugget water-boiling bag in the invention is thick, fragrant and mellow in curryflavour, fresh and cool in peppery taste and fine and smooth in mouthfeel, meets the requirements of consumers for nutritional, delicious, convenient and safe vegetable and meat combined cooked products, is high in nutritional value, and has wide market development prospects.

Description

technical field [0001] The invention relates to processed foods such as boiled buns, in particular to boiled curry chicken nuggets, belonging to the technical field of food processing. Background technique [0002] With the improvement of people's living standards, the enhancement of food safety awareness and the change of life rhythm, people's requirements for food are not only limited to the color, aroma and taste of food, but also pay more attention to the nutrition, safety and convenience of food. [0003] Chicken curry is a dish with rich nutrition and unique flavor. Although there are some preparation methods for chicken curry in the prior art, some of them are marinated chicken, which reduces the taste of chicken. In addition, it cannot be done in the way of processing auxiliary materials. Not only the good mouthfeel of the auxiliary materials is maintained, but also the color and shape of the auxiliary materials are guaranteed; in addition, some curry chicken product...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L27/60A23L19/18A23L19/12A23L19/00A23L33/10
CPCA23L13/50A23L13/428A23L27/60A23L19/18A23L19/12A23L19/03A23L33/10A23V2002/00A23V2200/16A23V2200/15A23V2200/14A23V2200/30A23V2200/326A23V2200/32A23V2200/324
Inventor 李艳青施向阳郭跃孙振兴苏亚伟
Owner 河北滦平华都食品有限公司
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