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A production method and coupling technology are applied in the production field of quick-frozen coupling products, which can solve the problems of lack of fixed style, poor coupling and brittleness, loss of lotus root fragrance, etc., so as to improve the taste and color, improve production efficiency, and promote the emission of Effect
Inactive Publication Date: 2021-05-07
扬州天成食品有限公司
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Problems solved by technology
[0002] Lotus root is a traditional special snack. It tastes crispy and tender. It is suitable for home cooking. There is no fixed style. In mass production, manufacturers will also use different production equipment, processing procedures, technical indicators, etc. according to customer needs. , the lotus root produced by the existing technology has disadvantages such as poor brittleness, poor color and loss of lotus root aroma. Therefore, we propose a production method for quick-frozen lotus root products
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Embodiment 1
[0035] A kind of production method of quick-frozen lotus root product, comprises the following steps:
[0036] (1) Filling preparation: 30 parts of chicken breast meat, 20 parts of chicken leg mince, 3 parts of compound seasoning, 8 parts of chicken puree, 2 parts of rehydrated silk protein mixture, 1.8 parts of light soy sauce, 0.6 parts of dark soy sauce, green onion 8 parts crushed, 1.5 parts ginger paste, 3 parts starch, 8 parts water;
[0037] (2) slurry preparation: slurry powder and water are mixed according to 1:1.2 to prepare slurry;
[0038] (3) Lotus root assembling and stuffing: take two slices of raw lotus root, apply an appropriate amount of filling between the two slices of raw lotus root, and squeeze it slightly to assemble;
[0039] (4) powder coating operation: powder coating operation is carried out on the outside of the raw lotus root slices after filling;
[0040] (5) Pre-steaming operation: the pre-steaming temperature is 60°C, the pre-steaming time is ...
Embodiment 2
[0047] A kind of production method of quick-frozen lotus root product, comprises the following steps:
[0048] (1) Filling preparation: 35 parts of chicken breast meat, 22 parts of chicken leg mince, 8 parts of compound seasoning, 15 parts of chicken puree, 3 parts of rehydrated silk protein mixture, 2.8 parts of light soy sauce, 1.2 parts of dark soy sauce, green onion 12 parts crushed, 3 parts ginger paste, 6 parts starch, 10 parts water;
[0049] (2) slurry preparation: slurry powder and water are mixed at a ratio of 1:1.8 to prepare slurry;
[0050] (3) Lotus root assembling and stuffing: take two slices of raw lotus root, apply an appropriate amount of filling between the two slices of raw lotus root, and squeeze it slightly to assemble;
[0051] (4) powder coating operation: powder coating operation is carried out on the outside of the raw lotus root slices after filling;
[0052] (5) Pre-steaming operation: the pre-steaming temperature is 80°C, the pre-steaming time i...
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Abstract
The invention relates to the technical field of food processing, in particular to a production method of a quick-frozen coupled product. The production method comprises the following steps: preparing stuffing: 30-35 parts of chicken breast meat, 20-22 parts of minced chicken legs, 3-8 parts of a compound seasoning, 8-15 parts of minced chicken meat, 2-3 parts of a rehydration drawing protein mixture, 1.8-2.8 parts of light soy sauce, 0.6-1.2 parts of dark soy sauce, 8-12 parts of minced scallions, 1.5-3 parts of minced ginger, 3-6 parts of starch and 8-10 parts of water, and mixing slurry powder with water according to the ratio of 1: (1.2-1.8) to prepare slurry; applying a proper amount of the stuffing between two raw lotus root slices; performing powder coating and pre-steaming operations on the outer sides of the stuffed raw lotus root slices; performing starching and deep-frying operations on the pre-steamed coupled product; and finally, quickly freezing the half-cooked coupled product, performing packaging and performing storing. According to the production method of the quick-frozen coupled product, the manufacturing process is more reasonable and scientific, operation is easy, the taste and color of the coupled product are greatly improved, and besides, batch production of manufacturers is facilitated.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of quick-frozen lotus root products. Background technique [0002] Lotus root is a traditional special snack. It tastes crispy and tender. It is suitable for home cooking. There is no fixed style. In mass production, manufacturers will also use different production equipment, processing procedures, technical indicators, etc. according to customer needs. , the lotus root produced by the existing technology has the disadvantages of poor brittleness, poor color and loss of lotus root fragrance. Therefore, we have proposed a production method for quick-frozen lotus root product. Contents of the invention [0003] The purpose of the invention is in order to solve the shortcoming that exists in the prior art, and proposes a kind of production method of quick-frozen coupling product. [0004] In order to achieve the above object, the present invention adop...
Claims
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Application Information
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