White crisp chicken and its making process

A technology for white crispy chicken and food, which is applied in the directions of food preparation, food forming, food science, etc., can solve the problems of restricting the popularization and promotion of food, unable to adapt to industrialized mass production, etc., and achieve the effect of improving nutritional value and health care effect.

Inactive Publication Date: 2005-09-28
陈研库
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In Southwest Shandong, especially in Chengwu County, white crispy chicken food has a certain history, but the production method has always been a secret, and the food produced is only for one's own consumption, which cannot meet the requirements of industrial mass production, thus limiting this kind of food popularization of

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of white crispy chicken food, is made from the raw material of following proportioning by weight,

[0030] Red stuffing: chicken thigh 100, starch 6, egg liquid 40, salt 1, seasoning noodles 1,

[0031] White ingredients: chicken breast 100, starch 6, egg white liquid 40, salt 1, seasoning noodles 1,

[0032] The aforementioned seasoning noodles are powdery seasoning noodles combined by Chinese prickly ash, anise, white pepper, cinnamon bark, bay leaf, angelica dahurica, kaempferen, Chinese yam and arrowroot powder. Seasoning raw materials are used in equal proportions. The egg liquid is the whole egg liquid, and the egg white liquid is the egg white liquid after removing the egg yolk.

[0033] The production method, the steps are as follows:

[0034] ① Grind 100 parts of chicken leg meat into pureed meat, add 6 parts of starch, 40 parts of egg liquid, 1 part of salt, and 1 part of seasoning noodles, mix well and stir into red stuffing;

[0035] ② Grind 100 p...

Embodiment 2

[0042] The difference from Example 1 is:

[0043] Grind 100 parts of chicken leg meat into mashed meat, add 10 parts of starch, 50 parts of egg liquid, 3 parts of salt, and 3 parts of seasoning noodles, mix well and stir into red stuffing;

[0044] Grind 100 parts of chicken breast into meat paste, add 10 parts of starch, 50 parts of egg white liquid, 3 parts of salt, 3 parts of seasoning noodles, mix well and stir into white stuffing;

[0045] First put the white stuffing into the mold that has been rubbed with peanut oil, the amount of white stuffing occupies half of the inner cavity of the mold, and smooth the white stuffing;

[0046] Steam in a pressure cooker, pressure 1.5mpa, temperature 95°C, mature for 40 minutes, remove the mold and the product is "White Crispy Chicken";

[0047] In the seasoning noodles, Chinese prickly ash, aniseed, white pepper, cinnamon bark, fragrant leaves, angelica dahurica, kaempferen, yam and arrowroot powder are prepared according to 1:1:1:...

Embodiment 3

[0049] The difference from Example 1 is:

[0050] Grind 100 parts of chicken leg meat into mashed meat, add 8 parts of starch, 45 parts of egg liquid, 2 parts of salt, 2 parts of seasoning noodles, mix well and stir into red stuffing;

[0051] Grind 100 parts of chicken breast into meat paste, add 7 parts of starch, 43 parts of egg white liquid, 2 parts of salt, 2 parts of seasoning noodles, mix well and stir into white stuffing;

[0052] First put the white filling into the mold that has been rubbed with rapeseed oil, the amount of white filling occupies half of the inner cavity of the mold, and smooth the white filling;

[0053] Steam in a pressure cooker, pressure 1.2mpa, temperature 100°C, mature for 38 minutes, remove the mold and the product is "White Crispy Chicken";

[0054] In the seasoning noodles, Chinese prickly ash, anise, white pepper, cinnamon bark, fragrant leaves, angelica dahurica, kaempferen, yam and arrowroot powder are prepared according to 1:1:1:1:1:1:1:...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The white crisp chicken food is made with the red material including chicken leg meat, starch, egg liquid, salt and powdered seasoning in certain proportion; and the white material including chicken breast meat, starch, egg white, salt and powdered seasoning in certain proportion. The said powdered seasoning is the mixture of powdered pricklyash, aniseed, white pepper, cassia bark, geranium, dahurian angelica root, cyanide, Chinese yam and kudzu vine powder. The making process includes preparing red material, preparing white material, setting the white material inside stainless steel mold, setting the red material on the red material, steaming in pressure cooker, taking out the cooked food, vacuum packing, and sterilizing at high temperature. The white crisp chicken food is crisp, tender and rich in nutrients.

Description

[0001] Field [0002] The invention relates to a food and a preparation method thereof, in particular to crispy chicken food made from chicken as a main raw material and a preparation method thereof. Background technique [0003] The traditional ways to eat chicken are: stewing, grilling, frying, etc. Different eating methods have completely different tastes. In Southwest Shandong, especially in Chengwu County, white crispy chicken food has a certain history, but the production method has always been a secret, and the food produced is only for one's own consumption, which cannot meet the requirements of industrial mass production, thus limiting this kind of food popularization and promotion. Contents of the invention [0004] The object of the present invention is to provide a crispy white chicken food and a preparation method thereof; the method has good manufacturability, is easy to realize industrial production, and the food produced by the method is convenient to eat an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/212A23P30/10
Inventor 陈研库
Owner 陈研库
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap