Crispy chicken biscuit and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and specifically relates to a crispy chicken biscuit and a preparation method thereof. The raw materials of the biscuit filling in the chicken biscuit include: fatty pork, white sugar, sesame, melon seeds, olive pulp, cooked preserved vegetables, five-spice powder, prickly ash leaves, white kidney bean paste, and peanut oil. The raw materials of the biscuit crust in the chicken biscuit include: flour, chestnut flour, dried white fungus, loquat fruit, and alkali water. The preparation method comprises first mixing and evenly mixing the raw materials of the filling to obtain the filling; then adding water to the dried white fungus and loquat fruit to squeeze out the juice, mixing the squeezed juice, flour, chestnut flour, and alkali water, and standing to obtain the crust; finally wrapping the filling with the crust, applying egg paste on the surface of the crust, and baking. The crispy chicken biscuit prepared by the present invention is golden and shiny in color, has better formability, and has better uniformity of forming after baking. It is more crispy and sweet when bitten, and the taste is no different from that of freshly baked after being placed for a period of time.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a crispy chicken biscuit and a preparation method thereof. Background Art

[0002] Chicken Biscuits are a special snack in Guangzhou, belonging to the Cantonese cuisine. They are sweet, fragrant and crispy. They were first created during the Xianfeng period of the Qing Dynasty and have a history of 170 years. They are known for their sweet and crispy taste and sweet and salty taste. They are rich in protein, oil, minerals and vitamins, and have excellent effects on human growth and development, physical fitness and disease prevention. However, they are currently mainly made using traditional methods, and many small problems such as flavor, taste, sticky dough during the production process, dry dough after too much dough is left for a long time, poor production performance, and poor molding performance before and after baking have not been paid attention to.

[0003] Chinese invention patent application 201810814034.2 discloses a beer-flavored chicken biscuit and a preparation process thereof, wherein the beer-flavored chicken biscuit includes a crust, and a filling is wrapped in the crust, characterized in that the crust includes the following components by weight percentage: low-gluten wheat flour: maltose: vegetable oil: powdered sugar: beer: water: brewer's yeast = 100:50-80:15-30:15-30:1-10:1-10:0.5-5; the filling includes the following components by weight percentage: sugar ice meat: wax gourd puree: white sesame: yanggao powder: barley flour: roasted garlic puree: chopped green onion: white wine: hop oil: salt = 100:50-90:20-50:10-25:10-25:1-15:1-15:1-8:0.5-4. The invention provides a beer-flavored chicken biscuit with a simple preparation method and unique flavor and a preparation process thereof. However, the invention only makes a differentiated adjustment to the flavor of the chicken biscuits, and the overall taste, the extensibility and workability of the dough, and the formability before and after baking are not further improved.

[0004] Another Chinese invention patent application 202110291822.X discloses a process for making fresh, fragrant and crispy chicken biscuits, comprising the following steps: S1: material selection; S2: preparation of biscuit skin raw materials; S3: preparation of biscuit filling raw materials; S4: preparation of biscuit filling; S5: separation and forming; S6: baking with eggs; The present invention is rich in nutrition, contains high levels of protein, oil, minerals and vitamins, has excellent effects on human growth and development, physical fitness and disease prevention, is crispy on the outside and soft on the inside, has a simple process, a high degree of mechanization, low material requirements, and low production costs. Although the invention improves the taste, the flavor and taste can be further improved, and the problems of formability before and after baking and dough production are not involved, and no attempt has been made to improve the flavor after being placed for a period of time. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a crispy chicken biscuit. The present invention makes innovative improvements on the basis of traditional chicken biscuits and their processes, so that the crispy chicken biscuits have a fatter but not greasy taste, a fresh and softer taste. The addition of beaten tremella juice not only makes the dough skin as ductile as before after being placed for a long time and not sticky or cracked, but also solves the problem of making it on the spot, and also improves the taste and nutritional value of the chicken biscuits, making them more suitable for the elderly.

[0006] To achieve the purpose of the present invention, the technical solution adopted by the present invention is:

[0007] A crispy chicken biscuit, wherein the raw materials of the biscuit filling comprise: fatty pork, white sugar, sesame, melon seed kernel, olive pulp, cooked preserved vegetable, five-spice powder, prickly ash leaves, white kidney bean paste, peanut oil and water; the raw materials of the biscuit crust comprise: flour, chestnut flour, dried white fungus, loquat fruit and alkaline water.

[0008] Preferably, the ingredients of the chicken biscuit filling include, by weight: 5-15 parts of fatty pork, 10-20 parts of white sugar, 1-5 parts of sesame seeds, 1-5 parts of melon seeds, 1-5 parts of olive pulp, 1-5 parts of cooked preserved vegetables, 1-5 parts of five-spice powder, 0.08-0.12 parts of pepper leaves, 3-8 parts of white kidney bean paste, 3-8 parts of peanut oil and 5-10 parts of water.

[0009] Preferably, the ingredients of the chicken biscuit filling include, by weight: 10 parts of fatty pork, 14 parts of white sugar, 3 parts of sesame seeds, 3 parts of melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetables, 1 part of five-spice powder, 0.1 parts of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.

[0010] Preferably, the raw materials of the crust of the chicken biscuits include, by weight: 1-5 parts of flour, 5-10 parts of chestnut flour, 1-5 parts of dried white fungus, 1-5 parts of loquat fruit and 1-5 parts of alkaline water.

[0011] Preferably, the raw materials of the crust of the chicken biscuits include, by weight: 2 parts of flour, 5 parts of chestnut flour, 3 parts of dried white fungus, 3 parts of loquats and 4 parts of alkaline water.

[0012] Another object of the present invention is to provide a method for preparing the above-mentioned crispy chicken biscuits, comprising the following steps:

[0013] (1) Mixing and stirring the raw materials of the filling to obtain the filling;

[0014] (2) squeezing loquat juice, adding water to dried Tremella fuciformis, beating the mixture, filtering the mixture to obtain Tremella fuciformis juice, and mixing the squeezed juice and the Tremella fuciformis juice to obtain a mixed juice;

[0015] (3) mixing the mixed juice, flour, chestnut flour and lye water, and letting it stand to obtain a crust;

[0016] (4) Wrap the filling with pastry, apply egg paste on the surface of the pastry, and bake.

[0017] Preferably, the specific operation of step (1) is as follows: dice or chop the fatty pork, dry and crush the pepper leaves, mix them with sugar, then add sesame seeds, melon seeds, olive pulp, cooked preserved vegetables, and five-spice powder to mix; then add water and peanut oil in turn and stir, and finally add white kidney bean paste to mix to prepare the filling.

[0018] Preferably, the beating time in step (2) is 3-8s, and the number of beatings is 1-3 times;

[0019] Preferably, the standing time in step (3) is 1-6 hours.

[0020] Preferably, the baking in step (4) is carried out in two steps, the first baking step is carried out at a temperature of 190-220° C. for 30-40 min, and the second baking step is carried out at a temperature of 180-190° C. for 10-15 min.

[0021] The ingredients for the pie filling can also be crushed first and then made.

[0022] Compared with the prior art, the present invention has the following positive and beneficial effects:

[0023] (1) The crust of the present invention is made of chestnut flour and flour, and a mixture of loquat juice and tremella juice is added to the dough. The dough has sufficient toughness and strong processability. The prepared crispy chicken biscuits are glossy and have better shape retention after baking. They are more crispy and sweet when bitten. After being left for a period of time, the taste is no different from that of freshly baked ones.

[0024] (2) The present invention adds tremella juice, which is rich in tremella polysaccharide and has the effect of lowering blood sugar, and can greatly improve the nutritional value and health care effect of the chicken biscuit.

[0025] (3) The pie filling of the present invention is added with prickly ash leaves and white kidney bean paste, so that the filling has a more fatty but not greasy flavor, a fresh and softer taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention discloses a crispy chicken biscuit made by using Example 1 of the present invention. DETAILED DESCRIPTION

[0027] The present invention will be further described in detail below in conjunction with specific examples. The following examples are not intended to limit the present invention, but are only intended to illustrate the present invention. The experimental methods used in the following examples are generally conventional, unless otherwise specified, and the materials, reagents, etc. used in the following examples are commercially available, unless otherwise specified.

[0028] Example 1

[0029] The chicken biscuits in this embodiment are as follows Figure 1 The ingredients of the pie filling are composed of the following components: 10 parts of fatty pork, 14 parts of white sugar, 3 parts of sesame seeds, 3 parts of melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetables, 1 part of five-spice powder, 0.1 parts of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.

[0030] The raw materials of the crust of the chicken biscuits in this embodiment are composed of the following components: 2 parts of flour, 5 parts of chestnut flour, 3 parts of dried white fungus, 3 parts of loquats and 4 parts of alkaline water.

[0031] The preparation method is as follows:

[0032] (1) Dice the fat pork, dry and crush the prickly ash leaves, mix them with sugar, then add sesame seeds, melon seeds, olive pulp, cooked preserved vegetables, and five-spice powder; then add water and peanut oil in sequence and stir, and finally add white kidney bean paste and mix to prepare the filling;

[0033] (2) squeezing loquat juice, adding 0.3 times the weight of water to dried Tremella fuciformis, beating the mixture, filtering to obtain Tremella fuciformis juice, and mixing the squeezed juice and Tremella fuciformis juice to obtain a mixed juice;

[0034] (3) Mix the mixed juice, flour, chestnut flour and alkaline water, and let stand for 5 hours to obtain a crust;

[0035] (4) Wrap the filling with dough, apply egg liquid (egg paste) on the surface of the dough, sprinkle some sesame seeds, put it in an oven, and set the baking program: the first baking temperature is 200°C and the baking time is 35 minutes; the second baking temperature is 185°C and the baking time is 10 minutes; take it out after baking is completed.

[0036] Example 2

[0037] The raw materials of the filling in the chicken biscuits of this embodiment are composed of the following components: 5 parts of fatty pork, 10 parts of white sugar, 1 part of sesame seeds, 1 part of melon seeds, 1 part of olive pulp, 1 part of cooked preserved vegetables, 1 part of five-spice powder, 0.08 parts of pepper leaves, 3 parts of white kidney bean paste, and 3 parts of peanut oil.

[0038] The raw materials of the crust of the chicken biscuits in this embodiment are composed of the following components: 1 part of flour, 5 parts of chestnut flour, 1 part of dried white fungus, 1 part of loquat and 1 part of alkaline water.

[0039] The preparation method is as follows:

[0040] (1) Dice and chop the fat pork, dry and crush the pepper leaves, mix them with sugar, then add sesame seeds, melon seeds, olive pulp, cooked preserved vegetables, and five-spice powder, all of which are crushed and mixed; then add water and peanut oil in turn, stir, and finally add white kidney bean paste to make a filling;

[0041] (2) squeezing loquat juice, adding 0.3 times the weight of water to dried Tremella fuciformis, beating the mixture, filtering to obtain Tremella fuciformis juice, and mixing the squeezed juice and Tremella fuciformis juice to obtain a mixed juice;

[0042] (3) Mix the mixed juice, flour, chestnut flour and alkaline water, and let stand for 2 hours to obtain a crust;

[0043] (4) Wrap the filling with dough, apply egg liquid on the surface of the dough, sprinkle some sesame seeds, put it in the oven, and set the baking program:

[0044] The first baking temperature is 190°C and the baking time is 40 minutes; the second baking temperature is 190°C and the baking time is 10 minutes; after baking, take it out and get it.

[0045] Example 3

[0046] The raw materials of the filling in the chicken biscuits of this embodiment are composed of the following components: 15 parts of fatty pork, 20 parts of white sugar, 5 parts of sesame seeds, 5 parts of melon seeds, 5 parts of olive pulp, 5 parts of cooked preserved vegetables, 5 parts of five-spice powder, 0.12 parts of pepper leaves, 8 parts of white kidney bean paste, and 8 parts of peanut oil.

[0047] The raw materials of the crust of the chicken biscuits in this embodiment are composed of the following components: 5 parts of flour, 10 parts of chestnut flour, 5 parts of dried white fungus, 5 parts of loquats and 5 parts of alkaline water.

[0048] The preparation method is as follows:

[0049] (1) Dice the fat pork, dry and crush the prickly ash leaves, mix them with sugar, then add sesame seeds, melon seeds, olive pulp, cooked preserved vegetables, and five-spice powder; then add water and peanut oil in sequence and stir, and finally add white kidney bean paste and mix to prepare the filling;

[0050] (2) squeezing loquat juice, adding 0.3 times the weight of water to dried Tremella fuciformis, beating the mixture, filtering to obtain Tremella fuciformis juice, and mixing the squeezed juice and Tremella fuciformis juice to obtain a mixed juice;

[0051] (3) Mix the mixed juice, flour, chestnut flour and alkaline water, and let stand for 6 hours to obtain a crust;

[0052] (4) Wrap the filling with dough, apply egg liquid on the surface of the dough, sprinkle some sesame seeds, put it in the oven, and set the baking program:

[0053] The first baking temperature is 220°C and the baking time is 30 minutes; the second baking temperature is 180°C and the baking time is 15 minutes; take it out after baking.

[0054] Comparative Example 1

[0055] The difference between this comparative example and Example 1 is that chestnut flour is used instead of flour. The rest is the same as Example 1.

[0056] Specifically, the raw materials for the chicken biscuit filling are composed of the following components: 10 parts of fatty pork, 14 parts of white sugar, 3 parts of sesame seeds, 3 parts of melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetables, 1 part of five-spice powder, 0.1 parts of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.

[0057] The raw materials of the chicken biscuit crust are composed of the following components: 7 parts of flour, 3 parts of dried white fungus, 3 parts of loquats and 4 parts of alkaline water.

[0058] The preparation method is as follows:

[0059] (1) Dice the fat pork, dry and crush the prickly ash leaves, mix them with sugar, then add sesame seeds, melon seeds, olive pulp, cooked preserved vegetables, and five-spice powder; then add water and peanut oil in sequence and stir, and finally add white kidney bean paste and mix to prepare the filling;

[0060] (2) squeezing loquat juice, adding 0.3 times the weight of water to dried Tremella fuciformis, beating the mixture, filtering to obtain Tremella fuciformis juice, and mixing the squeezed juice and Tremella fuciformis juice to obtain a mixed juice;

[0061] (3) Mix the mixed juice, flour and alkaline water and let it stand for 5 hours to obtain a crust;

[0062] (4) Wrap the filling with dough, apply egg liquid on the surface of the dough, sprinkle some sesame seeds, put it in the oven, and set the baking program:

[0063] The first baking temperature is 200°C and the baking time is 35 minutes; the second baking temperature is 185°C and the baking time is 10 minutes; after baking, take it out.

[0064] Comparative Example 2

[0065] The difference between this comparative example and Example 1 is that no dried Tremella fuciformis is added. The rest is the same as Example 1.

[0066] Specifically, the raw materials for the chicken biscuit filling are composed of the following components: 10 parts of fatty pork, 14 parts of white sugar, 3 parts of sesame seeds, 3 parts of melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetables, 1 part of five-spice powder, 0.1 parts of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.

[0067] The raw materials of the chicken biscuit crust are composed of the following components: 2 parts of flour, 5 parts of chestnut flour, 6 parts of loquats and 4 parts of alkaline water.

[0068] The preparation method is as follows:

[0069] (1) Dice the fat pork, dry and crush the prickly ash leaves, mix them with sugar, then add sesame seeds, melon seeds, olive pulp, cooked preserved vegetables, and five-spice powder; then add water and peanut oil in sequence and stir, and finally add white kidney bean paste and mix to prepare the filling;

[0070] (2) Squeeze loquat juice;

[0071] (3) Mix the juice, flour, chestnut flour and alkaline water and let stand for 5 hours to obtain a crust;

[0072] (4) Wrap the filling with dough, apply egg liquid on the surface of the dough, sprinkle some sesame seeds, put it in the oven, and set the baking program:

[0073] The first baking temperature is 200°C and the baking time is 35 minutes; the second baking temperature is 185°C and the baking time is 10 minutes; after baking, take it out.

[0074] Comparative Example 3

[0075] The difference between this comparative example and Example 1 is that loquat is not added. The rest is the same as Example 1.

[0076] Specifically, the raw materials for the chicken biscuit filling are composed of the following components: 10 parts of fatty pork, 14 parts of white sugar, 3 parts of sesame seeds, 3 parts of melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetables, 1 part of five-spice powder, 0.1 parts of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.

[0077] The raw materials of the chicken biscuit crust are composed of the following components: 2 parts of flour, 5 parts of chestnut flour, 6 parts of dried white fungus and 4 parts of alkaline water.

[0078] The preparation method is as follows:

[0079] (1) Dice the fat pork, dry and crush the prickly ash leaves, mix them with sugar, then add sesame seeds, melon seeds, olive pulp, cooked preserved vegetables, and five-spice powder; then add water and peanut oil in sequence and stir, and finally add white kidney bean paste and mix to prepare the filling;

[0080] (2) adding 0.3 times the weight of water to the dried Tremella fuciformis, beating the mixture, and filtering to obtain Tremella fuciformis juice;

[0081] (3) Mix the Tremella juice, flour, chestnut flour and alkaline water, and let stand for 5 hours to obtain a crust;

[0082] (4) Wrap the filling with dough, apply egg liquid on the surface of the dough, sprinkle some sesame seeds, put it in the oven, and set the baking program:

[0083] The first baking temperature is 200°C and the baking time is 35 minutes; the second baking temperature is 185°C and the baking time is 10 minutes; after baking, take it out.

[0084] Comparative Example 4

[0085] The difference between this comparative example and Example 1 is that the production process is different, specifically, a different baking mode is adopted, which is as follows: (1) dice the fat pork, dry and crush the prickly ash leaves, mix them with sugar, and then add sesame seeds, melon seeds, olive pulp, cooked preserved vegetables, and five-spice powder to mix; then add water and peanut oil in turn and stir, and finally add white kidney bean paste to mix to prepare the filling;

[0086] (2) squeezing loquat juice, adding 0.3 times the weight of water to dried Tremella fuciformis, beating the mixture, filtering to obtain Tremella fuciformis juice, and mixing the squeezed juice and Tremella fuciformis juice to obtain a mixed juice;

[0087] (3) Mix the mixed juice, flour, chestnut flour and alkaline water, and let stand for 5 hours to obtain a crust;

[0088] (4) Wrap the filling with dough, apply olive oil on the surface of the dough, sprinkle some sesame seeds, and put it in the oven at 120℃.

[0089] Bake at 150℃ for 10 minutes; take out and apply a layer of olive oil again, bake for the second time at 200℃.

[0090] The surface temperature is 200℃ and the baking time is 10 minutes; take it out after baking.

[0091] Comparative Example 5

[0092] The difference between this comparative example and Example 1 is that glutinous rice flour is used instead of white kidney bean paste, and the rest remains the same as in Example 1.

[0093] Experiment 1: Production and sensory evaluation of different chicken biscuits

[0094] Chicken biscuits were prepared according to the raw materials and methods of Examples 1-3 and Comparative Examples 1-5, and sensory evaluation was performed by 10 inspectors. The inspectors did not eat food for one hour before eating the evaluated food, and there was no communication between the inspectors. The scores of the 10 inspectors were summed up to be the final result of the group of foods. The scoring criteria are as follows: 8-10 points: golden and fresh color, with a fresh fragrance, sweet and crispy in the mouth, and then relatively soft and delicious, fat but not greasy; 4-7 points: golden and shiny color, light fragrance, slightly less crispy in the mouth, not soft, fat but not greasy;

[0095] 1-3 points: The color is poor, there is almost no fragrance, the crispness is poor, and the taste is hard.

[0096] Table 1

[0097]

[0098] Experiment 2: Stability Experiment

[0099] The crispy biscuits made by each group were placed at a temperature of 25°C and a relative humidity of 40% for 40 days, heated in a microwave for 3 minutes, and the above-mentioned inspectors were invited to taste and give sensory scores. Consumers were also invited to taste and describe their flavors. The results are shown in Table 2.

[0100] Table 2

[0101]

[0102]

[0103] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A crispy chicken biscuit, characterized in that: Calculated by weight, the raw materials of the chicken biscuit crust include: 1-5 parts of flour, 5-10 parts of chestnut flour, 1-5 parts of dried white fungus, 1-5 parts of loquat fruit and 1-5 parts of alkaline water; the raw materials of the chicken biscuit filling include: 5-15 parts of fatty pork, 10-20 parts of white sugar, 1-5 parts of sesame seeds, 1-5 parts of melon seeds, 1-5 parts of olive pulp, 1-5 parts of cooked preserved vegetables, 1-5 parts of five-spice powder, 0.08-0.12 parts of pepper leaves, 3-8 parts of white kidney bean paste, 3-8 parts of peanut oil and 5-10 parts of water.

2. The crispy chicken biscuit according to claim 1, characterized in that: The raw materials of the chicken biscuit filling include, by weight, 10 parts of fatty pork, 14 parts of white sugar, 3 parts of sesame seeds, 3 parts of melon seeds, 3 parts of olive pulp, 2 parts of cooked preserved vegetables, 1 part of five-spice powder, 0.1 parts of pepper leaves, 6 parts of white kidney bean paste, 4 parts of peanut oil and 7 parts of water.

3. The crispy chicken biscuit according to any one of claims 1 to 2, characterized in that: The raw materials of the crust of the chicken biscuits include, by weight, 2 parts of flour, 5 parts of chestnut flour, 3 parts of dried white fungus, 3 parts of loquats and 4 parts of alkaline water.

4. A method for preparing the crispy chicken biscuit according to any one of claims 1 to 3, characterized in that: The steps include: (1) Mix and evenly mix the ingredients of the pie filling to obtain the pie filling; (2) squeezing loquat juice, adding water to dried Tremella fuciformis, beating the mixture, filtering the mixture to obtain Tremella fuciformis juice, and mixing the squeezed juice and the Tremella fuciformis juice to obtain a mixed juice; (3) Mix the mixed juice, flour, chestnut flour and lye water and let it stand to obtain the crust; (4) Wrap the filling with pastry, apply egg paste on the surface of the pastry, and bake.

5. The preparation method according to claim 4, characterized in that: The specific operation of step (1) is as follows: dice or chop the fat pork, dry and crush the pepper leaves, mix them with sugar, then add sesame seeds, melon seeds, olive pulp, cooked preserved vegetables and five-spice powder; then add water and peanut oil in turn and stir, and finally add white kidney bean paste to make the filling.

6. The preparation method according to claim 4, characterized in that: The beating time in step (2) is 3-8s, and the beating times are 1-3 times.

7. The preparation method according to claim 4, characterized in that: The standing time in step (3) is 1-6 hours.

8. The preparation method according to claim 4, characterized in that: The baking in step (4) is carried out in two steps. The first baking step is carried out at a temperature of 190-220° C. for 30-40 minutes. The second baking step is carried out at a temperature of 180-190° C. for 10-15 minutes.

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