Chicken popcorn powder coating, chicken popcorn and preparation method thereof

Abstract

The present invention provides a chicken popcorn coating powder, comprising the following raw materials in parts by weight: 20-30 parts of wheat flour, 10-30 parts of corn starch, 10-15 parts of potato starch, 5-10 parts of cassava starch, 5-10 parts of mung bean starch, 0.3-0.5 parts of five-spice powder, 0.1-0.5 parts of phosphate, and 0.2-0.4 parts of foaming agent. The present invention improves the crispness and taste of the chicken popcorn product when it is fried or deep-fried after being eaten in a frozen storage process by synergizing the wheat flour, corn starch, potato starch, cassava starch, mung bean starch, etc.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a kind of popcorn chicken coated with powder, popcorn chicken and a preparation method thereof. Background Art

[0002] Popcorn chicken is a processed meat product made from chicken breast meat that has gone through a series of processing steps, including trimming, dicing, tumbling in cans, battering, coating with flour, frying, cooling, packaging, quick freezing, and storage. The product has unstable quality during the quick freezing and storage process, which results in a reduced crispness when pan-fried or deep-fried, and even a sticky taste.

[0003] Therefore, it is very necessary to provide a kind of chicken popcorn coating powder that improves the crispness and taste of chicken popcorn products when they are fried or deep-fried after being eaten in a frozen storage process. Summary of the invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a popcorn chicken coating powder. The popcorn chicken coating powder provided by the present invention can improve the crispness of the popcorn chicken product when it is fried or deep-fried after the frozen storage process.

[0005] The present invention provides a chicken popcorn breading powder, comprising the following raw materials in parts by weight:

[0006] 20-30 parts of wheat flour, 10-30 parts of corn starch, 10-15 parts of potato starch, 5-10 parts of cassava starch, 5-10 parts of mung bean starch, 0.3-0.5 parts of five-spice powder, 0.1-0.5 parts of phosphate, and 0.2-0.4 parts of foaming agent; the wheat flour is high-gluten wheat flour.

[0007] Preferably, the chicken popcorn powder comprises the following raw materials in parts by weight:

[0008] 20-30 parts of wheat flour, 15-30 parts of corn starch, 10-15 parts of potato starch, 5-8 parts of cassava starch, 5-8 parts of mung bean starch, 0.3-0.5 parts of five-spice powder, 0.3-0.5 parts of phosphate, and 0.2-0.4 parts of foaming agent.

[0009] The present invention provides a popcorn chicken, comprising the popcorn chicken coating powder described in any one of the above technical solutions.

[0010] The present invention provides the use of any one of the above-mentioned popcorn chicken coating powders in improving the crispiness of the popcorn chicken.

[0011] The present invention provides a preparation process of chicken popcorn, comprising the following steps:

[0012] A) After pretreatment, the chicken breast is cut into pieces, marinated, and soaked to obtain soaked chicken breast;

[0013] B) turning the soaked chicken breast in the coating powder, and then rinsing with clean water and coating with the powder for a second time; the coating powder is the chicken popcorn coating powder according to any one of claims 1 to 2;

[0014] C) The chicken breast coated with flour is fried once and twice to obtain the product.

[0015] Preferably, the pretreatment in step A) comprises thawing the frozen chicken breast in water at 20-30° C.; and the cutting into pieces comprises cutting into pieces of 3-4 cm.

[0016] Preferably, the pickling in step A) is pickling in a batching liquid, and the batching liquid comprises: pepper powder, pepper powder, chopped green onion, salt, monosodium glutamate and water; the mass ratio of the pepper powder, pepper powder, chopped green onion, salt, monosodium glutamate and water is: 30:15:500:300:100:10000.

[0017] Preferably, the soaking time in step A) is 25 to 35 minutes.

[0018] Preferably, the oil temperature of the primary frying is 60-80° C. and the frying time is 2 minutes.

[0019] Preferably, the oil temperature of the secondary frying is 165-170° C., and the time is 1 minute.

[0020] Compared with the prior art, the present invention provides a chicken popcorn flour coating, comprising the following raw materials in parts by weight: 20-30 parts of wheat flour, 10-30 parts of corn starch, 10-15 parts of potato starch, 5-10 parts of cassava starch, 5-10 parts of mung bean starch, 0.3-0.5 parts of five-spice powder, 0.1-0.5 parts of phosphate, and 0.2-0.4 parts of foaming agent. The present invention improves the crispness and taste of the chicken popcorn product when it is fried or deep-fried after being eaten in a frozen storage process by synergizing the wheat flour, corn starch, potato starch, cassava starch, mung bean starch, etc. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a photo of the popcorn chicken coated with flour of the present invention;

[0022] Figure 2 This is a photo of popcorn chicken of the present invention. DETAILED DESCRIPTION

[0023] The present invention provides a chicken popcorn powder coating, chicken popcorn and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the desired effect. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0024] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0025] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0026] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0027] The present invention provides a chicken popcorn breading powder, comprising the following raw materials in parts by weight:

[0028] 20-30 parts of wheat flour, 10-30 parts of corn starch, 10-15 parts of potato starch, 5-10 parts of cassava starch, 5-10 parts of mung bean starch, 0.3-0.5 parts of five-spice powder, 0.1-0.5 parts of phosphate, and 0.2-0.4 parts of foaming agent.

[0029] According to the present invention, the chicken popcorn powder coating comprises the following raw materials in parts by weight:

[0030] 20-30 parts of wheat flour, 15-30 parts of corn starch, 10-15 parts of potato starch, 5-8 parts of cassava starch, 5-8 parts of mung bean starch, 0.3-0.5 parts of five-spice powder, 0.3-0.5 parts of phosphate, and 0.2-0.4 parts of foaming agent.

[0031] In some embodiments of the present invention, the chicken popcorn powder comprises the following raw materials in parts by weight:

[0032] 20 parts of wheat flour, 15 parts of corn starch, 13 parts of potato starch, 6 parts of tapioca starch, 8 parts of mung bean starch, 0.4 parts of five-spice powder, 0.5 parts of phosphate, and 0.2 parts of foaming agent;

[0033] In some embodiments of the present invention, the chicken popcorn powder comprises the following raw materials in parts by weight:

[0034] 25 parts of wheat flour, 20 parts of corn starch, 15 parts of potato starch, 8 parts of tapioca starch, 6 parts of mung bean starch, 0.5 parts of five-spice powder, 0.4 parts of phosphate, and 0.4 parts of foaming agent;

[0035] In some embodiments of the present invention, the chicken popcorn powder comprises the following raw materials in parts by weight:

[0036] 30 parts of wheat flour, 30 parts of corn starch, 10 parts of potato starch, 5 parts of tapioca starch, 5 parts of mung bean starch, 0.3 parts of five-spice powder, 0.5 parts of phosphate, and 0.2 parts of foaming agent.

[0037] The wheat flour of the present invention is high-gluten wheat flour.

[0038] The above-mentioned phosphate includes sodium pyrophosphate, sodium tripolyphosphate or sodium hexametaphosphate.

[0039] The foaming agent includes sodium bicarbonate.

[0040] The coating ratio of the present invention has low cost, and the crispness of the popcorn chicken product is sustained through the coordinated cooperation of the coating.

[0041] The present invention provides a popcorn chicken, comprising the popcorn chicken coating powder described in any one of the above technical solutions.

[0042] The chicken popcorn provided by the present invention is prepared by trimming and dicing chicken breast, coating with flour and frying. The present invention does not limit the specific composition and proportion of the above-mentioned coating, which are well known to those skilled in the art.

[0043] The present invention provides the use of any one of the above-mentioned popcorn chicken coating powders in improving the crispiness of the popcorn chicken.

[0044] The present invention provides a preparation process of chicken popcorn, comprising the following steps:

[0045] A) After pretreatment, the chicken breast is cut into pieces, marinated, and soaked to obtain soaked chicken breast;

[0046] B) turning the soaked chicken breast in the flour coating, and then rinsing with clean water and coating with flour for a second time; the flour coating is the chicken popcorn flour coating described in any one of the above technical solutions;

[0047] C) The chicken breast coated with flour is fried once and twice to obtain the product.

[0048] The preparation process of the popcorn chicken provided by the invention comprises the following steps: firstly pre-treating the chicken breast meat.

[0049] The chicken breast of the present invention can be fresh chicken breast or frozen chicken breast.

[0050] If it is frozen chicken breast, it can be thawed in running water or warm water, wherein the temperature of warm water thawing is less than 30°C.

[0051] In some specific embodiments, the pretreatment comprises thawing the frozen chicken breast in water at 20-30°C.

[0052] The cutting into pieces is cutting into pieces of 3 to 4 cm, preferably cutting into pieces of 4 cm.

[0053] The pickling of the present invention is pickling in a batching liquid, wherein the batching liquid comprises: pepper powder, pepper powder, chopped green onion, salt, monosodium glutamate and water, wherein the mass ratio of the pepper powder, pepper powder, chopped green onion, salt, monosodium glutamate and water is: 30:15:500:300:100:10000.

[0054] Soak the cut chicken breast in the ingredient liquid for 25 to 35 minutes, preferably for 30 minutes.

[0055] Put the soaked chicken breast pieces into the mixed flour and mix evenly. After the chicken breast pieces are evenly covered with flour, rinse them with clean water and then put them into the flour for a second coating.

[0056] The chicken breasts coated with flour are fried once; the oil temperature of the frying is 60-80° C., and the frying time is 2 minutes.

[0057] Specifically: shake off the excess coating and put it into the fryer. At this time, the oil temperature should be controlled between 60 and 80 degrees Celsius to make the popcorn chicken firm. Fry it for 2 minutes and then take it out. Be careful to avoid the meat pieces sticking when frying.

[0058] Second frying: Increase the oil temperature for re-frying. At this time, the oil temperature should be controlled between 165-170℃. Fry for 1 minute and then remove from the pan.

[0059] The frying process of the present invention is unique (two-step gradient frying), which ensures the persistence of the crispness of the product.

[0060] The invention mainly improves the crispness and taste of the popcorn chicken product when it is fried or deep-fried after being eaten in a frozen storage process through the synergistic effect of the selection and proportion of the coating raw materials and the frying process, and at the same time prolongs the retention time of the crispness of the product.

[0061] The present invention provides a chicken popcorn coating powder, comprising the following raw materials in parts by weight: 20-30 parts of wheat flour, 10-30 parts of corn starch, 10-15 parts of potato starch, 5-10 parts of cassava starch, 5-10 parts of mung bean starch, 0.3-0.5 parts of five-spice powder, 0.1-0.5 parts of phosphate, and 0.2-0.4 parts of foaming agent. The present invention improves the crispness and taste of the chicken popcorn product when it is fried or deep-fried after being eaten in a frozen storage process by synergizing the wheat flour, corn starch, potato starch, cassava starch, mung bean starch, etc.

[0062] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0063] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0064] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0065] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0066] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0067] To further illustrate the present invention, a popcorn chicken coated with powder, popcorn chicken and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0068] The total amount of the embodiment of the present invention and the comparative example is the same, only the ratio is different.

[0069] Embodiment 1:

[0070] 1. Coating ratio: 20 parts of high-gluten wheat flour, 15 parts of corn starch, 13 parts of potato starch, 6 parts of cassava starch, 8 parts of mung bean starch, 0.4 parts of five-spice powder, 0.5 parts of phosphate, 0.2 parts of foaming agent, etc.;

[0071] 2. Pretreatment of chicken breast: Thaw the frozen chicken in running water at 15°C and cut into cubes about 4 cm long;

[0072] 3. Marinating: add 28g of pepper powder, 13.5g of pepper powder, 0.6kg of chopped green onion, 0.3kg of salt, and 0.08kg of monosodium glutamate to 10kg of water, and stir evenly to obtain the ingredient liquid;

[0073] 4. Soaking: put the chicken breast pieces cut in step (2) into the ingredient liquid in step (3) and soak for 30 minutes;

[0074] 5. Coating with flour: put the soaked chicken breast pieces in step (4) into the mixed flour and stir evenly, so that the chicken breast pieces are evenly covered with flour. Rinse with clean water and then put them into the flour for a second coating.

[0075] 6. Deep fry

[0076] First frying: shake off the excess coating and put into the fryer. At this time, the oil temperature should be controlled at 70-75℃ to make the popcorn chicken firm. Fry for 2 minutes and then remove. Be careful to avoid the meat pieces sticking when frying.

[0077] Second frying: Increase the oil temperature for re-frying. At this time, the oil temperature should be controlled between 165-170℃. Fry for 1 minute and then remove from the pan.

[0078] Effect data: The product can reduce the coating cost of ordinary popcorn chicken by 40%. The crispness of the popcorn chicken after secondary frying is significantly improved, with a crispness of 300.89±0.20g. The water loss rate after two frying is 7.85%, and the oil absorption rate is 0.13%. While reducing the fat content, the product can maintain its crispness for 24-30 hours.

[0079] Embodiment 2:

[0080] 1. Coating ratio: 25 parts of high-gluten wheat flour, 20 parts of corn starch, 15 parts of potato starch, 8 parts of cassava starch, 6 parts of mung bean starch, 0.5 parts of five-spice powder, 0.4 parts of phosphate, 0.4 parts of foaming agent, etc.;

[0081] 2. Pretreatment of chicken breast: Thaw the frozen chicken in warm water at 25°C and cut into cubes about 4 cm long;

[0082] 3. Marinating: add 30g Sichuan pepper powder, 14g pepper powder, 0.5kg chopped green onion, 0.3kg salt, and 0.15kg MSG to 10kg water, and stir evenly to obtain the ingredient liquid;

[0083] 4. Soaking: put the chicken breast pieces cut in step (2) into the ingredient liquid in step (3) and soak for 30 minutes;

[0084] 5. Coating with flour: put the soaked chicken breast pieces in step (4) into the mixed flour and stir evenly, so that the chicken breast pieces are evenly covered with flour. Rinse with clean water and then put them into the flour for a second coating.

[0085] 6. Deep fry

[0086] First frying: shake off the excess coating and put into the fryer. At this time, the oil temperature should be controlled at 60-65℃ to make the popcorn chicken firm. Fry for 2 minutes and then remove. Be careful to avoid the meat pieces sticking when frying.

[0087] Second frying: Increase the oil temperature for re-frying. At this time, the oil temperature should be controlled between 160-165℃. Fry for 1 minute and remove from the pan.

[0088] Effect data: The product can reduce the coating cost of ordinary popcorn chicken by 50%. The crispness of the popcorn chicken after secondary frying is significantly improved, with a crispness of 303.25±0.05g. The water loss rate after two frying is 7.66%, and the oil absorption rate is 0.12%. While reducing the fat content, the product can maintain its crispness for 26-32 hours.

[0089] Embodiment 3:

[0090] 1. Coating ratio: 30 parts of high-gluten wheat flour, 30 parts of corn starch, 10 parts of potato starch, 5 parts of cassava starch, 5 parts of mung bean starch, 0.3 parts of five-spice powder, 0.5 parts of phosphate, 0.2 parts of foaming agent, etc.;

[0091] 2. Pretreatment of chicken breast: Thaw the frozen chicken in running water at 20°C and cut into cubes about 4 cm long;

[0092] 3. Marinating: add 30g Sichuan pepper powder, 12g pepper powder, 0.5kg chopped green onion, 0.25kg salt, and 0.1kg monosodium glutamate to 10kg water, and stir evenly to obtain the ingredient liquid;

[0093] 4. Soaking: put the chicken breast pieces cut in step (2) into the ingredient liquid in step (3) and soak for 30 minutes;

[0094] 5. Coating with flour: put the soaked chicken breast pieces in step (4) into the mixed flour and stir evenly, so that the chicken breast pieces are evenly covered with flour. Rinse with clean water and then put them into the flour for a second coating.

[0095] 6. Deep fry

[0096] First frying: shake off the excess flour and put it into the fryer. At this time, the oil temperature should be controlled at 75-80℃ to make the popcorn chicken firm. Fry it for 2 minutes and then take it out. Be careful not to let the meat stick together when frying.

[0097] Second frying: Increase the oil temperature for re-frying. At this time, the oil temperature should be controlled between 165-170℃. Fry for 1 minute and then remove from the pan.

[0098] Effect data: Compared with ordinary popcorn chicken, the product can reduce the coating cost by 45%. The crispness of the popcorn chicken is significantly improved after the second frying, with a crispness of 302.12±0.14g. The water loss rate after two frying is 7.8%, and the oil absorption rate is 0.15%. While reducing the fat content, the product can maintain its crispness for 24-30 hours.

[0099] With reference to SB / T10379-2012 and GB / T19295-2011, the popcorn chicken obtained in Examples 1 to 3 was subjected to sensory evaluation. The texture analyzer was used to test the product's elasticity, chewiness, and hardness.

[0100] The inspection and evaluation results are shown in the following table:

[0101]

[0102] Comparative Example 1

[0103] The coating ratio is as follows: 20 parts of low-gluten wheat flour, 15 parts of corn starch, 13 parts of potato starch, 6 parts of cassava starch, 8 parts of mung bean starch, 0.4 parts of five-spice powder, 0.5 parts of phosphate, 0.2 parts of foaming agent, etc.; the rest is the same as in Example 1.

[0104] Comparative Example 2

[0105] The starch content in the coating ratio was changed to 10 parts of low-gluten wheat flour, 2535 parts of corn starch, 13 parts of potato starch, 6 parts of cassava starch, 8 parts of mung bean starch, 0.4 parts of five-spice powder, 0.5 parts of phosphate, 0.2 parts of foaming agent, etc.; the rest was the same as in Example 1.

[0106] Comparative Example 3

[0107] The ratio is the same as in Example 1, but the frying process is changed to intermittent frying: one time at 160℃ for 50 seconds; the second time at 160℃ for 60 seconds.

[0108] With reference to SB / T 10379-2012 and GB / T 19295-2011, the popcorn chicken obtained in Comparative Examples 1 to 3 was subjected to sensory evaluation. The texture analyzer was used to test the product's elasticity, chewiness, and hardness.

[0109] The sensory evaluation and index data are shown in the following table:

[0110]

[0111] It can be seen from the above that the embodiments of the present invention have a better appearance, better color, better elasticity and chewiness than the comparative examples, and the comparative examples are too hard and have a poor taste.

[0112] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A chicken popcorn flour coating, characterized in that: The invention comprises the following raw materials in parts by weight: 20-30 parts of wheat flour, 10-30 parts of corn starch, 10-15 parts of potato starch, 5-10 parts of cassava starch, 5-10 parts of mung bean starch, 0.3-0.5 parts of five-spice powder, 0.1-0.5 parts of phosphate, and 0.2-0.4 parts of foaming agent; the wheat flour is high-gluten wheat flour.

2. The chicken popcorn powder coating according to claim 1, characterized in that: The chicken popcorn powder coating comprises the following raw materials in parts by weight: 20-30 parts of wheat flour, 15-30 parts of corn starch, 10-15 parts of potato starch, 5-8 parts of cassava starch, 5-8 parts of mung bean starch, 0.3-0.5 parts of five-spice powder, 0.3-0.5 parts of phosphate, and 0.2-0.4 parts of foaming agent.

3. A popcorn chicken, characterized in that: The invention comprises the popcorn chicken coating powder as described in any one of claims 1 to 2.

4. Use of the popcorn chicken coating powder as described in any one of claims 1 to 2 to improve the crispiness of popcorn chicken.

5. A process for preparing chicken popcorn, characterized in that: The steps include: A) After pretreatment, the chicken breast is cut into pieces, marinated, and soaked to obtain soaked chicken breast; B) turning the soaked chicken breast in the coating powder, and then rinsing with clean water and coating with the powder for a second time; the coating powder is the chicken popcorn coating powder according to any one of claims 1 to 2; C) The chicken breast coated with flour is fried once and twice to obtain the product.

6. The preparation process according to claim 5, characterized in that: Step A) The pretreatment comprises thawing the frozen chicken breast in water at 20-30° C.; the cutting comprises cutting into blocks of 3-4 cm.

7. The preparation process according to claim 5, characterized in that: Step A) The pickling is carried out in a batching liquid, wherein the batching liquid comprises: Chinese prickly ash powder, pepper powder, chopped green onion, salt, monosodium glutamate and water; the mass ratio of the Chinese prickly ash powder, pepper powder, chopped green onion, salt, monosodium glutamate and water is 30:15:500:300:100:10000.

8. The preparation process according to claim 5, characterized in that: The soaking time in step A) is 25 to 35 minutes.

9. The preparation process according to claim 5, characterized in that: The oil temperature of the primary frying is 60-80° C., and the frying time is 2 minutes.

10. The preparation process according to claim 5, characterized in that: The oil temperature of the secondary frying is 165-170° C., and the time is 1 minute.

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