High-whiteness and high-crispness chicken small crispy meat and preparation method thereof

Abstract

The invention relates to small crispy chicken meat with high whiteness and high crispness and a preparation method of the small crispy chicken meat. The small crispy chicken meat is formed by pre-frying pickled chicken strips after wrapping the chicken strips with slurry. The prepared small crispy meat is high in surface whiteness in a frozen state, golden yellow and oily in color after being fried, high in surface crispness, free of shelling and unique in pepper flavor, the overall appearance of the chicken small crispy meat can be improved, and economic benefits of factories can be improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a chicken crispy strip with high whiteness and high crispness and a preparation method thereof. Background Art

[0002] Crispy strips mainly refer to semi-finished products made from pork or chicken as the main raw materials. After pickling or not pickling, and wrapping with powder or slurry on the outside, they are manually or mechanically dropped into an oil tank for pre-frying. After secondary re-frying by end consumers, crispy strips with a crispy texture can be presented.

[0003] However, due to different ingredients, inconsistent outer slurry powder or outer coating slurry used, or inconsistent frying parameters and frying oil used for ordinary crispy strips, it is difficult to control the crispy texture and color on the outside. In addition, some crispy strips made based on existing methods are mostly pork crispy strips, and the customer group is limited to a certain extent. Some chicken crispy strip products need to be supplemented. In the household scenario, single flour or starch is usually used. When using only one kind of starch for coating or powdering and pre-frying with soybean oil, the surface crispness of the fried products by consumers varies. Adding whole egg liquid may increase the surface oil absorption and result in a greasy taste, and pre-frying with soybean oil may make the surface tend to be golden yellow. Therefore, the stability in the production process is still poor, and the combination of high whiteness and high crispness cannot be achieved. With the development of the industry, some crisping agents or compound leavening agents that directly act on the food structure have emerged. However, due to their complex ingredients and high industry monopoly, a formula and preparation method for high-whiteness and high-crispness chicken crispy strips that can achieve a stable crispy feeling and are conducive to industrial production are needed. In view of this, the inventor of the present invention deeply considered and actively studied and improved the trial production in response to the many deficiencies and inconveniences caused by the imperfect existing crispy strip formula and preparation method, and thus developed and designed this creation. Summary of the Invention

[0004] The purpose of the present invention is to provide a chicken crispy strip with high whiteness and high crispness and a preparation method thereof, so that the surface whiteness of the frozen crispy strip is relatively high, and the skin is highly crispy after frying.

[0005] To achieve the above object, the solution of the present invention is: A kind of chicken crispy strips with high whiteness and high crispness, which is obtained by pre-frying pickled chicken strips after coating them with a coating slurry. The pickled chicken strips are prepared from the following raw materials in parts by weight: 400-500 parts by weight of chicken strips, 10-15 parts by weight of corn starch, 6-10 parts by weight of soy protein isolate, 180-190 parts by weight of water, 5-10 parts by weight of scallions, 5-10 parts by weight of ginger, 21.5-32 parts by weight of food additive I, and 16-20 parts by weight of compound seasoning I; the coating slurry is prepared from the following raw materials in parts by weight: 200-300 parts by weight of flour, 220-250 parts by weight of water, 15-20 parts by weight of soybean oil, 20-40 parts by weight of egg white, and 5.3-9.5 parts by weight of food additive II, 2-5 parts by weight of spices; wherein, the flour is composed of specially adjusted outer slurry powder, sweet potato starch, and low-gluten wheat flour in a ratio of 60-100:80-120:60-80.

[0006] The chicken strips are 1-1.2 cm chicken breast meat strips, the ginger is ginger puree, the scallions are scallion puree, and the egg white is egg white of chicken.

[0007] The compound seasoning I contains 6-8 parts by weight of edible salt, 5-6 parts by weight of granulated sugar, and 5-6 parts by weight of monosodium glutamate.

[0008] The food additive I contains 10-15 parts by weight of green pepper chicken paste, 1.5-2 parts by weight of compound phosphate, and 10-15 parts by weight of acidity regulator.

[0009] The compound phosphate components are sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate, and the components are in a composition of 0.9-1.2:0.3-0.4:0.3-0.4.

[0010] The acidity regulator group includes sodium bicarbonate, sodium carbonate, sodium citrate, citric acid, and edible salt, and the components are in a composition of 4-5:2-3:1-2:1.5-2.5:1.5-2.5, and its pH is 7-9.

[0011] The food additive II contains 2-5 parts by weight of baking soda, 0.3-0.5 parts by weight of frying flavor, and 3-4 parts by weight of chicken powder seasoning.

[0012] The spice is whole-grain red pepper.

[0013] The components of the specially adjusted outer slurry powder are wheat flour, sweet potato starch, sodium acid pyrophosphate, sodium bicarbonate, edible salt, and guar gum.

[0014] A preparation method of the above-mentioned chicken crispy strips with high whiteness and high crispness, the method includes the following steps: (1)Frozen chicken breasts are thawed in a 4°C fresh-keeping warehouse until the central temperature reaches 0°C, then placed in a strip cutter to be cut into meat strips for standby; or fresh chicken breasts are directly cut into strips at 0°C, and after cutting, they are placed in a 4°C small cold storage for standby; (2)Mix corn starch, soy protein isolate, water, scallions, ginger, food additive 1, and compound seasoning 1 evenly to obtain premix 1; (3)Add the above-mentioned chicken strips and premix 1 to a tumbler together. Set the tumbling parameters as 8 revolutions / min, vacuum degree -0.08 Mpa, and the total tumbling time is 45 min. Among them, the intermittent time is 15 min, and the ambient temperature is controlled at 4°C; (4)After tumbling, transfer the meat strips and the unabsorbed slurry to a container, and place them in a 4°C fresh-keeping warehouse for net marinating for 10 - 12 h to obtain marinated meat strips; (5)Mix flour, water, soybean oil, egg white, and food additive 2 evenly to obtain the coating slurry; (6)Mix the above-mentioned marinated meat strips and coating slurry evenly, add spices and stir evenly again to obtain coated meat strips.

[0015] (7)Manually put the above-mentioned coated meat strips into a frying pan. The oil used in the frying pan is shortening, and the temperature of the frying pan is set at 170 - 175°C. After frying for 15 - 20 s for the first time, take them out, cool them to room temperature and then conduct secondary frying. After frying for 15 - 20 s for the second time, take them out again. After cooling to room temperature, quick-freeze to obtain deep-fried pork strips.

[0016] The coating rate of the marinated meat strips is controlled at 50%.

[0017] In step (1), the specifications of the cut chicken breast strips are about 1 - 1.2 cm wide and 10 - 12 cm long; in step (2), the water used is an ice-water mixture; in step (3), the temperature when adding the chicken breast strips needs to be controlled at 2 - 6°C; in step (4), the limited use time of the marinated meat strips is within 24 h, and the slurry temperature of the marinated meat strips is controlled at 7 - 8°C; in step (6), the slurry temperature of the coated meat strips is controlled at 8 - 16°C.

[0018] After adopting the above scheme, the present invention uses egg white and shortening, and realizes high whiteness in the frozen state by controlling the frying process. The coating slurry composed of various starches and flour provides a stable forming slurry, so that the product after pre-frying can maintain high crispness and not shell off when fried again. Description of the Drawings Figure 1 It is a schematic diagram of the small deep-fried pork product in Example 1 of the present invention and the edible state of the small deep-fried pork of the corresponding product after frying; Figure 2Schematic diagram of the small crispy meat product in the second embodiment of the present invention and the edible small crispy meat after frying the corresponding product; Figure 3 Schematic diagram of the small crispy meat product in the third embodiment of the present invention and the edible small crispy meat after frying the corresponding product; Figure 4 Schematic diagram of the small crispy meat product in the first comparative example of the present invention and the edible small crispy meat after frying the corresponding product; Figure 5 Schematic diagram of the small crispy meat product in the second comparative example of the present invention and the edible small crispy meat after frying the corresponding product; Figure 6 Schematic diagram of the small crispy meat product in the third comparative example of the present invention and the edible small crispy meat after frying the corresponding product; Figure 7 Schematic diagram of the small crispy meat product in the fourth comparative example of the present invention and the edible small crispy meat after frying the corresponding product. Detailed implementation manners

[0019] The present invention discloses a high-whiteness and high-crispness chicken small crispy meat, and the marinated chicken strips are prepared from the following raw materials in parts by weight: 460-480 parts by weight of chicken strips, 14-15 parts by weight of corn starch, 6-8 parts by weight of soy protein isolate, 180-185 parts by weight of water, 6-7 parts by weight of green onions, 5-6 parts by weight of ginger, 22-33 parts by weight of food additive one, 26-31 parts by weight of compound seasoning one; the coating slurry is prepared from the following raw materials in parts by weight: 260-300 parts by weight of flour, 210-230 parts by weight of water, 15-20 parts by weight of soybean oil, 30-40 parts by weight of egg white, and 4-9 parts by weight of food additive two, 2-5 parts by weight of spice; wherein, the flour is composed of specially adjusted outer slurry powder, sweet potato starch, and low-gluten wheat flour in a ratio of 80-100:75-85:75-85.

[0020] Among them, the food seasoning one in the marinated chicken strips contains 6-8 parts by weight of edible salt, 5-6 parts by weight of granulated sugar, and 5-6 parts by weight of monosodium glutamate. The food additive one contains 10-15 parts by weight of green pepper chicken paste, 1.5-2 parts by weight of compound phosphate, and 10-15 parts by weight of acidity regulator. The ginger is ginger paste, and the green onion is green onion paste.

[0021] Among them, the components of the specially adjusted outer slurry powder in the coating slurry are wheat flour, sweet potato starch, sodium acid pyrophosphate, sodium bicarbonate, edible salt, and guar gum. The components of the acidity regulator are: sodium bicarbonate, sodium carbonate, sodium citrate, citric acid, and edible salt, which are composed according to 4 - 5:2 - 3:1 - 2:1.5 - 2.5:1.5 - 2.5, and its pH is 7 - 9. The components of food additive II are baking soda, frying flavor, and chicken powder seasoning, which are composed according to 2 - 5:0.3 - 0.5:3 - 4. The addition of the specially adjusted outer slurry powder can also improve the crispness. The main components of the modulated powder, in the order of its ingredient list, are: acetylated distarch phosphate, mono- and diglycerides of fatty acids, vital gluten, and starch. The main component of baking soda is sodium bicarbonate, and the spice is whole red pepper granules.

[0022] The egg white and baking soda mainly form a crispy outer shell by heating and puffing and releasing gas, while avoiding the introduction of egg yolks in the whole egg liquid, which may lead to a decrease in whiteness, an increase in oil absorption, and a decrease in crispness. The introduction of soybean oil can increase the overall emulsification degree and improve the crispness of the coating slurry. The specific ratio of sweet potato starch, low-gluten wheat flour, and the specially adjusted outer slurry powder gives the product an obviously oily and highly crispy outer shell. The shortening used for frying has a relatively high whiteness in its solid state. Therefore, through the set two-stage pre-frying parameters, the fried product has the characteristic of high whiteness.

[0023] The preparation method of the above-mentioned high-whiteness and high-crispness chicken crispy strips includes the following steps: (1) Place the frozen chicken breast in a 4°C fresh-keeping warehouse and thaw it until the central temperature reaches 0°C. Then place it in a strip cutter and cut it into meat strips. The chilled chicken breast can be directly cut into strips at 0°C. After cutting, place it in a 4°C small cold storage for standby; (2) Mix corn starch, soy protein isolate, water, scallions, ginger, food additive I, and compound seasoning I evenly to obtain premix liquid I; (3) Add the above-mentioned chicken breast strips and premix liquid I to a tumbler together. Set the tumbling parameters as 8 revolutions / min, vacuum degree -0.08 Mpa, and the total tumbling time is 45 min, with an intermittent time of 15 min, and control the ambient temperature at 4°C; (4) After tumbling, transfer the meat strips and the unabsorbed slurry to a container and place it in a 4°C fresh-keeping warehouse for net marinating for 10 - 12 h to obtain marinated meat strips; (5) Mix flour, water, soybean oil, egg white, and food additive II evenly to obtain the coating slurry; (6) Mix the above-mentioned marinated meat strips and the coating slurry evenly, add spices and stir evenly again to obtain coated meat strips.

[0024] (7) Manually place the above-mentioned battered meat strips into a deep fryer. The oil used in the deep fryer is shortening, and the temperature of the deep fryer is set at 170 - 175°C. After frying for 15 - 20 seconds, take them out, cool them to room temperature through a centralized conveyor belt, transport them to the secondary frying line, fry them again for 15 - 20 seconds and then take them out again. After cooling to room temperature at normal temperature, quick-freeze them.

[0025] Further, in the above step (6), the ratio of the marinated chicken strips to the batter is: 600 parts by weight of marinated chicken strips, 460 - 490 parts by weight of batter, and the battering rate of the marinated chicken strips should be controlled at 50% ± 5%.

[0026] Further, in step (1), the size of the cut chicken breast strips is about 1 - 1.2 cm wide and 10 - 12 cm long; in step (2), the water used is an ice - water mixture, and the ratio of ice water needs to be adjusted according to the slurry - releasing temperature of the marinated meat strips and the battered meat strips; in step (3), the temperature when adding the chicken breast strips needs to be controlled at 2 - 6°C; in step (4), the limited use time of the marinated meat strips is within 24 hours, and the slurry - releasing temperature of the marinated meat strips is controlled at 7 - 8°C; in step (6), the slurry - releasing temperature of the battered meat strips is controlled at 8 - 16°C.

[0027] The present invention will be elaborated in detail through specific embodiments below.

[0028] Example 1 The marinated chicken strips are prepared from the following raw materials in parts by weight: 450 parts by weight of meat strips, 15 parts by weight of corn starch, 6 parts by weight of soy protein isolate, 180 parts by weight of water, 6.5 parts by weight of scallions, 5 parts by weight of ginger, 15.6 parts by weight of food additive one (including 5.5 parts by weight of granulated sugar, 7.5 parts by weight of edible salt, 2.6 parts by weight of monosodium glutamate), 21.6 parts by weight of compound seasoning one (including 15 parts by weight of green pepper chicken paste, 1.6 parts by weight of compound phosphate, 5 parts by weight of acidity regulator); the batter is prepared from the following raw materials in parts by weight: 260 parts by weight of flour (including 100 parts by weight of specially - adjusted outer batter powder, 80 parts by weight of sweet potato starch, 80 parts by weight of low - gluten wheat flour), 220 parts by weight of water, 20 parts by weight of soybean oil, 40 parts by weight of egg white, and 5.2 parts by weight of food additive two (2.8 parts by weight of baking soda, 2 parts by weight of chicken powder seasoning, 0.4 parts by weight of frying flavor), 2 parts by weight of spices. The preparation method of the above - mentioned high - whiteness and high - crispness chicken croquettes includes the following steps: (1) Place the frozen chicken breast in a 4°C fresh - keeping warehouse and thaw it until the central temperature reaches 0°C. Place it in a strip - cutting machine and cut it into strips with a size of about 1 - 1.2 cm wide and 10 - 12 cm long. The chilled chicken breast can be directly cut into strips at 0°C. After cutting, place them in a 4°C small cold storage for standby; (2) Mix corn starch, soy protein isolate, water, scallions, ginger, food additive 1, and compound seasoning 1 evenly to obtain premixed liquid 1. (3) Add the above-mentioned chicken breast strips and premixed liquid 1 to a tumbler together. Set the tumbling parameters as 8 revolutions per minute, a vacuum degree of -0.08 Mpa, and a total tumbling duration of 45 minutes, with an intermittent time of 15 minutes. Control the ambient temperature at 4°C. (4) After the tumbling is completed, transfer the meat strips and the unabsorbed slurry to a container and place it in a 4°C fresh-keeping storage for static marinating for 10 - 12 hours to obtain marinated meat strips. Control the slurry temperature of the marinated meat strips at 7 - 8°C. (5) Mix flour, water, soybean oil, egg white, and food additive 2 evenly to obtain the coating slurry. (6) Mix the above-mentioned marinated meat strips and the coating slurry evenly, and then add spices and stir evenly again to obtain coated meat strips.

[0029] (7) Manually drop the above-mentioned coated meat strips into a deep fryer. The oil used in the deep fryer is shortening. Set the temperature of the deep fryer at 175°C. After frying for 15 seconds for the first time, take them out. After refrying for 15 seconds for the second time, take them out again. Cool them to room temperature at normal temperature and then quick-freeze them.

[0030] Example 2 The marinated chicken strips are prepared from the following raw materials by weight: 450 parts by weight of meat strips, 10 parts by weight of corn starch, 10 parts by weight of soy protein isolate, 180 parts by weight of water, 6.5 parts by weight of scallions, 5 parts by weight of ginger, 15.6 parts by weight of food additive 1 (including 5.5 parts by weight of granulated sugar, 7.5 parts by weight of edible salt, 2.6 parts by weight of monosodium glutamate), 21.6 parts by weight of compound seasoning 1 (including 15 parts by weight of green prickly ash chicken paste, 1.6 parts by weight of compound phosphate, 5 parts by weight of acidity regulator); the coating slurry is prepared from the following raw materials by weight: 200 parts by weight of flour (including 60 parts by weight of specially adjusted outer slurry powder, 80 parts by weight of sweet potato starch, 60 parts by weight of low-gluten wheat flour), 220 parts by weight of water, 18 parts by weight of soybean oil, 30 parts by weight of egg white, and 5.2 parts by weight of food additive 2 (2.8 parts by weight of baking soda, 2 parts by weight of chicken powder seasoning, 0.4 parts by weight of frying essence), 2 parts by weight of spices. The preparation method of the above-mentioned high-whiteness and high-crispness chicken mini croquettes includes the following steps: (1) Place the frozen chicken breast in a 4°C fresh-keeping storage and thaw it until the core temperature reaches 0°C. Place it in a slicing machine and cut it into meat strips with a width of about 1 - 1.2 cm and a length of 10 - 12 cm. The chilled chicken breast can be directly sliced at 0°C. After slicing, place it in a 4°C small cold storage for standby. (2) Mix corn starch, soy protein isolate, water, scallions, ginger, food additive 1, and compound seasoning 1 evenly to obtain premixed liquid 1. (3)Add the above chicken breast strips and premix one into a tumbler, set the tumbling parameters to 8 revolutions per minute, the vacuum degree to -0.08 Mpa, and the total tumbling time to 45 minutes, with an intermittent time of 15 minutes, and control the ambient temperature at 4°C; (4)After the tumbling is completed, transfer the meat strips and the unabsorbed slurry to a container, place them in a 4°C fresh-keeping warehouse for static marinating for 10 - 12 hours to obtain marinated meat strips, and control the slurry temperature of the marinated meat strips at 7 - 8°C; (5)Mix flour, water, soybean oil, egg white, and food additive two evenly to obtain a coating slurry; (6)Mix the above marinated meat strips and the coating slurry evenly, add spices and stir evenly again to obtain coated meat strips.

[0031] (7)Manually drop the above coated meat strips into a frying pan. The oil used in the frying pan is shortening, set the temperature of the frying pan to 175°C, take them out after frying for 15 seconds for the first time, take them out again after frying for 15 seconds for the second time, cool them to room temperature at normal temperature, and then quick-freeze.

[0032] Example 3 The marinated chicken strips are prepared from the following raw materials by weight: 450 parts by weight of meat strips, 12 parts by weight of corn starch, 8 parts by weight of soy protein isolate, 180 parts by weight of water, 6.5 parts by weight of scallions, 5 parts by weight of ginger, 15.6 parts by weight of food additive one (including 5.5 parts by weight of granulated sugar, 7.5 parts by weight of edible salt, 2.6 parts by weight of monosodium glutamate), 21.6 parts by weight of compound seasoning one (including 15 parts by weight of green pepper chicken paste, 1.6 parts by weight of compound phosphate, 5 parts by weight of acidity regulator); the coating slurry is prepared from the following raw materials by weight: 270 parts by weight of flour (including 80 parts by weight of specially adjusted outer slurry powder, 120 parts by weight of sweet potato starch, 70 parts by weight of low-gluten wheat flour), 220 parts by weight of water, 15 parts by weight of soybean oil, 20 parts by weight of egg white, and 5.2 parts by weight of food additive two (2.8 parts by weight of baking soda, 2 parts by weight of chicken powder seasoning, 0.4 parts by weight of frying flavor), 2 parts by weight of spices. The preparation method of the above high-whiteness and high-crispness chicken mini croquettes includes the following steps: (1)Place the frozen chicken breast in a 4°C fresh-keeping warehouse to thaw until the center temperature reaches 0°C, place it in a slicing machine, and cut it into meat strips with a width of about 1 - 1.2 cm and a length of 10 - 12 cm. The chilled chicken breast can be directly sliced at 0°C. After slicing, place it in a 4°C small cold storage for standby; (2)Mix corn starch, soy protein isolate, water, scallions, ginger, food additive one, and compound seasoning one evenly to obtain premix one; (3)Add the above chicken breast strips and premix one into a tumbler, set the tumbling parameters as 8 revolutions / min, vacuum degree -0.08 Mpa, total tumbling duration 45 min, with an intermittent time of 15 min, and control the ambient temperature at 4°C; (4)After tumbling, transfer the meat strips and the unabsorbed slurry to a container, place it in a 4°C fresh-keeping warehouse for static marinating for 10 - 12 h to obtain marinated meat strips, and control the slurry temperature of the marinated meat strips at 7 - 8°C; (5)Mix flour, water, soybean oil, egg white, and food additive two evenly to obtain a coating slurry; (6)Mix the above marinated meat strips and coating slurry evenly, and add spices and stir evenly again to obtain coated meat strips.

[0033] (7)Manually put the above coated meat strips into a deep fryer. The oil used in the deep fryer is shortening, set the deep fryer temperature at 175°C, take them out after the first frying for 15 s, and take them out again after the second frying for 15 s. After cooling to room temperature at normal temperature, quick-freeze.

[0034] Comparative Example 1 The marinated chicken strips are prepared from the following raw materials by weight: 450 parts by weight of meat strips, 15 parts by weight of corn starch, 6 parts by weight of soy protein isolate, 185 parts by weight of water, 6.5 parts by weight of scallions, 5 parts by weight of ginger, 15.6 parts by weight of food additive one (including 5.5 parts by weight of granulated sugar, 7.5 parts by weight of edible salt, 2.6 parts by weight of monosodium glutamate), 21.6 parts by weight of compound flavoring one (including 15 parts by weight of green pepper chicken paste, 1.6 parts by weight of compound phosphate, 5 parts by weight of acidity regulator); the coating slurry is prepared from the following raw materials by weight: 260 parts by weight of flour (including 100 parts by weight of specially adjusted outer slurry powder, 80 parts by weight of sweet potato starch, 80 parts by weight of low-gluten wheat flour), 230 parts by weight of water, 20 parts by weight of soybean oil, 40 parts by weight of whole egg liquid, and 7.4 - 8.4 parts by weight of food additive two (4 - 5 parts by weight of baking soda, 3 parts by weight of chicken powder seasoning, 0.4 parts by weight of frying flavor), 3 parts by weight of spices. The preparation method of the above high-whiteness and high-crispness chicken mini croquettes includes the following steps: (1)Place the frozen chicken breast in a 4°C fresh-keeping warehouse to thaw until the core temperature reaches 0°C, place it in a cutting machine, cut it into meat strips with a width of about 1 - 1.2 cm and a length of 10 - 12 cm. The chilled chicken breast can be directly cut into strips at 0°C. After cutting, place it in a 4°C small cold storage for standby; (2)Mix corn starch, soy protein isolate, water, scallions, ginger, food additive one, and compound flavoring one evenly to obtain premix one; (3)Add the above chicken breast strips and Premix 1 to a tumbler, set the tumbling parameters to 8 revolutions / min, a vacuum degree of -0.08 Mpa, and a total tumbling time of 45 min, with an intermittent time of 15 min, and control the ambient temperature at 4°C; (4)After tumbling, transfer the meat strips and the unabsorbed slurry to a container and place them in a 4°C fresh-keeping storage for static marinating for 10 - 12 h to obtain marinated meat strips, and control the slurry temperature of the marinated meat strips at 7 - 8°C; (5)Mix flour, water, soybean oil, whole egg liquid, Food Additive 2 evenly to obtain a coating slurry; (6)Mix the above marinated meat strips and the coating slurry evenly, add spices and stir evenly again to obtain coated meat strips.

[0035] (7)Manually drop the above coated meat strips into a deep fryer. The oil used in the deep fryer is shortening, set the deep fryer temperature to 175°C, take them out after the first frying for 20 s, take them out again after the second frying for 20 s, cool them to room temperature at normal temperature, and then quick-freeze.

[0036] Comparative Example 2 The marinated chicken strips are prepared from the following raw materials by weight: 450 parts by weight of meat strips, 15 parts by weight of corn starch, 6 parts by weight of soy protein isolate, 190 parts by weight of water, 6.5 parts by weight of scallions, 5 parts by weight of ginger, 15.6 parts by weight of Food Additive 1 (including 5.5 parts by weight of granulated sugar, 7.5 parts by weight of edible salt, 2.6 parts by weight of monosodium glutamate), 21.6 parts by weight of Compound Flavoring 1 (including 15 parts by weight of green prickly ash chicken paste, 1.6 parts by weight of compound phosphate, 5 parts by weight of acidity regulator); the coating slurry is prepared from the following raw materials by weight: 220 - 280 parts by weight of flour (including 60 - 80 parts by weight of specially adjusted outer slurry powder, 100 - 120 parts by weight of sweet potato starch, 60 - 80 parts by weight of low-gluten wheat flour), 250 parts by weight of water, 20 parts by weight of soybean oil, 20 parts by weight of egg white, and 8.2 parts by weight of Food Additive 2 (2.8 parts by weight of baking soda, 0.4 parts by weight of frying flavor, 5 parts by weight of chicken powder seasoning), 5 parts by weight of spices. The preparation method of the above high-whiteness and high-crispness chicken mini croquettes includes the following steps: (1)Place the frozen chicken breast in a 4°C fresh-keeping storage to thaw until the core temperature reaches 0°C, place it in a cutting machine, cut it into meat strips with a width of about 1 - 1.2 cm and a length of 10 - 12 cm. The chilled chicken breast can be directly cut into strips at 0°C. After cutting, place them in a 4°C small cold storage for standby; (2)Mix corn starch, soy protein isolate, water, scallions, ginger, Food Additive 1, and Compound Flavoring 1 evenly to obtain Premix 1; (3)Add the above chicken breast strips and Premix 1 into a tumbler, set the tumbling parameters as 8 revolutions per minute, a vacuum degree of -0.08 Mpa, and a total tumbling time of 45 minutes, with an intermittent time of 15 minutes, and control the ambient temperature at 4°C; (4)After tumbling, transfer the meat strips and the unabsorbed slurry to a container, place them in a 4°C fresh-keeping warehouse for static marinating for 10 - 12 hours to obtain marinated meat strips, and control the slurry temperature of the marinated meat strips at 7 - 8°C; (5)Mix flour, water, soybean oil, egg white, and Food Additive 2 evenly to obtain a coating slurry; (6)Mix the above marinated meat strips and the coating slurry evenly, add spices and then mix evenly again to obtain coated meat strips.

[0037] (7)Manually drop the above coated meat strips into a deep fryer. The oil used in the deep fryer is shortening, set the deep fryer temperature at 175°C, remove them after the first frying for 15 seconds, remove them again after the second re-frying for 15 seconds, cool them to room temperature at normal temperature, and then quick-freeze.

[0038] Comparative Example 3 The marinated chicken strips are prepared from the following raw materials by weight: 450 parts by weight of meat strips, 15 parts by weight of corn starch, 6 parts by weight of soy protein isolate, 180 parts by weight of water, 6.5 parts by weight of scallions, 5 parts by weight of ginger, 15.6 parts by weight of Food Additive 1 (including 5.5 parts by weight of granulated sugar, 7.5 parts by weight of edible salt, 2.6 parts by weight of monosodium glutamate), 21.6 parts by weight of Compound Flavoring 1 (including 15 parts by weight of green pepper chicken paste, 1.6 parts by weight of compound phosphate, 5 parts by weight of acidity regulator); the coating slurry is prepared from the following raw materials by weight: 260 parts by weight of flour (including 80 parts by weight of specially adjusted outer slurry powder, 80 parts by weight of sweet potato starch, 100 parts by weight of low-gluten wheat flour), 220 parts by weight of water, 5 - 10 parts by weight of soybean oil, 20 parts by weight of egg white, and 4.4 parts by weight of Food Additive 2 (1.0 part by weight of baking soda, 0.4 part by weight of frying essence, 3 parts by weight of chicken powder seasoning), 3 parts by weight of spices. The preparation method of the above high-whiteness and high-crispness chicken mini croquettes includes the following steps: (1)Place the frozen chicken breast in a 4°C fresh-keeping warehouse to thaw until the central temperature reaches 0°C, place it in a strip cutter, cut it into meat strips with a width of about 1 - 1.2 cm and a length of 10 - 12 cm. The chilled chicken breast can be directly cut into strips at 0°C. After cutting, place them in a 4°C small cold storage for standby; (2)Mix corn starch, soy protein isolate, water, scallions, ginger, Food Additive 1, and Compound Flavoring 1 evenly to obtain Premix 1; (3) Add the above chicken breast strips and premix one into a tumbler, set the tumbling parameters as 8 revolutions per minute, a vacuum degree of -0.08 Mpa, and a total tumbling duration of 45 minutes, with an intermittent time of 15 minutes, and control the ambient temperature at 4°C; (4) After the tumbling is completed, transfer the meat strips and the unabsorbed slurry to a container, place it in a 4°C fresh-keeping storage for net marinating for 10 - 12 hours to obtain marinated meat strips, and control the slurry temperature of the marinated meat strips at 7 - 8°C; (5) Mix flour, water, soybean oil, egg white, food additive two evenly to obtain a coating slurry; (6) Mix the above marinated meat strips and the coating slurry evenly, and then add spices and mix evenly again to obtain coated meat strips.

[0039] (7) Manually put the above coated meat strips into a frying pan. The oil used in the frying pan is shortening, set the frying pan temperature at 175°C, fish out after frying for 15 seconds for the first time, fish out again after frying for 15 seconds for the second time, cool to room temperature at normal temperature, and then quick-freeze.

[0040] Comparative Example 4 The marinated chicken strips are prepared from the following raw materials by weight: 450 parts by weight of meat strips, 180 parts by weight of water, 6.5 parts by weight of green onions, 5 parts by weight of ginger, 15.6 parts by weight of food additive one (including 5.5 parts by weight of granulated sugar, 7.5 parts by weight of edible salt, 2.6 parts by weight of monosodium glutamate), 21.6 parts by weight of compound seasoning one (including 15 parts by weight of green pepper chicken paste, 1.6 parts by weight of compound phosphate, 5 parts by weight of acidity regulator); the coating slurry is prepared from the following raw materials by weight: 260 parts by weight of flour (including 100 parts by weight of specially adjusted outer slurry powder, 80 parts by weight of sweet potato starch, 80 parts by weight of low-gluten wheat flour), 220 parts by weight of water, 20 parts by weight of soybean oil, 40 parts by weight of egg white, and 5.2 parts by weight of food additive two (2.8 parts by weight of baking soda, 0.4 parts by weight of frying flavor, 2 parts by weight of chicken powder seasoning), 2 parts by weight of spices. The preparation method of the above high-whiteness and high-crispness chicken mini croquettes includes the following steps: (1) Place the frozen chicken breast in a 4°C fresh-keeping storage to thaw until the center temperature reaches 0°C, place it in a strip cutter, cut it into strips with a width of about 1 - 1.2 cm and a length of 10 - 12 cm. The chilled chicken breast can be directly cut into strips at 0°C. After cutting, place it in a 4°C small cold storage for standby; (2) Mix corn starch, soy protein isolate, water, green onions, ginger, food additive one, and compound seasoning one evenly to obtain premix one; (3) Add the above chicken breast strips and premix one into a tumbler, set the tumbling parameters as 8 revolutions per minute, a vacuum degree of -0.08 Mpa, and a total tumbling duration of 45 minutes, with an intermittent time of 15 minutes, and control the ambient temperature at 4°C; (4) After tumbling, the meat strips and the unabsorbed slurry are transferred to a container and placed in a 4°C fresh-keeping storage for static marinating for 10 - 12 h to obtain marinated meat strips, and the slurry temperature of the marinated meat strips is controlled at 7 - 8°C; (5) Mix flour, water, soybean oil, egg white, and Food Additive II evenly to obtain a coating slurry; (6) Mix the above-mentioned marinated meat strips and the coating slurry evenly, add spices and then mix evenly again to obtain coated meat strips.

[0041] (7) Manually drop the above-mentioned coated meat strips into a deep fryer. The oil used in the deep fryer is shortening, the temperature of the deep fryer is set at 175°C, take them out after frying for 15 s for the first time, take them out again after re-frying for 15 s for the second time, cool them to room temperature at normal temperature, and then quick-freeze them.

[0042] Specifically, the weight parts of each component used in Examples 1 - 3 and Comparative Examples 1 - 4 are presented uniformly in Table 1.

[0043] Table 1

[0044] The following Table 2 shows the comparison results of the flavor and texture of the high-whiteness and high-crispness chicken crispy strips prepared according to the above 3 examples and 4 comparative examples.

[0045] Table 2

[0046] Combining Tables 1 - 2 and Figure 1-7 , by comparing Comparative Example 4 with Examples 1 - 3, it is concluded that adding corn starch and soy protein isolate to the marinated chicken in the present invention can make the coating slurry better combine with the marinated chicken, so that the coating layer is well wrapped and not easy to shell after frying. By comparing Comparative Examples 1 - 3 with Examples 1 - 3, it is concluded that soybean oil, egg white, and flour with a specific ratio are added to the coating slurry in the present invention, and the crispy strips can have a crispy texture and an obvious lubricating oil feeling through this coating slurry. By comparing Comparative Examples 1 - 3 with Examples 1 - 3, it can be concluded that using shortening in the frying process makes the crispy strips have a relatively high whiteness.

[0047] Therefore, the present invention prepares specific marinated meat strips through a certain ratio of meat strips and water, realizes a high crispness of the outer shell through a certain starch ratio in combination with certain frying parameters, and provides a high-whiteness appearance by using shortening, so as to comprehensively provide a high-whiteness and high-crispness chicken crispy strip and its preparation method.

[0048] The high-whiteness and high-crispness chicken crispy strips produced by the present invention may have the following advantages: (1)Chicken raw material: The breast meat raw material is used, which enriches the user group and makes the meat fiber feeling more obvious in terms of taste.

[0049] (2)High nutritional components: It contains rich nutritional components, such as protein, essential fatty acids for the human body and other components.

[0050] (3)High crispness: The specific coating slurry gives the crispy meat itself a crispy texture, and it doesn't prick the mouth or stick to the teeth when eaten, with a spicy aroma.

[0051] (4)High whiteness: The puffing oil pre-frying process is adopted, and egg white is used to reduce the golden color carried by the egg yolk itself. Coupled with specific frying parameters, it gives the product high whiteness in the frozen state.

[0052] (5)Wide range of eating methods: It can be fried, boiled, or cooked in a casserole. Under various eating methods, it gives consumers a better cooking experience.

[0053] The above embodiments and drawings do not limit the product form and style of the present invention. Any appropriate changes or modifications made by those of ordinary skill in the art shall be regarded as not departing from the patent scope of the present invention.

Claims

1. A high whiteness and high crispness chicken crispy meat, characterized by: The chicken crispy meat is prepared by coating marinated chicken strips in a battering liquid and then pre-frying them in shortening. The marinated chicken strips are prepared from the following raw materials in parts by weight: 400-500 parts by weight of chicken strips, 10-15 parts by weight of corn starch, 6-10 parts by weight of soy protein isolate, 180-190 parts by weight of water, 5-10 parts by weight of green onions, 5-10 parts by weight of ginger, 21.5-32 parts by weight of food additive I, 16-20 parts by weight of compound Seasoning 1; the batter is made from the following raw materials in parts by weight: 200-300 parts by weight of flour, 220-250 parts by weight of water, 15-20 parts by weight of soybean oil, 20-40 parts by weight of egg white, 5.3-9.5 parts by weight of food additive 2, and 2-5 parts by weight of spices; wherein the flour is composed of specially formulated external batter powder, sweet potato starch, and low-gluten wheat flour in a ratio of 60-100:80-120:60-80.

2. The high whiteness and crispness chicken crispy meat according to claim 1, characterized in that: The chicken strips are 1-1.2 cm chicken breast strips, the ginger is ginger paste, the green onion is green onion paste, and the egg white is egg white.

3. The high whiteness and crispness chicken crispy meat according to claim 1, characterized in that: The food compound seasoning comprises 6-8 parts by weight of edible salt, 5-6 parts by weight of white sugar and 5-6 parts by weight of monosodium glutamate.

4. The high whiteness and crispness chicken crispy meat according to claim 1, characterized in that: The food additive package contains 10-15 parts by weight of green pepper chicken paste, 1.5-2 parts by weight of composite phosphate, and 10-15 parts by weight of acidity regulator.

5. The high whiteness and crispness chicken crispy meat according to claim 4, characterized in that: The composite phosphate components are sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, wherein the components are composed according to 0.9-1.2:0.3-0.4:0.3-0.

4.

6. The high whiteness and crispness chicken crispy meat according to claim 4, characterized in that: The acidity regulator group includes sodium bicarbonate, sodium carbonate, sodium citrate, citric acid and edible salt, wherein the components are composed according to 4-5:2-3:1-2:1.5-2.5:1.5-2.5, and the pH value is 7-9.

7. The high whiteness and crispness chicken crispy meat according to claim 1, characterized in that: The second food additive package contains 2-5 parts by weight of baking soda, 0.3-0.5 parts by weight of deep-frying essence, and 3-4 parts by weight of chicken powder seasoning.

8. The high whiteness and crispness chicken crispy meat according to claim 1, characterized in that: The spice is whole red pepper.

9. The high whiteness and crispness chicken crispy meat according to claim 1, characterized in that: The components of the specially formulated outer starch powder are wheat flour, sweet potato starch, disodium dihydrogen pyrophosphate, sodium bicarbonate, edible salt and guar gum.

10. A method for preparing high whiteness and high crispness chicken crispy meat according to any one of claims 1 to 9, characterized in that: The method comprises the following steps: (1) Thaw the frozen chicken breast in a 4℃ fresh-keeping room until the core temperature reaches 0℃, place it in a strip cutter, and cut it into strips for later use; or cut the chilled chicken breast directly into strips at 0℃, and then place it in a 4℃ small cold storage for later use; (2) Evenly mixing corn starch, soy protein isolate, water, green onion, ginger, food additive 1, and compound seasoning 1 to prepare premix solution 1; (3) Add the above-mentioned chicken strips and premix 1 into the tumbling machine, set the tumbling parameters to 8 rpm, vacuum degree -0.08 MPa, total tumbling time to 45 min, with an interval of 15 min, and the ambient temperature to 4 °C; (4) After tumbling and kneading, the meat strips and unabsorbed slurry are transferred to a container and placed in a 4°C fresh-keeping warehouse for marinating for 10-12 hours to obtain marinated meat strips; (5) Evenly mixing flour, water, soybean oil, egg white and food additives to prepare a batter; (6) Mix the marinated meat strips and the battering liquid and stir evenly, add spices and stir evenly again to obtain battered meat strips. (7) Manually throw the batter-coated meat strips into a fryer, wherein the fryer uses shortening and the fryer temperature is set at 170-175° C. Fry the strips for 15-20 seconds, remove them, cool them to room temperature, fry them again, fry them again for 15-20 seconds, cool them to room temperature, and quickly freeze them to obtain crispy meat.

11. The method for preparing high-whiteness and high-crispy chicken crispy meat according to claim 10, characterized in that: The batter coating rate of the pickled meat strips is controlled at 50%±5%.

12. The method for preparing high-whiteness and high-crispy chicken crispy meat according to claim 10, characterized in that: In the step (1), the cut chicken breast strips have a specification of about 1-1.2 cm in width and 10-12 cm in length; in the step (2), the water used is an ice-water mixture; in the step (3), the temperature of the chicken breast strips when added needs to be controlled at 2-6°C; in the step (4), the use time of the marinated meat strips is limited to within 24 hours, and the marinated meat strips are controlled at a temperature of 7-8°C; in the step (6), the marinated meat strips are controlled at a temperature of 8-16°C.

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