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Boneless chicken breast strips

A technology of chicken tenderloin and chicken breast, which is applied in the field of boneless chicken tenderloin, can solve the problems of few ingredients, poor proportion of ingredients, no synergy, etc., and achieve the effect of unique flavor, good taste and reasonable proportioning

Inactive Publication Date: 2011-05-04
赵凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the ingredients in the boneless chicken tenderloin produced by the prior art are relatively few, and the ratio of the ingredients is not good, and there is no synergistic effect when the ingredients are mixed together, and even produce peculiar smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 To make a spicy boneless chicken fillet, the steps are as follows:

[0021] (1) thawing the frozen chicken breast in advance;

[0022] (2) Cut the thawed chicken breast into long strips, 8-10 grams each;

[0023] (3) Put the strip chicken breast, spices and ice water into the tumbler and knead it. The tumbler rotates forward for 25 minutes and reverses for 25 minutes; wherein, the parts by weight of chicken breast, spices and ice water are For: 100 grams of chicken breast, 4.58 grams of spices, 23 grams of ice water;

[0024] (4) Sizing: the ratio of the slurry is water: flour=1.6:1;

[0025] (5) Coating powder;

[0026] (6) Fried;

[0027] (7) Quick-freezing: Put the obtained mixture into a stainless steel plate and freeze it to -15°C ~ -8°C

[0028] (8) Packaging, storage, and storage in a refrigerator below -18°C.

[0029] The formula of the spices is: 1.5 grams of salt, 0.7 grams of white sugar, 0.15 grams of compound phosphate, 0.35 grams of monosod...

Embodiment 2

[0030] Example 2 To make spicy boneless chicken tenders, the steps are as follows:

[0031] (1) thawing the frozen chicken breast in advance;

[0032] (2) Cut the thawed chicken breast into long strips, 8-10 grams each;

[0033] (3) Mix strip chicken breast meat, spices and ice water into a tumbler, and tumble and knead. The tumbler rotates forward for 30 minutes and reverses for 30 minutes; wherein, the parts by weight of chicken breast meat, spices and ice water are For: 90 grams of chicken breast, 3.83 grams of spices, 18 grams of ice water;

[0034] (4) Sizing: the ratio of the slurry is water: flour=1.6:1;

[0035] (5) Coating powder;

[0036] (6) Fried;

[0037] (7) Quick-freezing: Put the obtained mixture into a stainless steel plate and freeze it to -15°C ~ -8°C

[0038] (8) Packaging, storage, and storage in a refrigerator below -18°C.

[0039] The formula of the spices is: 1.7 grams of salt, 0.5 grams of white sugar, 0.25 grams of compound phosphate, 0.25 grams...

Embodiment 3

[0040] Example 3 To make cumin-flavored boneless chicken tenders, the steps are as follows:

[0041] (1) thawing the frozen chicken breast in advance;

[0042] (2) Cut the thawed chicken breast into long strips, 8-10 grams each;

[0043] (3) Put the strip chicken breast, spices and ice water into the tumbler and knead it. The tumbler rotates forward for 25 minutes and reverses for 25 minutes; wherein, the parts by weight of chicken breast, spices and ice water are For: 95 grams of chicken breast, 4.2 grams of spices, 20 grams of ice water;

[0044] (4) Sizing: the ratio of the slurry is water: flour=1.6:1;

[0045] (5) Coating powder;

[0046] (6) Fried;

[0047] (7) Quick-freezing: Put the obtained mixture into a stainless steel plate and freeze it to -15°C ~ -8°C

[0048] (8) Packaging, storage, and storage in a refrigerator below -18°C.

[0049] The formula of the spices is: 1.6 grams of salt, 0.6 grams of white sugar, 0.2 grams of compound phosphate, 0.3 grams of mon...

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PUM

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Abstract

The invention discloses boneless chicken breast strips, which are prepared by the following processes of: (1) unfreezing; (2) cutting into strips; (3) mixing 90 to 100 weight parts of chicken breast strips, 3.23 to 5.18 weight parts of spices and 18 to 23 weight parts of ice water, and rolling and kneading in a rolling and kneading machine; (4) sizing, wherein the ratio of water to flour in slurry is 1.6:1; (5) wrapping powder; (6) frying; (7) quickly freezing, namely putting the obtained mixture into a stainless steel tray and quickly freezing to the temperature of between -15 and -8 DEG C; and (8) packaging, putting into a refrigerator at the temperature of below -18 DEG C and storing. Compared with the prior art, the boneless chicken breast strips are prepared from carefully selected raw materials and auxiliary materials according to a reasonable proportion, and have unique flavor and good mouthfeel and taste.

Description

technical field [0001] The invention relates to a boneless chicken fillet. Background technique [0002] Boneless chicken tenderloin is a chicken fast food that uses fresh chicken breast as raw material and is pickled, crumbled, fried and quick-frozen. According to the needs of consumers, the taste is divided into spicy, original, cumin, curry, etc., and it can be fried at 170°C for 2-3 minutes when eating. Because it is easy to eat, golden in appearance, crispy and delicious, it is very delicious when dipped in tomato sauce and salad, so it is always loved by consumers. As a deep-processing product of chicken meat, boneless chicken fillet has the advantages of convenient processing, low investment in equipment, long shelf life, up to 12 months in low-temperature refrigeration, and increased added value of chicken by 10%-40%. [0003] Boneless chicken tenderloin has a variety of production methods, and different production methods adopt different processing techniques, ing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 赵凯
Owner 赵凯
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