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A kind of preparation method of aromatherapy leg steak

A production method and aromatherapy technology, applied in food preparation, application, food science, etc., can solve the problems of inconvenient consumption by the public, and achieve the effect of unique flavor and convenient consumption

Active Publication Date: 2011-12-28
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, aromatherapy leg steak dishes are only limited to Chinese and Western restaurants and mid-to-high-end restaurants, which brings inconvenience to mass consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A method of making aromatherapy leg row, its steps are as follows:

[0012] (1) Prepare 79.7 kg of skinless chicken upper thigh meat; prepare kneading materials according to the following weights: chili powder 0.25 kg, white pepper powder 0.27 kg, onion powder 0.42 kg, chili pepper 0.42 kg, maltodextrin 0.8 kg, black pepper Crushed 0.25 kg, smoked powder 0.05 kg, chopped parsley 0.05 kg, white sugar 0.5 kg, salt 1.17 kg, chicken essence 0.32 kg, starch 1.5 kg, water 14 kg, sodium tripolyphosphate 0.3 kg; the slurry is prepared according to the following weight: 65 kg of water, 15 kg of roasted pulp powder, 5 kg of soybean protein concentrate, 15 kg of salad oil;

[0013] (2) Twist the skinless chicken upper thigh lengthwise twice with a tying machine, then add the kneading material and knead for 15 minutes, then unfold the skinless chicken upper thigh naturally and pre-cool it to -3℃, then use The press machine presses the skinless chicken upper thigh to a thickness of 1cm;...

Embodiment 2

[0016] A method of making aromatherapy leg row, its steps are as follows:

[0017] (1) Prepare 70 kg of skinless chicken upper thigh meat; prepare kneading materials according to the following weights: 0.2 kg of chili powder, 0.2 kg of white pepper powder, 0.4 kg of onion powder, 0.4 kg of crushed pepper, 0.6 kg of maltodextrin, and black pepper Broken 0.2 kg, smoked powder 0.04 kg, parsley 0.04 kg, white sugar 0.4 kg, salt 1 kg, chicken essence 0.3 kg, starch 1.5 kg, water 14 kg, sodium tripolyphosphate 0.3 kg; the slurry is prepared according to the following weight: 60 kg of water, 14 kg of roasted pulp powder, 4 kg of soybean protein concentrate, 12 kg of salad oil;

[0018] (2) Twist the skinless chicken upper thigh lengthwise twice with a tying machine, then add the kneading material and knead for 10 minutes, then unfold the skinless chicken upper thigh naturally and pre-cool it to -3℃, then use The press machine presses the skinless chicken upper thigh to a thickness of 1cm...

Embodiment 3

[0021] A method of making aromatherapy leg row, its steps are as follows:

[0022] (1) Prepare 80 kg of skinless chicken upper thigh meat; prepare kneading materials according to the following weights: chili powder 0.3 kg, white pepper powder 0.3 kg, onion powder 0.5 kg, chili pepper 0.5 kg, maltodextrin 0.8 kg, black pepper Broken 0.3 kg, smoked powder 0.06 kg, parsley 0.06 kg, white sugar 0.6 kg, salt 1.2 kg, chicken essence 0.4 kg, starch 1.6 kg, water 15 kg, sodium tripolyphosphate 0.4 kg; the slurry is prepared according to the following weight: 70 kg water, 16 kg roasted pulp powder, 6 kg soybean protein concentrate, 16 kg salad oil;

[0023] (2) Tie the skinless chicken upper thigh lengthwise twice with a tying machine, then add the kneading material and knead for 20 minutes, then unfold the skinless chicken upper thigh naturally and pre-cool it to 0℃, then press The whole machine presses the skinless chicken upper thigh to a thickness of 1cm;

[0024] (3) After mixing the s...

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PUM

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Abstract

The invention discloses a method for preparing fragrant smoked leg chops, which comprises the following steps of: pricking peeled chicken thigh meat, adding materials, kneading, pre-cooling, flattening, and sizing; and steaming, baking and curing in a steam box, quickly freezing and packaging. On the basis of catering fragrant smoked leg chops, the conventional catering technology is integrated with a food engineering technology, and pricking and flattening processes are adopted, so that products are deeply tasty, fresh and tender in meat quality and nutritious and have the shelf life of one year when stored in a refrigerator; and the fragrant smoked leg chops are fragrant, tender and juicy in metal quality, refreshing and palatable, unique in flavor, ready to eat, convenient, sanitary, convenient to eat, and delicious, and can be eaten after being simply heated.

Description

Technical field [0001] The invention relates to a method for preparing nutritious, healthy and delicious aromatherapy leg chops. Background technique [0002] At present, aromatherapy leg steak dishes are limited to Chinese and Western restaurants and mid-to-high-end restaurants, causing inconvenience to mass consumption. Summary of the invention [0003] The purpose of the present invention is to provide a method for making aromatherapy leg row. [0004] The technical scheme of the present invention is: a method for making aromatherapy leg steaks. First, the skinless chicken upper thighs are crimped, rolled and kneaded, pre-cooled, pressed, and then sizing liquid; steamed in a steamer, cooked, and quickly frozen Packaging, its steps are as follows: [0005] (1) Prepare 70-80 parts by weight of skinless chicken upper thigh; prepare tumblers according to the following parts by weight: chili powder 0.2-0.3, white pepper 0.2-0.3, onion powder 0.4-0.5, and minced pepper 0.4- 0.5, Malto...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
Inventor 刘树胜隋志方
Owner 河南省淇县永达食业有限公司
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