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Mini chicken skewer and making method thereof

A technology of mini chicken and meat skewers, applied in the food field, can solve problems such as limited nutritional value, and achieve the effects of rich nutrition, tender meat, and moderately bland.

Inactive Publication Date: 2014-10-22
安徽靖童科技农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chicken breast skewers with different flavors can be prepared by preparing different flavors of tumbling liquid; although this method can obtain chicken skewers with various flavors, its nutritional value is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A miniature chicken kebab, which is composed of the following components by weight: 100 parts of peeled frozen chicken breast meat, 1.9 parts of refined table salt, 2.5 parts of first-grade white sugar, 1.5 parts of 99% monosodium glutamate, 0.4 parts of white pepper powder, garlic 0.5 parts of chive powder, 0.25 parts of shallot powder, 1 part of medium hot pepper powder, 0.4 parts of baking soda powder, 0.5 parts of compound phosphate, 0.07 parts of ethyl maltol, 0.1 part of capsicum red pigment, 45 parts of ice water, 5 parts of corn starch .

[0022] The ice water is composed of the following components by weight: 100 parts of mountain spring water, 1 part of lotus root polysaccharide, 5 parts of yogurt, 1 part of lemon juice, 1 part of ginger juice, 5 parts of soybean milk, 0.5 part of shallot oil, 3 parts of watermelon juice 2 parts of sweet potato juice, 5 parts of wine, 4 parts of coffee powder and 10 parts of flavored vinegar. During preparation, each component...

Embodiment 2

[0033] A mini chicken skewer, which is composed of the following components by weight: 110 parts of peeled frozen chicken breast meat, 2.5 parts of refined table salt, 3 parts of first-grade white sugar, 2 parts of monosodium glutamate (99%), and 0.8 parts of white pepper powder , 1 part of garlic powder, 0.5 parts of shallot powder, 1.5 parts of medium hot pepper powder, 0.6 parts of baking soda powder, 0.7 parts of compound phosphate, 0.09 parts of ethyl maltol, 0.1 part of capsanthin, 50 parts of ice water, corn starch 6 servings.

[0034] The ice water is composed of the following components by weight: 100 parts of mountain spring water, 1 part of lotus root polysaccharide, 5 parts of yogurt, 1 part of lemon juice, 1 part of ginger juice, 5 parts of soybean milk, 0.5 part of shallot oil, 3 parts of watermelon juice 2 parts of sweet potato juice, 5 parts of wine, 4 parts of coffee powder and 10 parts of flavored vinegar. During preparation, each component is mixed with moun...

Embodiment 3

[0044] A miniature chicken skewer consisting of components of the following weight: (weight kg)

[0045] Peeled frozen chicken breast meat 100, refined salt 1.9, first-grade sugar 2.5, 99% monosodium glutamate 1.5, white pepper powder 0.4, garlic powder 0.5, shallot powder 0.25, medium hot pepper powder 1, baking soda powder 0.4, compound phosphate 0.5, ethyl maltol 0.07, capsanthin 0.1, ice water 45, corn starch 5;

[0046] A method for preparing the above-mentioned mini chicken skewers, comprising the steps:

[0047] 1) Raw material reception: select skinless and frozen chicken breast meat from the epidemic-free area that meets the requirements as raw meat, and strictly control bacteria and drug residues; (must have: three certificates of the enterprise, factory inspection form, and drug residue report);

[0048] 2) Thawing of raw meat: thaw the raw meat in the thawing room, and control the temperature of the raw meat after thawing at 0-5°C;

[0049] 3) Ingredients rolling...

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PUM

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Abstract

A mini chicken skewer relates to the technical field of foods. The mini chicken skewer comprises, by weight, 90-110 parts of peeled frozen chicken breast meat, 1.5-2.5 parts of refined salt, 1-3 parts of first grade sugar, 1-2 parts of monosodium glutamate (99%), 0.2-0.8 of white pepper powder, 0.1-1 part of garlic powder, 0.1-0.5 parts of chive powder, 0.5-1.5 parts of medium level chili powder, 0.2-0.6 parts of sodium bicarbonate powder, 0.3-0.7 parts of composite phosphate, 0.02-0.09 parts of ethyl maltol, 0.05-0.1 parts of capsanthin, 40 -50 parts of ice water and 4-6 parts of corn starch. A making method of the mini chicken skewer has the advantages of simplicity and easily available raw materials; and the mini chicken skewer made in the invention has the advantages of appetizing outside and tender inside, tender meat, moderate salt, abundant nutrition, rich and mellow flavor, and is suitable for various populations to eat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a mini chicken skewer and a preparation method thereof. Background technique [0002] At present, with the improvement of people's living standards and people's increasing demand for fast food and convenience products, chicken products are also undergoing more and more sophisticated deep processing, and chicken skewers are new products that have been listed in recent years. Chicken skewers are mainly chicken leg skewers and chicken breast skewers. Because chicken breast meat has a sour taste, dry texture, inelasticity, no bite, and does not conform to Chinese eating habits, chicken breast skewers cannot be consumed like chicken leg skewers. Therefore, the current chicken skewer products are still based on chicken drumsticks. Disclosed as Chinese patent CN101185517A is a kind of processing method of chicken breast skewers, the whole or cut into pieces of chicken breast meat, chicken...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23L13/428A23L13/55
Inventor 童友敏袁乃林包世怀祁书桂
Owner 安徽靖童科技农业发展有限公司
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