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Preparation method of Japanese-flavor sweet potato fried chicken

A production method and Japanese-style technology, applied in the field of food processing, can solve the problems of uneven coating of sweet potato starch, differences in production costs, and reduced nutritional value, so as to achieve a good taste experience, reduce production costs, and increase economic benefits.

Active Publication Date: 2014-12-10
HEBI YONGDA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In supermarkets, we can often see processed chicken products, which are usually processed products of meat paste, or directly marinated products. Chicken processed products coated with sweet potato flour have the following disadvantages: the nutritional value is greatly reduced, and most of them are Sweet potato starch, and the sweet potato starch is unevenly wrapped and easy to lose powder, resulting in a large difference in flavor and mouthfeel; due to the difference in production costs, the yield is low and the economic benefits are not ideal; after cooking, the mouthfeel and flavor are relatively poor and other shortcomings; the present invention Matching chicken raw materials with sweet potato mash breaks through the traditional production process of the product, which not only saves costs, but also increases the edible value, so that consumers can conveniently use chicken products with improved nutritional value, which is beneficial to the healthy life of consumers, and at the same time Expanded Chicken Food Options

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The method for preparing Japanese-style sweet potato fried chicken nuggets of this embodiment includes the following steps:

[0023] (1) Prepare seasoning liquid according to the following parts by weight: 3 parts salt, 1 part white sugar, 1 part MSG, 3 parts white pepper, 3 parts ginger powder, 5 parts garlic powder, 4 parts Japanese soy sauce , 0.5 parts of rice vinegar, 0.3 parts of ginger oil, 26 parts of cooking wine, 12 parts of sesame oil, 8 parts of white wine, 50 parts of water;

[0024] (2) Vacuum tumbling: Peel and clean the fresh sweet potatoes, steam and cook them thoroughly, and press them into mashed sweet potatoes; add 480 pieces of chicken thigh pieces (a single piece of chicken is 15g) into the tumbler and knead The speed of the machine is 5r / min, while turning, add 12 parts of mashed sweet potatoes, then pour the seasoning liquid, and knead for 45 minutes until the liquid is completely absorbed;

[0025] (3) Static marinating: marinate the rolled chicken th...

Embodiment 2

[0032] The method for preparing Japanese-style sweet potato fried chicken nuggets of this embodiment includes the following steps:

[0033] (1) Prepare the seasoning liquid according to the following parts by weight: 6 parts salt, 4 parts white sugar, 4 parts MSG, 7 parts white pepper, 7 parts ginger powder, 10 parts garlic powder, 7 parts Japanese soy sauce , 3 parts of rice vinegar, 2 parts of ginger oil, 34 parts of cooking wine, 16 parts of sesame oil, 12 parts of white wine, 60 parts of water;

[0034] (2) Vacuum tumbling: Peel and clean the fresh sweet potatoes, steam and cook them thoroughly, and press them into mashed sweet potatoes; add 520 pieces of chicken thigh pieces (a single piece of chicken is 20g) into the tumbling machine and knead The speed of the machine is 8r / min. While turning, add 18 parts of mashed sweet potatoes, then pour the seasoning liquid, and knead for 55 minutes until the liquid is completely absorbed;

[0035] (3) Static marinating: marinate the roll...

Embodiment 3

[0042] The method for preparing Japanese-style sweet potato fried chicken nuggets of this embodiment includes the following steps:

[0043] (1) Prepare seasoning liquid according to the following parts by weight: 5 parts salt, 3 parts white sugar, 2 parts monosodium glutamate, 4 parts white pepper, 4 parts ginger powder, 8 parts garlic powder, 5 parts Japanese soy sauce , 2 parts of rice vinegar, 1.5 parts of ginger oil, 30 parts of cooking wine, 14 parts of sesame oil, 10 parts of white wine, 55 parts of water;

[0044] (2) Vacuum tumbling: Peel and clean fresh sweet potatoes, steam and cook them thoroughly, and press them into mashed sweet potatoes; add 510 pieces of chicken thigh pieces (a single piece of chicken is 18g) into the tumbler and knead The speed of the machine is 7r / min, add 16 parts of sweet potato mash while turning, then pour the seasoning liquid, knead for 50 minutes until the liquid is completely absorbed;

[0045] (3) Static marinating: marinate the rolled chick...

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Abstract

The invention discloses a preparation method of Japanese-flavor sweet potato fried chicken. The preparation method of the Japanese-flavor sweet potato fried chicken comprises the following steps: adding chicken into a tumbling machine, adding sweet potato paste when the tumbling machine rotates, then pouring seasoning liquid, tumbling for 45-55 minutes until the seasoning liquid is absorbed completely, taking out the marinated drumsticks, adding slurry the weight of which is 15% of the weight of the drumsticks, stirring uniformly, putting on a conveying belt of a powder coating machine so that the drumsticks are coated with a layer of uniform coating powder, then frying by a frying machine, finally carrying out a quick-freezing technology, and packaging to obtain cooked products. According to the preparation method of the Japanese-flavor sweet potato fried chicken, the sweet potato paste containing a great amount of coarse fibers is added into the tumbling machine and is tumbled together with the high-protein and low-fat chicken blocks, so that the chicken blocks are uniformly coated with the sweet potato paste, the quality of chicken is increased, and the novel chicken conditioning variety with fresh and sweet potato flavor and the Japanese flavor is produced; the product has the special efficacy of nutrition matching and nutrition complementation; the interior of the prepared product is fresh, tender and juicy and the exterior of the prepared product is crisp and fragrant, and the mouthfeel of the fried product is increased via the novel technology of tumbling, slurry adding and powder coating.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a method for preparing Japanese-style sweet potato fried chicken nuggets. Background technique [0002] Sweet potato is rich in starch, dietary fiber, carotene and other more than 10 kinds of trace elements. It has high nutritional value and is called the most balanced health food by nutritionists. At the same time, sweet potato is a good low-fat and low-calorie food. It can effectively prevent sugar from turning into fat, which is conducive to modern health preservation; chicken has high protein content and high digestibility, which is easy to be absorbed and utilized by the human body, and has the effect of strengthening physical strength and strengthening the body. [0003] In supermarkets, we can often see processed chicken products, which are generally processed products of a combination of meat puree, or directly marinated products. The processed chicken pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/221A23L1/318A23L13/50A23L13/70A23L27/10
CPCA23L13/52A23L13/57A23L13/70A23L19/105A23V2002/00A23V2300/38
Inventor 郭小雨
Owner HEBI YONGDA FOOD
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