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Brittle bone chicken and preparation method thereof

A crisp-bone chicken, temperature control technology, applied in food preparation, application, food science and other directions, can solve the problems of high temperature intolerance nutrients, high finished fried chicken, damage to chicken, etc., to retain nutrients, ensure crispy taste, increase The effect of competitiveness

Inactive Publication Date: 2015-12-02
SHANDONG FENGXIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing fried chicken raw materials are whole chicken, artificially divided whole chicken wings, whole chicken legs, and large pieces of meat marinated, breaded, fried, and small pieces of bone-in chicken products. The disadvantages are: in order to meet the taste needs of consumers, the whole chicken is used, which makes the finished product of fried chicken too high, and the chicken is hard and greasy by simply frying; in addition, the chicken is cooked by simply frying. Because the temperature of the oil is too high, it destroys the nutrients in the chicken that are not resistant to high temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A recipe for crispy chicken, consisting of 40Kg of chicken with neck removed, whole wings removed, pipa legs removed and tail removed, and the following auxiliary materials: 1.3Kg of edible salt, 0.1Kg of water retaining agent, 0.2Kg of monosodium glutamate, 0.3Kg of white sugar, pepper powder 0.1Kg, chili powder 0.1Kg, starch 2Kg, protein 2Kg, essence 0.1Kg, water 20Kg.

[0037] The preparation method of crisp bone chicken, the steps are as follows:

[0038] (1) Raw material processing: the pre-cooled chicken carcass is sequentially removed from the neck, the whole wings, the whole legs, and the tail with a splitter, and is cut open along the belly of the chicken. Place the chicken in the dicing machine in order to cut into pieces, avoid overlapping when placing, ensure that the pieces are completely and evenly cut, and the average weight of the pieces is 20g; according to the different thickness of each part of the raw material "opened chicken", the meat content The ...

Embodiment 2

[0046] A kind of crisp bone chicken, which consists of 80Kg of chicken without neck, whole wings, pipa legs and tail, and the following auxiliary materials: 2.5Kg of edible salt, 0.5Kg of water retaining agent, 1Kg of monosodium glutamate, 2Kg of white sugar, 0.5Kg of pepper powder, pepper Powder 0.5Kg, starch 10Kg, protein 6Kg, essence 1Kg, water 40Kg.

[0047] The preparation method of crisp bone chicken, the steps are as follows:

[0048] (1) Raw material processing: the pre-cooled chicken carcass is sequentially removed from the neck, the whole wings, the whole legs, and the tail with a splitter, and is cut open along the belly of the chicken. Place the chicken in the dicing machine in order to cut into pieces, avoid overlapping when placing, ensure that the cuts are complete and even, and the average weight of the cuts is 10g;

[0049] (2) Mixing: accurately weigh the various auxiliary materials used for the slurry according to the formula, mix the slurry with ice water ...

Embodiment 3

[0056]A kind of crisp bone chicken, which consists of 60Kg chicken with neck removed, whole wings removed, pipa legs removed and tail removed, and the following auxiliary materials: 2.0Kg edible salt, 0.3Kg water retaining agent, 0.6Kg monosodium glutamate, 1Kg white sugar, 0.4Kg pepper, Chili powder 0.4Kg, starch 8Kg, protein 5Kg, essence 0.8Kg, water 30Kg.

[0057] The preparation method of crisp bone chicken, the steps are as follows:

[0058] (1) Raw material processing: the pre-cooled chicken carcass is sequentially removed from the neck, the whole wings, the whole legs, and the tail with a splitter, and is cut open along the belly of the chicken. Place the chicken in the dicing machine in order to cut into pieces, avoid overlapping when placing, ensure that the cut pieces are complete and even, and the average weight of the cut pieces is 15g; according to the different thickness of each part of the raw material "opened chicken", the meat content The amount varies, and t...

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PUM

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Abstract

The invention discloses brittle bone chicken and a preparation method thereof. The brittle bone chicken is prepared from the following raw materials and assistant materials in parts by weight: 40-80 parts of chicken without neck, whole wing, drumsticks and tail, 1.3-2.5 parts of edible salt, 0.1-0.5 part of a water-retaining agent, 0.2-1 part of aginomoto, 0.3-2 parts of white granulated sugar, 0.1-0.5 part of ground pepper, 0.1-0.5 part of ground pepper, 2-10 parts of starch, 2-6 parts of protein, 0.1-1 part of essence and 20-40 parts of water. By taking the eviscerated chicken, which has relatively low use value, without neck, whole wing, drumsticks and tail, the production cost can be effectively reduced. The product can be accepted by customers, the competitiveness of the product in the market can be improved, and in addition, the taste, the flavor and the nutrition value of the brittle bone chicken prepared by using the method disclosed by the invention all meet the levels of those of whole chicken. Due to steaming, the crispy taste is ensured, by shortening the frying time, the nutrient components in chicken can be retained to the maximum extent, and the idea of healthy food of modern people can be met.

Description

technical field [0001] The invention belongs to the deep processing technology of meat production, and in particular relates to a crisp bone chicken and a preparation method thereof. Background technique [0002] Fried chicken is a common product of Western-style fast food, and the common ones are Korean fried chicken and American fried chicken. The golden and crispy skin, the tender and juicy chicken, and the spicy and salty taste have set off a wave of fried chicken for men, women and children. The main nutrients of fried chicken are carbohydrates, protein, fat, cholesterol and minerals such as sodium, potassium and phosphorus. With the development of society and the acceleration of the pace of life, more and more people walk into fast food restaurants and accept the crispy taste and rich taste of fried products. [0003] Most of the existing fried chicken raw materials are whole chicken, artificially divided whole chicken wings, whole chicken legs, and large pieces of m...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 刘学景郭伟邓渝梅刘亮亮杨泽龙
Owner SHANDONG FENGXIANG
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