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Spicy chicken bread stuffing

A technology for chicken and bread, applied in baking, baked goods, food science and other directions, can solve the problems of increasing appetite, unable to meet consumer taste and nutritional needs, and single taste and nutrition, to increase appetite and remove meaty smell , Increase the effect of egg flavor

Inactive Publication Date: 2016-11-09
ANHUI QIAOMEIZI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the bread fillings currently on the market are all creamy sweet fillings based on butter, eggs, sucrose, and essence, which are similar to the rich bread taste of the outer layer of milk, and have a single mouthfeel and nutrition, which cannot satisfy the needs of consumers. Taste and nutritional requirements, prepare a spicy chicken bread filling, the outer layer of milky bread and the inner layer of spicy chicken form an obvious taste impact, which can increase appetite and meet consumers' taste and nutritional needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A spicy chicken bread filling, made from the following raw materials in parts by weight: 54 chicken breasts, 13 peas, 11 egg yolk powder, 5 konjac starch, 0.7 peppers, 0.5 fragrant sand, 0.5 fennel, 0.5 angelica dahurica, allspice 0.4, clove 0.4, galangal 0.4, green onion 0.3, Piper 0.3, salt 1.4, soybean oligosaccharide 4, bifidobacterium 3, corn oil 1.3, lipase 0.24, nisin 0.03.

[0018] The peas are planted under organic eutrophication, the zinc content is 23.6mg / 100g, and the selenium content is 26.2μg / 100g.

[0019] For the konjac starch, select fresh, non-damaged mature konjac, fully wash away the sediment, keep the konjac skin intact, and first place it at -50°C for vacuum freeze-drying until the water content is 45%, then microwave freeze-drying, heating temperature The temperature is 92°C, the microwave frequency is 1.3MHz, dried to a water content of 4%, ground, and passed through a 120-mesh sieve to obtain konjac starch.

[0020] A kind of preparation method...

Embodiment 2

[0026] A spicy chicken bread filling, made from the following raw materials in parts by weight: chicken breast 55, peas 14, egg yolk powder 12, konjac starch 6, pepper 0.8, fragrant sand 0.6, fennel 0.6, angelica dahurica 0.6, allspice 0.5, clove 0.5, galangal 0.5, green onion 0.4, Piper 0.4, salt 1.5, soybean oligosaccharide 4.5, bifidobacterium 4, corn oil 1.4, lipase 0.28, nisin 0.04.

[0027] Preparation method, with embodiment 1.

Embodiment 3

[0029] A spicy chicken bread filling, made from the following raw materials in parts by weight: chicken breast 56, peas 15, egg yolk powder 13, konjac starch 7, pepper 0.9, fragrant sand 0.7, fennel 0.7, angelica dahurica 0.7, allspice 0.6, clove 0.6, galangal 0.6, green onion 0.5, Piper 0.5, salt 1.6, soybean oligosaccharide 5, bifidobacterium 5, corn oil 1.5, lipase 0.32, nisin 0.05.

[0030] Preparation method, with embodiment 1.

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PUM

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Abstract

The invention discloses spicy chicken bread stuffing, made from the following materials: chicken breast, pea, yolk powder, konjac starch, chili pepper, Fructus Amomi, fennel, Radix Angelicae Dahuricae, allspice, clove, lesser galangal root, green Chinese onion, Fructus Piperis Longi, salt, soybean oligosaccharides, Bifidobacterium, corn oil, lipase and nisin from Streptococcus lactis. The spicy chicken bread stuffing is spicy and savory, can improve appetite, has rich nutrition and is easy to absorb; the chicken breast is washed with vinegar solution, fermented with lactic acid bacteria and cooked with various spices, can fade the meat offensive smell, make meat fresh and tender and can add nutrition; the pea and konjac starch are added, balancing the nutrition, promoting absorption, increasing the content of dietary fibers and promoting gastrointestinal function; the corn oil and yolk powder are added, imparting moderate viscosity and smooth and tender taste to the stuffing and thoroughly removing the meat offensive smell; the lipase is added, no sucrose is contained, the lipase is enzymatically hydrolyzed, chances for obesity and decayed teeth are less, and the addition of nutrient antibacterial agents ensures safety, naturalness and longer shelf life.

Description

technical field [0001] The invention mainly relates to the technical field of bread filling processing, in particular to a spicy chicken bread filling. Background technique [0002] Bread is one of people's favorite foods, with strong fragrance and various tastes. There are many types of bread on the market, mainly divided into two types with fillings and without fillings. For bread with fillings, the diversification of its taste is mainly reflected in the variety of fillings, which are the soul of bread. [0003] However, the bread fillings currently on the market are all creamy sweet fillings based on butter, eggs, sucrose, and essence, which are similar to the rich bread taste of the outer layer of milk, and have a single mouthfeel and nutrition, which cannot satisfy the needs of consumers. Taste and nutritional needs, prepare a spicy chicken bread filling, the outer layer of milky bread and the inner layer of spicy chicken form an obvious taste impact, which can increas...

Claims

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Application Information

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IPC IPC(8): A21D13/00A23L33/10
Inventor 赵东旭
Owner ANHUI QIAOMEIZI FOODS CO LTD
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