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Chocolate sandwich chest cutlet and making method thereof

A technology of chocolate and chocolate blocks, which is applied in the field of meat products, can solve the problems of single taste and dry taste of chicken breast, and achieve the effects of unique taste, less nutrient loss and alleviating depression

Inactive Publication Date: 2017-07-21
河南永达清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chicken chop is a kind of common deep-fried food, after the chicken breast is marinated, bread crumbs or flour are bonded on the outside, and then fried, but the existing chicken chop has a single taste, and the chicken Preserved meat tastes dry

Method used

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  • Chocolate sandwich chest cutlet and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A breast rib with chocolate sandwich, which is composed of the following raw materials in parts by weight: 90 parts of minced chicken breast meat of 1 cm*3 cm, 1.3 parts of salt, 0.6 parts of white sugar, 0.6 parts of monosodium glutamate, 0.4 parts of protein powder, 1 part of tapioca starch, and 0.8 parts of wheat flour 0.1 part of xylose, 0.05 part of baking soda, 0.27 part of STPP, 0.2 part of white chocolate powder, 2 parts of salad dressing, 0.05 part of ginger powder, 0.05 part of garlic powder, 5.1 parts of lemon juice, 12.48 parts of purified water, 4cm*3cm 8 servings of chocolate chunks.

[0026] A method for preparing chocolate-stuffed breast ribs. First, select chicken breasts or minced chicken breasts without blood congestion, residual bones, and sundries to ensure that the minced breast meat has no residual hair, no residual bones, normal color, and no foreign matter and odor. Select qualified salt, white sugar, monosodium glutamate, protein powder, tapioc...

Embodiment 2

[0029] The difference between Example 2 and Example 1 is that a chocolate-filled breast steak is composed of the following raw materials in parts by weight: 110 parts of minced chicken breast meat of 2cm*4cm, 1 part of salt, 0.5 part of white sugar, 0.5 part of monosodium glutamate, 0.2 part of protein powder, 1 part of tapioca starch, 0.5 part of wheat flour, 0.1 part of xylose, 0.01 part of baking soda, 0.1 part of STPP, 0.1 part of white chocolate powder, 1 part of salad dressing, 0.01 part of ginger powder, 0.01 part of garlic powder, lemon 3 parts of juice, 10 parts of purified water, 8 parts of 4cm*3cm chocolate block; the steaming time is 10 minutes, and the frying time is 2 minutes to get sandwich chocolate breast steak.

[0030] The score of embodiment 2 is 12 points through evaluation.

Embodiment 3

[0032] The difference between Example 3 and Example 1 is that a chocolate-filled breast steak is composed of the following raw materials in parts by weight: 100 parts of minced chicken breast meat of 2cm*5cm, 2 parts of salt, 1 part of white sugar, 1 part of monosodium glutamate, 0.5 parts protein powder, 2 parts tapioca starch, 1 part wheat flour, 0.5 parts xylose, 0.08 parts baking soda, 0.5 parts STPP, 0.5 parts white chocolate powder, 4 parts salad dressing, 0.1 parts ginger powder, 0.1 parts garlic powder, lemon 7 parts of juice, 18 parts of purified water, 9 parts of 4cm*3cm chocolate block; the steaming time is 15 minutes, and the frying time is 4 minutes to get sandwich chocolate breast steak.

[0033] The score of Example 3 after evaluation is 18 points.

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Abstract

The invention belongs to the technical field of meat products, and in particular relates to a chocolate sandwich chest cutlet and a making method thereof. The chocolate sandwich chest cutlet comprises the following raw materials in parts by weight: 90-110 parts of shredded brisket, 1-2 parts of salt, 0.5-1.0 part of white sugar, 0.5-1.0 part of aginomoto, 0.2-0.5 part of albumen powder, 1-2 parts of cassava starch, 0.5-1 part of wheat flour, 0.1-0.5 part of xylose, 0.01-0.08 part of baking soda, 0.1-0.5 part of STPP (Sodium Tyipolyphosphate), 0.1-0.5 part of white chocolate powder, 1-4 parts of salad dressing, 0.01-0.1 part of ginger powder, 0.01-0.1 part of garlic powder, 3-7 parts of lemon juice, 10-18 parts of pure water and 8-9 parts of chocolate bars. The chocolate sandwich chest cutlet is made through steps of pickling, stuffing, kneading and rolling, single freezing and the like, and has the advantages of being rich in nutrition and unique in taste.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a chocolate sandwich breast steak and a preparation method thereof. Background technique [0002] Chicken contains vitamins C, E, etc. It has a high proportion of protein content, many types, and high digestibility, so it is easy to be absorbed and utilized by the human body; chicken can enhance physical strength and strengthen the body. Phospholipids are one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken chop is a kind of common deep-fried food, after the chicken breast is marinated, bread crumbs or flour are bonded on the outside, and then fried, but the existing chicken chop has a single taste, and the chicken The taste of preserved meat is relatively dry. Contents of the invention [0003] The object of the present invention is to provide a chocolate-filled breast rib and a preparation method thereof, which have t...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23P30/10A23P20/20A23L5/10A23L33/10
CPCA23V2002/00A23V2200/302A23V2200/30
Inventor 魏文举袁红蕊张文超聂婷婷
Owner 河南永达清真食品有限公司
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