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Preparation method of healthy Karaage

A bright and healthy technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problem of oil deterioration, low oil usage rate, and the difficulty of controlling Tangy crispy taste and other problems, to achieve the effect of reducing oil content, lowering frying temperature, and controlling the degree of Maillard reaction

Pending Publication Date: 2019-09-27
ZAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, a large amount of acrylamide will be produced in the preparation of Tangyang chicken nuggets, the oil usage rate is very low, the oil content of the final product Tangyang nuggets is high, the crispy taste of Tangyang is difficult to control, and the slag produced during the frying process It will also accelerate the deterioration of oil

Method used

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  • Preparation method of healthy Karaage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The invention provides a preparation method of healthy Tang Yang, the specific preparation method is as follows:

[0037] Step 1. Prepare the main ingredients. Choose chicken legs or chicken breasts without impurities, foreign matter, congestion, inflammation, soft and hard bones, hair, and the meat temperature is -4°C;

[0038] Step 2, prepare slurry. The following raw materials are included in parts by weight: 10 parts of glutinous rice flour, 2 parts of egg white powder, 2 parts of soybean protein isolate, 5 parts of 3:1 ice-water mixture, 10 parts of roasted salt, 10 parts of shiitake mushroom extract, 1 part of ginger filtrate part, 0.5 part of yeast extract, also comprising (by weight percentage) 12% granulated sugar and 3% sodium carbonate, the above raw materials are mixed through a mixer for subsequent use;

[0039] The preparation method of the shiitake mushroom is as follows: select fresh, clean and non-harmful raw materials, cut into strips with a width of...

Embodiment 2

[0048] The invention provides a preparation method of healthy Tang Yang, the specific preparation method is as follows:

[0049] Step 1. Prepare the main ingredients. Choose chicken legs or chicken breasts without impurities, foreign matter, congestion, inflammation, soft and hard bones, hair, and the meat temperature is 4°C;

[0050] Step 2, prepare slurry. Including the following raw materials in parts by weight: 20 parts of glutinous rice flour, 6 parts of egg white powder, 6 parts of soybean protein isolate, 12 parts of 3:1 ice-water mixture, 10 parts of roasted salt, 7 parts of shiitake mushroom extract, 10 parts of ginger filtrate 5 parts, 5 parts of yeast extract, also comprise (by weight percentage) 14% granulated sugar and 7.5% sodium carbonate, the above raw materials are mixed through the blender for subsequent use;

[0051] The preparation method of the shiitake mushroom extract is as follows: select fresh, clean and non-harmful raw materials, cut into strips wit...

Embodiment 3

[0060] The invention provides a preparation method of healthy Tang Yang, the specific preparation method is as follows:

[0061] Step 1. Prepare the main ingredients. Choose chicken legs or chicken breasts without impurities, foreign matter, congestion, inflammation, soft and hard bones, hair, and the meat temperature is 12°C;

[0062] Step 2, prepare slurry. It includes the following raw materials in parts by weight: 30 parts of glutinous rice flour, 10 parts of egg white powder, 10 parts of soybean protein isolate, 20 parts of 3:1 ice-water mixture, 10 parts of roasted salt, 0.1 part of shiitake mushroom extract, 5 parts of ginger filtrate 10 parts, 10 parts of yeast extract, also comprise (by weight percentage) 16% granulated sugar and 12% sodium carbonate, the above raw materials are mixed through the stirrer for subsequent use;

[0063] The preparation method of the shiitake mushroom extract is as follows: select fresh, clean and non-harmful raw materials, cut into stri...

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Abstract

The invention discloses a preparation method of healthy Karaage, and particularly relates to the field of preparation methods of Karaage. The specific preparation method comprises the following steps: step 1, main material preparation; step 2, pulp preparation; step 3, rolling and kneading; step 4, pulp application; step 5, frying; step 6, secondary frying; step 7, placing; step 8: storage. Monosodium glutamate, seasonings, ginger juice and mashed garlic are particularly added to improve taste and flavor of the product; vegetable protein is added to increase nutrition; Karaage chicken nuggets are fried in oil twice, and are put in a new fryer for second frying, generation of harmful substances can be prevented, and the service life of the oil can be prolonged; a filter screen is arranged in the fryer, and the bottom of the fryer is arranged obliquely, so that small particle condensate can be conveniently collected and removed, the service life of the oil is prolonged, and generation of harmful substances, especially acrylamides is controlled.

Description

technical field [0001] The present invention relates to the technical field of Tang Yang preparation method, more specifically, the present invention relates to a kind of preparation method of healthy Tang Yang. Background technique [0002] Tangyang chicken nuggets is a simple and delicious home-cooked dish with unique flavor and rich nutrition. The method is to use Tangyang powder to wrap chicken nuggets and fry them. [0003] However, a large amount of acrylamide will be produced in the preparation of Tangyang chicken nuggets, the oil usage rate is very low, the oil content of the final product Tangyang nuggets is high, the crispy taste of Tangyang is difficult to control, and the slag produced during the frying process It will also accelerate the deterioration of oil. Contents of the invention [0004] In order to overcome the above-mentioned defects of the prior art, the embodiment of the present invention provides a preparation method of healthy Tang Yang, especiall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L5/10A23L33/10A23L33/105
CPCA23L13/57A23L13/42A23L13/426A23L13/428A23L5/11A23L33/10A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2250/5488A23V2250/208A23V2250/21A23V2250/218A23V2250/1614A23V2250/192A23V2250/182A23V2200/308A23V2200/324A23V2200/3262A23V2200/32A23V2200/30
Inventor 潘元风李永静朱丽叶潘颖孙少龙潘元祯马亚平成亮胡桂春熊嘉
Owner ZAOZHUANG UNIV
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