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Preparation method of fresh, tender, refreshing and crispy chicken cutlet

A refreshing and crispy chicken chop, refreshing and crispy technology, which is applied in the direction of food ingredients as a taste improver, food ingredients as a taste improver, food science, etc., can solve the problem of uneven nutrient ratio in chicken chops, increased fat content, and food calories. Incremental increase and other problems, to block the penetration of oil, improve high oil content, increase the effect of nutrients

Inactive Publication Date: 2021-01-08
南京天策金粮餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after frying the conditioned chicken, the fat content increases, leading to an increase in food calories. At the same time, the frying process will lead to serious unevenness in the proportion of nutrients in the chicken chops, and the acrylamide produced. Long-term consumption of high-fat foods will reduce the It will cause diseases such as obesity and hyperlipidemia, and pose a danger to human health

Method used

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  • Preparation method of fresh, tender, refreshing and crispy chicken cutlet
  • Preparation method of fresh, tender, refreshing and crispy chicken cutlet
  • Preparation method of fresh, tender, refreshing and crispy chicken cutlet

Examples

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Comparison scheme
Effect test

Embodiment 1

[0065] A preparation method for fresh, tender, refreshing and crispy chicken chops, comprising the following steps:

[0066] (1) Raw meat pretreatment: Thaw the frozen chicken in a refrigerator at 4°C for 24 hours, cut the chicken into slices with a thickness of 0.5cm, and set aside;

[0067] (2) Preparation of pickling solution: 0.8 parts by weight of table salt, 8 parts by weight of white granulated sugar, 1.2 parts by weight of chicken essence, 20 parts by weight of cooking wine, 20 parts by weight of water, 5 parts by weight of soy sauce, 2 parts by weight of calcium chloride, bicarbonate Mix 1 part by weight of sodium, 2 parts by weight of chili powder, 1 part by weight of scallion, 1 part by weight of minced ginger, 1 part by weight of minced garlic, 8 parts by weight of sesame oil, and 0.05 part by weight of carboxymethylcellulose to prepare a pickling solution;

[0068] (3) Put the chicken pretreated in step (1) into the marinating solution prepared in step (2), marina...

Embodiment 2

[0079] A preparation method for fresh, tender, refreshing and crispy chicken chops, comprising the following steps:

[0080] (1) Raw meat pretreatment: Thaw the frozen chicken in a refrigerator at 4°C for 24 hours, cut the chicken into slices with a thickness of 0.5cm, and set aside;

[0081] (2) Preparation of pickling solution: 0.8 parts by weight of table salt, 8 parts by weight of white granulated sugar, 1.2 parts by weight of chicken essence, 20 parts by weight of cooking wine, 20 parts by weight of water, 5 parts by weight of soy sauce, 2 parts by weight of calcium chloride, bicarbonate Mix 1 part by weight of sodium, 2 parts by weight of chili powder, 1 part by weight of scallion, 1 part by weight of minced ginger, 1 part by weight of minced garlic, 8 parts by weight of sesame oil, and 0.05 part by weight of carboxymethylcellulose to prepare a pickling solution;

[0082] (3) Put the chicken pretreated in step (1) into the marinating solution prepared in step (2), marina...

Embodiment 3

[0093] A preparation method for fresh, tender, refreshing and crispy chicken chops, comprising the following steps:

[0094] (1) Raw meat pretreatment: Thaw the frozen chicken in a refrigerator at 4°C for 24 hours, cut the chicken into slices with a thickness of 0.5cm, and set aside;

[0095] (2) Preparation of pickling solution: 0.8 parts by weight of table salt, 8 parts by weight of white granulated sugar, 1.2 parts by weight of chicken essence, 20 parts by weight of cooking wine, 20 parts by weight of water, 5 parts by weight of soy sauce, 2 parts by weight of calcium chloride, hydrogen carbonate Mix 1 part by weight of sodium, 2 parts by weight of chili powder, 1 part by weight of scallion, 1 part by weight of minced ginger, 1 part by weight of minced garlic, 8 parts by weight of sesame oil, and 0.05 part by weight of carboxymethylcellulose to prepare a pickling solution;

[0096] (3) Put the chicken pretreated in step (1) into the marinating solution prepared in step (2),...

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Abstract

The invention discloses a fresh, tender, refreshing and crispy chicken cutlet and a preparation method. The preparation method of the fresh, tender, refreshing and crispy chicken cutlet comprises thefollowing steps: (1) pre-treating raw meat; (2) preparing a pickling solution; (3) pickling a chicken cutlet; (4) performing quick-freezing and unfreezing; (5) performing wrapping with flour; (6) performing frying; and (7) performing packaging. According to the preparation method, the fruit and vegetable flour is introduced into the fresh, tender, refreshing and crispy chicken cutlet, so that theoil content is effectively reduced, the loss of nutrient substances and flavor of the chicken cutlet is prevented, and meanwhile, the rancidity of oil is prevented. The fresh, tender, refreshing and crispy chicken cutlet prepared by the preparation method has crispy outside and tender inside, and is delicious and juicy, and meanwhile, the flavor, taste, color and appearance of the chicken cutlet are improved. According to the preparation method, the fruit and vegetable starch is introduced into the fresh, tender, refreshing and crispy chicken cutlet, so that the oil content is effectively reduced, the loss of nutrient substances and flavor of the chicken cutlet is prevented, and meanwhile, the rancidity of oil is prevented.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh, tender, refreshing and crispy chicken chop and a preparation method thereof. Background technique [0002] In recent years, with the continuous improvement of people's living standards, the steady development of the economy and the advancement of science and technology, people's consumption patterns and needs are constantly changing, and the level of nutrition, health, eating quality and delicious food is gradually increasing. [0003] Chicken has the characteristics of low fat, high protein, low cholesterol, etc., and the meat is delicious, so it is deeply loved by people. At the same time, chicken is rich in phospholipids, which are very important for human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of Chinese residents. With the sustained and rapid development of the economy, the consumption o...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23P20/12A23L5/10
CPCA23V2002/00A23L5/11A23L13/424A23L13/428A23L13/43A23L13/432A23L13/46A23L13/57A23L13/72A23L13/74A23P20/12A23V2200/14A23V2200/16A23V2250/5118
Inventor 王全保
Owner 南京天策金粮餐饮管理有限公司
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