CN102783660A - Yuxiang shredded chicken and manufacturing method thereof - Google Patents
Yuxiang shredded chicken and manufacturing method thereof Download PDFInfo
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- CN102783660A CN102783660A CN2012101737092A CN201210173709A CN102783660A CN 102783660 A CN102783660 A CN 102783660A CN 2012101737092 A CN2012101737092 A CN 2012101737092A CN 201210173709 A CN201210173709 A CN 201210173709A CN 102783660 A CN102783660 A CN 102783660A
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Abstract
A Yuxiang shredded chicken and a manufacturing method thereof. The Yuxiang shredded chicken is mainly prepared from, by weight, a main material of 950-1050 parts of chicken, and auxiliary materials containing 14-16 parts of chicken essence, 6-8 parts of salt, 6-8 parts of starch, 4-6 parts of flavor king, 1-3 parts of white granulated sugar and 5-8 parts of sodium bicarbonate. The invention can realize raw material standardization, product standardization and process standardization of the Yuxiang shredded chicken.
Description
Technical field
The present invention relates to a kind of shredded chicken with sweet and sour flavor and preparation method thereof, belong to food processing technology field.
Background technology
The famous scientist's Qian Xuesen that calls modern fast food " great revolution on the human history " proposes: should set up the fast food center in some big cities of China; High efficiency and low cost with scale management; Satisfy broad masses' diet needs; Accelerate the paces of the socialization of housework, promote Chinese economic development.Yet, even to this day, every aspect such as from the production to the management style, the present situation of fast food still exists huge gap with social requirement, and many insiders propose: fast food should be walked the road of standardization, industrialization.At present, fast food need develop from the empirical direction to standardization, industrialization of individual skill, finally accomplishes the standardization of the process of being not only, the corporate image standardization, and more to realize raw material standardization, the standardization of products and process standardization.
Shredded chicken with sweet and sour flavor is one common Sichuan cuisine.With sweet and sour flavor, be one of main traditional flavor type of Sichuan dish.Become dish to have flavor with sweet and sour flavor, its flavor is that the flavouring modulation forms.These sources of law from Sichuan among the people show unique characteristics cook the fish flavouring method.
Summary of the invention
The present invention provides a kind of shredded chicken with sweet and sour flavor and preparation method thereof, and purpose is to solve existing shredded chicken with sweet and sour flavor not realize standardized problem.
For achieving the above object, first kind of technical scheme that the present invention adopts is: a kind of shredded chicken with sweet and sour flavor, and said shredded chicken with sweet and sour flavor is mainly processed by the major ingredient chicken of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
14 ~ 16 parts of chickens' extracts;
6 ~ 8 parts of salt;
6 ~ 8 parts of starch;
4 ~ 6 parts of delicate flavour kings;
1 ~ 3 part of white granulated sugar;
5 ~ 8 parts of sodium acid carbonates.
For achieving the above object, second kind of technical scheme that the present invention adopts is: a kind of method of making shredded chicken with sweet and sour flavor comprises that said auxiliary material and major ingredient chicken are dropped into tumbler to carry out tumbling and operate, under 0 ~ 5 ℃ of condition pickled 4 ~ 6 hours then.
Related content in the technique scheme is explained as follows:
1, in the such scheme, also comprises 10 ~ 12 parts meat products curing agent.
2, in the such scheme, the time of said tumbling operation is 3 ~ 8 minutes.
3, in the such scheme, tumbler is a principle of utilizing physical impact, lets meat in cylinder, stir up and down, clashes into, beats, reaches massage, pickled effect each other.It is pickled that tumbler can make meat absorb uniformly, can improve the power that is knotted of meat and the elasticity of product; Can improve the mouthfeel and the section effect of product; Can strengthen water-retaining property, increase yield rate; Can improve the internal structure of product, efficient energy-saving.
4, in the such scheme, said chicken cut into shredded chicken earlier before the tumbling operation.
5, in the such scheme, said shredded chicken is of a size of 6cm * 0.35cm * 0.35cm.
6, in the such scheme, also comprise 10 ~ 12 parts meat products curing agent.The meat products curing agent can be described as the meat products preserved materials again, can increase flavor Food Co., Ltd available from Shanghai, the address: during Minhang District Pujiang town, Shanghai City converges two groups No. 36
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
The present invention can realize raw material standardization, the standardization of products and the process standardization of shredded chicken product with sweet and sour flavor.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: a kind of shredded chicken with sweet and sour flavor and preparation method thereof
A kind of shredded chicken with sweet and sour flavor, said shredded chicken with sweet and sour flavor is mainly processed by the major ingredient chicken of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
14 ~ 16 parts of chickens' extracts;
6 ~ 8 parts of salt;
6 ~ 8 parts of starch;
4 ~ 6 parts of delicate flavour kings;
1 ~ 3 part of white granulated sugar;
5 ~ 8 parts of sodium acid carbonates.
Shown in accompanying drawing 1, make the method for shredded chicken with sweet and sour flavor, comprise that said auxiliary material and major ingredient chicken are dropped into tumbler carries out the tumbling operation, under 0 ~ 5 ℃ of condition pickled 4 ~ 6 hours then.
The further optimized technical scheme of the specific embodiment of the invention also comprises 10 ~ 12 parts meat products curing agent.
The further optimized technical scheme of the specific embodiment of the invention, the time of said tumbling operation is 3 ~ 8 minutes.
The further optimized technical scheme of the specific embodiment of the invention, said chicken cut into shredded chicken earlier before the tumbling operation.
The further optimized technical scheme of the specific embodiment of the invention, said shredded chicken is of a size of 6cm * 0.35cm * 0.35cm.
When edible, the shredded chicken with sweet and sour flavor that the present invention is made is heated to ripe getting final product, and mode of heating can be heating using microwave, Steam Heating, baking oven baking or stir fry in oil to ripe.
Embodiment two: a kind of shredded chicken with sweet and sour flavor and preparation method thereof
A kind of shredded chicken with sweet and sour flavor, the batching of said shredded chicken with sweet and sour flavor is following
Chicken 1000 grams:
Chickens' extract 15 grams;
Salt 7 grams;
Starch 7 grams;
Delicate flavour king 5 grams;
White granulated sugar 2 grams;
Sodium acid carbonate 6 grams
Meat products curing agent 10 grams.
Shown in accompanying drawing 1, make the method for shredded chicken with sweet and sour flavor, step is following:
1, neck material: raw material: Fresh Grade Breast.Confirm whether Fresh Grade Breast goes bad, has peculiar smell.
2, thaw: basket is put on the plate of white storehouse, again Fresh Grade Breast is devaned to be put in the basket and thaw naturally.The standard of thawing: thaw fully
3, machine chopping: reject the chicken fat in the Fresh Grade Breast, foreign material clean in the chopping process.Fresh Grade Breast is put into again and breaks into silk (needing to make a call to twice) in the machine, the shredded chicken standard size is 6 * 0.35 * 0.35 centimetre.
4, weigh: before weighing electronic scale weight is made zero.Fresh Grade Breast is weighed for 150 jin by every unit, and record data.
5, tumbling: the proportioning by tumbling technology is carried out tumbling, 5 minutes tumbling time.Annotate: little tumbler inventory is 2 times of standard, and big tumbler is 4 times of above standard.The tumbling standard: shredded chicken and batching stir, the no caking phenomenon of preparing burden.
6, weigh: pour into after the tumbling in the storing basin.The good name of an article of go-cart marked, stirring date, mixing time, weight.
7, pickle: go-cart is pulled to pickle the storehouse pickled naturally; Pickled temperature controlled 0 ℃-5 ℃; Naturally the pickled time: 4-6 hour.
8, packing, quick-frozen: operate by packing and quick-freeze craft, after go into freezer.Quick-frozen: product is smooth, adfreezing.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (6)
1. shredded chicken with sweet and sour flavor, it is characterized in that: said shredded chicken with sweet and sour flavor is mainly processed by the major ingredient chicken of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
14 ~ 16 parts of chickens' extracts;
6 ~ 8 parts of salt;
6 ~ 8 parts of starch;
4 ~ 6 parts of delicate flavour kings;
1 ~ 3 part of white granulated sugar;
5 ~ 8 parts of sodium acid carbonates.
2. shredded chicken with sweet and sour flavor according to claim 1 is characterized in that: also comprise 10 ~ 12 parts meat products curing agent.
3. method that adopts major ingredient and auxiliary material in claim 1 or 2 to make shredded chicken with sweet and sour flavor comprises that said auxiliary material and major ingredient chicken are dropped into tumbler carries out the tumbling operation, under 0 ~ 5 ℃ of condition pickled 4 ~ 6 hours then.
4. the method for making according to claim 3 shredded chicken with sweet and sour flavor is characterized in that: the time of said tumbling operation is 3 ~ 8 minutes.
5. the method for making according to claim 3 shredded chicken with sweet and sour flavor is characterized in that: said chicken cut into shredded chicken earlier before the tumbling operation.
6. the method for making according to claim 5 shredded chicken with sweet and sour flavor is characterized in that: said shredded chicken is of a size of 6cm * 0.35cm * 0.35cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101737092A CN102783660A (en) | 2012-05-31 | 2012-05-31 | Yuxiang shredded chicken and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101737092A CN102783660A (en) | 2012-05-31 | 2012-05-31 | Yuxiang shredded chicken and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102783660A true CN102783660A (en) | 2012-11-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101737092A Pending CN102783660A (en) | 2012-05-31 | 2012-05-31 | Yuxiang shredded chicken and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102783660A (en) |
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2012
- 2012-05-31 CN CN2012101737092A patent/CN102783660A/en active Pending
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121121 |