阅读说明：本技术 一种鸡肉洋葱圈及其制备工艺 (Chicken onion ring and preparation process thereof ) 是由 庞云峰 于 2020-06-03 设计创作，主要内容包括：本发明公开了一种金黄酥脆的鸡肉洋葱圈,所述该鸡肉洋葱圈按重量配比,具体包括以下组份：鸡胸肉390-410KG、鸡腿肉90-110KG、鸡皮236-256KG、洋葱丁160-180KG、鸡膏1-2KG、芝麻香油1-3KG、复合磷酸盐2-4KG、洋葱圈腌料50-58KG、冰水60-70KG、木薯变性淀粉46-50KG；本发明采用上述技术方案所制得的鸡肉洋葱圈不仅外表金黄,而且口感细腻,将鸡肉与洋葱糅合,既保留洋葱的营养元素,又不失鸡肉的鲜美成分,具有广阔的市场前景,满足消费者的需求。(The invention discloses a golden and crisp chicken onion ring which comprises the following components in parts by weight: 390-410KG chicken breast, 90-110KG chicken thigh, 236-256KG chicken skin, 160-180KG onion, 1-2KG chicken paste, 1-3KG sesame oil, 2-4KG composite phosphate, 50-58KG onion ring marinade, 60-70KG ice water and 46-50KG cassava modified starch; the chicken onion ring prepared by the technical scheme has golden appearance and delicate mouthfeel, the chicken meat and the onion are kneaded, the nutrient elements of the onion are reserved, the delicious components of the chicken meat are not lost, the chicken onion ring has wide market prospect, and the requirements of consumers are met.)

1. The chicken onion ring comprises the following raw materials in parts by weight: 390-410KG chicken breast, 90-110KG chicken thigh, 236-256KG chicken skin, 160-180KG onion, 1-2KG chicken paste, 1-3KG sesame oil, 2-4KG composite phosphate, 50-58KG onion ring marinade, 60-70KG ice water, 46-50KG cassava modified starch, thin slurry, thick slurry, palm oil and bread crumbs.

2. A method of making the chicken onion ring of claim 1, comprising: the method specifically comprises the following steps:

1) pretreating the raw materials and accurately weighing the raw materials according to parts by weight;

2) putting the composite phosphate, the onion ring marinade and ice water into a tumbling machine, uniformly stirring, putting the chicken breast minced meat, the chicken leg minced meat, the chicken skin paste, the diced onion, the chicken extract and the sesame oil into the tumbling machine, and stirring in vacuum to obtain stuffing;

3) making the stuffing into annular chicken onion rings by using a forming machine of an annular mold;

4) performing slurry treatment on the annular chicken onion ring to obtain slurry chicken onion ring;

5) powdering the thin paste chicken onion ring by using a flat powdering machine to obtain the chicken onion ring after powdering;

6) the chicken onion rings after powdering are subjected to thick slurry to obtain thick slurry chicken onion rings;

7) dipping the thick paste chicken onion ring in bread crumbs by a bran-coating machine to obtain a bran-coated chicken onion ring;

8) frying the bran-coated chicken and onion rings in palm oil to obtain finished chicken and onion rings;

9) and (5) quickly freezing and packaging the finished chicken meat and onion rings.

3. The preparation method of the chicken onion ring of claim 2, wherein: the raw material pretreatment in the step 1) comprises the steps of naturally thawing chicken breast meat and chicken leg meat to 0-4 ℃, naturally thawing chicken skin to-4 ℃, and naturally thawing the chicken breast meat and the chicken leg meat to-4 ℃, wherein the chicken breast meat and the chicken leg meat adopt crushed chicken breast and chicken leg meat with the particle size of 8mm, the chicken skin adopts chicken skin mud with the particle size of 4mm, and the onion adopts diced onion with the particle size of 5mm which is decomposed by a chopper mixer, wherein the fat of the crushed chicken breast meat is less than 5%, the water loss rate is less than 6%, the fat of the crushed chicken leg meat is less than 25%, and the water loss rate is less than 6%.

4. The preparation method of the chicken onion ring of claim 3, wherein: and the step 2) is that the composite phosphate, the onion ring marinade and the ice water are put into a tumbling machine to be uniformly stirred, then the chicken breast, the chicken leg, the chicken skin paste, the diced onion, the chicken paste and the sesame oil are stirred for 20-30min in vacuum at 5-7r/min, and the mixture is added with liquid nitrogen to be rapidly stirred until the temperature is-4.5-5.5 ℃ after the vacuum is put.

5. The method for preparing chicken onion rings of claim 4, wherein: and the step 3) is that the stuffing is molded in a molding machine for 30-40 times/min, and the molded single weight is 12-13 g.

6. The method for preparing chicken onion rings of claim 5, wherein: and the step 4) is that the flour and the water are pulped in a pulping machine with the temperature of 6-8 ℃ for 30-40min according to the weight ratio of 1: 1.3-1.5.

7. The method for preparing chicken onion rings of claim 6, wherein: and step 5), putting the chicken meat and onion rings into a flat paving machine for powdering, wherein the weight of the powdering is 1 g.

8. The method for preparing chicken onion rings of claim 7, wherein: and step 6) is to apply thick slurry, wherein the flour and the water are pulped in a pulping machine with the temperature of 6-8 ℃ for 30-40min, and the single weight of the chicken onion rings after the thick slurry is 13-15 g.

9. The method for preparing chicken onion rings of claim 8, wherein: and the step 7) is that the chicken onion after being thickened is circled by a bran coating machine and evenly dipped with 1.1-1.3mm dry bread bran, wherein the weight of the cooked chicken onion after being coated with bran is 15-17 g.

10. The method for preparing chicken onion rings of claim 9, wherein: and the step 8) is to fry the bran-coated chicken and onion rings in palm oil at 175-180 ℃ for 35-40s, wherein the weight of each fried chicken and onion ring is 16-18 g.

Technical Field

The invention relates to a chicken product, in particular to a chicken onion ring and a preparation process thereof, and belongs to the technical field of food processing.

Background

Onion is one of healthy vegetables which are frequently eaten in daily life, contains prostaglandin A, can reduce peripheral vascular resistance and blood viscosity, and can be used for reducing blood pressure, refreshing, relieving pressure and preventing cold. In addition, the onion can also remove oxygen free radicals in vivo, enhance metabolic capability, resist aging and prevent osteoporosis, and is a health food suitable for middle-aged and elderly people.

The chicken contains vitamin C, vitamin E and the like, has higher content ratio of protein, more types and higher digestibility, is easy to be absorbed and utilized by human bodies, has the effects of enhancing physical strength and strengthening the bodies, contains phospholipids which have important effects on the growth and development of the human bodies, and is one of important sources of fat and phospholipids in the dietary structure of Chinese people.

For example, patent No. CN201410269078.3 discloses a method for processing onion rings, in which onion rings made from onion as main raw material have a simple taste, a pungent taste and less nutrients.

Disclosure of Invention

The invention aims to provide a chicken onion ring which is rich in nutrition, fine and smooth in taste and salty and fragrant.

In order to solve the problems, the invention adopts the following technical scheme:

the chicken meat and onion ring comprises the following raw materials: chicken breast, chicken thigh, chicken skin, diced onion, chicken extract, sesame oil, composite phosphate, onion ring pickling material, ice water, cassava modified starch, thin paste, thick paste palm oil and bread crumbs.

The following is a further optimization of the above technical solution of the present invention:

the chicken onion ring comprises the following components in parts by weight: 390-410KG chicken breast meat, 90-110KG chicken thigh meat, 236-256KG chicken skin, 160-180KG onion cubes, 1-2KG chicken paste, 1-3KG sesame oil, 2-4KG composite phosphate, 50-58KG onion ring marinade, 60-70KG ice water and 46-50KG cassava modified starch.

Further optimization: the chicken breast meat and chicken leg meat are crushed chicken breast meat and crushed chicken leg meat with the particle size of 8mm, and the chicken skin is decomposed into chicken skin mud with the particle size of 4 mm.

Further optimization: the onion dices are decomposed into 5mm particles by a chopper mixer.

Further optimization: the slurry comprises flour in parts by weight: water =1: 1.3-1.5.

Further optimization: the thick slurry is prepared from flour in parts by weight: water =1: 1.1-1.3.

The invention also provides a method for preparing the chicken onion ring, which comprises the following steps:

1) pretreating the raw materials and accurately weighing the raw materials according to the parts by weight.

The following is a further optimization of the above technical solution of the present invention:

the raw materials are pretreated in the step 1), wherein the fat of the chicken breast minced meat is less than 5%, the water loss rate is less than 6%, the fat of the chicken leg minced meat is less than 25%, the water loss rate is less than 6%, the chicken breast meat and the chicken leg meat are naturally thawed to 0-4 ℃, the chicken skin is naturally thawed to-4 ℃, the chicken leg meat and the chicken breast meat are stranded by using an 8mm pore plate, the chicken skin is stranded by using a 4mm pore plate to prepare chicken skin mud, and the onion is decomposed into 5mm onion dices by using a chopper mixer.

2) And putting the composite phosphate, the onion ring marinade and ice water into a rolling and kneading machine, uniformly stirring, putting the chicken breast, the chicken leg, the chicken skin paste, the diced onion, the chicken paste and the sesame oil into the rolling and kneading machine, and stirring in vacuum to obtain the stuffing.

Further optimization: and 2) putting the composite phosphate, the onion ring pickling materials and ice water into a tumbling machine, uniformly stirring, then carrying out vacuum stirring on the chicken breast, the chicken leg, the mashed chicken skin, the diced onion, the chicken paste and the sesame oil for 20-30min at a speed of 5-7r/min, putting into vacuum, adding liquid nitrogen, and rapidly stirring until the temperature is-4.5-5.5 ℃.

3) And (3) making the stuffing into an annular chicken onion ring by using a forming machine of an annular mold.

Further optimization: and (3) forming the stuffing in the step 3) in a forming machine for 30-40 times/min, wherein the formed single weight is 12-13 g.

4) And (4) performing slurry treatment on the annular chicken onion ring to obtain slurry chicken onion ring.

Further optimization: and 4) applying slurry in the step 4), and pulping the flour and the water in a pulping machine at the temperature of 6-8 ℃ for 30-40min according to the ratio of 1: 1.3-1.5.

5) And (4) powdering the thin paste chicken onion ring by using a flat powdering machine to obtain the chicken onion ring after powdering.

Further optimization: in the step 5), the weight of the coated powder is 1 g.

6) And (4) performing thick slurry on the chicken onion rings after powdering to obtain the chicken onion rings after thick slurry.

Further optimization: and 6) thickening, pulping the flour and water in a pulping machine at the temperature of 6-8 ℃ for 30-40min, wherein the weight of each thickened chicken onion ring is 13-15 g.

7) And (4) dipping the thick paste chicken onion ring in bread crumbs by a bran-applying machine to obtain the bran-applied chicken onion ring.

Further optimization: uniformly dipping 1.1-1.3mm of dry bread crumbs by a crumbing machine in the step 7), wherein the weight of the dried bread crumbs is 15-17g after crumbs are added.

8) Frying the bran-coated chicken and onion rings in palm oil to obtain finished chicken and onion rings.

Further optimization: and 8) frying the bran-coated chicken and onion rings in palm oil at 175-180 ℃ for 35-40s, wherein the weight of each fried chicken and onion ring is 16-18 g.

9) And (5) quickly freezing and packaging the finished chicken meat and onion rings.

Further optimization: and 9) putting the fried chicken and onion rings into a refrigeration house at the temperature of-30 to-40 ℃, wherein the central temperature of the product is below-16 to-18 ℃.

The invention adopts the technical scheme and has the following beneficial effects:

(1) the chicken onion ring prepared by the invention has golden appearance and fine taste, the onion and the chicken are kneaded, the meat feeling is full, the nutrition of the chicken is combined with the onion, the onion has no spicy smell, the chicken has no greasy feeling, the nutritional ingredients of the onion are reserved, and the meat quality of the chicken is more tasty.

(2) The chicken meat and onion ring has the characteristics of better taste, good color, fragrance and taste by mixing a plurality of parts of the chicken meat and adding various auxiliary materials, realizes the comprehensive utilization of the chicken meat by using the chicken leg meat, the chicken breast meat and the chicken skin, and has wide prospect.

Detailed Description

For purposes of making the objects, aspects and advantages of the present invention more apparent, the present invention will be described in further detail with reference to specific embodiments, which are described herein for illustrative purposes only and are not intended to be limiting.