CN1071308A - The preparation method of " compound chicken legs " - Google Patents
The preparation method of " compound chicken legs " Download PDFInfo
- Publication number
- CN1071308A CN1071308A CN91109272A CN91109272A CN1071308A CN 1071308 A CN1071308 A CN 1071308A CN 91109272 A CN91109272 A CN 91109272A CN 91109272 A CN91109272 A CN 91109272A CN 1071308 A CN1071308 A CN 1071308A
- Authority
- CN
- China
- Prior art keywords
- oil
- flour
- preparation
- filling
- compound chicken
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 150000001875 compounds Chemical class 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 7
- 235000013601 eggs Nutrition 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000000853 adhesive Substances 0.000 claims description 2
- 230000001070 adhesive effect Effects 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 239000006260 foam Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 239000010729 system oil Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000004804 winding Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of preparation method of " compound chicken legs ", its process are to use composite flour, add refining meat stuffing, and fried system forms.
Description
The preparation method of " compound chicken leg " belongs to a kind of preparation method of manufacturing process, particularly a kind of nutritional health food of pastries.
The food similar with the food of producing by manufacturing process of the present invention has: Chinese traditional pot foods " spring roll " and U.S.'s pot foods " hot dog ".The manufacturing process of the two, the face that the former needs to become reconciled spreads out into pancake with the method for heating in advance, and filling is rolled in the cake, directly is put into fried system in the pot; The latter is for making cake with the face of fermentation, and cooked meat products such as winding up ham are then put on a small wooden therein, are put into baking in the baking box.
The preparation method that the purpose of this invention is to provide a kind of convenience, nutrition, health care, the all-ages pot foods " compound chicken leg " that eat.
Preparation method of the present invention is: composite flour is added suitable quantity of water beat into thick slurry with egg, place a period of time; Griskin is cut into that foam adds fresh ginger, egg white is modulated with edible oil; Thick starch adhesive is rolled thin slice in echelon, the filling winding up of mixing wherein is involved in a little flat wooden stick simultaneously becomes the chicken leg shape, go into fried ripe the taking the dish out of the pot of warm oil cauldron, finish manufacturing process.
" compound chicken leg " by manufacturing process production of the present invention, have salubrious Yi Kou, tender with a crispy crust, characteristics such as instant, clean hygiene, " the compound chicken leg " made of this method particularly, prove after tested, do not contain cholesterol, do not contain sugar, diabetes and arteriosclerotic are had tangible dietary function.
Preparation method of the present invention, a typical implementation process is: with standard flour 100 grams, superior wheat flour 50 grams, corn flour 50 grams, water 350 grams, add egg and beat to foaming, placed 15-20 minute; 250 gram griskins put that fresh ginger 50 gram, salt are an amount of, monosodium glutamate a little, stir all evenly with 4 eggs are clear, modulate with ground sesameseed oil again, winding up is put on small wood in making the sake sheet of trapezoidal shape; Soya-bean oil burns to medium well, ready-made chicken leg is cooked explode golden yellow, and taking the dish out of the pot gets final product.
Claims (4)
1, a kind of preparation method of " compound chicken legs " is characterized in that adding suitable quantity of water with composite flour, beats into thick slurry with egg, places a period of time; Griskin is cut into that foam adds fresh ginger, egg white is modulated with edible oil; Thick starch adhesive is rolled thin slice in echelon, the filling of mixing is twisted in wherein be involved in a little flat wooden stick simultaneously and wrap up in into the chicken leg shape, it is fried ripe to go into warm oil cauldron.
2,, it is characterized in that constituting with standard flour, rich and powerful, corn flour by the described composite flour of claim 1.
3, by the described modulation filling of claim 1 oil, it is characterized in that modulating with ground sesameseed oil.
4, by the described fried system oil of claim 1, it is characterized in that using soya-bean oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91109272A CN1071308A (en) | 1991-10-09 | 1991-10-09 | The preparation method of " compound chicken legs " |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91109272A CN1071308A (en) | 1991-10-09 | 1991-10-09 | The preparation method of " compound chicken legs " |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1071308A true CN1071308A (en) | 1993-04-28 |
Family
ID=4909744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91109272A Pending CN1071308A (en) | 1991-10-09 | 1991-10-09 | The preparation method of " compound chicken legs " |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1071308A (en) |
-
1991
- 1991-10-09 CN CN91109272A patent/CN1071308A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication |