Fried quick-freezing chicken meat cartilage and vegetable balls and method for producing the same

A technology of vegetable meatballs and chicken cartilage, which is applied in food preparation, application, food science, etc., can solve the problems of unbalanced nutritional components and single products, and achieve the effects of long shelf life, high production efficiency, and balanced nutrition

Inactive Publication Date: 2009-01-28
RONGCHENG BODELONG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies of single product and unbalanced nutritional components in the prior art, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A deep-fried quick-frozen chicken cartilage and vegetable meatball, which is made of fresh, pulverized chicken breast, chicken skin, chicken cartilage and pollution-free diced vegetables and onions, wherein the weight percentage of chicken breast is 42%, chicken skin is 27.2%, chicken Cartilage is 8.7%, diced onion is 7.4%, thickened with 4.32% red bread flour and 4.32% potato starch, add 0.17% phosphate, 0.87% salt, 0.25% monosodium glutamate, 0.07% white Pepper powder, 1% soy sauce, and 3.7% egg liquid are blended to make the stuffing. The stuffing is molded into round balls, fried and cooked until the appearance is golden yellow, and then frozen after cooling to become deep-fried quick-frozen chicken cartilage Vegetable balls.

Embodiment 2

[0023] A deep-fried quick-frozen chicken cartilage and vegetable meatball, which is made of fresh, pulverized chicken breast, chicken skin, chicken cartilage and pollution-free diced vegetables and onions, wherein the weight percentage of chicken breast is 35%, chicken skin is 30%, chicken Cartilage is 10%, diced onion is 8%, thickened with 4% white bread flour and 5% potato starch, add 0.15% phosphate, 0.9% salt, 0.25% monosodium glutamate, 0.1% white Pepper powder, 2% soy sauce, and 4.6% egg liquid are blended to make the stuffing. The stuffing is molded into round balls, deep-fried and cooked until the appearance is golden yellow, and then quick-frozen after cooling to become deep-fried quick-frozen chicken cartilage Vegetable balls.

Embodiment 3

[0025] A deep-fried quick-frozen chicken cartilage and vegetable meatball, which is made of fresh, pulverized chicken breast, chicken skin, chicken cartilage and pollution-free diced vegetables and onions, wherein the weight percentage of chicken breast is 45%, chicken skin is 20%, chicken 6.5% cartilage, 10% diced onion, thickened with 5% red bread flour and 5% potato starch, added 0.2% phosphate, 0.9% salt, 0.3% monosodium glutamate, 0.1% white Pepper powder, 2% soy sauce, and 5% egg liquid are blended to make the stuffing. The stuffing is molded into round balls, deep-fried until golden on the outside, cooled and quickly frozen, and it becomes deep-fried quick-frozen chicken cartilage Vegetable balls.

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PUM

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Abstract

The invention relates to a quick-frozen fried meatball made of chicken meat, chicken cartilage and vegetables and a preparation method thereof. Fresh and comminuted chicken breast, chicken skin, chicken cartilage and diced onion are taken as raw materials which are thickened and bonded by bread flour and starch, and are added with phosphate, a flavoring agent and egg cream to be made into filling, the filling is molded into the meatball which is fried in a fryer with the temperature of 170-180 DEG C till the outer surface is golden brown; the meatball is instantly frozen in an instant freezer with the temperature of below minus 30 DEG C for 45-60 minutes, when the central temperature of the meatball reaches below minus 18 DEG C, the quick-frozen fried meatball of chicken meat, chicken cartilage and vegetables is made. The meatball comprises 35%-45% of the chicken breast, 20%-30% of the chicken skin, 5%-10% of the chicken cartilage, 5%-10% of the diced onion, 2%-5% of the bread flour, 2%-5% of the starch, 0.1%-0.3% of the phosphate, 2%-5% of the egg cream and 1%-4% of the flavoring agent. The meatball has balanced nutrition, golden brown color, is crispy outside and is tender inside, and the meatball has delicate taste, long shelf life and is convenient for being eaten. The preparation method of the meatball is reasonable, feasible and is fit for industrialized production.

Description

technical field [0001] The invention relates to lump meat products and a manufacturing process thereof, in particular to deep-fried quick-frozen chicken cartilage vegetable meatballs and a manufacturing method thereof. Background technique [0002] Chicken is one of the important animal foods on people's table at present. Chicken meat is tender and delicious. Its protein content is relatively high, and its digestibility is high, so it can be easily absorbed and utilized by the human body. Chicken also contains phospholipids, which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, invigorating the spleen and stomach, activating blood vessels, and strengthening bones and muscles. The folks have the reputation of "good medicine for the wor...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/212A23L1/01A23L13/50A23L5/10A23L13/20A23L19/00
Inventor 唐文波
Owner RONGCHENG BODELONG FOODSTUFF
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