Low-fat health-care chicken meat balls prepared from complex hydrophilic gel and chicken skin instead of fat and method thereof

A technology of hydrophilic glue and chicken balls, which is applied in the field of deep processing of poultry meat, can solve the problems of scarcity of high-grade chicken balls, high cholesterol, high fat, etc., achieve significant economic and social benefits, delicious taste, and promote cross-linking Effect

Inactive Publication Date: 2009-12-02
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of scarcity of high-grade chicken meatball products in the prior art, high fat and high cholesterol in other meatball products, and the reduction in quality caused by a single reduction in fat, the present invention provides a compound hydrophilic A method for preparing low-fat health-care chicken meatbal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Raw material weight percentage: 0.6% transglutaminase, 4% mixed fat (wherein the weight ratio of chicken skin and pig fat is 4: 1), 0.3% compound hydrophilic glue, 0.2% compound phosphate, 2% soybean protein isolate, the rest is chicken, and the weight percentage sum of each raw material is 100%.

[0044] The quality of raw meat directly affects the quality of the product. Therefore, for raw meat, it is required to meet the national standard, the meat is tender, fresh in color, and full of elasticity. Chicken breast meat and chicken skin are selected. The raw meat is provided by Fujian Shengnong Co., Ltd., and the breed of chicken is white feather chicken. Thaw the frozen chicken breast meat and chicken skin at 0-4°C until the core temperature of the meat reaches -5°C. Part of the pork fat is replaced with chicken skin to reduce the fat content, improve the utilization rate of chicken meat, and reduce production costs.

[0045]Mince the thawed chicken breast with a me...

Embodiment 2

[0063] The weight percent of raw materials: 0.4% transglutaminase, 6% mixed fat (wherein the weight ratio of chicken skin and pig fat is 2:3), 0.5% compounded hydrophilic gel, 0.3% compounded phosphate , 1% soybean protein isolate, the rest is chicken, and the weight percentage sum of each raw material is 100%.

[0064] The quality of raw meat directly affects the quality of the product. Therefore, for raw meat, it is required to meet the national standard, the meat is tender, fresh in color, and full of elasticity. Chicken breast meat and chicken skin are selected. The raw meat is provided by Fujian Shengnong Co., Ltd., and the breed of chicken is white feather chicken. Thaw the frozen chicken breast meat and chicken skin at 0-4°C until the core temperature of the meat reaches -5°C. Part of the pork fat is replaced with chicken skin to reduce the fat content, improve the utilization rate of chicken meat, and reduce production costs.

[0065] Mince the thawed chicken breast ...

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PUM

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Abstract

The invention provides a method for preparing low-fat health-care chicken meat balls prepared from combinational hydrophilic gel and chicken skin instead of fats, which belongs to the technical field of poultry deep processing. The method takes chicken meat and mixed fat as main raw materials, and MTGase, the complex hydrophilic gel, compound phosphate, and soy isolated protein as auxiliary materials. The preparation procedure comprises: pickling, enzyme liquid pretreatment, hydrophilic gel pretreatment, chopping and mixing, forming, reaction, and boiling. The method has simple production process, wide raw materials and low cost, and solves the problem of quality reduction caused by low fat. Meanwhile, based on the low-fat chicken meat balls, the method can also develop series of low-fat health-care chicken meat ball products with various tastes and nutritions.

Description

technical field [0001] The invention belongs to the technical field of poultry meat deep processing, and more specifically relates to a low-fat health-care chicken ball prepared by using compounded hydrophilic glue and chicken skin instead of fat and a method thereof. Background technique [0002] As one of the basic components of food, fat plays a very important role in the processing and nutrition of minced meat products. It not only provides high-quality lubricated taste, good flavor and texture, but also provides essential fatty acids for human body. Modern medical research shows that excessive intake of fat can easily cause cardiovascular disease, obesity, hypertension and other diseases that seriously endanger human health. This discovery is prompting consumers to gradually change their diet concepts. The consumption proportion of red meat with high fat and high cholesterol content represented by pork is decreasing year by year, while the consumption proportion of whi...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/317A23L1/314A23L1/305A23L1/30A23L1/307A23L1/0532A23L1/054A23L1/0528A23L1/312A23L33/10A23L33/17A23L33/185
Inventor 汪少芸宗瑜欧阳艳华
Owner FUZHOU UNIV
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