Novel chicken block taking hydrophilic compound gel and soybean protein as functional auxiliary materials and preparation method thereof

A technology of soybean protein and chicken nuggets, applied in the field of deep processing of poultry meat, can solve the problems of insufficient deep processing of chicken products, poor quality of chicken products, poor taste and flavor, etc., achieve significant economic and social benefits, and the preparation method is simple and easy , good palatability

Inactive Publication Date: 2009-12-09
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of insufficient deep processing of chicken products in the prior art, and the poor quality of simple chicken products, and the taste and flavor are worse than those of pig and beef products in the past. A new type of chicken nugget as a functional auxiliary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045]Raw material weight percentage: 0.8% transglutaminase, 8% chicken skin, 0.4% compound hydrogel, 0.3% compound phosphate, 4% soybean protein isolate, the rest is chicken, the aforementioned sum is 100% .

[0046] 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. The large breast meat and chicken skin of the chicken 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.

[0047] Mince the thawed chicken breast with a meat grinder, the aperture of which is 2-3mm.

[0048] According to the weight ...

Embodiment 2

[0065] Percentage by weight: 1% transglutaminase, 10% chicken skin, 0.6% compound hydrogel, 0.4% compound phosphate, 6% soybean protein isolate, the rest is chicken, and the foregoing sum is 100%.

[0066] 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.

[0067] Mince the thawed chicken breast with a meat grinder, the aperture of which is 2-3mm.

[0068] According to the weight ratio of raw materials; the pr...

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PUM

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Abstract

The invention provides a novel chicken block taking hydrophilic compound gel and soybean protein as functional auxiliary materials, which belongs to the technical field of deep processing of poultry. The novel chicken block taking the hydrophilic compound gel and the soybean protein as the functional auxiliary materials takes chicken and chicken skin as main raw materials; and the auxiliary materials comprise transglutaminase, hydrophilic compound gel, composite phosphate and soybean protein isolate. Preparation working procedures comprise pickling, the pre-treatment of enzyme solution, the pretreatment of hydrophilic gel, cutting and mixing, molding, reaction, rebaking, tabletting, battering and breading, and frying. The novel chicken block has the advantages of simple production technology, broad raw materials and low cost, and overcomes the disadvantage of the quality of products produced by chicken raw materials. At the same time, serial chicken block products with various tastes and various nutritions can also be developed based on the novel chicken block.

Description

technical field [0001] The invention belongs to the technical field of deep processing of poultry meat, and more specifically relates to a novel chicken nugget with hydrophilic compound glue and soybean protein as functional auxiliary materials and a preparation method thereof. Background technique [0002] Meat products are an important source of protein for people. With the improvement of people's health awareness, chicken is attracting more and more consumers because of its high protein and low fat characteristics. Compared with beef and pork, chicken fat contains more unsaturated fatty acids-oleic acid (unsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce LDL cholesterol, which is harmful to human health. Chicken is also a good source of minerals like phosphorus and iron and is rich in B vitamins 12 , Vitamin B 6 , vitamin A, vitamin D, vitamin K, etc. Chicken products with various processing methods have also replaced high-fat and h...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/317A23L1/314A23L1/305A23L1/30A23L1/307A23L1/0532A23L1/054A23L1/0528A23L1/312A23L29/00A23L29/244A23L29/256A23L29/269A23L29/294A23L33/185
Inventor 汪少芸宗瑜欧阳艳华
Owner FUZHOU UNIV
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