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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com