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

A technology for soybean protein and soybean protein isolate, which is applied in the field of new chicken nuggets and their preparation, can solve the problems of poor taste, poor flavor, insufficient deep processing of chicken products, poor quality of chicken products, etc., and achieves good palatability, significant economic benefits and Social benefits, the effect of simple and easy preparation methods

Inactive Publication Date: 2011-08-31
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 material and a preparation method thereof, the utilization rate of chicken raw materials in the chicken nugget is significantly improved, social resources are saved, production costs are reduced, the preparation process is simple, the taste is delicious, the taste is good, and the economic and social benefits are significant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Weight percentage of raw materials: 0.8% transglutaminase, 8% chicken skin, 0.4% complex hydrophilic glue, 0.3% complex phosphate, 4% soy protein isolate, the rest is chicken, the sum of the foregoing is 100% .

[0046] The quality of the raw meat directly affects the quality of the product. Therefore, for the raw meat, it is required to meet the national standards, the meat is tender, fresh in color and elastic, and the large breast meat and chicken skin of the chicken are selected. The raw meat is provided by Fujian Shengnong Co., Ltd. The breed of chicken is white-feathered chicken. Thaw the frozen chicken breast and skin at 0-4°C until the core temperature of the meat reaches -5°C. Use chicken skin to replace part of lard, etc., to reduce fat content, improve the utilization rate of chicken, and reduce production costs.

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

[0048] According to the weig...

Embodiment 2

[0065] Percentage by weight: 1% transglutaminase, 10% chicken skin, 0.6% complex hydrophilic glue, 0.4% complex phosphate, 6% soybean protein isolate, and the rest are chicken meat, the sum of the foregoing is 100%.

[0066] The quality of the raw meat directly affects the quality of the product. Therefore, for the raw meat, it is required to meet the national standards, the meat is tender, fresh in color and elastic, and the large breast meat and chicken skin of the chicken are selected. The raw meat is provided by Fujian Shengnong Co., Ltd. The breed of chicken is white-feathered chicken. Thaw the frozen chicken breast and skin at 0-4°C until the core temperature of the meat reaches 5°C. Use chicken skin to replace part of lard, etc., to reduce fat content, improve the utilization rate of chicken, and reduce production costs.

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

[0068] According to the weight...

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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 poultry meat deep processing, and more particularly relates to a novel chicken nugget using 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 due to its high protein and low fat characteristics. Compared with beef and pork, the lipids of chicken contain more unsaturated fatty acids - oleic acid (unsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce low-density protein cholesterol, which is unfavorable to human health. Chicken is also a good source of minerals such as phosphorus and iron, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K, etc. Chicken products of various processing methods also replace ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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