Kudzu-vine root chicken meatball

A technology of chicken balls and kudzu root, which is applied in the field of chicken balls, can solve the problems of not being able to highlight the efficacy of diet therapy, not having obvious benefits, and not possessing it, so as to achieve the effects of enriching nutrition, improving health care functions, and improving grades

Active Publication Date: 2010-06-30
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present pierrezia extract helps make food taste better for humans while also containing many essential ingredients like selenium (Se) that can help fight against cancer cells or reduce inflammation caused by exercise stress. This makes them even stronger when combined into other types of breads such as buns without adding too much sugar or salt during production.

Problems solved by technology

This patented technical problem addressed by this patents relates to finding ways to make certain types of vegetable dishes that have beneficial effects on humans' wellbeing without causing negative side reactions like harmful chemical substances found naturally occurring within them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] It consists of the following raw materials in parts by weight: 70 chicken breasts, 30 chicken skins, 4 pueraria powder, 50 ice water, 3 salt, 2 white sugar, 4 water-retaining agents, 10 thickeners, and 3 flavor enhancers.

[0015] The production process of kudzu root chicken meatballs is as follows:

[0016] a. After the raw materials are pretreated, they are chopped and mixed at high speed in the chopping machine and mixed evenly;

[0017] b Use ice water to control the temperature of the stuffing out of the pot below 8°C;

[0018] c Then use a meatball machine to shape, then cook in water with a temperature of 80-90°C for 15-20 minutes, remove and drain;

[0019] d Then the cooled kudzu root chicken meatballs are sent to the quick-freezing tunnel in time for quick-freezing;

[0020] e Pack the quick-frozen kudzu root chicken meatballs, and then store the finished product in a low-temperature storage below -18°C.

Embodiment 2

[0022] It consists of the following raw materials in parts by weight: 50 pieces of chicken breast meat, 20 pieces of chicken skin, 2 pieces of kudzu root powder, 40 pieces of ice water, 2 pieces of salt, 1.5 pieces of white sugar, 3 pieces of water retaining agent, 8 pieces of thickening agent, and 2 pieces of flavoring agent.

[0023] Manufacturing process is the same as embodiment 1.

Embodiment 3

[0025] It consists of the following raw materials in parts by weight: chicken breast 60, chicken skin 25, kudzu root powder 3, ice water 45, salt 2.5, white sugar 1.7, water retaining agent 3.5, thickener 9, flavor enhancer 2.5.

[0026] Manufacturing process is the same as embodiment 1.

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PUM

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Abstract

The invention provides a chicken meatball containing kudzu-vine root powder; the chicken meatball is composed of the following raw materials by weight parts: 50-70 parts of chicken breast, 20-30 parts of chicken skin, 2-4 parts of kudzu-vine root powder, 40-50 parts of ice water, 2-3 parts of salt, 1.5-2 parts of white granulated sugar, 3-4 parts of water-retaining agents, 8-10 parts of thickening agents and 2-3 parts of flavor enhancer; in the product, the kudzu-vine root powder which has multiple functions and high food therapy value is added, so as to improve the level of the chicken meat products, enrich the nutrition thereof and improve the health-care function.

Description

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Claims

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Application Information

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Owner 河南省淇县永达食业有限公司
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