Preparation method of chufa chicken balls

A technology for chicken meatballs and water chestnuts, which is applied in food preparation, application, food science, etc., can solve problems such as decreased chicken cohesion.

Inactive Publication Date: 2010-06-30
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of water chestnut chicken meatballs has not been seen, because the production of water chestnut chicken meatballs has technical difficulties, such as the technical problem that the mixing of water chestnuts leads to a decrease in the cohesiveness of chicken meat, which is difficult to solve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: water chestnuts are peeled, cut into 0.3~0.5 centimeter square particles, with 0.1% (w / v) citric acid, 0.05% (w / v) ascorbic acid and 2% (w / v) sodium chloride solution As a color-protecting agent, soak the color for 15 minutes and set aside; the skinless chicken is minced by a meat grinder with an aperture of 7mm, placed at 0-4°C for 5 minutes, then chopped at a low speed for 3-5 minutes, and added with 0.3% (w / w) table salt and 0.3% (w / w) phosphate, then chop at high speed for 8-10 minutes, and add 0.5% (w / w) sodium alginate and 1% (w / w) gluten; Add 5% (w / w) water chestnut granules to the minced chicken, and then cool it at 0-4°C for 1.5 hours to form it, boil it in water for 8-10 minutes, cool it, pack it, and then freeze it into a product for storage.

Embodiment 2

[0013] Embodiment 2: water chestnuts are peeled, cut into 0.3~0.5 centimeter square particles, with 0.1% (w / v) citric acid, 0.05% (w / v) ascorbic acid and 2% (w / v) sodium chloride solution As a color-protecting agent, soak the color for 20 minutes and set aside; the skinless chicken is minced by a meat grinder with an aperture of 7mm, placed at 0-4°C for 8 minutes, then chopped at a low speed for 3-5 minutes, and added with 0.5% (w / w) table salt and 0.3% (w / w) phosphate, then chop at high speed for 8-10 minutes, and add 0.4% (w / w) sodium alginate and 2% (w / w) gluten; Add 4% (w / w) water chestnut granules to the minced chicken, and then cool it at 0-4°C for 2 hours to shape it, boil it in water for 8-10 minutes, cool it down, pack it, and freeze it into a product for storage.

Embodiment 3

[0014] Embodiment 3: water chestnuts are peeled, cut into 0.3~0.5 centimeter square particles, with 0.1% (w / v) citric acid, 0.05% (w / v) ascorbic acid and 2% (w / v) sodium chloride solution As a color-protecting agent, soak the color for 30 minutes and set aside; the skinless chicken is minced by a meat grinder with an aperture of 7 mm, placed at 0-4°C for 10 minutes, then chopped at a low speed for 3-5 minutes, and added with 1.2% (w / w) table salt and 0.3% (w / w) phosphate, then chop at high speed for 8-10 minutes, and add 0.3% (w / w) sodium alginate and 3% (w / w) gluten; Add 3% (w / w) water chestnut granules to the minced chicken, and then cool it at 0-4°C for 3 hours to shape it, boil it in water for 8-10 minutes, cool it, pack it, and then freeze it into a product for storage.

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PUM

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Abstract

The invention relates to a preparation method of chufa chicken balls. The preparation method comprises the following steps of: peeling chufas and cutting the chufas into particles of 0.3-0.5 centimeter; soaking the chufa particles by using citric acid, ascorbic acid and a sodium chloride solution as a color fixative for 15-30 minutes for protecting the color of the particles; mincing peeled chicken by a meat mincer; placing the minced chicken at 0-4 DEG C for 5-10 minutes, and then chopping for 3-5 minutes under a low speed condition; adding table salt and phosphates, chopping for 8-10 minutes at a high speed and adding sodium alga acid and wheat gluten; adding 3-5 weight percent of the chufa particles to the chopped chicken paste and placing the chicken at 0-4 DEG C for cooling for 1-3 hours for molding; boiling by water for 8-10 minutes; cooling; packaging; quick-freezing into a product; and putting the product into storage. The chufa chicken balls prepared by the method maintain the characteristics of high protein and low fat of chicken, combine the delicious taste of the chicken and the delicate fragrance of the chufas and ensure that the chicken balls have unique refreshing and crisp taste. Original nutrient components and flavors of the product are maintained through quick-freezing treatment, and the product is quite convenient to store and eat.

Description

technical field [0001] The invention relates to a preparation method of chicken meatballs, in particular to a preparation method of water chestnut chicken meatballs. Background technique [0002] Chicken meat is tender, delicious, nutritious, nourishing and nourishing, and suitable for a variety of cooking methods. Compared with beef and pork, chicken has higher protein quality and lower fat content. Chicken protein is rich in all essential amino acids, and its content is very similar to that in eggs and milk. It is a high-quality protein source. Compared with other meats, skinless chicken has the characteristics of low calories. Because there are a lot of lipids in the chicken skin, chicken with skin must not be called a low-calorie food. Every 100g of skinless chicken contains 24g of protein and 0.7g of lipid. The content of chicken protein is high, there are many types, and the digestibility is high. It is easy to be absorbed and utilized by the human body, and it has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/30A23L33/10A23L33/185
Inventor 吴立根王岸娜王晓曦霍权恭乔降华李雪琴
Owner HENAN UNIVERSITY OF TECHNOLOGY
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