Preparation method for clear-soup chicken meatballs packaged by compound bag
A compound bag and chicken ball technology, which is applied in food preparation, application, food science, etc., can solve the problems of clear soup chicken ball mixed soup, greatly affecting the appearance of the product, and turbidity after sterilization
Inactive Publication Date: 2011-05-18
HENAN UNIVERSITY OF TECHNOLOGY
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AI-Extracted Technical Summary
Problems solved by technology
The invention relates to a preparation method for clear-soup chicken meatballs packaged by a compound bag, which comprises the following steps of: grinding skinless chicken meat through a meat grinder with the aperture of 7mm, placing for 5-10 minutes at the temperature of 0-4 DEG C, then cutting and mixing for 3-5 minutes at a low speed, adding 0.3-1.2%(w/w) of salt and 0.3%(w/w) of phosphate, and then cutting and mixing for 8-10 minutes at a high speed; cooling the ground chicken meat emulsion for 1-3 hours at the temperature of 0-4 DEG C, molding, boiling in water for 8-10 minutes, soaking for 1-3 minutes in 0.3-0.5%(w/w) of sodium alginate, then soaking for 1-3 minutes in 1-3%(w/w) of chitosan solution, draining, cooling, packaging in a compound cooking bag, filling clear soup, sterilizing under pressure, and cooling to form a finished product. The chicken meatballs prepared by the method are abundant in nutrition and fresh, crisp and tender in taste, and the soup color is clear and not turbid.
- Experimental program(3)
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