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

4 Cites 0 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0003] The chicken meatballs on the market are almost sold in frozen form, which is suitable for home life and cannot satisfy the crowds of tourists and hikers. Therefore, there is a wide market for the production of instant chicken meatballs. However, chicken meatballs are sterilized af...

Abstract

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.

Application Domain

Food preparation

Technology Topic

ChemistryPhosphate +3

Examples

Experimental program(3)

Example Embodiment

[0014] Example 1: The skinless chicken meat was minced by a meat grinder with a 7 mm aperture, placed at 0-4°C for 5 minutes and chopped at low speed for 3 to 5 minutes, and 0.3% (w/w) salt and 0.3% ( w/w) Phosphate and then chop at high speed for 8-10 minutes. After the chopped chicken meat is chopped, let it cool for 1.5 hours at 0-4°C to form, boil it for 8-10 minutes, and cook at 0.3% (w/ w) Soaked in sodium alginate for 1-3 minutes, then soaked in 1% (w/w) chitosan solution for 1-3 minutes, drained, cooled, packaged in a composite cooking bag, poured into clear soup, pressurized, and cooled Serve the finished product.

Example Embodiment

[0015] Example 2: The skinless chicken meat was minced by a meat grinder with 7 mm aperture, placed at 0-4°C for 8 minutes, chopped at low speed for 3 to 5 minutes, and 0.5% (w/w) salt and 0.3% ( w/w) Phosphate and then chop it at high speed for 8-10 minutes. After the chopped chicken meat is chopped, let it cool at 0-4°C for 2 hours to form, and boil it in water for 8-10 minutes. w) Soaking in sodium alginate for 1-3 minutes, then soaking in 2% (w/w) chitosan solution for 1-3 minutes, draining, cooling, packaging in composite retort bag, pouring into clear soup, pressurizing sterilization, and cooling Serve the finished product.

Example Embodiment

[0016] Example 3: The skinless chicken meat was minced by a meat grinder with a diameter of 7 mm, placed at 0-4°C for 10 minutes, chopped at low speed for 3 to 5 minutes, and 1.2% (w/w) salt and 0.3% ( w/w) Phosphate, then chop at high speed for 8-10 minutes. After the chopped chicken meat is chopped, let it cool at 0-4°C for 3 hours to form, boil it in water for 8-10 minutes, and cook at 0.5% (w/ w) Soaked in sodium alginate for 1-3 minutes, then soaked in 3% (w/w) chitosan solution for 1-3 minutes, drained, cooled, packaged in a composite cooking bag, poured into clear soup, pressurized sterilization, and cooled Serve the finished product.

PUM

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.