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
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Embodiment 1
[0014] Embodiment 1: peeled chicken is minced through a meat grinder with an aperture of 7 mm, placed at 0 to 4° C. for 5 minutes, then chopped at a low speed for 3 to 5 minutes, adding 0.3% (w / w) salt and 0.3% ( w / w) Phosphate, then chop at high speed for 8-10 minutes, after chopping the minced chicken, cool it at 0-4°C for 1.5 hours to shape, boil it in water for 8-10 minutes, and add 0.3% (w / w) Soak in sodium alginate for 1-3 minutes, then soak in 1% (w / w) chitosan solution for 1-3 minutes, drain, cool, pack in a composite retort bag, pour clear soup, pressurize and cool Serve finished product.
Embodiment 2
[0015] Embodiment 2: the skinless chicken is minced through a meat grinder with an aperture of 7 mm, placed at 0 to 4° C. for 8 minutes, and then chopped at a low speed for 3 to 5 minutes, adding 0.5% (w / w) salt and 0.3% ( w / w) Phosphate and then chopped at high speed for 8-10 minutes, the minced chicken was then cooled at 0-4°C for 2 hours to shape, boiled in water for 8-10 minutes, and added in 0.4% (w / w) Soak in sodium alginate for 1-3 minutes, then soak in 2% (w / w) chitosan solution for 1-3 minutes, drain, cool, pack in a composite retort bag, pour clear soup, pressurize and cool Serve finished product.
Embodiment 3
[0016] Embodiment 3: the skinless chicken is minced through a meat grinder with an aperture of 7 mm, placed at 0 to 4° C. for 10 minutes, and then chopped at a low speed for 3 to 5 minutes, adding 1.2% (w / w) salt and 0.3% ( w / w) Phosphate and then chopped at high speed for 8-10 minutes, the minced chicken was then cooled at 0-4°C for 3 hours to form, boiled in water for 8-10 minutes, and added in 0.5% (w / w) Soak in sodium alginate for 1-3 minutes, then soak in 3% (w / w) chitosan solution for 1-3 minutes, drain, cool, pack in a compound retort bag, pour clear soup, pressurize and cool Serve finished product.
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