Chicken sausage pill and preparation method thereof

A technology for chicken sausage and chicken breast meat, which is applied to the field of chicken sausage balls and their preparation, can solve the problem of not being able to fully retain the original flavor, and achieve the effects of plump, mellow taste and refreshing aftertaste.

Inactive Publication Date: 2014-02-12
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The meat products produced by animal and poultry processing and sold on the market are mainly hot pot balls, such as: meatballs, tribute balls, meatballs with heart, etc.; hot pot balls produced by surimi processing are another series. Large series, such as: fish balls, stuffed fish balls, scallion fish balls, etc., all adopt the processing method of sink cooking, which decomposes and dilutes the inherent taste of the raw materials during the cooking process, and cannot fully retain the original taste of the product

Method used

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  • Chicken sausage pill and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: The chicken sausage ball of the present invention includes the following components: 2 parts of collagen casing and 40 parts of chicken breast filled in the collagen casing, 30 parts of chicken meat, 10 parts of chicken skin, 5 parts of soy protein, 10 parts of starch, 10 parts of ice water Servings, seasonings (salt, sugar and monosodium glutamate) 8 parts, food additives (carrageenan, beet red, sodium D-isoascorbate and special flavor) 1 part, food flavor (high power meat essential oil) 0.5 part, spices (white pepper) Powder and Jiawei meat extract powder) 1 part by weight.

[0025] The preparation method includes the following steps, such as figure 1 Shown:

[0026] (1) Chopping and ingredients: take out the meat and poultry provided by qualified suppliers stored in the raw material cold storage, remove the inner and outer packaging of the raw materials and check whether there are sundries on the surface, and then sort them on the shelf to thaw for use. Then ...

Embodiment 2

[0035] Example 2: The components and preparation methods of the product in this example are the same as those in Example 1. The difference is that the contents of each component are: 5 parts of collagen casing, 50 parts of chicken breast and 40 parts of chicken mashed in collagen casing, 20 portions of chicken skin, 8 portions of soy protein, 20 portions of starch, 20 portions of ice water, 10 portions of seasonings (salt, sugar and MSG), food additives (carrageenan, beet red, sodium D-isoascorbate and special flavor) 3 Servings, 1 serving of edible flavor (high power meat essential oil), 3 servings of spices (white pepper powder and Jiawei meat essence powder), based on parts by weight.

Embodiment 3

[0036] Example 3: The components and preparation methods of the product in this example are the same as those in Example 1. The difference is that the contents of each component are: 3 parts of collagen casing, 45 parts of chicken breast meat, 35 parts of chicken mashed in collagen casing, 15 parts of chicken skin, 6 parts of soy protein, 15 parts of starch, 15 parts of ice water, 9 parts of seasonings (salt, sugar and MSG), food additives (carrageenan, beet red, sodium D-isoascorbate and special flavor) 2 Servings, 0.8 servings of edible flavor (high power meat essential oil), 2 servings of spices (white pepper powder and Jiawei meat essence powder), by weight.

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PUM

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Abstract

The invention discloses a chicken sausage pill which comprises the components in parts by weight: 2-5 parts of collagen casing and 40-50 parts of chicken breast meat, 30-40 parts of minced chicken meat, 10-20 parts of chicken skin, 5-8 parts of soy protein, 10-20 parts of starch, 10-20 parts of ice water, 8-10 parts of seasoning, 1-3 parts of food additives, 0.5-1 part of food flavor and 1-3 parts of spice which are filled into the collagen casing. The chicken sausage pill can be widely used in food making, barbecue, soup making, Fondue Chinoise and frying. The chicken sausage pill effectively avoids the sweet and greasy taste of flour and rice products and high-fat and greasy taste of meat products, thus reaching the aim of reducing lipid and supplying nutrients.

Description

technical field [0001] The invention relates to a chicken sausage ball and a preparation method thereof. Background technique [0002] The meat products produced by animal and poultry processing and sold on the market are mainly hot pot balls, such as: meatballs, tribute balls, meatballs with heart, etc.; hot pot balls produced by surimi processing are another series. Large series, such as: fish balls, stuffed fish balls, green onion fish balls, etc., all adopt the processing method of sink cooking, which decomposes and dilutes the inherent taste of raw materials during the cooking process, and cannot fully retain the original taste of the product. Contents of the invention [0003] Purpose of the invention: The purpose of the invention is to address the deficiencies of the prior art and provide a chicken sausage ball with a good taste and a refreshing aftertaste. [0004] Another object of the present invention is to provide a method for preparing the chicken sausage bal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/317A23L13/50A23L13/60
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD
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