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Chicken meatball processing method taking chicken by-products as raw materials

A processing method and technology for chicken meatballs, applied in food science, application, food preparation, etc., can solve the problems of high saturated fatty acid content, high market price of pig fat, health threats, etc., to achieve full flexibility, increase product added value, reduce The effect of raw material cost

Inactive Publication Date: 2013-02-13
福建圣农食品有限公司
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AI Technical Summary

Problems solved by technology

Nowadays, chicken meatballs mostly use pork fat, which has a high content of saturated fatty acids, which poses a threat to health; especially children, middle-aged and elderly people are more likely to suffer from cardiovascular and cerebrovascular diseases
At the same time, the market price of pig fat is relatively high. In the case of the same output, the cost of using pig fat is 10-15% higher than that of chicken skin oil

Method used

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specific Embodiment approach

[0014] A method for processing chicken meatballs using chicken by-products as raw material, characterized in that it comprises the following steps:

[0015] a) Weigh the chicken, chicken skin, chicken puree and ice water according to the weight ratio of 3:1-1.2:1:1-2 respectively, the chicken is coarsely twisted with an 8mm orifice plate, and the chicken skin is twisted with a 5mm orifice plate;

[0016] b) Weigh 45 parts of chicken, 15-18 parts of chicken skin, and 15 parts of chicken mash, first put 45 parts of chicken, 15 parts of chicken mash and 6-8 parts of marinade into a beater for beating; the beating temperature is 2- 8°C, beat for 10 minutes; then add 0.3-0.5 parts of carrageenan, 2-3 parts of soybean protein powder, continue beating for 5 minutes, then add 10-15 parts of ice water; continue beating, add 0.2 parts during the beating process Essence, 1-2 parts of spices and 0.1-0.3 parts of baking soda;

[0017] c), add 7-8 parts of starch to the meat filling after ...

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Abstract

The invention discloses a chicken meatball processing method taking chicken by-products as raw materials. The method includes weighing chicken meat, chicken skin, chicken meat paste and ice water respectively; weighing and taking the chicken meat, the chicken skin and the chicken meat paste, first adding the chicken meat, the chicken skin and a curing agent into a mashing machine for mashing, and then adding in carrageenan, soy protein powder, the ice water, essence, spices and baking soda; adding starch into meat stuffing after mashing, and adding in the chicken skin and the ice water for stirring; feeding the obtained stuffing into ball forming machine for forming, sending into warm water for form fixation, then boiling with hot water, and fishing out; and draining, cooling and quick-freezing the fished out chicken meatballs, bagging the quick-frozen chicken meatballs, and storing in a freezer. The method has the advantages that the chicken meatballs are pure white and elastic, the mechanization degree of the process is high, scraps after finish machining of the raw materials are sufficiently used, the added value of the product is improved, and the industrial structure is optimized.

Description

technical field [0001] The invention relates to the field of food preparation methods, in particular to a method for processing chicken meatballs using chicken by-products as raw materials. Background technique [0002] With the advancement of technology and the development of food machinery, the traditional method of making meatballs by hand has gradually been replaced by mechanized production. Nowadays, chicken meatballs mostly use pork fat, which has a high content of saturated fatty acids, which poses a threat to health; especially children, middle-aged and elderly people are more likely to suffer from cardiovascular and cerebrovascular diseases. At the same time, the market price of pig fat is relatively high. Under the condition of the same output, the cost of using pig fat is 10-15% higher than that of chicken skin oil on average. Contents of the invention [0003] The object of the present invention is to overcome the weak point in the above-mentioned prior art an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 傅芬芳周红张锐席军
Owner 福建圣农食品有限公司
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