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Chicken liver cored meat ball making method

A production method and chicken liver technology, which are applied in food preparation, food forming, food coating and other directions, can solve the problems of low processing and utilization value, etc., and achieve increased added value, crispy skin, and rich and delicious chicken liver aroma. Effect

Inactive Publication Date: 2014-01-15
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, in chicken processing enterprises, chicken liver is only used as a by-product at present, and the value of processing and utilization is very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of preparation method of chicken liver wrapped meatball, its steps are as follows:

[0013] (1) The raw materials of chicken liver-wrapped meatballs were prepared according to the following parts by weight: 50 kg of chicken breast meat, 40 kg of chicken liver, 1 kg of soybean protein isolate, 4 kg of scallions, 2.5 kg of salt, 1 kg of ginger, and 0.6 kg of sugar kg, cooked pork skin 6 kg, butter 2 kg, glutinous rice flour 4 kg, pepper 0.06 kg, carrot 4 kg, ice water 20 kg, chicken essence 0.6 kg, monosodium glutamate 0.6 kg;

[0014] (2) Grind the chicken breast with a 6mm orifice meat grinder, pour the ground chicken breast into the meatball beater, add soybean protein isolate, salt, sugar, green onion, ginger, chicken essence and Ice water, beating at high speed to make chicken breast meat slurry, and place the chicken breast meat slurry at a low temperature of 0-4°C for 6-8 hours;

[0015] (3) Cook the chicken liver in boiling water, then chop it into pieces,...

Embodiment 2

[0018] A kind of preparation method of chicken liver wrapped meatball, its steps are as follows:

[0019] (1) The raw materials of chicken liver-wrapped meatballs were prepared according to the following parts by weight: 30 kg of chicken breast meat, 20 kg of chicken liver, 0.5 kg of soybean protein isolate, 2 kg of scallions, 2 kg of salt, 1 kg of ginger, and 0.4 kg of sugar kg, cooked pork skin 4 kg, butter 1 kg, glutinous rice flour 2 kg, pepper 0.04-kg, carrot 2 kg, ice water 10 kg, chicken essence 0.4 kg, monosodium glutamate 0.4 kg;

[0020] (2) Grind the chicken breast with a 6mm orifice meat grinder, pour the ground chicken breast into the meatball beater, add soybean protein isolate, salt, sugar, green onion, ginger, chicken essence and Ice water, beating at high speed to make chicken breast meat slurry, and place the chicken breast meat slurry at a low temperature of 0-4°C for 6-8 hours;

[0021] (3) Cook the chicken liver in boiling water, then chop it into pieces,...

Embodiment 3

[0024] A kind of preparation method of chicken liver wrapped meatball, its steps are as follows:

[0025] (1) Prepare the raw materials of chicken liver wrapped meatballs according to the following parts by weight: 30-50 kg of chicken breast meat, 20-40 kg of chicken liver, 0.5-1 kg of soybean protein isolate, 2-4 kg of green onions, 2 kg of salt -2.5 kg, ginger 1 kg, sugar 0.4-0.6 kg, cooked pork skin 4-6 kg, butter 1-2 kg, glutinous rice flour 2-4 kg, pepper 0.04-0.06 kg, carrot 2-4 kg, ice 10-20 kg of water, 0.4-0.6 kg of chicken essence, 0.4-0.6 kg of monosodium glutamate;

[0026] (2) Grind the chicken breast with a 6mm orifice meat grinder, pour the ground chicken breast into the meatball beater, add soybean protein isolate, salt, sugar, green onion, ginger, chicken essence and Ice water, beating at high speed to make chicken breast meat slurry, and place the chicken breast meat slurry at a low temperature of 0-4°C for 6-8 hours;

[0027] (3) Cook the chicken liver in ...

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Abstract

The invention discloses a chicken liver cored meat ball making method which comprises the following steps: (1) preparing raw material for a chicken liver cored meat ball, (2) preparing chicken breast meat pulp, (3) preparing chicken liver paste, (4) pouring the chicken breast meat pulp and the chicken liver paste respectively into a material jar of a cored meat ball forming machine for forming, wherein the formed cored meat ball is added into the hot water with the temperature of 50-60 DEG C to be heated for 10-15 minutes and then added into the hot water with the temperature of 80-90 DEG C to be heated for 10-15 minutes, and is then taken out, cooled and quickly frozen. The chicken liver cored meat ball is crisp and tender in the outer skin, the chicken liver paste in the meat ball is smooth, fragrant and glutinous, the flavor of the chicken liver is aromatic, and the chicken liver is delicious. The quickly frozen chicken liver product is better eaten by people, and is better stored and transported. According to the invention, the chicken liver is deeply processed, and the additional value of the chicken liver is increased.

Description

technical field [0001] The invention relates to a quick-frozen product processed from chicken liver and chicken breast meat as main raw materials and its production and processing technology. technical background [0002] Chicken liver is rich in protein, calcium, phosphorus, iron, zinc, vitamin A, and B vitamins. The liver is rich in iron and is the most commonly used food in blood supplements. The content of vitamin A in animal liver far exceeds that of milk, eggs, meat, fish and other foods. It can maintain normal growth and reproductive function, protect eyes, maintain normal vision, prevent dry eyes and fatigue, and maintain healthy skin color. The fitness of the skin is of great significance. But at present, in chicken processing enterprises, chicken liver is only used as a by-product at present, and the value of processing and utilization is very low. Contents of the invention [0003] The purpose of the present invention is to provide a method for making chicken...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
CPCA23L13/20A23L13/42A23L13/52A23P20/25A23P30/25A23V2002/00A23V2200/08A23V2300/20A23V2300/24
Inventor 王宇栋冯文革
Owner 河南省淇县永达食业有限公司
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