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Chicken meatball and preparation method thereof

A technology for chicken meatballs and chicken, applied in food preparation, function of food ingredients, food science, etc., can solve problems such as single nutrition

Inactive Publication Date: 2014-09-03
SHANDONG HUACHANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of chicken sold in the market, and the more common chicken is chopped and processed directly, and the nutrition is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: The major ingredients of the present invention are added in parts by weight as 20 parts of chicken, 3 parts of fat, 2 parts of starch, 4 parts of soybean protein isolate, 10 parts of water, and 1 part of egg liquid. The auxiliary materials are added by weight as 0.5 part of salt, 1 part of sugar, 0.2 part of monosodium glutamate and 1 part of wolfberry.

[0015] The processing method is:

[0016] Step 1: skin material, after naturally thawing the chicken described in the main ingredient, mince it with an 8mm orifice plate, add salt according to the formula, beat it with a beater machine at 300-400 rpm for 5-8 minutes, Extract salt-soluble protein. During the beating process, add an appropriate amount of ice water, add starch, soybean protein isolate and other auxiliary materials and beat for 6 minutes to keep the filling temperature at 4-8°C. Soak dried goji berries in warm water at 30-40°C for 2-3 hours, then cool down to 4°C with ice water for later us...

Embodiment 2

[0017] Embodiment 2: The major ingredients of the present invention are added in parts by weight as 30 parts of chicken, 5 parts of fat, 4 parts of starch, 6 parts of soybean protein isolate, 12 parts of water, and 2 parts of egg liquid. The auxiliary materials are 2 parts of salt, 2.5 parts of sugar, 0.6 parts of monosodium glutamate and 2 parts of wolfberry by weight.

[0018] The processing method is the same as in Example 1.

Embodiment 3

[0019] Embodiment 3: The major ingredients of the present invention are added in parts by weight as 10 parts of chicken, 4 parts of fat, 3 parts of starch, 5 parts of soybean protein isolate, 11 parts of water, and 1.5 parts of egg liquid. The auxiliary materials are added by weight as 1.2 parts of salt, 1.8 parts of sugar, 0.4 parts of monosodium glutamate and 1.5 parts of wolfberry.

[0020] The processing method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a chicken meatball and a preparation method thereof. The chicken meatball is characterized in comprising the following raw materials, by weight: 20-30 parts of chicken, 3-5 parts of fat, 2-4 parts of starch, 4-6 parts of isolated soybean protein, 10-12 parts of water and 1-2 parts of egg wash. Auxiliary material comprises the following materials, by weight: 0.5-2 parts of salt, 1-2.5 parts of sugar, 0.2-0.6 part of monosodium glutamate and 1-2 parts of medlar. As the above-mentioned technical proposal is taken, complementation of nutrients contained in various livestock meat is achieved, and the amount of protein, vitamin and trace element is increased. The chicken meatball has characteristics of light and crisp outer skin, good elasticity, succulent stuffing, strong aroma and tender and delicious taste. As the medlar is added in the product, functions of kidney invigorating and essence strengthening, liver nourishing and eyesight improving and lung moisturizing and cough relieving are achieved. The product is suitable for groups of qi and blood deficiency, hypertension, weak body constitution, impaired vision, anemia, chronic hepatitis, toxic or metabolic hepatopathy and hepatosis caused by biliary system.

Description

technical field [0001] The invention relates to a meatball product and a preparation method thereof, in particular to a chicken meatball and a preparation method thereof. Background technique [0002] There are many types of chicken sold on the market, and the more common ones are directly processed by chopping and mixing with chicken, which has a single nutrition. In recent years, with the continuous improvement of people's living standards, the requirements for food are getting higher and higher, not only limited to the taste of the product, but also pay more attention to the balance of nutrition and health care in the food. Contents of the invention [0003] The purpose of the present invention is exactly to provide a kind of chicken ball with health care function. [0004] The main ingredients of the invention are 20-30 parts by weight of chicken, 3-5 parts of fat, 2-4 parts of starch, 4-6 parts of soybean protein isolate, 10-12 parts of water and 1-2 parts of egg liq...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/29A23L13/50A23L33/00
CPCA23L13/67A23L13/52A23L33/10A23V2002/00A23V2200/30A23V2200/326A23V2250/5488
Inventor 王立海
Owner SHANDONG HUACHANG FOOD TECH
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