Nutrition-rich meat and jujube string and preparation method thereof

A nutrient-rich and production method technology, applied in the field of meat jujube skewers, can solve the problems of insufficient balanced and reasonable nutrition, insufficient eye-catching, and insufficient appearance, and achieve the effects of full meatiness, full overall structure and high work efficiency.

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

AI Technical Summary

Problems solved by technology

At present, most domestic intestines such as jujube skewers are not well-balanced and reasonable in nutrition, resulting in a slightly poor taste,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Nutritious jujube skewers, including the following raw materials in parts by weight: 25 parts of chicken breast meat, 35 parts of water, 5 parts of soybean protein isolate, 5 parts of chicken skin, 5 parts of starch, 1.3 parts of salt, 2 parts of glucose, and 0.5 parts of monosodium glutamate , 0.05 parts of fumigant, 0.04 parts of Monascus Red, and 0.4 parts of essence.

[0020] The method for making the nutritious jujube skewers comprises the following steps:

[0021] Step 1. Grind the chicken breast and chicken skin with an 8mm orifice plate of a meat grinder for preparation. Chicken breast meat can be fresh chicken breast meat or frozen chicken breast meat. The frozen chicken breast meat can be ground with a meat grinder after thawing to ±2°C; the chicken skin can be ground directly with an 8mm orifice plate in a frozen state.

[0022] Step 2. Beating process: Start the beater, add the ground chicken breast into the beater, and beat at a speed of 300 rpm for 1 minu...

Embodiment 2

[0030] Nutritious jujube skewers, comprising the following raw materials in parts by weight: 30 parts of chicken breast meat, 40 parts of water, 5.5 parts of soybean protein isolate, 10 parts of chicken skin, 10 parts of starch, 1.4 parts of salt, 2.55 parts of glucose, and 0.6 parts of monosodium glutamate , 0.1 part of fumigant, 0.05 part of Monascus Red, and 0.5 part of essence.

[0031] The method for making the nutritious jujube skewers comprises the following steps:

[0032] Step 1. Grind the chicken breast and chicken skin with an 8mm orifice plate of a meat grinder for preparation. Chicken breast meat can be fresh chicken breast meat or frozen chicken breast meat. The frozen chicken breast meat can be ground with a meat grinder after thawing to ±2°C; the chicken skin can be ground directly with an 8mm orifice plate in a frozen state.

[0033] Step 2. Beating process: Start the beater, add the ground chicken breast into the beater, and beat at a speed of 300 rpm for 1 ...

Embodiment 3

[0041] Nutritious jujube skewers, including the following raw materials in parts by weight: 35 parts of chicken breast meat, 45 parts of water, 6 parts of soybean protein isolate, 15 parts of chicken skin, 15 parts of starch, 1.5 parts of salt, 3 parts of glucose, and 0.7 parts of monosodium glutamate , 0.15 parts of fumigant, 0.06 parts of monascus red, 0.6 parts of essence; and 0.2-0.5 parts of phosphate by weight.

[0042] The method for making the nutritious jujube skewers comprises the following steps:

[0043] Step 1. Grind the chicken breast and chicken skin with an 8mm orifice plate of a meat grinder for preparation. Chicken breast meat can be fresh chicken breast meat or frozen chicken breast meat. The frozen chicken breast meat can be ground with a meat grinder after thawing to ±2°C; the chicken skin can be ground directly with an 8mm orifice plate in a frozen state.

[0044] Step 2, beating process: start the beater, add the twisted chicken breast into the beater, ...

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PUM

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Abstract

The invention discloses a nutrition-rich meat and jujube string and a preparation method thereof. The nutrition-rich meat and jujube string comprises the following raw materials in parts by weight: 25-35 parts of chicken breast, 35-45 parts of water, 5-6 parts of soybean isolated protein, 5-15 parts of chicken skin, 5-15 parts of starch, 1.3-1.5 parts of salt, 2-3 parts of glucose, 0.5-0.7 part of monosodium glutamate, 0.05-0.15 part of a fumigant, 0.04-0.06 part of monascus red and 0.4-0.6 part of essence. The product is prepared from the raw materials through a beating process, a stuffing adding, filling and forming process, a drying and stewing process, and a stringing process. The meat and jujube string disclosed by the invention has the beneficial effects that the finished meat and jujube string is attractive in color, and rich in protein and amino acid essential to human body, as well as nutrient elements required by human bodies such as potassium, iron and magnesium; the meat and jujube string, as sausage food, is full in overall structure, sufficient in meat feeling and delicious in taste. The preparation method is high in working efficiency, and suitable for popularization and application in the field of food.

Description

technical field [0001] The invention relates to a nutrient-rich jujube skewer, in particular to a method for making the nutrient-rich jujube skewer. Background technique [0002] With the improvement of people's living standards, the requirements for food nutrition and healthy diet are getting higher and higher. A balanced and reasonable diet can ensure that we have a healthy body, which is increasingly becoming a symbol of civilization. Appropriate dietary conditioning can also play an adjuvant role in the treatment of various discomforts and potential diseases in the body, and sometimes it may be more effective than drugs. The pursuit of modern people's diet is not only to eat comfortably, but also to eat healthy and understandably. At present, most intestines in China, such as jujube skewers, are not well-balanced and reasonable in nutrition, resulting in slightly poor taste, which cannot meet people's requirements for a healthy and reasonable diet, and their appearance ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/317A23L13/50A23L13/20A23L13/60
CPCA23L13/65A23L13/20A23L13/428A23L13/52
Inventor 张博台晓非林金玉
Owner SHANDONG JIASHIBO FOOD
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