Sticky rice-chicken meatball and preparation method thereof

Abstract

The invention discloses a sticky rice-chicken meatball and a preparation method thereof, and relates to the food processing field. The sticky rice-chicken meatball is prepared from the following components in parts by weight: a raw material: 95-100 parts of chicken; auxiliaries materials: 10-15 parts of sticky rice, 2-3 parts of salt, 15 parts of mashed potatoes, 0.4-0.5 part of phosphate, 2 parts of soybean protein isolate, 0.6 part of lentinula edodes blocks, 0.5 part of yam mud and 40 parts of water. According to the sticky rice-chicken meatball disclosed by the invention, the chicken and the sticky rice are combined and chicken meatball spices are scientifically proportioned, so that the sticky rice-chicken meatball is the best in mouthfeel, unique in flavor, short in production period, high in efficiency, good in product mouthfeel, not greasy and reasonable in nutrition arrangement.

Description

technical field [0001] The invention relates to chicken food, in particular to glutinous rice chicken balls and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Chicken is the best meat, with tender texture, rich aroma and rich nutrition, so it is loved by many consumers. Glutinous rice is the main raw material for making sticky snacks, such as rice dumplings, eight-treasure porridge, and various desserts. Glutinous rice is also the main raw material for brewing fermented glutinous rice. , Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrients and is a warming and strong food. It has a certain effect on relieving poor appetite, abdominal distension and diarrhea. [0003] The main components of glutinous rice and rice are starch, but glutinous rice contains less amylose and more amylopectin than rice, and amylopectin is usua...

AI Technical Summary

Problems solved by technology

[0003] The main components of glutinous rice and rice are starch, but glutinous rice contains less amylose and more amylopectin than rice, and amylopectin is usually digested more efficiently than amylose, so glutinous rice is digested faster Huo is even better, but chicken has its special properties. It is difficult for chicken protein to form a good protein network structure during the processing of chicken meatballs, which affects the elasticity and taste of chicken meatballs. Therefore, the taste of chicken meatballs on the market is often not enough. Delicate, dense and not very elastic chicken meatballs with low nutritional value

[0004] However, there is no high-quality food compounded by glutinous rice and chicken on the market at present, and the traditional chicken ball manufacturing process cannot be applied to the compound product of glutinous rice and chicken.