Chicken meat ball preparation method using suaeda salsa as raw materials

A technology of chicken balls and yellow mustard, which is applied in the field of chicken balls, can solve the problems that affect the development of deep processing of yellow mustard, high salt content of yellow mustard plants, and low yield of yellow mustard, so as to expand the field of deep processing and increase the additional value of products. value, nutrient-rich effect

Inactive Publication Date: 2015-10-28
WEIFANG YOURONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under natural conditions, the yield of yellow mustard is low, and the salt content in the plant of yellow mustard is high...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Select fresh Suaeda salsa, wash the tender stems and leaves, soak in boiling water at 92°C for two times, then wash with warm water for three times, squeeze out the water, and chop.

[0026] (2) Choose fresh yam, wash and peel it, and cut it into 0.5mm granules.

[0027] (3) Take fresh carrots, coriander, fresh ginger, green onions, wash and mince, soak fungus, and chop; take bananas, peel them, and mash them into banana puree.

[0028] (4) Grind the chicken breast meat with a meat grinder, and beat evenly with a beater for 1 minute.

[0029] (5) In parts by weight, get 130 parts of yellow mustache, 90 parts of chicken breast, 55 parts of Chinese yam, 25 parts of banana, 10 parts of carrot, 10 parts of fungus, 10 parts of coriander, and 8 parts of fresh ginger. 10 parts of green onions, 15 parts of egg whites, 5 parts of chicken bouillon, 12 parts of salt, 20 parts of sesame oil and 3 parts of monosodium glutamate, stir evenly, and prepare into a ball shape with a ...

Embodiment 2

[0032] (1) Select fresh Suaeda salsa, take the tender stems and leaves, wash them, soak them in boiling water at 90°C twice, then wash them with warm water four times, squeeze out the water, and chop them up.

[0033] (2) Choose fresh yam, wash and peel it, and cut it into 0.5mm granules.

[0034] (3) Get fresh carrots, coriander, fresh ginger, green onions, wash and mince, soak fungus, and chop; get bananas, peel them, and beat them into mashed bananas; The particle size of chopped shallots shall not exceed 1.5mm.

[0035] (4) Grind the chicken breast meat with a meat grinder, and beat evenly with a beater for 1.5 minutes.

[0036] (5) In parts by weight, get 150 parts of the above-mentioned processed raw material yellow mustard, 100 parts of chicken breast, 60 parts of yam, 30 parts of banana, 16 parts of carrot, 16 parts of fungus, 12 parts of coriander, and 10 parts of fresh ginger 10 parts of green onions, 15 parts of egg whites, 6 parts of chicken bouillon, 15 parts of...

Embodiment 3

[0039] (1) Select fresh Suaeda salsa, wash the tender stems and leaves, soak in boiling water at 88°C for two times, then wash with warm water for 5 times, squeeze out the water, and chop.

[0040] (2) Choose fresh yam, wash and peel it, and cut it into small pieces of 0.8mm.

[0041] (3) Get fresh carrots, coriander, fresh ginger, green onions, wash and mince, soak fungus, and chop; get bananas, peel them, and beat them into mashed bananas; The particle size of chopped shallots shall not exceed 2mm.

[0042] (4) Grind the chicken breast and pork belly with skin with a meat grinder, and beat evenly with a beater for 2 minutes.

[0043] (5) In terms of parts by weight, get 170 parts of the above-mentioned processed raw material yellow mustard, 110 parts of chicken breast, 15 parts by weight of pork belly with skin, 70 parts of yam, 35 parts of banana, 12 parts of carrot, 12 parts of fungus, 12 parts of coriander, 11 parts of fresh ginger, 10 parts of green onion, add 20 parts...

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Abstract

The present invention discloses a chicken meat ball preparation method using suaeda salsa as raw materials, which comprises the following steps: (1) selecting fresh suaeda salsa, taking tender stems and leaves, washing and rinsing the obtained stems and leaves twice with boiled water at 85-95 DEG C, then repeatedly elutriating the stems and leaves with warm water for 3-5 times, squeezing out water, and chopping the squeezed stems and leaves; (2) selecting fresh Chinese yams, washing the selected Chinese yams, and peeling and cutting into pellets; (3) taking fresh carrots, coriander, fresh ginger and shallots, washing and mincing the above materials, soaking auricularia auricula to be expanded and mincing the soaked auricularia auricula, and taking bananas, and peeling and mashing the bananas; (4) mincing chicken breast meat with a mincer, and then evenly beating the minced meat with a beater for 1-5 minutes; (5) taking the treated suaeda salsa, chicken breast meat, Chinese yams, bananas, carrots, auricularia auricula, coriander, fresh ginger and shallots, adding egg white, chicken essence, edible salt, sesame oil and monosodium glutamate into the mixture, stirring the mixture evenly, and preparing the mixture to be ball-shaped; and (6) finally, rolling the meat balls in a mixture of smashed peanuts and sesame seeds once, and frying the meat balls thoroughly in a oil pan to obtain the chicken meat balls.

Description

technical field [0001] The invention relates to the technical field of deep processing of yellow mustard, in particular to a chicken ball with yellow mustard and chicken breast meat as main ingredients. Background technique [0002] With the improvement of people's daily life, people's requirements for diet are getting higher and higher. They are no longer limited to having a full meal, but put forward higher requirements for nutrition, and pay more attention to taste and taste while requiring nutrition. . [0003] With the change of people's living structure, people pay more attention to nutrition and health care, green revolution, and food technology innovation work needs to be strengthened. At present, after the improvement of living standards, there are many kinds of meat products, and meatballs of various flavors have also emerged as the times require, but they are not There is not a kind of meatball product that is unique in taste and reasonable in nutrition collocati...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/212A23L1/01A23L13/50A23L5/10A23L13/40A23L19/00
Inventor 王胜
Owner WEIFANG YOURONG IND
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