Loquat lung and stomach heat clearing quick-frozen chicken meatball and preparation method thereof

A technology for chicken balls and loquat, which is applied in the field of loquat, lung and stomach heat quick-frozen chicken balls and their preparation, can solve problems such as affecting the elasticity and taste of chicken, achieve good emulsification effect, improve hardness, chewiness, cohesion and recovery good effect

Inactive Publication Date: 2016-05-04
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken is soft in texture, rich in fragrance and rich in nutrition. It is loved by many consumers. With the increase of people's demand for chicken, the development speed of chicken processing is also gradually accelerating, but chicken has its special properties. In the process of chicken processing, chicken It is difficult for protein to form more protein network structures, which affects the elasticity and taste of chicken

Method used

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Embodiment Construction

[0026] A quick-frozen chicken meatball with loquat clearing lung and stomach heat is made from the following raw materials in parts by weight:

[0027] Chicken 1000-1100, pig skin 250-260, rice starch 9.8-10, loquat 34-38, moss strips 23-27, rye flour 20-23, minced garlic 12-14, red pepper 20-24, ingredients and Appropriate amount of water;

[0028] Described batching is made of following raw materials in parts by weight:

[0029] Potato starch 150-160, compound phosphate 1.7-2, soybean protein 20-23, baking soda 3-4, low temperature ice water 300-310, salt 20-25, chicken powder 3-4, white pepper 4-5.

[0030] A kind of preparation method of loquat clearing lung-heat stomach heat quick-frozen chicken meatball, comprises the following steps:

[0031] (1) Spray a little white vinegar on the surface of the chicken, then wrap it in plastic wrap and let it stand at room temperature for 20-30 minutes. After removing the plastic wrap, wash the chicken under running water, and then ...

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PUM

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Abstract

The invention discloses a loquat lung and stomach heat clearing quick-frozen chicken meatball, which is prepared from the following raw materials in parts by weight: 1000 to 1100 parts of chicken meat, 250 to 260 parts of pigskin, 9.8 to 10 parts of rice starch, 34 to 38 parts of loquat, 23 to 27 parts of dry enteromorpha strips, 20 to 23 parts of rye flour, 12 to 14 parts of minced garlic, 20 to 24 parts of red chili and a proper amount of auxiliary materials and water. The loquat lung and stomach heat clearing quick-frozen chicken meatball has the advantages that the processing raw materials are rich; the pigskin, the rice starch, the loquat, the rye flour, the minced garlic and the like are used; the contained nutritional values are high; various styles of major and auxiliary materials are reasonably matched to be processed; the integral quality of the chicken meatball can be improved, so that the quality of the chicken meat product is higher; the health preservation and health care functions are achieved after the chicken meatball is eaten; the lung and stomach heat clearing effect can be achieved.

Description

technical field [0001] The invention relates to the technical field of chicken processed food and its processing technology, and mainly relates to quick-frozen chicken balls with loquat clearing lung and stomach heat and a preparation method thereof. Background technique [0002] Chicken is soft in texture, rich in fragrance and rich in nutrition. It is loved by many consumers. With the increase of people's demand for chicken, the development speed of chicken processing is also gradually accelerating, but chicken has its special properties. In the process of chicken processing, chicken It is difficult for protein to form more protein network structures, which affects the elasticity and taste of chicken. [0003] Elasticity and hardness are important indicators affecting the quality of chicken meatballs. The better the elasticity, the better the taste of the meatballs, the more chewy and difficult to break. There is no toughness, so the meatballs are required to have good el...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/20A23L33/00
CPCA23V2002/00
Inventor 柳培健
Owner 柳培健
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