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Red bean spleen-tonifying damp-cleaning quick-freeze chicken meatball and preparation method thereof

A technology of Chixiaodou and chicken balls, which is applied in the field of Chixiaodou invigorating the spleen and dehumidifying quick-frozen chicken meatballs and its preparation, can solve the problems affecting the elasticity and taste of chicken meat, achieve good emulsification effect, improve hardness and chewiness, and have rich processing raw materials

Inactive Publication Date: 2016-05-04
柳培健
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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] Chixiaodou invigorating the spleen and dehumidifying quick-frozen chicken meatballs is made from the following raw materials in parts by weight:

[0027] Chicken 1000-1100, pig skin 250-260, rice starch 9.8-10, red bean 25-28, white radish 45-50, winter melon seeds 18-20, shrimp paste 15-20, ingredients and 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 preparation method of chixiaodou invigorating spleen and dehumidifying quick-frozen chicken meatballs, comprising 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 rinse it in water...

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PUM

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Abstract

The invention discloses a red bean spleen-tonifying damp-cleaning quick-freeze chicken meatball. The chicken meatball is prepared from the following raw materials in parts by weight: 1000 to 1100 parts of chicken, 250 to 260 parts of pigskin, 9.8 to 10 parts of starch rice, 25 to 28 parts of red bean, 45 to 50 parts of white radish, 18 to 20 parts of seed of Chinese waxgourd, 15 to 20 parts of shrimp paste, a proper amount of accessories and a proper amount of water. The chicken meatball provided by the invention is abundant in processing materials, including the pigskin, the starch rice, the red bean, the white radish and the like, the contained nutritive value is high, various main and auxiliary materials are reasonably matched and processed, so that the whole quality of the chicken meatball is improved, the chicken products are more excellent, and by eating the chicken meatball for a long time, a health care effect is realized and the aims of tonifying spleen and cleaning damp are realized.

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 meatballs made of chixiaodou, invigorating the spleen and dehumidification, 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 a...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L13/10A23L33/10
Inventor 柳培健
Owner 柳培健
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