Beer flavor quick-frozen chicken meatball and preparation method thereof

A chicken ball and beer-flavored technology, which is applied in the field of beer-flavored quick-frozen chicken balls and its preparation, can solve the problems affecting the elasticity and taste of chicken meat, achieve good emulsification effect, good cohesiveness and recovery, and maintain stability

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

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0026] A beer-flavored quick-frozen chicken meatball is made from the following raw materials in parts by weight:

[0027] Chicken 1000-1100, pig skin 250-260, rice starch 9.8-10, camphor skin 3-4, beer 50-54, ham 25-30, leek flower 30-34, konjac 40-45, appropriate amount of 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 for beer-flavored quick-frozen chicken balls, 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 at 4-10°C for 3-4 times , finally grind the chicken in the m...

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PUM

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Abstract

The invention discloses a beer flavor 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, 3 to 4 parts of cinnamomum camphora bark, 50 to 54 parts of beer, 25 to 30 parts of ham, 30 to 34 parts of leek flowers, 40 to 45 parts of konjak and a proper amount of auxiliary ingredients and water. The beer flavor quick-frozen chicken meatball provided by the invention has the advantages that the processing raw materials are rich; the pigskin, the rice starch, the beer, the ham, the konjak 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 eating mouthfeel is good; the chicken meatball has the beer flavor and also has certain health preservation and health care effects.

Description

technical field [0001] The invention relates to the technical field of chicken processed food and its processing technology, and mainly relates to a beer-flavored quick-frozen chicken ball 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 elasticity and moderate hardne...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/20A23L33/00
CPCA23V2002/00
Inventor 柳培健
Owner 柳培健
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