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
CN105533480AInactive Publication Date: 2016-05-04柳培健
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
柳培健
Publication Date
2016-05-04
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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