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Tea-flavored quick-frozen chicken meatball with wolfberry fruit and production method thereof

A chicken meatball, fragrant speed technology, applied in the direction of food science, can solve problems such as affecting the elasticity and taste of chicken, achieve good emulsification effect, maintain stability, and process raw materials rich effects.

Inactive Publication Date: 2016-10-05
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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Examples

Experimental program
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Effect test

Embodiment Construction

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

[0027] Chicken 1000-1100, pig skin 250-260, rice starch 9.8-10, coriander 15-20, wolfberry powder 25-28, barley tea 8-10, duck blood 25-28, oyster sauce 8-10, 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 quick-frozen chicken balls with wolfberry tea fragrance, 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 ti...

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PUM

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Abstract

The invention discloses a tea-flavored quick-frozen chicken meatball with wolfberry fruit, made from the following materials according to parts by weight: 1000-1100 parts of chicken, 250-260 parts of pigskin, 9.8-10 parts of rice starch, 15-20 parts of coriander, 25-28 parts of wolfberry fruit powder, 8-10 parts of barley tea, 25-28 parts of duck blood, 8-10 parts of oyster sauce, accessories and suitable water. The chicken meatball of the invention is made from rich materials including pigskin, rice starch, wolfberry fruit powder, barely tea, duck blood and the like and has high nutritional value, the reasonable fit of various main and accessories materials enables improved overall quality of the chicken meatball and enables better quality for chicken products, and the chicken meatball has wolfberry and tea flavors, improving appetite, and also has health-care function.

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 wolfberry tea flavor 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 mode...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/60A23L27/10A23L13/20A23L5/20A23L29/30A23L29/00A23L33/00
CPCA23V2002/00
Inventor 柳培健
Owner 柳培健
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