Lipid-lowering glucose-lowering quick-frozen chicken meatball with kelp and production method thereof

A technology of chicken balls and kelp, which is applied in food science and other fields, can solve the problems affecting the elasticity and taste of chicken, achieve good emulsification effect, good cohesion and recovery, and maintain stability

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
Comparison scheme
Effect test

Embodiment Construction

[0026] A kelp quick-frozen chicken meatball for reducing fat and sugar is made from the following raw materials in parts by weight:

[0027] Chicken 1000-1100, pig skin 250-260, rice starch 9.8-10, kelp 30-34, monk fruit 20-23, peanut 25-30, pearl powder 18-20, young bamboo leaves 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 kelp for reducing fat and sugar, 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...

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Abstract

The invention discloses a quick-frozen chicken ball with kelp for reducing fat and sugar, which is made of the following raw materials in parts by weight: 1000-1100 chicken, 250-260 pigskin, 9.8-10 rice starch, 30-34 kelp and 20-23 Luo Han Guo , 25‑30 peanuts, 18‑20 pearl powder, 8‑10 young bamboo leaves, appropriate amount of ingredients and water. The chicken meatballs of the present invention are rich in processing raw materials, including pigskin, rice starch, kelp, peanuts, tender bamboo leaves, etc., which contain high nutritional value, and the main and auxiliary materials of various styles are reasonably matched and processed, which can improve the overall quality of the chicken meatballs and make Chicken products are better, and eating them has a certain health care effect, and has the effect of lowering fat and blood sugar.

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 with kelp for reducing fat and sugar 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 elas...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L33/00A23L13/60
CPCA23V2002/00
Inventor柳培健
Owner柳培健