Nourishing and health-keeping quick-frozen chicken balls and preparation method thereof

A technology of chicken balls and chicken, which is applied in the direction of food ingredients as emulsifiers, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve the problems affecting the elasticity and taste of chicken, and achieve good emulsification effect and nutritional value High, rich effect of processing raw materials

Inactive Publication Date: 2017-01-04
郭欢
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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 nourishing and nourishing 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, corn silk 4-5, oat seedling juice 20-24, osmanthus honey 8-10, gourd seed powder 30-34, hawthorn peel 35-38, ingredients and water in moderation;

[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 nourishing and nourishing 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...

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PUM

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Abstract

The invention discloses nourishing and health-keeping quick-frozen chicken balls. The chicken balls are prepared from, by weight, 1,000-1,100 parts of chicken, 250-260 parts of pigskin, 9.8-10 parts of rice starch, 4-5 parts of corn stigma, 20-24 parts of oat seedling juice, 8-10 parts of osmanthus-scented honey, 30-34 parts of calabash seed powder, 35-38 parts of hawthorn peel and a proper quantity of accessories and water. The chicken balls have abundant processing raw materials including pigskin, rice starch, oat seedling juice, calabash seed powder, hawthorn peel and the like and are high in nutritive value; multiple forms of main and auxiliary materials are reasonably matched and processed, in this way, the overall quality of the chicken balls can be improved, and chicken products are more excellent; rich nutrients are easy to absorb by the human body, after the chicken balls are eaten, a good health care effect can be achieved, and nourishing and health keeping can be achieved.

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 for nourishing and nourishing the body 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 elasti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L33/10A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/16A23V2250/21A23V2250/5488A23V2200/222A23V2200/23A23V2250/5118
Inventor 郭欢
Owner 郭欢
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