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Chicken sausage pill and preparation method thereof

A technology of chicken sausage and chicken breast, which is applied in the direction of food science, etc., can solve the problem of not being able to fully retain the original flavor, and achieve the effect of full mouthfeel, mellow mouthfeel, and refreshing aftertaste

Inactive Publication Date: 2018-02-16
潘建勋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The meat products produced by animal and poultry processing and sold on the market are mainly hot pot balls, such as: meatballs, tribute balls, meatballs with heart, etc.; hot pot balls produced by surimi processing are another series. Large series, such as: fish balls, stuffed fish balls, scallion fish balls, etc., all adopt the processing method of sink cooking, which decomposes and dilutes the inherent taste of the raw materials during the cooking process, and cannot fully retain the original taste of the product

Method used

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  • Chicken sausage pill and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: The chicken sausage balls of the present invention include the following components: 2 parts of collagen casing and 40 parts of chicken breast filled in collagen casing, 30 parts of chicken meat, 10 parts of chicken skin, 5 parts of soy protein, 10 parts of starch , 10 parts of ice water, 8 parts of seasonings (salt, sugar and MSG), 1 part of food additives (carrageenan, beet red, D-sodium erythorbate and special flavor), 0.5 parts of food flavor (high power meat essential oil), Spices (white pepper powder and Jiawei meat extract powder) 1 part by weight.

[0024] The preparation method includes the following steps, as shown in Figure 1:

[0025] (1) Chopping and ingredients: take out the meat and poultry provided by qualified suppliers stored in the raw material cold storage, remove the inner and outer packaging of the raw materials and check whether there are sundries on the surface, and then sort them on the shelf to thaw for use. Then turn on the power of the...

Embodiment 2

[0034] Example 2: The components and preparation methods of the product in this example are the same as those in Example 1. The difference is that the contents of each component are: 5 parts of collagen casing and 50 parts of chicken breast filled in collagen casing, chicken 40 parts puree, 20 parts chicken skin, 8 parts soy protein, 20 parts starch, 20 parts ice water, 10 parts seasonings (salt, sugar and monosodium glutamate), food additives (carrageenan, beet red, sodium D-isoascorbate and special Fresh flavor) 3 parts, food flavor (high-powered meat essential oil) 1 part, spices (white pepper powder and Jiawei meat essence powder) 3 parts, by weight.

Embodiment 3

[0035] Example 3: The components and preparation methods of the product in this example are the same as those in Example 1. The difference is that the contents of each component are: 3 parts of collagen casing and 45 parts of chicken breast meat filled in collagen casing, chicken 35 parts puree, 15 parts chicken skin, 6 parts soy protein, 15 parts starch, 15 parts ice water, 9 parts seasonings (salt, sugar and monosodium glutamate), food additives (carrageenan, beet red, sodium D-isoascorbate and special Fresh flavor) 2 parts, edible flavor (high power meat essential oil) 0.8 parts, spices (white pepper powder and Jiawei meat essence powder) 2 parts by weight.

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Abstract

The invention discloses a chicken sausage ball, which comprises the following components: 2-5 parts of collagen casings, 40-50 parts of chicken breast filled in collagen casings, 30-40 parts of chicken puree, 10-20 parts of chicken skin, 5-8 parts of soybean protein, 10-20 parts of starch, 10-20 parts of ice water, 8-10 parts of seasoning, 1-3 parts of food additives, 0.5-1 part of food flavor, 1-3 parts of spices, in parts by weight count. The invention can be widely used in food adjustment, barbecue, soup cooking, hot pot and frying. It effectively avoids the sweet and greasy taste of flour and rice products and the high fat content and greasy taste of meat products, and achieves the purpose of reducing fat and nutrition.

Description

Technical field [0001] The invention relates to a chicken sausage ball and a preparation method thereof. Background technique [0002] At present, the meat products produced by the processing of animal and poultry meat on the market are mainly hot pot balls, such as meat balls, tribute balls, and heart-packed meat balls; hot pot balls produced by surimi processing are another Large series, such as fish balls, heart-wrapped fish balls, scallion fish balls, etc., are all cooked in a water tank. The inherent flavor of the raw materials is decomposed and diluted during the cooking process, which cannot fully retain the original flavor of the product. Summary of the invention [0003] Objective of the invention: The objective of the present invention is to provide a chicken sausage ball with good taste and refreshing aftertaste in view of the deficiencies of the prior art. [0004] Another object of the present invention is to provide a method for preparing such chicken sausage balls. ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/60A23L13/70
CPCA23L13/50A23L13/426A23L13/52A23L13/65A23L13/72
Inventor 潘建勋
Owner 潘建勋
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