Unlock instant, AI-driven research and patent intelligence for your innovation.

Juicy chicken balls and preparation method thereof

A technology of chicken balls and chicken legs, which is applied in food science, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems of high production costs, achieve cost control, unique flavor, and guarantee taste and quality Effect

Inactive Publication Date: 2018-03-13
NEW HOPE LIUHE
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The meatballs currently sold in the market are all made of pork or beef, and the production cost is too high

Method used

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
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Explosive Chicken Meatballs 1

[0033] The embodiment of the present invention provides a kind of fried chicken meatball, which is processed from the raw materials with the following mass fractions,

[0034] Leather: 28% chicken thigh, 15% ice water, 0.8% salt, 4.3% white sugar, 0.2% phosphate water retaining agent, 0.5% chicken powder, 2% soy sauce, 2.5% egg white, 2% starch, 2.5% vegetable oil and White pepper powder 0.2%;

[0035] Filling: 18% mozzarella cheese, 24% whipped cream.

Embodiment 2

[0036] Example 2 Explosive Chicken Meatball II

[0037] The embodiment of the present invention provides a kind of fried chicken meatball, which is processed from the raw materials with the following mass fractions,

[0038] Leather: 30% chicken thigh, 15% ice water, 0.8% salt, 3% white sugar, 0.3% phosphate water retaining agent, 1% chicken powder, 1.5% soy sauce, 4% protein, 4% starch, 4% vegetable oil and White pepper powder 0.4%;

[0039] Filling: 12% mozzarella cheese, 24% whipped cream.

Embodiment 3

[0040] Example 3 Explosive Chicken Meatballs III

[0041] The embodiment of the present invention provides a kind of fried chicken meatball, which is processed from the raw materials with the following mass fractions,

[0042] Leather: 30% chicken thigh, 23% ice water, 0.8% salt, 3.8% white sugar, 0.2% phosphate water retaining agent, 1% chicken powder, 2.5% soy sauce, 4% protein, 3% starch, 2.5% vegetable oil and White pepper powder 0.2%;

[0043] Filling: 10% mozzarella cheese, 19% whipped cream.

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
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses juicy chicken balls and a preparation method thereof. The juicy chicken balls comprise wrapper materials and stuffing, and are processed by the following raw materials in percentage by mass: the wrapper materials: 20-40% of chicken leg meat, 10-30% of ice water, 0.2-1.8% of salt, 3-5% of white granulated sugar, 0.1-1% of a phosphate water-retention agent, 0.5-1% of chickenpowder, 1-3% of soy sauce, 1-5% of soybean proteins, 1-8% of starch, 1-5% of vegetable oil and 0.2-1% of white pepper powder; and the stuffing: 10-30% of Mozzarella cheese and 10-30% of unsalted butter. The beneficial effects of the invention are that the juicy chicken balls have a unique flavor, and the cheese melts when heated, and explosive pulp melts in mouth, and the preparation process is fine and controllable, and is beneficial to realizing industrial production, and costs are effectively controlled under the premise of ensuring taste and quality.

Description

technical field [0001] The invention relates to a method for preparing fried chicken meatballs, in particular to a fried chicken meatball and a preparation method thereof. Background technique [0002] Crispy chicken meatballs are made from high-quality chicken drumsticks with a scientific ratio and prepared to form a crispy and refreshing food. It is eaten after being fried or boiled. [0003] The meatballs sold in the market are all made of pork or beef, and the production cost is too high. The fried chicken meatballs of the present invention are made of high-quality chicken leg meat and imported mozzarella cheese, which greatly reduces the production cost and provides ordinary consumers with a high-quality and low-priced cheesecake that can taste cheese. A bursting and refreshing product. Contents of the invention [0004] The object of the present invention is to provide a fried chicken meatball with stable taste and quality and low production cost. [0005] In ...

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
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/50A23L13/40A23P20/25
CPCA23L13/42A23L13/428A23L13/43A23L13/52A23P20/25A23V2002/00A23V2200/16A23V2200/14
Inventor 魏兴龙索成
Owner NEW HOPE LIUHE