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Carrot chicken cubes and preparation method thereof

A carrot and chicken nugget technology is applied in the directions of food ingredients as taste improver, function of food ingredients, food forming, etc. It can solve the problems of unstable quality, inconvenient standardization, labor consumption, etc. Labor, the effect of improving production efficiency

Inactive Publication Date: 2018-05-22
正大食品企业(秦皇岛)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems existing in the prior art, the present invention provides a carrot chicken nugget and a preparation method thereof. The carrot chicken nugget organically combines chicken and carrots, endows the product with higher nutritional characteristics and a more unique taste, and at the same time The preparation method is very suitable for continuous processing using equipment (such as low-pressure drum forming machine forming), realizes fully automatic production, fully improves production efficiency, and solves the problem of complicated procedures in the prior art, consuming a large amount of labor, and poor quality. Stable, not easy to standardize the problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of carrot chicken nuggets, said preparation method comprising the following steps:

[0035] A. Filling: Grind the chicken with a meat grinder, dice the carrots, and cut the shallots into sections, then mix 600 parts of chicken, 260 parts of carrots, 10 parts of shallots, 12 parts of edible salt, 3 parts of compound phosphate, white 6 parts of granulated sugar, 1 part of food essence, 5 parts of vegetable oil, 10 parts of soybean protein, 50 parts of starch, 40 parts of water and 30 parts of egg white are stirred evenly with a mixer, and cooled to minus 4°C to obtain the filling;

[0036] B. Forming: forming the stuffing obtained in step A using a letter mold and a low-pressure drum forming machine to obtain the first product of chicken nuggets;

[0037] C, sizing and breading: the chicken nuggets obtained in step B are sized and floured sequentially to obtain breaded chicken nuggets; the slurry used for sizing is prepared according to the following ...

Embodiment 2

[0041] A preparation method of carrot chicken nuggets, said preparation method comprising the following steps:

[0042] A. Filling: Grind the chicken with a meat grinder, cut the carrots into cubes, cut the shallots into sections, then mix 650 parts of chicken, 240 parts of carrots, 20 parts of shallots, 10 parts of edible salt, 4 parts of compound phosphate, white 5 parts of granulated sugar, 1.2 parts of food essence, 2 parts of vegetable oil, 15 parts of soybean protein, 40 parts of starch, 50 parts of water and 20 parts of egg white are stirred evenly with a mixer, and cooled to 0°C to obtain the filling;

[0043] B. Forming: forming the stuffing obtained in step A using a letter mold and a low-pressure drum forming machine to obtain the first product of chicken nuggets;

[0044] C, sizing and breading: the chicken nuggets obtained in step B are sized and floured in turn to obtain breaded chicken nuggets; the slurry used for sizing is prepared according to the following me...

Embodiment 3

[0048] A preparation method of carrot chicken nuggets, said preparation method comprising the following steps:

[0049] A. Stuffing: Mince the chicken with a meat grinder, dice the carrots, and cut the shallots into sections, then mix 625 parts of chicken, 250 parts of carrots, 15 parts of shallots, 11 parts of edible salt, 3.5 parts of compound phosphate, white 5.5 parts of granulated sugar, 1.1 parts of food essence, 3.5 parts of vegetable oil, 12 parts of soybean protein, 45 parts of starch, 45 parts of water and 25 parts of egg white are stirred evenly with a mixer, and cooled to minus 2°C to obtain the filling;

[0050] B. Forming: forming the stuffing obtained in step A using a letter mold and a low-pressure drum forming machine to obtain the first product of chicken nuggets;

[0051] C, sizing and breading: the chicken nuggets obtained in step B are sized and floured in turn to obtain breaded chicken nuggets; the slurry used for sizing is prepared according to the follo...

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Abstract

The invention provides carrot chicken cubes and a preparation method thereof. For the carrot chicken cubes, chicken and carrots are organically combined, and a product is endowed with higher nutrientcharacteristics and more unique taste. Meanwhile, the preparation method is very suitable for using equipment to perform continuous processing (such as low-pressure rotary drum forming machine forming), so that full-automatic production is realized, the production efficiency is fully improved, and the problems of complex procedure, consumption on a great quantity of manpower, unstable quality andinconvenience in standardization in prior art are solved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to carrot chicken nuggets and a preparation method thereof. Background technique [0002] Chicken meat is tender, delicious and nutritious. The protein content of chicken is high, the fat content is low, and the protein is rich in all essential amino acids. Its content is very similar to the amino acid profile in eggs and milk, and its digestibility is high, and it is easy to be absorbed and utilized by the human body. Therefore, it is a high-quality food. source of protein. Chicken fat contains more unsaturated fatty acids - oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce low-density lipoprotein cholesterol, which is harmful to human health. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K, etc. [0003] Traditional Chinese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L19/00A23L33/00A23P30/10
CPCA23L13/52A23L19/09A23L33/00A23P30/10A23V2002/00A23V2200/14A23V2200/30A23V2250/5118A23V2250/5488A23V2250/5428
Inventor 周跃勇周丽华崔智慧罗永涛杨清斌
Owner 正大食品企业(秦皇岛)有限公司
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