Non-phosphorus low-protein chicken meat product and making method thereof
A low-protein, chicken-based technology, which is applied in the direction of protein-containing food ingredients, food ingredients as taste improvers, food ingredients, etc., can solve the problems of not being able to meet the overall needs of consumers' quality characteristics, and the existence of potential safety hazards, and achieve good viscoelasticity , Improve texture properties, overcome the effect of fat reduction
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[0026] Example 1
[0027] A new type of non-phosphorus low protein chicken product and its preparation method, the basic formula is as follows:
[0028] 100 parts of chicken, 10 parts of chicken skin, 1 part of composite water retention agent, 0.5 part of adhesive, and 10 parts of composite starch.
[0029] The compound water-retaining agent in the formula is composed of fish skin gelatin peptide and glucan in a weight ratio of 8:2; the adhesive is transglutaminase; the compound starch is corn starch and tapioca flour , Potato starch is composed of 4:2:4 by weight.
[0030] The preparation process of the fish skin gelatin peptide is as follows: using tilapia skin or shark skin as raw materials, the fish skin is chopped up, and the weight ratio of fish skin to distilled water is 1:500. Add alkaline protease at a weight ratio of 1:40 to the substrate, adjust the pH to 8.0~9.0, enzymatically hydrolyze at 37°C for 3~5 hours; after enzymatic hydrolysis, inactivate the enzyme in a boiling ...
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[0042] Example 2
[0043] A new type of non-phosphorus low protein chicken product and its preparation method, the basic formula is as follows:
[0044] 100 parts of chicken, 15 parts of chicken skin, 2 parts of compound water retention agent, 1 part of adhesive, 5 parts of compound starch.
[0045] The compound water-retaining agent in the formula is composed of fish skin gelatin peptide and glucan in a weight ratio of 8:2; the adhesive is transglutaminase; the compound starch is corn starch and tapioca flour , Potato starch is composed of 4:2:4 by weight.
[0046] Including the following steps:
[0047] (1) Cleaning: Clean the chicken and chicken skin and drain;
[0048] (2) Chopping: Put the drained chicken in step (1) into a chopper and chop into a pureed chicken;
[0049] (3) Homogenization: homogenize the chicken puree and ice water in step (2) at a weight-to-volume ratio of 1:40 for 15 minutes to obtain a chicken meat mixture;
[0050] (4) Protein removal: Put the chicken meat mixt...
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