Method for processing low-fat chicken balls
A processing method and technology of chicken balls, applied in the direction of food science, etc., can solve the problems of reducing water and oil retention capacity of products, increasing cooking loss, reducing fat content, etc., achieving significant differences in cooking yield and texture, and G′ difference insignificant effect
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[0029] The preparation process of the chicken balls is as follows: before use, the ground chicken breast is cooled in a -2°C-0°C freezer until the center temperature is about 0°C. Put the decomposed chicken breast and salt into the vacuum chopping machine, chop and mix at 1500r / min for 30s, and slowly add 1 / 3 of ice water; add pig backfat and spices, chop and mix at 1500r / min for 30s, and slowly add to fully dissolve Gellan gum; chopping at 3000r / min for 60s, and slowly adding the remaining ice water (the center temperature is lower than 7°C). The minced chicken was made into meatballs with a diameter of 30mm, and heated in a water bath at 80°C for 20min (the center temperature was 72°C). After cooling (center temperature 20°C), use vacuum bags (nylon / PE) to vacuum pack, and put them in a freezer at 0°C-4°C to cool overnight.
[0030] Four different addition ratios were used in this experiment: T1 means pig backfat 20%, gellan gum 0%; T2 means pig backfat 17%, gellan gum 0.2%...
Embodiment 1
[0040] A method for processing low-fat chicken meatballs, the steps are as follows:
[0041] 1) Mince the chicken breast meat and cool it in a -2°C-0°C freezer until the center temperature is about 0°C;
[0042] 2) Put the decomposed chicken breast and salt into the vacuum chopping machine, chop and mix at 1500r / min for 30s, and slowly add 1 / 3 of ice water;
[0043] 3) The addition ratio is to add 20% pig back fat (m 猪背膘 / m 鸡胸肉 ) and spices, chop and mix at 1500r / min for 30s.
[0044] 4) Make minced chicken into meatballs with a diameter of 30mm, heat in a water bath at 80°C for 20 minutes (center temperature 72°C), cool (center temperature 20°C) and vacuum pack them with a vacuum bag (nylon / PE), and put them in a 0°C- Cool overnight in a refrigerator at 4°C.
[0045] According to the above steps, the substitution amount of pork backfat in chicken balls is 0%.
Embodiment 2
[0047] A method for processing low-fat chicken meatballs, the steps are as follows:
[0048] 1) Mince the chicken breast meat and cool it in a -2°C-0°C freezer until the center temperature is about 0°C;
[0049] 2) Put the decomposed chicken breast and salt into the vacuum chopping machine, chop and mix at 1500r / min for 30s, and slowly add 1 / 3 of ice water;
[0050] 3) The addition ratio is to add 17% pig back fat (m 猪背膘 / m 鸡胸肉 ) and spices, chopping at 1500r / min for 30s, and slowly adding fully dissolved 0.2% gellan gum; chopping at 3000r / min for 60s, and slowly adding the remaining ice water (the center temperature is lower than 7°C).
[0051] 4) Make minced chicken into meatballs with a diameter of 30mm, heat in a water bath at 80°C for 20 minutes (the center temperature is 72°C), cool (the center temperature is 20°C), pack it in a vacuum bag (nylon / PE) and put it in a 0°C- Cool overnight in a refrigerator at 4°C.
[0052] According to the above steps, the replacement amo...
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