Nutritional and healthy microalgae-based roast chicken cake with improved color and preparation method thereof

A chicken pie and microalgae technology, which is applied in the direction of food ingredients as color, food science, etc., can solve problems such as single color and luster, and achieve the effects of simple method, simple operation and easy realization.

Pending Publication Date: 2021-01-05
SHENZHEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this application is to provide the application of microalgae in adjusting the color and fatty acid composition of grilled chicken products, aiming to solve the problem of single color of existing grilled chicken products

Method used

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  • Nutritional and healthy microalgae-based roast chicken cake with improved color and preparation method thereof
  • Nutritional and healthy microalgae-based roast chicken cake with improved color and preparation method thereof
  • Nutritional and healthy microalgae-based roast chicken cake with improved color and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0030] A method for preparing a grilled chicken product, comprising the following steps:

[0031] S01, providing microalgae and minced chicken, mixing the microalgae and minced chicken to obtain a mixture;

[0032] S02. The mixture is shaped, and then roasted to obtain a roasted chicken product.

[0033] In the method for preparing grilled chicken products provided in the examples of the present application, the microalgae and minced chicken are mixed, shaped to present the standard shape of the grilled chicken product, and then roasted so that the microalgae and the minced chicken interact. A grilled chicken product with a specific color is obtained, and the fatty acid composition of the grilled chicken product is also improved to a certain extent. The method is simple, easy to operate and easy to implement.

[0034] Specifically, in step S01, the microalgae and the minced chicken are mixed, so that the microalgae are distributed in the minced chicken, and the interaction b...

Embodiment 1

[0048] In this example, Dunaliella salina was selected to improve and adjust the color and fatty acid composition of grilled chicken patties. The specific method includes the following steps:

[0049] (1) Get fresh Dunaliella salina, dry and pulverize into powder to obtain microalgae powder;

[0050] (2) Get fresh chicken, remove the visible fat in the fresh chicken, and process it with a meat grinder to form minced chicken;

[0051] (3) According to the ratio of the mass ratio of microalgae powder and chicken mince to 0.20:100, mix microalgae powder and chicken mince evenly, then shape it into a patty, and then bake it in an oven at 230°C for 30 minutes to obtain a roasted Chicken cutlets.

Embodiment 2

[0053] In this embodiment, Haematococcus pluvialis was selected to realize the improvement and adjustment of the color and fatty acid composition of grilled chicken patties. The specific method includes the following steps:

[0054] (1) Get fresh Haematococcus pluvialis, dry and pulverize into powder to obtain microalgae powder;

[0055] (2) Get fresh chicken, remove the visible fat in the fresh chicken, and process it with a meat grinder to form minced chicken;

[0056] (3) According to the ratio of the mass ratio of microalgae powder and chicken mince to 0.20:100, mix microalgae powder and chicken mince evenly, then shape it into a patty, and then bake it in an oven at 230°C for 30 minutes to obtain a roasted Chicken cutlets.

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Abstract

The invention relates to the technical field of food processing, and provides a nutritional and healthy microalgae-based roast chicken cake with improved color and a preparation method thereof. Microalgae are added into the chicken paste and baked, so that the prepared roast chicken product can be obviously colored, the color of the roast chicken product is improved, the roast chicken product canshow various colors by adjusting the variety of the microalgae, the color of the roast chicken product can be controllably adjusted, meanwhile, the fatty acid composition of the roast chicken productcan be improved, so that the roast chicken product prepared from the microalgae has higher polyunsaturated fatty acid content.

Description

technical field [0001] The application belongs to the technical field of food processing, and relates to a microalgae-based grilled chicken cake with improved color and luster and a preparation method thereof. Background technique [0002] Chicken is rich in nutritional value, rich in various trace elements needed by the human body, high in protein content, various in variety, high in digestibility, and easily absorbed and utilized by the human body. In addition, chicken contains phospholipids, which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure. In addition, chicken has a good therapeutic effect on chills, fatigue, irregular menstruation, and malnutrition. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening the spleen and stomach, promoting blood circulation, and strength...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40
CPCA23L13/52A23L13/428A23V2002/00A23V2200/04
Inventor 郑家荣陈峰张意锋毕玉格王琦任媛媛
Owner SHENZHEN UNIV
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