Minced chicken and preparation method thereof

A technology of meat paste and chicken, which is applied in the direction of food ingredients containing natural extracts, food science, food ingredients as color, etc., can solve the problems affecting the color of finished chicken meat paste, affect product sales, reduce the appetite of infants and young children, and achieve recovery Effects of color luster, enhanced scattering, and increased whiteness value

Pending Publication Date: 2021-05-28
山东裕发食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ground vegetable contains pigments, which itself is dark brown, which affects the color of the finished chicken meat paste, reduces the appetite of infants and young children aged 0-3, and thus affects the sales of the product.

Method used

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  • Minced chicken and preparation method thereof
  • Minced chicken and preparation method thereof
  • Minced chicken and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0046] Wash the ground vegetables and remove the roots and other impurities, put them in an oven, dry them at 55°C for 30 minutes, then crush them, pass through a 200-mesh sieve to get the ground vegetables powder, seal them and store them in a refrigerator at 4°C for later use .

[0047] Preparation example of sweet corncob extract

preparation example 2

[0049] Take the dried sweet corn cob powder, put it into the extraction tank, inject 5 times the amount of pure water of the sweet corn cob powder, heat up to 60°C and keep it for extraction for 2 hours, repeat the extraction twice, filter, dry and refrigerate at 0-2°C , to obtain sweet corncob extract.

preparation example 3-6

[0051] Preparation examples 3-6 are sweet corn cob extracts, all of which are based on preparation example 2, the difference mainly lies in the extraction temperature, see Table 2 for details.

[0052] The extraction temperature of sweet corncob in table 2 preparation example 3-6

[0053] Preparation example Preparation example 3 Preparation Example 4 Preparation Example 5 Preparation Example 6 Extraction temperature (℃) 50 70 80 90

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Abstract

The invention relates to the technical field of meat processing, in particular to minced chicken and a preparation method thereof. The minced chicken meat comprises 200-250 parts of chicken meat; 60-90 parts of starch; 6-9 parts of a sweet corn cob extract; 3-8 parts of nostoc commune powder; 2-3 parts of sodium tripolyphosphate; and 400-500 parts of water. The preparation method comprises the following steps: mixing the sodium tripolyphosphate, the sweet corncob extracting solution, 100-200 parts by mass of an ice-water mixture and nostoc commune powder to obtain a mixed auxiliary material; weighing and mincing the raw chicken, adding auxiliary materials, uniformly stirring the chicken meat paste and the mixed auxiliary materials, wherein the center temperature of the meat paste is lower than 10 DEG C in the stirring process, thus preparing minced raw chicken; and adding the starch and the residual water into the minced raw chicken, stirring the mixture until the minced raw chicken is uniformly mixed, and cooking and shaping the mixture to obtain the minced chicken. The minced chicken has the advantages of improving the water-retaining property of the chicken meat paste and reducing the cooking loss rate on the premise of not influencing the color and luster of the minced chicken.

Description

technical field [0001] The application relates to the technical field of meat processing, more specifically, it relates to a chicken meat paste and a preparation method thereof. Background technique [0002] In recent years, the chicken consumption market has developed rapidly and ranks in the forefront of global poultry meat sales. Chicken is very popular among consumers because of its rich nutrition, high protein content, and low fat and cholesterol content. As people's demand for diversified chicken products increases, chicken mash products are also being continuously developed. The meat fibers of the meat mash are chopped, which is convenient for chewing and digestion and absorption, and is especially suitable for children and the elderly. [0003] The formation of chicken meat paste gel is mainly due to the aggregation and cross-linking of proteins under the action of heat to form a dense, uniform and stable three-dimensional network structure. The quality of meat past...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L5/43
CPCA23L13/52A23L13/40A23L5/43A23V2002/00A23V2250/21A23V2200/04
Inventor 吴作玲于珍徐桂珍
Owner 山东裕发食品有限公司
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