Preparation method of light food meal replacement chicken breast pie

Abstract

The invention provides a preparation method of a light food meal replacement chicken breast pie, and belongs to the technical field of meat product processing, and the preparation method comprises the following steps: grinding chicken breast into meat granules by a meat grinder for later use; putting the minced chicken breast particles, medium chain triglyceride, edible salt and drinking water into a chopper mixer to prepare meat paste; putting the meat paste, the gel type psyllium husk powder, the resistant dextrin, the polydextrose, the agave syrup, the yeast extract and the white pepper powder into a tumbling machine, and stirring; forming the uniformly stirred meat in a meat pie forming machine according to a certain weight; putting the formed chicken breast meat pie into a cooking stove for cooking; placing the cooked chicken breast pie in a cooling room for cooling; and carrying out vacuum packaging on the semi-finished product by adopting a vacuum packaging machine, labeling and warehousing to obtain the light food meal replacement chicken breast meat pie disclosed by the invention. The invention has the advantages of high dietary fiber, high protein, low fat, low carbohydrate, convenient operation, industrial production and the like, and provides technical reference for the large healthy food industry.

Description

Technical Field

[0001] The invention provides a method for preparing a light meal-replacing chicken breast meat pie, and belongs to the technical field of meat product processing. Background Art

[0002] Gel-type psyllium husk powder is a powder obtained by grinding the husk of the seeds of the artificially cultivated Plantaginaceae family Plantago. It is rich in dietary fiber, with a content of more than 80%. It also contains polysaccharides, flavonoids, steroids, linoleic acid, vitamin B1, choline and other bioactive substances. In 2014, psyllium husk was approved as a new food ingredient by the National Health and Family Planning Commission. Due to its effects of moisturizing the intestines, detoxifying turbidity and reducing lipids, it has been used in the fields of food and medicine. Gel-type psyllium husk powder is used in meat processing, which can not only replace traditional colloids and fats to play an emulsifying and thickening role, but also improve the taste and texture characteristics.

[0003] Medium-chain triglycerides are made from coconut oil, palm kernel oil, litsea cubeba oil, etc. They have a low freezing point, good oxidative stability, and better emulsification, solubility, extensibility and lubricity than ordinary oils. Yeast extract is an essence extracted from natural edible yeast cells. It is rich in nutrients such as polypeptides and amino acids and other trace elements, and can reduce the use of edible salt, sugar and fat in food. Agave syrup has a low glycemic index and is considered a healthy substitute for ordinary sugar. The new food ingredients resistant dextrin and polydextrose are rich in dietary fiber.

[0004] In recent years, with the gradual improvement of living standards, consumers are paying more and more attention to healthy and nutritious diets, especially low-fat, low-energy, high-protein, and high-dietary fiber products are becoming more and more popular among consumers. Chicken breast has the characteristics of high protein, low fat, and low cholesterol, and is deeply loved by domestic and foreign consumers, especially those who want to lose weight and keep fit. However, chicken breast is restricted by its low dietary fiber content and dry taste, which restricts the increase in the consumer population.

[0005] Therefore, the present invention adds gel-type psyllium husk powder, medium-chain triglycerides, agave syrup, yeast extract, resistant dextrin and polydextrose to the chicken breast raw material, and prepares a light meal replacement chicken breast patty by using the characteristics of high dietary fiber content, low GI value, improved flavor, easy water absorption and swelling through a specific processing technology, thereby meeting the needs of more consumers for healthy diet. Summary of the invention

[0006] The purpose of the present invention is to provide a method for preparing a light meal replacement chicken breast patty, which not only has a simple process, but also effectively increases the dietary fiber content and protein content in the chicken breast patty, reduces the fat content, and improves the taste.

[0007] The purpose of the present invention is achieved through the following technical solutions:

[0008] A method for preparing a light meal replacement chicken breast patty, comprising the following steps:

[0009] Step 1: Grind the chicken breast into meat cubes using a meat grinder and set aside;

[0010] Step 2: Place the minced chicken breast meat, medium-chain triglycerides, edible salt, and drinking water in a chopper to make minced meat;

[0011] Step 3: Mix the minced meat, gelatinized psyllium husk powder, resistant dextrin, polydextrose, agave syrup, yeast extract, and white pepper powder in a tumbler;

[0012] Step 4: Form the evenly mixed meat into a meat patty forming machine according to a certain weight;

[0013] Step 5: Place the formed chicken patties in a cooking oven for cooking;

[0014] Step 6: Place the cooked chicken breast patties in a cooling room to cool;

[0015] Step 7: Use a vacuum packaging machine to vacuum-pack the semi-finished product, label it and put it into storage to obtain the light meal replacement chicken breast patties of the present invention.

[0016] Further: In step 1, the orifice plate of the meat grinder is 8 mm.

[0017] Further: In step 2, the chicken breast pieces are evenly dispersed in the bottom of the chopping pan, and the table salt is mixed and sprinkled on the surface of the chicken breast pieces.

[0018] Further: in step 3, the vacuum degree of the tumbling machine is ≤-0.08MPa, the rotation speed is 65%, the time is 30min, and the temperature is ≤8°C.

[0019] Further: the weight of the chicken patties in step 4 is 50±2g.

[0020] Further: in step 5, the cooking process is drying at 65°C for 5 minutes, cooking at 72°C for 20 minutes, and drying at 65°C for 5 minutes.

[0021] Further: in step 6, the temperature of the cooling room is 0-4°C, and the center temperature of the meal replacement chicken breast patties is 0-4°C.

[0022] Beneficial effects: The light meal replacement chicken breast patties of the present invention meet consumers' healthy needs for low fat, high protein, high dietary fiber and tender taste, and also meet the requirements of meat product companies for clean labels; the process is simple and can be prepared using existing meat product processing machinery such as meat grinders, choppers, tumblers, forming machines, steaming ovens and packaging machines; and the processing cost of chicken patties is reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a process flow chart for traditional chicken breast patties.

[0024] Figure 2 It is a processing flow chart of the present invention.

[0025] Table 1 is the test data of the present invention. DETAILED DESCRIPTION

[0026] The present invention is further explained below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention. After reading the present invention, various equivalent forms of modifications to the present invention by those skilled in the art all fall within the scope defined by the claims attached to this application.

[0027] Example 1

[0028] Thawing of raw meat: Take 10kg of frozen skinless chicken breast and thaw it naturally with air for 16-18h until the core temperature reaches -2-4℃;

[0029] Trimming: Trim the thawed skinless chicken breast to remove fascia, congestion, broken bones and fat;

[0030] Mincing: Use a meat grinder to mince meat through an 8mm perforated plate, weighing 8.03kg;

[0031] Ingredients: According to the formula, weigh 1.06kg of pig fat, 0.05kg of sodium tripolyphosphate, 1.06kg of drinking water, 0.12kg of edible salt, 0.13kg of white sugar, 0.06kg of monosodium glutamate, 0.03kg of white pepper powder, and 0.02kg of angelica powder;

[0032] Chopping and mixing: Spread 8.03kg of minced chicken breast evenly on the bottom of the chopping machine, add sodium tripolyphosphate and edible salt evenly into the chopping pot, cover the machine, and chop. During the chopping process, the minced meat temperature must be maintained at 4-8℃, and drinking water needs to be added in batches to maintain the temperature. After the salt-soluble protein is precipitated, add pig fat for emulsification;

[0033] Tumbling and kneading: Use a vacuum tumbling machine for stirring. Put the chopped meat and the remaining auxiliary materials into the tumbling machine, cover the machine cover, turn on the vacuum mode, vacuum degree ≤-0.08MPa, speed 65%, time 30min, temperature ≤8℃.

[0034] Forming: Place the mixed meat into the meat patty forming machine, adjust the thickness of the meat patty, and keep the weight of the meat patty at 50±2g;

[0035] Steaming: Use a steaming furnace to place the formed chicken breast patties on a special rack and push them into the steaming furnace. The steaming process is drying at 65°C for 5 minutes, steaming at 72°C for 20 minutes, and drying at 65°C for 5 minutes.

[0036] Cooling: Place the cooked chicken breast patties in a cooling room at 0-4℃ for 2 hours;

[0037] Packaging: The semi-finished product is vacuum-packed by a vacuum packaging machine, and the meal replacement chicken breast patties of the present invention are obtained by labeling and storing.

[0038] Example 2

[0039] Thawing of raw meat: Take 10kg of frozen skinless chicken breast and thaw it naturally with air for 16-18h until the core temperature reaches -2-4℃;

[0040] Trimming: Trim the thawed skinless chicken breast to remove fascia, congestion, broken bones and fat;

[0041] Mincing: Use a meat grinder to mince meat through an 8mm perforated plate, weighing 8.01 kg;

[0042] Ingredients: according to the formula, weigh 0.57kg of medium chain triglycerides, 1.06kg of drinking water, 0.12kg of edible salt, 0.13kg of agave syrup, 0.01kg of yeast extract, 0.03kg of white pepper powder, and 0.63kg of gelatinized psyllium husk powder;

[0043] Chopping and mixing: Spread 8.01kg of minced chicken breast evenly on the bottom of the chopping machine, add edible salt evenly to the chopping pot, cover the machine, and chop. During the chopping process, the minced meat temperature must be maintained at 4-8℃, and drinking water must be added in batches to maintain the temperature. After the salt-soluble protein is precipitated, add medium-chain triglycerides for emulsification;

[0044] Tumbling and kneading: Use a vacuum tumbling machine for stirring. Put the chopped meat and the remaining auxiliary materials into the tumbling machine, cover the machine cover, turn on the vacuum mode, vacuum degree ≤-0.08MPa, speed 65%, time 30min, temperature ≤8℃.

[0045] Forming: Place the mixed meat into the meat patty forming machine, adjust the thickness of the meat patty, and keep the weight of the meat patty at 50±2g;

[0046] Steaming: Use a steaming furnace to place the formed chicken breast patties on a special rack and push them into the steaming furnace. The steaming process is drying at 65°C for 5 minutes, steaming at 72°C for 20 minutes, and drying at 65°C for 5 minutes.

[0047] Cooling: Place the cooked chicken breast patties in a cooling room at 0-4℃ for 2 hours;

[0048] Packaging: The semi-finished product is vacuum-packed by a vacuum packaging machine, and the meal replacement chicken breast patties of the present invention are obtained by labeling and storing.

[0049] Example 3

[0050] Thawing of raw meat: Take 10kg of frozen skinless chicken breast and thaw it naturally with air for 16-18h until the core temperature reaches -2-4℃;

[0051] Trimming: Trim the thawed skinless chicken breast to remove fascia, congestion, broken bones and fat;

[0052] Mincing: Use a meat grinder to mince meat through an 8mm perforated plate, weighing 8.01 kg;

[0053] Ingredients: according to the formula, weigh 0.57kg medium chain triglyceride, 1.06kg drinking water, 0.11kg edible salt, 0.13kg agave syrup, 0.01kg yeast extract, 0.03kg white pepper powder, 0.21kg gelatin psyllium husk powder, 0.21kg resistant dextrin, and 0.22kg polydextrose;

[0054] Chopping and mixing: Spread 8.01kg of minced chicken breast evenly on the bottom of the chopping machine, add edible salt evenly to the chopping pot, cover the machine, and chop. During the chopping process, the minced meat temperature must be maintained at 4-8℃, and drinking water must be added in batches to maintain the temperature. After the salt-soluble protein is precipitated, add medium-chain triglycerides for emulsification;

[0055] Tumbling and kneading: Use a vacuum tumbling machine for stirring. Put the chopped meat and the remaining auxiliary materials into the tumbling machine, cover the machine cover, turn on the vacuum mode, vacuum degree ≤-0.08MPa, speed 65%, time 30min, temperature ≤8℃.

[0056] Forming: Place the mixed meat into the meat patty forming machine, adjust the thickness of the meat patty, and keep the weight of the meat patty at 50±2g;

[0057] Steaming: Use a steaming furnace to place the formed chicken breast patties on a special rack and push them into the steaming furnace. The steaming process is drying at 65°C for 5 minutes, steaming at 72°C for 20 minutes, and drying at 65°C for 5 minutes.

[0058] Cooling: Place the cooked chicken breast patties in a cooling room at 0-4℃ for 2 hours;

[0059] Packaging: The semi-finished product is vacuum-packed by a vacuum packaging machine, and the meal replacement chicken breast patties of the present invention are obtained by labeling and storing.

[0060] Table 1 Comparison of nutritional components and dietary fiber content of three chicken breast patties

[0061] energy protein Fat carbohydrate sodium Dietary fiber Example 1 684.8kJ 17.7g / 100g 8.4g / 100g 4.3g / 100g 452mg / 100g 0 Example 2 459kJ 17.1g / 100g 2.8g / 100g 3.1g / 100g 377mg / 100g 6.1％ Example 3 447.3kJ 17.3g / 100g 2.3g / 100g 3.3g / 100g 382mg / 100g 6％

[0062] As can be seen from Table 1, the dietary fiber, protein, fat, energy and carbohydrates of light meal replacement chicken breast patties are lower than those of traditional chicken breast patties.

[0063] When the dietary fiber comes entirely from gel-type psyllium husk powder, the chicken breast patties have a poor taste and are not firm. When gel-type psyllium husk powder, resistant dextrin and polydextrose increase the dietary fiber of the chicken breast patties, the satiety is enhanced and it is easy to digest and absorb.

[0064] In the present invention, the new food raw materials gel-type psyllium husk powder, medium-chain triglycerides and resistant dextrin, and low-GI agave syrup approved by the National Health and Family Planning Commission are combined with chicken breast with high protein characteristics to produce chicken breast patties with high dietary fiber, high protein, low fat, low carbohydrates and low energy. The dietary fiber content is increased on the basis of traditional meat products, which not only enhances the taste of the chicken breast patties, but also improves the nutritional components of the products, enriching the product categories on the market.

[0065] In summary, the purpose of the present invention is to prepare a light meal replacement chicken breast patty, add gel-type psyllium husk powder, resistant dextrin and polydextrose to increase its dietary fiber content; supplement nutrient intake; use agave syrup and medium-chain triglycerides instead of white sugar and pig fat to reduce the carbohydrate and fat content in the product, and meet the needs of people such as fitness and fat loss. The present invention has the advantages of high dietary fiber, high protein, low fat, low carbohydrates, easy operation and industrial production, and provides a technical reference for the health food industry.

[0066] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations within the meaning and scope of the equivalent elements of the claims be included in the invention. Any marking in a claim should not be considered as limiting the claim to which it relates.

[0067] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A method for preparing a light meal replacement chicken breast patty, characterized in that The following steps are involved: Step 1: Use a meat grinder to grind the skinless chicken breast into meat cubes and set aside; Step 2: Place the minced chicken breast meat, edible salt, medium-chain triglycerides, and drinking water in a chopper to make minced meat; Step 3: Mix the minced meat, gelatinized psyllium husk powder, resistant dextrin, polydextrose, agave syrup, yeast extract, and white pepper powder in a tumbler; Step 4: Shape the evenly mixed meat into a molding machine according to a certain weight; Step 5: Place the formed chicken breast patties in a cooking oven for cooking; Step 6: Place the cooked chicken patties in a cooling room to cool; Step 7: Use a vacuum packaging machine to vacuum-pack the semi-finished product, label it and put it into storage to obtain the light meal replacement chicken breast patties of the present invention.

2. The method for preparing a light meal replacement chicken breast patty according to claim 1, characterized in that: The meat grinder orifice plate in step 1 is 8mm.

3. The method for preparing a light meal replacement chicken breast patty according to claim 1, characterized in that: In step 2, the chicken breast pieces are evenly dispersed on the bottom of the chopping pan, and the table salt and medium-chain triglycerides are evenly sprinkled on the surface of the chicken breast pieces. Drinking water is added in batches during the chopping process.

4. A method for preparing a light meal replacement chicken breast patty according to claim 1, characterized in that: In step 3, the vacuum degree of the tumbling machine is ≤-0.08MPa, the rotation speed is 65%, the time is 30min, and the temperature is ≤8°C.

5. A method for preparing a light meal replacement chicken breast patty according to claim 1, characterized in that: The weight of the chicken patties in step 4 is 50±2g.

6. A method for preparing a light meal replacement chicken breast patty according to claim 1, characterized in that: The cooking process in step 5 is drying at 65° C. for 5 min, cooking at 72° C. for 20 min, and drying at 65° C. for 5 min.

7. A method for preparing a light meal replacement chicken breast patty according to claim 1, characterized in that: In step 6, the temperature of the cooling room is 0-4°C, and the center temperature of the chicken breast patties is 0-4°C.

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