Low-fat health-care chicken meat balls prepared from complex hydrophilic gel and chicken skin instead of fat and method thereof

Abstract

The invention provides a method for preparing low-fat health-care chicken meat balls prepared from combinational hydrophilic gel and chicken skin instead of fats, which belongs to the technical field of poultry deep processing. The method takes chicken meat and mixed fat as main raw materials, and MTGase, the complex hydrophilic gel, compound phosphate, and soy isolated protein as auxiliary materials. The preparation procedure comprises: pickling, enzyme liquid pretreatment, hydrophilic gel pretreatment, chopping and mixing, forming, reaction, and boiling. The method has simple production process, wide raw materials and low cost, and solves the problem of quality reduction caused by low fat. Meanwhile, based on the low-fat chicken meat balls, the method can also develop series of low-fat health-care chicken meat ball products with various tastes and nutritions.

Description

technical field [0001] The invention belongs to the technical field of poultry meat deep processing, and more specifically relates to a low-fat health-care chicken ball prepared by using compounded hydrophilic glue and chicken skin instead of fat and a method thereof. Background technique [0002] As one of the basic components of food, fat plays a very important role in the processing and nutrition of minced meat products. It not only provides high-quality lubricated taste, good flavor and texture, but also provides essential fatty acids for human body. Modern medical research shows that excessive intake of fat can easily cause cardiovascular disease, obesity, hypertension and other diseases that seriously endanger human health. This discovery is prompting consumers to gradually change their diet concepts. The consumption proportion of red meat with high fat and high cholesterol content represented by pork is decreasing year by year, while the consumption proportion of whi...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of scarcity of high-grade chicken meatball products in the prior art, high fat and high cholesterol in other meatball products, and the reduction in quality caused by a single reduction in fat, the present invention provides a compound hydrophilic A method for preparing low-fat health-care chicken meatballs with glue and chicken skin instead of fat; the utilization rate of chicken raw materials in the chicken sausage is significantly improved, social resources are saved, production costs are reduced, the preparation process is simple, the taste is delicious, the taste is good, and significant economic benefits are achieved and social benefits