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Chicken sausage pill and preparation method thereof

A technology of chicken sausage and chicken breast, which is applied in the field of chicken sausage balls and its preparation, can solve the problem of not being able to fully retain the original flavor, and achieve the effect of full mouthfeel, mellow mouthfeel, and refreshing aftertaste

Inactive Publication Date: 2012-12-12
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The meat products produced by animal and poultry processing and sold on the market are mainly hot pot balls, such as: meatballs, tribute balls, meatballs with heart, etc.; hot pot balls produced by surimi processing are another series. Large series, such as: fish balls, stuffed fish balls, scallion fish balls, etc., all adopt the processing method of sink cooking, which decomposes and dilutes the inherent taste of the raw materials during the cooking process, and cannot fully retain the original taste of the product

Method used

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  • Chicken sausage pill and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: The chicken sausage balls of the present invention comprise the following components: 2 parts of collagen casings, 40 parts of chicken breast meat filled in collagen casings, 30 parts of chicken paste, 10 parts of chicken skin, 5 parts of soybean protein, 10 parts of starch, and 10 parts of ice water 8 parts of seasoning, 8 parts of seasoning (salt, sugar and monosodium glutamate), 1 part of food additives (carrageenan, beet red, D-sodium erythorbate and special flavor), 0.5 part of food flavor (high-quality meat essential oil), 0.5 part of spice (white pepper powder and Jiawei meat powder) 1 part, by weight.

[0025] The preparation method comprises the following steps, such as figure 1 Shown:

[0026] (1) Cutting and mixing, ingredients: Take out the meat and poultry provided by qualified suppliers stored in the raw material cold storage, remove the inner and outer packaging of the raw materials and check whether there are sundries on the surface, then s...

Embodiment 2

[0035] Example 2: The components and preparation method of the product in this example are the same as those in Example 1, the difference being that the contents of each component are: 5 parts of collagen casings, 50 parts of chicken breast meat poured in collagen casings, 40 parts of chicken paste, 20 parts of chicken skin, 8 parts of soybean protein, 20 parts of starch, 20 parts of ice water, 10 parts of seasoning (salt, sugar and monosodium glutamate), 10 parts of food additives (carrageenan, beet red, D-sodium isoascorbate and extra fresh) 3 1 part, 1 part of food essence (high-quality meat essential oil), 3 parts of spices (white pepper powder and Jiawei meat powder), in parts by weight.

Embodiment 3

[0036] Example 3:The components and preparation method of the product in this example are the same as those in Example 1, except that the contents of each component are: 3 parts of collagen casings, 45 parts of chicken breast, 35 parts of chicken paste, 15 parts of chicken skin, 6 parts of soybean protein, 15 parts of starch, 15 parts of ice water, 9 parts of seasoning (salt, sugar and monosodium glutamate), 9 parts of food additives (carrageenan, beet red, D-sodium isoascorbate and extra fresh) 2 0.8 parts of food essence (high-quality meat essential oil), 2 parts of spices (white pepper powder and Jiawei meat essence powder), in parts by weight.

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PUM

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Abstract

The invention discloses a chicken sausage pill which comprises the components in parts by weight: 2-5 parts of collagen casing and 40-50 parts of chicken breast meat, 30-40 parts of minced chicken meat, 10-20 parts of chicken skin, 5-8 parts of soy protein, 10-20 parts of starch, 10-20 parts of ice water, 8-10 parts of seasoning, 1-3 parts of food additives, 0.5-1 part of food flavor and 1-3 parts of spice which are filled into the collagen casing. The chicken sausage pill can be widely used in food making, barbecue, soup making, Fondue Chinoise and frying. The chicken sausage pill effectively avoids the sweet and greasy taste of flour and rice products and high-fat and greasy taste of meat products, thus reaching the aim of reducing lipid and supplying nutrients.

Description

technical field [0001] The invention relates to a chicken sausage ball and a preparation method thereof. Background technique [0002] The meat products produced by animal and poultry processing and sold on the market are mainly hot pot balls, such as: meatballs, tribute balls, meatballs with heart, etc.; hot pot balls produced by surimi processing are another series. Large series, such as: fish balls, stuffed fish balls, green onion fish balls, etc., all adopt the processing method of sink cooking, which decomposes and dilutes the inherent taste of raw materials during the cooking process, and cannot fully retain the original taste of the product. Contents of the invention [0003] Purpose of the invention: The purpose of the invention is to address the deficiencies of the prior art and provide a chicken sausage ball with a good taste and a refreshing aftertaste. [0004] Another object of the present invention is to provide a method for preparing the chicken sausage bal...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/317A23L13/50A23L13/60
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD
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