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Making method of chicken meat and purple potato rolls

A production method and purple potato technology, applied in the food field, can solve the problems that taste, nutrition and health, low protein content and high starch content cannot be satisfied at the same time, and achieve the effects of peculiar medicinal value, rich nutrition and low fat content

Inactive Publication Date: 2015-12-09
河南永达清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of existing chicken rolls, but they are all pure meat raw products, mainly used in hot pot dishes, and the minced meat products are mainly intestines and meatballs. Although they are very strong, they have high starch content and single nutrition. The high starch content makes the human body easy to gain weight, and the above-mentioned products have low protein content and few trace elements, which cannot meet the needs of taste, nutrition and health at the same time

Method used

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Experimental program
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Effect test

Embodiment 1

[0013] According to the following filling weight ratio formula: 37 parts minced meat with skin on 8mm, 25 parts minced meat with skin on 8mm skin, 10.5 parts in 3mm chicken skin, 8 parts onion puree, 1 part MSG, 0.3 part ginger puree, white pepper 0.11 parts of flour, 5.5 parts of fresh white bread flour, 2.8 parts of potato starch, 2.65 parts of sugar, 0.85 parts of salt, 1.13 parts of soybean protein, 0.12 parts of tripolyphosphate, and 3 parts of water. When making, first mince the main ingredients with skin minced leg meat, skin breast minced meat with a meat grinder with an 8mm orifice plate, and mince the chicken skin into a puree with a meat grinder with a 3mm orifice plate, and then mix according to the above ingredients. Than add the accessories into the minced meat, stir evenly and put it in the 0-4 ℃ cold storage for later use. Production steps:

[0014] (1) The purple potato is steamed, peeled, cooled, made into a puree, and formed into a long strip. The weight of ...

Embodiment 2

[0022] According to the following filling weight ratio formula: 39 parts of 8mm minced meat with skin, 23 parts of 8mm skin breast, 9.5 parts of 3mm chicken skin, 8.5 parts of onion puree, 1.1 parts of monosodium glutamate, 0.3 parts of ginger puree, white pepper 0.1 part of flour, 6 parts of fresh white bread flour, 2.8 parts of potato starch, 2.75 parts of sugar, 0.9 parts of salt, 1.2 parts of soybean protein, 0.15 parts of tripolyphosphate, and 3.1 parts of water. When making, first mince the main ingredients with skin minced leg meat and skin minced meat with a meat grinder with an 8mm orifice plate, and mince the chicken skin into a puree with a meat grinder with a 3mm orifice plate, and then press the filling as above. Add the accessories into the minced meat, stir evenly and put it in a 0-4°C cold storage for later use. Production steps:

[0023] (1) The purple potato is steamed, peeled, cooled and made into a puree, and then formed into a long strip. The weight of the...

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Abstract

The invention discloses a making method of chicken meat and purple potato rolls, and belongs to the field of foods. The method comprises the following steps: A, making filling materials; B, performing medium treatment on purple potatoes; C, weighing the filling materials, and forming the weighed filling materials to squares; D, cooking the square filling materials; E, deep-frying the cooked square filling materials; and F, packaging the deep-fried filling materials. The chicken meat and purple potato rolls have the greatest characteristic that the chicken meat and purple potato rolls are cooked foods, are convenient to compound, and can be eaten after being heated through microwaves or electric baking; besides, the purple potatoes contain rich trace elements, and also have a peculiar medical value; when the purple potatoes and the chicken meat are organically combined, the nutrition is richer, and the chicken meat and purple potato rolls are suitable for old people and young people; besides, the chicken meat and purple potato rolls are cooked ready-to-eat products, and are suitable for industrial production.

Description

technical field [0001] The invention relates to a preparation method of chicken products, in particular to a preparation method of chicken purple potato rolls, which belongs to the field of food. Background technique [0002] There are many types of chicken rolls, but they are all raw meat products, mainly used in hot pot dishes, and the minced meat products are mainly sausages and meatballs. Although they are very strong, they have high starch content and single nutrition. Higher starch content makes the human body easy to gain weight, and the above-mentioned products have low protein content and few trace elements, which cannot meet the needs of taste, nutrition and health at the same time. SUMMARY OF THE INVENTION [0003] The object of the present invention is to overcome the above-mentioned defects existing in the existing chicken rolls, and provide a method for making chicken purple potato rolls. [0004] For realizing the purpose of the present invention, the follo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/214A23L1/312A23L1/212A23L1/29A23L13/50A23L13/20A23L13/40A23L19/00A23L19/10A23L33/00
Inventor 毛晓红袁红蕊张冬燕付利红张文超赵长江安笑笑
Owner 河南永达清真食品有限公司
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