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Digestion-improving tranquilizing quick-frozen chicken meatball with dried lily flower and production method thereof

A technology of daylilies and chicken balls, which is applied in the field of quick-frozen chicken meatballs with daylilies for digestion and tranquilization and its preparation, which can solve the problems affecting the elasticity and taste of chicken, achieve good emulsification effect, maintain stability, and have rich processing raw materials.

Inactive Publication Date: 2016-10-05
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken is soft in texture, rich in fragrance and rich in nutrition. It is loved by many consumers. With the increase of people's demand for chicken, the development speed of chicken processing is also gradually accelerating, but chicken has its special properties. In the process of chicken processing, chicken It is difficult for protein to form more protein network structures, which affects the elasticity and taste of chicken

Method used

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Embodiment Construction

[0026] A quick-frozen chicken meatball with lily lily for relieving food and soothing the nerves is made from the following raw materials in parts by weight:

[0027] Chicken 1000-1100, pig skin 250-260, rice starch 9.8-10, day lily 40-45, heterophylla 5-7, aloe vera paste 18-20, cherry 40-45, egg white 23-28, appropriate amount of ingredients and water;

[0028] Described batching is made of following raw materials in parts by weight:

[0029] Potato starch 150-160, compound phosphate 1.7-2, soybean protein 20-23, baking soda 3-4, low temperature ice water 300-310, salt 20-25, chicken powder 3-4, white pepper 4-5.

[0030] A kind of preparation method of quick-frozen chicken meat balls of lily lily for eliminating food and calming nerves, comprises the following steps:

[0031] (1) Spray a little white vinegar on the surface of the chicken, then wrap it in plastic wrap and let it stand at room temperature for 20-30 minutes. After removing the plastic wrap, wash the chicken u...

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PUM

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Abstract

The invention discloses quick-frozen chicken balls with lily lily for eliminating food and soothing the nerves, which is made of the following raw materials in parts by weight: 1000-1100 chicken, 250-260 pig skin, 9.8-10 rice starch, 40-45 lily lily, 5-7 heterophylla, Aloe vera paste 18-20, cherries 40-45, egg white 23-28, appropriate amount of ingredients and water. The chicken meatballs of the present invention are rich in processing raw materials, including pigskin, rice starch, day lilies, heterophylla, etc., which contain high nutritional value, and various styles of main and auxiliary materials are reasonably matched and processed, which can improve the overall quality of chicken meatballs and make chicken products more excellent , long-term consumption has the effect of health care, can digest food and soothe the nerves.

Description

technical field [0001] The invention relates to the technical field of chicken processed food and its processing technology, and mainly relates to quick-frozen chicken balls with lily lily for eliminating food and soothing the nerves and a preparation method thereof. Background technique [0002] Chicken is soft in texture, rich in fragrance and rich in nutrition. It is loved by many consumers. With the increase of people's demand for chicken, the development speed of chicken processing is also gradually accelerating, but chicken has its special properties. In the process of chicken processing, chicken It is difficult for protein to form more protein network structures, which affects the elasticity and taste of chicken. [0003] Elasticity and hardness are important indicators affecting the quality of chicken meatballs. The better the elasticity, the better the taste of the meatballs, the more chewy and difficult to break. There is no toughness, so the meatballs are require...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L33/00
CPCA23V2002/00
Inventor 柳培健
Owner 柳培健
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