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Heat-clearing dryness-moistening quick-frozen chicken meatball with tofu and production method thereof

A technology for clearing heat and moistening dryness and chicken balls, which is applied in dairy products, cheese substitutes, food science and other directions, can solve problems such as affecting the elasticity and taste of chicken, and achieve good emulsification effect, high nutritional value, and 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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Examples

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Embodiment Construction

[0026] A quick-frozen chicken meatball with bean curd for clearing away heat and moistening dryness is made from the following raw materials in parts by weight:

[0027] Chicken 1000-1100, pigskin 250-260, rice starch 9.8-10, tender tofu 40-43, wild rice stem 20-24, broken pine pollen 18-20, Huoxiang young leaves 18-20, grape juice 20-25, 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 bean curd heat-clearing and moistening-drying quick-frozen chicken ball, 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, w...

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Abstract

The invention discloses a heat-clearing dryness-moistening quick-frozen chicken meatball with tofu, made from the following materials according to parts by weight: 1000-1100 parts of chicken, 250-260 parts of pigskin, 9.8-10 parts of rice starch, 40-43 parts of tender tofu, 20-24 parts of cane shoots, 18-20 parts of wall-broken pine pollen, 18-20 parts of tender leaf of Agastache rugosa, 20-25 parts of grape juice, accessories and suitable water. The chicken meatball of the invention is made from rich materials including pigskin, rice starch, tender tofu, tender leaf of Agastache rugosa and the like and has high nutritional value, the reasonable match of various main and accessory materials enables improved overall quality for the chicken meatball and enables better quality for chicken products, the rich nutrition is easy for a human body to absorb, and the chicken meatball can be consumed to improve body health and clear heat and moisten dryness.

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 of tofu for clearing away heat and moistening dryness 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 required to h...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/20A23L19/00A23L29/30A23L33/10A23L5/10A23C20/02A23L11/45
CPCA23C20/025A23V2002/00A23V2200/30
Inventor 柳培健
Owner 柳培健
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