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Bamboo shoot chest stuffiness relieving and diaphragm disinhibiting quick freezing chicken meatball and preparation method thereof

A technology of chicken balls and bamboo shoots, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, functions of food ingredients, etc. It can solve the problems affecting the elasticity and taste of chicken, achieve good emulsification effect and high nutritional value , the effect of rich processing raw materials

Inactive Publication Date: 2016-12-21
郭欢
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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 bamboo shoots, wide breasts and sharp diaphragm, which is made from the following raw materials in parts by weight:

[0027] Chicken 1000-1100, pig skin 250-260, rice starch 9.8-10, bamboo shoots 45-50, low-fat milk 45-50, hazelnuts 25-30, Sophora japonica 15-18, ghee 8-10, 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 preparation method for quick-frozen chicken meatballs with bamboo shoots, wide chest and sharp diaphragm, comprising 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 und...

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Abstract

The invention discloses a bamboo shoot chest stuffiness relieving and diaphragm disinhibiting quick freezing chicken meatball which is prepared from the following raw materials in parts by weight, 1000-1100 parts of chicken, 250-260 parts of pigskins, 9.8-10 parts of starch rice, 45-50 parts of bamboo shoots, 45-50 parts of low-fat milk, 25-30 parts of hazel, 15-18 parts of sophora flowers, 8-10 parts of ghee, ingredients and an appropriate amount of water. The chicken meatball is rich in processing raw materials such as the pigskins, the starch rice, the bamboo shoots, the low-fat milk and the sophora flowers, and has high nutrient values. Various main materials and auxiliary materials are reasonably collocated and processed, the overall quality of the chicken meatball can be improved, chicken products are more excellent, abundant nutrition is easily absorbed by human bodies, fitness can be improved when people eat the chicken meatball, and the chicken meatball has a certain life cultivation and health preservation effect and is capable of relieving chest stuffiness and disinhibiting diaphragm.

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 meatballs with bamboo shoots, wide breasts, sharp diaphragm 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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L33/10A23L5/20
CPCA23V2002/00A23V2200/30A23V2200/14A23V2200/15A23V2250/1614A23V2250/1618A23V2250/5118A23V2250/51088A23V2250/18A23V2250/5488
Inventor 郭欢
Owner 郭欢
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