CN103859441A - European flavored chicken meat ball and preparation method thereof - Google Patents
European flavored chicken meat ball and preparation method thereof Download PDFInfo
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- CN103859441A CN103859441A CN201410070590.5A CN201410070590A CN103859441A CN 103859441 A CN103859441 A CN 103859441A CN 201410070590 A CN201410070590 A CN 201410070590A CN 103859441 A CN103859441 A CN 103859441A
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- 235000013330 chicken meat Nutrition 0.000 title abstract description 111
- 241000287828 Gallus gallus Species 0.000 claims abstract description 113
- 235000013599 spices Nutrition 0.000 claims abstract description 41
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 34
- 239000002131 composite material Substances 0.000 claims abstract description 34
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- 238000000034 method Methods 0.000 claims description 23
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- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 15
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- 244000068988 Glycine max Species 0.000 claims description 7
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
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- 241000949456 Zanthoxylum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 235000019698 starch Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a European flavored chicken meat ball, which comprises the following raw materials: pork, chicken, fat on the pig back, modified composite phosphate, salt, sugar, monosodium glutamate, sodium erythorbate, carrageenan, isolated soybean protein, spices, European spice extracts, fresh onions, modified starch, cheese grains and ice water. The cheese grains, European spice extracts and other raw materials are added to the chicken meat ball, so that the chicken meat ball not only is rich in nutrition and good in mouth feeling, but also has western type unique flavor, thus promoting the taste and grade of the chicken meat ball product, and improving the acceptance of the chicken meat ball product; the fat on the pig back, added to the chicken meat ball, can overcome the defects that existing chicken meat is less in fat content, and is dry in mouth feeling; the added isolated soybean protein is beneficial to overcoming the defects that the chicken meat has short fibers, and can difficultly form a protein net structure, and the mouth feeling of the chicken meat ball can be further increased. In addition, in the preparation method for the chicken meat ball, auxiliary materials are added in batches, thus further improving the mouth feeling of the chicken meat ball.
Description
Technical field
The present invention relates to chicken balls, especially relate to a kind of European flavored chicken burger and preparation method thereof.
Background technology
Ball series products is the meat products that domestic consumption amount is larger, the particularly autumn and winter season delicious food of the indispensability such as southern and northern chafing dish especially.Ball series products major ingredient is at present according to region difference, and raw material is not quite similar, and for example In Guangdong Province is taking beef as main, and the ground such as maritime provinces, Hubei and Hunan Provinces such as Fujian are taking aquatic product as main, and the north is main mainly with domestic animals.Due to the fresh and tender succulence of chicken, nutritious, cheap, also there is on the market exploitation at present taking chicken as main chicken balls.But due to some defects that chicken itself exists, cause being short of to some extent in current chicken balls mouthfeel.Be specially: chicken fibr tissue softness, fiber flesh is shorter, self is difficult to form albumen network structure, and traditional beating process destructible meat fiber, causes mouthfeel poor.In addition, chicken products because of fat content lower, eating mouth feel is dry.
The patent No. is 201210365034.1, patent name is in the patent of invention of " a kind of production method of crisp and fragrant chicken balls ", a kind of production method of crisp and fragrant chicken balls is disclosed, comprise the steps: 1, stir: chicken, show condition, emulsified chicken skin and auxiliary material after rubbing are dropped in mixer to high-speed stirred; Auxiliary material comprises salt, monosodium glutamate, white sugar, pepper powder, garlic powder, Jiang Fen, five-spice powder, cornstarch, zanthoxylum powder, chilli powder, carragheen, composite phosphate, chicken paste essence and frozen water; 2, quiet salting down: pickle the quiet 7-12h of salting down in 0～4 DEG C, storehouse by pushing in the meat stuffing being stirred; 3, wrap up in bits: with tribute ball forming machine by meat stuffing be processed into after burger surface uniform wrap one deck breadcrumbs; 4, quick-frozen sizing; 5, packaging refrigeration.The method production technology is simple, can meet the demand of suitability for industrialized production, and product delicious flavour, palatable crisp, the instant produced.
Although can obtain crisp and fragrant chicken balls in above-mentioned patent, in middle manufacturing process, all raw materials are added in mixer and stirred simultaneously, easily cause stirring inhomogeneous, also can affect the mouthfeel of chicken balls.
Summary of the invention
The object of this invention is to provide that a kind of mouthfeel is good, the European flavored chicken burger of unique flavor and preparation method thereof.
For achieving the above object, technical scheme of the present invention is: a kind of European flavored chicken burger, and it comprises the component of following parts by weight:
Pork 22-26 part;
Chicken 45-55 part;
Pig back fat 20-28 part;
Modification composite phosphate 0.4-0.7 part;
Salt 2-3 part;
Sugar 3-5 part;
Monosodium glutamate 0.4-0.5 part;
Arabo-ascorbic acid sodium salt 0.08-0.2 part;
Carragheen 0.3-0.5 part;
Soybean protein isolate 2-3 part;
Spice 0.3-0.7 part;
0.4 part of European spice extract;
Fresh onion 2.5-4 part;
Modified starch 10-15 part;
Cheese's grain 8-12 part;
Frozen water 25-30 part;
Described modification composite phosphate is composite phosphate and without phosphorus type water-loss reducer mixing by weight 3:5;
Described European spice extract is sweet wild marjoram and the mixing of 1:1 by weight of sweet basil leaf.
Above-mentioned raw materials is commercially available prod, and wherein spice is specially white pepper powder.
In chicken balls of the present invention, contain cheese's grain, not only increase the nutritional labeling of chicken balls, also make chicken balls have milk and do, absorptivity is high, is difficult for causing fat, and also makes chicken balls have Western-style characteristic local flavor simultaneously.
In chicken balls of the present invention, also there is European extract, thereby sweet wild marjoram and sweet basil in European extract are incorporated in chicken balls, promote taste and the class of chicken balls product, improve the acceptance of chicken balls product, further increase the Western-style characteristic local flavor of having of product.
In chicken balls of the present invention, also adopted modification composite phosphate, it is few that this composite phosphate has consumption, extract the feature that albumen is effective, water retention property is superior etc., and without phosphorus type water-loss reducer is little to injury of human.
In chicken balls of the present invention, add pig back fat, thereby it is lower to overcome in existing chicken fat content, the dry shortcoming of chicken balls mouthfeel of preparation.
In chicken balls of the present invention, add carragheen, because carragheen has water-retaining property, can increase the yield rate of chicken balls; Increase elasticity and the gelling performance of chicken balls, promote the mouthfeel of chicken balls; The simultaneously carragheen irreversible that is heated, once form gel, then be heated and do not melt, thereby the stable of chicken balls structure ensured.
The modified starch that the present invention adds has water-retaining property, improves the yield rate of product, also can increase the viscosity of chicken balls; Simultaneously converted starch has and prevents that chicken balls from returning raw effect.
The fresh onion that the present invention adds, with pepper powder, cheese's grain and the collocation of European spice extract form perfect Western-style taste.
The arabo-ascorbic acid sodium salt that the present invention adds, has oxidation resistant function, can suppress the dry blackout of air apoplexy in chicken balls.
The soybean protein isolate that the present invention adds, forms network structure with meat albumen, improve compact structure and sting sense, thereby it is short to overcome chicken fiber, is difficult to form network structure.
Described pork is pig leg meat.
Described chicken is Fresh Grade Breast.
Described without phosphorus type water-loss reducer is commercially available prod, buys in Hangzhou Ao Ye Scientific and Technical Industry Co., Ltd.
The preparation method of European flavored chicken burger of the present invention, it carries out according to the following steps:
1) first the pork after thawing and chicken are put in the lump to 6mm meat grinder and be twisted into and mix muddy flesh, and then pig back fat is put into 3mm meat grinder be twisted into pig back fat muddy flesh;
2) mixing in muddy flesh at chicken and pork, add modification composite phosphate, then high-speed stirred 8-12min adds the frozen water cooling that accounts for frozen water weight 2-5% in whipping process, continues to add salt, sugar, monosodium glutamate, arabo-ascorbic acid sodium salt to stir after stirring;
3) toward step 2) continue to add carragheen, soybean separation protein bletilla to account for the frozen water of frozen water weight 40-50% in the mixing muddy flesh that obtains, after stirring, continue to add spice, European spice extract and fresh onion, stir;
4) in the mixing muddy flesh obtaining toward step 3), continue to add modified starch, mix, then add remaining frozen water, under the rotating speed of 250-350 rev/min, stir 3min, after stirring, continue to add cheese's grain and pig back fat muddy flesh, again stir;
5) mixing muddy flesh step 4) being obtained is pickled 15-18 hour at 0-4 DEG C, then puts into pellet processing machine and makes chicken balls crude product;
6) chicken balls crude product is put into poach pot, pull out boil 4-6min at 45-55 DEG C after, then proceed in steam box, boiling 3-4min at 80-85 DEG C, then proceeding to temperature is 58-62 DEG C, dry 8-12min in the hothouse that humidity is 0; Finally put into the instant freezer of-30 DEG C, quick-frozen 40min rapidly, packaging, warehouse-in.
The present invention adopts above preparation method, adds each auxiliary material in batches, has the following advantages:
1, the chicken that step 1) of the present invention is rubbed adds modification composite phosphate with mixing in muddy flesh of pork, then carries out high-speed stirred, and what add adds composite phosphate, and the shearing force during by high-speed stirred is captured the Ca in meat
2+ion, in meat, phosphoric residue acid group negatively charged ions is mutually exclusive, opens meat albumen original structure thereby reach, and the object of the tender succulence of meat, improves mouthfeel.
2, the spice adding in step 3) of the present invention, because of without crossing high-speed stirred, its inner powder microstructure is not destroyed, and it is lasting that fragrance keeps.
3, in step 4) of the present invention, add modified starch, thereby can avoid long-time whipping and cause material filling color and luster to be canescence.
4, step 4) of the present invention adds pig back fat muddy flesh, thereby can ensure that lipochondrion is complete, prevent that lipochondrion is by high temperature melt, and the existence of complete lipochondrion makes chicken balls aromatic plump when edible.
5, the present invention adds auxiliary material to contribute to all auxiliary materials to stir in batches, is not prone to the situation of dead angle and powder conglomeration.
Chicken balls of the present invention has two kinds of eating methods: 1, Western-style edible method: after chicken balls is thawed naturally, fried 80-100s under the oil temperature of 160-175 DEG C, then spoons jam, i.e. edible.Wherein, jam can be strawberry jam or tomato sauce, also can allocate dip according to hobby user.Adopt this eating method, chicken balls skin delicious and crisp, material filling voluptuousness is extremely strong, pure European favor, mouthfeel is plump, and collocation jam is edible clearly oiliness, local flavor and excellent taste.
2, the edible method of Chinese style: chicken balls need not thaw, is directly lowered to and in chafing dish, boils ediblely, and resistant to cook, plays fragility good, stings sense strong, and local flavor is novel unique.
Chicken balls of the present invention has been because having added the raw materials such as cheese's grain, European extract, makes the chicken balls that obtains not only nutritious, and mouthfeel is good, and has Western-style characteristic local flavor, promotes taste and the class of chicken balls product, improves the acceptance of chicken balls product; Meanwhile, the pig back fat adding in chicken balls of the present invention waits and has overcome the defect that existing chicken fat content is few, chicken fiber is difficult to form albumen network structure, further improves the mouthfeel of chicken balls.In addition, in chicken balls preparation method of the present invention, add each auxiliary material in batches, thereby can improve the mouthfeel of chicken balls.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further detailed explanation:
A kind of European flavored chicken burger of the present invention, it comprises the component of following parts by weight:
Pork 22-26 part;
Chicken 45-55 part;
Pig back fat 20-28 part;
Modification composite phosphate 0.4-0.7 part;
Salt 2-3 part;
Sugar 3-5 part;
Monosodium glutamate 0.4-0.5 part;
Arabo-ascorbic acid sodium salt 0.08-0.2 part;
Carragheen 0.3-0.5 part;
Soybean protein isolate 2-3 part;
Spice 0.3-0.7 part;
0.4 part of European spice extract;
Fresh onion 2.5-4 part;
Modified starch 10-15 part;
Cheese's grain 8-12 part;
Frozen water 25-30 part;
Described modification composite phosphate is composite phosphate and without phosphorus type water-loss reducer mixing by weight 3:5;
Described European spice extract is sweet wild marjoram and the mixing of 1:1 by weight of sweet basil leaf.
The preparation method of European flavored chicken burger of the present invention, it carries out according to the following steps:
1) first the pork after thawing and chicken are put in the lump to 6mm meat grinder and be twisted into and mix muddy flesh, and then pig back fat is put into 3mm meat grinder be twisted into pig back fat muddy flesh;
2) mixing in muddy flesh at chicken and pork, add modification composite phosphate, then high-speed stirred 8-12min adds the frozen water cooling that accounts for frozen water weight 2-5% in whipping process, continues to add salt, sugar, monosodium glutamate, arabo-ascorbic acid sodium salt to stir after stirring;
3) toward step 2) continue to add carragheen, soybean separation protein bletilla to account for the frozen water of frozen water weight 40-50% in the mixing muddy flesh that obtains, after stirring, continue to add spice, European spice extract and fresh onion, stir;
4) in the mixing muddy flesh obtaining toward step 3), continue to add modified starch, mix, then add remaining frozen water, under the rotating speed of 250-350 rev/min, stir 3min, after stirring, continue to add cheese's grain and pig back fat muddy flesh, again stir;
5) mixing muddy flesh step 4) being obtained is pickled 15-18 hour at 0-4 DEG C, then puts into pellet processing machine and makes chicken balls crude product;
6) chicken balls crude product is put into poach pot, pull out boil 4-6min at 45-55 DEG C after, then proceed in steam box, boiling 3-4min at 80-85 DEG C, then proceeding to temperature is 58-62 DEG C, dry 8-12min in the hothouse that humidity is 0; Finally put into the instant freezer of-30 DEG C, quick-frozen 40min rapidly, packaging, warehouse-in.
Embodiment 1
The preparation method of European flavored chicken burger, it carries out according to the following steps:
1) first take raw material by following parts by weight:
22 parts of porks;
55 parts, chicken;
28 parts, pig back fat;
0.4 part of modification composite phosphate;
3 parts of salt;
3 parts of sugar;
0.5 part of monosodium glutamate;
0.08 part of arabo-ascorbic acid sodium salt;
0.5 part of carragheen;
2 parts of soybean protein isolates;
0.7 part of spice;
0.4 part of European spice extract;
2.5 parts of fresh onions;
15 parts of modified starches;
8 parts of cheese's grains;
30 parts of frozen water;
Described modification composite phosphate is composite phosphate and without phosphorus type water-loss reducer mixing by weight 3:5;
Described European spice extract is sweet wild marjoram and the mixing of 1:1 by weight of sweet basil leaf.
2) first the pork after thawing and chicken are put in the lump to 6mm meat grinder and be twisted into and mix muddy flesh, and then pig back fat is put into 3mm meat grinder be twisted into pig back fat muddy flesh;
3) in the mixing in muddy flesh of chicken and pork, add modification composite phosphate, then high-speed stirred 8min adds the frozen water cooling that accounts for frozen water weight 5% in whipping process, continues to add salt, sugar, monosodium glutamate, arabo-ascorbic acid sodium salt to stir after stirring;
4) in the mixing muddy flesh obtaining toward step 3), continue to add carragheen, soybean separation protein bletilla to account for the frozen water of frozen water weight 40%, after stirring, continue to add spice, European spice extract and fresh onion, stir;
5) in the mixing muddy flesh obtaining toward step 4), continue to add modified starch, mix, then add remaining frozen water, under the rotating speed of 300 revs/min, stir 3min, after stirring, continue to add cheese's grain and pig back fat muddy flesh, again stir;
6) mixing muddy flesh step 4) being obtained is pickled 17 hours at 0-4 DEG C, then puts into pellet processing machine and makes chicken balls crude product;
7) chicken balls crude product is put into poach pot, pull out boil 4min at 55 DEG C after, then proceed in steam box, boiling 3min at 84 DEG C, then proceeding to temperature is 62 DEG C, dry 8min in the hothouse that humidity is 0; Finally put into the instant freezer of-30 DEG C, quick-frozen 40min rapidly, packaging, warehouse-in.
Embodiment 2
The preparation method of European flavored chicken burger, it carries out according to the following steps:
1) first take raw material by following parts by weight:
26 parts of porks;
45 parts, chicken;
20 parts, pig back fat;
0.7 part of modification composite phosphate;
2 parts of salt;
5 parts of sugar;
0.4 part of monosodium glutamate;
0.2 part of arabo-ascorbic acid sodium salt;
0.3 part of carragheen;
3 parts of soybean protein isolates;
0.3 part of spice;
0.4 part of European spice extract;
4 parts of fresh onions;
10 parts of modified starches;
12 parts of cheese's grains;
25 parts of frozen water;
Described modification composite phosphate is composite phosphate and without phosphorus type water-loss reducer mixing by weight 3:5;
Described European spice extract is sweet wild marjoram and the mixing of 1:1 by weight of sweet basil leaf.
2) first the pork after thawing and chicken are put in the lump to 6mm meat grinder and be twisted into and mix muddy flesh, and then pig back fat is put into 3mm meat grinder be twisted into pig back fat muddy flesh;
3) in the mixing in muddy flesh of chicken and pork, add modification composite phosphate, then high-speed stirred 12min adds the frozen water cooling that accounts for frozen water weight 5% in whipping process, continues to add salt, sugar, monosodium glutamate, arabo-ascorbic acid sodium salt to stir after stirring;
4) in the mixing muddy flesh obtaining toward step 3), continue to add carragheen, soybean separation protein bletilla to account for the frozen water of frozen water weight 50%, after stirring, continue to add spice, European spice extract and fresh onion, stir;
5) in the mixing muddy flesh obtaining toward step 4), continue to add modified starch, mix, then add remaining frozen water, under the rotating speed of 250 revs/min, stir 3min, after stirring, continue to add cheese's grain and pig back fat muddy flesh, again stir;
6) mixing muddy flesh step 4) being obtained is pickled 16 hours at 0-4 DEG C, then puts into pellet processing machine and makes chicken balls crude product;
7) chicken balls crude product is put into poach pot, pull out boil 4min at 55 DEG C after, then proceed in steam box, boiling 4min at 82 DEG C, then proceeding to temperature is 58 DEG C, dry 12min in the hothouse that humidity is 0; Finally put into the instant freezer of-30 DEG C, quick-frozen 40min rapidly, packaging, warehouse-in.
Embodiment 3
The preparation method of European flavored chicken burger, it carries out according to the following steps:
1) first take raw material by following parts by weight:
25 parts of porks;
50 parts, chicken;
25 parts, pig back fat;
0.5 part of modification composite phosphate;
3 parts of salt;
4 parts of sugar;
0.4 part of monosodium glutamate;
0.1 part of arabo-ascorbic acid sodium salt;
0.4 part of carragheen;
2 parts of soybean protein isolates;
0.5 part of spice;
0.4 part of European spice extract;
2.6 parts of fresh onions;
13 parts of modified starches;
10 parts of cheese's grains;
27 parts of frozen water;
Described modification composite phosphate is composite phosphate and without phosphorus type water-loss reducer mixing by weight 3:5;
Described European spice extract is sweet wild marjoram and the mixing of 1:1 by weight of sweet basil leaf.
2) first the pork after thawing and chicken are put in the lump to 6mm meat grinder and be twisted into and mix muddy flesh, and then pig back fat is put into 3mm meat grinder be twisted into pig back fat muddy flesh;
3) in the mixing in muddy flesh of chicken and pork, add modification composite phosphate, then high-speed stirred 10min adds the frozen water cooling that accounts for frozen water weight 3% in whipping process, continues to add salt, sugar, monosodium glutamate, arabo-ascorbic acid sodium salt to stir after stirring;
4) in the mixing muddy flesh obtaining toward step 3), continue to add carragheen, soybean separation protein bletilla to account for the frozen water of frozen water weight 45%, after stirring, continue to add spice, European spice extract and fresh onion, stir;
5) in the mixing muddy flesh obtaining toward step 4), continue to add modified starch, mix, then add remaining frozen water, under the rotating speed of 350 revs/min, stir 3min, after stirring, continue to add cheese's grain and pig back fat muddy flesh, again stir;
6) mixing muddy flesh step 4) being obtained is pickled 18 hours at 0-4 DEG C, then puts into pellet processing machine and makes chicken balls crude product;
7) chicken balls crude product is put into poach pot, pull out boil 5min at 50 DEG C after, then proceed in steam box, boiling 3min at 85 DEG C, then proceeding to temperature is 58 DEG C, dry 10min in the hothouse that humidity is 0; Finally put into the instant freezer of-30 DEG C, quick-frozen 40min rapidly, packaging, warehouse-in.
Embodiment 4
The preparation method of European flavored chicken burger, it carries out according to the following steps:
1) first take raw material by following parts by weight:
24 parts of porks;
52 parts, chicken;
26 parts, pig back fat;
0.6 part of modification composite phosphate;
2.5 parts of salt;
4 parts of sugar;
0.45 part of monosodium glutamate;
0.15 part of arabo-ascorbic acid sodium salt;
0.4 part of carragheen;
2.5 parts of soybean protein isolates;
0.6 part of spice;
0.4 part of European spice extract;
3.5 parts of fresh onions;
13 parts of modified starches;
9 parts of cheese's grains;
26 parts of frozen water;
Described modification composite phosphate is composite phosphate and without phosphorus type water-loss reducer mixing by weight 3:5;
Described European spice extract is sweet wild marjoram and the mixing of 1:1 by weight of sweet basil leaf.
2) first the pork after thawing and chicken are put in the lump to 6mm meat grinder and be twisted into and mix muddy flesh, and then pig back fat is put into 3mm meat grinder be twisted into pig back fat muddy flesh;
3) in the mixing in muddy flesh of chicken and pork, add modification composite phosphate, then high-speed stirred 9min adds the frozen water cooling that accounts for frozen water weight 2% in whipping process, continues to add salt, sugar, monosodium glutamate, arabo-ascorbic acid sodium salt to stir after stirring;
4) in the mixing muddy flesh obtaining toward step 3), continue to add carragheen, soybean separation protein bletilla to account for the frozen water of frozen water weight 43%, after stirring, continue to add spice, European spice extract and fresh onion, stir;
5) in the mixing muddy flesh obtaining toward step 4), continue to add modified starch, mix, then add remaining frozen water, under the rotating speed of 300 revs/min, stir 3min, after stirring, continue to add cheese's grain and pig back fat muddy flesh, again stir;
6) mixing muddy flesh step 4) being obtained is pickled 15 hours at 0-4 DEG C, then puts into pellet processing machine and makes chicken balls crude product;
7) chicken balls crude product is put into poach pot, pull out boil 5min at 52 DEG C after, then proceed in steam box, boiling 4min at 80 DEG C, then proceeding to temperature is 60 DEG C, dry 11min in the hothouse that humidity is 0; Finally put into the instant freezer of-30 DEG C, quick-frozen 40min rapidly, packaging, warehouse-in.
Chicken balls of the present invention has two kinds of eating methods: 1, Western-style edible method: after chicken balls is thawed naturally, fried 80-100s under the oil temperature of 160-175 DEG C, then spoons jam, i.e. edible.Wherein, frying temperature is preferably 170 DEG C, and the time is preferably 90s; Jam can be strawberry jam or tomato sauce, also can allocate dip according to hobby user.Adopt this eating method, chicken balls skin delicious and crisp, material filling voluptuousness is extremely strong, pure European favor, mouthfeel is plump, and collocation jam is edible clearly oiliness, local flavor and excellent taste.
2, the edible method of Chinese style: chicken balls need not thaw, is directly lowered to and in chafing dish, boils ediblely, and resistant to cook, plays fragility good, stings sense strong, and local flavor is novel unique.
Claims (6)
1. an European flavored chicken burger, is characterized in that: it comprises the component of following parts by weight:
Pork 22-26 part;
Chicken 45-55 part;
Pig back fat 20-28 part;
Modification composite phosphate 0.4-0.7 part;
Salt 2-3 part;
Sugar 3-5 part;
Monosodium glutamate 0.4-0.5 part;
Arabo-ascorbic acid sodium salt 0.08-0.2 part;
Carragheen 0.3-0.5 part;
Soybean protein isolate 2-3 part;
Spice 0.3-0.7 part;
0.4 part of European spice extract;
Fresh onion 2.5-4 part;
Modified starch 10-15 part;
Cheese's grain 8-12 part;
Frozen water 25-30 part;
Described modification composite phosphate is composite phosphate and without phosphorus type water-loss reducer mixing by weight 3:5;
Described European spice extract is sweet wild marjoram and the mixing of 1:1 by weight of sweet basil leaf.
2. European flavored chicken burger according to claim 1, is characterized in that: described pork is pig leg meat.
3. European flavored chicken burger according to claim 1, is characterized in that: described chicken is Fresh Grade Breast.
4. according to the preparation method of the European flavored chicken burger one of claim 1-3 Suo Shu, it is characterized in that: described preparation method carries out according to the following steps:
1) first the pork after thawing and chicken are put in the lump to 6mm meat grinder and be twisted into and mix muddy flesh, and then pig back fat is put into 3mm meat grinder be twisted into pig back fat muddy flesh;
2) mixing in muddy flesh at chicken and pork, add modification composite phosphate, then high-speed stirred 8-12min adds the frozen water cooling that accounts for frozen water weight 2-5% in whipping process, continues to add salt, sugar, monosodium glutamate, arabo-ascorbic acid sodium salt to stir after stirring;
3) toward step 2) continue to add carragheen, soybean separation protein bletilla to account for the frozen water of frozen water weight 40-50% in the mixing muddy flesh that obtains, after stirring, continue to add spice, European spice extract and fresh onion, stir;
4) in the mixing muddy flesh obtaining toward step 3), continue to add modified starch, mix, then add remaining frozen water, under the rotating speed of 250-350 rev/min, stir 3min, after stirring, continue to add cheese's grain and pig back fat muddy flesh, again stir;
5) mixing muddy flesh step 4) being obtained is pickled 15-18 hour at 0-4 DEG C, then puts into pellet processing machine and makes chicken balls crude product;
6) chicken balls crude product is put into poach pot, pull out boil 4-6min at 45-55 DEG C after, then proceed in steam box, boiling 3-4min at 80-85 DEG C, then proceeding to temperature is 58-62 DEG C, dry 8-12min in the hothouse that humidity is 0; Finally put into the instant freezer of-30 DEG C, quick-frozen 40min rapidly, packaging, warehouse-in.
5. an eating method for chicken balls as claimed in claim 1, is characterized in that: described eating method is Western-style edible method: after chicken balls is thawed naturally, fried 80-100s under the oil temperature of 160-175 DEG C, then spoons jam, i.e. edible.
6. an eating method for chicken balls as claimed in claim 1, is characterized in that: described eating method is the edible method of Chinese style: by chicken balls be directly lowered in chafing dish, boil edible.
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| CN113826836A (en) * | 2021-08-24 | 2021-12-24 | 福建省农科农业发展有限公司 | Process for manufacturing alternative artificial meat |
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| CN105767744A (en) * | 2014-12-20 | 2016-07-20 | 重庆市万盛经开区黑山镇供销合作社有限公司 | Chicken meatball processing method by using whole chickens |
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Application publication date: 20140618 |