CN105533478A - Loquat lung and stomach heat clearing quick-frozen chicken meatball and preparation method thereof - Google Patents
Loquat lung and stomach heat clearing quick-frozen chicken meatball and preparation method thereof Download PDFInfo
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- CN105533478A CN105533478A CN201610069555.0A CN201610069555A CN105533478A CN 105533478 A CN105533478 A CN 105533478A CN 201610069555 A CN201610069555 A CN 201610069555A CN 105533478 A CN105533478 A CN 105533478A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 56
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 21
- 210000002784 stomach Anatomy 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000061508 Eriobotrya japonica Species 0.000 title claims 5
- 210000004072 lung Anatomy 0.000 title abstract 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 18
- 229940100486 rice starch Drugs 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 27
- 238000009835 boiling Methods 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000007238 Secale cereale Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims description 3
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241001092070 Eriobotrya Species 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 241000196252 Ulva Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000015220 hamburgers Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- 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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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a loquat lung and stomach heat clearing quick-frozen chicken meatball, which is prepared from the following raw materials in parts by weight: 1000 to 1100 parts of chicken meat, 250 to 260 parts of pigskin, 9.8 to 10 parts of rice starch, 34 to 38 parts of loquat, 23 to 27 parts of dry enteromorpha strips, 20 to 23 parts of rye flour, 12 to 14 parts of minced garlic, 20 to 24 parts of red chili and a proper amount of auxiliary materials and water. The loquat lung and stomach heat clearing quick-frozen chicken meatball has the advantages that the processing raw materials are rich; the pigskin, the rice starch, the loquat, the rye flour, the minced garlic and the like are used; the contained nutritional values are high; various styles of major and auxiliary materials are reasonably matched to be processed; the integral quality of the chicken meatball can be improved, so that the quality of the chicken meat product is higher; the health preservation and health care functions are achieved after the chicken meatball is eaten; the lung and stomach heat clearing effect can be achieved.
Description
Technical field
The present invention relates to chicken processed food and technology field, mainly a kind of loquat clearing lung-heat stomach energy Quick Freezing Chicken Meatball and preparation method thereof.
Background technology
Chicken quality is soft, aromatic flavour, nutritious, by numerous consumer is liked, along with people are to the increase of chicken demand, the development speed of chicken processing is also progressively accelerated, but chicken has its special nature, in chicken process, chicken protein is difficult to form more protein network structure, thus have impact on chicken elasticity and mouthfeel.
And elasticity and hardness are the important indicators affecting chicken balls quality, elasticity is better, burger mouthfeel is good, more chew strength and not easily break, hardness is large, and then burger mouthfeel is fineless and smooth, and not easily chew, the little then goods of hardness are soft, without crisp sense without toughness, thus require that burger will have good elasticity and moderate hardness.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of loquat clearing lung-heat stomach energy Quick Freezing Chicken Meatball and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of loquat clearing lung-heat stomach energy Quick Freezing Chicken Meatball, is characterized in that, be made up of the raw material of following weight portion:
Chicken 1000-1100, pigskin 250-260, rice starch 9.8-10, loquat 34-38, dry tongue bar 23-27, rye meal 20-23, garlic end 12-14, red sharp green pepper 20-24, batching and water appropriate;
Described batching, be made up of following raw material:
Farina 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, salt 20-25, chicken essence powder 3-4, white pepper powder 4-5.
The preparation method of described a kind of loquat clearing lung-heat stomach energy Quick Freezing Chicken Meatball, is characterized in that, comprise following step:
(1) by a little for chicken surface sprinkling light-coloured vinegar, then be wrapped in left at room temperature 20-30 minute with preservative film, remove after preservative film and chicken is cleaned under flowing water, and then rinsing 3-4 time in 4-10 DEG C of water, finally chicken is stranding into minced chicken meat under low temperature in meat grinder;
(2) wash clean is repaiied after pigskin being removed hair root, half an hour is immersed in rice washing water after being cut into small pieces by pigskin again, take out afterwash to put into meat grinder again and carry out strand system, strand to be ground with emulsifying colloid after making and is carried out emulsification and make emulsified pigskin, finally put into refrigerate in 0-4 DEG C of freezer for subsequent use;
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, stir and mix after 30-35 minute, pH value is regulated to be 8 again, finally be placed in 40 DEG C of baking ovens to be dried to moisture and to be down to less than 10%, grind and sieve, react 4 hours at 130 DEG C of temperature again, make dry heat denatured rice starch;
(4) garlic end, red sharp green pepper to be pulled an oar together with loquat operation, mistake leaching slurries, are incubated under slurries being heated to 60-65 DEG C of temperature;
(5) by after dry tongue bar grinds together with the gained material mix and blend of rye meal and step 4;
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed to pour in cutmixer tentatively to cut mix 4-7 minute, just cut temperature and be no more than 13 DEG C, just cut the salt admixing half in batching in backward mixing meat material and pickle 5-7 hour under 0-4 DEG C of condition, then the mixing meat material pickled is cut again and mix, and add residue batching together, salt and low temperature frozen water is first added in batching, cut and mix gained material that mixing admixes step 5 and step 3 after 12-15 minute again and continue together to cut and mix mixing 10-12 minute, cut and mix control temperature at 8-10 DEG C;
(7) step 6 is cut mix uniform compound leave standstill 15-20 minute after pill, a ball to be dropped into after precooking 4-8 minute in 60-70 DEG C of water rapid temperature increases to 80-90 DEG C of boiling 8-13 minute, then carry out a boiling again, at 80-90 DEG C of boiling 15-20 minute, a ball is pulled out cooling after boiling, precooling temperature 0-4 DEG C, packs when ball central temperature reaches below 6 DEG C, then drops into quick freezing repository and freeze.
Advantage of the present invention:
Chicken spray vinegar of the present invention is to remove fishy smell, and the main purpose of post rinse is water soluble protein and other materials done harm to chicken balls quality lossy of the obstruction chicken rice formation gelinite removed in chicken, as enzyme, blood, coloring matter, fat, remaining bone bits, fishy smell material etc., thus the elasticity of raising chicken balls, mouthfeel, taste and color and luster.
The emulsified pigskin that pigskin treatment with micron is made adds in chicken, can not only add the yield rate of product, and is that the elasticity of product, section property and mouthfeel are improved.
A certain proportion of dry heat denatured rice starch is added in chicken balls, effectively can improve hardness and the chewiness of chicken balls, its elasticity, glutinous poly-property and recovery are also better simultaneously, the stability of each matter structure feature of chicken balls in storage can also be maintained, simultaneously, obviously can improve thawing loss and the cooking loss of chicken balls, improve overall sense organ level, make chicken meat product more excellent.
The loss that certain composite phosphate can reduce chicken balls boiling is added, oil recovery enhancement in chicken balls,
Increase the cohesion of burger, elasticity and viscosity.
Certain soybean protein is added in chicken balls, the institutional framework of chicken balls can be improved, make it to mix with other supplementary material, and mutually fuse, form certain membranaceous material, some materials of surrounding are wrapped up, in heating process, soluble protein generation gelatification, reaches good emulsifying effectiveness, improve the water-retaining property of chicken balls, improve yield rate.
Chicken balls abundant processing raw material of the present invention, there are pigskin, rice starch, loquat, rye meal, garlic end etc., contained by be of high nutritive value, the reasonably combined processing of main ingredient of multiple pattern, can improve hardness and the chewiness of chicken balls, can also maintain the stability of chicken balls, improve overall sense organ level, make chicken meat product more excellent, long-term eating has health-care effect, can clearing lung-heat stomach energy.
Detailed description of the invention
A kind of loquat clearing lung-heat stomach energy Quick Freezing Chicken Meatball, be made up of the raw material of following weight portion:
Chicken 1000-1100, pigskin 250-260, rice starch 9.8-10, loquat 34-38, dry tongue bar 23-27, rye meal 20-23, garlic end 12-14, red sharp green pepper 20-24, batching and water appropriate;
Described batching, be made up of following raw material:
Farina 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, salt 20-25, chicken essence powder 3-4, white pepper powder 4-5.
A preparation method for loquat clearing lung-heat stomach energy Quick Freezing Chicken Meatball, comprises following step:
(1) by a little for chicken surface sprinkling light-coloured vinegar, then be wrapped in left at room temperature 20-30 minute with preservative film, remove after preservative film and chicken is cleaned under flowing water, and then rinsing 3-4 time in 4-10 DEG C of water, finally chicken is stranding into minced chicken meat under low temperature in meat grinder;
(2) wash clean is repaiied after pigskin being removed hair root, half an hour is immersed in rice washing water after being cut into small pieces by pigskin again, take out afterwash to put into meat grinder again and carry out strand system, strand to be ground with emulsifying colloid after making and is carried out emulsification and make emulsified pigskin, finally put into refrigerate in 0-4 DEG C of freezer for subsequent use;
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, stir and mix after 30-35 minute, pH value is regulated to be 8 again, finally be placed in 40 DEG C of baking ovens to be dried to moisture and to be down to less than 10%, grind and sieve, react 4 hours at 130 DEG C of temperature again, make dry heat denatured rice starch;
(4) garlic end, red sharp green pepper to be pulled an oar together with loquat operation, mistake leaching slurries, are incubated under slurries being heated to 60-65 DEG C of temperature;
(5) by after dry tongue bar grinds together with the gained material mix and blend of rye meal and step 4;
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed to pour in cutmixer tentatively to cut mix 4-7 minute, just cut temperature and be no more than 13 DEG C, just cut the salt admixing half in batching in backward mixing meat material and pickle 5-7 hour under 0-4 DEG C of condition, then the mixing meat material pickled is cut again and mix, and add residue batching together, salt and low temperature frozen water is first added in batching, cut and mix gained material that mixing admixes step 5 and step 3 after 12-15 minute again and continue together to cut and mix mixing 10-12 minute, cut and mix control temperature at 8-10 DEG C;
(7) step 6 is cut mix uniform compound leave standstill 15-20 minute after pill, a ball to be dropped into after precooking 4-8 minute in 60-70 DEG C of water rapid temperature increases to 80-90 DEG C of boiling 8-13 minute, then carry out a boiling again, at 80-90 DEG C of boiling 15-20 minute, a ball is pulled out cooling after boiling, precooling temperature 0-4 DEG C, packs when ball central temperature reaches below 6 DEG C, then drops into quick freezing repository and freeze.
Claims (2)
1. a loquat clearing lung-heat stomach energy Quick Freezing Chicken Meatball, is characterized in that, is made up of following raw material:
Chicken 1000-1100, pigskin 250-260, rice starch 9.8-10, loquat 34-38, dry tongue bar 23-27, rye meal 20-23, garlic end 12-14, red sharp green pepper 20-24, batching and water appropriate;
Described batching, be made up of following raw material:
Farina 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, salt 20-25, chicken essence powder 3-4, white pepper powder 4-5.
2. the preparation method of a kind of loquat clearing lung-heat stomach energy Quick Freezing Chicken Meatball according to claim 1, is characterized in that, comprise following step:
(1) by a little for chicken surface sprinkling light-coloured vinegar, then be wrapped in left at room temperature 20-30 minute with preservative film, remove after preservative film and chicken is cleaned under flowing water, and then rinsing 3-4 time in 4-10 DEG C of water, finally chicken is stranding into minced chicken meat under low temperature in meat grinder;
(2) wash clean is repaiied after pigskin being removed hair root, half an hour is immersed in rice washing water after being cut into small pieces by pigskin again, take out afterwash to put into meat grinder again and carry out strand system, strand to be ground with emulsifying colloid after making and is carried out emulsification and make emulsified pigskin, finally put into refrigerate in 0-4 DEG C of freezer for subsequent use;
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, stir and mix after 30-35 minute, pH value is regulated to be 8 again, finally be placed in 40 DEG C of baking ovens to be dried to moisture and to be down to less than 10%, grind and sieve, react 4 hours at 130 DEG C of temperature again, make dry heat denatured rice starch;
(4) garlic end, red sharp green pepper to be pulled an oar together with loquat operation, mistake leaching slurries, are incubated under slurries being heated to 60-65 DEG C of temperature;
(5) by after dry tongue bar grinds together with the gained material mix and blend of rye meal and step 4;
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed to pour in cutmixer tentatively to cut mix 4-7 minute, just cut temperature and be no more than 13 DEG C, just cut the salt admixing half in batching in backward mixing meat material and pickle 5-7 hour under 0-4 DEG C of condition, then the mixing meat material pickled is cut again and mix, and add residue batching together, salt and low temperature frozen water is first added in batching, cut and mix gained material that mixing admixes step 5 and step 3 after 12-15 minute again and continue together to cut and mix mixing 10-12 minute, cut and mix control temperature at 8-10 DEG C;
(7) step 6 is cut mix uniform compound leave standstill 15-20 minute after pill, a ball to be dropped into after precooking 4-8 minute in 60-70 DEG C of water rapid temperature increases to 80-90 DEG C of boiling 8-13 minute, then carry out a boiling again, at 80-90 DEG C of boiling 15-20 minute, a ball is pulled out cooling after boiling, precooling temperature 0-4 DEG C, packs when ball central temperature reaches below 6 DEG C, then drops into quick freezing repository and freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610069555.0A CN105533478A (en) | 2016-02-02 | 2016-02-02 | Loquat lung and stomach heat clearing quick-frozen chicken meatball and preparation method thereof |
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| CN201610069555.0A CN105533478A (en) | 2016-02-02 | 2016-02-02 | Loquat lung and stomach heat clearing quick-frozen chicken meatball and preparation method thereof |
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| CN105533478A true CN105533478A (en) | 2016-05-04 |
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| CN201610069555.0A Withdrawn CN105533478A (en) | 2016-02-02 | 2016-02-02 | Loquat lung and stomach heat clearing quick-frozen chicken meatball and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235055A (en) * | 2016-08-14 | 2016-12-21 | 郭欢 | Bamboo sprout the chest stuffiness relieving profit diaphragm Quick Freezing Chicken Meatball and preparation method thereof |
| CN106261867A (en) * | 2016-08-14 | 2017-01-04 | 郭欢 | Nourish the Quick Freezing Chicken Meatball and preparation method thereof that takes care of health |
| CN106261866A (en) * | 2016-08-14 | 2017-01-04 | 郭欢 | Health care quick-freezing crab roe chicken balls and preparation method thereof |
| CN110754624A (en) * | 2019-11-12 | 2020-02-07 | 张跃 | Urination-dispersing beef ball and preparation method thereof |
-
2016
- 2016-02-02 CN CN201610069555.0A patent/CN105533478A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235055A (en) * | 2016-08-14 | 2016-12-21 | 郭欢 | Bamboo sprout the chest stuffiness relieving profit diaphragm Quick Freezing Chicken Meatball and preparation method thereof |
| CN106261867A (en) * | 2016-08-14 | 2017-01-04 | 郭欢 | Nourish the Quick Freezing Chicken Meatball and preparation method thereof that takes care of health |
| CN106261866A (en) * | 2016-08-14 | 2017-01-04 | 郭欢 | Health care quick-freezing crab roe chicken balls and preparation method thereof |
| CN110754624A (en) * | 2019-11-12 | 2020-02-07 | 张跃 | Urination-dispersing beef ball and preparation method thereof |
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Application publication date: 20160504 |