CN105982227A - Heat-clearing dryness-moistening quick-frozen chicken meatball with tofu and production method thereof - Google Patents
Heat-clearing dryness-moistening quick-frozen chicken meatball with tofu and production method thereof Download PDFInfo
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- CN105982227A CN105982227A CN201610069557.XA CN201610069557A CN105982227A CN 105982227 A CN105982227 A CN 105982227A CN 201610069557 A CN201610069557 A CN 201610069557A CN 105982227 A CN105982227 A CN 105982227A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 58
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 19
- 229940100486 rice starch Drugs 0.000 claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 claims description 36
- 239000000203 mixture Substances 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 11
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 235000009392 Vitis Nutrition 0.000 claims description 6
- 241000219095 Vitis Species 0.000 claims description 6
- 230000001413 cellular effect Effects 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 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
- 238000003756 stirring Methods 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
- 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
- 238000004140 cleaning Methods 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
- 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
- 229920001592 potato starch Polymers 0.000 claims description 3
- 238000004321 preservation Methods 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
- 238000005406 washing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000004510 Agastache rugosa Species 0.000 abstract 2
- 235000010686 Agastache rugosa Nutrition 0.000 abstract 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 235000019674 grape juice Nutrition 0.000 abstract 1
- 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
- 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
- 230000001055 chewing effect Effects 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
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
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
The present invention relates to Carnis Gallus domesticus processed food and technology field thereof, a kind of bean curd clearing heat and moistening dryness Quick Freezing Chicken Meatball and preparation method thereof.
Background technology
Carnis Gallus domesticus quality is soft, aromatic flavor, nutritious, liked by numerous consumers, along with people's increase to Carnis Gallus domesticus demand, the development speed of Carnis Gallus domesticus processing is the most progressively accelerated, but Carnis Gallus domesticus has its special nature, in the Carnis Gallus domesticus course of processing, chicken protein is difficult to be formed more protein network structure, thus have impact on Carnis Gallus domesticus elasticity and mouthfeel.
And elasticity and hardness are the important indicators affecting chicken balls quality, elasticity is the best, and meat ball is in good taste, more chewing strength and be not easily broken, hardness the most then meat ball mouthfeel is the finest and the smoothest, is difficult to chew, the little then goods of hardness are soft, without crisp sense without toughness, thus require that meat ball to have the most elastic and moderate hardness.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of bean curd clearing heat and moistening dryness Quick Freezing Chicken Meatball and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of bean curd clearing heat and moistening dryness Quick Freezing Chicken Meatball, it is characterised in that be made up of the raw material of following weight portion:
Carnis Gallus domesticus 1000-1100, Corii Sus domestica 250-260, rice starch 9.8-10, tender bean curd 40-43, Caulis Zizaniae caduciflorae 20-24, breaking cellular wall Pollen Pini 18-20, Herba Pogostemonis tender leaf 18-20, Sucus Vitis viniferae 20-25, dispensing and water are appropriate；
Described dispensing, is made up of following raw material:
Potato starch 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, Sal 20-25, chicken essence powder 3-4, white pepper powder 4-5.
The preparation method of described a kind of bean curd clearing heat and moistening dryness Quick Freezing Chicken Meatball, it is characterised in that include following step:
(1) by a little for Carnis Gallus domesticus surface sprinkling white vinegar, then it is wrapped in left at room temperature 20-30 minute with preservative film, after removing preservative film, Carnis Gallus domesticus is cleaned under flowing water, rinse 3-4 time in 4-10 DEG C of water the most again, finally Carnis Gallus domesticus is stranding into minced chicken meat under low temperature in meat grinder；
(2) wash clean is repaiied after Corii Sus domestica being removed Rhizoma Imperatae, half an hour in washing water of rice it is immersed in after being cut into small pieces by Corii Sus domestica again, take out in afterwash places into meat grinder and carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into cold preservation in 0-4 DEG C of freezer standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, regulating pH value again is 8, finally it is placed in 40 DEG C of baking ovens to be dried to moisture and is down to less than 10%, grind and sieve, react 4 hours at a temperature of 130 DEG C again, make dry heat denatured rice starch；
(4) by Herba Pogostemonis tender leaf cleaning and chopping Cheng Yemo, Ye Mo is ground together with tender bean curd, admix breaking cellular wall Pollen Pini simultaneously and stir together；
(5) fry in pot after Caulis Zizaniae caduciflorae being cut into slices, be mixed with Sucus Vitis viniferae after parch half ripe and wear into slurry, then by slurry together with the gained material mix and blend of step 4；
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed pour cutmixer in tentatively cut and mix 4-7 minute, just cut temperature less than 13 DEG C, just cut and the Sal of half in dispensing admixed by backward mixing meat material pickle under the conditions of 0-4 DEG C 5-7 hour, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and low temperature frozen water, the gained material admixing step 5 and step 3 after chopping and mixing 12-15 minute again continues chopping and mixing 10-12 minute together, cuts and mixes control temperature at 8-10 DEG C；
(7) step 6 is cut mix uniform compound and stand pill after 15-20 minute, a ball is put into and is brought rapidly up after 60-70 DEG C of water is precooked 4-8 minute to 80-90 DEG C of boiling 8-13 minute, carry out a boiling the most again, 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 puts into quick freezing repository and freeze.
Advantages of the present invention:
Carnis Gallus domesticus of the present invention spray vinegar is in order to except fishy smell, and the main purpose of post rinse is to remove the water soluble protein hindering Carnis Gallus domesticus rice formation gelinite in Carnis Gallus domesticus and other materials to chicken balls quality lossy evil, such as enzyme, blood, coloring matter, fat, remaining bone bits, fishy smell material etc., thus improve the elasticity of chicken balls, mouthfeel, taste and color and luster.
The emulsified pigskin that Corii Sus domestica treatment with micron is made adds in Carnis Gallus domesticus, can not only add the yield rate of product, and be 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, hardness and the chewiness of chicken balls can be effectively improved, its poly-property elastic, glutinous and recovery are more preferable simultaneously, the stability of the chicken balls each matter structure feature in storage can also be maintained, simultaneously, thawing loss and the cooking loss of chicken balls can be obviously improved, improve overall sense organ level, make chicken meat product more excellent.
In chicken balls, add certain composite phosphate can reduce the loss of chicken balls steaming and decocting, improving quality,
Increase the cohesion of meat ball, elasticity and viscosity.
Certain soybean protein is added in chicken balls, the organizational structure of chicken balls can be improved, it is allowed to mix with other supplementary material, and the most fused, form certain membranaceous material, some materials of surrounding are wrapped up, in heating process, soluble protein generation gelation, reach 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 Corii Sus domestica, rice starch, tender bean curd, Herba Pogostemonis tender leaf etc., contained by be of high nutritive value, the reasonably combined processing of main ingredient of multiple pattern, hardness and the chewiness of chicken balls can be improved, the stability of chicken balls can also be maintained, improving overall sense organ level, make chicken meat product more excellent, abundant nutrition is easily absorbed by the body, edible can improve healthy, have effect of clearing heat and moistening dryness.
Detailed description of the invention
A kind of bean curd clearing heat and moistening dryness Quick Freezing Chicken Meatball, is made up of the raw material of following weight portion:
Carnis Gallus domesticus 1000-1100, Corii Sus domestica 250-260, rice starch 9.8-10, tender bean curd 40-43, Caulis Zizaniae caduciflorae 20-24, breaking cellular wall Pollen Pini 18-20, Herba Pogostemonis tender leaf 18-20, Sucus Vitis viniferae 20-25, dispensing and water are appropriate；
Described dispensing, is made up of following raw material:
Potato starch 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, Sal 20-25, chicken essence powder 3-4, white pepper powder 4-5.
A kind of preparation method of bean curd clearing heat and moistening dryness Quick Freezing Chicken Meatball, including following step:
(1) by a little for Carnis Gallus domesticus surface sprinkling white vinegar, then it is wrapped in left at room temperature 20-30 minute with preservative film, after removing preservative film, Carnis Gallus domesticus is cleaned under flowing water, rinse 3-4 time in 4-10 DEG C of water the most again, finally Carnis Gallus domesticus is stranding into minced chicken meat under low temperature in meat grinder；
(2) wash clean is repaiied after Corii Sus domestica being removed Rhizoma Imperatae, half an hour in washing water of rice it is immersed in after being cut into small pieces by Corii Sus domestica again, take out in afterwash places into meat grinder and carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into cold preservation in 0-4 DEG C of freezer standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, regulating pH value again is 8, finally it is placed in 40 DEG C of baking ovens to be dried to moisture and is down to less than 10%, grind and sieve, react 4 hours at a temperature of 130 DEG C again, make dry heat denatured rice starch；
(4) by Herba Pogostemonis tender leaf cleaning and chopping Cheng Yemo, Ye Mo is ground together with tender bean curd, admix breaking cellular wall Pollen Pini simultaneously and stir together；
(5) fry in pot after Caulis Zizaniae caduciflorae being cut into slices, be mixed with Sucus Vitis viniferae after parch half ripe and wear into slurry, then by slurry together with the gained material mix and blend of step 4；
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed pour cutmixer in tentatively cut and mix 4-7 minute, just cut temperature less than 13 DEG C, just cut and the Sal of half in dispensing admixed by backward mixing meat material pickle under the conditions of 0-4 DEG C 5-7 hour, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and low temperature frozen water, the gained material admixing step 5 and step 3 after chopping and mixing 12-15 minute again continues chopping and mixing 10-12 minute together, cuts and mixes control temperature at 8-10 DEG C；
(7) step 6 is cut mix uniform compound and stand pill after 15-20 minute, a ball is put into and is brought rapidly up after 60-70 DEG C of water is precooked 4-8 minute to 80-90 DEG C of boiling 8-13 minute, carry out a boiling the most again, 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 puts into quick freezing repository and freeze.
Claims (2)
1. a bean curd clearing heat and moistening dryness Quick Freezing Chicken Meatball, it is characterised in that be made up of following raw material:
Carnis Gallus domesticus 1000-1100, Corii Sus domestica 250-260, rice starch 9.8-10, tender bean curd 40-43, Caulis Zizaniae caduciflorae 20-24, breaking cellular wall Pollen Pini 18-20, Herba Pogostemonis tender leaf 18-20, Sucus Vitis viniferae 20-25, dispensing and water are appropriate；
Described dispensing, is made up of following raw material:
Potato starch 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, Sal 20-25, chicken essence powder 3-4, white pepper powder 4-5.
The preparation method of a kind of bean curd clearing heat and moistening dryness Quick Freezing Chicken Meatball, it is characterised in that include following step:
(1) by a little for Carnis Gallus domesticus surface sprinkling white vinegar, then it is wrapped in left at room temperature 20-30 minute with preservative film, after removing preservative film, Carnis Gallus domesticus is cleaned under flowing water, rinse 3-4 time in 4-10 DEG C of water the most again, finally Carnis Gallus domesticus is stranding into minced chicken meat under low temperature in meat grinder；
(2) wash clean is repaiied after Corii Sus domestica being removed Rhizoma Imperatae, half an hour in washing water of rice it is immersed in after being cut into small pieces by Corii Sus domestica again, take out in afterwash places into meat grinder and carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into cold preservation in 0-4 DEG C of freezer standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, regulating pH value again is 8, finally it is placed in 40 DEG C of baking ovens to be dried to moisture and is down to less than 10%, grind and sieve, react 4 hours at a temperature of 130 DEG C again, make dry heat denatured rice starch；
(4) by Herba Pogostemonis tender leaf cleaning and chopping Cheng Yemo, Ye Mo is ground together with tender bean curd, admix breaking cellular wall Pollen Pini simultaneously and stir together；
(5) fry in pot after Caulis Zizaniae caduciflorae being cut into slices, be mixed with Sucus Vitis viniferae after parch half ripe and wear into slurry, then by slurry together with the gained material mix and blend of step 4；
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed pour cutmixer in tentatively cut and mix 4-7 minute, just cut temperature less than 13 DEG C, just cut and the Sal of half in dispensing admixed by backward mixing meat material pickle under the conditions of 0-4 DEG C 5-7 hour, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and low temperature frozen water, the gained material admixing step 5 and step 3 after chopping and mixing 12-15 minute again continues chopping and mixing 10-12 minute together, cuts and mixes control temperature at 8-10 DEG C；
(7) step 6 is cut mix uniform compound and stand pill after 15-20 minute, a ball is put into and is brought rapidly up after 60-70 DEG C of water is precooked 4-8 minute to 80-90 DEG C of boiling 8-13 minute, carry out a boiling the most again, 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 puts into quick freezing repository and freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610069557.XA CN105982227A (en) | 2016-02-02 | 2016-02-02 | Heat-clearing dryness-moistening quick-frozen chicken meatball with tofu and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610069557.XA CN105982227A (en) | 2016-02-02 | 2016-02-02 | Heat-clearing dryness-moistening quick-frozen chicken meatball with tofu and production method thereof |
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| Publication Number | Publication Date |
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| CN105982227A true CN105982227A (en) | 2016-10-05 |
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| CN201610069557.XA Withdrawn CN105982227A (en) | 2016-02-02 | 2016-02-02 | Heat-clearing dryness-moistening quick-frozen chicken meatball with tofu and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
-
2016
- 2016-02-02 CN CN201610069557.XA patent/CN105982227A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
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Application publication date: 20161005 |
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