CN106261866A - Health care quick-freezing crab roe chicken balls and preparation method thereof - Google Patents
Health care quick-freezing crab roe chicken balls and preparation method thereof Download PDFInfo
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- CN106261866A CN106261866A CN201610661542.2A CN201610661542A CN106261866A CN 106261866 A CN106261866 A CN 106261866A CN 201610661542 A CN201610661542 A CN 201610661542A CN 106261866 A CN106261866 A CN 106261866A
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- chicken
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- crab roe
- mix
- temperature
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 57
- 238000007710 freezing Methods 0.000 title claims abstract description 14
- 230000036541 health Effects 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 15
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 13
- 229940100486 rice starch Drugs 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 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
- 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
- 230000008014 freezing Effects 0.000 claims description 3
- 239000005457 ice water Substances 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
- 229920001592 potato starch Polymers 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 230000008439 repair process 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 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000007407 health benefit Effects 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 206010049865 Achromotrichia acquired Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit 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
- 238000001879 gelation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 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
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of health care quick-freezing crab roe chicken balls, be made up of the raw material of following weight portion: Carnis Gallus domesticus 1,000 1100, Corii Sus domestica 250 260, rice starch 9.8 10, Fructus Luffae 30 35, perilla oil 10 12, powder of Radix Puerariae 24 28, crab roe 35 40, Sucus Canarii albi 25 27, dispensing and water are appropriate.Chicken balls abundant processing raw material of the present invention, there are Corii Sus domestica, rice starch, Fructus Luffae, powder of Radix Puerariae, crab roe etc., contained by be of high nutritive value, the reasonably combined processing of main ingredient of multiple pattern, can improve the total quality of chicken balls, make chicken meat product more excellent, abundant nutrition is easily absorbed by the body, it is eaten for a long time body health benefits, the most certain health-care effect.
Description
Technical field
The present invention relates to Carnis Gallus domesticus processed food and technology field thereof, a kind of health care quick-freezing crab roe
Chicken balls and preparation method thereof.
Background technology
Carnis Gallus domesticus quality is soft, and aromatic flavor is nutritious, is liked by numerous consumers, along with people are to Carnis Gallus domesticus demand
The increase of amount, 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
Middle chicken protein is difficult to be formed more protein network structure, thus have impact on Carnis Gallus domesticus elasticity and mouthfeel.
And elastic and hardness is the important indicator affecting chicken balls quality, elasticity is the best, and meat ball is in good taste, more chew strength and
Being not easily broken, hardness the most then meat ball mouthfeel is the finest and the smoothest, is difficult to chew, and the little then goods of hardness are soft, without crisp sense without toughness, thus wants
Meat ball is asked 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 health care quick-freezing crab roe chicken balls and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of health care quick-freezing crab roe chicken balls, 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, Fructus Luffae 30-35, perilla oil 10-12, powder of Radix Puerariae 24-
28, crab roe 35-40, Sucus Canarii albi 25-27, 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 health care quick-freezing crab roe chicken balls, 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, removes fresh-keeping
After film, Carnis Gallus domesticus is cleaned under flowing water, rinse in 4-10 DEG C of water 3-4 time the most again, finally by Carnis Gallus domesticus in meat grinder under low temperature
It is stranding into minced chicken meat；
(2) repair wash clean after Corii Sus domestica being removed Rhizoma Imperatae, then be immersed in half an hour in washing water of rice, after taking-up after being cut into small pieces by Corii Sus domestica
Clean and in placing into meat grinder, carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into
In 0-4 DEG C of freezer, cold preservation is standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, then regulate
PH value is 8, is finally placed in 40 DEG C of baking ovens to be dried and is down to less than 10% to moisture, grinds and sieve, then 130 DEG C of temperature
The lower reaction of degree 4 hours, makes dry heat denatured rice starch；
(4) perilla oil is burnt to medium well in pot, stir fry in oil in then crab roe is poured into pot, after frying, crab roe quick freeze is done
Dry, then grinds, and mix with powder of Radix Puerariae；
(5) Fructus Luffae is pulled an oar together with Sucus Canarii albi, cross leaching serosity, by serosity 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 backward mixing meat material is admixed the Sal of half in dispensing to pickle 5-7 under the conditions of 0-4 DEG C little
Time, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and Low-temperature Ice
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
Mix 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 the 4-that precooks in 60-70 DEG C of water
It is brought rapidly up after 8 minutes to 80-90 DEG C of boiling 8-13 minute, carries out a boiling the most again, divide at 80-90 DEG C of boiling 15-20
Clock, pulls a ball cooling, precooling temperature 0-4 DEG C out, packs when ball central temperature reaches below 6 DEG C after boiling, then
Input quick freezing repository freezes.
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 to be the obstruction Carnis Gallus domesticus rice removed in Carnis Gallus domesticus formed
The water soluble protein of gelinite and other materials to chicken balls quality lossy evil, such as enzyme, blood, coloring matter, fat, residual
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
It is that the elasticity of product, section property and mouthfeel are improved.
In chicken balls, add a certain proportion of dry heat denatured rice starch, the hardness of chicken balls can be effectively improved and chew
Property, its poly-property elastic, glutinous and recovery are more preferable simultaneously, moreover it is possible to maintain the steady of the chicken balls each matter structure feature in storage
Qualitative, meanwhile, thawing loss and the cooking loss of chicken balls can be obviously improved, improve overall sense organ level, make Carnis Gallus domesticus
Product is 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.
In chicken balls, add certain soybean protein, the organizational structure of chicken balls can be improved, be allowed to mix with other supplementary material
Close, and the most fused, form certain membranaceous material, some materials of surrounding are wrapped up, in heating process, solubility egg
The raw gelation of poliosis, reaches good emulsifying effectiveness, improves the water-retaining property of chicken balls, improve yield rate.
Chicken balls abundant processing raw material of the present invention, has Corii Sus domestica, rice starch, Fructus Luffae, powder of Radix Puerariae, crab roe etc., contained nutrition
It is worth height, the reasonably combined processing of main ingredient of multiple pattern, hardness and the chewiness of chicken balls can be improved, moreover it is possible to maintain chicken balls
Stability, improve overall sense organ level, make chicken meat product more excellent, abundant nutrition is easily absorbed by the body, and eats for a long time
With body health benefits, the most certain health-care effect.
Detailed description of the invention
A kind of health care quick-freezing crab roe chicken balls, 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, Fructus Luffae 30-35, perilla oil 10-12, powder of Radix Puerariae 24-
28, crab roe 35-40, Sucus Canarii albi 25-27, 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 health care quick-freezing crab roe chicken balls, 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, removes fresh-keeping
After film, Carnis Gallus domesticus is cleaned under flowing water, rinse in 4-10 DEG C of water 3-4 time the most again, finally by Carnis Gallus domesticus in meat grinder under low temperature
It is stranding into minced chicken meat；
(2) repair wash clean after Corii Sus domestica being removed Rhizoma Imperatae, then be immersed in half an hour in washing water of rice, after taking-up after being cut into small pieces by Corii Sus domestica
Clean and in placing into meat grinder, carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into
In 0-4 DEG C of freezer, cold preservation is standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, then regulate
PH value is 8, is finally placed in 40 DEG C of baking ovens to be dried and is down to less than 10% to moisture, grinds and sieve, then 130 DEG C of temperature
The lower reaction of degree 4 hours, makes dry heat denatured rice starch；
(4) perilla oil is burnt to medium well in pot, stir fry in oil in then crab roe is poured into pot, after frying, crab roe quick freeze is done
Dry, then grinds, and mix with powder of Radix Puerariae；
(5) Fructus Luffae is pulled an oar together with Sucus Canarii albi, cross leaching serosity, by serosity 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 backward mixing meat material is admixed the Sal of half in dispensing to pickle 5-7 under the conditions of 0-4 DEG C little
Time, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and Low-temperature Ice
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
Mix 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 the 4-that precooks in 60-70 DEG C of water
It is brought rapidly up after 8 minutes to 80-90 DEG C of boiling 8-13 minute, carries out a boiling the most again, divide at 80-90 DEG C of boiling 15-20
Clock, pulls a ball cooling, precooling temperature 0-4 DEG C out, packs when ball central temperature reaches below 6 DEG C after boiling, then
Input quick freezing repository freezes.
Claims (2)
1. a health care quick-freezing crab roe chicken balls, 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, Fructus Luffae 30-35, perilla oil 10-12, powder of Radix Puerariae 24-
28, crab roe 35-40, Sucus Canarii albi 25-27, 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 health care quick-freezing crab roe chicken balls, it is characterised in that include with
Under several steps:
(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, removes fresh-keeping
After film, Carnis Gallus domesticus is cleaned under flowing water, rinse in 4-10 DEG C of water 3-4 time the most again, finally by Carnis Gallus domesticus in meat grinder under low temperature
It is stranding into minced chicken meat；
(2) repair wash clean after Corii Sus domestica being removed Rhizoma Imperatae, then be immersed in half an hour in washing water of rice, after taking-up after being cut into small pieces by Corii Sus domestica
Clean and in placing into meat grinder, carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into
In 0-4 DEG C of freezer, cold preservation is standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, then regulate
PH value is 8, is finally placed in 40 DEG C of baking ovens to be dried and is down to less than 10% to moisture, grinds and sieve, then 130 DEG C of temperature
The lower reaction of degree 4 hours, makes dry heat denatured rice starch；
(4) perilla oil is burnt to medium well in pot, stir fry in oil in then crab roe is poured into pot, after frying, crab roe quick freeze is done
Dry, then grinds, and mix with powder of Radix Puerariae；
(5) Fructus Luffae is pulled an oar together with Sucus Canarii albi, cross leaching serosity, by serosity 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 backward mixing meat material is admixed the Sal of half in dispensing to pickle 5-7 under the conditions of 0-4 DEG C little
Time, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and Low-temperature Ice
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
Mix 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 the 4-that precooks in 60-70 DEG C of water
It is brought rapidly up after 8 minutes to 80-90 DEG C of boiling 8-13 minute, carries out a boiling the most again, divide at 80-90 DEG C of boiling 15-20
Clock, pulls a ball cooling, precooling temperature 0-4 DEG C out, packs when ball central temperature reaches below 6 DEG C after boiling, then
Input quick freezing repository freezes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661542.2A CN106261866A (en) | 2016-08-14 | 2016-08-14 | Health care quick-freezing crab roe chicken balls and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661542.2A CN106261866A (en) | 2016-08-14 | 2016-08-14 | Health care quick-freezing crab roe chicken balls and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106261866A true CN106261866A (en) | 2017-01-04 |
Family
ID=57670239
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610661542.2A Pending CN106261866A (en) | 2016-08-14 | 2016-08-14 | Health care quick-freezing crab roe chicken balls and preparation method thereof |
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| Country | Link |
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| CN (1) | CN106261866A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029494A (en) * | 2015-08-04 | 2015-11-11 | 安徽靖童科技农业发展有限公司 | Qi-invigorating healthcare chicken meatballs and making method thereof |
| CN105166970A (en) * | 2015-08-27 | 2015-12-23 | 河南省淇县永达食业有限公司 | Preparation method of nata de coco chicken meatballs |
| CN105533478A (en) * | 2016-02-02 | 2016-05-04 | 柳培健 | Loquat lung and stomach heat clearing quick-frozen chicken meatball and preparation method thereof |
-
2016
- 2016-08-14 CN CN201610661542.2A patent/CN106261866A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029494A (en) * | 2015-08-04 | 2015-11-11 | 安徽靖童科技农业发展有限公司 | Qi-invigorating healthcare chicken meatballs and making method thereof |
| CN105166970A (en) * | 2015-08-27 | 2015-12-23 | 河南省淇县永达食业有限公司 | Preparation method of nata de coco chicken meatballs |
| CN105533478A (en) * | 2016-02-02 | 2016-05-04 | 柳培健 | Loquat lung and stomach heat clearing quick-frozen chicken meatball and preparation method thereof |
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Application publication date: 20170104 |
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