CN102068006A - Preparation method for increasing gel hardness of chicken meat balls - Google Patents
Preparation method for increasing gel hardness of chicken meat balls Download PDFInfo
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- CN102068006A CN102068006A CN2010105480007A CN201010548000A CN102068006A CN 102068006 A CN102068006 A CN 102068006A CN 2010105480007 A CN2010105480007 A CN 2010105480007A CN 201010548000 A CN201010548000 A CN 201010548000A CN 102068006 A CN102068006 A CN 102068006A
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Abstract
The invention relates to a preparation method for increasing the gel hardness of chicken meat balls. The method comprises the following steps of: mincing peeled chicken breast meat through a meat mincer of which the pore diameter is 7 millimeters; placing the meat for 5-10 minutes at 0-4 DEG C; cutting and mixing for 1-3 minutes under a low-speed condition; adding 0.3-1.2 percent by weight of salt and 0.3 percent by weight of phosphate, and cutting and mixing for 2-3 minutes at high speed; adding 0.1-0.6 percent by weight of transglutaminase (TGase) and cutting and mixing for 5-10 minutes at high speed; then adding 3-6 percent by weight of wheat gluten and cutting and mixing for 6-10 minutes; adding accessories and seasoners and cutting and mixing for 3-5 minutes at intermediate speed; cold placing cut and mixed chicken meat paste for 1-3 hours at 0-4 DEG C for molding; molding by using a ball making machine, wherein the weight of each ball is 5-12g; putting prepared balls into water at 40-50 DEG C for boiling for 8-10 minutes; then putting the balls into water at 75-85 DEG C for boiling for 10-20 minutes; draining dry and cooling; and quickly freezing to obtain a finished product. In the invention, the transglutaminase (TGase) ensures that the rupture strength, the sinking depth and the gel strength of the gel are obviously increased, and the addition of the TGase can catalyze MHC (Myosin Heavy Chain) into crosslink bonds so as to improve the gel characteristics which represent that the gel with the TGase has higher hardness, elasticity, gel strength and water retention. Viewing from the gel strength, the gel strength of the chicken meat balls can be enhanced by more than three times compared with a contrast.
Description
Technical field
The present invention relates to a kind of preparation method of burger, particularly relate to a kind of preparation method who improves the chicken balls gel hardness.
Background technology
Fresh Grade Breast is the meat in the chest inboard, by the wing of shape as butterfly, also claims butterfly big chest, the Fresh Grade Breast protein content is higher, and easily being absorbed by the body into utilization, containing the phospholipid that human body is grown and plays an important role, is one of important source of Chinese's diet structure phosphatide.Fat content is few, and is suitable with the shrimp crab.133 kilocalories of every hectogram Fresh Grade Breast energy, protein 19.4mg, VA 16ug, VB10.07mg, VB20.13mg, calcium 3mg, phosphorus 214mg, potassium 338mg, iron 0.6mg, zinc 0.51mg, selenium 10.5ug.
Fresh Grade Breast has the effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, the arteries and veins of invigorating blood circulation, strengthening the bones and muscles.Be to worry unique meat of human body being come to harm because of animal fat. think caloric restriction, and worry the people of obesity or diabetes, people with wanting to reduce internal organs burdens such as liver and stomach and intestine absorb fat and meat less, and eat Fresh Grade Breast for well ".
The water-retaining property of Fresh Grade Breast is not as chicken leg meat, fat content also is lower than chicken leg meat, more inferior on the mouthfeel than chicken leg meat, the chicken leg meats of using in enterprise's converted products more, therefore, the exploitation Fresh Grade Breast becomes, the profit new growth point of chicken processing enterprise, processing as a ball is a good way, but the elasticity of the chicken fiber of Fresh Grade Breast, gel characteristic can not show a candle to pork, beef, therefore, need research to improve its gelling performance, glutamine transaminage is that a kind of transglutamin-ase 9 zymoprotein is for (Transglutaminase is called for short TGase, EC2.3.2.13) can make protein one protein, between the protein monoamino-acid cross-linking reaction takes place, forming ε one (Γ one glutamy) lysine key is a kind of effective meat gruel elastic reinforcing agent.Present technique is a support with glutamine transaminage and Gluten, has solved the gel hardness of pigeon breast burger preferably.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method who improves the chicken balls gel hardness, the present invention adopts following technical scheme: the peeling Fresh Grade Breast rubs through the meat grinder in 7 millimeters apertures, placed 5-10 minute for 0-4 ℃, the back is cut under low-speed conditions and is mixed 1-3 minute, cuts under high speed behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 2-3 minute; Adding 0.1-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min, then the 3-6% Gluten is added to cut and mixes 6-10min, and adding auxiliary material and flavoring are cut under middling speed and mixed 3-5 minute; Cut mix the chicken gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, the ball making machine moulding, the heavy 5-12g of ball, first entry 40-50C boiled 8～10 minutes, reentered 75-85 ℃, boiled 10-20min, drain, cooling, quick-frozen is a finished product.
TGase (TGase), rupture strength, cup depth and the gel strength of its gel are significantly increased, but the MHC (myoglobulin heavy chain) of the interpolation catalysis of TGase becomes cross-bond, thereby improve its gel characteristic, show that the gel that is added with TGase has higher hardness, elasticity, gel strength and retentiveness.From gel strength, it can make the gel strength comparison improve more than 3 times in the same old way.
The peeling Fresh Grade Breast rubs through the meat grinder in 7 millimeters apertures, places 5-10 minute for 0-4 ℃.
Adding 0.1-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min.
The 3-6% Gluten added to cut mix 6-10min.
Cut mix the chicken gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃.
40-50 ℃ of elder generation's entry boiled 8～10 minutes, reentered 75-85 ℃, boiled 10-20min.
The specific embodiment
Embodiment 1: the peeling Fresh Grade Breast rubs through the meat grinder in 7 millimeters apertures, places 5-10 minute for 0-4 ℃, and the back is cut under low-speed conditions and mixed 1-3 minute, cuts under high speed behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 2-3 minute; Add 0.6% TGase (TGase) and cut at a high speed and mix 5-10min, then 3% Gluten is added to cut and mix 6-10min, add auxiliary material and flavoring and under middling speed, cut and mix 3-5 minute; Cut mix the chicken gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, the ball making machine moulding, the heavy 5-12g of ball, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.
Embodiment 2: the peeling Fresh Grade Breast rubs through the meat grinder in 7 millimeters apertures, places 5-10 minute for 0-4 ℃, and the back is cut under low-speed conditions and mixed 1-3 minute, cuts under high speed behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 2-3 minute; Add 0.3% TGase (TGase) and cut at a high speed and mix 5-10min, then 6% Gluten is added to cut and mix 6-10min, add auxiliary material and flavoring and under middling speed, cut and mix 3-5 minute; Cut mix the chicken gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, the ball making machine moulding, the heavy 5-12g of ball, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.
Embodiment 3: the peeling Fresh Grade Breast rubs through the meat grinder in 7 millimeters apertures, places 5-10 minute for 0-4 ℃, and the back is cut under low-speed conditions and mixed 1-3 minute, cuts under high speed behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 2-3 minute; Add 0.5% TGase (TGase) and cut at a high speed and mix 5-10min, then 5% Gluten is added to cut and mix 6-10min, add auxiliary material and flavoring and under middling speed, cut and mix 3-5 minute; Cut mix the chicken gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, the ball making machine moulding, the heavy 5-12g of ball, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.
Claims (6)
1. preparation method who improves the chicken balls gel hardness, it is characterized in that removing the peel the meat grinder of Fresh Grade Breast through 7 millimeters apertures rubs, placed 5-10 minute for 0-4 ℃, the back is cut under low-speed conditions and is mixed 1-3 minute, cuts under high speed behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 2-3 minute; Adding 0.1-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min, then the 3-6% Gluten is added to cut and mixes 6-10min, and adding auxiliary material and flavoring are cut under middling speed and mixed 3-5 minute; Cut mix the chicken gruel that finishes after, coldly put moulding in 1-3 hour at 0-4 ℃, the ball making machine moulding, the heavy 5-12g of ball, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.
TGase (TGase), rupture strength, cup depth and the gel strength of its gel are significantly increased, but the MHC (myoglobulin heavy chain) of the interpolation catalysis of TGase becomes cross-bond, thereby improve its gel characteristic, show that the gel that is added with TGase has higher hardness, elasticity, gel strength and retentiveness.From gel strength, it can make the gel strength comparison improve more than 3 times in the same old way.
2. preparation method as claimed in claim 1 is characterized in that, the peeling Fresh Grade Breast rubs through the meat grinder in 7 millimeters apertures, places 5-10 minute for 0-4 ℃.
3. preparation method as claimed in claim 1 is characterized in that, cut mix the chicken gruel that finishes after, coldly put moulding in 1-3 hour at 0-4 ℃.
4. preparation method as claimed in claim 1 is characterized in that, adding 0.1-0.6% TGase (TGase) is cut at a high speed and mixed 5-10min.
5. preparation method as claimed in claim 1 is characterized in that, the 3-6% Gluten is added to cut mix 6-10min.
6. preparation method as claimed in claim 1 is characterized in that, first entry 40-50 ℃, boiled 8～10 minutes, and reenter 75-85 ℃, boil 10-20min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010548000A CN102068006B (en) | 2010-11-18 | 2010-11-18 | Preparation method for increasing gel hardness of chicken meat balls |
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| CN201010548000A CN102068006B (en) | 2010-11-18 | 2010-11-18 | Preparation method for increasing gel hardness of chicken meat balls |
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| CN102068006A true CN102068006A (en) | 2011-05-25 |
| CN102068006B CN102068006B (en) | 2012-09-19 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318836A (en) * | 2011-06-13 | 2012-01-18 | 湖南唐人神肉制品有限公司 | A kind of porous that is rich in fibre substrate is mixed meat cubelets and preparation method thereof |
| CN102524810A (en) * | 2012-02-08 | 2012-07-04 | 福建海壹食品饮料有限公司 | Southern Fujian crisp ball and preparation method thereof |
| CN103535443A (en) * | 2013-10-19 | 2014-01-29 | 福州市食品工业研究所 | Beancurd balls and preparation method thereof |
| CN103734773A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Islamic duck ball and manufacturing method thereof |
| CN106616446A (en) * | 2017-01-20 | 2017-05-10 | 西南大学 | Meat product containing silkworm pupa protein and making method of meat product |
| CN106942632A (en) * | 2017-03-22 | 2017-07-14 | 南京农业大学 | A kind of formula and its method for improving class PSE pigeon breast meat ball qualities |
| CN111067004A (en) * | 2019-12-31 | 2020-04-28 | 山东佳士博食品有限公司 | Q ball juicy sandwich chicken meatball and making method thereof |
| CN112568320A (en) * | 2020-12-21 | 2021-03-30 | 四川品品食品有限公司 | Application method for chicken breast enzymolysis to produce small molecular peptide |
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| CN101803765A (en) * | 2010-04-08 | 2010-08-18 | 浙江工商大学 | Flavored diced squid composite fish sausage and preparation method thereof |
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2010
- 2010-11-18 CN CN201010548000A patent/CN102068006B/en not_active Expired - Fee Related
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| CN101356982A (en) * | 2008-09-04 | 2009-02-04 | 中国海洋大学 | Fish meat sausage containing aquatic animal of whole block and production method thereof |
| CN101589820A (en) * | 2009-07-02 | 2009-12-02 | 福州大学 | Utilize compound hydrophilic gel and cock skin to replace the low fat health care chicken balls and the method thereof of fat preparation |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318836A (en) * | 2011-06-13 | 2012-01-18 | 湖南唐人神肉制品有限公司 | A kind of porous that is rich in fibre substrate is mixed meat cubelets and preparation method thereof |
| CN102318836B (en) * | 2011-06-13 | 2013-01-30 | 湖南唐人神肉制品有限公司 | Porous mixed diced meat rich in fiber matrix and making method thereof |
| CN102524810A (en) * | 2012-02-08 | 2012-07-04 | 福建海壹食品饮料有限公司 | Southern Fujian crisp ball and preparation method thereof |
| CN103535443A (en) * | 2013-10-19 | 2014-01-29 | 福州市食品工业研究所 | Beancurd balls and preparation method thereof |
| CN103535443B (en) * | 2013-10-19 | 2015-05-20 | 福州市食品工业研究所 | Beancurd balls and preparation method thereof |
| CN103734773A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Islamic duck ball and manufacturing method thereof |
| CN106616446A (en) * | 2017-01-20 | 2017-05-10 | 西南大学 | Meat product containing silkworm pupa protein and making method of meat product |
| CN106942632A (en) * | 2017-03-22 | 2017-07-14 | 南京农业大学 | A kind of formula and its method for improving class PSE pigeon breast meat ball qualities |
| CN106942632B (en) * | 2017-03-22 | 2018-03-27 | 南京农业大学 | A kind of formula and its method for improving class PSE pigeon breast meat ball qualities |
| CN111067004A (en) * | 2019-12-31 | 2020-04-28 | 山东佳士博食品有限公司 | Q ball juicy sandwich chicken meatball and making method thereof |
| CN112568320A (en) * | 2020-12-21 | 2021-03-30 | 四川品品食品有限公司 | Application method for chicken breast enzymolysis to produce small molecular peptide |
| CN112568320B (en) * | 2020-12-21 | 2023-09-19 | 四川品品食品有限公司 | Application method for enzymatic hydrolysis of chicken breast into small molecular peptide |
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| CN102068006B (en) | 2012-09-19 |
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