CN102302177A - Medicated chicken meatball and preparation method thereof - Google Patents
Medicated chicken meatball and preparation method thereof Download PDFInfo
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- CN102302177A CN102302177A CN201110185153A CN201110185153A CN102302177A CN 102302177 A CN102302177 A CN 102302177A CN 201110185153 A CN201110185153 A CN 201110185153A CN 201110185153 A CN201110185153 A CN 201110185153A CN 102302177 A CN102302177 A CN 102302177A
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Abstract
The invention relates to a medicated chicken meatball and a preparation method thereof. The medicated chicken meatball is processed and made according to the following raw materials in parts and mix proportion by weight: 50-70 parts of chicken breast meat, 20-30 parts of chicken skin, 5-10 parts of yam flour, 5-10 parts of hawthorn powder, 60-80 parts of starch, 3-6 parts of salt, 1.5-3 parts of white sugar, 0.1-0.3 part of monosodium glutamate, 1-1.5 parts of phosphate, 0.04-0.1 part of carrageeenen, 0.01-0.04 part of ball gelatin, 0.2-0.4 part of shallot powder, 0.1-0.2 part of ginger powder, 1-3 parts of soy sauce, 100-120 parts of ice water and 1-3 parts of sesame oil. Since the food materials of hawthorn and yam which belong to the homology of medicine and food contained in the product, lipid dissolution, blood-lipid lowering, blood vessel extension, blood pressure lowering, suppression of blood-glucose elevation after meal and promotion of gastric and intestinal digestion can be effectively realized, and the efficacies of invigorating the spleen and nourishing the stomach are provided. The nutritional ingredients of the product is guaranteed to the maximum extent due to the adoption of the cooking approaches of steaming and boiling, and the product has the characteristics of unique mouthfeel, simpleness in processing, convenience for eating, nutrition, wholesomeness and the like, thereby being convenient for industrialized production and popularization.
Description
(1) technical field
The present invention relates to a kind of chicken balls, relate in particular to a kind of herbal cuisine chicken balls and preparation method thereof.
(2) background technology
Mostly the burger of selling on the market is to adopt meat interpolation little additive and starch to be made now, though satisfy mouthfeel, nutrition is single, and long-term eating do not have benefit to health.Along with the raising of people's living standard, people no longer are satisfied with the pursuit to food color, shape, and need it with health role, have got into huge numbers of families in developed regions with national its help class herbal cuisine.
(3) summary of the invention
The purpose of this invention is to provide herbal cuisine chicken balls of a kind of medicine-food two-purpose and preparation method thereof.
Technical scheme of the present invention is: a kind of herbal cuisine chicken balls is characterized in that being processed into by weight ratio by following raw material: 50～70 parts of Fresh Grade Breast, 20～30 parts of cock skins; 5～10 parts of yam flours, 5～10 parts of hawthorn powder, 60～80 parts of starch; 3～6 parts of salt; 1.5～3 parts of white sugar, 0.1～0.3 part of monosodium glutamate, 0.2～0.4 part in green onion powder; 0.1～0.2 part in ginger powder; 1～3 part in soy sauce, 100～120 parts of frozen water, 1～3 part in sesame oil.
Add 1～1.5 part of phosphate in the above-mentioned raw materials.
Add carragheen 0.04-0.1 part in the above-mentioned raw materials.
Add ball glue 0.01-0.04 part in the above-mentioned raw materials.
Preparation method of the present invention is following:
1) above-mentioned Fresh Grade Breast, cock skin are placed on Minced Steak in the meat grinder;
2) go out pot temperature below 8 ℃ with frozen water control meat stuffing;
3) add salt, white sugar, monosodium glutamate, soy sauce in the meat stuffing and stir, left standstill 2 hours;
4) in the good meat stuffing that salts down, add hawthorn powder, yam flour, starch, green onion powder, ginger powder, phosphate, carragheen, ball glue and sesame oil, be stirred into viscoelastic meat gruel;
5) utilize molding machine, process diameter 5cm burger ,-18 ℃ of following quick-frozens;
Take out when 6) edible, need not to thaw, directly boiling water steams, boils and got final product in 10～20 minutes.
Food materials hawthorn, the Chinese yam of integration of drinking and medicinal herbs have been added in the product of the present invention.Contain a large amount of Flavonoid substances, vitamin C, several mineral materials nutrient in the hawthorn; Contain Soluble Fiber, vitamin crowd, bile alkaline etc. in the Chinese yam; Can effectively reduce blood fat, the expansion blood vessel brings high blood pressure down, suppresses after meal blood sugar and raises, promotes stomach digestion, has effects such as strengthening spleen and nourishing stomach.Adopt and steam, boil mode to the ripe maximum nutritional labeling that guarantees product.And the product mouthfeel is unique, and processing is simple, instant and health has good economic and social benefit.
(4) specific embodiment
Below in conjunction with embodiment the present invention is further specified:
Embodiment 1:
Herbal cuisine chicken balls preparation method of the present invention is following:
Form by weight by following raw material: Fresh Grade Breast 60Kg, cock skin 30Kg, yam flour 8Kg, hawthorn powder 7Kg, starch 70Kg; Salt 4Kg, white sugar 2Kg, phosphate 1Kg, carragheen 0.08Kg, ball glue 0.03Kg; Green onion powder 0.3Kg, ginger powder 0.1Kg, soy sauce 2Kg, frozen water 110Kg, sesame oil 2Kg.
Manufacture craft:
1) above-mentioned Fresh Grade Breast, cock skin are placed on Minced Steak in the meat grinder;
2) go out pot temperature below 8 ℃ with frozen water control meat stuffing;
3) add salt, white sugar, monosodium glutamate, soy sauce in the meat stuffing and stir, left standstill 2 hours;
4) in the good meat stuffing that salts down, add hawthorn powder, yam flour, starch, green onion powder, ginger powder, phosphate, carragheen, ball glue and sesame oil, be stirred into viscoelastic meat gruel;
5) utilize molding machine, process diameter 5cm burger ,-18 ℃ of following quick-frozens;
Take out when 6) edible, in boiling water, steam 15 minutes promptly ripe.
Embodiment 2:
Herbal cuisine chicken balls preparation method of the present invention is following:
Form by weight by following raw material: Fresh Grade Breast 70Kg, cock skin 26Kg, yam flour 6Kg; Hawthorn powder 7Kg, starch 65, salt 5Kg; White sugar 2.5Kg, monosodium glutamate 0.2Kg, phosphate 1Kg; Carragheen 0.07Kg, ball glue 0.03Kg, green onion powder 0.4Kg; Ginger powder 0.2Kg; Soy sauce 3Kg, frozen water 100Kg, sesame oil 3Kg.
Manufacture craft: with embodiment one.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from spirit of the present invention with the original change of being done down, modification, substitute, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (5)
1. a herbal cuisine chicken balls is characterized in that being processed into by weight ratio by following raw material: 50～70 parts of Fresh Grade Breast, 20～30 parts of cock skins; 5～10 parts of yam flours, 5～10 parts of hawthorn powder, 60～80 parts of starch; 3～6 parts of salt; 1.5～3 parts of white sugar, 0.1～0.3 part of monosodium glutamate, 0.2～0.4 part in green onion powder; 0.1～0.2 part in ginger powder; 1～3 part in soy sauce, 100～120 parts of frozen water, 1～3 part in sesame oil.
2. herbal cuisine chicken balls according to claim 1 is characterized in that: add 1～1.5 part of phosphate in the above-mentioned raw materials.
3. herbal cuisine chicken balls according to claim 1 is characterized in that: add carragheen 0.04-0.1 part in the above-mentioned raw materials.
4. herbal cuisine chicken balls according to claim 1 is characterized in that: add ball glue 0.01-0.04 part in the above-mentioned raw materials.
5. preparation method according to claim 1 or 2 or 3 described herbal cuisine chicken balls is characterized in that: accomplish according to the following step:
1) above-mentioned Fresh Grade Breast, cock skin are placed on Minced Steak in the meat grinder;
2) go out pot temperature below 8 ℃ with frozen water control meat stuffing;
3) add salt, white sugar, monosodium glutamate, soy sauce in the meat stuffing and stir, left standstill 2 hours;
4) in the good meat stuffing that salts down, add hawthorn powder, yam flour, starch, green onion powder, ginger powder, phosphate, carragheen, ball glue and sesame oil, be stirred into viscoelastic meat gruel;
5) utilize molding machine, process diameter 5cm burger ,-18 ℃ of following quick-frozens;
Take out when 6) edible, need not to thaw, directly boiling water steams, boils and got final product in 10～20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110185153A CN102302177A (en) | 2011-07-04 | 2011-07-04 | Medicated chicken meatball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110185153A CN102302177A (en) | 2011-07-04 | 2011-07-04 | Medicated chicken meatball and preparation method thereof |
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| CN102302177A true CN102302177A (en) | 2012-01-04 |
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| CN201110185153A Pending CN102302177A (en) | 2011-07-04 | 2011-07-04 | Medicated chicken meatball and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551091A (en) * | 2012-02-16 | 2012-07-11 | 天津宝迪农业科技股份有限公司 | Ready-to-eat chicken meatball and preparation method thereof |
| CN103125970A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Hawthorn-powder-containing chicken ham and preparation method thereof |
| CN103519218A (en) * | 2013-10-30 | 2014-01-22 | 仲景林 | Health-care chicken meatballs |
| CN103535741A (en) * | 2013-10-30 | 2014-01-29 | 仲景林 | Health-protection quail meatballs |
| CN103549480A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing composite meat ball |
| CN103907968A (en) * | 2014-04-30 | 2014-07-09 | 毛献萍 | Clarias fuscus meat ball |
| CN104187831A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Preparation method of Oden (mix Japanese hotchpotch) |
| CN104256699A (en) * | 2014-09-15 | 2015-01-07 | 河南省淇县永达食业有限公司 | Method for preparing spicy chicken balls with coarse cereals |
| CN104997047A (en) * | 2015-06-30 | 2015-10-28 | 潍坊友容实业有限公司 | Chicken meat ball preparation method using suaeda salsa as raw materials |
| CN104997046A (en) * | 2015-06-30 | 2015-10-28 | 潍坊友容实业有限公司 | Suaeda salsa and chicken meatball |
| CN105455022A (en) * | 2015-11-25 | 2016-04-06 | 齐鲁工业大学 | Hair-like seaweed meatball and preparation method thereof |
| CN105815802A (en) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | Purple sweet potato-purple yam sandwiched chicken meatballs and making method thereof |
| CN105918912A (en) * | 2016-04-29 | 2016-09-07 | 绍兴文理学院 | Mushroom-ostrich meat ball medicinal diet for weight reducing after childbirth and preparation method thereof |
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| CN101133843A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Medicinal food meat and method for preparing the same |
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| CN101133843A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Medicinal food meat and method for preparing the same |
| CN101756265A (en) * | 2008-11-14 | 2010-06-30 | 河南省淇县永达食业有限公司 | Kudzu-vine root chicken meatball |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551091A (en) * | 2012-02-16 | 2012-07-11 | 天津宝迪农业科技股份有限公司 | Ready-to-eat chicken meatball and preparation method thereof |
| CN103125970A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Hawthorn-powder-containing chicken ham and preparation method thereof |
| CN103125970B (en) * | 2013-02-03 | 2014-05-14 | 马鞍山市黄池食品（集团）有限公司 | Hawthorn-powder-containing chicken ham and preparation method thereof |
| CN103549480A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing composite meat ball |
| CN103519218A (en) * | 2013-10-30 | 2014-01-22 | 仲景林 | Health-care chicken meatballs |
| CN103535741A (en) * | 2013-10-30 | 2014-01-29 | 仲景林 | Health-protection quail meatballs |
| CN103907968A (en) * | 2014-04-30 | 2014-07-09 | 毛献萍 | Clarias fuscus meat ball |
| CN104187831A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Preparation method of Oden (mix Japanese hotchpotch) |
| CN104256699A (en) * | 2014-09-15 | 2015-01-07 | 河南省淇县永达食业有限公司 | Method for preparing spicy chicken balls with coarse cereals |
| CN104997047A (en) * | 2015-06-30 | 2015-10-28 | 潍坊友容实业有限公司 | Chicken meat ball preparation method using suaeda salsa as raw materials |
| CN104997046A (en) * | 2015-06-30 | 2015-10-28 | 潍坊友容实业有限公司 | Suaeda salsa and chicken meatball |
| CN105455022A (en) * | 2015-11-25 | 2016-04-06 | 齐鲁工业大学 | Hair-like seaweed meatball and preparation method thereof |
| CN105815802A (en) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | Purple sweet potato-purple yam sandwiched chicken meatballs and making method thereof |
| CN105918912A (en) * | 2016-04-29 | 2016-09-07 | 绍兴文理学院 | Mushroom-ostrich meat ball medicinal diet for weight reducing after childbirth and preparation method thereof |
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Application publication date: 20120104 |