CN103125968A - Production method of crisp and fragrant chicken meatballs - Google Patents
Production method of crisp and fragrant chicken meatballs Download PDFInfo
- Publication number
- CN103125968A CN103125968A CN2012103650341A CN201210365034A CN103125968A CN 103125968 A CN103125968 A CN 103125968A CN 2012103650341 A CN2012103650341 A CN 2012103650341A CN 201210365034 A CN201210365034 A CN 201210365034A CN 103125968 A CN103125968 A CN 103125968A
- Authority
- CN
- China
- Prior art keywords
- chicken
- powder
- crisp
- production method
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Disclosed is a production method of crisp and fragrant chicken meatballs. The production method of the crisp and fragrant chicken meatballs comprises the following steps: firstly, stirring, namely, triturated chicken meat, prime condition, emulsification chicken skin and auxiliary materials are put inside a stirring machine and stirred at high speed, wherein the auxiliary materials comprise table salt, monosodium glutamate, white sugar, ground pepper, garlic powder, ginger powder, five spice powder, corn starch, paprika powder, paprika, carrageenan, composite phosphate, chicken paste essence and ice water; secondly, statically pickling, namely, meat stuffing well stirred is pushed into a pickling room with the temperatures in a range of 0-4 DEG C and statically prickled for 7-12h; thirdly, scraping covering, namely, after the meat stuffing is processed into meatballs through a meatball forming machine and is evenly covered with a layer of bread crumbs on the surface; fourthly, quick freezing and forming; and fifthly, packaging and refrigerating. The method is simple in production process, and can meet requirements of commercial processes, and produced products are delicious in taste, crisp, tasty, and convenient to eat.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of production method of crisp and fragrant chicken balls.
Background technology
Chicken is a kind of food indispensable in China's traditional dining culture, and the chicken meat product of selling on market is of a great variety, and edible way is also of all kinds.And chicken balls is also a kind of popular edible way wherein, and the curbside stall is seen everywhere, but rule of origin comes from individual workship of family mostly, at product special flavour be difficult to qualitatively ensure.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of crisp and fragrant chicken balls, the method production technology is simple, can satisfy the demand of suitability for industrialized production, and product delicious flavour, palatable crisp, the instant produced.
As above design, technical scheme of the present invention is as follows:
A kind of production method of crisp and fragrant chicken balls is characterized in that: comprise the steps:
(1) stir: the chicken after rubbing, show condition, emulsified chicken skin and auxiliary material drop in mixer, high-speed stirred; Auxiliary material comprises salt, monosodium glutamate, white sugar, pepper powder, garlic powder, ginger powder, five-spice powder, cornstarch, zanthoxylum powder, chilli powder, carragheen, composite phosphate, chicken paste essence and frozen water;
(2) quiet salting down: pickle the quiet 7-12h of salting down in 0～4 ℃, storehouse with pushing in the meat stuffing that stirs;
(3) wrap up in bits: with the tribute ball forming machine with meat stuffing be processed into after burger surface uniform wrap one deck breadcrumbs;
(4) quick-frozen typing: after burger has been wrapped up in breadcrumbs, send into and freeze the storehouse quick-frozen below temperature-30 ℃;
(5) packing refrigeration: refrigerating in freezer below-18 ℃ after packing.
The weight proportion of above-mentioned chicken, show condition and emulsified chicken skin is: 100～150 parts, chicken, 20～30 parts of show conditions, 30～45 parts of emulsified chicken skins.
In above-mentioned auxiliary material, the weight proportion of various raw materials is: 1.5～2 parts of salt, 0.3～0.5 part of monosodium glutamate, 0.5～0.8 part of white sugar, 0.8～1.2 part of pepper powder, 0.3～0.5 part, garlic powder, 0.4～0.6 part, ginger powder, 0.1～0.2 part of five-spice powder, 8～12 parts of cornstarch, 0.2～0.3 part of zanthoxylum powder, 0.3～0.5 part of chilli powder, 0.3～0.5 part of carragheen, 0.4～0.5 part of composite phosphate, 0.3～0.4 part of chicken paste essence, 30～50 parts of frozen water.
The present invention selects in high-quality chicken and processes, delicious flavour not only, and palatable crisp, and also production technology is simple, can be advantageously applied to production in enormous quantities.Adopt the method for cold storage greatly to extend its shelf-life, only need after the consumer buys baking or fried be edible.
The specific embodiment
Embodiment 1:
A kind of production method of crisp and fragrant chicken balls comprises the steps:
(6) raw material is processed: the rear rubbing of thawing of raw material Fresh Grade Breast and show condition is standby.
(7) stir: with chicken 150kg, show condition 30kg, emulsified chicken skin 45kg and auxiliary material salt 2kg, monosodium glutamate 0.5kg, white sugar 0.8kg, pepper powder 1.2kg, garlic powder 0.5kg, ginger powder 0.6kg, five-spice powder 0.2kg, cornstarch 12kg, zanthoxylum powder 0.3kg, chilli powder 0.5kg, carragheen 0.5kg, composite phosphate 0.5kg, chicken paste essence 0.4kg, frozen water 50kg drops in mixer high-speed stirred 15min.
(8) quiet salting down: pickle the quiet 12h of salting down in storehouse (0～4 ℃) with pushing in the meat stuffing that stirs.
(9) wrap up in bits: with the tribute ball forming machine with meat stuffing be processed into after burger surface uniform wrap one deck breadcrumbs.
(10) quick-frozen typing: after burger has been wrapped up in breadcrumbs, send into and freeze the storehouse quick-frozen below temperature-30 ℃.
(11) packing refrigeration: refrigerating in freezer below-18 ℃ after packing.
Embodiment 2:
A kind of production method of crisp and fragrant chicken balls comprises the steps:
(1) raw material is processed: the rear rubbing of thawing of raw material Fresh Grade Breast and show condition is standby.
(2) stir: with chicken 100kg, show condition 20kg, emulsified chicken skin 30kg and auxiliary material salt 1.5kg, monosodium glutamate 0.3kg, white sugar 0.5kg, pepper powder 0.8kg, garlic powder 0.3kg, ginger powder 0.4kg, five-spice powder 0.1kg, cornstarch 8kg, zanthoxylum powder 0.2kg, chilli powder 0.3kg, carragheen 0.3kg, composite phosphate 0.4kg, chicken paste essence 0.3kg, frozen water 30kg drops in mixer high-speed stirred 15min.
(3) quiet salting down: pickle the quiet 7h of salting down in storehouse (0～4 ℃) with pushing in the chicken wings after tumbling.
(4) wrap up in bits: with the tribute ball forming machine with meat stuffing be processed into after burger surface uniform wrap one deck breadcrumbs.
(5) quick-frozen typing: after burger has been wrapped up in breadcrumbs, send into and freeze the storehouse quick-frozen below temperature-30 ℃.
(6) packing refrigeration: refrigerating in freezer below-18 ℃ after packing.
Embodiment 3:
A kind of production method of crisp and fragrant chicken balls comprises the steps:
(1) raw material is processed: the rear rubbing of thawing of raw material Fresh Grade Breast and show condition is standby.
(2) stir: with chicken 125kg, show condition 25kg, emulsified chicken skin 40kg and auxiliary material salt 1.8kg, monosodium glutamate 0.4kg, white sugar .06kg, pepper powder 1kg, garlic powder 0.4kg, ginger powder 0.5kg, five-spice powder 0.15kg, cornstarch 10kg, zanthoxylum powder 0.25kg, chilli powder 0.4kg, carragheen 0.4kg, composite phosphate 0.4kg, chicken paste essence 0.3kg, frozen water 40kg drops in mixer high-speed stirred 15min.
(3) quiet salting down: the sliced meat after tumbling are pushed pickle the quiet 10h of salting down in storehouse (0～4 ℃).
(4) wrap up in bits: with the tribute ball forming machine with meat stuffing be processed into after burger surface uniform wrap one deck breadcrumbs.
(5) quick-frozen typing: after burger has been wrapped up in breadcrumbs, send into and freeze the storehouse quick-frozen below temperature-30 ℃.
(6) packing refrigeration: refrigerating in freezer below-18 ℃ after packing.
Above embodiment only is used for the explanation embodiments of the present invention, but the present invention has more than and be limited to above-mentioned embodiment, and the present invention also has other embodiments and improvement.In addition, any type of modification that those skilled in the art make the present invention, the batching equivalence is replaced, and improvement etc. belongs to appended claims limited range of the present invention equally.
Claims (3)
1. the production method of a crisp and fragrant chicken balls, is characterized in that: comprise the steps:
(1) stir: the chicken after rubbing, show condition, emulsified chicken skin and auxiliary material drop in mixer, high-speed stirred; Auxiliary material comprises salt, monosodium glutamate, white sugar, pepper powder, garlic powder, ginger powder, five-spice powder, cornstarch, zanthoxylum powder, chilli powder, carragheen, composite phosphate, chicken paste essence and frozen water;
(2) quiet salting down: pickle the quiet 7-12h of salting down in 0～4 ℃, storehouse with pushing in the meat stuffing that stirs;
(3) wrap up in bits: with the tribute ball forming machine with meat stuffing be processed into after burger surface uniform wrap one deck breadcrumbs;
(4) quick-frozen typing: after burger has been wrapped up in breadcrumbs, send into and freeze the storehouse quick-frozen below temperature-30 ℃;
(5) packing refrigeration: refrigerating in freezer below-18 ℃ after packing.
2. the production method of a kind of crisp and fragrant chicken balls according to claim 1, it is characterized in that: the weight proportion of above-mentioned chicken, show condition and emulsified chicken skin is: 100～150 parts, chicken, 20～30 parts of show conditions, 30～45 parts of emulsified chicken skins.
3. the production method of a kind of crisp and fragrant chicken balls according to claim 1, it is characterized in that: in above-mentioned auxiliary material, the weight proportion of various raw materials is: 1.5～2 parts of salt, 0.3～0.5 part of monosodium glutamate, 0.5～0.8 part of white sugar, 0.8～1.2 part of pepper powder, 0.3～0.5 part, garlic powder, 0.4～0.6 part, ginger powder, 0.1～0.2 part of five-spice powder, 8～12 parts of cornstarch, 0.2～0.3 part of zanthoxylum powder, 0.3～0.5 part of chilli powder, 0.3～0.5 part of carragheen, 0.4～0.5 part of composite phosphate, 0.3～0.4 part of chicken paste essence, 30～50 parts of frozen water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103650341A CN103125968A (en) | 2012-09-26 | 2012-09-26 | Production method of crisp and fragrant chicken meatballs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103650341A CN103125968A (en) | 2012-09-26 | 2012-09-26 | Production method of crisp and fragrant chicken meatballs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103125968A true CN103125968A (en) | 2013-06-05 |
Family
ID=48486914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103650341A Pending CN103125968A (en) | 2012-09-26 | 2012-09-26 | Production method of crisp and fragrant chicken meatballs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103125968A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535741A (en) * | 2013-10-30 | 2014-01-29 | 仲景林 | Health-protection quail meatballs |
| CN103734453A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Soybean protein gel, preparation method and applications thereof |
| 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 |
| DE102013220159A1 (en) * | 2013-10-04 | 2015-04-09 | Deutsches Institut Für Lebensmitteltechnik E.V. | Process for the production of poultry sausage |
| CN104738670A (en) * | 2015-04-07 | 2015-07-01 | 聊城东大食品有限公司 | Ruyi hamburger skewer and processing method thereof |
| CN104957652A (en) * | 2014-12-03 | 2015-10-07 | 北京华都肉鸡公司 | Preparation method for sauced chicken ball |
| 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 |
| CN105211906A (en) * | 2015-08-21 | 2016-01-06 | 芜湖市禾森食品有限公司 | A kind of fried chicken nugget and preparation method thereof |
| CN106805138A (en) * | 2016-12-29 | 2017-06-09 | 朱俊生 | One kind wraps up in powder chicken row and preparation method thereof |
| CN107594384A (en) * | 2017-10-16 | 2018-01-19 | 洛阳正大食品有限公司 | A kind of preparation method of burger sizing |
-
2012
- 2012-09-26 CN CN2012103650341A patent/CN103125968A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102013220159A1 (en) * | 2013-10-04 | 2015-04-09 | Deutsches Institut Für Lebensmitteltechnik E.V. | Process for the production of poultry sausage |
| CN103535741A (en) * | 2013-10-30 | 2014-01-29 | 仲景林 | Health-protection quail meatballs |
| CN103734453A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Soybean protein gel, preparation method and applications thereof |
| 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 |
| CN104957652A (en) * | 2014-12-03 | 2015-10-07 | 北京华都肉鸡公司 | Preparation method for sauced chicken ball |
| CN104738670A (en) * | 2015-04-07 | 2015-07-01 | 聊城东大食品有限公司 | Ruyi hamburger skewer and processing method thereof |
| 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 |
| CN105211906A (en) * | 2015-08-21 | 2016-01-06 | 芜湖市禾森食品有限公司 | A kind of fried chicken nugget and preparation method thereof |
| CN106805138A (en) * | 2016-12-29 | 2017-06-09 | 朱俊生 | One kind wraps up in powder chicken row and preparation method thereof |
| CN107594384A (en) * | 2017-10-16 | 2018-01-19 | 洛阳正大食品有限公司 | A kind of preparation method of burger sizing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103125968A (en) | Production method of crisp and fragrant chicken meatballs | |
| CN101904512B (en) | Technology for processing pork jerky sheets | |
| CN104223168A (en) | Preparation method of frozen prepared chicken cutlet | |
| CN102090649B (en) | Quick-frozen fried wing middle joint and preparation method thereof | |
| CN102406188A (en) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof | |
| CN102038205A (en) | Boneless chicken breast strips | |
| CN102217763A (en) | Crispy cartilage roasted sausage and preparation method thereof | |
| CN103976390A (en) | Efficient production method for processing popcorn chicken serving as chicken quick-frozen prepared food | |
| CN102132892A (en) | Tender chicken breast and method for producing same | |
| CN102293412B (en) | Method for preparing fragrant smoked leg chop | |
| CN102551091A (en) | Ready-to-eat chicken meatball and preparation method thereof | |
| CN103462065A (en) | Making method of crisp muscle and bone stick | |
| CN102084996A (en) | Pearl meatball (glutinous rice meatball) and preparing method for the same | |
| CN104544234A (en) | Preparation method of snowflake-shaped chicken fillets | |
| CN104489708A (en) | Formula and preparation process method of burger cake | |
| CN105475873A (en) | Cheese-containing chicken roll and preparation method thereof | |
| CN102894374A (en) | Mastic steamed meat and making method thereof | |
| CN102697085A (en) | Method for making crispy pork sticks | |
| CN104013033B (en) | Bag heart fish bean curd and preparation method thereof | |
| CN103734792B (en) | A kind of surimi product and two sections of fried processing methods thereof | |
| CN102302192A (en) | Method for preparing bean curd skin meat product | |
| CN102038197A (en) | Frozen vegetable burger and preparation method thereof | |
| CN105495382A (en) | Popcorn chicken stick | |
| CN103404917B (en) | Abalone fillet and production technology thereof | |
| CN102813217A (en) | Production method for rural pork steak |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130605 |