CN103549476A - 香菇鸡肉丸粉 - Google Patents
香菇鸡肉丸粉 Download PDFInfo
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- CN103549476A CN103549476A CN201310563512.4A CN201310563512A CN103549476A CN 103549476 A CN103549476 A CN 103549476A CN 201310563512 A CN201310563512 A CN 201310563512A CN 103549476 A CN103549476 A CN 103549476A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 41
- 239000000843 powder Substances 0.000 title claims abstract description 40
- 235000013330 chicken meat Nutrition 0.000 title abstract 5
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 229920000881 Modified starch Polymers 0.000 claims abstract description 8
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 239000002131 composite material Substances 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 8
- 239000010452 phosphate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 241000287828 Gallus gallus Species 0.000 claims description 34
- 235000015220 hamburgers Nutrition 0.000 claims description 28
- 235000012054 meals Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 11
- 238000002360 preparation method Methods 0.000 abstract description 6
- 235000004879 dioscorea Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 241000238413 Octopus Species 0.000 description 6
- 241000722363 Piper Species 0.000 description 6
- 241000541656 Carex marina Species 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000014438 salad dressings Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000002723 Dioscorea alata Nutrition 0.000 description 2
- 235000007056 Dioscorea composita Nutrition 0.000 description 2
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 2
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 2
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 2
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 2
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 2
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种香菇鸡肉丸粉，其重量份组成如下：低筋面粉40～50，鸡肉粉20～25，香菇5～10，山药粉5～10，预糊化淀粉3～5，全蛋粉3～5，复合磷酸盐1～3，食盐2～4，泡打粉2～3，胡椒粉1～3，味精0.5～1，魔芋粉0.05～0.1。用本发明的香菇鸡肉丸粉制作香菇鸡肉丸时简单、方便、快捷，只需将香菇鸡肉丸粉与定量水混合均匀，即完成了配料过程，简化了制作工序，降低了技术要求，为香菇鸡肉丸的现做现卖带来了极大方便。
Description
技术领域
本发明属于食品加工领域，涉及一种香菇鸡肉丸粉。
背景技术
章鱼小丸子起源于日本大阪，原名“章鱼烧”，在日本已有70多年的历史，是日本民间一种流传很久的风味小吃。随后在东南亚各地区流行起来，目前在国内也成为一种非常受欢迎的小吃食品。章鱼小丸子的主要成份是章鱼，流行的原因：第一、口感新鲜、味美，章鱼小丸子都是现做现卖，由多种可口的原料配成，纯正的章鱼小丸子的味道非常吸引人，让人百吃不厌。第二、口味不断推陈出新，变化多，形成众多系列，消费者选择广，满足了消费者的不同需求。目前，已出现多种新口味的章鱼丸子，如虾球丸、蟹丸、沙丁鱼丸、鲍鱼丸等，而且还在不断推陈出新。
发明内容
本发明的目的在于提供一种香菇鸡肉丸粉，用其制作香菇鸡肉丸时简单、方便、快捷，只需将香菇鸡肉丸粉与定量的水混合均匀，即完成了配料过程，简化了制作工序，降低了技术要求，为香菇鸡肉丸的现做现卖带来了极大方便。
一种香菇鸡肉丸粉，其重量份组成如下：低筋面粉40～50，鸡肉粉20～25，香菇5～10，山药粉5～10，预糊化淀粉3～5，全蛋粉3～5，复合磷酸盐1～3，食盐2～4，泡打粉2～3，胡椒粉1～3，味精0.5～1，魔芋粉0.05～0.1。
所述的香菇是经干燥、粉碎、过60目筛的香菇粉。
制作方法：将低筋面粉、鸡肉粉、香菇、山药粉、预糊化淀粉、全蛋粉、复合磷酸盐、食盐、泡打粉、胡椒粉、味精、魔芋粉按配方比例称量后，混合均匀即可。
香菇鸡肉丸粉的使用方法：
⑶烤熟后，取出，浇适量照烧汁、色拉酱等，撒些海苔碎，即制成了香菇鸡肉丸。
四、具体实施例
实施例1
原料配比（重量份）
低筋面粉45，鸡肉粉22，香菇8，山药粉7，预糊化淀粉4，全蛋粉4，复合磷酸盐2，食盐3，泡打粉2.5，胡椒粉2，味精0.7，魔芋粉0.07。
制作方法：将低筋面粉、鸡肉粉、香菇、山药粉、预糊化淀粉、全蛋粉、复合磷酸盐、食盐、泡打粉、胡椒粉、味精、魔芋粉按配方比例称量后，混合均匀即可。
香菇鸡肉丸粉的使用方法：
制作面糊：将香菇鸡肉丸粉与水按重量份1：2的比例加水，搅拌均匀，制成面糊；
浇注、烤制：将面糊注入模具中，约8、9分满，在175-180℃温度下烤制3-5分钟，烤制过程中，需将香菇鸡肉丸翻转3-5次，以使香菇鸡肉丸受热均匀。
⑶烤熟后，取出，浇适量照烧汁、色拉酱等，撒些海苔碎，即制成了香菇鸡肉丸。
实施例2
原料配比（重量份）
低筋面粉50，鸡肉粉25，香菇10，山药粉10，预糊化淀粉5，全蛋粉5，复合磷酸盐3，食盐4，泡打粉3，胡椒粉3，味精1，魔芋粉0.1。
制作方法：同实施例1。
香菇鸡肉丸粉的使用方法：
制作面糊：将香菇鸡肉丸粉与水按重量份1：2.5的比例加水，搅拌均匀，制成面糊；
⑶烤熟后，取出，浇适量照烧汁、色拉酱等，撒些海苔碎，即制成了香菇鸡肉丸。
实施例3
原料配比（重量份）
低筋面粉40，鸡肉粉20，香菇5，山药粉5，预糊化淀粉3，全蛋粉3，复合磷酸盐1，食盐2，泡打粉2，胡椒粉1，味精0.5，魔芋粉0.05。
制作方法：同实施例1。
香菇鸡肉丸粉的使用方法：
浇注、烤制：将面糊注入模具中，约8、9分满，在175-180℃温度下烤制3-5分钟，烤制过程中，需将香菇鸡肉丸翻转3-5次，以使香菇鸡肉丸受热均匀。
⑶烤熟后，取出，浇适量照烧汁、色拉酱等，撒些海苔碎，即制成了香菇鸡肉丸。
Claims (1)
1. 一种香菇鸡肉丸粉，其重量份组成如下：低筋面粉40～50，鸡肉粉20～25，香菇5～10，山药粉5～10，预糊化淀粉3～5，全蛋粉3～5，复合磷酸盐1～3，食盐2～4，泡打粉2～3，胡椒粉1～3，味精0.5～1，魔芋粉0.05～0.1。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310563512.4A CN103549476A (zh) | 2013-11-14 | 2013-11-14 | 香菇鸡肉丸粉 |
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| CN201310563512.4A CN103549476A (zh) | 2013-11-14 | 2013-11-14 | 香菇鸡肉丸粉 |
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| CN103549476A true CN103549476A (zh) | 2014-02-05 |
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| CN201310563512.4A Pending CN103549476A (zh) | 2013-11-14 | 2013-11-14 | 香菇鸡肉丸粉 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317451A (zh) * | 2021-07-08 | 2021-08-31 | 合肥工业大学 | 一种青稞鸡肉丸的加工方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366039A (zh) * | 2011-09-23 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | 一种香菇鸡肉面条 |
| CN103099150A (zh) * | 2012-11-15 | 2013-05-15 | 哈尔滨艾博雅食品科技开发有限公司 | 板栗土豆粉 |
-
2013
- 2013-11-14 CN CN201310563512.4A patent/CN103549476A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366039A (zh) * | 2011-09-23 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | 一种香菇鸡肉面条 |
| CN103099150A (zh) * | 2012-11-15 | 2013-05-15 | 哈尔滨艾博雅食品科技开发有限公司 | 板栗土豆粉 |
Non-Patent Citations (2)
| Title |
|---|
| 刘锋等: "鸡肉丸配方组成对其质量影响的研究", 《食品科学》 * |
| 姜瞻梅等: "影响香菇鸡肉丸品质特性因素的探讨", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317451A (zh) * | 2021-07-08 | 2021-08-31 | 合肥工业大学 | 一种青稞鸡肉丸的加工方法 |
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Application publication date: 20140205 |