CN104286937A - Cartilage chicken balls and preparation method thereof - Google Patents
Cartilage chicken balls and preparation method thereof Download PDFInfo
- Publication number
- CN104286937A CN104286937A CN201410526039.7A CN201410526039A CN104286937A CN 104286937 A CN104286937 A CN 104286937A CN 201410526039 A CN201410526039 A CN 201410526039A CN 104286937 A CN104286937 A CN 104286937A
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- Prior art keywords
- parts
- chicken
- gristle
- balls
- powder
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Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 210000000845 cartilage Anatomy 0.000 title abstract 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 31
- 235000009566 rice Nutrition 0.000 claims abstract description 31
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 229940029982 garlic powder Drugs 0.000 claims abstract description 19
- 235000020095 red wine Nutrition 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- 235000014101 wine Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 241000209094 Oryza Species 0.000 claims description 30
- 235000013372 meat Nutrition 0.000 claims description 19
- 210000000481 breast Anatomy 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 13
- 239000002245 particle Substances 0.000 claims description 12
- 235000019465 surimi Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 230000014759 maintenance of location Effects 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 210000000689 upper leg Anatomy 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013599 spices Nutrition 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses cartilage chicken balls and a preparation method thereof. The cartilage chicken balls are prepared from the following raw materials in parts by weight: 60-80 parts of chicken breast, 40-60 parts of chicken thigh, 20-30 parts of chicken cartilages, 10-20 parts of purple rice, 6-8 parts of red dates, 10-20 parts of cooking wine, 2-4 parts of table salt, 3-5 parts of five-spice powder, 4-6 parts of red wine, 3-5 parts of garlic powder and 2-4 parts of sucrose. The cartilage chicken balls have a scientific and reasonable formula and are simple to produce; the raw materials are pure natural foods and have the effects of nourishing blood and tonifying qi, warming spleen and stomach and helping to digest; and meanwhile, the cartilage chicken balls have the toughness of the cartilages and squeaky sounds are made when the cartilage chicken balls are eaten, so that the interesting feeling is greatly increased and the cartilage chicken balls are delicious and health-maintaining.
Description
Technical field
The invention belongs to food process technical field, be specifically related to a kind of gristle chicken balls and preparation method thereof.
Background technology
Along with the development of society, the pursuit of the people to material and cultural life is more and more higher, " food " is as part important in our daily life, after the level of consumption improves, having enough to eat and wear and filling the stomach before the requirement for " food " not only makes, but the diet more and more pursuing high-quality and the food looked good, smell good and taste good.
In existing burger series, the employing meat that most products is simple, add small part spices, although meet popular taste, but from nutritive value, Long-Time Service, to human body not obvious benefit, lacks green medicine in existing technology of the same trade and ball kind, eats dual-purpose new raw material, do not possess the product of functional health outstanding characteristic, effect of dietotherapy could not be given prominence to.
Summary of the invention
The object of the invention is to, for above-mentioned the deficiencies in the prior art part, provide a kind of gristle chicken balls and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of gristle chicken balls, is made up of the raw material of following weight portion: Fresh Grade Breast 60-80 part, chicken leg meat 40-60 part, chicken gristle 20-30 part, purple rice 10-20 part, red date 6-8 part, cooking wine 10-20 part, salt 2-4 part, five-spice powder 3-5 part, red wine 4-6 part, garlic powder 3-5 part, sucrose 2-4 part.
Further, described gristle chicken balls is made up of the raw material of following weight portion: Fresh Grade Breast 60 parts, chicken leg meat 40 parts, chicken gristle 20 parts, purple rice 10 parts, red date 6 parts, cooking wine 10 parts, salt 2 parts, five-spice powder 3 parts, red wine 4 parts, garlic powder 3 parts, sucrose 2 parts.
Further, described gristle chicken balls is made up of the raw material of following weight portion: Fresh Grade Breast 70 parts, chicken leg meat 50 parts, chicken gristle 25 parts, purple rice 15 parts, red date 7 parts, cooking wine 15 parts, salt 3 parts, five-spice powder 4 parts, red wine 5 parts, garlic powder 4 parts, sucrose 3 parts.
Further, described gristle chicken balls is made up of the raw material of following weight portion: Fresh Grade Breast 80 parts, chicken leg meat 60 parts, chicken gristle 30 parts, purple rice 20 parts, red date 8 parts, cooking wine 20 parts, salt 4 parts, five-spice powder 5 parts, red wine 6 parts, garlic powder 5 parts, sucrose 4 parts.
The present invention also provides a kind of preparation method of gristle chicken balls, comprises the steps:
(1) chicken gristle is cut into the gristle particle that length and width are 1-3mm;
(2) Fresh Grade Breast, chicken leg meat are sent in cutmixer, cut at a high speed and mix, obtain Hen Surimi;
(3) cooking wine, salt, five-spice powder, red wine, garlic powder, sucrose are added cutmixer, mix with Hen Surimi, pickle 6-8h;
(4) by extracting red date stone, after frying together with purple rice, grind, obtain red date purple rice powder;
(5) gristle particle and red date purple rice powder are added in the material of step (3) simultaneously, stir, obtain chicken fillings;
(6) chicken fillings is sent into ball making machine shaping, with the poach 15-20min of water temperature 80-90 DEG C, pull draining out;
(7) the gristle chicken balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) gristle chicken balls good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
The invention has the beneficial effects as follows: scientific formulation of the present invention is reasonable, make simple, raw material are natural food, energy blood yiqi, warming spleen and stomach, short digestion, simultaneously with the tenacity of gristle, eat sound, considerably increase entertaining sense, delicious food is health again.
Detailed description of the invention
Below in conjunction with embodiment, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of gristle chicken balls, is made up of the raw material of following weight portion: Fresh Grade Breast 60-80 part, chicken leg meat 40-60 part, chicken gristle 20-30 part, purple rice 10-20 part, red date 6-8 part, cooking wine 10-20 part, salt 2-4 part, five-spice powder 3-5 part, red wine 4-6 part, garlic powder 3-5 part, sucrose 2-4 part.
The preparation method of above-mentioned gristle chicken balls comprises the steps:
(1) chicken gristle is cut into the gristle particle that length and width are 1-3mm;
(2) Fresh Grade Breast, chicken leg meat are sent in cutmixer, cut at a high speed and mix, obtain Hen Surimi;
(3) cooking wine, salt, five-spice powder, red wine, garlic powder, sucrose are added cutmixer, mix with Hen Surimi, pickle 6-8h;
(4) by extracting red date stone, after frying together with purple rice, grind, obtain red date purple rice powder;
(5) gristle particle and red date purple rice powder are added in the material of step (3) simultaneously, stir, obtain chicken fillings;
(6) chicken fillings is sent into ball making machine shaping, with the poach 15-20min of water temperature 80-90 DEG C, pull draining out;
(7) the gristle chicken balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) gristle chicken balls good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Embodiment two
A kind of gristle chicken balls, is made up of the raw material of following weight portion: Fresh Grade Breast 60 parts, chicken leg meat 40 parts, chicken gristle 20 parts, purple rice 10 parts, red date 6 parts, cooking wine 10 parts, salt 2 parts, five-spice powder 3 parts, red wine 4 parts, garlic powder 3 parts, sucrose 2 parts.
The preparation method of above-mentioned gristle chicken balls comprises the steps:
(1) chicken gristle is cut into the gristle particle that length and width are 1-3mm;
(2) Fresh Grade Breast, chicken leg meat are sent in cutmixer, cut at a high speed and mix, obtain Hen Surimi;
(3) cooking wine, salt, five-spice powder, red wine, garlic powder, sucrose are added cutmixer, mix with Hen Surimi, pickle 6-8h;
(4) by extracting red date stone, after frying together with purple rice, grind, obtain red date purple rice powder;
(5) gristle particle and red date purple rice powder are added in the material of step (3) simultaneously, stir, obtain chicken fillings;
(6) chicken fillings is sent into ball making machine shaping, with the poach 15-20min of water temperature 80-90 DEG C, pull draining out;
(7) the gristle chicken balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) gristle chicken balls good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Embodiment three
A kind of gristle chicken balls, is made up of the raw material of following weight portion: Fresh Grade Breast 70 parts, chicken leg meat 50 parts, chicken gristle 25 parts, purple rice 15 parts, red date 7 parts, cooking wine 15 parts, salt 3 parts, five-spice powder 4 parts, red wine 5 parts, garlic powder 4 parts, sucrose 3 parts.
The preparation method of above-mentioned gristle chicken balls comprises the steps:
(1) chicken gristle is cut into the gristle particle that length and width are 1-3mm;
(2) Fresh Grade Breast, chicken leg meat are sent in cutmixer, cut at a high speed and mix, obtain Hen Surimi;
(3) cooking wine, salt, five-spice powder, red wine, garlic powder, sucrose are added cutmixer, mix with Hen Surimi, pickle 6-8h;
(4) by extracting red date stone, after frying together with purple rice, grind, obtain red date purple rice powder;
(5) gristle particle and red date purple rice powder are added in the material of step (3) simultaneously, stir, obtain chicken fillings;
(6) chicken fillings is sent into ball making machine shaping, with the poach 15-20min of water temperature 80-90 DEG C, pull draining out;
(7) the gristle chicken balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) gristle chicken balls good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Embodiment four
A kind of gristle chicken balls, is made up of the raw material of following weight portion: Fresh Grade Breast 80 parts, chicken leg meat 60 parts, chicken gristle 30 parts, purple rice 20 parts, red date 8 parts, cooking wine 20 parts, salt 4 parts, five-spice powder 5 parts, red wine 6 parts, garlic powder 5 parts, sucrose 4 parts.
The preparation method of above-mentioned gristle chicken balls comprises the steps:
(1) chicken gristle is cut into the gristle particle that length and width are 1-3mm;
(2) Fresh Grade Breast, chicken leg meat are sent in cutmixer, cut at a high speed and mix, obtain Hen Surimi;
(3) cooking wine, salt, five-spice powder, red wine, garlic powder, sucrose are added cutmixer, mix with Hen Surimi, pickle 6-8h;
(4) by extracting red date stone, after frying together with purple rice, grind, obtain red date purple rice powder;
(5) gristle particle and red date purple rice powder are added in the material of step (3) simultaneously, stir, obtain chicken fillings;
(6) chicken fillings is sent into ball making machine shaping, with the poach 15-20min of water temperature 80-90 DEG C, pull draining out;
(7) the gristle chicken balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) gristle chicken balls good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a gristle chicken balls, it is characterized in that, described gristle chicken balls is made up of the raw material of following weight portion: Fresh Grade Breast 60-80 part, chicken leg meat 40-60 part, chicken gristle 20-30 part, purple rice 10-20 part, red date 6-8 part, cooking wine 10-20 part, salt 2-4 part, five-spice powder 3-5 part, red wine 4-6 part, garlic powder 3-5 part, sucrose 2-4 part.
2. a kind of gristle chicken balls according to claim 1, it is characterized in that, described gristle chicken balls is made up of the raw material of following weight portion: Fresh Grade Breast 60 parts, chicken leg meat 40 parts, chicken gristle 20 parts, purple rice 10 parts, red date 6 parts, cooking wine 10 parts, salt 2 parts, five-spice powder 3 parts, red wine 4 parts, garlic powder 3 parts, sucrose 2 parts.
3. a kind of gristle chicken balls according to claim 1, it is characterized in that, described gristle chicken balls is made up of the raw material of following weight portion: Fresh Grade Breast 70 parts, chicken leg meat 50 parts, chicken gristle 25 parts, purple rice 15 parts, red date 7 parts, cooking wine 15 parts, salt 3 parts, five-spice powder 4 parts, red wine 5 parts, garlic powder 4 parts, sucrose 3 parts.
4. a kind of gristle chicken balls according to claim 1, it is characterized in that, described gristle chicken balls is made up of the raw material of following weight portion: Fresh Grade Breast 80 parts, chicken leg meat 60 parts, chicken gristle 30 parts, purple rice 20 parts, red date 8 parts, cooking wine 20 parts, salt 4 parts, five-spice powder 5 parts, red wine 6 parts, garlic powder 5 parts, sucrose 4 parts.
5. a preparation method for the gristle chicken balls according to claim 1-4 any one, is characterized in that, comprise the steps:
(1) chicken gristle is cut into the gristle particle that length and width are 1-3mm;
(2) Fresh Grade Breast, chicken leg meat are sent in cutmixer, cut at a high speed and mix, obtain Hen Surimi;
(3) cooking wine, salt, five-spice powder, red wine, garlic powder, sucrose are added cutmixer, mix with Hen Surimi, pickle 6-8h;
(4) by extracting red date stone, after frying together with purple rice, grind, obtain red date purple rice powder;
(5) gristle particle and red date purple rice powder are added in the material of step (3) simultaneously, stir, obtain chicken fillings;
(6) chicken fillings is sent into ball making machine shaping, with the poach 15-20min of water temperature 80-90 DEG C, pull draining out;
(7) the gristle chicken balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) gristle chicken balls good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410526039.7A CN104286937A (en) | 2014-10-09 | 2014-10-09 | Cartilage chicken balls and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410526039.7A CN104286937A (en) | 2014-10-09 | 2014-10-09 | Cartilage chicken balls and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286937A true CN104286937A (en) | 2015-01-21 |
Family
ID=52307105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410526039.7A Pending CN104286937A (en) | 2014-10-09 | 2014-10-09 | Cartilage chicken balls and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286937A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125618A (en) * | 2017-05-16 | 2017-09-05 | 河南永达清真食品有限公司 | A kind of knee cartilage Chinese yam chicken meatball and preparation method thereof |
| CN107319379A (en) * | 2017-08-25 | 2017-11-07 | 秦皇岛正大有限公司 | A kind of chicken Round mass of food of soft bone and preparation method thereof |
| CN108157820A (en) * | 2017-12-27 | 2018-06-15 | 福建海壹食品饮料有限公司 | A kind of Round mass of food of soft bone and preparation method thereof |
-
2014
- 2014-10-09 CN CN201410526039.7A patent/CN104286937A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125618A (en) * | 2017-05-16 | 2017-09-05 | 河南永达清真食品有限公司 | A kind of knee cartilage Chinese yam chicken meatball and preparation method thereof |
| CN107319379A (en) * | 2017-08-25 | 2017-11-07 | 秦皇岛正大有限公司 | A kind of chicken Round mass of food of soft bone and preparation method thereof |
| CN108157820A (en) * | 2017-12-27 | 2018-06-15 | 福建海壹食品饮料有限公司 | A kind of Round mass of food of soft bone and preparation method thereof |
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| C06 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150121 |
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| WD01 | Invention patent application deemed withdrawn after publication |