CN104585784A - Sticky rice-chicken meatball and preparation method thereof - Google Patents
Sticky rice-chicken meatball and preparation method thereof Download PDFInfo
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- CN104585784A CN104585784A CN201510063114.5A CN201510063114A CN104585784A CN 104585784 A CN104585784 A CN 104585784A CN 201510063114 A CN201510063114 A CN 201510063114A CN 104585784 A CN104585784 A CN 104585784A
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- parts
- chicken
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- salt
- phosphate
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- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 53
- 235000009566 rice Nutrition 0.000 claims abstract description 53
- 241000287828 Gallus gallus Species 0.000 claims abstract description 48
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 19
- 239000010452 phosphate Substances 0.000 claims abstract description 19
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 19
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 51
- 240000002853 Nelumbo nucifera Species 0.000 claims description 21
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 21
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 21
- 235000015220 hamburgers Nutrition 0.000 claims description 21
- 235000002639 sodium chloride Nutrition 0.000 claims description 20
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 18
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 18
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 18
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 18
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 18
- 235000021317 phosphate Nutrition 0.000 claims description 16
- 235000021110 pickles Nutrition 0.000 claims description 9
- 238000004945 emulsification Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 5
- 239000006187 pill Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 39
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940032147 starch Drugs 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229960003284 iron Drugs 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000014786 phosphorus Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a sticky rice-chicken meatball and a preparation method thereof, and relates to the food processing field. The sticky rice-chicken meatball is prepared from the following components in parts by weight: a raw material: 95-100 parts of chicken; auxiliaries materials: 10-15 parts of sticky rice, 2-3 parts of salt, 15 parts of mashed potatoes, 0.4-0.5 part of phosphate, 2 parts of soybean protein isolate, 0.6 part of lentinula edodes blocks, 0.5 part of yam mud and 40 parts of water. According to the sticky rice-chicken meatball disclosed by the invention, the chicken and the sticky rice are combined and chicken meatball spices are scientifically proportioned, so that the sticky rice-chicken meatball is the best in mouthfeel, unique in flavor, short in production period, high in efficiency, good in product mouthfeel, not greasy and reasonable in nutrition arrangement.
Description
Technical field
The present invention relates to chicken meat food, be specifically related to a kind of sticky rice in lotus leaf burger and preparation method thereof, belong to food processing technology field.
Background technology
Chicken is the outstanding person in meat, quality is tender, aromatic flavour, nutritious, by numerous consumer is liked, glutinous rice manufactures viscosity snack, and as the primary raw material of rice-pudding, mixed congee, various sweets, glutinous rice is also the primary raw material brewageing fermented glutinour rice, glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch etc., nutritious, be the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.
The main component of glutinous rice and rice is all starch, but the amylose that glutinous rice contains than rice is less, amylopectin is more, and the efficiency that amylopectin is digested is usually higher than amylose, therefore the speed shelf that glutinous rice is digested is even better, but chicken has its special nature, in chicken balls process, chicken protein is difficult to form good protein network structure, thus have impact on elasticity and the mouthfeel of chicken balls, so chicken balls on the market, often mouthfeel is fine and smooth not, careful and the chicken balls nutritive value that elasticity is high and not single is not high.
But also do not have glutinous rice and the composite high quality food of chicken in the market, the compound product that traditional chicken balls manufacture craft can not be applicable to glutinous rice and chicken is produced.
Summary of the invention
Problem to be solved by this invention is to provide one and stablizes and improve chicken balls quality and trophic structure, makes chicken mouthfeel best and sticky rice in lotus leaf burger of scientific in nutrition and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
A kind of sticky rice in lotus leaf burger, it take chicken as raw material, with glutinous rice, salt, mashed potatoes, phosphate, soybean protein isolate, mushroom block and Chinese yam mud for auxiliary material is made, its component comprises by weight: chicken 95-100 part, glutinous rice 10-15 part, salt 2-3 part, mashed potatoes 15 parts, phosphate 0.4-0.5 part, soybean protein isolate 2 parts, mushroom block 0.6 part, 0.5 part, Chinese yam mud, 40 parts, water.
Preferably, its component comprises by weight, 100 parts, chicken, 13 parts, glutinous rice, salt 2 parts, phosphate 0.5 part, soybean protein isolate 2 parts, mushroom block 0.6 part, 0.5 part, Chinese yam mud, 40 parts, water.
The preparation method of above-mentioned sticky rice in lotus leaf burger, comprises the following steps:
(1) chicken rinsing: chicken water temperature is 4 ~ 10 DEG C of rinsings 3 times, washings measure 4 times of chicken weight;
(2) slightly cut;
(3) pickle: add salt and pickle 12h;
(4) prepare burden: add glutinous rice, salt, mashed potatoes, phosphate, soybean protein isolate, mushroom block and Chinese yam mud;
(5) stir: use less than 10 DEG C, mixer to stir 12min;
(6) emulsification: leave standstill emulsification 30min;
(7) pill, obtained sticky rice in lotus leaf burger.
The product that technical scheme of the present invention provides and method, take chicken as raw material, simultaneously with glutinous rice, salt, mashed potatoes, phosphate, soybean protein isolate, mushroom block and Chinese yam mud for auxiliary material is made, optimize various material mixture ratio, make sticky rice in lotus leaf burger mouthfeel, elasticity best, trophic structure collocation science, rationally; The raw material chicken used needs water temperature to be 4 ~ 10 DEG C of rinsings 3 times, chicken is easier to tasty, and be combined better with batching, chicken adds salt and pickles 12h, makes chicken mouthfeel more delicious, is easy to industrialization, and effectively extends the date saved of sticky rice in lotus leaf burger.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
Sticky rice in lotus leaf burger provided by the invention, it take chicken as raw material, with glutinous rice, salt, mashed potatoes, phosphate, soybean protein isolate, mushroom block and Chinese yam mud for auxiliary material is made, its component comprises by weight: chicken 95-100 part, glutinous rice 10-15 part, salt 2-3 part, mashed potatoes 15 parts, phosphate 0.4-0.5 part, soybean protein isolate 2 parts, mushroom block 0.6 part, 0.5 part, Chinese yam mud, 40 parts, water.
Embodiment 1:
What the present embodiment provided take chicken as raw material, with glutinous rice, salt, mashed potatoes, phosphate, soybean protein isolate, mushroom block and Chinese yam mud for auxiliary material is made, by weight, its component is specially: 100 parts, chicken, 13 parts, glutinous rice, salt 2 parts, phosphate 0.5 part, soybean protein isolate 2 parts, mushroom block 0.6 part, 0.5 part, Chinese yam mud, 40 parts, water; Other component or flavoring can also be added as required, as chilli powder, cumin powder etc.
The preparation method of above-mentioned sticky rice in lotus leaf burger, comprises the steps:
(1) chicken rinsing: chicken water temperature is 8 DEG C of rinsings 3 times, washings measure 4 times of chicken weight;
(2) slightly cut;
(3) pickle: add salt and pickle 12h;
(4) prepare burden: by weight, 100 parts, chicken, 13 parts, glutinous rice, salt 2 parts, phosphate 0.5 part, soybean protein isolate 2 parts, mushroom block 0.6 part, 0.5 part, Chinese yam mud, 40 parts, water;
(5) stir: use less than 10 DEG C, mixer to stir 12min;
(6) emulsification: leave standstill emulsification 30min;
(7) pill, obtained sticky rice in lotus leaf burger.
The preparation method of above-mentioned sticky rice in lotus leaf burger, comprises the following steps:
(1) chicken rinsing: chicken water temperature is 4 ~ 10 DEG C of rinsings 3 times, washings measure 4 times of chicken weight;
(2) slightly cut;
(3) pickle: add salt and pickle 12h;
(4) prepare burden: according to said components proportioning, add glutinous rice, salt, mashed potatoes, phosphate, soybean protein isolate, mushroom block and Chinese yam mud;
(5) stir: use less than 10 DEG C, mixer to stir 12min;
(6) emulsification: leave standstill emulsification 30min;
(7) pill, obtained sticky rice in lotus leaf burger.
Embodiment 2:
The present invention is on the formula of above-mentioned chicken balls and the basis of Making programme, 95 parts, concrete employing chicken, 10 parts, glutinous rice, salt 3 parts, mashed potatoes 15 parts, phosphate 0.4 part, soybean protein isolate 2 parts, mushroom block 0.6 part, 0.5 part, Chinese yam mud, the component collocation that water is 40 parts, make the mouthfeel of sticky rice in lotus leaf burger, elasticity and local flavor the best, and add glutinous rice, make the protein of sticky rice in lotus leaf burger, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and content of starch increase greatly, improve the nutritive value of sticky rice in lotus leaf burger, science have adjusted its nutrition arrangement, it is made more to meet the consumer need of modern.
Embodiment 3:
The present invention, on the formula of above-mentioned chicken balls and the basis of Making programme, specifically adopts 98 parts, chicken, 15 parts, glutinous rice, salt 2.5 parts, mashed potatoes 15 parts, phosphate 0.45 part, soybean protein isolate 2 parts, mushroom block 0.6 part, 0.5 part, Chinese yam mud, 40 parts, water, chilli powder 1 part, cumin powder 1 part.
According to the record of above-described embodiment, concrete component and proportioning can be selected as required, do not list one by one at this, all can reach the present invention and make the mouthfeel of sticky rice in lotus leaf burger best, unique flavor, the technique effect such as with short production cycle, efficiency is high, products taste is good, non-greasy, nutrition arrangement are reasonable.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (3)
1. a sticky rice in lotus leaf burger, it is characterized in that, it take chicken as raw material, with glutinous rice, salt, mashed potatoes, phosphate, soybean protein isolate, mushroom block and Chinese yam mud for auxiliary material is made, its component comprises by weight: chicken 95-100 part, glutinous rice 10-15 part, salt 2-3 part, mashed potatoes 15 parts, phosphate 0.4-0.5 part, soybean protein isolate 2 parts, mushroom block 0.6 part, 0.5 part, Chinese yam mud, 40 parts, water.
2. sticky rice in lotus leaf burger according to claim 1, it is characterized in that: take chicken as raw material, with glutinous rice, salt, mashed potatoes, phosphate, soybean protein isolate, mushroom block and Chinese yam mud for auxiliary material is made, by weight, 100 parts, chicken, 13 parts, glutinous rice, salt 2 parts, phosphate 0.5 part, soybean protein isolate 2 parts, mushroom block 0.6 part, 0.5 part, Chinese yam mud, 40 parts, water.
3. prepare a method for the sticky rice in lotus leaf burger described in claim 1 or 2, it is characterized in that, specifically comprise the following steps:
(1) chicken rinsing: chicken water temperature is 4 ~ 10 DEG C of rinsings 3 times, washings measure 4 times of chicken weight;
(2) slightly cut;
(3) pickle: add salt and pickle 12h;
(4) prepare burden: add glutinous rice, salt, mashed potatoes, phosphate, soybean protein isolate, mushroom block and Chinese yam mud;
(5) stir: use less than 10 DEG C, mixer to stir 12min;
(6) emulsification: leave standstill emulsification 30min;
(7) pill, obtains sticky rice in lotus leaf burger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063114.5A CN104585784A (en) | 2015-02-06 | 2015-02-06 | Sticky rice-chicken meatball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063114.5A CN104585784A (en) | 2015-02-06 | 2015-02-06 | Sticky rice-chicken meatball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585784A true CN104585784A (en) | 2015-05-06 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510063114.5A Pending CN104585784A (en) | 2015-02-06 | 2015-02-06 | Sticky rice-chicken meatball and preparation method thereof |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520073A (en) * | 2015-12-29 | 2016-04-27 | 广西大学 | Bamboo steamed Cantonese sticky rice-in-lotus-leaf health food |
| CN107319291A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of sticky rice in lotus leaf meatball and its processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950000450B1 (en) * | 1992-05-12 | 1995-01-20 | 재단법인 한국식품개발연구원 | Process for making ham containing of ginseng and chicken meat |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN102302185A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Preparation method of glutinous rice chicken rod |
| CN103431435A (en) * | 2013-08-06 | 2013-12-11 | 韩玲玲 | Fried Chinese yam meat ball |
-
2015
- 2015-02-06 CN CN201510063114.5A patent/CN104585784A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950000450B1 (en) * | 1992-05-12 | 1995-01-20 | 재단법인 한국식품개발연구원 | Process for making ham containing of ginseng and chicken meat |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN102302185A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Preparation method of glutinous rice chicken rod |
| CN103431435A (en) * | 2013-08-06 | 2013-12-11 | 韩玲玲 | Fried Chinese yam meat ball |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520073A (en) * | 2015-12-29 | 2016-04-27 | 广西大学 | Bamboo steamed Cantonese sticky rice-in-lotus-leaf health food |
| CN107319291A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of sticky rice in lotus leaf meatball and its processing method |
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Application publication date: 20150506 |