CN104982957A - Method for making chicken meatballs in pineapple flavor - Google Patents

Abstract

The invention discloses a method for making chicken meatballs in the pineapple flavor. The method includes the following steps that 1, raw materials are mixed according to the following weight part; 2, chicken leg meat is peeled and cut into chicken leg diced meat in the size of 6-10 mm, and a pineapple is peeled, cut into the diced pineapple in the size of 6-8 mm, soaked in salted water with the concentration of 1-2% for over 30 min and drained off after being washed in cold water; 3, the chicken leg diced meat is thrown into a stirring machine; 4, the forming weight of a meatball making machine is adjusted to be 10-12 g, meatballs are put into a boiling pot and the chicken meatballs in the pineapple flavor are obtained. The chicken meatballs made according to product components of the chicken meatballs in the pineapple flavor and the processing technology combine nutritions and the flavor of chicken meat with the pineapple, and a chicken meatball product novel and unique in flavor and rich in product nutrition is formed. The chicken meatballs are cooked food and convenient to eat, unfreezing is not needed, and the meatballs can be used for hot-pot cooking and vegetable cooking and can also be eaten after being directly boiled with water. A kind of food which is delicious, capable of relieving summer-heat and nutritive is added in hot summer.

Description

A kind of preparation method of pineapple flavor chicken ball

Technical field

The present invention relates to a kind of chicken leg meat and pineapple is the meat products of raw material, be specifically related to a kind of pineapple flavor chicken ball and preparation method thereof.

Technical background

Chicken leg meat is with fine and tender taste, and flavour is delicious; Nutrition is high, and fat content is low, is applicable to very much the requirement of health diet, is subject to liking of consumers in general.Pineapple contains abundant carbohydrate, protein, vitamin, can clearing away summerheat, promote the production of body fluid to quench thirst, promote digestion; The feature of fragrant and sweet succulence, makes pineapple become very welcome tropical fruit (tree).In recent years, ball cooking methods is many with mutton cooked in a chafing pot, braised dish tool, and local flavor is main mainly with a various meat flavor ball and bhaji.In order to meet the demand of the ever-increasing taste of consumer and nutrition, develop a kind of unique flavor (pineapple local flavor), the ball series products of local flavor novelty.

Summary of the invention

The object of this invention is to provide a kind of preparation method of pineapple flavor chicken ball.

Technical scheme of the present invention is: a kind of preparation method of pineapple flavor chicken ball, and its step is as follows:

(1) according to following parts by weight configuration raw material: chicken leg meat 60 ~ 80, pineapple 5 ~ 10, frozen water 5 ~ 10, cornstarch 1 ~ 5, soybean protein isolate 1 ~ 4, salt 1 ~ 3, white granulated sugar 1 ~ 3, green onion end 1 ~ 3, bruised ginger 1 ~ 3, monosodium glutamate 0.2 ~ 1, natural flavor 0.5 ~ 1.5, water retention agent 0.2 ~ 0.5;

(2) chicken leg meat is removed the peel, be stranding into the chicken leg meat cubelets of 6 ~ 10mm; Pineapple peeling, is cut into the pineapple fourth of 6 ~ 8mm, is to soak more than 30 minutes in the salt solution of 1%-2% in concentration, drains after subcooled water; Frozen water, cornstarch, soybean protein isolate, salt, white granulated sugar, green onion end, bruised ginger, monosodium glutamate, natural flavor, water retention agent are stirred, makes pickling liquid;

(3) dropped in mixer by chicken leg meat cubelets, under the condition of 0-4 DEG C, the pickling liquid adding half stirs, then adds remaining half pickling liquid and stir, and finally adds pineapple fourth and stirs, under 0-4 DEG C of environment, pickle 4-10 hour;

(4) adjusting the shaping weight of ball making machine is 10-12g, under enter in poach pond, proparea, poach pond design temperature 85 DEG C, the time sets 5 minutes, back zone design temperature 98 DEG C, time sets 5 minutes, and poach rear center temperature is not less than 75 DEG C, a well-done ball is put into cold water precooling 30 seconds, drain away the water with slipping through the net, then under the environment of-35 DEG C, snap frozen is frozen to central temperature≤-18 DEG C, and packaging, obtains pineapple flavor chicken ball.

The invention has the beneficial effects as follows: the chicken balls processed according to product composition and the processing technology of pineapple flavor chicken ball, the nutrition of chicken self, local flavor are combined with pineapple, is combined into the novel unique and chicken balls product that product is nutritious of a kind of local flavor.The present invention is cooked, and instant, without the need to thawing, can be used for mutton cooked in a chafing pot and braised dish etc., also can be directly edible after poach; Scorching summer, not only many delicious, relieving summer-heat but also the food of nutrition.

Detailed description of the invention

Embodiment 1

A preparation method for pineapple flavor chicken ball, its step is as follows:

(1) according to following parts by weight configuration raw material: chicken leg meat 80 kg, pineapple 10 kg, frozen water 10 kg, cornstarch 5 kg, soybean protein isolate 4 kg, salt 3 kg, white granulated sugar 3 kg, green onion end 3 kg, bruised ginger 3 kg, monosodium glutamate 1 kg, natural flavor 1.5 kg, water retention agent 0.5 kg;

(2) chicken leg meat is removed the peel, be stranding into the chicken leg meat cubelets of 10mm; Pineapple peeling, is cut into the pineapple fourth of 8mm, is to soak more than 30 minutes in the salt solution of 2% in concentration, drains after subcooled water; Frozen water, cornstarch, soybean protein isolate, salt, white granulated sugar, green onion end, bruised ginger, monosodium glutamate, natural flavor, water retention agent are stirred, makes pickling liquid;

(3) dropped in mixer by chicken leg meat cubelets, under the condition of 4 DEG C, the pickling liquid adding half stirs, then adds remaining half pickling liquid and stir, and finally adds pineapple fourth and stirs, pickle 10 hours under 4 DEG C of environment;

(4) adjusting the shaping weight of ball making machine is 12g, under enter in poach pond, proparea, poach pond design temperature 85 DEG C, the time sets 5 minutes, back zone design temperature 98 DEG C, time sets 5 minutes, and poach rear center temperature is not less than 75 DEG C, a well-done ball is put into cold water precooling 30 seconds, drain away the water with slipping through the net, then under the environment of-35 DEG C, snap frozen is frozen to central temperature≤-18 DEG C, and packaging, obtains pineapple flavor chicken ball.

Embodiment 2

A preparation method for pineapple flavor chicken ball, its step is as follows:

(1) according to following parts by weight configuration raw material: chicken leg meat 60 kg, pineapple 5 kg, frozen water 5 kg, cornstarch 1 kg, soybean protein isolate 1 kg, salt 1 kg, white granulated sugar 1 kg, green onion end 1 kg, bruised ginger 1 kg, monosodium glutamate 0.2 kg, natural flavor 0.5 kg, water retention agent 0.2 kg;

(2) chicken leg meat is removed the peel, be stranding into the chicken leg meat cubelets of 6 mm; Pineapple peeling, is cut into the pineapple fourth of 6 mm, is to soak more than 30 minutes in the salt solution of 1 % in concentration, drains after subcooled water; Frozen water, cornstarch, soybean protein isolate, salt, white granulated sugar, green onion end, bruised ginger, monosodium glutamate, natural flavor, water retention agent are stirred, makes pickling liquid;

(3) dropped in mixer by chicken leg meat cubelets, under the condition of 0 DEG C, the pickling liquid adding half stirs, then adds remaining half pickling liquid and stir, and finally adds pineapple fourth and stirs, pickle 4 hours under 0 DEG C of environment;

(4) adjusting the shaping weight of ball making machine is 10g, under enter in poach pond, proparea, poach pond design temperature 85 DEG C, the time sets 5 minutes, back zone design temperature 98 DEG C, time sets 5 minutes, and poach rear center temperature is not less than 75 DEG C, a well-done ball is put into cold water precooling 30 seconds, drain away the water with slipping through the net, then under the environment of-35 DEG C, snap frozen is frozen to central temperature≤-18 DEG C, and packaging, obtains pineapple flavor chicken ball.

Embodiment 3

A preparation method for pineapple flavor chicken ball, its step is as follows:

(1) according to following parts by weight configuration raw material: chicken leg meat 70 kg, pineapple 8 kg, frozen water 8 kg, cornstarch 3 kg, soybean protein isolate 3 kg, salt 2 kg, white granulated sugar 2 kg, green onion end 2 kg, bruised ginger 2 kg, monosodium glutamate 0.5 kg, natural flavor 1 kg, water retention agent 0.3 kg;

(2) chicken leg meat is removed the peel, be stranding into the chicken leg meat cubelets of 8 mm; Pineapple peeling, is cut into the pineapple fourth of 7 mm, is to soak more than 30 minutes in the salt solution of 2% in concentration, drains after subcooled water; Frozen water, cornstarch, soybean protein isolate, salt, white granulated sugar, green onion end, bruised ginger, monosodium glutamate, natural flavor, water retention agent are stirred, makes pickling liquid;

(3) dropped in mixer by chicken leg meat cubelets, under the condition of 2 DEG C, the pickling liquid adding half stirs, then adds remaining half pickling liquid and stir, and finally adds pineapple fourth and stirs, pickle 6 hours under 2 DEG C of environment;

(4) adjusting the shaping weight of ball making machine is 11g, under enter in poach pond, proparea, poach pond design temperature 85 DEG C, the time sets 5 minutes, back zone design temperature 98 DEG C, time sets 5 minutes, and poach rear center temperature is not less than 75 DEG C, a well-done ball is put into cold water precooling 30 seconds, drain away the water with slipping through the net, then under the environment of-35 DEG C, snap frozen is frozen to central temperature≤-18 DEG C, and packaging, obtains pineapple flavor chicken ball.

Claims (1)

1. a preparation method for pineapple flavor chicken ball, is characterized in that, its step is as follows:

(1) according to following parts by weight configuration raw material: chicken leg meat 60 ~ 80, pineapple 5 ~ 10, frozen water 5 ~ 10, cornstarch 1 ~ 5, soybean protein isolate 1 ~ 4, salt 1 ~ 3, white granulated sugar 1 ~ 3, green onion end 1 ~ 3, bruised ginger 1 ~ 3, monosodium glutamate 0.2 ~ 1, natural flavor 0.5 ~ 1.5, water retention agent 0.2 ~ 0.5;

(2) chicken leg meat is removed the peel, be stranding into the chicken leg meat cubelets of 6 ~ 10mm; Pineapple peeling, is cut into the pineapple fourth of 6 ~ 8mm, is to soak more than 30 minutes in the salt solution of 1%-2% in concentration, drains after subcooled water; Frozen water, cornstarch, soybean protein isolate, salt, white granulated sugar, green onion end, bruised ginger, monosodium glutamate, natural flavor, water retention agent are stirred, makes pickling liquid;

(3) dropped in mixer by chicken leg meat cubelets, under the condition of 0-4 DEG C, the pickling liquid adding half stirs, then adds remaining half pickling liquid and stir, and finally adds pineapple fourth and stirs, under 0-4 DEG C of environment, pickle 4-10 hour;

(4) adjusting the shaping weight of ball making machine is 10-12g, under enter in poach pond, proparea, poach pond design temperature 85 DEG C, the time sets 5 minutes, back zone design temperature 98 DEG C, time sets 5 minutes, and poach rear center temperature is not less than 75 DEG C, a well-done ball is put into cold water precooling 30 seconds, drain away the water with slipping through the net, then under the environment of-35 DEG C, snap frozen is frozen to central temperature≤-18 DEG C, and packaging, obtains pineapple flavor chicken ball.