CN105767744A - Chicken meatball processing method by using whole chickens - Google Patents
Chicken meatball processing method by using whole chickens Download PDFInfo
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- CN105767744A CN105767744A CN201410793444.5A CN201410793444A CN105767744A CN 105767744 A CN105767744 A CN 105767744A CN 201410793444 A CN201410793444 A CN 201410793444A CN 105767744 A CN105767744 A CN 105767744A
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Abstract
The present invention discloses a chicken meatball processing method by using whole chickens. Chicken bones are taken out, the chicken bones are crushed using a high-speed tissue crusher into fine bone paste with a size greater than 400-mesh, then chicken meat is pickled using a special technology, the pickled chicken meat is minced into meat paste, sugar, Chinese prickly ash, nutmeg, fennel, soy protein isolate and other accessory materials are combined, and finally the chicken meatballs are prepared. Due to the introduction of powder ultrafine crushing technology into the processing field of bone paste, the bone paste fineness is 400-mesh or above. After being consumed, the chicken meatballs are conductive to human body absorption, fast in absorption speed, and also completely absorbed. In addition, the prepared ultrafine duck and goose mixed bone paste high-calcium-content sausages by the recipe provided by the invention are good in mouthfeel, excellent flavor, fresh in color and luster, and suitable for all types of people.
Description
Technical field
The present invention relates to food processing field, particularly to a kind of method of chicken balls utilizing whole chicken to be processed into.
Background technology
The using method of poultry (chicken and duck goose) is all the conventional practical approach such as shave meat quick-fried, stew by tradition, and bone is finally discarded.And study and show, how that it is rationally edible poultry kindred calcium content is higher compared with the calcium content of other animals, therefore and be absorbed by the body, and is always up the topic that a lot of food research personnel pay close attention to.Edible bone mud is the food source that China newly opens up in recent years, and it contains nutrition necessary to many human bodies except containing protein, fat, vitamin ossein and chrondroitin, and possibly together with abundant trace element, particularly calcium content is higher.Additionally, bone mud is possibly together with the indispensable phosphide matter of brain, phosphoprotein, energy skin care, supplementary essence and blood, the chrondroitin preventing aging and bone collagen etc..Visible, bone mud is a kind of nutritious healthy food material.Abroad bone mud is called " bunker of rich nutrient ".The nutritional survey data of China shows, in the diet structure of people, the intake wretched insufficiency of calcium, especially old man and child's calcium deficiency phenomenon are general.Mostly the medicine of the calcic sold in the market and food, be chemosynthesis calcium, has both been unfavorable for absorption of human body, also easily causes calcium and other trace element are out of proportion.And animal bones component content is similar to human body, bone calcium is the most easily absorbed by the body.Therefore, applying bone mud in food processing is solve the malnourished effective way of population of China calcium.In existing food, the existing food that bone mud is eaten is few, and ubiquity bone mud granularity is relatively thick, after human body is edible, the absorption of various elements is bad, and the defect such as processing technique is complicated, and mouthfeel is not good enough.
Micronizing is nearly new and high technology developed rapidly for 20 years, raw material can be processed into the even nano level micropowder of micron, be widely used in all trades and professions.In view of pulverizing is the basic process technology during Chinese medicine produces and applies, micronizing more and more causes the concern of people, although this technology is started late, and the kind developed is relatively fewer, but has manifested distinctive advantage and wide application prospect.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of chicken balls utilizing whole chicken to be processed into and processing method thereof, change traditional processing method to poultry and eating method, make the abundant calcium content of gained chicken balls and other micro constitutent easily by the quick and complete absorption of human body, and this chicken balls instant, mouthfeel is good, and color and luster is fresh, and the calcium deficiency crowd such as particularly suitable old man and child eats for a long time.
It is an object of the invention to be achieved through the following technical solutions: a kind of method of chicken balls utilizing whole chicken to be processed into, comprise the following steps:
A, cleaning: whole chicken is killed in enchashment in units of only, remove Caput Gallus domesticus, internal organs, hip stick up portion；
B, takes meat: shaves after cleaning except drumsticks and pigeon chest portion bulk fresh meat, must remain the chicken bone of a small amount of viscous kindred；
C, picks a bone: chicken bone is placed in pressure cooker clear water and boils and boil 35 minutes；Os Gallus domesticus is chosen after taking-up；
D, dries: toasted 2 hours at 60 DEG C by the bone of step C gained；
E, broken bone: the Os Gallus domesticus of step D gained is pulverized with mirco structure pulverizer respectively, is processed into thin bone mud, it is desirable to granularity is more than 400 orders；
F, adds compound phosphoric acid sodium, different Vc sodium and sodium nitrite by step B gained Carnis Gallus domesticus, is sufficiently stirred for, pickles 36 hours；Each constituent content respectively fresh meat 60 62, compound phosphoric acid sodium 0.35 0.4, sodium erythorbate 0.003 0.005, sodium nitrite 0.01 0.02；
G, Minced Steak: pickled Carnis Gallus domesticus and pork fat are mixed and is twisted into meat paste；Wherein pork fat content is 28 30；
H, stirs pill: mix by following raw material feeding, the meat paste 60 62 of step G gained, sugar 1 1.2, Pericarpium Zanthoxyli 0.3 0.5, Semen Myristicae 0.5 0.6, Fructus Foeniculi 0.4 0.5, soybean protein isolate 0.3 0.35；Stir and make meat stuffing become pasty state, then sterilize with packing after pellet processing machine pill.
Further, in its each step, taken original optimum proportioning is by weight: Carnis Gallus domesticus 60.8, pork fat 30, sugar 1, Pericarpium Zanthoxyli 0.5, Semen Myristicae 0.5, Fructus Foeniculi 0.5, composite phosphate 0.4, sodium nitrite 0.015, soybean protein isolate 0.3, sodium erythorbate 0.004.
Beneficial effects of the present invention: the obtained chicken balls of the present invention, owing to powder body superfine communication technique is introduced bone mud manufacture field so that bone mud fineness reaches more than 400 orders, is conducive to the absorption of human body after edible, not only infiltration rate is fast, and absorbs completely；It addition, adopt the chicken balls obtained by formula of the present invention, mouthfeel is good, and local flavor is good, and color and luster is fresh, and the calcium deficiency crowd such as particularly suitable old man and child eats for a long time.
Accompanying drawing explanation
Fig. 1Technological process for a kind of method of chicken balls utilizing whole chicken to be processed intoFigure。
Detailed description of the invention
The method of the chicken balls utilizing whole chicken to be processed into of the present invention, comprises the following steps:
A, cleaning: whole chicken is killed in enchashment in units of only, remove Caput Gallus domesticus, internal organs, hip stick up portion；
B, takes meat: shaves after cleaning except drumsticks and pigeon chest portion bulk fresh meat, must remain the chicken bone of a small amount of viscous kindred；
C, picks a bone: chicken bone is placed in pressure cooker clear water and boils and boil 35 minutes；Os Gallus domesticus is chosen after taking-up；
D, dries: toasted 2 hours at 60 DEG C by the bone of step C gained；
E, broken bone: the Os Gallus domesticus of step D gained is pulverized with mirco structure pulverizer respectively, is processed into thin bone mud, it is desirable to granularity is more than 400 orders；
F, adds compound phosphoric acid sodium, different Vc sodium and sodium nitrite by step B gained Carnis Gallus domesticus, is sufficiently stirred for, pickles 36 hours；Each constituent content respectively fresh meat 60 62, compound phosphoric acid sodium 0.35 0.4, sodium erythorbate 0.003 0.005, sodium nitrite 0.01 0.02；
G, Minced Steak: pickled Carnis Gallus domesticus and pork fat are mixed and is twisted into meat paste；Wherein pork fat content is 28 30；
H, stirs pill: mix by following raw material feeding, the bone mud 69 of step E gained, the meat paste 60 62 of step G gained, sugar 1 1.2, Pericarpium Zanthoxyli 0.3 0.5, Semen Myristicae 0.5 0.6, Fructus Foeniculi 0.4 0.5, soybean protein isolate 0.3 0.35；Stir and make meat stuffing become pasty state, then sterilize with packing after pellet processing machine pill.
Embodiment 1:
According to following formula feeding: granularity is the bone mud 6kg of 500 orders, fresh meat 60kg, pork fat 30kg, sugar 1kg, Pericarpium Zanthoxyli 0.5kg, Semen Myristicae 0.5kg, Fructus Foeniculi 0.5kg, composite phosphate 0.35kg, sodium nitrite 0.02kg, soybean protein isolate 0.3kg, sodium erythorbate 0.005kg.By taken for the present embodiment formula according to above-mentioned processing technology, prepare chicken balls of the present invention.
Embodiment 2:
According to following formula feeding: granularity is the bone mud 7.5kg of 400 orders, fresh meat 62kg, pork fat 28kg, sugar 1.2kg, Pericarpium Zanthoxyli 0.3kg, Semen Myristicae 0.6kg, Fructus Foeniculi 0.4kg, composite phosphate 0.4kg, sodium nitrite 0.01kg, soybean protein isolate 0.35kg, sodium erythorbate 0.003kg.By taken for the present embodiment formula according to above-mentioned processing technology, prepare chicken balls of the present invention.
Embodiment 3:
According to following formula feeding: granularity is the bone mud 9kg of 550 orders, fresh meat 60.8kg, pork fat 30kg, sugar 1kg, Pericarpium Zanthoxyli 0.5kg, Semen Myristicae 0.5kg, Fructus Foeniculi 0.5kg, composite phosphate 0.4kg, sodium nitrite 0.015kg, soybean protein isolate 0.3kg, sodium erythorbate 0.004kg.By taken for the present embodiment formula according to above-mentioned processing technology, prepare chicken balls of the present invention.
Invite the age at 3 years old 12 years old, the 50 years old men and women, old and young of two age levels totally ten ordinary consumer between 70 years old, the chicken balls of gained of the present invention being carried out subjective appreciation, foretells, with New South Road, Yubei District, Chongqing City, the common chicken meat ball buied in honeybee Flos Nelumbinis supermarket and carry out contrast test, result of the test is as follows:
By the subjective appreciation of ordinary consumer, chicken balls of the present invention is compared with existing like product, not only color and luster is good, local flavor is good, delicate mouthfeel does not have slag bony, structural state good, and after edible, be conducive to the absorption of human body, infiltration rate is fast, absorb completely, be suitable for men and women, old and young various people, belong to nourishing and health food.
What finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail with reference to preferred embodiment, it will be understood by those within the art that, technical scheme can be modified or equivalent replacement, without deviating from objective and the scope of technical solution of the present invention, it all should be encompassed in the middle of scope of the presently claimed invention.
Claims (2)
1. the method for the chicken balls utilizing whole chicken to be processed into, it is characterised in that: comprise the following steps:
A, cleaning: whole chicken is killed in enchashment in units of only, remove Caput Gallus domesticus, internal organs, hip stick up portion；
B, takes meat: shaves after cleaning except drumsticks and pigeon chest portion bulk fresh meat, must remain the chicken bone of a small amount of viscous kindred；
C, picks a bone: chicken bone is placed in pressure cooker clear water and boils and boil 35 minutes；Os Gallus domesticus is chosen after taking-up；
D, dries: toasted 2 hours at 60 DEG C by the bone of step C gained；
E, broken bone: the Os Gallus domesticus of step D gained is pulverized with mirco structure pulverizer respectively, is processed into thin bone mud, it is desirable to granularity is more than 400 orders；
F, adds compound phosphoric acid sodium, different Vc sodium and sodium nitrite by step B gained Carnis Gallus domesticus, is sufficiently stirred for, pickles 36 hours；Each constituent content respectively fresh meat 60 62, compound phosphoric acid sodium 0.35 0.4, sodium erythorbate 0.003 0.005, sodium nitrite 0.01 0.02；
G, Minced Steak: pickled Carnis Gallus domesticus and pork fat are mixed and is twisted into meat paste；Wherein pork fat content is 28 30；
H, stirs pill: mix by following raw material feeding, the meat paste 60 62 of step G gained, sugar 1 1.2, Pericarpium Zanthoxyli 0.3 0.5, Semen Myristicae 0.5 0.6, Fructus Foeniculi 0.4 0.5, soybean protein isolate 0.3 0.35；Stir and make meat stuffing become pasty state, then sterilize with packing after pellet processing machine pill.
2. method according to claim 1, it is characterised in that: in its each step, taken original optimum proportioning is by weight: Carnis Gallus domesticus 60.8, pork fat 30, sugar 1, Pericarpium Zanthoxyli 0.5, Semen Myristicae 0.5, Fructus Foeniculi 0.5, composite phosphate 0.4, sodium nitrite 0.015, soybean protein isolate 0.3, sodium erythorbate 0.004.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410793444.5A CN105767744A (en) | 2014-12-20 | 2014-12-20 | Chicken meatball processing method by using whole chickens |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410793444.5A CN105767744A (en) | 2014-12-20 | 2014-12-20 | Chicken meatball processing method by using whole chickens |
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| CN105767744A true CN105767744A (en) | 2016-07-20 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954706A (en) * | 2005-10-26 | 2007-05-02 | 王永财 | Livestock fowls bone powder and its production process |
| CN102038209A (en) * | 2010-12-28 | 2011-05-04 | 重庆白市驿板鸭食品有限责任公司 | High-calcium ultrafine duck and goose mixed bone paste sausage |
| CN103859441A (en) * | 2014-02-28 | 2014-06-18 | 福建圣农食品有限公司 | European flavored chicken meat ball and preparation method thereof |
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2014
- 2014-12-20 CN CN201410793444.5A patent/CN105767744A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954706A (en) * | 2005-10-26 | 2007-05-02 | 王永财 | Livestock fowls bone powder and its production process |
| CN102038209A (en) * | 2010-12-28 | 2011-05-04 | 重庆白市驿板鸭食品有限责任公司 | High-calcium ultrafine duck and goose mixed bone paste sausage |
| CN103859441A (en) * | 2014-02-28 | 2014-06-18 | 福建圣农食品有限公司 | European flavored chicken meat ball and preparation method thereof |
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Application publication date: 20160720 |