CN105815802A - Purple sweet potato-purple yam sandwiched chicken meatballs and making method thereof - Google Patents

Purple sweet potato-purple yam sandwiched chicken meatballs and making method thereof Download PDF

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Publication number
CN105815802A
CN105815802A CN201610185192.7A CN201610185192A CN105815802A CN 105815802 A CN105815802 A CN 105815802A CN 201610185192 A CN201610185192 A CN 201610185192A CN 105815802 A CN105815802 A CN 105815802A
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China
Prior art keywords
steudnerae henryanae
rhizoma steudnerae
chicken
sandwich
ball
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CN201610185192.7A
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Chinese (zh)
Inventor
苗清霞
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Henan Province Qi County Yongda Food Industry Co Ltd
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Henan Province Qi County Yongda Food Industry Co Ltd
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Priority to CN201610185192.7A priority Critical patent/CN105815802A/en
Publication of CN105815802A publication Critical patent/CN105815802A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses purple sweet potato-purple yam sandwiched chicken meatballs and a making method thereof.The making method comprises the steps that purple sweet potatoes, purple yams, cream and white granulated sugar are prepared into sandwiched stuffing, chicken breast, chicken skin, pickling materials and seasoning are prepared into skin stuffing, shaping, setting, cooking, cooling, quick-freezing and refrigerating are conducted, and the finished product is made.According to the purple sweet potato-purple yam sandwiched chicken meatballs, the purple sweet potatoes and the purple yams are introduced, perfect combination between animals and plants is scientifically completed, and the nutritional ingredients are better enriched and integrated; by elaborately matching the purple sweet potatoes and the purple yams with chicken, both the high protein of the chicken and the dual nutrition of the purple sweet potatoes and the purple yams are achieved, the refreshing feel is supplied to consumers, the taste is fragrant, sweet and fresh, the color and luster are bright, the appetite is promoted, and the good market prospect is achieved.

Description

A kind of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball and preparation method thereof
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball and preparation method thereof.
Background technology
At present the most common ball series products of market is nothing but steaming and decocting, the eating method such as fried, braised, rarely seen that some quick-fried can bake an edible ball, and taste is also relatively conventional, dull, it is impossible to meeting the consumption demand of modern consumer, trophic structure is the most single simultaneously.
Summary of the invention
It is an object of the invention to provide a kind of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball and preparation method thereof, Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae and Carnis Gallus domesticus are meticulously arranged in pairs or groups, have Carnis Gallus domesticus high protein and the double nutrition of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae high dietary-fiber concurrently, taste is fragrant and sweet pure and fresh.
For achieving the above object, the present invention is by the following technical solutions:
A kind of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball, described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball sandwich be made up of the raw material of following portions by weight: Rhizoma Steudnerae Henryanae 3 ~ 6 parts, Rhizoma Steudnerae Henryanae 4 ~ 7 parts, 0.015 ~ 0.025 part of butter, white sugar 0.25 ~ 0.35 part;The crust of described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball is made up of the raw material of following portions by weight: wherein major ingredient: chicken breast 18 ~ 22 parts, Corium Gallus domesticus 4 ~ 5 parts;Preserved materials: edible salt 1 ~ 1.5 part, composite phosphate 0.04 ~ 0.07 part, sodium erythorbate 0.02 ~ 0.04 part, pure water 0.2 ~ 0.5 part;Flavouring agent: soybean protein 0.4 ~ 0.6 part, white sugar 2 ~ 3 parts, monosodium glutamate 0.05 ~ 0.15 part, Rhizoma Zingiberis powder 0.1 ~ 0.3 part, chicken paste (Guangzhou Elite Flavor Bioengineering co.,Ltd) 0.1 ~ 0.3 part, Radix Glycyrrhizae powder 0.02 ~ 0.04 part, meat XIANGFEN (Hua Xin food group) 0.06 ~ 0.09 part, taste perfume (or spice) source (Tieling letter derived food dispensing company limited) 0.02 ~ 0.03 part, pure water 2 ~ 4 parts.
Described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball sandwich is made up of the raw material of following portions by weight: Rhizoma Steudnerae Henryanae 5 parts, Rhizoma Steudnerae Henryanae 5 parts, 0.02 part of butter, white sugar 0.3 part;The crust of described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball is made up of the raw material of following portions by weight: wherein major ingredient: chicken breast 20 parts, Corium Gallus domesticus 4.6 parts;Preserved materials: edible salt 1.2 parts, composite phosphate 0.06 part, sodium erythorbate 0.035 part, pure water 0.3 part;Flavouring agent: soybean protein 0.45 part, white sugar 2.2 parts, monosodium glutamate 0.1 part, Rhizoma Zingiberis powder 0.2 part, chicken paste 0.15 part, Radix Glycyrrhizae powder 0.03 part, meat XIANGFEN 0.07 part, 0.025 part of taste perfume (or spice) source, pure water 2.5 parts.
The manufacture method of described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball, step is as follows:
(1) pretreatment of raw material: chicken breast and Corium Gallus domesticus are respectively by 6mm orifice plate strand system, standby;
(2) make sandwich stuffing material: Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae cleaned peeling rear cutout 3-5cm is block, and 100 DEG C steam 25min, add butter while hot and white sugar mix homogeneously stirs into pureed, sufficiently cool after put in 0-4 DEG C of environment, obtain sandwich stuffing material;
(3) pickle: chicken breast strand made and preserved materials, by formula ratio mix homogeneously, stand 8-12h under the conditions of 0-4 DEG C;
(4) crust stuffing material is made: put in cutmixer by the chicken breast pickled, (2500r/min) cuts and mixes to meat paste shape at a high speed, flavouring agent is added by formula ratio, low speed (1500r/min) is cut and is mixed to uniformly, it is eventually adding the Corium Gallus domesticus low speed that makes of strand to cut and mix to uniformly, the crust stuffing material obtained;
(5) molding: the sandwich stuffing material bag heart ball forming machine molding that crust stuffing material step (4) obtained and step (2) obtain;
(6) sizing, processed: the ball after molding is directly lowered in the water of 55 ~ 65 DEG C, drags in the water of 85 DEG C, pull out after reaching 72 DEG C to its central temperature after 7-10min;
(7) cooling, quick-freezing: natural cooling or chilling room cooling are placed on less than-23 DEG C conditions, and quick-freezing is to central temperature less than-18 DEG C;
(8) finished product: stored frozen under the conditions of-18 DEG C.
In described step (4), cutmixer is cut with the high speed of 2500r/min and is mixed to meat paste shape, adds flavouring agent by formula ratio, cuts with the low speed of 1500r/min and mix to uniformly.
Ball crust weight 15g/ after described step (5) molding, sandwich weight 5g/.
Beneficial effects of the present invention: Rhizoma Steudnerae Henryanae is in addition to possessing the nutritive value of common Radix Ipomoeae, also rich in selenium element and anthocyanidin, it is possible to remove free radical, there is good health care;Rhizoma Steudnerae Henryanae has preventing phlegm from forming and stopping coughing, removing toxic substances, helps digestion, nourishing the stomach, relieving constipation, bright, improves immunity, spleen invigorating, beauty care, anti-inflammatory analgetic, presses down the nutritive values such as the anti-tumor of cancer, can strengthen the immunologic function of human body, can be as the conventional medicated diet staple food of preventing and treating carcinoma.The Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball of the present invention introduces Rhizoma Steudnerae Henryanae and Rhizoma Steudnerae Henryanae, science complete vegeto-animal perfect adaptation, more rich, comprehensive nutritional labeling, Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae and Carnis Gallus domesticus are arranged in pairs or groups meticulously, has Carnis Gallus domesticus high protein and the double nutrition of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae concurrently, to the sensation that consumer is fresh and new, taste is fragrant and sweet pure and fresh, bright, appetite stimulator, there is good market prospect.
Detailed description of the invention
Embodiment 1
A kind of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball, this Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball sandwich be made up of following raw material: Rhizoma Steudnerae Henryanae 3kg, Rhizoma Steudnerae Henryanae 7kg, butter 0.015kg, white sugar 0.35kg;The crust of this Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball is made up of following raw material: wherein major ingredient: chicken breast 18kg, Corium Gallus domesticus 5kg;Preserved materials: edible salt 1kg, composite phosphate 0.07kg, sodium erythorbate 0.02kg, pure water 0.5kg;Flavouring agent: soybean protein 0.4kg, white sugar 3kg, monosodium glutamate 0.05kg, Rhizoma Zingiberis powder 0.3kg, chicken paste (Guangzhou Elite Flavor Bioengineering co.,Ltd) 0.1kg, Radix Glycyrrhizae powder 0.04kg, meat XIANGFEN (Hua Xin food group) 0.069kg, taste perfume (or spice) source (Tieling letter derived food dispensing company limited) 0.03kg, pure water 2kg.
The manufacture method of the Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball of the present embodiment, step is as follows:
(1) pretreatment of raw material: chicken breast and Corium Gallus domesticus are respectively by 6mm orifice plate strand system, standby;
(2) make sandwich stuffing material: Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae cleaned peeling rear cutout 3cm is block, and 100 DEG C steam 25min, add butter while hot and white sugar mix homogeneously stirs into pureed, sufficiently cool after put in 0 DEG C of environment, obtain sandwich stuffing material;
(3) pickle: chicken breast strand made and preserved materials, by formula ratio mix homogeneously, stand 8h under the conditions of 0 DEG C;
(4) crust stuffing material is made: put in cutmixer by the chicken breast pickled, (2500r/min) cuts and mixes to meat paste shape at a high speed, flavouring agent is added by formula ratio, low speed (1500r/min) is cut and is mixed to uniformly, it is eventually adding the Corium Gallus domesticus low speed that makes of strand to cut and mix to uniformly, the crust stuffing material obtained;
(5) molding: the sandwich stuffing material bag heart ball forming machine molding that crust stuffing material step (4) obtained and step (2) obtain, crust weight 15g/, sandwich weight 5g/;
(6) sizing, processed: the ball after molding is directly lowered in the water of 55 DEG C, drags in the water of 85 DEG C, pull out after reaching 72 DEG C to its central temperature after 10min;
(7) cooling, quick-freezing: natural cooling or chilling room cooling are placed on less than-23 DEG C conditions, and quick-freezing is to central temperature less than-18 DEG C;
(8) finished product: stored frozen under the conditions of-18 DEG C.
Embodiment 2
A kind of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball, this Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball sandwich be made up of following raw material: Rhizoma Steudnerae Henryanae 6kg, Rhizoma Steudnerae Henryanae 4kg, butter 0.025kg, white sugar 0.25kg;The crust of described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball is made up of the raw material of following weight kg number: wherein major ingredient: chicken breast 22kg, Corium Gallus domesticus 4kg;Preserved materials: edible salt 1.5kg, composite phosphate 0.04kg, sodium erythorbate 0.04kg, pure water 0.2kg;Flavouring agent: soybean protein 0.6kg, white sugar 2kg, monosodium glutamate 0.15kg, Rhizoma Zingiberis powder 0.1kg, chicken paste 0.3kg, Radix Glycyrrhizae powder 0.02kg, meat XIANGFEN 0.09kg, taste perfume (or spice) source 0.02kg, pure water 4kg.
The manufacture method of the Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball of the present embodiment, step is as follows:
(1) pretreatment of raw material: chicken breast and Corium Gallus domesticus are respectively by 6mm orifice plate strand system, standby;
(2) make sandwich stuffing material: Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae cleaned peeling rear cutout 5cm is block, and 100 DEG C steam 25min, add butter while hot and white sugar mix homogeneously stirs into pureed, sufficiently cool after put in 4 DEG C of environment, obtain sandwich stuffing material;
(3) pickle: chicken breast strand made and preserved materials, by formula ratio mix homogeneously, stand 12h under the conditions of 4 DEG C;
(4) crust stuffing material is made: put in cutmixer by the chicken breast pickled, (2500r/min) cuts and mixes to meat paste shape at a high speed, flavouring agent is added by formula ratio, low speed (1500r/min) is cut and is mixed to uniformly, it is eventually adding the Corium Gallus domesticus low speed that makes of strand to cut and mix to uniformly, the crust stuffing material obtained;
(5) molding: the sandwich stuffing material bag heart ball forming machine molding that crust stuffing material step (4) obtained and step (2) obtain, crust weight 15g/, sandwich weight 5g/;
(6) sizing, processed: the ball after molding is directly lowered in the water of 65 DEG C, drags in the water of 85 DEG C, pull out after reaching 72 DEG C to its central temperature after 7min;
(7) cooling, quick-freezing: natural cooling or chilling room cooling are placed on less than-23 DEG C conditions, and quick-freezing is to central temperature less than-18 DEG C;
(8) finished product: stored frozen under the conditions of-18 DEG C.
Embodiment 3
A kind of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball, this Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball sandwich be made up of following raw material: Rhizoma Steudnerae Henryanae 5kg, Rhizoma Steudnerae Henryanae 5kg, butter 0.02kg, white sugar 0.3kg;The crust of described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball is made up of the raw material of following weight kg number: wherein major ingredient: chicken breast 20kg, Corium Gallus domesticus 4.6kg;Preserved materials: edible salt 1.2kg, composite phosphate 0.06kg, sodium erythorbate 0.035kg, pure water 0.3kg;Flavouring agent: soybean protein 0.45kg, white sugar 2.2kg, monosodium glutamate 0.1kg, Rhizoma Zingiberis powder 0.2kg, chicken paste 0.15kg, Radix Glycyrrhizae powder 0.03kg, meat XIANGFEN 0.07kg, taste perfume (or spice) source 0.025kg, pure water 2.5kg.
The manufacture method of the Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball of the present embodiment, step is as follows:
(1) pretreatment of raw material: chicken breast and Corium Gallus domesticus are respectively by 6mm orifice plate strand system, standby;
(2) make sandwich stuffing material: Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae cleaned peeling rear cutout 4cm is block, and 100 DEG C steam 25min, add butter while hot and white sugar mix homogeneously stirs into pureed, sufficiently cool after put in 2 DEG C of environment, obtain sandwich stuffing material;
(3) pickle: chicken breast strand made and preserved materials, by formula ratio mix homogeneously, stand 10h under the conditions of 2 DEG C;
(4) making crust stuffing material: put in cutmixer by the chicken breast pickled, cut at a high speed and mix to meat paste shape, add flavouring agent by formula ratio, low speed is cut and is mixed to uniformly, is eventually adding the Corium Gallus domesticus low speed that strand makes and cuts and mix to uniformly, the crust stuffing material obtained;
(5) molding: the sandwich stuffing material bag heart ball forming machine molding that crust stuffing material step (4) obtained and step (2) obtain, crust weight 15g/, sandwich weight 5g/;
(6) sizing, processed: the ball after molding is directly lowered in the water of 60 DEG C, drags in the water of 85 DEG C, pull out after reaching 72 DEG C to its central temperature after 8min;
(7) cooling, quick-freezing: natural cooling or chilling room cooling are placed on less than-23 DEG C conditions, and quick-freezing is to central temperature less than-18 DEG C;
(8) finished product: stored frozen under the conditions of-18 DEG C.
Embodiment 4
A kind of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball, this Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball sandwich be made up of following raw material: Rhizoma Steudnerae Henryanae 4kg, Rhizoma Steudnerae Henryanae 6kg, butter 0.022kg, white sugar 0.28kg;The crust of described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball is made up of the raw material of following weight kg number: wherein major ingredient: chicken breast 19kg, Corium Gallus domesticus 4.2kg;Preserved materials: edible salt 1.4kg, composite phosphate 0.05kg, sodium erythorbate 0.025kg, pure water 0.4kg;Flavouring agent: soybean protein 0.55kg, white sugar 2.4kg, monosodium glutamate 0.12kg, Rhizoma Zingiberis powder 0.24kg, chicken paste 0.18kg, Radix Glycyrrhizae powder 0.032kg, meat XIANGFEN 0.08kg, taste perfume (or spice) source 0.022kg, pure water 3kg.
The manufacture method of the Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball of the present embodiment, step is as follows:
(1) pretreatment of raw material: chicken breast and Corium Gallus domesticus are respectively by 6mm orifice plate strand system, standby;
(2) make sandwich stuffing material: Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae cleaned peeling rear cutout 3-5cm is block, and 100 DEG C steam 25min, add butter while hot and white sugar mix homogeneously stirs into pureed, sufficiently cool after put in 2 DEG C of environment, obtain sandwich stuffing material;
(3) pickle: chicken breast strand made and preserved materials, by formula ratio mix homogeneously, stand 8-12h under the conditions of 3 DEG C;
(4) making crust stuffing material: put in cutmixer by the chicken breast pickled, cut at a high speed and mix to meat paste shape, add flavouring agent by formula ratio, low speed is cut and is mixed to uniformly, is eventually adding the Corium Gallus domesticus low speed that strand makes and cuts and mix to uniformly, the crust stuffing material obtained;
(5) molding: the sandwich stuffing material bag heart ball forming machine molding that crust stuffing material step (4) obtained and step (2) obtain, crust weight 15g/, sandwich weight 5g/;
(6) sizing, processed: the ball after molding is directly lowered in the water of 62 DEG C, drags in the water of 85 DEG C, pull out after reaching 72 DEG C to its central temperature after 9min;
(7) cooling, quick-freezing: natural cooling or chilling room cooling are placed on less than-23 DEG C conditions, and quick-freezing is to central temperature less than-18 DEG C;
(8) finished product: stored frozen under the conditions of-18 DEG C.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; the principle that the present invention is simply described described in above-described embodiment and description; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within scope of the claimed invention.Claimed scope is defined by appending claims and equivalent thereof.

Claims (5)

1. a Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball, it is characterised in that: described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball sandwich is made up of the raw material of following portions by weight: Rhizoma Steudnerae Henryanae 3 ~ 6 parts, Rhizoma Steudnerae Henryanae 4 ~ 7 parts, 0.015 ~ 0.025 part of butter, white sugar 0.25 ~ 0.35 part;The crust of described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball is made up of the raw material of following portions by weight: wherein
Major ingredient: chicken breast 18 ~ 22 parts, Corium Gallus domesticus 4 ~ 5 parts;
Preserved materials: edible salt 1 ~ 1.5 part, composite phosphate 0.04 ~ 0.07 part, sodium erythorbate 0.02 ~ 0.04 part, pure water 0.2 ~ 0.5 part;
Flavouring agent: soybean protein 0.4 ~ 0.6 part, white sugar 2 ~ 3 parts, monosodium glutamate 0.05 ~ 0.15 part, Rhizoma Zingiberis powder 0.1 ~ 0.3 part, chicken paste 0.1 ~ 0.3 part, Radix Glycyrrhizae powder 0.02 ~ 0.04 part, meat XIANGFEN 0.06 ~ 0.09 part, 0.02 ~ 0.03 part of taste perfume (or spice) source, pure water 2 ~ 4 parts.
Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball the most according to claim 1, it is characterised in that: described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball sandwich is made up of the raw material of following portions by weight: Rhizoma Steudnerae Henryanae 5 parts, Rhizoma Steudnerae Henryanae 5 parts, 0.02 part of butter, white sugar 0.3 part;The crust of described Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball is made up of the raw material of following portions by weight: wherein major ingredient: chicken breast 20 parts, Corium Gallus domesticus 4.6 parts;
Preserved materials: edible salt 1.2 parts, composite phosphate 0.06 part, sodium erythorbate 0.035 part, pure water 0.3 part;Flavouring agent: soybean protein 0.45 part, white sugar 2.2 parts, monosodium glutamate 0.1 part, Rhizoma Zingiberis powder 0.2 part, taste grinds chicken paste 0.15 part, Radix Glycyrrhizae powder 0.03 part, the special dense meat XIANGFEN 0.07 part of delicious spoon, letter Wei Xiang source, source 3 C 0.025 part, pure water 2.5 parts.
3. the manufacture method of the Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball described in claim 1 or 2, it is characterised in that step is as follows:
(1) pretreatment of raw material: chicken breast and Corium Gallus domesticus are respectively by 6mm orifice plate strand system, standby;
(2) make sandwich stuffing material: Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae cleaned peeling rear cutout 3-5cm is block, and 100 DEG C steam 25min, add butter while hot and white sugar mix homogeneously stirs into pureed, sufficiently cool after put in 0-4 DEG C of environment, obtain sandwich stuffing material;
(3) pickle: chicken breast strand made and preserved materials, by formula ratio mix homogeneously, stand 8-12h under the conditions of 0-4 DEG C;
(4) making crust stuffing material: put in cutmixer by the chicken breast pickled, cut at a high speed and mix to meat paste shape, add flavouring agent by formula ratio, low speed is cut and is mixed to uniformly, is eventually adding the Corium Gallus domesticus low speed that strand makes and cuts and mix to uniformly, the crust stuffing material obtained;
(5) molding: the sandwich stuffing material bag heart ball forming machine molding that crust stuffing material step (4) obtained and step (2) obtain;
(6) sizing, processed: the ball after molding is directly lowered in the water of 55 ~ 65 DEG C, drags in the water of 85 DEG C, pull out after reaching 72 DEG C to its central temperature after 7-10min;
(7) cooling, quick-freezing: natural cooling or chilling room cooling are placed on less than-23 DEG C conditions, and quick-freezing is to central temperature less than-18 DEG C;
(8) finished product: stored frozen under the conditions of-18 DEG C.
The manufacture method of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball the most according to claim 3, it is characterised in that: in described step (4), cutmixer is cut with the high speed of 2500r/min and is mixed to meat paste shape, adds flavouring agent by formula ratio, cuts with the low speed of 1500r/min and mix to uniformly.
The manufacture method of Rhizoma Steudnerae Henryanae Rhizoma Steudnerae Henryanae sandwich chicken ball the most according to claim 3, it is characterised in that: ball crust weight 15g/ after described step (5) molding, add heart weight 5g/.
CN201610185192.7A 2016-03-29 2016-03-29 Purple sweet potato-purple yam sandwiched chicken meatballs and making method thereof Pending CN105815802A (en)

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CN106261891A (en) * 2016-09-18 2017-01-04 河南省淇县永达食业有限公司 A kind of coconut palm perfume (or spice) cheese rolls up heart chicken stick and preparation method thereof
CN106616579A (en) * 2016-09-27 2017-05-10 青岛海之源智能技术有限公司 Sandwich type vegetable meat ball and preparation method thereof
CN106721354A (en) * 2016-12-10 2017-05-31 山东海创工贸有限公司 A kind of sandwich burger of solid sour milk and preparation method thereof
CN107080185A (en) * 2017-05-15 2017-08-22 山东农业大学 Fruits and vegetables filling red wine steak and its processing technology
CN107173595A (en) * 2017-05-09 2017-09-19 山东海创工贸有限公司 A kind of sandwich fat of pets and preparation method thereof
CN107183717A (en) * 2017-06-18 2017-09-22 合肥睿联生物科技有限公司 A kind of white fungus nourishing Yin and moistening lung pachyrhizus leaf ball and preparation method thereof
CN107788410A (en) * 2017-12-01 2018-03-13 新希望六和股份有限公司 A kind of quick-fried slurry chicken balls and preparation method thereof
CN108713781A (en) * 2018-04-24 2018-10-30 福建省鱼多多食品有限责任公司 A kind of gadus gruel food being surrounded by fruit fillings and its processing method

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