CN107125618A - A kind of knee cartilage Chinese yam chicken meatball and preparation method thereof - Google Patents
A kind of knee cartilage Chinese yam chicken meatball and preparation method thereof Download PDFInfo
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- CN107125618A CN107125618A CN201710343387.4A CN201710343387A CN107125618A CN 107125618 A CN107125618 A CN 107125618A CN 201710343387 A CN201710343387 A CN 201710343387A CN 107125618 A CN107125618 A CN 107125618A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to Production of Livestock and Poultry processing technique field, more particularly to a kind of knee cartilage Chinese yam chicken meatball and preparation method thereof, including core and nucleocapsid, the core is chicken knee cartilage 1, and the nucleocapsid is comprised the following raw materials by weight percent：Belt leather chicken leg meat mincing 50 70%, peeling pigeon breast meat mincing 0 19%, salt 0.1 0.3%, sugar 1.5 3%, monosodium glutamate 2 4%, soy sauce 3 6%, green onion mud 3 5%, Chinese yam 1 3%, egg-white powder 2.8 5%, tapioca 2 3%, extra dry white wine bread flour 5 7%, water 3 4%；The ball is 15 16g, chicken knee cartilage is 2 3g, filling-shaping-water, which is stirred, using meat mincing boils sizing-digesting technoloy, the chicken class ball being made, on the premise of being effectively molded using meat mincing and reducing production cost, also improve the competitiveness of product in market, the ball of preparation is flexible, it is in good taste the characteristics of.
Description
Technical field
The invention belongs to Production of Livestock and Poultry processing technique field, more particularly to a kind of knee cartilage Chinese yam chicken meatball and its preparation
Method.
Background technology
Chicken meat is fine and smooth, and flavour is delicious, because its taste is thin, therefore can be used in various cookings, chicken protein
Content is higher, is the meat product for belonging to high protein and low fat, and be easy to be absorbed by the body.Chicken knee cartilage only selects chicken knee
Joint binding site cartilage, every chicken, which only has, contains special nutritional ingredient in two pieces, knee cartilage, and due to its special composition
So that rich in taste, meat tenderness bone is crisp, Q bullets are tender and have appropriate chewiness, chicken knee cartilage except containing abundant protein and
Also the calcareous of abundance can be provided for human body, what is contained is rich containing substantial amounts of calcium phosphate, ossein, osseomucoid etc. outside vitamin
Rich gelatine jungle fowl elastin laminin, is conducive to strengthening the elasticity of skin, smoothes away wrinkles, keep the exquisiteness of skin, and can prevent gout
Arthritis；Nutritive yam enriches, and contains various nutrients and amylase, polyphenol oxidase, saponin(e, mucilaginous substance and mucus albumen etc.
Material, with strong body nourishing kidney and replenishing pneuma, invigorating spleen and reinforcing stomach is aid digestion, benefit lung and restrain cough, reduction blood glucose, the effect such as promote longevity, also
Studies have found that, Chinese yam has sedation, but the chicken meatball raw material vegetation that presently, there are is relatively simple, by these three raw materials
Combine and make not seeing for chicken meatball.
The content of the invention
It is an object of the invention to provide a kind of knee cartilage Chinese yam chicken meatball and preparation method thereof, the chicken meatball of preparation has
Advantage crisp, rich in chewiness in nutritious equilibrium, long shelf-life, outer bullet.
To reach above-mentioned purpose, the technical solution adopted by the present invention is：
A kind of knee cartilage Chinese yam chicken meatball, including core and nucleocapsid, the core be chicken knee cartilage 1, the nucleocapsid by with
The raw material composition of lower percentage by weight：Belt leather chicken leg meat mincing 50-70%, peeling pigeon breast meat mincing 0-19%, salt 0.1-0.3%, sugar 1.5-
3%th, monosodium glutamate 2-4%, soy sauce 3-6%, green onion mud 3-5%, Chinese yam 1-3%, egg-white powder 2.8-5%, tapioca 2-3%, extra dry white wine bread flour 5-
7%th, water 3-4%；The ball is 15-16g, and chicken knee cartilage is 2-3g.
Further, the particle diameter of the particle diameter of the belt leather chicken leg meat mincing and peeling pigeon breast meat mincing is no more than 10mm, the green onion
The of length no more than 8mm of mud, the particle diameter of the Chinese yam is no more than 3mm, and the particle diameter of the extra dry white wine bread flour is no more than 4mm.
A kind of preparation method of knee cartilage Chinese yam chicken meatball, comprises the following steps：
1）, raw material selection and processing：The fresh feed of mass fraction carries out pre-treatment needed for taking；
2）, fillings preparation：By step 1）In raw material to stir into stirrer for mixing uniform, take out standby；
3）, a ball shaping：Using a chicken knee cartilage as core, take step 2) in fillings be wrapped in core external as nucleocapsid and do
Into a ball, ball weight is 15-16g；
4）, water boil sizing：By step 3）The ball water-boiling sizing of middle shaping, 100 DEG C of cooking 1-2min；
5）, boiling shortening：By step 4）A ball be put into boiling shortening in steam box, digestion time is 5-7min, treats ball center
Temperature reaches more than 80 DEG C, then keeps central temperature to be 75 DEG C of maintenance 2min, and shortening is completed；
6）, single-freeze：By step 5）A ball send into quick-frozen 50min in less than -35 DEG C of instant freezer, take out both.
Further, the step 1) in belt leather chicken leg meat mincing and peeling pigeon breast meat mincing should first clean and crushed again with meat grinder
Standby to below 10mm, long green onion needs to remove the peel, it is standby to below 8mm to go after coring to clean rubbing again, after Chinese yam need to first remove the peel
Clean that rubbing is standby to below 4mm again, what extra dry white wine bread flour need to be from below particle diameter 4mm is standby.
Further, the step 2）In the operation that specifically mixes be：First by the chicken leg meat mincing twisted, pigeon breast meat mincing, length
Green onion mud, Chinese yam add mixer, 3~5min of stirring at low speed;Auxiliary Liquid Material water and soy sauce, then high-speed stirred are added, makes its point
Dissipate well mixed, then add salt, monosodium glutamate and sugared seasoning, add tapioca, extra dry white wine bread flour and egg-white powder, stirring at low speed
2~3min, until uniform stop, the material filling temperature prepared is maintained between 0~10 DEG C.
Further, the step 6) in a ball go out central temperature after mono-frozen machine reach less than -18 DEG C it is as qualified.
Present invention has the advantage that：Using knee cartilage as inner core, rub fillings parcel, using meat mincing stir filling-shaping-
Water boils sizing-digesting technoloy, the chicken class ball being made, on the premise of being effectively molded using meat mincing and reducing production cost,
Also improve the competitiveness of product in market；Knee cartilage Chinese yam chicken meatball organically combines chicken and cartilage, make product nutrition into
Divide and more enrich comprehensive, using this processing method of boiling, the nutritional ingredient and flavour for it has been maximally maintained chicken,
It is crisp in the fresh and tender succulence of a ball, outer bullet, rich in chewiness；Increase the application of Chinese yam in fillings, make fillings bonding more preferable, produce
Ball bullet it is soft rich in texture, and with Chinese yam flavour；Ball edible way simplicity is various, can fry boiling, always
It is few all suitable, with the great market space and value.
Embodiment
Embodiment 1
A kind of knee cartilage Chinese yam chicken meatball, including core and nucleocapsid, core are chicken knee cartilage 1, a chicken knee cartilage weight
For 2-3g, nucleocapsid is comprised the following raw materials by weight percent：10mm belt leather chicken legs meat mincing 57.37%, 10mm peeling pigeon breast meat mincing
9.67%th, salt 0.1%, sugar 2%, monosodium glutamate 2%, soy sauce 5%, 8mm green onions mud 4%, 3mm Chinese yams 2.5%, egg-white powder 4%, tapioca 3%, 4mm
Extra dry white wine bread flour 6.66%, water 3.7%；The each ball weight being made is 15-16g.
A kind of preparation method of knee cartilage Chinese yam chicken meatball, comprises the following steps：
1）, raw material selection and processing：From fresh belt leather chicken leg meat mincing, peeling pigeon breast meat mincing, meat grinder is used after cleaning
It is standby that (TJ22-A Guangzhou Heng Lian Food Machinery Co., Ltd.s) is crushed to 10mm；From non-harmful long green onion, Lao Pi and root are removed
Must, cleaning is rubbed standby to 8mm；From the peeling of non-harmful Chinese yam, cleaning is rubbed standby to 3mm；It is qualified from detecting
Starch, crumbs, egg-white powder, salt, granulated sugar, monosodium glutamate, soy sauce, water it is standby；
2）, fillings preparation：By step 1）In raw material stir into mixer (B10-B Jiangsu Rudongs county Sheng Heng food machinerys factory)
In be well mixed, be specially first by the chicken leg meat mincing twisted, pigeon breast meat mincing, long green onion mud, Chinese yam addition mixer, stirring at low speed 3
~5min;Auxiliary Liquid Material water and soy sauce, then high-speed stirred are added, makes its dispersion mixing uniform, salt, monosodium glutamate and sugar is then added
Seasoning, adds tapioca, extra dry white wine bread flour and egg-white powder, and 2~3min of stirring at low speed, until uniform stop, being prepared
Material filling temperature be maintained between 0~10 DEG C, take out it is standby；
3）, a ball shaping：Using a chicken knee cartilage as core, take step 2) in fillings be wrapped in core external as nucleocapsid and do
Into a ball, each ball weight is 15-16g；
4）, water boil sizing：By step 3）The ball water-boiling sizing of middle shaping, 100 DEG C of cooking 1.5min；
5）, boiling shortening：By step 4）A ball be put into boiling shortening in steam box, digestion time is 6min, treats ball center temperature
Degree reaches more than 80 DEG C, then keeps 2min at 75 DEG C；
6）, single-freeze：By step 5）A ball send into quick-frozen 50min in less than -35 DEG C of instant freezer, during a ball goes out after mono-frozen machine
Heart temperature reach less than -18 DEG C it is as qualified, take out both.
Embodiment 2
Embodiment 2 the difference is that only with embodiment 1：The raw material of nucleocapsid is constituted, 10mm belt leather chicken legs meat mincing 50%,
10mm peeling pigeon breasts meat mincing 19%, salt 0.1%, sugar 1.5%, monosodium glutamate 4%, soy sauce 6%, 8mm green onions mud 3%, 3mm Chinese yams 1%, egg-white powder
3.4%th, tapioca 2%, 4mm extra dry white wine bread flour 7%, water 3%；In the preparation method of knee cartilage Chinese yam chicken meatball, water boils sizing
Brew time is that digestion time is 6min in 2min, boiling shortening.
Embodiment 3
Embodiment 3 the difference is that only with embodiment 1：The raw material of nucleocapsid is constituted, 10mm belt leather chicken legs meat mincing 65%,
10mm peelings pigeon breast meat mincing 3%, salt 0.2%, sugar 3%, monosodium glutamate 2%, soy sauce 4%, 8mm green onions mud 5%, 3mm Chinese yams 3%, egg-white powder 2.8%,
Tapioca 3%, 4mm extra dry white wine bread flour 5%, water 4%；In the preparation method of knee cartilage Chinese yam chicken meatball, when water boils sizing cooking
Between be 1min, digestion time is 6min in boiling shortening.
Embodiment 4
Embodiment 4 the difference is that only with embodiment 1：The raw material of nucleocapsid is constituted, 10mm belt leather chicken legs meat mincing 70%,
10mm peeling pigeon breasts meat mincing 0%, salt 0.3%, sugar 3%, monosodium glutamate 2%, soy sauce 3%, 8mm green onions mud 3%, 3mm Chinese yams 2%, egg-white powder 5%, wood
Sweet potato starch 2.7%, 4mm extra dry white wine bread flour 5%, water 4%；In the preparation method of knee cartilage Chinese yam chicken balls, water boils sizing brew time
For 1min, digestion time is 7min in boiling shortening.
Performance detection：Performance detection to chicken balls is mainly organoleptic attribute detection, mainly from mouthfeel, elasticity, local flavor, group
Knit several aspects such as state, color and luster to be evaluated, the reviewer that subjective appreciation there are certain experiences by 10 performs, and is averaged
Point.Knee cartilage Chinese yam chicken balls organoleptic examination deliberated index and standards of grading are as shown in the table：
The knee cartilage Chinese yam chicken balls organoleptic examination deliberated index of table 1 and standards of grading
To embodiment 1 to embodiment 4 after totally four samples are tasted, obtained marking result is as shown in the table：
The knee cartilage Chinese yam chicken balls sensory evaluation scores of table 2
| Embodiment | Sense organ comprehensive grading |
| 1 | 91.70 |
| 2 | 80.65 |
| 3 | 85.75 |
| 4 | 82.90 |
The result in table, the highest scoring of embodiment 1 illustrates when belt leather chicken leg meat and peeling and brisket are all appropriate in formula
When obtained chicken meatball mouthfeel and everyway it is relatively good, the score of embodiment 2 is minimum, in example 2 belt leather chicken leg meat
Acquirement amount is minimum, and that removes the peel Fresh Grade Breast has measured maximum, is illustrated when belt leather chicken leg meat proportioning is relatively low, obtained chicken
Comparatively mouthfeel, elasticity and local flavor etc. are comparatively somewhat weaker for meat ball.
Claims (6)
1. a kind of knee cartilage Chinese yam chicken meatball, it is characterised in that：Including core and nucleocapsid, the core is chicken knee cartilage 1,
The nucleocapsid is comprised the following raw materials by weight percent：Belt leather chicken leg meat mincing 50-70%, peeling pigeon breast meat mincing 0-19%, salt
0.1-0.3%, sugar 1.5-3%, monosodium glutamate 2-4%, soy sauce 3-6%, green onion mud 3-5%, Chinese yam 1-3%, egg-white powder 2.8-5%, tapioca 2-
3%th, extra dry white wine bread flour 5-7%, water 3-4%；The ball is 15-16g, and chicken knee cartilage is 2-3g.
2. knee cartilage Chinese yam chicken meatball as claimed in claim 1, it is characterised in that：The particle diameter of the belt leather chicken leg meat mincing and
The particle diameter for removing the peel pigeon breast meat mincing is no more than 10mm, and the of length no more than 8mm of green onion mud, the particle diameter of the Chinese yam is no more than 3mm, institute
The particle diameter for stating extra dry white wine bread flour is no more than 4mm.
3. the preparation method of the knee cartilage Chinese yam chicken meatball as described in claim 1-2, it is characterised in that including following step
Suddenly：
1）, raw material selection and processing：The fresh feed of mass fraction carries out pre-treatment needed for taking；
2）, fillings preparation：By step 1）In raw material to stir into stirrer for mixing uniform, take out standby；
3）, a ball shaping：Using a chicken knee cartilage as core, take step 2) in fillings be wrapped in core external as nucleocapsid and do
Into a ball, ball weight is 15-16g；
4）, water boil sizing：By step 3）The ball water-boiling sizing of middle shaping, 100 DEG C of cooking 1-2min；
5）, boiling shortening：By step 4）A ball be put into boiling shortening in steam box, digestion time is 5-7min, treats ball center
Temperature reaches more than 80 DEG C, then keeps central temperature to be 75 DEG C of maintenance 2min, and shortening is completed；
6）, single-freeze：By step 5）A ball send into quick-frozen 50min in less than -35 DEG C of instant freezer, take out both.
4. the preparation method of knee cartilage Chinese yam chicken meatball as claimed in claim 3, it is characterised in that：The step 1) in band
Skin chicken leg meat mincing and peeling pigeon breast meat mincing should first clean and be crushed to that below 10mm is standby with meat grinder again, and long green onion needs to remove the peel, removes root
Rubbing must be cleaned again later standby to below 8mm, Chinese yam cleans rubbing, extra dry white wine face standby to below 4mm again after need to first removing the peel
Bao Fenxu is standby from below particle diameter 4mm's.
5. the preparation method of knee cartilage Chinese yam chicken meatball as claimed in claim 3, it is characterised in that：The step 2）Middle tool
Body mixing operation be：First by the chicken leg meat mincing twisted, pigeon breast meat mincing, long green onion mud, Chinese yam addition mixer, stirring at low speed 3~
5min;Auxiliary Liquid Material water and soy sauce, then high-speed stirred are added, makes its dispersion mixing uniform, salt, monosodium glutamate and sugar is then added and adjusts
Taste, adds tapioca, extra dry white wine bread flour and egg-white powder, and 2~3min of stirring at low speed, until uniform stop, being prepared
Material filling temperature is maintained between 0~10 DEG C.
6. the preparation method of knee cartilage Chinese yam chicken meatball as claimed in claim 3, it is characterised in that：The step 6) in ball
Son go out central temperature after mono-frozen machine reach less than -18 DEG C it is as qualified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710343387.4A CN107125618A (en) | 2017-05-16 | 2017-05-16 | A kind of knee cartilage Chinese yam chicken meatball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710343387.4A CN107125618A (en) | 2017-05-16 | 2017-05-16 | A kind of knee cartilage Chinese yam chicken meatball and preparation method thereof |
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| CN107125618A true CN107125618A (en) | 2017-09-05 |
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| CN201710343387.4A Pending CN107125618A (en) | 2017-05-16 | 2017-05-16 | A kind of knee cartilage Chinese yam chicken meatball and preparation method thereof |
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| CN (1) | CN107125618A (en) |
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| CN107647313A (en) * | 2017-11-30 | 2018-02-02 | 新希望六和股份有限公司 | A kind of chicken cartilage rod and its processing technology |
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