CN108371296A - A kind of production method of the chicken balls of pineapple taste - Google Patents
A kind of production method of the chicken balls of pineapple taste Download PDFInfo
- Publication number
- CN108371296A CN108371296A CN201710062148.1A CN201710062148A CN108371296A CN 108371296 A CN108371296 A CN 108371296A CN 201710062148 A CN201710062148 A CN 201710062148A CN 108371296 A CN108371296 A CN 108371296A
- Authority
- CN
- China
- Prior art keywords
- chicken
- powder
- balls
- pineapple
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 58
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 244000099147 Ananas comosus Species 0.000 title claims abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 42
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 14
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 238000013329 compounding Methods 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 239000008188 pellet Substances 0.000 claims abstract description 6
- 239000006187 pill Substances 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000013305 food Nutrition 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims 1
- 244000300264 Spinacia oleracea Species 0.000 claims 1
- 235000009337 Spinacia oleracea Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 241000234671 Ananas Species 0.000 description 21
- 241000722363 Piper Species 0.000 description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 235000015220 hamburgers Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 235000020992 canned meat Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000010257 thawing Methods 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
Abstract
The invention discloses a kind of production methods of the chicken balls of pineapple taste, include the following steps：（1）Chicken is selected：Fresh chicken is selected, is cleaned, bone of going out, it is spare；（2）Minced Steak：By the meat mixing cornflour handled well, pineapple powder, dehydrated potato powder, salt, pepper powder, compounding water retention agent, ice cube, it is put into meat grinder and is twisted into meat slurry；（3）Pill：By step（2）The meat slurry that processing is completed, which is put into pellet processing machine, is made chicken balls：（4）Above-mentioned chicken balls are put into boiling in the warm water that water temperature is 60 70 DEG C, until chicken balls are cooked, are taken the dish out of the pot.The chicken balls that the present invention makes carry the fragrance of pineapple, and taste is unique, and production method is simple, in good taste.
Description
Technical field
The present invention relates to field of food, in particular to arriving a kind of production method of the chicken balls of pineapple taste.
Background technology
With the development of economy with the continuous improvement of living standards of the people, requirement of the people to living standard is also increasingly
Height, especially in terms of diet.Chicken balls are one kind of frozen food, originate from Chao-Shan Area, with a long history, chicken balls color,
Fragrant, taste has entirely, but taste is single.
Invention content
The object of the present invention is to provide a kind of production method of the chicken balls of pineapple taste, the chicken balls of making carry pineapple
Fragrance, taste is unique, and production method is simple, in good taste.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of system of the chicken balls of pineapple taste
Make method, includes the following steps：（1）Chicken is selected：Fresh chicken is selected, is cleaned, bone of going out, it is spare；（2）Minced Steak：It will
Meat mixing cornflour, pineapple powder, dehydrated potato powder, salt, pepper powder, compounding water retention agent, the ice cube handled well, are put into meat grinder
Inside it is twisted into meat slurry；（3）Pill：By step（2）The meat slurry that processing is completed, which is put into pellet processing machine, is made chicken balls：（4）By above-mentioned chicken
Burger is put into boiling in the warm water that water temperature is 60-70 DEG C, until chicken balls are cooked, takes the dish out of the pot.
Illustrate into your step, the chicken and fecula, pineapple powder, dehydrated potato powder, salt, pepper powder, compounding water tariff collection
Agent, ice cube ratio be 1000：（100-200）：（100-200）：（100-150）：（25-40）：（40-70）：(1-3)：（100-
200）.
The present invention has the advantages that：The present invention is with chicken and fecula, pineapple powder, dehydrated potato powder, salt, pepper powder
Chicken balls are made for raw material, carry the fragrance of pineapple, it is tasty, it is in good taste.
Specific implementation mode
Below in conjunction with specific implementation mode, present invention is further described in detail, but does not limit the scope of the invention
And application range：
Embodiment 1
A kind of production method of the chicken balls of pineapple taste, includes the following steps：（1）Chicken is selected：Fresh chicken is selected, is washed
Only it, goes out bone, it is spare；（2）Minced Steak：By the meat mixing cornflour handled well, pineapple powder, dehydrated potato powder, salt, pepper powder, answer
With water retention agent, ice cube, it is put into meat grinder and is twisted into meat slurry；The chicken and fecula, pineapple powder, dehydrated potato powder, salt, Hu
Green pepper powder, compounding water retention agent, ice cube ratio be 1000：100：100：100：25：40：1：100；（3）Pill：By step
（2）The meat slurry that processing is completed, which is put into pellet processing machine, is made chicken balls：（4）Above-mentioned chicken balls are put into the warm water that water temperature is 60 DEG C
Boiling takes the dish out of the pot until chicken balls are cooked.
Embodiment 2
A kind of production method of the chicken balls of pineapple taste, includes the following steps：（1）Chicken is selected：Fresh chicken is selected, is washed
Only it, goes out bone, it is spare；（2）Minced Steak：By the meat mixing cornflour handled well, pineapple powder, dehydrated potato powder, salt, pepper powder, answer
With water retention agent, ice cube, it is put into meat grinder and is twisted into meat slurry；The chicken and fecula, pineapple powder, dehydrated potato powder, salt, Hu
Green pepper powder, compounding water retention agent, ice cube ratio be 1000： 200： 200： 150： 40： 70： 3： 200；（3）Pill：
By step（2）The meat slurry that processing is completed, which is put into pellet processing machine, is made chicken balls：（4）It is 70 DEG C that above-mentioned chicken balls, which are put into water temperature,
Boiling in warm water takes the dish out of the pot until chicken balls are cooked.
Embodiment 3
A kind of production method of the chicken balls of pineapple taste, includes the following steps：（1）Chicken is selected：Fresh chicken is selected, is washed
Only it, goes out bone, it is spare；（2）Minced Steak：By the meat mixing cornflour handled well, pineapple powder, dehydrated potato powder, salt, pepper powder, answer
With water retention agent, ice cube, it is put into meat grinder and is twisted into meat slurry；The chicken and fecula, pineapple powder, dehydrated potato powder, salt, Hu
Green pepper powder, compounding water retention agent, ice cube ratio be 1000：150：150：120：30：55：2：150；（3）Pill：By step
（2）The meat slurry that processing is completed, which is put into pellet processing machine, is made chicken balls：（4）Above-mentioned chicken balls are put into the warm water that water temperature is 65 DEG C
Boiling takes the dish out of the pot until chicken balls are cooked.
Compounding water retention agent is white powder or crystalline powder, and energy is soluble in water, and without bad miscellaneous peculiar smell, no naked eyes can
See exogenous impurity.Function：Food water retention agent helps to maintain moisture in food, so as to improve the quality of food.This product
The bullet brittleness that product can be improved, in meat product elasticity, soft, meat in reduction processing can be improved by water conservation the effects that
Juice loses, and refrigerated products prevent protein denaturation, reduces the loss of gravy when thawing, and fat emulsification in canned meat is made to keep matter
Ground is uniform.Dispensing：Sodium pyrophosphate, sodium tripolyphosphate, calgon.
The present invention has the advantages that：The present invention is with chicken and fecula, pineapple, dehydrated potato powder, salt, pepper powder
Raw material makes chicken balls, carries the fragrance of pineapple, tasty, and crisp sense is strong.Ice cube is added when Minced Steak for reducing Minced Steak opportunity
Moisture content in the temperature and supplement burger of son so that burger is soft, and compounding water retention agent makes chicken balls moisture not keep carrying
It is high resiliency, soft；The chicken and fecula, pineapple, dehydrated potato powder, salt, pepper powder, the ratio for compounding water retention agent, ice cube
Example is 1000：（100-200）：（100-200）：（100-150）：（25-40）：（40-70）：(1-3)：（100-200）So that meat
The mouthfeel of ball is best；Above-mentioned chicken balls are put into boiling in the warm water that water temperature is 60-70 DEG C, until chicken balls are cooked, are gone out
Pot, can prevent meat meat due to water temperature is too high old in this way.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
The specific implementation of the present invention is confined to these explanations.For those of ordinary skill in the art to which the present invention belongs, exist
Several equivalent substitute or obvious modifications are made under the premise of not departing from present inventive concept, and performance or use is identical, all should
It is considered as belonging to present invention scope of patent protection determined by the appended claims.
Claims (2)
1. a kind of production method of the chicken balls of pineapple taste, which is characterized in that include the following steps：（1）Chicken is selected：It selects new
Fresh chicken is cleaned, bone of going out, spare；（2）Minced Steak：Meat mixing cornflour, pineapple powder, dehydrated potato powder, the food that will be handled well
Salt, pepper powder, compounding water retention agent, ice cube, are put into meat grinder and are twisted into meat slurry；（3）Pill：By step（2）Processing is completed
Meat slurry be put into pellet processing machine chicken balls be made：（4）Above-mentioned chicken balls are put into boiling in the warm water that water temperature is 60-70 DEG C, directly
It is cooked to chicken balls, it takes the dish out of the pot.
2. the production method of tasty and refreshing chicken balls according to claim 1, it is characterised in that：The chicken and fecula, spinach
Trailing plants powder, dehydrated potato powder, salt, pepper powder, compounding water retention agent, ice cube ratio be 1000：（100-200）：（100-
200）：（100-150）：（25-40）：（40-70）：(1-3)：（100-200）.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710062148.1A CN108371296A (en) | 2017-01-31 | 2017-01-31 | A kind of production method of the chicken balls of pineapple taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710062148.1A CN108371296A (en) | 2017-01-31 | 2017-01-31 | A kind of production method of the chicken balls of pineapple taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108371296A true CN108371296A (en) | 2018-08-07 |
Family
ID=63016155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710062148.1A Pending CN108371296A (en) | 2017-01-31 | 2017-01-31 | A kind of production method of the chicken balls of pineapple taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108371296A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982957A (en) * | 2015-06-26 | 2015-10-21 | 河南省淇县永达食业有限公司 | Method for making chicken meatballs in pineapple flavor |
-
2017
- 2017-01-31 CN CN201710062148.1A patent/CN108371296A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982957A (en) * | 2015-06-26 | 2015-10-21 | 河南省淇县永达食业有限公司 | Method for making chicken meatballs in pineapple flavor |
Non-Patent Citations (1)
| Title |
|---|
| 《中国烹饪百科全书》编辑委员会: "《中国烹饪百科全书》", 30 April 1992 * |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180807 |
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| WD01 | Invention patent application deemed withdrawn after publication |