CN111406901A - Quick-frozen chicken breast ball and preparation method thereof - Google Patents
Quick-frozen chicken breast ball and preparation method thereof Download PDFInfo
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- CN111406901A CN111406901A CN202010096406.XA CN202010096406A CN111406901A CN 111406901 A CN111406901 A CN 111406901A CN 202010096406 A CN202010096406 A CN 202010096406A CN 111406901 A CN111406901 A CN 111406901A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L19/115—Konjak; Konntaku
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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Abstract
A quick-frozen chicken breast ball and a preparation method thereof are provided, wherein the quick-frozen chicken breast ball is prepared from the following raw materials in parts by weight: 57 parts of chicken breast, 20-25 parts of ice water at 0-5 ℃, 5-10 parts of konjac glucomannan, 4-4.5 parts of cassava native starch, 4-4.5 parts of corn starch, 1-2 parts of green onion, 0.7-1 part of ginger, 0.2-0.35 part of phosphate, 1-1.5 parts of salt, 1-1.5 parts of white granulated sugar and 0.5-1 part of monosodium glutamate. The invention has beautiful appearance, can enhance appetite, is suitable for instant boiling, barbecue and the like of a hot pot, can be matched with sauce and the like to prepare various dishes according to personal preference, brings more convenience and rapidness to consumers, and better meets the requirements of the consumers on food quality, safety and rapidness and convenience.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a quick-frozen chicken breast ball and a preparation method thereof.
Background
The quick-frozen meat product is a low-temperature product which is obtained by quickly freezing and storing products to be quick-frozen at low temperature and delivering the products to a place for offsetting expenses under a coherent low-temperature condition (cold chain transportation), and has the greatest advantage of completely preserving the original quality of the food at low temperature (reducing heat in the food or energy supporting various chemical activities, freezing partial free water of cells and reducing water activity), and preserving the nutrition of the food to the maximum extent.
The preserved chicken balls are common domestic delicious food, finished preserved chicken balls are pushed to the market in 80 and 90 years, become enthusiastic delicious food for people at that time, and are used as necessary dish for hospitalizing guests or wedding feasts by many people, the preserved chicken balls have delicious taste, people always smell a bouquet of fresh and fragrant smell when the preserved chicken balls are put on a dish table, but nowadays, due to the reduction of the quality of chicken meat and the addition of a large amount of starch, the preserved chicken balls are fragrant in smell, but greatly reduced in taste, even tasteless, the stress of modern social life is large, and the spirit of people is mostly in the state of fatigue or tension, so the dish smelling fragrant and eating but flat gradually leaves the dish table of people.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides the chicken breast pills which can lock water, reduce water activity and reduce dehydration of products.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a quick-frozen chicken breast ball is prepared from the following raw materials in parts by weight:
57 parts of chicken breast, 20-25 parts of ice water at 0-5 ℃, 5-10 parts of konjac glucomannan, 4-4.5 parts of cassava native starch, 4-4.5 parts of corn starch, 1-2 parts of green onion, 0.7-1 part of ginger, 0.2-0.35 part of phosphate, 1-1.5 parts of salt, 1-1.5 parts of white granulated sugar and 0.5-1 part of monosodium glutamate.
Preferably, the feed is prepared from the following raw materials in parts by weight:
57 parts of chicken breast, 22 parts of ice water, 8 parts of konjac glucomannan, 4.3 parts of cassava native starch, 4.3 parts of corn starch, 1.5 parts of green onion, 0.8 part of ginger, 0.28 part of phosphate, 1.3 parts of salt, 1.3 parts of white granulated sugar and 0.8 part of monosodium glutamate.
Preferably, the konjac glucomannan is prepared from the following raw materials in parts by weight:
4-5 parts of konjac flour, 3-4 parts of corn starch, 5-6 parts of cassava raw starch, 80-83 parts of water, 1-2 parts of salt and 1-1.5 parts of white granulated sugar;
the water is purified water at normal temperature.
Preferably, the konjac flour is prepared from the following raw materials in parts by weight:
15-20 parts of konjac fine powder, 75-85 parts of konjac micro powder and 4-5 parts of calcium hydroxide.
After the technical scheme is adopted, the invention has the beneficial effects that:
the product is prepared by taking chicken breast as a main raw material and matching with cassava native starch, corn starch, konjac gum and the like, has full integral structure, elastic and crisp taste, unique taste, high protein and low fat, and is a convenient, quick and nutritious quick-frozen good product. Particularly, after the konjac glucomannan is added, the water of the quick-frozen product can be locked to a greater extent, the water activity is reduced, the dehydration of the product is reduced, the original food nutrition of the product is preserved to the maximum extent, and the product quality is better ensured.
The invention aims to solve another technical problem that: provides a method for preparing quick-frozen chicken breast balls.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a method for making quick-frozen chicken breast balls comprises the following steps:
step one, raw material treatment:
(1) chicken breast: thawing to center temperature of-2 deg.C, folding with hand to make the whole breast meat become a whole, and has the advantages of original flavor of fresh chicken meat, no odor, no sebum, no hair, no bone, no silt, etc.;
(2) scallion: the green onion is fresh, free of rot, red and white spots, insects and worms, free of cross mosses, blossoming, crushing, freezing, peculiar smell, foreign matters and sand grains, cleaned, drained and chopped into the size of rice grains for later use;
(3) ginger: the ginger is light yellow in appearance, normal in smell, free of peculiar smell, fresh, free of frostbite, germination, rot and stuffiness, complete in block, free of hard ginger threads, crushing, bruising, sandy soil and impurities, cleaned, drained and chopped into ginger grains with the size of rice grains for later use;
(4) ice water: controlling the temperature at 0-5 ℃;
(5) salt: white crystal particles, no impurities and no deliquescence;
(6) white granulated sugar: the crystalline lens particles are pure white in color, pure in sweet taste, free of impurities and free of deliquescence;
(7) monosodium glutamate: the crystalline lens particles are transparent, uniform in particles, free of impurities and free of deliquescence;
chopping and mixing:
(1) firstly, checking whether the cutmixer operates normally;
(2) placing the prepared chicken breast into a chopping and mixing machine, chopping and mixing at the speed of 200r/min for 1min, and chopping the chicken breast into granules with the size of mung bean grains for later use;
(3) adding phosphate into a chopping mixer, chopping at a low speed of 200r/min for 30s, and chopping at a medium speed of 1800r/min for 2 min;
(4) adding salt into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 20s, and chopping at high speed of 3600r/min for 1.5min until the stuffing is viscous, smooth and fine;
(5) adding chopped green onions and ginger particles into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, then chopping and mixing for 20s at a medium speed of 1800r/min, and finally chopping and mixing for 1min at a high speed of 3600r/min until the chopped green onions and the ginger particles are in fine particles;
(6) adding white granulated sugar and monosodium glutamate into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, chopping and mixing for 30s at a medium speed of 1800r/min, and chopping until the white granulated sugar and the monosodium glutamate are uniform;
(7) adding starch and ice water into a chopping mixer, chopping and mixing for 30s at a low speed of 200r/min until the starch and the stuffing are mixed, and chopping and mixing for 1min at a high speed of 3600r/min until the stuffing is smooth and fine;
(8) adding konjac gum into a chopping and mixing machine, and chopping and mixing for 30s at a medium speed of 1800r/min to prepare stuffing;
step three, forming:
putting the stuffing into a spiral conveyer ball making machine to make full round chicken breast balls;
step four, cooking:
steaming the molded chicken breast pill in water of 90-95 deg.C for 10 min;
step five, cooling:
boiling the chicken breast balls, immediately entering a pre-cooling tank for pre-cooling, cooling the water in the pre-cooling tank for 3min at the temperature of 20-25 ℃, cooling to the central temperature of 25 ℃ of the meat balls, and taking out;
step six, loading into a tray:
placing the cooled chicken breast balls into a tray, ensuring that the tray is clean when the tray is filled, having no impurities on the surface, filling the chicken breast balls into the tray only for one to two layers, selecting unqualified products, and sequentially filling the chicken breast balls into a single freezing vehicle from top to bottom;
and seventhly, quick-freezing the product:
uniformly quick-freezing the qualified products according to the sequence of processing time to ensure that the central temperature of the products is below-18 ℃;
step eight, packaging:
bagging and sealing the product according to the requirement of a customer;
step nine, boxing:
sealing the top of the box by using an adhesive tape, wherein the adhesive tape is adhered flatly without folds, and two sides of the adhesive tape are basically symmetrical;
correct identification outside the box according to order requirements;
step ten, warehousing:
and (3) packing the qualified products into boxes, and then placing the boxes in a refrigerator below 18 ℃ below zero for refrigeration, wherein the product temperature is below 18 ℃ below zero, and the storage period is 12 months.
Preferably, the konjac glucomannan in the second step is prepared by the following steps:
(1) starting the cutting and mixing machine, and adding the purified water in a normal temperature state into the cutting and mixing machine;
(2) adding salt, white granulated sugar, cassava raw powder and corn starch into a chopping and mixing machine, uniformly mixing at a low speed, and chopping at a speed of 200r/min for 1 min;
(3) adding rhizoma Amorphophalli powder into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 5min, and chopping to obtain viscous and wiredrawing colloid;
(4) and standing the prepared colloid for 4 hours at the temperature of 0-4 ℃ for later use.
Preferably, the konjac flour is prepared by the following steps:
(1) sequentially adding the konjac micro powder, the konjac fine powder and the calcium hydroxide into a mixer, and sealing the mixer;
(2) starting the mixer, mixing for 30 min.
The quick-frozen chicken breast balls prepared by the method can retain nutrients of various raw materials and prevent nutrient loss, and the quick-frozen chicken breast balls prepared by the method are attractive in appearance, can enhance appetite, are suitable for being boiled, roasted and the like in a hot pot, can be matched with sauce and the like according to personal preference to prepare various dishes, bring more convenience and rapidness to consumers, and better meet the requirements of the current consumers on food quality, safety and rapidness and convenience.
Detailed Description
The invention is further illustrated below with reference to examples. In the following detailed description, certain exemplary embodiments of the present invention are described by way of illustration only. Needless to say, a person skilled in the art realizes that the described embodiments can be modified in various different ways without departing from the spirit and scope of the present invention. Accordingly, the description is illustrative in nature and not intended to limit the scope of the claims.
Example 1:
a quick-frozen chicken breast ball is prepared from the following raw materials in parts by weight:
57 parts of chicken breast, 20 parts of ice water at 5 ℃, 5 parts of konjac glucomannan, 4 parts of cassava native starch, 4 parts of corn starch, 1 part of scallion, 0.7 part of ginger, 0.2 part of phosphate, 1 part of salt, 1 part of white granulated sugar and 0.5 part of monosodium glutamate.
The konjac glucomannan is prepared from the following raw materials in parts by weight:
4 parts of konjac flour, 3 parts of corn starch, 5 parts of cassava native starch, 80 parts of purified water at normal temperature, 1 part of salt and 1 part of white granulated sugar.
The konjak powder is prepared from the following raw materials in parts by weight:
15 parts of konjak fine powder, 75 parts of konjak micro powder and 4 parts of calcium hydroxide.
The product is prepared by taking chicken breast as a main raw material and matching with cassava native starch, corn starch, konjac gum and the like, has full integral structure, elastic and crisp taste, unique taste, high protein and low fat, and is a convenient, quick and nutritious quick-frozen good product. Particularly, after the konjac glucomannan is added, the water of the quick-frozen product can be locked to a greater extent, the water activity is reduced, the dehydration of the product is reduced, the original food nutrition of the product is preserved to the maximum extent, and the product quality is better ensured.
A method for making quick-frozen chicken breast balls comprises the following steps:
step one, raw material treatment:
(1) chicken breast: thawing until the central temperature is controlled at 2 ℃, folding by hands to be soft, integrating the whole breast meat into a whole, having inherent smell of fresh chicken meat, no peculiar smell, no sebum, no hair, no bone, no silt and other impurities;
(2) scallion: the green onion is fresh, free of rot, red and white spots, insects and worms, free of cross mosses, blossoming, crushing, freezing, peculiar smell, foreign matters and sand grains, cleaned, drained and chopped into the size of rice grains for later use;
(3) ginger: the ginger is light yellow in appearance, normal in smell, free of peculiar smell, fresh, free of frostbite, germination, rot and stuffiness, complete in block, free of hard ginger threads, crushing, bruising, sandy soil and impurities, cleaned, drained and chopped into ginger grains with the size of rice grains for later use;
(4) ice water: controlling the temperature at 5 ℃;
(5) salt: white crystal particles, no impurities and no deliquescence;
(6) white granulated sugar: the crystalline lens particles are pure white in color, pure in sweet taste, free of impurities and free of deliquescence;
(7) monosodium glutamate: the crystalline lens particles are transparent, uniform in particles, free of impurities and free of deliquescence;
chopping and mixing:
(1) firstly, checking whether the cutmixer operates normally;
(2) placing the prepared chicken breast into a chopping and mixing machine, chopping and mixing at the speed of 200r/min for 1min, and chopping the chicken breast into granules with the size of mung bean grains for later use;
(3) adding phosphate into a chopping mixer, chopping at a low speed of 200r/min for 30s, and chopping at a medium speed of 1800r/min for 2 min;
(4) adding salt into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 20s, and chopping at high speed of 3600r/min for 1.5min until the stuffing is viscous, smooth and fine;
(5) adding chopped green onions and ginger particles into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, then chopping and mixing for 20s at a medium speed of 1800r/min, and finally chopping and mixing for 1min at a high speed of 3600r/min until the chopped green onions and the ginger particles are in fine particles;
(6) adding white granulated sugar and monosodium glutamate into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, chopping and mixing for 30s at a medium speed of 1800r/min, and chopping until the white granulated sugar and the monosodium glutamate are uniform;
(7) adding starch and ice water into a chopping mixer, chopping and mixing for 30s at a low speed of 200r/min until the starch and the stuffing are mixed, and chopping and mixing for 1min at a high speed of 3600r/min until the stuffing is smooth and fine;
(8) adding konjac gum into a chopping and mixing machine, and chopping and mixing for 30s at a medium speed of 1800r/min to prepare stuffing;
step three, forming:
putting the stuffing into a spiral conveyer ball making machine to make full round chicken breast balls;
step four, cooking:
steaming the formed chicken breast ball in water of 90 deg.C for 10 min;
step five, cooling:
boiling the chicken breast balls, immediately pre-cooling the chicken breast balls in a pre-cooling tank, cooling the chicken breast balls for 3min at the water temperature of 25 ℃ until the central temperature of the chicken breast balls is 25 ℃, and taking out the chicken breast balls;
step six, loading into a tray:
placing the cooled chicken breast balls into a tray, ensuring that the tray is clean when the tray is filled, having no impurities on the surface, filling the chicken breast balls into the tray only for one to two layers, selecting unqualified products, and sequentially filling the chicken breast balls into a single freezing vehicle from top to bottom;
and seventhly, quick-freezing the product:
uniformly quick-freezing the qualified products according to the sequence of processing time to ensure that the central temperature of the products is below-18 ℃;
step eight, packaging:
bagging and sealing the product according to the requirement of a customer;
step nine, boxing:
sealing the top of the box by using an adhesive tape, wherein the adhesive tape is adhered flatly without folds, and two sides of the adhesive tape are basically symmetrical;
correct identification outside the box according to order requirements;
step ten, warehousing:
and (3) packing the qualified products into boxes, and then placing the boxes in a refrigerator below 18 ℃ below zero for refrigeration, wherein the product temperature is below 18 ℃ below zero, and the storage period is 12 months.
Preferably, the konjac glucomannan in the second step is prepared by the following steps:
(1) starting the cutting and mixing machine, and adding the purified water in a normal temperature state into the cutting and mixing machine;
(2) adding salt, white granulated sugar, cassava raw powder and corn starch into a chopping and mixing machine, uniformly mixing at a low speed, and chopping at a speed of 200r/min for 1 min;
(3) adding rhizoma Amorphophalli powder into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 5min, and chopping to obtain viscous and wiredrawing colloid;
(4) the prepared colloid is kept stand for 4 hours at the temperature of 4 ℃ for standby.
Preferably, the konjak flour comprises the following steps:
(1) sequentially adding the konjac micro powder, the konjac fine powder and the calcium hydroxide into a mixer, and sealing the mixer;
(2) starting the mixer, mixing for 30 min.
The quick-frozen chicken breast balls prepared by the method can retain nutrients of various raw materials and prevent nutrient loss, and the quick-frozen chicken breast balls prepared by the method are attractive in appearance, can enhance appetite, are suitable for being boiled, roasted and the like in a hot pot, can be matched with sauce and the like according to personal preference to prepare various dishes, bring more convenience and rapidness to consumers, and better meet the requirements of the current consumers on food quality, safety and rapidness and convenience.
Example 2:
a quick-frozen chicken breast ball is prepared from the following raw materials in parts by weight:
57 parts of chicken breast, 22 parts of ice water at 2 ℃, 8 parts of konjac glucomannan, 4.3 parts of cassava native starch, 4.3 parts of corn starch, 1.5 parts of scallion, 0.8 part of ginger, 0.28 part of phosphate, 1.3 parts of salt, 1.3 parts of white granulated sugar and 0.8 part of monosodium glutamate.
The konjac glucomannan is prepared from the following raw materials in parts by weight:
4.5 parts of konjac flour, 3.5 parts of corn starch, 5.5 parts of cassava native starch, 82 parts of purified water at normal temperature, 1.5 parts of salt and 12 parts of white granulated sugar.
The konjak powder is prepared from the following raw materials in parts by weight:
17 parts of konjak fine powder, 80 parts of konjak micro powder and 4.5 parts of calcium hydroxide.
The product is prepared by taking chicken breast as a main raw material and matching with cassava native starch, corn starch, konjac gum and the like, has full integral structure, elastic and crisp taste, unique taste, high protein and low fat, and is a convenient, quick and nutritious quick-frozen good product. Particularly, after the konjac glucomannan is added, the water of the quick-frozen product can be locked to a greater extent, the water activity is reduced, the dehydration of the product is reduced, the original food nutrition of the product is preserved to the maximum extent, and the product quality is better ensured.
A method for making quick-frozen chicken breast balls comprises the following steps:
step one, raw material treatment:
(1) chicken breast: thawing until the central temperature is controlled at 0 ℃, folding by hands to be soft, integrating the whole breast meat into a whole, having inherent smell of fresh chicken meat, no peculiar smell, no sebum, no hair, no bone, no silt and other impurities;
(2) scallion: the green onion is fresh, free of rot, red and white spots, insects and worms, free of cross mosses, blossoming, crushing, freezing, peculiar smell, foreign matters and sand grains, cleaned, drained and chopped into the size of rice grains for later use;
(3) ginger: the ginger is light yellow in appearance, normal in smell, free of peculiar smell, fresh, free of frostbite, germination, rot and stuffiness, complete in block, free of hard ginger threads, crushing, bruising, sandy soil and impurities, cleaned, drained and chopped into ginger grains with the size of rice grains for later use;
(4) ice water: controlling the temperature at 2 ℃;
(5) salt: white crystal particles, no impurities and no deliquescence;
(6) white granulated sugar: the crystalline lens particles are pure white in color, pure in sweet taste, free of impurities and free of deliquescence;
(7) monosodium glutamate: the crystalline lens particles are transparent, uniform in particles, free of impurities and free of deliquescence;
chopping and mixing:
(1) firstly, checking whether the cutmixer operates normally;
(2) placing the prepared chicken breast into a chopping and mixing machine, chopping and mixing at the speed of 200r/min for 1min, and chopping the chicken breast into granules with the size of mung bean grains for later use;
(3) adding phosphate into a chopping mixer, chopping at a low speed of 200r/min for 30s, and chopping at a medium speed of 1800r/min for 2 min;
(4) adding salt into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 20s, and chopping at high speed of 3600r/min for 1.5min until the stuffing is viscous, smooth and fine;
(5) adding chopped green onions and ginger particles into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, then chopping and mixing for 20s at a medium speed of 1800r/min, and finally chopping and mixing for 1min at a high speed of 3600r/min until the chopped green onions and the ginger particles are in fine particles;
(6) adding white granulated sugar and monosodium glutamate into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, chopping and mixing for 30s at a medium speed of 1800r/min, and chopping until the white granulated sugar and the monosodium glutamate are uniform;
(7) adding starch and ice water into a chopping mixer, chopping and mixing for 30s at a low speed of 200r/min until the starch and the stuffing are mixed, and chopping and mixing for 1min at a high speed of 3600r/min until the stuffing is smooth and fine;
(8) adding konjac gum into a chopping and mixing machine, and chopping and mixing for 30s at a medium speed of 1800r/min to prepare stuffing;
step three, forming:
putting the stuffing into a spiral conveyer ball making machine to make full round chicken breast balls;
step four, cooking:
steaming the molded chicken breast ball in 92 deg.C water for 10 min;
step five, cooling:
boiling the chicken breast balls, immediately pre-cooling the chicken breast balls in a pre-cooling tank, cooling the chicken breast balls for 3min at the water temperature of 22 ℃ until the central temperature of the chicken breast balls is 25 ℃, and taking out the chicken breast balls;
step six, loading into a tray:
placing the cooled chicken breast balls into a tray, ensuring that the tray is clean when the tray is filled, having no impurities on the surface, filling the chicken breast balls into the tray only for one to two layers, selecting unqualified products, and sequentially filling the chicken breast balls into a single freezing vehicle from top to bottom;
and seventhly, quick-freezing the product:
uniformly quick-freezing the qualified products according to the sequence of processing time to ensure that the central temperature of the products is below-18 ℃;
step eight, packaging:
bagging and sealing the product according to the requirement of a customer;
step nine, boxing:
sealing the top of the box by using an adhesive tape, wherein the adhesive tape is adhered flatly without folds, and two sides of the adhesive tape are basically symmetrical;
correct identification outside the box according to order requirements;
step ten, warehousing:
and (3) packing the qualified products into boxes, and then placing the boxes in a refrigerator below 18 ℃ below zero for refrigeration, wherein the product temperature is below 18 ℃ below zero, and the storage period is 12 months.
Preferably, the konjac glucomannan in the second step is prepared by the following steps:
(1) starting the cutting and mixing machine, and adding the purified water in a normal temperature state into the cutting and mixing machine;
(2) adding salt, white granulated sugar, cassava raw powder and corn starch into a chopping and mixing machine, uniformly mixing at a low speed, and chopping at a speed of 200r/min for 1 min;
(3) adding rhizoma Amorphophalli powder into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 5min, and chopping to obtain viscous and wiredrawing colloid;
(4) the prepared colloid is kept stand for 4 hours at the temperature of 2 ℃ for later use.
Preferably, the konjak flour comprises the following steps:
(1) sequentially adding the konjac micro powder, the konjac fine powder and the calcium hydroxide into a mixer, and sealing the mixer;
(2) starting the mixer, mixing for 30 min.
The quick-frozen chicken breast balls prepared by the method can retain nutrients of various raw materials and prevent nutrient loss, and the quick-frozen chicken breast balls prepared by the method are attractive in appearance, can enhance appetite, are suitable for being boiled, roasted and the like in a hot pot, can be matched with sauce and the like according to personal preference to prepare various dishes, bring more convenience and rapidness to consumers, and better meet the requirements of the current consumers on food quality, safety and rapidness and convenience.
Example 3:
a quick-frozen chicken breast ball is prepared from the following raw materials in parts by weight:
57 parts of chicken breast, 25 parts of ice water at 0 ℃, 10 parts of konjac glucomannan, 4.5 parts of cassava native starch, 4.5 parts of corn starch, 2 parts of green onion, 1 part of ginger, 0.35 part of phosphate, 1.5 parts of salt, 1.5 parts of white granulated sugar and 1 part of monosodium glutamate.
The konjac glucomannan is prepared from the following raw materials in parts by weight:
5 parts of konjac flour, 4 parts of corn starch, 6 parts of cassava native starch, 83 parts of purified water at normal temperature, 2 parts of salt and 1.5 parts of white granulated sugar.
Preferably, the konjac flour is prepared from the following raw materials in parts by weight:
20 parts of konjak fine powder, 85 parts of konjak micro powder and 5 parts of calcium hydroxide.
The product is prepared by taking chicken breast as a main raw material and matching with cassava native starch, corn starch, konjac gum and the like, has full integral structure, elastic and crisp taste, unique taste, high protein and low fat, and is a convenient, quick and nutritious quick-frozen good product. Particularly, after the konjac glucomannan is added, the water of the quick-frozen product can be locked to a greater extent, the water activity is reduced, the dehydration of the product is reduced, the original food nutrition of the product is preserved to the maximum extent, and the product quality is better ensured.
A method for making quick-frozen chicken breast balls comprises the following steps:
step one, raw material treatment:
(1) chicken breast: thawing to center temperature controlled at-2 deg.C, folding with hand to soften the whole breast meat, and making the whole breast meat into a whole body, with the original flavor of fresh chicken meat, no foreign odor, no sebum, no hair, no bone, no silt, etc.;
(2) scallion: the green onion is fresh, free of rot, red and white spots, insects and worms, free of cross mosses, blossoming, crushing, freezing, peculiar smell, foreign matters and sand grains, cleaned, drained and chopped into the size of rice grains for later use;
(3) ginger: the ginger is light yellow in appearance, normal in smell, free of peculiar smell, fresh, free of frostbite, germination, rot and stuffiness, complete in block, free of hard ginger threads, crushing, bruising, sandy soil and impurities, cleaned, drained and chopped into ginger grains with the size of rice grains for later use;
(4) ice water: controlling the temperature at 0 ℃;
(5) salt: white crystal particles, no impurities and no deliquescence;
(6) white granulated sugar: the crystalline lens particles are pure white in color, pure in sweet taste, free of impurities and free of deliquescence;
(7) monosodium glutamate: the crystalline lens particles are transparent, uniform in particles, free of impurities and free of deliquescence;
chopping and mixing:
(1) firstly, checking whether the cutmixer operates normally;
(2) placing the prepared chicken breast into a chopping and mixing machine, chopping and mixing at the speed of 200r/min for 1min, and chopping the chicken breast into granules with the size of mung bean grains for later use;
(3) adding phosphate into a chopping mixer, chopping at a low speed of 200r/min for 30s, and chopping at a medium speed of 1800r/min for 2 min;
(4) adding salt into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 20s, and chopping at high speed of 3600r/min for 1.5min until the stuffing is viscous, smooth and fine;
(5) adding chopped green onions and ginger particles into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, then chopping and mixing for 20s at a medium speed of 1800r/min, and finally chopping and mixing for 1min at a high speed of 3600r/min until the chopped green onions and the ginger particles are in fine particles;
(6) adding white granulated sugar and monosodium glutamate into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, chopping and mixing for 30s at a medium speed of 1800r/min, and chopping until the white granulated sugar and the monosodium glutamate are uniform;
(7) adding starch and ice water into a chopping mixer, chopping and mixing for 30s at a low speed of 200r/min until the starch and the stuffing are mixed, and chopping and mixing for 1min at a high speed of 3600r/min until the stuffing is smooth and fine;
(8) adding konjac gum into a chopping and mixing machine, and chopping and mixing for 30s at a medium speed of 1800r/min to prepare stuffing;
step three, forming:
putting the stuffing into a spiral conveyer ball making machine to make full round chicken breast balls;
step four, cooking:
steaming the formed chicken breast ball in water of 95 deg.C for 10 min;
step five, cooling:
boiling the chicken breast balls, immediately pre-cooling the chicken breast balls in a pre-cooling tank, cooling the chicken breast balls for 3min at the water temperature of 20 ℃ until the central temperature of the chicken breast balls is 25 ℃, and taking out the chicken breast balls;
step six, loading into a tray:
placing the cooled chicken breast balls into a tray, ensuring that the tray is clean when the tray is filled, having no impurities on the surface, filling the chicken breast balls into the tray only for one to two layers, selecting unqualified products, and sequentially filling the chicken breast balls into a single freezing vehicle from top to bottom;
and seventhly, quick-freezing the product:
uniformly quick-freezing the qualified products according to the sequence of processing time to ensure that the central temperature of the products is below-18 ℃;
step eight, packaging:
bagging and sealing the product according to the requirement of a customer;
step nine, boxing:
sealing the top of the box by using an adhesive tape, wherein the adhesive tape is adhered flatly without folds, and two sides of the adhesive tape are basically symmetrical;
correct identification outside the box according to order requirements;
step ten, warehousing:
and (3) packing the qualified products into boxes, and then placing the boxes in a refrigerator below 18 ℃ below zero for refrigeration, wherein the product temperature is below 18 ℃ below zero, and the storage period is 12 months.
Preferably, the konjac glucomannan in the second step is prepared by the following steps:
(1) starting the cutting and mixing machine, and adding the purified water in a normal temperature state into the cutting and mixing machine;
(2) adding salt, white granulated sugar, cassava raw powder and corn starch into a chopping and mixing machine, uniformly mixing at a low speed, and chopping at a speed of 200r/min for 1 min;
(3) adding rhizoma Amorphophalli powder into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 5min, and chopping to obtain viscous and wiredrawing colloid;
(4) the prepared colloid is kept stand for 4 hours at the temperature of 0 ℃ for later use.
Preferably, the konjak flour comprises the following steps:
(1) sequentially adding the konjac micro powder, the konjac fine powder and the calcium hydroxide into a mixer, and sealing the mixer;
(2) starting the mixer, mixing for 30 min.
The quick-frozen chicken breast balls prepared by the method can retain nutrients of various raw materials and prevent nutrient loss, and the quick-frozen chicken breast balls prepared by the method are attractive in appearance, can enhance appetite, are suitable for being boiled, roasted and the like in a hot pot, can be matched with sauce and the like according to personal preference to prepare various dishes, bring more convenience and rapidness to consumers, and better meet the requirements of the current consumers on food quality, safety and rapidness and convenience.
The devices used in the present invention are all common devices in the art, and are not described herein again.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. A quick-frozen chicken breast ball is characterized in that,
the feed is prepared from the following raw materials in parts by weight:
57 parts of chicken breast, 20-25 parts of ice water at 0-5 ℃, 5-10 parts of konjac glucomannan, 4-4.5 parts of cassava native starch, 4-4.5 parts of corn starch, 1-2 parts of green onion, 0.7-1 part of ginger, 0.2-0.35 part of phosphate, 1-1.5 parts of salt, 1-1.5 parts of white granulated sugar and 0.5-1 part of monosodium glutamate.
2. The quick-frozen chicken breast ball as claimed in claim 1,
the feed is prepared from the following raw materials in parts by weight:
57 parts of chicken breast, 22 parts of ice water, 8 parts of konjac glucomannan, 4.3 parts of cassava native starch, 4.3 parts of corn starch, 1.5 parts of green onion, 0.8 part of ginger, 0.28 part of phosphate, 1.3 parts of salt, 1.3 parts of white granulated sugar and 0.8 part of monosodium glutamate.
3. The quick-frozen chicken breast ball as claimed in claim 1,
the konjac glucomannan is prepared from the following raw materials in parts by weight:
4-5 parts of konjac flour, 3-4 parts of corn starch, 5-6 parts of cassava raw starch, 80-83 parts of water, 1-2 parts of salt and 1-1.5 parts of white granulated sugar;
the water is purified water at normal temperature.
4. The quick-frozen chicken breast ball as claimed in claim 3,
the konjak powder is prepared from the following raw materials in parts by weight:
15-20 parts of konjac fine powder, 75-85 parts of konjac micro powder and 4-5 parts of calcium hydroxide.
5. The making method of the quick-frozen chicken breast balls as claimed in claim 1, which is characterized by comprising the following steps of:
step one, raw material treatment:
(1) chicken breast: thawing to center temperature of-2 deg.C, folding with hand to make the whole breast meat become a whole, and has the advantages of original flavor of fresh chicken meat, no odor, no sebum, no hair, no bone, no silt, etc.;
(2) scallion: the green onion is fresh, free of rot, red and white spots, insects and worms, free of cross mosses, blossoming, crushing, freezing, peculiar smell, foreign matters and sand grains, cleaned, drained and chopped into the size of rice grains for later use;
(3) ginger: the ginger is light yellow in appearance, normal in smell, free of peculiar smell, fresh, free of frostbite, germination, rot and stuffiness, complete in block, free of hard ginger threads, crushing, bruising, sandy soil and impurities, cleaned, drained and chopped into ginger grains with the size of rice grains for later use;
(4) ice water: controlling the temperature at 0-5 ℃;
(5) salt: white crystal particles, no impurities and no deliquescence;
(6) white granulated sugar: the crystalline lens particles are pure white in color, pure in sweet taste, free of impurities and free of deliquescence;
(7) monosodium glutamate: the crystalline lens particles are transparent, uniform in particles, free of impurities and free of deliquescence;
chopping and mixing:
(1) firstly, checking whether the cutmixer operates normally;
(2) placing the prepared chicken breast into a chopping and mixing machine, chopping and mixing at the speed of 200r/min for 1min, and chopping the chicken breast into granules with the size of mung bean grains for later use;
(3) adding phosphate into a chopping mixer, chopping at a low speed of 200r/min for 30s, and chopping at a medium speed of 1800r/min for 2 min;
(4) adding salt into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 20s, and chopping at high speed of 3600r/min for 1.5min until the stuffing is viscous, smooth and fine;
(5) adding chopped green onions and ginger particles into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, then chopping and mixing for 20s at a medium speed of 1800r/min, and finally chopping and mixing for 1min at a high speed of 3600r/min until the chopped green onions and the ginger particles are in fine particles;
(6) adding white granulated sugar and monosodium glutamate into a chopping and mixing machine, chopping and mixing for 20s at a low speed of 200r/min, chopping and mixing for 30s at a medium speed of 1800r/min, and chopping until the white granulated sugar and the monosodium glutamate are uniform;
(7) adding starch and ice water into a chopping mixer, chopping and mixing for 30s at a low speed of 200r/min until the starch and the stuffing are mixed, and chopping and mixing for 1min at a high speed of 3600r/min until the stuffing is smooth and fine;
(8) adding konjac gum into a chopping and mixing machine, and chopping and mixing for 30s at a medium speed of 1800r/min to prepare stuffing;
step three, forming:
putting the stuffing into a spiral conveyer ball making machine to make full round chicken breast balls;
step four, cooking:
steaming the molded chicken breast pill in water of 90-95 deg.C for 10 min;
step five, cooling:
boiling the chicken breast balls, immediately entering a pre-cooling tank for pre-cooling, cooling the water in the pre-cooling tank for 3min at the temperature of 20-25 ℃, cooling to the central temperature of 25 ℃ of the meat balls, and taking out;
step six, loading into a tray:
placing the cooled chicken breast balls into a tray, ensuring that the tray is clean when the tray is filled, having no impurities on the surface, filling the chicken breast balls into the tray only for one to two layers, selecting unqualified products, and sequentially filling the chicken breast balls into a single freezing vehicle from top to bottom;
and seventhly, quick-freezing the product:
uniformly quick-freezing the qualified products according to the sequence of processing time to ensure that the central temperature of the products is below-18 ℃;
step eight, packaging:
bagging and sealing the product according to the requirement of a customer;
step nine, boxing:
sealing the top of the box by using an adhesive tape, wherein the adhesive tape is adhered flatly without folds, and two sides of the adhesive tape are basically symmetrical;
correct identification outside the box according to order requirements;
step ten, warehousing:
and (3) packing the qualified products into boxes, and then placing the boxes in a refrigerator below 18 ℃ below zero for refrigeration, wherein the product temperature is below 18 ℃ below zero, and the storage period is 12 months.
6. The method for making quick-frozen chicken breast balls as claimed in claim 5, wherein the konjac glucomannan in the second step is prepared by the following steps:
(1) starting the cutting and mixing machine, and adding the purified water in a normal temperature state into the cutting and mixing machine;
(2) adding salt, white granulated sugar, cassava raw powder and corn starch into a chopping and mixing machine, uniformly mixing at a low speed, and chopping at a speed of 200r/min for 1 min;
(3) adding rhizoma Amorphophalli powder into a chopper mixer, chopping at low speed of 200r/min for 30s, chopping at medium speed of 1800r/min for 5min, and chopping to obtain viscous and wiredrawing colloid;
(4) and standing the prepared colloid for 4 hours at the temperature of 0-4 ℃ for later use.
7. The method for making quick-frozen chicken breast balls as claimed in claim 6, wherein the konjac flour is prepared by the following steps:
(1) sequentially adding the konjac micro powder, the konjac fine powder and the calcium hydroxide into a mixer, and sealing the mixer;
(2) starting the mixer, mixing for 30 min.
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| CN112790371A (en) * | 2020-12-31 | 2021-05-14 | 广州海霸王食品有限公司 | Modified konjac flour compound and preparation method and application thereof |
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| CN112790371A (en) * | 2020-12-31 | 2021-05-14 | 广州海霸王食品有限公司 | Modified konjac flour compound and preparation method and application thereof |
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Application publication date: 20200714 |