CN111587998A - Starch-free chicken breast sausage rich in dietary fibers and preparation method thereof - Google Patents
Starch-free chicken breast sausage rich in dietary fibers and preparation method thereof Download PDFInfo
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- CN111587998A CN111587998A CN202010578486.2A CN202010578486A CN111587998A CN 111587998 A CN111587998 A CN 111587998A CN 202010578486 A CN202010578486 A CN 202010578486A CN 111587998 A CN111587998 A CN 111587998A
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/428—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
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a starch-free chicken breast sausage rich in dietary fiber, which comprises the following raw materials in parts by weight: 60-80 parts of chicken breast, 5-15 parts of egg white, 3-10 parts of water, 5-15 parts of resistant dextrin, 1-5 parts of soybean protein isolate, 1-3 parts of salt and 2-8 parts of seasoning. According to the invention, by adopting the components and the proportion, the chicken breast with low fat and high protein is taken as the raw material, the water-soluble dietary fiber resistant dextrin is added, and no starch substance is added, so that the chicken breast sausage with high protein and no starch which is rich in dietary fiber has the advantages of good mouthfeel, good satiety and good mouthfeel, is low in heat, is rich in dietary fiber, and is beneficial to maintaining normal gastrointestinal tract function, and improves the absorption and utilization of nutrition by organisms.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a starch-free chicken breast sausage rich in dietary fibers and a preparation method thereof.
Background
Currently, sausage food is a kind of convenient food commonly used by people, common chicken sausage products are all processed by chicken and starch under certain conditions, the nutritional ingredients and the formula of the traditional chicken sausage products can not meet the consumption requirements of people, and the traditional chicken sausage contains a large amount of fat, starch and heat and is not added with raw materials beneficial to human bodies.
In addition, because the chicken breast meat has a relatively good taste, many body-building people and weight-losing people cannot insist on eating the chicken breast meat because the taste is not satisfied.
Therefore, the chicken breast sausage which is rich in dietary fiber, high in protein, free of any starch substance, convenient to eat, healthy and delicious is very necessary to provide.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a starch-free chicken breast sausage rich in dietary fiber, which has high protein and dietary fiber content, low calorie, no starch, strong satiety and good taste.
The invention provides a starch-free chicken breast sausage rich in dietary fiber, which comprises the following raw materials in parts by weight:
60-80 parts of chicken breast, 5-15 parts of egg white, 3-10 parts of water, 5-15 parts of resistant dextrin, 1-5 parts of soybean protein isolate, 1-3 parts of salt and 2-8 parts of seasoning.
Preferably, the feed comprises the following raw materials in parts by weight:
65-80 parts of chicken breast, 5-10 parts of egg white, 3-8 parts of water, 8-15 parts of resistant dextrin, 1-3 parts of soybean protein isolate, 1-3 parts of salt and 2-7 parts of seasoning.
Preferably, the feed comprises the following raw materials in parts by weight:
70-80 parts of chicken breast, 5-8 parts of egg white, 3-7 parts of water, 10-15 parts of resistant dextrin, 1-2 parts of soybean protein isolate, 1-3 parts of salt and 2-6 parts of seasoning.
Preferably, the feed comprises the following raw materials in parts by weight:
60-70 parts of chicken breast, 10-15 parts of egg white, 3-5 parts of water, 10-15 parts of resistant dextrin, 3-5 parts of soybean protein isolate, 1-3 parts of salt and 2-5 parts of seasoning.
The invention provides a preparation method of a starch-free chicken breast sausage rich in dietary fibers, which comprises the following steps:
A) removing bloodstains and fatty silks on the surface of the chicken breast, and then cutting the chicken breast into pieces to obtain chicken pieces; mincing the chicken pieces to obtain minced chicken breast;
B) cooling the minced chicken breast, adding egg white, water, resistant dextrin, isolated soy protein, salt and seasonings, rolling, chopping and mixing, and finally chopping into meat paste;
C) filling the meat paste into a casing, and exhausting to obtain canned chicken breast sausages;
D) boiling the canned chicken breast sausage, vacuum packaging, and sterilizing.
Preferably, the cooling temperature in the step B) is 3-5 ℃; the chopping temperature is 3-10 ℃; the chicken nuggets obtained in the step A) are 1-3 cm long, 1-3 cm wide and 1-3 cm thick.
Preferably, the casing of step C) is a collagen casing.
Preferably, the cooking temperature in the step D) is 80-100 ℃, and the cooking time is 55-60 min.
Preferably, the vacuum packaging in the step D) is vacuum packaging by adopting an aluminum foil bag; the sterilization is performed by adopting a high-temperature high-pressure sterilization pot, and the sterilization temperature is 100-120 ℃; the sterilization time is 20-30 min.
Preferably, the sterilization in the step D) is carried out by putting the mixture into cold water for cooling and storing at low temperature; the storage temperature is 0-4 ℃.
Compared with the prior art, the invention provides a starch-free chicken breast sausage rich in dietary fiber, which comprises the following raw materials in parts by weight: 60-80 parts of chicken breast, 5-15 parts of egg white, 3-10 parts of water, 5-15 parts of resistant dextrin, 1-5 parts of soybean protein isolate, 1-3 parts of salt and 2-8 parts of seasoning. According to the invention, by adopting the components and the proportion, the chicken breast with low fat and high protein is taken as the raw material, the water-soluble dietary fiber resistant dextrin is added, and no starch substance is added, so that the chicken breast sausage with high protein and no starch which is rich in dietary fiber has the advantages of good mouthfeel, good satiety and good mouthfeel, is low in heat, is rich in dietary fiber, and is beneficial to maintaining normal gastrointestinal tract function, and improves the absorption and utilization of nutrition by organisms.
Detailed Description
The invention provides a starch-free chicken breast sausage rich in dietary fiber and a preparation method thereof, and a person skilled in the art can realize the preparation by appropriately improving process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a starch-free chicken breast sausage rich in dietary fiber, which comprises the following raw materials in parts by weight:
60-80 parts of chicken breast, 5-15 parts of egg white, 3-10 parts of water, 5-15 parts of resistant dextrin, 1-5 parts of soybean protein isolate, 1-3 parts of salt and 2-8 parts of seasoning.
The invention relates to a starch-free chicken breast sausage rich in dietary fiber, which comprises 60-80 parts by weight of chicken breast; preferably 65 to 80 parts by weight; more preferably 70-80 parts by weight of chicken breast; the chicken breast meat food can also comprise 60-70 parts by weight of chicken breast meat.
The chicken breast meat of the present invention is not limited and is commercially available as is well known to those skilled in the art.
The invention relates to a starch-free chicken breast sausage rich in dietary fiber, which comprises 5-15 parts by weight of egg white; preferably, the feed comprises 5-10 parts by weight of egg white; more preferably, the feed additive comprises 5-8 parts by weight of egg white; the egg white can also comprise 10-15 parts by weight of egg white.
The egg white of the present invention is not limited, and may be any egg white of commercially available eggs known to those skilled in the art.
The invention relates to a starch-free chicken breast sausage rich in dietary fiber, which comprises 3-10 parts by weight of water; preferably, the water comprises 3-8 parts by weight of water; more preferably 3 to 7 parts by weight; most preferably, the paint also comprises 3-5 parts by weight of water.
In the present invention, the water is not limited, and may preferably be ice water. The water temperature is 0-4 ℃.
The invention relates to a starch-free chicken breast sausage rich in dietary fiber, which comprises 8-15 parts by weight of resistant dextrin; preferably, the composition comprises 10-15 parts by weight of resistant dextrin.
The source of the resistant dextrin is not limited in the present invention and is commercially available as is well known to those skilled in the art.
The resistant dextrin is processed by starch, is a low-calorie glucan which is prepared by extracting and refining indigestible components of baked dextrin by using industrial technology, and belongs to low-molecular water-soluble dietary fiber. The resistant dextrin is used as a low-calorie soluble food raw material and has a wide development prospect in the food industry.
The present inventors have found that in addition to increasing the fiber content of the food, resistant dextrin has a potential effect on weight control due to its long-lasting heat supply. Resistant dextrins are fermentable through the colon, i.e. resistant dextrins are also a raw material belonging to prebiotics. Therefore, the prebiotics resistant dextrin is added to improve the imbalance of the intestinal flora, and is beneficial to the health of the intestinal tract and the maintenance of immunity.
The invention relates to a dietary fiber-rich starch-free chicken breast sausage, which comprises 1-5 parts by weight of soybean protein isolate; preferably 1-3 parts by weight of soybean protein isolate; more preferably, the soybean protein isolate comprises 1-2 parts by weight of soybean protein isolate. I.e., may be divided into 1 part by weight, 2 parts by weight, 3 parts by weight, 4 parts by weight, 5 parts by weight, and any therebetween.
The soybean protein isolate is a complete protein food additive produced by using low-temperature desolventized soybean meal as a raw material. The isolated soy protein has a protein content of above 90%, and approximately 20 kinds of amino acids, and contains essential amino acids for human body. It is rich in nutrients, contains no cholesterol, and is one of a few varieties capable of replacing animal proteins in plant proteins.
The invention relates to a starch-free chicken breast sausage rich in dietary fibers, which comprises 1-3 parts by weight of salt; may be 1 part by weight, 2 parts by weight or 3 parts by weight; and point values between any of the above.
The invention relates to a starch-free chicken breast sausage rich in dietary fiber, which comprises 2-8 parts by weight of seasoning; preferably 2 to 7 parts by weight; more preferably 2 to 6 parts by weight.
The seasoning is specifically ginger, onion, pepper, star anise, clove, cinnamon, dried orange peel, fennel and anise.
The source of the flavoring is not limited in the present invention, and the flavoring may be commercially available as is well known to those skilled in the art.
In a part of preferred embodiments of the invention, the raw materials comprise the following components in parts by weight:
65-80 parts of chicken breast, 5-10 parts of egg white, 3-8 parts of water, 8-15 parts of resistant dextrin, 1-3 parts of soybean protein isolate, 1-3 parts of salt and 2-7 parts of seasoning.
In a part of preferred embodiments of the invention, the raw materials comprise the following components in parts by weight:
70-80 parts of chicken breast, 5-8 parts of egg white, 3-7 parts of water, 10-15 parts of resistant dextrin, 1-2 parts of soybean protein isolate, 1-3 parts of salt and 2-6 parts of seasoning.
In a part of preferred embodiments of the invention, the raw materials comprise the following components in parts by weight:
60-70 parts of chicken breast, 10-15 parts of egg white, 3-5 parts of water, 10-15 parts of resistant dextrin, 3-5 parts of soybean protein isolate, 1-3 parts of salt and 2-5 parts of seasoning.
According to the embodiment of the invention, by scientific material selection and reasonable proportioning, the chicken breast with low fat and high protein is taken as the raw material, the water-soluble dietary fiber resistant dextrin is added, and no starch substance is added, so that the chicken breast sausage with high protein and no starch rich in dietary fiber has the advantages of good taste, no starch level, low calorie, rich dietary fiber, and strong satiety, is beneficial to maintaining normal gastrointestinal tract function, and improves the absorption and utilization of nutrition by organisms.
The invention provides a preparation method of a starch-free chicken breast sausage rich in dietary fibers, which comprises the following steps:
A) removing bloodstains and fatty silks on the surface of the chicken breast, and then cutting the chicken breast into pieces to obtain chicken pieces; mincing the chicken pieces to obtain minced chicken breast;
B) cooling the minced chicken breast, adding egg white, water, resistant dextrin, isolated soy protein, salt and seasonings, rolling, chopping and mixing, and finally chopping into meat paste;
C) filling the meat paste into a casing, and exhausting to obtain canned chicken breast sausages;
D) boiling the canned chicken breast sausage, vacuum packaging, and sterilizing.
The preparation method of the starch-free chicken breast sausage rich in dietary fibers comprises the steps of trimming, namely removing bloodstains and fatty silks on the surface of chicken breast, and cutting the chicken breast into pieces to obtain chicken pieces.
The present invention provides chicken breast, and the source of the chicken breast is not limited and the chicken breast is commercially available. The method is not limited by the invention, and the method can be carried out by the conventional operation of the skilled in the art.
Then, the chicken breast is cut into pieces to obtain chicken pieces. The chicken nuggets are 1-3 cm long, 1-3 cm wide and 1-3 cm thick.
And then mincing the chicken pieces to obtain minced chicken breast.
The mincing is preferably carried out in a meat mincer, the invention preferably being minced into minced meat/meat particles for the extent of mincing.
Cooling the minced chicken breast, wherein the cooling temperature is 3-5 ℃; can be at 3 deg.C, 4 deg.C or 5 deg.C; preferably 4 deg.c. In the present invention, the cooling method is not limited, and may be preferably 4 ℃.
Adding egg white, water, resistant dextrin, soybean protein isolate, salt and flavoring agent, kneading, chopping, and finally chopping into meat paste.
The specific operation of the rolling, kneading, chopping and mixing of the invention is to put the cut chicken breast into a rolling and kneading machine for rolling, kneading, chopping and mixing.
The chopping temperature is 3-10 ℃; can be 3 to 10 ℃.
On the basis of the traditional sausage product production process, the chicken breast sausage with the taste of Q elasticity is prepared by rolling, kneading and chopping in all directions, and the requirements of consumers on the taste are met.
The components and the proportion of the egg white, the water, the resistant dextrin, the soybean protein isolate, the salt, the seasoning and the chicken breast are clearly described in the invention, and are not repeated.
And (3) filling the meat paste into a casing, and exhausting air to obtain the canned chicken breast sausage.
The casing is a collagen casing.
The present invention is not limited to the specific operation of said enema and the specific operation of air evacuation, as will be familiar to those skilled in the art.
Then, in order to cook, the canned chicken breast sausages are cooked.
The cooking is carried out by putting the mixture into water for cooking, the water temperature is preferably kept at 80-100 ℃, more preferably 85-95 ℃, and the cooking is preferably 55-60 min.
Vacuum packaging the cooked chicken breast sausage; the vacuum package is vacuum package by adopting an aluminum foil bag.
The present invention is not limited to the specific operation of the package, as is well known to those skilled in the art.
And (3) placing the chicken breast sausages subjected to vacuum packaging into a high-temperature high-pressure sterilization pot for sterilization treatment.
The sterilization is performed by adopting a high-temperature high-pressure sterilization pot, and the sterilization temperature is 100-120 ℃; the sterilization time is 20-30 min.
After sterilization, the mixture is put into cold water for cooling and stored at low temperature.
The temperature of the cold water is 0-4 ℃; the storage temperature is 0-4 ℃.
The invention provides a starch-free chicken breast sausage rich in dietary fiber, which comprises the following raw materials in parts by weight: 60-80 parts of chicken breast, 5-15 parts of egg white, 3-10 parts of water, 5-15 parts of resistant dextrin, 1-5 parts of soybean protein isolate, 1-3 parts of salt and 2-8 parts of seasoning. According to the invention, by adopting the components and the proportion, the chicken breast with low fat and high protein is taken as the raw material, the water-soluble dietary fiber resistant dextrin is added, and no starch substance is added, so that the chicken breast sausage with high protein and no starch which is rich in dietary fiber has the advantages of good mouthfeel, good satiety and good mouthfeel, is low in heat, is rich in dietary fiber, and is beneficial to maintaining normal gastrointestinal tract function, and improves the absorption and utilization of nutrition by organisms.
In order to further illustrate the present invention, the following examples are provided to describe the present invention in detail with reference to the accompanying drawings. The total weight of all examples and comparative examples of the present invention was 30g, and the following ratio is only.
Example 1
A non-starch grade chicken breast sausage rich in dietary fiber is prepared from the following raw and auxiliary materials in the following addition amounts: 65 parts of chicken breast, 10 parts of egg white, 8 parts of water, 8 parts of resistant dextrin, 1 part of soybean protein isolate, 1 part of salt and 5 parts of seasoning.
The starch-free chicken breast sausage rich in dietary fibers comprises the following steps:
1) and finishing: removing bloodstains and fatty silks on the surface of the chicken breast, and then cutting the chicken breast into small pieces, wherein the length of each chicken piece is 1-3 cm, the width of each chicken piece is 1-3 cm, and the thickness of each chicken piece is 1-3 cm;
2) and mincing meat: mincing the cut chicken breast in a meat mincer;
3) rolling, kneading and chopping: cooling the minced chicken breast to about 4 ℃, adding egg white, ice water, resistant dextrin, soy protein isolate, salt and seasonings, rolling, chopping and mixing at the temperature of 0-4 ℃, and finally chopping and mixing into meat paste;
4) and (3) casting: filling the chopped and mixed meat paste into a collagen casing, and exhausting;
5) boiling: boiling the filled chicken breast sausages in water, keeping the water temperature at 80-100 ℃, and boiling for 55-60 min;
6) and vacuum packaging: putting the cooked chicken breast sausage into a high-temperature cooking aluminum foil bag for vacuum packaging;
7) and high-temperature and high-pressure sterilization: and (3) placing the vacuum-packaged chicken breast sausages into a high-temperature and high-pressure sterilization pot for sterilization treatment, then taking out the chicken breast sausages, placing the chicken breast sausages into cold water for cooling, and storing the chicken breast sausages at a low temperature (0-4 ℃).
Example 2
A non-starch grade chicken breast sausage rich in dietary fiber is prepared from the following raw and auxiliary materials in the following addition amounts: 75 parts of chicken breast, 6 parts of egg white, 6 parts of water, 12 parts of resistant dextrin, 2 parts of soybean protein isolate, 2 parts of salt and 4 parts of seasoning.
The starch-free chicken breast sausage rich in dietary fibers comprises the following steps:
1) and finishing: removing bloodstains and fatty silks on the surface of the chicken breast, and then cutting the chicken breast into small pieces, wherein the length of each chicken piece is 1-3 cm, the width of each chicken piece is 1-3 cm, and the thickness of each chicken piece is 1-3 cm;
2) and mincing meat: mincing the cut chicken breast in a meat mincer;
3) rolling, kneading and chopping: cooling the minced chicken breast to about 4 ℃, adding egg white, ice water, resistant dextrin, soy protein isolate, salt and seasonings, rolling, chopping and mixing at the temperature of 3-10 ℃, and finally chopping and mixing into meat paste;
4) and (3) casting: filling the chopped and mixed meat paste into a collagen casing, and exhausting;
5) boiling: boiling the filled chicken breast sausages in water, keeping the water temperature at 80-100 ℃, and boiling for 55-60 min;
6) and vacuum packaging: putting the cooked chicken breast sausage into a high-temperature cooking aluminum foil bag for vacuum packaging;
7) and high-temperature and high-pressure sterilization: and (3) placing the vacuum-packaged chicken breast sausages into a high-temperature and high-pressure sterilization pot for sterilization treatment, then taking out the chicken breast sausages, placing the chicken breast sausages into cold water for cooling, and storing the chicken breast sausages at a low temperature (0-4 ℃).
Example 3
A non-starch grade chicken breast sausage rich in dietary fiber is prepared from the following raw and auxiliary materials in the following addition amounts: 65 parts of chicken breast, 12 parts of egg white, 4 parts of water, 13 parts of resistant dextrin, 3 parts of soybean protein isolate, 3 parts of salt and 5 parts of seasoning.
The starch-free chicken breast sausage rich in dietary fibers comprises the following steps:
1) and finishing: removing bloodstains and fatty silks on the surface of the chicken breast, and then cutting the chicken breast into small pieces, wherein the length of each chicken piece is 1-3 cm, the width of each chicken piece is 1-3 cm, and the thickness of each chicken piece is 1-3 cm;
2) and mincing meat: mincing the cut chicken breast in a meat mincer;
3) rolling, kneading and chopping: cooling the minced chicken breast to about 4 ℃, adding egg white, ice water, resistant dextrin, soy protein isolate, salt and seasonings, rolling, chopping and mixing at 3-10 ℃ and 3-10 ℃, and finally chopping into meat paste;
4) and (3) casting: filling the chopped and mixed meat paste into a collagen casing, and exhausting;
5) boiling: boiling the filled chicken breast sausages in water, keeping the water temperature at 80-100 ℃, and boiling for 55-60 min;
6) and vacuum packaging: putting the cooked chicken breast sausage into a high-temperature cooking aluminum foil bag for vacuum packaging;
7) and high-temperature and high-pressure sterilization: and (3) placing the vacuum-packaged chicken breast sausages into a high-temperature and high-pressure sterilization pot for sterilization treatment, then taking out the chicken breast sausages, placing the chicken breast sausages into cold water for cooling, and storing the chicken breast sausages at a low temperature (0-4 ℃).
Comparative example 1 a non-starch grade chicken breast sausage rich in dietary fiber, prepared from the following raw and auxiliary materials in the following addition amounts: 75 parts of chicken breast, 6 parts of egg white, 6 parts of water, 2 parts of soybean protein isolate, 2 parts of salt and 4 parts of seasoning.
The starch-free chicken breast sausage rich in dietary fibers comprises the following steps:
1) and finishing: removing bloodstains and fatty silks on the surface of the chicken breast, and then cutting the chicken breast into small pieces, wherein the length of each chicken piece is 1-3 cm, the width of each chicken piece is 1-3 cm, and the thickness of each chicken piece is 1-3 cm;
2) and mincing meat: mincing the cut chicken breast in a meat mincer;
3) rolling, kneading and chopping: cooling the minced chicken breast to about 4 ℃, adding egg white, ice water, resistant dextrin, soy protein isolate, salt and seasonings, rolling, chopping and mixing at the temperature of 3-10 ℃, and finally chopping and mixing into meat paste;
4) and (3) casting: filling the chopped and mixed meat paste into a collagen casing, and exhausting;
5) boiling: boiling the filled chicken breast sausages in water, keeping the water temperature at 80-100 ℃, and boiling for 55-60 min;
6) and vacuum packaging: putting the cooked chicken breast sausage into a high-temperature cooking aluminum foil bag for vacuum packaging;
7) and high-temperature and high-pressure sterilization: and (3) placing the vacuum-packaged chicken breast sausages into a high-temperature and high-pressure sterilization pot for sterilization treatment, then taking out the chicken breast sausages, placing the chicken breast sausages into cold water for cooling, and storing the chicken breast sausages at a low temperature (0-4 ℃).
Comparative example 3
A non-starch grade chicken breast sausage rich in dietary fiber is prepared from the following raw and auxiliary materials in the following addition amounts: 85 parts of chicken breast, 4 parts of egg white, 12 parts of water, 10 parts of resistant dextrin, 6 parts of soybean protein isolate, 2 parts of salt and 1 part of seasoning.
The starch-free chicken breast sausage rich in dietary fibers comprises the following steps:
1) and finishing: removing bloodstains and fatty silks on the surface of the chicken breast, and then cutting the chicken breast into small pieces, wherein the length of each chicken piece is 1-3 cm, the width of each chicken piece is 1-3 cm, and the thickness of each chicken piece is 1-3 cm;
2) and mincing meat: mincing the cut chicken breast in a meat mincer;
3) rolling, kneading and chopping: cooling the minced chicken breast to about 4 ℃, adding egg white, ice water, resistant dextrin, soy protein isolate, salt and seasonings, rolling, chopping and mixing at the temperature of 3-10 ℃, and finally chopping and mixing into meat paste;
4) and (3) casting: filling the chopped and mixed meat paste into a collagen casing, and exhausting;
5) boiling: boiling the filled chicken breast sausages in water, keeping the water temperature at 80-100 ℃, and boiling for 55-60 min;
6) and vacuum packaging: putting the cooked chicken breast sausage into a high-temperature cooking aluminum foil bag for vacuum packaging;
7) and high-temperature and high-pressure sterilization: and (3) placing the vacuum-packaged chicken breast sausages into a high-temperature and high-pressure sterilization pot for sterilization treatment, then taking out the chicken breast sausages, placing the chicken breast sausages into cold water for cooling, and storing the chicken breast sausages at a low temperature (0-4 ℃).
Example 4
First, nutrient component test
The product was tested for its nutritional content according to the national standard method, the results are shown in table 1:
TABLE 1 nutritional ingredient test results for various examples
Second, sensory index
The non-starch grade chicken breast sausages rich in dietary fibers prepared by the formula and the production process of the embodiment 1-3 are subjected to sensory evaluation, 12 trained judges are selected for evaluation of shape, color, smell and taste, and sensory evaluation standards are shown in table 2:
TABLE 2 sensory evaluation criteria
The results are shown in Table 3, and Table 3 shows the results of sensory evaluation.
TABLE 3 sensory evaluation results
| Tissue state | Color and luster | Smell(s) | Taste of the product | Total of | |
| Example 1 | 25 | 25 | 22 | 24 | 96 |
| Example 2 | 23 | 24 | 23 | 23 | 93 |
| Example 3 | 24 | 25 | 22 | 23 | 94 |
According to the sensory evaluation result analysis of the embodiment, the starch-free chicken breast sausage rich in dietary fibers prepared in the range of the raw material proportion and the technical process parameters is moderate in taste Q elasticity and salinity and has good flavor.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The starch-free chicken breast sausage rich in dietary fibers is characterized by comprising the following raw materials in parts by weight:
60-80 parts of chicken breast, 5-15 parts of egg white, 3-10 parts of water, 5-15 parts of resistant dextrin, 1-5 parts of soybean protein isolate, 1-3 parts of salt and 2-8 parts of seasoning.
2. The starch-free chicken breast sausage as claimed in claim 1, which comprises the following raw materials in parts by weight:
65-80 parts of chicken breast, 5-10 parts of egg white, 3-8 parts of water, 8-15 parts of resistant dextrin, 1-3 parts of soybean protein isolate, 1-3 parts of salt and 2-7 parts of seasoning.
3. The starch-free chicken breast sausage as claimed in claim 2, which comprises the following raw materials in parts by weight:
70-80 parts of chicken breast, 5-8 parts of egg white, 3-7 parts of water, 10-15 parts of resistant dextrin, 1-2 parts of soybean protein isolate, 1-3 parts of salt and 2-6 parts of seasoning.
4. The starch-free chicken breast sausage as claimed in claim 1, which comprises the following raw materials in parts by weight:
60-70 parts of chicken breast, 10-15 parts of egg white, 3-5 parts of water, 10-15 parts of resistant dextrin, 3-5 parts of soybean protein isolate, 1-3 parts of salt and 2-5 parts of seasoning.
5. A preparation method of a starch-free chicken breast sausage rich in dietary fiber is characterized by comprising the following steps:
A) removing bloodstains and fatty silks on the surface of the chicken breast, and then cutting the chicken breast into pieces to obtain chicken pieces; mincing the chicken pieces to obtain minced chicken breast;
B) cooling the minced chicken breast, adding egg white, water, resistant dextrin, isolated soy protein, salt and seasonings, rolling, chopping and mixing, and finally chopping into meat paste;
C) filling the meat paste into a casing, and exhausting to obtain canned chicken breast sausages;
D) boiling the canned chicken breast sausage, vacuum packaging, and sterilizing.
6. The preparation method according to claim 5, wherein the cooling temperature in the step B) is 3-5 ℃; the chopping temperature is 3-10 ℃; the chicken nuggets obtained in the step A) are 1-3 cm long, 1-3 cm wide and 1-3 cm thick.
7. The method of claim 5, wherein the casing of step C) is a collagen casing.
8. The preparation method according to claim 5, wherein the cooking temperature in step D) is 80-100 ℃ and the cooking time is 55-60 min.
9. The method according to claim 5, wherein the vacuum packaging in step D) is vacuum packaging with aluminum foil bags; the sterilization is performed by adopting a high-temperature high-pressure sterilization pot, and the sterilization temperature is 100-120 ℃; the sterilization time is 20-30 min.
10. The method according to claim 5, wherein the step D) is carried out by cooling in cold water and storing at low temperature; the storage temperature is 0-4 ℃.
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| CN115644369A (en) * | 2022-10-31 | 2023-01-31 | 重庆西部食品产业技术研究院有限公司 | High-dietary-fiber instant chicken bean curd and preparation method thereof |
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| CN115644369A (en) * | 2022-10-31 | 2023-01-31 | 重庆西部食品产业技术研究院有限公司 | High-dietary-fiber instant chicken bean curd and preparation method thereof |
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