CN115137044A - Preparation process of chicken meat slurry - Google Patents
Preparation process of chicken meat slurry Download PDFInfo
- Publication number
- CN115137044A CN115137044A CN202110339290.2A CN202110339290A CN115137044A CN 115137044 A CN115137044 A CN 115137044A CN 202110339290 A CN202110339290 A CN 202110339290A CN 115137044 A CN115137044 A CN 115137044A
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- Prior art keywords
- jin
- chicken
- meat
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- edible
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- Pending
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- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 71
- 239000002002 slurry Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000002778 food additive Substances 0.000 claims abstract description 8
- 235000013373 food additive Nutrition 0.000 claims abstract description 8
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 239000003513 alkali Substances 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims 3
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 abstract description 44
- 240000007594 Oryza sativa Species 0.000 abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 6
- 229920001592 potato starch Polymers 0.000 abstract description 6
- 235000009566 rice Nutrition 0.000 abstract description 6
- 235000013312 flour Nutrition 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 description 13
- 235000004611 garlic Nutrition 0.000 description 13
- 239000003921 oil Substances 0.000 description 11
- 235000015277 pork Nutrition 0.000 description 10
- 239000010699 lard oil Substances 0.000 description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 5
- 241000206607 Porphyra umbilicalis Species 0.000 description 4
- 240000005856 Lyophyllum decastes Species 0.000 description 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 3
- 239000001068 allium cepa oil Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000006187 pill Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000519695 Ilex integra Species 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 206010019345 Heat stroke Diseases 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 235000021529 Nostoc flagelliforme Nutrition 0.000 description 1
- 241000692932 Nostoc flagelliforme Species 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000007180 Sunstroke Diseases 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019699 ravioli Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021397 ready fried onions Nutrition 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation process of chicken meat slurry, which comprises the following specific steps: 1) Cleaning chicken breast, mincing with mincer for use; 2) Putting 17 jin of the minced chicken breast meat into a high-speed machine to be beaten into meat paste, and then putting food additives, 0.5 jin of white sugar, 6 jin of ice cubes, 0.7 jin of monosodium glutamate, 175g of edible salt, 10g of edible baking soda or edible alkali, 0.8 jin of cassava flour, 0.5 jin of potato flour and 1.2 jin of sweet potato flour into the high-speed machine to be beaten into mashed meat uniformly. The chicken material has low cost, and can bring low-price meat ball products to the market; the fresh cooked rice is made and sold at present by adopting a water boiling mode, and the fresh cooked rice is kept to have soft and crisp taste; can be made into more types of products and has wide application range.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation process of chicken meat slurry.
Background
Most of the products such as quick-frozen meatballs made of pork in the market have the cost higher than that of chicken, and the quick-frozen meatballs are not fresh enough for a long time. Chicken currently has little application in this regard.
Disclosure of Invention
The invention aims to provide a preparation process of chicken pulp, and the prepared chicken pulp can be made into various types of meat ball products, so that the raw material cost is reduced.
In order to solve the technical problem, the invention adopts the following technical scheme:
the invention provides a preparation process of chicken meat slurry, which is characterized by comprising the following specific steps:
1) Cleaning chicken breast, mincing with mincer for use;
2) Putting 17 jin of the minced chicken breast meat into a high-speed machine to be beaten into meat paste, and then putting food additives, 0.5 jin of white sugar, 6 jin of ice cubes, 0.7 jin of monosodium glutamate, 175g of edible salt, 10g of edible baking soda or edible alkali, 0.8 jin of cassava flour, 0.5 jin of potato flour and 1.2 jin of sweet potato flour into the high-speed machine to be beaten into mashed meat uniformly.
Preferably, the food additive comprises onion, oil and essence.
The invention has the beneficial effects that: the chicken material has low cost, and can bring low-price meat ball products to the market; the fresh cooked rice is made and sold at present by adopting a water boiling mode, and the fresh cooked rice is kept to have soft and crisp taste; can be made into more types of products and has wide application range.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation process of chicken meat slurry comprises the following specific steps:
1) Cleaning chicken breast, mincing with mincer for use;
2) Putting 17 jin of the minced chicken breast meat into a high-speed machine to be beaten into meat paste, and then putting food additives, 0.5 jin of white sugar, 6 jin of ice cubes, 0.7 jin of monosodium glutamate, 175g of edible salt, 10g of edible baking soda or edible alkali, 0.8 jin of cassava flour, 0.5 jin of potato flour and 1.2 jin of sweet potato flour into the high-speed machine to be beaten into mashed meat uniformly.
Further, the food additive comprises onion, oil and essence.
The invention can be made into the following products:
1. chicken strips: the shredded chicken is also called, the chicken pulp is reserved, 2 jin of lard oil and 1 jin of minced garlic are stirred uniformly.
2. Chicken patties: the chicken meat paste is reserved, 3 jin of lard is reserved, 1 jin of minced garlic is uniformly stirred together.
3. The chicken cake and chicken slurry are reserved, the pig fat oil is reserved with 3 jin, and the minced garlic is reserved with 1 jin, and the mixture is uniformly stirred together.
4. Chicken and perilla cake: chicken meat slurry is reserved, 15 jin of lard is reserved, and 1.5 jin of chicken skin and minced garlic are mixed uniformly.
5. Chicken pork tripe pills: the chicken meat slurry is reserved, the pork tripe is reserved, the lard is reserved, and the chicken meat slurry, the pork tripe and the lard are uniformly stirred together.
6. Meat swallow: chicken meat slurry is reserved, 20 jin of lard oil is reserved, 1.5 jin of minced garlic and chicken skin can be reserved, and fried onion oil is reserved and uniformly stirred together,
7. chicken fist female: chicken meat paste is reserved, 3 jin of lard is reserved, and minced garlic is reserved and uniformly stirred together.
8. Chicken meat and mushroom tribute ball: the chicken meat paste is reserved, the mushrooms are cut for use, the minced garlic is reserved, and the fat oil is reserved and uniformly stirred together.
9. Chicken meatball crisp balls: the chicken meat slurry is used for the pig fat oil, the minced garlic is used for the standby, and the chicken meat slurry and the minced garlic are uniformly stirred for use, wherein the pig fat oil can be added or not added.
10. Chicken onion oil pills: the chicken meat slurry is reserved, the onion is fried for reservation, and the lard oil is reserved and stirred uniformly. The lard oil can be added or not.
11. Chicken and hair weeds pills: chicken meat slurry is reserved, fat oil is reserved, minced garlic is reserved, and nostoc flagelliforme is reserved and uniformly stirred together. The lard oil can be added or not.
12. Chicken and mushroom balls: the prepared chicken meat paste is reserved, the lard is reserved, the mushrooms are cut for reservation, and the chicken meat paste, the lard and the mushrooms are poured together and stirred uniformly for use. Optionally adding fresh folium Allii Fistulosi (also called fresh folium Callicarpae Formosanae), and stirring dry folium Allii Fistulosi
13. Chicken five-spice roll the five-spice roll: the lean pork with the lard oil is cut into thin pork and the mochi is reserved, the onion is reserved, the fresh onion is washed for reservation, the cut pork is poured into a stirrer to be added with food additives, the special formula is followed by uniform stirring, the fresh onion, the onion and the water chestnut can also be called mochi, all parties are called differently, the pork is uniformly stirred, and the chicken is stirred uniformly.
14. Chicken meatballs: the chicken meat paste is beaten for standby, and the pork fat oil and the chicken skin can be added and stirred to be molded.
15. Chicken laver balls: the chicken meat paste is reserved, the lard is reserved, the minced garlic is reserved, the minced laver is reserved, and the minced laver and the chicken meat paste are uniformly stirred together.
16. Chicken ravioli: the chicken meat paste is used for standby, the lard oil is used for standby, the special preparation formula is used for standby, the chicken meat paste and the lard oil are uniformly stirred together, and the pork-bird skin is wrapped and molded.
17. Frying chicken rolls: 30 jin of lard, 15 jin of sunstroke, 5 jin of fresh scallion and 15 jin of onion are uniformly stirred, and the chicken paste is poured down and uniformly stirred. The oil temperature of the oil pot is 130 ℃, fried chicken is wrapped by bean skins into a strip of about 3 for standby, flour is wetted by cold water, the wrapped fried chicken is wrapped by the prepared flour, and the fried chicken is fried and boiled in the oil pot.
18. Shredded meat: the pork slices are also called as meat strips, chicken pulp is reserved, 2 jin of minced garlic is reserved, 2 jin of lard is reserved, the meat strips and the chicken pulp are uniformly stirred together, and the minced garlic and the lard are scraped into strips by a machine station and then can be boiled and fished out.
The chicken pulp can be made into hair weeds balls, pearl balls, green onion oil balls, chicken cakes, chicken bouillon, chicken rolls, chicken spiced rolls, chicken lentinus edodes balls, chicken fist nuts, chicken meat balls, chicken laver balls, chicken strips and the like, the chicken pulp can be made into a plurality of products, the products can be taken out and bought after being cooked in a pot at the water temperature of 60 ℃, the chicken spiced rolls can be steamed in a steamer, and the chicken cakes are all suitable for steaming.
The chicken material designed by the invention has low cost, and can bring low-price meat ball products to the market; the fresh cooked rice is made and sold at present by adopting a water boiling mode, and the fresh cooked rice has soft and crisp taste; can be made into more types of products and has wide application range.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (2)
1. A preparation process of chicken meat slurry is characterized by comprising the following specific steps:
1) Cleaning chicken breast, mincing with mincer for use;
2) Putting 17 jin of minced chicken breast meat into a high-speed machine to be beaten into meat paste, and then putting food additives, 0.5 jin of white sugar, 6 jin of ice cubes, 0.7 jin of monosodium glutamate, 175g of edible salt, 10g of edible baking soda or edible alkali, 0.8 jin of cassava powder, 0.5 jin of potato powder and 1.2 jin of sweet potato powder into the high-speed machine to be beaten into muddy flesh uniformly.
2. The process of claim 1, wherein the food additive comprises onion, oil, and flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110339290.2A CN115137044A (en) | 2021-03-30 | 2021-03-30 | Preparation process of chicken meat slurry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110339290.2A CN115137044A (en) | 2021-03-30 | 2021-03-30 | Preparation process of chicken meat slurry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115137044A true CN115137044A (en) | 2022-10-04 |
Family
ID=83403738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110339290.2A Pending CN115137044A (en) | 2021-03-30 | 2021-03-30 | Preparation process of chicken meat slurry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115137044A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810746A (en) * | 2019-12-19 | 2020-02-21 | 金灵 | Preparation process of instant brewing meat product |
-
2021
- 2021-03-30 CN CN202110339290.2A patent/CN115137044A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810746A (en) * | 2019-12-19 | 2020-02-21 | 金灵 | Preparation process of instant brewing meat product |
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| SE01 | Entry into force of request for substantive examination | ||
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