CN115517344A - High-protein low-fat meal replacement instant chicken meatballs and making method thereof - Google Patents

High-protein low-fat meal replacement instant chicken meatballs and making method thereof Download PDF

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Publication number
CN115517344A
CN115517344A CN202211295728.2A CN202211295728A CN115517344A CN 115517344 A CN115517344 A CN 115517344A CN 202211295728 A CN202211295728 A CN 202211295728A CN 115517344 A CN115517344 A CN 115517344A
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chicken
meat
water
meal replacement
meatballs
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Inventor
李亚云
姜珊
杨凯
朱锐
江旭东
程琳杰
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BENGBU DACHENG FOOD CO LTD
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BENGBU DACHENG FOOD CO LTD
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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
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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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Abstract

The invention discloses a high-protein low-fat meal replacement instant chicken meatball and a preparation method thereof, and relates to the technical field of instant food processing, wherein the high-protein low-fat meal replacement instant chicken meatball comprises the following components in percentage by mass: 80-85% of chicken breast, 5-10% of chicken breast cartilage, 0.2-0.4% of composite phosphate, 1-3% of dietary fiber, 0.3-0.5% of tea powder, 5-8% of high-fiber grains or seeds, 1-4% of seasoning and the balance of ice water; the chicken breast feed fully utilizes the characteristics of high protein and low fat of chicken breast, and functional components such as chicken breast cartilage, dietary fiber, high-fiber grains or seeds, tea powder and the like are added, so that the chicken breast feed has the characteristics of good chewiness, smooth and tender mouthfeel, high nutritional value and convenience in eating.

Description

High-protein low-fat meal replacement instant chicken meatballs and making method thereof
The technical field is as follows:
the invention relates to the technical field of instant food processing, in particular to a high-protein low-fat meal replacement instant chicken meatball and a preparation method thereof.
The background art comprises the following steps:
the traditional Chinese medicine considers that the chicken is sweet in taste and slightly warm in nature, and has the effects of warming the middle-jiao and tonifying the spleen, tonifying qi and nourishing blood, and tonifying the kidney and boosting essence. The chicken contains vitamin C, E, etc., has high content ratio of protein, multiple kinds, high digestibility, and easy absorption by human body, and has effects of enhancing physical strength and strengthening body. The chicken also contains phospholipids which have important effects on the growth and development of human bodies, and is one of important sources of fat and phospholipids in Chinese dietary structures.
The chicken meatballs are prepared by making chicken into meat paste meatballs, are suitable for consumers with low cooking skills or fast-paced lives, and can enjoy delicious chicken without cleaning and cooking the whole chicken or the divided chicken. At present, chicken meatballs on the market are basically quick-frozen packaged semi-finished products, and can be eaten only after being cooked by a consumer, so that the chicken meatballs are not suitable for the situation without cooking conditions and cannot be used as instant food for replacing meals.
The invention content is as follows:
the invention aims to solve the technical problem of providing the high-protein low-fat meal replacement instant chicken meatball and the preparation method thereof, and the prepared instant chicken meatball has the characteristics of good chewiness, smooth and tender mouthfeel, high nutritional value and convenience in eating, can supplement protein and dietary fiber required by a human body, and can be eaten as meal replacement.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
the invention aims to provide a high-protein low-fat meal replacement instant chicken meatball which comprises the following components in percentage by mass:
Figure BDA0003902532990000011
Figure BDA0003902532990000021
preferably, the dietary fiber is at least one of fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soybean oligosaccharide, glucomannan and the like.
Preferably, the tea powder is at least one of green tea powder, black tea powder, oolong tea powder, etc.
Preferably, the high fiber grain or seed is at least one of high fiber grain or seed such as oat, coix seed, quinoa, chia seed, linseed, etc.
Preferably, the mass percentage of the high fiber grain or seed is based on the mass after cooking.
Preferably, the flavoring is at least one of salt, stevioside, yeast extract, white pepper powder, nutmeg powder and the like.
The invention also aims to provide a preparation method of the high-protein low-fat meal replacement instant chicken meatballs, which comprises the following steps:
(1) Mincing meat: passing the chicken breast meat and chicken breast cartilage through a 3-6 mm pore plate;
(2) Rolling and kneading: dissolving the compound phosphate into ice water, and putting the ice water, the twisted chicken breast meat and the twisted chicken breast cartilage into a tumbling machine together;
(3) Pickling: transferring the rolled and kneaded meat in the step 2 into a trolley, and putting the trolley into a refrigeration house for pickling;
(4) Chopping and mixing: putting the meat pickled in the step 3 into a cutting and mixing machine, adding seasonings, tea powder and dietary fibers, enabling a cutter of the cutting and mixing machine to rotate forwards, then adding the cooked grains or plant seeds, and enabling the cutter of the cutting and mixing machine to rotate backwards;
(5) Molding: putting the chopped and mixed materials in the step 4 into a meat ball forming machine for forming;
(6) Boiling in water for shaping: 5, directly dropping the formed balls into a water boiling tank for shaping;
(7) Cooling and blow-drying: step 6, directly feeding the meatballs subjected to water boiling and shaping into a cooling tank, and performing blow-open treatment after cooling;
(8) And (3) vacuum packaging: packaging the meat balls blown open in the step 7 by using a full-automatic vacuum packaging machine;
(9) And (3) sterilization: and (4) sterilizing by using a high-pressure sterilization kettle, immediately cooling to room temperature after sterilization, cleaning and drying to obtain the product.
Preferably, the rotating speed of the tumbler is 11 +/-1 r/min, the vacuum degree is-0.08 to-0.06 MPa, and the tumbling time is 40 to 60min.
Preferably, the temperature of the cold storage is 0-4 ℃, and the pickling time is 8-12 h.
Preferably, the chopping speed of the forward rotation of the cutter of the chopping mixer is 3000-4000 r/min, and the chopping time is 10-15 min; the chopping speed of the reverse rotation of the cutter of the chopper mixer is 1000-1500 r/min, and the chopping time is 3-5 min.
Preferably, the water temperature of the first section of the water boiling tank is 55-60 ℃, and the water boiling time is 5-8 min; the water temperature of the second section of the water boiling tank is 85-95 ℃, and the water boiling time is 3-5 min.
Preferably, the water temperature of the cooling tank is 0-10 ℃, and the cooling time is 5-8 min.
Preferably, the sterilization temperature is 121 ℃, the sterilization pressure is 0.2-0.25MPa, and the sterilization time is 15-20 min.
The invention has the beneficial effects that: the chicken breast protein powder fully utilizes the characteristics of high protein and low fat of chicken breast, is added with functional components such as chicken breast cartilage, dietary fiber, high-fiber grains or seeds, tea powder and the like, has the characteristics of good chewiness, smooth and tender mouthfeel, high nutritional value and convenience in eating, can supplement protein and dietary fiber required by a human body, can be used as meal replacement food, and is particularly suitable for people who care bodies and build bodies.
The specific implementation mode is as follows:
in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
The formula of the high-protein low-fat meal replacement instant chicken meatballs is as follows:
Figure BDA0003902532990000031
Figure BDA0003902532990000041
wherein the mass percent of the grains or the plant seeds is calculated by the mass after being cooked.
The preparation method of the high-protein low-fat meal replacement instant chicken meatballs comprises the following steps:
(1) Mincing meat: mincing chicken breast with 3mm pore plate, and mincing chicken breast cartilage with 6mm pore plate.
(2) Rolling and kneading: dissolving the compound phosphate into ice water, and then putting the ice water, the minced meat and the chicken breast cartilage into a rolling and kneading machine at the rotating speed of 11r/min and the vacuum degree of-0.08 MPa for 40min.
(3) Pickling: and (3) transferring the rolled and kneaded meat in the step (2) to a trolley, and pickling in a refrigeration house at the temperature of 0-4 ℃ for 8 hours.
(4) Chopping: and (4) putting the pickled meat obtained in the step (3) into a cutting and mixing machine, adding edible salt, white pepper powder, black tea powder, fructo-oligosaccharide and soybean oligosaccharide, cutting and mixing for 15min by the cutting and mixing machine in a forward rotation mode at the speed of 3000r/min, then adding quinoa and coix seeds (after cooking), and cutting and mixing for 5min by the cutting and mixing machine in a reverse rotation mode at the speed of 1000 r/min.
(5) Molding: and (4) putting the chopped and mixed materials in the step (4) into a meat ball forming machine, and adjusting the weight of the meat balls to be 15 +/-2 g/piece.
(6) Boiling in water for shaping: 5, directly dropping the formed balls into a water boiling tank for shaping, wherein the water temperature of the first section of the water boiling tank is 60-65 ℃, and the water boiling time is 3min; the water temperature of the second section of the water boiling tank is 90-95 ℃, and the water boiling time is 5min.
(7) Cooling and drying: and 6, directly feeding the meatballs subjected to water boiling and shaping in the step 6 into a cooling tank, wherein the water temperature of the cooling tank is 0-10 ℃, the cooling time is 5-8min, and performing blow-off treatment after cooling.
(8) And (3) vacuum packaging: and 7, packaging the meat balls blown open by the step 7 by using a full-automatic vacuum packaging machine.
(9) And (3) sterilization: sterilizing in a high-pressure sterilizing kettle at 121 deg.C under 0.2-0.25MPa for 15min, cooling to room temperature, cleaning, and blow-drying to obtain the final product.
Example 2
The formula of the high-protein low-fat meal replacement instant chicken meatballs is as follows:
Figure BDA0003902532990000042
Figure BDA0003902532990000051
wherein the mass percent of the grains or the plant seeds is calculated by the mass after being cooked.
The preparation method of the high-protein low-fat meal replacement instant chicken meatballs comprises the following steps:
(1) Mincing meat: mincing chicken breast with 3mm pore plate, and mincing chicken breast cartilage with 6mm pore plate.
(2) Rolling and kneading: dissolving the compound phosphate into ice water, and then putting the ice water, the minced meat and the chicken breast cartilage into a tumbling machine together, wherein the rotating speed of the tumbling machine is 12r/min, the vacuum degree is-0.08 MPa, and the tumbling time is 60min.
(3) Pickling: and (3) transferring the rolled and kneaded meat in the step (2) into a trolley, and pickling in a refrigerator at 0-4 ℃ for 12h.
(4) Chopping and mixing: and (3) putting the pickled meat in the step (3) into a cutting and mixing machine, adding salt, white pepper powder, yeast extract and green tea powder and glucomannan, cutting and mixing for 10min by a cutting and mixing machine in a forward rotation mode at the speed of 3000r/min, then adding chia seeds (after cooking), and cutting and mixing for 3min by a cutting and mixing machine in a reverse rotation mode at the speed of 1500 r/min.
(5) Molding: and (4) putting the chopped and mixed materials in the step (4) into a meat ball forming machine, and adjusting the weight of the meat balls to be 15 +/-2 g/piece.
(6) Boiling in water for shaping: 5, directly dropping the formed balls into a water boiling tank for shaping, wherein the water temperature of the first section of the water boiling tank is 65 ℃, and the water boiling time is 8min; the water temperature of the second section of the water boiling tank is 95 ℃, and the water boiling time is 4min.
(7) Cooling and drying: and 6, directly feeding the meatballs subjected to water boiling and shaping in the step 6 into a cooling tank, wherein the water temperature of the cooling tank is 4 ℃, the cooling time is 7min, and performing blow-open treatment after cooling.
(8) And (3) vacuum packaging: and 7, packaging the meat balls blown open by the step 7 by using a full-automatic vacuum packaging machine.
(9) And (3) sterilization: sterilizing in a high-pressure sterilization kettle at 121 deg.C under 0.2MPa for 15min, immediately cooling to room temperature, cleaning, and blow-drying to obtain the final product.
Example 3
The formula of the high-protein low-fat meal replacement instant chicken meatballs is as follows:
components Percent by mass/%)
Chicken breast meat 81
Cartilage of chicken breast 5
Composite phosphate 0.3
Xylo-oligosaccharide 1
Oolong tea powder 0.3
Oat 8
Salt 1
Stevioside 0.2
Ice water 3.2
Total of 100％
Wherein the mass percent of the grains or the plant seeds is calculated by the mass after being cooked.
The preparation method of the high-protein low-fat meal replacement instant chicken meatballs comprises the following steps:
(1) Mincing meat: mincing chicken breast meat with 6mm pore plate, and mincing chicken breast cartilage with 6mm pore plate.
(2) Rolling and kneading: dissolving the compound phosphate into ice water, and then putting the ice water, the minced meat and the chicken breast cartilage into a tumbling machine together, wherein the rotating speed of the tumbling machine is 10r/min, the vacuum degree is-0.07 MPa, and the tumbling time is 50min.
(3) Pickling: and (3) transferring the rolled and kneaded meat in the step (2) to a trolley, and pickling in a refrigeration house at the temperature of 0-4 ℃ for 10 hours.
(4) Chopping and mixing: and (3) putting the pickled meat in the step (3) into a chopping mixer, adding edible salt, stevioside, oolong tea powder and xylo-oligosaccharide, chopping and mixing the meat for 12min by a chopping mixer in a forward rotation mode at the speed of 3000r/min, then adding oat (cooked), chopping and mixing the meat for 4min by a chopping mixer in a reverse rotation mode at the speed of 1000 r/min.
(5) Molding: and (4) putting the chopped and mixed materials in the step (4) into a meat ball forming machine, and adjusting the weight of the meat balls to be 15 +/-2 g/piece.
(6) Boiling in water for shaping: 5, directly dropping the formed balls into a water boiling tank for shaping, wherein the water temperature of the first section of the water boiling tank is 60 ℃, and the water boiling time is 6min; the water temperature of the second section of the water boiling tank is 90 ℃, and the water boiling time is 5min.
(7) Cooling and blow-drying: and 6, directly feeding the meatballs subjected to water boiling and shaping in the step 6 into a cooling tank, cooling for 7min at the water temperature of 5 ℃, and performing blow-off treatment after cooling.
(8) And (3) vacuum packaging: and (4) packaging the meatballs blown open by the step (7) by using a full-automatic vacuum packaging machine.
(9) And (3) sterilization: sterilizing in a high-pressure sterilizing kettle at 121 deg.C under 0.2MPa for 18min, cooling to room temperature, cleaning, and blow-drying to obtain the final product.
Example 4
The formula of the high-protein low-fat meal replacement instant chicken meatballs is as follows:
components Mass percent/%)
Chicken breast 82
Chicken breast cartilage 5
Composite phosphate 0.3
Fructo-oligosaccharide 1
Soybean oligosaccharide 1
Black tea powder 0.3
Chenopodium quinoa willd 3
Coix seed 3
Salt 0.8
White pepper powder 0.2
Ice water 3.4
Total of 100％
Wherein the mass percent of the grains or the plant seeds is calculated by the mass after being cooked.
The preparation method of the high-protein low-fat meal replacement instant chicken meatballs comprises the following steps:
(1) Mincing meat: mincing chicken breast meat with a 3mm pore plate, and mincing chicken breast cartilage with a 6mm pore plate.
(2) Rolling and kneading: dissolving compound phosphate into ice water, putting the ice water, the minced meat and the chicken breast cartilage into a rolling and kneading machine together, adding stevioside accounting for 3 percent of the total weight of the chicken breast meat and the chicken breast cartilage, wherein the rotating speed of the rolling and kneading machine is 11r/min, the vacuum degree is-0.08 MPa, and the rolling and kneading time is 40min.
(3) Pickling: and (3) transferring the rolled and kneaded meat in the step (2) to a trolley, and pickling in a refrigeration house at the temperature of 0-4 ℃ for 8 hours.
(4) Chopping and mixing: and (4) putting the pickled meat obtained in the step (3) into a cutting and mixing machine, adding edible salt, white pepper powder, black tea powder, fructo-oligosaccharide and soybean oligosaccharide, cutting and mixing for 15min by the cutting and mixing machine in a forward rotation mode at the speed of 3000r/min, then adding quinoa and coix seeds (after cooking), and cutting and mixing for 5min by the cutting and mixing machine in a reverse rotation mode at the speed of 1000 r/min.
(5) Molding: and (4) putting the chopped and mixed materials in the step (4) into a meat ball forming machine, and adjusting the weight of the meat balls to be 15 +/-2 g/piece.
(6) Boiling in water for shaping: 5, directly dropping the formed balls into a water boiling tank for shaping, wherein the water temperature of the first section of the water boiling tank is 60-65 ℃, and the water boiling time is 3min; the water temperature of the second section of the water boiling tank is 90-95 ℃, and the water boiling time is 5min.
(7) Cooling and blow-drying: and 6, directly feeding the meatballs subjected to water boiling and shaping in a cooling tank, wherein the water temperature of the cooling tank is 0-10 ℃, the cooling time is 5-8min, and performing blow-open treatment after cooling.
(8) And (3) vacuum packaging: and 7, packaging the meat balls blown open by the step 7 by using a full-automatic vacuum packaging machine.
(9) And (3) sterilization: sterilizing in a high-pressure sterilization kettle at 121 deg.C under 0.2-0.25MPa for 15min, cooling to room temperature, cleaning, and drying to obtain the final product.
Example 5
The formula of the high-protein low-fat meal replacement instant chicken meatballs is as follows:
Figure BDA0003902532990000081
Figure BDA0003902532990000091
wherein the mass percent of the grains or the plant seeds is calculated by the mass after being cooked.
The preparation method of the high-protein low-fat meal replacement instant chicken meatballs comprises the following steps:
(1) Mincing meat: mincing chicken breast with 3mm pore plate, and mincing chicken breast cartilage with 6mm pore plate.
(2) Rolling and kneading: dissolving the compound phosphate into ice water, putting the ice water, the minced meat and the chicken breast cartilage into a tumbling machine together, adding stevioside accounting for 5 percent of the total weight of the chicken breast meat and the chicken breast cartilage, wherein the rotating speed of the tumbling machine is 11r/min, the vacuum degree is-0.08 MPa, and the tumbling time is 40min.
(3) Pickling: and (3) transferring the rolled and kneaded meat in the step (2) to a trolley, and pickling in a refrigeration house at the temperature of 0-4 ℃ for 8 hours.
(4) Chopping: and (4) putting the pickled meat obtained in the step (3) into a cutting and mixing machine, adding edible salt, white pepper powder, black tea powder, fructo-oligosaccharide and soybean oligosaccharide, cutting and mixing for 15min by the cutting and mixing machine in a forward rotation mode at the speed of 3000r/min, then adding quinoa and coix seeds (after cooking), and cutting and mixing for 5min by the cutting and mixing machine in a reverse rotation mode at the speed of 1000 r/min.
(5) Molding: and (4) putting the chopped and mixed materials in the step (4) into a meat ball forming machine, and adjusting the weight of the meat balls to be 15 +/-2 g/piece.
(6) Boiling in water for shaping: 5, directly dropping the formed balls into a water boiling tank for shaping, wherein the water temperature of the first section of the water boiling tank is 60-65 ℃, and the water boiling time is 3min; the water temperature of the second section of the water boiling tank is 90-95 ℃, and the water boiling time is 5min.
(7) Cooling and drying: and 6, directly feeding the meatballs subjected to water boiling and shaping in a cooling tank, wherein the water temperature of the cooling tank is 0-10 ℃, the cooling time is 5-8min, and performing blow-open treatment after cooling.
(8) And (3) vacuum packaging: and 7, packaging the meat balls blown open by the step 7 by using a full-automatic vacuum packaging machine.
(9) And (3) sterilization: sterilizing in a high-pressure sterilizing kettle at 121 deg.C under 0.2-0.25MPa for 15min, cooling to room temperature, cleaning, and blow-drying to obtain the final product.
In the rolling and kneading process in the step (2), stevioside accounting for 3-5% of the total weight of the chicken breast and the chicken breast cartilage is added, so that the effects of reducing the hardness of the chicken meatballs and improving the elasticity and chewiness of the chicken meatballs can be achieved, and although the stevioside belongs to a sweetening agent, the heat value is very low, and the heat of the chicken meatballs cannot be obviously changed.
Hardness, elasticity, and chewiness of the chicken meatballs prepared in examples 1-5 were measured using a ta.xt Plus physical property tester, and each group of samples was repeatedly measured 3 times, and the average value was obtained, and the results are shown in table 1.
TABLE 1
Hardness (g) Elasticity Chewiness (g)
Example 1 1048.5±41.2 0.78±0.02 513.8±34.7
Example 2 1172.3±39.4 0.72±0.01 540.6±39.2
Example 3 1096.2±35.8 0.74±0.02 529.5±31.5
Example 4 975.4±29.3 0.85±0.01 584.7±23.0
Example 5 903.6±22.5 0.89±0.02 605.9±28.4
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (10)

1. A high-protein low-fat meal replacement instant chicken meatball is characterized in that: the composite material comprises the following components in percentage by mass:
Figure FDA0003902532980000011
2. the high protein, low fat meal replacement instant chicken meatballs of claim 1, wherein: the dietary fiber is at least one of fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, soybean oligosaccharide and glucomannan.
3. The high-protein low-fat meal replacement instant chicken meatballs of claim 1, which are characterized in that: the tea powder is at least one of green tea powder, black tea powder and oolong tea powder.
4. The high protein, low fat meal replacement instant chicken meatballs of claim 1, wherein: the high fiber grain or seed is at least one of oat, coix seed, quinoa, chia seed and linseed.
5. The high-protein low-fat meal replacement instant chicken meatballs of claim 1, which are characterized in that: the flavoring agent is at least one of salt, stevioside, yeast extract, fructus Piperis powder, and semen Myristicae powder.
6. The method for making the high protein low fat meal replacement instant chicken meatballs of any one of claims 1-5, which comprises the following steps:
(1) Mincing meat: passing the chicken breast meat and chicken breast cartilage through a 3-6 mm pore plate;
(2) Rolling and kneading: dissolving the compound phosphate into ice water, and putting the ice water, the minced chicken breast and chicken breast cartilage into a tumbling machine;
(3) Pickling: transferring the rolled and kneaded meat in the step 2 into a trolley, and putting the trolley into a refrigeration house for pickling;
(4) Chopping: putting the pickled meat obtained in the step (3) into a cutting and mixing machine, adding seasonings, tea powder and dietary fibers, rotating a cutting and mixing machine in a forward direction, adding cooked grains or plant seeds, and rotating the cutting and mixing machine in a reverse direction;
(5) Molding: putting the chopped and mixed materials in the step 4 into a meat ball forming machine for forming;
(6) Boiling in water for shaping: 5, directly dropping the formed balls into a water boiling tank for shaping;
(7) Cooling and drying: step 6, directly feeding the meat balls subjected to water cooking and shaping into a cooling tank, and performing blow-open treatment after cooling;
(8) And (3) vacuum packaging: packaging the meatballs blown open in the step 7 by using a full-automatic vacuum packaging machine;
(9) And (3) sterilization: and (4) sterilizing by using a high-pressure sterilization kettle, immediately cooling to room temperature after sterilization, cleaning and drying to obtain the product.
7. The method of manufacturing according to claim 6, wherein: the rotating speed of the tumbling machine is 11 +/-1 r/min, the vacuum degree is-0.08 to-0.06 MPa, and the tumbling time is 40 to 60min;
the temperature of the cold storage is 0-4 ℃, and the pickling time is 8-12 h.
8. The method of manufacturing according to claim 6, wherein: the chopping speed of the forward rotation of the cutter of the chopping mixer is 3000-4000 r/min, and the chopping time is 10-15 min; the chopping speed of the reverse rotation of the cutter of the chopping mixer is 1000-1500 r/min, and the chopping time is 3-5 min.
9. The method of manufacturing according to claim 6, wherein: the water temperature of the first section of the water boiling tank is 55-60 ℃, and the water boiling time is 5-8 min; the water temperature of the second section of the water boiling tank is 85-95 ℃, and the water boiling time is 3-5 min;
the water temperature of the cooling tank is 0-10 ℃, and the cooling time is 5-8 min.
10. The method of manufacturing according to claim 6, wherein: the sterilization temperature is 121 ℃, the sterilization pressure is 0.2-0.25MPa, and the sterilization time is 15-20 min.
CN202211295728.2A 2022-10-21 2022-10-21 High-protein low-fat meal replacement instant chicken meatballs and making method thereof Pending CN115517344A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103653018A (en) * 2013-12-09 2014-03-26 山东凤祥股份有限公司 Crisp bone pill and preparation method thereof
CN107173705A (en) * 2017-06-07 2017-09-19 道真仡佬族苗族自治县忠情牧业有限公司 A kind of Matcha beef ball and preparation method thereof
CN111642702A (en) * 2020-06-22 2020-09-11 玛士撒拉（上海）医疗科技有限公司 High dietary fiber and high protein chicken breast sausage suitable for diabetics and overweight people and preparation method thereof
CN114651947A (en) * 2022-04-25 2022-06-24 广东雅惠生物科技有限公司 High-fiber chicken breast meal replacement bar and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103653018A (en) * 2013-12-09 2014-03-26 山东凤祥股份有限公司 Crisp bone pill and preparation method thereof
CN107173705A (en) * 2017-06-07 2017-09-19 道真仡佬族苗族自治县忠情牧业有限公司 A kind of Matcha beef ball and preparation method thereof
CN111642702A (en) * 2020-06-22 2020-09-11 玛士撒拉（上海）医疗科技有限公司 High dietary fiber and high protein chicken breast sausage suitable for diabetics and overweight people and preparation method thereof
CN114651947A (en) * 2022-04-25 2022-06-24 广东雅惠生物科技有限公司 High-fiber chicken breast meal replacement bar and preparation method thereof

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