CN1864527A - A chicken meat gel food and method for processing same - Google Patents
A chicken meat gel food and method for processing same Download PDFInfo
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- CN1864527A CN1864527A CNA2006100359202A CN200610035920A CN1864527A CN 1864527 A CN1864527 A CN 1864527A CN A2006100359202 A CNA2006100359202 A CN A2006100359202A CN 200610035920 A CN200610035920 A CN 200610035920A CN 1864527 A CN1864527 A CN 1864527A
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Abstract
The present invention discloses one kind of chicken gel food and its making process. The making process includes the following steps: mixing chicken chest mash and salt solution, milling in a colloid mill, deairing, adding compound phosphate, extraction at 0-6 deg.c for 24-58 hr, filtering and centrifugal separating to obtain supernatant; adding carrageenin and calcium chloride, regulating pH to 6.0-7.5, heating in water bath at 60-90 deg.c for 15-45 min, and cooling to room temperature to obtain the chicken gel food. The present invention provides new way of deeply processing chicken and can raise the value of chicken.
Description
Technical field
The invention belongs to food processing technology field, specifically be meant a kind of chicken meat gel food---chicken " bean curd " and processing method thereof.
Background technology
The chicken nutritive value is abundant, obtain liking of consumer for a long time, the chicken meat product of China is to sell with fresh aquatic food chicken and the mode of cutting apart chicken substantially, processing stage is very low, add the world pop of " bird flu " for the previous period, cause the development of poultry husbandry to be subjected to serious impact, the chicken deep-processing method is all being sought urgently by the producer of much raising chickens, to solve " selling the chicken difficulty " problem that " bird flu " brings.In addition, chicken-breasted local flavor deficiency, directly edible being out of favour needs processing to improve its local flavor.Some producer utilizes chicken breast meat to be the main material production chicken balls, but its local flavor is still less than pork balls on the market and beef ball.
The food protein gel is meant the orderly tridimensional network that forms of assembling of the protein of sex change or non-sex change, gravitation (hydrogen bonds, covalent bond, disulfide bond, hydrophobic bond interaction etc.) between the polymer and between polymer-solvent, repulsion (comprise the Coulomb force, be subjected to the influence of electrostatic charge and solution ion strength) reach to balance each other and form very orderly network structure, can regard a kind of colloidal state of aqueous dispersion in protein as.Protein gel has certain shape and elasticity, has semisolid character.
Salting-in-protein matter in the animal muscle protein is that a class has the structural protein group that important biomolecule is learned function, its effect except the contraction that participates in muscle, influence the tender of muscle and be outside one's consideration, also confidential relation is arranged with the rheological properties of meat products such as cohesiveness, elasticity, quality etc.Salting-in-protein matter can form the heat irreversible gel through heating, and gel characteristic is better.Therefore, utilize the gel characteristic of chicken salting-in-protein matter can directly prepare chicken meat gel.
At present, having traditional on the market is vegetable protein gel---the bean curd of primary raw material processing with the soybean; Have in recent years with the egg is " the beautiful bean curd " of primary raw material preparation.Soya tofu is nutritious, is subjected to consumer's welcome, but the bean-curd product product is single for a long time, and therefore, it is imperative to enrich bean-curd product.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art, the object of the present invention is to provide a kind of chicken meat gel food and processing method thereof, it is raw material that the present invention adopts not too welcome Fresh Grade Breast, develop a class novel chicken gel food---chicken " bean curd " and process technology thereof, realize the intensive processing of chicken products, improve the edibility of Fresh Grade Breast---characteristics such as mouthfeel, matter structure and local flavor, enrich the chicken products of low temperature class, to fill up the blank in market.
Purpose of the present invention is achieved through the following technical solutions:
A kind of chicken meat gel food (chicken " bean curd "), make by each component of following weight portion:
100 parts of chicken salting-in-protein matter solution
0.2～0.8 part of carragheen
0.05～0.50 part in calcium chloride;
Described chicken salting-in-protein matter solution, make by each component of following weight portion:
15～35 parts of pigeon breast meat gruels
65～85 parts of salt solutions
0.03～0.34 part of composite phosphate.
The processing method of a kind of chicken meat gel food (chicken " bean curd ") comprises the steps:
(1) preparation of chicken salting-in-protein matter solution: 15～35 parts of pigeon breast meat gruels are mixed with 65～85 parts of salt solutions, cross the colloid mill homogeneous, after the degassing, add 0.03～0.34 part of composite phosphate,, filter after 24～58 hours 0～6 ℃ of extraction, filtrate goes out supernatant through centrifugation, be chicken salting-in-protein matter solution, with the preparation chicken meat gel.
(2) preparation of chicken meat gel food: in 100 parts of chicken salting-in-protein matter solution, add 0.2～0.8 part of carragheen, 0.05～0.50 part of calcium chloride, adjust pH between 6.0～7.5, in 60～90 ℃ water-bath, heat 15～45min then, then be cooled to room temperature (20～25 ℃), promptly make chicken meat gel food.
Above-mentioned each material all by weight.
In order to realize the present invention better, the mass concentration of described salt solution is 1.5～3.0% salt solution.
Described composite phosphate is mixed by pyrophosphate, tripolyphosphate and hexametaphosphate, pyrophosphate: tripolyphosphate: the weight ratio of hexametaphosphate is 1～2: 1～2: 1～1.5.
Described composite phosphate is mixed by sodium pyrophosphate, sodium phosphate trimer and calgon, sodium pyrophosphate: sodium phosphate trimer: the weight ratio of calgon is 1～2: 1～2: 1～1.5.
Described pigeon breast meat gruel is prepared from as follows: Fresh Grade Breast is thawed at 0～6 ℃, or adopt the freshly-slaughtered poultry brisket, with 8～12 ℃ water rinses 2～4 times, drain away the water, reject manadesma and connective tissue, rubbing obtains the pigeon breast meat gruel.
The present invention compared with prior art has following advantage and beneficial effect:
1, chicken " bean curd " outward appearance of the present invention preparation is pure white, neither too hard, nor too soft, and elasticity, water-retaining property are better, and tangent plane is evenly fine and smooth, and mouthfeel is smooth, and frangibility not is than the quality better of soya tofu.By measuring the nutritive value and the mechanical characteristic (seeing Table 1) of chicken " bean curd " and soya tofu, show: the protein content and the soya tofu of chicken " bean curd " are more or less the same, but its texture characteristic is better than soya tofu, and the contained protein of chicken " bean curd " is meat albumen, and its nutritive value will be higher than soybean protein.
The comparison of table 1 chicken " bean curd " and soya tofu quality
| Moisture/% | Protein content/% | Hardness | Elasticity | Gel strength | |
| Commercially available bean curd chicken " bean curd " | 89.2 91.80 | 5.0 4.59 | 147.182 142.295 | 0.86 0.977 | 493.432 701.735 |
2, the not too welcome Fresh Grade Breast of the present invention's employing is a raw material, develops a class chicken meat gel product---chicken " bean curd ", thereby enriches the chicken products of low temperature class, fills up the blank in market, is rich in novelty.Of the present invention implementing is beneficial to the intensive processing that promotes chicken products, for the chicken deep processing provides new way, improves its added value, solves social concerns such as " selling the chicken difficulty ", promotes the development of poultry industry.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited thereto.
Embodiment 1
The description of the process and the prescription of chicken meat gel food---chicken " bean curd ":
1, the processing of raw meat: Fresh Grade Breast is thawed at 0～2 ℃,, drain away the water, rub, refrigerate standby with meat grinder with 8 ℃ water rinses 2 times.
2, the preparation of chicken salting-in-protein matter solution: with 15 parts of pigeon breast meat gruels and 85 parts of concentration is that 1.5% salt solution mixes, after crossing the colloid mill homogeneous, after the degassing, add 0.34 part of composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=1: 1: 1), 0～2 ℃ extract 58 hours after filtered through gauze, filtrate is taken out supernatant through the centrifugal 5min of 4000rpm/min, is chicken salting-in-protein matter solution, with the preparation chicken meat gel food.
3, the preparation of chicken meat gel food: add 0.8 part of carragheen, calcium chloride (CaCl in 100 parts of chicken salting-in-protein matter solution
2) 0.5 part, adjusting the pH value is 6.0, heats 45min then in 60 ℃ water-bath, be cooled to room temperature (20～25 ℃) chicken meat gel food (chicken " bean curd ").
Embodiment 2
The description of the process and the prescription of chicken meat gel food---chicken " bean curd ":
1, the processing of raw meat: Fresh Grade Breast is thawed at 0～4 ℃,, drain away the water, reject manadesma and connective tissue, rub, refrigerate standby with meat grinder with 10 ℃ water rinses 3 times.
2, the preparation of chicken salting-in-protein matter solution: with 25 parts of pigeon breast meat gruels and 75 parts of concentration is that 3.0% salt solution mixes, cross the colloid mill homogeneous, after the degassing, add 0.15 part of composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=2: 2: 1), 0～4 ℃ extract 48 hours after filtered through gauze, filtrate is taken out supernatant through the centrifugal 5min of 4000rpm/min, is chicken salting-in-protein matter solution, with the preparation chicken meat gel.
3, the preparation of chicken meat gel food: add 0.6 part of carragheen, calcium chloride (CaCl in 100 parts of chicken salting-in-protein matter solution
2) 0.3 part, adjusting the pH value is 7.0, heats 30min then in 70 ℃ water-bath, is cooled to room temperature (20～25 ℃) with cold bath (10～15 ℃), chicken " bean curd ".
Embodiment 3
The description of the process and the prescription of chicken meat gel food---chicken " bean curd ":
1, the processing of raw meat: Fresh Grade Breast is thawed at 4～6 ℃,, drain away the water, reject manadesma and connective tissue, rub, refrigerate standby with meat grinder with 12 ℃ water rinses 2 times.
2, the preparation of chicken salting-in-protein matter solution: with 35 parts of pigeon breast meat gruels and 65 parts of concentration is that 2.5% salt solution mixes, cross the colloid mill homogeneous, after the degassing, add 0.0975 part of composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=1.5: 1: 1.5), 4～6 ℃ extract 24 hours after filtered through gauze, the centrifugal 5min of filtrate 4000rpm/min takes out supernatant, is chicken salting-in-protein matter solution, with the preparation chicken meat gel.
3, the preparation of chicken meat gel food: add 0.2 part of carragheen, 0.05 part in calcium chloride in 100 parts of chicken salting-in-protein matter solution, adjusting the pH value is 6.5, heats 25min then in 90 ℃ water-bath, be cooled to room temperature (20～25 ℃) chicken " bean curd ".
Embodiment 4
The description of the process and the prescription of chicken meat gel food---chicken " bean curd ":
1, the processing of raw meat: the freshly-slaughtered poultry brisket with 8 ℃ water rinse 3 times, is drained away the water, rub, refrigerate standby with meat grinder.
2, the preparation of chicken salting-in-protein matter solution: with 30 parts of pigeon breast meat gruels and 70 parts of concentration is that 2.0% salt solution mixes, cross the colloid mill homogeneous, after the degassing, add 0.21 part of composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=1: 1.5: 1.5), 0～2 ℃ extract 58 hours after filtered through gauze, the centrifugal 5min of filtrate 4000rpm/min takes out supernatant, is chicken salting-in-protein matter solution, with the preparation chicken meat gel.
3, the preparation of chicken meat gel food: add 0.4 part of carragheen, 0.2 part in calcium chloride in 100 parts of chicken salting-in-protein matter solution, adjusting the pH value is 7.5, in 80 ℃ water-bath, heat 35min then, be cooled to room temperature (20～25 ℃), be packaged into the finished product chicken meat gel food.
Embodiment 5
The description of the process and the prescription of chicken meat gel food---chicken " bean curd ":
1, the processing of raw meat: the freshly-slaughtered poultry brisket with 8 ℃ water rinse 4 times, is drained away the water, rub, refrigerate standby with meat grinder.
2, the preparation of chicken salting-in-protein matter solution: with 20 parts of pigeon breast meat gruels and 80 parts of concentration is that 2.0% salt solution mixes, cross the colloid mill homogeneous, after the degassing, add 0.0325 part of composite phosphate (sodium pyrophosphate: sodium phosphate trimer: calgon=1: 1.5: 1.5), 0～2 ℃ extract 58 hours after filtered through gauze, the centrifugal 5min of filtrate 4000rpm/min takes out supernatant, is chicken salting-in-protein matter solution, with the preparation chicken meat gel.
3, the preparation of chicken meat gel food: add 0.4 part of carragheen, 0.2 part in calcium chloride in 100 parts of chicken salting-in-protein matter solution, adjusting the pH value is 7.0, heats 40min then in 80 ℃ water-bath, is cooled to room temperature (20～25 ℃), be packaged into finished product, i.e. chicken meat gel food.
As mentioned above, can realize the present invention preferably.
Claims (7)
1, a kind of chicken meat gel food is characterized in that making by each component of following weight portion:
100 parts of chicken salting-in-protein matter solution
0.2～0.8 part of carragheen
0.05～0.50 part in calcium chloride.
2, a kind of chicken meat gel food according to claim 1 is characterized in that: described chicken salting-in-protein matter solution, make by each component of following weight portion:
15～35 parts of pigeon breast meat gruels
65～85 parts of salt solutions
0.0325～0.34 part of composite phosphate.
3, a kind of processing method of chicken meat gel food comprises the steps:
(1) preparation of chicken salting-in-protein matter solution:
15～35 parts of pigeon breast meat gruels are mixed with 65～85 parts of salt solutions, cross the colloid mill homogeneous, after the degassing, add 0.03～0.34 part of composite phosphate, after 24～58 hours, filter 0～6 ℃ of extraction, filtrate goes out supernatant through centrifugation, is chicken salting-in-protein matter solution;
(2) preparation of chicken meat gel food:
In 100 parts of chicken salting-in-protein matter solution, add 0.2～0.8 part of carragheen, 0.05～0.50 part of calcium chloride, adjust pH between 6.0～7.5, in 60～90 ℃ water-bath, heat 15～45min then, then be cooled to room temperature, promptly make chicken meat gel food;
Above-mentioned each material all by weight.
4, the processing method of a kind of chicken meat gel food according to claim 3 is characterized in that: the mass concentration of described salt solution is 1.5～3.0% salt solution.
5, the processing method of a kind of chicken meat gel food according to claim 3, it is characterized in that: described composite phosphate is mixed by pyrophosphate, tripolyphosphate and hexametaphosphate, pyrophosphate: tripolyphosphate: the weight ratio of hexametaphosphate is 1～2: 1～2: 1～1.5.
6, the processing method of a kind of chicken meat gel food according to claim 5, it is characterized in that: described composite phosphate is mixed by sodium pyrophosphate, sodium phosphate trimer and calgon, sodium pyrophosphate: sodium phosphate trimer: the weight ratio of calgon is 1～2: 1～2: 1～1.5.
7, the processing method of a kind of chicken meat gel food according to claim 3, it is characterized in that: described pigeon breast meat gruel is prepared from as follows: Fresh Grade Breast is thawed at 0～6 ℃, or employing freshly-slaughtered poultry brisket, with 8～12 ℃ water rinses 2～4 times, drain away the water, reject manadesma and connective tissue, rub, obtain the pigeon breast meat gruel.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100359202A CN100423650C (en) | 2006-06-13 | 2006-06-13 | A chicken meat gel food and method for processing same |
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| CNB2006100359202A CN100423650C (en) | 2006-06-13 | 2006-06-13 | A chicken meat gel food and method for processing same |
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| CN1864527A true CN1864527A (en) | 2006-11-22 |
| CN100423650C CN100423650C (en) | 2008-10-08 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849683A (en) * | 2010-06-13 | 2010-10-06 | 张倩 | Production method of fermentation chicken bean curd |
| CN108095030A (en) * | 2017-12-14 | 2018-06-01 | 成都新柯力化工科技有限公司 | A kind of method that wholefood mouth feel modifying agents are extracted from perilla leaf |
| CN109527421A (en) * | 2018-11-07 | 2019-03-29 | 木兰主食加工技术研究院 | A kind of recombination chicken products and its preparation method and application |
-
2006
- 2006-06-13 CN CNB2006100359202A patent/CN100423650C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849683A (en) * | 2010-06-13 | 2010-10-06 | 张倩 | Production method of fermentation chicken bean curd |
| CN101849683B (en) * | 2010-06-13 | 2012-05-23 | 张倩 | Production method of fermentation chicken bean curd |
| CN108095030A (en) * | 2017-12-14 | 2018-06-01 | 成都新柯力化工科技有限公司 | A kind of method that wholefood mouth feel modifying agents are extracted from perilla leaf |
| CN109527421A (en) * | 2018-11-07 | 2019-03-29 | 木兰主食加工技术研究院 | A kind of recombination chicken products and its preparation method and application |
| CN109527421B (en) * | 2018-11-07 | 2022-04-29 | 木兰主食加工技术研究院 | Recombined chicken product and preparation method and application thereof |
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| Publication number | Publication date |
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| CN100423650C (en) | 2008-10-08 |
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Assignee: Guangdong Wuqiong Foodstuff Co., Ltd. Assignor: South China University of Technology Contract record no.: 2010440000911 Denomination of invention: A chicken meat gel food and method for processing same Granted publication date: 20081008 License type: Exclusive License Open date: 20061122 Record date: 20100708 |
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Granted publication date: 20081008 Termination date: 20160613 |