Preparation method of chufa chicken balls

荸荠鸡肉丸的制备方法

Abstract

The invention relates to a preparation method of chufa chicken balls. The preparation method comprises the following steps of: peeling chufas and cutting the chufas into particles of 0.3-0.5 centimeter; soaking the chufa particles by using citric acid, ascorbic acid and a sodium chloride solution as a color fixative for 15-30 minutes for protecting the color of the particles; mincing peeled chicken by a meat mincer; placing the minced chicken at 0-4 DEG C for 5-10 minutes, and then chopping for 3-5 minutes under a low speed condition; adding table salt and phosphates, chopping for 8-10 minutes at a high speed and adding sodium alga acid and wheat gluten; adding 3-5 weight percent of the chufa particles to the chopped chicken paste and placing the chicken at 0-4 DEG C for cooling for 1-3 hours for molding; boiling by water for 8-10 minutes; cooling; packaging; quick-freezing into a product; and putting the product into storage. The chufa chicken balls prepared by the method maintain the characteristics of high protein and low fat of chicken, combine the delicious taste of the chicken and the delicate fragrance of the chufas and ensure that the chicken balls have unique refreshing and crisp taste. Original nutrient components and flavors of the product are maintained through quick-freezing treatment, and the product is quite convenient to store and eat.
本发明涉及一种荸荠鸡肉丸的制备方法,荸荠去皮切成0.3~0.5厘米的颗粒,以柠檬酸、抗坏血酸和氯化钠溶液作为护色剂浸泡护色15~30分钟;去皮鸡肉经绞肉机绞碎,0~4℃放置5~10分钟后在低速条件下斩绊3~5分钟,加入食盐和磷酸盐后再在高速下斩绊8~10分钟,并加入海藻酸钠和谷朊粉;将3~5%(w/w)荸荠颗粒加入斩绊完毕的鸡肉糜后在0~4℃冷置1~3小时成型,水煮8~10分钟,冷却,包装,速冻成产品入库。由此法制得的荸荠鸡肉丸保持了鸡肉的高蛋白、低脂肪特点,融合了鸡肉的鲜美和荸荠的清香,使肉丸具有清爽脆的独特口感,通过速冻处理最大限度保持产品原有的营养成分和风味,储存和食用十分方便。

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