CN109601883A - Instant chicken egg white vegetable biscuit and preparation method thereof - Google Patents
Instant chicken egg white vegetable biscuit and preparation method thereof Download PDFInfo
- Publication number
- CN109601883A CN109601883A CN201910044418.5A CN201910044418A CN109601883A CN 109601883 A CN109601883 A CN 109601883A CN 201910044418 A CN201910044418 A CN 201910044418A CN 109601883 A CN109601883 A CN 109601883A
- Authority
- CN
- China
- Prior art keywords
- weight
- egg white
- parts
- chicken egg
- vegetable biscuit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 101
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 101
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 101
- 235000014103 egg white Nutrition 0.000 title claims abstract description 101
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 101
- 210000000991 chicken egg Anatomy 0.000 title claims abstract description 79
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 210000000481 breast Anatomy 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- 210000000969 egg white Anatomy 0.000 claims abstract description 22
- 241000287828 Gallus gallus Species 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 238000005360 mashing Methods 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims description 17
- 238000010257 thawing Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013330 chicken meat Nutrition 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 8
- 206010016766 flatulence Diseases 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001330002 Bambuseae Species 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012113 quantitative test Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 210000001835 viscera Anatomy 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of instant chicken egg white vegetable biscuits and preparation method thereof, raw material components are by weight, comprising: chicken 70-80 parts by weight, starch 6-8 parts by weight, egg white 6-10 parts by weight, vegetables 10-20 parts by weight, water 5-10 parts by weight, flavouring 2-5 parts by weight；Preparation method is comprising steps of the Fresh Grade Breast of frost is thawed, and then chopping, mashing, seasoning, are during which put into egg white, vegetables, starch, water and flavouring；Obtained seasoned Fresh Grade Breast is used into mould shape, is stood later, then be cooked；Cooked chicken egg white vegetable biscuit is pulled out and dries, pack, vacuumizing, then is sterilized, instant chicken egg white vegetable biscuit is obtained.The temperature and time that the present invention is processed by strict control keeps the best mouthfeel of chicken, be prepared it is a kind of it is instant, conveniently, zero addition, multifilament chicken egg white vegetable biscuit, long shelf-life, mouthfeel is good；Preparation method is simple, and production cost is low.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of instant chicken egg white vegetable biscuit and preparation method thereof.
Background technique
Fresh Grade Breast is maximum two pieces of meat with chicken.Common chicken, Fresh Grade Breast are the meat in chest inboard, shape picture bucket
Large bamboo hat with a conical crown and broad brim, breast.Fine and tender taste, flavour is delicious, full of nutrition, can nourish and take care of health.Fresh Grade Breast protein content is higher, and Yi Beiren
Body is absorbed into utilization, there is enhancing physical strength, and the effect of strengthening body is contained that the phospholipid to play an important role is developed to growth in humans,
It is one of the important sources of fat and phosphatide in Chinese's diet structure.Chicken is damaged beneficial to the five internal organs, qi-restoratives simultaneously, qi-restoratives stomach invigorating,
It strengthens muscles and bones, is promoting blood circulation and removing obstruction in channels, adjusting the effects of menstruation, only leukorrhea.However, at present there is mouth in instant chicken meat product on the market mostly
Feel the disadvantages of not good enough, additive is more.
Summary of the invention
For the defects in the prior art, it is an object of that present invention to provide a kind of instant chicken egg white vegetable biscuit and its preparations
Method keeps the best mouthfeel of chicken with the temperature and time processed by strict control.
To achieve the above object, technical solution provided by the invention are as follows:
The present invention provides a kind of instant chicken egg white vegetable biscuits, and raw material components are by weight, comprising: chicken 70-80
Parts by weight, starch 6-8 parts by weight, egg white 6-10 parts by weight, vegetables 10-20 parts by weight, water 5-10 parts by weight, flavouring 2-5 weight
Measure part.
Preferably, the raw material components of instant chicken egg white vegetable biscuit are by weight, comprising: 75 parts by weight of chicken, starch 7
Parts by weight, 8 parts by weight of egg white, 14 parts by weight of vegetables, 8 parts by weight of water, 3 parts by weight of flavouring.
Preferably, the raw material components of instant chicken egg white vegetable biscuit are by weight, comprising: 72 parts by weight of chicken, starch 6
Parts by weight, 9 parts by weight of egg white, 18 parts by weight of vegetables, 6 parts by weight of water, 4 parts by weight of flavouring.
Preferably, the starch used in the raw material components of instant chicken egg white vegetable biscuit forms sediment for converted starch compared to tradition
Powder is had any different.
The present invention also provides a kind of preparation methods of instant chicken egg white vegetable biscuit, comprising steps of by the pigeon breast of frost
Meat thaws, the Fresh Grade Breast after being thawed；By Fresh Grade Breast chopping, mashing, the seasoning after defrosting, it is during which put into egg white, vegetable
Dish, starch, water and flavouring obtain seasoned Fresh Grade Breast；Seasoned Fresh Grade Breast is used into mould shape, is stood later,
It is cooked again, obtains cooked chicken egg white vegetable biscuit；Cooked chicken egg white vegetable biscuit is pulled out and dries, pack, vacuumizing, so
After sterilize, obtain instant chicken egg white vegetable biscuit.
Preferably, it in the preparation method of instant chicken egg white vegetable biscuit, thaws for the 4- that thaws under 0-4 DEG C of fresh-keeping environments
5 hours.
Preferably, in the preparation method of instant chicken egg white vegetable biscuit, the environment temperature of standing is 45-55 DEG C, standing
Time is 0.5 hour.
Preferably, in the preparation method of instant chicken egg white vegetable biscuit, cooked is cooked using warm water.It needs to illustrate
It is, using the cooked mouthfeel for mainly guaranteeing product of warm water.
Preferably, in the preparation method of instant chicken egg white vegetable biscuit, sterilizing is small in 121 DEG C of at a temperature of sterilization 0.5
When.
It preferably, further include carrying out instant chicken egg white vegetable biscuit in the preparation method of instant chicken egg white vegetable biscuit
The cleaning of residual stain outside inner packing and the process for carrying out outer packing.It should be noted that by instant chicken egg white vegetable biscuit into
The cleaning of residual stain outside row inner packing is placed 5 days later, is determined and is carried out outer packing again without damaged flatulence.
Technical solution provided by the invention, with following the utility model has the advantages that the temperature that the present invention is processed by strict control
And the time, keep the best mouthfeel of chicken, be prepared it is a kind of it is instant, conveniently, zero addition, multifilament chicken egg white vegetables
Cake, long shelf-life, mouthfeel are good；Preparation method is simple, and production cost is low, has a good application prospect and commercial value.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described.Implement below
Example is only used for clearly illustrating technical solution of the present invention, therefore is intended only as example, and cannot be used as a limitation and limit this hair
Bright protection scope.
Experimental method in following embodiments is unless otherwise specified conventional method.Examination as used in the following examples
Material is tested, is to be commercially available from regular shops unless otherwise specified.Quantitative test in following embodiment, is respectively provided with three
Secondary to repeat to test, data are the average value or mean+SD of three repeated experiments.
The present invention provides a kind of instant chicken egg white vegetable biscuit, and raw material components are by weight, comprising: chicken 70-80 weight
Measure part, converted starch 6-8 parts by weight, egg white 6-10 parts by weight, vegetables 10-20 parts by weight, water 5-10 parts by weight, flavouring 2-5
Parts by weight.
In addition, including the following steps: the present invention also provides the preparation method of above-mentioned instant chicken egg white vegetable biscuit
S1: the Fresh Grade Breast under 0-4 DEG C of fresh-keeping environments, by Fresh Grade Breast defrosting 4-5 hours of frost, after being thawed；
S2: by Fresh Grade Breast chopping, mashing, the seasoning after defrosting, egg white, vegetables, converted starch, water and seasoning are during which put into
Product obtain seasoned Fresh Grade Breast；
S3: being formed seasoned Fresh Grade Breast using the mold of customization, and it is small to stand 0.5 in 45-55 DEG C of environment later
When, then it is cooked using warm water, to guarantee product mouthfeel, obtain cooked chicken egg white vegetable biscuit；
S4: cooked chicken egg white vegetable biscuit being pulled out and dries, pack, vacuumizing, then 121 DEG C at a temperature of sterilize
0.5 hour, obtain instant chicken egg white vegetable biscuit；
S5: cleaning the residual stain outside the inner packing of instant chicken egg white vegetable biscuit, places 5 days, determines without damaged flatulence, so
After carry out outer packing.
Technical solution provided by the invention is described further combined with specific embodiments below.
Embodiment one
The present embodiment provides a kind of instant chicken egg white vegetable biscuits, and raw material components are by weight, comprising: 75 weight of chicken
Part, 7 parts by weight of converted starch, 8 parts by weight of egg white, 14 parts by weight of vegetables, 8 parts by weight of water, 3 parts by weight of flavouring.
Instant chicken egg white vegetable biscuit is prepared using preparation method provided by the invention by above-mentioned raw material:
S1: under 4 DEG C of fresh-keeping environments, the Fresh Grade Breast of frost being thawed 4.5 hours, the Fresh Grade Breast after being thawed；
S2: by Fresh Grade Breast chopping, mashing, the seasoning after defrosting, egg white, vegetables, converted starch, water and seasoning are during which put into
Product obtain seasoned Fresh Grade Breast；
S3: being formed seasoned Fresh Grade Breast using the mold of customization, stands 0.5 hour in 50 DEG C of environment later,
It is cooked using warm water again, to guarantee product mouthfeel, obtain cooked chicken egg white vegetable biscuit；
S4: cooked chicken egg white vegetable biscuit being pulled out and dries, pack, vacuumizing, then 121 DEG C at a temperature of sterilize
0.5 hour, obtain instant chicken egg white vegetable biscuit；
S5: cleaning the residual stain outside the inner packing of instant chicken egg white vegetable biscuit, places 5 days, determines without damaged flatulence, so
After carry out outer packing.
Embodiment two
The present embodiment provides a kind of instant chicken egg white vegetable biscuits, and raw material components are by weight, comprising: 72 weight of chicken
Part, 6 parts by weight of converted starch, 9 parts by weight of egg white, 18 parts by weight of vegetables, 6 parts by weight of water, 4 parts by weight of flavouring.
Instant chicken egg white vegetable biscuit is prepared using preparation method provided by the invention by above-mentioned raw material:
S1: under 0 DEG C of fresh-keeping environments, the Fresh Grade Breast of frost being thawed 4 hours, the Fresh Grade Breast after being thawed；
S2: by Fresh Grade Breast chopping, mashing, the seasoning after defrosting, egg white, vegetables, converted starch, water and seasoning are during which put into
Product obtain seasoned Fresh Grade Breast；
S3: being formed seasoned Fresh Grade Breast using the mold of customization, stands 0.5 hour in 45 DEG C of environment later,
It is cooked using warm water again, to guarantee product mouthfeel, obtain cooked chicken egg white vegetable biscuit；
S4: cooked chicken egg white vegetable biscuit being pulled out and dries, pack, vacuumizing, then 121 DEG C at a temperature of sterilize
0.5 hour, obtain instant chicken egg white vegetable biscuit；
S5: cleaning the residual stain outside the inner packing of instant chicken egg white vegetable biscuit, places 5 days, determines without damaged flatulence, so
After carry out outer packing.
Embodiment three
The present embodiment provides a kind of instant chicken egg white vegetable biscuits, and raw material components are by weight, comprising: 70 weight of chicken
Part, 8 parts by weight of converted starch, 6 parts by weight of egg white, 20 parts by weight of vegetables, 5 parts by weight of water, 5 parts by weight of flavouring.
Instant chicken egg white vegetable biscuit is prepared using preparation method provided by the invention by above-mentioned raw material:
S1: under 4 DEG C of fresh-keeping environments, the Fresh Grade Breast of frost being thawed 5 hours, the Fresh Grade Breast after being thawed；
S2: by Fresh Grade Breast chopping, mashing, the seasoning after defrosting, egg white, vegetables, converted starch, water and seasoning are during which put into
Product obtain seasoned Fresh Grade Breast；
S3: being formed seasoned Fresh Grade Breast using the mold of customization, stands 0.5 hour in 55 DEG C of environment later,
It is cooked using warm water again, to guarantee product mouthfeel, obtain cooked chicken egg white vegetable biscuit；
S4: cooked chicken egg white vegetable biscuit being pulled out and dries, pack, vacuumizing, then 121 DEG C at a temperature of sterilize
0.5 hour, obtain instant chicken egg white vegetable biscuit；
S5: cleaning the residual stain outside the inner packing of instant chicken egg white vegetable biscuit, places 5 days, determines without damaged flatulence, so
After carry out outer packing.
Comparative example one
This comparative example provides a kind of instant chicken egg white vegetable biscuit, and raw material components are by weight, comprising: 75 weight of chicken
Part, 7 parts by weight of converted starch, 8 parts by weight of egg white, 14 parts by weight of vegetables, 8 parts by weight of water, 3 parts by weight of flavouring.
By above-mentioned raw material, instant chicken egg white vegetable biscuit is prepared:
S1: under 4 DEG C of fresh-keeping environments, the Fresh Grade Breast of frost being thawed 4.5 hours, the Fresh Grade Breast after being thawed；
S2: by Fresh Grade Breast chopping, mashing, the seasoning after defrosting, egg white, vegetables, converted starch, water and seasoning are during which put into
Product obtain seasoned Fresh Grade Breast；
S3: being formed seasoned Fresh Grade Breast using the mold of customization, cooked using warm water later, obtains cooked chicken
Egg white vegetable biscuit；
S4: cooked chicken egg white vegetable biscuit being pulled out and dries, pack, vacuumizing, then 121 DEG C at a temperature of sterilize
0.5 hour, obtain instant chicken egg white vegetable biscuit；
S5: cleaning the residual stain outside the inner packing of instant chicken egg white vegetable biscuit, places 5 days, determines without damaged flatulence, so
After carry out outer packing.
Comparative example two
This comparative example provides a kind of instant chicken egg white vegetable biscuit, and raw material components are by weight, comprising: 75 weight of chicken
Part, 7 parts by weight of converted starch, 8 parts by weight of egg white, 14 parts by weight of vegetables, 8 parts by weight of water, 3 parts by weight of flavouring.
By above-mentioned raw material, instant chicken egg white vegetable biscuit is prepared:
S1: under 4 DEG C of fresh-keeping environments, the Fresh Grade Breast of frost being thawed 4.5 hours, the Fresh Grade Breast after being thawed；
S2: by Fresh Grade Breast chopping, mashing, the seasoning after defrosting, egg white, vegetables, converted starch, water and seasoning are during which put into
Product obtain seasoned Fresh Grade Breast；
S3: being formed seasoned Fresh Grade Breast using the mold of customization, stands 0.5 hour in 50 DEG C of environment later,
It is cooked using boiling water again, obtain cooked chicken egg white vegetable biscuit；
S4: cooked chicken egg white vegetable biscuit being pulled out and dries, pack, vacuumizing, then 121 DEG C at a temperature of sterilize
0.5 hour, obtain instant chicken egg white vegetable biscuit；
S5: cleaning the residual stain outside the inner packing of instant chicken egg white vegetable biscuit, places 5 days, determines without damaged flatulence, so
After carry out outer packing.
The instant chicken egg white vegetable biscuit that the embodiment of the present invention one to embodiment three is prepared carries out flavor evaluation,
And using the instant chicken egg white vegetable biscuit that comparative example one to comparative example two is prepared as control.
The instant chicken egg white vegetables that the embodiment of the present invention one to embodiment three, comparative example one to comparative example two are provided
Cake, sterilize airtight package after 4 DEG C place 6 months after, by the way of blank marking, invite 10 have chicken meat food mirror warp
The expert tested and 20 ordinary consumers form criticism group, and flavour and smell, appearance, mouthfeel, color, the product to product are new
6 indexs such as clever degree and product customer satisfaction carry out evaluation score, and using hundred-mark system point system, score is higher, indicate more close to production
The best features of product.Evaluation result: as shown in table 1 below.
The evaluation result of the instant chicken egg white vegetable biscuit of table 1
The temperature and time that the present invention is processed by strict control keeps the best mouthfeel of chicken, one kind is prepared i.e.
Food, conveniently, zero addition, multifilament chicken egg white vegetable biscuit, long shelf-life, mouthfeel is good；Preparation method is simple, production cost
It is low, it has a good application prospect and commercial value.
It should be noted that unless otherwise indicated, technical term or scientific term used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.Unless specifically stated otherwise, it otherwise illustrates in these embodiments
Component and opposite step, numerical expression and the numerical value of step are not limit the scope of the invention.It is illustrated and described herein
In all examples, unless otherwise prescribed, any occurrence should be construed as merely illustratively, not as limitation, because
This, other examples of exemplary embodiment can have different values.
In the description of the present invention, it is to be understood that, term " first ", " second " are used for description purposes only, and cannot
It is interpreted as indication or suggestion relative importance or implicitly indicates the quantity of indicated technical characteristic.Define as a result, " the
One ", the feature of " second " can explicitly or implicitly include one or more of the features.In the description of the present invention,
The meaning of " plurality " is two or more, unless otherwise specifically defined.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme should all cover in protection scope of the present invention.
Claims (10)
1. a kind of instant chicken egg white vegetable biscuit, which is characterized in that raw material components are by weight, comprising:
Chicken 70-80 parts by weight, starch 6-8 parts by weight, egg white 6-10 parts by weight, vegetables 10-20 parts by weight, water 5-10 weight
Part, flavouring 2-5 parts by weight.
2. instant chicken egg white vegetable biscuit according to claim 1, which is characterized in that raw material components by weight, wrap
It includes:
75 parts by weight of chicken, 7 parts by weight of starch, 8 parts by weight of egg white, 14 parts by weight of vegetables, 8 parts by weight of water, 3 weight of flavouring
Part.
3. instant chicken egg white vegetable biscuit according to claim 1, which is characterized in that raw material components by weight, wrap
It includes:
72 parts by weight of chicken, 6 parts by weight of starch, 9 parts by weight of egg white, 18 parts by weight of vegetables, 6 parts by weight of water, 4 weight of flavouring
Part.
4. instant chicken egg white vegetable biscuit according to claim 1-3, it is characterised in that:
The starch is converted starch.
5. the preparation method of the described in any item instant chicken egg white vegetable biscuits of claim 1-4, which is characterized in that including step
It is rapid:
The Fresh Grade Breast of frost is thawed, the Fresh Grade Breast after being thawed；
By Fresh Grade Breast chopping, mashing, the seasoning after the defrosting, it is during which put into egg white, vegetables, starch, water and flavouring, is obtained
Seasoned Fresh Grade Breast；
The seasoned Fresh Grade Breast is used into mould shape, stands later, then be cooked, obtains cooked chicken egg white vegetables
Cake；
The cooked chicken egg white vegetable biscuit is pulled out and dries, pack, vacuumizing, then sterilizes, obtains the instant chicken
Egg white vegetable biscuit.
6. the preparation method of instant chicken egg white vegetable biscuit according to claim 5, it is characterised in that:
It is described to thaw for defrosting 4-5 hours under 0-4 DEG C of fresh-keeping environments.
7. the preparation method of instant chicken egg white vegetable biscuit according to claim 5, it is characterised in that:
The environment temperature of the standing is 45-55 DEG C, and the time of the standing is 0.5 hour.
8. the preparation method of instant chicken egg white vegetable biscuit according to claim 5, it is characterised in that:
Described be cooked is cooked using warm water.
9. the preparation method of instant chicken egg white vegetable biscuit according to claim 5, it is characterised in that:
It is described sterilizing be 121 DEG C at a temperature of sterilize 0.5 hour.
10. the preparation method of instant chicken egg white vegetable biscuit according to claim 5, it is characterised in that:
It further include the cleaning that instant chicken egg white vegetable biscuit is wrapped inside to the residual stain outside dress and the process for carrying out outer packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910044418.5A CN109601883A (en) | 2019-01-17 | 2019-01-17 | Instant chicken egg white vegetable biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910044418.5A CN109601883A (en) | 2019-01-17 | 2019-01-17 | Instant chicken egg white vegetable biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109601883A true CN109601883A (en) | 2019-04-12 |
Family
ID=66016906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910044418.5A Pending CN109601883A (en) | 2019-01-17 | 2019-01-17 | Instant chicken egg white vegetable biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109601883A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6041466A (en) * | 1983-08-15 | 1985-03-05 | Torisue Shokuhin:Kk | Chicken roll and its preparation |
| CN102919877A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Chicken meatball processing method taking chicken by-products as raw materials |
| CN106071938A (en) * | 2016-06-14 | 2016-11-09 | 吉林大学 | A kind of fruit and vegerable are combined the manufacture method of ready meat ball |
| CN107080183A (en) * | 2017-05-17 | 2017-08-22 | 上海海洋大学 | Multicolored shrimp meat sausage and preparation method thereof |
| CN107105753A (en) * | 2014-08-04 | 2017-08-29 | 克里斯托弗·布赖恩·伦丁 | food products |
-
2019
- 2019-01-17 CN CN201910044418.5A patent/CN109601883A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6041466A (en) * | 1983-08-15 | 1985-03-05 | Torisue Shokuhin:Kk | Chicken roll and its preparation |
| CN102919877A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Chicken meatball processing method taking chicken by-products as raw materials |
| CN107105753A (en) * | 2014-08-04 | 2017-08-29 | 克里斯托弗·布赖恩·伦丁 | food products |
| CN106071938A (en) * | 2016-06-14 | 2016-11-09 | 吉林大学 | A kind of fruit and vegerable are combined the manufacture method of ready meat ball |
| CN107080183A (en) * | 2017-05-17 | 2017-08-22 | 上海海洋大学 | Multicolored shrimp meat sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101779802B (en) | Quick-frozen unshelled instant abalone and preparation method thereof | |
| CN107307312A (en) | A kind of spiced halogen pig leg and preparation method thereof | |
| CN103494082A (en) | Black glutinous rice dumpling and preparation method thereof | |
| KR101189661B1 (en) | Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof | |
| CN108244604A (en) | A kind of capsicum paste and its manufacture craft | |
| CN109393350A (en) | A kind of improving eyesight sheep liver is dry and preparation method thereof | |
| CN106942648A (en) | A kind of fried a bite crab preparation technology | |
| CN109645416A (en) | A kind of hickory chick chicken soup and preparation method thereof | |
| KR101823308B1 (en) | Method for manufacturing snow crab shell marinated in sauce | |
| CN109757663A (en) | A kind of preconditioned bamboo shoot roasted beef and preparation method thereof | |
| KR102357194B1 (en) | Manufacturing method for producing a canned Dakgalbi and the canned Dakgalbi manufactured by the same | |
| CN101352204B (en) | Soft meat food for pet and its processing method | |
| KR101852959B1 (en) | Canning samgyetang for vacuum packing long term storage and Method of preparing of the Same | |
| US20170055549A1 (en) | Method for manufacturing instant samgyetang | |
| CN107198139A (en) | A kind of bamboo partridge meat products and preparation method thereof | |
| CN107212351A (en) | Bamboo shoots clear soup hotpot seasoning and preparation method thereof | |
| CN106136104A (en) | A kind of sootiness intestinal and processing method thereof | |
| CN109601883A (en) | Instant chicken egg white vegetable biscuit and preparation method thereof | |
| CN104824699A (en) | Health and beauty instant spicy rabbit meat and processing technology thereof | |
| CN104068415A (en) | Preparation process of cured western duck | |
| CN107927722A (en) | A kind of steamed pork with salted dried mustard cabbage sauce and preparation method thereof | |
| KR101963803B1 (en) | Manufacturing method of seasoning chicken feet | |
| CN109007618B (en) | Roasted suckling pig and preparation method thereof | |
| CN106418176A (en) | Pumpkin seed oil instant sliced noodles | |
| CN106307287A (en) | Spicy and salty baby corn |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190412 |
|
| RJ01 | Rejection of invention patent application after publication |