CN103976391A - Fragrant minced chicken balls and preparation method thereof - Google Patents
Fragrant minced chicken balls and preparation method thereof Download PDFInfo
- Publication number
- CN103976391A CN103976391A CN201410238393.XA CN201410238393A CN103976391A CN 103976391 A CN103976391 A CN 103976391A CN 201410238393 A CN201410238393 A CN 201410238393A CN 103976391 A CN103976391 A CN 103976391A
- Authority
- CN
- China
- Prior art keywords
- meal
- chicken
- pure
- white granulated
- corn flour
- 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
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 16
- 235000012054 meals Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 18
- 125000003118 aryl group Chemical group 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000001050 lubricating effect Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 14
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 230000036630 mental development Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 abstract 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 abstract 1
- 208000008589 Obesity Diseases 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 abstract 1
- 239000001099 ammonium carbonate Substances 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000007683 Pediatric Obesity Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012546 transfer 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 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to fragrant minced chicken balls and a preparation method thereof. The fragrant minced chicken balls are prepared from the following raw materials: 3.0-3.5kg of rice meal, 1.5-2.0kg of corn flour, 0.2-0.5kg of soybean dietary fibers, 250-300g of pure chicken meal, 150-200g of white granulated sugar, 60-80g of edible salt, 50-80g of calcium carbonate, 25-30g of sodium hydrogen carbonate, 25-30g of ammonium hydrogen carbonate and 0.4-0.5kg of purified water. The leisure food produced by using the method is oil-free and has the characteristics of low sugar and low salt, so that the leisure food can be eaten trustingly, and the problems of teenager obesity and poor physical and mental development caused by eating puffed food are solved. The fragrant minced chicken balls are completely healthy food.
Description
Technical field
The present invention relates to a kind of healthy snack food, particularly a kind of aromatic chicken rice ball and preparation method thereof.
Background technology
Dilated food is using cereal, potato class, beans etc. as primary raw material, makes the volumetric expansion of raw material itself after the pressurization of extrusion equipment, heat treated, and internal organizational structure changes, then forms through fried dusting packaging.The institutional framework porous fluffy of this based food, mouthfeel is crisp, fragrant and pleasant to taste, has certain nutritive value, is subject to liking very much of teenager, children.But current dilated food mostly is fried food, in food, the content of sugar, salt, monosodium glutamate is higher, and other useful nutrient contents are what for few, as long-term absorption not only can have influence on child's appetite, and in food, excessive flavouring also can produce certain harmfulness to human body.
The object of the invention is to overcome the deficiencies in the prior art, develop and a kind ofly do not carry out fried and add the healthy food of healthy nutrient, on the other hand, the expanded food that makes is easier to digest and assimilate.Puffing technique makes the thorough slaking of starch, and inside is cellular, and water-soluble character increases, and is conducive to the infiltration of gastro-intestinal digestion enzyme, has improved the digestibility of nutriment.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of aromatic chicken rice ball is provided.
The technical solution used in the present invention is:
A kind of aromatic chicken rice ball, this aromatic chicken rice ball is prepared by the raw material that comprises following addition:
Rice meal: 3.0-3.5kg, corn flour: 1.5-2.0kg, soybean dietary fiber: 0.2-0.5kg, pure chicken meal: 250-300g, white granulated sugar: 150-200g, edible salt: 60-80g, calcium carbonate: 50-80g, sodium acid carbonate: 25-30g, carbonic hydroammonium: 25-30g, pure water: 0.4-0.5kg.
Preferably, the addition of described raw material is: rice meal: 3.0kg, corn flour: 2.0kg, soybean dietary fiber: 0.5kg, pure chicken meal: 250g, white granulated sugar: 150g, edible salt: 80g, calcium carbonate: 50g, sodium acid carbonate: 25g, carbonic hydroammonium: 25g, pure water: 0.4kg.
The present invention also provides the preparation method of above-mentioned aromatic chicken rice ball, comprises the steps:
1). set 50 DEG C, twin-screw extruder heating parameters WeiⅠ district, 120 DEG C, II district, 150 DEG C, III district, carries out preheating 1.0h;
2). rice meal, corn flour, soybean dietary fiber, pure chicken meal, white granulated sugar, edible salt, calcium carbonate, sodium acid carbonate, carbonic hydroammonium are put in agitator and fully mixed, then slowly add while stirring 0.4kg pure water, fully stir 30min;
3). open motor lubricating system operation 10min, by the material transportation stirring to feeding tank, the production of starting shooting;
4). when material is after discharge hole for discharge is normal, open rotary-cut system and carry out rotary-cut;
5). packing machine is packed.
This product uses twin-screw extruder, and under the effect of high temperature high shear force, material merges slaking fully, finally carries out rotary-cut moulding.
The innovation effect that the present invention has:
The leisure food that application the present invention produces has not oil-containing, and the feature of low sugar, less salt, can relievedly eat to the greatest extent, has solved the problem that causes Adolescent Obesity, affects physical and mental development because eating dilated food.A kind of food of complete health.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A preparation method for aromatic chicken rice ball, comprises the steps:
1). set 50 DEG C, double helix extruder heating parameters WeiⅠ district, 120 DEG C, II district, 150 DEG C, III district, carries out preheating 1.0h;
2). first by rice meal: 3.0kg, corn flour: 2.0kg, soybean dietary fiber: 0.5kg, pure chicken meal: 250g, white granulated sugar: 150g, edible salt: 80g, calcium carbonate: 50g, sodium acid carbonate: 25g, carbonic hydroammonium: 25g, put in agitator and fully mix, then slowly add while stirring 0.4kg pure water to carry out water transfer and divide, fully stir 30min;
3). open motor lubricating system operation 10min, by the material transportation stirring to feeding tank, the production of starting shooting;
4). when material is after discharge hole for discharge is normal, open rotary-cut system and carry out rotary-cut;
5). packing machine is packed.
The above, be only preferred embodiment of the present invention, not technical scheme of the present invention done to any pro forma restriction.Any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical scheme of the present invention.
Claims (3)
1. an aromatic chicken rice ball, it is characterized in that: this aromatic chicken rice ball is prepared by the raw material that comprises following addition: rice meal: 3.0-3.5kg, corn flour: 1.5-2.0kg, soybean dietary fiber: 0.2-0.5kg, pure chicken meal: 250-300g, white granulated sugar: 150-200g, edible salt: 60-80g, calcium carbonate: 50-80g, sodium acid carbonate: 25-30g, carbonic hydroammonium: 25-30g, pure water: 0.4-0.5kg.
2. a kind of aromatic chicken rice ball according to claim 1, it is characterized in that: the addition of described raw material is: rice meal: 3.0kg, corn flour: 2.0kg, soybean dietary fiber: 0.5kg, pure chicken meal: 250g, white granulated sugar: 150g, edible salt: 80g, calcium carbonate: 50g, sodium acid carbonate: 25g, carbonic hydroammonium: 25g, pure water: 0.4kg.
3. the preparation method of aromatic chicken rice ball described in claim 1 or 2, is characterized in that: comprise the steps:
1). set 50 DEG C, twin-screw extruder heating parameters WeiⅠ district, 120 DEG C, II district, 150 DEG C, III district, carries out preheating 1.0h;
2). rice meal, corn flour, soybean dietary fiber, pure chicken meal, white granulated sugar, edible salt, calcium carbonate, sodium acid carbonate, carbonic hydroammonium are put in agitator and fully mixed, then slowly add while stirring 0.4kg pure water, fully stir 30min;
3). open motor lubricating system operation 10min, by the material transportation stirring to feeding tank, the production of starting shooting;
4). when material is after discharge hole for discharge is normal, open rotary-cut system and carry out rotary-cut;
5). packing machine is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238393.XA CN103976391A (en) | 2014-05-29 | 2014-05-29 | Fragrant minced chicken balls and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238393.XA CN103976391A (en) | 2014-05-29 | 2014-05-29 | Fragrant minced chicken balls and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976391A true CN103976391A (en) | 2014-08-13 |
Family
ID=51268762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410238393.XA Pending CN103976391A (en) | 2014-05-29 | 2014-05-29 | Fragrant minced chicken balls and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976391A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855836A (en) * | 2015-05-27 | 2015-08-26 | 天津市春升清真食品有限公司 | Fragrant full-bodied shredded coconut stuffing ball and preparation method thereof |
| CN105478106A (en) * | 2015-11-27 | 2016-04-13 | 广州市华绿环保科技有限公司 | Novel manganese dioxide-loaded ceramic-based catalyst and its preparation method and use |
| CN114568634A (en) * | 2022-03-14 | 2022-06-03 | 佛山象尚食品科技有限公司 | Method for puffing mixed coarse grain food in mouth |
-
2014
- 2014-05-29 CN CN201410238393.XA patent/CN103976391A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855836A (en) * | 2015-05-27 | 2015-08-26 | 天津市春升清真食品有限公司 | Fragrant full-bodied shredded coconut stuffing ball and preparation method thereof |
| CN105478106A (en) * | 2015-11-27 | 2016-04-13 | 广州市华绿环保科技有限公司 | Novel manganese dioxide-loaded ceramic-based catalyst and its preparation method and use |
| CN114568634A (en) * | 2022-03-14 | 2022-06-03 | 佛山象尚食品科技有限公司 | Method for puffing mixed coarse grain food in mouth |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140813 |
|
| WD01 | Invention patent application deemed withdrawn after publication |