阅读说明：本技术 一种鸡肉饼及其制备方法 (Chicken cake and preparation method thereof ) 是由 王海滨 余青 胡依黎 廖鄂 舒静 程水源 于 2019-11-28 设计创作，主要内容包括：本发明公开一种鸡肉饼及其制备方法,涉及肉制品加工技术领域。所述鸡肉饼的原料包括原料肉、麦麸粉、富硒蔬菜粉和复配盐；其中,所述原料肉包括鸡肉和猪肥膘肉,且所述原料肉中,所述鸡肉的质量百分比为75％～85％；所述复配盐包括氯化钠和氯化钾,且所述复配盐中,所述氯化钾的质量百分比为32％～27％。本发明添加麦麸粉以提升鸡肉饼的膳食纤维含量,添加富硒蔬菜粉以提升鸡肉饼的营养价值,同时,采用氯化钾取代部分氯化钠,为鸡肉饼引入钾元素并有效降低鸡肉饼中钠盐含量,从而有效降低了鸡肉饼的脂肪含量和盐含量,提高了鸡肉饼的营养价值。(The invention discloses a chicken pie and a preparation method thereof, and relates to the technical field of meat product processing. The raw materials of the chicken cake comprise raw material meat, wheat bran powder, selenium-rich vegetable powder and compound salt; the raw material meat comprises chicken and pig fat meat, and the mass percentage of the chicken in the raw material meat is 75-85%; the compound salt comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 32-27%. According to the invention, the wheat bran powder is added to improve the dietary fiber content of the chicken patty, the selenium-rich vegetable powder is added to improve the nutritional value of the chicken patty, and meanwhile, potassium is adopted to replace part of sodium chloride, so that potassium is introduced into the chicken patty and the sodium salt content in the chicken patty is effectively reduced, thus the fat content and the salt content of the chicken patty are effectively reduced, and the nutritional value of the chicken patty is improved.)

1. The chicken cake is characterized in that the raw materials of the chicken cake comprise raw material meat, wheat bran powder, selenium-rich vegetable powder and compound salt;

the raw material meat comprises chicken and pig fat meat, and the mass percentage of the chicken in the raw material meat is 75-85%; the compound salt comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 32-27%.

2. The chicken patty of claim 1, wherein the selenium-enriched vegetable powder is selenium-enriched broccoli pollen.

3. The chicken patty of claim 2, wherein the chicken patty comprises the following raw materials in parts by weight: 100 parts of raw meat, 2-3 parts of compound salt, 0.01-0.09 part of selenium-rich broccoli powder and 12-16 parts of wheat bran powder.

4. The chicken patty of claim 3, wherein the chicken patty further comprises the following auxiliary materials in parts by weight: 3-5 parts of corn starch, 2-3 parts of egg albumen powder, 0.4-0.5 part of carrageenan and 0.4-0.5 part of composite phosphate.

5. The chicken patty of claim 3, further comprising the following flavorings in parts by weight: 2-4 parts of white granulated sugar, 0.4-0.6 part of monosodium glutamate, 0.2-0.4 part of five spice powder, 0.2-0.4 part of white pepper, 0.2-0.4 part of ginger powder, 0.2-0.6 part of cooking wine and 30-40 parts of ice water.

6. The preparation method of the chicken pie is characterized by comprising the following steps:

mixing sodium chloride and potassium chloride to prepare compound salt for later use;

chopping and mixing pig fat meat and chicken respectively, and mixing to form raw material meat;

mixing compound salt, white granulated sugar, monosodium glutamate, five spice powder, white pepper, ginger powder, cooking wine and ice water to form pickling liquid;

adding the pickling liquid into the raw meat, and pickling after stirring uniformly for flavoring;

adding selenium-rich vegetable powder, wheat bran powder, corn starch, egg albumen powder, carrageenan and composite phosphate into the pickled raw material meat, uniformly mixing, and mincing into meat paste;

pressing the meat paste into a meat pie, and baking to obtain the chicken pie.

7. The method for preparing chicken patties according to claim 6, wherein the pickling is carried out for 24 to 28 hours in the step of adding the pickling solution to the raw meat, uniformly stirring the mixture, and pickling the mixture for tasty.

8. The method for preparing a chicken patty according to claim 6, wherein the step of pressing the meat emulsion into a patty and then baking the patty into a chicken patty has a baking temperature of 180 to 200 ℃ and a baking time of 8 to 10 min.

Technical Field

The invention relates to the technical field of meat product processing, in particular to a chicken pie and a preparation method thereof.

Background

In recent years, with the improvement of living standard and the acceleration of life pace, convenient and fast food is more and more favored by consumers, and the chicken cake gradually becomes the mainstream food of fast food industry due to the characteristics of delicious taste, rich nutrition, tender and smooth mouthfeel, convenient eating, easy carrying and the like. The chicken patty is not only an indispensable part in the modern mainstream fast food hamburger, but also can be used as an instant snack food, and occupies a large market share of instant meat products. Compared with common meat products, the chicken cake takes chicken as a main raw material, and the instant meat product prepared by simple and convenient processing has the functions of providing nutrition and increasing mouthfeel. However, the fat and cholesterol content in chicken is too high, and the excessive consumption of chicken is not good for human health.

Disclosure of Invention

The invention mainly aims to provide a chicken pie and a preparation method thereof, and aims to provide the chicken pie which is rich in dietary fibers and selenium elements, is nutritional and healthy.

In order to achieve the purpose, the invention provides a chicken cake, and the raw materials of the chicken cake comprise raw material meat, wheat bran powder, selenium-rich vegetable powder and compound salt;

the raw material meat comprises chicken and pig fat meat, and the mass percentage of the chicken in the raw material meat is 75-85%; the compound salt comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 32-27%.

Optionally, the selenium-enriched vegetable powder is selenium-enriched broccoli powder.

Optionally, the chicken cake comprises the following raw materials in parts by weight: 100 parts of raw meat, 2-3 parts of compound salt, 0.01-0.09 part of selenium-rich broccoli powder and 12-16 parts of wheat bran powder.

Optionally, the chicken cake further comprises the following auxiliary materials in parts by weight: 3-5 parts of corn starch, 2-3 parts of egg albumen powder, 0.4-0.5 part of carrageenan and 0.4-0.5 part of composite phosphate.

Optionally, the chicken cake further comprises the following seasonings in parts by weight: 2-4 parts of white granulated sugar, 0.4-0.6 part of monosodium glutamate, 0.2-0.4 part of five spice powder, 0.2-0.4 part of white pepper, 0.2-0.4 part of ginger powder, 0.2-0.6 part of cooking wine and 30-40 parts of ice water.

In addition, the invention also provides a preparation method of the chicken pie, which comprises the following steps:

mixing sodium chloride and potassium chloride to prepare compound salt for later use;

chopping and mixing pig fat meat and chicken respectively, and mixing to form raw material meat;

mixing compound salt, white granulated sugar, monosodium glutamate, five spice powder, white pepper, ginger powder, cooking wine and ice water to form pickling liquid;

adding the pickling liquid into the raw meat, and pickling after stirring uniformly for flavoring;

adding selenium-rich vegetable powder, wheat bran powder, corn starch, egg albumen powder, carrageenan and composite phosphate into the pickled raw material meat, uniformly mixing, and mincing into meat paste;

pressing the meat paste into a meat pie, and baking to obtain the chicken pie.

Optionally, in the step of adding the pickling liquid into the raw meat, uniformly stirring and pickling for flavoring, the pickling time is 24-28 hours.

Optionally, after the meat paste is pressed into a meat pie, the meat pie is baked at the baking temperature of 180-200 ℃ for 8-10 min.

According to the invention, the wheat bran powder is added to improve the dietary fiber content of the chicken patty, the selenium-rich vegetable powder with high selenium content and easily controlled selenium content is added to improve the nutritional value of the chicken patty, and meanwhile, potassium is used to replace part of sodium chloride, so that potassium is introduced into the chicken patty and the sodium salt content in the chicken patty is effectively reduced, thus the fat content and salt content of the chicken patty are effectively reduced, and the nutritional value of the chicken patty is improved.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.

Fig. 1 is a schematic flow chart of an embodiment of a preparation method of chicken patties provided by the invention.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The chicken patty is not only an indispensable part in the modern mainstream fast food hamburger, but also can be used as an instant snack food, and occupies a large market share of instant meat products. Compared with common meat products, the chicken cake takes chicken as a main raw material, and the instant meat product prepared by simple and convenient processing has the functions of providing nutrition and increasing mouthfeel. However, the fat and cholesterol content in chicken is too high, and the excessive consumption of chicken is not good for human health.

In view of the above, the invention provides a chicken cake which is rich in dietary fiber and selenium element, and is nutritional and healthy.

The invention provides an embodiment of a chicken cake, in the embodiment, raw materials of the chicken cake comprise raw material meat, wheat bran powder, selenium-rich vegetable powder and compound salt; the raw material meat comprises chicken and pig fat meat, and the mass percentage of the chicken in the raw material meat is 75-85%; the compound salt comprises sodium chloride and potassium chloride, and the mass percent of the potassium chloride in the compound salt is 32-27%.

The excessive consumption of sodium salt is not good for health. Potassium is one of the essential elements for human body, and potassium chloride has the salty taste characteristic similar to that of salt, and this embodiment adopts potassium chloride to replace part of sodium chloride, not only can provide salty taste for chicken patties, but also can help human body to supplement potassium, and moreover, because the sodium salt content in the chicken patties is reduced, the edible chicken patties are healthier. However, excessive intake of potassium causes arrhythmia and the like, and therefore, in the present embodiment, the mass percentage of potassium chloride in the complex salt is 32% to 27%, preferably 30%. The sodium chloride and potassium chloride are both food grade.

Selenium is an important component of glutathione peroxidase in an organism, can specifically catalyze and reduce the oxidation-reduction reaction of glutathione and peroxide in the organism, and belongs to essential nutrient elements of a human body. The human body cannot synthesize selenium by itself, and can only take in and supplement selenium actively, and the selenium is usually supplemented by eating selenium-containing animals and plants. The selenium-rich vegetable powder is added in the embodiment, so that the selenium element is introduced into the chicken cake, the nutritive value of the chicken cake is improved, and compared with the selenium-rich animal meat, the selenium-rich plant has higher selenium content and low price. In addition, the invention is not limited to the kind of selenium-rich vegetable powder, and may be any kind of selenium-rich vegetables such as broccoli, cabbage, radish, cucumber, etc., and selenium-rich broccoli powder is preferred in this embodiment.

The chicken is rich in nutritional elements such as protein, calcium, phosphorus, iron and the like, has the effects of warming the middle-jiao and tonifying the spleen, tonifying qi and nourishing blood, and tonifying the kidney and replenishing vital essence, but the content of fat and cholesterol in the chicken is too high, and the chicken is not good for the health of a human body after being eaten too much. The dietary fiber as 'seventh major nutrient' can delay the time of food passing through the digestive tract, reduce the absorption of glucose and the like in the small intestine, slow down the hydrolysis of starch, reduce blood cholesterol to prevent diseases such as hyperlipidemia, coronary heart disease, hypertension and the like, and has important effect on the health of human bodies. Wheat bran is a mixture of bran and a certain amount of endosperm and wheat germ, and contains about 90% of dietary fiber, abundant vitamins, minerals, proteins, essential amino acids for human body and unsaturated lipids. The wheat bran is sufficient in source and low in price, the wheat bran dietary fibers have water retention, oil retention, gel property and swelling property, and the wheat bran dietary fibers are added into the chicken, so that the heat can be reduced, the nutritional value can be improved, the gel water retention and chewiness of the meat patty can be enhanced, and the chicken patty has obvious meat fragrance and strong wheat bran fragrance.

The excessive addition of the compound salt and the selenium-rich cerulenin can cause the content of potassium and selenium to be too high, thus being not beneficial to the health; when the wheat bran powder is added in too much amount, the taste of the chicken patty is reduced and the chicken patty is difficult to form. In a preferred embodiment of the present invention, 2 to 3 parts of complex salt, 0.01 to 0.09 part of selenium-rich broccoli powder, and 12 to 16 parts of wheat bran powder are added to 100 parts of raw meat.

In addition, the chicken pie provided by the embodiment also comprises the following auxiliary materials: corn starch, egg albumen powder, carrageenan and composite phosphate, and in order to obtain a better product texture, in this embodiment, when preparing the chicken cake, 3 to 5 parts of corn starch, 2 to 3 parts of egg albumen powder, 0.4 to 0.5 part of carrageenan and 0.4 to 0.5 part of composite phosphate are added to each 100 parts of raw meat.

Further, the chicken cake of the embodiment also comprises the following seasonings in parts by weight: every 100 parts of raw meat are added with 2-4 parts of white granulated sugar, 0.4-0.6 part of monosodium glutamate, 0.2-0.4 part of five spice powder, 0.2-0.4 part of white pepper, 0.2-0.4 part of ginger powder, 0.2-0.6 part of cooking wine and 12-15 parts of ice water, so that the flavor of the product can be enriched.

In addition, the invention also provides a preparation method of the chicken pie, which is used for preparing the chicken pie. Fig. 1 shows an embodiment of the chicken patty preparation method of the invention.

Referring to fig. 1, the preparation method of the chicken patty comprises the following steps:

and step S10, mixing the sodium chloride and the potassium chloride to prepare compound salt for later use.

In this embodiment, the compound salt includes sodium chloride and potassium chloride, and can be prepared by itself during implementation. In the compound salt, the mass percent of potassium chloride is 32-27%, and the balance is sodium chloride. In the implementation, according to the mass percent of the potassium chloride, the sodium chloride and the potassium chloride are mixed according to the corresponding weight ratio.

And step S20, chopping the pork fat meat and the chicken respectively, and mixing to form raw meat.

In the embodiment, a small amount of the pork fat meat is added into the chicken so that the chicken patty is full in shape, fine and smooth in taste and fragrant in smell, but the adding amount of the pork fat meat is not too large, otherwise, the fat overflows when the product is processed. In the embodiment, the chicken meat (preferably chicken breast meat) and the pig fat meat which are qualified through inspection are selected, the connective tissue visible in the meat is removed, the meat is divided into blocks according to the natural structure of the muscle, and then the blocks are respectively put into a cutting and mixing machine for primary cutting and mixing, and then the raw material meat is formed through mixing. In the raw meat, the mass percentage of the chicken is 75-85%, and the balance is the pig fat meat.

And step S30, mixing the compound salt, white granulated sugar, monosodium glutamate, five spice powder, white pepper, ginger powder, cooking wine and ice water to form pickling liquid.

The pickling liquid required to be added to every 100 parts of raw meat comprises the following materials in parts by weight: 2-3 parts of complex salt, 2-4 parts of white granulated sugar, 0.4-0.6 part of monosodium glutamate, 0.2-0.4 part of five spice powder, 0.2-0.4 part of white pepper, 0.2-0.4 part of ginger powder, 0.2-0.6 part of cooking wine and 30-40 parts of ice water. Ice water refers to water at a temperature of 0 ℃.

And step S40, adding the pickling liquid into the raw meat, uniformly stirring, and pickling for flavoring.

In order to avoid the raw meat from being rotten in the pickling process, the pickling process is carried out at 0-4 ℃, and the pickling time is 24-28 hours.

Step S50, adding selenium-rich vegetable powder, wheat bran powder, corn starch, egg albumen powder, carrageenan and composite phosphate into the pickled raw material meat, uniformly mixing and grinding into meat paste.

Wherein the weight parts of the added components are as follows: every 100 parts of raw meat is added with 0.01-0.09 part of selenium-rich broccoli powder, 12-16 parts of wheat bran powder, 3-5 parts of corn starch, 2-3 parts of egg albumen powder, 0.4-0.5 part of carrageenan and 0.4-0.5 part of composite phosphate.

And step S60, pressing the meat paste into meat pie, and baking to obtain the chicken pie.

In the embodiment, the meat paste is put into a mold to be pressed into a meat pie shape, and then the formed meat pie is put into an oven to be baked for 8-10 min at 180-200 ℃ to obtain the chicken pie. And after the chicken cake is cooled, carrying out vacuum packaging.

The technical solutions of the present invention are further described in detail with reference to the following specific examples, which should be understood as merely illustrative and not limitative.

Table 1 below shows the weight of each raw and auxiliary material used in examples 1 to 5.

Table 1 raw and auxiliary materials formula table (g)