| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a white chicken meat ball having new palate feeling unlike that of a conventional meat ball or the like, specifically, puffed, soft and moderately chewable palate feeling, and having white color and a handmade-feeling shape. <P>SOLUTION: The white chicken meat ball is produced through the following process: kneading a chicken meat ground material mixture containing 10-30 wt.% of chicken breast meat mince, 25-45 wt.% of albumen, 5-10 wt.% of starch, 6-10 pts.wt. of yam (Abelmoschus monihot), and 5-6 wt.% of water, with 10-30 wt.% of ground meat of chicken breast meat; and molding/heating the mixture. The albumen preferably comprises whipped one. The obtained white chicken meat ball has the L-value of a colorimeter of 65-75, an (a) value of (-2.5)-1.0 , and a (b) value of 10-20. <P>COPYRIGHT: (C)2007,JPO&INPIT |
