LOW-FAT CHICKEN NUGGET COMPRISING DIETARY FIBER AND A MIXTURE OF CHICKEN-SKIN AND PREPARATION METHODTHEREOF

摘要

PURPOSE: Low fat chicken nuggets containing edible fibers and chicken skin, and a producing method thereof are provided to offer the soft texture of the chicken skin to the nuggets. CONSTITUTION: A producing method of low fat chicken nuggets containing edible fibers and chicken skin comprises the following steps: grinding chicken breast and the frozen chicken skin using a grinder including 8mm plates; mixing the ground chicken breast, the ground chicken skin, a mixture of edible fibers and the chicken skin, and ice in a weight ratio of 1-20:1-10:1-10:1-5 to obtain mixed meat; emulsifying the mixed meat using a chopper to obtain a nugget combined emulsion; adding 65-75wt% of ground chicken breast to the nugget combined emulsion to obtain nugget meat; molding the nugget meat into the constant weight and shape; and frying the molded meat using 180 deg C cooking oil for 5 minutes.