| 摘要 |
PURPOSE:To prepare a firm meat ball having glossy apparence and unique taste and flavor, by adding animal oil or fat to an emulsion emulsified with soybean protein, aging the resultant base under specific conditions, and adding specific ingredients to the base. CONSTITUTION:An O/W-type emulsion emulsified with soybean protein is prepared by mixing and stirring specific amounts of water, refined soybean oil, and powdery vegetable protein such as promix. A definite amount of the emulsion is divided into two, and one part thereof is kneaded with animal oil or fat until the mixture becomes pasty to obtain a base, i.e. the primary chicken meat paste. The base is mixed with chicken meat, the remaining part of the emulsion, and definite amounts of quality improver and salt, and kneaded thoroughly to obtain kneaded meat, i.e. the secondary chicken meat paste, which is aded by leaving at rest in a refrigerator at 0-10 deg.C for >=2hr. After aging, the paste is mixed homogeneously with definite amounts of water, onion, bread crumb, starch, seasonings, and spices to obtain the objective chicken meat paste. |
