|
Abstract Abstract: Soybean dietary fiber was added into chicken meatball in this test, the results showed that product yield ratio, flexibility, healthy function and taste were all significantly improved, and calories were obviously decreased, by single-factor and orthogonal experiment methods, the optimum formula for preparing quick freezing chicken meatball have been found to be that: CB (chicken breast) accounts for 31%, chicken skin 3.0%, starch 8.0%, SPI (soy protein isolate) 2.5%, TSP (textured soybean protein) 6.0%, soybean dietary fiber 6.0%, compound phosphate 0.3%, condiment 3.7%, crushed ice 30.5%.
|
2010, Vol. 24 
