CN102028245B

CN102028245B - Method for improving elasticity of mixed minced meat of chicken bone paste, beef and water chestnut particle

Info

Publication number: CN102028245B
Application number: CN201010553924A
Authority: CN
Inventors: 吴立根; 王岸娜; 王晓曦; 竹建德
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2010-11-23
Filing date: 2010-11-23
Publication date: 2012-09-19
Anticipated expiration: 2030-11-23
Also published as: CN102028245A

Abstract

The invention relates to a method for preparing chicken bone paste beef water chestnut particle mixed minced meat with improved elasticity. The preparation method comprises the following steps of: peeling water chestnut; cutting the peeled water chestnut into particles; soaking the particulate water chestnut into a color protecting agent prepared from 0.1 percent (w/v) of citric acid, 0.05 percent (w/v) of ascorbic acid and 2 percent (w/v) of sodium chloride solution to protect color for later use; cooling minced and peeled beef and performing chopping and mixing at a low speed; adding salt and phosphate into the beef and performing chopping and mixing at a high speed; adding chicken bone paste and transglutaminase into the mixture and performing chopping and mixing at a high speed; adding walnut powder, tea polyphenol of oolong tea and tea polyphenol of black tea into the mixture and performing chopping and mixing for 6 to 10 minutes; adding auxiliary materials, condiments and water chestnut particles into the mixture and performing chopping and mixing for 1 to 2 minutes at a medium speed; after the process of chopping and mixing is finished, cooling and forming the minced meat; placing the minced meat into water to stew for 6 to 8 minutes at the temperature of between 40 and 50 DEG C; placing the minced meat into water to stew for 10 to 20 minutes at the temperature of between 75 and 85 DEG C; and draining, cooling and quickly freezing the minced meat to obtain the finished product. Compared with the product prepared by the traditional method, the product prepared by the method improves the elasticity by 61 percent and improves the water retention by 52 percent.

Description

The flexible preparation method of a kind of raising chicken bone mud beef water chestnut particle mixing meat gruel

Technical field

The present invention relates to a kind of preparation method who mixes meat gruel, particularly relate to the flexible preparation method of a kind of raising chicken bone mud beef water chestnut particle mixing meat gruel.

Background technology

Water chestnut is nutritious, and the juice multi-flavor is sweet, and the good reputation of " underground snow pear " is arranged from ancient times, and what the northerner then looked is " south of the River genseng ".Water chestnut is a kind of living vegetables that integrate edible medical value, is once once becoming period of Ming and Qing imperial court's tribute.Water chestnut is unusual, its meat snow-white fine and smooth, water content is high, fresh and sweet no slag, sharp and clear good to eat, water chestnut prepared food accompanies it chicken, duck, mushroom, cloud ear to fry into more zestful of a course together.

The cooperation of meat and water chestnut can keep nutrition each other and be difficult for effect, can form delicious and tender and crisp mouthfeel again.

Chicken bone mud is the machinery meat gruel (MDM) of boning just.(MDCM) contains the protein of 12.8g/100g in the machinery boneless chicken meat gruel, and MDPM has good vicidity, can be used as cheap raw material and is widely used in the meat stuffing and sausage of meat emulsion products.

But the kindred gruel is from bone, the short meat fiber that scrapes off with mechanical means; Therefore, the elasticity and the gel characteristic of meat fiber are relatively poor, when utilizing it to cook a ball, use not enough separately; And producing Water chestnut meatballs has a technical difficult problem, causes meat caking property to descend like sneaking into of water chestnut.Can chicken bone mud be added in the beef as part material and make a ball, reduce the cost of a beef ball, simultaneously, utilize nutritive value of water chestnut and fresh mouthfeel that color and luster is realized compound burger and changeable outward appearance, can increase new attraction to product.

Summary of the invention

The purpose of this invention is to provide the flexible preparation method of a kind of raising chicken bone mud beef water chestnut particle mixing meat gruel, in this way the product of preparation has improved 61% and 52% respectively with conventional method resilience in comparison and retentiveness.

For realizing above-mentioned purpose; The present invention adopts following technical scheme: the flexible preparation method of a kind of raising chicken bone mud beef water chestnut particle mixing meat gruel; It is characterized in that,, be cut into the square particle of 0.3～0.5cm the water chestnut peeling; In the color stabilizer of 0.1% (w/v) citric acid, 0.05% (w/v) ascorbic acid and the preparation of 2% (w/v) sodium chloride solution, soak and protected look 15～30 minutes, subsequent use; Peeling beef rubs through the meat grinder in 7 millimeters apertures, places under low-speed conditions, to cut after 5～8 minutes for 0～4 ℃ and mixes 3～7 minutes, under at a high speed, cuts behind adding 0.7～1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 7～15min; Chicken bone mud and 0.3～0.6% (w/w) TGase (TGase) of adding 6～10% (w/w) is cut at a high speed and is mixed 5～10min; Then 3-5% (w/w) walnut powder, 0.3～0.5% (w/w) oolong tea polyphenol and 0.2～0.4% (w/w) black tea Tea Polyphenols are added to cut and mix 6～10min; Add auxiliary material and flavoring, the water chestnut particle (0.2-0.5cm) of 3～5% (w/w) is cut under middling speed and is mixed 1～2 minute; Cut mix the meat gruel that finishes 0 ℃ cold put moulding in 1～3 hour after 40～50 ℃ of first entry, boiled 6～8 minutes, reenter 75-85 ℃, boil 10～20min, drain, cooling, quick-frozen is a finished product.

With the water chestnut peeling, be cut into the square particle of 0.3～0.5cm, in the color stabilizer of 0.1% (w/v) citric acid, 0.05% (w/v) ascorbic acid and the preparation of 2% (w/v) sodium chloride solution, soak and protected look 15～30 minutes, subsequent use.

Peeling beef rubs through the meat grinder in 7 millimeters apertures, places under low-speed conditions, to cut after 5～8 minutes for 0～4 ℃ and mixes 3～7 minutes.

Low speed is cut to mix to add in the back peeling beef behind 0.7～1.2% (w/w) salt and 0.3% (w/w) phosphate cutting down at a high speed again and is mixed 7～15min, and chicken bone mud and 0.3～0.6% (w/w) TGase (TGase) high speed that adds 6～10% (w/w) is again cut and mixed 5～10min.

Adding chicken bone mud and TGase cuts at a high speed and mixes the back and remove the peel and add walnut powder, oolong tea polyphenol and black tea Tea Polyphenols in the beef and cut and mix 6～10min; Add auxiliary material and flavoring, the water chestnut particle (0.2-0.5cm) of 3～5% (w/w) is cut under middling speed and is mixed 1～2 minute.

Cut mix the meat gruel that finishes 0 ℃ cold put moulding in 1～3 hour after 40～50 ℃ of first entry, boiled 6～8 minutes, reenter 75-85 ℃, boil 10～20min, drain, cooling, quick-frozen is a finished product.

The specific embodiment

Embodiment 1: the water chestnut peeling, be cut into the square particle of 0.3～0.5cm, and in the color stabilizer of 0.1% (w/v) citric acid, 0.05% (w/v) ascorbic acid and the preparation of 2% (w/v) sodium chloride solution, soak and protected look 15～30 minutes, subsequent use; Peeling beef rubs through the meat grinder in 7 millimeters apertures, places under low-speed conditions, to cut after 8 minutes for 0 ℃ and mixes 7 minutes, under at a high speed, cuts behind adding 1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 15min; Chicken bone mud and 0.3% (w/w) TGase (TGase) of adding 10% (w/w) is cut at a high speed and is mixed 10min; Then 3% (w/w) walnut powder, 0.5% (w/w) oolong tea polyphenol and 0.2% (w/w) black tea Tea Polyphenols are added to cut and mix 6min; Add auxiliary material and flavoring, the water chestnut particle (0.2-0.5cm) of 5% (w/w) is cut under middling speed and is mixed 2 minutes; Cut mix the meat gruel that finishes 0 ℃ cold put moulding in 3 hours after 50 ℃ of first entry, boiled 8 minutes, reenter 85 ℃, boil 15min, drain, cooling, quick-frozen is a finished product

Embodiment 2: with the water chestnut peeling, is cut into the square particle of 0.3～0.5cm, in the color stabilizer of 0.1% (w/v) citric acid, 0.05% (w/v) ascorbic acid and the preparation of 2% (w/v) sodium chloride solution, soaks and protected look 15～30 minutes, and subsequent use; Peeling beef rubs through the meat grinder in 7 millimeters apertures, places under low-speed conditions, to cut after 6 minutes for 0 ℃ and mixes 5 minutes, under at a high speed, cuts behind adding 0.9% (w/w) salt and 0.3% (w/w) phosphate again and mixes 12min; Chicken bone mud and 0.5% (w/w) TGase (TGase) of adding 8% (w/w) is cut at a high speed and is mixed 10min; Then 4% (w/w) walnut powder, 0.4% (w/w) oolong tea polyphenol and 0.3% (w/w) black tea Tea Polyphenols are added to cut and mix 8min; Add auxiliary material and flavoring, the water chestnut particle (0.2-0.5cm) of 4% (w/w) is cut under middling speed and is mixed 2 minutes; Cut mix the meat gruel that finishes 0 ℃ cold put moulding in 3 hours after 50 ℃ of first entry, boiled 8 minutes, reenter 85 ℃, boil 20min, drain, cooling, quick-frozen is a finished product

Embodiment 3: with the water chestnut peeling, is cut into the square particle of 0.3～0.5cm, in the color stabilizer of 0.1% (w/v) citric acid, 0.05% (w/v) ascorbic acid and the preparation of 2% (w/v) sodium chloride solution, soaks and protected look 15～30 minutes, and subsequent use; Peeling beef rubs through the meat grinder in 7 millimeters apertures, places under low-speed conditions, to cut after 8 minutes for 2 ℃ and mixes 7 minutes, under at a high speed, cuts behind adding 1.0% (w/w) salt and 0.3% (w/w) phosphate again and mixes 13min; Chicken bone mud and 0.4% (w/w) TGase (TGase) of adding 9% (w/w) is cut at a high speed and is mixed 8min; Then 5% (w/w) walnut powder, 0.3% (w/w) oolong tea polyphenol and 0.4% (w/w) black tea Tea Polyphenols are added to cut and mix 10min; Add auxiliary material and flavoring, the water chestnut particle (0.2-0.5cm) of 5% (w/w) is cut under middling speed and is mixed 1 minute; Cut mix the meat gruel that finishes 0 ℃ cold put moulding in 3 hours after 50 ℃ of first entry, boiled 7 minutes, reenter 85 ℃, boil 15min, drain, cooling, quick-frozen is a finished product.

Claims

1. one kind is improved the flexible preparation method of chicken bone mud beef water chestnut particle mixing meat gruel; It is characterized in that; Water chestnut is removed the peel; Be cut into the square particle of 0.3-0.5cm, soak in 0.1% (w/v) citric acid, 0.05% (w/v) ascorbic acid, 2% (w/v) sodium chloride solution and protect look 15-30 minute as color stabilizer, subsequent use; Peeling beef rubs through the meat grinder in 7 millimeters apertures, places under low-speed conditions, to cut after 5-8 minute for 0-4 ℃ and mixes 3-7 minute, under at a high speed, cuts behind adding 0.7-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 7-15min; The chicken bone mud of adding 6-10% (w/w) is cut at a high speed with adding 0.3-0.6% (w/w) TGase (TGase) and is mixed 5-10min; Then 3-5% (w/w) walnut powder, 0.3-0.5% (w/w) oolong tea polyphenol and 0.2-0.4% (w/w) black tea Tea Polyphenols are added to cut and mix 6-10min; Add auxiliary material and flavoring, the water chestnut particle of 3-5% (w/w) is cut under middling speed and is mixed 1-2 minute; Cut mix the meat gruel that finishes 0 ℃ cold put moulding in 1～3 hour after first entry 40-50 ℃, boiled 6-8 minute, under 75-85 ℃, boil 10-20min again, drain, cooling, quick-frozen is a finished product.