CN102302169A - Low-salt meat ball and preparation method thereof - Google Patents

Abstract

The invention relates to a low-salt meat ball. The preparation method of the low-salt meat ball provided by the invention comprises the steps of: firstly, defreezing; secondly, mincing; thirdly, blending; fourthly, chopping and mixing; fifthly, curing; sixthly, forming balls through a machine or by hand; seventhly, cooking; eighthly, precooling; ninthly, quickly freezing; and finally packaging. The low-salt meat ball comprises the following original auxiliary materials in mix proportion by weight: 100kg of pork, 30k of fat pork, 10kg of modified cassava starch, 6kg of isolated soy protein, 0.2kg of carrageeenen, 1.0kg of compound salt; 1.7-1.9kg of white sugar, 0.1-0.3kg of monosodium glutamate, 0.2-0.3kg of garlic powder, 0.09-0.11kg of ginger powder, 0.3-0.5kg of pork paste and 38-42kg of ice water. The low-salt meat ball provided by the invention has the advantages of attractive surface color after cooking and formation, moderate salty taste, fresh, tender and tasty meat, uniform flavor immersion, pleasant mouthfeel, deliciousness, spiciness, and long lingering aftertaste.

Description

A kind of less salt burger and preparation method thereof

Technical field:

The present invention relates to a kind of meat products, particularly a kind of less salt burger and preparation method thereof.

Background technology:

Burger is because its good mouthfeel, abundant nutrition and liked by consumers in general.And salt is one of a kind of important additives indispensable in the burger.It is added on moisture holding capacity, the matter structure that improves product that can improve meat products in the burger and gives product good local flavor.Its salt content of the burger of Xiao Shouing all between 4～6%, for the consumer who likes edible burger, eats the negative effect that high salt burger will be certain to healthy generation for a long time in the market.Modern medicine study shows, the salt Excessive Intake can reduce human body immunity, add the burden of double kidney, and disease such as induced osteoporosis, hypertension.Therefore along with the raising of consumer health's consciousness, for the demand of less salt burger with increasing.The present invention discloses a kind of preparation method of less salt pork balls, supplies consumer choice.

Summary of the invention

The purpose of this invention is to provide a kind of less salt pork balls and preparation method thereof.

As above design, technical scheme of the present invention is: a kind of less salt burger is characterized in that: processed according to following weight proportion by following raw materials according: raw meat 80-100 part; Show condition 20-30 part, modified tapioca starch 8-10 part, soybean protein isolate 4-6 part; Carragheen 0.1-0.2 part; Complex salt 0.5-1.0 part, 1.7～1.9 parts of white sugar, 0.1～0.3 part of monosodium glutamate; 0.2～0.3 part in garlic powder; 0.09～0.11 part in ginger powder, 0.3～0.5 part of the smart cream of pork, frozen water 38-42 part.

Above-mentioned raw materials meat adopts the pig hind shank.

Above-mentioned complex salt is processed according to following weight proportion by following raw materials according: 40～50 parts of salt, 30～40 parts in potassium chloride, 10～20 parts of sodium pyrophosphates, 10～20 parts of sodium phosphate trimers.

A kind of preparation method of less salt burger is characterized in that: comprise the steps:

(1) raw material is twisted into ratio mixes smart cream of meat stuffing, show condition, modified tapioca starch, soybean protein isolate, carragheen, complex salt, white sugar, monosodium glutamate, garlic powder, ginger powder and pork and frozen water after the meat stuffing;

(2) product that step (1) is obtained is positioned over to cut in the cutmixer and mixes 10～15min;

(3) product that will cut after mixing is perhaps made burger by hand with the burger make-up machine after pickling 12～15 hours under 0～4 ℃, guarantees that the burger diameter is 2.0 ± 0.5cm;

(4) with the boiling in 85～95 ℃ of water of the ball after the moulding, treat to pick up after it emerges, get final product.

Less salt burger of the present invention, after the boiling moulding, surface color is tempting, and is moderately salted, Fresh & Tender in Texture tasty and refreshing, tasty even, and comfortable taste is delicious aromatic, long times of aftertaste.

The specific embodiment:

Get pig hind shank 100kg, show condition 30kg, modified tapioca starch 10kg, soybean protein isolate 6kg; Carragheen 0.2kg, complex salt 1.0kg, white sugar 1.7～1.9kg, monosodium glutamate 0.1～0.3kg; Garlic powder 0.2～0.3kg, ginger powder 0.09～0.11kg, the smart cream 0.3～0.5kg of pork, frozen water 38-42kg.Complex salt is made up of salt 0.4Kg, potassium chloride 0.3Kg, sodium pyrophosphate 0.1Kg, sodium phosphate trimer 0.2Kg.

Low fat pork balls preparation method of the present invention is following:

(1) raw material thaws: the pig hind shank is thawed in 0～15 ℃ of environment.

(2) rub: the raw meat that will clean rubs with meat grinder, processes meat stuffing.

(3) batching: smart cream of meat stuffing, show condition, modified tapioca starch, soybean protein isolate, carragheen, complex salt, white sugar, monosodium glutamate, garlic powder, ginger powder and pork and frozen water are mixed according to aforementioned proportion.

(4) cut and mix: pork and auxiliary material are mixed 10～15 minutes as for cutting in the cutmixer.

(5) pickle: under 0～4 ℃ of temperature, pickled 12～15 hours, guarantee the clean hygiene of the condition of pickling.

(6) moulding: the meat stuffing that will pickle is with burger make-up machine or offhand.Guarantee that the burger diameter is at 2.0 ± 0.5cm.

(7) boiling: the burger after the moulding is dropped into boiling in 85～95 ℃ of water, treat to pick up cooling after it pays the water surface.

(8) precooling: the ball that picks up 0～4 ℃ of following cooling naturally, can not be piled up when noting ball cooling, tiled.

(9) quick-frozen: the equipment cryogenic temperature is-30 ℃, and the time is controlled at 15～20min, and freezing the article central temperature is-15～-18 ℃.

(9) package storage: the ball that quick-frozen is good is packed, and puts into freezer and stores, and temperature of ice house is-18 ℃.

Above embodiment only is used to embodiment of the present invention is described, but the present invention has more than and be limited to above-mentioned embodiment, and the present invention also has other embodiments and improvement.In addition, those skilled in the art are to any type of modification that the present invention made, and batching equivalence replacement improves etc. and to belong to appended claims of the present invention institute restricted portion equally.

Claims (4)

1. a less salt burger is characterized in that: processed according to following weight proportion by following raw materials according: raw meat 80-100 part, show condition 20-30 part; Modified tapioca starch 8-10 part; Soybean protein isolate 4-6 part, carragheen 0.1-0.2 part, complex salt 0.5-1.0 part; 1.7～1.9 parts of white sugar; 0.1～0.3 part of monosodium glutamate, 0.2～0.3 part in garlic powder, 0.09～0.11 part in ginger powder; 0.3～0.5 part of the smart cream of pork, frozen water 38-42 part.

2. a kind of less salt burger according to claim 1 is characterized in that: above-mentioned raw materials meat adopts the pig hind shank.

3. a kind of less salt burger according to claim 1, it is characterized in that: above-mentioned complex salt is processed according to following weight proportion by following raw materials according: 40～50 parts of salt, 30～40 parts in potassium chloride, 10～20 parts of sodium pyrophosphates, 10～20 parts of sodium phosphate trimers.

4. the preparation method of a less salt burger according to claim 1 is characterized in that: comprise the steps:

(1) raw material is twisted into ratio mixes smart cream of meat stuffing, show condition, modified tapioca starch, soybean protein isolate, carragheen, complex salt, white sugar, monosodium glutamate, garlic powder, ginger powder and pork and frozen water after the meat stuffing;

(2) product that step (1) is obtained is positioned over to cut in the cutmixer and mixes 10～15min;

(3) product that will cut after mixing is perhaps made burger by hand with the burger make-up machine after pickling 12～15 hours under 0～4 ℃, guarantees that the burger diameter is 2.0 ± 0.5cm;

(4) with the boiling in 85～95 ℃ of water of the ball after the moulding, treat to pick up after it emerges, get final product.