CN102302187A - Stuffed meat ball and processing method thereof - Google Patents

Stuffed meat ball and processing method thereof Download PDF

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Publication number
CN102302187A
CN102302187A CN201110185209A CN201110185209A CN102302187A CN 102302187 A CN102302187 A CN 102302187A CN 201110185209 A CN201110185209 A CN 201110185209A CN 201110185209 A CN201110185209 A CN 201110185209A CN 102302187 A CN102302187 A CN 102302187A
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China
Prior art keywords
parts
meat
rotating speed
dnockout
smart
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Pending
Application number
CN201110185209A
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Chinese (zh)
Inventor
谢亮生
徐建文
卢进峰
李年中
王鹏
程榆茗
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Tianjin Baodi Agricultural Science & Technology Co Ltd
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Tianjin Baodi Agricultural Science & Technology Co Ltd
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Application filed by Tianjin Baodi Agricultural Science & Technology Co Ltd filed Critical Tianjin Baodi Agricultural Science & Technology Co Ltd
Priority to CN201110185209A priority Critical patent/CN102302187A/en
Publication of CN102302187A publication Critical patent/CN102302187A/en
Pending legal-status Critical Current

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Abstract

The invention discloses stuffed meat ball which comprises wrappers and stuffing, wherein the wrappers are made of raw material meat, lean meat, modified cassava starch, soybean protein isolate, ice water, table salt, monosodium glutamate, white sugar, soy sauce, white pepper, prickly ash powder, sweet potato powder, dried orange peel powder, carrageenan, phosphates and pork essence; the stuffing is made from lean meat, fat meat, table salt, monosodium glutamate, soy sauce, cooking wine, spring onions, garlic and pork essence. The processing method comprises the following steps of: mincing selected fresh meat separately with a meat mincer, blending together with the auxiliary ingredients by using a blender, curing for 7 to 12 hours after blending, making meat balls, boiling in water at 80 to 90 DEG C, taking out after shaping, cooling, and packaging. The stuffed meat ball, as a frozen convenience food, can be eaten after being boiled for 6 to 10 minutes in water; moreover, sweet potato and dried orange peel are added in the stuffed meat ball. The invention not only meets customer's needs for high-quality life but also provides a new approach to eating culture and habits.

Description

A kind of bag heart tribute ball and preparation method thereof
(1) technical field
The present invention relates to a kind of food processing technology field, particularly a kind of bag heart tribute ball and preparation method thereof.
(2) background technology
Bag heart tribute ball is a kind of characteristic cuisines of China, and is very popular with its nutrition delicious food, has vast consumer groups.Along with the quickening of growth in the living standard and rhythm of life, new change has also taken place in people's diet idea, pursue nutrition delicious, pay attention to diet health simultaneously more simply and easily.Most of burger series products on the market have often only been noticed the problem of taste and outward appearance aspect now, and have ignored the demand of consumer to health.
(3) summary of the invention
The object of the present invention is to provide a kind of demand that can either satisfy the high-quality life of consumer, be fit to the bag heart tribute ball of suitability for industrialized production again.
Another object of the present invention is to provide a kind of preparation method of above-mentioned bag heart tribute ball.
As above design, technical scheme of the present invention is: a kind of bag heart tribute ball is characterized in that: be made up of crust and interior filling; Crust is processed according to following weight proportion by following raw materials according: 120～150 parts of raw meats; 45～60 parts of smart fats; 11～20 parts of cassava modified starch; 6～9 parts of soybean protein isolates; 45～60 parts of frozen water; 4～6 parts of salt; 2～3 parts of monosodium glutamates; 6～8 parts of white sugar; 1.5～2.5 parts in soy sauce; 1.2～1.5 parts of white peppers; 0.9～1.2 part of zanthoxylum powder; 3～4 parts in dried orange peel powder; 10～15 parts in sweet potato powder; 0.3～0.5 part of carragheen; 0.1～0.15 part of phosphate; 0.4～0.6 part of the smart cream of pork; Interior filling is processed according to following weight proportion by following raw material: 10～15 parts of raw meats, 55～70 parts of smart fats, 4～5 parts of cassava modified starch, 0.5～1 part of soybean protein isolate, 6～10 parts of frozen water, 0.5～1 part of salt, 1～2 part of monosodium glutamate, 1～2 part in soy sauce, 1～2 part of cooking wine, 0.4～0.6 part of green onion, 0.4～0.6 part in garlic, 0.05～0.1 part of phosphate, 0.2～0.4 part of the smart cream of pork.
The preparation method of above-mentioned bag heart tribute ball is: accomplish according to the following step:
(1) with meat grinder with raw meat and smart fat, strand is good subsequent use respectively;
(2) make crust with the dnockout machine: will twist good raw meat and smart fat and drop into respectively in the dnockout machine; Under the 400rpm rotating speed, mix; Add salt simultaneously; Again behind dnockout 2min under the rotating speed of 600rpm; Rotating speed is transferred to 400rpm; After adding cassava modified starch, soybean protein isolate, frozen water, monosodium glutamate, soy sauce, white pepper, zanthoxylum powder, sweet potato powder, dried orange peel powder, white sugar, carragheen and phosphate and mixing; Rotating speed is transferred to 600rpm dnockout 2min; Add the smart cream of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min;
(3) make interior filling with the dnockout machine: will twist good raw meat and smart fat and drop into respectively in the dnockout machine; Under the 400rpm rotating speed, mix; Add salt simultaneously; Again behind dnockout 2min under the rotating speed of 600rpm; Rotating speed is transferred to 400rpm, after adding cassava modified starch, soybean protein isolate, frozen water, monosodium glutamate, soy sauce, cooking wine, green onion, garlic and phosphate and mixing, rotating speed is transferred to 600rpm dnockout 2min; Add the smart cream of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min;
(4) quiet salting down: the material that will accomplish fluently is packed into and is built in the ladle car, pushes and pickles the quiet 7h of salting down in storehouse;
(5) boiling moulding: the burger that salt down good crust and interior filling are processed into diameter 2cm, pull cooling after in 80～90 ℃ of water, boiling out with the Stuffed Meat Balls machine.
Above-mentioned raw materials meat adopts thin pork.
The time of above-mentioned burger boiling is 6～10min.
Advantage of the present invention is: only need add poach 6～10min get final product, not only simple and convenient but also nutrition delicious food, and also the present invention has also added sweet potato and dried orange peel.Sweet potato has food therapy value, and the traditional Chinese medical science thinks that sweet potato has the kidney and strengthening spleen stomach, prevents the effect that artery sclerosis delays senility; Dried orange peel has the promoting the circulation of qi invigorating the spleen, relieving cough and reducing sputum merit.The present invention had both satisfied the demand of consumer to high-quality life, for new diet cultural convention a kind of mode was provided again.
(4) specific embodiment
Embodiment 1:
A kind of preparation and production method thereof of wrapping heart tribute ball comprises the steps,
1, Minced Steak: with lean meat 200kg, smart fat 150kg twists good subsequent use respectively with meat grinder;
2; Make crust with the dnockout machine: will twist good lean meat 120kg, smart fat 45kg drops into respectively in the dnockout machine, under the 400rpm rotating speed, mixes; Add salt 4kg simultaneously, behind dnockout 2min under the rotating speed of 600rpm, rotating speed is transferred to 400rpm again; Add cassava modified starch 11kg; Soybean protein isolate 6kg, frozen water 45kg, monosodium glutamate 2kg; Soy sauce 1.5kg; White pepper 1.2kg, zanthoxylum powder 0.9kg, sweet potato powder 10Kg; Dried orange peel powder 3Kg; White sugar 6kg, carragheen 0.3kg, phosphate 0.1kg; After mixing; Rotating speed is transferred to 600rpm dnockout 2min, add the smart cream 0.4kg of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min.
3, make interior filling with the dnockout machine: will twist good lean meat 10kg; Smart fat 55kg drops into respectively in the dnockout machine; Under the 400rpm rotating speed, mix, add salt 0.5kg simultaneously, again behind dnockout 2min under the rotating speed of 600rpm; Rotating speed is transferred to 400rpm; Add cassava modified starch 4kg, soybean protein isolate 0.5kg, frozen water 6kg; Monosodium glutamate 1kg; Soy sauce 1kg, cooking wine 1kg, green onion 0.4kg; Garlic 0.4kg; Phosphate 0.05kg after mixing, transfers to 600rpm dnockout 2min to rotating speed; Add the smart cream 0.2kg of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min.
4, quiet salting down: the material that will accomplish fluently is packed into and is built in the ladle car, pushes and pickles the quiet 7h of salting down in storehouse.
5, boiling moulding: the burger that salt down good crust and interior filling are processed into diameter 2cm, pull cooling after in 80～90 ℃ of water, boiling out with the Stuffed Meat Balls machine.
6, freezing: as the burger of cooling to be tiled on the conveyer belt in the freezing tunnel of spiral freezing 12h under-20 ℃.
7, packing: the burger to freezing is in time packed.
Embodiment 2:
A kind of preparation and production method thereof of wrapping heart tribute ball comprises the steps,
1, Minced Steak: with lean meat 250kg, smart fat 200kg twists good subsequent use respectively with meat grinder;
2; Make crust with the dnockout machine: will twist good lean meat 150kg, smart fat 60kg drops into respectively in the dnockout machine, under the 400rpm rotating speed, mixes; Add salt 6kg simultaneously, behind dnockout 2min under the rotating speed of 600rpm, rotating speed is transferred to 400rpm again; Add cassava modified starch 20kg; Soybean protein isolate 9kg, frozen water 60kg, monosodium glutamate 3kg; Soy sauce 2.5kg; White pepper 1.5kg, zanthoxylum powder 1.2kg, dried orange peel powder 4Kg; Sweet potato powder 15Kg; White sugar 8kg, carragheen 0.5kg, phosphate 0.15kg; After mixing; Rotating speed is transferred to 600rpm dnockout 2min, add the smart cream 0.6kg of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min.
3, make interior filling with the dnockout machine: will twist good lean meat 15kg; Smart fat 70kg drops into respectively in the dnockout machine; Under the 400rpm rotating speed, mix, add salt 1kg simultaneously, again behind dnockout 2min under the rotating speed of 600rpm; Rotating speed is transferred to 400rpm; Add cassava modified starch 5kg, soybean protein isolate 1kg, frozen water 10kg; Monosodium glutamate 2kg; Soy sauce 2kg, cooking wine 2kg, green onion 0.6kg; Garlic 0.6kg; Phosphate 0.1kg after mixing, transfers to 600rpm dnockout 2min to rotating speed; Add the smart cream 0.4kg of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min.
4, quiet salting down: the material that will accomplish fluently is packed into and is built in the ladle car, pushes and pickles the quiet 12h of salting down in storehouse.
5, boiling moulding: the burger that salt down good crust and interior filling are processed into diameter 2cm, pull cooling after in 80～90 ℃ of water, boiling out with the Stuffed Meat Balls machine.
6, freezing: as the burger of cooling to be tiled on the conveyer belt in the freezing tunnel of spiral freezing 12h under-20 ℃.
7, packing: the burger to freezing is in time packed.
Embodiment 3:
A kind of preparation and production method thereof of wrapping heart tribute ball comprises the steps,
1, Minced Steak: with lean meat 250kg, smart fat 200kg twists good subsequent use respectively with meat grinder;
2; Make crust with the dnockout machine: will twist good lean meat 130kg, smart fat 50kg drops into respectively in the dnockout machine, under the 400rpm rotating speed, mixes; Add salt 5kg simultaneously, behind dnockout 2min under the rotating speed of 600rpm, rotating speed is transferred to 400rpm again; Add cassava modified starch 18kg; Soybean protein isolate 8kg, frozen water 60kg, monosodium glutamate 3kg; Soy sauce 2kg; White pepper 1.5kg, zanthoxylum powder 1kg, dried orange peel powder 3.5Kg; Sweet potato powder 12Kg; White sugar 7kg, carragheen 0.5kg, phosphate 0.1kg; After mixing; Rotating speed is transferred to 600rpm dnockout 2min, add the smart cream 0.5kg of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min.
3, make interior filling with the dnockout machine: will twist good lean meat 12kg; Smart fat 60kg drops into respectively in the dnockout machine; Under the 400rpm rotating speed, mix, add salt 0.5kg simultaneously, again behind dnockout 2min under the rotating speed of 600rpm; Rotating speed is transferred to 400rpm; Add cassava modified starch 5kg, soybean protein isolate 0.8kg, frozen water 8kg; Monosodium glutamate 2kg; Soy sauce 2kg, cooking wine 2kg, green onion 0.5kg; Garlic 0.6kg; Phosphate 0.08kg after mixing, transfers to 600rpm dnockout 2min to rotating speed; Add the smart cream 0.3kg of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min.
4, quiet salting down: the material that will accomplish fluently is packed into and is built in the ladle car, pushes and pickles the quiet 12h of salting down in storehouse.
5, boiling moulding: the burger that salt down good crust and interior filling are processed into diameter 2cm, pull cooling after in 80～90 ℃ of water, boiling out with the Stuffed Meat Balls machine.
6, freezing: as the burger of cooling to be tiled on the conveyer belt in the freezing tunnel of spiral freezing 12h under-20 ℃.
7, packing: the burger to freezing is in time packed.
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 bag heart tribute ball is characterized in that: be made up of crust and interior filling; Crust is processed according to following weight proportion by following raw materials according: 120～150 parts of raw meats; 45～60 parts of smart fats; 11～20 parts of cassava modified starch; 6～9 parts of soybean protein isolates; 45～60 parts of frozen water; 4～6 parts of salt; 2～3 parts of monosodium glutamates; 6～8 parts of white sugar; 1.5～2.5 parts in soy sauce; 1.2～1.5 parts of white peppers; 0.9～1.2 part of zanthoxylum powder; 3～4 parts in dried orange peel powder; 10～15 parts in sweet potato powder; 0.3～0.5 part of carragheen; 0.1～0.15 part of phosphate; 0.4～0.6 part of the smart cream of pork; Interior filling is processed according to following weight proportion by following raw material: 10～15 parts of raw meats, 55～70 parts of smart fats, 4～5 parts of cassava modified starch, 0.5～1 part of soybean protein isolate, 6～10 parts of frozen water, 0.5～1 part of salt, 1～2 part of monosodium glutamate, 1～2 part in soy sauce, 1～2 part of cooking wine, 0.4～0.6 part of green onion, 0.4～0.6 part in garlic, 0.05～0.1 part of phosphate, 0.2～0.4 part of the smart cream of pork.
2. the preparation method of a bag heart tribute ball according to claim 1 is characterized in that: accomplish according to the following step:
(1) with meat grinder with raw meat 250kg, smart fat 200kg, strand is good subsequent use respectively;
(2) make crust with the dnockout machine: will twist good raw meat and smart fat and drop into respectively in the dnockout machine; Under the 400rpm rotating speed, mix; Add salt simultaneously; Again behind dnockout 2min under the rotating speed of 600rpm; Rotating speed is transferred to 400rpm; After adding cassava modified starch, soybean protein isolate, frozen water, monosodium glutamate, soy sauce, white pepper, zanthoxylum powder, sweet potato powder, dried orange peel powder, white sugar, carragheen and phosphate and mixing; Rotating speed is transferred to 600rpm dnockout 2min; Add the smart cream of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min;
(3) make interior filling with the dnockout machine: will twist good raw meat and smart fat and drop into respectively in the dnockout machine; Under the 400rpm rotating speed, mix; Add salt simultaneously; Again behind dnockout 2min under the rotating speed of 600rpm; Rotating speed is transferred to 400rpm, after adding cassava modified starch, soybean protein isolate, frozen water, monosodium glutamate, soy sauce, cooking wine, green onion, garlic and phosphate and mixing, rotating speed is transferred to 600rpm dnockout 2min; Add the smart cream of pork simultaneously, again rotating speed is transferred to 400rpm and continue dnockout 1min;
(4) quiet salting down: the material that will accomplish fluently is packed into and is built in the ladle car, pushes and pickles the quiet 7h of salting down in storehouse;
(5) boiling moulding: the burger that salt down good crust and interior filling are processed into diameter 2cm, pull cooling after in 80～90 ℃ of water, boiling out with the Stuffed Meat Balls machine.
3. a kind of bag heart tribute ball according to claim 1, it is characterized in that: above-mentioned raw materials meat is thin pork.
4. the preparation method of bag heart tribute ball according to claim 2 is characterized in that: the time of above-mentioned burger boiling is 6～10min.
CN201110185209A 2011-07-04 2011-07-04 Stuffed meat ball and processing method thereof Pending CN102302187A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102551091A (en) * 2012-02-16 2012-07-11 天津宝迪农业科技股份有限公司 Ready-to-eat chicken meatball and preparation method thereof
CN103504342A (en) * 2013-09-30 2014-01-15 河南省淇县永达食业有限公司 Chicken liver cored meat ball making method
CN103535443A (en) * 2013-10-19 2014-01-29 福州市食品工业研究所 Beancurd balls and preparation method thereof
CN103734783A (en) * 2013-12-26 2014-04-23 安徽宝迪肉类食品有限公司 High-elasticity juice-containing stuffed pork ball and making method for same
CN103734782A (en) * 2013-12-24 2014-04-23 湖北宝迪农业科技有限公司 High-elasticity stuffed pork burgers containing juice and production method of burgers
CN104026605A (en) * 2014-06-17 2014-09-10 山东华昌食品科技有限公司 Beef ball and preparing method thereof
CN105231103A (en) * 2015-09-28 2016-01-13 鹤壁市永达美源食品有限公司 Salad-meat dumplings and production method of the salad-meat dumplings
CN107691976A (en) * 2017-09-25 2018-02-16 安徽快天下食品科技有限公司 A kind of preparation method of water chestnut Stuffed Meat Balls
CN108094910A (en) * 2017-12-05 2018-06-01 江苏百斯特农业发展有限公司 A kind of packet meatball and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1868334A (en) * 2006-06-28 2006-11-29 河北玉兰香保定会馆饮食有限公司 Method for preparing pork balls food
CN101982118A (en) * 2010-09-09 2011-03-02 山东得利斯食品股份有限公司 Explosion pulp pork ball and production method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1868334A (en) * 2006-06-28 2006-11-29 河北玉兰香保定会馆饮食有限公司 Method for preparing pork balls food
CN101982118A (en) * 2010-09-09 2011-03-02 山东得利斯食品股份有限公司 Explosion pulp pork ball and production method thereof

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102551091A (en) * 2012-02-16 2012-07-11 天津宝迪农业科技股份有限公司 Ready-to-eat chicken meatball and preparation method thereof
CN103504342A (en) * 2013-09-30 2014-01-15 河南省淇县永达食业有限公司 Chicken liver cored meat ball making method
CN103535443A (en) * 2013-10-19 2014-01-29 福州市食品工业研究所 Beancurd balls and preparation method thereof
CN103535443B (en) * 2013-10-19 2015-05-20 福州市食品工业研究所 Beancurd balls and preparation method thereof
CN103734782A (en) * 2013-12-24 2014-04-23 湖北宝迪农业科技有限公司 High-elasticity stuffed pork burgers containing juice and production method of burgers
CN103734783A (en) * 2013-12-26 2014-04-23 安徽宝迪肉类食品有限公司 High-elasticity juice-containing stuffed pork ball and making method for same
CN104026605A (en) * 2014-06-17 2014-09-10 山东华昌食品科技有限公司 Beef ball and preparing method thereof
CN105231103A (en) * 2015-09-28 2016-01-13 鹤壁市永达美源食品有限公司 Salad-meat dumplings and production method of the salad-meat dumplings
CN107691976A (en) * 2017-09-25 2018-02-16 安徽快天下食品科技有限公司 A kind of preparation method of water chestnut Stuffed Meat Balls
CN108094910A (en) * 2017-12-05 2018-06-01 江苏百斯特农业发展有限公司 A kind of packet meatball and preparation method thereof

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