CN102302188A - Smoked pork ball and processing method thereof - Google Patents
Smoked pork ball and processing method thereof Download PDFInfo
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- CN102302188A CN102302188A CN201110185486A CN201110185486A CN102302188A CN 102302188 A CN102302188 A CN 102302188A CN 201110185486 A CN201110185486 A CN 201110185486A CN 201110185486 A CN201110185486 A CN 201110185486A CN 102302188 A CN102302188 A CN 102302188A
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Abstract
The invention discloses a smoked pork ball and a processing method thereof, and belongs to the technical field of food processing. The main ingredients include lean pork, fat pork and chicken chest meat; and the auxiliary ingredients include modified cassava starch, soybean protein isolate, ice water, table salt, monosodium glutamate, white sugar, soy sauce, spring onions, carrageenan, phosphates, pork essence and sesame oil. The processing method comprises the following steps of: curing the pretreated materials for a certain time period, making meat balls, boiling in hot water, taking out after shaping, air-drying, smoking until the meet balls are cooked, cooling, and packing with vacuum packages. The product meets the needs for fast-paced life in modern society, is convenient to carry and ready to serve, can be used for home cooking, and is chewy, nutritious and delicious. Owing to the smoking process, the smoked pork ball is endowed with special smoking color and smoking flavor, the fragrance of the smoked pork ball is enhanced, and the shelf life of the product is increased. The method is suitable for industrial production.
Description
Technical field:
The present invention relates to a kind of food processing technology field, particularly a kind of pork balls and production method thereof of smoking.
Background technology:
Pork balls is a kind of traditional food of China, and because of its preparation method is simple, the nutrition delicious food is very popular, has vast consumer groups.But its production process is more, and consuming time longer, and therefore, even its preparation method is simple, the consumer wants to have at any time pork balls and also belongs to difficultly, and this obviously can not satisfy the needs of modernized society's fast pace life style.
Summary of the invention:
The purpose of this invention is to provide a kind of pork balls of smoking; This product is easy to carry, instant bagged, good toughness, nutrition delicious and adopt the sootiness technology to give distinctive smoking color of pork balls and sootiness local flavor; Can promote fragrance, prolong the shelf-life of product, be fit to industrialized production.
Another object of the present invention provides above-mentioned preparation method of smoking pork balls.
As above design, technical scheme of the present invention is: a kind of pork balls of smoking is characterized in that: major ingredient is processed according to following weight proportion by following raw materials according: 150～200 parts in lean meat, 75～100 parts of show conditions, 75～100 parts in the big chest of chicken; Batching is formed: contained ingredient groups becomes in the pork filling of per 300～400 weight portions, 75～100 parts of cassava modified starch, 20～30 parts of soybean protein isolates, 30～40 parts of frozen water, 12～16 parts of salt, 3～4 parts of monosodium glutamates, 6～8 parts of white sugar, 1.5～2 parts in soy sauce, 1.5～2 parts of green onions, 0.3～1.8 part of carragheen, 0.3～0.5 part of phosphate, 0.15～0.2 part of the smart cream of pork, 0.15～0.2 part of sesame oil
Add 4.5～6 parts of chilli powders in the above-mentioned batching.
Add 0.15～0.2 part of chilli oil in the above-mentioned batching.
Above-mentioned preparation method of smoking pork balls is: accomplish according to the following step:
(1) Minced Steak: twisted lean meat, show condition, the big chest of chicken subsequent use respectively with meat grinder;
(2) dnockout: will twist good meat stuffing and drop in the dnockout machine, and under the 250-500rpm rotating speed, mix, and add salt simultaneously, again behind dnockout 2-3min under the rotating speed of 500-600rpm; Transfer to 300-400rpm to rotating speed, add cassava modified starch, soybean protein isolate, frozen water; Monosodium glutamate, soy sauce, white sugar, carragheen; Phosphate after mixing, transfers to 500-600rpm dnockout 2-3min to rotating speed, adds simultaneously and cuts the green onion grain of mixing; The smart cream of pork, sesame oil transfers to 300-400rpm to rotating speed again and continues dnockout 1-2min;
(3) quiet salting down: the material running into tank that will accomplish fluently is built, and pushes to pickle the quiet 7-12h of salting down in storehouse;
(4) boiling moulding: be processed into burger to the meat stuffing well that salts down with the burger machine, in 60-70 ℃ of water, pull out after the boiling moulding, dry;
(5) sootiness shortening: under 80-90 ℃, sootiness is to ripe;
(6) vacuum packaging: pack with vacuum packing machine.
Advantage of the present invention is: easy to carry, instant bagged also can be cooked use for family simultaneously, and adopts the sootiness technology to give distinctive smoking color of pork balls and sootiness local flavor, promotes fragrance, has prolonged the shelf-life of product, is fit to industrialized production.
The specific embodiment:
Embodiment 1:
A kind of pork balls and production method thereof of smoking comprises the steps,
1, Minced Steak: with meat grinder with lean meat 150kg, show condition 75kg, the big chest 75kg of chicken has twisted subsequent use respectively;
2, dnockout: will twist good meat stuffing and drop in the dnockout machine, and under the 400rpm rotating speed, mix, and add salt 12kg simultaneously, again behind dnockout 2min under the rotating speed of 600rpm; Transfer to 400rpm to rotating speed, add cassava modified starch 75kg, soybean protein isolate 20kg, frozen water 30kg; Monosodium glutamate 3kg, soy sauce 1.5kg, white sugar 6kg, carragheen 0.3kg; Phosphate 0.3kg after mixing, transfers to 600rpm dnockout 2min to rotating speed, adds simultaneously and cuts the green onion grain 1.5kg that mixes; The smart cream 0.15kg of pork, sesame oil 0.15kg transfers to 400rpm to rotating speed again and continues dnockout 1min.
3, quiet salting down: the material running into tank that will accomplish fluently is built, and pushes to pickle the quiet 7h of salting down in storehouse.
4, boiling moulding: be processed into the burger of diameter 1cm to the good meat stuffing that salts down with the burger machine, in 60 ℃ of water, pull out after the boiling moulding, dry.
5, sootiness shortening: under 80 ℃, sootiness is to ripe.
6, vacuum packaging: pack with vacuum packing machine.
Embodiment 2:
A kind of pork balls and production method thereof of smoking comprises the steps,
1, Minced Steak: with meat grinder with lean meat 200kg, show condition 100kg, the big chest 100kg of chicken has twisted subsequent use respectively;
2, dnockout: will twist good meat stuffing and drop in the dnockout machine, and under the 300rpm rotating speed, mix, and add salt 16kg simultaneously, again behind dnockout 3min under the rotating speed of 500rpm; Transfer to 300rpm to rotating speed, add cassava modified starch 100kg, soybean protein isolate 30kg, frozen water 40kg; Monosodium glutamate 4kg, soy sauce 2kg, white sugar 8kg, carragheen 1.8kg; Phosphate 0.5kg after mixing, transfers to 500rpm dnockout 3min to rotating speed, adds simultaneously and cuts the green onion grain 2kg that mixes; The smart cream 0.2kg of pork, sesame oil 0.2kg transfers to 400rpm to rotating speed again and continues dnockout 2min.
3, quiet salting down: the material running into tank that will accomplish fluently is built, and pushes to pickle the quiet 12h of salting down in storehouse.
4, boiling moulding: be processed into the burger of diameter 1cm to the good meat stuffing that salts down with the burger machine, in 70 ℃ of water, pull out after the boiling moulding, dry.
5, sootiness shortening: under 90 ℃, sootiness is to ripe.
6, vacuum packaging: pack with vacuum packing machine.
Embodiment 3:
A kind of pork balls and production method thereof of smoking comprises the steps,
1, Minced Steak: with meat grinder with lean meat 150kg, show condition 100kg, the big chest 100kg of chicken has twisted subsequent use respectively;
2, dnockout: will twist good meat stuffing and drop in the dnockout machine, and under the 400rpm rotating speed, mix, and add salt 15kg simultaneously, and behind dnockout 2min under the rotating speed of 500rpm, transfer to 400rpm to rotating speed again; Add cassava modified starch 80kg, soybean protein isolate 30kg, frozen water 30kg, monosodium glutamate 3kg; Soy sauce 2kg, white sugar 6kg, chilli powder 6kg, chilli oil 0.15kg; Carragheen 0.6kg, phosphate 0.3kg after mixing, transfers to 500rpm dnockout 3min to rotating speed; Add simultaneously and cut the green onion grain 1.5kg that mixes, the smart cream 0.15kg of pork, sesame oil 0.15kg transfers to 400rpm to rotating speed again and continues dnockout 2min.
3, quiet salting down: the material running into tank that will accomplish fluently is built, and pushes to pickle the quiet 12h of salting down in storehouse.
4, boiling moulding: be processed into the burger of diameter 1cm to the good meat stuffing that salts down with the burger machine, in 60 ℃ of water, pull out after the boiling moulding, dry.
5, sootiness shortening: under 80 ℃, sootiness is to ripe.
6, vacuum packaging: pack with vacuum packing machine.
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. smoke pork balls for one kind, it is characterized in that: major ingredient is processed according to following weight proportion by following raw materials according: 150～200 parts in lean meat, 75～100 parts of show conditions, 75～100 parts in the big chest of chicken; Batching is formed: contained ingredient groups becomes in the pork filling of per 300～400 weight portions, 75～100 parts of cassava modified starch, 20～30 parts of soybean protein isolates, 30～40 parts of frozen water, 12～16 parts of salt, 3～4 parts of monosodium glutamates, 6～8 parts of white sugar, 1.5～2 parts in soy sauce, 1.5～2 parts of green onions, 0.3～1.8 part of carragheen, 0.3～0.5 part of phosphate, 0.15～0.2 part of the smart cream of pork, 0.15～0.2 part of sesame oil.
2. a kind of pork balls of smoking according to claim 1 is characterized in that: add 4.5～6 parts of chilli powders in the above-mentioned batching.
3. a kind of pork balls of smoking according to claim 1 is characterized in that: add 0.15～0.2 part of chilli oil in the above-mentioned batching.
4. a kind of preparation method of smoking pork balls according to claim 1 is characterized in that: accomplish according to the following step:
(1) Minced Steak: twisted lean meat, show condition, the big chest of chicken subsequent use respectively with meat grinder;
(2) dnockout: will twist good meat stuffing and drop in the dnockout machine, and under the 250-500rpm rotating speed, mix, and add salt simultaneously, again behind dnockout 2-3min under the rotating speed of 500-600rpm; Transfer to 300-400rpm to rotating speed, add cassava modified starch, soybean protein isolate, frozen water; Monosodium glutamate, soy sauce, white sugar, carragheen; Phosphate after mixing, transfers to 500-600rpm dnockout 2-3min to rotating speed, adds simultaneously and cuts the green onion grain of mixing; The smart cream of pork, sesame oil transfers to 300-400rpm to rotating speed again and continues dnockout 1-2min;
(3) quiet salting down: the material running into tank that will accomplish fluently is built, and pushes to pickle the quiet 7-12h of salting down in storehouse;
(4) boiling moulding: be processed into burger to the meat stuffing well that salts down with the burger machine, in 60-70 ℃ of water, pull out after the boiling moulding, dry;
(5) sootiness shortening: under 80-90 ℃, sootiness is to ripe;
(6) vacuum packaging: pack with vacuum packing machine.
Priority Applications (1)
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| CN201110185486A CN102302188A (en) | 2011-07-04 | 2011-07-04 | Smoked pork ball and processing method thereof |
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| CN201110185486A CN102302188A (en) | 2011-07-04 | 2011-07-04 | Smoked pork ball and processing method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473209A (en) * | 2014-11-28 | 2015-04-01 | 合肥工业大学 | Quick-frozen licorice conditioning pork ball |
| CN105054111A (en) * | 2015-08-31 | 2015-11-18 | 鹤壁市永达美源食品有限公司 | Quick-frozen fresh meat balls without poaching, heating or molding and preparation method thereof |
| CN105211160A (en) * | 2015-08-21 | 2016-01-06 | 芜湖市禾森食品有限公司 | A kind of meat stuffing gluten and preparation method thereof |
| CN105360988A (en) * | 2015-11-19 | 2016-03-02 | 安徽富煌三珍食品集团有限公司 | Pee beef meatball and processing technology thereof |
| CN105558856A (en) * | 2016-01-20 | 2016-05-11 | 西南民族大学 | Smoked-flavor animal byproduct meat balls and preparation method thereof |
| 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 |
| US11272719B2 (en) * | 2015-05-20 | 2022-03-15 | Teaspressa, LLC | Methods of tea extraction |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
-
2011
- 2011-07-04 CN CN201110185486A patent/CN102302188A/en active Pending
Patent Citations (2)
| 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 (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473209A (en) * | 2014-11-28 | 2015-04-01 | 合肥工业大学 | Quick-frozen licorice conditioning pork ball |
| US11272719B2 (en) * | 2015-05-20 | 2022-03-15 | Teaspressa, LLC | Methods of tea extraction |
| CN105211160A (en) * | 2015-08-21 | 2016-01-06 | 芜湖市禾森食品有限公司 | A kind of meat stuffing gluten and preparation method thereof |
| CN105054111A (en) * | 2015-08-31 | 2015-11-18 | 鹤壁市永达美源食品有限公司 | Quick-frozen fresh meat balls without poaching, heating or molding and preparation method thereof |
| CN105054111B (en) * | 2015-08-31 | 2018-12-21 | 鹤壁市永达美源食品有限公司 | One kind exempting from quick-frozen fresh meat ball of hot water bath sizing and preparation method thereof |
| CN105360988A (en) * | 2015-11-19 | 2016-03-02 | 安徽富煌三珍食品集团有限公司 | Pee beef meatball and processing technology thereof |
| CN105558856A (en) * | 2016-01-20 | 2016-05-11 | 西南民族大学 | Smoked-flavor animal byproduct meat balls and preparation method thereof |
| 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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Application publication date: 20120104 |