CN103054064A - Calcium-rich flavored mutton balls containing ultra-fine seasoning accessories and method for preparing same - Google Patents
Calcium-rich flavored mutton balls containing ultra-fine seasoning accessories and method for preparing same Download PDFInfo
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Abstract
The invention relates to calcium-rich flavored mutton balls containing ultra-fine seasoning accessories and a method for preparing the same. The calcium-rich flavored mutton balls are made from the following raw materials according to part by weight through tenderization and pickling, chopping, molding and quick-freezing: 75-85 parts of lean mutton, 5-10 parts of ultra-fine sheep spine, 10-15 parts of sheep fat, 10-15 parts of ultra-fine whole powder of agaric or seaweed, 5-10 parts of ultra-fine freeze-dried powder of pawpaw, 5-7 parts of ultra-fine whole powder of dried ginger, 0.1-0.2 part of ultra-fine powder of white pepper, 8-10 parts of cooking wine, 5-10 parts of sweet taste flavouring agent, 3-5 parts of natural pigment, 2-4 parts of salt, 15-20 parts of calcium-containing ice water, 8-10 parts of forming binder and 1-5 parts of water-retaining agent. The calcium-rich flavored mutton balls provided by the invention are smooth and lubricant in taste, rich in fragrance and excellent in elasticity; various seasoning accessories are soft and fine in particles and harmonious with each other in flavor; and simultaneously, the calcium-rich flavored mutton balls contain rich prebiotics beneficial for growth of probiotics, and ingredients such as dietary fibers. The calcium-rich flavored mutton balls provided by the invention are reasonable in formula, and the method for making the calcium-rich flavored mutton balls is simple and suitable for large batch production.
Description
Technical field
The present invention relates to a kind of rich calcium local flavor mutton meatballs and preparation method thereof, especially a kind of rich calcium local flavor Novel sheep burger that adds serial ultra micro fine tuning auxiliary material and preparation method thereof.
Background technology
Mutton heat warm in nature, tonifying Qi enriching yin, warm middle qi-restoratives, the strong power of appetizing.Compendium of Material Medica is called the warm tonic of complement sun, beneficial vim and vigour.No matter be winter or summer, people in time eat a little mutton can dry gas, cold, the warm heart stomach of going to a winter resort more.Mutton is than the fine and tender taste of pork, and the content of fat, cholesterol is lower than pork.Human body is mainly derived from animal food except self can synthetic l-carnitine, in daily common food, contain l-cn maximum be exactly mutton, contain l-cn 2.1 grams in the per kilogram mutton, and beef only contains 0.64 gram, pork 0.3 gram, chicken 0.075 gram.L-cn is a kind of nutritious supplementary pharmaceutical, and existing 19 countries are with the additive of l-cn as the infant nutrient product at present; The sportsman takes l-cn can increase its muscle power, endurance and anti-fatigue ability; Can strengthen the vigor of old human body endoenzyme and hormone, especially can play an important role to the nutrition of heart; The l-cn fat that can also help to burn produces heat and loses weight in addition.
Black fungus has platelet aggregation-against and reduces hemagglutinative function, can reduce blood clotting, prevents thrombosis, and is very useful to delaying middle-aged and old arteriosclerotic genesis, the cardiovascular and cerebrovascular diseases such as coronary heart disease had the effect that prevents and treats preferably and keep healthy.Colloid in the auricularia auriculajudae can put together and excretes remaining in dust, impurity absorption in the digestion, thereby play the effect that intestines are washed in clearing stomach, it also has endogenous foreign matters such as gall stone, kidney stones dissolves function more significantly, always is mine, chemical industry, weaving, haircut workman's health food.But edible way is single at present, and amount is limited.
Mutton meatballs is dark popular mutton goods, but there are the following problems: (1) if cut and mix cube meat to cross serious offense thick, then mouthfeel is thick and stiff; To mix cube meat too small meticulous if cut, and then mouthfeel lacks again the texture of meat.(2) auxiliary material is single.(3) molding adhesive is mainly starch.(4) color and luster or gloomy, or add chemical synthesis pigment or colour former natrium nitrosum etc.(5) conventional method adds man-hour, condiment or fail all to make the best use of everything (dipping seasoning effect); Coarse granule uses, and causes the burger mouthfeel poor.
Chinese patent CN200910227942.2 application discloses a kind of preparation method of mutton meatballs, is take fresh mutton, starch, salt, anise, Chinese prickly ash, bruised ginger, garlic as raw material, is expelled in the mutton after water-soluble salt, pickles after 2 hours and blends into minced meat; In minced meat, add starch, stir, add again anise, Chinese prickly ash, bruised ginger and garlic end, stir, left standstill tasty 12 hours, again stir, leave standstill and made meat stuffing in 30 minutes; Meat stuffing is rolled into a ball into ball shape about diameter 2.5cm, drop in the boiling water, boiling 4～5 minutes, draining, after air-dry 1 hour, in 120 ℃ deep fat fried 1～2 minute, drain, air-dry cooling, packing is made the mutton meatballs finished product.But the patented product auxiliary material is single, molding adhesive is mainly starch, the non-subtle powder smash of condiment.
Chinese patent CN201110418718.9 application discloses a kind of preparation method of mutton meatballs, this ball is by mutton 40-60 part, salt 1-3 part, white granulated sugar 1-2 part, white pepper powder 0.1-0.2 part, starch 8-15 part, albumen powder 3-5 part, ginger powder 0.1-0.2 part, garlic powder 0.1-0.2 part, cooking wine 3-5 part, five-spice powder 0.3-0.5 part and cold water 20-30 part form; Its preparation method is to thaw and to twist good mutton and salt, white granulated sugar, white pepper powder, ginger powder, garlic powder, cooking wine and five-spice powder and the cold water of half and cut 2～3 minutes, then add starch, albumen powder and second half cold water, cut 2～3 minutes, join in the ball machine, adjust the size of a ball, with the ball water-boiling twice of moulding, cooling, last IQF and get final product.But the patented product auxiliary material is single, molding adhesive is starch, the sweet taste flavor enhancement is white granulated sugar.
Summary of the invention
The objective of the invention is for overcoming above-mentioned the deficiencies in the prior art, a kind of rich calcium local flavor mutton meatballs that contains ultra micro fine tuning auxiliary material and preparation method thereof is provided, solved many shortcomings and deficiencies of current traditional mutton meatballs.
For achieving the above object, the present invention adopts following technical proposals:
Contain the rich calcium local flavor mutton meatballs of ultra micro fine tuning auxiliary material, it is made by the raw material of following weight portion:
Sheep red meat 75-85 part, ultra tiny sheep spine 5-10 part, suet fat 10-15 part, auricularia auriculajudae or sea-tangle ultramicro whole powder 10-15 part, pawpaw ultra micro freeze-dried powder 5-10 part, rhizoma zingiberis ultramicro whole powder 5-7 part, white pepper micropowders 0.1-0.2 part, cooking wine 8-10 part, sweet taste flavor enhancement 5-10 part, natural colouring matter 3-5 part, salt 2-4 part, calcic frozen water 15-20 part, molding adhesive 8-10 part, water-loss reducer 1-5 part.
Described ultra tiny sheep spine fineness 300-400 order, pawpaw ultra micro freeze-dried powder fineness is the 200-300 order, and rhizoma zingiberis ultramicro whole powder, auricularia auriculajudae or sea-tangle ultramicro whole powder fineness are the 200-300 order, and the fineness of white pepper micropowders is the 200-300 order.
Described sweet taste flavor enhancement be in the compound sugar (prebiotics) such as oligomeric maltose, FOS, isomalto-oligosaccharide one or more with any quality than assembly, substitute traditional sucrose (white granulated sugar) as sweetener with compound sugar.
The Hongqu powder (red colouring agent) (fineness requirement be 200-300 order) of described natural colouring matter for obtaining through subtle powder smash.
The calcium chloride water that described calcic frozen water is mass concentration 4-5% temperature after cold treatment is 0～5 ℃ frozen water.
Described molding adhesive is the ultra tiny full powder of Chinese yam rhizome (fineness requirement is the 200-300 order), to substitute traditional starch.
Described water-loss reducer is the composite phosphate quality improver, and concrete weight portion consists of 60 parts of polyphosphate sodiums, 22 parts of sodium metaphosphates, 14 parts of potassium metaphosphates, 2 parts of sodium pyrophosphates, 2 parts of potassium pyrophosphates.
The above-mentioned preparation method who contains the rich calcium local flavor mutton meatballs of ultra micro fine tuning auxiliary material may further comprise the steps:
(1) sheep red meat, suet fat are cut into small pieces after boning respectively; Select fresh sheep spine after coarse crushing, carry out ultramicro grinding to 300-400 order fineness with frozen water and cooking wine, refrigerate stand-by; With the pawpaw freeze-drying of cutting into slices, it is 200-300 purpose ultramicro powder that Ultramicro-powder is broken into fineness; To be the ultra tiny full powder powder of 200-300 purpose through ultramicro grinding acquisition fineness respectively after rhizoma zingiberis, auricularia auriculajudae, the clean oven dry of sea-tangle; It is 200-300 purpose superfine powder that the white pepper Ultramicro-powder is broken into fineness; It is 0～5 ℃ frozen water with calcium chloride water temperature after cold treatment of mass concentration 4-5%;
(2) according to above-mentioned weight ratio weighing;
(3) pawpaw ultra micro freeze-dried powder, rhizoma zingiberis ultramicro whole powder, sweet taste flavor enhancement, white pepper micropowders, salt, cooking wine, water-loss reducer are poured in the sheep red meat that cuts, the suet fat fritter into fully mixing, 25 ℃ the pickled 1-2 of environment tenderization hour;
(4) step (3) compound is added the calcic frozen water and cut and mix, simultaneously ultra tiny sheep spine, auricularia auriculajudae or sea-tangle ultramicro whole powder, molding adhesive, natural colouring matter are added, stir evenly;
(5) extrusion modling: utilize apparatus for forming meatball to carry out forming processes, specification can be adjusted size (diameter is 2-3cm) according to actual needs;
(6) quick-frozen: move to rapidly the quick-frozen crawler belt after air-cooled, under-30 ℃～-40 ℃ conditions fast frozen 15-30 minute, the central temperature of burger must reach below-18 ℃ behind the fast frozen;
(7) be up to the standards and be finished product, enter after the packing in the freezer that remains on-18 ℃ or lower temperature and store.
Above-mentioned steps (4) is in cutting the process of mixing, and the meat temperature should keep below 10 ℃.
The present invention utilizes papain, calcium chloride solution that mutton is carried out tenderizing effects; Utilize the Chinese yam rhizome powder to substitute traditional molding adhesive starch; Add the technologies such as the full powder of ultra tiny auricularia auriculajudae or ultra tiny sea-tangle Quan Fen, obtain the Novel sheep burger of tasty and refreshing lubricated, the soft exquisiteness of various accent granules of accessories of a kind of mouthfeel, flavor coordination, the sweetener that uses of product of the present invention is compound sugar (probio is at the prebiotics composition of people's proliferation in vivo) in addition, pigment is monascorubin (having toning and health care dual-use function), thereby make product not only be rich in all nutrients and the active component such as the fine and glossy dietary fiber of mouthfeel and auricularia auriculajudae, RHIIZOMA DIOSCOREAE from Henan of China, be rich in again and help probio at the prebiotics composition of people's proliferation in vivo.Through experiment, tasty and refreshing lubricated, the soft exquisiteness of various accent granules of accessories of products taste of the present invention, flavor coordination; Be rich in simultaneously the components such as the prebiotics that is of value to probio growth, dietary fiber.Formula for a product of the present invention is reasonable, and preparation method is simple, is fit to produce in enormous quantities.
The specific embodiment
The present invention is further described below in conjunction with embodiment.
Embodiment 1
A kind of preparation method who contains the rich calcium local flavor mutton meatballs of ultra micro fine tuning auxiliary material may further comprise the steps:
(1) select qualified sheep red meat, the suet fat of health quarantine, after thawing, remove muscle and other foreign material after, after cleaning, be cut into the square cube meat of 3cm * 3cm; The sheep spine is processed: select fresh sheep spine after coarse crushing, carry out ultramicro grinding to 300-400 order fineness with frozen water and cooking wine, refrigerate stand-by; With the pawpaw freeze-drying of cutting into slices, it is 200-300 purpose ultramicro powder that Ultramicro-powder is broken into fineness; To be the ultra tiny full powder powder of 200-300 purpose through ultramicro grinding acquisition fineness respectively after rhizoma zingiberis, the clean oven dry of auricularia auriculajudae; It is 200-300 purpose superfine powder that the white pepper Ultramicro-powder is broken into fineness; It is 0～5 ℃ frozen water with calcium chloride water temperature after cold treatment of mass concentration 5%;
(2) according to following parts by weight weighing: 75 parts of sheep red meats, 5 parts of ultra tiny sheep spines, 10 parts of suet fat, 10 parts of auricularia auriculajudae ultramicro whole powders, 5 parts of pawpaw ultra micro freeze-dried powders, 5 parts of rhizoma zingiberis ultramicro whole powders, 0.1 part of white pepper micropowders, 8 parts of cooking wine, 5 parts of compound sugar, 3 parts of natural colouring matter Hongqu powder (red colouring agent)s, 2 parts of salt, 15 parts of calcic frozen water, 8 parts in the ultra tiny full powder of Chinese yam rhizome, 1 part of water-loss reducer; Described water-loss reducer is the composite phosphate quality improver, and concrete weight portion consists of 60 parts of polyphosphate sodiums, 22 parts of sodium metaphosphates, 14 parts of potassium metaphosphates, 2 parts of sodium pyrophosphates, 2 parts of potassium pyrophosphates;
(3) pawpaw ultra micro freeze-dried powder, rhizoma zingiberis ultramicro whole powder, sweet taste flavor enhancement, white pepper micropowders, salt, cooking wine, water-loss reducer are poured in the sheep red meat that cuts, the suet fat fritter into fully mixing, pickled 2 hours of 25 ℃ of environment tenderizations;
(4) step (3) compound is added the calcic frozen water and cut and mix, simultaneously ultra tiny sheep spine, auricularia auriculajudae ultramicro whole powder, molding adhesive, natural colouring matter are added, stir evenly;
(5) extrusion modling: utilize apparatus for forming meatball to carry out forming processes, specification can be adjusted size (diameter is 2-3cm) according to actual needs;
(6) quick-frozen: move to rapidly the quick-frozen crawler belt after air-cooled, fast frozen is 25 minutes under-30 ℃ of conditions, and the central temperature of burger must reach below-18 ℃ behind the fast frozen;
(7) be up to the standards and be finished product, enter after the packing in the freezer that remains on-18 ℃ or lower temperature and store.
Embodiment 2
A kind of preparation method who contains the rich calcium local flavor mutton meatballs of ultra micro fine tuning auxiliary material may further comprise the steps:
(1) select qualified sheep red meat, the suet fat of health quarantine, after thawing, remove muscle and other foreign material after, after cleaning, be cut into the square cube meat of 2cm * 2cm; The sheep spine is processed: select fresh sheep spine after coarse crushing, carry out ultramicro grinding to 300-400 order fineness with frozen water and cooking wine, refrigerate stand-by; With the pawpaw freeze-drying of cutting into slices, it is 200-300 purpose ultramicro powder that Ultramicro-powder is broken into fineness; To be the ultra tiny full powder powder of 200-300 purpose through ultramicro grinding acquisition fineness respectively after rhizoma zingiberis, the clean oven dry of sea-tangle; It is 200-300 purpose superfine powder that the white pepper Ultramicro-powder is broken into fineness; It is 0～5 ℃ frozen water with calcium chloride water temperature after cold treatment of mass concentration 5%;
(2) according to following parts by weight weighing: 85 parts of sheep red meats, 10 parts of ultra tiny sheep spines, 15 parts of suet fat, 15 parts of sea-tangle ultramicro whole powders, 10 parts of pawpaw ultra micro freeze-dried powders, 7 parts of rhizoma zingiberis ultramicro whole powders, 0.2 part of white pepper micropowders, 10 parts of cooking wine, 10 parts of compound sugar, 5 parts of natural colouring matter Hongqu powder (red colouring agent)s, 4 parts of salt, 20 parts of calcic frozen water, 10 parts in the ultra tiny full powder of Chinese yam rhizome, 5 parts of water-loss reducers;
(3) pawpaw ultra micro freeze-dried powder, rhizoma zingiberis ultramicro whole powder, sweet taste flavor enhancement, white pepper micropowders, salt, cooking wine, water-loss reducer are poured in the sheep red meat that cuts, the suet fat fritter into fully mixing, pickled 1 hour of 25 ℃ of environment tenderizations;
(4) step (3) compound is added the calcic frozen water and cut and mix, simultaneously ultra tiny sheep spine, sea-tangle ultramicro whole powder, molding adhesive, natural colouring matter are added, stir evenly;
(5) extrusion modling: utilize apparatus for forming meatball to carry out forming processes, specification can be adjusted size (diameter is 2-3cm) according to actual needs;
(6) quick-frozen: move to rapidly the quick-frozen crawler belt after air-cooled, fast frozen is 20 minutes under-35 ℃ of conditions, and the central temperature of burger must reach below-18 ℃ behind the fast frozen;
(7) be up to the standards and be finished product, enter after the packing in the freezer that remains on-18 ℃ or lower temperature and store.
Embodiment 3
A kind of preparation method who contains the rich calcium local flavor mutton meatballs of ultra micro fine tuning auxiliary material, step are with embodiment 1, and just the middle sheep red meat of step (2) is 80 parts, 8 parts of ultra tiny sheep spines, 12 parts of suet fat, 12 parts of auricularia auriculajudae ultramicro whole powders, 6 parts of pawpaw ultra micro freeze-dried powders, 6 parts of rhizoma zingiberis ultramicro whole powders, 0.1 part of white pepper micropowders, 8 parts of cooking wine, 6 parts of compound sugar, 4 parts of natural colouring matter Hongqu powder (red colouring agent)s, 3 parts of salt, 16 parts of calcic frozen water, 8 parts in the ultra tiny full powder of Chinese yam rhizome, 3 parts of water-loss reducers.
Claims (9)
1. contain the rich calcium local flavor mutton meatballs of ultra micro fine tuning auxiliary material, it is characterized in that, it is made by the raw material of following weight portion:
Sheep red meat 75-85 part, ultra tiny sheep spine 5-10 part, suet fat 10-15 part, auricularia auriculajudae or sea-tangle ultramicro whole powder 10-15 part, pawpaw ultra micro freeze-dried powder 5-10 part, rhizoma zingiberis ultramicro whole powder 5-7 part, white pepper micropowders 0.1-0.2 part, cooking wine 8-10 part, sweet taste flavor enhancement 5-10 part, natural colouring matter 3-5 part, salt 2-4 part, calcic frozen water 15-20 part, molding adhesive 8-10 part, water-loss reducer 1-5 part.
2. the rich calcium local flavor mutton meatballs that contains ultra micro fine tuning auxiliary material according to claim 1, it is characterized in that, described ultra tiny sheep spine fineness 300-400 order, pawpaw ultra micro freeze-dried powder fineness is the 200-300 order, rhizoma zingiberis ultramicro whole powder, auricularia auriculajudae or sea-tangle ultramicro whole powder fineness are the 200-300 order, and the fineness of white pepper micropowders is the 200-300 order.
3. the rich calcium local flavor mutton meatballs that contains ultra micro fine tuning auxiliary material according to claim 1 is characterized in that, described sweet taste flavor enhancement is that in the compound sugar one or more compare assembly with any quality.
4. the rich calcium local flavor mutton meatballs that contains ultra micro fine tuning auxiliary material according to claim 1 is characterized in that, described natural colouring matter is the Hongqu powder (red colouring agent) that obtains through subtle powder smash, and fineness requirement is the 200-300 order.
5. the rich calcium local flavor mutton meatballs that contains ultra micro fine tuning auxiliary material according to claim 1 is characterized in that, the calcium chloride water that described calcic frozen water is mass concentration 4-5% temperature after cold treatment is 0～5 ℃ frozen water.
6. the rich calcium local flavor mutton meatballs that contains ultra micro fine tuning auxiliary material according to claim 1 is characterized in that, described molding adhesive is the ultra tiny full powder of Chinese yam rhizome, and fineness requirement is the 200-300 order.
7. the rich calcium local flavor mutton meatballs that contains ultra micro fine tuning auxiliary material according to claim 1, it is characterized in that, described water-loss reducer is the composite phosphate quality improver, and concrete weight portion consists of 60 parts of polyphosphate sodiums, 22 parts of sodium metaphosphates, 14 parts of potassium metaphosphates, 2 parts of sodium pyrophosphates, 2 parts of potassium pyrophosphates.
8. the preparation method who contains the rich calcium local flavor mutton meatballs of ultra micro fine tuning auxiliary material claimed in claim 1 is characterized in that, may further comprise the steps:
(1) sheep red meat, suet fat are cut into small pieces after boning respectively; Select fresh sheep spine after coarse crushing, carry out ultramicro grinding to 300-400 order fineness with frozen water and cooking wine, refrigerate stand-by; With the pawpaw freeze-drying of cutting into slices, it is 200-300 purpose ultramicro powder that Ultramicro-powder is broken into fineness; To be the ultra tiny full powder powder of 200-300 purpose through ultramicro grinding acquisition fineness respectively after rhizoma zingiberis, auricularia auriculajudae, the clean oven dry of sea-tangle; It is 200-300 purpose superfine powder that the white pepper Ultramicro-powder is broken into fineness; It is 0～5 ℃ frozen water with calcium chloride water temperature after cold treatment of mass concentration 4-5%;
(2) according to above-mentioned weight ratio weighing;
(3) pawpaw ultra micro freeze-dried powder, rhizoma zingiberis ultramicro whole powder, sweet taste flavor enhancement, white pepper micropowders, salt, cooking wine, water-loss reducer are poured in the sheep red meat that cuts, the suet fat fritter into fully mixing, 25 ℃ the pickled 1-2 of environment tenderization hour;
(4) step (3) compound is added the calcic frozen water and cut and mix, simultaneously ultra tiny sheep spine, auricularia auriculajudae or sea-tangle ultramicro whole powder, molding adhesive, natural colouring matter are added, stir evenly;
(5) extrusion modling: utilize apparatus for forming meatball to carry out forming processes, specification can be adjusted size according to actual needs;
(6) quick-frozen: move to rapidly the quick-frozen crawler belt after air-cooled, under-30 ℃～-40 ℃ conditions fast frozen 15-30 minute, the central temperature of burger must reach below-18 ℃ behind the fast frozen;
(7) be up to the standards and be finished product, enter after the packing in the freezer that remains on-18 ℃ or lower temperature and store.
9. the preparation method who contains the rich calcium local flavor mutton meatballs of ultra micro fine tuning auxiliary material according to claim 8 is characterized in that, step (4) is in cutting the process of mixing, and the meat temperature should keep below 10 ℃.
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| CN104187758A (en) * | 2014-07-16 | 2014-12-10 | 泰祥集团技术开发有限公司 | Manufacturing method for delicious pork slices |
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