CN103070401A

CN103070401A - Manufacturing method of chewy and refreshing pork meatball

Info

Publication number: CN103070401A
Application number: CN2012104119684A
Authority: CN
Inventors: 陈大弟
Original assignee: NANJING DADI REFRIGERATION FOOD CO Ltd
Current assignee: NANJING DADI REFRIGERATION FOOD CO Ltd
Priority date: 2012-10-25
Filing date: 2012-10-25
Publication date: 2013-05-01

Abstract

The invention discloses a manufacturing method of chewy and refreshing pork meatballs. The method comprises the following steps: a, selecting fresh pork, removing fat and connective tissue, slicing and grinding; b, then adding 1-3% of salt and 1-4% of a soy protein isolate, uniformly mixing in the mixer, and refrigerating and salting at 4-6 DEG C in a refrigerator for 1-2 h; c, continuing to add a food additive comprising 0.2-0.5% of sodium alginate, 0.5-1% of konjac glucomannan, 0.2-0.5% of carrageenan and 0.2-0.4% octenyl succinic starch ester, fully mixing into a meat paste, and placing at 4-6 DEG C for 12-24 h; and d, squeezing the meat paste obtained in the step C to form meatballs, curing at 90 DEG C, and freezing at 0-5 DEG C. The pork meatballs produced by the method provided by the invention has high dense meat quality, high gelling strength, water binding capacity, and chewy and refreshing flavor.

Description

A kind of preparation method that plays the tasty and refreshing pork balls of tooth

Technical field

The invention belongs to food processing technology field, relate in particular to the preparation method of pork balls.

Background technology

Burger is the traditional meat products of China, is subject to the consumer and likes widely.It is tasty and refreshing that piss ox ball in the market closely plays tooth because of meat, has unique local flavor.Because the relative beef of pork, it is inadequate that the softer burger of making of meat is chewed strength, do not have the beef dumplings mouthfeel good.

Summary of the invention

Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of preparation method that plays the tasty and refreshing pork balls of tooth, the pork balls fat content that the method is made is lower, burger hardness and gel strength are better.

Technical scheme: for solving the problems of the technologies described above, the present invention by the following technical solutions: a kind of preparation method that plays the tasty and refreshing pork balls of tooth may further comprise the steps: a, select fresh pork, remove fat and connective tissue after, stripping and slicing and rubbing; B, then add 1～3% salt and 1～4% soybean protein isolate, in mixer, stir, then pickle 1～2h 4～6 ℃ of lower refrigerations; C, continue to add the food additives that the octenyl succinic acid starch fat by 0.2～0.5% sodium alginate, 0.5～1% SKGM, 0.2～0.5% carragheen and 0.2～0.4% forms, and fully cut and mix meat gruel, at 4～6 ℃ of lower placement 12～24h; D, the meat gruel that step c is obtained squeeze and make ball, and 90 ℃ of lower slakings, and at 0～-5 ℃ of lower quick freezing and cold preserving.

As preferably, the fresh pork that rubs among the step a immerses pH and soaks 5～10min in 10～11 the Na2CO3 solution, can improve the compactness of fresh pork.。

As preferably, the meat gruel that obtains behind the described adding food additives of step c is pressurize 5～10min under the hyperbaric environment of 200 ± 50MPa first, and then at 4～6 ℃ of lower 12～24h that place.By HIGH PRESSURE TREATMENT, further improve the gel strength of minced pork.

Beneficial effect: compared with prior art, the present invention has the following advantages: the pork balls meat of making is fine and close, has high gel strength and retentiveness, brisk taste bullet tooth.

The specific embodiment

The below is further described the present invention.

A kind of preparation method that plays the tasty and refreshing pork balls of tooth is at first got rid of the fresh pork of selecting obvious visible fat and connective tissue, and stripping and slicing rubs, and then soaks 5 minutes in pH is 11 sodium carbonate liquor, absorbs the liquid on surface with blotting paper after taking out.Then add 1.5% salt and 2% soybean protein isolate, in mixer, stir then about 5 ℃, to refrigerate and pickle 2h, continue to add 0.25% sodium alginate, 0.75% SKGM, 0.3% carragheen and 0.3% octenyl succinic acid starch fat, and fully cut mix meat gruel after, pressurize 5～the 10min under the hyperbaric environment of 200 ± 50MPa of elder generation is then behind 4 ℃ of lower placement 16h.Make ball by squeezing, then 90 ℃ of lower poach slakings, put at last 0～-5 ℃ of lower quick freezing and cold preserving.

The pork balls section of above-mentioned making is also done gel strength to it and is measured, pork balls is cut into slices on the physical property instrument, spherical stainless steel probe with P/0.25S presses down with 1.0mm/s speed, measure very gel strength of maximum resistance, the gel strength of this product reaches 324g after measured, and 220～250g gel strength of relatively common pork balls is significantly improved; Simultaneously this product is done cooking loss mensuration, the percentage that accounts for the front quality of pork balls refrigeration of poor quality before namely boiling and after boiling, it is 6～15% that mensuration obtains, and illustrates that the pork balls cooking loss of this product is less, retentiveness is good.Estimate after pork balls boiled: the burger smooth surface, have the strength of chewing.

Claims

1. preparation method that plays the tasty and refreshing pork balls of tooth is characterized in that may further comprise the steps:

A, select fresh pork, remove fat and connective tissue after, stripping and slicing and rubbing;

B, then add 1～3% salt and 1～4% soybean protein isolate, in mixer, stir, then pickle 1～2h 4～6 ℃ of lower refrigerations;

C, continue to add the food additives that the octenyl succinic acid starch fat by 0.2～0.5% sodium alginate, 0.5～1% SKGM, 0.2～0.5% carragheen and 0.2～0.4% forms, and fully cut and mix meat gruel, at 4～6 ℃ of lower placement 12～24h;

D, the meat gruel that step c is obtained squeeze and make ball, and 90 ℃ of lower slakings, and at 0～-5 ℃ of lower quick freezing and cold preserving.

2. the preparation method of described flavored pigs burger according to claim 1 is characterized in that: the fresh pork that rubs among the step a immerses pH and soaks 5～10min in 10～11 the Na2CO3 solution.

3. the preparation method of described flavored pigs burger according to claim 1, it is characterized in that: the meat gruel that obtains behind the described adding food additives of step c is pressurize 5～10min under the hyperbaric environment of 200 ± 50MPa first, and then at 4～6 ℃ of lower 12～24h that place.