CN103478758A - Method for manufacturing high-calcium meat balls - Google Patents
Method for manufacturing high-calcium meat balls Download PDFInfo
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- CN103478758A CN103478758A CN201310402827.0A CN201310402827A CN103478758A CN 103478758 A CN103478758 A CN 103478758A CN 201310402827 A CN201310402827 A CN 201310402827A CN 103478758 A CN103478758 A CN 103478758A
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- burger
- duck
- meat
- cut
- bone
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- 235000013372 meat Nutrition 0.000 title claims abstract description 15
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 13
- 239000011575 calcium Substances 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 238000000034 method Methods 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 238000000465 moulding Methods 0.000 claims abstract description 10
- 239000008159 sesame oil Substances 0.000 claims abstract description 10
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 10
- 238000005516 engineering process Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 235000020995 raw meat Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 235000015220 hamburgers Nutrition 0.000 claims description 35
- 210000000988 bone and bone Anatomy 0.000 claims description 26
- 241000272525 Anas platyrhynchos Species 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000004945 emulsification Methods 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002639 bone cement Substances 0.000 abstract 2
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 240000002930 Alternanthera sessilis Species 0.000 description 1
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for manufacturing high-calcium meat balls, belonging to the field of food processing technologies. Chicken breast and pig fat are taken as main materials, starch, table salt, sesame oil, minced green onion, minced ginger, ground pepper, and chilli powder are taken as auxiliary materials, and the high-calcium meat balls are manufactured through steps of choosing raw meats, blending, pickling, mincing, chopping, moulding, shaping, frying, cooling, packaging, and quick freezing. The bone paste meat balls prepared by the method have rich nutrition, fine and smooth taste and strong meat fragrance, and are convenient to eat, and the method develops a new way for using bone paste products.
Description
Technical field
The present invention relates to food processing field, specifically a kind of preparation method of high calcium burger.
Background technology
Burger, as special rabbit meat, has unique flavor, bright and oiliness characteristics.Along with growth in the living standard, people have carried out various improvement on color to burger, crystal burger, pearl burger, celery burger etc. have appearred, though these burgers have enriched the burger kind, met to a certain extent a person sponging on an aristocrat's demand, also affected the traditional local flavor of burger, destroyed the original nutritive value of burger simultaneously.Bone mud is that the skeleton such as duck forms through retrofit, adds bone mud formula in burger, has calcium supplementing effect, has also opened up new method, the new way of utilizing the bone mud products such as duck simultaneously.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of high calcium burger, mainly be achieved through the following technical solutions:
A kind of preparation method of high calcium burger, comprise the preparation technology of duck bone mud and the processing of bone mud burger, and its concrete grammar step is as follows:
(1) preparation technology of bone mud:
A, select bone: select the qualified fresh duck spinal joints of inspection and quarantine through cutting apart Workshop Production;
B, cleaning: wash away blood stains and the residue adhered on duck spinal joints frame with clear water;
C, quick-frozen: clean duck spinal joints is put into to refrigerating chamber, and under-18 ℃ ~-25 ℃ conditions, quick-frozen is to bone temperature-15 ℃;
D, pulverize, grind: will put into the fine grained chippings that pulverizer is crushed to 3mm ~ 5mm through the duck spinal joints of freezing mistake, and then add and freeze in right amount bits to grind into granularity be 150 purpose bone mud;
(2) preparation method of high calcium burger:
A, raw meat select: by the connective tissues such as chicken-breasted removal skin, meat slag and muscle tendon of the meat temperature cut apart≤4 ℃, laterally be cut into the brisket bar of 2cm-3cm; The pig show condition that will meet hygienic requirements also is cut into the cutlet of 2cm ~ 3cm; B, allotment: major ingredient 100kg (chicken-breasted 70kg, pig show condition 30kg), starch 24%, refined salt 6%, sesame oil 6%, green onion end 6%, bruised ginger 6%, pepper powder 6%, chilli powder 6%;
C, pickle: be mixed with pickling liquid with refined salt 3%, sesame oil 3%, pepper powder 3%, chilli powder 3%, green onion end 3%, bruised ginger 3%, adopt dry-salt mode by the cutlet of handling well, under the condition of 0 ℃ ~ 4 ℃, pickle 12h;
D, rub, cut and mix: respectively by the pig show condition with pickle ripe chicken, putting into pulverizer is rubbed, rub into the granularity of 4mm ~ 6mm, then after mixing is cut and mixed 5 minutes, then add 3% remaining refined salt, 3% sesame oil, 3% green onion end, 3% bruised ginger, 3% pepper powder, 3% chilli powder, then slowly add 10% duck bone mud and 24% starch, control meat stuffing central temperature≤10 ℃, keep 15 minutes, stir 3 ~ 5min, finally form the emulsification material; E, moulding, typing: the emulsification material is put into to apparatus for forming meatball and carry out moulding, then the burger after moulding is put into to the hot water of 70 ℃ ± 2 ℃ 25min that finalizes the design, then boiled 10 ~ 15min in the hot water of 80 ℃ ~ 85 ℃;
F, fried: the burger after typing is pulled out rapidly, drained away the water, be cooled to 20 ℃, then put into the oil cauldron frying 8 ~ 10min of 170 ℃;
G, cooling: the burger after fried is put into to chilling room and carry out coolingly, chilling temperature is 0 ℃ ~-4 ℃; H, packing, quick-frozen: after cooling good burger is packed, carry out quick-frozen between the freezer of-18 ℃;
beneficial effect:the duck bone mud burger that the present invention makes is nutritious, fragrant outstanding, the instant of delicate mouthfeel, meat, opens and has kept away bone mud product utilization new way.
The specific embodiment
Below will be described in detail enforcement of the present invention:
A kind of preparation method of high calcium burger, comprise the preparation technology of bone mud and the processing of bone mud burger, and its concrete grammar step is as follows:
1, the preparation technology of bone mud:
A, select bone: select the qualified fresh duck spinal joints of inspection and quarantine through cutting apart Workshop Production;
B, cleaning: wash away blood stains and the residue adhered on duck spinal joints frame with clear water;
C, quick-frozen: clean duck spinal joints is put into to refrigerating chamber, and under-18 ℃ ~-25 ℃ conditions, quick-frozen is to bone temperature-15 ℃;
D, pulverize, grind: will put into the fine grained chippings that pulverizer is crushed to 4mm through the duck spinal joints of freezing mistake, and then add and freeze in right amount bits to grind into granularity be 150 purpose bone mud;
2, the preparation method of high calcium burger:
A, raw meat select: by the connective tissues such as chicken-breasted removal skin, meat slag and muscle tendon of the meat temperature cut apart≤4 ℃, laterally be cut into the brisket bar of 2cm-3cm; The pig show condition that will meet hygienic requirements also is cut into the cutlet of 2cm ~ 3cm.B, allotment: major ingredient 100kg (chicken-breasted 70kg, pig show condition 30kg), starch 25%, refined salt 6%, sesame oil 6-8%, green onion end 6%, bruised ginger 8%, pepper powder 6%, chilli powder 6%;
C, pickle: be mixed with pickling liquid with refined salt 3%, sesame oil 3%, pepper powder 3%, chilli powder 3%, green onion end 3%, bruised ginger 3%, adopt dry-salt mode by the cutlet of handling well, under the condition of 0 ℃ ~ 4 ℃, pickle 12h;
D, rub, cut and mix: respectively by the pig show condition with pickle ripe chicken, putting into pulverizer is rubbed, rub into the granularity of 4mm ~ 6mm, then after mixing is cut and mixed 5 minutes, then add 3% remaining refined salt, 3% sesame oil, 3% green onion end, 3% bruised ginger, 3% pepper powder, 3% chilli powder, then slowly add 10% bone mud and 24% starch, control meat stuffing central temperature≤10 ℃, keep 15 minutes, stir 3 ~ 5min, finally form the emulsification material.E, moulding, typing: the emulsification material is put into to apparatus for forming meatball and carry out moulding, then the burger after moulding is put into to the hot water of the 65-75 ℃ 25min that finalizes the design, then boiled 10 ~ 15min in the hot water of 80 ℃ ~ 85 ℃;
F, fried: the burger after typing is pulled out rapidly, drained away the water, be cooled to 20 ℃, then put into the oil cauldron frying 8 ~ 10min of 170 ℃;
G, cooling: the burger after fried is put into to chilling room and carry out coolingly, chilling temperature is 0 ℃ ~-4 ℃; H, packing, quick-frozen: after cooling good burger is packed, carry out quick-frozen between the freezer of-18 ℃.
Claims (1)
1. the preparation method of a high calcium burger, it is characterized in that: comprise the preparation technology of bone mud and the processing of bone mud burger, its concrete grammar step is as follows:
(1) preparation technology of bone mud:
A, select bone: select the qualified fresh duck spinal joints of inspection and quarantine through cutting apart Workshop Production;
B, cleaning: wash away blood stains and the residue adhered on duck spinal joints frame with clear water;
C, quick-frozen: clean duck spinal joints is put into to refrigerating chamber, and under-18 ℃ ~-25 ℃ conditions, quick-frozen is to bone temperature-15 ℃;
D, pulverize, grind: will put into the fine grained chippings that pulverizer is crushed to 3mm ~ 5mm through the duck spinal joints of freezing mistake, and then add and freeze in right amount bits to grind into granularity be 150 purpose duck bone mud;
(2) preparation method of high calcium burger:
A, raw meat select: by the connective tissues such as chicken-breasted removal skin, meat slag and muscle tendon of the meat temperature cut apart≤4 ℃, laterally be cut into the brisket bar of 2cm-3cm; The pig show condition that will meet hygienic requirements also is cut into the cutlet of 2cm ~ 3cm; B, allotment: major ingredient 100kg (chicken-breasted 70kg, pig show condition 30kg), starch 24%, refined salt 6%, sesame oil 6%, green onion end 6%, bruised ginger 6%, pepper powder 6%, chilli powder 6%;
C, pickle: be mixed with pickling liquid with refined salt 3%, sesame oil 3%, pepper powder 3%, chilli powder 3%, green onion end 3%, bruised ginger 3%, adopt dry-salt mode by the cutlet of handling well, under the condition of 0 ℃ ~ 4 ℃, pickle 12h;
D, rub, cut and mix: respectively by the pig show condition with pickle ripe chicken, putting into pulverizer is rubbed, rub into the granularity of 4mm ~ 6mm, then after mixing is cut and mixed 5 minutes, then add 3% remaining refined salt, 3% sesame oil, 3% green onion end, 3% bruised ginger, 3% pepper powder, 3% chilli powder, then slowly add 10% duck bone mud and 24% starch, control meat stuffing central temperature≤10 ℃, keep 15 minutes, stir 3 ~ 5min, finally form the emulsification material; E, moulding, typing: the emulsification material is put into to apparatus for forming meatball and carry out moulding, then the burger after moulding is put into to the hot water of 70 ℃ ± 2 ℃ 25min that finalizes the design, then boiled 10 ~ 15min in the hot water of 80 ℃ ~ 85 ℃;
F, fried: the burger after typing is pulled out rapidly, drained away the water, be cooled to 20 ℃, then put into the oil cauldron frying 8 ~ 10min of 170 ℃;
G, cooling: the burger after fried is put into to chilling room and carry out coolingly, chilling temperature is 0 ℃ ~-4 ℃; H, packing, quick-frozen: after cooling good burger is packed, carry out quick-frozen between the freezer of-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310402827.0A CN103478758A (en) | 2013-09-08 | 2013-09-08 | Method for manufacturing high-calcium meat balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310402827.0A CN103478758A (en) | 2013-09-08 | 2013-09-08 | Method for manufacturing high-calcium meat balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478758A true CN103478758A (en) | 2014-01-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310402827.0A Pending CN103478758A (en) | 2013-09-08 | 2013-09-08 | Method for manufacturing high-calcium meat balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478758A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799318A (en) * | 2014-01-24 | 2015-07-29 | 岳付燕 | High-calcium lotus root meat ball production method |
| CN105285972A (en) * | 2015-11-30 | 2016-02-03 | 福建农林大学 | Edible fungus sipunculid pills and preparation method 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 |
| CN107811220A (en) * | 2017-11-03 | 2018-03-20 | 安徽康乐泰农业科技有限公司 | A kind of preparation method of quick-frozen yellow braised chicken burger |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1440684A (en) * | 2003-03-17 | 2003-09-10 | 王增金 | Production process of high-calcium chicken bone ball |
| CN102028240A (en) * | 2010-11-18 | 2011-04-27 | 河南工业大学 | Preparation method for improving elasticity of paste mixture of chicken bone paste, beef and carrots |
| CN102488226A (en) * | 2011-12-08 | 2012-06-13 | 贵州大学 | Composite minced meat and processing method |
-
2013
- 2013-09-08 CN CN201310402827.0A patent/CN103478758A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1440684A (en) * | 2003-03-17 | 2003-09-10 | 王增金 | Production process of high-calcium chicken bone ball |
| CN102028240A (en) * | 2010-11-18 | 2011-04-27 | 河南工业大学 | Preparation method for improving elasticity of paste mixture of chicken bone paste, beef and carrots |
| CN102488226A (en) * | 2011-12-08 | 2012-06-13 | 贵州大学 | Composite minced meat and processing method |
Non-Patent Citations (1)
| Title |
|---|
| 赵志华等: "新型鸡骨泥肉丸的制作工艺", 《食品工业》, no. 01, 31 December 2007 (2007-12-31) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799318A (en) * | 2014-01-24 | 2015-07-29 | 岳付燕 | High-calcium lotus root meat ball production method |
| CN105285972A (en) * | 2015-11-30 | 2016-02-03 | 福建农林大学 | Edible fungus sipunculid pills and preparation method thereof |
| CN105285972B (en) * | 2015-11-30 | 2018-01-12 | 福建农林大学 | A kind of edible mushroom siphon-worm ball and preparation method 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 |
| CN107811220A (en) * | 2017-11-03 | 2018-03-20 | 安徽康乐泰农业科技有限公司 | A kind of preparation method of quick-frozen yellow braised chicken burger |
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Application publication date: 20140101 |