CN103478761A - Preparation method for low-fat meat balls - Google Patents
Preparation method for low-fat meat balls Download PDFInfo
- Publication number
- CN103478761A CN103478761A CN201310361702.8A CN201310361702A CN103478761A CN 103478761 A CN103478761 A CN 103478761A CN 201310361702 A CN201310361702 A CN 201310361702A CN 103478761 A CN103478761 A CN 103478761A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- fat
- inulin
- burger
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 30
- 235000013372 meat Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 229920001202 Inulin Polymers 0.000 claims abstract description 35
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 35
- 229940029339 inulin Drugs 0.000 claims abstract description 35
- 235000015277 pork Nutrition 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- 238000004321 preservation Methods 0.000 claims abstract description 17
- 238000000465 moulding Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 235000013341 fat substitute Nutrition 0.000 claims abstract description 8
- 239000003778 fat substitute Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 235000015220 hamburgers Nutrition 0.000 claims description 43
- 150000003839 salts Chemical class 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 26
- 229930006000 Sucrose Natural products 0.000 claims description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 24
- 229910019142 PO4 Inorganic materials 0.000 claims description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 18
- 239000010452 phosphate Substances 0.000 claims description 18
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 16
- 239000004223 monosodium glutamate Substances 0.000 claims description 16
- 235000021110 pickles Nutrition 0.000 claims description 16
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 16
- 235000013555 soy sauce Nutrition 0.000 claims description 16
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 14
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 14
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 14
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 14
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 14
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 14
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000005300 cardamomo Nutrition 0.000 claims description 8
- 238000005538 encapsulation Methods 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000000470 constituent Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 2
- 229960005055 sodium ascorbate Drugs 0.000 claims description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 18
- 238000012545 processing Methods 0.000 abstract description 14
- 238000005554 pickling Methods 0.000 abstract description 9
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 7
- 241000722363 Piper Species 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 238000003556 assay Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 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
- A23L13/40—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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of fat substitutes and discloses a preparation method for low-fat meat balls. The preparation method specifically comprises the following steps: (1) processing pork: rinsing 95-97 parts of lean meat and 3-5 parts of fat meat for a plurality of times according to weight part, and then grinding; (2) pickling: adding pickling ingredients into the pork processed by the step (1) and carrying out pickling; (3) agitating: adding 6-8 parts of inulin and auxiliary materials according to weight part into the pickled meat and agitating uniformly; then adding 20-24 parts of starch according to weight part and continually agitating to be mixed uniformly; molding; (4) boiling: putting the molded meat balls into a pot containing ingredient liquid to be boiled; and (5) cooling for preservation: cooling at 20-25 DEG C and freezing and preserving at -20 DEG C. According to the low-fat meat balls prepared by the method disclosed by the invention, the content of fat is 6.06%-6.45%; the low-fat meat balls are delicious and healthy and meet the requirements of food with low fat contents.
Description
Technical field
The invention belongs to the fat substitute field, disclose a kind of low fat burger that inulin is fat substitute and preparation method thereof of take.
Background technology
Because the diet structure of the high fat of society, high heat, high cholesterol makes hypertension, high fat of blood, diabetes, the cardio-cerebrovascular diseases incidence of disease greatly raise, and be rejuvenation trend, this makes people recognize that gradually the fat in meals should be appropriate, reduce the fat content in meat products, most important to health.But reduction fat simply, will inevitably affect the original local flavor of food and mouthfeel, even can cause some being sick of low fat food, therefore developed country researchs and develops the low fat meat products in decades all the time, more successful method is to use fat substitute Substitute For Partial fat, but the domestic research to fat substitute is started late, in food processing, application is less.Therefore on the basis of the two-way research to guaranteeing meat products nutritive value and organoleptic quality, constantly find that novel fat substitute is with research and development low fat meat products, the research of functional form, auxotype, health meat products is had to far-reaching development meaning and vast potential for future development.
Summary of the invention
In order to overcome the deficiencies in the prior art, primary and foremost purpose of the present invention is to provide a kind of preparation method of low fat burger.Obvious with this low fat burger meat fragrance of this method, the tender and flexible of meat, fat content 6.06%～6.45%, delicious healthy.
A kind of preparation method of low fat burger, raw materials used kind and quality proportioning thereof are:
95～97 parts of lean pork
3～5 parts of pig show conditions
6～8 parts of inulin
20～24 parts of starch
10～12 parts, egg
2～4 parts of salt
2～4 parts of white sugar
1～3 part of soyabean protein powder
1～2 part, soy sauce,
0.15～0.35 part of mixed phosphate
0.1～0.3 part of monosodium glutamate
0.03～0.06 part of sodium ascorbate
28～30 parts, water;
Manufacturing process comprises the following steps:
(1) pork is processed: by mass parts, by 95～97 parts of lean pork, 3～5 parts of pig show conditions repeatedly rub after rinsing; Described rinsing is to be rinsing in the water below 10 ℃ in temperature; Described rubbing is to rub below 10 ℃, and the rubbing granularity is 4～5mm;
(2) pickled: the pork that step (1) is processed adds pickles batching, pickled; Described pickle the batching be the material of following mass parts meter: salt 1～2, white sugar 1, mixed phosphate 0.15～0.35, monosodium glutamate 0.1～0.3, sodium isoascorbate 0.03～0.06; Described pickled be the 24～48h that salts down at the temperature of 0 ℃～4 ℃, in process, stir 2～3 times; The constituent mass ratio of described mixed phosphate is: sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1;
(3) stir: add inulin and auxiliary material in the meat of pickled mistake, after stirring, add 20～24 mass parts starch to continue to stir and evenly mix, moulding; Described inulin addition is 6～8 mass parts; The material that described auxiliary material is following mass parts meter: 28～32 parts, water, 10～12 parts, egg, 1～3 part of soyabean protein powder, 1～2 part of salt, 1～3 part of white sugar, 1～2 part, soy sauce;
(4) boiling: it is extremely well done that the moulding burger is put into the pot boiling that fills ingredient water; The material that described ingredient water is following mass parts meter: water 1000, anise 2, Chinese prickly ash 2, cloves 1.2, pepper 2.5, green onion 5, ginger 1, cardamom 1.5; The temperature of described boiling is 80 ℃～90 ℃, and the time is 2～3min;
(5) cooling preservation: cooling under 20～25 ℃;
(6) encapsulation, sterilizing, be placed in-20 ℃ of freezing preservations.
Facts have proved, when in above-mentioned step (3), the addition of inulin is 6 mass parts, recording fat content is 6.06%～6.95%; The burger water-retaining property obviously improves, and up to 99.8%, the bullet tooth of burger is chewed strength, bright fragrant succulence, and indices is especially good, has reached unexpected technique effect.
What by above-mentioned preparation method, prepare take the low fat burger that inulin is fat substitute, and the fat content of this low fat burger is 6.06%～6.45%, delicious healthy, meets low fat content food requirement.
Compared with prior art, the present invention has following advantage: the low fat burger prepared by the method for the invention with now sell burger on market and compare, its fat content is 6.06%～6.45%(<20%), meet the definition of low fat food, the bullet tooth of burger is chewed strength, bright fragrant succulence, and indices is especially good, delicious food is healthy again, has reached splendid technique effect.After freezing, its every organoleptic indicator is all without marked change, and stability is strong.(in Table 1)
The burger subjective appreciation standard scale that table 1 makes by the described method of application
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
A kind of preparation method of low fat burger, its basic recipe, composed of the following components by mass parts: lean pork 95, pig show condition 5, inulin 6, starch 24, water 30, egg 12, salt 3, white sugar 2, soyabean protein powder 2, soy sauce 1, mixed phosphate 0.3(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.2, sodium isoascorbate 0.05.Processing technology comprises the following steps:
(1) rinsing: the lean pork of above-mentioned mass parts, pig show condition are washed 3～4 times under the water temperature below 10 ℃
(2) rub: lean pork, pig show condition to rinsing rub processing, and temperature is controlled at below 10 ℃, and granularity is at 4～5mm;
(3) pickled: the lean pork that will rub, pig show condition add pickles batching, at the temperature of 0 ℃, pickles 48h, in process, stirs 2～3 times;
(4) stir: add inulin and auxiliary material in the meat of pickled mistake, after stirring, add starch to continue to mix, moulding;
(5) boiling: the burger of moulding is put into the pot boiling that fills ingredient water, and temperature is controlled at 90 ℃, maintains 2min;
(6) cooling preservation: cooling under 20～25 ℃, encapsulation, sterilizing, be placed in-20 ℃ of freezing preservations.
The batching of pickling in above-mentioned said step (3) comprises: salt 2, and white sugar 1, mixed phosphate 0.3(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.2, sodium isoascorbate 0.05.
Starch in described step (4) is 24, and described auxiliary material comprises: water 30, egg 12, soyabean protein powder 2, salt 1, white sugar 1, soy sauce 1.
In described step, the ingredient water of (5) comprising: water 1000, anise 2, Chinese prickly ash 2, cloves 1.2, pepper 2.5, green onion 5, ginger 1, cardamom 1.5.
After measured, the burger that is 6 parts to the inulin addition described in embodiment 1 carries out the mensuration of water-retaining property, and the water-retaining property of the inulin burger that the method is produced can reach 99.89%.Recording fat content is 6.35%(<20%), meet the definition of low fat food, delicious food is healthy again.And the inulin addition is while being 1 part, 2 parts, 5 parts, the burger water-retaining property is only 84.5%, 90.4%, 96.5%.
The burger subjective appreciation standard scale that table 2 embodiment 1 method makes
Embodiment 2
A kind of preparation method of low fat burger, its basic recipe is composed of the following components by mass parts: lean pork 95, pig show condition 5, inulin 7, starch 20, water 28, egg 10, salt 4, white sugar 4, soyabean protein powder 1, soy sauce 2, mixed phosphate 0.15(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.1, sodium isoascorbate 0.03.Its processing technology comprises the following steps:
(1) rinsing: by the repeatedly rinsing 3～4 times under the water temperature below 10 ℃ of the lean pork of above-mentioned mass parts, pig show condition;
(2) rub: lean pork, pig show condition to rinsing rub processing, and temperature is controlled at below 10 ℃, and granularity is at 4～5mm;
(3) pickled: the lean pork that will rub, pig show condition add pickles batching, at the temperature of 4 ℃, pickles 24h, in process, stirs 2～3 times;
(4) stir: add inulin and auxiliary material in the meat of pickled mistake, after stirring, add starch to continue to mix;
(5) boiling: the burger of moulding is put into the pot boiling that fills ingredient water, and temperature is controlled at 80 ℃, maintains 3min;
(6) cooling preservation: cooling under 20～25 ℃, encapsulation, sterilizing, be placed in-20 ℃ of freezing preservations.
The batching of pickling in above-mentioned said step (3) comprises: salt 2, and white sugar 1, mixed phosphate 0.15(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.1, sodium isoascorbate 0.03.
Auxiliary material in described step (4) comprises: water 28, starch 20, egg 10, soyabean protein powder 1, salt 2, white sugar 3, soy sauce 2.
In described step, the ingredient water of (5) comprising: water 1000, anise 2, Chinese prickly ash 2, cloves 1.2, pepper 2.5, green onion 5, ginger 1, cardamom 1.5.
After measured, the burger that is 7 parts to the inulin addition described in embodiment 2 carries out the mensuration of water-retaining property, and the water-retaining property of the inulin burger that the method is produced can reach 99.2%.Recording fat content is 6.45%(<20%), meet the definition of low fat food, delicious food is healthy again.
Embodiment 3
A kind of preparation method of low fat burger, its basic recipe is composed of the following components by mass parts: lean pork 97 pig show conditions 3, inulin 8, starch 22, water 32, egg 12, salt 2, white sugar 2, soyabean protein powder 3, soy sauce 2, mixed phosphate 0.35(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.3, sodium isoascorbate 0.06.Its processing technology comprises the following steps:
(1) rinsing: the lean pork of above-mentioned mass parts, pig show condition are washed 3～4 times under the water temperature below 10 ℃.
(2) rub: lean pork, pig show condition to rinsing rub processing, and temperature is controlled at below 10 ℃, and granularity is at 4～5mm;
(3) pickled: the lean pork that will rub, pig show condition add pickles batching, at the temperature of 4 ℃, pickles 24h, in process, stirs 2～3 times;
(4) stir: add inulin and auxiliary material in the meat of pickled mistake, after stirring, add starch to continue to mix;
(5) boiling: the burger of moulding is put into the pot boiling that fills ingredient water, and temperature is controlled at 80 ℃, maintains 3min;
(6) cooling preservation: cooling under 20～25 ℃, encapsulation, sterilizing, be placed in-20 ℃ of freezing preservations.
The batching of pickling in step described above (3) comprises: salt 1, and white sugar 1, mixed phosphate 0.35(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.3, sodium isoascorbate 0.06.
Auxiliary material in described step (4) comprises: water 32, starch 22, egg 12, soyabean protein powder 3, salt 1, white sugar 1, soy sauce 2.
In described step, the ingredient water of (5) comprising: water 1000, anise 2, Chinese prickly ash 2, cloves 1.2, pepper 2.5, green onion 5, ginger 1, cardamom 1.5.
After measured, the burger that is 8 parts to the inulin addition described in embodiment 3 carries out the mensuration of water-retaining property, and the water-retaining property of the inulin burger that the method is produced can reach 99.1%.Recording fat content is 6.06%(<20%), meet the definition of low fat food, delicious food is healthy again.
Embodiment 4
A kind of preparation method of low fat burger, its basic recipe is composed of the following components by mass parts: lean pork 96, pig show condition 4, inulin 6, starch 24, water 30, egg 12, salt 3, white sugar 2, soyabean protein powder 2, soy sauce 1, mixed phosphate 0.3(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.2, sodium isoascorbate 0.05.Its processing technology comprises the following steps:
(1) rinsing: the lean pork of above-mentioned mass parts, pig show condition are washed 3～4 times under the water temperature below 10 ℃.
(2) rub: lean pork, pig show condition to rinsing rub processing, and temperature is controlled at below 10 ℃, and granularity is at 4～5mm;
(3) pickled: the lean pork that will rub, pig show condition add pickles batching, at the temperature of 0 ℃, pickles 48h, in process, stirs 2～3 times;
(4) stir: add inulin and auxiliary material in the meat of pickled mistake, after stirring, add starch to continue to mix;
(5) boiling: the burger of moulding is put into the pot boiling that fills ingredient water, and temperature is controlled at 90 ℃, maintains 2min;
(6) cooling preservation: cooling under 20～25 ℃, encapsulation, sterilizing, be placed in-20 ℃ of freezing preservations.
The batching of pickling in above-mentioned said step (3) comprises: salt 2, and white sugar 1, mixed phosphate 0.3(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.2, sodium isoascorbate 0.05.
Auxiliary material in described step (4) comprises: water 30, starch 24, egg 12, soyabean protein powder 2, salt 1, white sugar 1, soy sauce 1.
In described step, the ingredient water of (5) comprising: water 1000, anise 2, Chinese prickly ash 2, cloves 1.2, pepper 2.5, green onion 5, ginger 1, cardamom 1.5.
After measured, the burger that is 6 parts to the inulin addition described in embodiment 4 carries out the mensuration of water-retaining property, and the water-retaining property of the inulin burger that the method is produced can reach 99.8%.Recording fat content is 6.16%(<20%), meet the definition of low fat food, delicious food is healthy again.
Embodiment 5
A kind of preparation method of low fat burger, its basic recipe is composed of the following components by mass parts: lean pork 96, pig show condition 4, inulin 8, starch 24, water 30, egg 12, salt 3, white sugar 2, soyabean protein powder 2, soy sauce 1, mixed phosphate 0.3(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.2, sodium isoascorbate 0.05.Its processing technology comprises the following steps:
(1) rinsing: the lean pork of above-mentioned mass parts, pig show condition are washed 3～4 times under the water temperature below 10 ℃;
(2) rub: lean pork, pig show condition to rinsing rub processing, and temperature is controlled at below 10 ℃, and granularity is at 4～5mm;
(3) pickled: the lean pork that will rub, pig show condition add pickles batching, at the temperature of 0 ℃, pickles 48h, in process, stirs 2～3 times;
(4) stir: add inulin and auxiliary material in the meat of pickled mistake, after stirring, add starch to continue to mix;
(5) boiling: the burger of moulding is put into the pot boiling that fills ingredient water, and temperature is controlled at 90 ℃, maintains 2min;
(6) cooling preservation: cooling under 20～25 ℃, encapsulation, sterilizing, be placed in-20 ℃ of freezing preservations.
The batching of pickling in above-mentioned said step (3) comprises: salt 2, and white sugar 1, mixed phosphate 0.3(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.2, sodium isoascorbate 0.05.
Auxiliary material in described step (4) comprises: water 30, starch 24, egg 12, soyabean protein powder 2, salt 1, white sugar 1, soy sauce 1.
In described step, the ingredient water of (5) comprising: water 1000, anise 2, Chinese prickly ash 2, cloves 1.2, pepper 2.5, green onion 5, ginger 1, cardamom 1.5.
After measured, the burger that is 8 parts to the inulin addition described in embodiment 5 carries out the mensuration of water-retaining property, and the water-retaining property of the inulin burger that the method is produced can reach 99.01%., recording fat content is 6.18%(<20%), meet the definition of low fat food, delicious food is healthy again.
Comparative Examples
This Comparative Examples basic recipe, composed of the following components by mass parts: lean pork 70, pig show condition 30, starch 24, water 30, egg 12, salt 3, white sugar 2, soyabean protein powder 2, soy sauce 1, mixed phosphate 0.3(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.2, sodium isoascorbate 0.05.
This routine processing technology comprises the following steps:
(1) rinsing: by the repeatedly rinsing under the water temperature below 10 ℃ of the lean pork of above-mentioned mass parts, pig show condition;
(2) rub: lean pork, pig show condition to rinsing rub processing, and temperature is controlled at below 10 ℃, and granularity is at 4～5mm;
(3) pickled: the lean pork that will rub, pig show condition add pickles batching, at the temperature of 0 ℃, pickles 48h, in process, stirs 2～3 times;
(4) stir: add auxiliary material in the meat of pickled mistake, after stirring, add starch to continue to mix;
(5) boiling: the burger of moulding is put into the pot boiling that fills ingredient water, and temperature is controlled at 90 ℃, maintains 2min;
(6) cooling preservation: cooling under 20～25 ℃, encapsulation, sterilizing, be placed in-20 ℃ of freezing preservations.
The batching of pickling in above-mentioned said step (3) comprises: salt 2, and white sugar 1, mixed phosphate 0.3(sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1), monosodium glutamate 0.2, sodium isoascorbate 0.05.
Auxiliary material in described step (4) comprises: water 30, starch 24, egg 12, soyabean protein powder 2, salt 1, white sugar 1, soy sauce 1.
In described step, the ingredient water of (5) comprising: water 1000, anise 2, Chinese prickly ash 2, cloves 1.2, pepper 2.5, green onion 5, ginger 1, cardamom 1.5.
After measured, the burger that is 0 part to the inulin addition described in Comparative Examples carries out the mensuration of water-retaining property, and the water-retaining property of the inulin burger that the method is produced is only 94.5%.The fat content of measuring is 25%～30%.And compare on mouthfeel without advantage with the burger that the described method of embodiment 1-5 makes.And fishy smell is heavier, entrance is glutinous greasy.In this patent document, the assay of fat is all measured according to the first method in GB5009.6-85.
Water-retaining property assay method described in the present invention is with the method described in following list of references:
List of references:
Xia Jianxin, Haibin Wang. the sense organ of oat compound ham sausages, matter structure and water retention characteristic research [J]. Food Science, 2010.31(01), 98-101.
HAN-SULY，SUNG-GILC，JIN-TAEJ，etal.Textural?and?sensory?properties?of?low?fat?pork?sausages?with?added?hydarated?oatmeal?and?tofu?as?texture-modifying?agents[J].Meat?Science，2007,75（2）：283-289.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, substitutes, combination, simplify; all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (2)
1. the preparation method of a low fat burger, it is characterized in that: raw materials used kind and quality proportioning thereof are:
95～97 parts of lean pork
3～5 parts of pig show conditions
6～8 parts of inulin
20～24 parts of starch
10～12 parts, egg
2～4 parts of salt
2～4 parts of white sugar
1～3 part of soyabean protein powder
1～2 part, soy sauce,
0.15～0.35 part of mixed phosphate
0.1～0.3 part of monosodium glutamate
0.03～0.06 part of sodium ascorbate
28～30 parts, water;
Its preparation process comprises the following steps:
(1) pork is processed: by mass parts, by 95～97 parts of lean pork, 3～5 parts of pig show conditions repeatedly rub after rinsing; Described rinsing is to be rinsing in the water below 10 ℃ in temperature; Described rubbing is to rub below 10 ℃, and the rubbing granularity is 4～5mm;
(2) pickled: the pork that step (1) is processed adds pickles batching, pickled; Described pickle the batching be the material of following mass parts meter: salt 1～2, white sugar 1, mixed phosphate 0.15～0.35, monosodium glutamate 0.1～0.3, sodium isoascorbate 0.03～0.06; Described pickled be the 24～48h that salts down at the temperature of 0 ℃～4 ℃, in process, stir 2～3 times; The constituent mass ratio of described mixed phosphate is: sodium pyrophosphate: sodium polyphosphate: calgon=2:2:1;
(3) stir: add inulin and auxiliary material in the meat of pickled mistake, after stirring, add 20～24 mass parts starch to continue to stir and evenly mix, moulding; Described inulin addition is 6～8 mass parts;
The material that described auxiliary material is following mass parts meter: 28～32 parts, water, 10～12 parts, egg, 1～3 part of soyabean protein powder, 1～2 part of salt, 1～3 part of white sugar, 1～2 part, soy sauce;
(4) boiling: it is extremely well done that the moulding burger is put into the pot boiling that fills ingredient water; The material that described ingredient water is following mass parts meter: water 1000, anise 2, Chinese prickly ash 2, cloves 1.2, pepper 2.5, green onion 5, ginger 1, cardamom 1.5; The temperature of described boiling is 80 ℃～90 ℃, and the time is 2～3min;
(5) cooling preservation: cooling under 20～25 ℃;
(6) encapsulation, sterilizing, be placed in-20 ℃ of freezing preservations.
2. preparation method of take the low fat burger that inulin is fat substitute as claimed in claim 1 is characterized in that:
In described step (3), the addition of inulin is 6 mass parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310361702.8A CN103478761B (en) | 2013-08-16 | 2013-08-16 | Preparation method for low-fat meat balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310361702.8A CN103478761B (en) | 2013-08-16 | 2013-08-16 | Preparation method for low-fat meat balls |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478761A true CN103478761A (en) | 2014-01-01 |
| CN103478761B CN103478761B (en) | 2014-11-19 |
Family
ID=49819623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310361702.8A Expired - Fee Related CN103478761B (en) | 2013-08-16 | 2013-08-16 | Preparation method for low-fat meat balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478761B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522716A (en) * | 2014-12-18 | 2015-04-22 | 广西大学 | Processing method of quick-frozen meat pie with low fat, high protein and high fibers |
| CN104799341A (en) * | 2015-05-20 | 2015-07-29 | 贵州大学 | Fructus perillae pork meatballs and preparation method thereof |
| CN105901538A (en) * | 2015-12-31 | 2016-08-31 | 河南科技学院 | Inulin pork ball allowing microwave freezing, and preparation method and eating method thereof |
| CN107048246A (en) * | 2017-04-07 | 2017-08-18 | 宁波大学 | A kind of preparation method of blue or green money willow flavones reducing blood lipid Yi razor clam balls |
| CN107712080A (en) * | 2017-10-11 | 2018-02-23 | 齐鲁工业大学 | A kind of preparation method of the hypoglycemia patient bean curd of page thousand |
| CN107788323A (en) * | 2016-08-31 | 2018-03-13 | 黄凯成 | A kind of freezing method of yellow pond three delicacies |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302169A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Low-salt meat ball and preparation method thereof |
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
-
2013
- 2013-08-16 CN CN201310361702.8A patent/CN103478761B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302169A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Low-salt meat ball and preparation method thereof |
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孙彩玉等: "菊粉作为脂肪替代品的工艺研究", 《食品与发酵科技》 * |
| 杨悦等: "燕麦膳食纤维压缩肉丸的研究", 《食品与发酵科技》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522716A (en) * | 2014-12-18 | 2015-04-22 | 广西大学 | Processing method of quick-frozen meat pie with low fat, high protein and high fibers |
| CN104522716B (en) * | 2014-12-18 | 2017-07-18 | 广西大学 | A kind of processing method of the quick-frozen meat pie of low fat high protein high microsteping |
| CN104799341A (en) * | 2015-05-20 | 2015-07-29 | 贵州大学 | Fructus perillae pork meatballs and preparation method thereof |
| CN104799341B (en) * | 2015-05-20 | 2018-09-21 | 贵州大学 | A kind of purple perilla seed pork balls and preparation method thereof |
| CN105901538A (en) * | 2015-12-31 | 2016-08-31 | 河南科技学院 | Inulin pork ball allowing microwave freezing, and preparation method and eating method thereof |
| CN107788323A (en) * | 2016-08-31 | 2018-03-13 | 黄凯成 | A kind of freezing method of yellow pond three delicacies |
| CN107048246A (en) * | 2017-04-07 | 2017-08-18 | 宁波大学 | A kind of preparation method of blue or green money willow flavones reducing blood lipid Yi razor clam balls |
| CN107712080A (en) * | 2017-10-11 | 2018-02-23 | 齐鲁工业大学 | A kind of preparation method of the hypoglycemia patient bean curd of page thousand |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103478761B (en) | 2014-11-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478761B (en) | Preparation method for low-fat meat balls | |
| CN103702574A (en) | Improving agent for meat products and meat product | |
| CN103385477A (en) | Low-fat meat ball using inulin as fat substitute | |
| CN101292749A (en) | High dietary fiber ham sausage | |
| CN102188010A (en) | Non-phosphate meat tenderizer, preparation thereof and application thereof | |
| CN103478570A (en) | Processing method of Sipunculus nudus rice dumpling | |
| CN103284185A (en) | Process for producing salted duck with soup juice | |
| CN109007624A (en) | A kind of corn sausage and preparation method thereof | |
| CN108013423A (en) | A kind of meat products pickling material and preparation method thereof | |
| KR101041488B1 (en) | Manufacturing method of blood sausage comprising of blood | |
| JP5439672B2 (en) | Instant dried persimmon containing ornithine | |
| CN106360406A (en) | Donkey meat sausage and preparation method of same | |
| CN110192615A (en) | A method of addition lysine pickles less salt and forms ham | |
| KR101241841B1 (en) | Soybean paste having dioscorea japonica and manufacturing method for the same | |
| CN108157897A (en) | A kind of black pepper cure and preparation method thereof | |
| CN106261611B (en) | Noodles and soup-stock and their manufacture method containing dietary fiber | |
| JP6533736B2 (en) | Method of manufacturing meat sauce | |
| CN103263023A (en) | Preparation method of low-sugar type middle-water sliced dried beef | |
| TWI756471B (en) | Liquid for flesh processed food and method for producing flesh processed food | |
| CN107950979A (en) | A kind of spices cure and preparation method thereof | |
| CN1981632A (en) | Fortified alimentary sausages for children and its production | |
| CN103976398A (en) | Wheat flavor sausage and making method thereof | |
| CN104770757A (en) | Spicy baked eel | |
| CN104522715A (en) | Chinese style sausage and production method thereof | |
| CN109287903A (en) | High protein tremella rice milk beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141119 |