CN103719937B - Full turtle ball of a kind of high calcium and preparation method thereof - Google Patents
Full turtle ball of a kind of high calcium and preparation method thereof Download PDFInfo
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- CN103719937B CN103719937B CN201310685595.4A CN201310685595A CN103719937B CN 103719937 B CN103719937 B CN 103719937B CN 201310685595 A CN201310685595 A CN 201310685595A CN 103719937 B CN103719937 B CN 103719937B
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- 239000011575 calcium Substances 0.000 title claims abstract description 49
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 46
- 241000270666 Testudines Species 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241001482311 Trionychidae Species 0.000 claims abstract description 57
- 229940036811 bone meal Drugs 0.000 claims abstract description 28
- 239000002374 bone meal Substances 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 12
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 12
- 244000203593 Piper nigrum Species 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000013614 black pepper Nutrition 0.000 claims abstract description 12
- 235000014103 egg white Nutrition 0.000 claims abstract description 12
- 210000000969 egg white Anatomy 0.000 claims abstract description 12
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims description 29
- 235000018102 proteins Nutrition 0.000 claims description 29
- 108090000623 proteins and genes Proteins 0.000 claims description 29
- 102000004169 proteins and genes Human genes 0.000 claims description 29
- 235000013336 milk Nutrition 0.000 claims description 25
- 239000008267 milk Substances 0.000 claims description 25
- 210000004080 milk Anatomy 0.000 claims description 25
- 238000010009 beating Methods 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 241000234282 Allium Species 0.000 claims description 14
- 241000234314 Zingiber Species 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 238000000227 grinding Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 239000006187 pill Substances 0.000 claims description 4
- 238000005282 brightening Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000015220 hamburgers Nutrition 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- XIJLBSWGPVLQBE-UHFFFAOYSA-N [Sr].[Mo] Chemical compound [Sr].[Mo] XIJLBSWGPVLQBE-UHFFFAOYSA-N 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 229910052711 selenium Inorganic materials 0.000 abstract description 3
- 239000011669 selenium Substances 0.000 abstract description 3
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 241000736919 Pelodiscus sinensis Species 0.000 description 7
- 210000003205 muscle Anatomy 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 208000001132 Osteoporosis Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003185 calcium uptake Effects 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
Abstract
The present invention discloses full turtle ball of a kind of high calcium and preparation method thereof, belongs to meat product manufacture technology field, solves common ball calcium content low, and in full turtle ball, bone meal added the problem that multipair full turtle ball produces rough sense.It is made up of following raw material: soft-shelled turtle muddy flesh, soft-shelled turtle bone meal, egg white, farina, soybean protein isolate, salt, white pepper powder, green onion, ginger, frozen water.The full turtle ball of this high calcium can improve the content of calcium in burger, two is that calcium in soft-shelled turtle bone is beneficial to absorption of human body, and be rich in the micro elements needed by human such as ferro-calcium-zinc-selenium molybdenum strontium, be the nutrition product of a high-quality, the present invention fills a prescription rationally, and calcic is high, production link cost is low, easy to implement the method, easy and simple to handle, be very applicable to suitability for industrialized production.
Description
Technical field
The present invention relates to meat product manufacture technology field, full turtle ball of especially a kind of high calcium and preparation method thereof.
Background technology
Burger is exactly a ball for meat, and make a general reference the meat that shredded for main and spherical food that is that make, instant, unique flavor, is of high nutritive value, dark liking by numerous people.Have the burger method for making of different characteristic all over the world, burger makes and is roughly divided into making beating and shaping two parts, and refinement divides, and substantially all burgers all can through the technological process of " raw material arranges → rubs → cuts and mix → shaping → quick-frozen → refrigeration ".Processing technology has a great impact meat quality.Bone meal granularity, muddy flesh granularity and addition are very crucial, and granularity is excessive, addition too much can make burger produce rough sense, and exterior quality is poor.Utilize K cryogenic treatment raw material, be convenient to control and cut and mix temperature lower than 10 DEG C, temperature height can affect emulsifying effectiveness, reduces the retentiveness of meat, easily causes the breeding of microorganism simultaneously.Cut the release of mixing and can impel protein in musculature, carry out sufficient emulsification with fat, water, form stable elastic gel, cut and mix insufficient or overlong time, can directly affect burger quality.Due to protein denaturation during sizing, form layer of gel diaphragm, make good looking appearance at burger table, boiling simultaneously has the double effects impelling burger maturation and disinfection, but the too high bad flavor that can produce sulfide of temperature.Quick-frozen can kill bacteria, and improve the shelf-life, more common cold storage effect is superior.
At present commercially, there is not yet soft-shelled turtle meatball product.Soft-shelled turtle is the famous and precious food materials medicinal material of herbal cuisine homology since ancient times, very high in China, Japan and the in the eyes of cognition of the Southeast Asian people, (1998) the biochemical composition analysis results to Shelled Turtle Trionyx Sinensis carapace, muscle such as kingly way honor show, in Shelled Turtle Trionyx Sinensis muscle, carapace, calcium content high content of phosphorus is low, and Ca/P ratio is respectively 24,103.Test about calcium uptake in " human nutriology " that He Zhiqian (1988) edits proves: when the ratio of calcium and phosphorus is lower than 1:2, calcium from the dissolving bone with deviate to increase, can osteoporosis be caused time serious.The elderly takes in phosphorous too much food (Ca/P ratio is less than 2), will affect the storage capacity of calcium, and cause osteoporosis.Ca/P ratio in Shelled Turtle Trionyx Sinensis muscle, carapace is respectively 24,103, is much higher than 2.Secondly, found by human experimentation: the absorption being conducive to calcium when protein supply is sufficient in meals, this may be the salt cause that amino acid owing to discharging after protein digestibility and calcium are combined into solubility.In Shelled Turtle Trionyx Sinensis muscle and bone, protein content is higher, and particularly its most high-load of carapace reaches 25%, and consider from this point, Shelled Turtle Trionyx Sinensis is mn calcium source.In addition, the low-fat content in Shelled Turtle Trionyx Sinensis muscle, carapace is also conducive to the absorption of calcium.Too high fat intake, not only can cause the loss of the carrier vitamin D of calcium, and a large amount of aliphatic acid can be combined into calcium, finally discharges from ight soil insoluble saponified, Shelled Turtle Trionyx Sinensis muscle fat content is the highest only has 1.29%, so the calcium enriched therebetween for absorption of human body is very favourable.Therefore, if the soft-shelled turtle carapace of high calcium content and turtle can be used for making the full turtle ball of high calcium, be not only the type providing a kind of burger, but provide a kind of good calcareous source, a kind of very excellent supplementary calcium food for the mankind.
Summary of the invention
The object of the present invention is to provide full turtle ball of a kind of high calcium and preparation method thereof.The full turtle ball of high calcium of the present invention adds the soft-shelled turtle bone meal of ultra-fine grinding, due in soft-shelled turtle carapace, calcium content reaches 29%, one content that can improve calcium in burger, two is that calcium in soft-shelled turtle bone is beneficial to absorption of human body, and be rich in the micro elements needed by human such as ferro-calcium-zinc-selenium molybdenum strontium, be the nutrition product of a high-quality.The present invention fills a prescription rationally, and calcic is high, and production link cost is low, easy to implement the method, easy and simple to handle, is very applicable to suitability for industrialized production.
The technical solution adopted in the present invention is:
The full turtle ball of a kind of high calcium, is characterized in that, be made up of following raw material:
Soft-shelled turtle muddy flesh, soft-shelled turtle bone meal,
Egg white, farina,
Soybean protein isolate, salt,
White pepper powder, green onion,
Ginger, frozen water surplus.
Preferably, be made up of the raw material of following weight percentage:
Soft-shelled turtle muddy flesh 44%, soft-shelled turtle bone meal >=3%,
Egg white 13%, farina 5.5%,
Soybean protein isolate 4.8%, salt 2%,
White pepper powder 0.5%, green onion 3%,
Ginger 1.5%, frozen water surplus.
A preparation method for the full turtle ball of high calcium, is characterized in that, comprise the following steps:
1. turtle is partly thawed to raw material appearance and there is no ice sheet, then cut into cube meat, add meat grinder and carry out meat material strand system, obtain soft-shelled turtle muddy flesh, twist temperature processed and be less than 0 DEG C; Because temperature height can affect emulsifying effectiveness, reduce the retentiveness of meat, easily cause the breeding of microorganism simultaneously.
2. soft-shelled turtle is carried on the back plastron bone to send into and carry out being crushed to particle diameter in ultra-fine grinding equipment and be less than 25 μm, obtain soft-shelled turtle bone meal; Granularity is excessive and addition too much can make burger produce rough sense, and exterior quality is poor.During soft-shelled turtle bone meal granularity < 25 μm, this problem of the too high generation of soft-shelled turtle bone meal addition can be solved very well.
3. soft-shelled turtle muddy flesh, soft-shelled turtle bone meal, egg white, farina, soybean protein isolate, salt, white pepper powder, green onion, ginger, frozen water is taken according to above-mentioned percentage by weight;
4. make protein milk, described protein milk preparation method is: by step 3. in the soybean protein isolate, frozen water, the egg white that take, put into cutmixer; First low speed is cut and is mixed rear high speed and cut and mix; Obtained protein milk is put in before using between leaving standstill, static temperature 0 ~ 4 DEG C;
Full turtle ball uses protein milk in making, feature according to full turtle ball is implemented, protein milk can increase protein content on the one hand, makes the soft cunning of burger mouthfeel made on the other hand, more far better than directly adding soybean protein isolate mouthfeel in process.
5. according to by through step 3. in take soft-shelled turtle muddy flesh, soft-shelled turtle bone meal, farina, salt, white pepper powder, green onion, ginger and step 4. in the protein milk that obtains pull an oar, obtain turtle ball meat slurry;
6. turtle ball meat slurry step 5. obtained is added to ball forming tank, pill;
7. by step 6. in the ball that obtains proceed to boiling groove, boiling;
8. by step 7. in proceed to cooling bath through the ball of boiling and cool, be placed in and singly freeze dish, evenly scatter, deliver to quick-freezing room quick-frozen; Then pack, case, check, put in storage.
Preferably, step 4. described in low speed cut in the process of mixing, die rotating speed is 1480rpm, cuts a pot rotating speed 9rpm, cuts and mix time 5min;
Step 4. described in high speed cut in the process of mixing, die rotating speed is 2960rpm, cuts a pot rotating speed 9rpm, cuts and mix time 10min.
Preferably, described step 5. in making beating flow process be:
1) pour soft-shelled turtle muddy flesh into beater, break into muddy flesh, making beating 6min, beater rotating speed is 330rpm;
2) add soft-shelled turtle bone meal, salt, pull an oar until meat has filamental, time 5min, beater rotating speed is 386rpm;
3) add green onion, ginger, making beating 5min, beater rotating speed is 330rpm;
4) add farina, making beating 1min, beater rotating speed is 386rpm;
5) add protein milk, making beating 6min, beater rotating speed is 386rpm;
In above-mentioned pulping process, control slurry temperature 6 DEG C ~ 12 DEG C, the highest must not more than 12 DEG C; After having pulled an oar, slurry is even, surface-brightening.
Preferably, described forming tank water temperature is 75 DEG C ~ 80 DEG C.
Preferably, described boiling groove temperature is 90 DEG C ~ 95 DEG C, and brew time is 5min.
Beneficial effect of the present invention:
(1) the full turtle ball of high calcium of the present invention adds the soft-shelled turtle bone meal of ultra-fine grinding, due in soft-shelled turtle carapace, calcium content reaches 29%, one content that can improve calcium in burger, two is that calcium in soft-shelled turtle bone is beneficial to absorption of human body, and be rich in the micro elements needed by human such as ferro-calcium-zinc-selenium molybdenum strontium, be the nutrition product of a high-quality, solve the problem that soft-shelled turtle bone meal adds the rough sense produced in burger simultaneously.
(2) the full turtle ball of high calcium of the present invention uses protein milk in making, and protein milk can increase protein content on the one hand, makes the soft cunning of burger mouthfeel made on the other hand, more far better than directly adding soybean protein isolate mouthfeel in process.
(3) the present invention fills a prescription rationally, and calcic is high, and production link cost is low, easy to implement the method, easy and simple to handle, is very applicable to suitability for industrialized production.
Detailed description of the invention
In order to understand the present invention better, illustrate content of the present invention further below in conjunction with embodiment, but content of the present invention is not only confined to the following examples, embodiment should not regard as limiting the scope of the present invention.
The full turtle ball of a kind of high calcium, is made up of the raw material of following weight percentage: soft-shelled turtle muddy flesh 44%, soft-shelled turtle bone meal >=3%, egg white 13%, farina 5.5%, soybean protein isolate 4.8%, salt 2%, white pepper powder 0.5%, green onion 3%, ginger 1.5%, frozen water surplus.
The preparation method of the full turtle ball of above-mentioned high calcium, comprises the following steps:
1. turtle is partly thawed to raw material appearance and there is no ice sheet, then cut into cube meat, add meat grinder and carry out meat material strand system, obtain soft-shelled turtle muddy flesh, twist temperature processed and be less than 0 DEG C; Because temperature height can affect emulsifying effectiveness, reduce the retentiveness of meat, easily cause the breeding of microorganism simultaneously.
2. soft-shelled turtle is carried on the back plastron bone to send into and carry out being crushed to particle diameter in ultra-fine grinding equipment and be less than 25 μm, obtain soft-shelled turtle bone meal; Granularity is excessive and addition too much can make burger produce rough sense, and exterior quality is poor.During soft-shelled turtle bone meal granularity < 25 μm, this problem of the too high generation of soft-shelled turtle bone meal addition can be solved very well.
3. soft-shelled turtle muddy flesh, soft-shelled turtle bone meal, egg white, farina, soybean protein isolate, salt, white pepper powder, green onion, ginger, frozen water is taken according to above-mentioned percentage by weight;
4. make protein milk, described protein milk preparation method is: by step 3. in the soybean protein isolate, frozen water, the egg white that take, put into cutmixer; First low speed is cut and is mixed rear high speed and cut and mix; Obtained protein milk is put in before using between leaving standstill, static temperature 0 ~ 4 DEG C; Wherein low speed is cut and is mixed, and die rotating speed is 1480rpm, cuts a pot rotating speed 9rpm, cuts and mix time 5min; Cut at a high speed and mix, die rotating speed is 2960rpm, cuts a pot rotating speed 9rpm, cuts and mix time 10min.Full turtle ball uses protein milk in making, feature according to full turtle ball is implemented, protein milk can increase protein content on the one hand, makes the soft cunning of burger mouthfeel made on the other hand, more far better than directly adding soybean protein isolate mouthfeel in process.
5. according to by through step 3. in take soft-shelled turtle muddy flesh, soft-shelled turtle bone meal, farina, salt, white pepper powder, green onion, ginger and step 4. in the protein milk that obtains pull an oar, obtain turtle ball meat slurry; Concrete making beating flow process is:
1) pour soft-shelled turtle muddy flesh into beater, break into muddy flesh, making beating 6min, beater rotating speed is 330rpm;
2) add soft-shelled turtle bone meal, salt, pull an oar until meat has filamental, time 5min, beater rotating speed is 386rpm;
3) add green onion, ginger, making beating 5min, beater rotating speed is 330rpm;
4) add farina, making beating 1min, beater rotating speed is 386rpm;
5) add protein milk, making beating 6min, beater rotating speed is 386rpm;
In above-mentioned pulping process, control slurry temperature 6 DEG C ~ 12 DEG C, the highest must not more than 12 DEG C; After having pulled an oar, slurry is even, surface-brightening.
6. turtle ball meat slurry step 5. obtained is added to ball forming tank, pill; Described forming tank water temperature is 75 DEG C ~ 80 DEG C.
7. by step 6. in the ball that obtains proceed to boiling groove, boiling; Described boiling groove temperature is 90 DEG C ~ 95 DEG C, and brew time is 5min.
8. by step 7. in proceed to cooling bath through the ball of boiling and cool, be placed in and singly freeze dish, evenly scatter, deliver to quick-freezing room quick-frozen; Then pack, case, check, put in storage.
In the full turtle ball of high calcium of the present invention, various component content is as following table 1:
Composition in the full turtle ball of table 1 high calcium
Claims (6)
1. the full turtle ball of high calcium, is characterized in that being made up of the raw material of following weight percentage:
The preparation method of the full turtle ball of described high calcium, comprises the following steps:
1. turtle is partly thawed to raw material appearance and there is no ice sheet, then cut into cube meat, add meat grinder and carry out meat material strand system, obtain soft-shelled turtle muddy flesh, twist temperature processed and be less than 0 DEG C;
2. soft-shelled turtle is carried on the back plastron bone to send into and carry out being crushed to particle diameter in ultra-fine grinding equipment and be less than 25 μm, obtain soft-shelled turtle bone meal;
3. soft-shelled turtle muddy flesh, soft-shelled turtle bone meal, egg white, farina, soybean protein isolate, salt, white pepper powder, green onion, ginger, frozen water is taken according to above-mentioned percentage by weight;
4. make protein milk, described protein milk preparation method is: by step 3. in the soybean protein isolate, frozen water, the egg white that take, put into cutmixer; First low speed is cut and is mixed rear high speed and cut and mix; Before using, obtained protein milk is put between leaving standstill, temperature 0 ~ 4 DEG C between leaving standstill;
5. according to by through step 3. in take soft-shelled turtle muddy flesh, soft-shelled turtle bone meal, farina, salt, white pepper powder, green onion, ginger and step 4. in the protein milk that obtains pull an oar, obtain turtle ball meat slurry;
6. turtle ball meat slurry step 5. obtained is added to ball forming tank, pill;
7. by step 6. in the ball that obtains proceed to boiling groove, boiling;
8. by step 7. in proceed to cooling bath through the ball of boiling and cool, be placed in and singly freeze dish, evenly scatter, deliver to quick-freezing room quick-frozen; Then pack, case, check, put in storage.
2. the full turtle ball of high calcium according to claim 1, is characterized in that,
The preparation method of the full turtle ball of described high calcium, comprises the following steps:
1. turtle is partly thawed to raw material appearance and there is no ice sheet, then cut into cube meat, add meat grinder and carry out meat material strand system, obtain soft-shelled turtle muddy flesh, twist temperature processed and be less than 0 DEG C;
2. soft-shelled turtle is carried on the back plastron bone to send into and carry out being crushed to particle diameter in ultra-fine grinding equipment and be less than 25 μm, obtain soft-shelled turtle bone meal;
3. percentage by weight according to claim 1 takes soft-shelled turtle muddy flesh, soft-shelled turtle bone meal, egg white, farina, soybean protein isolate, salt, white pepper powder, green onion, ginger, frozen water;
4. make protein milk, described protein milk preparation method is: by step 3. in the soybean protein isolate, frozen water, the egg white that take, put into cutmixer; First low speed is cut and is mixed rear high speed and cut and mix; Before using, obtained protein milk is put between leaving standstill, temperature 0 ~ 4 DEG C between leaving standstill;
5. by through step 3. in take soft-shelled turtle muddy flesh, soft-shelled turtle bone meal, farina, salt, white pepper powder, green onion, ginger and step 4. in the protein milk that obtains pull an oar, obtain turtle ball meat slurry;
6. turtle ball meat slurry step 5. obtained is added to ball forming tank, pill;
7. by step 6. in the ball that obtains proceed to boiling groove, boiling;
8. by step 7. in proceed to cooling bath through the ball of boiling and cool, be placed in and singly freeze dish, evenly scatter, deliver to quick-freezing room quick-frozen; Then pack, case, check, put in storage.
3. the full turtle ball of high calcium according to claim 2, is characterized in that,
Step 4. described in low speed cut in the process of mixing, die rotating speed is 1480rpm, cuts a pot rotating speed 9rpm, cuts and mix time 5min;
Step 4. described in high speed cut in the process of mixing, die rotating speed is 2960rpm, cuts a pot rotating speed 9rpm, cuts and mix time 10min.
4. the full turtle ball of high calcium according to claim 2, is characterized in that, described step 5. in making beating flow process be:
1) pour soft-shelled turtle muddy flesh into beater, break into muddy flesh, making beating 6min, beater rotating speed is 330rpm;
2) add soft-shelled turtle bone meal, salt, pull an oar until meat has filamental, time 5min, beater rotating speed is 386rpm;
3) add green onion, ginger, making beating 5min, beater rotating speed is 330rpm;
4) add farina, making beating 1min, beater rotating speed is 386rpm;
5) add protein milk, making beating 6min, beater rotating speed is 386rpm;
In above-mentioned pulping process, control slurry temperature 6 DEG C ~ 12 DEG C, the highest must not more than 12 DEG C; After having pulled an oar, slurry is even, surface-brightening.
5. the full turtle ball of high calcium according to claim 2, is characterized in that, described forming tank water temperature is 75 DEG C ~ 80 DEG C.
6. the full turtle ball of high calcium according to claim 2, is characterized in that, described boiling groove temperature is 90 DEG C ~ 95 DEG C, and brew time is 5min.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1306773A (en) * | 2000-01-21 | 2001-08-08 | 高成宝 | Turtle ball |
| CN101095533A (en) * | 2006-06-29 | 2008-01-02 | 王大清 | Method for making turtle foodstuff |
| CN101797058A (en) * | 2010-04-02 | 2010-08-11 | 中国海洋大学 | Clam sandwich fish-ball and making method |
| CN102160658A (en) * | 2011-03-30 | 2011-08-24 | 福州旭煌食品有限公司 | Method for processing vegetable fish balls |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1306773A (en) * | 2000-01-21 | 2001-08-08 | 高成宝 | Turtle ball |
| CN101095533A (en) * | 2006-06-29 | 2008-01-02 | 王大清 | Method for making turtle foodstuff |
| CN101797058A (en) * | 2010-04-02 | 2010-08-11 | 中国海洋大学 | Clam sandwich fish-ball and making method |
| CN102160658A (en) * | 2011-03-30 | 2011-08-24 | 福州旭煌食品有限公司 | Method for processing vegetable fish balls |
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