CN103734782A - High-elasticity stuffed pork burgers containing juice and production method of burgers - Google Patents

High-elasticity stuffed pork burgers containing juice and production method of burgers Download PDF

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Publication number
CN103734782A
CN103734782A CN201310722394.7A CN201310722394A CN103734782A CN 103734782 A CN103734782 A CN 103734782A CN 201310722394 A CN201310722394 A CN 201310722394A CN 103734782 A CN103734782 A CN 103734782A
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China
Prior art keywords
batching
pork
balls
internal layer
stuffed
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CN201310722394.7A
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Chinese (zh)
Inventor
胡文锦
谢亮生
李煜
符绍辉
程榆茗
夏毅强
高振宏
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HUBEI BAODI AGRICULTURAL TECHNOLOGY Co Ltd
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HUBEI BAODI AGRICULTURAL TECHNOLOGY Co Ltd
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Priority to CN201310722394.7A priority Critical patent/CN103734782A/en
Publication of CN103734782A publication Critical patent/CN103734782A/en
Pending legal-status Critical Current

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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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to high-elasticity stuffed pork burgers containing juice and a production method of the burgers. The high-elasticity stuffed pork burgers comprise outer-layer materials and inner-layer materials, wherein the outer-layer materials are composed of 800-1,600 parts of 8:2 minced meat, 100-200 parts of 3:7 minced meat and 6-30 parts of chopped fresh ginger; the inner-layer materials are composed of 400-800 parts of the 8:2 minced meat, 180-300 parts of the 3:7 minced meat, 220-500 parts of pigskin jelly, 8-10 parts of the chopped fresh ginger and 4-20 parts of chopped spring onions. The stuffed pork burgers integrate the characteristics of a plurality of meat burgers; the stuffed pork burgers are tight in mouth feel, pure in pork taste, smooth and fine and pure in meat quality, enough in elasticity and good in chewiness; the product yield of the stuffed pork burgers prepared by the method is 145%-165% so that the stuffed pork burgers are suitable for industrial large-scale production.

Description

A kind of high resiliency, include bag heart pork balls of juice and preparation method thereof
Technical field
The present invention relates to wrap the manufacturing technology of heart pork balls, specifically refer to a kind of high resiliency, include bag heart pork balls of juice and preparation method thereof.
Background technology
Burger is a kind of meat emulsion product, and it is that to take fresh pork (or Frozen Pork) be raw material, through Minced Steak, beat burst, the series of process such as boiling, moulding, cooling, quick-frozen makes.Many raw material can be made a ball after being broken into mud, such as flesh of fish custard, and fish ball, beef dumplings, vegetables ball etc., traditional handicraft is with thick stick, meat to be beaten repeatedly, and meat is mashed, and removes meat muscle, pinches into a ball, a this ball is tasted very flexible.
Current domestic burger is that to take beef or the flesh of fish be raw material mostly, and the ball good springiness that this material is worked it out is high, and pork fiber is finer and smoother, meat is broken into slurry make after a ball, and ball elasticity is poor.And the cost of pork is higher, in large-scale industrial production application, often added Other Meat constituents, cause on market pure pork balls fewer, and it is less especially to have flexible Pork balls.On market, pork is to make the more of large meatball product, and large meatball is larger, and stronger, and the taste self-consistentency of product.
Summary of the invention
The object of the invention is to improve the elasticity of bag heart pork balls, solve the technical barrier of internal layer soup juice content, provide a kind of making elasticity strong, ball internal layer juice is many, be suitable for suitability for industrialized production a kind of high resiliency, include bag heart pork balls of juice and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
High resiliency, include the bag heart pork balls of juice, its component and parts by weight are:
The outer batching of Stuffed Meat Balls:
Outer batching 1: salt 20-40 part, monosodium glutamate 2-8 part, white sugar 10-20 part, carragheen 2-10 part, phosphate 1-5 part, different Vc sodium 1.8-3 part, play crisp plain 0.4-2 part, pork braised in brown sauce essence 0.5-1.3 part, pork balm 2-10 part, the 20-60 of textured soybean protein part, stir fully and dissolve with 80-120 part water;
Outer batching 2: soybean protein isolate 8-40 part, cornstarch 80-100 part, tapioca starch 80-100 part, stir with 200-400 part water;
Outer batching 3: caramel colorant 0.4-2 part, stirs with 30-70 part water;
Bag heart ball internal layer batching:
Internal layer batching 1: salt 4-20 part, monosodium glutamate 1-5 part, white sugar 2-14 part, pork braised in brown sauce essence 0.2-1 part, pork balm 0.6-3 part, soy sauce 22-50 part, 60-140 part water stirs;
Internal layer batching 2: soybean protein isolate 2-10 part, tapioca 26-70 part, 60-140 part water fully dissolves and stirs;
Stuffed Meat Balls are outer: 8:2 meat mincing 800-1600 part, 3:7 meat mincing 100-200 part, ginger end 6-30 part;
Stuffed Meat Balls internal layer, 8:2 meat mincing 400-800 part, 3:7 meat mincing 180-300 part, pigskin freeze 220-500 part, ginger end 8-10 part, spring onion end 4-20 part.
Its preparation method is:
The outer field preparation of Stuffed Meat Balls: add outer batching 1, use frequency control beater 100-800r/min8-12s; Add outer batching 2,800r/min10-20s; Outer batching 3,1000r/min8-12s, 1500r/min10-20s then, machine is patted 2-3min;
The preparation of Stuffed Meat Balls internal layer: add internal layer batching 1, use frequency control beater 100-800r/min8-12s; Add internal layer batching 2, use frequency control beater 1500r/min20-40s;
Stuffed Meat Balls skin, after Stuffed Meat Balls internal layer is made according to a conventional method and stuffed, is boiled to 1-3min with 40-60 ℃ of warm water, by burger sizing, pull out and drain away the water, then put into that-20 ℃ of refrigerators are anxious to be frozen, complete making.
Wherein, in the outer field preparation process of described Stuffed Meat Balls, using frequency control beater for first slow rear fast, adding outer batching at 1 o'clock, is first 100r/min2s by the speed governing of frequency control beater, then speed governing is 300r/min2s, and last speed governing is 800r/min4-8 second.
Wherein, in the preparation process of described Stuffed Meat Balls internal layer, using frequency control beater for first slow rear fast, adding internal layer to prepare burden at 1 o'clock, is first 100r/min2s by the speed governing of frequency control beater, then speed governing is 300r/min2s, and last speed governing is 800r/min4-8 second.
Advantage of the present invention and good effect are:
Bag heart pork balls of the present invention integrates multiple burger feature, mouthfeel consolidation not only, and pork taste is pure, and the fine and smooth nature of meat, resilient enough, chewiness are good; The bag heart pork balls product yield ratio that the inventive method prepares reaches 145%～165%, is suitable for large-scale industrialization and produces.
The specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent using in the present invention is conventional reagent; If no special instructions, the method for using is conventional method.In the present invention, if no special requirements, the percentage using is mass percent.
Embodiment 1
High resiliency, include the bag heart pork balls of juice, its component and quality are:
The outer batching of Stuffed Meat Balls:
Outer batching 1: salt 20g, monosodium glutamate 2g, white sugar 10g, carragheen 2g, phosphate 1g, different Vc sodium 1.8g, play crisp plain 0.4g, pork braised in brown sauce essence 0.5g, pork balm 2g, the 20g of textured soybean protein, stir fully and dissolve with 80ml part water;
Outer batching 2: soybean protein isolate 8g, cornstarch 80g, tapioca starch 80g, stir with 200ml water;
Outer batching 3: caramel colorant 0.4g, stirs with 30ml water;
Bag heart ball internal layer batching:
Internal layer batching 1: salt 4g, monosodium glutamate 1g, white sugar 2g, pork braised in brown sauce essence 0.2g, pork balm 0.6g, soy sauce 2g, 60ml water stirs;
Internal layer batching 2: soybean protein isolate 2g, tapioca 26g, 60ml water fully dissolves and stirs;
Stuffed Meat Balls are outer: 8:2 meat mincing 800g, 3:7 meat mincing 100g, ginger end 6g;
Stuffed Meat Balls internal layer, 8:2 meat mincing 400g, 3:7 meat mincing 180g, pigskin freeze 220g, ginger end 8g, spring onion end 4g;
Its preparation method is:
The outer field preparation of Stuffed Meat Balls: adding outer batching 1, is first 100r/min2s by the speed governing of frequency control beater, and then speed governing is 300r/min2s, last speed governing is 800r/min4 second; Add outer batching 2,800r/min10s; Outer batching 3,1000r/min8s, 1500r/min10s then, machine is patted 2min;
The preparation of Stuffed Meat Balls internal layer: adding internal layer batching 1, is first 100r/min2s by the speed governing of frequency control beater, and then speed governing is 300r/min2s, last speed governing is 800r/min4 second; Add internal layer batching 2, use frequency control beater 1500r/min20s;
Stuffed Meat Balls skin, after Stuffed Meat Balls internal layer is made according to a conventional method and stuffed, is boiled to 1min with 40 ℃ of warm water, by burger sizing, pull out and drain away the water, then put into that-20 ℃ of refrigerators are anxious to be frozen, complete making.
Embodiment 2
High resiliency, include the bag heart pork balls of juice, its component and quality are:
The outer batching of Stuffed Meat Balls:
Outer batching 1: salt 30g, monosodium glutamate 5g, white sugar 15g, carragheen 6g, phosphate 3g, different Vc sodium 2.4g, play crisp plain 1.2g, pork braised in brown sauce essence 0.9g, pork balm 6g, the 40g of textured soybean protein, stir fully and dissolve with 100ml water;
Outer batching 2: soybean protein isolate 24g, cornstarch 90g, tapioca starch 90g, stir with 300ml water;
Outer batching 3: caramel colorant 1.2g, stirs with 50ml water;
Bag heart ball internal layer batching:
Internal layer batching 1: salt 12g, monosodium glutamate 3g, white sugar 8g, pork braised in brown sauce essence 0.6g, pork balm 1.8g, soy sauce 36g, 100ml water stirs;
Internal layer batching 2: soybean protein isolate 6g, tapioca 48g, 100ml water fully dissolves and stirs;
Stuffed Meat Balls are outer: 8:2 meat mincing 1200g, 3:7 meat mincing 150g, ginger end 18g;
Stuffed Meat Balls internal layer, 8:2 meat mincing 600g, 3:7 meat mincing 240g, pigskin freeze 360g, ginger end 9g, spring onion end 12g;
Its preparation method is:
The outer field preparation of Stuffed Meat Balls: add outer batching 1, use frequency control beater 800r/min10s; Add outer batching 2,800r/min15s; Outer batching 3,1000r/min10s, 1500r/min15s then, machine is patted 2min;
The preparation of Stuffed Meat Balls internal layer: add internal layer batching 1, use frequency control beater 800r/min10s; Add internal layer batching 2, use frequency control beater 1500r/min30s;
Stuffed Meat Balls skin, after Stuffed Meat Balls internal layer is made according to a conventional method and stuffed, is boiled to 2min with 50 ℃ of warm water, by burger sizing, pull out and drain away the water, then put into that-20 ℃ of refrigerators are anxious to be frozen, complete making.
Embodiment 3
High resiliency, include the bag heart pork balls of juice, its component and quality are:
The outer batching of Stuffed Meat Balls:
Outer batching 1: salt 40g, monosodium glutamate 8g, white sugar 20g, carragheen 10g, phosphate 5g, different Vc sodium 3g, play crisp plain 2g, pork braised in brown sauce essence 1.3g, pork balm 10g, the 60g of textured soybean protein, stir fully and dissolve with 120ml water;
Outer batching 2: soybean protein isolate 40g, cornstarch 100g, tapioca starch 100g, stir with 400ml water;
Outer batching 3: caramel colorant 2g, stirs with 70ml water;
Bag heart ball internal layer batching:
Internal layer batching 1: salt 20g, monosodium glutamate 5g, white sugar 14g, pork braised in brown sauce essence 1g, pork balm 3g, soy sauce 50g, 140ml water stirs;
Internal layer batching 2: soybean protein isolate 10g, tapioca 70g, 140ml water fully dissolves and stirs;
Stuffed Meat Balls are outer: 8:2 meat mincing 1600g, 3:7 meat mincing 200g, ginger end 30g;
Stuffed Meat Balls internal layer, 8:2 meat mincing 800g, 3:7 meat mincing 300g, pigskin freeze 500g, ginger end 10g, spring onion end 20g;
Its preparation method is:
The outer field preparation of Stuffed Meat Balls: add outer batching 1, use frequency control beater 800r/min12s; Add outer batching 2,800r/min20s; Outer batching 3,1000r/min12s, 1500r/min20s then, machine is patted 3min;
The preparation of Stuffed Meat Balls internal layer: add internal layer batching 1, use frequency control beater 800r/min12s; Add internal layer batching 2, use frequency control beater 1500r/min40s;
Stuffed Meat Balls skin, after Stuffed Meat Balls internal layer is made according to a conventional method and stuffed, is boiled to 3min with 60 ℃ of warm water, by burger sizing, pull out and drain away the water, then put into that-20 ℃ of refrigerators are anxious to be frozen, complete making.

Claims (5)

  1. High resiliency, include the bag heart pork balls of juice, it is characterized in that: its component and parts by weight are:
    The outer batching of Stuffed Meat Balls:
    Outer batching 1: salt 20-40 part, monosodium glutamate 2-8 part, white sugar 10-20 part, carragheen 2-10 part, phosphate 1-5 part, different Vc sodium 1.8-3 part, play crisp plain 0.4-2 part, pork braised in brown sauce essence 0.5-1.3 part, pork balm 2-10 part, the 20-60 of textured soybean protein part, stir fully and dissolve with 80-120 part water;
    Outer batching 2: soybean protein isolate 8-40 part, cornstarch 80-100 part, tapioca starch 80-100 part, stir with 200-400 part water;
    Outer batching 3: caramel colorant 0.4-2 part, stirs with 30-70 part water;
    Bag heart ball internal layer batching:
    Internal layer batching 1: salt 4-20 part, monosodium glutamate 1-5 part, white sugar 2-14 part, pork braised in brown sauce essence 0.2-1 part, pork balm 0.6-3 part, soy sauce 22-50 part, 60-140 part water stirs;
    Internal layer batching 2: soybean protein isolate 2-10 part, tapioca 26-70 part, 60-140 part water fully dissolves and stirs;
    Stuffed Meat Balls are outer: 8:2 meat mincing 800-1600 part, 3:7 meat mincing 100-200 part, ginger end 6-30 part;
    Stuffed Meat Balls internal layer, 8:2 meat mincing 400-800 part, 3:7 meat mincing 180-300 part, pigskin freeze 220-500 part, ginger end 8-10 part, spring onion end 4-20 part.
  2. A kind of high resiliency as claimed in claim 1, include the preparation method of the bag heart pork balls of juice, it is characterized in that: its preparation method step is as follows:
    The outer field preparation of Stuffed Meat Balls: first add outer batching 1, use frequency control beater 100-800r/min8-12s; Then add outer batching 2,800r/min10-20s; Add again outer batching 3,1000r/min8-12s, 1500r/min10-20s then, machine is patted 2-3min;
    The preparation of Stuffed Meat Balls internal layer: first add internal layer batching 1, use frequency control beater 100-800r/min8-12s; Then add internal layer batching 2, use frequency control beater 1500r/min20-40s;
    Stuffed Meat Balls skin, after Stuffed Meat Balls internal layer is made according to a conventional method and stuffed, is boiled to 1-3min with 40-60 ℃ of warm water, by burger sizing, pull out and drain away the water, then put into that-20 ℃ of refrigerators are anxious to be frozen, obtain high resiliency, include the bag heart pork balls of juice.
  3. A kind of high resiliency according to claim 2, include the preparation method of the bag heart pork balls of juice, it is characterized in that: in the outer field preparation process of described Stuffed Meat Balls, use frequency control beater for first slow rear fast, adding outer batching at 1 o'clock, by the speed governing of frequency control beater, be first 100r/min2s, then speed governing is 300r/min2s, and last speed governing is 800r/min4-8 second.
  4. A kind of high resiliency according to claim 2, include the preparation method of the bag heart pork balls of juice, it is characterized in that: in the preparation process of described Stuffed Meat Balls internal layer, use frequency control beater for first slow rear fast, prepare burden 1 o'clock adding internal layer, by the speed governing of frequency control beater, be first 100r/min2s, then speed governing is 300r/min2s, and last speed governing is 800r/min4-8 second.
  5. A kind of high resiliency according to claim 1, include the preparation method of the bag heart pork balls of juice, it is characterized in that: the outer moisture 31.034%～33.333% of burger; Internal layer moisture 23.810%～28.571%.
CN201310722394.7A 2013-12-24 2013-12-24 High-elasticity stuffed pork burgers containing juice and production method of burgers Pending CN103734782A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734783A (en) * 2013-12-26 2014-04-23 安徽宝迪肉类食品有限公司 High-elasticity juice-containing stuffed pork ball and making method for same
CN105011198A (en) * 2015-06-30 2015-11-04 潍坊友容实业有限公司 A meatball filled with suaeda glauca
CN109892563A (en) * 2019-03-19 2019-06-18 中国农业科学院兰州畜牧与兽药研究所 The production method of fish sheep mixing burger with delicate flavour

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101982118A (en) * 2010-09-09 2011-03-02 山东得利斯食品股份有限公司 Explosion pulp pork ball and production method thereof
CN102302187A (en) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 Stuffed meat ball and processing method thereof
CN103478753A (en) * 2013-08-26 2014-01-01 安徽宝迪肉类食品有限公司 Elastic and brittle meatballs and production method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101982118A (en) * 2010-09-09 2011-03-02 山东得利斯食品股份有限公司 Explosion pulp pork ball and production method thereof
CN102302187A (en) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 Stuffed meat ball and processing method thereof
CN103478753A (en) * 2013-08-26 2014-01-01 安徽宝迪肉类食品有限公司 Elastic and brittle meatballs and production method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734783A (en) * 2013-12-26 2014-04-23 安徽宝迪肉类食品有限公司 High-elasticity juice-containing stuffed pork ball and making method for same
CN105011198A (en) * 2015-06-30 2015-11-04 潍坊友容实业有限公司 A meatball filled with suaeda glauca
CN109892563A (en) * 2019-03-19 2019-06-18 中国农业科学院兰州畜牧与兽药研究所 The production method of fish sheep mixing burger with delicate flavour

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Application publication date: 20140423