CN103734794A - Quick-frozen ball and manufacturing method thereof - Google Patents
Quick-frozen ball and manufacturing method thereof Download PDFInfo
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- CN103734794A CN103734794A CN201310678254.4A CN201310678254A CN103734794A CN 103734794 A CN103734794 A CN 103734794A CN 201310678254 A CN201310678254 A CN 201310678254A CN 103734794 A CN103734794 A CN 103734794A
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 244000000626 Daucus carota Species 0.000 claims abstract description 13
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 13
- 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 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000014103 egg white Nutrition 0.000 claims abstract description 10
- 210000000969 egg white Anatomy 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- SMWDFEZZVXVKRB-UHFFFAOYSA-N Quinoline Chemical compound N1=CC=CC2=CC=CC=C21 SMWDFEZZVXVKRB-UHFFFAOYSA-N 0.000 claims description 18
- 239000010813 municipal solid waste Substances 0.000 claims description 14
- 244000028550 Auricularia auricula Species 0.000 claims description 11
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 11
- 239000002390 adhesive tape Substances 0.000 claims description 9
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 9
- 229960003487 xylose Drugs 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 230000000284 resting effect Effects 0.000 claims description 3
- 238000012163 sequencing technique Methods 0.000 claims description 3
- 238000012360 testing method Methods 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 3
- 241000234282 Allium Species 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 241000233866 Fungi Species 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 108010076039 Polyproteins Proteins 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 238000005299 abrasion Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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 invention disclosed a quick-frozen ball, which is composed of the following components in parts by weight: 40 to 60 parts of minced fillet of a plurality of fishes, 8 to 12 parts of pig fat, 8 to 12 parts of water, 8 to 12 parts of starch, 3 to 6 parts of egg white, 4 to 7 parts of edible fungus, 4 to 7 parts of carrot, 4 to 7 parts of vermicelli, 3 to 7 parts of onion, 0.5 to 2.5 parts of salt, 1 to 4 parts of sugar, 0.2 to 0.4 part of monosodium glutamate, 0.1 to 0.3 part of xylose, 0.08 to 0.25 part of glucose, and 0.03 to 0.06 part of mirin. The invention also discloses a manufacturing method of the quick-frozen ball. The manufacturing method comprises the following steps: taking minced fillet of a plurality of fishes as the main material, then adding edible fungus, carrot, vermicelli, onion, and other vegetables into the minced fillet, then processing the mixture by a special manufacturing technology, and finally quickly freezing the processed mixture by special equipment so as to industrially produce the quick-frozen balls. The quick-frozen ball has the characteristics of low fat content, high protein content, rich nutrients, delicious taste, complete nature, and easy absorption, has a smooth, tender and crispy taste, and can satisfies the requirements of various consumers and consumption channels.
Description
Technical field
The present invention relates to a kind of food technology field, relate in particular to the method for a quick-frozen ball and production and processing thereof.
Background technology
A ball is one of Chinese traditional food, raising along with people's living standard, the using method of a ball is also more and more, as Deep-fried meatballs, an ODEN ball, chafing dish boil a ball etc., and the kind of a ball is also a lot, but a ball for prior art is for the ease of long term storage, can add appropriate additive, for anticorrosion, sizing, seriously affected the healthy of mouthfeel and people, and food additives have become people and more and more pay close attention to and responsive topic, therefore make all can not be relieved bold edible of a lot of people.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nutritious, a quick-frozen ball that mouthfeel is good.
For solving the problems of the technologies described above, technical scheme of the present invention is: an a kind of quick-frozen ball, comprises the component of following weight portion proportioning:
40～60 parts of trash fish gruels, 8～12 parts of pork fat, 8～12 parts, water, 8～12 parts of starch, 3～6 parts, egg white, 4～7 parts, auricularia auriculajudae, 4～7 parts, carrot, 4～7 parts, bean vermicelli, 3～7 parts of onions, 0.5～2.5 part of salt, 1～4 part of sugar, 0.2～0.4 part of monosodium glutamate, 0.1～0.3 part of wood sugar, 0.08～0.25 part of glucose, 0.03～0.06 part of taste quinoline.
As a kind of improvement, comprise the component of following weight portion proportioning:
Rotten 45 parts of trash fish, 10 parts of pork fat, 10 parts, water, 7 parts of starch, 4 parts, egg white, 5 parts, auricularia auriculajudae, 5 parts, carrot, 5 parts, bean vermicelli, 4 parts of onions, 2 parts of salt, 2 parts of sugar, 0.35 part of monosodium glutamate, 0.15 part of wood sugar, 0.15 part of glucose, 0.05 part of taste quinoline.
The preparation method that the invention still further relates to an above-mentioned quick-frozen ball, mainly comprises the following steps:
Step 1, cut and mix
First the trash fish gruel of freezing state is cut into bulk standby, and temperature is controlled at-2 ℃～+ 2 ℃; Then make cutmixer under the operating mode of 1700～1900 revs/min the rotten piece of trash fish, cut and mix to without particle, add salt, will cut the speed of mixing and be adjusted to 3400～3800 revs/min and cut and mix 45～55 seconds; Again sugar, wood sugar, glucose, taste quinoline are poured into, will be cut the speed of mixing and be adjusted to 1700～1900 revs/min and cut and mix evenly; Evenly be sprinkled into monosodium glutamate, starch, water and egg white, will cut the speed of mixing and be adjusted to 1700～1900 revs/min and cut and mix evenly; Add pork fat, to cut the speed of mixing and be adjusted to 1700～1900 revs/min and cut and mix evenly, and finally pour into and finally pour auricularia auriculajudae, bean vermicelli, carrot, onion into and mix thoroughly, by cutting the fillings of mixing, put into filling car, be placed in standing, every batch of resting period is no more than 120 minutes;
Step 2, moulding
Fillings is carried out fried from ball forming machine is out delivered directly to the Fryer of 120～125 ℃ of oil temperatures, until the floating upper surface of a ball, 45～50 ℃ of its central temperatures, after 1～2 minute, again a ball is delivered to the second Fryer carry out again fried, oil temperature is controlled at 160～165 ℃, explodes to 70～80 ℃ of central temperatures, till surface is golden yellow;
Step 3, precooling
First the ball having exploded is carried out to boiling, boil rear fast precooling, be cooled to product center temperature below 25 ℃;
Pack into afterwards and singly freeze box, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push;
Step 4, product quick-frozen
By the sequencing of process time, product is carried out to quick-frozen uniformly, make the central temperature of product below-18 ℃, and pack;
Step 5, detection
Whether packaged product, through metal detector, is mixed with to metallics in testing product.
As a kind of preferred technical scheme, also comprise vanning step and warehouse-in step:
First, by the packaging products in boxes after detecting, case identifies outward; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
By the product warehousing of packaging products in boxes, the product of vanning is placed on to-18 ℃ of following freezer refrigerations afterwards, product temperature is below-18 ℃, and storage period is 10～12 months.
Owing to having adopted technique scheme, the invention has the beneficial effects as follows: adopting trash fish rotten is primary raw material, add the various vegetables such as auricularia auriculajudae, carrot, bean vermicelli, onion and adopt special facture processes, by special equipment suitability for industrialized production moulding quick-frozen, form, there is the features such as low fat, polyprotein, high nutrition, delicious, pure natural, easy absorption, products taste is soft sharp and clear, can meet various consumer groups and consumer channel requirement.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some one exemplary embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can to described embodiment, revise by various mode.Therefore, being described in is illustrative in essence, rather than for limiting the protection domain of claim.
A quick-frozen ball, comprises the component of following weight portion proportioning:
40～60 parts of trash fish gruels, 8～12 parts of pork fat, 8～12 parts, water, 8～12 parts of starch, 3～6 parts, egg white, 4～7 parts, auricularia auriculajudae, 4～7 parts, carrot, 4～7 parts, bean vermicelli, 3～7 parts of onions, 0.5～2.5 part of salt, 1～4 part of sugar, 0.2～0.4 part of monosodium glutamate, 0.1～0.3 part of wood sugar, 0.08～0.25 part of glucose, 0.03～0.06 part of taste quinoline.
As a kind of preferred technical scheme, comprise the component of following weight portion proportioning:
Rotten 45 parts of trash fish, 10 parts of pork fat, 10 parts, water, 7 parts of starch, 4 parts, egg white, 5 parts, auricularia auriculajudae, 5 parts, carrot, 5 parts, bean vermicelli, 4 parts of onions, 2 parts of salt, 2 parts of sugar, 0.35 part of monosodium glutamate, 0.15 part of wood sugar, 0.15 part of glucose, 0.05 part of taste quinoline.
The preparation method of an above-mentioned quick-frozen ball mainly comprises the following steps:
Step 1, cut and mix
First the trash fish gruel of freezing state is cut into bulk standby, and temperature is controlled at 0 ℃; Then make cutmixer under the operating mode of 1800 revs/min the rotten piece of trash fish, cut and mix to without particle, add salt, will cut the speed of mixing and be adjusted to 3600 revs/min and cut and mix 50 seconds; Again sugar, wood sugar, glucose, taste quinoline are poured into, will be cut the speed of mixing and be adjusted to 1800 revs/min and cut and mix evenly; Evenly be sprinkled into monosodium glutamate, starch, water and egg white, will cut the speed of mixing and be adjusted to 1800 revs/min and cut and mix evenly; Add pork fat, to cut the speed of mixing is adjusted to 1800 revs/min and cuts and mix evenly, finally pour into and finally pour auricularia auriculajudae, bean vermicelli, carrot, onion into and mix thoroughly, by cutting the fillings of mixing, put into filling car, fill in and produce tracking table record and produce tracking card, be placed in standing, every batch of resting period is no more than 120 minutes;
Step 2, moulding
Check whether ball forming machine power supply connects, whether runs well, finally checks cage forming machine abrasion condition and working order, and during serious wear, will change in time, the not up time that turns round is wanted on-call maintenance, as normal in all, 20# blade copper mold is installed and is carried out moulding;
Fillings is carried out fried from ball forming machine is out delivered directly to the Fryer of 123 ℃ of oil temperatures, until the floating upper surface of a ball, 43 ℃ of its central temperatures, after 2 minutes, again a ball is delivered to the second Fryer carry out again fried, oil temperature is controlled at 162 ℃, explodes to 75 ℃ of central temperatures, till surface is golden yellow;
Step 3, precooling
First the ball having exploded is carried out to boiling, boil rear fast precooling, be cooled to product center temperature below 25 ℃;
Pack into afterwards and singly freeze box, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push;
Step 4, product quick-frozen
By the sequencing of process time, product is carried out to quick-frozen uniformly, make the central temperature of product below-18 ℃, and pack;
Step 5, detection
Whether packaged product, through metal detector, is mixed with to metallics in testing product.
The present invention can also arrange and comprise vanning step and warehouse-in step:
First, by the packaging products in boxes after detecting, case identifies outward; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
By the product warehousing of packaging products in boxes, the product of vanning is placed on to-18 ℃ of following freezer refrigerations afterwards, product temperature is below-18 ℃, and storage period is 12 months.
It is primary raw material that the present invention adopts trash fish rotten, add the various vegetables such as auricularia auriculajudae, carrot, bean vermicelli, onion and adopt special facture processes, by special equipment suitability for industrialized production moulding quick-frozen, form, there is the features such as low fat, polyprotein, high nutrition, delicious, pure natural, easy absorption, products taste is soft sharp and clear, can meet various consumer groups and consumer channel requirement.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. a quick-frozen ball, is characterized in that, comprises the component of following weight portion proportioning:
40～60 parts of trash fish gruels, 8～12 parts of pork fat, 8～12 parts, water, 8～12 parts of starch, 3～6 parts, egg white, 4～7 parts, auricularia auriculajudae, 4～7 parts, carrot, 4～7 parts, bean vermicelli, 3～7 parts of onions, 0.5～2.5 part of salt, 1～4 part of sugar, 0.2～0.4 part of monosodium glutamate, 0.1～0.3 part of wood sugar, 0.08～0.25 part of glucose, 0.03～0.06 part of taste quinoline.
2. an a kind of quick-frozen ball as claimed in claim 1, is characterized in that, comprises the component of following weight portion proportioning:
Rotten 45 parts of trash fish, 10 parts of pork fat, 10 parts, water, 7 parts of starch, 4 parts, egg white, 5 parts, auricularia auriculajudae, 5 parts, carrot, 5 parts, bean vermicelli, 4 parts of onions, 2 parts of salt, 2 parts of sugar, 0.35 part of monosodium glutamate, 0.15 part of wood sugar, 0.15 part of glucose, 0.05 part of taste quinoline.
3. the preparation method of an a kind of quick-frozen ball as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
Step 1, cut and mix
First the trash fish gruel of freezing state is cut into bulk standby, and temperature is controlled at-2 ℃～+ 2 ℃; Then make cutmixer under the operating mode of 1700～1900 revs/min the rotten piece of trash fish, cut and mix to without particle, add salt, will cut the speed of mixing and be adjusted to 3400～3800 revs/min and cut and mix 45～55 seconds; Again sugar, wood sugar, glucose, taste quinoline are poured into, will be cut the speed of mixing and be adjusted to 1700～1900 revs/min and cut and mix evenly; Evenly be sprinkled into monosodium glutamate, starch, water and egg white, will cut the speed of mixing and be adjusted to 1700～1900 revs/min and cut and mix evenly; Add pork fat, to cut the speed of mixing and be adjusted to 1700～1900 revs/min and cut and mix evenly, and finally pour into and finally pour auricularia auriculajudae, bean vermicelli, carrot, onion into and mix thoroughly, by cutting the fillings of mixing, put into filling car, be placed in standing, every batch of resting period is no more than 120 minutes;
Step 2, moulding
Fillings is carried out fried from ball forming machine is out delivered directly to the Fryer of 120～125 ℃ of oil temperatures, until the floating upper surface of a ball, 45～50 ℃ of its central temperatures, after 1～2 minute, again a ball is delivered to the second Fryer carry out again fried, oil temperature is controlled at 160～165 ℃, explodes to 70～80 ℃ of central temperatures, till surface is golden yellow;
Step 3, precooling
First the ball having exploded is carried out to boiling, boil rear fast precooling, be cooled to product center temperature below 25 ℃;
Pack into afterwards and singly freeze box, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push;
Step 4, product quick-frozen
By the sequencing of process time, product is carried out to quick-frozen uniformly, make the central temperature of product below-18 ℃, and pack;
Step 5, detection
Whether packaged product, through metal detector, is mixed with to metallics in testing product.
4. the preparation method of an a kind of quick-frozen ball as claimed in claim 3, is characterized in that, also comprises vanning step and warehouse-in step:
First, by the packaging products in boxes after detecting, case identifies outward; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
By the product warehousing of packaging products in boxes, the product of vanning is placed on to-18 ℃ of following freezer refrigerations afterwards, product temperature is below-18 ℃, and storage period is 10～12 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678254.4A CN103734794A (en) | 2013-12-14 | 2013-12-14 | Quick-frozen ball and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678254.4A CN103734794A (en) | 2013-12-14 | 2013-12-14 | Quick-frozen ball and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734794A true CN103734794A (en) | 2014-04-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310678254.4A Pending CN103734794A (en) | 2013-12-14 | 2013-12-14 | Quick-frozen ball and manufacturing method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013024A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Longxu large meatball and preparation method thereof |
| CN104382103A (en) * | 2014-12-12 | 2015-03-04 | 广州陆仕水产企业有限公司 | Specific fish tofu and preparation method thereof |
| CN104489765A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Fried minced fillet product and preparation method thereof |
| CN105285764A (en) * | 2015-11-26 | 2016-02-03 | 福建农林大学 | Fish ball containing carrot and processing method thereof |
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| CN104013024A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Longxu large meatball and preparation method thereof |
| CN104489765A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Fried minced fillet product and preparation method thereof |
| CN104382103A (en) * | 2014-12-12 | 2015-03-04 | 广州陆仕水产企业有限公司 | Specific fish tofu and preparation method thereof |
| CN104382103B (en) * | 2014-12-12 | 2018-01-02 | 广州禄仕食品有限公司 | Special fish corruption and preparation method thereof |
| RU2577010C1 (en) * | 2014-12-30 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "fish balls with cabbage and sour cream sauce" |
| CN105285764A (en) * | 2015-11-26 | 2016-02-03 | 福建农林大学 | Fish ball containing carrot and processing method thereof |
| CN107242485A (en) * | 2017-06-18 | 2017-10-13 | 合肥睿联生物科技有限公司 | A kind of Conditions of Onion Juice refreshes the mind pachyrhizus leaf ball and preparation method thereof |
| CN113632918A (en) * | 2021-07-28 | 2021-11-12 | 湖南金健速冻食品有限公司 | Instant quick-frozen balls and processing method thereof |
| CN113632918B (en) * | 2021-07-28 | 2023-09-19 | 湖南湘粮食品科技有限公司 | Instant quick-frozen balls and processing method thereof |
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