CN104171870A - Quick-frozen vegetable balls and preparation method thereof - Google Patents
Quick-frozen vegetable balls and preparation method thereof Download PDFInfo
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- CN104171870A CN104171870A CN201410398858.8A CN201410398858A CN104171870A CN 104171870 A CN104171870 A CN 104171870A CN 201410398858 A CN201410398858 A CN 201410398858A CN 104171870 A CN104171870 A CN 104171870A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000018102 proteins Nutrition 0.000 claims abstract description 43
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 43
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 43
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 17
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 17
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 17
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 17
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 235000020232 peanut Nutrition 0.000 claims abstract description 17
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 17
- 235000020234 walnut Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 241000234314 Zingiber Species 0.000 claims description 28
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 28
- 235000008397 ginger Nutrition 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 17
- 241000234282 Allium Species 0.000 claims description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 16
- 241000758789 Juglans Species 0.000 claims description 15
- 239000012634 fragment Substances 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 14
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 241000949456 Zanthoxylum Species 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 9
- -1 131.8 parts Substances 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000693 micelle Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 238000011156 evaluation Methods 0.000 abstract description 17
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- 235000013305 food Nutrition 0.000 abstract description 9
- 235000014347 soups Nutrition 0.000 abstract description 6
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- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
- 240000002791 Brassica napus Species 0.000 description 12
- 235000011293 Brassica napus Nutrition 0.000 description 12
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 12
- 239000008188 pellet Substances 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 230000007423 decrease Effects 0.000 description 6
- 239000000853 adhesive Substances 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 4
- 238000004513 sizing Methods 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
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- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 206010009866 Cold sweat Diseases 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
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- 235000019629 palatability Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012854 evaluation process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 150000007524 organic acids Chemical class 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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 relates to quick-frozen vegetable balls and a preparation method thereof, and belongs to the technical field of food processing. The quick-frozen vegetable balls are composed of the following major components in parts by weight: 60 parts of vegetables, 15-20 parts of protein, and 10-15 parts of flour, wherein the protein is composed of soybean protein, peanut protein and walnut protein in the ratio of 12 to (4-7) to (6-9). The quick-frozen vegetable ball, which is high in vegetable content and can be cooked in water, is prepared with the flour, the soybean protein, the peanut protein, and the walnut protein in the special ratio as a setting binder. Compared with quick-frozen vegetable balls with flour and any one protein matched in use as a setting binder, the quick-frozen vegetable balls provided by the invention have the advantages of long shelf life, clear soup, fresh and smooth ball surfaces, obviously improved elasticity and crispness, obviously lowered viscidity, and increased synthesis scores for sensory evaluation on quality under the same dosage and preparation conditions, and ball bodies do not break after the vegetable balls are cooked.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of quick-frozen fresh vegetables element ball and preparation method thereof.
Technical background
A vegetables element ball refers to taking vegetables as primary raw material, does not contain a ball for meat composition, and its sizing adhesive is generally flour and egg.But, the vegetables elements ball using flour as sizing adhesive, its vegetable content and can have contradictory relation between poach; Vegetable content is high, cannot poach or poach after ball body broken loose; Can reach that poach is broken loose to be required, its vegetable content is too low.
Summary of the invention
The object of the present invention is to provide the high quick-frozen fresh vegetables element ball that can meet poach requirement simultaneously of a kind of vegetable content.
The present invention also provides the preparation method of an above-mentioned quick-frozen fresh vegetables element ball.
Technical scheme of the present invention
An a kind of quick-frozen fresh vegetables element ball, its main component is: 60 parts of vegetables, protein 15-20 part, flour 10-15 part; Described albumen is made up of according to 12:4-7:6-9 soybean protein, peanut protein and walnut protein; Described part is weight portion.
The present invention adopts the flour, soybean protein, peanut protein, walnut protein of specific proportioning as sizing adhesive, thereby prepared high and the vegetables element ball that can poach of vegetable content.Be used in conjunction with as sizing adhesive and compare with employing flour and any one albumen, under same amount condition, preparation condition, its long shelf-life of a quick-frozen fresh vegetables element ball of the present invention, after poach, ball body is without broken loose, its soup is limpid, it is surperficial, and clearly smooth, its elasticity and brittleness all obviously improve, its viscosity obviously reduces, and quality sensory evaluation integrate score improves.
An above-mentioned quick-frozen fresh vegetables element ball also contains water and other edible flavouring.In soybean protein, peanut protein and walnut protein, the mass content of protein all >=87%.
An above-mentioned quick-frozen fresh vegetables element ball, preferred, contain salt 0.15-0.5 part, chickens' extract 0.05-0.3 part, ginger 1-2 part, green onion 1.5-4 part, Chinese prickly ash 0.5-1 part, ginger powder 0.5-1 part.Now, the quality sensory evaluation score of the fragrance of a quick-frozen fresh vegetables element ball, taste is higher.
An above-mentioned frozen vegetable element ball, preferred, soybean protein, peanut protein and walnut protein form according to 12:5:8.Now, a prepared quick-frozen fresh vegetables element ball, the quality sensory evaluation of its smoothness, elasticity, hardness, palatability and viscosity is; Its soup transparency is best.
An above-mentioned frozen vegetable element ball, preferred, contain 0.15 part of salt, 0.05 part of chickens' extract, 2 parts of bruised gingers, 4 parts, green onion end, 0.5 part of zanthoxylum powder, 0.5 part of ginger powder.Now, the quality sensory evaluation score of the fragrance of a quick-frozen fresh vegetables element ball, taste is higher.
An above-mentioned frozen vegetable element ball, preferably, contain 60 parts of vegetables, 8.736 parts of soybean proteins, 3.64 parts of peanut proteins, 5.824 parts of walnut proteins, 11.8 parts, flour, 0.15 part of salt, 0.05 part of chickens' extract, 2 parts of bruised gingers, 4 parts, green onion end, 0.5 part of zanthoxylum powder, 0.5 part of ginger powder, 131.8 parts, water.Now, the quality sensory evaluation integrate score of a quick-frozen fresh vegetables element ball is the highest.
An above-mentioned quick-frozen fresh vegetables element ball, preferred, ginger is bruised ginger, and green onion is green onion end, and Chinese prickly ash is zanthoxylum powder.Now, the quality sensory evaluation score of the fragrance of a quick-frozen fresh vegetables element ball, taste is higher.
An above-mentioned quick-frozen fresh vegetables element ball, vegetables used can be ternip, carrot, cabbage, spinach Colored Pepper, ternip, fresh kidney beans, cucurbita pepo.
An above-mentioned quick-frozen fresh vegetables element ball, soybean protein used, peanut protein and walnut protein all adopt reverse micelle method to be prepared from.Now, the quality sensory evaluation score of quick-frozen fresh vegetables element ball surface, elasticity, viscosity, brittleness is higher.
A preparation method for an above-mentioned quick-frozen fresh vegetables element ball, comprises the steps:
(1) preparation quality concentration be 12-16%, albumen water-soluble liquid taking albumen as solute;
(2) albumen water-soluble liquid is mixed with vegetables fragment, then add flour, water and flavouring to mix, obtain fillings;
(3) make fillings moulding, then in-30--40 DEG C freezing 20-30min.
A quick-frozen fresh vegetables element ball that adopts said method to prepare, can sell after sterilization packaging.
Above-mentioned preparation method, albumen water-soluble liquid preferably adopts following manner to be prepared from: soybean protein, peanut protein and walnut protein are dissolved in the water of 65-85 DEG C, stir 20-30 minute, then homogeneous 60 seconds under 15MPa condition.Now, its cohesive of albumen water-soluble liquid obtaining is better, and prepared product elasticity is better.
The using method poach of a quick-frozen fresh vegetables of the present invention element ball, steam, fried etc.; Preferably poach.
Beneficial effect
(1) contain abundant, comprehensive nutritional labeling, as protein, mineral matter, vitamin (vitamin C, carrotene), organic acid and dietary fiber, and enzyme, Fungicidal substance and there is the physiologically active ingredient of specific function; Wherein contained protein comprises the necessary whole amino acid of human body;
(2) containing the lubricant component such as animal tallow, and can be not fried while using, useful health;
(3) vegetable content is high, contain various aromatic substances and pigment, make food there is special fragrance and color, can give vegetables good sensory properties, significant to improving a poor appetite, help digest, maintain enteron aisle normal function and enriching the aspects such as the variation of meals;
(4) can poach, after poach, ball body is broken loose, and soup transparency is high, clearly smooth, its elasticity and the brittleness of ball surface are high, and its viscosity is low;
(5) have the fragrance of vegetables and albumen uniqueness, there is no the peculiar smell such as fishy smell, chewiness is good, and color and luster is vivid, and mouthfeel is soft, good palatability, and unique flavor, low price, quality sensory evaluation integrate score is high.
Detailed description of the invention
embodiment 1
Select protein quality content to be 90% soybean protein, peanut protein and walnut protein as raw material.Soybean protein, peanut protein and 1 walnut protein are dissolved in the water of 75 DEG C, stir 30 minutes, then homogeneous 60 seconds under 15MPa condition, obtaining uniform mass concentration is 14% albumen water-soluble liquid.In albumen water-soluble liquid, the content ratio of soybean protein, peanut protein and walnut protein is as shown in table 1:
Table 1
embodiment 2
One, prepare ball A
(1) select without rotten green turnip, clean, cut into fragment, for subsequent use;
(2) prepare fillings: in 60g green turnip fragment, add 130 grams of albumen water-soluble liquid A; Then add successively 11.8 grams, flour, 0.15 gram of food salt, 0.05 gram of chickens' extract, 2 grams of bruised gingers, 4 grams, green onion end, 0.5 gram of zanthoxylum powder, 0.5 gram of ginger powder, 20 grams, water, and stir and evenly mix;
(3) be molded as ball: the fillings that step (2) is prepared, put into forming machine and be molded as pellet;
(4) pellet step (3) being made is placed in freezing equipment, takes out after freezing 20 minutes in-40 DEG C, and packaging sterilization warehouse-in, detects qualified can dispatching from the factory, and obtains ball A.
Two, prepare ball B-L
Replace albumen water-soluble liquid A with albumen water-soluble liquid B-L respectively, then adopt the condition (full terms except albumen water-soluble solution) identical with step 1, prepare ball B-L.
The vegetable content of prepared ball A-L is all more than 26%; Under the temperature conditions of its be vacuum-packed in-18--25 DEG C, preserving quality sensory evaluation after 18 months does not obviously decline.
embodiment 3
(1) select without rotten green turnip, clean, cut into fragment, for subsequent use;
(2) prepare fillings: in 60g green turnip fragment, add 110 grams of albumen water-soluble liquid A; Then add successively 10 grams, flour, 0.15 gram of food salt, 0.05 gram of chickens' extract, 2 grams of bruised gingers, 4 grams, green onion end, 0.5 gram of zanthoxylum powder, 0.5 gram of ginger powder, 20 grams, water, and stir and evenly mix;
(3) be molded as ball: the fillings that step (2) is prepared, put into forming machine and be molded as pellet;
(4) pellet step (3) being made is placed in freezing equipment, takes out after freezing 20 minutes in-40 DEG C, and packaging sterilization warehouse-in, detects qualified can dispatching from the factory.The vegetable content of a ball is 28.8%; Under the temperature conditions of its be vacuum-packed in-18--25 DEG C, preserving quality sensory evaluation after 15 months does not obviously decline.
embodiment 4
(1) select without rotten green turnip, clean, cut into fragment, for subsequent use;
(2) prepare fillings: in 60g green turnip fragment, add 110 grams of albumen water-soluble liquid A; Then add successively 15 grams, flour, 0.15 gram of food salt, 0.05 gram of chickens' extract, 2 grams of bruised gingers, 4 grams, green onion end, 0.5 gram of zanthoxylum powder, 0.5 gram of ginger powder, 20 grams, water, and stir and evenly mix;
(3) be molded as ball: the fillings that step (2) is prepared, put into forming machine and be molded as pellet;
(4) pellet step (3) being made is placed in freezing equipment, takes out after freezing 20 minutes in-40 DEG C, and packaging sterilization warehouse-in, detects qualified can dispatching from the factory.The vegetable content of a ball is 28.2%; Under the temperature conditions of its be vacuum-packed in-18--25 DEG C, preserving quality sensory evaluation after 15 months does not obviously decline.
embodiment 5
(1) select without rotten green turnip, clean, cut into fragment, for subsequent use;
(2) prepare fillings: in 60g green turnip fragment, add 180 grams of albumen water-soluble liquid A; Then add successively 10 grams, flour, 0.15 gram of food salt, 0.05 gram of chickens' extract, 2 grams of bruised gingers, 4 grams, green onion end, 0.5 gram of zanthoxylum powder, 0.5 gram of ginger powder, 20 grams, water, and stir and evenly mix;
(3) be molded as ball: the fillings that step (2) is prepared, put into forming machine and be molded as pellet;
(4) pellet step (3) being made is placed in freezing equipment, takes out after freezing 30 minutes in-30 DEG C, and packaging sterilization warehouse-in, detects qualified can dispatching from the factory.The vegetable content of a ball is 21.6%; Under the temperature conditions of its be vacuum-packed in-18--25 DEG C, preserving quality sensory evaluation after 18 months does not obviously decline.
embodiment 6
(1) select without rotten green turnip, clean, cut into fragment, for subsequent use;
(2) prepare fillings: in 60g green turnip fragment, add 180 grams of albumen water-soluble liquid A; Then add successively 15 grams, flour, 0.15 gram of food salt, 0.05 gram of chickens' extract, 2 grams of bruised gingers, 4 grams, green onion end, 0.5 gram of zanthoxylum powder, 0.5 gram of ginger powder, 20 grams, water, and stir and evenly mix;
(3) be molded as ball: the fillings that step (2) is prepared, put into forming machine and be molded as pellet;
(4) pellet step (3) being made is placed in freezing equipment, takes out after freezing 20 minutes in-40 DEG C, and packaging sterilization warehouse-in, detects qualified can dispatching from the factory.The vegetable content of a ball is 21.2%; Under the temperature conditions of its be vacuum-packed in-18--25 DEG C, preserving quality sensory evaluation after 16 months does not obviously decline.
embodiment 7
(1) select without rotten green turnip, clean, cut into fragment, for subsequent use;
(2) prepare fillings: in 60g green turnip fragment, add 130 grams of albumen water-soluble liquid A; Then add successively 11.8 grams, flour, 0.5 gram of food salt, 0.3 gram of chickens' extract, 1 gram of bruised ginger, 1.5 grams, green onion end, 1 gram of zanthoxylum powder, 1 gram of ginger powder, 30 grams, water, and stir and evenly mix;
(3) be molded as ball: the fillings that step (2) is prepared, put into forming machine and be molded as pellet;
(4) pellet step (3) being made is placed in freezing equipment, takes out after freezing 20 minutes in-40 DEG C, and packaging sterilization warehouse-in, detects qualified can dispatching from the factory.The vegetable content of a ball is 25.3%; Under the temperature conditions of its be vacuum-packed in-18--25 DEG C, preserving quality sensory evaluation after 15 months does not obviously decline.
Vegetables Ultramicro-powder can be carrot, cabbage, spinach Colored Pepper, ternip, fresh kidney beans, cucurbita pepo etc.
quality evaluation
A ball prepared by embodiment 1-7 carries out poach under identical condition, after boiling, pulls out.The broken loose rate of statistics ball body (breach length exceedes ball body girth 1/10 and is all considered as brokenly loose).By the transparency of diaphanometer test soup.A well-done ball is cut into the sheet that thickness is about 1.5cm, ensures that tangent plane is smooth; Then be placed under the probe of matter structure instrument and measure, then draw its elasticity, hardness and viscosity with conventional Calculation Method.Matter structure instrument used, its model: RT-2002D, manufacturer: Japanese Rherotech Co..The data of gained ball A-E are as shown in table 2:
Table 2
| ? | Broken loose rate | Soup transparency | Elasticity | Hardness (N) | Viscosity |
| Ball A | 0 | 0.573 | 2.3 | 48 | 39 |
| Ball B-E | 0 | 0.617-0.679 | 2.0-2.2 | 44-47 | 33-37 |
| Ball F-I | 2.7-6.7％ | 0.826-0.893 | 1.6-1.8 | 32-35 | 24-28 |
| Ball I-L | 5.9-11.6％ | 0.905-0.938 | 1.2-1.4 | 26-29 | 18-23 |
| Embodiment 3-7 | 0 | 0.598-0.663 | 1.9-2.3 | 42-47 | 32-38 |
After cooling 10 min of a ball that boil, by 20 trained quality sense organ valuation officers, it is carried out to quality subjective appreciation, evaluation process completes in 10 min.Range of value: mouthfeel (30 points), elasticity (15 points) viscosity (15 points), tangent plane (15 points), smell (25 points) are evaluated.Ball general comment is divided into above-mentioned every sum.Evaluation criterion:
Mouthfeel: tasty and refreshing, sliding tender, fine and smooth, neither too hard, nor too soft, be rich in and chew strength, 25.1-30 divides; Tasty and refreshing not, slightly soft or slightly hard, chewiness is slightly poor, 18.1-25 divides; Be clamminess, coarse, soft or really up to the mark, be difficult for chewing or do not chew strength, 1-18 divides;
Elasticity: high resilience, finger pressure do not split, restore rapidly, and 12.1-15 divides; Elasticity is general, finger pressure is difficult for splitting, comparatively fast recovery, and 9.1-12 divides; Poor flexibility, finger pressure easily split, the poor 1-9 of restoration divides;
Viscosity: tasty and refreshingly do not stick to one's teeth, 15.1-20 divides; Medium 10.1-15 divides; Not tasty and refreshing, the 1-10 that is clamminess divides;
Tangent plane: the fine and close homogeneous of tangent plane, be covered with even tiny pore, 12.1-15 divides; Tangent plane is compared with homogeneous, slightly compared with gross blow hole, and 9.1-12 divides; Tangent plane is coarse, gross blow hole, and 1-9 divides;
Smell: vegetables delicate fragrance, divide without unhappy smell: 22.1-25 such as fishy smell, medium 15.1-22 divides, without vegetables delicate fragrance or there is unhappy smell 1-15 to divide.Evaluation result is as shown in table 3:
Table 3
| ? | Mouthfeel | Elasticity | Viscosity | Tangent plane | Smell | Total score |
| Ball A | 28.7 | 14.5 | 14.3 | 14.6 | 24.3 | 96.4 |
| Ball B | 26.9 | 14.1 | 13.2 | 14.1 | 24.1 | 92.4 |
| Ball C | 27.2 | 14.3 | 13.4 | 14.3 | 24.0 | 93.2 |
| Ball D | 26.8 | 13.6 | 13.1 | 14.0 | 23.8 | 91.3 |
| Ball E | 27.0 | 13.9 | 13.3 | 13.9 | 24.2 | 92.3 |
| Ball F | 24.6 | 11.9 | 12.3 | 13.6 | 23.1 | 85.5 |
| Ball G | 23.7 | 11.5 | 11.6 | 13.3 | 22.7 | 82.8 |
| Ball H | 23.5 | 12.1 | 11.9 | 12.9 | 22.9 | 83.3 |
| Ball I | 24.1 | 11.7 | 11.7 | 13.1 | 22.6 | 83.2 |
| Ball J | 20.9 | 10.5 | 11.1 | 12.6 | 22.3 | 77.4 |
| Ball K | 20.7 | 10.1 | 10.9 | 12.1 | 22.5 | 76.3 |
| Ball L | 20.1 | 9.8 | 10.3 | 12.4 | 22.6 | 75.2 |
| Embodiment 3 | 25.7 | 13.7 | 12.3 | 13.5 | 24.0 | 89.2 |
| Embodiment 4 | 26.1 | 13.5 | 12.9 | 13.0 | 23.9 | 89.4 |
| Embodiment 5 | 26.3 | 13.2 | 13.1 | 12.7 | 23.7 | 89 |
| Embodiment 6 | 25.9 | 14.1 | 13.4 | 13.4 | 24.1 | 90.9 |
| Embodiment 7 | 26.5 | 13.6 | 12.8 | 13.6 | 23.6 | 90.1 |
Claims (9)
1. a quick-frozen fresh vegetables elements ball, is characterized in that, its main component is: 60 parts of vegetables, protein 15-20 part, flour 10-15 part; Described albumen is made up of according to 12:4-7:6-9 soybean protein, peanut protein and walnut protein; Described part is weight portion.
2. a quick-frozen fresh vegetables element ball according to claim 1, is characterized in that, contains salt 0.15-0.5 part, chickens' extract 0.05-0.3 part, ginger 1-2 part, green onion 1.5-4 part, Chinese prickly ash 0.5-1 part, ginger powder 0.5-1 part.
3. a quick-frozen fresh vegetables element ball according to claim 1 and 2, is characterized in that, soybean protein, peanut protein and walnut protein form according to 12:5:8.
4. a quick-frozen fresh vegetables element ball according to claim 3, is characterized in that, contains 0.15 part of salt, 0.05 part of chickens' extract, 2 parts of bruised gingers, 4 parts, green onion end, 0.5 part of zanthoxylum powder, 0.5 part of ginger powder.
5. a quick-frozen fresh vegetables element ball according to claim 1, it is characterized in that, contain 60 parts of vegetables, 8.736 parts of soybean proteins, 3.64 parts of peanut proteins, 5.824 parts of walnut proteins, 11.8 parts, flour, 0.15 part of salt, 0.05 part of chickens' extract, 2 parts of bruised gingers, 4 parts, green onion end, 0.5 part of zanthoxylum powder, 0.5 part of ginger powder, 131.8 parts, water.
6. a quick-frozen fresh vegetables element ball according to claim 2, is characterized in that, ginger is bruised ginger, and green onion is green onion end, and Chinese prickly ash is zanthoxylum powder.
7. a quick-frozen fresh vegetables element ball according to claim 1, is characterized in that, soybean protein used, peanut protein and walnut protein all adopt reverse micelle method to be prepared from.
8. a preparation method for the element of the quick-frozen fresh vegetables described in an any one ball in claim 1-7, comprises the steps:
Preparation quality concentration is 12-16%, albumen water-soluble liquid taking albumen as solute;
Albumen water-soluble liquid is mixed with vegetables fragment, then add flour, water and flavouring to mix, obtain fillings;
Make fillings moulding, then in-30-40 DEG C freezing 20-30min.
9. preparation method according to claim 8, albumen water-soluble liquid preferably adopts following manner to be prepared from: soybean protein, peanut protein and walnut protein are dissolved in the water of 65-85 DEG C, stir 20-30 minute, then homogeneous 60 seconds under 15MPa condition.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839747A (en) * | 2015-05-03 | 2015-08-19 | 梁影金 | Appetizing meatball and preparation method thereof |
| CN104957265A (en) * | 2015-06-04 | 2015-10-07 | 济南大学 | Quick-frozen bean curd ball and preparation method thereof |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN109645396A (en) * | 2019-01-18 | 2019-04-19 | 江南大学 | A kind of freezing conditioning mixed greens ball and preparation method thereof boiling rear high-quality storage rate |
| CN111713665A (en) * | 2020-07-24 | 2020-09-29 | 天津市宽达水产食品有限公司 | Method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160658A (en) * | 2011-03-30 | 2011-08-24 | 福州旭煌食品有限公司 | Method for processing vegetable fish balls |
| CN103535443A (en) * | 2013-10-19 | 2014-01-29 | 福州市食品工业研究所 | Beancurd balls and preparation method thereof |
-
2014
- 2014-08-13 CN CN201410398858.8A patent/CN104171870B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160658A (en) * | 2011-03-30 | 2011-08-24 | 福州旭煌食品有限公司 | Method for processing vegetable fish balls |
| CN103535443A (en) * | 2013-10-19 | 2014-01-29 | 福州市食品工业研究所 | Beancurd balls and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839747A (en) * | 2015-05-03 | 2015-08-19 | 梁影金 | Appetizing meatball and preparation method thereof |
| CN104957265A (en) * | 2015-06-04 | 2015-10-07 | 济南大学 | Quick-frozen bean curd ball and preparation method thereof |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN109645396A (en) * | 2019-01-18 | 2019-04-19 | 江南大学 | A kind of freezing conditioning mixed greens ball and preparation method thereof boiling rear high-quality storage rate |
| CN111713665A (en) * | 2020-07-24 | 2020-09-29 | 天津市宽达水产食品有限公司 | Method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables |
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| CN104171870B (en) | 2016-08-24 |
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