CN104473209A - Quick-frozen licorice conditioning pork ball - Google Patents
Quick-frozen licorice conditioning pork ball Download PDFInfo
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- CN104473209A CN104473209A CN201410701807.8A CN201410701807A CN104473209A CN 104473209 A CN104473209 A CN 104473209A CN 201410701807 A CN201410701807 A CN 201410701807A CN 104473209 A CN104473209 A CN 104473209A
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- 229930194248 Licoflavone Natural products 0.000 description 1
- MEHHCBRCXIDGKZ-UHFFFAOYSA-N Licoflavone C Natural products CC(C)=CCC1=C(O)C=C(O)C(C(C=2)=O)=C1OC=2C1=CC=C(O)C=C1 MEHHCBRCXIDGKZ-UHFFFAOYSA-N 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
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- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical group O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
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Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for improving the quality characteristics of a quick-frozen licorice conditioning pork ball. In the method provided by the invention, 0.2 to 0.4% by mass of licorice powder (100 meshes or more) is added in the production of quick-frozen conditioning pork balls and all or a part of the licorice powder can replace cane sugar in a quick-frozen conditioning pork ball formula, and the licorice powder is added together with other auxiliary materials in the chopping working procedure to be preserved at a temperature of 4 DEG C. The method has the advantages of reducing the occurrence of a Maillard reaction, improving the color, smell and taste of the quick-frozen conditioning meatballs, and realizing the good sensory quality of good elasticity, compact tissue structure and delicate taste of the quick-frozen conditioning meatball. The prepared quick-frozen licorice conditioning pork ball product has the advantages of safety in eating, enhanced functions, rich nutrition, and unique flavor.
Description
Technical field
The invention belongs to field of meat product processing, be specifically related to a kind of quick-frozen Radix Glycyrrhizae conditioning pork balls.
Background technology
Burger is a kind of time-honored traditional meat of China, has edible convenient, the feature such as nutrition is delicious.Along with the quickening of people's rhythm of life, people more and more pay attention to convenience, trophism, the health of food.At present, most burger is processed by flour and meat, mouthfeel point one, and subalimentation, is difficult to satisfy the demands of consumers.Improving the color of burger and shelf-life is the urgent demand in current market.
Radix Glycyrrhizae is one of plant of 87 kinds of integration of drinking and medicinal herbs that the Ministry of Public Health announces in " notice about further specification healthy food material management ", the effects such as tool is invigorated the spleen and benefited qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, have anti-inflammatory, antibacterial, antitumor, anti-AIDS isoreactivity.Active ingredient in Radix Glycyrrhizae is glycyrrhizic acid, licoflavone etc., has the functions such as anti-oxidant.Current Radix Glycyrrhizae can be used as sweetener or flavoring agent adds in candy, beverage, cigarette, is made an addition to by Radix Glycyrrhizae in meat products, can produce edible safety, unique flavor, function intensified meat products, have vast potential for future development.
Summary of the invention
Object of the present invention is improve the problem such as deterioration and storage quality deterioration of the color that quick-frozen conditioning pork balls causes because of Maillard reaction, provides a kind of method improving quick-frozen conditioning burger organoleptic quality, strengthen function.
Technical scheme of the present invention is: by adding the licorice powder (more than 100 orders) that percent mass hundred is 0.2-0.4% in quick-frozen conditioning pork balls manufacturing process, sucrose in all or part of replacement quick-frozen conditioning pork balls formula, reduce the generation of Maillard reaction, improve the color of quick-frozen conditioning pork balls, realize quick-frozen conditioning pork balls good springiness, institutional framework closely, the good organoleptic quality of delicate mouthfeel.
A kind of quick-frozen Radix Glycyrrhizae conditioning pork balls, comprises the stock and adjunct of following weight portion:
Raw material: minced pork 100
Auxiliary material: licorice powder 0.2-0.4, starch 1-2, frozen water 35-40, egg white 4-5, xanthans 0.2-0.25, sucrose 1.8-2.0, monosodium glutamate 0.4-0.5, composite phosphate 0.4-0.5, natrium nitrosum 0.005-0.008, salt 2-2.5, ginger 2-4, raw green onion 4-5, five-spice powder 0.1-0.2, nutmeg powder 0.02-0.04, textured soybean protein 4-5, soybean protein isolate 9-10;
A processing method for quick-frozen Radix Glycyrrhizae conditioning pork balls, comprises the following steps:
(1) raw meat pretreatment: cleaned in clear water by pig hind shank and drain, peeling, removing lymph, blood vessel, connective tissue etc., split meat by show condition, lean meat and be cut into little stick, weighing respectively, in order to follow-up use;
(2) preparation of minced pork: above-mentioned pretreated lean meat and fat meat are twisted system twice with the meat grinder of orifice plate aperture 4mm respectively at 0-5 DEG C, obtain lean meat gruel and fat meat gruel respectively, by the lean to fat ratio of 1.5 ︰ 8.5-0.5 ︰ 9.5, fat meat gruel and lean meat gruel are mixed, obtain mixed meat;
(3) auxiliary material process: textured soybean protein and soybean protein isolate are joined in a part of frozen water, obtains the soybean protein colloidal sol of thickness after miscible; Raw green onion, ginger are minced stand-by with cutter after cleaning; Natrium nitrosum is dissolved in residue frozen water;
(4) cut and mix, pickle: the frozen water being dissolved with natrium nitrosum is poured in cutmixer, adds mixed meat stirring at low speed 3min; Again the auxiliary material of preparation in step (3) and other auxiliary materials such as licorice powder, composite phosphate are added cutmixer, middling speed is cut and is mixed 10min, under 4 DEG C of conditions, cuts and mixes mixing and obtain meat stuffing, and pickle 3h under identical temperature conditions;
(5) shaping: to be poured into by meat stuffing in meat ball machine, adjustment discharging speed, makes the burger that diameter is about 2.5cm;
(6) boiling: shaping burger is put into 60-70 DEG C of hot water and heat 2min, then 90 DEG C of boiling 6-8min;
(7) cool: the burger after boiling is cooled to about 10 DEG C immediately;
(8) quick-frozen: in 30min, cooled burger is freezed to central temperature-18 DEG C, obtains quick-frozen Radix Glycyrrhizae conditioning pork balls.
Described licorice powder is dry licorice powder more than edible, granularity 100 order.
Beneficial effect of the present invention:
The present invention by adding the licorice powder (more than 100 orders) that percent mass hundred is 0.2-0.4% in quick-frozen conditioning pork balls manufacturing process, sucrose in all or part of replacement quick-frozen conditioning pork balls formula, great improvement is served to the quality of quick-frozen conditioning pork balls and storage performance: (1) Radix Glycyrrhizae is as sweetener and flavouring, Maillard reaction can not be there is in the processing of quick-frozen conditioning pork balls and storage, do not produce brown stain, the original color and luster of quick-frozen conditioning pork balls can be kept; (2) be rich in dietary fiber in licorice powder, there is good water-retaining property, add in quick-frozen conditioning pork balls and can improve its yield rate, water-retaining property, elasticity, section and mouthfeel; (3) licorice powder being broken to more than 100 orders adds in meat gruel, mix the polar group that in technique and meat gruel, the bond fission of protein molecule peptide exposes combine closely through cutting, be evenly distributed in continuous print meat gruel gel emulsification system, and give this emulsification system and blended by Radix Glycyrrhizae, condiment, raw material, permeated the uniqueness " compound taste " that formed, and can at the compound taste of permanent this uniqueness of maintenance of duration of storage; (4) Radix Glycyrrhizae is decomposed fat oxidation good inhibitory action, can reduce the stale flavor that quick-frozen conditioning pork balls is produced by fat oxidation in process and storage process, extend the shelf-life of quick-frozen conditioning pork balls; (5) Radix Glycyrrhizae all has adjustment and prolection to digestive system, respiratory system, nervous system, internal system etc., has certain health-care efficacy.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
embodiment 1
Raw material: minced pork 100g(lean to fat ratio 0.5 ︰ 9.5)
Auxiliary material: licorice powder 0.2g, starch 1g, frozen water 35g, egg white 4g, xanthans 0.2g, sucrose 1.8g, monosodium glutamate 0.4g, composite phosphate 0.4g, natrium nitrosum 0.005g, salt 2g, ginger 2g, raw green onion 4g, five-spice powder 0.1g, nutmeg powder 0.02 g, textured soybean protein 4g, soybean protein isolate 9g;
Processing method is as follows:
(1) raw meat pretreatment: cleaned in clear water by pig hind shank and drain, peeling, removing lymph, blood vessel, connective tissue etc., split meat by show condition, lean meat and be cut into little stick, weighing respectively, in order to follow-up use;
(2) meat gruel preparation: above-mentioned pretreated lean meat and fat meat are twisted system twice with the meat grinder of orifice plate aperture 4mm respectively at 0-5 DEG C, obtains lean meat gruel and fat meat gruel respectively, is mixed by meat gruel, obtain mixed meat by the lean to fat ratio of 0.5 ︰ 9.5;
(3) auxiliary material process: textured soybean protein and soybean protein isolate are joined in a part of frozen water, obtains the soybean protein colloidal sol of thickness after miscible; Raw green onion, ginger are minced stand-by with cutter after cleaning; Natrium nitrosum is dissolved in residue frozen water;
(4) cut and mix, pickle: the frozen water being dissolved with natrium nitrosum is poured in cutmixer, adds mixed meat stirring at low speed 3min; Again the auxiliary material of preparation in step (3) and other auxiliary materials such as licorice powder, composite phosphate are added cutmixer, middling speed is cut and is mixed 10min, under 4 DEG C of conditions, cuts and mixes mixing and obtain meat stuffing, and pickle 3h under identical temperature conditions;
(5) shaping: to be poured into by meat stuffing in meat ball machine, adjustment discharging speed, makes the burger that diameter is about 2.5cm;
(6) boiling: shaping burger is put into 60 DEG C of hot water and heat 2min, then 90 DEG C of boiling 8min;
(7) cool: the burger after boiling is cooled to about 10 DEG C immediately;
(8) quick-frozen: in 30min, cooled burger is freezed to central temperature-18 DEG C, obtains quick-frozen Radix Glycyrrhizae conditioning pork balls.
Cut by low speed and mix middling speed and cut and mix processing method, meat stuffing is soon tasty, and presents emulsification system.Residing product size is homogeneous, homogeneous, and tangent plane is fine and closely woven, high resilience; There is pork characteristic flavor on basis, with rich flavor; In salty, comfortable, there is the sweet taste that Radix Glycyrrhizae is light, nutritious, with health role.
The quick-frozen Radix Glycyrrhizae conditioning pork balls that above-described embodiment obtains meets following quality requirement:
Protein content: >=20%
Fat content :≤12%
Moisture :≤65%
Additive uses the requirement meeting " national food safety standard food additives use standard " (GB 2760).
Form: form is complete, evenly, without damaged.
Color and luster: outward appearance is cold cuts looks, glossy.
Tissue: tissue tight, high resilience.
Flavour, smell: have the flavour that pork is intrinsic, have the distinctive fragrance of Radix Glycyrrhizae, free from extraneous odour.
embodiment 2
Raw material: minced pork 100g(1.5 ︰ 8.5)
Auxiliary material: licorice powder 0.4g, starch 2g, frozen water 40g, egg white 5g, xanthans 0.25g, sucrose 2.0g, monosodium glutamate 0.5g, composite phosphate 0.5g, natrium nitrosum 0.008g, salt 2.5g, ginger 4g, raw green onion 5g, five-spice powder 0.2g, nutmeg powder 0.04g, textured soybean protein 5g, soybean protein isolate 10g;
Processing method: 70 DEG C of hot water heatings put into by shaping burger, brew time is 6min.Other processing methods are all with embodiment 1.
Gained quick-frozen Radix Glycyrrhizae conditioning pork balls product, fresh and tender tasty and refreshing, chewiness, has voluptuousness; High resilience; There is pork characteristic flavor on basis, the sweet taste that Radix Glycyrrhizae is light; In salty, comfortable, nutritious.
The quick-frozen Radix Glycyrrhizae conditioning pork balls that above-described embodiment obtains meets following quality requirement:
Protein content: >=20%
Fat content :≤12%
Moisture :≤65%
Additive uses the requirement meeting " national food safety standard food additives use standard " (GB 2760).
Form: form is complete, evenly, without damaged.
Color and luster: outward appearance is cold cuts looks, glossy.
Tissue: tissue tight, high resilience.
Flavour, smell: have the flavour that pork is intrinsic, have the distinctive fragrance of Radix Glycyrrhizae, free from extraneous odour.
Claims (3)
1. a quick-frozen Radix Glycyrrhizae conditioning pork balls, is characterized in that, comprise the stock and adjunct of following weight portion:
Raw material: minced pork 100
Auxiliary material: licorice powder 0.2-0.4, starch 1-2, frozen water 35-40, egg white 4-5, xanthans 0.2-0.25, sucrose 1.8-2.0, monosodium glutamate 0.4-0.5, composite phosphate 0.4-0.5, natrium nitrosum 0.005-0.008, salt 2-2.5, ginger 2-4, raw green onion 4-5, five-spice powder 0.1-0.2, nutmeg powder 0.02-0.04, textured soybean protein 4-5, soybean protein isolate 9-10.
2. a processing method for quick-frozen Radix Glycyrrhizae conditioning pork balls as claimed in claim 1, is characterized in that, comprise the following steps:
(1) raw meat pretreatment: cleaned in clear water by pig hind shank and drain, peeling, removing lymph, blood vessel, connective tissue etc., split meat by show condition, lean meat and be cut into little stick, weighing respectively, in order to follow-up use;
(2) preparation of minced pork: above-mentioned pretreated lean meat and fat meat are twisted system twice with the meat grinder of orifice plate aperture 4mm respectively at 0-5 DEG C, obtain lean meat gruel and fat meat gruel respectively, by the lean to fat ratio of 1.5 ︰ 8.5-0.5 ︰ 9.5, fat meat gruel and lean meat gruel are mixed, obtain mixed meat;
(3) auxiliary material process: textured soybean protein and soybean protein isolate are joined in a part of frozen water, obtains the soybean protein colloidal sol of thickness after miscible; Raw green onion, ginger are minced stand-by with cutter after cleaning; Natrium nitrosum is dissolved in residue frozen water;
(4) cut and mix, pickle: the frozen water being dissolved with natrium nitrosum is poured in cutmixer, adds mixed meat stirring at low speed 3min; Again the auxiliary material of preparation in step (3) and other auxiliary materials such as licorice powder, composite phosphate are added cutmixer, middling speed is cut and is mixed 10min, under 4 DEG C of conditions, cuts and mixes mixing and obtain meat stuffing, and pickle 3h under identical temperature conditions;
(5) shaping: to be poured into by meat stuffing in meat ball machine, adjustment discharging speed, makes the burger that diameter is about 2.5cm;
(6) boiling: shaping burger is put into 60-70 DEG C of hot water and heat 2min, then 90 DEG C of boiling 6-8min;
(7) cool: the burger after boiling is cooled to about 10 DEG C immediately;
(8) quick-frozen: in 30min, cooled burger is freezed to central temperature-18 DEG C, obtains quick-frozen Radix Glycyrrhizae conditioning pork balls.
3. quick-frozen Radix Glycyrrhizae according to claim 1 and 2 conditioning pork balls, is characterized in that, described licorice powder is dry licorice powder more than edible, granularity 100 order.
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| CN201410701807.8A CN104473209A (en) | 2014-11-28 | 2014-11-28 | Quick-frozen licorice conditioning pork ball |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410701807.8A CN104473209A (en) | 2014-11-28 | 2014-11-28 | Quick-frozen licorice conditioning pork ball |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558856A (en) * | 2016-01-20 | 2016-05-11 | 西南民族大学 | Smoked-flavor animal byproduct meat balls and preparation method thereof |
| CN108157836A (en) * | 2018-02-08 | 2018-06-15 | 河南科技大学 | A kind of conditioning burger and preparation method thereof |
| CN109275862A (en) * | 2018-11-19 | 2019-01-29 | 汕尾市国泰食品有限公司 | Ganoderma lucidum pork balls and its processing method |
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| CN109275862A (en) * | 2018-11-19 | 2019-01-29 | 汕尾市国泰食品有限公司 | Ganoderma lucidum pork balls and its processing method |
| CN112869047A (en) * | 2021-01-29 | 2021-06-01 | 河北天粮餐饮管理集团有限公司南京分公司 | Special pork chop with good color and taste |
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