CN104621580B - One kind piss burger crust and preparation method thereof - Google Patents
One kind piss burger crust and preparation method thereof Download PDFInfo
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- CN104621580B CN104621580B CN201310574062.9A CN201310574062A CN104621580B CN 104621580 B CN104621580 B CN 104621580B CN 201310574062 A CN201310574062 A CN 201310574062A CN 104621580 B CN104621580 B CN 104621580B
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Abstract
The invention discloses one kind piss burger crust and preparation method thereof, its raw material includes beef, No. four meat of pig, Fresh Grade Breast, cassava modified starch, soybean protein isolate, plump and sturdy pork, mixture of ice and water, salt, phosphate and other flavorings；Its preparation method includes：Meat gruel particle is twisted into after beef, No. 4 meat of pig and Fresh Grade Breast are cleaned up, is saved it in 5~0 DEG C of environment；Mashing processing is carried out to the meat gruel particle, and slurry is formed by sequentially add the processing of other raw materials during mashing is handled；The slurry formed is carried out to stewing process, forming processes, secondary cooking processing and freezing processing successively, the piss burger crust is made.Piss burger crust surface prepared by the present invention is smooth, smooth in taste, rich in chewy texture.
Description
Technical field
The invention belongs to the preparation field of quick-frozen meat gruel based food, more particularly to a kind of preparation work for burger crust of pissing
Skill.
Background technology
Meat gruel based article, which refers to rub meat, to be beaten, and it is uniform to add various additives mixeds, by process systems such as shortenings
Into a kind of meat products.At present, the research of composition of raw materials, used preparation technology are led to emphatically mostly for the production of meat gruel based article
It is often fairly simple, it is main to include rubbing, cut and mix the steps such as (or stirring), shaping, shortening.
For example, Publication No. CN101803756A patent application discloses a kind of production method of vegetable fish balls, by fish
The raw materials such as meat, spinach, mushroom, pork rub, modulate after, through cut mix, place, be molded, boiling, freezing the step of prepare and
Into.But because the physical behavior of each raw material components is different, cutting required for it mixes intensity difference, the technique all twists raw material
Uniformly cut mixing after broken, modulation, the slurry formed may influence meat containing the uneven feed particles of particle size
The flavor and taste of meat；
And for example, Publication No. CN1860933A discloses the manufacture craft of a kind of fish ball formula and the fish ball, and fresh fish is clear
Wash, adopt meat, again through rinse, be dehydrated, beat burst, curing be molded, be made fish ball.The meat formed of bursting is beaten according to the technique to starch, and is directly entered
Go and cure forming processes, the bubble in slurry is not discharged fully, influences the smoothness on fish ball surface, in addition a high temperature shortening
Fish ball, because protein meets high temperature fast denaturation, sizing is too fast, and it is not smooth enough to be easily caused product appearance, and mouthfeel is soft does not have
It is flexible.
The content of the invention
In order to overcome the above-mentioned deficiencies of the prior art, one aspect of the present invention provides a kind of preparation side for burger crust of pissing
Method, following handle is carried out to raw material：
Meat gruel particle is twisted into after beef, No. 4 meat of pig and Fresh Grade Breast are cleaned up, is saved it in -5~0 DEG C of environment；
Mashing processing is carried out to the meat gruel particle, and by carrying out sequentially adding other raw materials during mashing is handled
Processing, form slurry；
The slurry formed is carried out to stewing process, forming processes, secondary cooking processing and freezing processing successively, institute is made
State piss burger crust；
Wherein, sequentially adding the processing of other raw materials includes：Sequentially add phosphate and other flavorings, one of salt
Point and soybean protein isolate, remaining salt, cassava modified starch and mixture of ice and water, plump and sturdy pork；
Particularly, mashing frequency is changed by dynamic during mashing is handled, is sufficiently stirred raw material, and make salt dissolubility egg
It is fully dissolved out in vain.
Wherein, the dynamic changes mashing frequency and included：
The mashing frequency of meat gruel particle is 5-10Hz and continues 3-5min；
After adding the phosphate and other flavorings, mashing frequency is adjusted to 15-25Hz and continues 10-15min；
After a part for the salt and soybean protein isolate is added, mashing frequency is adjusted to 45-50Hz and continued
20-25min；
After the remaining salt is added, mashing frequency is adjusted to 50-55Hz and continues 8-10min.
After the cassava modified starch and mixture of ice and water is added, mashing frequency is adjusted to 3-7Hz and continues 4-
6min；
After the blood splashed meat is added, mashing frequency is adjusted to 65-70Hz and continues 1-2min.
Wherein, described meat gruel particle, the especially thicker beef of fiber, pork particle, fineness is entered after being beaten at a slow speed
One step diminishes, and muscle fibre is softened elongation, is advantageous to it and is sufficiently mixed, reacts with other components；
Wherein, described phosphate can be the one or more in sodium tripolyphosphate, sodium pyrophosphate, calgon,
The hydrophily and water-retaining property of meat gruel particle can be effectively increased by adding phosphate, promote its softening, make meat gruel particle and other seasonings
Preferable flavor is kept after material mixing；
Wherein, described salt can make salting-in protein dissolution, and add soybean protein isolate, not only can be with water conservation, guarantor
Fat, improve the texture of meat gruel particle, also increase flavor, the effect increased percent protein.
Wherein, described cassava modified starch can improve the flavor and taste of meat gruel particle to a certain extent, prior
It is that it can also solve the problems, such as to store product dehydrate and tissue roughening caused by freezing in sales process.Due to starch compared with
Gently, to avoid excessive velocities from causing starch to be kicked up, therefore mashing frequency especially is turned down, controls the speed of mashing.
The purpose for carrying out being beaten processing to meat gruel particle mainly has three：First, the salt dissolubility egg in extraction meat gruel particle
In vain, second, improving the constructional aspect of meat gruel particle, third, destroying muscle connective tissue film remaining in meat gruel particle.
Particularly, the stewing process includes, and the slurry is stood into 2-3h under the conditions of 0-5 DEG C.
Particularly, the forming processes include, and the slurry after stewing process is compressing, can be slurry and fillings one
Rise and carry out mechanical-moulded processing, piss burger is made, or the slurry after stewing process is individually subjected to mechanical-moulded processing, make
Slabbing crust.
Wherein, the fillings in the mechanical-moulded processing can be the mixture of pork, spring onion, show condition and flavoring, existing
There is any fillings for meat emulsion product disclosed in technology to can be applied in the present invention.
Especially, the secondary cooking processing includes：
Under conditions of temperature is 50-56 DEG C, frequency is 10-15Hz, the crust formed by forming processes is carried out
For promoting the first time of protein gel process to cook, brew time 10-15min；
Under conditions of temperature is 86-92 DEG C, frequency is 27-32Hz, second is carried out to the crust by cooking for the first time
Secondary cooking, brew time 4-6min.
Wherein, the temperature of first time boiling processing is gentleer, is in order that the albumen in crust can have one no more than 56 DEG C
The process of individual gentle gel restructuring, makes its institutional framework closer, improves the mouthfeel and elasticity of product；Second of boiling is handled
Temperature it is higher, then be the maturing process to crust.
Wherein, the weight fraction of the raw material is respectively：The parts by weight of beef are 25-35 parts, the weight of No. four meat of pig
Number is 20-30 parts, and the parts by weight of Fresh Grade Breast are 15-20 parts, and the parts by weight of cassava modified starch are 5-10 parts, and soybean is divided
Parts by weight from albumen are 2-5 parts, and the parts by weight of plump and sturdy pork are 10-15 parts, and the parts by weight of mixture of ice and water are 5-
10 parts, the parts by weight of salt are 1-3 parts, and phosphatic parts by weight are 0.2-0.3 parts, and the parts by weight of other flavorings are
2-5 parts
Particularly, other described flavorings include：Sugar, monosodium glutamate, five-spice powder, white pepper powder, its proportioning are：(60%-
70%)：(20%-33%)：(1%-2%)：(5%-10%).
Another aspect of the present invention provides a kind of preparation method of the piss burger crust described in utilization, the piss burger of preparation
Crust.
The preparation method of piss burger crust of the present invention and the piss burger crust of preparation, have advantages below：
1. being beaten in processing procedure, add salt at twice, meat gruel particle can be made to be sufficiently mixed with salt, salting-in protein is maximum
Limit is dissolved out, and this raising to meat emulsion product quality has two benefits：First, adhesion increases；Treated in follow-up
Cheng Zhongneng keeps certain form, is not easy loose crushing；Second, water absorbing capacity increases, help to form the mouthfeel of fresh and tender succulence.
Meanwhile the processing of mixture of ice and water is added, it is possible to prevente effectively from meat gruel particle temperature in pulping process raises, influence meat gruel system
The mouthfeel of product.
2. being beaten in processing procedure, mashing frequency is generally changed from small to big, and beating rate is in order that meat gruel by accelerating slowly
Particle obtains sufficient agitation grinding in initial beating-up period, and is sufficiently mixed reaction with other components, and after the later stage adds salt, with
The dissolution of salting-in protein, the stickiness increase of slurry, only higher frequency just can guarantee that good beating resultses, add
During starch, to avoid starch from kicking up, then using relatively low mashing frequency.Compared in traditional handicraft, after raw material is allocated, adopt
It is beaten with phase same rate is unified, the beating resultses of this adjustment frequency gradual according to property of raw material are more preferable.
3. pair slurry made carries out the processing of stand at low temperature, be advantageous to further extraction, the phosphate of salting-in protein
Reaction between albumen, have the function that water conservation, and enable slurry tasty, standing can also remove what is formed in pulping process
Bubble, make final products surface finer and smoother.
4. the piss burger crust of shaping is carried out into boiling processing at twice, first time boiling processing mainly makes protein
Under conditions of more gently network structure gel is formed by restructuring；Second of boiling processing is mainly shortening process, to
The burger for forming gel structure carries out shortening, obtains final products.The type of muscle is different, and its chemical characteristic and composition are in the presence of poor
It is different, three kinds of beef, pork, chicken different types of meat have been used in product, by long-term practice, obtained optimal boiling twice
The parameter of processing is best suitable for the meat proportioning under this formula.
Embodiment
The present invention is described in detail with reference to the accompanying drawings and examples.The content of embodiment is to combine optimization technique side
The further description that case is done to the present invention, it is impossible to assert that the specific implementation of invention is only limitted to these explanations.To the present invention
For person of an ordinary skill in the technical field, on the premise of the design of the present invention is not departed from, it can also make simple
Deduce and replace, should all be considered as protection scope of the present invention.
Embodiment 1
1. composition of raw materials：Beef 30kg, pig No. four meat 25kg, Fresh Grade Breast 17.5kg, cassava modified starch 7.5kg, soybean
Protein isolate 3.5kg, plump and sturdy pork 12.5kg, mixture of ice and water 7.5kg, salt 2kg, sodium pyrophosphate 0.25kg, other seasonings
Expect 3.5kg, white sugar 2275g, monosodium glutamate 927.5g, five-spice powder 52.5g, white pepper powder 262.5g.
2. pretreatment：
Beef, No. four meat of pig, Fresh Grade Breast are respectively washed totally, meat gruel particle, the beef gruel, chicken are twisted into meat grinder
Brisket gruel grain diameter is 4mm, and No. four meat gruel grain diameters of pig are 6mm；
3. mashing：By primary product temperature control system at -5~0 DEG C, mashing processing is carried out according to following orders：
1) meat gruel particle is poured into beater tub, sets mashing frequency as 7.5Hz, beating time 4min；
2) sodium pyrophosphate, other flavorings are added, adjustment mashing frequency is 20Hz, and continues to be beaten 12min；
3) 667g salt, soybean protein isolate are added, adjustment mashing frequency is 48Hz, and continues to be beaten 22min；
4) 1333g salt is added, adjustment mashing frequency is 52Hz, and continues to be beaten 9min；
5) cassava modified starch, frozen water are added, adjustment mashing frequency is 5Hz, and continues to be beaten 5min；
6) plump and sturdy pork is added, adjustment mashing frequency is 67Hz, is beaten to without obvious show condition particle and not fuel-displaced.
4. stand：The slurry made is poured into stainless steel cask, 2.5h is stood in the freezer under the conditions of 0-5 DEG C.
5. shaping：Slurry after stewing process is poured into fish-meat ball making machine together with the fillings being pre-configured with, sets whole ball
Size is 20g, and faric size is 5g, carries out mechanical-moulded processing.
6. cook：
1) before the piss burger semi-finished product of shaping are placed in saucepan, first time cooking processing is carried out, sets saucepan temperature
For 53 DEG C, frequency 13Hz, brew time 13min；
2) the piss burger semi-finished product after first time cooking is handled are placed in rear saucepan, carry out second of cooking processing,
Saucepan temperature is set as 89 DEG C, frequency 30Hz, is completed when its central temperature >=75 DEG C, piss burger is made.
7. freezing：After quick-frozen at -18 DEG C freezing.
Embodiment 2
1. composition of raw materials：Beef 25kg, No. four meat 20kg of pig, Fresh Grade Breast 15kg, cassava modified starch 5kg, soybean separation
Albumen 2kg, plump and sturdy pork 10kg, mixture of ice and water 5kg, salt 1kg parts, sodium tripolyphosphate 0.2kg, other flavorings 2kg, in vain
Sugared 1200g, monosodium glutamate 400g, five-spice powder 20g, white pepper powder 100g.
2. pretreatment：
Operated with embodiment 1 identical.
3. mashing：By primary product temperature control system at -5~0 DEG C, mashing processing is carried out according to following orders.
1) meat gruel particle is poured into beater tub, sets mashing frequency as 5Hz, beating time 3min；
2) sodium tripolyphosphate, other flavorings are added, adjustment mashing frequency is 15Hz, and continues to be beaten 10min；
3) 333g salt, soybean protein isolate are added, adjustment mashing frequency is 45Hz, and continues to be beaten 20min；
4) 667g salt is added, adjustment mashing frequency is 50Hz, and continues to be beaten 8min；
5) cassava modified starch, frozen water are added, adjustment mashing frequency is 3Hz, and continues to be beaten 4min；
6) blood splashed meat is added, adjustment mashing frequency is 65Hz, is beaten to without obvious show condition particle and not fuel-displaced.
3. stand：In addition to time of repose is 2h, remaining operation is same as Example 1.
4. shaping：Operated with embodiment 1 identical.
6. cook：
1) before the piss burger semi-finished product of shaping are placed in saucepan, first time cooking processing is carried out, sets saucepan temperature
For 50 DEG C, frequency 10Hz, brew time 10min；
2) the piss burger semi-finished product after first time cooking is handled are placed in rear saucepan, carry out second of cooking processing,
Saucepan temperature is set as 86 DEG C, frequency 27Hz, is completed when its central temperature >=75 DEG C, piss burger is made.
7. freezing：After quick-frozen at -18 DEG C freezing.
Embodiment 3
1. composition of raw materials：Beef 35kg, No. four meat 30kg of pig, Fresh Grade Breast 20kg, cassava modified starch 10kg, soybean separation
Albumen 5kg, plump and sturdy pork 15kg, mixture of ice and water 10kg, salt 3kg parts, calgon 0.3kg, other flavorings 5kg,
White sugar 3500g, monosodium glutamate 1650g, five-spice powder 100g, white pepper powder 500g.
2. pretreatment：
Operated with embodiment 1 identical.
3. mashing：By primary product temperature control system at -5~0 DEG C, mashing processing is carried out according to following orders.
1) meat gruel particle is poured into beater tub, sets mashing frequency as 10Hz, beating time 5min；
2) calgon, other flavorings are added, adjustment mashing frequency is 25Hz, and continues to be beaten 15min；
3) 1kg salt, soybean protein isolate are added, adjustment mashing frequency is 50Hz, and continues to be beaten 25min；
4) 2kg salt is added, adjustment mashing frequency is 55Hz, and continues to be beaten 10min；
5) cassava modified starch, frozen water are added, adjustment mashing frequency is 7Hz, and continues to be beaten 6min；
6) plump and sturdy pork is added, adjustment mashing frequency is 70Hz, is beaten to without obvious show condition particle and not fuel-displaced.
4. stand：In addition to time of repose is 3h, remaining operation is same as Example 1.
5. shaping：Operated with embodiment 1 identical.
6. cook：
1) before the piss burger semi-finished product of shaping are placed in saucepan, first time cooking processing is carried out, sets saucepan temperature
For 56 DEG C, frequency 15Hz, brew time 15min；
2) the piss burger semi-finished product after first time cooking is handled are placed in rear saucepan, carry out second of cooking processing,
Saucepan temperature is set as 92 DEG C, frequency 32Hz, is completed when its central temperature >=75 DEG C, piss burger is made.
7. freezing：After quick-frozen at -18 DEG C freezing.
Reference examples 1
Except when the 3rd step, which is beaten, to be handled, in step 3), 2kg salt, soybean protein isolate is added, set be beaten frequency as
50Hz, beating time 30min, without step 4) outside, remaining operation are same as Example 1.
Reference examples 2
In addition to without the 4th step stewing process, remaining operation is same as Example 1.
Reference examples 3
Except when the 5th step, which cooks, to be handled, without step 1) outside, remaining operation is same as Example 1.
The elasticity measurement of test example 1
Using according to the not faric burger that technique described in embodiment 1-3 and reference examples 1-3 is prepared respectively as sample, i.e.,：If
Fixed whole ball size is 20g, and faric size is 0g.Take sample burger to be cut into the cylindric of a diameter of 2cm, be put into after having debugged instrument
Elasticity measurement instrument (RHEO TEX 700), determines its elasticity number.Every group of sample takes 10 to be measured, and removes peak and minimum
Arithmetic average is taken after value, for the elasticity number of the group.Measurement result is as shown in table 1.
The elasticity number of the piss burger crust of table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 | |
| Sensory evaluation scores | 43 | 42 | 41 | 32 | 35 | 27 |
From the data of table 1, the elasticity number of the not faric burger prepared by the present invention is higher than 760gcm, far above by
According to the burger prepared by reference examples technique.
Claims (5)
1. a kind of preparation method for burger crust of pissing, it is characterised in that following handle is carried out to raw material：
Meat gruel particle is twisted into after beef, No. 4 meat of pig and Fresh Grade Breast are cleaned up, is saved it in -5~0 DEG C of environment；
Carry out mashing processing to the meat gruel particle, and by sequentially add the places of other raw materials during mashing is handled
Reason, form slurry；
The slurry formed is carried out to stewing process, forming processes, secondary cooking processing and freezing processing successively, described spread is made
Urinate burger crust；
Wherein, the described processing for sequentially adding other raw materials includes：Sequentially add phosphate and other flavorings, the one of salt
Part and soybean protein isolate, remaining salt, cassava modified starch and mixture of ice and water, plump and sturdy pork；
Wherein, mashing frequency is changed by dynamic during mashing is handled, is sufficiently stirred raw material, and make salting-in protein abundant
Dissolution, the dynamic, which changes mashing frequency, to be included：
The mashing frequency of meat gruel particle is 5-10Hz and continues 3-5min；
After adding the phosphate and other flavorings, mashing frequency is adjusted to 15-25Hz and continues 10-15min；
After a part for the salt and soybean protein isolate is added, mashing frequency is adjusted to 45-50Hz and continues 20-
25min；
After the remaining salt is added, mashing frequency is adjusted to 50-55Hz and continues 8-10min；
After the cassava modified starch and mixture of ice and water is added, mashing frequency is adjusted to 3-7Hz and continues 4-6min；
After the plump and sturdy pork is added, mashing frequency is adjusted to 65-70Hz and continues 1-2min；
Wherein, the weight fraction of the raw material is respectively：The parts by weight of beef are 25-35 parts, the parts by weight of No. four meat of pig
For 20-30 parts, the parts by weight of Fresh Grade Breast are 15-20 parts, and the parts by weight of cassava modified starch are 5-10 parts, soybean separation protein
White parts by weight are 2-5 parts, and the parts by weight of plump and sturdy pork are 10-15 parts, and the parts by weight of mixture of ice and water are 5-10 parts,
The parts by weight of salt are 1-3 parts, and phosphatic parts by weight are 0.2-0.3 parts, and the parts by weight of other flavorings are 2-5
Part.
Wherein, the secondary cooking processing includes：Under conditions of temperature is 50-56 DEG C, frequency is 10-15Hz, to by into
The formed crust of type processing is carried out for promoting the first time of protein gel process to cook, brew time 10-15min；
Under conditions of temperature is 86-92 DEG C, frequency is 27-32Hz, second is carried out to the crust by cooking for the first time and is cooked, is boiled
Time processed is 4-6min.
2. preparation method as claimed in claim 1, it is characterised in that the stewing process includes, by the slurry at 0-5 DEG C
Under the conditions of stand 2-3h.
3. preparation method as claimed in claim 1, it is characterised in that the forming processes include suppressing in the slurry after standing
Shaping.
4. preparation method as claimed in claim 1, it is characterised in that other described flavorings include：Sugar, monosodium glutamate, spices
Powder, white pepper powder, its proportioning are：(60%-70%)：(20%-33%)：(1%-2%)：(5%-10%).
5. piss burger crust prepared by the method according to claim any one of 1-4.
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| CN104621580B true CN104621580B (en) | 2018-02-02 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360988A (en) * | 2015-11-19 | 2016-03-02 | 安徽富煌三珍食品集团有限公司 | Pee beef meatball and processing technology thereof |
| CN107125626A (en) * | 2017-06-05 | 2017-09-05 | 三只松鼠股份有限公司 | A kind of Q bullets beef dumplings and preparation method thereof |
| CN110269201A (en) * | 2019-06-18 | 2019-09-24 | 龙岩市小南牛食品有限公司 | A kind of preparation method of the crisp ball of bamboo shoot |
| CN114052199A (en) * | 2020-07-30 | 2022-02-18 | 福建升隆食品有限公司 | Preparation method of Minnan urine-spreading meat balls with Q-elasticity mouthfeel and long storage time |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427811A (en) * | 2008-12-16 | 2009-05-13 | 福建腾新食品股份有限公司 | Soup-filling quick freezing pill and preparation thereof |
| CN101884414A (en) * | 2010-07-30 | 2010-11-17 | 王其进 | Soup stuffed fish balls and making method thereof |
| CN102948768A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Beef ball with soup inside and preparation method thereof |
-
2013
- 2013-11-15 CN CN201310574062.9A patent/CN104621580B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427811A (en) * | 2008-12-16 | 2009-05-13 | 福建腾新食品股份有限公司 | Soup-filling quick freezing pill and preparation thereof |
| CN101884414A (en) * | 2010-07-30 | 2010-11-17 | 王其进 | Soup stuffed fish balls and making method thereof |
| CN102948768A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Beef ball with soup inside and preparation method thereof |
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