CN104643126B - One kind piss burger and preparation method thereof - Google Patents
One kind piss burger and preparation method thereof Download PDFInfo
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- CN104643126B CN104643126B CN201310578590.1A CN201310578590A CN104643126B CN 104643126 B CN104643126 B CN 104643126B CN 201310578590 A CN201310578590 A CN 201310578590A CN 104643126 B CN104643126 B CN 104643126B
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Abstract
The invention discloses one kind piss burger and preparation method thereof, the raw material of its crust 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；The raw material of its fillings is No. 4 plump and sturdy pork, pig meat, freezes soup, fried green onion shortcake, white sugar, monosodium glutamate, soy sauce and soybean protein isolate；Its preparation method, including：Meat gruel particle is twisted into after being cleaned up for the beef, No. 4 meat of pig and Fresh Grade Breast that form crust；Mashing processing is carried out to meat gruel particle, and other raw materials for forming crust are sequentially added during mashing is handled, forms crust slurry；After carrying out stewing process to the slurry, it is subjected to mechanical-moulded processing together with fillings, piss burger semi-finished product are made；The piss burger semi-finished product are subjected to the processing of cooking twice, piss burger finished product is made.Obtained piss burger crust is smooth, and hardness is moderate, and gravy enriches, and is of close texture, 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 method for burger of pissing,
It is characterised in that it includes following steps：
Meat gruel particle is twisted into after being cleaned up for the beef, No. 4 meat of pig and Fresh Grade Breast that form crust, is preserved
In -5~0 DEG C of environment；
Mashing processing is carried out to the meat gruel particle, and is sequentially added during mashing is handled by carrying out for outside being formed
The processing of other raw materials of skin, form crust slurry；
Stewing process is carried out to the crust slurry, and the crust slurry after stewing process is subjected to machinery together with fillings
Forming processes, piss burger semi-finished product are made；
The piss burger semi-finished product are subjected to the processing of cooking twice, piss burger finished product is made；
After fast frozen being carried out to the piss burger finished product, freezing；
Wherein, the described processing for sequentially adding other raw materials includes：Sequentially add phosphate and other flavorings, salt
A part 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 plump and sturdy pork 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.
Especially, the forming processes include, and the slurry after stewing process is carried out into mechanical-moulded processing together with fillings,
Piss burger is made, or the slurry after stewing process is individually subjected to mechanical-moulded processing, sheet crust is made.
Particularly, the secondary cooking processing includes：
Under conditions of temperature is 50-56 DEG C, frequency is 10-15Hz, the piss burger semi-finished product are carried out being used to promote
The first time for entering gel process cooks, brew time 10-15min；
Under conditions of temperature is 86-92 DEG C, frequency is 27-32Hz, to the piss burger half by cooking for the first time into
Product carry out second and cooked, and completing second when piss burger semi-finished product central temperature >=75 DEG C cooks.
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 to piss burger semi-finished product maturing process.
Wherein, the parts by weight of the beef for forming crust are 25-35 parts, and the parts by weight of No. four meat of pig are
20-30 parts, the parts by weight of Fresh Grade Breast are 15-20 parts；The parts by weight of other raw materials for forming crust are respectively：
The parts by weight of cassava modified starch are 5-10 parts, and the parts by weight of soybean protein isolate are 2-5 parts, the parts by weight of plump and sturdy pork
Number is 10-15 parts, and the parts by weight of mixture of ice and water are 5-10 parts, and the parts by weight of salt are 1-3 parts, phosphatic parts by weight
Number is 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%).
Wherein, include No. 4 plump and sturdy pork, pig meat for forming the raw material of the fillings, freeze soup, fried green onion shortcake, white sugar, taste
Essence, soy sauce and soybean protein isolate, wherein, the weight fraction of the plump and sturdy pork is 30-35 parts, the weight fraction of No. 4 meat of pig
For 25-30 parts, the weight fraction for freezing soup is 10-15 parts, and it is 1-3 parts to fry the crisp weight fraction of green onion, and the parts by weight of white sugar are 2-4
Part, the weight fraction of monosodium glutamate is 1-3 parts, and the weight fraction of soy sauce is 5-10 parts, and the parts by weight of soybean protein isolate are 2-5
Part；Wherein, the jelly soup is pig cylinder bone, carragheen and water with 10:1:The thick soup that 20 ratio boils, freeze blocking rear chopped
Particle.
Particularly, the fillings is made by following steps：
Plump and sturdy pork cut and mixes processing, cuts and mixes speed as 800-1000 turns/min, and continue 1-5min；
After pig No. 4 meat, white sugar, monosodium glutamate, soy sauce are added, continue to cut and mix 1-3min；
After jelly soup, fried green onion shortcake, soybean protein is added, adjustment, which is cut, mixes speed as 1800-2000 turns/min, continues to cut and mixes 1-
3min。
Other hand of the present invention provides piss burger prepared by a kind of preparation method of the piss burger described in utilization.
The preparation method of piss burger of the present invention and the piss burger of preparation, have advantages below：
1. in the mashing processing procedure of pair crust raw material, add salt at twice, meat gruel particle can be made to be sufficiently mixed with salt, salt
Dissolubility albumen is dissolved out to greatest extent, and this raising to meat emulsion product quality has two benefits：First, adhesion increases；
Certain form can be kept in follow-up processing procedure, is not easy loose crushing；Second, water absorbing capacity increases, help to be formed fresh and tender
The mouthfeel of succulence.Meanwhile the processing of mixture of ice and water is added, it is possible to prevente effectively from meat gruel particle temperature liter in pulping process
Height, influence the mouthfeel of meat emulsion product.
2. in the mashing processing procedure of pair crust raw material, mashing frequency is generally changed from small to big, beating rate by accelerating slowly,
It is in order that meat gruel particle obtains sufficient agitation grinding in initial beating-up period, and is sufficiently mixed reaction with other components, and the later stage
After adding salt, with the dissolution of salting-in protein, the stickiness of slurry increases, and only higher frequency just can guarantee that good beat
Effect is starched, when adding starch, to avoid starch from kicking up, then using relatively low mashing frequency.Compared in traditional handicraft, by raw material
After being allocated, it is beaten using phase same rate is unified, the beating resultses of this adjustment frequency gradual according to property of raw material are more
It is good.
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 of shaping is carried out into boiling processing at twice, first time boiling processing mainly makes albumen more
Under conditions of gentle network structure gel is formed by restructuring；Second of boiling processing is mainly shortening process, solidifying to having been formed
The burger of plastic structure carries out shortening, obtains final products.The type of muscle is different, and its chemical characteristic and composition have differences, and produces
Three kinds of beef, pork, chicken different types of meat have been used in product, by long-term practice, obtained optimal boiling twice processing
Parameter be best suitable for the lower meat of this formula and match.
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. crust 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
Flavoring 3.5kg, white sugar 2275g, monosodium glutamate 927.5g, five-spice powder 52.5g, white pepper powder 262.5g.
Fillings composition of raw materials：Plump and sturdy pork 32.5kg, No. 4 meat 27.5kg of pig, freeze soup 12.5kg, fry green onion shortcake 2kg, white sugar
3kg, monosodium glutamate 2kg, soy sauce 7.5kg, soybean protein isolate 3.5kg.
Wherein, the jelly soup is pig cylinder bone, carragheen and water with 10:1:The thick soup that 20 ratio boils, after freezing is blocking
The particle of chopped.
2. prepare crust slurry：
It will be respectively washed totally for the beef, No. four meat of pig, Fresh Grade Breast that form crust, meat gruel be twisted into meat grinder
Grain, the beef gruel, pigeon breast meat gruel grain diameter are 4mm, and No. four meat gruel grain diameters of pig are 6mm；
By the primary product temperature control system for forming crust 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.
3. 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.
4. prepare fillings：
By the primary product temperature control system for forming fillings at -5~0 DEG C, according to following orders cut and mix processing：
Plump and sturdy pork cut and mixes processing, it is 900 turns/min to cut and mix speed, and continues 3min；
After pig No. 4 meat, white sugar, monosodium glutamate, soy sauce are added, continue to cut and mix 2min；
After jelly soup, fried green onion shortcake, soybean protein is added, it is 1900 turns/min that adjustment, which is cut and mixes speed, continues to cut and mixes 2min.
5. shaping：Slurry after stewing process is poured into fish-meat ball making machine together with the fillings of preparation, sets whole ball size
For 20g, 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.
Fillings composition of raw materials：Plump and sturdy pork 30kg, No. 4 meat 25kg of pig, freeze soup 10kg, fried green onion shortcake 1kg, white sugar 2kg, monosodium glutamate
1kg, soy sauce 5kg, soybean protein isolate 2kg.
Wherein, the jelly soup is pig cylinder bone, carragheen and water with 10:1:The thick soup that 20 ratio boils, after freezing is blocking
The particle of chopped.
2. prepare crust slurry：
It will be respectively washed totally for the beef, No. four meat of pig, Fresh Grade Breast that form crust, meat gruel be twisted into meat grinder
Grain, the beef gruel, pigeon breast meat gruel grain diameter are 4mm, and No. four meat gruel grain diameters of pig are 6mm；
By the primary product temperature control system for forming crust 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：The slurry made is poured into stainless steel cask, 2h is stood in the freezer under the conditions of 0-5 DEG C.
4. prepare fillings：
By the primary product temperature control system for forming fillings at -5~0 DEG C, according to following orders cut and mix processing：
Plump and sturdy pork cut and mixes processing, it is 800 turns/min to cut and mix speed, and continues 1min；
After pig No. 4 meat, white sugar, monosodium glutamate, soy sauce are added, continue to cut and mix 1min；
After jelly soup, fried green onion shortcake, soybean protein is added, it is 1800 turns/min that adjustment, which is cut and mixes speed, continues to cut and mixes 1min.
5. shaping：It is identical with the operation of embodiment 1.
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.
Fillings composition of raw materials：Plump and sturdy pork 35kg, No. 4 meat 30kg of pig, freeze soup 15kg, fried green onion shortcake 3kg, white sugar 4kg, monosodium glutamate
3kg, soy sauce 10kg, soybean protein isolate 5kg.
Wherein, the jelly soup is pig cylinder bone, carragheen and water with 10:1:The thick soup that 20 ratio boils, after freezing is blocking
The particle of chopped.
2. prepare crust slurry：
It will be respectively washed totally for the beef, No. four meat of pig, Fresh Grade Breast that form crust, meat gruel be twisted into meat grinder
Grain, the beef gruel, pigeon breast meat gruel grain diameter are 4mm, and No. four meat gruel grain diameters of pig are 6mm；
By the primary product temperature control system for forming crust 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.
3. stand：The slurry made is poured into stainless steel cask, 3h is stood in the freezer under the conditions of 0-5 DEG C.
4. prepare fillings：
By the primary product temperature control system for forming fillings at -5~0 DEG C, according to following orders cut and mix processing：
Plump and sturdy pork cut and mixes processing, it is 1000 turns/min to cut and mix speed, and continues 5min；
After pig No. 4 meat, white sugar, monosodium glutamate, soy sauce are added, continue to cut and mix 3min；
After jelly soup, fried green onion shortcake, soybean protein is added, it is 2000 turns/min that adjustment, which is cut and mixes speed, continues to cut and mixes 3min.
5. shaping：It is identical with the operation of embodiment 1.
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 2.
The sensory evaluation of test example 2
Randomly select the people of client 50, using according to the faric burger that embodiment 1-3 and reference examples 1-3 techniques are prepared respectively as
Sample, trial test is presented after upsetting order, it is desirable to which client scores according to table 1, and every group of sample takes 10 to be scored, and removes peak
With arithmetic average is taken after minimum, for the sensory evaluation scores of the group.Measurement result is as shown in table 2.
The piss burger sensory evaluation scores standard of table 1
The elasticity number and sensory evaluation scores of the piss burger of table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 | |
| Elasticity number gcm | 781.58 | 769.74 | 763.02 | 421.45 | 501.21 | 395.68 |
| Sensory evaluation scores | 43 | 42 | 41 | 32 | 35 | 27 |
From the data of table 2, the elasticity number of the piss burger prepared by the present invention is higher than 760gcm, far above according to
Burger prepared by reference examples technique.For from sensory evaluation, the piss burger crust prepared by the present invention is smooth, and hardness is fitted
In, gravy enriches, and is of close texture, rich in chewy texture.Therefore higher sensory evaluation scores are obtained.
Claims (6)
1. a kind of preparation method for burger of pissing, it is characterised in that comprise the following steps：
Meat gruel particle is twisted into after being cleaned up for the beef, No. 4 meat of pig and Fresh Grade Breast that form crust, save it in -5~
In 0 DEG C of environment；
Mashing processing is carried out to the meat gruel particle, and by being sequentially added for forming crust during mashing is handled
The processing of other raw materials, form crust slurry；
Stewing process is carried out to the crust slurry, and the crust slurry after stewing process carried out together with fillings mechanical-moulded
Processing, piss burger semi-finished product are made；
The piss burger semi-finished product are subjected to the processing of cooking twice, piss burger finished product is made；
After fast frozen being carried out to the piss burger finished product, freezing；
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；
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 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 secondary cooking processing includes：
Under conditions of temperature is 50-56 DEG C, frequency is 10-15Hz, the piss burger semi-finished product are carried out being used to promote to coagulate
The first time of glue process cooks, brew time 10-15min；
Under conditions of temperature is 86-92 DEG C, frequency is 27-32Hz, the piss burger semi-finished product by cooking for the first time are entered
Row is cooked for the second time, and second of cooking is completed when piss burger semi-finished product central temperature >=75 DEG C；
Wherein, the parts by weight of the beef for forming crust are 25-35 parts, and the parts by weight of No. four meat of pig are 20-30
Part, parts by weight 15-20 parts of Fresh Grade Breast；The parts by weight of other raw materials for forming crust are respectively：Cassava becomes
The parts by weight of property starch are 5-10 parts, and the parts by weight of soybean protein isolate are 2-5 parts, and the parts by weight of plump and sturdy pork are
10-15 parts, the parts by weight of mixture of ice and water are 5-10 parts, and the parts by weight of salt are 1-3 parts, and phosphatic parts by weight are
0.2-0.3 parts, the parts by weight of other flavorings are 2-5 parts.
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 other described flavorings include：Sugar, monosodium glutamate, spices
Powder, white pepper powder, its proportioning are：(60%-70%)：(20%-33%)：(1%-2%)：(5%-10%).
4. preparation method as claimed in claim 1, it is characterised in that the raw material for forming the fillings includes fat pork
No. 4 meat, pig meat, freeze soup, fried green onion shortcake, white sugar, monosodium glutamate, soy sauce and soybean protein isolate, wherein, the weight point of the plump and sturdy pork
Number is 30-35 parts, and the weight fraction of No. 4 meat of pig is 25-30 parts, and the weight fraction for freezing soup is 10-15 parts, fries green onion crisp weight point
Number is 1-3 parts, and the parts by weight of white sugar are 2-4 parts, and the weight fraction of monosodium glutamate is 1-3 parts, and the weight fraction of soy sauce is 5-10 parts,
The parts by weight of soybean protein isolate are 2-5 parts；Wherein, the jelly soup is pig cylinder bone, carragheen and water with 10:1:20 ratio
The thick soup boiled, freeze the particle of blocking rear chopped.
5. preparation method as claimed in claim 4, it is characterised in that the fillings is made by following steps：
The plump and sturdy pork cut and mixes processing, cuts and mixes speed as 800-1000 turns/min, and continue 1-5min；
After described pig No. 4 meat, white sugar, monosodium glutamate, soy sauce are added, continue to cut and mix 1-3min；
After the addition jelly soup, fried green onion shortcake, soybean protein, it is that 1800-2000 turns/min that adjustment, which is cut and mixes speed, continues to cut and mixes 1-
3min。
6. piss burger prepared by the preparation method according to claim any one of 1-5.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310578590.1A CN104643126B (en) | 2013-11-15 | 2013-11-15 | One kind piss burger and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310578590.1A CN104643126B (en) | 2013-11-15 | 2013-11-15 | One kind piss burger and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673963A (en) * | 2019-02-28 | 2019-04-26 | 泰州安井食品有限公司 | A kind of fiber flakey tearing meat emulsion product and its processing method |
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| CN113995103A (en) * | 2020-07-28 | 2022-02-01 | 福建升隆食品有限公司 | Fish ball for popping juice and making teeth and making method thereof |
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| CN109673963A (en) * | 2019-02-28 | 2019-04-26 | 泰州安井食品有限公司 | A kind of fiber flakey tearing meat emulsion product and its processing method |
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