CN104957679A - Preparation method of fruit and vegetable composite clam meat balls - Google Patents
Preparation method of fruit and vegetable composite clam meat balls Download PDFInfo
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- CN104957679A CN104957679A CN201510460452.2A CN201510460452A CN104957679A CN 104957679 A CN104957679 A CN 104957679A CN 201510460452 A CN201510460452 A CN 201510460452A CN 104957679 A CN104957679 A CN 104957679A
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Abstract
The invention provides a preparation method of fruit and vegetable composite clam meat balls. The preparation method comprises the steps of step a, preprocessing raw materials; step b, pickling; step c, mixing; step d, forming; step e, cooking; step f, cooling and step g, packaging. According to the formula, the clam meat balls consist of 70g of clam meat, 30g of chicken, 3g of honey, 4g of isomalto-oligosaccharide, 10g of soyabean protein, 1g of carrageenan, 5g of eggs, 8g of apples, 10g of mushrooms, 5g of agaric powder, 3g of glutamine transaminase, 0.5g of monosodium glutamate, 1g of hot pepper powder, 2g of processed sesame, 1g of thirteen spices, 3g of table salt, 0.2g of composite phosphate and 5g of potato starch. According to the preparation method, wild clam meat is taken as the main raw material, and through the cross-linking reaction of glutamine transaminase and the synergistic effect of the functional additives, the gelatin performance of the clam meat is improved, the eating quality and the nutritional value of the clam meat can be improved, the fruit and vegetable composite clam meat balls with balanced nutrition and special flavor can be developed, a new way is provided for the deep processing of the clam meat, and the preparation method has broad application development prospect.
Description
technical field: the present invention relates to food processing field, particularly relate to a kind of preparation method of fruits and vegetables compound freshwater mussel burger.
background technology: burger is a kind of traditional meat with long history, and the processing technology thereof of burger is also uncomplicated.For a long time, burger is because of the local flavor of its deliciousness, convenient easily food and being doted on by consumer.But present burger is to be with the pork of show condition for primary raw material, and its mouthfeel is greasy, and fat content is too high, is unfavorable for that people's is balanced in nutrition, along with the raising of people's living standard, there has also been higher requirement to food quality.Therefore, all good composite meat-product exploitation of high protein, high dietary-fiber, low fat, low cholesterol, less salt, flavour nutrient becomes the active demand of consumers in general, and therefore, this kind of research and development of products is imperative.
Mussel meat is nutritious, easily digested, has good health-care efficacy to human body, also containing more riboflavin and other nutriments, has the effect such as nourish yin and calm the liver, the anti-eye illness of improving eyesight.Modern burger is mainly the kinds such as pork balls, chicken balls, beef dumplings, mutton meatballs, fish ball, shrimp meat ball, but with wild mussel meat for primary raw material, add the nutriments such as fruits and vegetables, the research by the crosslinked recombination exploitation fruits and vegetables compound freshwater mussel burger of glutamine transaminage is not reported so far.
In view of above-mentioned defect, creator of the present invention obtains this creation finally through long research and practice.
summary of the invention: the preparation method that the object of the present invention is to provide a kind of fruits and vegetables compound freshwater mussel burger, in order to overcome above-mentioned technological deficiency.
For achieving the above object, the invention provides a kind of preparation method of fruits and vegetables compound freshwater mussel burger, this specific process is:
Step a, pretreatment of raw material;
Peeled off by salvaging fresh wild freshwater mussel and get meat and isolate edible part, cleaning edible part, drains; Mussel meat after draining and chicken put into cut in cutmixer with the ratio of 7:3 and mix meat gruel shape, the whole meat slurry temperature cutting the process of mixing will control below 8 DEG C; Mushroom, apple are arranged, shred, places for subsequent use respectively; Beating eggs is stirred evenly for subsequent use;
Step b, pickles;
With mussel meat and chicken mixing meat heavily for benchmark, by 3% salt, 0.2% composite phosphate joins mixing in meat gruel and is placed in 4 DEG C of refrigerators and pickles 12h;
Step c, batch mixing;
Honey, oligoisomaltose, soybean protein, carragheen, egg, apple, mushroom, auricularia auriculajudae powder, glutamine transaminage (TG), monosodium glutamate, chilli powder, ripe sesame, 13 perfume, farina are mixed after weighing, fully mixes in stuffing mixer with the meat gruel pickled;
Steps d, shaping;
The raw material mixed is made the burger that weight is about 10g, and to get up 45 DEG C of water-bath 30min with the container package that thermal conductivity is good, the bonding recombination by glutamine transaminage makes burger shape;
Step e, boiling;
Shaping burger is put into the vacuum packaging of digestion resistant bag, boiling 20-30min in boiling water, makes burger fully ripe;
Step f, cooling;
Open retort pouch, the burger after boiling is placed in chilling room and fully cools, chilling temperature is 0 DEG C--4 DEG C, duty to stir, accomplish that burger precooling is even;
Step g, packaging;
When burger central temperature reaches below 6 DEG C, can pack; Employing vacuum damp-proofing is packed, and package temperature is at 15-20 DEG C, and humidity, below 60%, after packaging, is placed in quick-frozen between-18 DEG C of freezers.
The basic recipe of above-mentioned fruits and vegetables compound freshwater mussel burger manufacturing process is, mussel meat 70g, chicken 30g, honey 3g, oligoisomaltose 4g, soybean protein 10g, carragheen 1g, egg 5g, apple 8g, mushroom 10g, auricularia auriculajudae powder 5g, glutamine transaminage (TG) 3g, monosodium glutamate 0.5g, chilli powder 1g, ripe sesame 2g, 13 fragrant 1g, salt 3g, composite phosphate 0.2g, farina 5g.
The present invention first with wild mussel meat for primary raw material, utilize the crosslinked restructuring of glutamine transaminage and the synergy of other functional additive, change the gelling performance of mussel meat, the nutriments such as interpolation fruits and vegetables, oligoisomaltose, dietary fiber, soybean protein carry out nutrition and modify supplementary, exploitation is a kind of nutritious, leisure is convenient, unique flavor, the fruits and vegetables compound freshwater mussel meat products that color, smell and taste are all good.
This invention has the following advantages and feature:
(1) first with wild mussel meat for primary raw material, being equipped with the nutrients such as chicken, fruits and vegetables, soybean protein and farina and developing a kind of fruits and vegetables compound freshwater mussel burger, is the long novel meat products of a kind of nutritious, unique flavor, storage shelf life;
(2) the crosslinked restructuring and the burger that glutamine transaminage are used for the animal/vegetable proteins such as freshwater mussel meat, soybean protein and albumen are shaped, and improve edible quality and the texture characteristic of burger.
(3) wild freshwater mussel originates in Song Hua River, cheap, aboundresources, and mussel meat makes fruits and vegetables compound freshwater mussel burger, widens freshwater mussel application, improves added value of product, has good application and development prospect.
Accompanying drawing illustrates:
Fig. 1 is present invention process schematic flow sheet.
With reference to technological process shown in Fig. 1, be described in further details the present invention below by case study on implementation, this embodiment is only used for the present invention is described, does not limit the scope of the invention.
Detailed description of the invention
The basic recipe of fruits and vegetables compound freshwater mussel burger of the present invention is: mussel meat 70g, chicken 30g, honey 3g, oligoisomaltose 4g, soybean protein 10g, carragheen 1g, egg 5g, apple 8g, mushroom 10g, auricularia auriculajudae powder 5g, glutamine transaminage (TG) 3g, monosodium glutamate 0.5g, chilli powder 1g, ripe sesame 2g, 13 fragrant 1g, salt 3g, composite phosphate 0.2g, farina 5g.
The preparation method of fruits and vegetables compound freshwater mussel burger of the present invention, comprises the following steps:
Step a, pretreatment of raw material;
Shelled by the fresh wild freshwater mussel of purchase and get meat and isolate edible part, cleaning edible part, drains; Mussel meat after draining and chicken put into cut in cutmixer with the ratio of 7:3 and mix meat gruel shape, the whole meat slurry temperature cutting the process of mixing will control below 8 DEG C; Mushroom, apple are arranged, shred, places for subsequent use respectively; Beating eggs is stirred evenly for subsequent use;
Step b, pickles;
With mussel meat and chicken mixing meat heavily for benchmark, by 3% salt, 0.2% composite phosphate joins mixing in meat gruel and is placed in 4 DEG C of refrigerators and pickles 12h;
Step c, batch mixing;
Honey, oligoisomaltose, soybean protein, carragheen, egg, apple, mushroom, auricularia auriculajudae powder, glutamine transaminage, monosodium glutamate, chilli powder, ripe sesame, 13 perfume, farina are mixed after weighing, fully mixes in stuffing mixer with the meat gruel pickled;
Steps d, shaping;
The raw material mixed is made the burger that each weight is about 10g, and get up at 45 DEG C of water-bath 30min with the container package that thermal conductivity is good, the bonding recombination by glutamine transaminage makes burger shape;
Step e, boiling;
After shaping burger being put into the vacuum packaging of digestion resistant bag, boiling 20-30min in boiling water bath, makes burger fully ripe;
Step f, cooling;
Burger after boiling is put into chilling room cool, chilling temperature is 0 DEG C--want duty to stir for 4 DEG C, accomplish that burger precooling is even;
Step g, packaging: when burger central temperature reaches below 6 DEG C, can pack; Employing vacuum damp-proofing is packed, package temperature at 15-20 DEG C, humidity below 60%, after packaging, quick refrigeration storage between the freezer placing-18 DEG C.
The present invention take burger as carrier, using mussel meat, chicken, honey, oligoisomaltose, soybean protein, farina, egg, apple, mushroom, the food materials such as auricularia auriculajudae powder are as primary raw material, crosslinked recombination by glutamine transaminage improves product edible quality and texture characteristic, develop a kind of fruits and vegetables compound freshwater mussel burger new product, burger goods are enriched, widen freshwater mussel meat application, integrate nutrition, convenience and local flavor, will deeply by consumers in general like and favor that there is wide application and development prospect.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
The foregoing is only preferred embodiment of the present invention, is only illustrative for invention, and nonrestrictive.Those skilled in the art is understood, and requires to carry out many changes and amendment to it in the spirit and scope that limit in patent of invention, even equivalent, but all will fall within the scope of protection of the present invention.
Claims (7)
1. a preparation method for fruits and vegetables compound freshwater mussel burger, is characterized in that, this detailed process is:
Step a, pretreatment of raw material;
Shelled by the fresh wild freshwater mussel of purchase and get meat and isolate edible part, cleaning edible part, drains; Mussel meat after draining and chicken are cut in cutmixer and mixes meat gruel shape; Mushroom, apple are arranged, shred, places for subsequent use respectively; Beating eggs is stirred evenly for subsequent use;
Step b, pickles;
With mussel meat and chicken mixing meat heavily for benchmark, by 3% salt, 0.2% composite phosphate joins after mixed meat mixes in stuffing mixer and pickles;
Step c, batch mixing;
Honey, oligoisomaltose, soybean protein, carragheen, egg, apple, mushroom, auricularia auriculajudae powder, glutamine transaminage, monosodium glutamate, chilli powder, ripe sesame, 13 perfume, farina are mixed after weighing, fully mixes in stuffing mixer with the meat gruel pickled;
Steps d, shaping;
The raw material mixed is made the burger that weight is respectively about 10g, gets up at 45 DEG C of Water Under bath 30min with the container package that thermal conductivity is good;
Step e, boiling;
Shaping burger is put in digestion resistant bag, boiling 20-30min in boiling water bath, makes burger ripe;
Step f, cooling;
Burger after boiling is put into chilling room cool;
Step g, packaging;
After the burger cooled is packed, between the freezer of-18 DEG C, carry out quick-frozen.
2. the preparation method of a kind of fruits and vegetables compound freshwater mussel burger as claimed in claim 1, it is characterized in that, the basic recipe of above-mentioned freshwater mussel burger manufacturing process is: mussel meat 70g, chicken 30g, honey 3g, oligoisomaltose 4g, soybean protein 10g, carragheen 1g, egg 5g, apple 8g, mushroom 10g, auricularia auriculajudae powder 5g, glutamine transaminage 3g, monosodium glutamate 0.5g, chilli powder 1g, ripe sesame 2g, 13 fragrant 1g, salt 3g, composite phosphate 0.2g, farina 5g.
3. the preparation method of a kind of fruits and vegetables compound freshwater mussel burger as claimed in claim 1, it is characterized in that, pretreatment of raw material is, the ratio of freshwater mussel meat and chicken is 7:3; The whole meat slurry temperature cutting the process of mixing will control below 8 DEG C; Egg is with answering cleaning and sterilizing before; Mushroom, apple are arranged, shred, places for subsequent use respectively.
4. the preparation method of a kind of fruits and vegetables compound freshwater mussel burger as claimed in claim 1, it is characterized in that, curing process is, mixed meat is placed in 4 DEG C of refrigerators and pickles 12h.
5. the preparation method of a kind of fruits and vegetables compound freshwater mussel burger as claimed in claim 1, it is characterized in that, forming process is, the raw material mixed is made the burger that weight is about 10g, to get up 45 DEG C of water-bath 30min with the container package that thermal conductivity is good, the bonding recombination by glutamine transaminage makes burger shape.
6. the preparation method of a kind of fruits and vegetables compound freshwater mussel burger as claimed in claim 1, it is characterized in that, cooling procedure is, precooling temperature 0 –-4 DEG C, duty to stir, and accomplishes that burger precooling is even.
7. the preparation method of a kind of fruits and vegetables compound freshwater mussel burger as claimed in claim 1, it is characterized in that, packaging process is, when burger central temperature reaches below 6 DEG C, can pack; Employing vacuum damp-proofing is packed, and temperature during packaging is at 15-20 DEG C, and humidity is below 60%.
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| CN201510460452.2A CN104957679A (en) | 2015-07-31 | 2015-07-31 | Preparation method of fruit and vegetable composite clam meat balls |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394610A (en) * | 2015-12-04 | 2016-03-16 | 四川人从众食品有限责任公司 | Novel meat paste product preparing method |
| CN106071938A (en) * | 2016-06-14 | 2016-11-09 | 吉林大学 | A kind of fruit and vegerable are combined the manufacture method of ready meat ball |
| CN106261988A (en) * | 2016-10-11 | 2017-01-04 | 淮南市焦岗湖忠辉食品有限公司 | A kind of blood sugar lowering fish pill and preparation method thereof |
| CN106473024A (en) * | 2016-10-11 | 2017-03-08 | 淮南市焦岗湖忠辉食品有限公司 | A kind of skin care fish pill and preparation method thereof |
| CN106473025A (en) * | 2016-10-11 | 2017-03-08 | 淮南市焦岗湖忠辉食品有限公司 | A kind of tart flavour fish pill and preparation method thereof |
| CN106616525A (en) * | 2016-10-11 | 2017-05-10 | 淮南市焦岗湖忠辉食品有限公司 | High-calcium fish balls and preparation method thereof |
| CN106616524A (en) * | 2016-10-11 | 2017-05-10 | 淮南市焦岗湖忠辉食品有限公司 | Oat fish ball and preparation method thereof |
| CN106722421A (en) * | 2016-12-14 | 2017-05-31 | 湖南文理学院 | A kind of instant low-fat fried freshwater mussel burger and preparation method thereof |
| CN107306907A (en) * | 2017-08-04 | 2017-11-03 | 宿松县玖索科技信息有限公司 | A kind of quick-frozen nymph of the dragonfly product and its application in bait |
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| CN104305286A (en) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | Preserved fruit chicken meatballs and preparation method thereof |
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| CN102524835A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp cuttlefish ball and preparation method thereof |
| CN104305286A (en) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | Preserved fruit chicken meatballs and preparation method thereof |
| CN104382102A (en) * | 2014-12-12 | 2015-03-04 | 广州陆仕水产企业有限公司 | Tilapia surimi and mushroom ball and preparation method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394610A (en) * | 2015-12-04 | 2016-03-16 | 四川人从众食品有限责任公司 | Novel meat paste product preparing method |
| CN106071938A (en) * | 2016-06-14 | 2016-11-09 | 吉林大学 | A kind of fruit and vegerable are combined the manufacture method of ready meat ball |
| CN106261988A (en) * | 2016-10-11 | 2017-01-04 | 淮南市焦岗湖忠辉食品有限公司 | A kind of blood sugar lowering fish pill and preparation method thereof |
| CN106473024A (en) * | 2016-10-11 | 2017-03-08 | 淮南市焦岗湖忠辉食品有限公司 | A kind of skin care fish pill and preparation method thereof |
| CN106473025A (en) * | 2016-10-11 | 2017-03-08 | 淮南市焦岗湖忠辉食品有限公司 | A kind of tart flavour fish pill and preparation method thereof |
| CN106616525A (en) * | 2016-10-11 | 2017-05-10 | 淮南市焦岗湖忠辉食品有限公司 | High-calcium fish balls and preparation method thereof |
| CN106616524A (en) * | 2016-10-11 | 2017-05-10 | 淮南市焦岗湖忠辉食品有限公司 | Oat fish ball and preparation method thereof |
| CN106722421A (en) * | 2016-12-14 | 2017-05-31 | 湖南文理学院 | A kind of instant low-fat fried freshwater mussel burger and preparation method thereof |
| CN107306907A (en) * | 2017-08-04 | 2017-11-03 | 宿松县玖索科技信息有限公司 | A kind of quick-frozen nymph of the dragonfly product and its application in bait |
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Application publication date: 20151007 |
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