CN105029482A - Assorted meat ball and manufacturing technique thereof - Google Patents
Assorted meat ball and manufacturing technique thereof Download PDFInfo
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- CN105029482A CN105029482A CN201510413043.7A CN201510413043A CN105029482A CN 105029482 A CN105029482 A CN 105029482A CN 201510413043 A CN201510413043 A CN 201510413043A CN 105029482 A CN105029482 A CN 105029482A
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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
Abstract
The invention relates to an assorted meat ball and a manufacturing technique thereof, and relates to the field of food making. The invention solves the problem that a meat ball made through home cooking is low in nutritive value and poor in taste. The assorted meat ball comprises the following components (by weight): 30-50 parts of chicken neck skin, 20-30 parts of minced chicken breast, 2-4 parts of corn starch, 13-17 parts of drawing protein, 3-7 parts of modified cassava starch, 3-5 parts of onion, 3-5 parts of long scallion, 2-4 parts of egg, 1-3 parts of soy protein concentrate, 1-2 parts of soy sauce, 0.5-2 parts of white granulated sugar, 0.1-0.5 part of ginger powder, 0.3-0.7 part of chicken paste, 0.5-1.2 parts of salt, 0.1-0.5 part of a water-retaining agent, 0.2-0.6 part of monosodium glutamate, 0.05-0.2 part of D-sodium erythorbate, 0.05-0.2 part of I+G, 0.05-0.15 part of shisanxiang, 0.1-0.9 part of beef essence paste, 0.01-0.1 part of water-soluble five spice powder, 8 parts of assorted vegetable, 450-550 parts of water, 5-10 parts of dark soy sauce, 0.05-0.08 part of sorghum red pigment, and 2-3 parts of granulated sugar. The assorted meat ball is delicate in taste, and can be open through slight nip with chopsticks after steamed and boiled.
Description
Technical field
The present invention relates to making food technical field, be specifically related to a kind of Assorted large meatball and production technology thereof.
Background technology
Large meatball is one Han nationality's tradition dish in the ground Huai-Yang recipe system such as Yangzhou, Jiangsu Province, China.Legend large meatball way starts from the Sui Dynasty, is King Yang of Sui Dynasty when swimming good fortune, is the theme has made mandarin fish in the shape of a squirrel, money shrimp cake, ivory chicken bar and sunflower and cut meat four course with Guia Hill, Yangzhou ten thousand, money pier, ivory woods, sunflower hilllock four your name's scape.The huge unit of kitchen Wei of family that the public Wei of the Tang Dynasty Huan state is ascended have also been made mandarin fish in the shape of a squirrel, money shrimp cake, ivory chicken bar, and sunflower Xian Rou tetra-road famous dish, make guests in seat gasp in admiration, sunflower is renamed as large meatball after offering meat.
Large meatball have the meaning of luckiness, therefore, is referred to as Four-Joy Meatballs favorably by people.A product has certain time limit in the time of surviving on the market, and from ancient times to the present, every have the place of happy event just to have Four-Joy Meatballs, so this product is vitalized in market always, and vitality is more and more vigorous.At present, large meatball is common in each large market, fast food restaurant, feast etc.
At present, the way of various places large meatball is all different, and a kind of way the most common is: (1) green onion half is cut into the joint of 3 centimeter length, a hemisection chopped spring onion; Ginger is cut into ginger rice; Chrysanthemum sends out with warm water rises, and pinches and removes the sufficient base of a fruit, eluriates clean; The pakchoi heart is washed in a pan clean.(2) girth of a garment pork is cleaned, be chopped into meat young pilose antler, then chop even together with chopped spring onion, ginger rice, contain in jorum, add the flavouring such as egg, water bean powder, salt, soy sauce, Shaoxing rice wine and mix thoroughly.(3) frying pan is put on very hot oven, puts into rape oil when burning to eighty per cant heat, meat stuffing spoon is scooped into meat ball of uniform size, under enter in oil cauldron fried; Treat fried dry most of steam, ball appearance is golden yellow, after oil enters skin, and decantation most of oil.(4) put into green onion joint, chrysanthemum, pakchoi fry soft, mix Tonga's soy sauce, monosodium glutamate, ground pepper stir evenly, grill thoroughly after the heart until a ball, hook water bean powder, soup juice is received dense large meatball off the pot.
There is following problem in the large meatball made according to the method described above: owing to being adopt girth of a garment pork to be raw material, nutritive value is not high, cannot meet the demand of modern to nutrition; In addition, above-mentioned way belongs to homely way, and the consumption of each flavoring cannot accurately be weighed sometimes, can affect the mouthfeel of large meatball, causes large meatball mouthfeel very poor; Making the final tache of large meatball, soup juice receive dense off the pot time, accurately cannot judge to receive the juice time, large meatball may be caused not have well-done situation, if twice-cooked stir-frying continues to boil, the mouthfeel of large meatball will certainly be affected; The method of above-mentioned making large meatball belongs to homely way, therefore cannot be applicable to suitability for industrialized production.
Summary of the invention
The problem that nutritive value is not high, mouthfeel is poor that the large meatball made to solve the homely way of existing employing exists, the invention provides a kind of Assorted large meatball and production technology thereof.
The technical scheme that the present invention adopts for technical solution problem is as follows:
Assorted large meatball of the present invention, comprise material filling and material water, described material filling is 1:1 with the ratio of weight and number of material water;
Described material filling comprises following component with weight parts: chicken neck skin 30 ~ 50 parts, pigeon breast meat mincing 20 ~ 30 parts, cornstarch 2 ~ 4 parts, wire-drawing protein 13 ~ 17 parts, cassava modified starch 3 ~ 7 parts, unit green onion 3 ~ 5 parts, long green onion 3 ~ 5 parts, 2 ~ 4 parts, egg, FSPC 1 ~ 3 part, 1 ~ 2 part, soy sauce, white granulated sugar 0.5 ~ 2 part, 0.1 ~ 0.5 part, ginger powder, chicken paste 0.3 ~ 0.7 part, salt 0.5 ~ 1.2 part, water-loss reducer 0.1 ~ 0.5 part, monosodium glutamate 0.2 ~ 0.6 part, 0.05 ~ 0.2 part, D-araboascorbic acid sodium, I+G0.05 ~ 0.2 part, 13 perfume (or spice) 0.05 ~ 0.15 part, somatose cream 0.1 ~ 0.9 part, water-soluble five-spice powder 0.01 ~ 0.1 part, olla 8 parts,
Described material water comprises following component with weight parts: 450 ~ 550 parts, water, dark soy sauce 5 ~ 10 parts, red sorghum pigment 0.05 ~ 0.08 part, granulated sugar 2 ~ 3 parts.
Preferably, described wire-drawing protein is 15 parts.
Preferably, described chicken paste is 0.5 part.
Preferably, described D-araboascorbic acid sodium is 0.15 part.
Described olla comprises following component with weight parts: 25 parts, carrot, 35 parts, green soya bean, iblet 40 parts.
Present invention also offers the production technology of above-mentioned Assorted large meatball, comprise the following steps:
Step one, raw material
Select chicken neck skin through quarantining qualified and pigeon breast meat mincing to be raw material, require free from extraneous odour, without extravasated blood, NIP, free from admixture, without Calusena lansium, without chicken feather and fat content≤8%; Chicken neck skin is put into meat grinder and is rubbed, orifice plate Φ 6mm, and pigeon breast meat mincing are put into meat grinder and rubbed, orifice plate Φ 13mm;
Step 2, batching
According to weight parts, by 30 ~ 50 parts of chicken neck skins, 20 ~ 30 parts of pigeon breast meat mincing, 13 ~ 17 parts of wire-drawing proteins are put into mixer and are stirred, add 2 ~ 4 parts of cornstarch more successively, 3 ~ 7 parts of cassava modified starch, 3 ~ 5 parts of first green onions, 3 ~ 5 parts of long green onions, 2 ~ 4 parts of eggs, 1 ~ 3 part of FSPC, 1 ~ 2 portion of soy sauce, 0.5 ~ 2 portion of white granulated sugar, 0.1 ~ 0.5 part of ginger powder, 0.3 ~ 0.7 part of chicken paste, 0.5 ~ 1.2 portion of salt, 0.1 ~ 0.5 part of water-loss reducer, 0.2 ~ 0.6 portion of monosodium glutamate, 0.05 ~ 0.2 part of D-araboascorbic acid sodium, 0.05 ~ 0.2 part of I+G, 0.05 ~ 0.15 part 13 fragrant, 0.1 ~ 0.9 part of somatose cream, 0.01 ~ 0.1 part of water-soluble five-spice powder, obtain after olla 8 parts stirs expecting filling, material filling temperature remains on 0 ~ 4 DEG C,
Described olla comprises following component with weight parts: 25 parts, carrot, 35 parts, green soya bean, iblet 40 parts;
Step 3, modulation material water
According to weight parts, 450 ~ 550 parts of water are injected deep fryers, then add 2 ~ 3 portions of granulated sugar successively, 5 ~ 10 parts of dark soy sauce, 0.05 ~ 0.08 part of red sorghum pigment are modulated into material water;
Step 4, shaping
Manual operation, will expect that filling weighs 25 ~ 100g/, and be twisted into circle back and forth put into deep fryer with hand, setting deep fryer parameter: temperature 85 ~ 90 DEG C, time 5 ~ 10min;
Step 5, quick-frozen
Well-done large meatball temperature is dropped to less than 10 DEG C and starts quick-frozen, quick freezing temperature controls below-35 DEG C, and after quick-frozen, large meatball central temperature controls below-18 DEG C;
Step 6, pack are preserved
Assorted large meatball after quick-frozen packing specification is as requested carried out pack to preserve, storage temperature controls below-18 DEG C.
Further, described FSPC is 2 parts.
Further, described somatose cream is 0.5 part.
Further, in step 4, material filling weighs 100g/.
Further, in step 4, described temperature is 85 DEG C.
The invention has the beneficial effects as follows:
1, Assorted large meatball of the present invention seems that color and luster is soft, has appetite very much.
2, Assorted large meatball water conservation appropriateness of the present invention, protein content is high.
3, Assorted large meatball fragrance nature of the present invention, voluptuousness is strong.
4, raw material of the present invention is chicken neck skin and pigeon breast meat mincing, the nutritive value of chicken is on pork, add the carrot in olla, green soya bean, the nutritive value of iblet and effect, make large meatball high nutritive value of the present invention, each age group, different society personage can be met for the demand of nutritive value.
5, Assorted large meatball of the present invention has natural fiber, after steamed or braised in soy sauce with chopsticks gently a folder namely open, be also easy to folder open even if eat after cool, old children all should (more than three years old child can enjoy).
6, Assorted large meatball of the present invention, moderate product price, has certain potentiality to be exploited for later market, is adapted at extensively promoting on the market.
Detailed description of the invention
Materials are originated:
Cornstarch: praise lucky biochemical Co., Ltd purchased from Jilin songyuan;
White granulated sugar: purchased from that Peng Ouya sugar industry Co., Ltd of Guangxi;
Jiang Fen: purchased from Yueling City Yun great Food Co., Ltd;
Chicken paste: connect bio tech ltd of Nan Xianqi township purchased from Guangdong Province;
Water-loss reducer: purchased from Chun Run bio tech ltd, Jilin;
Monosodium glutamate: Henan Lianhua Gourmet Powder Co., Ltd.;
D-araboascorbic acid sodium: purchased from Jiangxi Province Dexing City Baiqin iso-ascorbyl sodium Co., Ltd;
I+G: i.e. disodium 5 '-ribonucleotide, the ucleotides food freshener of a new generation, can directly join in food, plays and increases fresh effect, purchased from Beijing commerce and trade;
Water-soluble five-spice powder: purchased from Zhongjing Super Kitchen Co., Ltd..
Olla: purchased from Beijing magnificent the earth development in agricultural science and technology Co., Ltd.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
Step one, raw material
Select chicken neck skin through quarantining qualified and pigeon breast meat mincing to be raw material, require free from extraneous odour, without extravasated blood, NIP, free from admixture, without Calusena lansium, without bad phenomenon such as chicken feathers, fat content≤8%; Chicken neck skin is put into meat grinder and is rubbed, orifice plate Φ 6mm, and pigeon breast meat mincing are put into meat grinder and rubbed, orifice plate Φ 13mm;
Step 2, batching
According to the formula of Assorted large meatball, by 30kg chicken neck skin, 20kg pigeon breast meat mincing, 13kg wire-drawing protein is put into mixer and is stirred, add 2kg cornstarch successively again, 3kg cassava modified starch, 3kg unit green onion, the long green onion of 3kg, 2kg egg, 1kg FSPC, 1kg soy sauce, 0.5kg white granulated sugar, 0.1kg ginger powder, 0.3kg chicken paste, 0.5kg salt, 0.1kg water-loss reducer, 0.2kg monosodium glutamate, 0.05kgD-sodium isoascorbate, 0.05kgI+G, 0.05kg 13 is fragrant, 0.1kg somatose cream, the water-soluble five-spice powder of 0.01kg, obtain after 8kg olla stirs expecting filling, material filling temperature remains on 0 DEG C,
Containing carrot 200kg, green soya bean 280kg, iblet 320kg in 8kg olla;
Step 3, modulation material water
Boiling device is Fryer, according to the formula of Assorted large meatball, 450kg water is injected deep fryer, then add 2kg granulated sugar successively, 5kg dark soy sauce, 0.05kg red sorghum pigment be modulated into the material water boiling large meatball;
Step 4, shaping
Manual operation, will expect that filling weighs 25g/, and be twisted into circle back and forth put into deep fryer with hand, setting deep fryer parameter: temperature 85 DEG C, time 5min;
Step 5, balance
Well-done large meatball is swung in one by one in white box, well-done large meatball temperature is dropped to less than 10 DEG C;
Step 6, quick-frozen
Quick freezing temperature controls below-35 DEG C, and after quick-frozen, large meatball central temperature controls below-18 DEG C;
Step 7, pack
Adopt packaging for foodstuff bag special, 2.5 kilograms/bag, packaging bag size 490mm*330mm; Prolong sealing line to seal, during sealing, get rid of air in bag;
Step 8, pack are preserved
Assorted large meatball after quick-frozen packing specification is as requested carried out pack to preserve, storage temperature controls below-18 DEG C.
Step 9, by above-mentioned freeze product Assorted large meatball through steamed or braised in soy sauce after, i.e. edible.
Embodiment 2
Step one, raw material
Select chicken neck skin through quarantining qualified and pigeon breast meat mincing to be raw material, require free from extraneous odour, without extravasated blood, NIP, free from admixture, without Calusena lansium, without bad phenomenon such as chicken feathers, fat content≤8%; Chicken neck skin is put into meat grinder and is rubbed, orifice plate Φ 6mm, and pigeon breast meat mincing are put into meat grinder and rubbed, orifice plate Φ 13mm;
Step 2, batching
According to the formula of Assorted large meatball, by 50kg chicken neck skin, 30kg pigeon breast meat mincing, 17kg wire-drawing protein is put into mixer and is stirred, add 4kg cornstarch successively again, 7kg cassava modified starch, 5kg unit green onion, the long green onion of 5kg, 4kg egg, 3kg FSPC, 2kg soy sauce, 2kg white granulated sugar, 0.5kg ginger powder, 0.7kg chicken paste, 1.2kg salt, 0.5kg water-loss reducer, 0.6kg monosodium glutamate, 0.2kgD-sodium isoascorbate, 0.2kgI+G, 0.15kg 13 is fragrant, 0.9kg somatose cream, the water-soluble five-spice powder of 0.1kg, obtain after 8kg olla stirs expecting filling, material filling temperature remains on 4 DEG C,
Containing carrot 200kg, green soya bean 280kg, iblet 320kg in 8kg olla;
Step 3, modulation material water
Boiling device is Fryer, according to the formula of Assorted large meatball, 550kg water is injected deep fryer, then add 3kg granulated sugar successively, 10kg dark soy sauce, 0.08kg red sorghum pigment be modulated into the material water boiling large meatball;
Step 4, shaping
Manual operation, will expect that filling weighs 100g/, and be twisted into circle back and forth put into deep fryer with hand, setting deep fryer parameter: temperature 90 DEG C, time 10min;
Step 5, balance
Well-done large meatball is swung in one by one in white box, well-done large meatball temperature is dropped to less than 10 DEG C;
Step 6, quick-frozen
Quick freezing temperature controls below-35 DEG C, and after quick-frozen, large meatball central temperature controls below-18 DEG C;
Step 7, pack
Adopt packaging for foodstuff bag special, 1 kilogram/bag, packaging bag size 350mm*280mm; Prolong sealing line to seal, during sealing, get rid of air in bag;
Step 8, pack are preserved
Assorted large meatball after quick-frozen packing specification is as requested carried out pack to preserve, storage temperature controls below-18 DEG C.
Step 9, by above-mentioned freeze product Assorted large meatball through steamed or braised in soy sauce after, i.e. edible.
Embodiment 3
Step one, raw material
Select chicken neck skin through quarantining qualified and pigeon breast meat mincing to be raw material, require free from extraneous odour, without extravasated blood, NIP, free from admixture, without Calusena lansium, without bad phenomenon such as chicken feathers, fat content≤8%; Chicken neck skin is put into meat grinder and is rubbed, orifice plate Φ 6mm, and pigeon breast meat mincing are put into meat grinder and rubbed, orifice plate Φ 13mm;
Step 2, batching
According to the formula of Assorted large meatball, by 40kg chicken neck skin, 25kg pigeon breast meat mincing, 15kg wire-drawing protein is put into mixer and is stirred, add 3kg cornstarch successively again, 5kg cassava modified starch, 4kg unit green onion, the long green onion of 4kg, 3kg egg, 2kg FSPC, 1.5kg soy sauce, 1kg white granulated sugar, 0.3kg ginger powder, 0.5kg chicken paste, 0.9kg salt, 0.3kg water-loss reducer, 0.4kg monosodium glutamate, 0.15kgD-sodium isoascorbate, 0.1kgI+G, 0.1kg 13 is fragrant, 0.5kg somatose cream, the water-soluble five-spice powder of 0.05kg, obtain after 8kg olla stirs expecting filling, material filling temperature remains on 2 DEG C,
Containing carrot 200kg, green soya bean 280kg, iblet 320kg in 8kg olla;
Step 3, modulation material water
Boiling device is Fryer, according to the formula of Assorted large meatball, 500kg water is injected deep fryer, then add 2.5kg granulated sugar successively, 7.5kg dark soy sauce, 0.0625kg red sorghum pigment be modulated into the material water boiling large meatball;
Step 4, shaping
Manual operation, will expect that filling weighs 50g/, and be twisted into circle back and forth put into deep fryer with hand, setting deep fryer parameter: temperature 88 DEG C, time 7min;
Step 5, balance
Well-done large meatball is swung in one by one in white box, well-done large meatball temperature is dropped to less than 10 DEG C;
Step 6, quick-frozen
Quick freezing temperature controls below-35 DEG C, and after quick-frozen, large meatball central temperature controls below-18 DEG C;
Step 7, pack
Adopt packaging for foodstuff bag special, 2.5 kilograms/bag, packaging bag size 490mm*330mm; Prolong sealing line to seal, during sealing, get rid of air in bag;
Step 8, pack are preserved
Assorted large meatball after quick-frozen packing specification is as requested carried out pack to preserve, storage temperature controls below-18 DEG C.
Step 9, by above-mentioned freeze product Assorted large meatball through steamed or braised in soy sauce after, i.e. edible.
Embodiment 4
Step one, raw material
Select chicken neck skin through quarantining qualified and pigeon breast meat mincing to be raw material, require free from extraneous odour, without extravasated blood, NIP, free from admixture, without Calusena lansium, without bad phenomenon such as chicken feathers, fat content≤8%; Chicken neck skin is put into meat grinder and is rubbed, orifice plate Φ 6mm, and pigeon breast meat mincing are put into meat grinder and rubbed, orifice plate Φ 13mm;
Step 2, batching
According to the formula of Assorted large meatball, by 41kg chicken neck skin, 28kg pigeon breast meat mincing, 16kg wire-drawing protein is put into mixer and is stirred, add 3.5kg cornstarch successively again, 5.5kg cassava modified starch, 4.5kg unit green onion, the long green onion of 4.3kg, 3.5kg egg, 2.5kg FSPC, 1.2kg soy sauce, 1.5kg white granulated sugar, 0.4kg ginger powder, 0.6kg chicken paste, 1kg salt, 0.4kg water-loss reducer, 0.5kg monosodium glutamate, 0.15kgD-sodium isoascorbate, 0.15kgI+G, 0.1kg 13 is fragrant, 0.6kg somatose cream, the water-soluble five-spice powder of 0.06kg, obtain after 8kg olla stirs expecting filling, material filling temperature remains on 3 DEG C,
Containing carrot 200kg, green soya bean 280kg, iblet 320kg in 8kg olla;
Step 3, modulation material water
Boiling device is Fryer, according to the formula of Assorted large meatball, 520kg water is injected deep fryer, then add 2.1kg granulated sugar successively, 8kg dark soy sauce, 0.07kg red sorghum pigment be modulated into the material water boiling large meatball;
Step 4, shaping
Manual operation, will expect that filling weighs 75g/, and be twisted into circle back and forth put into deep fryer with hand, setting deep fryer parameter: temperature 90 DEG C, time 8min;
Step 5, balance
Well-done large meatball is swung in one by one in white box, well-done large meatball temperature is dropped to less than 10 DEG C;
Step 6, quick-frozen
Quick freezing temperature controls below-35 DEG C, and after quick-frozen, large meatball central temperature controls below-18 DEG C;
Step 7, pack
Adopt packaging for foodstuff bag special, 1 kilogram/bag, packaging bag size 350mm*280mm; Prolong sealing line to seal, during sealing, get rid of air in bag;
Step 8, pack are preserved
Assorted large meatball after quick-frozen packing specification is as requested carried out pack to preserve, storage temperature controls below-18 DEG C.
Step 9, by above-mentioned freeze product Assorted large meatball through steamed or braised in soy sauce after, i.e. edible.
Comparative example 1
Existing homely way is adopted to make large meatball:
(1) green onion is cut into the joint of 3 centimeter length by half, a hemisection chopped spring onion; Ginger is cut into ginger rice; Chrysanthemum sends out with warm water rises, and pinches and removes the sufficient base of a fruit, eluriates clean; The pakchoi heart is washed in a pan clean.
(2) girth of a garment pork is cleaned, be chopped into meat young pilose antler, then chop even together with chopped spring onion, ginger rice, contain in jorum, add the flavouring such as egg, water bean powder, salt, soy sauce, Shaoxing rice wine and mix thoroughly.
(3) frying pan is put on very hot oven, puts into rape oil when burning to eighty per cant heat, meat stuffing spoon is scooped into meat ball of uniform size, under enter in oil cauldron fried; Treat fried dry most of steam, ball appearance is golden yellow, after oil enters skin, and decantation most of oil.
(4) put into green onion joint, chrysanthemum, pakchoi fry soft, mix Tonga's soy sauce, monosodium glutamate, ground pepper stir evenly, grill thoroughly after the heart until a ball, hook water bean powder, soup juice is received dense large meatball off the pot.
Comparative example 2
Existing homely way is adopted to make large meatball:
(1) streaky pork is chopped into muddy flesh, and water chestnut, dried mushroom cut rice, adds salt, monosodium glutamate, fecula beat and play glue to meat, be made four large balls.Green vegetables heart boiling water is cooked by scalding to pick up and is swung in dish, and ginger is cut into slices.
(2) under enamelware pot oil, enter large meat ball under oil temperature 130 degree, explode to outer golden yellow interior ripe pick up stand-by.
(3) stay oil in pot, under enter ginger splices, add chicken soup, put into large meat ball, put salt, monosodium glutamate, white sugar, superior soy sauce, dense to juice with little baked wheaten cake, then receive juice dress dish with humidogene powder thicken soup.
Carried out steaming in clear soup or braising in soy sauce by the product large meatball that freezes made in embodiment 1-4, make prepared food, invitation each age group, the large meatball of different society personage to embodiment 1-4 and comparative example 1 and comparative example 2 making are tasted and identify.Taste evaluation result is as shown in table 1.
Table 1
Through above-mentioned trial test and qualification, draw to draw a conclusion:
Assorted large meatball made by embodiment 1-4 in outward appearance/color, tissue/mouthfeel, local flavor/taste all considerably beyond the Assorted large meatball made by comparative example 1 and comparative example 2, Assorted large meatball of the present invention seems that color and luster is soft, there is appetite very much, water conservation appropriateness, protein content is high, fragrance nature, voluptuousness is strong.
Claims (10)
1. Assorted large meatball, is characterized in that, comprise material filling and material water, described material filling is 1:1 with the ratio of weight and number of material water;
Described material filling comprises following component with weight parts: chicken neck skin 30 ~ 50 parts, pigeon breast meat mincing 20 ~ 30 parts, cornstarch 2 ~ 4 parts, wire-drawing protein 13 ~ 17 parts, cassava modified starch 3 ~ 7 parts, unit green onion 3 ~ 5 parts, long green onion 3 ~ 5 parts, 2 ~ 4 parts, egg, FSPC 1 ~ 3 part, 1 ~ 2 part, soy sauce, white granulated sugar 0.5 ~ 2 part, 0.1 ~ 0.5 part, ginger powder, chicken paste 0.3 ~ 0.7 part, salt 0.5 ~ 1.2 part, water-loss reducer 0.1 ~ 0.5 part, monosodium glutamate 0.2 ~ 0.6 part, 0.05 ~ 0.2 part, D-araboascorbic acid sodium, I+G0.05 ~ 0.2 part, 13 perfume (or spice) 0.05 ~ 0.15 part, somatose cream 0.1 ~ 0.9 part, water-soluble five-spice powder 0.01 ~ 0.1 part, olla 8 parts,
Described material water comprises following component with weight parts: 450 ~ 550 parts, water, dark soy sauce 5 ~ 10 parts, red sorghum pigment 0.05 ~ 0.08 part, granulated sugar 2 ~ 3 parts.
2. Assorted large meatball according to claim 1, is characterized in that, described wire-drawing protein is 15 parts.
3. Assorted large meatball according to claim 1, is characterized in that, described chicken paste is 0.5 part.
4. Assorted large meatball according to claim 1, is characterized in that, described D-araboascorbic acid sodium is 0.15 part.
5. Assorted large meatball according to claim 1, is characterized in that, described olla comprises following component with weight parts: 25 parts, carrot, 35 parts, green soya bean, iblet 40 parts.
6. the production technology of Assorted large meatball as claimed in claim 1, is characterized in that, comprise the following steps:
Step one, raw material
Select chicken neck skin through quarantining qualified and pigeon breast meat mincing to be raw material, require free from extraneous odour, without extravasated blood, NIP, free from admixture, without Calusena lansium, without chicken feather and fat content≤8%; Chicken neck skin is put into meat grinder and is rubbed, orifice plate Φ 6mm, and pigeon breast meat mincing are put into meat grinder and rubbed, orifice plate Φ 13mm;
Step 2, batching
According to weight parts, by 30 ~ 50 parts of chicken neck skins, 20 ~ 30 parts of pigeon breast meat mincing, 13 ~ 17 parts of wire-drawing proteins are put into mixer and are stirred, add 2 ~ 4 parts of cornstarch more successively, 3 ~ 7 parts of cassava modified starch, 3 ~ 5 parts of first green onions, 3 ~ 5 parts of long green onions, 2 ~ 4 parts of eggs, 1 ~ 3 part of FSPC, 1 ~ 2 portion of soy sauce, 0.5 ~ 2 portion of white granulated sugar, 0.1 ~ 0.5 part of ginger powder, 0.3 ~ 0.7 part of chicken paste, 0.5 ~ 1.2 portion of salt, 0.1 ~ 0.5 part of water-loss reducer, 0.2 ~ 0.6 portion of monosodium glutamate, 0.05 ~ 0.2 part of D-araboascorbic acid sodium, 0.05 ~ 0.2 part of I+G, 0.05 ~ 0.15 part 13 fragrant, 0.1 ~ 0.9 part of somatose cream, 0.01 ~ 0.1 part of water-soluble five-spice powder, obtain after olla 8 parts stirs expecting filling, material filling temperature remains on 0 ~ 4 DEG C,
Described olla comprises following component with weight parts: 25 parts, carrot, 35 parts, green soya bean, iblet 40 parts;
Step 3, modulation material water
According to weight parts, 450 ~ 550 parts of water are injected deep fryers, then add 2 ~ 3 portions of granulated sugar successively, 5 ~ 10 parts of dark soy sauce, 0.05 ~ 0.08 part of red sorghum pigment are modulated into material water;
Step 4, shaping
Manual operation, will expect that filling weighs 25 ~ 100g/, and be twisted into circle back and forth put into deep fryer with hand, setting deep fryer parameter: temperature 85 ~ 90 DEG C, time 5 ~ 10min;
Step 5, quick-frozen
Well-done large meatball temperature is dropped to less than 10 DEG C and starts quick-frozen, quick freezing temperature controls below-35 DEG C, and after quick-frozen, large meatball central temperature controls below-18 DEG C;
Step 6, pack are preserved
Assorted large meatball after quick-frozen packing specification is as requested carried out pack to preserve, storage temperature controls below-18 DEG C.
7. production technology according to claim 6, is characterized in that, described FSPC is 2 parts.
8. production technology according to claim 6, is characterized in that, described somatose cream is 0.5 part.
9. production technology according to claim 6, is characterized in that, in step 4, material filling weighs 100g/.
10. production technology according to claim 6, is characterized in that, in step 4, described temperature is 85 DEG C.
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