CN106261896A - A kind of compound pork balls and preparation method thereof that lies fallow - Google Patents
A kind of compound pork balls and preparation method thereof that lies fallow Download PDFInfo
- Publication number
- CN106261896A CN106261896A CN201610653158.8A CN201610653158A CN106261896A CN 106261896 A CN106261896 A CN 106261896A CN 201610653158 A CN201610653158 A CN 201610653158A CN 106261896 A CN106261896 A CN 106261896A
- Authority
- CN
- China
- Prior art keywords
- parts
- grain
- gallus domesticus
- ovum gallus
- domesticus album
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 150000001875 compounds Chemical class 0.000 title claims abstract description 15
- 235000013339 cereals Nutrition 0.000 claims abstract description 39
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 31
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 31
- 241000238366 Cephalopoda Species 0.000 claims abstract description 28
- 241000287828 Gallus gallus Species 0.000 claims abstract description 28
- 210000004681 ovum Anatomy 0.000 claims abstract description 28
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 239000002671 adjuvant Substances 0.000 claims abstract description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 6
- 239000010452 phosphate Substances 0.000 claims abstract description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 6
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract description 3
- 102100037205 Sal-like protein 2 Human genes 0.000 claims abstract description 3
- 101710192308 Sal-like protein 2 Proteins 0.000 claims abstract description 3
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 3
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 51
- 241000282898 Sus scrofa Species 0.000 claims description 20
- 239000002131 composite material Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 6
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 5
- 235000011180 diphosphates Nutrition 0.000 claims description 5
- 229940005740 hexametaphosphate Drugs 0.000 claims description 4
- 235000020997 lean meat Nutrition 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 4
- 241000195474 Sargassum Species 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 235000010350 erythorbic acid Nutrition 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- TVHALOSDPLTTSR-UHFFFAOYSA-H hexasodium;[oxido-[oxido(phosphonatooxy)phosphoryl]oxyphosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O TVHALOSDPLTTSR-UHFFFAOYSA-H 0.000 claims 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000679 carrageenan Substances 0.000 abstract description 3
- 235000010418 carrageenan Nutrition 0.000 abstract description 3
- 229920001525 carrageenan Polymers 0.000 abstract description 3
- 229940113118 carrageenan Drugs 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract description 3
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 1
- 230000032258 transport Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 229960003495 thiamine Drugs 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 210000002263 laryngeal cartilage Anatomy 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 238000000527 sonication Methods 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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 present invention provides a kind of compound pork balls and preparation method thereof that lies fallow, processed by following component and mass fraction thereof: Carnis Sus domestica 100 parts, Ovum Gallus domesticus album grain and squid grain 15 parts, flavouring agent and adjuvant: Sal 2 parts, phosphate 0.4 part, monosodium glutamate 1 part, D sodium erythorbate 0.04 part, sodium nitrite 0.015 part, sugar 2 parts, starch 8 parts, soybean protein 4 parts, Fructus Piperis powder 0.2 part, tangerine peel powder 0.1 part, carrageenan 0.5 part, scallion oil 0.3 part, fresh ginger 0.3 part, Bulbus Allii 0.15 part, Ovum Gallus domesticus album 4 parts, red yeast rice 0.01 part, frozen water 20 parts.The present invention is with Carnis Sus domestica as base material, and interpolation Ovum Gallus domesticus album and squid are to increase its nutrition, and product is nutritious, and high resilience is tasty, instant bagged, it is simple to preserves and transports, and yield rate is high.
Description
Technical field
The present invention relates to food-making technology field, be specifically related to a kind of compound pork balls and preparation method thereof that lies fallow.
Background technology
Carnis Sus domestica rich in multiple nutritional components, is the most edible meat of our people, is also to consume most meat.Carnis Sus domestica is behaved
Class provides high quality protein and required fatty acid.The protein of Carnis Sus domestica is complete protein, containing the various ammonia of needed by human
Base acid, and the composition of essential amino acids is close to human body needs, is the most easily made full use of by human body, is of high nutritive value, and belongs to
In high quality protein；Carnis Sus domestica, rich in vitamin B1, can make health with vitamin B1 not enough in added body after edible Carnis Sus domestica
There is strength；The nutrition of Carnis Sus domestica is very comprehensive, in addition to the main nutrient composition such as protein, fat, possibly together with calcium, phosphorus, ferrum, thiamine
Element, riboflavin and nicotinic acid etc..Possibly together with hemoglobin in pig lean meat, the ratio more preferable absorption in plant, iron supplement can be played
Effect, it is possible to prevention anemia.
The most common eating method of Carnis Sus domestica be carry out green meat frying, stew, boil, steaming etc., also have part to be made into meat ball
Deng meat products, but, there is poor flexibility in tradition meat ball, mouthfeel is poor, nutrition is single, the problem such as inconvenient to carry.Meanwhile, instant bagged
Have not been reported of type composite meat dumplings product.
Summary of the invention
It is an object of the invention to provide a kind of compound pork balls and preparation method thereof that lies fallow, with Carnis Sus domestica as base material, add
Ovum Gallus domesticus album and squid are to increase its nutrition, and product is nutritious, and high resilience is tasty, instant bagged, it is simple to preserve and transport
Defeated, and yield rate is high.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of compound pork balls that lies fallow, is processed by following component and mass fraction thereof: Carnis Sus domestica 100 parts, Ovum Gallus domesticus album grain and
Squid grain 15 parts, flavouring agent and adjuvant: Sal 2 parts, phosphate 0.4 part, monosodium glutamate 1 part, sodium D-isoascorbate 0.04 part, nitrous
0.015 part of sodium of acid, sugar 2 parts, starch 8 parts, soybean protein 4 parts, Fructus Piperis powder 0.2 part, tangerine peel powder 0.1 part, carrageenan 0.5 part, Herba Alii fistulosi
Oil 0.3 part, fresh ginger 0.3 part, Bulbus Allii 0.15 part, Ovum Gallus domesticus album 4 parts, red yeast rice 0.01 part, frozen water 20 parts.
According to above scheme, in described Carnis Sus domestica, lean meat is 8:2 with the mass ratio of show condition, described Ovum Gallus domesticus album grain and squid grain
Mass ratio is 3:1.
According to above scheme, described phosphate is mixed by pyrophosphate, tripolyphosphate, hexametaphosphate, described
Pyrophosphate, tripolyphosphate, the mass ratio of hexametaphosphate are 2:2:1.
The preparation method of a kind of compound pork balls that lies fallow, comprises the steps:
1) pretreatment: put into by the raw material Carnis Sus domestica being in-20 DEG C of freezers in the refrigerator of-4 DEG C and thaw, rejects fat after defrosting
Fat, muscle skin and connective tissue；
2) section: pretreated Carnis Sus domestica is cut into long 2-5cm, wide 2cm, the thickness sliced meat less than 0.8cm；
3) cut and mix: the sliced meat cut are put into cutting machine, rub to meat paste shape, be then placed in refrigerator standby；
4) ultrasonic wave added ferment treatment: add glutamine transaminage in meat paste, carry out supersound process；
5) batch mixing: by meat paste, Ovum Gallus domesticus album grain, squid grain, flavouring agent and adjuvant mix homogeneously after sonicated；
6) molding: the meat paste after batch mixing is made the composite pig meat ball of a diameter of 2cm；
7) boiling: composite pig meat ball is carried out in the water that temperature is 60 DEG C pre-boiling, constant temperature after then water temperature rises to 85 DEG C, treats
Composite pig meat ball boils 10min after floating again；
8) cooling: composite pig meat ball good for boiling is put into and meets in the frozen water that water hygiene requires, make composite pig meat ball
Central temperature is cooled to less than 10 DEG C；
9) packaging: the composite pig meat ball vacuum packing machine after cooling is packed, gets product.
According to above scheme, during described ultrasonic wave added ferment treatment, it is Carnis Sus domestica base material matter that glutamine transaminage adds quality
The 0.5% of amount, ultrasonic power is 400w, and sonication treatment time is 10min.
According to above scheme, described batch mixing comprises the steps:
1) preparation of Ovum Gallus domesticus album grain: by egg yolk remove, Ovum Gallus domesticus album pH value be 8, temperature be 85 DEG C under conditions of heat
35min, makes Ovum Gallus domesticus album grain；
2) preparation of squid grain: with flowing water squid is cleaned up (wherein squid neck meat need to cut off cervical region, remove laryngeal cartilages and
A small amount of internal organs), then with citric acid-CaCl2Dipping eliminating sargassum smell, makes squid grain；
3) material is cut in mixing: be added in cutmixer by meat paste, Ovum Gallus domesticus album grain, squid grain, flavouring agent and the adjuvant after sonicated
Carry out batch mixing.
The invention has the beneficial effects as follows:
1) meat paste is processed by the ultrasonic wave added glutamine transaminage of the present invention, can improve the elasticity of product, strengthens meat system
The coherency of protein in product, improves product yield ratio, increases enterprise profit；
2) Ovum Gallus domesticus album grain, squid grain are added in minced pork by the present invention, enrich the kind of meat ball and become with the nutrition in meat ball
Point, make product more attractive in appearance, quality more high resilience；
3) product of the present invention is the leisure food that Novel bag-opening is instant, compensate for the market vacancy, nutritious, tasty,
Instant bagged, it is simple to preserving and transport, market application foreground is wide.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is illustrated.
The present invention provides a kind of compound pork balls that lies fallow, following component and quality thereof process: Carnis Sus domestica 1000g,
Ovum Gallus domesticus album grain and squid grain 150g, flavouring agent and adjuvant: Sal 20g, phosphate (pyrophosphate, tripolyphosphate, hexa metaphosphoric acid
The mass ratio of salt is 2:2:1) 4.0g, monosodium glutamate 10g, sodium D-isoascorbate 0.4g, sodium nitrite 0.15g, sugar 20g, starch
80g, soybean protein 40g, Fructus Piperis powder 2g, tangerine peel powder 1g, carrageenan 5g, scallion oil 3g, fresh ginger 3g, Bulbus Allii 1.5g, Ovum Gallus domesticus album 40g are red
Bent red 0.1g, frozen water 200g, in described Carnis Sus domestica, lean meat is 8:2 with the mass ratio of show condition, described Ovum Gallus domesticus album grain and the matter of squid grain
Amount ratio is 3:1.
The present invention also provides for the preparation method of a kind of compound pork balls that lies fallow, and comprises the steps:
1) pretreatment: put into by the raw material Carnis Sus domestica being in-20 DEG C of freezers in the refrigerator of-4 DEG C and thaw, rejects fat after defrosting
Fat, muscle skin and connective tissue；
2) section: pretreated Carnis Sus domestica is cut into long 2-5cm, wide 2cm, the thickness sliced meat less than 0.8cm；
3) cut and mix: the sliced meat cut are put into cutting machine, rub to meat paste shape, be then placed in refrigerator standby；
4) ultrasonic wave added ferment treatment: adding 50g glutamine transaminage in meat paste, carry out supersound process, ultrasonic power is
400w, sonication treatment time is 10min；
5) batch mixing: comprise the steps:
I) preparation of Ovum Gallus domesticus album grain: by egg yolk remove, Ovum Gallus domesticus album pH value be 8, temperature be 85 DEG C under conditions of heat
35min, makes Ovum Gallus domesticus album grain；
Ii) preparation of squid grain: with flowing water, squid is cleaned up (wherein squid neck meat need to cut off cervical region, removes laryngeal cartilages
With a small amount of internal organs), then with citric acid-CaCl2Dipping eliminating sargassum smell, makes squid grain；
Iii) material is cut in mixing: meat paste, Ovum Gallus domesticus album grain, squid grain, flavouring agent and the adjuvant after sonicated is added to cutmixer
In carry out batch mixing；
6) molding: the meat paste after batch mixing is made the composite pig meat ball of a diameter of 2cm；
7) boiling: composite pig meat ball is carried out in the water that temperature is 60 DEG C pre-boiling, constant temperature after then water temperature rises to 85 DEG C, treats
Composite pig meat ball boils 10min after floating again；
8) cooling: composite pig meat ball good for boiling is put into and meets in the frozen water that water hygiene requires, make composite pig meat ball
Central temperature is cooled to 9 DEG C；
9) packaging: the composite pig meat ball vacuum packing machine after cooling is packed, gets product.
Product external surfaces takes on a red color, and internal squid grain and egg granules are white, and color is very clearly demarcated, egg granules abnormal smells from the patient delicate fragrance
Pure, and with meat-like flavor and the fragrance of squid, tissue tight is flexible, finger pressure does not splits and restores to the original state rapidly, and section is good
Neat, pore-free, finally it is packaged into the leisure composite pig meat ball of instant fractional pack.
Above example is only in order to illustrative not limiting technical scheme, although the present invention is entered by above-described embodiment
Gone detailed description, the person skilled of this area it is understood that the present invention can be modified or replaces on an equal basis, but
Any amendment and local without departing from spirit and scope of the invention are replaced and all should be contained in scope of the presently claimed invention.
Claims (6)
1. the compound pork balls that lies fallow, it is characterised in that processed by following component and mass fraction thereof: Carnis Sus domestica 100
Part, Ovum Gallus domesticus album grain and squid grain 15 parts, flavouring agent and adjuvant: Sal 2 parts, phosphate 0.4 part, monosodium glutamate 1 part, D-araboascorbic acid
0.04 part of sodium, sodium nitrite 0.015 part, sugar 2 parts, starch 8 parts, soybean protein 4 parts, Fructus Piperis powder 0.2 part, tangerine peel powder 0.1 part, card
Draw 0.5 part of glue, scallion oil 0.3 part, fresh ginger 0.3 part, Bulbus Allii 0.15 part, Ovum Gallus domesticus album 4 parts, red yeast rice 0.01 part, frozen water 20 parts.
The compound pork balls of leisure the most according to claim 1, it is characterised in that lean meat and the matter of show condition in described Carnis Sus domestica
Amount ratio is 8:2, and the mass ratio of described Ovum Gallus domesticus album grain and squid grain is 3:1.
The compound pork balls of leisure the most according to claim 1, it is characterised in that described phosphate by pyrophosphate, three
Quadrafos, hexametaphosphate mix, and described pyrophosphate, tripolyphosphate, the mass ratio of hexametaphosphate are 2:2:
1。
4. a preparation method for the compound pork balls of leisure, comprises the steps:
1) pretreatment: put into by the raw material Carnis Sus domestica being in-20 DEG C of freezers in the refrigerator of-4 DEG C and thaw, rejects fat after defrosting
Fat, muscle skin and connective tissue；
2) section: pretreated Carnis Sus domestica is cut into long 2-5cm, wide 2cm, the thickness sliced meat less than 0.8cm；
3) cut and mix: the sliced meat cut are put into cutting machine, rub to meat paste shape, be then placed in refrigerator standby；
4) ultrasonic wave added ferment treatment: add glutamine transaminage in meat paste, carry out supersound process；
5) batch mixing: by meat paste, Ovum Gallus domesticus album grain, squid grain, flavouring agent and adjuvant mix homogeneously after sonicated；
6) molding: the meat paste after batch mixing is made the composite pig meat ball of a diameter of 2cm；
7) boiling: composite pig meat ball is carried out in the water that temperature is 60 DEG C pre-boiling, constant temperature after then water temperature rises to 85 DEG C, treats
Composite pig meat ball boils 10min after floating again；
8) cooling: composite pig meat ball good for boiling is put into and meets in the frozen water that water hygiene requires, make composite pig meat ball
Central temperature is cooled to less than 10 DEG C；
9) packaging: the composite pig meat ball vacuum packing machine after cooling is packed, gets product.
The preparation method of the compound pork balls of leisure the most according to claim 4, it is characterised in that described ultrasonic wave added enzyme
During process, it is the 0.5% of Carnis Sus domestica base material quality that glutamine transaminage adds quality, and ultrasonic power is 400w, during supersound process
Between be 10min.
The preparation method of the compound pork balls of leisure the most according to claim 4, it is characterised in that described batch mixing include as
Lower step:
1) preparation of Ovum Gallus domesticus album grain: by egg yolk remove, Ovum Gallus domesticus album pH value be 8, temperature be 85 DEG C under conditions of heat
35min, makes Ovum Gallus domesticus album grain；
2) preparation of squid grain: cleaned up by squid with flowing water, then with citric acid-CaCl2Dipping eliminating sargassum smell, makes squid grain；
3) material is cut in mixing: be added in cutmixer by meat paste, Ovum Gallus domesticus album grain, squid grain, flavouring agent and the adjuvant after sonicated
Carry out batch mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610653158.8A CN106261896A (en) | 2016-08-11 | 2016-08-11 | A kind of compound pork balls and preparation method thereof that lies fallow |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610653158.8A CN106261896A (en) | 2016-08-11 | 2016-08-11 | A kind of compound pork balls and preparation method thereof that lies fallow |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261896A true CN106261896A (en) | 2017-01-04 |
Family
ID=57667986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610653158.8A Pending CN106261896A (en) | 2016-08-11 | 2016-08-11 | A kind of compound pork balls and preparation method thereof that lies fallow |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261896A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280404A (en) * | 2020-02-11 | 2020-06-16 | 成都大学 | Morchella compound pork ball and preparation method thereof |
| CN114009709A (en) * | 2021-11-02 | 2022-02-08 | 西华大学 | Rattan pepper flavored instant dish and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932208A (en) * | 2014-05-04 | 2014-07-23 | 南京飞马食品有限公司 | Production method of purple sweet potato meatballs |
| CN105325889A (en) * | 2015-09-28 | 2016-02-17 | 山东新润食品有限公司 | Apple meatballs and producing method thereof |
| CN105724911A (en) * | 2014-12-10 | 2016-07-06 | 陈大成 | Heat clearing and internal heat reducing pork ball |
-
2016
- 2016-08-11 CN CN201610653158.8A patent/CN106261896A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932208A (en) * | 2014-05-04 | 2014-07-23 | 南京飞马食品有限公司 | Production method of purple sweet potato meatballs |
| CN105724911A (en) * | 2014-12-10 | 2016-07-06 | 陈大成 | Heat clearing and internal heat reducing pork ball |
| CN105325889A (en) * | 2015-09-28 | 2016-02-17 | 山东新润食品有限公司 | Apple meatballs and producing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王纪辉等: "复合磷酸盐对猪肉丸质构的影响", 《肉类工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280404A (en) * | 2020-02-11 | 2020-06-16 | 成都大学 | Morchella compound pork ball and preparation method thereof |
| CN114009709A (en) * | 2021-11-02 | 2022-02-08 | 西华大学 | Rattan pepper flavored instant dish and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524835B (en) | Kelp cuttlefish ball and preparation method thereof | |
| CN103054079B (en) | Production method for shredded mackerel | |
| CN103932240A (en) | Method for processing instant flavor fish bean curd with high fish protein preserved at normal temperature | |
| CN101658283A (en) | Spice using abalone as main raw material and production method thereof | |
| CN103719915A (en) | Emulsified sausage with unique flavor | |
| CN103859469B (en) | A kind of cheese's fish product and processing method thereof | |
| CN101152012A (en) | Compound nourishing fish product | |
| CN106307168A (en) | Buckwheat and corn fish cakes and manufacturing method thereof | |
| CN104544313A (en) | Preparation method of dried mackerel floss | |
| CN101133871B (en) | Roasted fish slice processing method | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| CN106261896A (en) | A kind of compound pork balls and preparation method thereof that lies fallow | |
| CN103230047B (en) | Yacon bifidobacteria rabbit sausage and preparation method thereof | |
| CN106579060A (en) | Production method of canned tuna and luncheon meat | |
| CN106213168A (en) | A kind of production technology facilitating preserved egg Carnis Gallus domesticus medicated porridge | |
| CN106578076A (en) | Milk tablets with nutrition | |
| CN104814455A (en) | Tea flavored roasted trachidermus fasciatus and preparation method thereof | |
| CN104687101A (en) | Food rich in laver phycobiliprotein | |
| CN114304533A (en) | Method for making spiced egg crystal preserved jelly | |
| KR100743477B1 (en) | Method for manufacturing pickled anchovies spicery | |
| CN107319391A (en) | Giant salamander leisure food processing method | |
| CN105851892A (en) | Instant braised pig knuckles with brown sauce and production method thereof | |
| CN106307187A (en) | Fish roll production process | |
| CN105519987A (en) | Nutrient golden soft-shelled turtle thick soup | |
| CN103948055A (en) | Chestnut pork and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |