CN106722333A - A kind of donkey meat ball and preparation method thereof - Google Patents
A kind of donkey meat ball and preparation method thereof Download PDFInfo
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- CN106722333A CN106722333A CN201611044917.7A CN201611044917A CN106722333A CN 106722333 A CN106722333 A CN 106722333A CN 201611044917 A CN201611044917 A CN 201611044917A CN 106722333 A CN106722333 A CN 106722333A
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- donkey
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- 241000283074 Equus asinus Species 0.000 title claims abstract description 155
- 235000013372 meat Nutrition 0.000 title claims abstract description 142
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 238000010411 cooking Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 21
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 21
- 239000010452 phosphate Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 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 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims description 30
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
- 241000722363 Piper Species 0.000 claims description 14
- 241000234314 Zingiber Species 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 9
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 9
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 8
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 8
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 8
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 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 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 229910052739 hydrogen Inorganic materials 0.000 claims description 3
- 239000001257 hydrogen Substances 0.000 claims description 3
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 150000003016 phosphoric acids Chemical class 0.000 claims 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims 1
- 229940005657 pyrophosphoric acid Drugs 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 229960003339 sodium phosphate Drugs 0.000 claims 1
- 235000011008 sodium phosphates Nutrition 0.000 claims 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 235000020997 lean meat Nutrition 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000013594 poultry meat Nutrition 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical class ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 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 invention discloses a kind of donkey meat ball, donkey meat ball raw material and weight ratio are as follows：100~120 parts of donkey das Beinfleisch, 10~30 parts of frozen water, 3~10 parts of sugar, 2~6 parts of salt, 0.5~2 part of monosodium glutamate, 1~5 part of fresh garlic jam, 0.1~1 part of phosphate, 1~5 part of ginger powder, 1~5 part of pepper powder, 10 20 parts of cooking wine.The invention also discloses preparation method.Product brittleness of the invention is high, and elasticity is big, burger succulence, and mouthfeel is delicate, and fragrance is big.
Description
Technical field
The present invention relates to food and food processing technology field, specifically, it is related to a kind of donkey meat with donkey meat as raw material
Ball and preparation method thereof.
Background technology
" pliosaur meat in the sky, ground donkey meat " is that people are praised the highest of donkey meat.Donkey meat is a kind of high protein, low fat, low
Cholesterol meat.The traditional Chinese medical science thinks that donkey meat nature and flavor are sweet cool, has benefiting qi and nourishing blood, nourishing and strengthening vital, tired effect of calming the nerves.Italy's card
The analysis that plum Reno university has carried out system to donkey meat nutritional ingredient is determined, and as a result shows protein content, required ammonia in donkey meat
Base acid content is higher than common poultry meat (ox, sheep, chicken, pig etc.), and fat, cholesterol are lower than common poultry meat.The cultivation of current donkey, mainly
To raise scattered, pollution-free food is belonged to relative to other large-scale cultivation poultry meats, security is good.Donga donkey-hide gelatin with donkey hide as raw material, donkey
Skin turn into restriction donkey-hide gelatin yield key factor, company be break donkey hide raw material bottleneck take " with meat seek skin " strategy, push away
The development of dynamic donkey industry, Devoting Major Efforts To Developing donkey meat market, deep development donkey meat deep processed product.
Burger is a kind of very popular meat products, and preferable burger state is strong sticky, flexible, crisp.At present
It is pork balls, beef dumplings, chicken balls or fish ball etc. to exist more, but utilizes meat fine and smooth, and high protein, homoamino acid is low
Fat, the donkey meat of low cholesterol is also less for the donkey meat ball that raw material is made, by donkey lean meat, fat meat, donkey sirloin for raw material is precisely taken
The bullet being configured to is more rare without glutinous, fresh and oiliness pure donkey meat ball.Donga donkey-hide gelatin limited company develops a height
Pure donkey meat ball is held, as the nutrient excellent product on dining table.
The content of the invention
The present invention relates to food and food processing technology field, specifically disclose a kind of with the formula of donkey meat ball and its preparation
Method.
Technical scheme is as follows：
A kind of donkey meat ball, donkey meat ball raw material and weight ratio are as follows：100~120 parts of donkey das Beinfleisch, 10~30 parts of frozen water, sugar 3~
10 parts, 2~6 parts of salt, 0.5~2 part of monosodium glutamate, 1~5 part of fresh garlic jam, 0.1~1 part of phosphate, 1~5 part of ginger powder, pepper powder 1~5
Part, cooking wine 10-20 parts.
A kind of donkey meat ball, the raw material of the donkey meat ball also includes 10~30 parts of 10~30 parts of donkey fat meat and/or donkey sirloin, food
With 0.05-0.2 parts of level sodium acid carbonate, the phosphate is sodium tripolyphosphate and/or sodium pyrophosphate and/or calgon.
Preferably, the phosphatic composition and weight ratio are：Sodium tripolyphosphate and sodium pyrophosphate and calgon
Mixture, sodium tripolyphosphate:Sodium pyrophosphate:Calgon=5:4:3.
Can also be that a kind of donkey meat ball, donkey meat ball raw material and weight ratio are as follows：100~110 parts of donkey das Beinfleisch, donkey fat meat
15~20 parts, 10~20 parts of frozen water, sugar 3~6 parts, 2~4 parts of salt, 0.5~1 part of monosodium glutamate, 1~4 part of fresh garlic jam, phosphate 0.1~
0.6 part, 1~3 part of ginger powder, 1~3 part of pepper powder, 10~15 parts of cooking wine, 0.05~0.1 part of food grade sodium acid carbonate.
Preferably, a kind of donkey meat ball, donkey meat ball raw material and weight ratio are as follows：110~120 parts of donkey das Beinfleisch, donkey sirloin 10~15
Part, 15~30 parts of frozen water, 4~8 parts of sugar, 2~3 parts of salt, 1~2 part of monosodium glutamate, 2~3 parts of fresh garlic jam, 0.4~0.6 part of phosphate, ginger
2~4 parts of powder, 2~4 parts of pepper powder, cooking wine 15-20 parts, 0.1~0.2 part of food grade sodium acid carbonate.
Preferably, a kind of donkey meat ball, donkey meat ball raw material and weight ratio are as follows：100~120 parts of donkey das Beinfleisch, donkey fat meat 10
~30 parts, 10~30 parts of donkey sirloin, 10~30 parts of frozen water, sugar 3~10 parts, 2~6 parts of salt, 0.5~2 part of monosodium glutamate, fresh garlic jam 1~5
Part, 0.1~1 part of phosphate, 1~5 part of ginger powder, 1~5 part of pepper powder, 10~20 parts of cooking wine, food grade sodium acid carbonate 0.1~0.2
Part.
The preparation method of described donkey meat ball, comprises the following steps that：(1) donkey meat raw material is taken, is cleaned up, cooled down
It is standby；(2) donkey meat raw material is cut into small pieces, or 3-5mm meat particles is stranding into individually below at 10 DEG C with meat grinder；(3)
The donkey meat raw material of fritter is put into grinding tool and salt is added and frozen water, phosphate, food grade sodium acid carbonate are beaten and burst to tacky, or
Minced meat is poured into cutmixer the lower mixing below 10 DEG C cut and mix；(4) by remaining auxiliary material add donkey meat gruel in and stir；
(5) donkey meat gruel is placed on stored refrigerated 1-2 days of -4-4 DEG C；(6) the donkey meat gruel after refrigeration is made burger；(7) burger is put
Enter 60 DEG C of -95 DEG C of water-bath boilings 8-30 minutes；(8) take out and drain the water on surface and naturally cool to normal temperature；Vacuum packaging, puts
Preserved in -18 DEG C of environment.
Preferably, step 1) in, described donkey meat raw material is：Donkey das Beinfleisch, and/or donkey fat meat, and/or donkey sirloin, donkey leg
Meat be fresh meat or freezing 48 hours within meat；Donkey fat meat is meat of the temperature control at 4 DEG C after raw meat is cooled down or thawed.
Preferably, step 4) in, addition is carried out in the following order：First add phosphate, food grade sodium acid carbonate, salt and ice
Water, fully cuts and mixes uniform, then adds remaining raw material continuation chopping and mixing.
Preferably, step 7) in, the cooking is carried out as follows：Using secondary cooking method, i.e., the 60-75 DEG C 3-10min that precooks
Afterwards, 80-95 DEG C of cooking 5-20min is warming up to, makes the central temperature of product up to 75 DEG C.
Patented product of the present invention is made a pure donkey meat ball, mouthfeel by the allotment of donkey lean meat, fat meat, three kinds of meats of donkey sirloin
Bullet and oiliness, high protein, low fat, rich in the nutrient such as amino acid, mineral matter, protein necessary to human body, are easy to take
Band, long shelf-life, delicious flavour is nutrient excellent product suitable for people of all ages.
Beneficial effect：
1st, the present invention shows to increase appropriate donkey fat meat through technical study or donkey sirloin can be effectively increased the fragrance of donkey meat ball and crisp
Degree；0.05-0.2 parts of food grade sodium acid carbonate, food grade sodium acid carbonate plays a part of loose soft textive matter, instead of traditional nitrous acid
Salt, improves food health security；
2nd, auxiliary material is using first addition phosphate, food grade sodium acid carbonate, salt and frozen water, then the priority for adding other auxiliary materials
Addition manner, so that the micropore of meat slurry increases, forms network structure, contributes to the precipitation of salting-in-protein, and whole group's meat slurry can be lifted
Rise, increase donkey meat ball elasticity and tenderness.
3rd, using secondary cooking method preferably, brew time is long can cause that product is fuel-displaced, and juice loss is more, brew time mistake
It is short that product can be made sterilized thoroughly not perishable.
4th, product brittleness of the invention is high, and elasticity is big, burger succulence, and mouthfeel is delicate, and fragrance is big.
Specific embodiment
Embodiment 1
Weigh raw material：Donkey das Beinfleisch 105kg, donkey fat meat 20kg, frozen water 15kg, sugared 5kg, salt 3kg, monosodium glutamate 0.8kg, fresh garlic jam
2kg, phosphate 0.5kg (wherein sodium tripolyphosphate 0.208kg, sodium pyrophosphate 0.167kg, calgon 0.125kg), ginger powder
2kg, pepper powder 2kg, cooking wine 12kg, food grade sodium acid carbonate 0.1kg；
Donkey meat ball of the present invention is prepared by step in detail below：
(1) weigh the fresh donkey das Beinfleisch not freezed, donkey fat meat is cleaned up, be cooled to less than 4 DEG C it is standby；
(2) donkey das Beinfleisch, donkey fat meat meat grinder are stranding into 4mm meat particles below 10 DEG C, respectively, are individually held；
(3) donkey lean meat end, donkey fat meat end are poured into cutmixer, mixing is cut and mixed below 10 DEG C；
(4) first add donkey meat rotten 0.5kg phosphate, 0.1kg food grades sodium acid carbonate and 3kg salt and 15kg frozen water
In stir, then by other auxiliary materials 5kg sugar, 0.8kg monosodium glutamates, 2kg fresh garlic jams, 2kg ginger powders, 2kg pepper powders, 12 material
Wine, mixing is stirred in continuation in adding donkey meat gruel, so that the micropore of meat slurry increases, whole group's meat is starched and can started；
(5) donkey meat gruel is placed in rustless steel container, is preserved 1-2 days in -4-4 DEG C of refrigerating box；
(6) the donkey meat gruel after refrigeration is made donkey meat ball, control burger forming diameter is in 2.5cm or so；
(7) boiling process uses secondary cooking method, is first precooked in 70 DEG C of water-baths after 5-6min, is warming up to 90 DEG C of cookings
15min, makes the central temperature of product up to 75 DEG C, and brew time is unsuitable too short, also unsuitable long；
(8) take out and drain the water on surface and naturally cool to normal temperature；Vacuum packaging, is placed in -18 DEG C of environment and preserves.
Embodiment 2
Weigh raw material：Donkey das Beinfleisch 120kg, donkey fat meat 10kg, donkey sirloin 10kg, frozen water 30kg, sugar 10kg, salt 5kg, monosodium glutamate
1kg, fresh garlic jam 5kg, phosphate 0.6kg (wherein sodium tripolyphosphate 0.25kg, sodium pyrophosphate 0.2kg, calgon
0.15kg), ginger powder 4kg, pepper powder 3kg, cooking wine 15kg, food grade sodium acid carbonate 0.2kg；
Donkey meat ball of the present invention is prepared by step in detail below：
(1) the donkey das Beinfleisch (lean meat) within freezing 48 hours, and donkey fat meat, donkey sirloin meat naturally to thaw are taken, is thawed into
Heart temperature is being placed on less than 4 DEG C, and precise is cleaned up；
(2) donkey das Beinfleisch, donkey fat meat, the meat meat grinder of donkey sirloin are stranding into 4mm meat particles below 10 DEG C, respectively, individually
Hold；
(3) minced meat (donkey lean meat, donkey fat meat, donkey sirloin meat) is poured into cutmixer, mixing is cut and mixed below 10 DEG C；
(4) in first adding donkey meat rotten 0.6kg phosphate, 0.2kg food grades sodium acid carbonate and remaining salt and frozen water
Stir, then by other auxiliary materials 10kg sugar, 1kg monosodium glutamates, 5kg fresh garlic jams, 4kg ginger powders, 3kg pepper powders, 15 cooking wine, plus
Mixing is stirred in continuation in entering donkey meat gruel, so that the micropore of meat slurry increases, whole group's meat is starched and can started；
(5) donkey meat gruel is placed in rustless steel container, is preserved 1-2 days in -4-4 DEG C of refrigerating box；
(6) the donkey meat gruel after refrigeration is made donkey meat ball, control burger forming diameter is in 2.5cm or so；
(7) boiling process uses secondary cooking method, is first precooked in 70 DEG C of water-baths after 5-6min, is warming up to 90 DEG C of cookings
15min, makes the central temperature of product up to 75 DEG C, and brew time is unsuitable too short, also unsuitable long；
(8) take out and drain the water on surface and naturally cool to normal temperature；Vacuum packaging, is placed in -18 DEG C of environment and preserves.
Embodiment 3
Weigh raw material：Donkey das Beinfleisch 120kg, donkey fat meat 10kg, donkey sirloin 10kg, frozen water 30kg, sugar 10kg, salt 5kg, monosodium glutamate
1kg, fresh garlic jam 5kg, phosphate 0.6kg (wherein sodium tripolyphosphate 0.25kg, sodium pyrophosphate 0.2kg, calgon
0.15kg), ginger powder 4kg, pepper powder 3kg, cooking wine 15kg, food grade sodium acid carbonate 0.2kg；
Donkey meat ball of the present invention is prepared by step in detail below：
(1) the donkey das Beinfleisch (lean meat) within freezing 48 hours, and donkey fat meat, donkey sirloin meat naturally to thaw are taken, is thawed into
Heart temperature is being placed on less than 4 DEG C, and precise is cleaned up；
(2) by donkey das Beinfleisch, donkey fat meat, donkey sirloin is meat is cut into small pieces respectively, individually hold；
(3) the donkey das Beinfleisch of fritter, donkey fat meat, donkey sirloin are put into grinding tool, add 0.6kg phosphate, 0.2kg food grade carbon
Burst to tacky sour hydrogen sodium, 5kg salt and 30kg frozen water, arena；
(4) by other auxiliary materials 10kg sugar, 1kg monosodium glutamates, 5kg fresh garlic jams, 4kg ginger powders, 3kg pepper powders, 15 cooking wine, donkey is added
Continue to beat mixing of bursting in meat gruel, so that the micropore of meat slurry increases, whole group's meat slurry can be started；
(5) donkey meat gruel is placed in rustless steel container, is preserved 1-2 days in -4-4 DEG C of refrigerating box；
(6) the donkey meat gruel after refrigeration is made donkey meat ball, control burger forming diameter is in 2.5cm or so；
(7) boiling process uses secondary cooking method, is first precooked in 70 DEG C of water-baths after 5-6min, is warming up to 90 DEG C of cookings
15min, makes the central temperature of product up to 75 DEG C, and brew time is unsuitable too short, also unsuitable long；
(8) take out and drain the water on surface and naturally cool to normal temperature；Vacuum packaging, is placed in -18 DEG C of environment and preserves.
Embodiment 4
By multiple comparison test, following result is drawn, be shown in Table 1：
Result shows：Increasing appropriate donkey fat meat or donkey sirloin can be effectively increased the fragrance and brittleness of donkey meat ball；Use food grade carbon
Sour hydrogen sodium plays a part of loose soft textive matter, instead of traditional nitrite, improves food health security；Auxiliary material is using first
Addition phosphate, food grade sodium acid carbonate, salt and frozen water, then the priority addition manner of other auxiliary materials is added, can starch meat
Micropore increases, and forms network structure, contributes to the precipitation of salting-in-protein, increases donkey meat ball elasticity and tenderness；Donkey meat ball is cooked to adopt
With secondary cooking method preferably, brew time is long can cause that product is fuel-displaced, and juice loss is more, and brew time is too short to kill product
Bacterium is not thoroughly perishable.
Claims (10)
1. a kind of donkey meat ball, it is characterised in that：Donkey meat ball raw material and weight ratio are as follows：100~120 parts of donkey das Beinfleisch, frozen water 10~
30 parts, sugar 3~10 parts, 2~6 parts of salt, 0.5~2 part of monosodium glutamate, 1~5 part of fresh garlic jam, 0.1~1 part of phosphate, 1~5 part of ginger powder,
1~5 part, cooking wine 10-20 parts of pepper powder.
2. donkey meat ball as claimed in claim 1, it is characterised in that：The raw material of the donkey meat ball also includes 10~30 parts of donkey fat meat
And/or 10~30 parts of donkey sirloin, 0.05-0.2 parts of food grade sodium acid carbonate, the phosphate is sodium tripolyphosphate and/or pyrophosphoric acid
Sodium and/or calgon.
3. donkey meat ball as claimed in claim 2, it is characterised in that：The phosphatic composition and weight ratio are：Tripolyphosphate
The mixture of sodium and sodium pyrophosphate and calgon, sodium tripolyphosphate:Sodium pyrophosphate:Calgon=5:4:3.
4. donkey meat ball as claimed in claim 2 or claim 3, it is characterised in that：Donkey meat ball raw material and weight ratio are as follows：Donkey das Beinfleisch 100
~110 parts, 15~20 parts of donkey fat meat, 10~20 parts of frozen water, sugar 3~6 parts, 2~4 parts of salt, 0.5~1 part of monosodium glutamate, fresh garlic jam 1~4
Part, 0.1~0.6 part of phosphate, 1~3 part of ginger powder, 1~3 part of pepper powder, 10~15 parts of cooking wine, food grade sodium acid carbonate 0.05~
0.1 part.
5. donkey meat ball as claimed in claim 2 or claim 3, it is characterised in that：Donkey meat ball raw material and weight ratio are as follows：Donkey das Beinfleisch 110
~120 parts, 10~15 parts of donkey sirloin, 15~30 parts of frozen water, sugar 4~8 parts, 2~3 parts of salt, 1~2 part of monosodium glutamate, 2~3 parts of fresh garlic jam,
0.4~0.6 part of phosphate, 2~4 parts of ginger powder, 2~4 parts of pepper powder, cooking wine 15-20 parts, food grade sodium acid carbonate 0.1~0.2
Part.
6. donkey meat ball as claimed in claim 2 or claim 3, it is characterised in that：Donkey meat ball raw material and weight ratio are as follows：Donkey das Beinfleisch 100
~120 parts, 10~30 parts of donkey fat meat, 10~30 parts of donkey sirloin, 10~30 parts of frozen water, sugar 3~10 parts, 2~6 parts of salt, monosodium glutamate 0.5~
2 parts, 1~5 part of fresh garlic jam, 0.1~1 part of phosphate, 1~5 part of ginger powder, 1~5 part of pepper powder, 10~20 parts of cooking wine, food grade carbon
0.1~0.2 part of sour hydrogen sodium.
7. the preparation method of the donkey meat ball as described in claim 1 to 6 is any, it is characterised in that comprise the following steps that：
(1) donkey meat raw material is taken, is cleaned up, cooled down standby；(2) donkey meat raw material is cut into small pieces, or with meat grinder at 10 DEG C
3-5mm meat particles are stranding into individually below；(3) the donkey meat raw material of fritter is put into grinding tool and adds salt and frozen water, phosphoric acid
Salt, food grade sodium acid carbonate are beaten and are burst to tacky, or minced meat is poured into cutmixer into the lower mixing below 10 DEG C cut and mix；(4) by it
Remaining auxiliary material is added in donkey meat gruel and stirred；(5) donkey meat gruel is placed on stored refrigerated 1-2 days of -4-4 DEG C；(6) after refrigerating
Donkey meat gruel be made burger；(7) burger is put into 60 DEG C of -95 DEG C of water-bath boilings 8-30 minutes；(8) take out and drain the water on surface simultaneously
Naturally cool to normal temperature；Vacuum packaging, is placed in -18 DEG C of environment and preserves.
8. the preparation method as described in right 7, it is characterised in that step 1) in, described donkey meat raw material is：Donkey das Beinfleisch, and/
Or donkey fat meat, and/or donkey sirloin, donkey das Beinfleisch is the meat within fresh meat or freezing 48 hours；Donkey fat meat is that raw meat is cooled down or thawed
Meat of the temperature control at 4 DEG C afterwards.
9. the preparation method as described in right 7, it is characterised in that step 4) in, addition is carried out in the following order：First add phosphoric acid
Salt, food grade sodium acid carbonate, salt and frozen water, fully cut and mix uniform, then add remaining raw material continuation chopping and mixing.
10. the preparation method as described in right 7, it is characterised in that step 7) in, the cooking is carried out as follows：Boiled using secondary
Preparation method, i.e., 60-75 DEG C are precooked after 3-10min, are warming up to 80-95 DEG C of cooking 5-20min, make the central temperature of product up to 75 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497347A (en) * | 2018-02-09 | 2018-09-07 | 东阿阿胶股份有限公司 | A kind of health donkey row and preparation method thereof |
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