CN107836506A - A kind of preparation method for improving Quick-frozen pork ball water-retaining property - Google Patents
A kind of preparation method for improving Quick-frozen pork ball water-retaining property Download PDFInfo
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- 235000015277 pork Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 49
- 239000002131 composite material Substances 0.000 claims abstract description 43
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 43
- 239000010452 phosphate Substances 0.000 claims abstract description 43
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000020995 raw meat Nutrition 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 5
- 239000011574 phosphorus Substances 0.000 claims description 5
- 229910052698 phosphorus Inorganic materials 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims 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 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 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 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 210000004204 blood vessel Anatomy 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 235000020996 boneless meat Nutrition 0.000 claims description 2
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 235000020997 lean meat Nutrition 0.000 claims description 2
- 210000002751 lymph Anatomy 0.000 claims description 2
- 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 1
- 210000002808 connective tissue Anatomy 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 229960003339 sodium phosphate Drugs 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 235000011008 sodium phosphates Nutrition 0.000 claims 1
- 238000005829 trimerization reaction Methods 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 11
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract description 2
- 238000009472 formulation Methods 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 description 46
- 239000000523 sample Substances 0.000 description 19
- 235000013305 food Nutrition 0.000 description 9
- 238000010257 thawing Methods 0.000 description 7
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 6
- 238000010008 shearing Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 235000019832 sodium triphosphate Nutrition 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000013538 functional additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 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 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method for improving Quick-frozen pork ball water-retaining property, it is characterized in that using Qiu meat after pig as raw material, selection and pretreatment through raw meat, pickle, rub, dispensing, mixing are cut and mix, burger shaping, cook, cool down in advance, packing quick-frozen, cold storage step Quick-frozen pork ball finished product is made.Serious herein for pork balls cooking loss and fat loss, elasticity and the shortcomings of cohesion difference using new formulation, have studied application of the composite phosphate in Quick-frozen pork ball, and determine its most suitable addition.Quick-frozen pork ball processing technology is standardized herein, this method there can be important application value as the Main Means for improving Quick-frozen pork ball water-retaining property.
Description
Technical field
The present invention relates to a kind of preparation method for improving Quick-frozen pork ball water-retaining property, belong to food technology field.
Background technology
Meat ball as a kind of traditional hand work it is among the people oneself through having spread for a long time, it has often been said that " eat meat and lose meat,
Ball water middle reaches, a ball is crisp and fresh, and mouthfeel is really beautiful ".Meat ball is as traditional meat, instant, delicious flavour, it is deep by
Consumers in general favor.Although the pork balls in China are machined with traditional ripe skill of thousands of years, because various regions process
Method, processing technology are different, and its mass discrepancy is also very big, and the Pork balls that traditional-handwork makes is because efficiency is low, poor hygienic.With
The quickening of modern people's rhythm of life, people increasingly pay attention to the convenience of food, trophism and along with the perfect of cold chain,
The present people's rhythm of life that the Quick-frozen pork ball of industrialized production is adapted to improves and the needs of health perception enhancing, makes us
The dinner of delicious food can be ready for out in a short period of time.In order to meet the needs of Quick-frozen pork ball industrialized production,
Need to carry out quantitative study to formula, make it more scientific, be easy to industrialized production.
Due to a large amount of ice crystals that food generates when freezing, the structural state and colloform texture of food are changed, makes certain
A little products freeze with occur being hardened in frozen storage, food flavor declines, the quality problems such as poor taste, quality and flavor in defrosting
Decline, grumeleuse occur, lose original outward appearance, and lose meat and meat system of a certain degree of water holding capacity particularly by frost
Product, because in freezing process, musculature is mechanically damaged, the colloform texture of protein is also destroyed to a certain extent, is protected
Water-based reduction, outward appearance and Cooking Quality is caused to reduce.After freezing, there occurs very for the physical property of material in frozen system
Big change, some food additives will lose or weaken the good action played under normal conditions, in order to protect as far as possible
The genuineness of frozen food is held, it is necessary to which the functional additive for improving food quality in food to adding makees certain adjustment.
Phosphate is applied in the food processing and production in each field as the water-loss reducer of all multi-products.Processing for meat products, phosphorus
Hydrochlorate can reduce the water reduction rate in digestion process, improve the water-retaining property of product so as to improve yield rate.At present, it is domestic
The phosphate for allowing to use mainly has：Sodium pyrophosphate, sodium tripolyphosphate and calgon.There is scholar's research phosphate to burger
The influence of quality, the results showed that the cooking loss and fat loss of burger are significantly reduced after addition phosphate, adds product
Elasticity and cohesion, and reduce red value and yellow value；The researchs such as Wang Xuerong are pointed out, for the water conservation of improvement product
Property, quality, color and luster and grow smell, the effect of composite phosphate is better than single phosphate.
The purpose of the present invention is a kind of preparation method for improving Quick-frozen pork ball water-retaining property, and preparation method of the present invention will pass through
The pork of pretreatment cut mixing, add additive and auxiliary material continue to cut mix, cook in advance and it is quick-frozen burger is made, additive is entered
Row optimization, not only water-retaining property is obviously improved preparation-obtained Quick-frozen pork ball compared with the pork balls for being not added with additive, is gone out
Other quality characteristics such as product rate are also improved.
The purpose of the present invention is achieved through the following technical solutions：
A kind of preparation method for improving Quick-frozen pork ball water-retaining property, comprises the following steps：The selection and pretreatment of raw meat,
Pickle, rub, dispensing, mixing are cut and mix, burger shaping, cook, cool down in advance, packing quick-frozen, cold storage step Quick-frozen pork ball is made
Finished product.
Present invention optimizes the addition of composite phosphate in Quick-frozen pork ball, probes into composite phosphate to Quick-frozen pork ball
Yield rate, water content, steam and boil loss, thaw loss, shearing force, total press water loss late, texture characteristic and sensory evaluation
Influence.Optimal addition is determined by the experimental method of single factor test.
Drawn by single factor experiment, when composite phosphate addition is 0.5%, the Quick-frozen pork ball being prepared has
There are high yield rate, water content and texture characteristic, cooking loss, defrosting loss and total press water is maintained at relatively low value, carry
The high water holding capacity of Quick-frozen pork ball, maintains good mouthfeel.Carried for the process technology and large-scale production of burger
For reference and foundation.
Brief description of the drawings
Influence of Fig. 1 composite phosphates addition to pork balls yield rate；
Influence of Fig. 2 composite phosphates addition to pork balls water content；
Influence of Fig. 3 composite phosphates addition to pork balls cooking loss；
Influence of Fig. 4 composite phosphates addition to pork balls defrosting loss；
Influence of Fig. 5 composite phosphates addition to pork balls shearing force；
Influence of Fig. 6 composite phosphates addition to the total press water of pork balls；
Embodiment
Technical scheme is further described below in conjunction with the accompanying drawings, but is not limited thereto, it is every to this
Inventive technique scheme is modified or equivalent substitution, without departing from the spirit and scope of technical solution of the present invention, all should cover
In protection scope of the present invention.
First, the selection and pretreatment of raw meat
Buy from Pest- or disease-free area and examine qualified fresh boneless meat to be used as raw material by relevant departments, the outward appearance of raw material with
Related sanitary index has to comply with requirement；Meat is quickly cleaned in clear water, drained, then by the lymph on meat, blood vessel, knot
Tissue is formed to clean out；Lean meat and 20% show condition are mixed in proportion, are cut into small pieces.
2nd, pickle
2% edible salt is added, is pickled under cryogenic.
3rd, rub
The meat pickled is put into meat grinder, while adds 25% frozen water Minced Steak 20min.
4th, dispensing
By composite phosphate (sodium tripolyphosphate：Sodium pyrophosphate=1:1), white sugar, monosodium glutamate, white pepper, fresh green onion, fresh ginger etc. are adjusted
Taste substance, stir；Built-up starch 10%, monosodium glutamate 0.35%, sugar 1.2%, white pepper 0.16%, green onion 2%, ginger 1.4%.
1st, single factor experiment designs
Composite phosphate addition (0,0.1,0.2,0.3,0.4,0.5%) is investigated to Quick-frozen pork ball yield rate, aqueous
Amount, cooking loss, the influence of thaw loss, shearing force, total press water loss late, texture characteristic and sensory evaluation.
5th, mixing, which is cut, mixes
Step minced steak gruel is inserted in cutmixer and cut mixing, then the dispensing to stir is inserted in cutmixer and meat
Gruel is cut jointly mixes.
6th, it is molded
The meat stuffing after mixing will be cut it is made a diameter of 2.5cm burger.
7th, it is pre- to cook
The burger of shaping is put into boiling water and cooks 10min.
8th, cool down
The burger cooked is put into the frozen water for meeting water hygiene requirement, when the central temperature of burger is cooled to 10
DEG C or so.
9th, pack quick-frozen
By the burger cooled down be put into sample sack carry out hot-seal it is packed, quick-frozen 1h under the conditions of being put into.
Tenth, cold storage
Stored under the conditions of quick-frozen good burger is placed in into -26 DEG C.
11, experiment of single factor
1st, composite phosphate addition is to Quick-frozen pork ball quality characteristic and the influence of sensory evaluation
Influence of the composite phosphate addition of table 1 to pork balls institutional framework
Data are expressed as mean+SD.a-eIn same row letter, the identical not notable (P of expression difference>0.05),
Different then expression significant difference (P<0.05).
Influence of the composite phosphate addition of table 2 to pork balls sensory evaluation
Data are expressed as mean+SD (n=10).a-fIn same row letter, the identical not notable (P of expression difference
>0.05), different then expression significant difference (P<0.05).
Fig. 1 shows influence of the different composite phosphate adding quantity to pork balls yield rate, the yield rate of pork balls sample with
Ascendant trend (P is presented in the increase for composite phosphate addition<0.05), but when the addition of composite phosphate is more than 0.2%
When, the yield rate ascendant trend of pork balls sample is not notable, and when addition reaches 0.5%, yield rate reaches maximum.
Fig. 2 shows that different composite phosphate adding quantity goes out the influence of water content to pork balls, as composite phosphate adds
Ascendant trend is presented in the increase of amount, the water content of sample.When addition is 0.5%, water content is most, with being not added with compound phosphoric acid
The pork balls of salt are compared, and water content significantly improves (P<0.05).
Fig. 3 shows influence of the different composite phosphate adding quantity to pork balls cooking loss, adds the pig of composite phosphate
Burger sample can significantly reduce the cooking loss of sample.With the increase of composite phosphate addition, the cooking loss of sample
Downward trend is presented.When the addition of composite phosphate is 0.5%, cooking loss is minimum.
Fig. 4 shows influence of the different composite phosphate adding quantity to pork balls defrosting loss, adds the pig of composite phosphate
Burger sample can significantly reduce the defrosting loss of sample.This is probably due to the tripolyphosphate in composite phosphate and burnt phosphorus
Hydrochlorate can change the potential of protein charge so as to improve the ionic strength in human body system, cause a deviation from isoelectric point, cause electricity
It is mutually exclusive between lotus, and bigger space is produced between protein, i.e. " swelling " of protein, meat tissue is contained more
Juicy reduces water loss so as to improve retentiveness.With the increase of composite phosphate addition, the defrosting of sample is lost
Downward trend is presented.When the addition of composite phosphate is 0.5%, defrosting loss reduction.
Fig. 5 shows influence of the different composite phosphate adding quantity to pork balls shearing force, with composite phosphate addition
Increase, ascendant trend is generally presented in the shearing force of sample.Examined from the synthesis of experiment effect, safety factor and production cost
Consider, the addition from composite phosphate is 0.5%.
Fig. 6 shows influence of the different composite phosphate adding quantity to the total press water loss late of pork balls, with compound phosphoric acid
Downward trend is presented in the increase of salt addition, total press water loss of sample.When the addition of composite phosphate is 0.5%, always
Press water loss late is minimum.
Table 1 shows influence of the different composite phosphate adding quantity to pork balls texture characteristic, with the addition of composite phosphate
Elasticity, hardness, cohesiveness and the chewiness of pork balls sample are all than the obvious raising of sample of no addition, with compound phosphorus
The trend of rising is gradually presented in the increase of hydrochlorate addition, elasticity, hardness, cohesiveness and the chewiness of pork balls sample, when adding
When dosage is 0.5%, each index reaches relatively large value, and burger obtains preferable texture characteristic.
Table 2 shows influence of the different composite phosphate adding quantity to pork balls sensory evaluation, with the addition of composite phosphate
Taste, structural state, mouthfeel and the overall acceptance of pork balls sample all than the obvious raising of sample of no addition, with
The increase of composite phosphate addition, taste, structural state, mouthfeel and the overall acceptance of pork balls sample are gradually presented
The trend of rising, when addition is 0.4%, overall acceptance reaches maximum, when addition is 0.5%, overall acceptance
Decrease.
When addition composite phosphate is 0.5%, the water content of pork balls is obviously improved, while can maintain higher product
Rate, relatively low cooking loss, total press water loss late and appropriate shearing force, when addition is 0.4%, overall organoleptic receives
Property is optimal.Comprehensive each index, it is 0.5% to select composite phosphate addition, can at utmost lift quick-freezing pork
The water-retaining property of ball, it can also improve the quality characteristic of Quick-frozen pork ball.
Claims (10)
1. a kind of preparation method for improving Quick-frozen pork ball water-retaining property, it is characterised in that methods described step is as follows：Step 1：It is former
Expect the selection and pretreatment of meat：Buy from Pest- or disease-free area and examine qualified fresh boneless meat as raw material by relevant departments,
The outward appearance of raw material and related sanitary index have to comply with requirement；Meat is quickly cleaned in clear water, drained, then by meat
Lymph, blood vessel, connective tissue are cleaned out；Lean meat and show condition are mixed in proportion, are cut into small pieces；Step 2：Pickle：In step
A certain amount of edible salt is added in the meat handled well obtained in one, is pickled under cryogenic；Step 3：Rub：Will
The meat that step 2 has been pickled is put into meat grinder, while adds a certain amount of frozen water Minced Steak 20min；Step 4：Dispensing：By compound phosphorus
The flavorings such as hydrochlorate, white sugar, monosodium glutamate, white pepper, fresh green onion, fresh ginger, stir；Step 5：Mixing, which is cut, mixes：Step 3 is rubbed
Meat gruel insert in cutmixer and cut mixing, then the dispensing that step 4 is stirred is inserted in cutmixer and meat gruel is cut jointly
Mix；Step 6：Shaping：The meat stuffing after mixing will be cut in step 5 it is made the burger of certain size；Step 7：It is pre- to cook：By step
Six obtained burgers, which are put into boiling water, cooks a period of time；Step 8：Cooling：The burger cooked in step 7 is put into and met
In the frozen water of water hygiene requirement, when the central temperature of burger is cooled to 10 DEG C or so；Step 9：Pack quick-frozen：Will
The burger that step 8 has cooled down, which is put into sample sack, carries out that hot-seal is packed, and fast frozen is for a period of time under the conditions of being put into.Step
Ten：Cold storage：Stored under the conditions of quick-frozen good burger in step 9 is placed in into -26 DEG C.
2. according to the preparation method described in claim 1, it is characterised in that the raw meat described in step 1 is Zhu Hou Qiu.
3. according to the preparation method described in claim 1, it is characterised in that the show condition addition described in step 1 is raw meat
20%.
4. according to the preparation method described in claim 1, it is characterised in that the edible salt addition described in step 2 is 2%.
5. according to the preparation method described in claim 1, it is characterised in that the frozen water addition described in step 3 is 25%.
6. according to the preparation method described in claim 1, it is characterised in that the composite phosphate described in step 4 is trimerization phosphorus
Sour sodium and sodium pyrophosphate, ratio 1:1.
7. according to the preparation method described in claim 1, it is characterised in that the dispensing described in step 4, multiple and phosphate
0.5%, monosodium glutamate 0.35%, sugar 1.2%, white pepper 0.16%, green onion 2%, ginger 1.4%.
8. according to the preparation method described in claim 1, it is characterised in that the burger size described in step 6 is diameter
2.5cm。
9. according to the preparation method described in claim 1, it is characterised in that the pre- brew time described in step 7 is 10min.
10. according to the preparation method described in claim 1, it is characterised in that the quick-frozen time described in step 9 is 1h.
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| CN109275862A (en) * | 2018-11-19 | 2019-01-29 | 汕尾市国泰食品有限公司 | Ganoderma lucidum pork balls and its processing method |
| CN110663756A (en) * | 2019-11-12 | 2020-01-10 | 大连珍奥生物技术股份有限公司 | Phosphate yeast zymolyte and preparation method thereof |
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