CN108634219A - A kind of mutton ball production method - Google Patents
A kind of mutton ball production method Download PDFInfo
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- CN108634219A CN108634219A CN201810449586.8A CN201810449586A CN108634219A CN 108634219 A CN108634219 A CN 108634219A CN 201810449586 A CN201810449586 A CN 201810449586A CN 108634219 A CN108634219 A CN 108634219A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 32
- 210000000481 breast Anatomy 0.000 claims abstract description 27
- 238000000465 moulding Methods 0.000 claims abstract description 20
- 238000012545 processing Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000010009 beating Methods 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 238000005360 mashing Methods 0.000 claims abstract description 8
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 230000003068 static effect Effects 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- 229910001220 stainless steel Inorganic materials 0.000 claims description 12
- 239000010935 stainless steel Substances 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 12
- 239000008280 blood Substances 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 208000010392 Bone Fractures Diseases 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 210000000845 cartilage Anatomy 0.000 claims description 6
- 238000006555 catalytic reaction Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 6
- 210000002751 lymph Anatomy 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 210000002435 tendon Anatomy 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 210000003205 muscle Anatomy 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
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- 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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of mutton ball production methods, include the following steps：Mutton is cut into small pieces, and it is placed in meat grinder and carries out Minced Steak, then Fresh Grade Breast is placed in meat grinder and carries out Minced Steak, show condition is subjected to Minced Steak in a cold or frozen state, in the process, it need to ensure that processing environment is consistently lower than 12 degrees Celsius, then by mutton, Fresh Grade Breast and composite phosphate, which sequentially add cutmixer, to be cut and mixes mashing, after beating time is 8 12min, show condition particle and auxiliary material are added again, 18 22min of secondary beating time, by the meat of formation slurry between 04 degrees Celsius marinated 11 13h of static placement, then pickled meat stuffing is put into apparatus for forming meatball, burger after molding is fallen in 75 85 degrees Celsius of water, time is 9 12min, it is then placed in quick-frozen in quick freezing repository.The present invention is under specific temperature and processing time, it can be ensured that molding burger structure is sharp and clear, effectively reduces the greasy of mutton, and promote the nutriment in absorption of human body mutton.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of mutton ball production methods.
Background technology
A ball is a kind of traditional food, and dough and meat foam, dish foam etc. are usually mixed post-processing into a ball
Shape, using ready-to-serve food after fried or boiling, full succulence, mouthfeel are soft, deep to be liked by common people.Chinese medicine is recognized
For the sweet temperature of mutton is included into spleen kidney channel, has imperial chill, complement void, kidney-nourishing gas and other effects, to general cough due to wind-cold evil, chronic gas
Guan Yan, cold of insufficiency type asthma, physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency etc. have the effect for the treatment of and help, more suitable
Suitable winter is edible, is the deep winter tonic by masses' favor.Requirement with people to quality of the life is higher and higher, to food
Fine, nutrition, color and luster etc. are more pursued in processing, therefore, even conventional food, it is also desirable to quality and nutritive value is continuously improved,
Meets the needs of person sponging on an aristocrat.For this purpose, we have proposed a kind of mutton ball production methods.
Invention content
The present invention proposes a kind of mutton ball production method, to solve the problems mentioned in the above background technology.
The present invention proposes a kind of mutton ball production method, includes the following steps：
S1：Mutton, show condition and Fresh Grade Breast are chosen, and places it in storage in freezing chamber, and freezes indoor temperature and is
Subzero 6 degrees Celsius of subzero 12-；
S2：Mutton and Fresh Grade Breast are taken out, naturally to thaw on stainless steel chopping board is placed on, then repaiies the bone in mutton
Head, tendon, broken bone, cartilage, lymph and extravasated blood, it is spare after the completion of processing；
S3：By treated in S2, mutton is cut into small pieces, and is placed in meat grinder and carries out Minced Steak, and meat grinder orifice plate
Aperture is 14-18mm, and then Fresh Grade Breast is placed in meat grinder and carries out Minced Steak, and show condition is carried out Minced Steak in a cold or frozen state,
And the aperture of orifice plate need to ensure that processing environment is consistently lower than 12 degrees Celsius in the process for 6-10mm；
S4：Then mutton, Fresh Grade Breast and composite phosphate are sequentially added into cutmixer and cut and mix mashing, added suitable
Show condition particle and auxiliary material is added after beating time is 8-12min in water again, and suitable ice water, secondary mashing then is being added
Time 18-22min, to form meat slurry；
S5：By the meat formed in S4 slurry between 0-4 degrees Celsius marinated static placement 11-13h, then by pickled meat stuffing
It is put into apparatus for forming meatball, machines, apparatus for forming meatball need to be adjusted, to ensure the weight size of burger for 5-6g/
Grain and molding speed are 350-400 revs/min, burger after molding are fallen in 75-85 degrees Celsius of water, time 9-
12min will not be fuel-displaced to ensure that molding burger structure is sharp and clear；
S6：Burger is laid on stainless steel disc, be careful not to overstock and is overlapped, quick-frozen in quick freezing repository, speed is then placed in
Freeze temperature subzero 12 degrees Celsius in subzero 18-, is integrally stirred after quick-frozen 25-40min, prevent product adhesion, until deep colling,
It is required that then -8 degrees Celsius of ball central temperature after quick-frozen is hereinafter, packed.
Preferably, it in S4, before using cutmixer, need to whether totally check inside cutmixer, and it need to be carried out more
Secondary cleaning, is then dried.
The present invention also provides a kind of packing methods of a mutton ball, include the following steps：
A, each kind packing material needed for mutton meatballs subpack is got according to when day output, neck material is filled in after checking quantity
Single, packing material prints various marks and date of manufacture according to same day production requirement, and writing is clear, neat, specification, must not have
Phenomenon is bitten and altered to wrongly typed；
B, in pack, shape substandard product need to be chosen, it is desirable that pack speed is fast, in order to avoid make burger negative catalysis；
C, it to be weighed rapidly after pack, weigh precisely can formulate different pack standards as needed；
D, after completing pack, it is sealed, and sealing temperature is 190-210 degrees Celsius, sealing must be beautiful, tight
It is close, without gas leakage and buckling phenomena, errorless can case through examining；
E, vanning requested number is accurate, while checking the exterior and interior packing name of an article, and whether specification, date are consistent, there is not allowed that wrong
The phenomenon that filling, loading in mixture.
Preferably, when a mutton ball stores, it need to ensure that storage temperature is less than subzero 18 degrees Celsius.
Preferably, the auxiliary material in S4 is specially the mixture of egg, coarse cereal powder, ginger powder, green onion end and salt.
A kind of mutton ball production method proposed by the present invention, advantageous effect are：The mutton ball production method passes through
Burger is fallen in water, under specific temperature and processing time, it can be ensured that molding burger structure is sharp and clear, and will not go out
Oil effectively reduces the greasy of mutton, and promotes the nutriment in absorption of human body mutton；And in mutton add show condition and
Fresh Grade Breast, can be in the nutritive value for remaining food materials, while also ensuring the taste and flavor of a mutton ball, can meet not
It is suitable for large-scale promotion with the taste of people.
Specific implementation mode
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
The present invention proposes a kind of mutton ball production method, includes the following steps：
S1：Mutton, show condition and Fresh Grade Breast are chosen, and places it in storage in freezing chamber, and freezes indoor temperature and is
Subzero 12 degrees Celsius；
S2：Mutton and Fresh Grade Breast are taken out, naturally to thaw on stainless steel chopping board is placed on, then repaiies the bone in mutton
Head, tendon, broken bone, cartilage, lymph and extravasated blood, it is spare after the completion of processing；
S3：By treated in S2, mutton is cut into small pieces, and is placed in meat grinder and carries out Minced Steak, and meat grinder orifice plate
Aperture is 14-18mm, and then Fresh Grade Breast is placed in meat grinder and carries out Minced Steak, and show condition is carried out Minced Steak in a cold or frozen state,
And the aperture of orifice plate need to ensure that processing environment is consistently lower than 12 degrees Celsius in the process for 6-10mm；
S4：Then mutton, Fresh Grade Breast and composite phosphate are sequentially added into cutmixer and cut and mix mashing, added suitable
Water, after beating time is 8min, it is specially egg, coarse cereal powder, ginger powder, green onion that show condition particle and auxiliary material, auxiliary material are added again
Then suitable ice water is being added in the mixture of end and salt, secondary beating time 18min is using to form meat slurry
Before cutmixer, it need to whether totally check inside cutmixer, and it need to be cleaned multiple times, then dry；
S5：By the meat formed in S4 slurry between 0 degree Celsius marinated static placement 11h, then pickled meat stuffing is put into
In apparatus for forming meatball, machine, apparatus for forming meatball need to be adjusted, with ensure burger weight size be 5-6g/ with
Molding speed is 350-400 revs/min, burger after molding is fallen in 75 degrees Celsius of water, time 9min, to ensure into
The burger structure of type is sharp and clear, will not be fuel-displaced；
S6：Burger is laid on stainless steel disc, be careful not to overstock and is overlapped, quick-frozen in quick freezing repository, speed is then placed in
Freeze temperature integrally to stir after subzero 18 degrees Celsius, quick-frozen 25min, product adhesion is prevented, until deep colling, it is desirable that after quick-frozen
- 8 degrees Celsius of ball central temperature hereinafter, then being packed.
The present invention also provides a kind of packing methods of a mutton ball, include the following steps：
A, each kind packing material needed for mutton meatballs subpack is got according to when day output, neck material is filled in after checking quantity
Single, packing material prints various marks and date of manufacture according to same day production requirement, and writing is clear, neat, specification, must not have
Phenomenon is bitten and altered to wrongly typed；
B, in pack, shape substandard product need to be chosen, it is desirable that pack speed is fast, in order to avoid make burger negative catalysis；
C, it to be weighed rapidly after pack, weigh precisely can formulate different pack standards as needed；
D, after completing pack, it is sealed, and sealing temperature is 190 degrees Celsius, sealing must beautiful, tight, nothing
Gas leakage and buckling phenomena can case through inspection is errorless；
E, vanning requested number is accurate, while checking the exterior and interior packing name of an article, and whether specification, date are consistent, there is not allowed that wrong
The phenomenon that filling, loading in mixture.
When a mutton ball stores, it need to ensure that storage temperature is less than subzero 18 degrees Celsius.
Organoleptic requirements
Physical and chemical index
Embodiment 2
The present invention proposes a kind of mutton ball production method, includes the following steps：
S1：Mutton, show condition and Fresh Grade Breast are chosen, and places it in storage in freezing chamber, and freezes indoor temperature and is
Subzero 10 degrees Celsius；
S2：Mutton and Fresh Grade Breast are taken out, naturally to thaw on stainless steel chopping board is placed on, then repaiies the bone in mutton
Head, tendon, broken bone, cartilage, lymph and extravasated blood, it is spare after the completion of processing；
S3：By treated in S2, mutton is cut into small pieces, and is placed in meat grinder and carries out Minced Steak, and meat grinder orifice plate
Aperture is 14-18mm, and then Fresh Grade Breast is placed in meat grinder and carries out Minced Steak, and show condition is carried out Minced Steak in a cold or frozen state,
And the aperture of orifice plate need to ensure that processing environment is consistently lower than 12 degrees Celsius in the process for 6-10mm；
S4：Then mutton, Fresh Grade Breast and composite phosphate are sequentially added into cutmixer and cut and mix mashing, added suitable
Water, after beating time is 9min, it is specially egg, coarse cereal powder, ginger powder, green onion that show condition particle and auxiliary material, auxiliary material are added again
Then suitable ice water is being added in the mixture of end and salt, secondary beating time 19min is using to form meat slurry
Before cutmixer, it need to whether totally check inside cutmixer, and it need to be cleaned multiple times, then dry；
S5：By the meat formed in S4 slurry between 1 degree Celsius marinated static placement 11.5h, then pickled meat stuffing is put
Enter in apparatus for forming meatball, machine, apparatus for forming meatball need to be adjusted, to ensure the weight size of burger for 5-6g/
It is 350-400 revs/min with molding speed, burger after molding is fallen in 78 degrees Celsius of water, time 10min, with true
It is sharp and clear to protect molding burger structure, it will not be fuel-displaced；
S6：Burger is laid on stainless steel disc, be careful not to overstock and is overlapped, quick-frozen in quick freezing repository, speed is then placed in
Freeze temperature integrally to stir after subzero 16 degrees Celsius, quick-frozen 30min, product adhesion is prevented, until deep colling, it is desirable that after quick-frozen
- 8 degrees Celsius of ball central temperature hereinafter, then being packed.
The present invention also provides a kind of packing methods of a mutton ball, include the following steps：
A, each kind packing material needed for mutton meatballs subpack is got according to when day output, neck material is filled in after checking quantity
Single, packing material prints various marks and date of manufacture according to same day production requirement, and writing is clear, neat, specification, must not have
Phenomenon is bitten and altered to wrongly typed；
B, in pack, shape substandard product need to be chosen, it is desirable that pack speed is fast, in order to avoid make burger negative catalysis；
C, it to be weighed rapidly after pack, weigh precisely can formulate different pack standards as needed；
D, after completing pack, it is sealed, and sealing temperature is 195 degrees Celsius, sealing must beautiful, tight, nothing
Gas leakage and buckling phenomena can case through inspection is errorless；
E, vanning requested number is accurate, while checking the exterior and interior packing name of an article, and whether specification, date are consistent, there is not allowed that wrong
The phenomenon that filling, loading in mixture.
When a mutton ball stores, it need to ensure that storage temperature is less than subzero 18 degrees Celsius.
Organoleptic requirements
Physical and chemical index
Embodiment 3
The present invention proposes a kind of mutton ball production method, includes the following steps：
S1：Mutton, show condition and Fresh Grade Breast are chosen, and places it in storage in freezing chamber, and freezes indoor temperature and is
Subzero 8 degrees Celsius；
S2：Mutton and Fresh Grade Breast are taken out, naturally to thaw on stainless steel chopping board is placed on, then repaiies the bone in mutton
Head, tendon, broken bone, cartilage, lymph and extravasated blood, it is spare after the completion of processing；
S3：By treated in S2, mutton is cut into small pieces, and is placed in meat grinder and carries out Minced Steak, and meat grinder orifice plate
Aperture is 14-18mm, and then Fresh Grade Breast is placed in meat grinder and carries out Minced Steak, and show condition is carried out Minced Steak in a cold or frozen state,
And the aperture of orifice plate need to ensure that processing environment is consistently lower than 12 degrees Celsius in the process for 6-10mm；
S4：Then mutton, Fresh Grade Breast and composite phosphate are sequentially added into cutmixer and cut and mix mashing, added suitable
Water, after beating time is 11min, it is specially egg, coarse cereal powder, ginger powder, green onion that show condition particle and auxiliary material, auxiliary material are added again
Then suitable ice water is being added in the mixture of end and salt, secondary beating time 21min is using to form meat slurry
Before cutmixer, it need to whether totally check inside cutmixer, and it need to be cleaned multiple times, then dry；
S5：By the meat formed in S4 slurry between 3 degrees Celsius marinated static placement 12h, then pickled meat stuffing is put into
In apparatus for forming meatball, machine, apparatus for forming meatball need to be adjusted, with ensure burger weight size be 5-6g/ with
Molding speed is 350-400 revs/min, burger after molding is fallen in 82 degrees Celsius of water, time 11min, to ensure
Molding burger structure is sharp and clear, will not be fuel-displaced；
S6：Burger is laid on stainless steel disc, be careful not to overstock and is overlapped, quick-frozen in quick freezing repository, speed is then placed in
Freeze temperature integrally to stir after subzero 14 degrees Celsius, quick-frozen 335min, product adhesion is prevented, until deep colling, it is desirable that quick-frozen
Then -8 degrees Celsius of ball central temperature afterwards is hereinafter, packed.
The present invention also provides a kind of packing methods of a mutton ball, include the following steps：
A, each kind packing material needed for mutton meatballs subpack is got according to when day output, neck material is filled in after checking quantity
Single, packing material prints various marks and date of manufacture according to same day production requirement, and writing is clear, neat, specification, must not have
Phenomenon is bitten and altered to wrongly typed；
B, in pack, shape substandard product need to be chosen, it is desirable that pack speed is fast, in order to avoid make burger negative catalysis；
C, it to be weighed rapidly after pack, weigh precisely can formulate different pack standards as needed；
D, after completing pack, it is sealed, and sealing temperature is 200 degrees Celsius, sealing must beautiful, tight, nothing
Gas leakage and buckling phenomena can case through inspection is errorless；
E, vanning requested number is accurate, while checking the exterior and interior packing name of an article, and whether specification, date are consistent, there is not allowed that wrong
The phenomenon that filling, loading in mixture.
When a mutton ball stores, it need to ensure that storage temperature is less than subzero 18 degrees Celsius.
Organoleptic requirements
Physical and chemical index
Embodiment 4
The present invention proposes a kind of mutton ball production method, includes the following steps：
S1：Mutton, show condition and Fresh Grade Breast are chosen, and places it in storage in freezing chamber, and freezes indoor temperature and is
Subzero 6 degrees Celsius；
S2：Mutton and Fresh Grade Breast are taken out, naturally to thaw on stainless steel chopping board is placed on, then repaiies the bone in mutton
Head, tendon, broken bone, cartilage, lymph and extravasated blood, it is spare after the completion of processing；
S3：By treated in S2, mutton is cut into small pieces, and is placed in meat grinder and carries out Minced Steak, and meat grinder orifice plate
Aperture is 14-18mm, and then Fresh Grade Breast is placed in meat grinder and carries out Minced Steak, and show condition is carried out Minced Steak in a cold or frozen state,
And the aperture of orifice plate need to ensure that processing environment is consistently lower than 12 degrees Celsius in the process for 6-10mm；
S4：Then mutton, Fresh Grade Breast and composite phosphate are sequentially added into cutmixer and cut and mix mashing, added suitable
Water, after beating time is 12min, it is specially egg, coarse cereal powder, ginger powder, green onion that show condition particle and auxiliary material, auxiliary material are added again
Then suitable ice water is being added in the mixture of end and salt, secondary beating time 22min is using to form meat slurry
Before cutmixer, it need to whether totally check inside cutmixer, and it need to be cleaned multiple times, then dry；
S5：By the meat formed in S4 slurry between 4 degrees Celsius marinated static placement 13h, then pickled meat stuffing is put into
In apparatus for forming meatball, machine, apparatus for forming meatball need to be adjusted, with ensure burger weight size be 5-6g/ with
Molding speed is 350-400 revs/min, burger after molding is fallen in 85 degrees Celsius of water, time 12min, to ensure
Molding burger structure is sharp and clear, will not be fuel-displaced；
S6：Burger is laid on stainless steel disc, be careful not to overstock and is overlapped, quick-frozen in quick freezing repository, speed is then placed in
Freeze temperature integrally to stir after subzero 12 degrees Celsius, quick-frozen 40min, product adhesion is prevented, until deep colling, it is desirable that after quick-frozen
- 8 degrees Celsius of ball central temperature hereinafter, then being packed.
The present invention also provides a kind of packing methods of a mutton ball, include the following steps：
A, each kind packing material needed for mutton meatballs subpack is got according to when day output, neck material is filled in after checking quantity
Single, packing material prints various marks and date of manufacture according to same day production requirement, and writing is clear, neat, specification, must not have
Phenomenon is bitten and altered to wrongly typed；
B, in pack, shape substandard product need to be chosen, it is desirable that pack speed is fast, in order to avoid make burger negative catalysis；
C, it to be weighed rapidly after pack, weigh precisely can formulate different pack standards as needed；
D, after completing pack, it is sealed, and sealing temperature is 210 degrees Celsius, sealing must beautiful, tight, nothing
Gas leakage and buckling phenomena can case through inspection is errorless；
E, vanning requested number is accurate, while checking the exterior and interior packing name of an article, and whether specification, date are consistent, there is not allowed that wrong
The phenomenon that filling, loading in mixture.
When a mutton ball stores, it need to ensure that storage temperature is less than subzero 18 degrees Celsius.
Organoleptic requirements
Physical and chemical index
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of mutton ball production method, which is characterized in that include the following steps：
S1：Mutton, show condition and Fresh Grade Breast are chosen, and places it in storage in freezing chamber, and it is subzero to freeze indoor temperature
Subzero 6 degrees Celsius of 12-；
S2：Mutton and Fresh Grade Breast are taken out, naturally to thaw on stainless steel chopping board is placed on, then repaiies bone, muscle in mutton
Tendon, broken bone, cartilage, lymph and extravasated blood, it is spare after the completion of processing；
S3：By treated in S2, mutton is cut into small pieces, and is placed in meat grinder and carries out Minced Steak, and the aperture of meat grinder orifice plate
For 14-18mm, then Fresh Grade Breast is placed in meat grinder and carries out Minced Steak, show condition is subjected to Minced Steak, and hole in a cold or frozen state
The aperture of plate is 6-10mm need to ensure that processing environment is consistently lower than 12 degrees Celsius in the process；
S4：Then mutton, Fresh Grade Breast and composite phosphate are sequentially added into cutmixer and cut and mix mashing, add suitable water,
After beating time is 8-12min, show condition particle and auxiliary material are added again, suitable ice water, secondary beating time then is being added
18-22min, to form meat slurry；
S5：By the meat formed in S4 slurry between 0-4 degrees Celsius marinated static placement 11-13h, then pickled meat stuffing is put into
In apparatus for forming meatball, machine, apparatus for forming meatball need to be adjusted, with ensure burger weight size be 5-6g/ with
Molding speed is 350-400 revs/min, burger after molding is fallen in 75-85 degrees Celsius of water, time 9-12min, with
Ensure that molding burger structure is sharp and clear, it will not be fuel-displaced；
S6：Burger is laid on stainless steel disc, be careful not to overstock and is overlapped, quick-frozen in quick freezing repository, quick-frozen temperature is then placed in
Degree integrally stirs after quick-frozen 25-40min subzero 12 degrees Celsius in subzero 18-, product adhesion is prevented, until deep colling, it is desirable that
Then -8 degrees Celsius of ball central temperature after quick-frozen is hereinafter, packed.
2. a kind of mutton ball production method according to claim 1, which is characterized in that in S4, using cutmixer
Before, it need to whether totally check inside cutmixer, and it need to be cleaned multiple times, then dry.
3. a kind of packing method of a mutton ball according to claim 1, which is characterized in that include the following steps：
A, each kind packing material needed for mutton meatballs subpack is got according to when day output, material requistion is filled in after checking quantity,
Packing material prints various marks and date of manufacture according to same day production requirement, and writing is clear, neat, specification, must not be wrong
Print, bite and alter phenomenon；
B, in pack, shape substandard product need to be chosen, it is desirable that pack speed is fast, in order to avoid make burger negative catalysis；
C, it to be weighed rapidly after pack, weigh precisely can formulate different pack standards as needed；
D, after completing pack, it is sealed, and sealing temperature is 190-210 degrees Celsius, sealing must beautiful, tight, nothing
Gas leakage and buckling phenomena can case through inspection is errorless；
E, vanning requested number is accurate, while checking the exterior and interior packing name of an article, and whether specification, date are consistent, there is not allowed that misloading, mixed
The phenomenon that dress.
4. a kind of mutton ball production method according to claim 1, which is characterized in that when a mutton ball stores, need
Ensure that storage temperature is less than subzero 18 degrees Celsius.
5. a kind of mutton ball production method according to claim 1, which is characterized in that the auxiliary material in S4 is specially chicken
The mixture of egg, coarse cereal powder, ginger powder, green onion end and salt.
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| CN201810449586.8A CN108634219A (en) | 2018-05-11 | 2018-05-11 | A kind of mutton ball production method |
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| CN102960756A (en) * | 2012-12-26 | 2013-03-13 | 宁夏大学 | Manufacturing process of Muslim mutton balls |
| CN106616480A (en) * | 2016-12-24 | 2017-05-10 | 广东真美食品股份有限公司 | Making method of novel beef balls |
| CN107348369A (en) * | 2017-07-17 | 2017-11-17 | 诸城市和生食品有限公司 | A kind of beef granules Chicken breast balls and preparation method thereof |
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