CN109170629A - A kind of leisure large meatball and preparation method thereof - Google Patents
A kind of leisure large meatball and preparation method thereof Download PDFInfo
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- CN109170629A CN109170629A CN201811152422.5A CN201811152422A CN109170629A CN 109170629 A CN109170629 A CN 109170629A CN 201811152422 A CN201811152422 A CN 201811152422A CN 109170629 A CN109170629 A CN 109170629A
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- large meatball
- parts
- leisure
- pigskin
- meat
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 36
- 238000003756 stirring Methods 0.000 claims abstract description 32
- 239000002131 composite material Substances 0.000 claims abstract description 23
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Substances [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 23
- 235000015277 pork Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000005457 ice water Substances 0.000 claims abstract description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 18
- 239000010452 phosphate Substances 0.000 claims abstract description 18
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 17
- 238000000465 moulding Methods 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 13
- 239000003292 glue Substances 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 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 abstract description 10
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 238000012545 processing Methods 0.000 claims abstract description 4
- 235000020995 raw meat Nutrition 0.000 claims description 33
- 239000003921 oil Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000021110 pickles Nutrition 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 16
- 238000010257 thawing Methods 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 241000949456 Zanthoxylum Species 0.000 claims description 13
- 235000015220 hamburgers Nutrition 0.000 claims description 13
- 239000000341 volatile oil Substances 0.000 claims description 13
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 claims description 10
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 claims description 10
- 229940116229 borneol Drugs 0.000 claims description 10
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 claims description 10
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 238000009423 ventilation Methods 0.000 claims description 7
- 239000004519 grease Substances 0.000 claims description 6
- 150000002596 lactones Chemical class 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000007790 scraping Methods 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 235000011164 potassium chloride Nutrition 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 244000151018 Maranta arundinacea Species 0.000 claims 1
- 235000010804 Maranta arundinacea Nutrition 0.000 claims 1
- 235000012419 Thalia geniculata Nutrition 0.000 claims 1
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 27
- 230000008569 process Effects 0.000 abstract description 10
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- 239000000084 colloidal system Substances 0.000 abstract 1
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 abstract 1
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 6
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- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
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- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
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- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of large meatball and preparation method thereof.The large meatball according to parts by weight, the raw material including following parts by weight: pork 45-53, emulsified pigskin 2-5, pigeon breast 10-17, composite phosphate 0.25-0.5, salt 0.8-1.4, sodium nitrite 0.005-0.01, white sugar 0.9-1.5, monosodium glutamate 0.3-0.6, edible glue 0.3-0.7, soybean protein isolate 2-4, starch 2-4, composite pungent and fragrant flavorings 4-9, ice water 15-20；Preparation method is predominantly thawed, is pickled, stirring, molding, fried, air-cooled, spice, packaging, sterilization.The processed pigskin of special process is added in the manufacturing process of leisure large meatball of the invention, not only reduce equipment requirement, also because forming complicated network structure between emulsified pigskin mud and meat, starch, albumen, the problem of can solve excessively loose leisure large meatball after sterilizing, mouthfeel face, current crowd is more adapted to the preference of colloid albumen, significantly improves the competitiveness of product.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of large meatball and preparation method thereof.
Background technique
Large meatball is one of traditional dish in the Huai-Yang recipe system of Jiangsu Province, China Yangzhou, and the girth of a garment is according to 3:7,4:6 equal proportion
Along with the ingredients such as green onion, ginger, egg, fecula cut meat mud, after forming, directly it is lowered into boiling and scalds in pond, temperature 90~100
DEG C, it is cooked to pull out.This dish mouthfeel is soft glutinous satiny, health-nutrition.However as people's living standard raising and rhythm of life
Accelerate, the modes such as traditional large meatball far can not people's demand.
Quick-frozen large meatball is limited with convenient and efficient famous by cold chain transportation and later period heating, and circulation and later period are edible
There is limitation, in this context, leisure large meatball, which just seems very, real necessity.
Large meatball lie fallow during manufacturing, needs by thawing, pickling, stir, form, frying, stew in soy sauce, air-dries, mixes
The complicated technologies such as material, packaging, sterilization, extremely the consuming time, stew in soy sauce process therein is stringent to long-used soup and stew in soy sauce temperature requirement, together
When stew in soy sauce after large meatball need wind cooling temperature lowering and slough surface moisture, process is longer, with the sterilization in later period, can cause to structure
The problem of negative effect is leavened dough with mouthfeel, and fuel-displaced, taste is greasy and shortened shelf life.
Patent document CN105249281A discloses a kind of instant large meatball and preparation method thereof, and step is porkburger with ocean
The small powders such as green onion grain, water chestnut dices, ginger grain, agaric grain, egg, flour stir evenly, and pickle molding, fried, halogen after 15-20min
System, packaging.
Soybean protein isolate be able to maintain or emulsified meat product in fat, in conjunction with moisture, and improve institutional framework, add
Moisture in meat gruel, fat, muscle protein and starch etc. can be made to form the system of a stable and uniform into large meatball.Due to
Protein has embedded more moisture in being thermally formed gel process, and the retentiveness and tenderness of meat products can be improved, and improves
Slice property and flavor etc..The thickeners such as carragheen are a kind of soluble polysaccharides, have gelation, dissolubility, stability, viscosity and
The features such as reactive, forms protein-PS dispersion liquid in system, increases nitrogen soluble index and hydrophily with the addition of polysaccharide.
Contain 35% or so protein in pigskin, collagen content is more than 90%, and collagen contains a large amount of glycine-X-Y-
(Gly-X-Y-) repetitive sequence.They by the polypeptide chain winding of three left hand helixs, dextrorotation, form rope sample right-handed superhelix knot
Structure, the common feature of I level structure are as follows: at interval of two amino acid there are a glycine, in Y-Gly-X-Y- sequence, X and Y
Position is respectively proline and hydroxyproline, to limit polypeptide chain rotation.Triple-helix structure often has 4-Hydroxyproline, generates hydrogen bond
And oxygen bridge, keep structure relatively secured, usually there are also spherical sequences to be inserted into, and keeps tropocollagen molecule more flexible.Muscle protein, plant egg
White, the multiple proteins such as collagen amino acid classes are different, and two kinds or more of albumen are compound, though cannot mutually it occur chemical anti-
It answers, but in suitable condition, they are capable of forming the spacial framework being interweaved, and using starch as filling, Neng Gouti
The mechanical performance of high product enhances the gel characteristic and quality characteristic of product, significantly improves lion header structure and mouthfeel.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of with gel characteristic, in good taste leisure lion
Subheader.
A kind of leisure large meatball, the raw material including following parts by weight:
Preferably, above-mentioned pork be No. 2 meat of pig, No. 4 meat, pig meat mincing, back pork at least two.
The present inventor improves from raw material, using the emulsified pigskin of particular process fabrication, emulsified pigskin production
Technique are as follows:
(1) pigskin pre-treatment:
By citric acid: lactone: sodium citrate: phosphate=(1-3): (1-1.5): (1-1.5): (1-1.3) is made into quality
Concentration is the solution of 1-3%, is heated to 37~45 DEG C, and the broken pigskin for scraping grease is added, pickle 12 after cooling down at 0-4 DEG C~
It 18 hours, pulls out and is placed on 2~3h of rinsing in clear water, it is excessively spare after meat grinder；
(2) prepare raw material below:
Salt: 1-3 parts, pigskin: 40-45 parts, ice water and/or 10-50 parts of borneol；
Take after (1) processing 40-45 parts of pigskin, 1-3 parts of salt, ice water and/or 5-25 parts of borneol be put into cut mix pot with
20-200 revs/min of speed, which is cut, mixes, and cuts after mixing 30 seconds, starts to cut with 2000-3000 revs/min of revolving speed to mix, cuts and mix 2-5 points
Remaining 5-25 portions of ice water and/or borneol are added after clock, cuts and takes the dish out of the pot after mixing exquisiteness.
Above-mentioned chicken is at least one of the big chest of chicken, the small chest of chicken, cock skin.
Edible glue be carragheen, sodium alginate, konjaku flour, potassium chloride, compound thickener at least two.
At least one of Starch Corn Starch, modified corn starch, tapioca, cassava modified starch, potato starch.
The preparation method of above-mentioned leisure large meatball, key step are as follows:
(1) Minced Steak:
Raw material pork is placed on thaw shelf and is thawed, thawing room temperature keeps defrosting environment ventilation between 16~20 DEG C,
The central temperature of raw material pork after defrosting at -3~-1 DEG C, the raw meat that has thawed using the disinfection of 50PPM ClO 2 solution,
Cleaning, then cuts, Minced Steak, makes to twist out meat temperature lower than 4 DEG C；
(2) it pickles: the raw material muddy flesh twisted in (1) being taken out 45-53 parts and is placed in blender, start machine, then will
0.25-0.5 parts of composite phosphates, 0.8-1.4 portions of salt, 0.005-0.01 parts of sodium nitrites are added in muddy flesh after mixing, and are stirred
It is taken out after mixing 6-10 minutes, send to freezer and pickled 12-18 hours at 0-4 DEG C；
(3) stir: muddy flesh and auxiliary material are added in blender together after will be marinated, stir 6-10min, and gained mixture goes out
Pot；
Auxiliary material are as follows: 2-5 parts of emulsified pigskins, 10-17 portions of chicken, 0.9-1.5 parts of white sugar, 0.3-0.6 parts of monosodium glutamates, 0.3-0.7
Part edible glue, 2-3.5 parts of soybean protein isolates, 2-4 parts of starch, 4-9 parts of composite pungent and fragrant flavorings；
Wherein emulsified pigskin the production method is as follows:
By citric acid: lactone: sodium citrate: phosphate=(1-3): (1-1.5): (1-1.5): (1-1.3) is made into quality
Concentration is the solution of 1-3%, is heated to 37~45 DEG C, and the broken pigskin for scraping grease is added, pickle 12 after cooling down at 0-4 DEG C~
It 18 hours, pulls out and is placed on 2~3h of rinsing in clear water, cross meat grinder and rub；
40-45 parts of pigskin, 1-3 parts of salt, ice water and/or 5-25 parts of borneol are taken after rubbing to be placed in cut and mix pot with 100-
300 revs/min of speed, which is cut, mixes, and cuts after mixing 30 seconds, starts to cut with 2000-3000 revs/min of revolving speed to mix, cuts and mix 2-5 minutes
After remaining 5-25 portions of ice water and/or borneol is added, cut and mix exquisiteness, obtain emulsified pigskin；
(4) it forms: lion being made with 38-42 grams/piece of size to the mixture after stirring in (3) with large meatball molding machine
Head, large meatball is fallen into boiling line after molding, and water temperature is controlled at 90-100 DEG C, and boiling is taken out after five minutes；
(5) fried: burger is made in (4) and is placed in frying 40~60 seconds in 170 DEG C of oil cauldrons；
(6) air-cooled: a ball after frying is cooled down；Obtain leisure large meatball.
Raw meat thaws to 0~4 DEG C of surface.
Preferably as one kind of the invention, include the steps that following:
(7) red oil, spicy powder and Zanthoxylum essential oil spice: are admixed in a ball after the cooling period；
(8) it packs: large meatball is packed；
(9) it sterilizes: being sterilized 40 minutes at 90 DEG C after packaging, is sent into after sterilization cooling in 0-10 DEG C of water.
Preferably, the total additional amount of red oil, spicy powder, Zanthoxylum essential oil accounts for the 1-5% of leisure ball total weight；Wherein red oil,
Spicy powder, the weight ratio of Zanthoxylum essential oil are 1-2:1-3:0.1-0.3.
The present invention has the advantage that compared with the manufacture craft of existing large meatball
(1) soybean protein isolate of present invention addition 2~3.5%, model gelation product and contains high protein, beneficial to
Human body protein absorbs；
(2) present invention addition 2.0~5.0% emulsified pigskin, with soybean protein isolate it is compound after, product chewiness and bullet
Property significantly improves；
(3) technique that the present invention uses makes product and is not discharged fuel-displaced, different outer packaging bag adhesions through storing for a long time, not oily
Greasy, appearance and mouthfeel are all good.
Detailed description of the invention
Fig. 1 is the photo in kind of the leisure large meatball of the embodiment of the present invention 1；
Fig. 2 is the photo after the leisure large meatball packaging of the embodiment of the present invention 1.
Specific embodiment
Next with reference to the accompanying drawings and detailed description the present invention will be further explained, so as to the technology of this field
Personnel know more about the present invention, but do not limit the present invention with this.
Embodiment 1
A kind of leisure large meatball, component and parts by weight are as follows:
46 kilograms of pork, 12 kilograms of back pork, 3.5 kilograms of emulsified pigskin, 0.32 kilogram of composite phosphate, salt 1.5 thousand
Gram, 0.005 kilogram of sodium nitrite, 0.9 kilogram of white sugar, 0.3 kilogram of monosodium glutamate, 0.4 kilogram of edible glue sodium alginate, soybean separation protein
White 3 kilograms, 3 kilograms of cornstarch, 6 kilograms of composite pungent and fragrant flavorings, 4 kilograms of ice water；
The preparation method is as follows:
(1) Minced Steak:
Raw meat is neatly placed on thaw shelf after removing outer packing box or woven bag, and thawing room temperature controls on 18 DEG C of left sides
It is right, it is desirable that room ventilation is good, and at -2 DEG C or so, the raw meat to have thawed timely enters down the control of donor center temperature after defrosting
Procedure.Landing raw meat requires just to can be used with after the disinfection of 50PPM ClO 2 solution, cleaning, cannot process in time
Raw meat is sent into 2 DEG C of freezer and is kept in, and the time must not exceed 12 hours；Raw material meat temperature must not be higher than 2 DEG C before Minced Steak.Normally
In the case of use natural thaw technique；
Raw meat thaws to 2 DEG C of surface, -2 DEG C of central temperature → cutting → Minced Steak (twisting out meat temperature control system should be lower than 4 DEG C).
(2) pickle: 46 kilograms of raw material pork, 12 kilograms of back pork be put into blender, start machine, then by 0.32 kilogram
Composite phosphate, 1.5 kilograms of salt, 0.005 kilogram of sodium nitrite are added in muddy flesh after mixing, and stirring takes after 8 minutes or so
Out, it send to freezer and pickles 16 hours；
(3) stir: muddy flesh and remaining auxiliary material are added in blender together after will be marinated, stir 8 minutes, take the dish out of the pot；It is remaining
Auxiliary material specifically:
3.5 kilograms of emulsified pigskin, 0.9 kilogram of white sugar, 0.3 kilogram of monosodium glutamate, 0.4 kilogram of edible glue, soybean protein isolate 3,000
Gram, 3 kilograms of starch, 6 kilograms of composite pungent and fragrant flavorings；
Wherein emulsified pigskin the production method is as follows:
By citric acid: lactone: sodium citrate: phosphate=2:1:1:1 is made into the solution that mass concentration is 2%, is heated to
It 38 DEG C, is added and scraped the broken pigskin of grease, pickled 16 hours at 2 DEG C after cooling down, pull out to be placed in clear water and rinse 2.5h, mistake
Meat grinder rubs；
Take after rubbing 4.2 kilograms of pigskin, 0.2 kilogram of salt, 2 kilograms of ice water be placed in cut and mix pot with 150 revs/min
Speed, which is cut, mixes, and cuts after mixing 30 seconds, starts to cut with 2500 revs/min of revolving speed to mix, cuts and remaining 2 kilograms of ice is added after mixing 3 minutes
Water is cut and mixes exquisiteness, and emulsified pigskin is obtained；
(4) it forms: large meatball being made with 40 grams/piece of sizes to the mixture after step (3) stirring with large meatball molding machine,
Forming temperature is controlled at 92 DEG C or so, and large meatball is fallen into boiling line after molding, and water temperature is controlled at 95 DEG C, and boiling takes after five minutes
Out, burger is obtained；
(5) fried: burger is made in step 4 and is put into frying 50 seconds or so in 170 DEG C of oil cauldrons；
(6) air-cooled: a ball after frying is cooled down；
(7) red oil, spicy powder, Zanthoxylum essential oil spice: are admixed；
The total additional amount of red oil, spicy powder, Zanthoxylum essential oil accounts for the 3% of leisure ball total weight；Wherein red oil, spicy powder, flower
The weight ratio of green pepper oil is 2:2:0.1, certainly in the actual production process, can be adjusted as the case may be micro- peppery or peppery or not
It is peppery, to determine the dosage of three of the above ingredient；
(8) it packs: being required according to product packaging, large meatball is packed；
(9) sterilize: 90 DEG C are sterilized 40 minutes, are immediately fed into cold rinse bank and are cooled down after sterilization, temperature is constant at 4 DEG C or so.
Embodiment 2
A kind of leisure large meatball, component and parts by weight are as follows:
32 kilograms of pork, 12 kilograms of back pork, 4.5 kilograms of emulsified pigskin, 0.35 kilogram of composite phosphate, salt 1.5 thousand
Gram, 0.005 kilogram of sodium nitrite, 0.9 kilogram of white sugar, 0.3 kilogram of monosodium glutamate, 0.4 kilogram of edible glue konjaku flour, soybean protein isolate
2.3 kilograms, 2 kilograms of tapioca, 5 kilograms of composite pungent and fragrant flavorings, 16 kilograms of ice water；
The preparation method is as follows:
(1) Minced Steak:
Raw meat is neatly placed on thaw shelf after removing outer packing box or woven bag, and thawing room temperature controls on 18 DEG C of left sides
It is right, it is desirable that room ventilation is good, and at -2 DEG C or so, the raw meat to have thawed timely enters down the control of donor center temperature after defrosting
Procedure.Landing raw meat requires just to can be used with after the disinfection of 50PPM ClO 2 solution, cleaning, cannot process in time
Raw meat is sent into 2 DEG C of freezer and is kept in, and the time must not exceed 12 hours；Raw material meat temperature must not be higher than 2 DEG C before Minced Steak.Normally
In the case of use natural thaw technique；
Raw meat thaws to 2 DEG C of surface, -2 DEG C of central temperature → cutting → Minced Steak (twisting out meat temperature control system should be lower than 4 DEG C).
(2) pickle: 46 kilograms of raw material pork, 12 kilograms of back pork be put into blender, start machine, then by 0.32 kilogram
Composite phosphate, 1.5 kilograms of salt, 0.005 kilogram of sodium nitrite are added in muddy flesh after mixing, and stirring takes after 6-10 minutes
Out, it send to freezer and pickles 16 hours.
(3) stir: muddy flesh and remaining auxiliary material are added in blender together after will be marinated, stir 9 minutes, take the dish out of the pot；It is remaining
Auxiliary material specifically:
3.5 kilograms of emulsified pigskin, 0.9 kilogram of white sugar, 0.3 kilogram of monosodium glutamate, 0.4 kilogram of edible glue, soybean protein isolate 3,000
Gram, 3 kilograms of starch, 6 kilograms of composite pungent and fragrant flavorings；
Wherein emulsified pigskin the production method is as follows:
By citric acid: lactone: sodium citrate: phosphate=3:1:1:1 is made into the solution that mass concentration is 2%, is heated to
It 40 DEG C, is added and scraped the broken pigskin of grease, pickled 16 hours at 3 DEG C after cooling down, pull out to be placed in clear water and rinse 2.5h, mistake
Meat grinder rubs；
Take after rubbing 4.5 kilograms of pigskin, 0.3 kilogram of salt, 2 kilograms of ice water be placed in cut and mix pot with 100 revs/min
Speed, which is cut, mixes, and cuts after mixing 30 seconds, starts to cut with 2500 revs/min of revolving speed to mix, cuts and remaining 2 kilograms of ice is added after mixing 3 minutes
Water is cut and mixes exquisiteness, and emulsified pigskin is obtained；
(4) it forms: large meatball being made with 40 grams/piece of sizes to the mixture after step (3) stirring with large meatball molding machine,
Forming temperature is controlled at 92 DEG C or so, and large meatball is fallen into boiling line after molding, and water temperature is controlled at 95 DEG C, and boiling takes after five minutes
Out, burger is obtained；
(5) fried: burger is made in step 4 and is put into frying 50 seconds or so in 170 DEG C of oil cauldrons；
(6) air-cooled: a ball after frying is cooled down；
(7) spice: red oil, spicy powder, Zanthoxylum essential oil are admixed according to a certain percentage；The total addition of red oil, spicy powder, Zanthoxylum essential oil
Amount accounts for 4% or so of leisure ball total weight；Wherein red oil, spicy powder, the weight ratio of Zanthoxylum essential oil are 2:1:0.1, certainly in reality
In the production process of border, can adjust as the case may be it is micro- peppery or peppery or not peppery, to determine the dosage of three of the above ingredient；
(8) it packs: being required according to product packaging, large meatball is packed；
(9) sterilize: 90 DEG C are sterilized 40 minutes, are immediately fed into cold rinse bank and are cooled down after sterilization, temperature is constant at 4 DEG C or so.
Comparative example 1
In the case where soybean protein isolate is not added, preparation method is as follows:
A kind of leisure large meatball, component and mass percent are as follows:
32 kilograms of pork, 13 kilograms of Fresh Grade Breast, 12 kilograms of back pork, 4.5 kilograms of emulsified pigskin, composite phosphate 0.35 thousand
Gram, 1.3 kilograms of salt, 0.005 kilogram of sodium nitrite, 0.9 kilogram of white sugar, 0.3 kilogram of monosodium glutamate, 0.3 kilogram of edible glue, starch 2
Kilogram, 5 kilograms of composite pungent and fragrant flavorings, 16 kilograms of ice water the preparation method is as follows:
(1) Minced Steak:
Raw meat is neatly placed on thaw shelf after removing outer packing box or woven bag, and thawing room temperature is controlled 16~20
DEG C, it is desirable that room ventilation is good, and at -3 DEG C~-1 DEG C, the raw meat to have thawed timely enters the control of donor center temperature after defrosting
Next procedure.Landing raw meat requires just to can be used with after the disinfection of 50PPM ClO 2 solution, cleaning, cannot timely process
Raw meat be sent into 0 DEG C~4 DEG C of freezer and keep in, the time must not exceed 12 hours.Raw material meat temperature must not be higher than 0 before Minced Steak
~4 DEG C.Natural thaw technique is used under normal circumstances.
Raw meat thaws to 0~4 DEG C of surface, and -3 DEG C~-1 DEG C of central temperature → cutting → Minced Steak (twists out meat temperature control system to answer
Lower than 4 DEG C).
(2) pickle: raw meat is put into blender, starts machine, then composite phosphate, salt, sodium nitrite are mixed
After be added in muddy flesh, stirring 6-10 minutes after take out, send to freezer and pickle 12-18 hours.
(3) stir: muddy flesh and all supplementary materials are added in blender together after will be marinated, stir 6-10 minutes, take the dish out of the pot.
(4) it forms: lion being made with 38-42 grams of each size to the mixture after step 3 stirring with large meatball molding machine
Head, large meatball is fallen into boiling line after molding, and water temperature is controlled at 90~100 DEG C, and boiling is taken out after five minutes.
(5) fried: burger is made in step 4 and is put into frying 60 seconds in 170 DEG C of oil cauldrons.
(6) air-cooled: a ball after frying is cooled down；
(7) spice: red oil, spicy powder, Zanthoxylum essential oil are admixed according to a certain percentage；
(8) it packs: being required according to product packaging, large meatball is packed.
(9) sterilize: 90 DEG C are sterilized 40 minutes, are sent into after sterilization cooling in 0-4 DEG C of water.
Comparative example 2
Emulsified pigskin is not added
A kind of leisure large meatball, component and mass percent are as follows:
32 kilograms of pork, 13 kilograms of Fresh Grade Breast, 12 kilograms of back pork, 0.35 kilogram of composite phosphate, 1.3 kilograms of salt,
0.005 kilogram of sodium nitrite, 0.9 kilogram of white sugar, 0.3 kilogram of monosodium glutamate, 0.3 kilogram of edible glue, 2.3 kilograms of soybean protein isolate,
2 kilograms of starch, 5 kilograms of composite pungent and fragrant flavorings, 16 kilograms of ice water
The preparation method is as follows:
(1) Minced Steak:
Raw meat is neatly placed on thaw shelf after removing outer packing box or woven bag, and thawing room temperature is controlled 16~20
DEG C, it is desirable that room ventilation is good, and at -3 DEG C~-1 DEG C, the raw meat to have thawed timely enters the control of donor center temperature after defrosting
Next procedure.Landing raw meat requires just to can be used with after the disinfection of 50PPM ClO 2 solution, cleaning, cannot timely process
Raw meat be sent into 0 DEG C~4 DEG C of freezer and keep in, the time must not exceed 12 hours.Raw material meat temperature must not be higher than 0 before Minced Steak
~4 DEG C.Natural thaw technique is used under normal circumstances.
Raw meat thaws to 0~4 DEG C of surface, and -3 DEG C~-1 DEG C of central temperature → cutting → Minced Steak (twists out meat temperature control system to answer
Lower than 4 DEG C).
(2) pickle: raw meat is put into blender, starts machine, then composite phosphate, salt, sodium nitrite are mixed
After be added in muddy flesh, stirring 6-10 minutes after take out, send to freezer and pickle 12-18 hours.
(3) stir: muddy flesh and all supplementary materials are added in blender together after will be marinated, stir 6-10 minutes, take the dish out of the pot.
(4) it forms: lion being made with 38-42 grams of each size to the mixture after step 3 stirring with large meatball molding machine
Head, large meatball is fallen into boiling line after molding, and water temperature is controlled at 90~100 DEG C, and boiling is taken out after five minutes.
(5) fried: burger is made in step 4 and is put into frying 60 seconds in 170 DEG C of oil cauldrons.
(6) air-cooled: a ball after frying is cooled down；
(7) spice: red oil, spicy powder, Zanthoxylum essential oil are admixed according to a certain percentage；
(8) it packs: being required according to product packaging, large meatball is packed.
(9) sterilize: 90 DEG C are sterilized 40 minutes, are sent into after sterilization cooling in 0-4 DEG C of water.
Comparative example 3
Soybean protein isolate and emulsified pigskin is not added
A kind of leisure large meatball, component and mass percent are as follows:
32 kilograms of pork, 13 kilograms of Fresh Grade Breast, 12 kilograms of back pork, 0.35 kilogram of composite phosphate, 1.3 kilograms of salt,
0.005 kilogram of sodium nitrite, 0.9 kilogram of white sugar, 0.3 kilogram of monosodium glutamate, 0.3 kilogram of edible glue, 2 kilograms of starch, composite pungent and fragrant tune
5 kilograms of taste substance, 16 kilograms of ice water
The preparation method is as follows:
(1) Minced Steak:
Raw meat is neatly placed on thaw shelf after removing outer packing box or woven bag, and thawing room temperature is controlled 16~20
DEG C, it is desirable that room ventilation is good, and at -3 DEG C~-1 DEG C, the raw meat to have thawed timely enters the control of donor center temperature after defrosting
Next procedure.Landing raw meat requires just to can be used with after the disinfection of 50PPM ClO 2 solution, cleaning, cannot timely process
Raw meat be sent into 0 DEG C~4 DEG C of freezer and keep in, the time must not exceed 12 hours.Raw material meat temperature must not be higher than 0 before Minced Steak
~4 DEG C.Natural thaw technique is used under normal circumstances.Raw meat thaws to 0~4 DEG C of surface, and -3 DEG C~-1 DEG C of central temperature →
Cutting → Minced Steak (twisting out meat temperature control system should be lower than 4 DEG C).
(2) pickle: raw meat is put into blender, starts machine, then composite phosphate, salt, sodium nitrite are mixed
After be added in muddy flesh, stirring 6-10 minutes after take out, send to freezer and pickle 12-18 hours.
(3) stir: muddy flesh and all supplementary materials are added in blender together after will be marinated, stir 6-10 minutes, take the dish out of the pot.
(4) it forms: lion being made with 38-42 grams of each size to the mixture after step 3 stirring with large meatball molding machine
Head, large meatball is fallen into boiling line after molding, and water temperature is controlled at 90~100 DEG C, and boiling is taken out after five minutes.
(5) fried: burger is made in step 4 and is put into frying 60 seconds in 170 DEG C of oil cauldrons.
(6) air-cooled: a ball after frying is cooled down；
(7) spice: red oil, spicy powder, Zanthoxylum essential oil are admixed according to a certain percentage；
(8) it packs: being required according to product packaging, large meatball is packed.
(9) sterilize: 90 DEG C are sterilized 40 minutes, are sent into after sterilization cooling in 0-4 DEG C of water.
Embodiment 3
The leisure large meatball of the obtained leisure large meatball and comparative example 1-3 of 1-2 of the embodiment of the present invention is subjected to structure, taste
Comparison, leisure large meatball evaluation criterion are shown in Table 1, and test result is shown in Table 2:
1 sensory evaluation criteria of table
The leisure large meatball Analyses Methods for Sensory Evaluation Results of each embodiment of table 2, comparative example
By table 2 it is found that leisure large meatball of the invention is made using the collaboration of soybean protein isolate, starch and emulsified pigskin
With building gel rubber system, raw meat structure can be significantly improved or be made up, No. 4 meat of part pig and the certain journey of energy can be substituted with Fresh Grade Breast
Degree promotes mouthfeel, and the present invention is by the edible of spice and spice, under the premise of not stew in soy sauce, greatly reduces production and is taken
Between and equipment and to make product taste mellow, pure and fresh, meet Modern human populations to snack food taste preference, and be conducive to extensive
Industrial production.
As can be seen that joined soybean protein isolate and emulsified pigskin and then by stirring, cutting from above table
The muscle fibre between the broken flesh of meat in connective tissue and musculature is smashed, the integrality of sarcolemma, endomysium and muscle fibre is destroyed,
Contact soybean protein isolate adequately with the various tissues of meat, and soybean protein isolate is also sufficiently tied with emulsified pigskin at this time
It closes, and under the action of salting liquid, make muscle fibre expansion, myosin depolymerization and dissolution and makes muscle fibril from muscle fibre
It separates, exposes the various polar groups of their intramoleculars, so that stronger water holding ability is formed, at the same time, with
Stirring continues, and the active force between high-speed rotating blender and meat material increases, and material temperature increases, soybean protein isolate
Denaturation solidification, it is intermolecular to be cross-linked with each other to form reticular structure, hydrone and other ingredients are wrapped up wherein, eventually become one
Gel agglomerates with labyrinth not only increase the retentiveness of the burger of subsequent production, after the solubility increase of albumen
The coarse feeling of meat muscle fibre itself is further improved, meat gruel gel structure is formd, increases the exquisiteness and palatability of burger.
Subsequent fried, air-cooled technique, makes the protein denaturation in burger, so that stable form and structure are formed, and
And the organoleptic qualities such as color and flavor for improving product, and frying can make burger surface form the outer of one layer of hard after cooking
Shell reduces the loss and loss of effective component therein.
The measurement of large meatball texture characteristic:
Sample pretreatment: large meatball is cooled to room temperature, and is cut into 1cm × 1cm × 1cm with reason row knife
Cube of uniform size, section want smooth vertical, and every lot sample selects 3 to measure in parallel for TPA；
The determination of texture parametric measurement is as follows: P/50 probe is selected in TPA test, and parameter is arranged are as follows: speed before testing: 2mm/s,
Test speed: 1mm/s, speed after test: 1mm/s, compression ratio 50%, time 5s trigger type: it is automatic, it activates twice
Induction force: 5g.Obtained texture parameter is hardness: hardness number refers to the pressure peak worn when rushing sample for the first time: elasticity；Second
Quotient of the measurement height of puncture with the height of measurement for the first time；Cohesion: refer to sample resist second of puncture deformation and relative to
The degree of first time probe puncture, its measurement are to wear the diligent area of punching for the second time divided by the quotient of the diligent area of first time
Value；Chewiness: being used for solid product, its calculation formula is: hardness × cohesion × elasticity (N × mm)；
It takes 10 grams of samples to rub, is added in the distilled water of 40mL pre-cooling, it is even using refiner 15000r/min at room temperature
10s is starched, is counted and is measured with DELTA320pH, every group is repeated three times.
The emulsion stability of large meatball is measured, 30g sample is taken to be put into 50mL centrifuge tube, 4 DEG C, 500g centrifugation
5min removes the bubble in meat gruel, closes centrifuge tube, is put into 80 DEG C of water-bath and heats after 20min. takes out using for kitchen use
Paper dries appearance moisture, opens centrifuge tube lid, and room temperature decentralization stands 50min.Diffusate is the quality and sample of the total liquid discharged
The percentage of product initial mass, diffusate is more, illustrates that emulsion stability is lower, seeps than moisture content in liquid, i.e. moisture seeps
Output be discharge moisture quality and sample initial mass percentage, using by diffusate 105 DEG C dry 8h method into
Row measurement.Remaining substance is fatty exudate, that is, the percentage of the fat mass discharged and sample initial mass after drying.
The products'texture of table 3 embodiment 1-2 and comparative example 1-3 compares
| Hardness | Elasticity | Cohesion | Gumminess | Chewiness | |
| Embodiment 1 | 20.157±0.95b | 3.15±0.14b | 0.46±0.03a | 0.074±0.01a | 4.675±1.14b |
| Embodiment 2 | 20.834±0.74b | 3.22±0.16b | 0.49±0.05a | 0.078±0.08a | 4.723±1.38b |
| Comparative example 1 | 25.438±0.86a | 2.87±0.19a | 0.51±0.11a | 0.064±0.12a | 6.543±1.23b |
| Comparative example 2 | 27.632±0.74a | 2.79±0.19a | 0.58±0.11a | 0.064±0.12a | 6.437±1.23b |
| Comparative example 3 | 26.755±0.64a | 2.92±0.19a | 0.49±0.11a | 0.059±0.12a | 6.646±1.23b |
| Conspicuousness | * | * | n.s. | n.s. | * |
Note: with significant (P < 0.05) *: the P < 0.05n.s. of column data difference lowercase letter indication difference without conspicuousness
From in above table as can be seen that leisure large meatball its hardness for making of the method in embodiment 1-2 will lower than pair
Ratio 1-3, and elasticity is better than comparative example 1-3, in terms of cohesion and gumminess, is not much different, product chewing of the invention
Property is preferable.
The products'texture of table 4 embodiment 1-2 and comparative example 1-3 compares
| pH | TR% | WR% | FR% | L* value | |
| Embodiment 1 | 6.43±0.95a | 8.28±0.16b | 0.64±0.03b | 1.84±0.0.19b | 38.45±0.23a |
| Embodiment 2 | 6.23±0.04a | 9.13±0.02b | 0.59±0.22b | 6.72±0.0.18b | 37.36±0.16a |
| Comparative example 1 | 6.04±0.12a | 13.08±0.02b | 6.38±0.22b | 12.45±0.033b | 37.36±0.19a |
| Comparative example 2 | 6.23±0.37a | 14.34±0.14b | 6.41±0.36b | 12.72±0.0.17b | 37.36±0.21a |
| Comparative example 3 | 6.18±0.21a | 12.13±0.06b | 6.35±0.42b | 13.72±0.0.25b | 37.36±0.27a |
Note: WR indicates moisture leaching rate (percentage of moisture exudation quality and rear meat gruel quality), FR: fatty leaching rate
(percentage of fat exudation quality and meat gruel quality), different letters indicate vertical sequence, and there are significant differences.
It can be seen that on pH from the data in above table, there were significant differences with comparative example 1-3 by embodiment 1-2, and
Compare in WR, FR and TR value, the present invention is better than the product in comparative example 1-3.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of leisure large meatball, which is characterized in that the raw material including following parts by weight:
2. leisure large meatball as described in claim 1, which is characterized in that pork is No. 2 meat of pig, No. 4 meat, pig meat mincing, pig back
At least two of rouge.
3. leisure large meatball as described in claim 1, which is characterized in that emulsified pigskin manufacture craft are as follows:
(1) pigskin pre-treatment:
By citric acid: lactone: sodium citrate: phosphate=(1-3): (1-1.5): (1-1.5): (1-1.3) is made into mass concentration
For the solution of 1-3%, 37~45 DEG C are heated to, the broken pigskin for scraping grease is added, it is small to pickle 12~18 after cooling down at 0-4 DEG C
When, it pulls out and is placed on 2~3h of rinsing in clear water, it is excessively spare after meat grinder；
(2) prepare raw material below:
Salt: 1-3 parts, pigskin: 40-45 parts, ice water and/or 10-50 parts of borneol；
40-45 parts of pigskin, 1-3 parts of salt, ice water and/or 5-25 parts of borneol after (1) processing are taken to be put into cut and mix pot with 100-
300 revs/min of speed, which is cut, mixes, and cuts after mixing 30 seconds, starts to cut with 2000-3000 revs/min of revolving speed to mix, cuts and mix 2-5 minutes
After remaining 5-25 portions of ice water and/or borneol is added, cut and take the dish out of the pot after mixing exquisiteness.
4. as described in claim 1 leisure large meatball, which is characterized in that chicken be the big chest of chicken, the small chest of chicken, cock skin at least one
Kind.
5. as described in claim 1 leisure large meatball, which is characterized in that edible glue be carragheen, sodium alginate, konjaku flour,
Potassium chloride, compound thickener at least two.
6. leisure large meatball as described in claim 1, which is characterized in that Starch Corn Starch, modified corn starch, para arrowroot
At least one of powder, cassava modified starch, potato starch.
7. such as a kind of preparation method for the large meatball that lies fallow of any of claims 1-6, key step are as follows:
(1) Minced Steak:
Raw material pork is placed on thaw shelf and is thawed, thawing room temperature keeps defrosting environment ventilation between 16~20 DEG C, thaws
At -3~-1 DEG C, the raw meat to have thawed is sterilized using 50PPM ClO 2 solution, is clear the central temperature of raw material pork afterwards
It washes, then cuts, Minced Steak makes to twist out meat temperature lower than 4 DEG C；
(2) pickle: 45-53 parts of the raw material muddy flesh taking-up that will have been twisted in (1) is placed in blender, starting machine, then by 0.25-
0.5 part of composite phosphate, 0.8-2.5 portions of salt, 0.005-0.01 parts of sodium nitrites are added in muddy flesh after mixing, and stir 6-10
It is taken out after minute, send to freezer and pickled 12-18 hours at 0-4 DEG C；
(3) stir: muddy flesh and auxiliary material are added in blender together after will be marinated, stir 6-10min, and gained mixture takes the dish out of the pot；
Auxiliary material are as follows: 2-5 parts of emulsified pigskins, 10-17 portions of chicken, 0.9-1.5 parts of white sugar, 0.3-0.6 portions of monosodium glutamates, 0.3-0.7 portions of foods
With glue, 2-3.5 parts of soybean protein isolates, 2-4 parts of starch, 4-9 parts of composite pungent and fragrant flavorings；
Wherein emulsified pigskin the production method is as follows:
By citric acid: lactone: sodium citrate: phosphate=(1-3): (1-1.5): (1-1.5): (1-1.3) is made into mass concentration
For the solution of 1-3%, 37~45 DEG C are heated to, the broken pigskin for scraping grease is added, it is small to pickle 12~18 after cooling down at 0-4 DEG C
When, it pulls out and is placed on 2~3h of rinsing in clear water, cross meat grinder and rub；
40-45 parts of pigskin, 1-3 parts of salt, ice water and/or 5-25 parts of borneol are taken after rubbing to be placed in cut and mix pot with 100-300
Rev/min speed cut and mix, cut after mixing 30 seconds, start to cut with 2000-3000 revs/min of revolving speed to mix, cut and add after mixing 2-5 minute
Enter remaining 5-25 portions of ice water and/or borneol, cuts and mix exquisiteness, obtain emulsified pigskin；
(4) it forms: large meatball being made with 38-42 grams/piece of size to the mixture after stirring in (3) with large meatball molding machine,
Large meatball is fallen into boiling line after molding, and water temperature is controlled at 90-100 DEG C, and boiling is taken out after five minutes；
(5) fried: burger is made in (4) and is placed in frying 40~60 seconds in 170 DEG C of oil cauldrons；
(6) air-cooled: a ball after frying is cooled down；Obtain leisure large meatball.
8. a kind of preparation method of large meatball that lies fallow as claimed in claim 7, which is characterized in that raw meat thaws to surface 0
~4 DEG C.
9. a kind of preparation method of large meatball that lies fallow as claimed in claim 7, which is characterized in that include the steps that following:
(7) red oil, spicy powder and Zanthoxylum essential oil spice: are admixed in a ball after the cooling period；
(8) it packs: large meatball is packed；
(9) it sterilizes: being sterilized 40 minutes at 90 DEG C after packaging, is sent into after sterilization cooling in 0-10 DEG C of water.
10. a kind of preparation method of large meatball that lies fallow as claimed in claim 7, which is characterized in that red oil, spicy powder, Chinese prickly ash
The total additional amount of oil accounts for the 1-5% of leisure ball total weight；Wherein red oil, spicy powder, the weight ratio of Zanthoxylum essential oil are 1-2:1-3:
0.1-0.3。
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Cited By (1)
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| CN111938102A (en) * | 2020-08-26 | 2020-11-17 | 洛阳正大食品有限公司 | Processing method of Huaiyang braised pork balls |
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