CN109275862A - Ganoderma lucidum pork balls and its processing method - Google Patents
Ganoderma lucidum pork balls and its processing method Download PDFInfo
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- CN109275862A CN109275862A CN201811378839.3A CN201811378839A CN109275862A CN 109275862 A CN109275862 A CN 109275862A CN 201811378839 A CN201811378839 A CN 201811378839A CN 109275862 A CN109275862 A CN 109275862A
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
- A23L13/40—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
- A23L13/60—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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
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Abstract
This application involves ganoderma lucidum pork balls and its processing methods, wherein the ganoderma lucidum pork balls include the component of following mass fraction: 95 to 105 parts of lean pork, 8 to 12 parts of fat pork, 4 to 6 parts of ganoderma lucidum, 1 to 2 part of lucidum spore powder, 2 to 4 parts of starch and 2 to 3 parts of edible salt.Above-mentioned ganoderma lucidum pork balls, on the one hand ganoderma lucidum and its conidia powder are added in burger, not only make its mouthfeel more preferable, distinctive triterpene substance is for the human body in ganoderma lucidum, have the function of improving blood pressure lowering, hypoglycemic, adjusting body immune, antiallergy, protecting liver and detoxication and improves sleep quality, on the other hand cooperate due to using reasonable deal, so that ganoderma lucidum pork balls elasticity and adhesive force are preferable.And borax, phosphate and other various additives are not added, do not need on the one hand to reduce the intake of additive, on the other hand more healthy and safe, another further aspect also saves the cost using egg etc. using egg white yet.
Description
Technical field
This application involves food processing technology fields, more particularly to ganoderma lucidum pork balls and its processing method.
Background technique
Pork balls are a kind of time-honored homely traditional meats in China, belong to the deep processed product of meat, are China
One of most important quick-frozen meat products.But the fat content of country's pork balls is mostly 20%~30% at present, and existing
Pork balls are of less types, not comprehensive nutrition, taste are single, can not meet modern people's healthy diet, diversified demand.Then
Develop it is a kind of with adjust body immune, antiallergy, protecting liver and detoxication, improve sleep quality effect functional burger compel in eyebrow
Eyelash.
Ganoderma lucidum is regarded as lucky, rich and honour, fine, long-lived symbol since ancient times, there is the title of " mesona ", " seocho ",
The chinese tradition medicine precious Chinese herbal medicine that a direct-view ganoderma lucidum is strengthening by means of tonics, consolidates righting, promotes longevity for a long time, has and adjusts
It saves body immune, antiallergy, protecting liver and detoxication and improves sleep quality effect.The existing most ancient traditional Chinese medicine ancient books and records " legendary god of farming in China
Book on Chinese herbal medicine warp " 365 kinds of Chinese medicines of inner record, it is divided into upper, middle and lower three products, in 120 kinds of Chinese medicines of top grade, ganoderma lucidum arrangement is higher than ginseng,
For medicine-feeding, and ganoderma lucidum is divided by six sesames according to the form of ganoderma lucidum class and color, it is believed that ganoderma lucidum " pacifies smart soul, increases wisdom, invigorating heart
Gas, hard muscles and bones, good color, food is made light of one's life by commiting suicide not always long, macrobiosis angle ".Now, ganoderma lucidum as drug in 2000 formally by " in
Magnificent people's republic's pharmacopeia " it records, while it is the new resource food of health ministry approval again, is had no toxic side effect, it can be with medicine
It eats dual-purpose." U.S.'s herbal medicine pharmacopeia and treatment summary (American Herbal Pharmacopoeia and Therapeutic
Compendium ganoderma lucidum) " is also recorded.
Applicant has found when retrieving Chinese patent database, is related to pork balls and has applied for a patent very much, granted patent has
Five, including CN104799341B " a kind of purple perilla seed pork balls and preparation method thereof ", a kind of CN101982118B " quick-fried slurry pork
Ball and its production method "；CN101999678B " a kind of pumpkin pork balls and preparation method thereof "；CN103478761B is " a kind of low
The preparation method of rouge burger "；CN101301089B " a kind of herbal cuisine burger for treating insomnia ".But so far, there are no with
Ganoderma lucidum and lucidum spore powder are the pork balls of raw material production, also without relevant patent application；Therefore, applicant expects and researches and develops
Pork balls are produced using ganoderma lucidum and lucidum spore powder as raw material.
Summary of the invention
Based on this, it is necessary to provide a kind of ganoderma lucidum pork balls and its processing method.
A kind of processing method of ganoderma lucidum pork balls comprising step:
S100, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, and into the water, small fire boils to obtain glossy ganoderma powder turbid solution,
Cooling is spare；Wherein, the mass ratio of ganoderma lucidum and water is 4 to 6 to 2.8 to 3.2 in glossy ganoderma powder turbid solution；
The pretreatment and process of pork: S200 is used fresh lean pork and fat pork, is blended after slice using meat grinder
It is spare to minced pork, wherein lean pork and the mass ratio of fat pork are 95 to 105 to 8 to 12；
S300, mashing: 6.8 to 9.2 parts of 103 to 117 parts of minced pork and glossy ganoderma powder turbid solution are put into beater,
In, glossy ganoderma powder turbid solution includes 4 to 6 parts of ganoderma lucidum and 2.8 to 3.2 parts of water；Be added 1 to 2 part of lucidum spore powder, 2 to 4 parts of starch with
And 2 to 3 parts of edible salt, it cuts and mixes to clay shape, stand for standby use；Wherein, described part is mass fraction；
Molding: S400 is formed and burger is made；
Gel: S500 burger after molding is put into warm water tank and is kept for 15 to 20 minutes；
S600 is cooked: the burger after gel being put into 90 DEG C or more of hot water and cooked, boil 3 to 5 again after burger floats
It is pulled out after minute；
S700, it is cooling: by air-cooled 30 minutes to 0 to 5 DEG C of burger after cooking；
S800, freezing: the burger after will be air-cooled is quick-frozen 40 to 50 minutes in subzero 38 DEG C to subzero 40 DEG C of environment.
Ganoderma lucidum and its conidia powder, are on the one hand added in burger by above-mentioned processing method, not only make its mouthfeel more preferable, ganoderma lucidum
In distinctive triterpene substance for the human body, have improve blood pressure lowering, it is hypoglycemic, adjust body immune, antiallergy, liver protection
Removing toxic substances and the effect for improving sleep quality, on the other hand match the spirit of reasonable deal ratio due to using preferred preparation process
Sesame, conidia powder, lean pork and fat pork and starch and edible salt, so that ganoderma lucidum pork balls elasticity and adhesive force are preferable；And because
It does not add borax, phosphate and other various additives, does not need on the one hand to reduce taking the photograph for additive using egg white yet
Enter, on the other hand more healthy and safe, another further aspect also saves the cost using egg etc..
In one of the embodiments, after S800, the processing method further comprises the steps of: S900, packs cold storage: quick-frozen
Product afterwards is vacuum-packed, and is put into temperature lower than cold storage in subzero 18 DEG C of freezer.
In one of the embodiments, in S100, by mass parts, 4 to 6 parts of ganoderma lucidum is crushed, is put into 12 to 20 parts of water,
Remaining 2.8 to 3.2 parts of water after small fire tanning, obtains glossy ganoderma powder turbid solution, and cooling is spare；In S200, by mass parts, use is fresh
95 to 105 parts of lean pork with 8 to 12 parts of fat pork, using meat grinder blend to obtain minced pork after slice spare.
In one of the embodiments, in S300, temperature is maintained at 10 DEG C or less in pulping process.
In one of the embodiments, in S400, formed using artificial molding or apparatus for forming meatball.
In one of the embodiments, in S700, the burger after cooking is put air-cooled to carrying out on conveyer belt.
In one of the embodiments, by the burger after cooking put to carry out on conveyer belt it is air-cooled before also using vapor
Spray mode removes the surface grease stain of the burger after cooking.
In one of the embodiments, in S800, carried out using tunnel type quick-frozen machine quick-frozen.
A kind of ganoderma lucidum pork balls comprising the component of following mass fraction: 95 to 105 parts of lean pork, fat pork 8 to 12
Part, 4 to 6 parts of ganoderma lucidum, 1 to 2 part of lucidum spore powder, 2 to 4 parts of starch and 2 to 3 parts of edible salt.
Lean pork is 100 parts in one of the embodiments, and/or, lean pork is leg of pork lean meat.
Ganoderma lucidum and its conidia powder, are on the one hand added in burger by above-mentioned ganoderma lucidum pork balls, not only make its mouthfeel more preferable, spirit
Distinctive triterpene substance for the human body, has and improves blood pressure lowering, hypoglycemic, adjusting body immune, antiallergy, guarantor in sesame
Liver removing toxic substances and the effect for improving sleep quality, on the other hand since the ganoderma lucidum, conidia powder, the pig that use the cooperation of reasonable deal are thin
Meat and fat pork and starch and edible salt, so that ganoderma lucidum pork balls elasticity and adhesive force are preferable.
Detailed description of the invention
Fig. 1 is the schematic diagram of the application one embodiment.
Specific embodiment
In order to make the above objects, features, and advantages of the present application more apparent, with reference to the accompanying drawing to the application
Specific embodiment be described in detail.Many details are explained in the following description in order to fully understand this Shen
Please.But the application can be implemented with being much different from other way described herein, those skilled in the art can be not
Similar improvement is done in the case where violating the application intension, therefore the application is not limited by the specific embodiments disclosed below.
It should be noted that it can be directly another when element is referred to as " being fixed on " or " being set to " another element
On one element or there may also be elements placed in the middle.When an element is considered as " connection " another element, it can be with
It is directly to another element or may be simultaneously present centering elements.Term as used herein " vertically ", " level
", "left", "right" and similar statement for illustrative purposes only, be not meant to be the only embodiment.
Unless otherwise defined, all technical and scientific terms used herein and the technical field for belonging to the application
The normally understood meaning of technical staff is identical.The term used in the description of the present application is intended merely to description tool herein
The purpose of the embodiment of body, it is not intended that in limitation the application.Term as used herein "and/or" includes one or more
Any and all combinations of relevant listed item.
As shown in Figure 1, the embodiment of the application is, a kind of processing method of ganoderma lucidum pork balls comprising step:
S100, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, and into the water, small fire boils to obtain glossy ganoderma powder turbid solution, and cooling is standby
With；Wherein, the mass ratio of ganoderma lucidum and water is 4 to 6 to 2.8 to 3.2 in glossy ganoderma powder turbid solution；S200, the pretreatment of pork with
Process: using fresh lean pork and fat pork, using meat grinder blends to obtain minced pork after slice spare, wherein lean pork with
The mass ratio of fat pork is 95 to 105 to 8 to 12；S300, mashing: by 103 to 117 parts of minced pork and glossy ganoderma powder turbid solution
6.8 to 9.2 parts are put into beater, wherein glossy ganoderma powder turbid solution includes 4 to 6 parts of ganoderma lucidum and 2.8 to 3.2 parts of water；Ganoderma lucidum is added
1 to 2 part of conidia powder, 2 to 4 parts of starch and 2 to 3 parts of edible salt are cut and are mixed to clay shape, stand for standby use；Wherein, described part is matter
Measure number；Molding: S400 is formed and burger is made；Gel: S500 burger after molding is put into warm water tank and keeps 15 to 20
Minute；S600 is cooked: the burger after gel being put into 90 DEG C or more of hot water and cooked, boil 3 to 5 points again after burger floats
It is pulled out after clock；S700, it is cooling: by air-cooled 30 minutes to 0 to 5 DEG C of burger after cooking；S800, freezing: the burger after will be air-cooled
Quick-frozen 40 to 50 minutes in subzero 38 DEG C to subzero 40 DEG C of environment.Above-mentioned processing method, on the one hand by ganoderma lucidum and its conidia powder
It is added in burger, not only makes its mouthfeel more preferable, distinctive triterpene substance for the human body, has and improves drop blood in ganoderma lucidum
Pressure, effect that is hypoglycemic, adjusting body immune, antiallergy, protecting liver and detoxication and improvement sleep quality, on the other hand due to using
Preferred preparation process matches ganoderma lucidum, conidia powder, lean pork and the fat pork and starch and edible salt of reasonable deal ratio, so that
Ganoderma lucidum pork balls elasticity and adhesive force are preferable；And it because it does not add borax, phosphate and other various additives, does not need yet
Using egg white, on the one hand reduce the intake of additive, on the other hand more healthy and safe, another further aspect is also saved using chicken
The cost of egg etc..In one of the embodiments, as shown in Figure 1, step S100 to step S800 is sequentially executed, remaining embodiment
And so on.
A kind of processing method of ganoderma lucidum pork balls in one of the embodiments, comprising the part of following steps is complete
Portion.
S100 in one of the embodiments, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, and into the water, small fire is endured
Glossy ganoderma powder turbid solution is made, cooling is spare；Wherein, the mass ratio of ganoderma lucidum and water is 4 to 6 to 2.8 in glossy ganoderma powder turbid solution
To 3.2；Water is tap water or plain boiled water or pure water in one of the embodiments,.In one of the embodiments,
In S100, by mass parts, 4 to 6 parts of ganoderma lucidum is crushed, is put into 12 to 20 parts of water, remaining 2.8 to 3.2 parts of water after small fire tanning,
Glossy ganoderma powder turbid solution is obtained, cooling is spare.The cooling spare room temperature that is cooled to is spare, and further, cooling is spare to be cooled to
10 DEG C spare.In each embodiment, unless otherwise specified, described part or number are mass parts.Further, ganoderma lucidum is crushed to
Particle is -100 mesh, i.e. ganoderma lucidum powder particles can be leaked through from the mesh of 100 mesh；Further, ganoderma lucidum is crushed to particle is -200
Mesh；Ganoderma lucidum crushes under normal conditions can promote digestion and absorption to a certain extent.This step mainly forms glossy ganoderma powder turbid solution,
Ganoderma lucidum is distributed evenly in burger in subsequent step；Glossy ganoderma powder turbid solution relative to directly use glossy ganoderma powder and
On the one hand speech releases the water-soluble substance of the overwhelming majority in glossy ganoderma powder by tanning, on the other hand makes next step
Without volume external adding water in S300, the problem of viscosity caused by volume external adding water differs greatly is avoided, and muddy using glossy ganoderma powder
The moisture of liquid, wherein the solvability of minced pork is subject to certain restrictions dissolved with big quantity of material, in trial-production test,
Than directly using the elasticity of glossy ganoderma powder and water much better with adhesion effect.
The pretreatment and process of pork: S200 in one of the embodiments, uses fresh lean pork and fat pork, cuts
Using meat grinder blend to obtain minced pork after piece spare, wherein lean pork and the mass ratio of fat pork be 95 to 105 to 8 to
12；Further, lean pork and the mass ratio of fat pork are 98 to 102 to 9 to 11；Further, lean pork and fat pork
Mass ratio be 100 to 10 or 100 to 10.5 or 11；In one of the embodiments, in S200, use temperature for 2 to
10 degrees Celsius of fresh lean pork and fat pork, i.e., fresh lean pork and fat pork are deposited in temperature before being pre-processed
For in 2 to 10 degrees Celsius of environment, and in slicing processes and temperature is maintained at 10 DEG C hereinafter, but should not freeze during blend
I.e. otherwise temperature can destroy the elasticity of final meatball product lower than 0 DEG C；Further, it in S200, in slicing processes and blended
Temperature is maintained at 2 DEG C to 8 DEG C in journey；Further, in S200,2 DEG C to 5 are maintained in slicing processes and temperature during blending
℃；Further, in S300,3.5 DEG C to 4.7 or 4.8 DEG C are maintained in slicing processes and temperature during blending；It is said herein
Temperature, the temperature of preferably fresh lean pork and fat pork, but control in this way it is extremely difficult, so implement when be usually taken
Environment temperature is controlled, is such as carried out in low-temperature operation region.In one of the embodiments, in S200, by mass parts, using new
95 to 105 parts of fresh lean with 8 to 12 parts of fat pork, using meat grinder blend to obtain minced pork after slice spare.Slice uses
Conventional section mode does not do too many additional limitation for specific size and thickness.In one of the embodiments,
In S100, by mass parts, 4 to 6 parts of ganoderma lucidum is crushed, is put into 12 to 20 parts of water, remaining 2.8 to 3.2 parts of water after small fire tanning,
Glossy ganoderma powder turbid solution is obtained, cooling is spare；In S200, by mass parts, using 95 to 105 parts of fresh lean pork and fat pork 8 to
It 12 parts, using meat grinder blends to obtain minced pork after slice spare.Remaining embodiment and so on.Fat pork is often referred to the skin of pig
Lower fat, it is edible, also have for squeezing animal oil.Lean pork is pig leg meat or leg of pork lean meat, pig in one of the embodiments,
Das Beinfleisch is the leg of pig to the meat of rear leg section.Due to this position skin depth, lean meat is more, muscle is more, colloid weight, and fat content is few,
Be consequently belonging to high protein, low fat and be homovitamin pork.Lean pork and the mass ratio of fat pork are 95 to 105 to 8
It is lower relative to traditional pork balls fat content to 12, and be the key design of ganoderma lucidum pork balls necessary elasticity and adhesive force,
It is high to will lead to pork balls fat content when the ratio of fat pork is excessively high, and unlike ordinary practice understanding, will affect instead
Elasticity and adhesive force, applicant may will do it the deep research and development of next step after market sales volume is preferable.The ratio of lean pork is not
Suitable excessively high, the excessively high elasticity and adhesive force that also can finally influence ganoderma lucidum pork balls of the ratio of lean pork.
S300 in one of the embodiments, mashing: by 103 to 117 parts of minced pork and glossy ganoderma powder turbid solution 6.8 to 9.2
Part is put into beater, wherein glossy ganoderma powder turbid solution includes 4 to 6 parts of ganoderma lucidum and 2.8 to 3.2 parts of water；Lucidum spore powder 1 is added
To 2 parts, 2 to 4 parts of starch and 2 to 3 parts of edible salt, cuts and mix to clay shape, stand for standby use；Wherein, described part is mass fraction；
Cornstarch can be used in starch in one of the embodiments,.Wherein, beater, that is, cutmixer utilizes die high speed rotation
Cut effect, meat and other raw materials are cut into meat stuffing or glue shape in a short time, at this time due to there are a small amount of water and
Pork itself contains certain moisture, and more uniform clay shape is formed during cutting and mixing.S300 in one of the embodiments,
In, temperature is maintained at 10 DEG C hereinafter, temperature here includes the environment temperature of beater and is beaten material i.e. in pulping process
The temperature of each component；Further, in S300, temperature is maintained at 2 DEG C to 8 DEG C in pulping process；Further, in S300,
Temperature is maintained at 3.5 DEG C to 4.7 or 4.8 DEG C in pulping process；It is found in test many times, temperature control here is very
Important, the pretreatment of pork and the temperature of process in the especially step S200 of cooperation front control, and on the one hand can assist in
The molten albumen of flesh retained in lean pork avoids decomposing, and on the other hand can help the inside for promoting the i.e. described ganoderma lucidum pork balls of burger
Adhesive force to enhance the compactness of burger, and then helps to be promoted the elasticity of burger, additionally aids easy when enhancing is chewed
Chewing property；Especially cooperation, which is cut, mixes process, the fine and closely woven uniformity coefficient of burger can be preferably promoted, to enhance the close of burger
Property, and then help to be promoted the elasticity of burger.
Molding: S400 in one of the embodiments, is formed and burger is made；In one of the embodiments, in S400,
Using artificial molding or apparatus for forming meatball molding.Burger diameter after molding is 2.5 ± 0.1cm in one of the embodiments,
It is appreciated that burger is about sphere but is not the spherosome of stricti jurise, to its concrete shape in each embodiment of the application
Extremely stringent limitation is had no, as long as the burger that industry is generally acknowledged.Apparatus for forming meatball can be in one of the embodiments,
It, can also be using the burger molding of other producers production using the apparatus for forming meatball of Guangdong fringe China or Hebei Jin Kedeng producer
Machine.
Gel: S500 in one of the embodiments, burger after molding is put into warm water tank and is kept for 15 to 20 points
Clock；Gel: S500 in one of the embodiments, burger after molding is put into warm water tank and is kept for 16 to 19 minutes；At it
In middle one embodiment, gel: S500 burger after molding is put into warm water tank and is kept for 17 or 18 minutes.Further, warm
The water temperature of sink is 45 to 55 DEG C.Gel: burger after molding is put into 45 to 55 DEG C by S500 in one of the embodiments,
Warm water tank in keep 15 to 20 minutes and water to cover at the top of burger；Because burger is just formed after the cooking of next step,
So this step of gel is extremely important, be it is essential, have to keep the regular hour in warm water tank, make protein,
The substances such as starch and water form gelinite, without too long in order to avoid waste of energy；If gel or do not kept in warm water tank
Regular hour, it is likely that the adhesive force that pork fiber and grease inside burger can be influenced after cooking, to influence meat
The elasticity and adhesion of ball.
S600 in one of the embodiments, is cooked: the burger after gel being put into 90 DEG C or more of hot water and cooked,
3 are boiled again after burger floats to pulling out after five minutes；S600 in one of the embodiments, is cooked: the burger after gel is put
Enter and cooked in 92 DEG C to 100 DEG C of hot water, is pulled out after being boiled again 3.5 to 4.5 minutes after burger floats；One of embodiment
In, S600 is cooked: the burger after gel being put into 95 DEG C to 98 DEG C of hot water and cooked, boil 3.5 or 4 again after burger floats
It is pulled out after minute.Central temperature reaches 80 DEG C or more when burger is pulled out after cooking in one of the embodiments,.One wherein
In embodiment, central temperature reaches 83 DEG C or more when burger is pulled out after cooking.In one of the embodiments, in S600, it will coagulate
Burger after glue is put into when cooking in 90 DEG C or more of hot water and closes the lid, and facilitates fast lifting burger central temperature in this way.
S700 in one of the embodiments, it is cooling: by air-cooled 30 minutes to 0 to 5 DEG C of burger after cooking；Wherein
In one embodiment, in S700, the burger after cooking is put air-cooled to carrying out on conveyer belt.People in one of the embodiments,
Work puts burger upper conveyor belt or put the burger after cooking on conveyer belt or using machine in a manner of toppling over to be pulled out automatically
Burger shifts upper conveyor belt.Further, in S700, by the burger after cooking it is air-cooled after burger central temperature should 40 DEG C with
Under；It further, should be at 40 DEG C or less by the air-cooled central temperature of burger after five minutes of the burger after cooking in S700；Further
Ground, in S700, by air-cooled 30 minutes to 0.5 to 2.5 DEG C of burger after cooking, further, the hull-skin temperature of burger is lower than
2.5 DEG C and be higher than 0.5 DEG C, inside center temperature be lower than 2.5 DEG C.In one of the embodiments, by the burger after cooking put to
The air-cooled surface grease stain for also removing the burger after cooking using vapor spray mode before is carried out on conveyer belt；One wherein
In embodiment, by the burger after cooking put to carry out on conveyer belt it is air-cooled before also use vapor to spray 1 to 4 minute with removing
The surface grease stain of burger after cooking.A kind of processing method of ganoderma lucidum pork balls in one of the embodiments, comprising step
Rapid: S100, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, and into the water, small fire boils to obtain glossy ganoderma powder turbid solution, cooling
It is spare；Wherein, the mass ratio of ganoderma lucidum and water is 4 to 6 to 2.8 to 3.2 in glossy ganoderma powder turbid solution；S200, the pretreatment of pork
With process: using fresh lean pork and fat pork, using meat grinder blend to obtain minced pork after slice spare, wherein lean pork
Mass ratio with fat pork is 95 to 105 to 8 to 12；S300, mashing: by 103 to 117 parts of minced pork and glossy ganoderma powder turbid solution
6.8 to 9.2 parts are put into beater, wherein glossy ganoderma powder turbid solution includes 4 to 6 parts of ganoderma lucidum and 2.8 to 3.2 parts of water；Ganoderma lucidum is added
1 to 2 part of conidia powder, 2 to 4 parts of starch and 2 to 3 parts of edible salt are cut and are mixed to clay shape, stand for standby use；Wherein, described part is matter
Measure number；Molding: S400 is formed and burger is made；Gel: S500 burger after molding is put into warm water tank and keeps 15 to 20
Minute；S600 is cooked: the burger after gel being put into 90 DEG C or more of hot water and cooked, boil 3 to 5 points again after burger floats
It is pulled out after clock；The surface grease stain of the burger after cooking is removed using vapor spray mode；S700, it is cooling: by the meat after cooking
Air-cooled 30 minutes to 0 to 5 DEG C of ball；S800, freezing: the burger after will be air-cooled is quick-frozen 40 in subzero 38 DEG C to subzero 40 DEG C of environment
To 50 minutes.Remaining embodiment and so on.Be conducive to be easy to be cooled and be cooled when burger is air-cooled uniformly, to facilitate in this way
The inside adhesive force of the ganoderma lucidum pork balls is promoted, and then can assist to enhance the compactness and elasticity of the ganoderma lucidum pork balls.
S800 in one of the embodiments, freezing: the burger after will be air-cooled is in subzero 38 DEG C to subzero 40 DEG C of environment
Quick-frozen 40 to 50 minutes.In one of the embodiments, in S800, will be air-cooled after burger at subzero 38 DEG C to subzero 40 DEG C of rings
Quick-frozen 45 minutes in border.In one of the embodiments, in S800, carried out using tunnel type quick-frozen machine quick-frozen.One wherein
In embodiment, tunnel type quick-frozen machine is using Shantou Zi Feng, the Related product of Zhucheng Jiamei or Wuxi love Cisco.Wherein one
In a embodiment, in S800, carried out quick-frozen 45 minutes using tunnel type quick-frozen machine.Tunnel type quick-frozen machine on the one hand can be to wherein
Each ganoderma lucidum pork balls of each ganoderma lucidum pork balls when especially quantity is more to play the role of more uniform refrigeration quick-frozen, separately
On the one hand one stable subzero 38 DEG C are conducive to provide to subzero 40 DEG C of low temperature environment；45 minutes are one proper
By the time value that test of many times determines, be on the one hand conducive to make ganoderma lucidum pork balls by outer under the action of tunnel type quick-frozen machine
And the interior sharp freezing state that enters can make inside lucid ganoderma pig burger at this time due to the grease in the fat pork of appropriate dosage
Freeze with largely small oil, and the contraction freezed and the following defrosting of ganoderma lucidum, lucidum spore powder, starch, salt, lean meat and show condition
When expansion it is variant, therefore internal adhesion with using tasty and refreshing property achieve preferable balance, be on the other hand conducive to
Energy consumption is saved, quick-frozen overlong time waste of energy is avoided and increases cost.Further, S700 in one of the embodiments,
In, the burger after cooking is put to carrying out air-cooled, air-cooled 30 minutes to 0.5 to 2.5 DEG C of each burger one by one on conveyer belt；S800
In, using tunnel type quick-frozen machine will be air-cooled after burger at subzero 38 DEG C to quick-frozen 45 clock one by one in subzero 40 DEG C of environment.In this way
Design, it can be ensured that the program qualification of each burger, avoid because measure it is big due to cause to be cooled uneven and then there are biggish
Body difference；And it can ensure the elasticity and adhesion of each burger.In actual operation, in order to which save the cost and manpower provide
Source, often the quantity of a collection of burger is more, and subregion, Mei Yifen can be arranged in conveyer belt and tunnel type quick-frozen machine at this time
Area, which accommodates, places a small amount of burger, and each subregion accommodates a burger in one of the embodiments, in this way can be by a large amount of burgers
It is divided into small lot or single, so that it is guaranteed that the even results that are cooled of each burger.If omitting step S700 directly executes step
If rapid S800, it will lead to burger and be cooled excessively or the unevenness that is cooled, can sometimes rupture, and reduce the bullet of final products
Property.
In one of the embodiments, after S800, the processing method further comprises the steps of: S900, packs cold storage: quick-frozen
Product afterwards is vacuum-packed, and is put into temperature lower than cold storage in subzero 18 DEG C of freezer.It is a kind of in one of the embodiments,
The processing method of ganoderma lucidum pork balls comprising step: S100, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, into the water,
Small fire boils to obtain glossy ganoderma powder turbid solution, and cooling is spare；Wherein, the mass ratio of ganoderma lucidum and water is 4 to 6 in glossy ganoderma powder turbid solution
Than 2.8 to 3.2；The pretreatment and process of pork: S200 is used fresh lean pork and fat pork, is stirred after slice using meat grinder
Broken to obtain minced pork spare, wherein lean pork and the mass ratio of fat pork are 95 to 105 to 8 to 12；S300, mashing: by pig
6.8 to 9.2 parts of 103 to 117 parts of meat gruel and glossy ganoderma powder turbid solution are put into beater, wherein glossy ganoderma powder turbid solution includes ganoderma lucidum 4
To 6 parts and 2.8 to 3.2 parts of water；1 to 2 part of lucidum spore powder of addition, 2 to 4 parts of starch and 2 to 3 parts of edible salt, cut and mix to glue
Pureed, stand for standby use；Wherein, described part is mass fraction；Molding: S400 is formed and burger is made；S500, gel: after molding
Burger be put into warm water tank and kept for 15 to 20 minutes；S600 is cooked: the burger after gel being put into 90 DEG C or more of hot water
It cooks, boils 3 again after burger floats to pulling out after five minutes；S700, it is cooling: by burger air-cooled 30 minutes to 0 to 5 after cooking
℃；S800, freezing: the burger after will be air-cooled is quick-frozen 40 to 50 minutes in subzero 38 DEG C to subzero 40 DEG C of environment；S900, packaging
Cold storage: the product after quick-frozen is vacuum-packed, and is put into temperature lower than cold storage in subzero 18 DEG C of freezer.Remaining embodiment is with this
Analogize.It is deposited or received shipment in this way, cold storage is standby after ganoderma lucidum pork balls being packed, so as to preferably keep its elasticity and stick
Property, and then can ensure easy chewing property when being chewed of ganoderma lucidum pork balls, there is tasty and refreshing mouthfeel.
Further, in one of the embodiments, after S800, before S900, the processing method is further comprised the steps of:
S810, metal detection: the product after quick-frozen is one by one or queue or batch are transferred into metal detector detection, for ensuring product
In there is no the metal components such as mixed iron filings in process, to guarantee product quality.
A kind of processing method of ganoderma lucidum pork balls in one of the embodiments, comprising step:
S100, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, and into the water, small fire boils to obtain glossy ganoderma powder turbid solution,
Cooling is spare；
The pretreatment and process of pork: S200 is used fresh lean pork and fat pork, is blended after slice using meat grinder
It is spare to minced pork, wherein lean pork and the mass ratio of fat pork are 95 to 105 parts of 8 to 12 parts of ratios；
Mashing: S300 103 to 117 parts of minced pork and glossy ganoderma powder turbid solution is put into beater in proportion, wherein spirit
Sesame powder turbid solution includes 4 to 6 parts of ganoderma lucidum and 2.8 to 3.2 parts of water；It is proportionally added into 1 to 2 part of lucidum spore powder, 2 to 4 parts of starch
And 2 to 3 parts of edible salt, it cuts and mixes to clay shape, stand for standby use；
Molding: S400 is formed and burger is made；
Gel: S500 burger after molding is put into warm water tank and is kept for 15 to 20 minutes, protein, starch and water are made
Form gelinite；
S600 is cooked: the burger after gel being put into 90 DEG C or more of hot water and cooked, boil 3 to 5 again after burger floats
It is pulled out after minute；
S700, it is cooling: by air-cooled 30 minutes to 0 to 5 DEG C of burger after cooking；
S800, freezing: the burger after will be air-cooled fills burger quick-frozen 45 minutes in subzero 38 DEG C to subzero 40 DEG C of environment
Divide freezing.
Remaining embodiment and so on.
A kind of processing method of ganoderma lucidum pork balls in one of the embodiments, comprising step:
S100, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, and cooling is spare after small fire tanning in clear water；Wherein one
In a embodiment, the mass ratio of ganoderma lucidum and water is 4 to 6 to 2.8 to 3.2 in glossy ganoderma powder turbid solution；One embodiment wherein
In, the boiling method of glossy ganoderma powder turbid solution in the step S100 are as follows: after crushing 4 to 6 parts of ganoderma lucidums plus 15 parts of water small fires are endured to 3
Part water, cooling temperature are 10 DEG C hereinafter, spare.
S200, the pretreatment and process of pork: selected fresh leg of pork lean meat is raw material with fat pork, is sliced, and meat grinder stirs
It is broken spare；Lean pork and the mass ratio of fat pork are 95 to 105 to 8 to 12 in one of the embodiments,.
Mashing: S300 the minced pork prepared, glossy ganoderma powder turbid solution is put into beater in proportion, while in proportion
Lucidum spore powder, starch is added, edible salt is cut and mixed to clay shape, stand for standby use；Minced pork 103 in one of the embodiments,
To 117 parts, 6.8 to 9.2 parts of glossy ganoderma powder turbid solution, 1 to 2 part of lucidum spore powder, 2 to 4 parts of starch and 2 to 3 parts of edible salt；?
In one embodiment, the preparation method that meat is starched in the step S300: by minced pork, glossy ganoderma powder turbid solution, Reishi sporule
Powder, starch, edible salt are added in beater according to a certain percentage, cut and mix to clay shape.
Molding: using artificial molding or the molding of pork balls molding machine, burger is made in S400；In one of the embodiments,
Burger diameter is 2.5 centimetres.
S500, gel: the burger of forming being put into 45 to 55 DEG C of warm water tanks and is kept for 15 to 20 minutes, is made protein, is formed sediment
Powder and water form gelinite；
S600 is cooked: the burger after gel being put into 90 DEG C or more of hot water and cooked, boil 3 to 5 again after burger floats
Minute can be pulled out；In one of the embodiments, in the step S600 burger cooking: center when burger picks up after boiling
Temperature reaches 80 DEG C or more.
S700, it is cooling: air-cooled 30 minutes to 0 to 5 DEG C on burger to conveyer belt；The step in one of the embodiments,
The cooling of burger in rapid S700: the grease stain for removing burger surface, air-cooled rear burger are sprayed after on burger to conveyer belt with vapor
Central temperature should be at 40 DEG C or less.
S800, freezing: subzero 38 DEG C to 40 DEG C of tunnel type quick-frozen machine 45 minutes quick-frozen, freezes burger sufficiently；Wherein
In one embodiment, tunnel type quick-frozen machine is tunnel type liquid nitrogen flash freezer machine in the step S800.
S900, pack cold storage: the product after quick-frozen is vacuum-packed, and subzero 18 DEG C of freezer or less cold storage are put into.At it
In middle one embodiment, before packing cold storage in the step S900, burger is detected through metal detector, it is ensured that without adding in product
Mixed iron filings etc. during work.In this way it can be ensured that the quality of ganoderma lucidum pork balls, avoids being mixed into iron in product processing
Bits to influence user's mouthfeel or appetite, and then avoid causing quality problems or dispute.
Another embodiment is a kind of ganoderma lucidum pork balls comprising the component of following mass fraction: 95 to 105 parts of lean pork,
8 to 12 parts of fat pork, 4 to 6 parts of ganoderma lucidum, 1 to 2 part of lucidum spore powder, 2 to 4 parts of starch and 2 to 3 parts of edible salt.Above-mentioned ganoderma lucidum
On the one hand ganoderma lucidum and its conidia powder are added in burger by pork balls, not only make its mouthfeel more preferable, distinctive triterpenes in ganoderma lucidum
Substance for the human body, there is raising blood pressure lowering, hypoglycemic, adjusting body immune, antiallergy, protecting liver and detoxication and improvement to sleep
The effect of dormancy quality, on the other hand due to using ganoderma lucidum, conidia powder, lean pork and the fat pork and starch that reasonable deal cooperates
And edible salt, so that ganoderma lucidum pork balls elasticity and adhesive force are preferable.Further, the ganoderma lucidum pork balls use any of the above-described reality
The example processing method is applied to be made.Lean pork is 100 parts in one of the embodiments, and/or, lean pork is leg of pork lean meat.
Lean pork and the mass ratio of fat pork are 100:10 or 10.5 or 11 in one of the embodiments,.An implementation wherein
In example, a kind of ganoderma lucidum pork balls, the ganoderma lucidum burger is eaten by leg of pork lean meat, fat pork, ganoderma lucidum, lucidum spore powder, starch
Salt composition, ingredients by weight ratio are as follows: 100 parts of leg of pork lean meat, 8 to 12 parts of fat pork, 4 to 6 parts of ganoderma lucidum, lucidum spore powder 1 to 2
Part, 2 to 4 parts of starch, 2 to 3 parts of edible salt.The leg of pork lean meat is selected fresh pig leg meat；The ganoderma lucidum is by glossy ganoderma powder
Small fire boils in clear water after broken, is added in beater and mixes according to a certain percentage together with lucidum spore powder；The starch is
The stronger cornstarch of gelling performance.A kind of ganoderma lucidum pork balls in one of the embodiments, by the raw material of following parts by weight
It is prepared: 100 parts of leg of pork lean meat, 8 to 12 parts of fat pork, 4 to 6 parts of ganoderma lucidum, 1 to 2 part of lucidum spore powder, 2 to 4 parts of starch,
2 to 3 parts of edible salt.Its production stage is: S100, the preparation of glossy ganoderma powder turbid solution；S200, the pretreatment and process of pork；
S300, mashing；S400, molding；S500, gel；S600 is cooked；S700, it is cooling；S800, freezing；S900 packs cold storage.This
Application provides a kind of novel taste pork balls, and ganoderma lucidum and its conidia powder are added in burger, not only make its mouthfeel more preferable, ganoderma lucidum
In distinctive triterpene substance have for human body and improve blood pressure lowering, hypoglycemic, adjust body immune, antiallergy, protecting liver and detoxication,
Improve the effect of sleep quality.
It should be noted that in each embodiment, described part, i.e. mass parts, that is, mass fraction, it can be understood as gram, milli
Gram, kilogram, jin, kilogram, pound, ton etc..By gram for, for example, 1 part is a certain quality in 1 to 10000 gram, but due to
Batch production, usual 1 part is more than or equal to 10 grams；For example, 1 part can for 1g, 2g, 5g, 10g, 15g, 20g, 30g, 50g, 80g,
100g, 200g, 500g, 1000g, 2000g, 5000g, 10000g or 50000g etc., and it is without being limited thereto, it is manufactured according to actual production
Selection, each embodiment and so on.For example, 1 part is 10 grams, 10 parts are 100 grams；For another example, 1 part is 100 grams, and 10 parts i.e.
It is 1000 grams；And so on.It in a particular application can flexible design according to actual needs, it is only necessary to meet certain matter of each component
Measure number proportion, mass fraction or mass ratio.
It continues with and provides some specific embodiments.
Embodiment 1
100 parts of fresh leg of pork lean meat is chosen, 10 parts of fresh fat pork, 4.5 parts of ganoderma lucidum, 1.6 parts of lucidum spore powder, corn forms sediment
2.8 parts of powder, 2.6 parts of edible salt.Ganoderma lucidum pork balls are made according to the following steps:
S100, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, and cooling is spare after small fire tanning in clear water；Glossy ganoderma powder is muddy
The boiling method of turbid are as follows: after crushing 4.5 portions of ganoderma lucidums plus 15 parts of water small fires are endured to 3 parts of water, and cooling temperature is 10 DEG C hereinafter, standby
With.
S200, the pretreatment and process of pork: selected fresh leg of pork lean meat is raw material with fat pork, is sliced, and meat grinder stirs
It is broken spare；
Mashing: S300 the minced pork prepared, glossy ganoderma powder turbid solution is put into beater in proportion, while in proportion
Lucidum spore powder, starch and edible salt is added, cuts and mixes to clay shape, stand for standby use；
Molding: using artificial molding, the burger that diameter is 2.5cm is made in S400；
S500, gel: the burger of forming being put into 45 to 55 DEG C of warm water tanks and is kept for 15 to 20 minutes, is made protein, is formed sediment
Powder and water form gelinite；
S600 is cooked: the burger after gel being put into 90 DEG C or more of hot water and cooked, boil 3 to 5 again after burger floats
Minute can be pulled out；Central temperature reaches 80 DEG C or more when burger picks up after boiling.
S700, cooling: spray the grease stain for removing burger surface on burger to conveyer belt with vapor, then air-cooled 30 minutes
To 0 to 5 DEG C；
S800, freezing: subzero 38 DEG C to subzero 40 DEG C of tunnel type quick-frozen machine 45 minutes quick-frozen, freezes burger sufficiently；
S900, pack cold storage: the product after quick-frozen is vacuum-packed, and is put into freezer to subzero 18 DEG C or less cold storage.
Embodiment 2:
100 parts of fresh leg of pork lean meat is chosen, 9 parts of fresh fat pork, 4.6 parts of ganoderma lucidum, 1.5 parts of lucidum spore powder, corn forms sediment
3.2 parts of powder, 2.7 parts of edible salt.Ganoderma lucidum pork balls are made according to the following steps:
S100, the preparation of glossy ganoderma powder turbid solution: it is -100 mesh that ganoderma lucidum, which is crushed to particle, cooling after small fire tanning in clear water
It is spare；The boiling method of glossy ganoderma powder turbid solution are as follows: after crushing 4.6 portions of ganoderma lucidums plus 15 parts of water small fires are endured to 3.2 parts of water, cooling temperature
Degree is for 10 DEG C hereinafter, spare.
S200, the pretreatment and process of pork: selected fresh leg of pork lean meat is raw material with fat pork, is sliced, and meat grinder stirs
It is broken spare；
Mashing: S300 the minced pork prepared, glossy ganoderma powder turbid solution is put into beater in proportion, while in proportion
Lucidum spore powder, starch is added, edible salt is cut and mixed to clay shape, stand for standby use；
S400, molding: being formed using pork balls molding machine, and burger is made；
S500, gel: the burger of forming being put into 45 to 55 DEG C of warm water tanks and is kept for 15 to 20 minutes, is made protein, is formed sediment
Powder and water form gelinite；
S600 is cooked: the burger after gel being put into 90 DEG C or more of hot water and cooked, boil 3 to 5 again after burger floats
Minute can be pulled out；Central temperature reaches 80 DEG C or more when burger picks up after boiling.
S700, cooling: spray the grease stain for removing burger surface on burger to conveyer belt with vapor, air-cooled 30 minutes to 0
To 5 DEG C；
S800, freezing: tunnel type quick-frozen machine subzero 38 to subzero 40 DEG C it is 45 minutes quick-frozen, freeze burger sufficiently；
S900, pack cold storage: the product after quick-frozen is vacuum-packed, and subzero 18 DEG C of freezer or less cold storage are put into.
Embodiment 3:
100 parts of fresh leg of pork lean meat is chosen, 10.5 parts of fresh fat pork, 5 parts of ganoderma lucidum, 1.3 parts of lucidum spore powder, corn forms sediment
2.9 parts of powder, 2.4 parts of edible salt.Ganoderma lucidum pork balls are made according to the following steps:
S100, the preparation of glossy ganoderma powder turbid solution: being crushed to particle for 5 parts of ganoderma lucidum is -200 mesh, is put into 16 parts of water, small fire
Tanning obtains glossy ganoderma powder turbid solution to 2.9 parts of water, be cooled to 10 DEG C it is spare；
The pretreatment and process of pork: S200 uses temperature for 4 to 6 degrees Celsius of 100 parts of fresh lean pork and fat pork
10.5 parts, it is spare using meat grinder to blend to obtain minced pork after slice, slicing processes and blends process in low-temperature operation region
It carries out, low-temperature operation regional temperature is maintained at 2 DEG C to 5 DEG C；
S300, mashing: whole glossy ganoderma powder obtained in whole minced pork obtained in step S200 and step S100 is muddy
Turbid is put into beater, and temperature is maintained at 10 DEG C or less in pulping process；1.3 parts of lucidum spore powder, cornstarch is added
It 2.9 parts and 2.4 parts of edible salt, cuts and mixes to clay shape, stand for standby use；
Molding: S400 is formed using apparatus for forming meatball and burger, diameter 2.5cm is made；
Gel: S500 burger after molding is put into 50 DEG C of warm water tanks and is kept for 18 minutes；
S600 is cooked: the burger after gel being put into 93 DEG C or more of hot water and cooked, after burger floats, covered
Lid is pulled out after boiling 4.5 minutes again；
S700, cooling: vapor sprays 3 minutes surface grease stains for removing the burger after cooking, and the burger after cooking is put
Air-cooled, air-cooled 30 minutes to 0.5 to 2.5 DEG C of each burger is carried out on to conveyer belt；
S800, freezing: using tunnel type quick-frozen machine will be air-cooled after each burger at subzero 38 DEG C to subzero 40 DEG C of environment
In quick-frozen 45 minutes.
Reference examples 1: the pork balls that the same day manufacture same day is bought in the market, diameter 2.5cm.
Reference examples 2:
96 parts of fresh leg of pork lean meat is chosen, 12 parts of fresh fat pork, 1 part of lucidum spore powder, 4 parts of starch, is eaten by 4 parts of ganoderma lucidum
With 2.9 parts of salt.Ganoderma lucidum pork balls are made according to the following steps:
S10, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, and is put into clear water, and small fire boils to obtain glossy ganoderma powder muddiness
Liquid, cooling are spare；The boiling method of glossy ganoderma powder turbid solution are as follows: after crushing 4 portions of ganoderma lucidums plus 12 parts of water small fires are endured to 2.8 parts of water,
It is cooled to room temperature, it is spare.
S20, the pretreatment and process of pork: using 96 parts and 12 parts of fat pork of fresh lean pork, using strand after shave
Meat machine blends to obtain minced pork spare；
Mashing: S30 108 parts of minced pork and 6.8 parts of glossy ganoderma powder turbid solution is put into beater, wherein glossy ganoderma powder is muddy
Liquid includes 4 parts of ganoderma lucidum and 2.8 parts of water；1 part of lucidum spore powder of addition, 4 parts of starch and 2.9 parts of edible salt, cut and mix to clay shape,
Stand for standby use；
S40, molding: apparatus for forming meatball forms the burger for being made that diameter is 2.5cm；
S50 is cooked: burger after molding being put into 95 DEG C or more of hot water and cooked, boiled again after burger floats 5 minutes
After pull out；
S60, freezing: the burger after will be air-cooled is quick-frozen 40 minutes in subzero 38 DEG C to subzero 40 DEG C of environment.
Reference examples 2 use the formula that the application is proposed, but eliminate some techniques.
Reference examples 3:
After S40 and its identical as reference examples 2 before, S40 unlike reference examples 2,
Gel: S50 burger after molding is put into 40 DEG C of warm water tanks and is kept for 20 minutes；
S60 is cooked: burger after molding being put into 95 DEG C or more of hot water and cooked, boiled again after burger floats 5 minutes
After pull out；
S70, freezing: the burger after will be air-cooled is quick-frozen 40 minutes in subzero 38 DEG C to subzero 40 DEG C of environment.
Reference examples 3 also use the formula that the application is proposed, and than the technique of some the application of reference examples more than 2, but
For embodiment 1 to 3, some techniques are still eliminated.
Respectively to embodiment 1 to 3 and reference examples 1 to 3, thaws to room temperature or be placed on indoor about 2 hours so that inside and outside it
Temperature is close or is equivalent to room temperature, carries out following tests:
Test 1 takes 10 burgers, and the bottom inside the graduated cylinder that 45 cm heights are free to drop down to 1000mL volume is surveyed
Amount bounce amount is simultaneously averaged.
Whether test 2 takes 10 burgers, be free to drop down to glass table top 60 times in 75 cm heights, visually observe and rupture
And its quantity.
Whether test 3 takes 10 burgers, use pressing plate to be urged to gap as 1.8cm and for 10 seconds, visually observe and rupture
And its quantity.
Test 4 removes pressing plate after test 3, and burger is waited to restore 30 seconds, and measurement does not rupture the height of burger and makes even
Mean value.
The result of test 1 to 4 is as shown in the table.
| Contrast on effect | Embodiment 1 | Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 |
| Test 1/cm | 9.9±0.4 | 10.3±0.5 | 10.6±0.4 | 6.6±0.7 | 7.5±0.6 | 8.7±0.6 |
| Test 2/ rupture rate | 0% | 0% | 0% | 100% | 100% | 70% |
| Test 3/ rupture rate | 0% | 0% | 0% | 100% | 90% | 50% |
| Test 4/cm | 2.11±0.07 | 2.19±0.04 | 2.30±0.06 | - | 2.01 | 2.03±0.06 |
As seen from the above table, in test 1, what the bounce amount of embodiment 1 to 3 was significantly better than reference examples 1 to 3 bounces height
Degree, and the bounce amount of reference examples 2 and 3 is significantly better than the bounce amount of reference examples 1, it was demonstrated that the related proportion of the application and processing
The ganoderma lucidum pork balls that method obtains are better than the product of market purchase, and the bounce amount of embodiment 3 is best, without gel step
Reference examples 2 bounce amount it is second from the bottom, it was demonstrated that the related proportion and processing method of embodiment 3 are optimal, and elasticity is best.And
The deviation of the bounce amount of embodiment 1 to 3 is less than the deviation of the bounce amount of reference examples 1 to 3, the bounce amount of reference examples 1
Deviation is maximum, it was demonstrated that the ganoderma lucidum pork balls homogeneity of embodiment 1 to 3 is preferable, also turns out the correlation proposed using the application
The elasticity of the ganoderma lucidum pork balls of the reference examples 2 and 3 of formula and some processes is better than reference examples 1.
In test 2, the ganoderma lucidum pork balls of embodiment 1 to 3 none rupture, and 2 whole of reference examples 1 and reference examples
Rupture, reference examples 3 also have more than half rupture, it was demonstrated that and the adhesive force of the ganoderma lucidum pork balls of embodiment 1 to 3 is better than reference examples 1 to 3, and
The adhesive force of the ganoderma lucidum pork balls of the reference examples 2 and 3 of the associated formula and some processes that are proposed using the application better than pair
As usual 1.
In test 3, the ganoderma lucidum pork balls of embodiment 1 to 3 none rupture, and all ruptures of reference examples 1 compare
The rupture of 2 almost all of example, reference examples 3 also have half rupture, it was demonstrated that the elasticity and adhesive force of the ganoderma lucidum pork balls of embodiment 1 to 3
It is whole to be better than reference examples 1 to 3, and use the ganoderma lucidum of the reference examples 2 and 3 of associated formula and some processes that the application is proposed
The elasticity and adhesive force of pork balls are better than reference examples 1, the reference examples 3 of the more Alternative proposed in particular by the application
Elasticity and adhesive force are better than the reference examples 2 of less technique.
In test 4, the ganoderma lucidum pork balls recovery extent of embodiment 1 to 3 is significantly better than the recovery extent of reference examples 2 and 3,
Reference examples 1 cannot be restored, and the recovery extent of reference examples 3 is substantially better than the recovery extent of reference examples 2, it was demonstrated that embodiment 1
Elasticity to 3 ganoderma lucidum pork balls is better than reference examples 1 to 3.And the recovery extent of embodiment 3 is best, it was demonstrated that the spirit of embodiment 3
The elasticity of sesame pork balls is optimal, and uses the ganoderma lucidum of the reference examples 2 and 3 of associated formula and some processes that the application is proposed
The elasticity of pork balls is better than reference examples 1, and the elasticity of the reference examples 3 of the more Alternative proposed in particular by the application is better than
The reference examples 2 of less technique.
It should be noted that the other embodiments of the application further include, the mutually group of the technical characteristic in the various embodiments described above
Close be formed by, the ganoderma lucidum pork balls that can implement and its processing method.The processing side of the ganoderma lucidum pork balls of the various embodiments described above
Method, used various processing technologys do not destroy the nutritional ingredient especially triterpene substance of ganoderma lucidum and its conidia powder, to protect
Blood pressure lowering, hypoglycemic, adjusting body immune, antiallergy, protecting liver and detoxication and the improvement sleep matter of ganoderma lucidum and its conidia powder are stayed
The effect of amount.Also, the ganoderma lucidum pork balls in the various embodiments described above do not add borax, phosphate and other various additives,
It does not need on the one hand to reduce the intake of additive, on the other hand more healthy, safety using egg white, another further aspect is also saved
Use the cost of egg etc..
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The several embodiments of the application above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
The limitation to claim therefore cannot be interpreted as.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the concept of this application, various modifications and improvements can be made, these belong to the protection of the application
Range.Therefore, the scope of protection shall be subject to the appended claims for the application patent.
Claims (10)
1. a kind of processing method of ganoderma lucidum pork balls, which is characterized in that comprising steps of
S100, the preparation of glossy ganoderma powder turbid solution: ganoderma lucidum is crushed, and into the water, small fire boils to obtain glossy ganoderma powder turbid solution, cooling
It is spare；Wherein, the mass ratio of ganoderma lucidum and water is 4 to 6 to 2.8 to 3.2 in glossy ganoderma powder turbid solution；
The pretreatment and process of pork: S200 uses fresh lean pork and fat pork, blends to obtain pig using meat grinder after slice
Meat gruel is spare, wherein lean pork and the mass ratio of fat pork are 95 to 105 to 8 to 12；
Mashing: S300 6.8 to 9.2 parts of 103 to 117 parts of minced pork and glossy ganoderma powder turbid solution is put into beater, wherein spirit
Sesame powder turbid solution includes 4 to 6 parts of ganoderma lucidum and 2.8 to 3.2 parts of water；1 to 2 part of lucidum spore powder, 2 to 4 parts of starch and food is added
With 2 to 3 parts of salt, cuts and mix to clay shape, stand for standby use；Wherein, described part is mass fraction；
Molding: S400 is formed and burger is made；
Gel: S500 burger after molding is put into warm water tank and is kept for 15 to 20 minutes；
S600 is cooked: the burger after gel being put into 90 DEG C or more of hot water and cooked, boiled again 3 to 5 minutes after burger floats
After pull out；
S700, it is cooling: by air-cooled 30 minutes to 0 to 5 DEG C of burger after cooking；
S800, freezing: the burger after will be air-cooled is quick-frozen 40 to 50 minutes in subzero 38 DEG C to subzero 40 DEG C of environment.
2. processing method according to claim 1, which is characterized in that after S800, the processing method is further comprised the steps of:
S900, pack cold storage: the product after quick-frozen is vacuum-packed, and is put into temperature lower than cold storage in subzero 18 DEG C of freezer.
3. processing method according to claim 1, which is characterized in that in S100, by mass parts, 4 to 6 parts of ganoderma lucidum are crushed,
It is put into 12 to 20 parts of water, remaining 2.8 to 3.2 parts of water after small fire tanning obtains glossy ganoderma powder turbid solution, and cooling is spare；In S200,
By mass parts, using 95 to 105 parts of fresh lean pork and 8 to 12 parts of fat pork, blend to obtain pork using meat grinder after slice
It is rotten spare.
4. processing method according to claim 1, which is characterized in that in S300, temperature is maintained at 10 DEG C in pulping process
Below.
5. processing method according to claim 1, which is characterized in that in S400, using artificial molding or apparatus for forming meatball at
Type.
6. processing method according to claim 1, which is characterized in that in S700, the burger after cooking is put to conveyer belt
It carries out air-cooled.
7. processing method according to claim 6, which is characterized in that put the burger after cooking air-cooled to carrying out on conveyer belt
The surface grease stain of the burger after cooking also is removed using vapor spray mode before.
8. processing method according to claim 1, which is characterized in that in S800, carried out using tunnel type quick-frozen machine quick-frozen.
9. a kind of ganoderma lucidum pork balls, which is characterized in that the component including following mass fraction: 95 to 105 parts of lean pork, fat pork
8 to 12 parts, 4 to 6 parts of ganoderma lucidum, 1 to 2 part of lucidum spore powder, 2 to 4 parts of starch and 2 to 3 parts of edible salt.
10. ganoderma lucidum pork balls according to claim 9, which is characterized in that lean pork is 100 parts, and/or, lean pork is pig
Leg lean meat.
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| CN109832568A (en) * | 2019-04-01 | 2019-06-04 | 湖南省流沙河花猪肉食有限公司 | A kind of production process of colored pork balls |
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