CN109315707A

CN109315707A - A kind of gristle meat shortcake quick-frozen food and its production method

Info

Publication number: CN109315707A
Application number: CN201710643290.5A
Authority: CN
Inventors: 黄静仪
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-07-31
Filing date: 2017-07-31
Publication date: 2019-02-12

Abstract

The invention discloses a kind of gristle meat shortcake quick-frozen food and its production methods, the gristle meat shortcake quick-frozen food is raw material using broken chest cartilage, das Beinfleisch and/or the brisket of birds, it cuts the web plate strand of raw material diameter 10mm to obtain meat cubelets in meat grinder, then meat cubelets is poured into nitrogen mixing machine and auxiliary material and seasoning is added；Then using molding machine by the meat gruel extrusion forming of low temperature, then by hanging, wrap up in powder or wrap up in bits, prefrying, quick-frozen, packaging, metal detection, vanning, be put in storage obtain the gristle meat shortcake quick-frozen food.This method can efficiently utilize raw material, improve raw material availability, reduce production cost；Meanwhile this method improves production efficiency by the way of mechanical work, reduces cost of human resources；Meanwhile the gristle meat shortcake product of this method production has crisp mouthfeel and preferable color, has preferable eating effect.

Description

A kind of gristle meat shortcake quick-frozen food and its production method

Technical field

The present invention relates to a kind of quick-frozen conditioning food and its production methods, and in particular to a kind of gristle meat shortcake quick-frozen food and Its production method.

Background technique

The organic principle of the chest cartilage of birds is mainly multiple protein, such as chondromucoid, collagen and chondro-albuminoid, Often edible poultry chest cartilage can carry out the supplement of nutrition to the cartilage of human body, while also have good beauty to human skin Effect.

Containing injection Vitamin B_6 etc. in chicken, the comparision contents of protein are high, and the type of amino acid is more, human body after eating Digestibility it is high, the nutritional ingredient of chicken is easy utilizations that be absorbed by the body, and plays the role of increase physical strength, strengthening body.In addition chicken Contain the phospholipid to play an important role to growth in humans's development in meat.Contain 24g protein, 0.7 gram in every 100g peeling chicken Lipid material is hardly fatty high-protein food.Chicken is also the good source of phosphorus, iron, copper and zinc, and rich in dimension Raw element B12, vitamin B6, vitamin A, vitamin D etc., nutritive value with higher.

Domestic food processing industry at present, usually to wear based on string in the production technology using cartilage, due to wearing string 10% or so raw material fragmentation can be generated in the process and can not be continued to use, so that raw material availability is lower, production cost increases； Meanwhile 20-40% often cuts in products such as leg row and the griskins for providing deep processing for large-scale fast food enterprise in manufacturing enterprise The meat mincing of left and right, this part meat mincing are often applied to wear the processing of the products such as string, ball class, intestines class.These broken cartilages and meat mincing are being eaten Product processing is treated with general charges, is formed by product and is limited to very much with pattern, therefore its generated product economy is imitated Benefit value is not high, does not also produce the product with competitive advantage as main material.So, if it is possible to by the leg of chicken The meat mincing that row and griskin product generate efficiently are utilized, then can not only improve the utilization rate of meat raw material, while starting out The product mix of new gristle and chicken makes product have preferable mouthfeel and higher nutritive value, improves product competitiveness.

Application No. is 201010527988.9 Chinese invention patents: a kind of uncooked Sichuan-flavored shashlik and its preparation side Method, the preparation method and raw material for the food that discloses that as closely linked as flesh and blood are selected, although it uses some traditional Chinese medicine ingredients as pickling raw materials, Make product have effects that not get angry, but the production method need gristle and das Beinfleisch brisket raw material be required to it is larger block-like Raw material can meet the requirement of string label.Such method can not efficiently use the broken collagen material of meat mincing, so that raw material availability Low, the production cost increases；And its string label operation can not carry out efficient mechanical work, need to consume a large amount of manpower money Source reduces the productivity effect of enterprise.

Application No. is 201210173710.5 Chinese invention patents: a kind of gristle diced chicken and preparation method thereof, this method Together

Application No. is 201310375156.3 Chinese invention patents: a kind of tomato as closely linked as flesh and blood shishkabab and its preparation side Gristle and chicken leg meat are processed as the bulk of 1~2cm square, then gone here and there on bamboo stick again by method, the patent, and the inventive method is same The problem not high in face of raw material availability, and by the way of manual work, operating efficiency is low, and cost of human resources is high, no Conducive to the competitiveness and the performance of enterprises for improving product.

To sum up, the production method of existing chicken quick-frozen conditioning food can not efficiently utilize raw material, can not be with chicken It is raw material that the leg of meat, which is arranged with the meat mincing generated in the generation of griskin product, can also generate waste material in process of production, this allows for chicken The raw material availability of meat and gristle is not high, and production cost increases；Also, multiple steps of existing production method are made using artificial The mode of industry carries out, and not only operating efficiency is low, and the cost of human resources also can be very high.

Summary of the invention

The technical problem to be solved in the invention, which is that, to be overcome the deficiencies of existing technologies, and it is quick-frozen to provide a kind of gristle meat shortcake Food and its production method, this method can be generated using leg row and griskin product in the meat mincing that generate be raw material, also can be with Birds gristle and chicken leg meat Fresh Grade Breast are raw material, and can efficiently utilize raw material, improve raw material availability, reduce production Cost；Meanwhile this method improves production efficiency by the way of mechanical work, reduces cost of human resources；Meanwhile it should Mouthfeel and preferable color of the gristle meat shortcake product of method production with embrittlement, have preferable eating effect.

To solve the above problems, the invention adopts a technical scheme as:

A kind of gristle meat shortcake quick-frozen food prepared using birds bone and flesh, the gristle meat shortcake quick-frozen food are soft using the broken chest of birds Bone, das Beinfleisch and/or brisket are raw material, also can be raw material using the meat mincing generated in leg row and the generation of griskin product, use is broken Meat raw material can be effectively reduced the cost of material of production；It cuts the web plate strand of raw material diameter 10mm to obtain meat in meat grinder Fourth, the gristle and chicken that the web plate of diameter 10mm is able to maintain in meat cubelets keep graininess, to guarantee in final product Gristle has the mouthfeel of embrittlement；Meat cubelets are poured into nitrogen mixing machine and be added auxiliary material again, squeeze into nitrogen into nitrogen mixing machine Or carbon dioxide refrigerant meson, low temperature stir at low speed to obtain meat gruel, use nitrogen or carbon dioxide as cooling material, energy Enough guarantee that meat gruel and auxiliary material in mixing machine keep low-temperature condition, it is ensured that meat gruel undergoes no deterioration in process, improves product Quality；The temperature of meat gruel is -3~-5 DEG C；Then using molding machine by the meat gruel extrusion forming of low temperature, then pass through hanging, wrap up in Powder is wrapped up in bits, prefrying, quick-frozen, packaging, metal detection, vanning, is put in storage to obtain the final product.The component of the gristle meat shortcake quick-frozen food is with weight Be calculated as: 20~30 parts of cartilage, das Beinfleisch and/or 40~60 parts of brisket, 20~40 parts of auxiliary material, 10~20 parts of slurries, wrap up in outside material 10~ 25 parts.

By the gristle meat shortcake product carry out it is edible after, find the product due to the gristle containing larger particles shape, so Mouthfeel in mouthful can be very sharp and clear, and other products can not compare；Meanwhile prefrying makes gristle meat shortcake surface generate gold Yellow surface has preferable visual effect, improves the appetite of eater；Also, in mixing machine by meat gruel and auxiliary material into The mixing of row efficient uniform, the seasoning in product be evenly distributed, and it is uneven will not to lead to the problem of taste.

Using the production method of the gristle meat shortcake quick-frozen food of birds bone and flesh preparation, the step of the production method are as follows:

(1) raw material thaws: raw material is cartilage, das Beinfleisch and/or the brisket of birds；Raw material also can use leg row and griskin product produces The meat mincing generated in life can reduce the cost of raw material in this way；The raw material of freezing uses natural thaw, and defrosting room temperature is 0~4 DEG C, the material temperature after defrosting is 2~4 DEG C；Or fresh goods raw material is used, fresh goods material temperature is 2~4 DEG C, the birds leg of fresh goods Meat and brisket are also required to be cooled to low-temperature condition, can guarantee that raw material keeps suitable low-temperature condition in process in this way, Raw material is avoided to occur rotten.

(2) raw material is twisted and is cut: the raw material of defrosting obtained in (1) step being put into twist in machine of cutting and is cut with the web plate strand of ￠ 10mm Obtain meat cubelets；The web plate of diameter 10mm can make raw material become granular gristle and meat, in this way, granular gristle can make Final products have sharp and clear mouthfeel, and meat particle also can make the mouthfeel of product more preferably；And general product is then by meat cubelets processing Thinner, the mouthfeel of gristle and meat so in the final product is very poor, and the competitiveness of product is lower.

(3) it is mixed that progress low temperature low speed in nitrogen mixing machine low-temperature mixed: is added in meat cubelets obtained by (2) step together with auxiliary material Conjunction obtains meat gruel；Nitrogen mixing machine is used as refrigerant meson using nitrogen or carbon dioxide, and the meat gruel temperature after mixing is -3~-5 ℃；

Nitrogen mixing machine is quickly high by meat gruel and auxiliary material in process using nitrogen or carbon dioxide as cooling material Effect cooling, keeps the low-temperature condition of meat gruel, it is ensured that raw material will not go bad in process；And in conventional operation often It is to be placed on conventional mixer in low temperature workshop to carry out hybrid process, such meat gruel and auxiliary material can not keep the shape of low temperature State is very easy to make microorganism fast-growth in product, causes the rotten of raw material.

(4) it forms: meat gruel obtained by (3) step being subjected to operations for forming using molding machine and obtains blocky meatball；Molding machine Briquetting pressure is 30~90psi；The revolving speed of molding machine is 45~50 revs/min；Molding die is gristle meat shortcake mold；After molding The weight of blocky meatball is 240g~250g/10 block；

Meat gruel is carried out efficiently quick operations for forming by molding machine, and not only operating efficiency is high, but also the size of blocky meatball is uniform Property is good, it is ensured that gristle meat shortcake product uniform specification and preferable quality；Meanwhile forming machine operation more than manual operation efficiency Height, manual work not only inefficiency, the product specification homogeneity of production is not high, while its manual work cost is higher than molding machine Several times out are unfavorable for reducing production cost and improve product quality, and the competitiveness of product is very low.

(5) slurries: the mass fraction of each component in slurries are as follows: 40~60 parts of wheat flour, 30~40 parts of starch, Guar are prepared 0.1~1 part of glue, 0.1~0.5 part of sodium bicarbonate, 200~220 parts of water obtain slurries after being sufficiently mixed said components uniformly； Slurry temperature is 2~6 DEG C；Slurries are 17~20 seconds using the natural fall time of Ping Shi viscosmeter measurement dynamic viscosity；Configuration It is nature fall time is 17~20 seconds that slurries, which control its viscosity, slurries can be made to be uniformly adhered to blocky meatball surface, really Preferable hanging effect is protected.

(6) it wraps up in slurry: blocky meat piece obtained by (4) step being carried out wrapping up in slurry operation using waterfall type curtaining coating machine；The temperature of slurries It is 2~6 DEG C, every 1kg bulk meatball uses 80~90g slurries, and the weight for wrapping up in blocky meatball after starching is 275~290g/10 block；It is low The slurry temperature of temperature and blocky meatball are close, so that blocky meatball is kept low-temperature condition in process, avoid becoming Matter.

(7) prepare and outer wrap up in powder: wrapping up in the mass fraction of each component in powder outside are as follows: 30~50 parts of wheat flour, 30~40 parts of starch, 0.1~1 part of salt, 0.1~1 part of sodium bicarbonate, gluconic acid -0.1~1 part of δ lactone, 0.1~1 part of Sodium Acid Pyrophosphate, The above component is obtained after mixing to wrap up in powder outside；

(8) it wraps up in powder: blocky meatball obtained by (6) step being carried out wrapping up in powder, every 1kg bulk meat using starching machine and drum-type rolling powder machine Group's outer powder of wrapping up in used is 200~300g；The weight of blocky meatball after wrapping up in powder is 355~370g/10 block；Starching machine and drum-type Rolling powder machine can efficiently carry out wrapping up in powder operation, manually wrap up in powder operation mode compared to conventional, and it is high-efficient not only to wrap up in powder, but also Operating cost reduces, and quality and the uniformity for wrapping up in powder are higher, it is ensured that the quality of product.

(9) prefrying: prefrying operation is carried out to the blocky meatball after wrapping up in powder obtained by (8) step using net belt type Fryer and is obtained Gristle meat shortcake finished product；For the edible oil that prefrying uses to refine 24 degree of palm oils, oil temperature is 177~179 DEG C, the prefrying time 33~37 Second, every 1kg wraps up in blocky meatball consumption 100~200g of palm oil after powder；

By the test of many times of our scientific research personnel, the gristle meat shortcake blasted in advance under 177~179 DEG C of oil temperature has The mouthfeel and color expected；When oil temperature is higher than 179 degrees Celsius, the color of gristle meat shortcake is more golden yellow but mouthfeel can sharply become Difference, when oil temperature is less than 177 degrees Celsius, still color can deviation for the taste good of gristle meat shortcake；The result of comprehensive test of many times When showing that oil temperature is in 177 to 179 degrees Celsius, it can be ensured that mouthfeel and all good feature of color improve the mouthfeel and beauty of product Sense makes product have the market competitiveness beyond expectation.

(10) quick-frozen: gristle meat shortcake finished product to be carried out in instant freezer quick-frozen；The temperature of instant freezer is -30 DEG C~-38 DEG C； Gristle meat shortcake finished product central temperature after quick-frozen is -18 DEG C~-26 DEG C；Instant freezer is rapidly frozen gristle meat shortcake finished product, makes gristle Meat shortcake product can be quickly cooled down cooling, guarantee that product undergoes no deterioration.

(11) pack: single piece of weight of gristle meat shortcake finished product is 35g~39g, and 10 pieces of every box carry out gristle meat shortcake finished product Packaging；Every box product net weight 350g~375g after packaging；

(12) metal detection metal detection: is carried out to the product after packaging using metal detector；The sensitivity of metal detector For Fe ￠ 1.2mm, Sus ￠ 2.0mm；Per hour with the sensitivity for showing board detection metal detector；

Metal detector guarantees the quality and edible safety of product for whether being mixed with metallic particles in testing product.

(13) case: every case is packed into 30 box products, and blend compounds band seals cabinet；

(14) it is put in storage: the product after vanning being sent into product library and is saved, the temperature of product library is -18 DEG C~-24 DEG C.

Further, in order to improve the color of gristle meat shortcake product, the outer powder of wrapping up in (7) step is breadcrumbs, breadcrumbs Length is 6~8mm, and breadcrumbs is white or orange colour；Powder is wrapped up in (8) step wrapped up in breadcrumbs using upper bits machine be attached to blocky meat Group surface；Breadcrumbs used in every 1kg bulk meatball is 250~300g.

It is rolled in blocky meatball surface using the breadcrumbs of 6~8mm long, as a result it was verified that gristle meat shortcake surface has more Add beautiful color, while after prefrying, the breadcrumbs meeting embrittlement on gristle meat shortcake surface has breadcrumbs and gristle together Preferable crisp taste makes gristle meat shortcake be provided with unusual appetite effect from color and mouthfeel, has stronger market Competitiveness.

Meanwhile in order to ensure gristle meat shortcake product has the preferable sense of taste and mouthfeel, need to be added suitable auxiliary material and tune Taste substance is modulated, and the auxiliary material usage amount in (3) step is the 25%~40% of meat cubelets quality；The mass fraction of each component in auxiliary material Are as follows: 1~3 part of starch, 0.8~2 part of salt, 0.1~0.8 part of sesame oil, 0.1~0.7 part of chilli powder, black pepper 0.1~0.5 Part, black green pepper is 0.1~0.8 part broken, 0.1~0.6 part of garlic powder, 0.05~0.5 part of caraway seed powder, 0.01~0.1 part of purple perilla powder, five 0.1~0.5 part of face powder, 0.1~2 part of granulated sugar, 0.1~0.6 part of sodium glutamate, 0.1~0.5 part of sodium bicarbonate, sodium tripolyphosphate 0.1~0.5 part, 0.1~0.5 part of sodium pyrophosphate, 0.1~0.5 part of calgon, 0.01~0.5 part of chicken extract, beef 0.01~0.5 part of extract.

Chicken extract and beef extract in auxiliary material make gristle meat shortcake product have the preferable sense of taste and complicated mouth Taste avoids the single sense of taste of chicken from causing the single of taste；

Four kinds of sodium bicarbonate, sodium tripolyphosphate, sodium pyrophosphate, calgon auxiliary materials are added in meat gruel, make granular chicken It is more soft；It is compared by the test of producers, the gristle meat shortcake of above-mentioned four kinds of auxiliary materials is added than not being added above-mentioned four The product of kind auxiliary material has softer and sharp and clear mouthfeel, i.e., chicken particle therein is softer, effectively overcomes chicken Meat mouthfeel sends out the problem of bavin, soft chicken and sharp and clear gristle, it is golden yellow it is crisp wrap up in powder together, ensure that the optimal mouth of product Sense combination；

Further, the raw material in (1) step is cartilage, chicken leg meat and/or the Fresh Grade Breast of birds, and the cartilage of birds is chicken cartilage Or duck cartilage；The ratio between the cartilage quality of birds and the quality summation of chicken leg meat and Fresh Grade Breast are (2~3): (4~6) in raw material.Fowl The ratio of class cartilage and chicken most preferably 3:5, such ratio can not only ensure the crisp of blocky meatball, while can Ensure that chicken therein can efficiently combine meatball without loose, improves the quality of product.

The advantages and benefits of the present invention are:

1, the present invention is using the gristle meat shortcake quick-frozen food of birds bone and flesh preparation, and the product is due to containing the crisp of larger particles shape Bone, so the mouthfeel in mouth can be very sharp and clear, other products can not compare, and cartilage therein is larger The cartilage of particle, with more tasty and more refreshing sharp and clear sense when edible；Meanwhile prefrying makes gristle meat shortcake surface generate golden yellow table Face has preferable visual effect, greatly improves the appetite of eater；Also, in mixing machine by meat gruel and auxiliary material into The mixing of row efficient uniform, the seasoning in product be evenly distributed, and it is uneven to lead to the problem of taste, allows for gristle in this way Meat shortcake has splendid mouthfeel and color.

2, using the production method of the gristle meat shortcake quick-frozen food of birds bone and flesh preparation, this method can utilize fresh the present invention The cartilage and chicken of product or frozen product, also can be using the meat mincing generated in leg row and the generation of griskin product, if being original with meat mincing Material then can largely reduce the cost of raw materials for production, improve the profit margin and product competitiveness of product.

3, the present invention is used in process of production using the production method of the gristle meat shortcake quick-frozen food of birds bone and flesh preparation The production equipment of mechanization carries out the production operation of each step, compared to the method for traditional manual work, the method for the present invention Productive prospecting with highly effective and safe low cost can greatly save cost of human resources, greatly improve production efficiency, The production of mechanization simultaneously also makes the specification of product more uniform, improves product quality.

4, production method of the present invention using the gristle meat shortcake quick-frozen food of birds bone and flesh preparation, the prefrying oil temperature of this method It is 177~179 DEG C, the gristle meat shortcake blasted in advance under the oil temperature has unexpected mouthfeel and color；Oil temperature is higher than 179 Degree Celsius when, the color of gristle meat shortcake is more golden yellow but mouthfeel can sharply be deteriorated, when oil temperature is less than 17 degrees Celsius, gristle meat Still color can deviation for crisp taste good；The result surface of comprehensive test of many times, when oil temperature is in 177 to 179 degrees Celsius, energy Enough ensure mouthfeel and all good feature of color, improve the mouthfeel and aesthetic feeling of product, makes product that there is market competition beyond expectation Power.And prefrying oil temperature wider range of other products, the mouthfeel and quality of product can not be not only improved, but also the color of product Pool and mouthfeel are inconsistent, and competitiveness in the market also can be lower.

5, the production method for the gristle meat shortcake quick-frozen food that the present invention is prepared using birds bone and flesh, nitrogen mixing machine utilize nitrogen Gas or carbon dioxide in process rapidly and efficiently cool down meat gruel and auxiliary material as cooling material, keep the low of meat gruel Temperature state, it is ensured that raw material will not go bad in process；And often conventional mixer is placed in conventional operation Hybrid process is carried out in low temperature workshop, such meat gruel and auxiliary material can not keep the state of low temperature, be very easy to make microorganism The fast-growth in product causes the rotten of raw material.

Detailed description of the invention

Fig. 1 is production method flow chart of the present invention using the gristle meat shortcake quick-frozen food of birds bone and flesh preparation.

Specific embodiment

The present invention will be further illustrated in the following example.

Embodiment 1

The invention adopts a technical scheme as a kind of gristle meat shortcake quick-frozen food prepared using birds bone and flesh, the gristle meat shortcake is quick-frozen Food is raw material using broken chest cartilage, das Beinfleisch and the brisket of birds, cuts the web plate strand of raw material diameter 10mm in meat grinder Meat cubelets are obtained, then meat cubelets are poured into nitrogen mixing machine and be added auxiliary material and seasoning, it is cold to squeeze into nitrogen into nitrogen mixing machine Medium, low temperature stir at low speed, and the temperature of meat gruel is -3 DEG C；Then using molding machine by the meat gruel extrusion forming of low temperature, then lead to Cross hanging, wrap up in powder, prefrying, quick-frozen, packaging, metal detection, vanning, storage obtain the gristle meat shortcake quick-frozen food；This is crisp The component of bone and flesh shortcake quick-frozen food is by weight are as follows: 20 parts of cartilage, das Beinfleisch and 60 parts of brisket, 10 parts of slurries, are wrapped up in outside by 20 parts of auxiliary material 10 parts of material.

Embodiment 2

A kind of gristle meat shortcake quick-frozen food prepared using birds bone and flesh, the gristle meat shortcake quick-frozen food are soft using the broken chest of birds Bone, das Beinfleisch are raw material, cut the web plate strand of raw material diameter 10mm to obtain meat cubelets in meat grinder, then meat cubelets are poured into nitrogen and are mixed In conjunction machine and auxiliary material and seasoning is added, carbon dioxide refrigerant meson is squeezed into nitrogen mixing machine, low temperature stirs at low speed, meat Rotten temperature is -5 DEG C；Then using molding machine by the meat gruel extrusion forming of low temperature, then by hanging, wrap up in bits, prefrying, it is quick-frozen, Packaging, metal detection, vanning, storage obtain the gristle meat shortcake quick-frozen food；The component of the gristle meat shortcake quick-frozen food with Poidometer are as follows: 30 parts of cartilage, 40 parts of das Beinfleisch, 30 parts of auxiliary material, 15 parts of slurries, wrap up in 20 parts of material outside.

Embodiment 3

A kind of gristle meat shortcake quick-frozen food prepared using birds bone and flesh, the gristle meat shortcake quick-frozen food are soft using the broken chest of birds Bone, brisket are raw material, cut the web plate strand of raw material diameter 10mm to obtain meat cubelets in meat grinder, then meat cubelets are poured into nitrogen and are mixed In conjunction machine and auxiliary material and seasoning is added, nitrogen refrigerant meson is squeezed into nitrogen mixing machine, low temperature stirs at low speed, meat gruel Temperature is -4 DEG C；Then using molding machine by the meat gruel extrusion forming of low temperature, then by hanging, wrap up in powder, prefrying, it is quick-frozen, packaging, Metal detection, vanning, storage obtain the gristle meat shortcake quick-frozen food；The component of the gristle meat shortcake quick-frozen food is by weight Are as follows: 30 parts of cartilage, das Beinfleisch and 40 parts of brisket, 10 parts of slurries, wrap up in 10 parts of material outside by 20 parts of auxiliary material.

Embodiment 4

A kind of the step of production method of the gristle meat shortcake quick-frozen food using the preparation of birds bone and flesh, the production method are as follows:

(1) raw material thaws: raw material is cartilage, the das Beinfleisch of birds；The raw material of freezing uses natural thaw, and defrosting room temperature is 0 DEG C, Material temperature after defrosting is 2 DEG C；

The cartilage of birds is chicken cartilage；The cartilage quality of birds and the mass ratio of chicken leg meat are 2:6 in raw material.

(2) raw material is twisted and is cut: the raw material of defrosting obtained in (1) step being put into twist in machine of cutting and is cut with the web plate strand of ￠ 10mm Obtain meat cubelets；

(3) low-temperature mixed: progress low temperature mixed on low speed in nitrogen mixing machine is added in meat cubelets obtained by (2) step together with auxiliary material and is obtained To meat gruel；Nitrogen mixing machine employs nitrogen as refrigerant meson, and the meat gruel temperature after mixing is -3 DEG C；

Auxiliary material usage amount is the 25%% of meat cubelets quality；The mass fraction of each component in auxiliary material are as follows: 1 part of starch, 0.8 part of salt, 0.8 part of sesame oil, 0.7 part of chilli powder, 0.5 part of black pepper, black green pepper be 0.8 part broken, 0.6 part of garlic powder, 0.5 part of caraway seed powder, purple 0.1 part of powder of Soviet Union, 0.5 part of five-spice powder, 2 parts of granulated sugar, 0.6 part of sodium glutamate, 0.5 part of sodium bicarbonate, 0.5 part of sodium tripolyphosphate, coke 0.5 part of sodium phosphate, 0.5 part of calgon, 0.5 part of chicken extract, 0.5 part of beef extract.

(4) it forms: meat gruel obtained by (3) step being subjected to operations for forming using molding machine and obtains blocky meatball；Molding machine Briquetting pressure is 30psi；The revolving speed of molding machine is 45 revs/min；Molding die is gristle meat shortcake mold；Blocky meatball after molding Weight be 240g~250g/10 block；

(5) slurries: the mass fraction of each component in slurries are as follows: 40 parts of wheat flour, 30 parts of starch, 1 part of guar gum, bicarbonate are prepared 0.5 part of sodium, 220 parts of water obtain slurries after being sufficiently mixed said components uniformly；Slurry temperature is 2 DEG C；Slurries are glutinous using Ping Shi The natural fall time of degree meter measurement dynamic viscosity is 17 seconds；

(6) it wraps up in slurry: blocky meat piece obtained by (4) step being carried out wrapping up in slurry operation using waterfall type curtaining coating machine；The temperature of slurries is 2 DEG C, every 1kg bulk meatball uses 80g slurries, and the weight for wrapping up in blocky meatball after starching is 275~290g/10 block；

(7) powder is wrapped up in outside preparing: wrapping up in the mass fraction of each component in powder outside are as follows: 30 parts of wheat flour, 30 parts of starch, 1 part of salt, carbonic acid 1 part of hydrogen sodium, gluconic acid -1 part of δ lactone, 1 part of Sodium Acid Pyrophosphate obtain the above component to wrap up in powder outside after mixing；

(8) it wraps up in powder: blocky meatball obtained by (6) step being carried out wrapping up in powder, every 1kg bulk meat using starching machine and drum-type rolling powder machine Group's outer powder of wrapping up in used is 200g；The weight of blocky meatball after wrapping up in powder is 355~370g/10 block；

(9) prefrying: prefrying operation is carried out to the blocky meatball after wrapping up in powder obtained by (8) step using net belt type Fryer and obtains gristle Meat shortcake finished product；The edible oil that prefrying uses is refines 24 degree of palm oils, and oil temperature is 177 DEG C, and the prefrying time 37 seconds, every 1kg wrapped up in powder Blocky meatball afterwards consumes palm oil 100g；

(10) quick-frozen: gristle meat shortcake finished product to be carried out in instant freezer quick-frozen；The temperature of instant freezer is -30 DEG C；It is crisp after quick-frozen Bone and flesh shortcake finished product central temperature is -19 DEG C；

(11) pack: single piece of weight of gristle meat shortcake finished product is 35g~39g, and 10 pieces of every box are packed gristle meat shortcake finished product； Every box product net weight 350g~375g after packaging；

(14) it is put in storage: the product after vanning being sent into product library and is saved, the temperature of product library is -18 DEG C.

Embodiment 5

On the basis of embodiment 4, the present invention in order to further increase the color of gristle meat shortcake product and the appetite of eater, compared with Good embodiment is in addition, the outer powder of wrapping up in (7) step is breadcrumbs, and breadcrumbs length is 6~8mm, and breadcrumbs is orange colour； Powder is wrapped up in (8) step wrapped up in breadcrumbs using upper bits machine be attached to blocky meatball surface；Breadcrumbs used in every 1kg bulk meatball is 280g.Other parts are identical with embodiment 4.

Embodiment 6

(1) raw material thaws: raw material is the cartilage and brisket of birds；Using fresh goods raw material, fresh goods material temperature is 4 DEG C；

The cartilage of birds is duck cartilage；The cartilage quality of birds and the mass ratio of Fresh Grade Breast are 3:4 in raw material.

(3) low-temperature mixed: progress low temperature mixed on low speed in nitrogen mixing machine is added in meat cubelets obtained by (2) step together with auxiliary material and is obtained To meat gruel；Nitrogen mixing machine is used as refrigerant meson using carbon dioxide, and the meat gruel temperature after mixing is -5 DEG C；

Auxiliary material usage amount is the 40% of meat cubelets quality；The mass fraction of each component in auxiliary material are as follows: 3 parts of starch, 2 parts of salt, sesame oil 0.1 part, 0.1 part of chilli powder, 0.1 part of black pepper, black green pepper be 0.1 part broken, 0.1 part of garlic powder, 0.05 part of caraway seed powder, purple perilla powder 0.01 part, 0.1 part of five-spice powder, 0.1 part of granulated sugar, 0.1 part of sodium glutamate, 0.1 part of sodium bicarbonate, 0.1 part of sodium tripolyphosphate, burnt phosphorus 0.1 part of sour sodium, 0.1 part of calgon, 0.01 part of chicken extract, 0.01 part of beef extract.

(4) it forms: meat gruel obtained by (3) step being subjected to operations for forming using molding machine and obtains blocky meatball；Molding machine Briquetting pressure is 90psi；The revolving speed of molding machine is 50 revs/min；Molding die is gristle meat shortcake mold；Blocky meatball after molding Weight be 240g~250g/10 block；

(5) slurries: the mass fraction of each component in slurries are as follows: 60 parts of wheat flour, 40 parts of starch, 0.1 part of guar gum, carbonic acid are prepared 0.1 part of hydrogen sodium, 200 parts of water obtain slurries after being sufficiently mixed said components uniformly；Slurry temperature is 6 DEG C；Slurries use Ping Shi The natural fall time that viscosmeter measures dynamic viscosity is 20 seconds；

(6) it wraps up in slurry: blocky meat piece obtained by (4) step being carried out wrapping up in slurry operation using waterfall type curtaining coating machine；The temperature of slurries is 6 DEG C, every 1kg bulk meatball uses 90g slurries, and the weight for wrapping up in blocky meatball after starching is 275~290g/10 block；

(7) powder is wrapped up in outside preparing: wrapping up in the mass fraction of each component in powder outside are as follows: 50 parts of wheat flour, 40 parts of starch, 0.1 part of salt, carbon 0.1 part of sour hydrogen sodium, gluconic acid -0.1 part of δ lactone, 0.1 part of Sodium Acid Pyrophosphate, the above component is obtained after mixing Powder is wrapped up in outside；

(8) it wraps up in powder: blocky meatball obtained by (6) step being carried out wrapping up in powder, every 1kg bulk meat using starching machine and drum-type rolling powder machine Group's outer powder of wrapping up in used is 300g；The weight of blocky meatball after wrapping up in powder is 355~370g/10 block；

(9) prefrying: prefrying operation is carried out to the blocky meatball after wrapping up in powder obtained by (8) step using net belt type Fryer and obtains gristle Meat shortcake finished product；The edible oil that prefrying uses is refines 24 degree of palm oils, and oil temperature is 179 DEG C, and the prefrying time 33 seconds, every 1kg wrapped up in powder Blocky meatball afterwards consumes palm oil 200g；

(10) quick-frozen: gristle meat shortcake finished product to be carried out in instant freezer quick-frozen；The temperature of instant freezer is -38 DEG C；It is crisp after quick-frozen Bone and flesh shortcake finished product central temperature is -26 DEG C；

(14) it is put in storage: the product after vanning being sent into product library and is saved, the temperature of product library is -24 DEG C.

Embodiment 7

(1) raw material thaws: raw material is cartilage, das Beinfleisch and the brisket of birds；The raw material of freezing uses natural thaw, defrosting room temperature It is 2 DEG C, the material temperature after defrosting is 3 DEG C；

Raw material is cartilage, chicken leg meat and the Fresh Grade Breast of birds, and the cartilage of birds is chicken cartilage；In raw material the cartilage quality of birds with The ratio between quality summation of chicken leg meat and Fresh Grade Breast is 1:1.

(3) low-temperature mixed: progress low temperature mixed on low speed in nitrogen mixing machine is added in meat cubelets obtained by (2) step together with auxiliary material and is obtained To meat gruel；Nitrogen mixing machine employs nitrogen as refrigerant meson, and the meat gruel temperature after mixing is -4 DEG C；

Auxiliary material usage amount is the 33% of meat cubelets quality；The mass fraction of each component in auxiliary material are as follows: 2 parts of starch, 1.2 parts of salt, fiber crops 0.5 part of oil, 0.5 part of chilli powder, 0.3 part of black pepper, black green pepper be 0.6 part broken, 0.4 part of garlic powder, 0.25 part of caraway seed powder, purple perilla 0.06 part of powder, 0.3 part of five-spice powder, 1.2 parts of granulated sugar, 0.3 part of sodium glutamate, 0.3 part of sodium bicarbonate, 0.3 part of sodium tripolyphosphate, coke 0.3 part of sodium phosphate, 0.3 part of calgon, 0.3 part of chicken extract, 0.3 part of beef extract.

(4) it forms: meat gruel obtained by (3) step being subjected to operations for forming using molding machine and obtains blocky meatball；Molding machine Briquetting pressure is 60psi；The revolving speed of molding machine is 47 revs/min；Molding die is gristle meat shortcake mold；Blocky meatball after molding Weight be 240g~250g/10 block；

(5) slurries: the mass fraction of each component in slurries are as follows: 50 parts of wheat flour, 35 parts of starch, 0.6 part of guar gum, carbonic acid are prepared 0.3 part of hydrogen sodium, 210 parts of water obtain slurries after being sufficiently mixed said components uniformly；Slurry temperature is 4 DEG C；Slurries use Ping Shi The natural fall time that viscosmeter measures dynamic viscosity is 18 seconds；

(6) it wraps up in slurry: blocky meat piece obtained by (4) step being carried out wrapping up in slurry operation using waterfall type curtaining coating machine；The temperature of slurries is 4 DEG C, every 1kg bulk meatball uses 85g slurries, and the weight for wrapping up in blocky meatball after starching is 275~290g/10 block；

(7) powder is wrapped up in outside preparing: wrapping up in the mass fraction of each component in powder outside are as follows: 40 parts of wheat flour, 50 parts of starch, 0.6 part of salt, carbon 0.6 part of sour hydrogen sodium, gluconic acid -0.6 part of δ lactone, 0.6 part of Sodium Acid Pyrophosphate, the above component is obtained after mixing Powder is wrapped up in outside；

(8) it wraps up in powder: blocky meatball obtained by (6) step being carried out wrapping up in powder, every 1kg bulk meat using starching machine and drum-type rolling powder machine Group's outer powder of wrapping up in used is 250g；The weight of blocky meatball after wrapping up in powder is 355~370g/10 block；

(9) prefrying: prefrying operation is carried out to the blocky meatball after wrapping up in powder obtained by (8) step using net belt type Fryer and obtains gristle Meat shortcake finished product；The edible oil that prefrying uses is refines 24 degree of palm oils, and oil temperature is 178 DEG C, and the prefrying time 35 seconds, every 1kg wrapped up in powder Blocky meatball afterwards consumes palm oil 150g；

(10) quick-frozen: gristle meat shortcake finished product to be carried out in instant freezer quick-frozen；The temperature of instant freezer is -35 DEG C；It is crisp after quick-frozen Bone and flesh shortcake finished product central temperature is -22 DEG C；

(14) it is put in storage: the product after vanning being sent into product library and is saved, the temperature of product library is -22 DEG C.

Claims

1. a kind of production method of gristle meat shortcake quick-frozen food, which utilizes broken chest cartilage, the leg of birds Meat and/or brisket are raw material, cut the web plate strand of raw material diameter 10mm to obtain meat cubelets twisting to cut in machine, then meat cubelets are poured into nitrogen In gas mixing machine and auxiliary material and seasoning is added, nitrogen refrigerant meson is squeezed into nitrogen mixing machine, low temperature stirs at low speed to obtain Meat gruel, the temperature of meat gruel are -3~-5 DEG C；Then using molding machine by the meat gruel extrusion forming of low temperature, then pass through hanging, wrap up in powder Or it wraps up in bits, prefrying, quick-frozen, packaging, metal detection, vanning, be put in storage to obtain the final product；The component of the gristle meat shortcake quick-frozen food is by weight Are as follows: 20~30 parts of cartilage, das Beinfleisch and/or 40~60 parts of brisket, 10~20 parts of slurries, wrap up in material 10~25 outside by 20~40 parts of auxiliary material Part；

It is characterized in that, the step of production method are as follows:

(1) raw material thaws: raw material is cartilage, das Beinfleisch and/or the brisket of birds；The raw material of freezing uses natural thaw, defrosting room Temperature is 0~4 DEG C, and the material temperature after defrosting is 2~4 DEG C；Or fresh goods raw material is used, fresh goods material temperature is 2~4 DEG C；

(2) raw material is twisted and is cut: the raw material of defrosting obtained in (1) step being put into twist in machine of cutting and is cut with the web plate strand of diameter 10mm To meat cubelets；

(3) low-temperature mixed: progress low temperature mixed on low speed in nitrogen mixing machine is added in meat cubelets obtained by (2) step together with auxiliary material and is obtained To meat gruel, wherein auxiliary material usage amount is the 25%~40% of meat cubelets quality；The mass fraction of each component in auxiliary material are as follows: starch 1~3 Part, 0.8~2 part of salt, 0.1~0.8 part of sesame oil, 0.1~0.7 part of chilli powder, 0.1~0.5 part of black pepper, black green pepper broken 0.1 ~0.8 part, 0.1~0.6 part of garlic powder, 0.05~0.5 part of caraway seed powder, 0.01~0.1 part of purple perilla powder, five-spice powder 0.1~0.5 Part, 0.1~2 part of granulated sugar, 0.1~0.6 part of sodium glutamate, 0.1~0.5 part of sodium bicarbonate, 0.1~0.5 part of sodium tripolyphosphate, coke 0.1~0.5 part of sodium phosphate, 0.1~0.5 part of calgon, 0.01~0.5 part of chicken extract, beef extract 0.01~ 0.5 part；Nitrogen mixing machine employs nitrogen as refrigerant meson, and mixed meat gruel temperature is -3~-5 DEG C；

(4) it forms: meat gruel obtained by (3) step being subjected to operations for forming using molding machine and obtains blocky meatball；The molding of molding machine Pressure is 30~90psi；The revolving speed of molding machine is 45~50 revs/min；Molding die is gristle meat shortcake mold；It is blocky after molding The weight of meatball is 240g~250g/10 block；

(5) slurries: the mass fraction of each component in slurries are as follows: 40~60 parts of wheat flour, 30~40 parts of starch, guar gum are prepared 0.1~1 part, 0.1~0.5 part of sodium bicarbonate, 200~220 parts of water obtain slurries after being sufficiently mixed said components uniformly；Slurry Liquid temperature is 2~6 DEG C；Slurries are 17~20 seconds using the natural fall time of Ping Shi viscosmeter measurement dynamic viscosity；

(6) it wraps up in slurry: blocky meat piece obtained by (4) step being carried out wrapping up in slurry operation using waterfall type curtaining coating machine；The temperature of slurries be 2~ 6 DEG C, every 1kg bulk meatball uses 80~90g slurries, and the weight for wrapping up in blocky meatball after starching is 275~290g/10 block；

(7) powder is wrapped up in outside preparing: wrapping up in the mass fraction of each component in powder outside are as follows: 30~50 parts of wheat flour, 30~40 parts of starch, salt 0.1~1 part, 0.1~1 part of sodium bicarbonate, gluconic acid -0.1~1 part of δ lactone, 0.1~1 part of Sodium Acid Pyrophosphate, will be with Upper component wraps up in powder outside obtaining after mixing；

(8) it wraps up in powder: blocky meatball obtained by (6) step being carried out wrapping up in powder, every 1kg bulk meat using starching machine and drum-type rolling powder machine Group's outer powder of wrapping up in used is 200~300g；The weight of blocky meatball after wrapping up in powder is 355~370g/10 block；

(9) prefrying: prefrying operation is carried out to the blocky meatball after wrapping up in powder obtained by (8) step using net belt type Fryer and obtains gristle Meat shortcake finished product；The edible oil that prefrying uses for refine 24 degree palm oils, oil temperature be 177~179 DEG C, the prefrying time 33~37 seconds, Every 1kg wraps up in blocky meatball consumption 100~200g of palm oil after powder；

(10) quick-frozen: gristle meat shortcake finished product to be carried out in instant freezer quick-frozen；The temperature of instant freezer is -30 DEG C~-38 DEG C；It is quick-frozen Gristle meat shortcake finished product central temperature afterwards is -18 DEG C~-26 DEG C；

2. the production method of gristle meat shortcake quick-frozen food according to claim 1, it is characterised in that: the original in (1) step Material is cartilage, chicken leg meat and/or the Fresh Grade Breast of birds, and the cartilage of birds is Chick sternal cartilage or duck chest cartilage；Birds in raw material The ratio between cartilage quality and the quality summation of chicken leg meat and Fresh Grade Breast are (2~3): (4~6).