CN109892570A - A kind of processing method of an instant ball - Google Patents
A kind of processing method of an instant ball Download PDFInfo
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- CN109892570A CN109892570A CN201910015891.0A CN201910015891A CN109892570A CN 109892570 A CN109892570 A CN 109892570A CN 201910015891 A CN201910015891 A CN 201910015891A CN 109892570 A CN109892570 A CN 109892570A
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Abstract
The invention belongs to food processing technology fields.The technical issues of to solve long traditional ball Production Time, low efficiency, the present invention provides a kind of production method without gel reaction step, it include raw material cut mix, extruder squeezes out, curing and packaging sterilisation step, it is characterised in that: the maturation stage includes blanching sizing, Low-temperature Ice swashs, high temperature is well-done and secondary Low-temperature Ice swashs.By the improvement to maturation stage, the step of Conventional cryogenic storage carries out gel reaction is omitted, to be to shorten dramatically Production Time, effectively increases production efficiency.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of processing methods of an instant ball.
Background technique
There is an a kind of vacuum-packed instant ball in the food eaten for air force pilot at present, the ball is mainly by chicken
Meat, beef and starch composition.Processing flow the following steps are included: 1, the good chicken of powder, beef, seasoning be put into cutmixer,
Add a small amount of water to start to cut and mix, cuts starch is added after mixing a period of time to continue to cut and mix, until raw material is cut and mixes paste；2, it will cut and mix
Raw material be put into cryopreservation room 2 hours or more and carry out gel reaction；3, the raw material for obtaining step 2 is put into extruder and squeezes out ball
Son；4, a ball is subjected to boiling, then pulls cooling, draining out；5, high temperature sterilization after being vacuum-packed.
Have the characteristics that high resiliency by the instant ball that the above method obtains, be unlikely to deform, be easily chewed upon.In above-mentioned production
In step, the gel reaction process of step 2 is extremely important, and raw material can gradually become sticky at low ambient temperatures, and mobility is deteriorated
And generate gelation reaction.After gel reaction, the ball structure of production is more compact, elasticity with higher, while ball
Sub- shape keeps complete.But it is more than hour to generally require 2 for the overlong time of gel reaction, causes to production efficiency very big
It influences.Therefore how under the premise of guaranteeing ball quality, shorten process time as technical problem urgently to be resolved.
Summary of the invention
The purpose of the present invention is providing a kind of production method without gel reaction step by the improvement to technique, with
Reach and shorten process time, improves the purpose of production efficiency.
To realize the above-mentioned technical purpose, the technical solution adopted by the present invention are as follows: a kind of processing method of an instant ball, packet
Include raw material cut mix, extruder squeezes out, curing and packaging sterilisation step, it is characterised in that: the maturation stage includes that blanching is fixed
Type, a Low-temperature Ice swashs, high temperature is well-done and secondary Low-temperature Ice swashs；The blanching sizing refers to that the ball for squeezing out extruder exists
It is detained 5-10 seconds in 80-95 DEG C of sodium chloride solution and then pulls out, the concentration of sodium chloride solution is 1.5-3%；Described is primary low
It is that a ball after blanching is formed is put into 2-5 DEG C of ice and is swashed and is detained 15-30 minutes in liquid that warm ice, which swashs, the sharp liquid of the ice be
The protease of 0-3% is added in sodium chloride solution, wherein the concentration of sodium chloride solution is 0.5-1.5%, and the protease is by wood
Melon protease and trypsase are formed according to the ratio of 1:1；The well-done high temperature is that ball feeding of the ice after sharp is dense
Degree is 1-3%, is cooked in 80-95 DEG C of temperature of sodium chloride solution, is cooked time 5-10 minutes；The secondary Low-temperature Ice swashs
It is that low temperature impregnates 10-20 minutes in the ball feeding water at low temperature after curing, water temperature is controlled at 2-5 DEG C.
The invention has the benefit that can be omitted under the premise of guaranteeing ball quality by the improvement to maturing process
Gel step shortens dramatically the Production Time of a ball, and production efficiency is improved.
Specific embodiment
It elaborates below with reference to processing method of the embodiment to an instant ball provided by the invention.
Embodiment 1
A kind of processing method of an instant ball comprising the following steps:
1, raw material, which is cut, mixes
According to the weight proportion of 1:1 after chicken, beef are crushed, appropriate salt, monosodium glutamate, granulated sugar is added and puts into cutmixer, adds
Add appropriate ice water cut mixing, cut and mix time 1-2 minute, pepper powder is then added and continues stirring 30-60 seconds, chicken is then added
The converted starch of both meat, beef weight 30-50% continue stirring 3-5 minutes, until raw material takes out at paste；
2, extruder squeezes out
The raw material mixed will be cut to be sent into extruder, squeeze out a ball through extruder；
3, blanching is formed
The ball that extruder squeezes out is sent into 80 DEG C of sodium chloride solution and is quickly pulled out within blanching 10 seconds, the concentration of sodium chloride solution
It is 1.5%, the step principal security ball basic configuration is constant, prevents a ball subsequent by the rapid aging to ball surface
Processing step in dissipate or deform；
4, a Low-temperature Ice swashs
A ball for blanching sizing to be sent into the sharp liquid of ice and carries out the sharp processing of ice, ice swashs 30 minutes time, and ice swashs 5 DEG C of liquid temperature,
It is the sodium chloride solution that concentration is 0.5% that middle ice, which swashs liquid,；
5, high temperature is well-done
A ball after Low-temperature Ice swashs is sent into concentration 3%, is cooked in 95 DEG C of temperature of sodium chloride solution, is cooked
Time 5-10 minute guarantees the central temperature of a ball at 75 DEG C or so；
6, secondary Low-temperature Ice swashs
A ball after will be well-done, which is pulled out, to be impregnated 20 minutes in the water at low temperature for be sent into 2 DEG C until a ball cools off；
7, several high temperature sterilizations are vacuum-packed
A ball after secondary Low-temperature Ice is swashed, which is pulled out, to drain away the water, and is sealed according to packing specification using vacuum bag and vacuumizes packet
Dress, then through high temperature sterilization.
In the production method of above-mentioned offer, the processing step that Conventional cryogenic storage carries out gel reaction is omitted, passes through
Swashed using primary, secondary Low-temperature Ice, at the same an ice swash liquid and well-done water can be substituted completely using sodium chloride solution it is traditional
Gel reaction process.
The instant ball made through this embodiment has carried out edible sense evaluation, chooses and participates in 45 people of evaluation personnel, age
18-55 years old, average age 36.4 years old, evaluation index included: the sense of taste, elasticity, shape retention, chewing flexibility.Score value 1-10
Point, the more high corresponding index of score value is higher.The ball type for participating in evaluation includes: 1, without gel reaction process, no low temperature and after
Processing step, a ball is directly well-done after extruder squeezes out to be obtained；2, a ball for conventionally employed gel reaction production；3, using this
The ball that embodiment providing method obtains.It evaluates as follows:
| Ball classification | The sense of taste (is divided) | Elastic (dividing) | Shape retention (is divided) | It chews flexibility (dividing) |
| 1 | 6 | 3 | 4 | 4 |
| 2 | 6.5 | 8 | 7.5 | 8.0 |
| 3 | 6.5 | 7.8 | 7.5 | 7.6 |
It can be seen that the ball using the production of gel reaction processing step by above-mentioned evaluation and the present embodiment provides method production
A ball relative to a simple well-done ball in index except the sense of taste is not much different, greatly improved in remaining index,
In other indexs, using the ball made the present embodiment provides method and the ball difference of gel reaction step production is used not
Greatly, production method provided in this embodiment may replace conventionally employed gel reaction processing step completely.
Embodiment 2
A kind of processing method of an instant ball comprising the following steps:
1, raw material, which is cut, mixes
According to the weight proportion of 2:1 after chicken, beef are crushed, appropriate salt, monosodium glutamate, granulated sugar is added and puts into cutmixer, adds
Add appropriate ice water cut mixing, cut and mix time 1-2 minute, pepper powder is then added and continues stirring 30-60 seconds, chicken is then added
The converted starch of both meat, beef weight 30-50% continue stirring 3-5 minutes, until raw material takes out at paste；
2, extruder squeezes out
The raw material mixed will be cut to be sent into extruder, squeeze out a ball through extruder；
3, blanching is formed
The ball that extruder squeezes out is sent into 95 DEG C of sodium chloride solution and is quickly pulled out within blanching 5 seconds, the concentration of sodium chloride solution
It is 3%, the step principal security ball basic configuration is constant, prevents a ball subsequent by the rapid aging to ball surface
It dissipates or deforms in processing step；
4, a Low-temperature Ice swashs
A ball for blanching sizing to be sent into the sharp liquid of ice and carries out the sharp processing of ice, ice swashs 15 minutes time, and ice swashs 2 DEG C of liquid temperature,
The sharp liquid of middle ice, which is used, to be made in concentration for 1.5% sodium chloride solution addition protease, and the additive amount of protease is sodium chloride
Solution weight 3%, protease are prepared using papain and trypsase according to 1:1；
5, high temperature is well-done
A ball after Low-temperature Ice swashs is sent into concentration 1%, is cooked in 80 DEG C of temperature of sodium chloride solution, is cooked
Time 5-10 minute guarantees the central temperature of a ball at 75 DEG C or so；
6, secondary Low-temperature Ice swashs
A ball after will be well-done, which is pulled out, to be impregnated 10 minutes in the water at low temperature for be sent into 5 DEG C until a ball cools off；
7, several high temperature sterilizations are vacuum-packed
A ball after secondary Low-temperature Ice is swashed, which is pulled out, to drain away the water, and is sealed according to packing specification using vacuum bag and vacuumizes packet
Dress, then through high temperature sterilization.
In the production method of above-mentioned offer, the processing step that Conventional cryogenic storage carries out gel reaction is omitted, passes through
Swashed using primary, secondary Low-temperature Ice, while liquid is swashed to an ice and is improved, protease is added in sodium chloride solution.
The instant ball made through this embodiment has carried out edible sense evaluation, chooses and participates in 45 people of evaluation personnel, age
18-55 years old, average age 36.4 years old, evaluation index included: the sense of taste, elasticity, shape retention, chewing flexibility.Score value 1-10
Point, the more high corresponding index of score value is higher.The ball type for participating in evaluation includes: 1, without gel reaction process, no low temperature and after
Processing step, a ball is directly well-done after extruder squeezes out to be obtained；2, a ball for conventionally employed gel reaction production；3, using this
The ball that embodiment providing method obtains.It evaluates as follows:
| Ball classification | The sense of taste (is divided) | Elastic (dividing) | Shape retention (is divided) | It chews flexibility (dividing) |
| 1 | 6 | 3 | 4 | 4 |
| 2 | 6.5 | 8 | 7.5 | 8.0 |
| 3 | 6.5 | 8.5 | 8 | 8.5 |
It can be seen that the ball using the production of gel reaction processing step by above-mentioned evaluation and the present embodiment provides method production
A ball relative to a simple well-done ball in index except the sense of taste is not much different, greatly improved in remaining index,
In other indexs, using the ball being superior to the present embodiment provides the ball that method makes using the production of gel reaction step, lead to
Crossing analysis can learn, after ice, which swashs, is added to protease in liquid, effect by protease to ball raw material can make
More closely, compared with the gel reaction that cryopreservation carries out, effect is more significant for the internal structure tissue of a ball.This implementation
The production method that example provides not only may replace conventionally employed gel reaction processing step, and achieve better treatment effect.
Embodiment 3
A kind of processing method of an instant ball comprising the following steps:
1, raw material, which is cut, mixes
According to the weight proportion of 1:2 after chicken, beef are crushed, appropriate salt, monosodium glutamate, granulated sugar is added and puts into cutmixer, adds
Add appropriate ice water cut mixing, cut and mix time 1-2 minute, pepper powder is then added and continues stirring 30-60 seconds, chicken is then added
The converted starch of both meat, beef weight 30-50% continue stirring 3-5 minutes, until raw material takes out at paste；
2, extruder squeezes out
The raw material mixed will be cut to be sent into extruder, squeeze out a ball through extruder；
3, blanching is formed
The ball that extruder squeezes out is sent into 90 DEG C of sodium chloride solution and is quickly pulled out within blanching 8 seconds, the concentration of sodium chloride solution
It is 2%, the step principal security ball basic configuration is constant, prevents a ball subsequent by the rapid aging to ball surface
It dissipates or deforms in processing step；
4, a Low-temperature Ice swashs
A ball for blanching sizing to be sent into the sharp liquid of ice and carries out the sharp processing of ice, ice swashs 20 minutes time, and ice swashs 3 DEG C of liquid temperature,
The sharp liquid of middle ice, which is used, to be made in concentration for 1% sodium chloride solution addition protease, and the additive amount of protease is that sodium chloride is molten
Liquid weight 1.5%, protease are prepared using papain and trypsase according to 1:1；
5, high temperature is well-done
A ball after Low-temperature Ice swashs is sent into concentration 2%, is cooked in 90 DEG C of temperature of sodium chloride solution, is cooked
Time 5-10 minute guarantees the central temperature of a ball at 75 DEG C or so；
6, secondary Low-temperature Ice swashs
A ball after will be well-done, which is pulled out, to be impregnated 15 minutes in the water at low temperature for be sent into 3 DEG C until a ball cools off；
7, several high temperature sterilizations are vacuum-packed
A ball after secondary Low-temperature Ice is swashed, which is pulled out, to drain away the water, and is sealed according to packing specification using vacuum bag and vacuumizes packet
Dress, then through high temperature sterilization.
In the production method of above-mentioned offer, the processing step that Conventional cryogenic storage carries out gel reaction is omitted, passes through
Swashed using primary, secondary Low-temperature Ice, while liquid is swashed to an ice and is improved, protease is added in sodium chloride solution.
The instant ball made through this embodiment has carried out edible sense evaluation, chooses and participates in 45 people of evaluation personnel, age
18-55 years old, average age 36.4 years old, evaluation index included: the sense of taste, elasticity, shape retention, chewing flexibility.Score value 1-10
Point, the more high corresponding index of score value is higher.The ball type for participating in evaluation includes: 1, without gel reaction process, no low temperature and after
Processing step, a ball is directly well-done after extruder squeezes out to be obtained；2, a ball for conventionally employed gel reaction production；3, using this
The ball that embodiment providing method obtains.It evaluates as follows:
| Ball classification | The sense of taste (is divided) | Elastic (dividing) | Shape retention (is divided) | It chews flexibility (dividing) |
| 1 | 6 | 3 | 4 | 4 |
| 2 | 6.5 | 8 | 7.5 | 8.0 |
| 3 | 6.5 | 8.6 | 8.2 | 8.8 |
It can be seen that the ball using the production of gel reaction processing step by above-mentioned evaluation and the present embodiment provides method production
A ball relative to a simple well-done ball in index except the sense of taste is not much different, greatly improved in remaining index,
In other indexs, using the ball being superior to the present embodiment provides the ball that method makes using the production of gel reaction step, lead to
Crossing analysis can learn, after ice, which swashs, is added to protease in liquid, effect by protease to ball raw material can make
More closely, compared with the gel reaction that cryopreservation carries out, effect is more significant for the internal structure tissue of a ball.This implementation
The production method that example provides not only may replace conventionally employed gel reaction processing step, and achieve better treatment effect.
Claims (1)
1. a kind of processing method of an instant ball comprising raw material, which is cut, to be mixed, extruder extrusion, cures and pack sterilisation step,
Be characterized in that: the maturation stage includes blanching sizing, a Low-temperature Ice swashs, high temperature is well-done and secondary Low-temperature Ice swashs；It is described
Blanching sizing refer to by extruder squeeze out a ball is detained in 80-95 DEG C of sodium chloride solution 5-10 seconds then pull out, chlorine
The concentration for changing sodium solution is 1.5-3%；It is ice that a ball after blanching is formed is put into 2-5 DEG C that the Low-temperature Ice, which swashs,
Swash and be detained 15-30 minutes in liquid, it is the protease for adding 0-3% in sodium chloride solution that the ice, which swashs liquid, and wherein sodium chloride is molten
The concentration of liquid is 0.5-1.5%, and the protease is made of papain and trypsase according to the ratio of 1:1；Described
Well-done high temperature is that a ball of the ice after sharp is sent into concentration to be 1-3%, be cooked in 80-95 DEG C of temperature of sodium chloride solution,
It is time 5-10 minutes cooked；It is that a ball after cure is sent into low temperature in water at low temperature and impregnates 10-20 and divides that the secondary Low-temperature Ice, which swashs,
Clock, water temperature are controlled at 2-5 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910015891.0A CN109892570A (en) | 2019-01-08 | 2019-01-08 | A kind of processing method of an instant ball |
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Citations (7)
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|---|---|---|---|---|
| CN1130996A (en) * | 1994-08-17 | 1996-09-18 | 花王株式会社 | Meat modifier and food meat or meat product processed with same |
| CN101438833A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for improving meat quality |
| CN101491311A (en) * | 2009-03-09 | 2009-07-29 | 华东师范大学 | Calcareous nutrient meat-tenderizer and preparation method and use thereof |
| CN101611855A (en) * | 2008-06-23 | 2009-12-30 | 冷博 | Meat-tenderizing liquid |
| CN102396723A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Preparation method of floating ball |
| CN104351828A (en) * | 2014-10-10 | 2015-02-18 | 重庆市双桥区危思科技有限公司 | Production method of chicken meat balls |
| CN104719946A (en) * | 2013-12-24 | 2015-06-24 | 赵焕杰 | Tender balls and preparation method thereof |
-
2019
- 2019-01-08 CN CN201910015891.0A patent/CN109892570A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130996A (en) * | 1994-08-17 | 1996-09-18 | 花王株式会社 | Meat modifier and food meat or meat product processed with same |
| CN101611855A (en) * | 2008-06-23 | 2009-12-30 | 冷博 | Meat-tenderizing liquid |
| CN101438833A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for improving meat quality |
| CN101491311A (en) * | 2009-03-09 | 2009-07-29 | 华东师范大学 | Calcareous nutrient meat-tenderizer and preparation method and use thereof |
| CN102396723A (en) * | 2010-09-16 | 2012-04-04 | 山西百世特食品有限公司 | Preparation method of floating ball |
| CN104719946A (en) * | 2013-12-24 | 2015-06-24 | 赵焕杰 | Tender balls and preparation method thereof |
| CN104351828A (en) * | 2014-10-10 | 2015-02-18 | 重庆市双桥区危思科技有限公司 | Production method of chicken meat balls |
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Application publication date: 20190618 |
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