CN112167547A - Frozen lemon-flavor pickled vegetable pork balls and processing technology thereof - Google Patents
Frozen lemon-flavor pickled vegetable pork balls and processing technology thereof Download PDFInfo
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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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
- A23L13/40—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
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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
- A23L13/40—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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- 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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Abstract
The invention relates to the technical field of food processing, in particular to frozen lemon-flavor pickled vegetable pork balls and a processing technology thereof. The frozen lemon-flavor pickled vegetable pork ball is prepared by mixing the following raw materials in parts by mass: 450 parts of lean pork, 200 parts of pork fat, 150 parts of pickled vegetable, 80-100 parts of ice water, 50-70 parts of cassava modified starch, 50-70 parts of egg white liquid, 6-10 parts of salt, 6-10 parts of white granulated sugar, 2-5 parts of ginger powder, 2-4 parts of white pepper powder, 2-4 parts of composite phosphate, 2-5 parts of monosodium glutamate, 1-3 parts of shallot, 1-3 parts of pork paste and 1-2 parts of lemon essential oil. The advantages are that: the pickled Chinese cabbage and the lemon are matched for 2 varieties, the lemon is top-flavored, the lemon flavor is fresh and sufficient after the lemon is eaten, the medium flavor is the original flavor of pork, the aftertaste is mellow and fermented sour flavor of the pickled Chinese cabbage, the integral taste and flavor are rich in variation, and the pickled Chinese cabbage is fresh, tasty, refreshing and greasy to relieve nature and is relatively layered when being eaten.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to frozen lemon-flavor pickled vegetable pork balls and a processing technology thereof.
Background
The pork ball is a delicious food made of lean pork, fat pork and other food materials. The traditional pork ball is generally made of pork lean, fat pork, cornmeal, corn flour, water, chopped scallion, salt, chicken powder, sugar, pepper powder, sesame oil and other auxiliary materials according to a certain proportion.
However, with the development of economy, the living standard of people is continuously improved, and people are pursuing to enhance the taste and flavor of pork balls, so that the market urgently needs the appearance of pork balls with new taste and new taste.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the frozen lemon-flavor pickled vegetable pork balls and the processing technology thereof, which effectively overcome the defects of the prior art.
The technical scheme for solving the technical problems is as follows:
a frozen lemon-flavor pickled vegetable pork ball is prepared by mixing the following raw materials in parts by mass: 450 parts of lean pork, 200 parts of pork fat, 150 parts of pickled vegetable, 80-100 parts of ice water, 50-70 parts of cassava modified starch, 50-70 parts of egg white liquid, 6-10 parts of salt, 6-10 parts of white granulated sugar, 2-5 parts of ginger powder, 2-4 parts of white pepper powder, 2-4 parts of composite phosphate, 2-5 parts of monosodium glutamate, 1-3 parts of shallot, 1-3 parts of pork paste and 1-2 parts of lemon essential oil.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the frozen lemon-flavor pickled vegetable pork balls are prepared by mixing the following raw materials in parts by mass: 441 parts of lean pork, 189 parts of pork fat, 138 parts of pickled Chinese cabbage pieces, 95 parts of ice water, 57 parts of cassava modified starch, 50 parts of egg white liquid, 8 parts of salt, 7 parts of white granulated sugar, 3.5 parts of ginger powder, 3.1 parts of white pepper powder, 2.3 parts of composite phosphate, 2 parts of monosodium glutamate, 1.5 parts of green onion, 1.4 parts of pork paste and 1.2 parts of lemon essential oil.
Also provides a processing technology of the frozen lemon-flavor pickled vegetable pork balls, which comprises the following steps:
s1, taking the pork ham according to the formula amount, cleaning the pork ham, wherein the fat-lean meat ratio is 3:7, separating the fat-lean meat, weighing the fat-lean meat and dividing the fat-lean meat into 1/3 parts and 2/3 parts respectively, and keeping the meat material temperature at 4-8 ℃;
s2, respectively mixing 1/3 fat and lean meat, and processing the mixture into meat paste by a meat grinder, and keeping the temperature at 4-8 ℃;
s3, respectively mixing 2/3 fat and lean meat, and processing the mixture into meat paste by a meat grinder, and keeping the temperature at 4-8 ℃;
s4, taking the fermented pickled Chinese cabbage, draining the juice, and cleaning for later use;
s5, drying the pickled Chinese cabbage, removing stems, only leaving vegetable leaves, and cutting into 0.3-0.5cm pieces by a cutting and mixing machine;
s6, putting the meat paste obtained from S2 and S3 into a pulping barrel, adding the compound phosphate and edible salt according to the formula amount, uniformly mixing, and adding a little ice water to control the temperature of the meat paste;
s7, adjusting the beating barrel to be slowly stirred, sequentially adding the white granulated sugar, the ginger powder, the onion powder, the pepper powder, the chicken essence, the lemon essential oil, the pork paste and the rest ice water according to the formula amount, uniformly mixing, adding the cassava starch according to the formula amount, and adjusting the beating barrel to be rapidly stirred for 2-5 min;
s8, slowly adding the precooled egg white liquid with the formula amount, quickly stirring for 2-3min, then adding the pickled Chinese cabbage fragments with the formula amount, and uniformly stirring from slow to fast, wherein the temperature of the whole mixed meat paste is less than or equal to 6 ℃;
s9, pouring the mixed pickled vegetable and meat paste into a pelleting machine to be pelletized and formed, steaming and preheating for 4-5min at a constant temperature in a steaming cabinet to be cured and shaped;
s10, freezing the mixture by a quick freezer at the temperature of minus 35 ℃ until the central temperature reaches minus 18 ℃, subpackaging and boxing for warehousing. .
Further, in the above S9, the prepared pellets had a size of 23 to 25 g/pellet.
Furthermore, in S2, 1/3 of the fertilizer and the lean meat are mixed and are formed into meat paste by a meat grinder with the aperture of the pore plate being 6-8mm, and in S3, 2/3 of the fertilizer and the lean meat are mixed and are formed into meat paste by a meat grinder with the aperture of the pore plate being 3-4 mm.
The invention has the beneficial effects that: the pickled Chinese cabbage and the lemon are matched for 2 varieties, the lemon is top-flavored, the lemon flavor is fresh and sufficient after the lemon is eaten, the medium flavor is the original flavor of pork, the aftertaste is mellow and fermented sour flavor of the pickled Chinese cabbage, the integral taste and flavor are rich in variation, and the pickled Chinese cabbage is fresh, tasty, refreshing and greasy to relieve nature and is relatively layered when being eaten.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example one
The frozen lemon-flavor pickled vegetable pork ball is prepared by mixing the following raw materials in parts by mass: 420 parts of lean pork, 160 parts of fat pork, 120 parts of pickled Chinese cabbage pieces, 80 parts of ice water, 50 parts of cassava modified starch, 50 parts of egg white liquid, 6 parts of salt, 6 parts of white granulated sugar, 2 parts of ginger powder, 2 parts of white pepper powder, 2 parts of composite phosphate, 2 parts of monosodium glutamate, 1 part of green onion, 1 part of pork paste and 1 part of lemon essential oil.
Example two
The frozen lemon-flavor pickled vegetable pork ball is prepared by mixing the following raw materials in parts by mass: 441 parts of lean pork, 189 parts of pork fat, 138 parts of pickled Chinese cabbage pieces, 95 parts of ice water, 57 parts of cassava modified starch, 50 parts of egg white liquid, 8 parts of salt, 7 parts of white granulated sugar, 3.5 parts of ginger powder, 3.1 parts of white pepper powder, 2.3 parts of composite phosphate, 2 parts of monosodium glutamate, 1.5 parts of green onion, 1.4 parts of pork paste and 1.2 parts of lemon essential oil.
EXAMPLE III
The frozen lemon-flavor pickled vegetable pork ball is prepared by mixing the following raw materials in parts by mass: 450 parts of lean pork, 200 parts of pork fat, 150 parts of pickled Chinese cabbage pieces, 100 parts of ice water, 70 parts of cassava modified starch, 70 parts of egg white liquid, 10 parts of salt, 10 parts of white granulated sugar, 5 parts of ginger powder, 4 parts of white pepper powder, 4 parts of composite phosphate, 5 parts of monosodium glutamate, 3 parts of green onion, 3 parts of pork paste and 2 parts of lemon essential oil.
The processing technology of the frozen lemon-flavor pickled vegetable pork balls in the three embodiments is as follows:
s1, taking the pork ham according to the formula amount, cleaning the pork ham, wherein the fat-lean meat ratio is 3:7, separating the fat-lean meat, weighing the fat-lean meat and dividing the fat-lean meat into 1/3 parts and 2/3 parts respectively, and keeping the meat material temperature at 4-8 ℃;
s2, respectively mixing 1/3 fertilizers and lean meat, forming the mixture into meat paste by a meat grinder with a pore size of 6-8mm, and keeping the temperature at 4-8 ℃;
s3, respectively mixing 2/3 fertilizers and lean meat, forming the mixture into meat paste by a meat grinder with a pore size of 3-4mm, and keeping the temperature at 4-8 ℃;
s4, taking the fermented pickled Chinese cabbage, draining the juice, and cleaning for later use;
s5, drying the pickled Chinese cabbage, removing stems, only leaving vegetable leaves, and cutting into 0.3-0.5cm pieces by a cutting and mixing machine;
s6, putting the meat paste obtained from S2 and S3 into a pulping barrel, adding the compound phosphate and edible salt according to the formula amount, uniformly mixing, and adding a little ice water to control the temperature of the meat paste;
s7, adjusting the beating barrel to be slowly stirred, sequentially adding the white granulated sugar, the ginger powder, the onion powder, the pepper powder, the chicken essence, the lemon essential oil, the pork paste and the rest ice water according to the formula amount, uniformly mixing, adding the cassava starch according to the formula amount, and adjusting the beating barrel to be rapidly stirred for 2-5 min;
s8, slowly adding the precooled egg white liquid with the formula amount, quickly stirring for 2-3min, then adding the pickled Chinese cabbage fragments with the formula amount, and uniformly stirring from slow to fast, wherein the temperature of the whole mixed meat paste is less than or equal to 6 ℃;
s9, pouring the mixed pickled vegetable meat paste into a pelleting machine to be pelletized and formed, steaming and preheating for 4-5min at a constant temperature steaming cabinet to be cured and shaped, wherein the size of the prepared pellets is 23-25 g/pellet;
s10, freezing the mixture by a quick freezer at the temperature of minus 35 ℃ until the central temperature reaches minus 18 ℃, subpackaging and boxing for warehousing.
The steamed stuffed bun prepared by the process has the following advantages:
1) the meat paste has two particle diameters, the small meat paste particles enable the meat balls to be compact integrally and smooth in taste, the large meat paste particles are stronger in meat feeling and capable of bouncing out after being bitten, and the pickled vegetable particles are matched to enable the meat balls to be chewed once and very layered and more fragrant after being chewed;
2) in the aspect of the flavor of the meatballs, 2 types of pickled vegetables and lemons are matched, the lemons are top-flavored, the lemon flavor is fresh and sufficient after the meatballs enter the mouth, the middle flavor is the original flavor of pork, the aftertaste is mellow and fermented sour flavor of the pickled vegetables, the integral taste and flavor are rich in variation, and the meatballs are fresh, tasty and greasy;
3) the whole process is controlled at low temperature, so that the myosin gel performance can play a role, the cross-linking property among tissues is enhanced, and the meatballs are not easy to disperse.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (5)
1. The frozen lemon-flavor pickled vegetable pork ball is characterized by being prepared by mixing the following raw materials in parts by mass: 450 parts of lean pork, 200 parts of pork fat, 150 parts of pickled vegetable, 80-100 parts of ice water, 50-70 parts of cassava modified starch, 50-70 parts of egg white liquid, 6-10 parts of salt, 6-10 parts of white granulated sugar, 2-5 parts of ginger powder, 2-4 parts of white pepper powder, 2-4 parts of composite phosphate, 2-5 parts of monosodium glutamate, 1-3 parts of shallot, 1-3 parts of pork paste and 1-2 parts of lemon essential oil.
2. The frozen lemon-savory pickled vegetable pork ball as claimed in claim 1, which is prepared by mixing the following raw materials in parts by mass: 441 parts of lean pork, 189 parts of pork fat, 138 parts of pickled Chinese cabbage pieces, 95 parts of ice water, 57 parts of cassava modified starch, 50 parts of egg white liquid, 8 parts of salt, 7 parts of white granulated sugar, 3.5 parts of ginger powder, 3.1 parts of white pepper powder, 2.3 parts of composite phosphate, 2 parts of monosodium glutamate, 1.5 parts of green onion, 1.4 parts of pork paste and 1.2 parts of lemon essential oil.
3. A process for the preparation of a frozen pork meat pellet with caraway as claimed in claim 1 or 2, comprising the following steps:
s1, taking the pork ham according to the formula amount, cleaning the pork ham, wherein the fat-lean meat ratio is 3:7, separating the fat-lean meat, weighing the fat-lean meat and dividing the fat-lean meat into 1/3 parts and 2/3 parts respectively, and keeping the meat material temperature at 4-8 ℃;
s2, respectively mixing 1/3 fat and lean meat, and processing the mixture into meat paste by a meat grinder, and keeping the temperature at 4-8 ℃;
s3, respectively mixing 2/3 fat and lean meat, and processing the mixture into meat paste by a meat grinder, and keeping the temperature at 4-8 ℃;
s4, taking the fermented pickled Chinese cabbage, draining the juice, and cleaning for later use;
s5, drying the pickled Chinese cabbage, removing stems, only leaving vegetable leaves, and cutting into 0.3-0.5cm pieces by a cutting and mixing machine;
s6, putting the meat paste obtained from S2 and S3 into a pulping barrel, adding the compound phosphate and edible salt according to the formula amount, uniformly mixing, and adding a little ice water to control the temperature of the meat paste;
s7, adjusting the beating barrel to be slowly stirred, sequentially adding the white granulated sugar, the ginger powder, the onion powder, the pepper powder, the chicken essence, the lemon essential oil, the pork paste and the rest ice water according to the formula amount, uniformly mixing, adding the cassava starch according to the formula amount, and adjusting the beating barrel to be rapidly stirred for 2-5 min;
s8, slowly adding the precooled egg white liquid with the formula amount, quickly stirring for 2-3min, then adding the pickled Chinese cabbage fragments with the formula amount, and uniformly stirring from slow to fast, wherein the temperature of the whole mixed meat paste is less than or equal to 6 ℃;
s9, pouring the mixed pickled vegetable and meat paste into a pelleting machine to be pelletized and formed, steaming and preheating for 4-5min at a constant temperature in a steaming cabinet to be cured and shaped;
s10, freezing the mixture by a quick freezer at the temperature of minus 35 ℃ until the central temperature reaches minus 18 ℃, subpackaging and boxing for warehousing.
4. The process for processing the frozen Caragana microphylla meat balls according to claim 3, wherein the frozen Caragana microphylla meat balls are prepared by the following steps: in the S9, the size of the prepared pills is 23-25 g/piece.
5. The process for processing the frozen Caragana microphylla meat balls according to claim 3, wherein the frozen Caragana microphylla meat balls are prepared by the following steps: in S2, 1/3 of the fertilizer and the lean meat are mixed and are formed into meat paste by a meat grinder with the aperture of the pore plate being 6-8mm, and in S3, 2/3 of the fertilizer and the lean meat are mixed and are formed into meat paste by a meat grinder with the aperture of the pore plate being 3-4 mm.
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