CN112244225A - Processing method of old jar pickled Chinese cabbage kungfu balls - Google Patents

Processing method of old jar pickled Chinese cabbage kungfu balls Download PDF

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Publication number
CN112244225A
CN112244225A CN202010894446.9A CN202010894446A CN112244225A CN 112244225 A CN112244225 A CN 112244225A CN 202010894446 A CN202010894446 A CN 202010894446A CN 112244225 A CN112244225 A CN 112244225A
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CN
China
Prior art keywords
soup
processing method
old
balls
pickled
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Pending
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CN202010894446.9A
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Chinese (zh)
Inventor
李淦
刘丽娜
包晓莲
王志胜
何洁琼
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Hebei Luanping Huadu Food Co ltd
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Hebei Luanping Huadu Food Co ltd
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Priority to CN202010894446.9A priority Critical patent/CN112244225A/en
Publication of CN112244225A publication Critical patent/CN112244225A/en
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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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • 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
    • 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
    • A23L23/00—Soups; Sauces; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • 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

Abstract

The invention provides a processing method of old jar pickled Chinese cabbage kungfu balls, which comprises the following steps of preparing solid finished products, preparing old soup, filling, sterilizing, quick-freezing and boxing and the like: s1: selecting raw materials and auxiliary materials to make formed balls, and meanwhile, preprocessing the selected vegetables; s2: mixing chicken bone soup with water to prepare chicken soup, mixing with scallion, ginger and garlic, heating, taking out solid substances after seasoning, discarding, adding pleurotus eryngii, decocting for flavoring, taking out pleurotus eryngii for later use, cooling the soup to 70 ℃, adding modified starch, heating and collecting the soup as stock soup for later use; s3: weighing a quantitative solid finished product and putting into a packaging bag; filling a certain amount of old soup into a packaging bag, and directly heating, cutting and sealing to obtain a packaged finished product; s4: sterilizing the packed finished product which meets the weight requirement after being filled by using a steam box; s5: and placing the packaged finished product in an environment temperature range of-1 ℃ to-5 ℃ for quick freezing, and then boxing and storing. The prepared old jar pickled Chinese cabbage kungfu balls are rich and comprehensive in nutrition, clear in taste and fresh and fragrant in taste.

Description

Processing method of old jar pickled Chinese cabbage kungfu balls
Technical Field
The invention relates to a food preparation method, in particular to a processing method of kungfu balls.
Background
In recent years, the pace of life is increasing continuously, people prefer to select semi-processed or processed cooked food, and during food processing, the cooked food has low microbial content, higher safety factor and simple eating and processing, and can completely meet the requirements of consumers.
With the increasing living standard of people, people continuously pursue the living quality, and also pursue the aspects of the taste, the nutritive value, the safety and the convenience of food, so that the cooked food is required to be safe and fast, and simultaneously has better integral flavor and high nutritive value.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a processing method of the old pickled Chinese cabbage kungfu balls.
In order to achieve the purpose, the technical means used by the invention is as follows:
the invention provides a processing method of old jar pickled Chinese cabbage kungfu balls, which comprises the following steps:
s1, preparing a solid finished product: selecting raw materials and auxiliary materials to make formed balls, and meanwhile, preprocessing the selected vegetables;
s2, preparing old soup: mixing chicken bone soup with water to prepare chicken soup, mixing with scallion, ginger and garlic, heating, taking out solid substances after seasoning, discarding, adding pleurotus eryngii, decocting for flavoring, taking out pleurotus eryngii for later use, cooling the soup to 70 ℃, adding modified starch, heating and collecting the soup as stock soup for later use;
s3, filling: weighing a quantitative solid finished product and putting into a packaging bag; filling a certain amount of old soup into a packaging bag, and directly heating, cutting and sealing to obtain a packaged finished product;
s4, sterilization: sterilizing the packed finished product which meets the weight requirement after being filled by using a steam box;
s5, quick-freezing and boxing: after sterilization, the packaged finished product is placed in an environment temperature of-35 ℃ to pass through the maximum ice crystallization generation temperature zone at a very high speed to form extremely small ice crystals, and the ice crystals are quick-frozen and then packaged for storage.
In step S1, the process for making the shaped meat ball is as follows: selecting raw materials, mixing, aging, beating protein from the aged raw materials by stirring, mixing with adjuvants to obtain meat, and frying to obtain the final product.
Further, the raw materials comprise chicken breast, chicken leg and chicken skin, and the auxiliary materials comprise pickled vegetables, pickled peppers and pickled pepper juice.
Further, each 100kg of the meat to be cooked contains: 4-8kg of old jar pickled Chinese cabbage; 1.5-3kg of pickled peppers; 2.2-4kg of pickled pepper juice.
Wherein, the auxiliary material still includes: soaking tissue protein, salt, tripolyphosphate, white sugar, monosodium glutamate, rhizoma Zingiberis recens powder, herba Alii Fistulosi powder, Bulbus Allii Cepae powder, and spicy and hot two-phase food, brewing soy sauce, whole egg liquid, corn starch and water.
Wherein the vegetables in the step S1 include carrot, asparagus lettuce, pleurotus eryngii and agaric.
Wherein, in the step S2, the adding amount of the modified starch in the soup is 25g/kg-35 g/kg.
Wherein, in step S4, the steam box is sterilized at 95 deg.C, and the temperature is maintained for 10-15 min.
And, in the sterilization process, the central temperature of the packaged finished product is above 75 ℃, and is continuously maintained for at least 1 min.
The invention has the beneficial effects that:
the processing method of the old jar pickled Chinese cabbage kungfu balls meets market requirements, and a safe, healthy and quick cooked food is made in a vegetable and meat combined mode. The finally prepared product has clear taste, bright color, fresh, fragrant, slightly spicy and mellow special flavor of the old jar pickled Chinese cabbage, is rich and comprehensive in nutrition, is a green qualified product capable of meeting the requirements of consumers of different groups, and has wide market development prospect.
The product prepared by the processing method has clear taste, the fragrance of the raw material fragrance generating substance and the fragrance generating substance of the auxiliary material cooperate to finally obtain the fragrance of the special old jar pickled vegetable, the whole flavor is good, the nutritive value is high, and the product has the effects of relieving inappetence, adjusting intestinal flora, reducing fat, beautifying, preventing diseases such as anemia, cancer and the like.
Detailed Description
The invention provides a processing method of old jar pickled Chinese cabbage kungfu balls, which mainly comprises the following steps:
and S1, manufacturing a solid finished product. The solid finished product comprises formed balls and vegetables after pretreatment.
Firstly, selecting raw materials and auxiliary materials to prepare the formed balls, wherein the preparation process of the formed balls is as follows: selecting appropriate amount of raw materials, mixing, aging, beating protein from the aged raw materials by stirring, adding adjuvants, mixing to obtain meat, and frying to obtain the final product.
The raw materials comprise chicken breast, chicken leg and chicken skin. The auxiliary materials mainly comprise pickled vegetables, pickled peppers and pickled pepper juice. In addition, the auxiliary materials also comprise other auxiliary materials, such as soaked tissue protein, table salt, tripolyphosphate, white granulated sugar, monosodium glutamate, bruised ginger, minced shallot, minced onion, spicy and hot two-phase food, brewed soy sauce, whole egg liquid, corn starch, water and the like. The taste of the old jar pickled Chinese cabbage kungfu balls is improved through other auxiliary materials, so that the flavor of the old jar pickled Chinese cabbage kungfu balls is better.
In the invention, the process for preparing the scoured meat comprises the following steps: firstly, mixing and aging chicken breast meat, chicken leg meat and chicken skin, stirring until protein is beaten out, adding all auxiliary materials, and uniformly mixing. The chicken breast, chicken leg and chicken skin can use byproducts of chest crumbs, leg crumbs, chicken skin and the like in a slaughtering factory, and economic benefits are improved. The addition amount of the auxiliary materials is that each 100kg of the meat comprises: 4-8kg of old jar pickled Chinese cabbage; 1.5-3kg of pickled peppers; 2.2-4kg of pickled pepper juice; and in other auxiliary materials, 5kg of tissue protein, 0.8kg of salt, 0.4kg of tripolyphosphate, 1kg of white granulated sugar, 0.3kg of monosodium glutamate, 0.6kg of bruised ginger, 1.2kg of minced shallot, 2kg of minced onion, 0.3kg of spicy and hot two-phase good, 1.5kg of brewed soy sauce, 1.4kg of whole egg liquid, 4.4kg of corn starch and 4.4kg of water are soaked.
The chicken breast, chicken leg and chicken skin contain phospholipids which have important effect on the growth and development of human body, and are important sources of fat and phospholipids in Chinese dietary structure. The chicken contains rich protein, high digestion and absorption rate of animal protein, low fat content, and mostly unsaturated fatty acid, and is an ideal protein food for children, middle-aged and elderly patients with cardiovascular diseases, and patients with weakness after illness. The chicken also contains calcium, ferrum, and abundant vitamin A, vitamin E, vitamin B2, nicotinic acid, etc. In addition, the unsaturated fatty acid content of the total lipid of the chicken skin is 58.6 percent, and the chicken skin is rich in collagen, can enter spleen and stomach channels, has a health-care effect, and has good effects of tonifying spleen and qi, producing sperm and filling marrow.
The old pickled Chinese cabbage used as the raw material is rich in important vitamins such as vitamin A, B, C and various mineral substances, and is a safe and nutritional vegetable fermentation product. Organic acid, alcohol, ester, amino acid and the like produced in the fermentation process of the pickled Chinese cabbage form unique fresh acid flavor of the pickled Chinese cabbage, and the pickled Chinese cabbage has sharp aroma, appetizing and refreshing effects, and is sobering and greasy. The pickled Chinese cabbage is not only a good product for table but also has various health care and medical functions. The common use of pickled Chinese cabbage can increase beneficial bacteria in intestines and stomach, inhibit the growth of pathogenic bacteria in intestines, adjust the intestinal flora, facilitate the health of the intestines and increase the virus resistance of the body; the pickled Chinese cabbage has anti-acidification activity, has obvious effect on inhibiting skin aging, and can resist wrinkles and beautify the skin; the Chinese cabbage also has effect in inhibiting cancer cell growth; the calcium lactate in the pickled Chinese cabbage can also promote the growth and development of children.
The pickled peppers are obtained by soaking and fermenting the peppers, are red and bright in color, spicy but not dry, spicy and slightly sour, contain a large amount of active enzymes, and can promote gastric acid secretion, enhance gastrointestinal digestion function and increase appetite; the pickled peppers are eaten, so that the body can absorb abundant spicy substances, the blood circulation of the body can be promoted, the blood flow is accelerated, and the important effects of sweat resistance and dehumidification are achieved; the health food can absorb some active enzymes, promote digestion, promote fat decomposition and metabolism, prevent fat accumulation, and reduce weight.
The main flavor of the formed ball comes from the compound action of pickled vegetables, pickled peppers and pickled pepper juice. The flavor of the formed balls can be influenced by the addition amount of different proportions, and the old pickled vegetable is fully impacted by the aromatic substances of the pickled vegetable, the pickled pepper and the pickled pepper juice in different addition proportions, and the special flavor of the old pickled vegetable balls is generated by frying and heating. Table 1 lists that different addition amounts of the three main auxiliary materials are adopted on the premise that the raw materials and other auxiliary materials are not changed when the meatballs are prepared, wherein the data unit is kg/100kg of the meat.
TABLE 1
Serial number Old jar pickled Chinese cabbage Addition amount of pickled pepper Adding amount of pickled pepper juice
Group 1 8 1.5 2.2
Group 2 6 2.5 3.2
Group 3 4 3 4
The formed balls finally prepared from the three groups of main auxiliary materials have the special fragrance of pickled Chinese cabbage in group 1, basically have no spicy taste, and are suitable for people who cannot eat spicy. The 2 nd group of balls have the spicy taste combined with the pickled Chinese cabbage, have the special fragrance of the pickled Chinese cabbage, have the spicy taste degree accepted by common people, and have the widest applicable crowd and the best flavor. The 3 rd group of balls have heavy spicy taste, so that part of special fragrance of the pickled Chinese cabbage is covered, the pungency degree is high, and the balls are suitable for people with pungency. In this embodiment, the addition ratio of the group 2 is preferable.
And selecting vegetables while making the formed balls, wherein the vegetables mainly comprise carrots, asparagus lettuce, pleurotus eryngii, agaric and the like. The carrot is not only edible vegetable but also traditional Chinese medicine, and can invigorate spleen, remove stagnation and treat dyspepsia, protracted dysentery and cough. The asparagus lettuce can clear heat, promote urination, promote blood circulation, promote lactation, promote metabolism of a human body and has the effect of clearing liver. The pleurotus eryngii has the flavor of almond and the taste of abalone, is rich in nutrition, high in plant protein content, contains 18 kinds of amino acids and polysaccharide which can improve human immunity and prevent and treat cancers, has good functions of promoting digestion and absorption, and is a rare edible strain integrating edible, medicinal and dietary therapy. Auricularia has effects of invigorating qi, promoting blood circulation, strengthening body constitution, and preventing and treating iron deficiency anemia; the health care product has the effects of nourishing blood, retaining youthful looks, making the skin ruddy, refreshing, dredging intestines and stomach and lubricating intestinal tracts, and is also helpful for patients with hypertension.
Pre-treating the selected vegetables; during pretreatment, firstly, selected vegetables are cleaned, soil, microorganisms and residual chemical pesticides attached to the surfaces of the vegetables are cleaned, conventional chemical agents such as hydrochloric acid and potassium permanganate can be used in the cleaning process, but the residual chemical agents are cleaned by clean water, so that the food safety is ensured. And then, peeling the carrot and the asparagus lettuce, cutting the peeled carrot and the asparagus lettuce into dices, and similarly cutting the pleurotus eryngii and the agaric into small blocks for later use.
S2, making old soup.
Mixing chicken bone soup with water to prepare chicken soup with a predetermined concentration, mixing the chicken soup with fried scallion, ginger and garlic, heating, adding a proper amount of salt and monosodium glutamate for seasoning, fishing out solid substances for discarding, adding pretreated pleurotus eryngii, decocting for flavoring, fishing out pleurotus eryngii for later use, adding modified starch after the soup is cooled to 70 ℃, and heating to collect the soup as old soup for later use.
The chicken bone white soup can be directly used by using a commercially available product, and can also be produced according to the existing processing method of the chicken bone white soup, namely, high-quality fresh chicken bones are selected as raw materials, meat bone proteins are reduced into micromolecular polypeptides, amino acids and carbon-based compounds through the traditional bone soup water phase extraction technology and the industry-leading directional enzymolysis technology, and the strong bone flavor is further enhanced through the mild and fragrant Maillard reaction of special beads, and the chicken bone white soup is refined through purification, blending, concentration, microcapsule technology treatment and the like.
In addition, the taste of the old soup is affected by the amount of the modified starch added, and the taste of the old soup to which the modified starch is added in different amounts by weight is listed in table 2.
TABLE 2
Serial number Modified starch addition (g/kg) Taste of the product
Group 4 20 Strong fresh and fragrant
Group 5 30 Strong fresh and fragrant
Group 6 40 Has rich flavor of flour
Wherein, when the amount of the modified starch is 30g/kg, the modified starch has rich and fresh taste without flour feeling and proper thickness; when 20g/kg of modified starch is added, the modified starch is thick, fresh, fragrant and free of flour feeling, and the thickness is thin; when 40g/kg of modified starch is added, the modified starch has a rich and flour-like taste and is thick and thin. The addition amount of the modified starch in the invention is 25g/kg-35 g/kg. In this example, the amount of the modified starch added is preferably 30 g/kg.
S2, filling: and automatically packaging by adopting a TT-8D-R type packaging machine.
Weighing the solid finished product obtained in the quantitative step S1, pouring the solid finished product into a material cup, transferring and packaging into a packaging bag; and filling the soup stock obtained in the quantitative step S2 into a packaging bag filled with the solid finished product, and directly carrying out hot cutting and sealing.
And then, the sealed packaging bags are reweighed, and the reweighed and effective packaging finished products are selected, so that the output of unqualified products is reduced.
S3, sterilization: and sterilizing the packed finished product which meets the weight requirement after being filled by using a steam box.
The sterilization is carried out by steaming at 95 deg.C for 10-15 min. And, during the sterilization process, the central temperature of the packaged finished product is maintained above 75 ℃ for at least 1 min. The survival rate of microorganisms is reduced through high-temperature sterilization, and bacteria such as salmonella, staphylococcus aureus, escherichia coli and the like can be killed. The sterilized product is sealed, so that secondary pollution of external microorganisms can be prevented, and the product is not deteriorated when being stored for a long time.
S4, quick-freezing and boxing: after sterilization, the packaged finished product is placed in an environment temperature of-35 ℃ to pass through the maximum ice crystallization generation temperature zone at a very high speed to form extremely small ice crystals, and the ice crystals are quick-frozen and then packaged for storage.
The quick freezing is a process in which the food passes through the maximum ice crystal formation temperature zone at an extremely high speed, and the crystallization rate of water is increased, whereby the destruction of food cells can be suppressed, and the degradation of the quality of the food during freezing can be effectively prevented. In the present invention, the food is placed in an ambient temperature of-35 ℃ and passes through the maximum ice crystal at a very fast rate to produce a temperature zone of-1 ℃ to-5 ℃, in which the rate of temperature decrease becomes very slow. The quick-frozen food can well maintain the original taste, flavor and nutrition of the food even after being thawed.
The food prepared by the processing method has large market capacity, wide application prospect and considerable profit. The final product has well-graded taste, bright color, fresh, fragrant and slightly spicy taste, synergistic effect of the raw material aroma-generating substances and the auxiliary material aroma-generating substances, and finally obtains the aroma of the special old jar pickled Chinese cabbage, and has good integral flavor and high nutritive value. And has the effects of relieving inappetence, regulating intestinal flora, reducing fat, caring skin, and preventing anemia and cancer.
By using the processing method of the invention and selecting the data of the data 2 in the table 1 and the data of the data 5 in the table 2, the old jar pickled Chinese cabbage kungfu balls can be obtained, and the microbiological indicators of the product can meet the enterprise standards and the customer standards. The physical and chemical index contents are shown in table 3.
TABLE 3
Figure BDA0002658002430000081
The product old jar pickled Chinese cabbage kungfu ball obtained by the invention can be used for rice covered with water, noodle marinating, home dishes and the like, and is adjusted according to personal taste. The product is cooked food, and can be directly heated for eating in application process.
Reference by usage:
1. rice pouring with a cover:
materials: 100g of old jar pickled Chinese cabbage kungfu balls and 150g of rice.
The preparation method comprises the following steps:
1) steaming rice in advance, and loading into a tray for later use.
2) Heating the old jar of pickled Chinese cabbage kungfu balls.
3) The heated old jar of pickled Chinese cabbage kungfu balls are poured on the rice to be eaten.
2. Old jar pickled Chinese cabbage kungfu ball noodles
Materials: 100g of old jar pickled Chinese cabbage kungfu balls, 320 g of water and 200g of noodles.
The preparation method comprises the following steps:
1) cooking noodles, cooking the noodles and adding cold water for later use.
2) Mixing water with the old jar pickled Chinese cabbage kungfu ball, and boiling.
3) Adding the noodles into the boiled soup, and adding appropriate amount of salt for flavoring.
3. Home-made dish:
materials: 400g of old jar pickled Chinese cabbage kungfu balls.
The preparation method comprises the following steps:
1) the old jar pickled Chinese cabbage kungfu balls are heated and can be eaten.

Claims (9)

1. A processing method of old jar pickled Chinese cabbage kungfu balls is characterized by comprising the following steps:
s1, preparing a solid finished product: selecting raw materials and auxiliary materials to make formed balls, and meanwhile, preprocessing the selected vegetables;
s2, preparing old soup: mixing chicken bone soup with water to prepare chicken soup, mixing with scallion, ginger and garlic, heating, taking out solid substances after seasoning, discarding, adding pleurotus eryngii, decocting for flavoring, taking out pleurotus eryngii for later use, cooling the soup to 70 ℃, adding modified starch, heating and collecting the soup as stock soup for later use;
s3, filling: weighing a quantitative solid finished product and putting into a packaging bag; filling a certain amount of old soup into a packaging bag, and directly heating, cutting and sealing to obtain a packaged finished product;
s4, sterilization: sterilizing the packaging bags which are filled and meet the weight requirement by using a steam box;
s5, quick-freezing and boxing: sterilizing, placing the packaged product at-35 deg.C, quick freezing, and packaging.
2. The processing method according to claim 1, characterized in that: in step S1, the process of making the shaped pellet is: selecting raw materials, mixing, aging, beating protein from the aged raw materials by stirring, mixing with adjuvants to obtain meat, and frying to obtain the final product.
3. The processing method according to claim 2, characterized in that: the raw materials comprise chicken breast, chicken leg and chicken skin, and the auxiliary materials comprise pickled vegetables, pickled peppers and pickled pepper juice.
4. The processing method according to claim 3, characterized in that: wherein, every 100kg of the meat comprises: 4-8kg of old jar pickled Chinese cabbage; 1.5-3kg of pickled peppers; 2.2-4kg of pickled pepper juice.
5. The processing method according to claim 3 or 4, characterized in that: the auxiliary materials also comprise: soaking tissue protein, salt, tripolyphosphate, white sugar, monosodium glutamate, rhizoma Zingiberis recens powder, herba Alii Fistulosi powder, Bulbus Allii Cepae powder, and spicy and hot two-phase food, brewing soy sauce, whole egg liquid, corn starch and water.
6. The processing method according to claim 1, characterized in that: the vegetables in the step S1 include carrot, asparagus lettuce, pleurotus eryngii and agaric.
7. The processing method according to claim 1, characterized in that: in step S2, the addition amount of the modified starch in the soup is 25g/kg-35 g/kg.
8. The processing method according to claim 1, characterized in that: in step S4, the steam box is sterilized at 95 deg.C for 10-15 min.
9. The process of claim 8, wherein: in the sterilization process, the central temperature of the packaged finished product is above 75 ℃, and is kept for at least 1 min.
CN202010894446.9A 2020-08-31 2020-08-31 Processing method of old jar pickled Chinese cabbage kungfu balls Pending CN112244225A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007236255A (en) * 2006-03-07 2007-09-20 Prima Meat Packers Ltd White chicken meat ball and method for producing the same
CN101352246A (en) * 2008-07-30 2009-01-28 荣成波德隆食品有限公司 Fried quick-freezing chicken meat cartilage and vegetable balls and method for producing the same
CN102396723A (en) * 2010-09-16 2012-04-04 山西百世特食品有限公司 Preparation method of floating ball
CN104489763A (en) * 2014-12-09 2015-04-08 山东新润食品有限公司 Minced grouper meat with pickled vegetable and preparation method of minced grouper meat
CN104839747A (en) * 2015-05-03 2015-08-19 梁影金 Appetizing meatball and preparation method thereof
CN108208608A (en) * 2018-01-30 2018-06-29 安徽杠岗香食品科技有限公司 A kind of processing method of chicken

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007236255A (en) * 2006-03-07 2007-09-20 Prima Meat Packers Ltd White chicken meat ball and method for producing the same
CN101352246A (en) * 2008-07-30 2009-01-28 荣成波德隆食品有限公司 Fried quick-freezing chicken meat cartilage and vegetable balls and method for producing the same
CN102396723A (en) * 2010-09-16 2012-04-04 山西百世特食品有限公司 Preparation method of floating ball
CN104489763A (en) * 2014-12-09 2015-04-08 山东新润食品有限公司 Minced grouper meat with pickled vegetable and preparation method of minced grouper meat
CN104839747A (en) * 2015-05-03 2015-08-19 梁影金 Appetizing meatball and preparation method thereof
CN108208608A (en) * 2018-01-30 2018-06-29 安徽杠岗香食品科技有限公司 A kind of processing method of chicken

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