CN114680293A - Processing technology of edible canna meat balls - Google Patents

Abstract

The invention discloses a processing technology of arrowroot meat balls, which relates to the technical field of food processing, and mainly comprises pork leg meat, chicken breast meat, lard, salted mayonnaise, soy sauce, ice water, white sugar, salt, carrageenan, arrowroot powder and other components.

Description

Processing technology of edible canna meat balls

Technical Field

The invention relates to the technical field of food processing, in particular to a processing technology of arrowroot meat balls.

Background

Pork is a main subsidiary food in daily life and is also one of foods generally eaten by people, is rich in protein, various vitamins and mineral substances, and has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin. The pork from the leg part to the hind leg part of the pig is called pork leg meat, and the whole part of the pork leg meat is lean meat, so that the fat content is very low, and the pork fiber is relatively soft, so that the pork leg meat belongs to pork which is high in protein, low in fat, high in vitamins and excellent in taste. The chicken is called white meat, has tender meat quality and delicious taste, and is popular with consumers due to the nutritional characteristics of high protein, low fat, low calorie and low cholesterol.

The meatballs are common eating methods of pork and chicken meat products, and in the traditional processing process of the pork meatballs and the chicken meatballs, the independent processing eating method is usually taken as the main eating method, so that the meatballs are simple in eating method and single in nutrition; meanwhile, most products are mainly solid meatballs, and few cooking methods of soup exist.

The prior patent (publication number: CN102423079A) provides a processing technology of a canna meat ball, the meat ball mainly comprises components such as pork leg meat, chicken breast meat, pig fat, pig blood, canna powder, carrageenan, ice water and the like, and the processing technology is scientific, simple and convenient and easy to produce. The meat ball skin is prepared by matching pork leg meat and chicken breast meat, the skin has the fibrous feeling of the pork leg meat and the brittleness of the chicken breast meat, the stuffing utilizes the synergistic effect of matching edible canna powder and carrageenan, the meat ball skin is convenient to process when the temperature is low, the soup overflows when being heated, and the taste is good.

With the improvement of the daily living standard, the requirement of people on diet is higher and higher, the people are not only limited to full eating, but also pay more attention to the taste and the flavor, and meatballs with single taste are difficult to meet various requirements of people on food.

Disclosure of Invention

The invention provides a processing technology of arrowroot meat balls, and solves the technical problems that people have higher and higher requirements on diet, are not only limited to full eating, but pay more attention to taste and flavor, and meet various requirements of people on food difficultly due to the single-taste meat balls.

In order to solve the technical problem, the arrowroot meat ball provided by the invention comprises an outer-layer skin and an inner-layer stuffing, wherein the outer-layer skin is made of meat pulp, and the inner-layer stuffing is made of sauce materials and comprises the following raw materials in parts by weight:

the outer layer skin is made from the following components: 4-6 parts of pork leg meat, 1-3 parts of chicken breast meat, 1-2 parts of lard, 0.5-0.8 part of potato starch, 0.2-0.4 part of pure water, 0.2-0.3 part of soy sauce, 0.1-0.3 part of salt, 0.2-0.3 part of white sugar, 0.03-0.05 part of composite phosphate and 0.11-0.21 part of monosodium glutamate.

The stuffing of the inner layer is prepared from the following components: 2-3 parts of salted mayonnaise, 1-2 parts of soy sauce, 1-2 parts of ice water, 0.3-0.5 part of white sugar, 0.03-0.05 part of salt, 0.001-0.002 part of carrageenan and 0.05-0.1 part of arrowroot powder.

The invention relates to a processing technology of arrowroot meatballs, which comprises the following steps:

s1, preparing meat ball skins:

s1.1, peeling: peeling off the skins of 4-6 parts of pork leg meat and 1-3 parts of chicken breast meat;

s1.2 stranding: adding the peeled pork leg meat and chicken breast meat and lard into a meat grinder to grind to obtain meat paste;

s1.3, stirring: adding minced meat, 0.5-0.8 part of potato starch, 0.2-0.4 part of pure water, 0.2-0.3 part of soy sauce, 0.1-0.3 part of salt, 0.2-0.3 part of white sugar, 0.03-0.05 part of composite phosphate and 0.11-0.21 part of monosodium glutamate into a stirrer and stirring;

s1.4, pickling: and pickling the stirred skin to obtain the required meat ball skin.

S2, preparing meat ball stuffing:

s2.1 stirring: adding 2-3 parts of salted mayonnaise, 1-2 parts of soy sauce, 1-2 parts of ice water, 0.3-0.5 part of white sugar, 0.03-0.05 part of salt, 0.001-0.002 part of carrageenan and 0.05-0.1 part of arrowroot powder into a stirrer to be stirred and mixed for 10-20 min, so that the stuffing can be fully mixed by stirring, and the stirring temperature is controlled below 10 ℃, so that the stuffing can be conveniently formed.

S3, forming, cooking, cooling, packaging, sterilizing and quick-freezing:

s3.1, wrapping the prepared meat ball skin outside the meat ball stuffing to prepare raw meat balls;

s3.2, putting the prepared raw meat balls into warm water at 45 ℃ for heating for 4min, then boiling the raw meat balls in water at 90 ℃ for 9min, and obtaining cooked meat balls after the boiling is finished;

s3.3, fishing out the prepared cooked meat balls, and putting the cooked meat balls into ice water for precooling to obtain semi-finished meat balls;

s3.4, drying the semi-finished meatballs in the air to remove surface moisture, and baking for 5-20 seconds for coloring; vacuum packaging the colored finished meatballs;

s3.5, sterilizing the packaged meat balls at high temperature;

s3.6: and (4) putting the sterilized meat balls into a refrigerator for freezing to obtain finished meat balls.

Further, the water temperature of the pre-cooled ice water in the step S3.3) needs to be kept below 20 ℃, and the water cooling time is 5-8 min, so that the cooked meat balls are cooled;

further, in the step S3.4), the moisture on the surfaces of the semi-finished meatballs can be removed by air cooling or water cooling in the air drying process, so that the air drying speed of the meatballs is increased, and the production efficiency of the meatballs is improved;

further, in the step S3.4), the vacuum degree of vacuum packaging is 0.08-0.1 Mpa, and the seal is kept flat and tight;

further, step S3.5), during high-temperature sterilization, putting the packaged semi-finished meatballs into a high-temperature sterilization pot for high-temperature sterilization, wherein the sterilization temperature is kept at 120-125 ℃, and the sterilization time is set to be 10-20 min;

further, the quick-freezing temperature of the refrigerator in the step S3.6) is set to be-30 ℃ to-35 ℃.

Compared with the related technology, the processing technology of the arrowroot meatballs provided by the invention has the following beneficial effects:

the meat ball skin is matched with the pork leg meat and the chicken breast meat for use, the skin has the fibrous feeling of the pork leg meat and the brittleness of the chicken breast meat, the stuffing uses the canna edulis ker powder, the carrageenan and the sauce which are matched for use, the stuffing has the characteristics of rich and excellent mouthfeel, the mouthfeel is various, and various requirements of people on food can be met.

Drawings

FIG. 1 is a flow chart of a process for producing arrowroot meatballs.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.

In the description of the present invention, it should be understood that if the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc. are referred to, they refer to the orientation or positional relationship shown in the drawings, and are used for convenience of description and simplicity of description, but do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be construed as limiting the present invention. Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, features defined as "first", "second", may explicitly or implicitly include one or more of the described features. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.

In the description of the present invention, it should be noted that the terms "mounted," "connected," and "connected" are to be construed broadly and may be, for example, fixedly connected, detachably connected, or integrally connected unless otherwise explicitly stated or limited. Either mechanically or electrically. Either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

The edible canna meat ball is characterized in that the outer skin is made of meat pulp, and the inner stuffing is made of sauce and comprises the following raw materials in parts by mass:

the outer layer skin is made from the following components: 6 parts of pork leg meat, 3 parts of chicken breast meat, 2 parts of lard, 0.8 part of potato starch, 0.4 part of pure water, 0.3 part of soy sauce, 0.3 part of salt, 0.3 part of white sugar, 0.05 part of composite phosphate and 0.21 part of monosodium glutamate.

The stuffing of the inner layer is prepared from the following components: 3 parts of salted mayonnaise, 2 parts of soy sauce, 2 parts of ice water, 0.5 part of white sugar, 0.05 part of salt, 0.002 part of carrageenan and 0.001 part of arrowroot powder.

As shown in fig. 1, a processing technology of arrowroot meat balls comprises the following steps:

s1.1, peeling: peeling the skins of 6 parts of pork leg meat and 3 parts of chicken breast meat;

s1.2, stranding: adding the peeled pork leg meat and chicken breast meat and lard into a meat grinder to grind to obtain meat paste;

s1.3, stirring: adding minced meat, 0.8 part of potato starch, 0.4 part of pure water, 0.3 part of soy sauce, 0.3 part of salt, 0.3 part of white sugar, 0.05 part of composite phosphate and 0.21 part of monosodium glutamate into a stirrer for stirring;

s1.4, pickling: and pickling the stirred skin to obtain the required meat ball skin.

S2, preparing meat ball stuffing:

s2.1 stirring: adding 3 parts of salted mayonnaise, 2 parts of soy sauce, 2 parts of ice water, 0.5 part of white sugar, 0.05 part of salt, 0.002 part of carrageenan and 0.1 part of arrowroot powder into a stirrer, stirring for 10-20 min to fully mix the stuffing, and controlling the stirring temperature to be below 10 ℃ to facilitate stuffing forming.

S3, forming, cooking, cooling, packaging, sterilizing and quick-freezing:

s3.1, wrapping the prepared meat ball skin outside the meat ball stuffing to prepare raw meat balls;

s3.2, putting the prepared raw meat balls into warm water at 45 ℃ for heating for 4min, then boiling the raw meat balls in water at 90 ℃ for 9min, and obtaining cooked meat balls after the boiling is finished;

s3.3, fishing out the prepared cooked meat balls, and putting the cooked meat balls into ice water for precooling to obtain semi-finished meat balls;

s3.4, drying the semi-finished meatballs in the air to remove surface moisture, and baking for 5-20 seconds for coloring; vacuum packaging the colored finished meatballs;

s3.5, sterilizing the packaged meat balls at high temperature;

s3.6: and (4) putting the sterilized meat balls into a refrigerator for freezing to obtain finished meat balls.

Further, the water temperature of the pre-cooled ice water in the step S3.3) needs to be kept below 20 ℃, and the water cooling time is 5-8 min, so that the cooked meat balls are cooled;

further, in the step S3.4), the moisture on the surfaces of the semi-finished meatballs can be removed by air cooling or water cooling in the air drying process, so that the air drying speed of the meatballs is increased, and the production efficiency of the meatballs is improved;

further, in the step S3.4), the vacuum degree of vacuum packaging is 0.08-0.1 Mpa, and the seal is kept flat and tight;

further, step S3.5), during high-temperature sterilization, putting the packaged semi-finished meatballs into a high-temperature sterilization pot for high-temperature sterilization, wherein the sterilization temperature is kept at 120-125 ℃, and the sterilization time is set to be 10-20 min;

further, step S3.6) the quick-freezing temperature of the refrigerator is set to-30 ℃ to-35 ℃.

The second embodiment of the arrowroot meat ball comprises an outer layer of skin and an inner layer of stuffing, wherein the outer layer of skin is made of meat pulp, and the inner layer of stuffing is made of sauce, and comprises the following raw materials in parts by mass:

the outer layer skin is made from the following components: 4 parts of pork leg meat, 1 part of chicken breast meat, 1 part of lard, 0.5 part of potato starch, 0.2 part of pure water, 0.2 part of soy sauce, 0.1 part of salt, 0.2 part of white sugar, 0.03 part of composite phosphate and 0.11 part of monosodium glutamate.

The stuffing of the inner layer is prepared from the following components: 2 parts of salted mayonnaise, 1 part of soy sauce, 1 part of ice water, 0.3 part of white sugar, 0.03 part of salt, 0.001 part of carrageenan and 0.05 part of arrowroot powder.

A processing technology of canna edulis ker meat balls comprises the following steps:

s1, preparing meat ball skins:

s1.1, peeling: peeling the skins of 4 parts of pork leg meat and 1 part of chicken breast meat;

s1.2, stranding: adding the peeled pork leg meat and chicken breast meat and lard into a meat grinder to grind to obtain meat paste;

s1.3, stirring: adding minced meat, 0.5 part of potato starch, 0.2 part of pure water, 0.2 part of soy sauce, 0.1 part of salt, 0.2 part of white sugar, 0.03 part of composite phosphate and 0.11 part of monosodium glutamate into a stirrer for stirring;

s1.4, pickling: and pickling the stirred skin to obtain the required meat ball skin.

S2, preparing meat ball stuffing:

s2.1 stirring: adding 2 parts of salted mayonnaise, 1 part of soy sauce, 1 part of ice water, 0.3 part of white sugar, 0.03 part of salt, 0.001 part of carrageenan and 0.0005 part of arrowroot powder into a stirrer, stirring for 10-20 min to ensure that the stuffing can be fully mixed by stirring, and controlling the stirring temperature to be below 10 ℃ to facilitate stuffing forming.

S3, forming, cooking, cooling, packaging, sterilizing and quick-freezing:

s3.1, wrapping the prepared meat ball skin outside the meat ball stuffing to prepare raw meat balls;

s3.2, putting the prepared raw meat balls into warm water at 45 ℃ for heating for 4min, then boiling the raw meat balls in water at 90 ℃ for 9min, and obtaining cooked meat balls after the boiling is finished;

s3.3, fishing out the prepared cooked meat balls, and putting the cooked meat balls into ice water for precooling to obtain semi-finished meat balls;

s3.4, drying the semi-finished meatballs in the air to remove surface moisture, and baking for 5-20 seconds for coloring; vacuum packaging the colored finished meatballs;

s3.5, sterilizing the packaged meat balls at high temperature;

s3.6: and (4) putting the sterilized meat balls into a refrigerator for freezing to obtain finished meat balls.

The third embodiment of the arrowroot meat ball comprises an outer-layer skin and an inner-layer stuffing, wherein the outer-layer skin is made of meat pulp, and the inner-layer stuffing is made of sauce and comprises the following raw materials in parts by mass:

the outer layer skin is made from the following components: 6 parts of pork leg meat, 3 parts of chicken breast meat, 2 parts of lard, 0.8 part of potato starch, 0.4 part of pure water, 0.3 part of soy sauce, 0.3 part of salt, 0.3 part of white sugar, 0.05 part of composite phosphate and 0.21 part of monosodium glutamate.

The stuffing of the inner layer is prepared from the following components: 3 parts of curry sauce, 2 parts of soy sauce, 2 parts of ice water, 0.5 part of white sugar, 0.05 part of salt, 0.002 part of carrageenan and 0.1 part of arrowroot powder.

The fourth embodiment of the arrowroot meat ball comprises an outer layer of skin and an inner layer of stuffing, wherein the outer layer of skin is made of meat pulp, and the inner layer of stuffing is made of sauce, and comprises the following raw materials in parts by mass:

the outer layer skin is made from the following components: 4 parts of pork leg meat, 1 part of chicken breast meat, 1 part of lard, 0.5 part of potato starch, 0.2 part of pure water, 0.2 part of soy sauce, 0.1 part of salt, 0.2 part of white sugar, 0.03 part of composite phosphate and 0.11 part of monosodium glutamate.

The stuffing of the inner layer is prepared from the following components: 2 parts of jam, 1 part of soy sauce, 1 part of ice water, 0.3 part of white sugar, 0.03 part of salt, 0.001 part of carrageenan and 0.05 part of arrowroot powder.

Embodiment five, a canna edulis ker meat ball, includes that outer skin and the subsides of inlayer are made, outer skin is made by the meat thick liquids, the subsides of inlayer are made by the sauce material, include the raw materials of following mass fraction:

the outer layer skin is made from the following components: 4 parts of pork leg meat, 1 part of chicken breast meat, 1 part of lard, 0.5 part of potato starch, 0.2 part of pure water, 0.2 part of soy sauce, 0.1 part of salt, 0.2 part of white sugar, 0.03 part of composite phosphate and 0.11 part of monosodium glutamate.

The stuffing of the inner layer is prepared from the following components: 2 parts of cheese sauce, 1 part of soy sauce, 1 part of ice water, 0.3 part of white sugar, 0.03 part of salt, 0.001 part of carrageenan and 0.05 part of arrowroot powder.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (2)

1. The utility model provides a canna edulis ker meat ball, includes the outer skin and the sunken preparation of inlayer, its characterized in that, the outer skin is made by the meat thick liquids, the sunken of inlayer is made by the sauce material, includes the raw materials of following mass fraction:

the outer layer skin is made from the following components: 4-6 parts of pork leg meat, 1-3 parts of chicken breast meat, 1-2 parts of lard, 0.5-0.8 part of potato starch, 0.2-0.4 part of pure water, 0.2-0.3 part of soy sauce, 0.1-0.3 part of salt, 0.2-0.3 part of white sugar, 0.03-0.05 part of composite phosphate and 0.11-0.21 part of monosodium glutamate.

The stuffing of the inner layer is prepared from the following components: 2-3 parts of salted mayonnaise, 1-2 parts of soy sauce, 1-2 parts of ice water, 0.3-0.5 part of white sugar, 0.03-0.05 part of salt, 0.001-0.002 part of carrageenan and 0.05-0.1 part of arrowroot powder.

2. The invention relates to a processing technology of arrowroot meat balls, which comprises the following steps:

s1, preparing meat ball skins:

s1.1, peeling: peeling off the skins of 4-6 parts of pork leg meat and 1-3 parts of chicken breast meat;

s1.2, stranding: adding the peeled pork leg meat and chicken breast meat and lard into a meat grinder to grind to obtain meat paste;

s1.3, stirring: adding minced meat, 0.5-0.8 part of potato starch, 0.2-0.4 part of pure water, 0.2-0.3 part of soy sauce, 0.1-0.3 part of salt, 0.2-0.3 part of white sugar, 0.03-0.05 part of composite phosphate and 0.11-0.21 part of monosodium glutamate into a stirrer and stirring;

s1.4, pickling: and pickling the stirred skin to obtain the required meat ball skin.

S2, preparing meat ball stuffing:

s2.1 stirring: adding 2-3 parts of salted mayonnaise, 1-2 parts of soy sauce, 1-2 parts of ice water, 0.3-0.5 part of white sugar, 0.03-0.05 part of salt, 0.001-0.002 part of carrageenan and 0.05-0.1 part of arrowroot powder into a stirrer to be stirred and mixed for 10-20 min, so that the stuffing can be fully mixed by stirring, and the stirring temperature is controlled below 10 ℃, so that the stuffing can be conveniently formed.

S3, forming, cooking, cooling, packaging, sterilizing and quick-freezing:

s3.1, wrapping the prepared meat ball skin outside the meat ball stuffing to prepare raw meat balls;

s3.2, putting the prepared raw meat balls into warm water at 45 ℃ for heating for 4min, then boiling the raw meat balls in water at 90 ℃ for 9min, and obtaining cooked meat balls after the boiling is finished;

s3.3, fishing out the prepared cooked meat balls, and putting the cooked meat balls into ice water for precooling to obtain semi-finished meat balls;

s3.4, drying the semi-finished meatballs in the air to remove surface moisture, and baking for 5-20 seconds for coloring; vacuum packaging the colored finished meatballs;

s3.5, sterilizing the packaged meat balls at high temperature;

s3.6: and (4) putting the sterilized meat balls into a refrigerator for freezing to obtain finished meat balls.

Further, the water temperature of the pre-cooled ice water in the step S3.3) needs to be kept below 20 ℃, and the water cooling time is 5-8 min, so that the cooked meat balls are cooled;

further, in the step S3.4), the moisture on the surfaces of the semi-finished meatballs can be removed by air cooling or water cooling in the air drying process, so that the air drying speed of the meatballs is increased, and the production efficiency of the meatballs is improved;

further, in the step S3.4), the vacuum degree of vacuum packaging is 0.08-0.1 Mpa, and the seal is kept flat and tight;

further, step S3.5), during high-temperature sterilization, putting the packaged semi-finished meatballs into a high-temperature sterilization pot for high-temperature sterilization, wherein the sterilization temperature is kept at 120-125 ℃, and the sterilization time is set to be 10-20 min;

further, step S3.6) the quick-freezing temperature of the refrigerator is set to-30 ℃ to-35 ℃.

Images