KR910009716B1 - Process for making meat ball packed with tray - Google Patents

Abstract

A process for making meat ball packed with tray comprises: (a) pulverizing pork and mixing with wheat flour, salt and pepper powder; (b) forming the mixt. into the sphere shape; (c) coating the exterior of the obtd meat ball and frying at 160 deg.C; (d) putting the fryed meat ball, roasted sauce, cut and branched potato, pimento and macaroni in the tray (PP-EVOH-CPP); (e) replacing the O2 gas of inner space of tray with N2 gas or CO2 gas; (f) heat-sealing the tray and its lid; (g) strilizing it pass through four stages at 120 deg.C under 1.40-1.85 kg/cm2 for 25 min and cooling passing through three stages under 1.00-1.65 kg/cm2 to obtain the final product. The obtd. food can be preserves for a long time at room temp.

Description

Manufacturing method of tray packed meatballs

The present invention relates to a method for manufacturing instant meatballs sterilized and packed in a tray, in particular, a tray-packed meatball (meat ball) having a cooking condition and a packing condition that can be preserved for a long time at room temperature and can give a better texture than a conventional meatball during eating. It relates to a method of manufacturing).

When instantiating meatballs with the theme of pork, it is necessary to take into account the change in taste and the degree of decay due to long-term storage. In general, packaged processed products are ideally packaged foods if they have been maintained for at least 6 months.

The present invention is to provide a method for producing a tray-packed meatballs to meet the above-mentioned main points, high heat resistance and oxygen barrier species sterilize the container of the material under appropriate conditions and improve the taste and texture Long-term storage is possible.

The present invention is described by dividing by process as follows.

1st process

As a manufacturing process of meatballs, ground pork is ground in a mixer, breaded flour and flour are mixed with ground pork, mixed with eggs, salt and pepper, and shaped into chestnuts. Flour the molded ball and fry it in oil at 160 ° C.

2nd process

Melt the butter in a pan and fry in flour, then add tomato ketchup and fry to make a sauce.

Potatoes and bell peppers are sliced into 1 cm 3 and then branched.

3rd process

The meatballs are placed in a container, again containing sauce, potatoes, bell peppers and macaroni, and then pressurized at 165 ° C for 7-10 seconds to seal. The container in the above is a laminate laminate of PP, EVOH and CPP having high heat resistance and oxygen barrier property, and forming the surface layer, the intermediate layer and the inner layer of the container and the lid, respectively, and the thickness is 0.5925 mm, respectively. 0.015 mm. 0.5925 mm, wherein EVOH is a genome of an ethylene vinyl acetate copolymer.

4th process

As a sterilization and cooling process, sterilization is carried out in four steps for about 25 minutes at a pressure of 1.40-1.85 kg / cm 2 at 120 ° C., followed by cooling, and sterilization is carried out at a pressure of 1.00-1.65 kg / cm 2 in three steps during cooling.

Such sterilization conditions are as follows.

1.4㎏ / ㎠ 5 minutes after the start of sterilization

5 minutes later 1.6-1.8㎏ / ㎠

Then 5 minutes 1.65-1.85㎏ / ㎠

1.55-1.75㎏ / ㎠ 5 minutes before the end

Initial cooling 1.55-1.65㎏ / ㎠

After 3 minutes of cooling (3 minutes after full water) 1.20-1.40㎏ / ㎠

1.00-1.20㎏ / ㎠

In this step, the fine mortality F value of 7.0 or more can be maintained, which increases the preservation of the contents given in the previous step.

Example 1

The compounding quantity of the content contained in the container was made into the following ratios.

Raw Pork 600g Wheat Flour 188g

Bread Powder 96g Salt 4.8g

Pepper powder 2.4g Egg 218g

Butter 72g Tomato Ketchup 240g

Water 1680g Wheat flour (for sauce) 120g

120g potato 120g green pepper

Macaroni 27g

About 80-82g of meatballs prepared in this way, sauce 175-177g, potatoes 10g, green peppers 10g, and macaroni 3g were put in a container, and the total amount was 280g.

Example 2

In the blending amount of Example 1, the salt was added to the sauce 2g, the sauce ketchup amount was increased from 240g to 300g, the thickness of the pork was weakened and the scaffold was mixed to enhance the sauce taste and add the chewy taste of the pork. It was forever.

The present invention thus constructed is not used at all food additives and the taste and texture of the product is not only superior to the conventional meatballs, but the same appearance and taste and without the phenomenon of separation of fat or separation of moisture even in long-term storage conditions If you want to eat while maintaining the texture, simply use a microwave oven for about 2 minutes.

Claims (1)

Pork ground with a mixture of breaded flour, salt and pepper, topped with chestnut-shaped balls and flour, fried in 160 ° C meatballs, buttered flour with tomato ketchup and roasted sauce After that, the branched potatoes, bell peppers and macaroni are placed in a laminated laminate of PP, EVOH, and CPP, and the oxygen in the vessel is replaced with nitrogen or carbon dioxide according to a known method. Method of producing tray-packed meatballs, characterized in that sterilization in four stages for about 25 minutes at a pressure of -1.85kg / ㎠ and then sterilized in three stages under the pressure of 1.00-1.65kg / ㎠.