Meat ball can and preparation method thereof

A technology for meatballs and canned food is applied to the field of canned meatballs and their production, which can solve the problems of processing, short shelf life, easy to deteriorate taste and the like, and achieve the effects of low cost, convenient carrying and good taste.

Inactive Publication Date: 2009-04-22
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the meatballs disclosed above have the advantages of being safe and hygienic, rich in nutrition and unique in flavor, they still have the disadvantag

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Choose 12Kg of streaky pork and lean pork as the raw material in a ratio of 1:1, mince it, mix it with 0.07KG minced green onion, 0.07Kg minced ginger, 0.98Kg starch, and 0.84Kg water, and use a ball machine to make 5-8g meatballs , deep-fry the meatballs until golden brown; choose aniseed, Chinese prickly ash 0.086KG, then add 8.3Kg and boil for 2 hours to obtain a spice extract, add 1.17Kg soy sauce, 0.2Kg White granulated sugar, 0.05Kg refined salt, 0.03Kg yellow rice wine, 0.02Kg monosodium glutamate are mixed evenly, dissolve and make liquid auxiliary material; Get the meatball after frying 150g and pack in the can container, then add the liquid auxiliary material 225g prepared above, will be equipped with meatball Heat the canned container of meatballs and liquid auxiliary materials to dissolve excess gas in the meatballs and liquid auxiliary materials. Control the heating temperature at 100°C, heat for 30 minutes, seal the can, and then sterilize at 118°C for 30 m...

Embodiment 2

[0022] Choose 17.5Kg of fat pork and lean pork as the raw material according to the ratio of 1:2, mix it with 0.18KG minced green onion, 0.046Kg minced ginger, 2.76Kg starch, and 2.53Kg water after mincing, and use a meatball machine to make meatballs of 5-8g , fry the meatballs until golden brown; choose 0.2K6 of cinnamon and pepper, then add 20Kg and boil for 1 hour to obtain a spice extract, add 1.86Kg soy sauce and 0.7Kg white sugar to the spice extract . The canned container of liquid auxiliary materials is heated to dissolve the excess gas in the meatballs and liquid auxiliary materials. The heating temperature is controlled at 100°C, and the can is sealed after heating for 30 minutes. Then, it is sterilized at 130°C for 30 minutes, and the finished product is ready after cooling.

Embodiment 3

[0024] Choose 12.38Kg of fat pork and lean pork as the raw material according to the ratio of 1:1.5, mix it with 0.093KG minced green onion, 0.062Kg minced ginger, 1.55Kg starch, and 1.4Kg water after mincing, and use a ball machine to make meatballs of 5-8g , deep-fry the meatballs until golden brown; choose aniseed, Chinese prickly ash, cinnamon, pepper 0.11KG, then add 10.64Kg and boil for 3 hours to obtain a spice extract, add 1.25Kg to the spice extract Soy sauce, 0.31Kg white granulated sugar, 0.06Kg refined salt, 0.075Kg rice wine, 0.05Kg monosodium glutamate are mixed evenly, and dissolved to make liquid auxiliary materials; take 120g of fried meatballs and put them into a can container, then add 240g of the liquid auxiliary materials prepared above, Heat the canned container containing meatballs and liquid excipients to dissolve the excess gas in the meatballs and liquid excipients, control the heating temperature to 100°C, heat for 30 minutes and then seal the can, th...

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PUM

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Abstract

The invention relates to a meatball can and a method for preparing the same. The method comprises the following steps: selecting streaky pork and lean pork or lard and the lean pork as raw materials, grinding the raw materials and evenly mixing the raw materials with chopped scallion, chopped ginger, starch, and water, preparing the mixture into meatballs with proper size by a meatball machine, and deepfrying the meatballs into brown-like golden yellow color; selecting a combination of two or more than two of aniseed, Chinese prickly ash, cassia bark and pepper to be boiled with water so as to prepare a spice leaching liquor, and adding soybean sauce, white granulated sugar, refined salt, rice wine and monosodium glutamate into the spice leaching liquor to be mixed and dissolved to prepare a liquid auxiliary material; and filling the deepfried meatballs and the prepared liquid auxiliary material into a canner according to the weight ratio of between 1 to 0.7 and 1 to 1, and then obtaining the finished product through air exhausting, can sealing, sterilization, and cooling. The meatball has the advantages of rich nutrition, excellent color, smell and taste, long storage time, and convenient carrying and eating. The method for preparing the meatball has the advantages of reasonable process, strong operability, and easy realization of mass production.

Description

technical field [0001] The invention relates to a kind of canned food and a preparation process of the canned food, in particular to a kind of meatball canned food and a preparation method thereof. technical background [0002] Meatballs are a kind of dish food that often appears on the dining table in people's lives, and are deeply loved by people because of their rich nutrition, delicious taste and convenient eating. In the family, meatballs are usually eaten and made now. The composition of the meatballs is determined by people according to their own preferences. It is difficult to preserve. It takes a long time to make meatballs, and the preservation time of meatballs is short. It is inconvenient for people to eat meatballs. How to make meatballs a kind of safe and hygienic, convenient to eat, long shelf life, unique flavor, good instant food of mouthfeel is a key topic of people's research. For example, "a kind of ready-to-eat fresh meatball and its manufacture method...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
Inventor 任召珍刘扬瑞李银塔
Owner TAIXIANG GRP TECH DEV
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