Soup-filling quick freezing pill and preparation thereof

A preparation process and quick-frozen pill technology, which is applied in food preparation, application, food science, etc., can solve the problems of dry taste and unsmooth taste, and achieve the effect of smooth filling and good taste

Inactive Publication Date: 2009-05-13
HAIXIN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Whether it is fish balls, meatballs or other types of stuffed meatballs currently on the market, there is no soup in the fillings, which makes consumers feel uncomfortable and dry when eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The soup filling quick-frozen pill of the present invention is made of outer skin and inner stuffing, and outer skin is made of the following raw materials in percentage by weight, chicken breast meat 30%, beef 21.9%, potato starch 15%, ice water 10% (temperature 0-1 ℃) , 10% of Toutou meat, 8% of soybean protein, 2% of salt, 1‰ of phosphate, 2% of sugar, and 1% of monosodium glutamate. No. 4 hind leg meat 18%, twenty-eight meat 18%, carrageenan or gelatin or other natural gum 1.5%;

[0012] (1) The preparation process of outer skin raw material:

[0013] (a) Put 30% of chicken breast meat and 21.9% of beef into a blender, whip at a speed of 10-100 rpm for 3-5 minutes, stir and beat into a slurry,

[0014] (b) 1‰ of phosphate, 2% of sugar, 1% of monosodium glutamate and 3.3% of the total amount of ice that should be added, continue whipping for 2-5 minutes at a speed of 50-300 rpm;

[0015] (c) Slowly add 0.67% salt of the total amount of salt, and continue whipping f...

Embodiment 2

[0022] The soup-filled quick-frozen pill of the present invention is composed of an outer skin and an inner filling, and the outer skin is composed of the following raw materials in percentage by weight, chicken breast 2%, beef 43%, cassava starch 15%, ice water 11%, slotted meat 8%, 20% soybean protein, 1% salt, beating to form a puree; the inner filling adopts the following raw materials in weight percentages: 69.2% of Toutou meat, 15% of No. 4 hind leg meat, 15% of twenty-eight meat, Carrageenan or gelatin or other natural gums 0.8%; the percentage by weight of the outer skin and the inner filling is 75%: 25%. The preparation process is as described above.

Embodiment 3

[0024] The soup-filled quick-frozen pill of the present invention is composed of outer skin and inner filling, and the outer skin is composed of the following raw materials in weight percentage: 80.8% of chicken breast, 10% of potato starch, 3% of salt, 2‰ of phosphate, 3% of sugar, and 3% of monosodium glutamate. %, beaten into mud.

[0025] The inner stuffing is composed of the following raw materials in weight percentage: 99% of trough meat, 1% of carrageenan or gelatin or other natural gums. The percentage by weight of the outer skin and the inner filling is 70%:30%. The preparation process is the same as in Example 1.

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PUM

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Abstract

The invention relates to a frozen juicy meatball and a processing method thereof. The frozen juicy meatball consists of a coating and a stuffing. The coating is made from 0-90% of chicken breast meat, 0-90% of beef, 10-55% of edible starch, 0-50% of ice water, 0-90% of pig neck meat, 0-20% of soybean proteins, 0-3% of table salt and 0-2% of seasonings. The stuffing is made from 0-99% of pig neck meat, 0-99% of thigh meat No.4, 0-99% of marbled mea, 0-2% of seasonings, and 1-30% of carrageenin or gelatin or other natural gum. The frozen juicy meatball is ready to eat or cold-preserved for a long time period. Since the stuffing is stirred at low temperature, the natural gum such as carrageenin is in solid state. After the frozen juicy meatball is heated, the natural gum such as carrageenin turns to molten state and the ice water and the seasoning liquids in the stuffing are mixed together to form broth, so that the frozen juicy meatball is juicy and delicious, and the stuffing is fresh and smooth.

Description

Technical field: [0001] The invention relates to a quick-frozen pill. Background technique: [0002] Whether it is fish balls or meatballs or other types of stuffed meatballs sold in the market, there is no soup in the fillings, so that the taste of consumers is not smooth and dry when eating. Invention content: [0003] The object of the present invention is to provide a kind of quick-frozen soup-filled pills with smooth taste and convenient processing and its preparation process. [0004] The technical scheme of the present invention is as follows: it is composed of outer skin and inner stuffing, and is characterized in that: the outer skin is made of the following raw materials mixed in weight percentage, chicken breast meat 0-90%, beef 0-90%, edible starch 10-55%, Ice water 0-50%, slotted meat 0-90%, soybean protein 0-20%, salt 0-3%, phosphate 0-2‰, sugar 0-3%, monosodium glutamate 0-3%, small ingredients 0 -2%; the filling is made of the following raw materials by w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 滕用庄
Owner HAIXIN FOODS
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