Lyophilized instant meat ball and preparation method

A meatball, freeze-drying technology, applied in food preparation, drying and preserving meat/fish, heating and preserving meat/fish, etc., can solve the problems of short shelf life, raw meatballs, high heat, and achieve the effect of balanced nutrition.

Inactive Publication Date: 2010-01-13
张记超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are some deficiencies in the meatballs processed by the above method, such as: deep-fried meatballs, because the meatballs are fried at high temperature with edible oil and have a short shelf life, so if the storage time is too long, the fat in the meatballs will be oxidized and decomposed by air. Generate harmful substances to the human body, and fried food is high in calories, and eating too much will lead to obesity, which is not conducive to health; frozen meatballs must use refrigeration equipment in their transportation, preservation, and sales processes, which not only wastes energy but also Increased cost; described in the above-mentioned patent documents: dried instant meatballs are processed by a drying process, and there are phenomena such as poor rehydration rate, raw meatballs, and hard taste during the brewing process; and the above-mentioned screw extrusion 1. The meatballs processed by the puffing process, due to the high temperature during processing, the nutritional loss of the meatballs is serious, and the meatballs are easy to gelatinize when brewing and eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: the composition of ball: 30% fish, 20% egg, 10% Coprinus comatus, 2% ginger, 5% green onion, 2% salt, 2% chicken essence, 14% starch, 15% % of water;

[0012] Put the minced fish paste, beaten and filtered egg liquid, chopped Coprinus comatus, chopped green onion and ginger, salt, chicken essence, starch, water into the mixer in turn, and mix well; take out Stir the meatball filling evenly, use a ball machine to make raw balls with a diameter of 1 cm, put the balls in a rice steamer and steam for 20 minutes to mature; take out the steamed balls and lower the temperature of the balls to within 2-3 hours -20°C, put the cooled balls into the vacuum freeze-drying cabin, and carry out vacuum freeze-sublimation drying when the temperature in the vacuum freeze-drying cabin drops to -25°C and the vacuum degree is lower than 500Pa; The radiant heat is supplemented and the moisture produced in the sublimation process is removed in time to prepare dry balls with a m...

Embodiment 2

[0014] The ingredients of meatballs are: 30% chicken, 20% eggs, 20% double bud mushrooms, 3% ginger, 4% green onions, 2% salt, 3% chicken essence, 8% starch, 10% water;

[0015] Put the minced chicken, beaten and filtered egg liquid, chopped scallion and ginger, salt, chicken essence, starch, and water into the mixer in turn, and mix well. Take out and mix. Uniform meatball filling, use a meatball machine to make raw meatballs with a diameter of 3 cm, put the raw meatballs into the rice steamer, steam for 20 minutes, and mature; take out the steamed meatballs and lower the temperature of the meatballs to within 2-3 hours -20°C, put the cooled meatballs into the vacuum freeze-drying cabin; carry out sublimation drying when the temperature in the vacuum freeze-drying cabin drops to -30°C and the vacuum degree is lower than 600Pa, and the radiant heat is properly supplemented during the sublimation process The moisture produced in the sublimation process is removed in time to obt...

Embodiment 3

[0017] The ingredients of meatballs are: 30% beef, 20% eggs, 19% mushrooms, 10% starch, 2% ginger, 4% green onions, 2% salt, 3% chicken essence, 10% water;

[0018] Put the minced beef made with a meat grinder, the egg liquid that has been removed from the eggshell and filtered, chopped mushrooms, finely chopped green onion and ginger, salt, chicken essence, starch, water, and put into the mixer in turn Mix well, take out the mixed meatball filling; use a meatball machine to make raw meatballs with a diameter of 2 cm; steam the raw meatballs for 20 minutes with a rice steamer to mature; take out the steamed meatballs and put them in 2-3 hours The temperature of the balls is lowered to -20°C, and the cooled balls are put into the vacuum freeze-drying cabin, and the temperature in the vacuum freeze-drying cabin drops to -35°C and the vacuum degree is lower than 550Pa for sublimation drying. During the sublimation process Appropriately supplement radiant heat and timely remove th...

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PUM

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Abstract

The invention relates to a lyophilized instant meat ball and a preparation method. The method is characterized by comprising the following steps: using meat, eggs, edible mushrooms, starch, water, shallot, ginger, salt and chicken extract as filling of the meat ball; and preparing the filling into the lyophilized cooked meat ball through filling preparing, ball making, steaming, cooling, sublimation drying in vacuum and other processes. The meat ball has high rehydration rate, short brewing time, good taste and easy digestion and absorption, can furthest maintain nutritional ingredients, shape and color and lustre when the meat ball is just cooked, and adopts vacuum or nitrogen-filled package technology to ensure that the product has convenient transportation, convenient portability and long shelf life, and can be eaten by brewing the meat ball by boiled water for a while.

Description

Technical field: [0001] The invention relates to the field of instant food processing, in particular to meatball food, in particular to a freeze-dried instant meatball and a preparation method thereof. Background technique: [0002] With the modernization, industrialization and scale of food processing and production, people have more production methods for the processing technology of instant meatballs: such as fried meatball processing technology, quick-frozen meatball processing technology and patent retrieval: patent application No. is (200710036020.4) the method for making dried meatballs; the patent application No. is (99119438.1) the screw extrusion and puffing processing method proposed. There are some deficiencies in the meatballs processed by the above method, such as: deep-fried meatballs, because the meatballs are fried at high temperature with edible oil and have a short shelf life, so if the storage time is too long, the fat in the meatballs will be oxidized an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/28A23L1/32A23L1/326A23L1/315A23B4/03A23B4/01A23B4/16A23L13/60
Inventor 张记超
Owner 张记超
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