Lyophilized instant meat ball and preparation method

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...

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