Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for producing composite bag-packaged clear soup pork balls

A technology of pork balls and composite bags, which is applied in the fields of application, food preparation, food science, etc., and can solve the problems of pork balls in clear soup mixed with soup, turbidity after sterilization, and great influence on product appearance.

Inactive Publication Date: 2012-09-19
HENAN UNIVERSITY OF TECHNOLOGY
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pork balls on the market are almost sold in a frozen form. This form is suitable for home life and cannot satisfy the crowds of tourists and hikers. Therefore, there is a wide market for the production of instant pork balls. However, the pork balls are sterilized after packaging There is a technical problem of turbidity in the process, which has a great impact on the appearance of the product. This technology solves this problem and solves the problem of mixed soup in the sterilization process of clear soup pork balls packaged in composite bags.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: Peeled pig pork belly is minced through a meat grinder with an aperture of 7 mm, placed at 0-4°C for 5 minutes, then chopped at a low speed for 3-5 minutes, adding 0.3% (w / w) salt and 0.3% (w / w) Phosphate, then chop at high speed for 8-10 minutes, add appropriate amount of auxiliary ingredients and seasonings and chop at low speed for 3-5 minutes; after chopping the minced pork, let it cool at 0-4°C for 1.5 hours Shaped, boiled in water for 8-10 minutes, soaked in 0.3% (w / w) sodium alginate for 1-3 minutes, then soaked in 1% (w / w) chitosan solution for 1-3 minutes, drained and cooled , after being packaged in a compound retort bag, poured into clear soup, sterilized under pressure, and cooled to complete the finished product.

Embodiment 2

[0015] Example 2: Peeled pork belly is minced through a meat grinder with an aperture of 7mm, placed at 0-4°C for 8 minutes, then chopped at a low speed for 3-5 minutes, adding 0.5% (w / w) salt and 0.3% (w / w) Phosphate, then chop at high speed for 8-10 minutes, add appropriate amount of auxiliary ingredients and seasonings and chop at low speed for 3-5 minutes; after chopping the minced pork, let it cool at 0-4°C for 2 hours Shaped, boiled in water for 8-10 minutes, soaked in 0.4% (w / w) sodium alginate for 1-3 minutes, then soaked in 2% (w / w) chitosan solution for 1-3 minutes, drained, and cooled , after being packaged in a compound retort bag, poured into clear soup, sterilized under pressure, and cooled to complete the finished product.

Embodiment 3

[0016] Embodiment 3: Peeled pig pork belly is minced through a meat grinder with an aperture of 7 mm, placed at 0 to 4°C for 10 minutes, then chopped at a low speed for 3 to 5 minutes, adding 1.2% (w / w) salt and 0.3% (w / w) Phosphate, then chop at high speed for 8-10 minutes, add appropriate amount of auxiliary ingredients and seasonings and chop at low speed for 3-5 minutes; after chopping the minced pork, let it cool at 0-4°C for 3 hours Shaped, boiled in water for 8-10 minutes, soaked in 0.5% (w / w) sodium alginate for 1-3 minutes, then soaked in 3% (w / w) chitosan solution for 1-3 minutes, drained and cooled , after being packaged in a compound retort bag, poured into clear soup, sterilized under pressure, and cooled to complete the finished product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for producing composite bag-packaged clear soup pork balls, which comprises: grinding streaky pork without skin in a meat grinder with a hole diameter of 7 millimeters; standing the ground streaky pork at 0 to 4 DEG C for 5 to 10 minutes, cutting and mixing for 3 to 5 minutes under a low-speed condition, adding 0.3 to 1.2 weight percent of table salt and 0.3 weight percent of phosphate, and cutting and mixing at a high speed for 8 to 10 minutes; adding a proper amount of auxiliary materials and seasoning, and cutting and mixing at a low speed for 3 to 5 minutes; standing the minced pork paste at 0 to 4 DEG C for 1 to 3 hours for forming, boiling in water for 8 to 10 minutes, soaking the boiled pork paste first in 0.3 to 0.5-weight-percent sodium alga acidsolution for 1 to 3 minutes and then in 1 to 3-weight-percent chitosan solution for 1 to 3 minutes, draining, cooling, packaging by composite boiling bags, filling clear soup, performing pressure sterilization, and cooling to obtain finished products. The pork balls prepared by the method are rich in nutrient and offer a fresh, crispy and tender mouthfeel, and the soup is clear.

Description

technical field [0001] The invention relates to a method for preparing pork balls, in particular to a method for preparing pork balls in clear soup packed in a compound bag. Background technique [0002] Pork is tender, delicious, nutritious and suitable for a variety of cooking methods. Its meat protein is rich in all essential amino acids, and its content is very similar to that in eggs and milk, so it is a high-quality protein source. Since ancient times, there is no banquet without pork. Pork is indispensable in the diet of Chinese residents, and it is far higher than other meats in the scale of meat production and product output. Its ball products are indispensable dishes in soup, hot pot and hot pot. [0003] Pork balls on the market are almost sold in a frozen form. This form is suitable for home life and cannot satisfy the crowds of tourists and hikers. Therefore, there is a wide market for the production of instant pork balls. However, the pork balls are sterilize...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 吴立根王岸娜王晓曦竹建德
Owner HENAN UNIVERSITY OF TECHNOLOGY