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Method for preventing surfaces of balls from air-drying

A technology for balls and soybean oil, applied in application, food preparation, food science, etc., to prevent air drying, good taste and color

Inactive Publication Date: 2011-10-05
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant report about preventing the surface of the ball from drying out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] In order to better illustrate the present invention, give examples as follows:

[0008] Cool the shaped and blanched meatballs, heat the soybean oil to 60°C, add glyceryl monostearate, polyglyceryl ricinoleate, and glyceryl citrate compound emulsifier, mix well in the oil ester, and compound The addition amount of the emulsifier is: glyceryl monostearate: 0.8-1.2%, polyglycerol ricinoleate 0.2-0.3%, glyceryl citrate 0.6-0.9%, and the addition amount is calculated by weight percentage of soybean oil; Then put the cooled balls into the mixed oil, soak for 30 seconds, drain the oil, and put it in the fan for quick freezing. The meatballs fried by this process have no greasy feeling, and the frozen storage time of the product has no drying phenomenon for 11 months, which effectively prevents the surface of the meatballs from drying out and makes them have a better taste and color. Promoted product sales.

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PUM

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Abstract

The invention discloses a food processing method and in particular relates to a method for preventing surfaces of balls from air-drying, belonging to the technical field of food processing. The method comprises the following steps of: cooling formed and heated balls, heating soybean oil to 60 DEG C, adding a glycerin monostearate, polyglyerol polyricinoleate and citric glyceride compound emulsifier, and fully and evenly mixing, wherein the addition amount of the compound emulsifier is as follows: 0.8-1.2 percent of glycerin monostearate, 0.2-0.3 percent of polyglyerol polyricinoleate and 0.6-0.9 percent of citric glyceride compound emulsifier according to the weight percentage of soybean oil; putting the cooled balls into mixed oil, soaking for 30s, draining oil, putting into an air blower and quick-freezing. The fried balls treated by using the process disclosed by the invention have no greasy feel and no moisture loss when being stored for 11 months after being frozen; and by using the method disclosed by the invention, the surfaces of meat balls are effectively prevented from air-drying, the meat balls have better mouthfeel as well as color and lustre and are well received by consumers, and the sale of products is favorably promoted.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preventing the surface of meatballs from drying out, and belongs to the technical field of food processing. Background technique [0002] Meatball products are one of the main foods in people's daily diet. There are many varieties and are deeply loved by people. At present, no matter the production scale and sales volume, they are all showing an increasing trend. The meatballs are usually shiny and smooth just after they are processed, and they have good elasticity and are nutritious and juicy when they are fried and eaten in a hot pot. However, the surface of the meatballs becomes dry after being left for a period of time, which affects the taste and the sales of the manufacturers. In order to meet the needs of consumers and manufacturers, it is necessary to explore and improve the processing technology of meatballs and solve the problem of air-drying on the surface of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L1/03A23L35/00A23L29/00
Inventor 常光双张建林杜利英郭耿锐
Owner HENAN ZHONGPIN FOOD IND
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