Low-salt meat ball and preparation method thereof

Abstract

The invention relates to a low-salt meat ball. The preparation method of the low-salt meat ball provided by the invention comprises the steps of: firstly, defreezing; secondly, mincing; thirdly, blending; fourthly, chopping and mixing; fifthly, curing; sixthly, forming balls through a machine or by hand; seventhly, cooking; eighthly, precooling; ninthly, quickly freezing; and finally packaging. The low-salt meat ball comprises the following original auxiliary materials in mix proportion by weight: 100kg of pork, 30k of fat pork, 10kg of modified cassava starch, 6kg of isolated soy protein, 0.2kg of carrageeenen, 1.0kg of compound salt; 1.7-1.9kg of white sugar, 0.1-0.3kg of monosodium glutamate, 0.2-0.3kg of garlic powder, 0.09-0.11kg of ginger powder, 0.3-0.5kg of pork paste and 38-42kg of ice water. The low-salt meat ball provided by the invention has the advantages of attractive surface color after cooking and formation, moderate salty taste, fresh, tender and tasty meat, uniform flavor immersion, pleasant mouthfeel, deliciousness, spiciness, and long lingering aftertaste.

Description

Technical field: [0001] The invention relates to a meat product, in particular to a low-salt meatball and a preparation method thereof. Background technique: [0002] Meatballs are deeply loved by consumers because of their good taste and rich nutrition. Salt is one of the indispensable and important additives in meatballs. Adding it to meatballs can improve the water holding capacity of meat products, improve the texture of the product and give the product a good flavor. Its salt content of the meatballs sold on the market is all between 4~6%. For consumers who like to eat meatballs, long-term consumption of high-salt meatballs will have a certain negative impact on health. Modern medical research shows that excessive salt intake will reduce the body's immunity, increase the burden on the kidneys, and induce osteoporosis, high blood pressure and other diseases. Therefore, with the improvement of consumers' health awareness, the demand for low-salt meatballs will increase...

AI Technical Summary

Problems solved by technology

The salt content of meatballs sold in the market is between 4% and 6%. For consumers who like to eat meatballs, long-term consumption of high-salt meatballs will have a certain negative impact on health.