Method for recycling meat ball and fish ball poaching liquid

A technology of boiled liquid and fish balls, applied in the fields of application, food preparation, food science, etc., to achieve the effects of avoiding high costs, reducing pollution, and protecting the environment

Active Publication Date: 2013-02-20
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to recycle the boiled liquid of meatballs and fish balls at a relatively low cost, so that the problem of processing the boiled liquid in meatballs and fish balls processing enterprises is solved, and the amount of boiled liquid for meatballs and fish balls is reduced. Pollution to the environment, at the same time, the concentrated meatball and fishball boiled liquid can be made into seasonings to generate commercial value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Taking the processing of tribute balls as an example, 60kg of pork, 45kg of starch, 100kg of chicken, 10kg of ice crystals and other ingredients were weighed and mixed into a slurry, and then boiled to shape, and the resulting boiled liquid with a concentration of 1% was recycled. Proceed as follows:

[0029] (1) Concentration: A large amount of boiled liquid A produced during the production of tribute balls is used repeatedly in the process of processing tribute balls, and the soluble substances in the newly entered tribute balls will continue to dissolve into the boiled liquid, making Its concentration rises from 1% to 7%, and converts into boiled liquid B.

[0030] (2) Hydrolysis: Add α-amylase to Gongwan boiled liquid B, hydrolyze at 80°C hydrolysis time, 8 min, and add 10 units of enzyme per kilogram of boiled liquid.

[0031] (3) Impurity removal: first filter with four layers of gauze to remove meat residue; then use a disc separator to remove grease, and its sp...

Embodiment 2

[0037] Taking fish ball processing as an example, weigh 140kg of surimi, 50kg of starch, 30kg of fat meat, 100kg of ice crystals, etc. ,Specific steps are as follows:

[0038] (1) Concentration: A large amount of boiling liquid A produced during the production of fish balls is used repeatedly in the processing of fish balls, and the soluble substances in the newly entered fish balls will continue to dissolve into the boiling liquid, making Its concentration is increased from 0.7% to 4%, and converted into boiled liquid B.

[0039] (2) Hydrolysis: Add α-amylase to fish ball boiling liquid B, hydrolyze at a hydrolysis temperature of 90°C, hydrolysis time 5 minutes, and add 8 units of enzyme per kilogram of boiling liquid.

[0040] (3) Impurity removal: filter with nylon cloth first to remove the meat residue; then use a disc separator to remove grease, the speed of which is set at 4000 r / min, to obtain liquid C.

[0041](4) Heat exchange and cooling: first use tap water to exc...

Embodiment 3

[0046] Taking the processing of beef balls as an example, we weigh 40kg of pork, 60kg of beef, 45kg of starch, 10kg of ice crystals and other ingredients, chop and mix them into a slurry, then boil them into shape, and recycle the boiled liquid with a concentration of 0.9%. The specific steps as follows:

[0047] (1) Thickening: A large amount of boiled liquid A produced during the production of beef balls is used repeatedly in the processing of beef balls, and the soluble substances in the newly entered beef balls will be continuously dissolved into the boiled liquid, so that Its concentration rises from 0.9% to 6%, and converts into boiled liquid B.

[0048] (2) Hydrolysis: Add α-amylase to the boiling liquid B of beef balls, hydrolyze at a hydrolysis temperature of 85°C, and a hydrolysis time of 10 minutes. The amount added is 14 units of enzyme per kilogram of boiling liquid.

[0049] (3) Impurity removal: First, use three layers of gauze to filter to remove meat residue;...

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PUM

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Abstract

The invention belongs to the field of wastewater utilization, and relates to a method for recycling poaching liquid used during meat ball and fish ball processing. The method includes thickening the meat ball and fish ball poaching liquid by using the liquid repeatedly so that the concentration of the liquid is increased to 4-7% from the original approximate concentration of 1%; then concentrating the thickened poaching liquid by a freeze concentration technology to finally obtain concentrated solution; and properly proportioning the concentrated solution, then manufacturing the concentrated solution into seasoned cans via canning and sterilizing procedures or processing the concentrated solution into powdery condiments by a drying process. By thickening the meat ball and fish ball poaching liquid, the usage of the poaching liquid can be reduced in a production process, and the content of soluble substances can be increased. The method has the advantages that the poaching liquid used in meat ball and fish ball processing enterprises is treated, environmental pollution caused by the meat ball and fish ball poaching liquid is reduced, the concentrated meat ball and fish ball poaching liquid can be manufactured into the condiments, and a commercial value is generated.

Description

technical field [0001] The invention belongs to the field of waste water utilization, and relates to a method for recycling boiled liquid during the processing of meat balls and fish balls. Background technique [0002] With the increasing development of my country's economy and the improvement of people's living standards, the people's demand for meat products is increasing, and meatballs and fish balls are very popular among meat products. With the development of food industrialization, the output of meat balls and fish balls has also been greatly improved, and correspondingly, the boiled liquid has increased a lot. For every ton of meat products produced, the total amount of wastewater discharge is about 70-100 tons. From the stock solution of boiled meat balls and fish balls, it was detected that COD was 19.4 g / L, ammonia nitrogen was 42 mg / L, nitrate nitrogen (calculated as N) was 7.6 mg / L, and the pH value was 5.0, exceeding the national standards. Integrated Wastewa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 陈锦权方婷孙沈鲁罗章秀李照禄
Owner FUJIAN AGRI & FORESTRY UNIV
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