Manufacturing process of Muslim mutton balls

A technology for making mutton balls, which is applied in the field of halal mutton balls, can solve the problems of low output and few varieties, and achieve the effects of convenient eating, increased added value and unique flavor

Inactive Publication Date: 2013-03-13
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the production of meatballs mostly adopts traditional and workshop-style production methods, with few varieties and low output. In developed countries abroa...

Method used

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  • Manufacturing process of Muslim mutton balls
  • Manufacturing process of Muslim mutton balls

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A kind of preparation technology of halal mutton ball, comprises the steps:

[0024] (1) Pretreatment: select the hind legs of fresh Tan sheep and the chicken breasts of fresh white feather chickens, the weight ratio of the two is 3:1, and wash them clean; the fresh lamb hind legs pass the hygienic inspection, and remove the Fat, tendons and cartilage; fresh chicken breasts have passed the hygienic inspection, and the skin and fat have been removed.

[0025] (2) Pickling: marinate the obtained mutton and chicken in an aqueous solution of Chinese prickly ash and nitrite, the amount of the aqueous solution is 5 times the weight of the mutton+chicken, and marinate at 0°C for 1 hour; The Zanthoxylum bungeanum content in the aqueous solution is 2g / L, and the nitrite content is 1mg / L.

[0026] (3) Grinding meat: cut the marinated mutton and chicken into small pieces, and use a meat grinder to grind them into minced meat; add ice water at -2°C when grinding the meat, and the ...

Embodiment 2

[0035] A kind of preparation technology of halal mutton ball, comprises the steps:

[0036] (1) Pretreatment: select the hind legs of fresh Tan sheep and the chicken breasts of fresh white feather chickens, the weight ratio of the two is 3:1, and wash them clean; the fresh lamb hind legs pass the hygienic inspection, and remove the Fat, tendons and cartilage; fresh chicken breasts have passed the hygienic inspection, and the skin and fat have been removed.

[0037] (2) Pickling: marinate the obtained mutton and chicken in an aqueous solution of Chinese prickly ash and nitrite, the amount of the aqueous solution is 5 times the weight of the mutton+chicken, and marinate at 0°C for 1 hour; The Zanthoxylum bungeanum content in the aqueous solution is 2g / L, and the nitrite content is 1mg / L.

[0038] (3) Grinding meat: cut the marinated mutton and chicken into small pieces, and use a meat grinder to grind them into minced meat; add ice water at -2°C when grinding the meat, and the ...

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Abstract

The invention relates to a manufacturing process of Muslim mutton balls. The manufacturing process is characterized by comprising the following steps of: (1) pre-treating: selecting fresh mutton hindquarter and fresh chicken breast meat according to the weight ratio in a range of 3: 1 to 3: 2, and then washing; (2) pickling: pickling the obtained mutton and chicken in a water solution of pepper and nitrite at 0-4 DEG C for 1-1.5 hours; (3) mincing; (4) chopping and mixing; (5) sizing the balls: extruding minced meat into the balls with the diameter of 2-2.5 cm by using manpower or a machine; (6) cooking and cooling; (7) packaging in vacuum and sterilizing; and (8) quickly freezing. The manufacturing process disclosed by the invention can be used for producing the Muslim mutton balls; and the Muslim mutton ball has abundant nutrition substances and is be rich in high-quality animal proteins, minerals, vitamins and various amino acids which are necessary to a human body. The Muslim mutton ball is convenient to eat, fast and convenient, and safe and sanitary, and does not need to be machined again.

Description

technical field [0001] The invention relates to a production process of halal mutton balls. Background technique [0002] Meatballs are a traditional meat product that is widely spread in my country and is deeply loved by people. But at present, the production of meatballs mostly adopts traditional and workshop-style production methods, with few varieties and low output. In developed countries abroad, most meatball manufacturers adopt industrialized and modern production methods. Every stage is supported by a complete technical system, and products can be seen everywhere. The production of meatballs abroad has entered a perfect period of rapid industrialization development. With the acceleration of the pace of life of our people and the rapid development of quick-frozen food in our country, foods with the characteristics of "nutrition, convenience, safety, health, and deliciousness" such as meatballs will develop rapidly. [0003] Halal mutton balls have Halal flavor and ...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/311A23L1/317A23L13/40A23L13/10A23L13/60A23L13/70
Inventor 刘敦华丁晔雷建刚陈玮琳郭进
Owner NINGXIA UNIVERSITY
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