Production method for ready-to-eat Chaozhou beef ball soft can

Abstract

The present invention provides a production method for ready-to-eat Chaozhou beef ball soft cans, and belongs to the technical field of food processing. The formula of the ready-to-eat Chaozhou beef ball soft can includes 71% of beef, 7% of sweet potato powder, 2% of trehalose, 0.3% of compound phosphate, 1.8% of salt, 0.3% of monosodium glutamate, 0.05% of allspice, 0.5% of black pepper powder, 0.05% of pepper powder, 1.5% of ginger juice, 1.5% of minced garlic, and 14% of water. The ready-to-eat Chaozhou beef ball soft can is prepared by grounding meat, stirring, mixing, shaping, draining, vacuum packaging with aluminum foil bags, and sterilizing at 121 DEG C for 15min. The production method can effectively promote the water-holding capacity of the beef balls, prevent starch aging, protein denaturation and decomposition and oxidation of unsaturated fatty acid, improve storage performance of beef balls, and maintain the fresh quality through adding 2% by mass of trehalose in the beef ball formula; and achieves the shelf life of beef balls for six months at room temperature by soft cans of aluminum foil bag vacuum packaging and the high-temperature sterilization technology. The Chaozhou beef ball soft can is ready to eat, and can be used as travel food and snack food.

Description

technical field [0001] The invention relates to a method for preparing instant soft canned beef balls, belonging to the technical field of food processing. Background technique [0002] Meatball is a kind of traditional meat product in our country, with unique flavor and delicious taste, it is a kind of dish suitable for all ages. Beef has the nutritional characteristics of high protein and low fat, and is a good material for making meatballs, which has attracted great attention. [0003] Fu Li et al. (Development of bone mud beef balls. Heilongjiang Animal Husbandry and Veterinary Medicine, 2006, No.12: 124-128), Gao Yawen et al. (Optimization of the production process of Flammulina velutipes beef balls. Food Science, 2010, Vol.31, No.6: 302-305), Wang Wei (Preparation Method and Essentials of Refreshing Beef Balls. Sichuan Cuisine, 200, No.2: 16), Liu Yan (Research on Production Technology of Special Beef Balls. Meat Research, 2000, No.1: 25 -26, 13), Huang Aixiang (Rese...

AI Technical Summary

Problems solved by technology

Yet there is no research report about the development of instant tidal beef balls at present, and the production technology (patent publication number CN101224014) of the above-mentioned instant pork balls that has been reported cannot solve the starch aging and protein in the long-term normal temperature storage process of meatballs. Denaturation issues, nor can it provide technical support or reference for the research and development of instant beef balls