Preparation method for low-fat meat balls

Abstract

The invention belongs to the field of fat substitutes and discloses a preparation method for low-fat meat balls. The preparation method specifically comprises the following steps: (1) processing pork: rinsing 95-97 parts of lean meat and 3-5 parts of fat meat for a plurality of times according to weight part, and then grinding; (2) pickling: adding pickling ingredients into the pork processed by the step (1) and carrying out pickling; (3) agitating: adding 6-8 parts of inulin and auxiliary materials according to weight part into the pickled meat and agitating uniformly; then adding 20-24 parts of starch according to weight part and continually agitating to be mixed uniformly; molding; (4) boiling: putting the molded meat balls into a pot containing ingredient liquid to be boiled; and (5) cooling for preservation: cooling at 20-25 DEG C and freezing and preserving at -20 DEG C. According to the low-fat meat balls prepared by the method disclosed by the invention, the content of fat is 6.06%-6.45%; the low-fat meat balls are delicious and healthy and meet the requirements of food with low fat contents.

Description

technical field [0001] The invention belongs to the field of fat substitutes, and discloses a low-fat meatball using inulin as a fat substitute and a preparation method thereof. Background technique [0002] Due to the high-fat, high-calorie, and high-cholesterol dietary structure in today's society, the incidence of hypertension, hyperlipidemia, diabetes, and cardiovascular and cerebrovascular diseases has greatly increased, and it is showing a younger trend, which makes people gradually realize the fat in the diet. It should be appropriate to reduce the fat content in meat products, which is very important to human health. But blindly reducing fat will inevitably affect the original flavor and taste of food, and even cause some people to be bored with low-fat food. Therefore, developed countries have been continuously researching and developing low-fat meat products for decades. The more successful method is Fat substitutes are used to replace part of the fat, but domesti...

AI Technical Summary

Problems solved by technology

But blindly reducing fat will inevitably affect the original flavor and taste of food, and even cause some people to be bored with low-fat food. Therefore, developed countries have been continuously researching and developing low-fat meat products for decades. The more successful method is Use fat substitutes to replace some fats, but domestic research on fat substitutes started relatively late, and their applications in food processing are seldom

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