Preparation method for low-fat meat balls

A technology of meatballs and lean meat, applied in the field of low-fat meatballs and its preparation, can solve the problems of low-fat food boredom, less food processing applications, and affecting food flavor and taste, and achieve the best technical effect and strong stability Effect

Active Publication Date: 2014-11-19
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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  • Preparation method for low-fat meat balls
  • Preparation method for low-fat meat balls

Examples

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Effect test

Embodiment 1

[0032] A method for preparing low-fat meatballs, the basic formula of which consists of the following components in parts by mass: lean pork 95, fat pig 5, inulin 6, starch 24, water 30, eggs 12, salt 3, sugar 2. Soy protein powder 2, soy sauce 1, mixed phosphate 0.3 (sodium pyrophosphate: sodium polyphosphate: sodium hexametaphosphate = 2:2:1), monosodium glutamate 0.2, sodium erythorbate 0.05. The processing technology includes the following steps:

[0033] (1) Rinse: wash the above-mentioned parts by mass of lean pork and fat of pig 3 to 4 times at a water temperature below 10°C

[0034] (2) Grinding: Grinding the rinsed pork lean meat and pig fat, the temperature is controlled below 10°C, and the particle size is 4-5mm;

[0035] (3) Pickling: Add the minced pork lean meat and pig fat to the pickling ingredients, marinate at 0°C for 48 hours, and stir 2 to 3 times during the process;

[0036] (4) Stirring: Add inulin and auxiliary materials to the marinated meat, stir eve...

Embodiment 2

[0046] A method for preparing low-fat meatballs, the basic formula of which consists of the following components in parts by mass: lean pork 95, fat pig 5, inulin 7, starch 20, water 28, eggs 10, salt 4, sugar 4 , soybean protein powder 1, soy sauce 2, mixed phosphate 0.15 (sodium pyrophosphate: sodium polyphosphate: sodium hexametaphosphate = 2:2:1), monosodium glutamate 0.1, sodium erythorbate 0.03. Its processing technology includes the following steps:

[0047] (1) Rinsing: Rinse the lean pork and fat of pigs in the above parts by mass for 3 to 4 times at a water temperature below 10°C;

[0048] (2) Grinding: Grinding the rinsed pork lean meat and pig fat, the temperature is controlled below 10°C, and the particle size is 4-5mm;

[0049] (3) Pickling: Add the minced pork lean meat and pig fat to the pickling ingredients, marinate at 4°C for 24 hours, and stir 2 to 3 times during the process;

[0050] (4) Stirring: Add inulin and auxiliary materials to the marinated meat,...

Embodiment 3

[0058]A method for preparing low-fat meatballs, the basic formula of which is composed of the following components in parts by mass: lean pork 97 pig fat 3, inulin 8, starch 22, water 32, eggs 12, salt 2, sugar 2, Soy protein powder 3, soy sauce 2, mixed phosphate 0.35 (sodium pyrophosphate: sodium polyphosphate: sodium hexametaphosphate = 2:2:1), monosodium glutamate 0.3, sodium erythorbate 0.06. Its processing technology includes the following steps:

[0059] (1) Rinsing: wash the above-mentioned parts by mass of lean pork and fat of pig 3 to 4 times at a water temperature below 10°C.

[0060] (2) Grinding: Grinding the rinsed pork lean meat and pig fat, the temperature is controlled below 10°C, and the particle size is 4-5mm;

[0061] (3) Pickling: Add the minced pork lean meat and pig fat to the pickling ingredients, marinate at 4°C for 24 hours, and stir 2 to 3 times during the process;

[0062] (4) Stirring: Add inulin and auxiliary materials to the marinated meat, sti...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23L13/428A23L13/60
Inventor 龚晓瑞于基成段俊楠王思予范文静
Owner DALIAN NATIONALITIES UNIVERSITY
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