High-elasticity stuffed pork burgers containing juice and production method of burgers

Abstract

The invention relates to high-elasticity stuffed pork burgers containing juice and a production method of the burgers. The high-elasticity stuffed pork burgers comprise outer-layer materials and inner-layer materials, wherein the outer-layer materials are composed of 800-1,600 parts of 8:2 minced meat, 100-200 parts of 3:7 minced meat and 6-30 parts of chopped fresh ginger; the inner-layer materials are composed of 400-800 parts of the 8:2 minced meat, 180-300 parts of the 3:7 minced meat, 220-500 parts of pigskin jelly, 8-10 parts of the chopped fresh ginger and 4-20 parts of chopped spring onions. The stuffed pork burgers integrate the characteristics of a plurality of meat burgers; the stuffed pork burgers are tight in mouth feel, pure in pork taste, smooth and fine and pure in meat quality, enough in elasticity and good in chewiness; the product yield of the stuffed pork burgers prepared by the method is 145%-165% so that the stuffed pork burgers are suitable for industrial large-scale production.

Description

technical field [0001] The invention relates to a technology for making heart-wrapped pork balls, in particular to heart-wrapped pork balls with high elasticity and containing juice and a production method thereof. Background technique [0002] Meatball is a minced meat product, which is made from fresh pork (or frozen pork) through a series of processes such as mincing, crushing, boiling, forming, cooling, and quick-freezing. Many raw materials can be made into balls after being mashed, such as fish meat soup, fish balls, beef balls, vegetable balls, etc. The traditional craft is to repeatedly beat the meat with a stick, smash the meat, remove the tendons, and knead into balls. This kind of meatball tastes very elastic. [0003] At present, most domestic meatballs are made of beef or fish. The meatballs made of this material have high elasticity, while pork fibers are relatively fine. After the meat is pulped to make meatballs, the meatballs are less elastic. Moreover, th...

AI Technical Summary

Problems solved by technology

[0003] At present, most domestic meatballs are made of beef or fish. The meatballs made of this material have high elasticity, while pork fibers are relatively delicate. After the meat is beaten into pulp to make meatballs, the meatballs are less elastic

Moreover, the cost of pork is relatively high, and other meat ingredients are often added in large-scale industrial production applications, resulting in fewer pure pork balls on the market, and even less elastic pork balls