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Quick-frozen vegetable balls and preparation method thereof

A technology for vegetables and meatballs, which is applied in food preparation, food preservation, food ingredients as viscosity modifiers, etc. It can solve the problems of high vegetable content and low vegetable content, and achieve low viscosity, bright color and good palatability

Active Publication Date: 2014-12-03
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a contradictory relationship between the vegetable vegetable meatballs with flour as a shaping binder and whether they can be boiled; the vegetable content is high, and the balls cannot be boiled or the balls are broken after boiling; they can be boiled without breaking. required, its vegetable content is too low

Method used

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  • Quick-frozen vegetable balls and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The protein mass content is 90% soybean protein, peanut protein and walnut protein as raw materials. Dissolve soybean protein, peanut protein and 1 walnut protein in water at 75°C, stir for 30 minutes, and then homogenize under 15MPa for 60 seconds to obtain a uniform protein water solution with a mass concentration of 14%. The content ratio of soybean protein, peanut protein and walnut protein in protein water solution is as shown in table 1:

[0031] Table 1

[0032]

Embodiment 2

[0034] 1. Prepare meatball A

[0035] (1) Choose non-rotten green radishes, wash, cut into pieces, and set aside;

[0036] (2) Prepare the stuffing: add 130 grams of protein water solution A to 60 grams of green radish pieces; then add 11.8 grams of flour, 0.15 grams of food salt, 0.05 grams of chicken essence, 2 grams of minced ginger, 4 grams of minced green onion, pepper powder 0.5 grams, 0.5 grams of ginger powder, 20 grams of water, and stir well;

[0037] (3) Molding into pills: put the fillings prepared in step (2) into a molding machine and mold into pills;

[0038] (4) Put the pellets prepared in step (3) in the freezer, freeze them at -40°C for 20 minutes, take them out, package them for sterilization and put them in the warehouse, and leave the factory after passing the test to obtain the pellets A.

[0039] 2. Prepare meatballs B-L

[0040] Use protein water solution B-L to replace protein water solution A, and then use the same conditions as step 1 (all conditi...

Embodiment 3

[0043] (1) Choose non-rotten green radishes, wash, cut into pieces, and set aside;

[0044] (2) Prepare the stuffing: add 110 grams of protein water solution A to 60 grams of green radish pieces; then add 10 grams of flour, 0.15 grams of food salt, 0.05 grams of chicken stock, 2 grams of minced ginger, 4 grams of minced green onion, and pepper powder 0.5 grams, 0.5 grams of ginger powder, 20 grams of water, and stir well;

[0045] (3) Molding into pills: put the fillings prepared in step (2) into a molding machine and mold into pills;

[0046] (4) Put the pellets prepared in step (3) in the freezer, freeze them at -40°C for 20 minutes, take them out, pack them for sterilization and store them in the warehouse, and leave the factory after passing the test. The vegetable content of the meatballs was 28.8%; the quality sensory evaluation of the meatballs did not decrease significantly after being stored in vacuum packaging at a temperature of -18--25°C for 15 months.

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Abstract

The invention relates to quick-frozen vegetable balls and a preparation method thereof, and belongs to the technical field of food processing. The quick-frozen vegetable balls are composed of the following major components in parts by weight: 60 parts of vegetables, 15-20 parts of protein, and 10-15 parts of flour, wherein the protein is composed of soybean protein, peanut protein and walnut protein in the ratio of 12 to (4-7) to (6-9). The quick-frozen vegetable ball, which is high in vegetable content and can be cooked in water, is prepared with the flour, the soybean protein, the peanut protein, and the walnut protein in the special ratio as a setting binder. Compared with quick-frozen vegetable balls with flour and any one protein matched in use as a setting binder, the quick-frozen vegetable balls provided by the invention have the advantages of long shelf life, clear soup, fresh and smooth ball surfaces, obviously improved elasticity and crispness, obviously lowered viscidity, and increased synthesis scores for sensory evaluation on quality under the same dosage and preparation conditions, and ball bodies do not break after the vegetable balls are cooked.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to quick-frozen vegetable vegetarian meatballs and a preparation method thereof. technical background [0002] Vegetable vegetarian meatballs refer to meatballs that use vegetables as the main raw material and do not contain meat ingredients. The shaping binder is usually flour and eggs. However, there is a contradictory relationship between the vegetable vegetable meatballs with flour as a shaping binder and whether they can be boiled; the vegetable content is high, and the balls cannot be boiled or the balls are broken after boiling; they can be boiled without breaking. Requested, its vegetable content is too low. Contents of the invention [0003] The object of the present invention is to provide a kind of quick-frozen vegetable vegetarian meatballs which have high vegetable content and can meet the requirement of boiling. [0004] The invention also prov...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/212A23L1/29A23L7/10A23L19/00A23L33/00
CPCA23L3/36A23L7/198A23L19/09A23L33/00A23L33/185A23V2002/00A23V2200/244A23V2200/10A23V2200/202A23V2250/5488A23V2250/548
Inventor 赵晓燕朱海涛陈军虎海防孙雅丽
Owner UNIV OF JINAN
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