Quick-frozen licorice conditioning pork ball

A technology of pork balls and licorice, which is applied in the fields of food preservation, function of food ingredients, food preparation, etc., can solve the problems of insufficient nutrition and poor taste, and achieve the inhibition of fat oxidation and decomposition, improve the yield, and reduce the Maillard reaction. Effect

A technology of pork balls and licorice, which is applied in the fields of food preservation, function of food ingredients, food preparation, etc., can solve the problems of insufficient nutrition and poor taste, and achieve the inhibition of fat oxidation and decomposition, improve the yield, and reduce the Maillard reaction. Effect

CN104473209AInactive Publication Date: 2015-04-01HEFEI UNIV OF TECH
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw material: minced pork 100g (fat to lean ratio 0.5︰9.5)

[0024] Accessories: licorice powder 0.2g, starch 1g, ice water 35g, egg white 4g, xanthan gum 0.2g, sucrose 1.8g, monosodium glutamate 0.4g, compound phosphate 0.4g, sodium nitrite 0.005g, salt 2g, ginger 2g, raw 4g shallot, 0.1g allspice powder, 0.02g nutmeg powder, 4g soybean textured protein, 9g soybean protein isolate;

[0025] The processing method is as follows:

[0026] (1) Pretreatment of raw meat: Wash and drain pork hind leg meat in clean water, peel off the skin, remove lymph, blood vessels, connective tissue, etc., divide the meat into fat and lean meat and cut into small pieces, respectively weighing for subsequent use;

[0027] (2) Preparation of minced meat: Grind the above pretreated lean meat and fat meat twice at 0-5°C with a meat grinder with an orifice diameter of 4mm to obtain minced lean meat and minced fat respectively, according to the ratio of 0.5︰9.5 The ratio of fat to lean is to ...

Embodiment 2

[0045] Ingredients: minced pork 100g (1.5︰8.5)

[0046] Accessories: licorice powder 0.4g, starch 2g, ice water 40g, egg white 5g, xanthan gum 0.25g, sucrose 2.0g, monosodium glutamate 0.5g, compound phosphate 0.5g, sodium nitrite 0.008g, salt 2.5g, ginger 4g, Raw onion 5g, allspice powder 0.2g, nutmeg powder 0.04g, soybean textured protein 5g, soybean protein isolate 10g;

[0047] Processing method: Heat the shaped meatballs in 70°C hot water for 6 minutes. Other processing methods are all with embodiment 1.

[0048] The obtained quick-frozen licorice conditioned pork ball product is tender and refreshing, chewy and meaty; full of elasticity; has the characteristic flavor of pork and the faint sweetness of licorice; moderately salty and sweet, and rich in nutrition.

[0049] The quick-frozen licorice conditioning pork ball that above-mentioned embodiment makes meets following quality requirement:

[0050] Protein content: ≥20%

[0051] Fat content: ≤12%

[0052] Moisture...

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Abstract

The invention relates to a method for improving the quality characteristics of a quick-frozen licorice conditioning pork ball. In the method provided by the invention, 0.2 to 0.4% by mass of licorice powder (100 meshes or more) is added in the production of quick-frozen conditioning pork balls and all or a part of the licorice powder can replace cane sugar in a quick-frozen conditioning pork ball formula, and the licorice powder is added together with other auxiliary materials in the chopping working procedure to be preserved at a temperature of 4 DEG C. The method has the advantages of reducing the occurrence of a Maillard reaction, improving the color, smell and taste of the quick-frozen conditioning meatballs, and realizing the good sensory quality of good elasticity, compact tissue structure and delicate taste of the quick-frozen conditioning meatball. The prepared quick-frozen licorice conditioning pork ball product has the advantages of safety in eating, enhanced functions, rich nutrition, and unique flavor.

Description

Technical field [0001] The present invention is the field of meat processing, and it involves a kind of quick -frozen licorice conditioning pork balls. Background technique [0002] Meatballs are a traditional traditional meat product in my country, which have the characteristics of convenient edible and nutritious and delicious.With the acceleration of people's life rhythm, people pay more and more attention to the convenience, nutritional, and health care of food.At present, most of the meatballs are processed from flour and meat. The taste is one -time, and the nutrition is insufficient, which is difficult to meet the needs of consumers.Improve the color, fragrance, taste and shelf life of meatballs is an urgent demand for the market today. [0003] Licorice is one of the 87 plants of the 87 types of medicine and food in the "Notice on Further Standardizing the Management of Health Food Raw Materials Management"., Anti -tumor, anti -AIDS and other activity.The active ingredien...

Claims

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Application Information

Patent Timeline
01 Apr 2015
Publication
CN104473209A
IPC
A23L1/317; A23L1/318; A23L1/311; A23L1/30; A23L3/3472; A23L13/10; A23L13/40; A23L13/60; A23L13/70; A23L33/10; A23L33/185
CPC
A23V2002/00; A23V2200/30; A23V2250/5118; A23V2250/5086; A23V2250/628; A23V2250/5488
Inventors
吴双双; 陈从贵