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Soup-filling meatball wrapper and preparation method thereof

A technology for peeing meatballs and skins, which is applied in the field of quick-frozen minced meat food preparation, which can solve the problems of affecting the surface smoothness of fishballs, the taste is soft and inelastic, and the appearance of the product is not smooth enough. fine surface effect

Active Publication Date: 2015-05-20
HAIXIN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to this process, the meat paste formed by crushing is directly matured and formed. The air bubbles in the slurry are not fully discharged, which affects the smoothness of the surface of the fish balls. In addition, the fish balls cooked at a high temperature at one time, due to the rapid denaturation of protein when exposed to high temperatures, If the setting is too fast, the appearance of the product will not be smooth enough, and the taste will be soft and inelastic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Raw material formula: 30kg of beef, 25kg of pork No. 4 meat, 17.5kg of chicken breast, 7.5kg of cassava modified starch, 3.5kg of soybean protein isolate, 12.5kg of pork fat, 7.5kg of ice-water mixture, 2kg of salt, sodium pyrophosphate 0.25kg, other seasonings 3.5kg, white sugar 2275g, monosodium glutamate 927.5g, five-spice powder 52.5g, white pepper powder 262.5g.

[0041] 2. Pretreatment:

[0042] Wash the beef, No. 4 pig meat, and chicken breast meat respectively, and grind them into minced meat particles with a meat grinder. The particle size of the ground beef and chicken breast minced meat is 4mm, and the No. 4 pig meat minced particle size is 6mm;

[0043] 3. Beating: Control the temperature of the raw material at -5-0°C, and perform the beating process in the following order:

[0044] 1) Pour the minced meat particles into the beating barrel, set the beating frequency to 7.5Hz, and the beating time to 4min;

[0045] 2) Add sodium pyrophosphate and other s...

Embodiment 2

[0057] 1. Raw material formula: 25kg of beef, 20kg of pork No. 4 meat, 15kg of chicken breast, 5kg of cassava modified starch, 2kg of soybean protein isolate, 10kg of pork fat, 5kg of ice-water mixture, 1kg of salt, 0.2kg of sodium tripolyphosphate, Other seasonings 2kg, sugar 1200g, monosodium glutamate 400g, five-spice powder 20g, white pepper powder 100g.

[0058] 2. Pretreatment:

[0059] The operation is the same as in Example 1.

[0060] 3. Beating: Control the temperature of the raw materials at -5-0°C, and perform the beating process in the following order.

[0061] 1) Pour the minced meat particles into the beating bucket, set the beating frequency to 5Hz, and the beating time to 3min;

[0062] 2) Add sodium tripolyphosphate and other seasonings, adjust the beating frequency to 15Hz, and continue beating for 10 minutes;

[0063] 3) Add 333g of salt and soybean protein isolate, adjust the beating frequency to 45Hz, and continue beating for 20 minutes;

[0064] 4) T...

Embodiment 3

[0074] 1. Raw material formula: beef 35kg, pork No. 4 meat 30kg, chicken breast 20kg, cassava modified starch 10kg, soybean protein isolate 5kg, pig fat meat 15kg, ice-water mixture 10kg, salt 3kg, sodium hexametaphosphate 0.3kg, Other seasonings 5kg, sugar 3500g, monosodium glutamate 1650g, five-spice powder 100g, white pepper 500g.

[0075] 2. Pretreatment:

[0076] The operation is the same as in Example 1.

[0077] 3. Beating: Control the temperature of the raw materials at -5-0°C, and perform the beating process in the following order.

[0078] 1) Pour the minced meat particles into the beating barrel, set the beating frequency to 10Hz, and the beating time to 5min;

[0079] 2) Add sodium hexametaphosphate and other seasonings, adjust the beating frequency to 25Hz, and continue beating for 15 minutes;

[0080] 3) Add 1kg of salt and soybean protein isolate, adjust the beating frequency to 50Hz, and continue beating for 25 minutes;

[0081] 4) Add 2kg of salt, adjust t...

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Abstract

The invention discloses a soup-filling meatball wrapper and a preparation method thereof. The soup-filling meatball wrapper comprises the following raw materials: beef, hind-leg pork, chicken breast, cassava modified starch, soybean isolate protein, fat pork, mixture of ice and water, salt, phosphate and other seasonings. The preparation method comprises the following steps: cleaning up the beef, the hind-leg pork and the chicken breast and then mincing the beef. The hind-leg pork and the chicken breast into mince particles, and storing the mince particles at an environment of -5-0 DEG C; pulping the mince particles and orderly adding the other raw materials during the pulping process to form a paste; performing standing process, shaping process, secondary boiling process and freezing process on the paste, so as to make the soup-filling meatball wrapper. The soup-filling meatball wrapper prepared by the invention is characterized by smooth surface, refreshing and smooth flavor and chewy taste.

Description

technical field [0001] The invention belongs to the field of preparation of quick-frozen minced meat food, and in particular relates to a preparation process of pee meatball skin. Background technique [0002] Minced meat products refer to a type of meat products made by grinding and beating meat, adding various additives, mixing evenly, and cooking. At present, the production of minced meat products mostly focuses on the research of raw material formula, and the preparation process adopted is usually relatively simple, mainly including steps such as mincing, chopping (or stirring), molding, and cooking. [0003] For example, the patent application with the publication number CN101803756A discloses a production method of vegetable fish balls. After the raw materials such as fish meat, spinach, shiitake mushrooms, and pork are minced and prepared, they are chopped, placed, formed, boiled, and frozen. steps are prepared. However, due to the different physical properties of e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/315A23L13/10A23L13/50
Inventor 张曰富滕用雄滕用庄
Owner HAIXIN FOODS
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