A kind of quick-frozen fresh meatballs without boiling and heating to shape and preparation method thereof

A heating-setting, quick-frozen raw technology, applied in the field of food processing, can solve the problems such as failure to implement and the lack of very clear standards for meatballs, and achieve the effect of widely eating and applying parties, reducing the difficulty of manual operation, and increasing the sense of value of raw materials.

Active Publication Date: 2018-12-21
鹤壁市永达美源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, quick-frozen prepared food is a very broad concept, and there is no very clear standard for meatballs.
In 2011, the industry once contemplated the introduction of industry standards. The draft for comments pointed out that the meat content of meatballs should not be less than 45%, but it has not been implemented so far.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The non-boiling heating stereotyped quick-frozen fresh meatball of the present embodiment is made of following raw materials: pork 65Kg, egg white 3 Kg, pig fat 15 Kg, calcium dihydrogen phosphate 0.3 Kg, sodium tripolyphosphate 0.1 Kg, Baking soda 0.3 Kg, salt 0.5 Kg, pepper 1 Kg, ginger powder 0.02 Kg, soybean protein isolate 1 Kg, chicken powder 0.1 Kg, ice water 8 Kg.

[0028] The method for making quick-frozen fresh meatballs without boiling and heating to shape the present embodiment, the steps are as follows:

[0029] (1) Pork processing: the pork is first tenderized by a cotton gin, frozen in a low-temperature freezer until the central temperature reaches -4°C, and ground by a meat grinder with an 8mm orifice;

[0030] (2) Pork fat treatment: place the pig fat in a low-temperature freezer until the center temperature reaches -4°C, and grind it once with a meat grinder with a 4mm orifice plate;

[0031] (3) Tumbling mix: Add pork, calcium dihydrogen phosphate, s...

Embodiment 2

[0037]The non-boiling heating stereotyped quick-frozen fresh meatball of the present embodiment is made of the following raw materials: beef 75Kg, egg white 1 Kg, beef fat 25 Kg, calcium dihydrogen phosphate 0.1 Kg, sodium tripolyphosphate 0.3 Kg, Baking soda 0.1 Kg, salt 1.5 Kg, pepper 0.04 Kg, ginger powder 0.08 Kg, soy protein isolate 0.01 Kg, chicken powder 0.5 Kg, ice water 1 Kg.

[0038] The method for making quick-frozen fresh meatballs without boiling and heating to shape the present embodiment, the steps are as follows:

[0039] (1) Beef processing: the beef is first tenderized by a cotton gin, frozen in a low-temperature freezer until the central temperature reaches -2°C, and ground by a meat grinder with a 10mm orifice;

[0040] (2) Beef fat treatment: freeze the beef fat in a low-temperature freezer until the center temperature reaches -2°C, and grind it once with a meat grinder with a 4mm orifice plate;

[0041] (3) Tumbling mix: Add beef, calcium dihydrogen phos...

Embodiment 3

[0047] The non-boiling heating stereotyped quick-frozen fresh meatball of the present embodiment is made of following raw materials: chicken 72Kg, egg white 2.5Kg, chicken skin 18Kg, calcium dihydrogen phosphate 0.15 Kg, sodium tripolyphosphate 0.15Kg, baking soda 0.25Kg, salt 1.2Kg, pepper powder 0.05Kg, ginger powder 0.06Kg, soybean protein isolate 0.08Kg, chicken powder 0.35Kg, ice water 6Kg.

[0048] The method for making quick-frozen fresh meatballs without boiling and heating to shape the present embodiment, the steps are as follows:

[0049] (1) Chicken processing: the chicken is first tenderized by a cotton gin, frozen in a low-temperature freezer until the center temperature reaches -3°C, and ground by a meat grinder with a 9mm orifice;

[0050] (2) Chicken skin treatment: place the chicken skin in a low-temperature freezer until the center temperature reaches -3°C, and grind it once with a meat grinder with a 4mm orifice plate;

[0051] (3) Tumbling mix: add chicken...

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PUM

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Abstract

The invention discloses quick-frozen fresh meat balls without poaching, heating or molding. According to the raw material composition, poultry, livestock and aquatic products serving as main raw materials are subjected to a process of tenderizing by a crimping machine, grinding by a grinding machine, tumbling and pickling meat, molding meat balls for the first time, molding the meat balls for the second time and packaging the meat balls. The meat balls have high meat content, and types of raw materials, meat content and whether a large amount of starch and other fillings is added or not can be intuitively determined by direct observation of eyes after the meat balls are unfrozen. Since the meat balls are not heated or cooked, the original nutrition and juice of fresh meat can be well maintained in the meat balls.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to quick-frozen fresh meatballs without boiling and heating to shape and a preparation method thereof. Background technique [0002] Meatballs are a traditional food in China and are very popular among consumers. With the rapid development of China's food industry in the past 20 years, meatballs have realized a large-scale production method. The traditional processing technology of meatballs is that the raw meat is ground, beaten, shaped by a meatball forming machine, heated in a water bath to shape, matured and quick-frozen. Due to the intensification of market competition, various manufacturers have made a fuss about the ingredients, adding a large amount of starch, soybean protein, carrageenan and other fillers to pretend to be meatballs to reduce costs. After the meatballs with a lot of fillers have been fully beaten and chopped, and then heated in a water ...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L13/60A23L13/40
Inventor王宇栋
Owner鹤壁市永达美源食品有限公司