Meatball antifreezing agent and method thereof for being applied to meatball freezing resisting

An antifreeze, meatball technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of water retention performance decline, meatball quality reduction, metal bitterness, etc., to enhance viscosity and water retention performance, The effect of prolonging the shelf life and crispy taste

Inactive Publication Date: 2015-12-23
山东新润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing and storage of meatballs, it is easy to cause protein freezing and denaturation, and the water retention performance will decrease, resulting in a decrease in the quality of meatballs. The phenomenon of increased internal ice crystals and frosting on the surface is common, destroying the tissue structure of meatballs, causing part of the seasoning to ooze out, and Decreased shelf life of meatballs
[0003] At present, in order to solve this problem, frozen meatballs often use chemically synthesized antifreeze agents of compound phosphates to improve the antifreeze resi

Method used

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  • Meatball antifreezing agent and method thereof for being applied to meatball freezing resisting

Examples

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Effect test

Embodiment 1

[0023] An antifreeze agent for meatballs, which is made of konjac powder, CMC, xanthan gum, sucrose, and sodium carbonate in a weight ratio of 16:12:6:2:2.

[0024] The method that above-mentioned a kind of meatball antifreeze agent is applied to meatball, comprises the following steps:

[0025] (1) Add the antifreeze agent to tap water and stir at a low speed for 5-10 minutes until it becomes viscous to obtain liquid A. Pour liquid A into the stuffing cart and store it at 0°C, and park it for 2 hours for later use;

[0026] (2) Take the thawed raw meat, chop it with a chopping machine, add salt and phosphate and chop it, continue chopping until the raw meat becomes sticky, then add other seasonings and chop it, then add it and put it aside antifreeze agent, continue to chop and mix until the filling is evenly mixed, and finally add other auxiliary materials, chop and mix well;

[0027] (3) Cook the chopped and mixed fillings in hot water at 90°C for 5 minutes, immerse in col...

Embodiment 2

[0030] An antifreeze agent for meatballs, which is made of konjac powder, CMC, xanthan gum, sucrose, and sodium carbonate in a weight ratio of 20:15:8:5:5.

[0031] The method that above-mentioned a kind of meatball antifreeze agent is applied to meatball, comprises the following steps:

[0032] (1) Add the antifreeze agent to tap water and stir at a low speed for 8 minutes until it becomes viscous to obtain liquid A. Pour liquid A into the stuffing cart and store it at 2°C, and park it for 3 hours for later use;

[0033] (2) Take the thawed raw meat, chop it with a chopping machine, add salt and phosphate and chop it, continue chopping until the raw meat becomes sticky, then add other seasonings and chop it, then add it and put it aside antifreeze agent, continue to chop and mix until the filling is evenly mixed, and finally add other auxiliary materials, chop and mix well;

[0034] (3) Cook the chopped and mixed fillings in hot water at 95°C for 8 minutes, immerse in cold w...

Embodiment 3

[0037] An antifreeze agent for meatballs, which is made of konjac powder, CMC, xanthan gum, sucrose, and sodium carbonate in a weight ratio of 18:12:8:4:4.

[0038] The method that above-mentioned a kind of meatball antifreeze agent is applied to meatball, comprises the following steps:

[0039] (1) Add the antifreeze agent to tap water and stir at a low speed for 10 minutes until it becomes viscous to obtain liquid A. Pour liquid A into the stuffing cart and store it at 4°C, and park it for 4 hours for later use;

[0040] (2) Take the thawed raw meat, chop it with a chopping machine, add salt and phosphate and chop it, continue chopping until the raw meat becomes sticky, then add other seasonings and chop it, then add it and put it aside antifreeze agent, continue to chop and mix until the filling is evenly mixed, and finally add other auxiliary materials, chop and mix well;

[0041] (3) Cook the chopped and mixed fillings in hot water at 93°C for 7 minutes, immerse in cold ...

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Abstract

The invention discloses a meatball antifreezing agent and a method thereof for being applied to meatball freezing resisting, and belongs to the technical field of food processing. The meatball antifreezing agent aims at solving the technical problem that in the existing frozen meatball storing process, the quality guarantee period of meatballs is shortened due to the fact that ice crystals in the meatballs are enlarged, and water is frosted and separated out from the surfaces of the meatballs. The meatball antifreezing agent is prepared from, by weight, 15-20 parts of konjaku flour, 10-15 parts of carboxymethylcellulose, 5-10 parts of xanthan gum, 2-5 parts of saccharose and 2-5 parts of sodium carbonate. In the meatball processing process, the antifreezing agent is stirred and mixed evenly with part of water, and then standing is performed for 2-4 h; by adding the antifreezing agent in stuffing, the prepared meatballs are elastic and crisp in mouthfeel, the freezing resistance is improved, the freezing frosting phenomenon is avoided, and the quality guarantee period of the meatballs is prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an antifreeze agent for meatballs and a method for applying it to antifreeze for meatballs. Background technique [0002] Meatballs are a traditional delicacy in my country, but there are not many research reports on meatballs at home and abroad, and most of them focus on the preparation of meatballs from different raw materials, or the changes of different shapes and colors. During the processing and storage of meatballs, it is easy to cause protein freezing and denaturation, and the water retention performance will decrease, resulting in a decrease in the quality of meatballs. The phenomenon of increased internal ice crystals and frosting on the surface is common, destroying the tissue structure of meatballs, causing part of the seasoning to ooze out, and Resulting in a decrease in the shelf life of the meatballs. [0003] At present, in order to solve this problem, frozen meatb...

Claims

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Application Information

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IPC IPC(8): A23B4/09
Inventor 苏良华张兰孔晓
Owner 山东新润食品有限公司
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