Stuffed potato meat ball and processing technology thereof

A potato, heart meat ball technology, applied in the fields of food science, application, food ingredients, etc., can solve the problem of undeveloped products that are processed separately from potatoes and meat, and achieve the effect of improving sales channels, enriching flavor, and reducing fat content.

Inactive Publication Date: 2016-01-27
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above studies are all based on the existing meatball processing technology, and the products processed separately from potatoes and meat have not yet been developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Preparation of ingredient A:

[0043] The dried tilapia skin was soaked in 30mg / kg chlorine dioxide solution for 12h, washed with water, and boiled with 1% citric acid for 60min, and then frozen to the core temperature of 0~-5℃, with 5~7mm Grind the skin of tilapia into pieces;

[0044] Remove the tendons and tendons of the raw pork lean meat, freeze it to a core temperature of 0~-5℃, then mince the lean meat with a 5~7mm orifice plate;

[0045] Mix the minced lean meat and tilapia skin in a mass ratio of 75:25. The mixture of lean meat and fish skin is calculated as 100%. The proportion of other auxiliary materials is 2.0% salt, 1.5% sugar, and 0.1% MSG. , Phosphate 0.3% (hexametaphosphate and pyrophosphate = 1:1), pepper 0.4%, baking soda 0.3%, tapioca starch 6%, water 10%, soybean oil 0%, the lean meat will be treated Chop with the tilapia skin in a chopper, take out and add phosphate, add salt, and mix until it becomes emulsified. At this time, add ice water and other in...

Embodiment 2

[0051] Preparation of ingredient A:

[0052] The dried tilapia skin was soaked in 50mg / kg chlorine dioxide solution for 12h, washed with water, and then boiled with 1% citric acid for 60min, then frozen to the core temperature of 0~-5℃, and then at 5~7mm The lean meat is minced by the orifice plate; the raw chicken lean meat is removed from the tendons, etc., frozen to a core temperature of 0 ~ -5 ℃, and the lean meat and fish skin are minced with a 5-7mm orifice plate.

[0053] Mix raw chicken lean meat and tilapia skin at a mass ratio of 60:40. The mixture of lean meat and fish skin is calculated as 100%. The proportion of other auxiliary materials is 2.0% salt, 1.5% sugar, 0.1% monosodium glutamate, and phosphoric acid. Salt 0.3% (hexametaphosphate and pyrophosphate = 1:1), pepper 0.4%, baking soda 0.3%, tapioca starch 3%, water 5%, soybean oil 5%, the lean meat after treatment and Luo The non-fish skin is chopped in a chopper and mixed, taken out and added to the phosphate sha...

Embodiment 3

[0059] Preparation of ingredient A:

[0060] The dried tilapia skin was soaked in 40mg / kg chlorine dioxide solution for 12h, washed with water, and then boiled with 1% citric acid for 60min, then frozen to the core temperature of 0~-5℃, and then at 5~7mm Minced lean meat in a well plate;

[0061] Remove the tendons and tendons of the raw lean beef, freeze it to the center temperature of 0~-5℃, and ground the lean beef with 5~7mm orifice plates;

[0062] The raw beef and tilapia skin are mixed at a mass ratio of 65:35. The mixture of beef and fish skin is calculated as 100%. The proportion of other auxiliary materials is 2.0% salt, 1.5% sugar, 0.1% monosodium glutamate, and 0.3% phosphate. % (Hexametaphosphate and pyrophosphate = 1:1), pepper 0.4%, baking soda 0.3%, tapioca starch 3%, water 15%, soybean oil 3%, the treated lean meat and tilapia The skin is chopped in a chopper and mixed, taken out and added to the phosphate, and then added to the table salt to be emulsified. At this...

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PUM

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Abstract

The present invention relates to a stuffed potato meat ball and a processing technology thereof. The stuffed potato meat ball includes outer layer skin material and filling material wrapped by the outer layer skin material. The stuffed potato meat ball is characterized in that the outer layer skin material and the filling material are chosen from the following two ingredients: the raw materials of ingredient A include lean meat, tilapia skin, water, phosphate, edible salt, tapioca starch and seasonings and the mass ratio of the lean meat and tilapia skin is 60-75 : 25-40; the raw materials of ingredient B include potatoes, potato starch and edible salt, and the mass ratio of the potato starch and potatoes are 0-15%; when one of the ingredients is selected to be used as the outer layer skin material, the other ingredient is thus used as the filling material. Compared with the traditional meat balls, the provided stuffed potato meat balls have a traditional meat ball flavor and a fresh potato flavor, and are reasonable in nutrition ratio, better in mouthfeel, moderate in hardness, relative good in chewiness, and richer in flavor.

Description

Technical field [0001] The invention relates to the processing technology and industrialized implementation of a new type of traditional meat products, in particular to a potato cored meatball and its processing technology. Background technique [0002] Potatoes are also known as potatoes, yam, yam, etc. Potatoes are rich in nutrients and balanced. In addition to containing a large amount of carbohydrates, there are also protein, dietary fiber, minerals and vitamins. Each hundred grams of potatoes can provide the body with daily energy 4%-4.5% of protein, providing vitamin C more than 1 / 4 of the daily requirement. Potato foods include frozen foods, dehydrated products, puffed foods, fried foods and other product types. Potato starch has high molecular polymerization and large particles, so it has a high degree of expansion and excellent water retention performance. It is often used in products such as puffed food, meat products and instant noodles. Meatballs are traditional pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/60A23L19/18A23L5/30A23L17/00
CPCA23V2002/00A23V2250/5118A23V2250/032
Inventor 汪兰程薇吴文锦李新丁安子王俊熊光权梅新乔宇廖李
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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