Crisp and tasty meatball and preparing method thereof

A technology for crispy meat and crispy Anhui fish meat, which is applied in ultrasonic treatment of food, preservation of food ingredients as antimicrobial agents, and food ingredients as taste improver, etc. Standard, uneven quality of meatballs, etc., to achieve the effect of not sticking to the teeth, preventing bacterial invasion, and increasing the sense of hierarchy

Inactive Publication Date: 2016-03-23
MAOMING JIAJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the quality of meatballs on the market is uneven, there is no uniform standard for meat content, or there is no grade classification for meat balls with different meat content, such as 70%, 10% or even meat content Less than 10%, without meatballs, also called "meatballs"
The potential rules and phenomena of "meatballs have no meat, and those who make meatballs don't eat meatballs" have seriously disrupted the "meatball market" and also damaged the rights and interests of consumers. More importantly, the issue of food safety is particularly worrying

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 The crispy meatballs of the present invention were prepared using the following raw materials in parts by weight: 25% beef, 22% beef tendon, 20% crispy Anhui fish meat, 25% chicken, and 8% konjac.

[0026] Concrete preparation steps are as follows:

[0027] (1) Pre-processing of raw materials: process the crispy Anhui fish to remove bones and spines, take the fish meat, and mince it into surimi; mince chicken and beef separately to make minced chicken and beef; take beef tendon and heat it in 130℃ hot water Soak for 1 hour to soften, cut into diced beef tendon of 5-10mm; fully cook raw konjac, cut into diced konjac of 5-10mm;

[0028] (2) Ultrasonic treatment: Mix minced fish, minced chicken, and minced beef evenly, put them in a food-grade polyethylene packaging bag, and then put them in warm water at 15-18°C for ultrasonic treatment; ultrasonic frequency 60kHz, ultrasonic time 100min ;

[0029] (3) Mixed seasoning: mix the ultrasonically processed minced m...

Embodiment 2

[0031] Example 2 The crispy meatballs of the present invention were prepared using the following raw materials in parts by weight: 65% beef, 5% beef tendon, 10% crispy Anhui fish meat, 10% chicken, and 10% konjac.

[0032] Concrete preparation steps are as follows:

[0033] (1) Pre-processing of raw materials: process the crispy Anhui fish to remove bones and spines, take the fish meat, and mince it into surimi; mince chicken and beef separately to make minced chicken and beef; take beef tendon and heat it in 120℃ hot water Soak for 2 hours to soften, cut into 5~10mm beef tendon dices; fully cook raw konjac, cut into 5~10mm diced konjac;

[0034] (2) Ultrasonic treatment: Mix minced fish, minced chicken, and minced beef evenly, put them in a food-grade polyethylene packaging bag, and then put them in warm water at 15-18°C for ultrasonic treatment; ultrasonic frequency 50kHz, ultrasonic time 30min ;

[0035] (3) Mixed seasoning: mix the ultrasonically treated mixed minced mea...

Embodiment 3

[0037] Example 3 The crispy meatballs of the present invention were prepared using the following raw materials in parts by weight: 35% beef, 15% beef tendon, 12% crispy Anhui fish meat, 28% chicken, and 10% konjac.

[0038] Concrete preparation steps are as follows:

[0039](1) Pre-processing of raw materials: process the crispy Anhui fish to remove bones and spines, take the fish meat, and mince it into surimi; mince chicken and beef separately to make minced chicken and beef; take beef tendon and heat it in 150℃ hot water Soak for 1.5h to soften, cut into 5~10mm beef tendon dices; fully cook raw konjac, cut into 5~10mm diced konjac;

[0040] (2) Ultrasonic treatment: Mix minced fish, minced chicken, and minced beef evenly, put them in a food-grade polyethylene packaging bag, and then put them in warm water at 15-18°C for ultrasonic treatment; ultrasonic frequency 80kHz, ultrasonic time 120min ;

[0041] (3) Mixed seasoning: mix the ultrasonically treated mixed minced meat ...

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PUM

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Abstract

The invention discloses a crisp and tasty meatball and a preparing method thereof. The crisp and tasty meatball is prepared from, by weight, 25-65% of beef, 5-22% of cowhells, 10-20% of crisp wan fish, 10-28% of chicken and 8-15% of konjak. The high-quality fresh meat raw materials are handpicked and matched in the aspect of traditional Chinese medicine four natures, and the concept of dietetic life-nourishing in modern life is embodied; the konjak in the formula can adjust acid-base balance of the food, prolong the storage time of the meatball and improve the healthcare effect. In the preparing process, by means of the physical action of ultrasonic waves, the water-retaining property of the meat is improved, so that elasticity is improved, good meat quality and product elasticity can be obtained without additionally adding starch or other food additives, and the meatball tastes crisp and tasty and does not adhere to teeth; no other chemical additives harming the human body and affecting food safety exist, and the crisp and tasty meatball is natural and green food.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to crispy meatballs and a preparation method thereof, belonging to the technical field of meat deep processing. Background technique [0002] At present, the quality of meatballs on the market is uneven, there is no uniform standard for meat content, or there is no grade classification for meat balls with different meat content, such as 70%, 10% or even meat content Less than 10%, meatballs are also called "meatballs". The potential rules and phenomena of "meatballs have no meat, and those who make meatballs don't eat meatballs" have seriously disrupted the "meatball market", and at the same time damaged the rights and interests of consumers. More importantly, the issue of food safety is particularly worrying. [0003] The elasticity of meatballs comes mainly from the gelation of the protein. In the meatball production process, water retention needs to be improved if a go...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L13/50
CPCA23V2002/00A23V2200/10A23V2200/14A23V2300/48
Inventor 沈秋港
Owner MAOMING JIAJIA FOOD CO LTD
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