Meat balls with soft and crisp mouth feel and preparation method of meat balls

A meatball, soft and crispy technology, which is applied in the field of meatballs with soft and crispy taste and its preparation field, can solve the problems of high raw material cost and production cost, not suitable for people's consumption habits, complicated production of mashed potatoes, etc., and achieves increased softness and crispness. Taste, product taste is soft and tender, and the effect of improving taste palatability

Inactive Publication Date: 2016-09-21
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional Chaoshan meatballs have a springy, crispy, and strong bite. Due to the strong bite, they are not suitable for people's consumption habits in areas other than Chaoshan, and cannot meet the needs of more consumers.
At present, mashed potatoes are used to improve the taste, but mashed potatoes are cumbersome to make and the amount of addition is large, which makes the cost of raw materials and production costs relatively high

Method used

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  • Meat balls with soft and crisp mouth feel and preparation method of meat balls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A soft and crispy meatball made of the following raw materials by weight:

[0039] 50 parts of pork hind leg, 15.5 parts of fat, 17 parts of ice water, 1.5 parts of soybean protein isolate, 3 parts of tapioca hydroxypropyl starch, 4 parts of whole potato powder, 3 parts of onion, 7 parts of carrot, 0.35 part of compound phosphate , 1.15 parts of salt, 2.5 parts of white sugar, 0.4 parts of rice wine, 0.8 parts of dark soy sauce, 1.2 parts of chicken juice, 0.1 parts of pork extract, 0.4 parts of monosodium glutamate, 1.2 parts of chicken powder, 0.1 parts of white pepper powder, 0.8 parts of black pepper powder share.

[0040] The preparation method of the soft and crisp meatball of above-mentioned mouthfeel comprises the following steps:

[0041] (1) Thaw the pork hind leg meat and fat to a semi-thawed state, the surface of the meat piece will become soft at 2-3cm, cut into large pieces and put them in a meat grinder to grind the pork hind leg meat and fat fat to 8mm ...

Embodiment 2

[0050] A soft and crispy meatball made of the following raw materials by weight:

[0051] 40 parts of chicken breast, 20 parts of fat, 15 parts of ice water, 2 parts of soybean protein isolate, 2 parts of tapioca hydroxypropyl starch, 6 parts of whole potato powder, 1 part of onion, 10 parts of carrot, 0.5 part of compound phosphate, 0.9 part of salt 2 parts of white sugar, 0.2 part of rice wine, 1.0 part of dark soy sauce, 1.0 part of chicken juice, 0.14 part of pork extract, 0.2 part of monosodium glutamate, 1.5 part of chicken powder, 0.14 part of white pepper powder, and 0.4 part of crushed black pepper.

[0052] The preparation method of the soft and crisp meatball of above-mentioned mouthfeel comprises the following steps:

[0053] (1) Thaw the chicken breast and fat until it is semi-thawed, and the surface of the meat will be 2-3 cm soft. Cut it into large pieces and put it into a meat grinder to grind the chicken breast and fat into 6mm particles. Put it into a stirri...

Embodiment 3

[0062] A soft and crispy meatball made of the following raw materials by weight:

[0063] 60 parts of pork hind leg, 10 parts of fat, 22 parts of ice water, 1 part of soybean protein isolate, 5 parts of tapioca hydroxypropyl starch, 1 part of whole potato powder, 5 parts of onion, 5 parts of carrot, 0.2 part of compound phosphate , 1.4 parts of salt, 3 parts of white sugar, 0.6 parts of rice wine, 0.5 parts of dark soy sauce, 1.5 parts of chicken juice, 0.06 parts of pork extract, 0.6 parts of monosodium glutamate, 1 part of chicken powder, 0.07 parts of white pepper powder, 1.2 parts of crushed black pepper share.

[0064] The preparation method of the soft and crisp meatball of above-mentioned mouthfeel comprises the following steps:

[0065] (1) Thaw the pork hind leg meat and fat until it is semi-thawed, the surface of the meat piece will become soft by 2-3 cm, cut into large pieces and put it in a meat grinder to grind the pork hind leg meat and fat into 10mm particles,...

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Abstract

The invention relates to the technical field of foods, in particular to meat balls with soft and crisp mouth feel and a preparation method of the meat balls. The meat balls are made from the following raw materials in parts by weight: 40-60 parts of lean meat, 10-20 parts of fat meat, 15-22 parts of ice water, 1-2 parts of soy protein isolate, 2-5 parts of cassava hydroxypropyl starch, 1-6 parts of potato whole powder, 1-5 parts of onions and 5-10 parts of carrots. The preparation method comprises the following steps of mixing all the raw materials so as to obtain paste, then placing the obtained paste under the condition of 0-5 DEG C for 8-24 hours for performing fermentation, and then performing shaping so as to obtain meat ball blanks; and finally cooking the meat ball blanks so as to obtain the meat balls. According to the meat balls with soft and crisp mouth feel provided by the invention, the nutrient value of the meat balls is increased, and besides, the mouth feel and the palatability of the meat balls are also improved, so that the meat balls are fresh, tender, soft and crisp, and are good in biting feeling. The preparation method disclosed by the invention is simple, convenient, easy to operate, and suitable for industrial production, and high in production efficiency.

Description

technical field [0001] The invention relates to the technical field of food, in particular to soft and crispy meatballs and a preparation method thereof. Background technique [0002] Meatballs are a traditional food in my country, especially Chaoshan beef balls and tribute balls. Chaoshan meatball is an important part of Chaoshan food culture. It is a low-fat food. It tastes crisp, tender and delicious. It can be cooked and eaten in a variety of ways. It can be boiled in soup, fried, fried, rinsed or baked. Its long-cooking characteristics are more suitable for hot pot. There are many varieties of Chaoshan meatballs. In a broad sense, in addition to the original traditional fish balls, pork balls, beef balls, fish skin dumplings, shrimp balls, pork belly balls, heart-wrapped balls, pork cakes, fish cakes and other meatballs and related meat products, recently on the market New varieties such as crab meat balls and chicken balls have appeared. As early as in the Chaoshan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/50A23L19/15A23L19/00
Inventor 武素玲赵培侠李开放郭书谱李鹏董春阳
Owner SANQUAN FOOD
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