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Production method of special starch for frying meat balls

A production method and technology for fried meatballs, which are applied in the directions of bacteria, application, food science, etc. used in food preparation, can solve the problems of hardened starch at the bottom, separation of meat and starch, and time-consuming, etc. Strong plasticity, the effect of protecting the shape

Inactive Publication Date: 2016-10-26
晋城市鸿生生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It effectively solves the problem that ordinary starch tends to sink to the bottom during the filling process of deep-fried meatballs, and the sunken starch becomes hard, which makes it take a long time to adjust the filling, and it is laborious to adjust the filling, and the prepared filling is prone to separation of meat and starch. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of production method of special starch for fried meatballs, comprises the steps:

[0021] a. Raw material selection, choose corn without corn ash, stones, corncobs, and mildew as raw materials;

[0022] b. Soaking, add clear water 1.2 times its volume to the corn for soaking, soaking temperature is 45°C, soaking time is 20 hours, lower the water temperature to 37°C, add lactic acid bacteria liquid into the soaking water according to 2% of the weight of the soaking water, and continue soaking for 18 hours. hours, the soaking temperature is 37°C, the lactic acid bacteria liquid is the soaking liquid after soaking corn for 24 hours, used as the strain source of lactic acid bacteria, the lactic acid bacteria liquid obtained through separation and purification culture and enrichment culture, the lactic acid bacteria liquid used in the separation and purification culture The medium is MRS medium, and its ingredients are: peptone 10.0g, beef extract 10.0g, yeast extract...

Embodiment 2

[0029] A kind of production method of special starch for fried meatballs, comprises the steps:

[0030] a. Raw material selection, choose corn without corn ash, stones, corncobs, and mildew as raw materials;

[0031] b. Soaking, add clear water 1.2 times its volume to the corn for soaking, soaking temperature is 45°C, soaking time is 20 hours, lower the water temperature to 37°C, add lactic acid bacteria liquid into the soaking water according to 2% of the weight of the soaking water, and continue soaking for 18 hours. hours, the soaking temperature is 37°C, the lactic acid bacteria liquid is the soaking liquid after soaking corn for 24 hours, used as the strain source of lactic acid bacteria, the lactic acid bacteria liquid obtained through separation and purification culture and enrichment culture, the lactic acid bacteria liquid used in the separation and purification culture The medium is MRS medium, and its ingredients are: peptone 10.0g, beef extract 10.0g, yeast extract...

Embodiment 3

[0039] A kind of production method of special starch for fried meatballs, comprises the steps:

[0040] a, selection of raw materials, select corn and sorghum without corn ash, no stones, no corncobs, and no mildew to mix according to the ratio of 1:9 as a mixture;

[0041] b. Soaking, add 1.5 times the volume of water to the mixture for soaking, soaking temperature is 47°C, soaking time is 24 hours, lower the water temperature to 37°C, add lactic acid bacteria liquid into the soaking water according to 2% of the weight of soaking water, and continue soaking For 24 hours, the soaking temperature is 39°C. The lactic acid bacteria solution is the soaking solution after soaking the mixture for 48 hours. As the source of lactic acid bacteria, the lactic acid bacteria solution is obtained through separation, purification and enrichment culture. The separation and purification culture The culture medium used is MRS medium, and its composition is: peptone 10.0g, beef extract 10.0g, y...

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Abstract

The invention relates to a production method of special starch for frying meat balls, belonging to the technical field of biological food. The technical problem needed to be solved is to provide a production method of special starch for frying meat balls. The starch produced by using the method changes the structure of natural starch, so that starch can be clustered, the structure becomes loose to have plasticity, and the original low viscosity of the natural starch can be maintained; the problems that common starch is easily sunk during the stuffing mixing process of the fried meat balls, the sunk starch becomes hard to cause long stuffing mixing time and stuffing mixing difficulty, and meat and starch in the well mixed stuffing are easily separated, can be effectively solved.

Description

technical field [0001] The invention relates to a method for producing special starch for fried meatballs, belonging to the technical field of biological food. Background technique [0002] For starch, mix starch with water so that the water content is 47%-60%, and when the water temperature is below the gelatinization temperature of starch granules, the plasticity of starch milk is very poor, and it is a pseudoplastic fluid with properties of shear thinning. In addition, starch itself is insoluble in cold water, has strong sedimentation performance, and has a dense sedimentation structure. The starch precipitated in water is as hard as a solid, and it takes a long time to restore it to a suspension state again. Due to the characteristics of starch, there are often the following problems in the process of frying meatballs with this kind of starch: in the process of preparing the stuffing, ordinary starch tends to sink to the bottom, the longer the precipitation time, the ha...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L13/40A23L13/60
CPCA23V2400/219
Inventor 李立华段炜
Owner 晋城市鸿生生物科技有限公司
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