Producing and making technology of spotted pig meatballs

Abstract

The invention relates to the technical field of a production technology of spotted pig meatballs, and discloses a producing and making technology of spotted pig meatballs. The producing and making technology of spotted pig meatballs comprises the following steps of a first step, preparing pork raw materials and auxiliary materials: preparing 500g of pork, 100-200g of water, 100g of brash ice, 50-80g of starch, 5-10g of edible salt, 0.1g of ethyl malt, 5-10g of bruised ginger and 5-10g of scallions, wherein the proportion of lean meat to fat meat of the pork is 7 to 3; and a second step, pretreating the pork: firstly cutting the pork into slices through a meat slicer, and then rinsing the pork slices with the water. According to the producing and making technology of spotted pig meatballs,wheat chopped meat is mashed, only the starch, the water and the edible salt are added, after mashing is completed, a minor quantity of the auxiliary materials of the ethyl malt, the bruised ginger, the scallions and the like are added, mixing and stirring are performed, and the auxiliary materials of the ethyl malt, the bruised ginger, the scallions and the like are guaranteed not to be influenced by mashing temperature, so that the taste of later-stage meatballs cannot have large changes due to processing of machine equipment, and the made spotted pig meatballs can maintain inherent flavor.

Description

technical field [0001] The invention relates to the technical field of production technology of pork belly balls, in particular to a production process of pork belly balls. Background technique [0002] Pork is rich in nutrients. In addition to containing a large amount of potassium, calcium, sodium, magnesium, copper, zinc and other more than 40 kinds of nutrients necessary for the human body, the content of organic nutrients is also very rich, such as: muscle fat, linoleic acid, a-Linolenic acid, oleic acid, unsaturated fatty acids, essential amino acids, etc., so pork related foods are very popular among people. Among them, pork balls are more popular because of their delicious taste and convenient cooking, and the market demand is large. [0003] The basic technological process of the production of the existing pork meatballs is raw meat-slicing-ground meat-beating-molding-boiling twice-freezing. The existing pork meatballs add auxiliary materials when beating, although ...

AI Technical Summary

Problems solved by technology

[0003] The basic technological process of the production of the existing pork meatballs is raw meat-slicing-ground meat-beating-molding-boiling twice-freezing. The existing pork meatballs add auxiliary materials when beating, although the meatballs use The ice water cools down, but the friction between the knife set and the minced meat generates heat. While the ice water absorbs a lot of heat, the onion, garlic and other auxiliary materials also absorb part of the heat accordingly, which reduces the respective effects of the onion, garlic and other auxiliary materials. It will affect the taste of the meatballs, and when using the meatball forming machine to process the formed meatballs, boil them directly in a cooking pot. Due to the large production capacity of the pork meatballs, the meatballs formed first and the meatballs formed last There is a large difference in the time of the first boiling of the meatballs. The water and branches and leaves in the meatballs that have been boiled for a long time will be lost to a certain extent. Changes make the quality of the overall meatballs vary, affecting the sale of later meatballs