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Instant quick-frozen balls and processing method thereof

A technology of quick-frozen meatballs and processing methods, applied in food science, food ingredients, food ingredients as emulsifiers, etc., can solve the problems of rough taste, excessive aging, etc., achieve soft taste, inhibit aging, and maintain the effect of Q-bomb taste

Active Publication Date: 2021-11-12
湖南湘粮食品科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of ready-to-eat quick-frozen meatballs and its processing method, through the construction of anti-aging formula, self-made anti-freezing and anti-aging emulsified syrup, and good moisturizing and cooling process, which solves the problems of excessive aging, The taste is rough and hard, and the quick-frozen balls prepared by the method of the present invention can be eaten after thawing without heating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of processing method of instant quick-frozen meatball is as follows:

[0028] 1. Preparation of hydrated emulsified syrup: Add 1 part of lemon juice, 1 part of monoglyceride, and 1 part of egg yolk liquid to 1 part of dissolved sucrose, stir and emulsify quickly in a homogenizer at a speed of 15000 rpm, pass through a colloid mill, The hydrated emulsified syrup is obtained, and the foam is filtered out for later use.

[0029] 2. Material mixing: Add 10 parts of rice flour, 1 part of lotus root starch, 1 part of modified starch, 1 part of maltose syrup, and 10 parts of hydrated emulsified syrup prepared in step 1 into the steamer, heat while stirring, and wait for the starch to gelatinize Then add 1 part of beaten egg white, and continue to stir for 2 minutes. When the dough is even, add 10 parts of drinking water, and continue stirring for 3 minutes, of which 10 parts of drinking water are added in 3 times.

[0030] 3. The second steaming: the mixed material in ...

Embodiment 2

[0036] A kind of processing method of instant quick-frozen meatball is as follows:

[0037] 1. Preparation of hydrated emulsified syrup: Add 1 part of lemon juice, 1 part of monoglyceride, and 2 parts of egg yolk liquid to 8 parts of sucrose after dissolving, stir and emulsify quickly in a homogenizer at a speed of 15000 rpm, pass through a colloid mill, The hydrated emulsified syrup is obtained, and the foam is filtered out for later use.

[0038] 2. Material mixing: Add 15 parts of rice flour, 10 parts of tapioca starch, 12 parts of modified starch, 10 parts of maltose syrup, and 15 parts of hydrated emulsified syrup prepared in step 1 into the steamer, heat while stirring, until the starch paste After melting, add 2 parts of beaten egg whites, continue stirring for 2 minutes, add 20 parts of drinking water when the dough is even, continue stirring for 3 minutes, and add 20 parts of drinking water for 3 times.

[0039] 3. The second steaming: the mixed material in step 2 is...

Embodiment 3

[0045] A kind of processing method of instant quick-frozen meatball is as follows:

[0046] 1. Preparation of hydrated emulsified syrup: Add 3 parts of lemon juice, 5 parts of monoglyceride, and 10 parts of egg yolk liquid to 15 parts of sucrose after dissolving, stir and emulsify quickly at a speed of 15000rmp in a homogenizer, pass through a colloid mill, The hydrated emulsified syrup is obtained, and the foam is filtered out for later use.

[0047] 2. Material mixing: Add 30 parts of rice flour, 5 parts of lotus root starch, 5 parts of tapioca starch, 5 parts of hydroxypropyl starch, 20 parts of modified starch, 15 parts of malt syrup, and 30 parts of hydrated emulsified syrup prepared in step 1 into the steamer In the middle, heat while stirring, after the starch is gelatinized, add the beaten egg white 3, continue to stir for 2 minutes, when the dough is even, add 30 parts of drinking water, continue stirring for 3 minutes, of which 30 parts of drinking water are added in...

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PUM

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Abstract

The invention discloses instant quick-frozen balls and a processing method thereof. The balls take rice flour as a main material, are chewy in mouth feel and free of hard and crisp feelings, and do not need to be heated when being eaten. According to the processing method, firstly, anti-aging ingredients are screened and made, and whipped egg white is added when the ingredients are mixed, so that the texture of the instant balls after quick freezing is improved; after fully mixing the ingredients, steaming and cooking are performed in a steaming and cooking machine, the auxiliary materials are added after secondary steaming and cooking to slow down the aging speed, seasoning is performed, and stirring, kneading and cooking are performed for the second time until the dough is completely cooked, good in ductility and non-sticky on the surface; and finally, a low-temperature humidifying device is adopted for performing dough cooling, moisture preservation and non-adhesion through a low-temperature humidifying device, starch gel is subjected to rapid beta forming, the surface of the dough is promoted to age rapidly, the dough generates certain elasticity and toughness, and then product making is completed through the working procedures of forming, quick freezing, packaging and the like.

Description

technical field [0001] The invention relates to the field of quick-frozen food processing, in particular to instant quick-frozen meatballs and a processing method thereof. Background technique [0002] Quick-frozen food refers to food that is rapidly frozen at -30°C or lower. The freezing time of quick-frozen food is generally less than 30 minutes. At this low temperature, the inside and outside of the food tissue can quickly crystallize and form ice crystal bands. There is almost no mechanical damage to the tissue of the food, so the quick-frozen food can still maintain the original tissue structure after thawing, the loss of nutrients is small, and the food basically maintains the original color, aroma and taste. With the advent of the convenience era, there are more and more types of quick-frozen foods, such as dumplings, glutinous rice balls, finger cakes, soup dumplings, kung pao chicken, sweet and sour pork tenderloin, etc., but they still cannot meet the diversified n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L29/10A23L15/00A23L5/10A23L29/00A23L19/00
CPCA23L7/10A23L29/30A23L29/10A23L15/00A23L5/13A23L29/06A23L29/04A23L19/00A23V2002/00A23V2200/14A23V2200/222A23V2250/192A23V2250/5118A23V2250/616A23V2250/636A23V2250/628A23V2200/15A23V2200/16
Inventor 王彦飞李子清钟世友张亚南刘也嘉张珺
Owner 湖南湘粮食品科技有限公司
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