Preparation method of meat balls

Abstract

The invention discloses a preparation method of meat balls, which comprises the following steps of: selecting animal meat, cleaning, removing impurities, and slicing to obtain meat slices A; selecting the animal meat, cleaning, removing impurities, cutting, mincing and chopping to obtain meat paste B; mixing soybean protein isolate with cysteine, galactooligosaccharide and water to obtain a mixture, and performing twin-screw extrusion to prepare vegetable protein slices C; sequentially spraying transglutaminase on the meat slices A, laying the vegetable protein slices C, spraying the transglutaminase, laying the meat slices A, and repeating the steps to form a semi-finished product with ACA laid and laminated in multiple layers; performing ultrahigh pressure treatment on the semi-finished product in the step (4), and dicing to obtain meat granules D; and mixing the meat paste B, the meat granules D, the transglutaminase, starch, salt, monosodium glutamate and other auxiliary materials to obtain a mixed meat material, and pelleting to obtain the meat balls. The recombined meat balls prepared by the method have the advantages of low fat content and good texture and appearance, and are tightly combined with the animal meat; and the method is simple and easy to implement.

Description

technical field [0001] The invention belongs to the technical field of food. Background technique [0002] Meatballs are meat products loved by consumers, but meatballs contain a large amount of fat, and high-fat meat products can cause diseases such as high blood pressure, hyperlipidemia, and obesity. Therefore, along with improving constantly of people's living standard, the novel meatball of developing nutrition low-fat, low-cholesterol is paid close attention to. Plant-based meat products use plant protein as raw material and have the characteristics of high protein and low fat. In recent years, they have attracted attention in the field of meat product processing. Therefore, the compound reorganization of animal meat and plant meat products not only has the flavor and texture of meat, but also can significantly reduce the fat content. Japanese Patent Publication No. 2003-204772 discloses a meat substitute, which mixes colloidal particles composed of water, fat, collag...

AI Technical Summary

Problems solved by technology

However, when these methods combine animal meat and vegetable protein, starch, edible glue, etc. are usually used for bonding, and then cross-linked to prepare, but the bonding effect is not good. At the same time, the effective combination between vegetable meat and animal meat is not enough. The appearance of the product is not very similar to the original cut of meat

[0003] At present, the combination of plant protein and animal protein lacks the ability to form chemical bonds through the interaction between animal protein and plant protein. Therefore, the binding ability is not enough, and the texture of the formed product cannot meet the needs of consumers.

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