High-flavor and high-quality Shenxi meatballs and preparation method thereof

Abstract

The preparation method comprises the following steps: pretreating raw materials such as pig front leg meat and fat, stirring and mixing the pretreated raw materials with remaining auxiliary materials, a non-phosphorus water-retaining agent and an anti-freezing protective agent, and finally performing ultrasonic pickling, forming treatment and freezing storage, thereby obtaining the high-flavor-quality Sizhixia meatballs. The anti-freezing protective agent particles are adopted, so that generation of harmful substances in the frying process can be inhibited, and oxidation of protein and fat in the freezing storage process can also be inhibited; free water in the Sizhixia meatballs can be converted into bound water, the damage degree of frozen storage to protein is reduced, the sensory quality of the Sizhixia meatballs is improved, flavor substances in the Sizhixia meatballs can be adsorbed, the situation that the flavor quality of the Sizhixia meatballs is affected due to great loss of the flavor substances is avoided, and a research basis is provided for quality control of the Sizhixia meatballs; the industrial production process is promoted.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a high-flavor quality Four Happiness Meatball and its preparation method. Background Technology

[0003] Commercially available Four Happiness Meatballs typically contain phosphates, an additive that makes them firmer and complicates home preparation. More seriously, excessive phosphates can impart an unpleasant metallic taste to meat products, and long-term consumption may have serious negative health effects and increase health risks. During the Four Happiness Meatballs preparation process, especially in the frying stage, high temperatures generate a series of harmful substances, including acrylamide, polycyclic aromatic hydrocarbons, and heterocyclic amines. These harmful substances not only threaten food safety but may also pose potential health risks. During freezing, the free water in the Four Happiness Meatballs gradually freezes into ice crystals. These ice crystals damage the structure of muscle fiber cells, leading to water loss, reduced water retention, and consequently, a deterioration in the texture of the meatballs. Furthermore, the fat in the Four Happiness Meatballs undergoes auto-oxidation during freezing, which not only affects the flavor but also shortens its shelf life.

[0004] Existing research indicates that 13 key characteristic flavor compounds are present during the preparation of Four Happiness Meatballs. These compounds are benzaldehyde, nonanal, (E)-2-octenal, citral, 6-methyl-5-hepten-2-one, 1-octen-3-ol, eucalyptol, citronellol, ethyl acetate, eugenol, D-limonene, anethole, and cardamom ether. Notably, among these key flavor compounds, 6-methyl-5-hepten-2-one, eucalyptol, and (E)-2-octenal are significantly lost during the shaping and freezing stages of Four Happiness Meatballs. This loss directly leads to a significant deterioration in the flavor quality of Four Happiness Meatballs during freezing. Therefore, to address these issues, this invention provides a high-flavor-quality Four Happiness Meatball and its preparation method, aiming to improve the texture and flavor quality of Four Happiness Meatballs, while reducing the generation of harmful substances and extending the product's shelf life. Summary of the Invention

[0005] Technical Problem to be Solved: To address the aforementioned technical problems, the purpose of this invention is to provide a high-flavor quality Four Happiness Meatball and its preparation method. This method involves pre-treating raw materials such as pork foreleg meat and pork fat, then mixing them with remaining auxiliary materials, a phosphate-free water-retaining agent, and antifreeze granules. Finally, the mixture undergoes ultrasonic marinating, shaping, and freezing storage to obtain the high-flavor quality Four Happiness Meatball. This invention uses antifreeze granules, which not only inhibit the formation of harmful substances during frying but also inhibit the oxidation of proteins and fats during freezing. Furthermore, it can convert free water in the Four Happiness Meatball into bound water, reducing the damage to proteins during freezing and improving the sensory quality of the Four Happiness Meatball. Simultaneously, it can adsorb flavor substances in the Four Happiness Meatball, thus preventing significant loss that would affect its flavor quality. This provides a research basis for the quality control of Four Happiness Meatball and promotes the industrial production process.

[0006] Technical solution: A high-flavor and high-quality Four Happiness Meatball, comprising the following ingredients by weight: 350-450 parts pork foreleg meat, 180-230 parts pork fat, 80-90 parts ice water, 64.5-100 parts mixed powder, 30-40 parts flaky textured protein, 60-75 parts quick-frozen water chestnuts, 20-25 parts frozen egg white, 20-26 parts scallions, 15-19 parts ginger, 1.8-2.5 parts soy sauce, 13-16 parts cooking wine, 1.8-2.5 parts phosphate-free water-retaining agent, 8.5-10.5 parts edible salt, and 3-10 parts antifreeze granules.

[0007] Furthermore, the mixed powder is prepared by mixing 13-16 parts of white sugar, 2-3 parts of yeast extract, 2.5-3.5 parts of deodorizing powder, 2-2.5 parts of meat flavoring powder, 3.5-5 parts of monosodium glutamate, 0.3-0.5 parts of disodium inosinate, 0.3-0.5 parts of white pepper powder, 4-6 parts of glucose, 3-5 parts of xylose, 4-6 parts of transglutaminase, 15-20 parts of acetylated distarch phosphate, and 15-20 parts of starch acetate.

[0008] Furthermore, the phosphorus-free water-retaining agent is prepared by mixing sodium carbonate, potato protein and sodium citrate in a mass ratio of (4.5-5.2):(3.5-4.5):(0.3-2).

[0009] Furthermore, the method for preparing the antifreeze particles includes the following steps: Step 1. Prepare a lactoferrin suspension with a mass fraction of 5-10%, adjust the pH to 8.0-8.2, add 3-7wt% sodium tripolyphosphate and stir at 25-45℃ for 2-4 hours, then adjust the pH to 4-5 and stir completely. Then centrifuge at 2000-2500rpm for 10-15 minutes, wash and vacuum dry to obtain phosphorylated lactoferrin. Step 2. Dissolve hydroxytyrosol, trehalose, and phosphorylated lactoferrin in water at a mass ratio of (2.5-4):(1-4):(1.5-2.5), treat at 30-45℃ and 350-500rpm for 1-2.5h, and vacuum dry to obtain antifreeze particles.

[0010] Furthermore, a method for preparing high-flavor and high-quality Four Happiness Meatballs is characterized by comprising the following steps: S1. Raw material pretreatment: Thawed pork foreleg meat is put into a meat grinder and ground with an 8-10mm perforated plate to obtain foreleg meat paste; pork fat is put into a meat grinder and ground with a 6-8mm perforated plate to obtain pork fat paste; sheet-like protein is soaked in water for 0.5-1.5 hours, and then processed into 1-1.5cm needle-like shreds using a chopper to obtain pretreated sheet-like protein; quick-frozen water chestnuts are cooked at 95-100℃ for 3-5 minutes, and then cut into water chestnut granules; scallions and ginger are mixed and placed in a chopper to obtain scallion and ginger paste; S2. Mix the pretreated raw materials described in S1 with the remaining auxiliary materials, then stir, ultrasonically marinate, and shape them. Store them frozen at -18 to -20°C to obtain high-flavor quality Four Happiness Meatballs.

[0011] Furthermore, the specific stirring operation in S2 is as follows: First, put the foreleg meat paste, pre-treated flaky protein, minced scallion and ginger, phosphate-free water-retaining agent and antifreeze granules into a mixer and stir for 2.5-5 minutes. Then, add edible salt and continue stirring for 2.5-5 minutes. Next, add an appropriate amount of ice water, mixed powder and ice protein and stir in the mixer for 1-3 minutes. Then, add the fat paste, water chestnut granules and the remaining ice water and stir for 20-50 seconds. After stirring evenly, the paste is extracted. The temperature of the paste should be controlled below 4℃ to obtain the Four Happiness Meatball Paste.

[0012] Furthermore, the specific conditions for ultrasonic pickling in S2 are: ultrasonic power 100-500W, ultrasonic time 40-60min, and processing temperature 0-4℃.

[0013] Furthermore, the specific operation of the shaping process in S2 is as follows: the marinated Four Happiness Meatballs sauce in S2 is processed into balls with a weight of 55-60g, then shaped at 65-70℃ for 4-7min, then shaped at 75-85℃ for 4-7min, drained and then fried at 160-180℃ for 30-70s.

[0014] The Four Happiness Meatballs of this invention can be boiled in water with the sauce for 5-6 minutes, then simmered for 30-40 minutes before serving. The ingredients of the sauce, by weight, include: 0.6-0.9 parts scallions, 0.6-0.9 parts ginger, 90-95 parts water, 0.3-0.6 parts pork bone broth, 2.5-3.5 parts light soy sauce, 0.3-0.5 parts dark soy sauce, and 0.2-0.4 parts salt. The sauce is prepared by mixing all the above ingredients evenly and simmering in boiling water for 8-10 minutes. The sauce can be frozen for preservation. Beneficial effects

[0015] 1. This invention utilizes hydroxytyrosol, trehalose, and phosphorylated lactoferrin to prepare cryoprotectant particles. First, the phosphate and carboxyl groups in phosphorylated lactoferrin form a high-density hydrogen bond network with the phenolic hydroxyl groups in hydroxytyrosol. Simultaneously, the hydrophobic domains of lactoferrin interact with the hydrophobic aromatic rings of hydroxytyrosol, inducing conformational rearrangement and cross-linking aggregation of phosphorylated lactoferrin to achieve self-assembly. Second, the hydroxyl groups in trehalose form a dynamic hydrogen bond network with the polar groups of phosphorylated lactoferrin, constructing a hydrophilic protective layer and providing steric stability, thereby forming cryoprotectant particles.

[0016] 2. The cavitation effect generated by ultrasonic treatment in the Four Happiness Meatballs preparation method of this invention can promote the rapid penetration of antifreeze particles into deeper layers of meat tissue, where they combine with proteins and fats to exert their respective effects. On one hand, hydroxytyrosol in the antifreeze particles can inhibit the formation of harmful substances (such as acrylamide) during the frying process of Four Happiness Meatballs and block the oxidation process of proteins and lipids during frozen storage. At the same time, the phosphate groups in phosphorylated lactoferrin competitively bind to free amino groups, further reducing the formation of acrylamide. In addition, trehalose can form a glassy matrix at high temperatures, delaying the thermal degradation of hydroxytyrosol and phosphorylated lactoferrin, and prolonging their action time. On the other hand, during the frozen storage of Four Happiness Meatballs, the hydroxyl groups in hydroxytyrosol and trehalose cross-link with myofibrillar proteins, converting free water in the matrix into bound water, thereby slowing down the formation of ice crystals and thus delaying and reducing the freezing denaturation of proteins. At the same time, the phosphate groups in phosphorylated lactoferrin interfere with the orderly arrangement of free water molecules, inhibiting the growth rate of ice crystals and the formation of large ice crystals. In addition, the antifreeze particles can adsorb and encapsulate key characteristic flavor substances (such as 6-methyl-5-hepten-2-one, eucalyptol, etc.), which are captured by hydrogen bonding in the hydrophobic cavities of phosphorylated lactoferrin, ensuring that they are not oxidized and degraded and are not easily leached out during frozen storage, thus significantly delaying the volatilization of key characteristic flavor substances and improving the flavor quality of Four Happiness Meatballs.

[0017] 3. The method for preparing Four Happiness Meatballs of the present invention includes the addition of a phosphorus-free water-retaining agent, which is composed of sodium carbonate, sodium citrate, potato protein, and salt. Sodium carbonate and sodium citrate adjust the pH value of the system, causing myofibrillar proteins to deviate from their isoelectric point, promoting the unfolding of myofibrillar proteins, exposing more binding sites and forming a gel network structure. Furthermore, salt and sodium carbonate increase the ionic strength of the system, promoting the dissolution of myosin in the meat and the densification of the gel network. In addition, potato protein is more likely to have hydrophobic interactions with myofibrillar proteins, enhancing the interaction of disulfide bonds and hydrogen bonds, making the gel structure more uniform and stable, and effectively improving the water retention and quality of Four Happiness Meatballs.

[0018] 4. The Four Happiness Meatballs prepared by this invention have good flavor quality and taste, which can not only provide a research basis for the quality control of Four Happiness Meatballs, but also provide technical support for the industrial production of Four Happiness Meatballs. Attached Figure Description

[0019] Figure 1 Sensory radar images of the Four Happiness Meatballs prepared in Examples 6-10 and Comparative Examples 2-5; Figure 2 The color of the Four Happiness Meatballs prepared in Examples 6-10 and Comparative Examples 2-5; Figure 3 The thawing loss rate and acrylamide content of the Four Happiness Meatballs prepared in Example 8 and Comparative Examples 2-5; Figure 4 The TBARS and POV values ​​of the Four Happiness Meatballs prepared in Example 8 and Comparative Examples 2-5 are shown. Figure 5 Electronic nose radar images of the Four Happiness Meatballs prepared in Example 8 and Comparative Examples 2-5; Figure 6 Electronic tongue radar images of the Four Happiness Meatballs prepared in Example 8 and Comparative Examples 2-5; Figure 7 The content of seven key characteristic flavor substances in the Four Happiness Meatballs prepared in Example 8 and Comparative Examples 2-5 includes benzaldehyde, nonanal, (E)-2-octenal, 1-octen-3-ol, anisyl alcohol, ethyl acetate, and cinnamaldehyde. Figure 8 The content of six key characteristic flavor compounds in the Four Happiness Meatballs prepared in Example 8 and Comparative Examples 2-5; including citral, 6-Methyl-5-hepten-2-one, eucalyptol, D-limonene, anethole, eugenol. Detailed Implementation

[0020] The present invention will be further described below with reference to embodiments. These embodiments are illustrative of the present invention, but the present invention is not limited to these embodiments: Example 1

[0021] A method for preparing antifreeze particles includes the following steps: Step 1. Add 5g of lactoferrin to 95g of water to prepare a 5% lactoferrin suspension. Adjust the pH to 8.0. Add 4g of sodium tripolyphosphate to 100mL of the lactoferrin suspension and stir at 45℃ for 2h. Then adjust the pH to 4.0 and stir completely. Centrifuge at 2000rpm for 15min, wash and vacuum dry at 45℃ for 4h to obtain phosphorylated lactoferrin. Step 2. Dissolve 30g hydroxytyrosol, 30g trehalose, and 20g phosphorylated lactoferrin in water, treat at 40℃ and 500rpm for 2h, and vacuum dry at 45℃ for 8h to obtain antifreeze particles. Example 2

[0022] A method for preparing antifreeze particles includes the following steps: Step 1. Add 7.5g of lactoferrin to 92.5g of water to prepare a lactoferrin suspension with a mass fraction of 7.5%. Adjust the pH to 8.2. Add 4g of sodium tripolyphosphate to 100mL of lactoferrin suspension and stir at 40℃ for 2h. Then adjust the pH to 4.0 and stir completely. Centrifuge at 2000rpm for 15min, wash and vacuum dry at 45℃ for 4h to obtain phosphorylated lactoferrin. Step 2. Dissolve 30g hydroxytyrosol, 30g trehalose, and 20g phosphorylated lactoferrin in water, treat at 40℃ and 500rpm for 2h, and vacuum dry at 45℃ for 8h to obtain antifreeze particles. Example 3

[0023] A method for preparing antifreeze particles includes the following steps: Step 1. Add 7.5g of lactoferrin to 92.5g of water to prepare a lactoferrin suspension with a mass fraction of 7.5%. Adjust the pH to 8.0. Add 6g of sodium tripolyphosphate to 100mL of lactoferrin suspension and stir at 40℃ for 2h. Then adjust the pH to 4.0 and stir completely. Centrifuge at 2000rpm for 15min, wash and vacuum dry at 45℃ for 4.5h to obtain phosphorylated lactoferrin. Step 2. Dissolve 30g hydroxytyrosol, 30g trehalose, and 20g phosphorylated lactoferrin in water, treat at 40℃ and 500rpm for 2h, and vacuum dry at 45℃ for 8h to obtain antifreeze particles. Example 4

[0024] A method for preparing antifreeze particles includes the following steps: Step 1. Add 7.5g of lactoferrin to 92.5g of water to prepare a lactoferrin suspension with a mass fraction of 7.5%. Adjust the pH to 8.2. Add 6g of sodium tripolyphosphate to 100mL of lactoferrin suspension and stir at 40℃ for 2h. Then adjust the pH to 4.0 and stir completely. Centrifuge at 2000rpm for 15min, wash and vacuum dry at 45℃ for 4h to obtain phosphorylated lactoferrin. Step 2. Dissolve 30g hydroxytyrosol, 20g trehalose and 15g phosphorylated lactoferrin in water, treat at 40℃ and 500rpm for 2h, and vacuum dry at 45℃ for 8h to obtain antifreeze particles. Example 5

[0025] A method for preparing antifreeze particles includes the following steps: Step 1. Add 7.5g of lactoferrin to 92.5g of water to prepare a lactoferrin suspension with a mass fraction of 7.5%. Adjust the pH to 8.2. Add 6g of sodium tripolyphosphate to 100mL of lactoferrin suspension and stir at 40℃ for 2h. Then adjust the pH to 4.0 and stir completely. Centrifuge at 2000rpm for 15min, wash and vacuum dry at 45℃ for 4.5h to obtain phosphorylated lactoferrin. Step 2. Dissolve 40g hydroxytyrosol, 40g trehalose and 15g phosphorylated lactoferrin in water, treat at 40℃ and 500rpm for 2h, and vacuum dry at 45℃ for 8h to obtain antifreeze particles. Comparative Example 1

[0026] The difference between this comparative example and Example 4 is that phosphorylated lactoferrin is replaced with lactoferrin.

[0027] A method for preparing antifreeze particles includes the following steps: Step 1. Dissolve 30g hydroxytyrosol, 20g trehalose and 15g lactoferrin in water, treat at 40℃ and 500rpm for 2h, and vacuum dry at 45℃ for 8h to obtain antifreeze particles. Physicochemical indicators

[0028] (1) Average particle size The average particle size of the antifreeze particles prepared in Examples 1-5 and Comparative Example 1 was determined using a laser particle size analyzer. Before the measurement, the antifreeze particle samples were diluted 500 times with ultrapure water and shaken well to avoid the influence of multiple scattering and droplet size distribution. Each measurement was repeated at 25°C.

[0029] Table 1. Average particle size of the antifreeze particles prepared in Examples 1-5 and Comparative Example 1

[0030] As shown in Table 1, the average particle size of Examples 1-5 is smaller than that of Comparative Example 1, indicating that after phosphorylation, lactoferrin binds more tightly with hydroxytyrosol and trehalose, so the average particle size of the antifreeze particles prepared in the examples is smaller.

[0031] Example 6 A method for preparing high-flavor and high-quality Four Happiness Meatballs includes the following steps: S1. Weigh the raw materials: 300 parts pork foreleg meat, 180 parts pork fat, 85 parts ice water, 35 parts flaky textured protein, 2.3 parts soy sauce, 15 parts cooking wine, 2.0 parts phosphate-free water-retaining agent (made by mixing 1 part sodium carbonate, 0.8 parts potato protein and 0.2 parts sodium citrate), and 3 parts antifreeze granules prepared in Example 4; the mixed powder is made by mixing 13 parts white sugar, 2 parts yeast extract, 2.6 parts deodorizing powder, 2 parts meat flavoring powder, 8.5 parts edible salt, 3.6 parts monosodium glutamate, 0.3 parts disodium inosinate, 4.5 parts glucose, 3.6 parts xylose, 4.5 parts transglutaminase, 0.3 parts white pepper powder, 18 parts acetylated distarch phosphate, and 16 parts acetate starch; S2. Raw material pretreatment: Thaw pork foreleg meat to a core temperature of -5℃. Put the thawed pork foreleg meat into a meat grinder and grind it with a 10mm perforated plate to obtain foreleg meat paste. Put the fat into a meat grinder and grind it with a 6-perforated plate to obtain fat paste. Soak the sheet-like textured protein in water for 1 hour, and then process it into 1cm needle-like shreds with a chopper to obtain pretreated sheet-like textured protein. Cook the quick-frozen water chestnuts at 100℃ for 4 minutes, and then cut them into water chestnut granules. Mix scallions and ginger and put them into a chopper to chop them to obtain scallion and ginger paste. S3. First, put 300 parts of minced foreleg meat, 35 parts of pre-treated flaky protein, 39 parts of minced scallion and ginger, 2.0 parts of phosphate-free water-retaining agent and 3 parts of antifreeze granules into a mixer and mix on medium speed for 3 minutes. Then add 8.5 parts of salt and continue mixing on medium speed for 4 minutes. Next, add 40 parts of ice water and mixed powder, 2.3 parts of soy sauce, 15 parts of cooking wine and 20 parts of ice egg white and mix on low speed for 2 minutes. Then add 180 parts of minced fat, 65 parts of water chestnut granules and 45 parts of ice water and mix for 30 seconds. After mixing evenly, the mixture should be strained at a temperature of 2℃ to obtain the Four Happiness Meatballs Slurry. S4. Treat the Four Happiness Meatballs batter at 2℃ and 300W for 40 minutes; shape the marinated Four Happiness Meatballs batter into balls weighing 55g, then set them at 65℃ for 7 minutes, then set them at 85℃ for 6 minutes, drain the water, fry them at 160℃ for 56 seconds, and then freeze them at -20℃ to obtain high-flavor quality Four Happiness Meatballs. Example 7

[0032] A method for preparing high-flavor and high-quality Four Happiness Meatballs includes the following steps: S1. Weigh the raw materials: 300 parts pork foreleg meat, 180 parts pork fat, 85 parts ice water, 35 parts flaky textured protein, 2.3 parts soy sauce, 15 parts cooking wine, 2.0 parts phosphate-free water-retaining agent (made by mixing 1 part sodium carbonate, 0.8 parts potato protein and 0.2 parts sodium citrate), and 5 parts antifreeze granules prepared in Example 4; the mixed powder is made by mixing 13 parts white sugar, 2 parts yeast extract, 2.6 parts deodorizing powder, 2 parts meat flavoring powder, 8.5 parts edible salt, 3.6 parts monosodium glutamate, 0.3 parts disodium inosinate, 4.5 parts glucose, 3.6 parts xylose, 4.5 parts transglutaminase, 0.3 parts white pepper powder, 18 parts acetylated distarch phosphate, and 16 parts acetate starch; S2. Raw material pretreatment: Thaw pork foreleg meat to a core temperature of -5℃. Put the thawed pork foreleg meat into a meat grinder and grind it with a 10mm perforated plate to obtain foreleg meat paste. Put the fat into a meat grinder and grind it with a 6-perforated plate to obtain fat paste. Soak the sheet-like protein in water for 0.5h, and then process it into 1cm needle-like shreds with a chopper to obtain pretreated sheet-like protein. Cook the quick-frozen water chestnuts at 100℃ for 5min, and then cut them into water chestnut granules. Mix scallions and ginger and put them into a chopper to chop them to obtain scallion and ginger paste. S3. First, put 300 parts of minced foreleg meat, 35 parts of pre-treated flaky protein, 39 parts of minced scallion and ginger, 2.0 parts of phosphate-free water-retaining agent and 5 parts of antifreeze granules into a mixer and mix on medium speed for 3 minutes. Then add 8.5 parts of salt and continue mixing on medium speed for 4 minutes. Next, add 40 parts of ice water and mixed powder, 2.3 parts of soy sauce, 15 parts of cooking wine and 20 parts of ice egg white and mix on low speed for 2 minutes. Then add 180 parts of minced fat, 65 parts of water chestnut granules and 45 parts of ice water and mix for 30 seconds. After mixing evenly, the mixture is ready to be used as a paste. The paste temperature is 2℃. This is the Four Happiness Meatball Paste. S4. Treat the Four Happiness Meatballs batter at 2℃ and 300W for 40 minutes; shape the marinated Four Happiness Meatballs batter into balls weighing 55g, then set them at 65℃ for 7 minutes, then set them at 85℃ for 6 minutes, drain the water, fry them at 160℃ for 56 seconds, and then freeze them at -20℃ to obtain high-flavor quality Four Happiness Meatballs. Example 8

[0033] A method for preparing high-flavor and high-quality Four Happiness Meatballs includes the following steps: S1. Weigh the raw materials: 300 parts pork foreleg meat, 180 parts pork fat, 85 parts ice water, 35 parts flaky textured protein, 2.3 parts soy sauce, 15 parts cooking wine, 2.0 parts phosphate-free water-retaining agent (made by mixing 1 part sodium carbonate, 0.8 parts potato protein and 0.2 parts sodium citrate), and 7 parts antifreeze granules prepared in Example 4; the mixed powder is made by mixing 13 parts white sugar, 2 parts yeast extract, 2.6 parts deodorizing powder, 2 parts meat flavoring powder, 8.5 parts edible salt, 3.6 parts monosodium glutamate, 0.3 parts disodium inosinate, 4.5 parts glucose, 3.6 parts xylose, 4.5 parts transglutaminase, 0.3 parts white pepper powder, 18 parts acetylated distarch phosphate, and 16 parts acetate starch; S2. Raw material pretreatment: Thaw pork foreleg meat to a core temperature of -5℃. Put the thawed pork foreleg meat into a meat grinder and grind it with a 10mm perforated plate to obtain foreleg meat paste. Put the fat into a meat grinder and grind it with a 6-perforated plate to obtain fat paste. Soak the sheet-like textured protein in water for 1 hour, and then process it into 1cm needle-like shreds with a chopper to obtain pretreated sheet-like textured protein. Cook the quick-frozen water chestnuts at 100℃ for 4 minutes, and then cut them into water chestnut granules. Mix scallions and ginger and put them into a chopper to chop them to obtain scallion and ginger paste. S2. First, put 300 parts of minced foreleg meat, 35 parts of pre-treated flaky protein, 39 parts of minced scallion and ginger, 2.0 parts of phosphate-free water-retaining agent and 7 parts of antifreeze granules into a mixer and mix on medium speed for 3 minutes. Then add 8.5 parts of salt and continue mixing on medium speed for 4 minutes. Next, add 40 parts of ice water and mixed powder, 2.3 parts of soy sauce, 15 parts of cooking wine and 20 parts of ice egg white and mix on low speed for 2 minutes. Then add 180 parts of minced fat, 65 parts of water chestnut granules and 45 parts of ice water and mix for 30 seconds. After mixing evenly, the mixture is ready to be used as a paste. The paste temperature is 2℃. This is the Four Happiness Meatball Paste. S3. Treat the Four Happiness Meatballs batter at 2℃ and 300W for 40 minutes; shape the marinated Four Happiness Meatballs batter into balls weighing 55g, then set them at 65℃ for 7 minutes, then set them at 85℃ for 6 minutes, drain the water, fry them at 160℃ for 56 seconds, and then freeze them at -20℃ to obtain high-flavor quality Four Happiness Meatballs. Example 9

[0034] A method for preparing high-flavor and high-quality Four Happiness Meatballs includes the following steps: S1. Weigh the raw materials: 300 parts pork foreleg meat, 180 parts pork fat, 85 parts ice water, 35 parts flaky textured protein, 2.3 parts soy sauce, 15 parts cooking wine, 2.0 parts phosphate-free water-retaining agent (made by mixing 1 part sodium carbonate, 0.8 parts potato protein and 0.2 parts sodium citrate), and 10 parts antifreeze granules prepared in Example 4; the mixed powder is made by mixing 13 parts white sugar, 2 parts yeast extract, 2.6 parts deodorizing powder, 2 parts meat flavoring powder, 8.5 parts edible salt, 3.6 parts monosodium glutamate, 0.3 parts disodium inosinate, 4.5 parts glucose, 3.6 parts xylose, 4.5 parts transglutaminase, 0.3 parts white pepper powder, 18 parts acetylated distarch phosphate, and 16 parts acetate starch; S2. Raw material pretreatment: Thaw pork foreleg meat to a core temperature of -5℃. Put the thawed pork foreleg meat into a meat grinder and grind it with a 10mm perforated plate to obtain foreleg meat paste. Put the fat into a meat grinder and grind it with a 6-perforated plate to obtain fat paste. Soak the sheet-like protein in water for 0.5h, and then process it into 1cm needle-like shreds with a chopper to obtain pretreated sheet-like protein. Cook the quick-frozen water chestnuts at 100℃ for 4min, and then cut them into water chestnut granules. Mix scallions and ginger and put them into a chopper to chop them to obtain scallion and ginger paste. S2. First, put 300 parts of minced foreleg meat, 35 parts of pre-treated sheet protein, 39 parts of minced scallion and ginger, 2.0 parts of phosphate-free water-retaining agent and 10 parts of antifreeze granules into a mixer and mix on medium speed for 3 minutes. Then add 8.5 parts of salt and continue mixing on medium speed for 4 minutes. Next, add 40 parts of ice water and mixed powder, 2.3 parts of soy sauce, 15 parts of cooking wine and 20 parts of ice egg white and mix on low speed for 2 minutes. Then add 180 parts of minced fat, 65 parts of water chestnut granules and 45 parts of ice water and mix for 30 seconds. After mixing evenly, the mixture is strained at a temperature of 2℃ to obtain the Four Happiness Meatballs Slurry. S3. Treat the Four Happiness Meatballs batter at 2℃ and 300W for 40 minutes; shape the marinated Four Happiness Meatballs batter into balls weighing 55g, then set them at 65℃ for 7 minutes, then set them at 85℃ for 6 minutes, drain the water, fry them at 160℃ for 56 seconds, and then freeze them at -20℃ to obtain high-flavor quality Four Happiness Meatballs. Example 10

[0035] A method for preparing high-flavor and high-quality Four Happiness Meatballs includes the following steps: S1. Weigh the raw materials: 300 parts pork foreleg meat, 180 parts pork fat, 85 parts ice water, 35 parts flaky textured protein, 2.3 parts soy sauce, 15 parts cooking wine, 2.0 parts phosphate-free water-retaining agent (made by mixing 0.9 parts sodium carbonate, 0.9 parts potato protein and 0.2 parts sodium citrate), and 7 parts antifreeze granules prepared in Example 4; the mixed powder is made by mixing 13 parts white sugar, 2 parts yeast extract, 2.6 parts deodorizing powder, 2 parts meat flavoring powder, 8.5 parts edible salt, 3.6 parts monosodium glutamate, 0.3 parts disodium inosinate, 4.5 parts glucose, 3.6 parts xylose, 4.5 parts transglutaminase, 0.3 parts white pepper powder, 18 parts acetylated distarch phosphate, and 16 parts acetate starch; S2. Raw material pretreatment: Thaw pork foreleg meat to a core temperature of -5℃. Put the thawed pork foreleg meat into a meat grinder and grind it with a 10mm perforated plate to obtain foreleg meat paste. Put the fat into a meat grinder and grind it with a 6-perforated plate to obtain fat paste. Soak the sheet-like protein in water for 0.5h, and then process it into 1cm needle-like shreds with a chopper to obtain pretreated sheet-like protein. Cook the quick-frozen water chestnuts at 100℃ for 4min, and then cut them into water chestnut granules. Mix scallions and ginger and put them into a chopper to chop them to obtain scallion and ginger paste. S2. First, put 300 parts of minced foreleg meat, 35 parts of pre-treated flaky protein, 39 parts of minced scallion and ginger, 2.0 parts of phosphate-free water-retaining agent and 7 parts of antifreeze granules into a mixer and mix on medium speed for 3 minutes. Then add 8.5 parts of salt and continue mixing on medium speed for 4 minutes. Next, add 40 parts of ice water and mixed powder, 2.3 parts of soy sauce, 15 parts of cooking wine and 20 parts of ice egg white and mix on low speed for 2 minutes. Then add 180 parts of minced fat, 65 parts of water chestnut granules and 45 parts of ice water and mix for 30 seconds. After mixing evenly, the mixture is ready to be used as a paste. The paste temperature is 2℃. This is the Four Happiness Meatball Paste. S3. Treat the Four Happiness Meatballs batter at 2℃ and 300W for 40 minutes; shape the marinated Four Happiness Meatballs batter into balls weighing 55g, then set them at 65℃ for 7 minutes, then set them at 85℃ for 6 minutes, drain the water, fry them at 160℃ for 56 seconds, and then freeze them at -20℃ to obtain high-flavor quality Four Happiness Meatballs. Comparative Example 2

[0036] The difference between this comparative example and Example 8 is that the antifreeze particles prepared in Comparative Example 1 are used, and the preparation method is the same as that in Example 8. Comparative Example 3

[0037] The difference between this comparative example and Example 8 is that the antifreeze particles are replaced with trehalose-phosphorylated lactoferrin complex, and the preparation method is the same as that in Example 8. Comparative Example 4

[0038] The difference between this comparative example and Example 8 is that the antifreeze particles are replaced with trehalose, while the preparation method is the same as in Example 8. Comparative Example 5

[0039] The difference between this comparative example and Example 8 is that the antifreeze particles are replaced with hydroxytyrosol-trehalose complex, and the preparation method is the same as in Example 8.

[0040] Performance testing (1) Sensory evaluation The sensory quality of the Four Happiness Meatballs prepared in Examples 6-11 and Comparative Examples 2-4 was evaluated using a 10-point scale. The sensory evaluation team consisted of 10 people (5 men and 5 women) with food science backgrounds. All sensory evaluators had received professional training and met the requirements of GB / T 16291.1-2012 "General Guidelines for the Selection, Training and Management of Sensory Analysis Evaluators". The scores were given based on aroma, tenderness, juiciness, taste, and likability.

[0041] Depend on Figure 1 It can be seen that the aroma, juiciness, taste, and popularity of the Four Happiness Meatballs prepared in Examples 6-10 are all higher than those in Comparative Examples 2-5, indicating that the Four Happiness Meatballs prepared by the method described in the examples have good sensory quality.

[0042] (2) Color The colorimetry of the Four Happiness Meatballs prepared in Examples 6-11 and Comparative Examples 2-4 was measured using a colorimeter. Before use, the colorimeter was standardized using a calibration plate. The Four Happiness Meatballs were cut into cubes for measurement, and L*, a*, and b* were recorded.

[0043] (3) Texture characteristics The textural properties of the Four Happiness Meatballs prepared in Examples 6-11 and Comparative Examples 2-4 were analyzed using a TA .XT Plus texture analyzer. The TPA mode was used, and a p / 35 flat-bottomed cylindrical probe was loaded for testing. The parameters were set as follows: pre-test speed 1.00 mm / s, mid-test speed 5.00 mm / s, post-test speed 5.00 mm / s, strain 30%, time 5.00 s, and trigger force 5g.

[0044] Table 2. Texture properties of the Four Happiness Dumplings prepared in Examples 6-10 and Comparative Examples 2-5

[0045] Depend on Figure 2 As shown in Table 2, the color index of the Four Happiness Meatballs prepared in Examples 6-10 is better than that of Comparative Examples 2-5, and the hardness, elasticity, cohesiveness and chewiness are also better than those of Comparative Examples 2-5. This indicates that the Four Happiness Meatballs prepared by the method described in the examples have a bright color and are chewy, which will bring consumers a good visual and sensory experience.

[0046] (4) Thawing loss rate Take 20 g of frozen Four Happiness Meatballs and thaw them at 40℃ for 1 hour. After blotting the residual moisture on the surface of the thawed goose meat sample with filter paper, weigh it and calculate the thawing loss rate of the Four Happiness Meatballs. The calculation formula is: thawing loss rate (%) = (1-m1 / m0)×100%; where m0 is the mass after freezing and m1 is the mass after thawing.

[0047] (5) Acrylamide content The acrylamide content in the fried Four Happiness Meatballs samples prepared using the methods described in Examples 2-4 and Comparative Examples 2-4 was determined according to the "National Food Safety Standard GB 5009.204-2014 Determination of Acrylamide in Food".

[0048] (6) Thiobarbituric acid reactive substances (TBARS) Weigh 2.00g of Four Happiness Meatballs sample into a 50mL centrifuge tube, add 3mL of 1% TBA solution (prepared by distilling water to a final volume of 500mL with 5.00g TBA and 1.50g sodium hydroxide) and 17mL of 2.5% trichloroacetic acid-hydrochloric acid solution (prepared by distilling water to a final volume of 500mL with 12.50g trichloroacetic acid and 3mL 0.6mol / L hydrochloric acid). Vortex to mix, heat in a boiling water bath for 30min, remove and quickly cool to room temperature. Then, take 4mL of the cooled supernatant, add 4mL of chloroform, shake well, centrifuge at 3000r / min for 10min, take the supernatant, and measure the absorbance at 532nm. Mix 4mL of distilled water with 4mL of chloroform, centrifuge at 3000r / min for 10min, and the resulting supernatant is the zeroing sample. The TBARS value is calculated as follows: TBARS value (mg / kg) = (OD 532nm / m)×9.48; where OD 532 nm ν is the absorbance of the sample at a wavelength of 532 nm; m is the sample mass.

[0049] (7) Peroxide value (POV) Take 2.00 g of sample and place it in a 50 mL centrifuge tube. Add 15 mL of chloroform:methanol (2:1, v / v) mixture, homogenize at high speed (11000 r / min, 30 s), then add 3 mL of 0.5% NaCl solution and centrifuge at 3000 r / min for 10 min. The sample separates into two phases. Take 5 mL of the lower phase and add 5 mL of the above chloroform-methanol (2:1, v / v) mixture to make the final volume 10 mL. Add 25 μL of ammonium thiocyanate solution (30%, w / v), vortex mix for 3 s, and add 25 μL of Fe. 2+The solution (ferrous chloride solution, 0.40 g BaCl2 and 0.50 g FeSO4 dissolved separately in 50 mL of water, mixed, and centrifuged at 2000 r / min for 5 min) was mixed for 3 s, reacted at room temperature for 5 min, and then the absorbance was measured at 500 nm. A standard curve was plotted using reduced iron powder, y = 0.2520x + 0.0171 (R²). 2 =0.9992, y=OD 500nm x = POV value), the formula for calculating POV value is: POV value (meq / kg) = (OD 500nm -0.0171) / 0.2520, where OD 500nm The absorbance of the sample at a wavelength of 500 nm is given.

[0050] Depend on Figure 3 and Figure 4 It can be seen that the thawing loss rate, acrylamide content, TBARS value, and POV value of the Four Happiness Meatballs prepared in Example 8 are all lower than those of Comparative Examples 2-5. This indicates that the method described in Example 8 adds antifreeze particles made of hydroxytyrosol-trehalose-phosphorylated lactoferrin. The phenolic hydroxyl groups in hydroxytyrosol have a strong antioxidant effect, which can effectively inhibit lipid oxidation during the preparation and storage of Four Happiness Meatballs and reduce the acrylamide content in the frying process of Four Happiness Meatballs. In addition, trehalose can form a glassy matrix at high temperatures, which delays the thermal degradation of hydroxytyrosol and phosphorylated lactoferrin and prolongs their action time.

[0051] (8) Electronic nose 3.00g of Four Happiness Meatballs sample was placed in a 20 mL headspace vial. The sample was equilibrated at room temperature (25 °C) for 1 h and analyzed using a PEN3 electronic nose system. Direct headspace suction was used, with filtered dry gas flow (99%, 300 mL / min) as the carrier gas for electronic nose detection. The data collection period lasted for 60 s, and the system reequilibration time was 180 s.

[0052] (9) Electronic tongue Accurately weigh 4.00g of Four Happiness Meatballs sample, grind it using a grinder, place the ground sample into a 200mL beaker, pour in 120mL of deionized water, homogenize for 1min, ultrasonically extract for 20min, and centrifuge at 4℃ and 10000rpm for 15min. Filter the extract with filter paper first, then through a 0.45µm filter membrane. Pour 100mL of the test solution into the beaker, and collect data alternately with the test solution. To stabilize the sensor response value, the data acquisition time for each sample is 120s, and the response value at 120s is selected as the characteristic value for analysis.

[0053] (10) Key flavor characteristics analysis Key characteristic flavor compounds in Four Happiness Meatballs were determined using headspace solid-phase microextraction (SSP-MS) combined with gas chromatography-mass spectrometry (GC-MS). The specific method was as follows: 3.00 g of Four Happiness Meatballs sample was accurately weighed and placed into a headspace sample vial, which was then tightly capped. 2 μL of internal standard (2-methyl-3-heptanone, 0.81 μg / μL, dissolved in methanol) was added to the vial using a microsyringe. The vial was then placed in a 45 ℃ water bath for equilibration for 25 min. Subsequently, the needle of the SSP injection handle was inserted into the vial, and the fiber head (50 / 30 μm DVB / PDMS / CAR fiber) was extended, allowing it to remain in the headspace for adsorption of volatile flavor compounds at 45 ℃ for 30 min. The fiber head was then placed in the GC-MS inlet for thermal desorption for 15 min, and the volatile substances were separated and identified using the instrument.

[0054] Chromatographic conditions: Column: DB-WAX column (30 m × 0.25 mm × 0.25 μm), carrier gas: helium, flow rate: 1 mL / min, injection port temperature: 200℃, ion source temperature: 250℃; Temperature program: initial column temperature: 40℃, hold for 3 min, increase to 120℃ at a rate of 5℃ / min, hold for 3 min, then increase to 200℃ at a rate of 10℃ / min, hold for 13 min.

[0055] Mass spectrometry conditions: transfer line temperature 230℃, ionization energy 70eV, solvent delay time 1 min, mass scan range set to 35-500 m / z, and full scan mode was used for mass spectrometry analysis.

[0056] Data Analysis: A combination of qualitative and quantitative methods was used to identify volatile flavor compounds. Qualitative identification was achieved by searching the NIST14.L and NIST20.L databases for matching between spectra and compounds, selecting those with a match and purity greater than 800 (maximum value 1000). Quantitative analysis was performed by determining the relative content of key characteristic volatile components using the area normalization method.

[0057] Depend on Figure 5 It can be seen that the electronic nose analysis of the Four Happiness Meatballs prepared in Example 8 and Comparative Examples 2-5 mainly focused on W1W and W5S, and the flavor intensity of Example 8 was higher than that of Comparative Examples 2-5; Figure 6 It can be seen that the electronic tongue analysis of the Four Happiness Meatballs prepared in Example 8 and Comparative Examples 2-5 mainly showed NMS (umami), CTS (salty), and AHS (acidity), with the Four Happiness Meatballs prepared in Example 8 being predominantly salty and umami, followed by sweetness; Figure 7 and Figure 8It is evident that the 13 key flavor compounds in the Four Happiness Meatballs prepared in Example 8 are higher than those in the blank control and Comparative Examples 2-5. Combined with the experimental results of electronic nose, electronic tongue, and key flavor compounds, this further verifies that the Four Happiness Meatballs prepared in Example 8 possess superior flavor quality. This indicates that the antifreeze particles added in this invention can effectively adsorb and encapsulate key flavor compounds, capturing them within the hydrophobic cavities of phosphorylated lactoferrin through hydrogen bonding, thereby preventing oxidative degradation and significantly reducing cryoextraction during frozen storage, greatly delaying the volatilization of key flavor compounds, and comprehensively improving the flavor quality of the Four Happiness Meatballs. Furthermore, the addition of nanoparticles significantly improves the taste and texture of the Four Happiness Meatballs, keeping them tender and juicy even after frozen storage, further confirming the significant effect of this invention in improving the quality of frozen foods. This research not only reveals the enormous application potential of antifreeze particles in frozen foods but also provides new ideas for the future food processing field: namely, to further improve the quality of ingredients while preserving their original flavor, achieving a dual guarantee of deliciousness and nutrition.

[0058] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A high-flavor, high-quality Four Happiness Meatball, characterized in that, The ingredients include the following parts by weight: 350-450 parts pork foreleg meat, 180-230 parts pork fat, 80-90 parts ice water, 64.5-100 parts mixed powder, 30-40 parts flaky textured protein, 60-75 parts quick-frozen water chestnuts, 20-25 parts frozen egg white, 20-26 parts scallions, 15-19 parts ginger, 1.8-2.5 parts soy sauce, 13-16 parts cooking wine, 1.8-2.5 parts phosphate-free water-retaining agent, 8.5-10.5 parts edible salt, and 3-10 parts antifreeze granules.

2. The high-flavor quality Four Happiness Meatballs according to claim 1, characterized in that, The mixed powder is made by mixing 13-16 parts of white sugar, 2-3 parts of yeast extract, 2.5-3.5 parts of deodorizing powder, 2-2.5 parts of meat flavoring powder, 3.5-5 parts of monosodium glutamate, 0.3-0.5 parts of disodium inosinate, 0.3-0.5 parts of white pepper powder, 4-6 parts of glucose, 3-5 parts of xylose, 4-6 parts of transglutaminase, 15-20 parts of acetylated distarch phosphate, and 15-20 parts of starch acetate.

3. The high-flavor quality Four Happiness Meatballs according to claim 1, characterized in that, The phosphorus-free water-retaining agent is made by mixing sodium carbonate, potato protein and sodium citrate in a mass ratio of (4.5-5.2):(3.5-4.5):(0.3-2).

4. The high-flavor quality Four Happiness Meatballs according to claim 1, characterized in that, The method for preparing the antifreeze particles includes the following steps: Step 1. Prepare a lactoferrin suspension with a mass fraction of 5-10%, adjust the pH to 8.0-8.2, add 3-7wt% sodium tripolyphosphate and stir at 25-45℃ for 2-4 hours, then adjust the pH to 4-5 and stir completely. Then centrifuge at 2000-2500rpm for 10-15 minutes, wash and vacuum dry to obtain phosphorylated lactoferrin. Step 2. Dissolve hydroxytyrosol, trehalose, and phosphorylated lactoferrin in water at a mass ratio of (2.5-4):(1-4):(1.5-2.5), treat at 30-45℃ and 350-500rpm for 1-2.5h, and vacuum dry to obtain antifreeze particles.

5. The method for preparing high-flavor and high-quality Four Happiness Meatballs according to claim 1, characterized in that, Includes the following steps: S1. Raw material pretreatment: Thawed pork foreleg meat is put into a meat grinder and ground with an 8-10mm perforated plate to obtain foreleg meat paste; pork fat is put into a meat grinder and ground with a 6-8mm perforated plate to obtain pork fat paste; sheet-like protein is soaked in water for 0.5-1.5 hours, and then processed into 1-1.5cm needle-like shreds using a chopper to obtain pretreated sheet-like protein; quick-frozen water chestnuts are cooked at 95-100℃ for 3-5 minutes, and then cut into water chestnut granules; scallions and ginger are mixed and placed in a chopper to obtain scallion and ginger paste; S2. Mix the pretreated raw materials described in S1 with the remaining auxiliary materials, then stir, ultrasonically marinate, and shape them. Store them frozen at -18 to -20°C to obtain high-flavor quality Four Happiness Meatballs.

6. The method for preparing high-flavor and high-quality Four Happiness Meatballs according to claim 5, characterized in that: The specific stirring operation in S2 is as follows: First, put the foreleg meat paste, pre-treated flaky protein, minced scallion and ginger, phosphate-free water-retaining agent and antifreeze granules into the mixer and stir for 2.5-5 minutes. Then add edible salt and continue stirring for 2.5-5 minutes. Next, add an appropriate amount of ice water, mixed powder and ice protein and stir in the mixer for 1-3 minutes. Then add the fat paste, water chestnut granules and the remaining ice water and stir for 20-50 seconds. After stirring evenly, the paste is extracted. The temperature of the paste should be controlled below 4℃ to obtain the Four Happiness Meatball Paste.

7. The method for preparing high-flavor and high-quality Four Happiness Meatballs according to claim 5, characterized in that: The specific conditions for ultrasonic pickling in S2 are: ultrasonic power 100-500W, ultrasonic time 40-60min, and processing temperature 0-4℃.

8. The method for preparing high-flavor and high-quality Four Happiness Meatballs according to claim 5, characterized in that, The specific operation of the shaping process in S2 is as follows: the marinated Four Happiness Meatballs sauce in S2 is processed into balls with a weight of 55-60g, then shaped at 65-70℃ for 4-7min, then shaped at 75-85℃ for 4-7min, drained and then fried at 160-180℃ for 30-70s.

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