Making method of meat balls with simplified formula and meat ball pulping machine

Abstract

The invention relates to a making method of meat balls with a simplified formula and a meat ball beater, the meat balls do not contain an ingredient A, the ingredient A is starch or sodium bicarbonate or a compound of the starch and the sodium bicarbonate, and the meat balls are prepared from the following raw materials in parts by weight: 71-85 parts of fresh meat, 1-4 parts of salt and 11-28 parts of water; methods of making are also defined. The formula without the ingredient A is adopted, due to the fact that the ingredients are few, purchasing and storage of the raw materials are convenient, production steps are reduced, and the problems that products are unqualified due to excessive, insufficient and missed ingredients are solved. The components of the prepared beef balls (or pork balls) are closer to those of beef (or pork), more importantly, under the condition that people pay more attention to food safety, food additives without any chemical components are the trend of food production in the future, and the beef balls (or pork balls) are more suitable for the requirements of people on food at present.

Description

[0001] This application is a divisional application with an application date of September 3, 2020, application number 202010918197.2, and invention name “A simplified formula meatball and its preparation method”. Technical Field

[0002] The invention belongs to the technical field of meat product processing, and particularly relates to a method for making meatballs with a simplified formula and a meatball beating machine. Background Art

[0003] Beef balls, also known as hand-pounded beef balls, are one of the famous traditional snacks in Shanwei City, Chaoshan City, Guangdong Province, and Zherong County, Ningde City, Fujian Province. Beef balls originated from Chaozhou cuisine.

[0004] Because traditional Chaoshan beef balls are made by beating beef into meat paste with iron square hammers, adding sodium bicarbonate, starch, salt and other ingredients, starch / modified starch is a very important additive in the production process of traditional beef balls, which can enhance the gel strength and freeze-thaw stability of beef balls and reduce production costs. However, the taste of beef balls with added starch has more starch feeling and is quite different from the original beef flavor; sodium bicarbonate is an alkaline substance that can corrode protein and relax muscle tissue, thereby tenderizing. With the gradual improvement of living standards, people have higher and higher requirements for the taste and quality of beef balls, hoping to eat beef balls without any chemical additives, with good taste and ingredients closer to beef. Summary of the invention

[0005] The purpose of the present invention is to provide a simplified formula meatball without ingredient A in order to solve the above problems. After years of exploration and experiment, we have developed a meatball without ingredient A that only requires the most basic materials in the ingredient list to make pork meatballs or beef meatballs with good taste, strong meat texture and delicate meat.

[0006] Because there are fewer ingredients, it is convenient to purchase and store raw materials, reduce production steps, and reduce the problem of unqualified products due to over-addition, under-addition, or omission of ingredients. The ingredients of the meatballs are closer to those of meat. More importantly, as people pay more and more attention to food safety, food additives without any chemical ingredients are the trend of food production in the future, and are more in line with people's current requirements for food.

[0007] The present invention achieves the above-mentioned purpose through the following technical solutions:

[0008] The present invention provides a simplified formula meatball and a preparation method thereof, which does not contain ingredient A. Ingredient A is starch or sodium bicarbonate or a compound of the two, and is prepared from the following raw materials in parts by weight:

[0009] 71-85 parts of fresh meat, 1-4 parts of salt and 11-28 parts of water, wherein the fresh meat is pork or beef.

[0010] Mushroom meatballs without ingredients A are prepared from the following raw materials in parts by weight:

[0011] 75 parts fresh pork, 4 parts salt, 11 parts water, 10 parts mushrooms.

[0012] The meatballs without ingredients A of the Jinbuhuan category are prepared from the following raw materials in parts by weight:

[0013] 80 parts of fresh pork, 4 parts of salt, 11 parts of water, and 5 parts of golden osmanthus fragrans.

[0014] The present invention provides a method for preparing meatballs with a simplified formula, comprising the following steps:

[0015] Step 1: subject the fresh meat to low-temperature acid removal treatment, reducing the temperature of the fresh meat to 8 to -8°C.

[0016] Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat.

[0017] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0018] Step 4: Make meatballs with the beaten meat paste by hand or using a meatball forming machine, and place them in warm water at 60°C to 90°C to set them;

[0019] Step 5: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0020] Step six: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0021] The method for making mushroom meatballs without ingredient A comprises the following steps:

[0022] Step 1: subject the fresh pork to low-temperature acid removal treatment to reduce the temperature of the fresh pork to 8 to -8°C.

[0023] Step 2: Use a meat cutter to cut the fresh pork into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the pork into minced meat.

[0024] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0025] Step 4: Add the fried mushrooms and stir well;

[0026] Step 5: The mixed meat paste is made into balls by hand or by a ball forming machine, and placed in warm water at 60°C to 90°C to set the shape;

[0027] Step 6: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0028] Step seven: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0029] The method for making the meatballs without ingredients A of the Jinbuhuan category comprises the following steps:

[0030] Step 1: subject the fresh meat to low-temperature acid removal treatment, reducing the temperature of the fresh meat to 8 to -8°C.

[0031] Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat.

[0032] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0033] Step 4: Chop the fresh sweet potato leaves into fine sweet potato puree or blend it into sweet potato puree in a food processor;

[0034] Step 5: Add the ginseng puree to the meat paste and mix well;

[0035] Step 6: Make meatballs with the mixed meat paste by hand or by a meatball forming machine, and place them in warm water at 60°C to 90°C to set them;

[0036] Step 7: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0037] Step 8. After weighing and vacuum packaging, store in a refrigerator or cold storage at low temperature.

[0038] The present invention provides a meatball beater for the above-mentioned production method, which adopts a chopping and mixing combined with a special extrusion and grinding structure to chop and mix the meat paste and perform stepped extrusion and grinding to form more delicate fresh meat fibers.

[0039] See also Figures 1 to 4 The meatball beating machine comprises a chassis 1, a driving mechanism 2, a chopping mechanism and a multi-stage extrusion grinding mechanism. The center of the chassis 1 is provided with a chopping mechanism, the chopping mechanism is connected to the driving mechanism 2 inside the chassis 1, and the chassis 1 outside the chopping mechanism is provided with a multi-stage extrusion grinding mechanism;

[0040] The chopping mechanism includes a main shaft 3 and a chopping device 4. The main shaft 3 is longitudinally arranged at the center of the chassis 1, and a plurality of chopping devices 4 are fixedly arranged on the main shaft 3. The lower end of the main shaft 3 extends to the bottom of the chassis 1 and is connected to the output end of the driving mechanism 2.

[0041] The lower end of the main shaft 3 is connected to the output end of the driving mechanism 2 through a coupling;

[0042] The lower end of the main shaft 3 is connected to the output end of the driving mechanism 2 in a fixed connection;

[0043] The multi-stage extrusion mill mechanism includes an extrusion mill cylinder 5, the inner circumference of which is connected to the main shaft 3 through a connecting rod, and the upper and lower end surfaces of the extrusion mill cylinder 5 are respectively in contact with the top and bottom end covers of the chassis 1. The upper end surface of the extrusion mill cylinder 5 is provided with a plurality of concentrically arranged convex rings 6, which are evenly distributed on the end surface of the extrusion mill cylinder 5 from the inside to the outside, and the end cover of the chassis 1 is provided with an annular groove 7 which is clearance-matched with the convex ring 6 of the extrusion mill cylinder 5, and the clearance between the annular groove 7 and the convex ring 6 gradually increases from the inside to the outside. The driving mechanism 2 drives the chopping and mixing mechanism to chop and mix the raw materials in the internal space of the extrusion mill 5. Due to the action of centrifugal force, the raw materials after internal chopping will overflow from the gap between the extrusion mill 5 and the end cover. However, since the extrusion mill 5 and the end cover are not in a flat fit, the raw materials will be hindered by the convex ring 6 while being extruded. The raw materials can only pass through a gap space formed by the convex ring 6 and the annular groove 7, passing through each convex ring 6 step by step. At the same time, while the raw materials are extruded, the extrusion mill 5 also rotates with the main shaft 3. While the raw materials are squeezed by the extrusion mill 5 and the end cover, they are also subjected to a shear force. Combined with the smaller gap space, the meat fibers can be further refined.

[0044] Preferably, a gap is provided between the extrusion grinding cylinder 5 and the end cover of the chassis 1 , and the gap is larger than the minimum fitting gap between the convex ring 6 and the annular groove 7 , and smaller than the maximum fitting gap between the convex ring 6 and the annular groove 7 .

[0045] Preferably, the cross section of the protruding ring 6 is trapezoidal, triangular, rectangular or semicircular.

[0046] Preferably, the fitting clearance between the innermost convex ring 6 and the annular groove 7 of the extrusion grinding cylinder 5 is 0.8-2 mm.

[0047] Preferably, the fitting clearance between the outermost convex ring 6 of the extrusion grinding cylinder 5 and the annular groove 7 is 0.1-0.5 mm.

[0048] Preferably, the driving mechanism 2 is a variable frequency speed regulating motor, which is connected to a power source via a frequency converter and adjusts the motor speed via the frequency converter.

[0049] Preferably, a feed port communicating with the interior of the extrusion mill cylinder 5 is provided on the top end cover of the chassis 1 .

[0050] Preferably, a discharge port communicating with the external space of the extrusion grinding cylinder 5 is provided on the bottom end cover of the chassis 1 .

[0051] Preferably, it also includes temperature control refrigeration equipment and a cooling barrel.

[0052] The beneficial effects of the present invention are:

[0053] 1) The present invention adopts a formula without ingredient A. Because there are fewer ingredients, it is convenient to purchase and store raw materials, reduce production steps, and reduce the problem of unqualified products due to excessive, insufficient or missing ingredients. In addition, the use of no chemical additives is also in line with people's pursuit of health;

[0054] 2) The production method adopted by the present invention can obtain a meatball product with a better and more authentic meat texture than the existing meatball product with added ingredient A while maintaining the elasticity of the product.

[0055] 3) The fresh meat is subjected to low-temperature acid removal treatment at a temperature of 8 to -8°C, so that the fresh meat reaches a semi-acid removal state, which can not only eliminate the need to add sodium bicarbonate for neutralization of non-acid-removed meat, but also avoid the separation of myoglobin in the fully acid-removed meat, the loss of water in the meat, and the lack of elasticity of the meatballs. The semi-acid removal process is adopted in the present invention in order to avoid adding sodium bicarbonate and maintain the elastic taste of the meatballs.

[0056] An important effect of the present invention is that due to the use of a smaller matching gap, it is ensured that 100% of the raw materials will be processed by the extrusion grinding cylinder 5, without the problems of insufficient muscle fiber crushing of a large part of the raw materials, insufficient adhesion of the meat slurry, insufficient elasticity of the obtained product, and loose texture due to the mutual mixing and buffering between the raw materials in the processing techniques such as chopping or pounding in the prior art. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] Figure 1 It is a structural schematic diagram of a meatball beating machine of the present invention in Embodiment 6;

[0058] Figure 2 is a schematic cross-sectional structure diagram of a meatball beating machine of the present invention in Embodiment 6;

[0059] Figure 3is a schematic diagram of the end surface structure of the extrusion grinding cylinder of the present invention in Example 6;

[0060] Figure 4 It is a schematic structural diagram of the end cover of the box body of the present invention in the sixth embodiment. DETAILED DESCRIPTION

[0061] The present application is further described in detail below in conjunction with the accompanying drawings. It is necessary to point out here that the following specific implementation methods are only used to further illustrate the present application and cannot be understood as limiting the scope of protection of the present application. Technical personnel in this field can make some non-essential improvements and adjustments to the present application based on the above application content.

[0062] A simplified formula meatball and a production method thereof do not contain ingredient A, ingredient A is starch or sodium bicarbonate or a compound of the two, and is prepared from the following raw materials in parts by weight:

[0063] 71-85 parts fresh meat, 1-4 parts salt, 11-28 parts water.

[0064] A method for preparing meatballs with a simplified formula and a method for preparing the same, comprising the following steps:

[0065] Step 1: subject the fresh meat to low-temperature acid removal treatment to reduce the temperature of the fresh meat to 8 to -8°C;

[0066] Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat.

[0067] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0068] Step 4: Make meatballs with the beaten meat paste by hand or using a meatball forming machine, and place them in warm water at 60°C to 90°C to set them;

[0069] Step 5: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0070] Step six: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0071] The above scheme discloses only an example of the bottom basic formula of the present invention, and certainly cannot be used to limit the scope of the rights of the present invention. Therefore, the beef balls without ingredient A and the pork balls without ingredient A made according to the claims of the present invention, with the addition of other ingredients such as (pork patties without ingredient A, pork tripe balls without ingredient A, pork balls with mushrooms without ingredient A, pork balls with golden sauce without ingredient A, pork balls with corn without ingredient A, beef tendon balls without ingredient A), etc., still fall within the scope of the present invention.

[0072] Embodiment 1

[0073] Beef meatballs without ingredients A are prepared from the following raw materials by weight:

[0074] 85 parts fresh beef, 4 parts salt, 11 parts water.

[0075] The preparation method comprises the following steps:

[0076] Step 1: subject the fresh beef to low-temperature acid removal treatment to reduce the temperature of the fresh beef to 8 to -8°C.

[0077] Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat.

[0078] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0079] Step 4: Make meatballs with the beaten meat paste by hand or using a meatball forming machine, and place them in warm water at 60°C to 90°C to set them;

[0080] Step 5: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0081] Step six: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0082] The meatball product prepared in this embodiment is beef meat.

[0083] Embodiment 2

[0084] Pork meatballs without ingredients A are prepared from the following raw materials by weight:

[0085] 85 parts fresh pork, 4 parts salt, 11 parts water.

[0086] The preparation method comprises the following steps:

[0087] Step 1: subject the fresh pork to low-temperature acid removal treatment to reduce the temperature of the fresh pork to 8 to -8°C.

[0088] Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat.

[0089] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0090] Step 4: Make meatballs with the beaten meat paste by hand or using a meatball forming machine, and place them in warm water at 60°C to 90°C to set them;

[0091] Step 5: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0092] Step six: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0093] The meatball product prepared in this embodiment is pork meatball.

[0094] Embodiment 3

[0095] Mushroom meatballs without ingredients A are prepared from the following raw materials in parts by weight:

[0096] 75 parts fresh pork, 4 parts salt, 11 parts water, 10 parts mushrooms.

[0097] The preparation method comprises the following steps:

[0098] Step 1: subject the fresh pork to low-temperature acid removal treatment to reduce the temperature of the fresh pork to 8 to -8°C.

[0099] Step 2: Use a meat cutter to cut the fresh pork into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the pork into minced meat.

[0100] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0101] Step 4: Add the fried mushrooms and stir well;

[0102] Step 5: The mixed meat paste is made into balls by hand or by a ball forming machine, and placed in warm water at 60°C to 90°C to set the shape;

[0103] Step 6: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0104] Step seven: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0105] The meatball product prepared in this embodiment is a mushroom type meatball product.

[0106] Embodiment 4

[0107] The pork pie without ingredient A is prepared from the following raw materials in parts by weight:

[0108] 80 parts fresh pork, 4 parts salt, 11 parts water, 5 parts fried garlic.

[0109] The preparation method comprises the following steps:

[0110] Step 1: subject the fresh pork to low-temperature acid removal treatment to reduce the temperature of the fresh pork to 8 to -8°C.

[0111] Step 2: Use a meat cutter to cut the fresh pork into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the pork into minced meat.

[0112] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0113] Step 4: Add the fried garlic to the meat paste, stir well, and steam in a smart steamer at 100℃ for 30 to 60 minutes.

[0114] Step 5: When the set temperature and time are reached, the intelligent system will emit sound and light prompts to take out, drain, cool, and cut into small pieces;

[0115] Step seven: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0116] The pork pie product prepared in this embodiment.

[0117] Embodiment 5

[0118] The meatballs without ingredients A of the Jinbuhuan category are prepared from the following raw materials in parts by weight:

[0119] 80 parts of fresh pork, 4 parts of salt, 11 parts of water, and 5 parts of golden osmanthus fragrans.

[0120] The preparation method comprises the following steps:

[0121] Step 1: subject the fresh meat to low-temperature acid removal treatment, reducing the temperature of the fresh meat to 8 to -8°C.

[0122] Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat.

[0123] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0124] Step 4: Chop the fresh sweet potato leaves into fine sweet potato puree or blend it into sweet potato puree in a food processor;

[0125] Step 5: Add the ginseng puree to the meat paste and mix well;

[0126] Step 6: Make meatballs with the mixed meat paste by hand or by a meatball forming machine, and place them in warm water at 60°C to 90°C to set them;

[0127] Step 7: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0128] Step 8. After weighing and vacuum packaging, store in a refrigerator or cold storage at low temperature.

[0129] The meatball product prepared in this embodiment is of the Jinbuhuanwan meatball category.

[0130] Embodiment 6

[0131] Pork belly meatballs category without ingredients A meatballs, prepared from the following raw materials by weight:

[0132] 75 parts fresh pork, 4 parts salt, 11 parts water, 6 parts pork tripe, 3 parts sauerkraut, and 1 part pepper.

[0133] The preparation method comprises the following steps:

[0134] Step 1: subject the fresh pork to low-temperature acid removal treatment to reduce the temperature of the fresh pork to 8 to -8°C.

[0135] Step 2: Use a meat cutter to cut the fresh pork into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the pork into minced meat.

[0136] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0137] Step 4: Use a meat grinder to grind the pork belly, sauerkraut and pepper, add them to the meat paste and mix well;

[0138] Step 5: The mixed meat paste is made into balls by hand or by a ball forming machine, and placed in warm water at 60°C to 90°C to set the shape;

[0139] Step 6: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0140] Step seven: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0141] This embodiment prepares a meatball product of the pig stomach meatball category.

[0142] Embodiment 7

[0143] Corn pork meatballs category without ingredient A meatballs, prepared from the following raw materials by weight:

[0144] 75 parts fresh pork, 4 parts salt, 11 parts water, 8 parts corn, 2 parts fried garlic.

[0145] The preparation method comprises the following steps:

[0146] Step 1: subject the fresh pork to low-temperature acid removal treatment to reduce the temperature of the fresh pork to 8 to -8°C.

[0147] Step 2: Use a meat cutter to cut the fresh pork into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the pork into minced meat.

[0148] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0149] Step 4: Chop the corn and fried garlic, add them to the meat paste and mix well;

[0150] Step 5: The mixed meat paste is made into balls by hand or by a ball forming machine, and placed in warm water at 60°C to 90°C to set the shape;

[0151] Step 6: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0152] Step seven: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0153] The meatball product prepared in this embodiment is a corn pork meatball product.

[0154] Embodiment 8

[0155] Beef tendon balls without ingredients A meatballs are prepared from the following raw materials by weight:

[0156] 80 parts fresh beef, 4 parts salt, 11 parts water, 4 parts beef tendon, and 1 part garlic.

[0157] The preparation method comprises the following steps:

[0158] Step 1: subject the fresh beef to low-temperature acid removal treatment to reduce the temperature of the fresh beef to 8 to -8°C.

[0159] Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat.

[0160] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0161] Step 4: Grind the beef tendon and garlic with a meat grinder, add them to the meat paste and mix well.

[0162] Step 5: the stirred meat paste is made into balls by hand or by a ball forming machine, and placed in warm water at 60°C to 90°C to set the shape;

[0163] Step 6: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled.

[0164] Step seven: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

[0165] This embodiment prepares a meatball product of the beef tendon meatball category.

[0166] Embodiment 9

[0167] On the basis of the first embodiment, the meatball beater adopts a chopping and mixing combined with a special extrusion and grinding structure to chop and mix the meat paste and perform stepped extrusion and grinding to form finer fresh meat fibers.

[0168] See also Figures 1 to 4 The meatball beating machine comprises a chassis 1, a driving mechanism 2, a chopping mechanism and a multi-stage extrusion grinding mechanism. The center of the chassis 1 is provided with a chopping mechanism, the chopping mechanism is connected to the driving mechanism 2 inside the chassis 1, and the chassis 1 outside the chopping mechanism is provided with a multi-stage extrusion grinding mechanism;

[0169] The chopping mechanism includes a main shaft 3 and a chopping device 4. The main shaft 3 is longitudinally arranged at the center of the chassis 1, and a plurality of chopping devices 4 are fixedly arranged on the main shaft 3. The lower end of the main shaft 3 extends to the bottom of the chassis 1 and is connected to the output end of the driving mechanism 2.

[0170] The lower end of the main shaft 3 is connected to the output end of the driving mechanism 2 through a coupling;

[0171] The lower end of the main shaft 3 is connected to the output end of the driving mechanism 2 in a fixed connection;

[0172] The multi-stage extrusion mill mechanism includes an extrusion mill cylinder 5, the inner circumference of which is connected to the main shaft 3 through a connecting rod, and the upper and lower end surfaces of the extrusion mill cylinder 5 are respectively in contact with the top and bottom end covers of the chassis 1. The upper end surface of the extrusion mill cylinder 5 is provided with a plurality of concentrically arranged convex rings 6, which are evenly distributed on the end surface of the extrusion mill cylinder 5 from the inside to the outside, and the end cover of the chassis 1 is provided with an annular groove 7 which is clearance-matched with the convex ring 6 of the extrusion mill cylinder 5, and the clearance between the annular groove 7 and the convex ring 6 gradually increases from the inside to the outside. The driving mechanism 2 drives the chopping and mixing mechanism to chop and mix the raw materials in the internal space of the extrusion mill 5. Due to the action of centrifugal force, the raw materials after internal chopping will overflow from the gap between the extrusion mill 5 and the end cover. However, since the extrusion mill 5 and the end cover are not in a flat fit, the raw materials will be hindered by the convex ring 6 while being extruded. The raw materials can only pass through a gap space formed by the convex ring 6 and the annular groove 7, passing through each convex ring 6 step by step. At the same time, while the raw materials are extruded, the extrusion mill 5 also rotates with the main shaft 3. While the raw materials are squeezed by the extrusion mill 5 and the end cover, they are also subjected to a shear force. Combined with the smaller gap space, the meat fibers can be further refined.

[0173] Preferably, a gap is provided between the extrusion grinding cylinder 5 and the end cover of the chassis 1 , and the gap is larger than the minimum fitting gap between the convex ring 6 and the annular groove 7 , and smaller than the maximum fitting gap between the convex ring 6 and the annular groove 7 .

[0174] Preferably, the cross section of the protruding ring 6 is trapezoidal, triangular, rectangular or semicircular.

[0175] Preferably, the fitting clearance between the innermost convex ring 6 and the annular groove 7 of the extrusion grinding cylinder 5 is 0.8-2 mm.

[0176] Preferably, the fitting clearance between the outermost convex ring 6 of the extrusion grinding cylinder 5 and the annular groove 7 is 0.1-0.5 mm.

[0177] Preferably, the driving mechanism 2 is a variable frequency speed regulating motor, which is connected to a power source via a frequency converter and adjusts the motor speed via the frequency converter.

[0178] Preferably, a feed port communicating with the interior of the extrusion mill cylinder 5 is provided on the top end cover of the chassis 1 .

[0179] Preferably, a discharge port communicating with the external space of the extrusion grinding cylinder 5 is provided on the bottom end cover of the chassis 1 .

[0180] Preferably, it also includes temperature control refrigeration equipment and a cooling barrel.

[0181] An important effect of the present invention is that due to the use of a smaller matching gap, it is ensured that 100% of the raw materials will be processed by the extrusion grinding cylinder 5, without the problems of insufficient muscle fiber crushing of a large part of the raw materials, insufficient adhesion of the meat slurry, insufficient elasticity of the obtained product, and loose texture due to the mutual mixing and buffering between the raw materials in the processing techniques such as chopping or pounding in the prior art.

[0182] Product characteristics test results

[0183] Since the main technical problem solved by the present invention is the preparation of meatballs without starch ingredients, product parameters such as taste and shelf life are not considered temporarily.

[0184] Here, only the elasticity of the product is considered (this may be different from the physical meaning of the term elasticity, such as the elasticity of meatballs).

[0185] 1. Elasticity measurement

[0186] Since there is no specific test standard for the determination of meatball elasticity, the test method adopted in reference to the industry practice is as follows:

[0187] Since there is no specific test standard for the elasticity of meatballs, the hardness of meatballs was compared using a (Sanliang LXD-C Shore Hardness Tester) to measure the hardness of meatballs.

[0188] Note: LXD-C Shore Hardness Tester: This hardness tester is used to test the hardness of sponges or foams, and is more suitable for testing the hardness of meatballs.

[0189] The experimental temperature is room temperature.

[0190] The formula used in the experimental group was: 85 parts fresh beef, 4 parts salt, and 11 parts water;

[0191] The production method is as follows:

[0192] Step 1: subject the fresh beef to low-temperature acid removal treatment to reduce the temperature of the fresh beef to 8 to -8°C.

[0193] Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat.

[0194] Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs.

[0195] Step 4: Make meatballs with the beaten meat paste by hand or using a meatball forming machine, and place them in warm water at 60°C to 90°C to set them;

[0196] Step 5: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes until the set temperature is reached.

[0197] After the temperature time, the intelligent system will give out sound and light prompts, and the meatballs can be taken out, drained and cooled;

[0198] The formula used in the control group was: 85 parts of fresh beef, 4 parts of salt, 11 parts of water, 10 parts of starch, and 0.5 parts of sodium bicarbonate;

[0199] Step 1: Use a knife to cut the fresh meat into long strips along the vertical direction of the meat, and then transfer it to a meat grinder to grind it into minced meat;

[0200] Step 3: first put the minced meat and sodium bicarbonate into the meatball beater, beat for 18 minutes at a low temperature of -8℃ to 5℃, then add starch, water and salt, and beat for another 12 minutes;

[0201] Step 4: Make meatballs with the beaten meat paste by hand or using a meatball forming machine, and place them in warm water at 60°C to 90°C to set them;

[0202] Step 5: Heat the water and meatballs to 90-100°C for 5-10 minutes, remove the meatballs, drain and cool;

[0203] The number of experimental groups is 8, and 4 different parts are selected from each particle. The average value is obtained by testing with (Three-Measurement LXD-C Shore Hardness Tester).

[0204] The test results are shown in the following table:

[0205] Table 1 Test results

[0206] Test serial number 1 2 3 4 5 6 7 8 Experimental Group 23HC 22.5HC 23HC 22.5HC 22.5HC 22HC 22HC 23.5HC Control group 21.5HC 20HC 22.5HC 23HC 21HC 20.5HC 21HC 22HC

[0207] It can be seen from the test results in Table 1 that the elasticity of the meatball product prepared by the present invention is basically consistent with the elasticity of the meatball product with component A (starch and sodium bicarbonate) as additives, and is even better than the meatball product with component A.

[0208] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A method for making meatballs with a simplified formula, characterized in that: The meatballs do not contain ingredient A, which is starch or sodium bicarbonate or a combination of the two. The meatballs are prepared from the following raw materials in parts by weight: 71-85 parts fresh meat, 1-4 parts salt, 11-28 parts water; The following steps are involved: Step 1: subject the fresh meat to low-temperature acid removal treatment to reduce the temperature of the fresh meat to 8 to -8°C; Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat. Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. In a low temperature environment of -8°C to 5°C, the intelligent temperature-controlled meatball beater beats the minced meat for 25 to 35 minutes to beat the minced meat into a fine meat paste. Step 4: Make meatballs with the beaten meat paste by hand or using a meatball forming machine, and place them in warm water at 60°C to 90°C to set them; Step 5: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled. Step six: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

2. The method according to claim 1, characterized in that: The fresh meat is pork or beef.

3. A method for making mushroom meatballs without ingredient A, characterized in that: The meatballs do not contain ingredient A, which is starch or sodium bicarbonate or a combination of the two. The meatballs are prepared from the following raw materials in parts by weight: 75 parts fresh pork, 4 parts salt, 11 parts water, 10 parts mushrooms; The following steps are involved: Step 1: subjecting fresh pork to low-temperature acid removal treatment to reduce the temperature of fresh pork to 8 to -8°C; Step 2: Use a meat cutter to cut the fresh pork into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the pork into minced meat. Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs. Step 4: Add the fried mushrooms and stir well; Step 5: The mixed meat paste is made into balls by hand or by a ball forming machine, and placed in warm water at 60°C to 90°C to set the shape; Step 6: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled. Step seven: weigh and vacuum pack the products and store them in a refrigerator or cold storage.

4. A method for making meatballs without ingredient A of the basil category, characterized in that: The meatballs do not contain ingredient A, which is starch or sodium bicarbonate or a combination of the two. The meatballs are prepared from the following raw materials in parts by weight: 80 parts fresh pork, 4 parts salt, 11 parts water, 5 parts golden jelly; The following steps are involved: Step 1: subject the fresh meat to low-temperature acid removal treatment to reduce the temperature of the fresh meat to 8 to -8°C; Step 2: Use a meat cutter to cut the fresh meat into pieces of suitable size without having to identify the direction of the meat fibers, and then use a meat grinder to grind the meat into minced meat. Step 3: Put the minced meat, salt and water into the intelligent temperature-controlled meatball beater at the same time. Under the low temperature environment of -8℃ to 5℃, the beating time of the intelligent temperature-controlled meatball beater is 25 to 35 minutes to beat the minced meat into a fine meat paste. The finer the meat paste, the more it can replace the role of starch in the meatballs. Step 4: Chop the fresh sweet potato leaves into fine sweet potato puree or blend it into sweet potato puree in a food processor; Step 5: Add the ginseng puree to the meat paste and mix well; Step 6: Make meatballs with the mixed meat paste by hand or by a meatball forming machine, and place them in warm water at 60°C to 90°C to set them; Step 7: Set the smart electric hot pot to heat the water and meatballs to 90-100°C for 5-10 minutes. When the set temperature is reached, the smart system will emit an audible and visual prompt, and the meatballs should be taken out, drained and cooled. Step 8. After weighing and vacuum packaging, store in a refrigerator or cold storage at low temperature.

5. A meatball beating machine used in the production method according to any one of claims 1 to 4, characterized in that: The meatball beating machine comprises a chassis, a driving mechanism, a chopping and mixing mechanism and a multi-stage extrusion grinding mechanism. The chopping and mixing mechanism is provided at the center of the chassis, the chopping and mixing mechanism is connected to the driving mechanism inside the chassis, and the multi-stage extrusion grinding mechanism is provided in the chassis outside the chopping and mixing mechanism. The chopping mechanism includes a main shaft and a chopping device. The main shaft is longitudinally arranged at the center of the chassis, and a plurality of chopping devices are fixedly arranged on the main shaft. The lower end of the main shaft extends to the bottom of the chassis and is connected to the output end of the driving mechanism. The lower end of the main shaft is connected to the output end of the driving mechanism through a coupling; The multi-stage extrusion mill mechanism comprises an extrusion mill cylinder, the inner circumference of which is connected to the main shaft through a connecting rod, the upper and lower end surfaces of the extrusion mill cylinder are in contact with the top and bottom end covers of the chassis respectively, the upper end surface of the extrusion mill cylinder is provided with a plurality of concentrically arranged convex rings, which are evenly distributed on the end surface of the extrusion mill cylinder from the inside to the outside, and the end cover of the chassis is provided with an annular groove which matches the clearance of the convex ring of the extrusion mill cylinder, and the matching clearance between the annular groove and the convex ring gradually increases from the inside to the outside; A gap is provided between the extrusion grinding cylinder and the end cover of the chassis, and the gap is larger than the minimum fitting gap between the convex ring and the annular groove, and smaller than the maximum fitting gap between the convex ring and the annular groove.

6. The meatball beating machine according to claim 5, characterized in that: The cross section of the convex ring is trapezoidal, triangular, rectangular or semicircular.

7. The meatball beating machine according to claim 5, characterized in that: The matching clearance between the innermost convex ring and the annular groove of the extrusion grinding cylinder is 0.8-2 mm.

8. The meatball beating machine according to claim 5, characterized in that: The driving mechanism is a variable frequency speed regulating motor.

9. The meatball beating machine according to claim 5, characterized in that: The top end cover of the chassis is provided with a feed port connected to the interior of the extrusion grinding cylinder.

10. The meatball beating machine according to claim 5, characterized in that: The top end cover of the chassis is provided with a discharge port connected to the external space of the extrusion grinding cylinder.

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