Preparation method of ready-to-eat meat balls with high water-retaining property

Abstract

The invention relates to the field of ready-to-eat meat balls, in particular to a preparation method of a high-water-retention ready-to-eat meat ball, which is used for solving the problems that the existing ready-to-eat meat ball usually adopts phosphate for water retention and adopts a chemical preservative for corrosion prevention, so that safety dispute and adverse influence on flavor exist. By adding a proper amount of ingredients with a water-retaining function, such as sodium carbonate, potassium bicarbonate, sodium citrate, modified starch, trehalose, psyllium husk powder, methyl cellulose, hydroxypropyl methyl cellulose and microcrystalline cellulose, the prepared meat balls are compact in structure, and the problem that when traditional meat balls are subjected to high-temperature sterilization, the meat balls are not easy to break is solved. According to the instant meat ball, the problem that water loss of the meat ball affects the mouth feel of a product is solved, the eating mouth feel of the instant meat ball is improved, the composite preservative is added, the antibacterial property and antioxidant activity of the composite preservative can be utilized, under the combined action, the growth of bacteria can be remarkably inhibited, free radicals can be eliminated, oxidation of lipid or protein can be slowed down, and the shelf life of food can be prolonged.

Description

Technical Field

[0001] This invention relates to the field of ready-to-eat meatballs, and more specifically to a method for preparing highly water-retaining ready-to-eat meatballs. Background Technology

[0002] With the improvement of living standards, ready-to-eat meatballs have become increasingly popular due to their convenience and ease of storage. However, traditional meatballs generally suffer from severe moisture loss, dryness, and decreased elasticity during processing, sterilization, and storage, significantly impacting taste and consumer acceptance. Especially during high-temperature sterilization, excessive protein denaturation leads to a significant reduction in water-holding capacity, a key bottleneck restricting the improvement of ready-to-eat meatball quality. To improve the water retention of meat products, current technologies often use the addition of phosphates (such as sodium tripolyphosphate and sodium pyrophosphate) to increase the solubility and ionic strength of myofibril proteins, thereby enhancing water-binding capacity. However, in recent years, excessive phosphate intake has raised concerns about potential imbalances in calcium and phosphorus metabolism and eutrophication. Furthermore, while ready-to-eat meatballs undergo high-temperature sterilization to achieve aseptic properties, this process easily leads to lipid oxidation, flavor deterioration, and the risk of secondary microbial contamination. Chemical preservatives (such as potassium sorbate and nitrites) can inhibit microorganisms, but their safety is controversial and they may adversely affect flavor.

[0003] Therefore, the development of highly water-retaining ready-to-eat meatballs using efficient, safe, and compliant non-phosphate water-retention systems and non-chemical preservative systems has become an urgent need in the industry. Summary of the Invention

[0004] In order to overcome the above-mentioned technical problems, the purpose of this invention is to provide a method for preparing high water-retention ready-to-eat meatballs, which solves the problems of existing ready-to-eat meatballs that often use phosphates for water retention and chemical preservatives for preservation, which have safety controversies and adverse effects on flavor.

[0005] The objective of this invention is achieved through the following technical solution: In a first aspect, this application provides a method for preparing highly water-retaining ready-to-eat meatballs, comprising the following steps: Step S1: Cut the livestock and poultry meat into pieces using a meat slicer and mince it using a meat grinder to obtain livestock and poultry meat paste. Add the livestock and poultry meat paste, drinking water, edible salt, sodium carbonate, potassium bicarbonate, sodium citrate, modified starch, trehalose, psyllium husk powder, methylcellulose, hydroxypropyl methylcellulose, microcrystalline cellulose, and compound preservative to a pulping machine and stir to obtain meat paste. Step S2: Add the meat paste to the meatball forming machine to form meatballs; Step S3: The meatballs enter the automatic boiling line via a conveyor belt for two-stage shaping to obtain shaped meatballs; Step S4: After the shaped meatballs are cooled by the air-cooled conveyor belt, they are vacuum-packed to obtain packaged meatballs; Step S5: The packaged meatballs are sterilized at high temperature to obtain high water retention ready-to-eat meatballs.

[0006] In a preferred embodiment of the present invention, the high water-retention ready-to-eat meatball comprises the following components in parts by weight: The ingredients include 80-85 parts minced meat, 10-12 parts drinking water, 1.1-1.3 parts edible salt, 0.2-0.4 parts sodium carbonate, 0.2-0.4 parts potassium bicarbonate, 0.1-0.3 parts sodium citrate, 1-3 parts modified starch, 2-4 parts trehalose, 1-3 parts psyllium husk powder, 0.3-0.5 parts methylcellulose, 0.2-0.4 parts hydroxypropyl methylcellulose, 0.2-0.4 parts microcrystalline cellulose, and 0.1-0.5 parts compound preservative.

[0007] In a preferred embodiment of the present invention, the livestock and poultry meat in step S1 includes pork, beef, mutton, chicken, duck, and goose.

[0008] In a preferred embodiment of the present invention, the modified starch in step S1 is phosphate distarch.

[0009] In a preferred embodiment of the present invention, the temperature of the meat paste in step S1 is 0-10°C.

[0010] In a preferred embodiment of the present invention, the composite preservative in step S1 is a mixture of chitosan, cinnamon extract and kudzu root extract in a mass ratio of 1:1-2:2-3.

[0011] In a preferred embodiment of the present invention, the cinnamon extract is prepared by the following steps: The dried cinnamon was crushed into cinnamon powder. The cinnamon powder and ethanol solution were then added to a three-necked flask equipped with a stirrer and a thermometer. The mixture was sonicated at a power of 350-450W for 30-50 minutes. The mixture was then stirred at a temperature of 50-60℃ and a stirring rate of 200-300r / min for 2-3 hours. After the reaction was completed, the product was cooled to room temperature and then filtered under vacuum. The solvent was removed by rotary evaporation of the filtrate to obtain the cinnamon extract.

[0012] In a preferred embodiment of the present invention, the ratio of cinnamon powder to ethanol solution is 1g:10-15mL; the volume fraction of the ethanol solution is 50-55%.

[0013] In a preferred embodiment of the present invention, the kudzu root extract is prepared by the following steps: The dried kudzu root was pulverized into kudzu root powder. Then, the kudzu root powder and ethanol solution were added to a three-necked flask equipped with a stirrer, thermometer, and gas delivery tube. Nitrogen gas was introduced for protection, and the mixture was stirred and reacted for 20-30 minutes at a temperature of 25-30℃ and a stirring rate of 200-300 r / min. After that, the temperature was raised to 70-75℃ and the reaction was continued for 1-2 hours. After the reaction was completed, the reaction product was cooled to room temperature, and then vacuum filtered. The solvent was removed by rotary evaporation of the filtrate to obtain kudzu root extract.

[0014] In a preferred embodiment of the present invention, the ratio of kudzu root powder to ethanol solution is 1g:40-50mL; the volume fraction of the ethanol solution is 80-85%.

[0015] In a preferred embodiment of the present invention, the shaping in step S3 includes a first shaping and a second shaping. The boiling temperature for the first shaping is 55-60°C and the time is 13-15 minutes. The boiling temperature for the second shaping is 85-90°C and the time is 11-14 minutes.

[0016] In a preferred embodiment of the present invention, the vacuum degree of the vacuum packaging in step S4 is 0.08-0.1 MPa.

[0017] As a preferred embodiment of the present invention, the specific process of high-temperature sterilization in step S5 is as follows: the packaged meatballs are placed in a high-temperature sterilization pot at a temperature of 115-121°C for sterilization for 15-20 minutes.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention discloses a method for preparing highly water-retaining ready-to-eat meatballs. Instead of adding compound phosphates as a water-retaining agent, this invention uses appropriate amounts of water-retaining ingredients such as sodium carbonate, potassium bicarbonate, sodium citrate, modified starch, trehalose, psyllium husk powder, methylcellulose, hydroxypropyl methylcellulose, and microcrystalline cellulose. The resulting meatballs have a dense structure, avoiding the problem of moisture loss during high-temperature sterilization of traditional meatballs, which affects the product's taste and improves the palatability of ready-to-eat meatballs. Furthermore, the addition of a compound preservative utilizes the antibacterial and antioxidant activities of chitosan, cinnamon extract, and kudzu root extract. The combined effect significantly inhibits bacterial growth, scavenges free radicals, slows down lipid or protein oxidation, and extends the shelf life of the food. Attached Figure Description

[0019] The invention will now be further described with reference to the accompanying drawings.

[0020] Figure 1 This is a process flow diagram of a method for preparing a highly water-retaining ready-to-eat meatball according to the present invention. Detailed Implementation

[0021] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0022] Example 1: Please see Figure 1 As shown, this embodiment is a method for preparing highly water-retaining ready-to-eat meatballs, including the following steps: Step A1: Cut the livestock and poultry meat into pieces using a meat slicer and then mince it using a meat grinder to obtain livestock and poultry meat paste; Step A2: Weigh out 80 parts by weight of minced meat, 10 parts by weight of drinking water, 1.1 parts by weight of edible salt, 0.2 parts by weight of sodium carbonate, 0.2 parts by weight of potassium bicarbonate, 0.1 parts by weight of sodium citrate, 1 part by weight of modified starch, 2 parts by weight of trehalose, 1 part by weight of psyllium husk powder, 0.3 parts by weight of methylcellulose, 0.2 parts by weight of hydroxypropyl methylcellulose, 0.2 parts by weight of microcrystalline cellulose, and 0.1 parts by weight of compound preservative, and set aside; the minced meat is beef; the modified starch is distarch phosphate; the compound preservative is a mixture of chitosan, cinnamon extract and kudzu root extract in a mass ratio of 1:1:2; The cinnamon extract is prepared by the following steps: The dried cinnamon was crushed into cinnamon powder. Then, 1g of cinnamon powder and 10mL of 50% ethanol solution were added to a three-necked flask equipped with a stirrer and a thermometer. The mixture was sonicated for 30min at a power of 350W. After that, the mixture was stirred for 2h at a temperature of 50℃ and a stirring rate of 200r / min. After the reaction was completed, the reaction product was cooled to room temperature and then vacuum filtered. The solvent was removed by rotary evaporation of the filtrate to obtain cinnamon extract. The kudzu root extract is prepared by the following steps: dried kudzu root is pulverized into kudzu root powder, and then 1g of kudzu root powder and 40mL of 80% ethanol solution are added to a three-necked flask equipped with a stirrer, thermometer and gas delivery tube. Nitrogen gas is introduced for protection, and the mixture is stirred and reacted for 20min at a temperature of 25℃ and a stirring rate of 200r / min. Then the temperature is raised to 70℃ and the mixture is stirred and reacted for 1h. After the reaction is completed, the reaction product is cooled to room temperature, and then vacuum filtered. The solvent is removed by rotary evaporation of the filtrate to obtain the kudzu root extract. Step A3: Add the minced meat, drinking water, edible salt, sodium carbonate, potassium bicarbonate, sodium citrate, modified starch, trehalose, psyllium husk powder, methylcellulose, hydroxypropyl methylcellulose, microcrystalline cellulose and compound preservative to a pulping machine and stir to obtain a meat paste at a temperature of 3°C. Step A4: Add the meat paste to the meatball forming machine to form meatballs; Step A5: The meatballs enter the automatic boiling line via a conveyor belt for two-stage shaping to obtain shaped meatballs; the shaping includes primary shaping and secondary shaping, the primary shaping is boiled at 55°C for 13 minutes; the secondary shaping is boiled at 85°C for 11 minutes. Step A6: After the shaped meatballs are cooled by the air-cooled conveyor belt, they are vacuum-packed to obtain packaged meatballs; the vacuum degree of the vacuum packaging is 0.08 MPa. Step A7: Place the packaged meatballs into a high-temperature sterilizer at 115℃ for 15 minutes to sterilize, and obtain high water-retention ready-to-eat meatballs.

[0023] Example 2: Please see Figure 1 As shown, this embodiment is a method for preparing highly water-retaining ready-to-eat meatballs, including the following steps: Step A1: Cut the livestock and poultry meat into pieces using a meat slicer and then mince it using a meat grinder to obtain livestock and poultry meat paste; Step A2: Weigh out 82 parts by weight of minced meat, 11 parts by weight of drinking water, 1.2 parts by weight of edible salt, 0.3 parts by weight of sodium carbonate, 0.3 parts by weight of potassium bicarbonate, 0.2 parts by weight of sodium citrate, 2 parts by weight of modified starch, 3 parts by weight of trehalose, 2 parts by weight of psyllium husk powder, 0.4 parts by weight of methylcellulose, 0.3 parts by weight of hydroxypropyl methylcellulose, 0.3 parts by weight of microcrystalline cellulose, and 0.3 parts by weight of compound preservative, and set aside; the minced meat is beef; the modified starch is distarch phosphate; the compound preservative is a mixture of chitosan, cinnamon extract and kudzu root extract in a mass ratio of 1:1.5:2.5. The cinnamon extract is prepared by the following steps: The dried cinnamon was pulverized into cinnamon powder. Then, 1g of cinnamon powder and 12mL of 52% ethanol solution were added to a three-necked flask equipped with a stirrer and a thermometer. The mixture was sonicated at 400W for 40min. After that, the mixture was stirred at 55℃ and 250r / min for 2.5h. After the reaction was completed, the product was cooled to room temperature and then vacuum filtered. The solvent was removed by rotary evaporation of the filtrate to obtain the cinnamon extract. The kudzu root extract is prepared by the following steps: dried kudzu root is pulverized into kudzu root powder, and then 1g of kudzu root powder and 45mL of 82% ethanol solution are added to a three-necked flask equipped with a stirrer, thermometer and gas delivery tube. Nitrogen gas is introduced for protection, and the mixture is stirred and reacted for 25min at a temperature of 28℃ and a stirring rate of 250r / min. Then the temperature is raised to 72℃ and the mixture is stirred and reacted for 1.5h. After the reaction is completed, the reaction product is cooled to room temperature, and then vacuum filtered. The solvent is removed by rotary evaporation of the filtrate to obtain the kudzu root extract. Step A3: Add the minced meat, drinking water, edible salt, sodium carbonate, potassium bicarbonate, sodium citrate, modified starch, trehalose, psyllium husk powder, methylcellulose, hydroxypropyl methylcellulose, microcrystalline cellulose and compound preservative to a pulping machine and stir to obtain a meat paste at a temperature of 3°C. Step A4: Add the meat paste to the meatball forming machine to form meatballs; Step A5: The meatballs enter the automatic boiling line via a conveyor belt for two-stage shaping to obtain shaped meatballs; the shaping includes primary shaping and secondary shaping, the primary shaping is boiled at 58°C for 14 minutes; the secondary shaping is boiled at 88°C for 13 minutes. Step A6: After the shaped meatballs are cooled by the air-cooled conveyor belt, they are vacuum-packed to obtain packaged meatballs; the vacuum degree of the vacuum packaging is 0.09 MPa. Step A7: Place the packaged meatballs into a high-temperature sterilizer at 118℃ for 18 minutes to sterilize, and obtain high water-retention ready-to-eat meatballs.

[0024] Example 3: Please see Figure 1 As shown, this embodiment is a method for preparing highly water-retaining ready-to-eat meatballs, including the following steps: Step A1: Cut the livestock and poultry meat into pieces using a meat slicer and then mince it using a meat grinder to obtain livestock and poultry meat paste; Step A2: Weigh out 85 parts by weight of minced meat, 12 parts by weight of drinking water, 1.3 parts by weight of edible salt, 0.4 parts by weight of sodium carbonate, 0.4 parts by weight of potassium bicarbonate, 0.3 parts by weight of sodium citrate, 3 parts by weight of modified starch, 4 parts by weight of trehalose, 3 parts by weight of psyllium husk powder, 0.5 parts by weight of methylcellulose, 0.4 parts by weight of hydroxypropyl methylcellulose, 0.4 parts by weight of microcrystalline cellulose, and 0.5 parts by weight of compound preservative. Set aside. The minced meat is beef; the modified starch is distarch phosphate; the compound preservative is a mixture of chitosan, cinnamon extract, and kudzu root extract in a mass ratio of 1:2:3. The cinnamon extract is prepared by the following steps: The dried cinnamon was pulverized into cinnamon powder. Then, 1g of cinnamon powder and 15mL of 55% ethanol solution were added to a three-necked flask equipped with a stirrer and a thermometer. The mixture was sonicated for 50min at a power of 450W. After that, the mixture was stirred for 3h at a temperature of 60℃ and a stirring rate of 300r / min. After the reaction was completed, the reaction product was cooled to room temperature and then filtered under vacuum. The solvent was removed by rotary evaporation of the filtrate to obtain the cinnamon extract. The kudzu root extract is prepared by the following steps: dried kudzu root is pulverized into kudzu root powder, and then 1g of kudzu root powder and 50mL of 85% ethanol solution are added to a three-necked flask equipped with a stirrer, thermometer and gas delivery tube. Nitrogen gas is introduced for protection, and the mixture is stirred and reacted for 30min at a temperature of 30℃ and a stirring rate of 300r / min. Then the temperature is raised to 75℃ and the mixture is stirred and reacted for 2h. After the reaction is completed, the reaction product is cooled to room temperature, and then vacuum filtered. The solvent is removed by rotary evaporation of the filtrate to obtain the kudzu root extract. Step A3: Add the minced meat, drinking water, edible salt, sodium carbonate, potassium bicarbonate, sodium citrate, modified starch, trehalose, psyllium husk powder, methylcellulose, hydroxypropyl methylcellulose, microcrystalline cellulose and compound preservative to a pulping machine and stir to obtain a meat paste at a temperature of 3°C. Step A4: Add the meat paste to the meatball forming machine to form meatballs; Step A5: The meatballs enter the automatic boiling line via a conveyor belt for two-stage shaping to obtain shaped meatballs; the shaping includes primary shaping and secondary shaping, the primary shaping is carried out at a boiling temperature of 60°C for 15 minutes; the secondary shaping is carried out at a boiling temperature of 90°C for 14 minutes. Step A6: After the shaped meatballs are cooled by the air-cooled conveyor belt, they are vacuum-packed to obtain packaged meatballs; the vacuum degree of the vacuum packaging is 0.1 MPa; Step A7: Place the packaged meatballs into a high-temperature sterilizer at 121℃ for 20 minutes to sterilize, and obtain high water-retention ready-to-eat meatballs.

[0025] Comparative Example 1: Please see Figure 1 As shown, this embodiment is a method for preparing highly water-retaining ready-to-eat meatballs, including the following steps: Step A1: Cut the livestock and poultry meat into pieces using a meat slicer and then mince it using a meat grinder to obtain livestock and poultry meat paste; Step A2: Weigh out 85 parts of minced meat, 12 parts of drinking water, and 1.3 parts of edible salt according to the weight ratio, and set aside; the minced meat is beef; Step A3: Add minced meat, drinking water, and edible salt to a blender and stir to obtain a meat paste at a temperature of 3°C; Step A4: Add the meat paste to the meatball forming machine to form meatballs; Step A5: The meatballs enter the automatic boiling line via a conveyor belt for two-stage shaping to obtain shaped meatballs; the shaping includes primary shaping and secondary shaping, the primary shaping is carried out at a boiling temperature of 60°C for 15 minutes; the secondary shaping is carried out at a boiling temperature of 90°C for 14 minutes. Step A6: After the shaped meatballs are cooled by the air-cooled conveyor belt, they are vacuum-packed to obtain packaged meatballs; the vacuum degree of the vacuum packaging is 0.1 MPa; Step A7: Place the packaged meatballs into a high-temperature sterilizer at 121℃ for 20 minutes to sterilize, and obtain high water-retention ready-to-eat meatballs.

[0026] Comparative Example 2: Please see Figure 1 As shown, this embodiment is a method for preparing highly water-retaining ready-to-eat meatballs, including the following steps: Step A1: Cut the livestock and poultry meat into pieces using a meat slicer and then mince it using a meat grinder to obtain livestock and poultry meat paste; Step A2: Weigh out 85 parts by weight of minced meat, 12 parts by weight of drinking water, 1.3 parts by weight of edible salt, 0.4 parts by weight of sodium carbonate, 0.4 parts by weight of potassium bicarbonate, 0.3 parts by weight of sodium citrate, 3 parts by weight of modified starch, 4 parts by weight of trehalose, 3 parts by weight of psyllium husk powder, 0.5 parts by weight of methylcellulose, 0.4 parts by weight of hydroxypropyl methylcellulose, and 0.4 parts by weight of microcrystalline cellulose, and set aside; the minced meat is beef; the modified starch is distarch phosphate. Step A3: Add the minced meat, drinking water, edible salt, sodium carbonate, potassium bicarbonate, sodium citrate, modified starch, trehalose, psyllium husk powder, methylcellulose, hydroxypropyl methylcellulose and microcrystalline cellulose to a pulping machine and stir to obtain a meat paste at a temperature of 3°C. Step A4: Add the meat paste to the meatball forming machine to form meatballs; Step A5: The meatballs enter the automatic boiling line via a conveyor belt for two-stage shaping to obtain shaped meatballs; the shaping includes primary shaping and secondary shaping, the primary shaping is carried out at a boiling temperature of 60°C for 15 minutes; the secondary shaping is carried out at a boiling temperature of 90°C for 14 minutes. Step A6: After the shaped meatballs are cooled by the air-cooled conveyor belt, they are vacuum-packed to obtain packaged meatballs; the vacuum degree of the vacuum packaging is 0.1 MPa; Step A7: Place the packaged meatballs into a high-temperature sterilizer at 121℃ for 20 minutes to sterilize, and obtain high water-retention ready-to-eat meatballs.

[0027] Comparative Example 3: Please see Figure 1 As shown, this embodiment is a method for preparing highly water-retaining ready-to-eat meatballs, including the following steps: Step A1: Cut the livestock and poultry meat into pieces using a meat slicer and then mince it using a meat grinder to obtain livestock and poultry meat paste; Step A2: Weigh out 85 parts of minced meat, 12 parts of drinking water, 1.3 parts of edible salt, and 0.5 parts of compound preservative according to the following weight proportions, and set aside; the minced meat is beef; the compound preservative is a mixture of chitosan, cinnamon extract, and kudzu root extract in a mass ratio of 1:2:3. The cinnamon extract is prepared by the following steps: The dried cinnamon was pulverized into cinnamon powder. Then, 1g of cinnamon powder and 15mL of 55% ethanol solution were added to a three-necked flask equipped with a stirrer and a thermometer. The mixture was sonicated for 50min at a power of 450W. After that, the mixture was stirred for 3h at a temperature of 60℃ and a stirring rate of 300r / min. After the reaction was completed, the reaction product was cooled to room temperature and then filtered under vacuum. The solvent was removed by rotary evaporation of the filtrate to obtain the cinnamon extract. The kudzu root extract is prepared by the following steps: dried kudzu root is pulverized into kudzu root powder, and then 1g of kudzu root powder and 50mL of 85% ethanol solution are added to a three-necked flask equipped with a stirrer, thermometer and gas delivery tube. Nitrogen gas is introduced for protection, and the mixture is stirred and reacted for 30min at a temperature of 30℃ and a stirring rate of 300r / min. Then the temperature is raised to 75℃ and the mixture is stirred and reacted for 2h. After the reaction is completed, the reaction product is cooled to room temperature, and then vacuum filtered. The solvent is removed by rotary evaporation of the filtrate to obtain the kudzu root extract. Step A3: Add minced meat, drinking water, edible salt and compound preservative to a pulping machine and stir to obtain meat paste at a temperature of 3°C; Step A4: Add the meat paste to the meatball forming machine to form meatballs; Step A5: The meatballs enter the automatic boiling line via a conveyor belt for two-stage shaping to obtain shaped meatballs; the shaping includes primary shaping and secondary shaping, the primary shaping is carried out at a boiling temperature of 60°C for 15 minutes; the secondary shaping is carried out at a boiling temperature of 90°C for 14 minutes. Step A6: After the shaped meatballs are cooled by the air-cooled conveyor belt, they are vacuum-packed to obtain packaged meatballs; the vacuum degree of the vacuum packaging is 0.1 MPa; Step A7: Place the packaged meatballs into a high-temperature sterilizer at 121℃ for 20 minutes to sterilize, and obtain high water-retention ready-to-eat meatballs.

[0028] The high water-retention instant meatballs of Examples 1-3 and Comparative Examples 1-3 were subjected to performance tests, and the test results are shown in the table below:

[0029] Referring to the data in the table above, and based on the comparison between Examples 1-3 and Comparative Examples 1-3, the high water-retention ready-to-eat meatballs of this application can be said to have excellent water retention, preservation properties, and good taste.

[0030] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0031] The above description is merely an example and illustration of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described or use similar methods to replace them, as long as they do not deviate from the invention or exceed the scope defined in this application, they should all fall within the protection scope of the present invention.

Claims

1. A method for preparing highly water-retaining ready-to-eat meatballs, characterized in that, Includes the following steps: Step S1: Cut the livestock and poultry meat into pieces using a meat slicer and mince it using a meat grinder to obtain livestock and poultry meat paste. Add the livestock and poultry meat paste, drinking water, edible salt, sodium carbonate, potassium bicarbonate, sodium citrate, modified starch, trehalose, psyllium husk powder, methylcellulose, hydroxypropyl methylcellulose, microcrystalline cellulose, and compound preservative to a pulping machine and stir to obtain meat paste. Step S2: Add the meat paste to the meatball forming machine to form meatballs; Step S3: The meatballs enter the automatic boiling line via a conveyor belt for two-stage shaping to obtain shaped meatballs; Step S4: After the shaped meatballs are cooled by the air-cooled conveyor belt, they are vacuum-packed to obtain packaged meatballs; Step S5: The packaged meatballs are sterilized at high temperature to obtain high water retention ready-to-eat meatballs.

2. The method for preparing a high water-retention ready-to-eat meatball according to claim 1, characterized in that, The high water-retention ready-to-eat meatballs comprise the following components in parts by weight: The ingredients include 80-85 parts minced meat, 10-12 parts drinking water, 1.1-1.3 parts edible salt, 0.2-0.4 parts sodium carbonate, 0.2-0.4 parts potassium bicarbonate, 0.1-0.3 parts sodium citrate, 1-3 parts modified starch, 2-4 parts trehalose, 1-3 parts psyllium husk powder, 0.3-0.5 parts methylcellulose, 0.2-0.4 parts hydroxypropyl methylcellulose, 0.2-0.4 parts microcrystalline cellulose, and 0.1-0.5 parts compound preservative.

3. The method for preparing a high water-retention ready-to-eat meatball according to claim 1, characterized in that, The livestock and poultry meat in step S1 includes pork, beef, mutton, chicken, duck, and goose; the modified starch is phosphate distarch; the temperature of the meat paste is 0-10℃; and the composite preservative is a mixture of chitosan, cinnamon extract, and kudzu root extract in a mass ratio of 1:1-2:2-3.

4. The method for preparing a high water-retention ready-to-eat meatball according to claim 3, characterized in that, The cinnamon extract was prepared by the following steps: The dried cinnamon was crushed into cinnamon powder, and then the cinnamon powder and ethanol solution were subjected to ultrasonic treatment, followed by stirring and reaction. After the reaction was completed, the reaction product was cooled, then vacuum filtered, and the filtrate was evaporated by rotary evaporation to obtain cinnamon extract.

5. The method for preparing a high water-retention ready-to-eat meatball according to claim 4, characterized in that, The ratio of cinnamon powder to ethanol solution is 1g:10-15mL; the volume fraction of the ethanol solution is 50-55%.

6. The method for preparing a high water-retention ready-to-eat meatball according to claim 3, characterized in that, The kudzu root extract was prepared by the following steps: The dried kudzu root was crushed into kudzu root powder. Then, the kudzu root powder and ethanol solution were stirred and reacted. After the reaction was completed, the reaction product was cooled, then vacuum filtered, and the filtrate was evaporated by rotary evaporation to obtain kudzu root extract.

7. The method for preparing a high water-retention ready-to-eat meatball according to claim 6, characterized in that, The ratio of kudzu root powder to ethanol solution is 1g:40-50mL; the volume fraction of the ethanol solution is 80-85%.

8. The method for preparing a high water-retention ready-to-eat meatball according to claim 1, characterized in that, The setting process in step S3 includes a primary setting and a secondary setting. The primary setting involves boiling at a temperature of 55-60°C for 13-15 minutes. The secondary setting involves boiling at a temperature of 85-90°C for 11-14 minutes.

9. The method for preparing a high water-retention ready-to-eat meatball according to claim 1, characterized in that, The vacuum degree of the vacuum packaging in step S4 is 0.08-0.1 MPa.

10. The method for preparing a high water-retention ready-to-eat meatball according to claim 1, characterized in that, The specific process of high-temperature sterilization in step S5 is as follows: the packaged meatballs are placed in a high-temperature sterilization pot at a temperature of 115-121℃ for sterilization for 15-20 minutes.

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