Instant meat ball capable of being brewed and production method thereof

Abstract

The invention relates to the technical field of food, in particular to an instant meat ball capable of being brewed and a production method thereof, and the instant meat ball comprises the following raw materials in percentage by mass: 95.0-98.5% of lean meat; 0.5%-3.0% of ice water; 0.5%-2.0% of crisp garlic bulbs; 0.2% to 1.5% of cassava starch; 0.001% to 0.01% of a colloid; and the balance of seasonings. The colloid is a mixture of konjac gum and xanthan gum; the instant meat ball recovers the elastic and tender taste after being brewed with boiling water for 1-3 minutes and can be directly eaten, low-temperature pulping control is carried out, the material temperature is strictly controlled to be 0-10 DEG C in the pulping process, advanced denaturation of myosin caused by heat generated by friction can be effectively inhibited in the low-temperature environment, and it is ensured that muscle protein is fully dissolved out and a compact gel network is formed; and meanwhile, the low temperature is beneficial to protecting long molecular chains of the konjac glucomannan and the xanthan gum from being degraded by excessive mechanical shearing force, so that the konjac glucomannan and the xanthan gum can play a maximum synergistic gelation role in subsequent processing.

Description

Technical Field

[0001] This invention relates to the field of food technology, and more specifically, to a rehydrated, ready-to-eat meatball and its production method. Background Technology

[0002] With the accelerating pace of modern life and the increasing demand for outdoor activities and emergency supplies, the market demand for convenient, quick-to-eat meat products that are easy to store and have a good taste is growing rapidly. Meatballs, as a traditional delicacy, are loved by consumers. However, existing ready-to-eat meatball products still face many technical bottlenecks in processing, storage, transportation, and the eating experience, mainly in the following four aspects:

[0003] 1. Storage and transportation costs and portability drawbacks of frozen prepared meatballs

[0004] Currently, most meatball products on the market are frozen prepared foods. These products must rely on a -18℃ cold chain transportation and storage environment. On the one hand, the energy consumption and facility costs of cold chain logistics are high, estimated to be 3 to 5 times that of room temperature logistics. This cost is ultimately passed on to consumers, keeping product prices high. On the other hand, the products are limited by the frozen environment, making them extremely unportable and unable to meet the immediate consumption needs in scenarios without stable power supply, such as outdoor travel, military training, field exploration, and emergency disaster relief. In addition, if storage conditions fluctuate and cause repeated freezing and thawing, the ice crystal structure inside the meatball will repeatedly grow and recrystallize, piercing muscle cells and gel networks, resulting in a large loss of juice. After reheating, the meat becomes dry and loses its elasticity, significantly reducing the taste experience.

[0005] 2. Production costs and deterioration in taste of freeze-dried meatballs

[0006] To achieve long-term preservation of meatballs at room temperature, some high-end products utilize vacuum freeze-drying technology. While freeze-dried meatballs boast a high rehydration rate, this technology faces two major obstacles. First, the equipment investment and energy consumption are enormous. An industrial-grade freeze-drying machine typically costs over a million yuan, and the production cycle for a single batch can take 20 to 40 hours, resulting in extremely high energy costs per unit and expensive final products, hindering widespread adoption in the general consumer market. Second, the freeze-drying process causes the water in the meatballs to sublimate directly while frozen. Although the porous framework is preserved, the proteins undergo irreversible denaturation due to dehydration during ice crystal sublimation, and the gel network is physically perforated and destroyed by the ice crystals. Even when rehydrated with hot water, the meatballs can only absorb water and regain volume, failing to rebuild the original elastic network structure of muscle proteins. After rehydration, the texture often becomes spongy and hollow or mushy, completely losing the elasticity and chewy texture that meatballs should possess.

[0007] 3. The texture of ordinary high-temperature sterilized meatballs deteriorates significantly.

[0008] While conventional vacuum-packed cooked meatballs meet room temperature storage requirements, manufacturers typically employ prolonged high-temperature, high-pressure sterilization at 121°C for over 30 minutes to achieve commercial aseptic standards. This intense heat processing causes severe denaturation and shrinkage of the meat proteins, squeezing out large amounts of bound water from the interstitial spaces of the myofibril proteins, resulting in a dense and hard meatball structure. When consuming such products, simply rinsing them in boiling water cannot reverse this heat-induced dehydration and shrinkage effect within minutes. Typically, the meatballs need to be boiled in water for over 10 minutes to soften, completely contradicting the convenience intended by "ready-to-eat" products. Furthermore, prolonged high-temperature sterilization can easily lead to fat oxidation and flavor deterioration, producing an unpleasant "canned food" taste.

[0009] 4. Health risks of fried ready-to-eat meatballs

[0010] To achieve a crispy outer shell and rapid reheating, traditional ready-to-eat meatballs often employ a pre-frying process. While frying creates a porous structure on the surface of the meatballs, facilitating water absorption, it also introduces two major problems: First, the fat content increases dramatically, typically reaching 15% to 20%, which contradicts the modern consumer trend towards low-fat, low-calorie healthy diets. Second, during long-term storage at room temperature, a large amount of unsaturated fatty acids is highly susceptible to auto-oxidation, producing rancid flavors and harmful oxidation products, severely impacting the product's shelf life, flavor, and food safety.

[0011] In conclusion, how to achieve long-term room temperature preservation of meatballs (without cold chain) while ensuring that they can quickly regain the unique bouncy and juicy texture of fresh meatballs after being soaked in boiling water for a very short time is a key technical challenge that urgently needs to be overcome in the field of deep processing of meat products. Summary of the Invention

[0012] The purpose of this invention is to provide a ready-to-eat meatball that can be brewed and a method for producing it, so as to solve the technical problems mentioned in the background art.

[0013] This invention provides a type of instant meatball that can be prepared by reheating, comprising the following ingredients by total mass percentage:

[0014] Lean meat 95.0% ~ 98.5%;

[0015] Ice water 0.5% ~ 3.0%;

[0016] Fried garlic (0.5%–2.0%);

[0017] Tapioca starch 0.2% ~ 1.5%;

[0018] Colloid 0.001% ~ 0.01%;

[0019] The remainder is for seasoning;

[0020] The colloid is a mixture of konjac gum and xanthan gum;

[0021] The ready-to-eat meatballs regain their tender texture after being soaked in boiling water for 1-3 minutes and can be eaten directly.

[0022] Preferably, the mass ratio of konjac gum to xanthan gum in the colloid is 1:0.5 to 1:2.

[0023] Preferably, the raw materials, by total mass percentage, are: 97.4% lean meat, 1% ice water, 1% fried garlic, 0.5% tapioca starch, 0.01% edible salt, 0.01% white sugar, 0.01% monosodium glutamate, 0.005% colloid, 0.005% white pepper powder, and 0.04% spices.

[0024] Preferably, the seasonings include edible salt, white sugar, monosodium glutamate, spices, and white pepper powder.

[0025] Preferably, the lean meat is any one or a mixture of lean pork hind leg meat, chicken breast meat, or beef shank meat.

[0026] The present invention also provides a method for producing instant meatballs that can be brewed, comprising the following steps:

[0027] (1) Mincing and beating: After mincing the lean meat, add ice water, colloid and seasonings at a low temperature of 0-10℃ and beat and beat until the meat paste becomes sticky and the temperature of the paste does not exceed 10℃.

[0028] (2) Shaping: Shape the minced meat into balls with a diameter of 3-5cm;

[0029] (3) Segmented boiling and shaping: After shaping, the meatballs are first kept at a constant temperature in hot water at 50-60℃ for 10-15 minutes, and then boiled in boiling water at 95-100℃ for 3-5 minutes until the center is cooked.

[0030] (4) Packaging and sterilization: After cooking, the meatballs are drained, vacuum-packed, and then sterilized under high temperature and high pressure. After sterilization, they are cooled to obtain the finished product.

[0031] Preferably, the pulping process in step (1) is as follows: first, mix lean meat with salt and colloid until it becomes sticky, then add ice water, tapioca starch, fried garlic and the remaining seasonings and continue to stir evenly.

[0032] Preferably, the parameters for the high-temperature and high-pressure sterilization treatment in step (4) are: temperature 110-121℃, pressure 0.10-0.15 MPa, and time 15-30 minutes.

[0033] Preferably, the parameters for the high-temperature and high-pressure sterilization process in step (4) are: temperature 115℃, pressure 0.12 MPa, and time 20 minutes.

[0034] Preferably, the packaging in step (4) is an aluminum foil bag or a high-temperature resistant retort composite bag, and the sterilization process uses a reverse pressure cooling method to cool down to room temperature.

[0035] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0036] This invention utilizes the intermolecular synergistic effect between konjac gum and xanthan gum, combined with the physical filling properties of tapioca starch, to construct a three-dimensional gel network structure inside meatballs that is both heat-resistant and conducive to rapid rehydration. The main component of konjac gum is glucomannan, whose main chain is composed of glucose and mannose linked by β-1,4 glycosidic bonds, resulting in a smooth molecular chain with numerous hydrophilic hydroxyl groups. Xanthan gum's main chain structure is similar to cellulose, but its side chains contain special trisaccharide groups composed of mannose and glucuronic acid, and contain a large number of carboxyl groups, exhibiting a stable rigid double helix structure. When konjac gum and xanthan gum are mixed in an aqueous solution, the carboxyl groups on the xanthan gum side chains and the hydroxyl groups on the konjac gum main chain form dense intermolecular hydrogen bonds. This strong hydrogen bond cross-linking effect causes the molecular chains of the two polysaccharides to intercalate and entangle, forming a highly viscous, water-holding, and viscoelastic blended gel network. This network structure has two outstanding advantages: first, excellent high-temperature resistance. Xanthan gum's double helix structure is exceptionally stable at 115℃, acting as a "rigid framework" to support and protect the konjac gum-xanthan gum blend network. This prevents gel collapse and severe dehydration shrinkage caused by hydrogen bond breakage during sterilization, a property not found in single konjac gum or ordinary starch. Secondly, it features a highly efficient rapid rehydration mechanism. The blended gel network retains its microporous structure filled with hydrophilic groups even after sterilization. Simultaneously, the tapioca starch added to the formula has a high amylopectin content and a low gelatinization temperature. After gelatinization and water absorption during the low-temperature setting stage, it fills the pores of the protein-polysaccharide network, further stabilizing the microstructure. When steeped in boiling water, these micropores and hydrophilic groups create a strong capillary effect, allowing hot water to rapidly penetrate the center of the meatball within 1 to 3 minutes, softening the surface structure caused by slight protein denaturation, thus achieving rapid softening and a tender, springy texture.

[0037] This invention controls the pulping process by using low-temperature pulping. The pulping process strictly controls the material temperature between 0 and 10°C. The low-temperature environment can effectively inhibit the premature denaturation of myosin due to frictional heat generation, ensuring that the muscle protein is fully dissolved and forms a dense gel network. At the same time, the low temperature helps to protect the long molecular chains of konjac gum and xanthan gum from being degraded by excessive mechanical shear force, ensuring that they exert the maximum synergistic gelling effect in subsequent processing.

[0038] This invention employs a segmented boiling method for shaping, unlike traditional direct boiling. The first stage of shaping uses warm water at 50-60°C. Within this temperature range, the cassava starch is precisely within its gelatinization temperature range, beginning to absorb water and swell, while the muscle proteins have not yet undergone drastic denaturation and contraction. This allows sufficient time for the starch granules and colloidal network to cross-link with the proteins, forming a dense and stable protective layer on the surface of the cassava balls. The subsequent short boiling time is solely for killing surface microorganisms and ensuring the center remains cooked through, minimizing the loss of moisture and flavor compounds.

[0039] This invention utilizes precise medium-temperature and high-pressure sterilization, with a preferred sterilization process of 115°C for 20 minutes. Compared to conventional high-temperature sterilization at 121°C, this process significantly reduces the thermal shock damage to the hydrogen bonds between molecules in the konjac gum-xanthan gum blend network while ensuring commercial sterility. This effectively prevents excessive dehydration and shrinkage of the meat protein, thus providing a decisive guarantee for the product's rapid rehydration and tender texture during brewing. Detailed Implementation

[0040] 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.

[0041] Example 1

[0042] This embodiment provides a ready-to-eat meatball that can be brewed and its production method.

[0043] Product formula (by percentage of total mass): 97.4 kg of selected lean pork hind leg meat, 1.0 kg of ice water, 1.0 kg of fried garlic, 0.5 kg of tapioca starch, 0.01 kg of edible salt, 0.01 kg of white sugar, 0.01 kg of monosodium glutamate, 0.005 kg of colloid (of which konjac gum and xanthan gum are mixed in a 1:1 mass ratio), 0.005 kg of white pepper powder, and 0.04 kg of five-spice powder.

[0044] Production method:

[0045] (1) Mincing and Pulping: After removing the tendons and membranes from the lean pork hind leg, mince it into a paste using a 6 mm perforated plate meat grinder. Put the meat paste into a pounding machine, add edible salt and a pre-mixed colloid (a mixture of konjac gum and xanthan gum), and pound for 5 minutes at a controlled temperature of 4°C until the meat paste releases its gel and its viscosity increases significantly. Then add ice water, tapioca starch, fried garlic, white sugar, monosodium glutamate, white pepper powder and five-spice powder, and continue to pound for 3 minutes to ensure even mixing. The final temperature of the pulverized meat is 6°C.

[0046] (2) Shaping: Put the minced meat into the meatball forming machine, adjust the forming opening, and make round meatballs with an average diameter of 4.0 cm.

[0047] (3) Segmented boiling and shaping: First, place the shaped meatballs in a 55℃ constant temperature water bath and soak for 10 minutes for low-temperature shaping. Then, take out the meatballs and immediately transfer them to a 100℃ boiling water pot, cook for 3 minutes, and then take them out and drain the water.

[0048] (4) Packaging and sterilization: The drained meatballs are placed into high-temperature resistant aluminum foil retort pouches and vacuum-sealed using a vacuum sealing machine. The sealed pouches are then placed in a sterilizing autoclave, and the sterilization conditions are set as follows: temperature 115℃, pressure 0.12 MPa, and time 20 minutes. After sterilization, the product is cooled to room temperature using a reverse pressure cooling method before being removed to obtain the finished product.

[0049] The meatballs prepared in this embodiment were stored at room temperature for 30 days before being tested for consumption. The packaging was opened, the meatballs were placed in a bowl, and 500 ml of freshly boiled water (98°C) was poured in. The bowl was then covered and soaked. After 1 minute and 30 seconds, the meatballs were removed and cut open; there was no white core in the center, and the meatballs had completely softened. Using a texture analyzer, the elasticity was measured at 0.92 mm, and the hardness at 1850 g. A blind sensory evaluation panel of ten people conducted a sensory evaluation; the soaked meatballs were found to be springy, juicy, and had a rich meaty aroma, with an average overall score of 9.2.

[0050] Example 2

[0051] This embodiment provides a ready-to-eat meatball that can be brewed and its production method.

[0052] Product formula (by percentage of total mass): 95.5 kg chicken breast, 2.5 kg ice water, 1.5 kg fried garlic, 1.0 kg tapioca starch, 0.02 kg salt, 0.02 kg white sugar, 0.02 kg MSG, 0.008 kg colloid (of which konjac gum and xanthan gum are mixed at a mass ratio of 1:0.5), 0.01 kg white pepper powder, and 0.08 kg five-spice powder.

[0053] Production method:

[0054] (1) Mincing and pounding: Mince the chicken breast and put it into a pounder. Add salt and colloid, and pound for 4 minutes at a material temperature of 8°C until it becomes sticky. Add the remaining auxiliary materials and ice water, and continue to pound for 4 minutes until the final material temperature is 9°C.

[0055] (2) Shaping: The minced meat is shaped into meatballs with a diameter of 4.5 cm using a shaping machine.

[0056] (3) Segmented boiling and shaping: First, heat the meatballs in 60℃ hot water for 10 minutes to set their shape, then transfer them to 98℃ boiling water and cook for 4 minutes, then drain.

[0057] (4) Packaging and sterilization: After vacuum packaging, sterilize at 118°C and 0.14 MPa for 15 minutes, and then cool under reverse pressure.

[0058] The meatballs prepared in this embodiment can be fully rehydrated by soaking in boiling water for 1 minute and 48 seconds. Texture analysis showed an elasticity of 0.89 mm and a hardness of 1920 g. Sensory evaluation showed a prominent chicken flavor, tender and juicy texture, with an average score of 8.9 points.

[0059] Example 3

[0060] This embodiment provides a ready-to-eat meatball that can be brewed and its production method.

[0061] Product formula (by percentage of total mass): 98.0 kg beef shank, 0.5 kg ice water, 0.5 kg fried garlic, 0.2 kg tapioca starch, 0.005 kg edible salt, 0.005 kg white sugar, 0.005 kg monosodium glutamate, 0.002 kg colloid (of which konjac gum and xanthan gum are mixed in a mass ratio of 1:2), 0.002 kg white pepper powder, and 0.02 kg spices.

[0062] Production method:

[0063] (1) Mincing and pounding: After mincing the beef shank, pound it at a material temperature of 2℃. First, add salt and colloid and pound for 6 minutes, then add ice water and auxiliary materials and pound for 3 minutes. The final material temperature is 4℃.

[0064] (2) Shaping: Make balls with a diameter of 3.5 cm.

[0065] (3) Segmented boiling and shaping: Boil at 50℃ for 15 minutes, then boil at 100℃ for 2 minutes.

[0066] (4) Packaging and sterilization: After vacuum packaging, sterilize at 112℃ and 0.11 MPa for 25 minutes, and then cool under reverse pressure.

[0067] This embodiment has a lower tapioca starch content and a higher proportion of xanthan gum in the colloid ratio, resulting in a finer micropore structure. It fully rehydrates in just 1 minute and 12 seconds after being steeped in boiling water, making it the fastest rehydrating product among all embodiments. It has an elasticity value of 0.94 mm and a hardness value of 1780 g. It receives a sensory score of 9.0, exhibiting excellent elasticity and a pure beef flavor.

[0068] Example 4

[0069] This embodiment provides a ready-to-eat meatball that can be brewed and its production method.

[0070] Product formula (by percentage of total mass): 96.0 kg lean pork hind leg meat, 2.0 kg ice water, 1.2 kg fried garlic, 0.8 kg tapioca starch, 0.015 kg edible salt, 0.015 kg white sugar, 0.015 kg monosodium glutamate, 0.010 kg colloid (of which konjac gum and xanthan gum are mixed in a mass ratio of 2:1), 0.008 kg white pepper powder, and 0.06 kg spices.

[0071] Production method:

[0072] (1) Mincing and pulping: The material temperature is controlled at 5℃. First, mix salt and glue and pound for 5 minutes, then add auxiliary materials and pound for 3 minutes.

[0073] (2) Shaping: Make large balls with a diameter of 5.0 cm.

[0074] (3) Segmented boiling and shaping: Boil at 58℃ for 12 minutes, then boil at 95℃ for 5 minutes until the center is fully cooked.

[0075] (4) Packaging and sterilization: After vacuum packaging, sterilize at 115℃ and 0.12 MPa for 20 minutes.

[0076] This embodiment exhibits the highest total colloid content and a high proportion of konjac gum, resulting in the strongest gel network. Rehydration is achieved after steeping in boiling water for 1 minute and 36 seconds. Elasticity is 0.90 mm, and hardness is 1950 g. Sensory evaluation score is 8.8, indicating a rich, chewy texture.

[0077] Comparative Example 1: This comparative example aims to verify the necessity of the synergistic effect of konjac gum and xanthan gum.

[0078] Formula difference: The formula is exactly the same as in Example 1, except that 0.005 kg of “mixture of konjac gum and xanthan gum” is replaced with 0.005 kg of single konjac gum.

[0079] Process differences: The production method is exactly the same as in Example 1.

[0080] Test Results: The product was tested after being left at room temperature and then rehydrated. Due to the lack of synergistic cross-linking effect from xanthan gum, the heat resistance and water retention of the konjac gum single gel were significantly insufficient. During sterilization at 115℃, the gel network partially collapsed, and water was squeezed out. After being rehydrated with boiling water, the product rehydrated extremely slowly, requiring more than 5 minutes and still having a hard core. Texture analysis showed that the elasticity value plummeted to 0.61 mm, while the hardness value soared to 3650 g. The sensory score was only 5.5 points, rated as dry, hard, rough, and difficult to swallow. This fully demonstrates that the synergistic gel network formed by konjac gum and xanthan gum through intermolecular hydrogen bonds is the core of achieving the product's "high temperature resistance and rapid rehydration" characteristics.

[0081] Comparative Example 2: This comparative example aims to verify the importance of specific medium-temperature sterilization parameters (115°C) for taste preservation.

[0082] Formula differences: The formula is exactly the same as Example 1.

[0083] Process differences: In the production method, the sterilization conditions are changed from "115℃, 20 minutes" to the conventional high-temperature sterilization parameters "121℃, 25 minutes". The remaining steps are the same as in Example 1.

[0084] Test results: High-temperature sterilization at 121℃ for an extended period caused irreversible damage to the microstructure of the meatballs. Although the blended network of konjac gum and xanthan gum is heat-resistant, hydrogen bonding was significantly weakened at 121℃, and the denaturation and contraction of muscle proteins were more intense. After rehydration, although the rehydration time was acceptable (approximately 2 minutes and 30 seconds), the texture deteriorated significantly, with elasticity decreasing to 0.75 mm and hardness increasing to 2450 grams. The sensory score was 7.2 points, rated as "too hard, insufficient juiciness." This comparison confirms that the 115℃ medium-temperature sterilization process of this invention effectively protects the tender and bouncy texture of the product while ensuring commercial sterility.

[0085] Comparative Example 3: This comparative example aims to verify the optimality of tapioca starch in the formulation.

[0086] Formula difference: The formula is the same as in Example 1, except that 0.5 kg of tapioca starch is replaced with an equal amount of ordinary corn starch.

[0087] Process differences: The production method is exactly the same as in Example 1.

[0088] Test results: Corn starch has a lower amylopectin content than tapioca starch, and amylose is highly susceptible to retrogradation (recrystallization) during cooling and storage after sterilization, resulting in a hardened structure. Tests showed that the rehydration time of this comparative product was 3 minutes and 0 seconds, significantly slower than Example 1. The elasticity value was 0.82 mm, a slight decrease; the hardness value was 2200 g, a significant increase. The sensory score was 7.8 points, rated as "slightly hard, lacking elasticity and crispness." This demonstrates that tapioca starch, due to its low gelatinization temperature, high viscosity, and resistance to retrogradation, is the most ideal starch source in this system.

[0089] Comparative Example 4: This comparative example aims to verify the rationality of the high lean meat content, low starch and low fat formula structure.

[0090] Formula Differences: The basic formula structure has been altered. The lean meat (pork hind leg) content has been reduced to 85 kg, while the pork fat content has been increased by 15 kg. The tapioca starch content has also been increased to 5 kg, and the amount of ice water has been reduced accordingly to maintain overall balance. No colloids have been added.

[0091] Process differences: Strict temperature control is not required during pulping; conventional room temperature pulping is used. Sterilization conditions are conventional: 121℃ for 20 minutes. The remaining steps are similar to those in Example 1.

[0092] Test results: Due to the low lean meat ratio and high fat and starch content, the protein gel skeleton strength was severely insufficient. Although the product did not harden after sterilization, its structure was loose and greasy. After brewing, although it absorbed water quickly, the meatballs lacked the proper elasticity and chewiness, exhibiting a soft, mushy, and greasy texture. The sensory score was only 6.5 points, described as "loose and greasy in texture, unlike meatballs." This demonstrates that the formulation design of this invention, which insists on a high lean meat ratio (≥95%), extremely low starch content, and a specific colloid combination, is key to ensuring the product's excellent texture and refreshing meaty aroma.

[0093] Performance Testing and Comparative Analysis

[0094] I. Sample Preparation and Pretreatment

[0095] The ready-to-eat meatballs prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were stored at room temperature (25°C) and protected from light for 30 days before being tested uniformly. Before the test, all samples were in a vacuum-packed and intact state.

[0096] II. Test Items and Methods

[0097] 1. Rehydration time test

[0098] Objective: To evaluate the shortest time required for a product to return to an edible state after being brewed in boiling water.

[0099] Method: Open the sample packaging bag, remove the meatball intact and place it in a 500 ml ceramic bowl. Pour in 500 ml of freshly boiled 98℃ deionized water and immediately cover. Start timing after water is added. Every 30 seconds, remove one meatball and cut it open along the central cross-section with a knife. Observe the color and texture of the central area of ​​the cross-section. When there is no visible white hard core in the center of the cross-section and the meatball feels uniformly soft when lightly pressed with a finger, record the time taken as the rehydration time of the sample. Each group of samples was tested in parallel three times, and the average value was taken.

[0100] 2. Texture property testing

[0101] Objective: To objectively quantify the elasticity and firmness of meatballs after soaking and evaluate their taste quality.

[0102] Instrument: Physical property analyzer, equipped with a P / 36R cylindrical probe.

[0103] Method: Take meatballs that have been soaked to the rehydration endpoint and place them in the center of the testing platform. Test parameters are set as follows: pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 2.0 mm / s, compression deformation 50%, trigger force 5 g, and interval between two compressions 5 seconds. Record the two key indicators: elasticity and hardness. A higher elasticity value indicates a stronger ability of the meatball to recover its shape during chewing and a more bouncy texture; a lower hardness value (within a reasonable range) indicates a softer and more palatable texture. Five parallel samples are tested for each group, and the average value is taken.

[0104] 3. Sensory evaluation test

[0105] Objective: To evaluate the overall edibility of a product through a comprehensive sensory evaluation.

[0106] Methods: A sensory evaluation panel of 10 food professionals trained in basic taste and texture identification was formed. Meatballs, after being soaked to the rehydration endpoint, were randomly numbered and distributed to the evaluators. Evaluation dimensions included: juiciness (abundance of juice released during chewing), elasticity and chewiness (chewiness and palatability), and flavor (purity of meat aroma and absence of off-flavors). A 10-point scoring system was used (1 point represents very poor, 10 points represent excellent), and the final score was the arithmetic mean of the 10 scores.

[0107] 4. Water-holding capacity (cooking loss) test

[0108] Objective: To indirectly evaluate the ability of gel networks to retain moisture during high-temperature sterilization.

[0109] Method: Accurately weigh the meatballs after segmented boiling and shaping and draining (M1), and the meatballs after high-temperature and high-pressure sterilization, cooling to room temperature, and draining off surface free broth (M2). Calculate the sterilization water retention rate using the formula: Water retention rate (%) = (M2 / M1) × 100%. The higher this value, the stronger the product's ability to retain internal moisture during sterilization, which is the basis for subsequent rapid rehydration and juiciness.

[0110] 5. Verification of shelf life at room temperature

[0111] Objective: To verify the microbial safety and taste stability of the product during its claimed shelf life at room temperature.

[0112] Methods: Each sample was stored in a 25℃ constant temperature incubator for 6 months. After the expiration period, commercial sterility testing was performed according to GB 4789.26 "National Food Safety Standard - Microbiological Examination of Food - Commercial Sterility Test". Simultaneously, the textural properties after brewing were tested using the above method and compared with the data before storage.

[0113] The test results are shown in Table 1.

[0114] Test Project Rehydration time (minutes) Elasticity (mm) Hardness (grams) Sensory rating Sterilization and water retention rate (%) 6 months of commercial sterility 6-month taste Example 1 1.5 0.92 1850 9.2 96.5 qualified bouncy and juicy Example 2 1.8 0.89 1920 8.9 95.8 qualified Tender and juicy Example 3 1.2 0.94 1780 9.0 97.2 qualified Very elastic Example 4 1.6 0.90 1950 8.8 96.0 qualified Thick and chewy Comparative Example 1 5.0 0.61 3650 5.5 88.3 qualified dry, hard, and rough Comparative Example 2 2.5 0.75 2450 7.2 92.1 qualified Firm and not juicy Comparative Example 3 3.0 0.82 2200 7.8 94.5 qualified Slightly hard Comparative Example 4 2.0 0.70 1500 6.5 91.0 qualified greasy and mushy

[0115] The data in the table above clearly demonstrates that the embodiments of the present invention are superior to the comparative examples in terms of rehydration speed, texture elasticity, and sensory appeal. The advantages of the present invention and its underlying mechanisms are analyzed in detail below.

[0116] (I) Analysis of rapid rehydration performance

[0117] The average rehydration time for Examples 1 to 4 was less than 2 minutes, with Example 3 requiring only 1.2 minutes. In contrast, Comparative Example 1 (using only konjac gum) took as long as 5 minutes to rehydrate, and Comparative Example 3 (using corn starch) also required 3 minutes.

[0118] Internal Mechanism Analysis: Comparative Example 1 used only konjac gum, lacking the additional hydrogen bond crosslinking sites provided by the carboxyl groups of xanthan gum side chains. During sterilization at 115℃, the hydrogen bond network of the single konjac gum gel partially broke, resulting in irreversible shrinkage and collapse of the structure. This caused the microscopic capillary channels that should have existed to be blocked, and the water holding capacity plummeted to 88.3%. When boiling water was injected, the dense structure hindered the penetration of hot water, resulting in extremely slow rehydration. In contrast, in this embodiment of the invention, the blended gel network formed by konjac gum and xanthan gum through strong intermolecular hydrogen bonds maintained the integrity and porosity of the structure at high temperatures, achieving a sterilization water holding capacity of approximately 96%. This microporous network, filled with hydrophilic groups (hydroxyl and carboxyl groups), generated a strong capillary siphon effect when brewed with boiling water, allowing water to quickly reach the center along the channels, achieving rapid rehydration within 1 to 2 minutes. The corn starch used in Comparative Example 3 is rich in amylose, which is prone to aging and recrystallization during the cooling process after sterilization, leading to hardening of the starch gel and a decrease in water holding capacity. Tapioca starch has a high amylopectin content, resulting in a soft gel that is not prone to aging after gelatinization. In this embodiment, the gelatinized tapioca starch fills the gaps in the protein-polysaccharide network, supporting the microporous structure and preventing it from collapsing during sterilization. Furthermore, its hydrophilicity and softness do not hinder rapid water penetration. These two factors work synergistically to achieve the technical effect of "rapid rehydration."

[0119] (II) Analysis of elastic texture and juiciness

[0120] The elasticity values ​​of Examples 1 to 4 were all between 0.89 and 0.94 mm, and the hardness was between 1780 and 1950 g, falling within an ideal range of being elastic but not hard, soft but not brittle, with sensory scores all above 8.8. However, each of the comparative examples deviated from this ideal texture.

[0121] The reason for the dryness and hardness of Comparative Example 1: As mentioned earlier, the collapse of the gel network caused a large amount of free water to be squeezed out during sterilization (low water retention). The protein further shrinks and increases in density when heated in a dehydrated state. During brewing, due to the blockage of channels, water has difficulty entering to rehydrate the protein, resulting in a product hardness of up to 3650 grams, an elasticity of only 0.61 mm, and a dry and tough taste.

[0122] The reason Comparative Example 2 was too hard: Comparative Example 2 used high-temperature sterilization at 121℃. Although the konjac gum-xanthan gum network has a certain degree of heat resistance, at 121℃, the thermal disturbance of the intermolecular hydrogen bonds maintaining its network structure was significantly enhanced, and some hydrogen bonds broke, leading to a certain degree of network shrinkage. More importantly, 121℃ exacerbated the denaturation of muscle proteins, and the myofibril proteins contracted violently, squeezing out the water originally held by the colloidal network (water holding capacity dropped to 92.1%). This dual shrinkage effect deteriorated the product's hardness and elasticity. This proves that medium-temperature sterilization at 115℃ is the key process parameter for protecting the tenderness of meatballs, finding the optimal balance between commercial sterility and maintaining texture.

[0123] The reason for the soft and mushy texture of Comparative Example 4 is that it reduced the lean meat content and introduced a large amount of fat and starch. This prevented the formation of a strong gel skeleton dominated by muscle protein. Although the product absorbed water quickly due to its high starch content, it lacked an elastic support structure built by a high proportion of muscle protein and synergistic colloids. Therefore, although its hardness was low (1500g), its elasticity was also extremely poor (0.70mm), resulting in a soft, mushy, and loose texture. This proves that the high lean meat ratio (≥95%) of this invention is the cornerstone for ensuring that the meatballs have a genuine chewy and elastic texture.

[0124] (III) Analysis of sensory flavor and overall quality

[0125] The example group generally achieved high sensory scores of 8.8 or higher, while all comparative examples did not exceed 7.8. This reflects that the present invention is not a breakthrough of a single technology, but rather the result of synergistic optimization of the formulation and process.

[0126] The success of this embodiment stems from a complete technological chain: the synergistic gelation of konjac gum and xanthan gum constructs a water-holding framework; the optimal selection of tapioca starch fills the texture and rehydration channels; the high lean meat ratio lays the material basis for flavor and elasticity; low-temperature pulping ensures sufficient hydration of proteins and colloids and network formation; segmented shaping stabilizes the microstructure; and medium-temperature sterilization protects the overall quality. The absence or alteration of any link in this chain will lead to a significant decline in the quality of the final product. For example, even with the correct colloid composition, excessive sterilization (Comparative Example 2) will result in a firm texture; even with the correct process, an unbalanced basic formula (Comparative Example 4) will result in a soft and mushy texture.

[0127] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely preferred examples and are not intended to limit the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A type of instant meatball that can be prepared by soaking, characterized in that, It contains the following raw materials by weight percentage: Lean meat 95.0% ~ 98.5%; Ice water 0.5% ~ 3.0%; Fried garlic (0.5%–2.0%); Tapioca starch 0.2% ~ 1.5%; Colloid 0.001% ~ 0.01%; The remainder is for seasoning; The colloid is a mixture of konjac gum and xanthan gum; The ready-to-eat meatballs regain their tender texture after being soaked in boiling water for 1-3 minutes and can be eaten directly.

2. The instant meatballs that can be brewed according to claim 1, characterized in that, The mass ratio of konjac gum to xanthan gum in the colloid is 1:0.5 to 1:

2.

3. The instant meatballs that can be brewed according to claim 1, characterized in that, The ingredients, by total mass percentage, are as follows: 97.4% lean meat, 1% ice water, 1% fried garlic, 0.5% tapioca starch, 0.01% edible salt, 0.01% white sugar, 0.01% monosodium glutamate, 0.005% colloid, 0.005% white pepper powder, and 0.04% spices.

4. The instant meatballs that can be brewed according to claim 1, characterized in that, The seasonings include edible salt, white sugar, monosodium glutamate, spices, and white pepper powder.

5. The instant meatballs that can be brewed according to claim 1, characterized in that, The lean meat is any one or a mixture of lean pork hind leg meat, chicken breast meat, or beef shank meat.

6. A method for producing instant meatballs that can be prepared by reheating as described in any one of claims 1 to 5, characterized in that, Includes the following steps: (1) Mincing and beating: After mincing the lean meat, add ice water, colloid and seasonings at a low temperature of 0-10℃ and beat and beat until the meat paste becomes sticky and the temperature of the paste does not exceed 10℃. (2) Shaping: Shape the minced meat into balls with a diameter of 3-5cm; (3) Segmented boiling and shaping: After shaping, the meatballs are first kept at a constant temperature in hot water at 50-60℃ for 10-15 minutes, and then boiled in boiling water at 95-100℃ for 3-5 minutes until the center is cooked. (4) Packaging and sterilization: After cooking, the meatballs are drained, vacuum-packed, and then sterilized under high temperature and high pressure. After sterilization, they are cooled to obtain the finished product.

7. The production method according to claim 6, characterized in that, The pulping process in step (1) is as follows: first, mix lean meat with salt and colloid until it becomes sticky, then add ice water, tapioca starch, fried garlic and the remaining seasonings and continue to stir evenly.

8. The production method according to claim 6, characterized in that, The parameters for the high-temperature and high-pressure sterilization process in step (4) are: temperature 110-121℃, pressure 0.10-0.15 MPa, and time 15-30 minutes.

9. The production method according to claim 8, characterized in that, The parameters for the high-temperature and high-pressure sterilization process in step (4) are as follows: temperature 115℃, pressure 0.12 MPa, and time 20 minutes.

10. The production method according to claim 6, characterized in that, The packaging in step (4) is aluminum foil bag or high-temperature resistant retort composite bag, and the sterilization process uses reverse pressure cooling to cool down to room temperature.