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Quick-freezing meat balls and preparation method thereof

A quick-frozen meatball and chicken technology, which is applied in food preparation, application, food science, etc., can solve the problems of loose structure, poor taste, and inconspicuous flavor characteristics, and achieve a compact structure, good taste, and obvious flavor characteristics of chicken Effect

Inactive Publication Date: 2012-01-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the current quick-frozen meatball products are prepared by using specific raw materials and special processes, the flavor characteristics are not obvious, the taste is poor, and the structure is not tight

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Accurately weigh 60 kg of chicken breast, 45 kg of ice water, 1.8 kg of salt, 1.4 kg of white sugar, 0.3 kg of monosodium glutamate, 0.3 kg of konjac gum, 0.12 kg of pepper, 0.05 kg of sodium isoVC, 0.006 kg of sodium nitrite, corn 8 kg of starch, 1.9 kg of soybean protein isolate, 0.3 kg of meat compound phosphate 346 (produced by CFB Company in Germany), 0.05 kg of chicken oily essence 8597 (produced by Tianjin Chunfa Food Ingredients Co., Ltd.), roast chicken flavor paste TG031 (produced by Tianjin Chunfa Food Ingredients Co., Ltd.) Fat Food Ingredients Co., Ltd.) 0.3 kg.

[0032] The preparation method of quick-frozen meatball, comprises the steps:

[0033] Remove the outer packaging of the chicken breast, place the chicken breast on the thawing rack, control the temperature of the thawing room at 18 degrees, thaw naturally for 15 hours, and keep the center temperature of the chicken breast at 3 degrees. After removing foreign matter, congestion, and cartilage, use ...

Embodiment 2

[0035] Accurately weigh 100 kg of chicken breast meat, 70 kg of ice water, 2.4 kg of salt, 0.9 kg of white sugar, 0.2 kg of monosodium glutamate, 0.25 kg of konjac gum, 0.14 kg of pepper powder, 0.08 kg of sodium isoVC, 0.008 kg of sodium nitrite, corn 30 kg of starch, 1.8 kg of soybean protein isolate, 0.5 kg of meat compound phosphate 346 (produced by CFB Company in Germany), 0.05 kg of chicken oily essence 8597 (produced by Tianjin Chunfa Food Ingredients Co., Ltd.), roast chicken flavor paste TG031 (produced by Tianjin Chunfa Food Ingredients Co., Ltd.) Fat Food Ingredients Co., Ltd.) 0.4 kg.

[0036] The preparation method of quick-frozen meatball, comprises the steps:

[0037] Remove the outer packaging of the chicken breast, place the chicken breast on the thawing rack, control the temperature of the thawing room at 18 degrees, and let it thaw naturally for 15 hours. The temperature of the raw meat is at 3 degrees. Plate stranding system, spare.

[0038] Add the weigh...

Embodiment 3

[0041] Accurately weigh 100 kg of chicken breast meat, 45 kg of ice water, 2.8 kg of salt, 1.4 kg of white sugar, 0.3 kg of monosodium glutamate, 0.5 kg of konjac gum, 0.28 kg of pepper powder, 0.1 kg of sodium isoVC, 0.01 kg of sodium nitrite, corn 10 kg of starch, 2.5 kg of soybean protein isolate, 0.5 kg of phosphate, 85,970.1 kg of pastoral crispy chicken oil-like essence produced by Chunfa, and 0.7 kg of roast chicken flavor paste TG031.

[0042] The preparation method of quick-frozen meatball, comprises the steps:

[0043] Remove the outer packaging of the chicken breast, place the chicken breast on the thawing rack, control the temperature of the thawing room at 18 degrees, and let it thaw naturally for 15 hours. The temperature of the raw meat is at 3 degrees. Plate stranding system, spare.

[0044]Add the weighed ice water into the feeder, first add sodium nitrite to dissolve, start the feeder, add salt, white sugar, monosodium glutamate while stirring, add other aux...

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PUM

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Abstract

The invention relates to quick-freezing meat balls and a preparation method thereof. The quick-freezing meat balls comprise the following components in part by weight: 50 to 100 parts of chicken and 40 to 70 parts of ice water which serve as raw materials and 1.8 to 4 parts of table salt, 0.9 to 1.6 parts of white granulated sugar, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.3 part of ground pepper, 0.005 to 0.01 part of sodium nitrite, 0.05 to 0.1 part of sodium erythorbate and 0.25 to 0.9 part of konjac gum which serve as auxiliary materials. The invention also provides the preparation method for the quick-freezing meat balls. Compared with the conventional flavor, the invention has the advantages that: the quick-freezing meat balls and the preparation method thereof have prominent characteristics and obvious progress, so that the prepared quick-freezing meat balls have unique quick-freezing flavor, obvious chicken flavor characteristics, compact tissues, good mouthfeel and high nutritive value and protein content.

Description

technical field [0001] The invention relates to the technical field of quick-frozen meat food, in particular to a quick-frozen meatball and a preparation method thereof. Background technique [0002] Application number 200510122401 discloses a kind of chicken beef ball, is made of chicken and beef, and its production method is: 1) the chicken and beef after the selection process are cleaned up, then put into freezer and freeze for about 5 hours; 2) Put the frozen chicken and beef into a meat grinder at a weight ratio of 4:6 and grind them into minced meat, and add appropriate amount of minced green onion and ginger at the same time; 3) Add salt and cooking wine to marinate the minced meat Cook for about 5 hours; 4) Add appropriate amount of water, monosodium glutamate, pepper, pepper powder and starch to the marinated minced meat; 5) Make the minced meat into balls and freeze quickly. [0003] Application No. 200810138475 discloses a deep-fried quick-frozen chicken cartilag...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/317A23L1/314A23L13/50A23L13/40A23L13/60
Inventor 穆海红刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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