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Calcium-rich flavored mutton balls containing ultra-fine seasoning accessories and method for preparing same

An ultra-fine technology for seasoning ingredients, which is applied in food preparation, application, food science, etc., can solve problems such as rough taste, poor taste of meatballs, single ingredients, etc., and achieve soft and delicate particles of seasoning ingredients, refreshing and smooth taste The effect of simple method

Active Publication Date: 2014-05-07
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current eating method is single and the consumption is limited
[0004] Mutton balls are a popular mutton product, but there are the following problems: (1) If the chopped meat is too large and thick, the taste will be rough; if the chopped meat is too small and fine, the taste will lack the texture of meat
(2) Single auxiliary material
(5) When processed by traditional methods, the condiments are either not fully utilized (dipping seasoning effect); or coarse particles are used, resulting in poor taste of meatballs
However, the patented product has a single auxiliary material, the molding binder is starch, and the sweet flavoring agent is white granulated sugar.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of calcium-enriched flavor mutton balls containing ultra-finely adjusted auxiliary materials, comprising the following steps:

[0030] (1) Select lamb lean meat and lamb fat that have passed the health and quarantine. After thawing, remove tendons and other sundries, wash, and cut into 3cm×3cm square meat pieces; lamb spine treatment: choose fresh lamb spine After the bones are coarsely crushed, add ice water and cooking wine to carry out superfine crushing to a fineness of 300-400 mesh, and refrigerate for later use; freeze-dry papaya slices, and superfinely crush them into superfine powders with a fineness of 200-300 mesh; Ginger and fungus are cleaned and dried to obtain superfine whole powder powder with a fineness of 200-300 mesh respectively through superfine grinding; white pepper is superfinely crushed into superfine powder with a fineness of 200-300 mesh; the mass concentration is 5% The calcium chloride aqueous solution is ice water with a...

Embodiment 2

[0038] A preparation method of calcium-enriched flavor mutton balls containing ultra-finely adjusted auxiliary materials, comprising the following steps:

[0039] (1) Select lamb lean meat and lamb fat that have passed the sanitary quarantine. After thawing, remove tendons and other sundries, wash, and cut into 2cm×2cm square meat pieces; lamb spine processing: choose fresh lamb spine After the bones are coarsely crushed, add ice water and cooking wine to carry out superfine crushing to a fineness of 300-400 mesh, and refrigerate for later use; freeze-dry papaya slices, and superfinely crush them into superfine powders with a fineness of 200-300 mesh; Ginger and kelp are washed and dried, and then ultrafinely pulverized to obtain ultrafine powder with a fineness of 200-300 mesh; white pepper is ultrafinely crushed into an ultrafine powder with a fineness of 200-300 mesh; the mass concentration is 5% The calcium chloride aqueous solution is ice water with a temperature of 0-5°C...

Embodiment 3

[0047] A method for preparing calcium-rich flavored mutton balls containing ultra-fine-tuned auxiliary materials, the steps are the same as in Example 1, except that in step (2), 80 parts of lean lamb meat, 8 parts of ultra-fine mutton spine, 12 parts of mutton fat, superfine fungus 12 parts of fine whole powder, 6 parts of papaya superfine freeze-dried powder, 6 parts of dried ginger superfine powder, 0.1 part of white pepper superfine powder, 8 parts of cooking wine, 6 parts of oligosaccharides, 4 parts of natural pigment red yeast rice powder, 3 parts of salt 16 parts of calcium-containing ice water, 8 parts of superfine whole powder of Chinese yam, 3 parts of water retaining agent.

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PUM

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Abstract

The invention relates to calcium-rich flavored mutton balls containing ultra-fine seasoning accessories and a method for preparing the same. The calcium-rich flavored mutton balls are made from the following raw materials according to part by weight through tenderization and pickling, chopping, molding and quick-freezing: 75-85 parts of lean mutton, 5-10 parts of ultra-fine sheep spine, 10-15 parts of sheep fat, 10-15 parts of ultra-fine whole powder of agaric or seaweed, 5-10 parts of ultra-fine freeze-dried powder of pawpaw, 5-7 parts of ultra-fine whole powder of dried ginger, 0.1-0.2 part of ultra-fine powder of white pepper, 8-10 parts of cooking wine, 5-10 parts of sweet taste flavouring agent, 3-5 parts of natural pigment, 2-4 parts of salt, 15-20 parts of calcium-containing ice water, 8-10 parts of forming binder and 1-5 parts of water-retaining agent. The calcium-rich flavored mutton balls provided by the invention are smooth and lubricant in taste, rich in fragrance and excellent in elasticity; various seasoning accessories are soft and fine in particles and harmonious with each other in flavor; and simultaneously, the calcium-rich flavored mutton balls contain rich prebiotics beneficial for growth of probiotics, and ingredients such as dietary fibers. The calcium-rich flavored mutton balls provided by the invention are reasonable in formula, and the method for making the calcium-rich flavored mutton balls is simple and suitable for large batch production.

Description

technical field [0001] The invention relates to a calcium-rich flavor mutton ball and a preparation method thereof, in particular to a calcium-rich flavor novel mutton ball added with a series of ultrafine-tuned auxiliary materials and a preparation method thereof. Background technique [0002] Mutton is warm in nature, invigorating qi and nourishing yin, warming the middle and nourishing deficiency, appetizing and strengthening. "Compendium of Materia Medica" calls it a warm tonic for nourishing Yuanyang and nourishing blood. Whether it is winter or summer, people eat more mutton in a timely manner to remove moisture, avoid cold, and warm their hearts and stomachs. Mutton is more tender than pork, and its fat and cholesterol content is lower than that of pork. In addition to the human body being able to synthesize L-carnitine itself, it mainly comes from animal foods. Mutton contains the most L-carnitine in common daily foods, and mutton contains 2.1 grams of L-carnitine ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/312A23L1/311A23L13/70A23L13/10A23L13/20A23L13/40
Inventor 张炳文张桂香米伟许树全何磊郭珊珊
Owner UNIV OF JINAN
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