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Production method of purple sweet potato meatballs

A production method and technology for meatballs, which are applied in the functions of food ingredients, food preparation, food science, etc., can solve the problems of inability to meet market diversification and monotonous nutritional components of meatballs.

Inactive Publication Date: 2014-07-23
NANJING FEIMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common meatball varieties on the market include vegetable meatballs, lion head, tribute balls, etc., but the nutritional content of these meatballs is relatively monotonous, which cannot meet the diverse needs of the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Choose 200g of fresh purple sweet potatoes with smooth surface, no pests and diseases, no rot, wash and peel, cut into 5-7mm thick potato chips for later use; put the cut potato chips into 70°C compound color protection solution (ascorbic acid 0.4% , sodium bisulfite 0.6%, citric acid 0.8%) soak for 20 minutes, put it in a sandwich pot at 100 ℃ and cook for 20 minutes, take out 100g of purple sweet potato and add 10g of water, and then use a KJ-JH05L hand blender (Shenzhen Konka Electric Co., Ltd. production) Whisk for 15 minutes until it is uniformly muddy, and set aside; weigh 100g of pig foreleg meat with a fat-to-lean ratio of 3:7 and remove the tendons and cartilage, divide it into small pieces, rinse with 400g of tap water, and mix the meat with a multi-functional twister Grind the meat in a meat machine, weigh 2.2g of salt and 0.16g of compound phosphate, mix it into the ground meat, put it in a refrigerator at 0-4°C for 18h, take it out after 18h, weigh 2.2g of s...

Embodiment 2

[0016] Choose 400g of fresh purple sweet potatoes with smooth surface, no pests and diseases, no rot, wash, peel, cut into 5-7mm thick potato chips, and put them in 70°C compound color protection solution (0.4% ascorbic acid, 0.6% sodium bisulfite , citric acid 0.8%) for 20 minutes, put it in a sandwich pot at 100°C and cook for 20 minutes, take out 200g of purple sweet potato, add 20g of water, and use a KJ-JH05L hand mixer (manufactured by Shenzhen Konka Electric Co., Ltd.) to beat for 15 minutes to Evenly muddy, set aside; weigh 300g pork foreleg meat with a fat-to-lean ratio of 3:7 without tendon and cartilage, divide it into small pieces, rinse with 1200g tap water, and mix the meat in a multi-functional meat grinder for grinding , weigh 6g of salt and 0.48g of compound phosphate, mix them into the minced meat, marinate in a refrigerator at 0-4°C for 18h, take it out after 18h, weigh 6.6g of sugar, 24ml of onion and ginger cooking wine, 0.6g of pepper g, chicken essence 1...

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PUM

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Abstract

The invention provides a production method of purple sweet potato meatballs, belonging to the technical field of processing of meat products. The production method comprises the following steps: (1) cutting pork shoulder meat, rinsing and mincing to form meat paste, and adding salt and composite phosphate for salting for 16-18 hours; (2) cleaning purple sweet potatoes, protecting color (soaking in a composite solution of 0.4% of ascorbic acid, 0.6% of sodium hydrogen sulfite and 0.8% of citric acid), rinsing, stewing, and mashing; (3) adding auxiliary materials such as purple sweet potato paste, corn starch, sugar and beer vinegar into the salted meat paste, and chopping; (4) after uniformly chopping, adding 0.1%-0.6% of transglutaminase, and enzymatically hydrolyzing at 30-60 DEG C for 0.5-2 hours; and (5) thoroughly boiling the meatballs, draining, frying, cooling, bagging, packaging, and freezing at 0-4 DEG C. According to the production method, the purple sweet potatoes are combined with the pork, and the prepared meatballs are rich in nutrition, tender in meat quality, unique in flavor, remarkable in economic benefit and wide in market development prospect.

Description

technical field [0001] The invention relates to a production method of purple potato meatballs, belonging to the technical field of meat product processing. Background technique [0002] my country is the largest meat producer in the world. In 2013, my country's total meat output reached 84 million tons, and the output of meat products accounted for 17.5% of the total meat. Meatballs only accounted for 1.2% of the total meat. There is a lot of room for market development. . Meatball is a traditional meat product that takes meat as the main raw material and is processed through marinating, chopping, blending, molding, cooking, and quick-freezing. It has delicious flavor, is convenient to eat, and contains high-quality animal protein. It has always been loved by people. Common meatball varieties currently on the market include vegetable meatballs, lion heads, tribute balls, etc., but the nutritional components of these meatballs are relatively monotonous and cannot meet the d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L1/216A23L13/10A23L13/40A23L13/60A23L19/12
CPCA23L13/42A23L13/67A23L19/105A23V2002/00A23V2200/044A23V2200/048A23V2250/032A23V2250/708
Inventor 李春阳周思思张红城
Owner NANJING FEIMA FOOD
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