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Processing method for improving crispness and elasticity of meatball products

A processing method and technology of tribute balls, which is applied in the processing of tribute ball products and the processing field of improving the brittleness and elasticity of tribute ball products, can solve the problems of strict temperature and time control, difficulty for operators to master, cumbersome process operation, etc., and achieve Process parameters are easy to grasp, improve gel strength, increase emulsification and water holding effect

Active Publication Date: 2015-01-28
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the invention patent "Preparation Method of Thermally Reversible Konjac Gel Food" (publication number is CN 1650746 A), but this method needs to be refrigerated to form sol after water bath or steam heat treatment, the process is cumbersome, and the temperature and time control are quite strict , it is difficult for general operators to grasp

Method used

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  • Processing method for improving crispness and elasticity of meatball products
  • Processing method for improving crispness and elasticity of meatball products
  • Processing method for improving crispness and elasticity of meatball products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: red algae protein powder preparation:

[0040]Fresh asparagus, asparagus or seaweed, add appropriate amount of phosphate buffer solution, use a tissue grinder to break the algae cells, and centrifugally filter to get the supernatant, the saturation is 60% ammonium sulfate salting out, the molecular weight cut-off is 30kDa ultrafiltration and desalination, concentrated by rotary evaporator, and then freeze-dried, the crude protein content is more than 90%.

Embodiment 2

[0042] (1) Preparation of hydrosol:

[0043] Pour 6,000 grams of water into the chopping machine, start the chopping machine, slowly add 500 grams of curdlan gum and xanthan gum compound gum (combining ratio 1:1), and chop and mix at medium and low speed for 3 minutes to form water Dispersion, then slowly add 10 grams of edible tricalcium phosphate, chop and mix at high speed for 5 minutes to form a hydrosol, divide it into plastic belts, spread it flat (thickness 4-5 cm), and place it in a 4°C freezer for later use;

[0044] (2) Preparation of minced meat:

[0045] 1000 grams of chilled fresh pork hind legs are minced with a 5mm orifice plate, then placed in a chopping machine for 1 minute, add 5 grams of red algae protein powder, chop and mix for 3 minutes at a high speed, and then freeze at -20°C Storage in the library, spare.

[0046] (3) chopping and pulping:

[0047] Take 700 grams of minced meat prepared in step (2), put it in the chopping machine after thawing, turn...

Embodiment 3

[0053] (1) Preparation of hydrosol:

[0054] After pouring 6500 grams of water into the chopping machine, start the chopping machine, slowly add 500 grams of curdlan gum and xanthan gum compound gum (combining ratio 1:1), and chop and mix at medium and low speed for 3 minutes to form water Add 31.5 grams of edible tricalcium phosphate to the dispersion, chop and mix at high speed for 5 minutes to form a hydrosol, pack it into plastic belts, spread it flat (thickness 4-5 cm), and place it in a 4°C freezer for later use;

[0055] (2) Preparation of minced meat:

[0056] 1,000 grams of frozen pork hind legs are minced with a 5mm orifice plate, then placed in a chopping machine for 1 minute, add 8 grams of red algae protein powder, chopped and mixed for 3 minutes at a high speed, and then placed in a -20°C freezer Store in China and reserve.

[0057] (3) chopping and pulping:

[0058] Take 750 grams of minced meat prepared in step (2), put 500 grams of sol into the chopping mac...

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Abstract

The invention belongs to the technical field of food processing, specifically relates to a method for processing meatball products and in particular relates to a processing method for improving crispness and elasticity of meatball products. The processing method comprises the following steps: adding phycoerythrin powder in the meat paste preparation process, adding Curdlan into the chopping and pulping process, compounding with xanthan gum to prepare the hydrosol. The invention aims to provide a process for improving the water binding capacity of meat paste, improving the gel strength of meatballs and improving the crispness and elasticity of the product by utilizing the phycoerythrin, Curdlan and xanthan gum aiming at the defects and existing problems in the conventional processing technology. The process disclosed by the invention is easy and convenient to operate, the process parameters are easy to master, the production cost is low, and factory processing of meatballs is conveniently realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for a tribute ball product, in particular to a processing method for improving the crispness and elasticity of the tribute ball product. Background technique [0002] Gongwan originated in Xin County, Taiwan Province. It is a gel-type meatball product made from fresh pork, supplemented with starch and spices, and processed through beating, seasoning, heat setting and freezing. The prominent features of this product are crispy, elastic, and excellent taste. It is very popular among consumers in Taiwan Province, Fujian, Guangdong, and Zhejiang. In the past, hot pork was used as the raw material for making tribute balls, which has good gelling and emulsifying capabilities, and the taste of the tribute balls produced is crispy. Frozen meat, but chilled meat or frozen meat needs to be thawed during use, resulting in the loss of protein and wate...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
CPCA23L13/422A23L13/424A23L13/60A23P10/20
Inventor 田玉庭郑宝东庄玮婧郑亚凤李致瑜黄佳梅黄浩庭
Owner FUJIAN AGRI & FORESTRY UNIV
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