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Smoked-flavor animal byproduct meat balls and preparation method thereof

A smoky flavor and by-product technology is applied in food science, food ingredients as mouthfeel improvers, and the function of food ingredients, etc. It can solve problems such as no sales of researched and developed products, no research reports on smoky flavored beef balls, etc. Achieve the effect of low cost, unique flavor and increased added value

Inactive Publication Date: 2016-05-11
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, after literature search, there is no research report on the use of cattle, sheep or animal edible by-products to prepare smoked flavored beef balls, and there are no related research and development products on the market.

Method used

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  • Smoked-flavor animal byproduct meat balls and preparation method thereof
  • Smoked-flavor animal byproduct meat balls and preparation method thereof
  • Smoked-flavor animal byproduct meat balls and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: a kind of smoked flavor animal by-product meatball, it is prepared from the following raw materials by weight:

[0031]

[0032] Wherein, animal by-product animal hide is added to the meatballs, the animal meat is beef, and the compound phosphate is composed of the following raw materials in parts by weight: sodium tripolyphosphate: 70; sodium hexametaphosphate: 70; pyrophosphate Sodium: 3.

[0033] A method for preparing smoked flavor animal by-product meatballs, comprising the following steps:

[0034] S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

[0035] S2. Grinding: After cleaning the animal meat, grind it with a meat grinder;

[0036] S3. Processing of animal by-products:

[0037] Processing of animal skin: add salt to the animal skin, cook in water at 80°C for 2 hours, chop and mix after cooling, add water according to the weight ratio of animal skin: water = 1:3, and pass through the c...

Embodiment 2

[0042] Embodiment 2: A smoked flavor animal by-product meatball, which is prepared from the following raw materials in parts by weight:

[0043]

[0044] Wherein, animal by-product bone slime is added to the meatballs, the animal meat is mutton, and the composite phosphate is composed of the following raw materials in parts by weight: sodium tripolyphosphate: 90%; sodium hexametaphosphate: 18%; pyrophosphate Sodium: 9.

[0045] A method for preparing smoked flavor animal by-product meatballs, comprising the following steps:

[0046] S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

[0047] S2. Grinding: After cleaning the animal meat, grind it with a meat grinder;

[0048] S3. Processing of animal by-products:

[0049] Bone slime processing: cook fresh bovine bones at a high temperature of 135°C for 3.5 hours and then dry them. Crush the dried bones and add water three times the weight of the bones to grind for 4 minu...

Embodiment 3

[0054] Embodiment 3: a kind of smoked flavor animal by-product meatballs, which is prepared from the following raw materials in parts by weight:

[0055]

[0056] Wherein, animal by-product tripe is added to the meatballs, the animal meat is yak meat, and the compound phosphate is composed of the following raw materials in parts by weight: sodium tripolyphosphate: 75; sodium hexametaphosphate: 10; coke Sodium Phosphate: 5.

[0057]A method for preparing smoked flavor animal by-product meatballs, comprising the following steps:

[0058] S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

[0059] S2. Grinding: After cleaning the animal meat, grind it with a meat grinder;

[0060] S3. Processing of animal by-products:

[0061] Processing of hairy tripe: Treat fresh hairy tripe with hot water at 70°C for 4 minutes, clean it, cook it at 100°C for 70 minutes, chop and mix after cooling, add water to colloid according to the w...

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Abstract

The invention discloses smoked-flavor animal byproduct meat balls and a preparation method thereof. The meat balls are prepared from animal meat, animal byproducts, dried animal blood, konjac flour, soybean protein isolate, starch, carrageenan, table salt, water, xanthan gum, sodium bicarbonate, composite phosphate, fresh ginger and garlic. The preparation method of the meat balls includes the steps of weighing, mincing, processing of the animal byproducts, mixing, chopping and mixing, ball making, boiling and baking and smoking. The low-value byproducts generated after animals are slaughtered are processed and then added to the meat balls for the first time, part of the starch is replaced with the konjac flour, and a good healthcare function is achieved while the elasticity of the meat balls is improved and the taste is improved. Meanwhile, a smoking process is introduced for the first time to smoke the meat balls, and the flavor of the prepared meat balls is special. The meat balls are rich in nutrition, fine and smooth in taste, elastic, coordinated in taste and special in flavor, the preparation method of the meat balls is easy to operate, low in cost and suitable for industrial large-scale production, and preparation is convenient.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a smoked animal by-product meatball and a preparation method thereof. Background technique [0002] Meatballs are a traditional home-cooked meat product. Because of their simple production process, convenient eating and delicious taste, they are deeply loved by the masses. At present, there are many patents about meatballs. For example, the Chinese patent with application number 201310340237.x discloses a production method of instant tidal beef balls. The method is that fresh beef hind legs are minced by a meat grinder, and then add auxiliary materials Mix well into minced beef balls, fully mix the minced beef balls with wheat tissue protein powder, and routinely vacuum pack and sterilize to make nutritious, delicious and juicy, long shelf life, good taste, and elastic beef balls; another example is the application The Chinese patent No. 201310065711.2 discloses a meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/20A23L13/40A23L13/50A23L13/60A23L29/244A23L33/10A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/5488A23V2250/5036A23V2250/5086A23V2250/5118
Inventor 唐善虎王柳
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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