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Pork ball manufacturing method

A production method and technology for pork balls are applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients as anti-microbial preservation and other directions, which can solve the problems of edible oiliness, poor elasticity and poor taste, and achieve sterilization rate. High, prolong the shelf life, inhibit the effect of pathogenic bacteria

Inactive Publication Date: 2016-09-07
广西凤翔集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many varieties of pork balls on the market, but most of them have disadvantages such as poor taste, poor elasticity, chemical additives and preservatives, greasy food, and no fragrance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The invention provides a preparation method of pork balls, comprising the following steps:

[0031] Step 1, according to the component batching of following parts by weight:

[0032] 50 parts of lean pork, 15 parts of pork fat, 20 parts of crushed ice, 2 parts of salt, 0.3 parts of monosodium glutamate, 0.5 parts of white sugar, 8 parts of raw flour, 1.5 parts of soybean protein, 0.3 parts of star anise powder, 0.2 parts of pepper powder, pepper 0.2 parts powder, 0.5 parts green onions, 0.2 parts cloves, 0.2 parts honeysuckle, 0.1 parts Polygonatum odoratum, 0.2 parts rehmannia glutinosa, 0.2 parts royal jelly freeze-dried powder, 2 parts loquat, 3 parts watermelon peel, 0.5 parts lemon, 2 parts tomato and dragon 1 part pulp;

[0033] Step 2. Wash the pork with ice water at 0°C, drain and cut into pieces to form lean pork and fat pork in the above parts by weight, and put them into a meat grinder with an orifice diameter of 3 mm to make minced lean meat and minced pork...

Embodiment 2

[0040] The invention provides a preparation method of pork balls, comprising the following steps:

[0041] Step 1, according to the component batching of following parts by weight:

[0042] 55 parts of pork lean meat, 10 parts of pork fat, 20 parts of crushed ice, 2.5 parts of salt, 0.5 parts of monosodium glutamate, 0.8 parts of white sugar, 10 parts of raw flour, 2 parts of soybean protein, 0.5 parts of star anise powder, 0.3 parts of pepper powder, pepper 0.3 parts of powder, 0.8 parts of green onion, 0.3 parts of clove, 0.3 part of honeysuckle, 0.2 part of Polygonatum odoratum, 0.3 part of rehmannia glutinosa, 0.3 part of royal jelly freeze-dried powder, 3 parts of loquat, 4 parts of watermelon peel, 1 part of lemon, 3 parts of tomato and pitaya 2 parts pulp;

[0043] Step 2. Wash the pork with ice water at 2°C, drain and cut into pieces to form lean pork and fat pork in the above parts by weight, and put them into a meat grinder with an orifice diameter of 3 mm to make m...

Embodiment 3

[0050] The invention provides a preparation method of pork balls, comprising the following steps:

[0051] Step 1, according to the component batching of following parts by weight:

[0052] 53 parts of lean pork, 12 parts of pork fat, 20 parts of crushed ice, 2 parts of salt, 0.4 parts of monosodium glutamate, 0.6 parts of white sugar, 9 parts of cornstarch, 1.8 parts of soybean protein, 0.4 parts of star anise powder, 0.2 parts of pepper powder, pepper 0.3 parts of powder, 0.6 parts of green onions, 0.2 parts of cloves, 0.3 parts of honeysuckle, 0.1 parts of Polygonatum odoratum, 0.3 parts of rehmannia glutinosa, 0.3 parts of royal jelly freeze-dried powder, 2.5 parts of loquat, 3.5 parts of watermelon peel, 0.8 parts of lemon, 2.5 parts of tomato and pitaya 1.5 parts of pulp;

[0053] Step 2. Wash the pork with ice water at 0-2°C, drain and cut into pieces to form the lean pork and fat pork in the above parts by weight, and put them into a meat grinder with an orifice diame...

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Abstract

The invention discloses a pork ball manufacturing method. The manufacturing method utilizes 50-55 parts by weight of pork lean, 10-15 parts by weight of pork fat, 20 parts by weight of broken ice, 2-2.5 parts by weight of table salt, 0.3-0.5 parts by weight of monosodium glutamate, 0.5-0.8 parts by weight of white sugar, 8-10 parts by weight of cornstarch, 1.5-2 parts by weight of soybean protein, 0.3-0.5 parts by weight of anise powder, 0.2-0.3 parts by weight of powdered pepper, 0.2-0.3 parts by weight of Chinese prickly ash powder, 0.5-0.8 parts by weight of scallion, 0.2-0.3 parts by weight of clove, 0.2-0.3 parts by weight of honeysuckle flowers, 0.1-0.2 parts by weight of polyghace seche, 0.2-0.3 parts by weight of radix rehmanniae, 0.2-0.3 parts by weight of royal jelly freeze-dried powder, 2-3 parts by weight of loquats, 3-4 parts by weight of watermelon peel, 0.5-1 part by weight of lemons, 2-3 parts by weight of tomatoes and 1-2 parts by weight of dragon fruit pulp. Through material blending, mincing, chopping, balling, steaming and cooling, the pork ball is prepared. The method improves the pork meat ball eating value and taste, improves elasticity and prolongs a pork ball quality guarantee period.

Description

technical field [0001] The invention relates to the field of quick-frozen meat food processing, in particular to a method for preparing pork balls. Background technique [0002] Modern food processing requires food to have certain characteristics such as nutrition, flavor, appearance, and texture. Meat products are an indispensable part of people's daily life. With the changes in the national dietary structure, the consumption of quick-frozen meat products continues to increase, and people's requirements for its quality and quality are getting higher and higher. At present, there are many kinds of pork balls on the market, but most of them have shortcomings such as poor mouthfeel, poor elasticity, chemical additives and preservatives, greasy food, and no fragrance. Contents of the invention [0003] An object of the present invention is to solve at least the above problems and / or disadvantages and to provide at least the advantages as will be described hereinafter. [00...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L21/20A23L19/00A23L33/10A23L3/32A23L3/3472A23L5/10
CPCA23L3/32A23L3/3472A23V2002/00A23V2200/10A23V2200/14A23V2200/30A23V2250/60A23V2250/5488A23V2300/12A23V2300/20A23V2300/24A23V2300/31
Inventor 王晟
Owner 广西凤翔集团股份有限公司
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