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Instant meat balls and its production method

A convenient and meatball technology, which is applied in food preparation, food preservation, food science, etc., can solve the problems of short shelf life, soft ball body, easy and time-consuming meatball preparation, etc., and achieve the effect of fast rehydration and small specific gravity

Inactive Publication Date: 2005-04-06
宋述孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is rich in nutrition and tastes good, but meatballs are easy to eat but time-consuming to make, which is extremely inconsistent with our modern fast-paced life, especially in special occasions such as mountaineering, sailing, expeditions, and military field battles.
The fresh-keeping meatballs and quick-frozen meatballs processed by the prior art can properly prolong the fresh-keeping time of the meatballs, but they all have unsatisfactory taste, large loss of nutritional components, secondary processing is required when eating, and storage conditions are limited. Short, cannot be carried and eaten anytime and anywhere
The characteristics of meatball products in the prior art are: freshly made meatballs are delicious but inconvenient and fast, and convenient meatball foods such as canned meatballs or dried meatballs are convenient but not ideal in taste and flavor
For example, Chinese patent CN1266647A discloses a fresh and tender meatball and its preparation method. After the meatball is prepared by a common method, it can be eaten directly or stored in a can. Canned meatballs have been soaked in soup for a long time, and the meatballs are soft and taste bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Filling preparation: add 200 grams of Chinese prickly ash, star anise, and cinnamon, add 100 grams of water to a boil, soak for 1-2 hours and set aside, chop 500 grams of mackerel meat, add appropriate amount of the above seasoning soup, and add chopped 100 grams of pork belly, 20 grams of green onion, 10 grams of ginger, 20 grams of cooking wine, 10 grams of salt, appropriate amount of chicken essence and sesame oil, and stir well, then add 20 grams of starch and 2 eggs, and after stirring, use a ball forming machine or manually make a diameter 2cm round balls;

[0032] (2) Cooking: After the water is boiled, put the finished meatballs into the pot and cook, wait for the meatballs to float and cook, then take them out;

[0033] (3) Overwater: Put the cooked meatballs in sterilized cold water over water, then take out and drain;

[0034] (4) Quick-freezing: Put the cooked meatballs into a tray of a certain shape, and send them to a quick-freezing warehouse with a s...

Embodiment 2

[0038] (1) Filling preparation: 0.3 grams of cloves, 0.3 grams of tangerine peel, 0.3 grams of cumin, 0.6 grams of anise, 0.13 grams of grass fruit, 0.1 grams of jade fruit, 0.4 grams of cinnamon, 0.7 grams of pepper, 0.02 grams of kaempferen, 0.1 grams of Angelica dahurica gram, 0.4 grams of ginger, 0.3 grams of amomum, add 300 grams of water to boil, soak for 1-2 hours and set aside, mince 500 grams of beef, add the above seasoning soup, and add 200 grams of chopped green onions, 100 grams of ginger gram, 20 grams of cooking wine, 5 grams of soy sauce, 10 grams of salt, appropriate amount of chicken essence, and white sugar, stir well, then add 50 grams of starch, 2 eggs, and after stirring, use a ball forming machine to make small round balls with a diameter of 2.5 cm;

[0039] (2) Cooking: After the water is boiled, put the finished meatballs into the pot and boil them, and take them out after they float and cook;

[0040] (3) Overwater: Put the cooked meatballs in sterili...

Embodiment 3

[0045] Others are the same as in Example 2, wherein the vacuum dehydration drying method is: the quick-frozen meatballs are sent to the vacuum drying chamber for dehydration and drying, and the drying process is carried out according to the process curve of time and temperature changes. Specifically, in a vacuum chamber with a vacuum degree of 100 Pa, the temperature of the heating plate is raised to 90°C within 0.4 hours, kept for 8 hours, then lowered to 75°C within 4 hours, kept for 4 hours, and then lowered to 4 hours. The temperature was lowered to 65°C within 4 hours, and then the temperature was lowered to 30°C within 0.9 hours.

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PUM

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Abstract

This invention relates to a kind of meat bolus and its producing method, that is a kind of fast food obtained by cooling and drying in vacuum and its producing method. It relates to simple food producing industry. The method is: first, produce meat bolus with simple method, that is freezing meat bolus sufficiently under the temperature between minus 30 deg.C --minus 40 deg.C, and then dehydrate the freezing meat bolus in the vacuum dryer with the degree of vacuum of 100-120Pa. Finally, make up to obtain the product. The invention discloses carry-home, and it has a small weight proportion, good taste, color, and smell. The taste and the nutrition of the meat bolus are as well as the original ones. It can be preserved for a long time using the vacuumizing and whenever or wherever you are, you can enjoy it just by using spoiling water to steep it.

Description

technical field [0001] The invention relates to a meatball and a preparation method thereof, in particular to a convenient instant meatball obtained by a vacuum freeze-drying method and a preparation method thereof. It belongs to the field of general food processing. Background technique [0002] Meatballs are a unique traditional food in my country. They are also called meatballs, meatballs or meatballs among the people, and there are also specific names such as fish balls, chicken balls or beef balls. It is rich in nutrition and tastes good, but meatballs are easy to eat but time-consuming to make, which is extremely inconsistent with our modern fast-paced life, especially in special occasions such as mountaineering, sailing, expeditions, and military field battles. The fresh-keeping meatballs and quick-frozen meatballs processed by the prior art can properly prolong the fresh-keeping time of the meatballs, but they all have unsatisfactory taste, large loss of nutritional...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L3/36A23L3/40
Inventor 宋述孝
Owner 宋述孝
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