CN102028240B

CN102028240B - Preparation method for improving elasticity of paste mixture of chicken bone paste, beef and carrots

Info

Publication number: CN102028240B
Application number: CN201010547961A
Authority: CN
Inventors: 吴立根; 王岸娜; 王晓曦; 竹建德
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2010-11-18
Filing date: 2010-11-18
Publication date: 2012-08-29
Anticipated expiration: 2030-11-18
Also published as: CN102028240A

Abstract

The invention relates to a preparation method for improving the elasticity of a paste mixture of a chicken bone paste, beef and carrots, which comprises the following steps: mincing peeled beef in a 7mm-pore meat mincer, storing at 0-4 DEG C for 5-10 minutes, chopping and mixing at a low speed for 1-3 minutes, adding 0.3-1.2%(w/w) of salt and 0.3%(w/w) of phosphate, and chopping and mixing at a high speed for 3-6 minutes; adding 8-12% of chicken bone paste and 0.3-0.6% of transglutaminase (TGase), chopping and mixing at a high speed for 5-10 minutes, adding 3-6% of modified starch, chopping and mixing for 6-10 minutes, adding auxiliary materials, seasonings and 3-5% of carrot granules (0.2-0.5mm), and chopping and mixing at an intermediate speed for 3-5 minutes; and storing the chopped and mixed paste mixture at 0-4 DEG C for 1-3 hours, shaping, boiling in water of 40-50 DEG C for 8-10 minutes, then boiling in water of 75-85 DEG C for 10-20 minutes, draining, cooling, and quickly freezing to obtain the finished product.

Description

The chicken bone mud beef carrot that a kind of elasticity improves mixes the preparation method of meat gruel

Technical field

The present invention relates to the flexible method of a kind of raising meat gruel, the chicken bone mud beef carrot that particularly relates to a kind of elasticity raising mixes the preparation method of meat gruel

Background technology

The chicken bone mud just machinery meat gruel (MDM) of boning is that the accessory substances such as skeleton that produced in the livestock and poultry processing are separated the rotten shape product that processes through kindred; Wherein, bird fleshing skeleton can obtain the poultry gruel (MDPM) of boning of 55% one 80% machinery through deboner.(MDCM) contains the protein of 12.8g/100g in the machinery boneless chicken meat gruel, and MDPM has good vicidity, can be used as cheap raw material and is widely used in the meat stuffing and sausage of meat emulsion products.Application in sausage comprises Western Sausage and European sausage, as: chicken ham sausage, pork ham intestines, pork luncheon meat, Frankfort intestines; The chicken protein ham sausage, lunch sausage, bologna, chicken vienna sausage; Ham sausage and boulogna sausage, children's intestines, bologna sausage class, Songjiang intestines; The tea intestines, digested tankage intestines, chicken protein intestines, children's intestines etc. of replenishing the calcium.In the application of meat stuffing, mainly as chicken patties, excellent meat, the raw material of a ball and dumpling.

But the kindred gruel is from bone, the short meat fiber that scrapes off with mechanical means; Therefore, the elasticity and the gel characteristic of meat fiber are relatively poor, when utilizing it to cook a ball, use not enough separately; Therefore, can chicken bone mud be added in the beef as part material and make a ball, reduce the cost of a beef ball; Simultaneously, utilize nutritive value of carrot and fresh mouthfeel that color and luster is realized compound burger and changeable outward appearance, can increase new attraction to product.

Summary of the invention

The chicken bone mud beef carrot that the purpose of this invention is to provide a kind of elasticity raising mixes the preparation method of meat gruel; Peeling beef rubs through the meat grinder in 7 millimeters apertures; Placed 5-10 minute for 0-4 ℃; The back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12%; Adding 0.3-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min; Then the 3-6% converted starch is added to cut and mix 6-10min, add auxiliary material and flavoring, the daucus carrot particles of 3-5% (0.2-0.5mm) is cut under middling speed and is mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.

TGase (TGase) but the meat of interpolation catalysis in MHC (myoglobulin heavy chain) become cross-bond, thereby improve its gel characteristic, show that the gel that is added with TGase has higher hardness, elasticity, gel strength and retentiveness.From gel strength, it can make gel strength improve more than 3 times than control samples.

Peeling beef rubs through the meat grinder in 7 millimeters apertures, places 5-10 minute for 0-4 ℃.

Adding 0.3-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min.

The 3-6% converted starch added to cut mix 6-10min, the daucus carrot particles of 3-5% (0.2-0.5mm) is cut under middling speed and is mixed 3-5 minute.

Cut mix the chicken gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃.

40-50 ℃ of elder generation's entry boiled 8～10 minutes, reentered 75-85 ℃, boiled 10-20min.

The specific embodiment

Embodiment 1: remove the peel the meat grinder of beef through 7 millimeters apertures and rub, placed 5-10 minute for 0-4 ℃, the back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12%; Adding 0.3% TGase (TGase) cuts at a high speed and mixes 5-10min; Then 6% converted starch is added to cut and mix 6-10min, add auxiliary material and flavoring, the daucus carrot particles of 3-5% (0.2-0.5mm) is cut under middling speed and is mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.

Embodiment 2: remove the peel the meat grinder of beef through 7 millimeters apertures and rub, placed 5-10 minute for 0-4 ℃, the back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12%; Adding 0.5% TGase (TGase) cuts at a high speed and mixes 5-10min; Then 5% converted starch is added to cut and mix 6-10min, add auxiliary material and flavoring, the daucus carrot particles of 3-5% (0.2-0.5mm) is cut under middling speed and is mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.

Embodiment 3: remove the peel the meat grinder of beef through 7 millimeters apertures and rub, placed 5-10 minute for 0-4 ℃, the back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12%; Adding 0.6% TGase (TGase) cuts at a high speed and mixes 5-10min; Then 3% converted starch is added to cut and mix 6-10min, add auxiliary material and flavoring, the daucus carrot particles of 3-5% (0.2-0.5mm) is cut under middling speed and is mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.

Claims

1. the chicken bone mud beef carrot of an elasticity raising mixes the preparation method of meat gruel; It is characterized in that: peeling beef rubs through the meat grinder in 7 millimeters apertures; Placed 5-10 minute for 0-4 ℃; The back is cut under low-speed conditions and is mixed 1-3 minute, under at a high speed, cuts behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12%; Adding 0.3-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min; Then the 3-6% converted starch is added to cut and mix 6-10min, add auxiliary material and flavoring, the daucus carrot particles 0.2-0.5mm of 3-5% cuts under middling speed and mixes 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product; TGase (TGase) but the meat of interpolation catalysis in MHC (myoglobulin heavy chain) become cross-bond, thereby improve its gel characteristic, show that the gel that is added with TGase has higher hardness, elasticity, gel strength and retentiveness; From gel strength, it can make gel strength improve more than 3 times than control samples.