CN102326783A - Quick-freezing meat balls and preparation method thereof - Google Patents
Quick-freezing meat balls and preparation method thereof Download PDFInfo
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- CN102326783A CN102326783A CN201110146969A CN201110146969A CN102326783A CN 102326783 A CN102326783 A CN 102326783A CN 201110146969 A CN201110146969 A CN 201110146969A CN 201110146969 A CN201110146969 A CN 201110146969A CN 102326783 A CN102326783 A CN 102326783A
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Abstract
The invention relates to quick-freezing meat balls and a preparation method thereof. The quick-freezing meat balls comprise the following components in part by weight: 50 to 100 parts of chicken and 40 to 70 parts of ice water which serve as raw materials and 1.8 to 4 parts of table salt, 0.9 to 1.6 parts of white granulated sugar, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.3 part of ground pepper, 0.005 to 0.01 part of sodium nitrite, 0.05 to 0.1 part of sodium erythorbate and 0.25 to 0.9 part of konjac gum which serve as auxiliary materials. The invention also provides the preparation method for the quick-freezing meat balls. Compared with the conventional flavor, the invention has the advantages that: the quick-freezing meat balls and the preparation method thereof have prominent characteristics and obvious progress, so that the prepared quick-freezing meat balls have unique quick-freezing flavor, obvious chicken flavor characteristics, compact tissues, good mouthfeel and high nutritive value and protein content.
Description
Technical field
The present invention relates to quick-frozen meat product technical field, particularly a kind of quick-frozen burger and preparation method thereof.
Background technology
Application number 200510122401 discloses a kind of chicken and beef balls, is processed by chicken and beef, and its production method is: 1) chicken and the beef after the selected processing, clean up, and put into freezer then freezing about 5 hours; 2) with chicken after freezing and beef, put into meat grinder by weight 4: 6 ratio and be twisted into meat gruel, put into an amount of green onion end and bruised ginger simultaneously; 3) will twist that good meat stuffing adds salt again, cooking wine was pickled about 5 hours; 4) meat stuffing that will pickle adds an amount of water again, and monosodium glutamate, pepper powder, zanthoxylum powder and starch mix stirring; 5) meat stuffing being processed the quick-frozen of ball shape gets final product.
Application number 200810138475 discloses a kind of fried quick-freezing chicken meat cartilage bhaji and preparation method thereof.It is a raw material with Fresh Grade Breast, cock skin, chicken cartilage and onion fourth fresh, after pulverizing; With bread flour and starch thickening bonding; Adding phosphate, flavor enhancement, egg liquid are in harmonious proportion and make the filling material; Be molded as ball shape thing, go in 170-180 ℃ Fryer friedly, shortening to appearance is fried to golden yellow; Send into temperature after the cooling in the instant freezer below-30 ℃ quick-frozen 45-60 minute, filling ball central temperature reaches below-18 ℃, fried quick-freezing chicken meat cartilage bhaji.Comprise in this ball: Fresh Grade Breast 35%-45%, cock skin 20%-30%, chicken cartilage 5%-10%, onion fourth 5%-10%, bread flour 2%-5%, starch 2%-5%, phosphate 0.1%-0.3%, egg liquid 2%-5%, flavor enhancement 1%-4%.
Though present quick-frozen burger goods have adopted specific raw material and special prepared to form, flavor characteristic is not obvious, and mouthfeel is poor, and structure is not tight.Edible back is described unclear to the characteristic of product.
Summary of the invention
The objective of the invention is in order to overcome the deficiency of prior art, distinct quick-frozen burger of a kind of flavor characteristic and preparation method thereof is provided.
In order to achieve the above object, the present invention has adopted following technical scheme:
A kind of quick-frozen burger comprises following materials based on weight and auxiliary material: raw material: chicken 50-100 part, frozen water 40-70 part; Auxiliary material: salt 1.8-4 part, white granulated sugar 0.9-1.6 part, monosodium glutamate 0.2-0.5 part, pepper powder 0.1-0.3 part, natrium nitrosum 0.005-0.01 part, sodium iso-vc 0.05-0.1 part, konjac glucomannan 0.25-0.9 part.
Preferably, described chicken is Fresh Grade Breast.
Preferably; Quick-frozen burger of the present invention, it also contains the auxiliary material of following portions by weight: cornstarch 8-30 part, soybean protein isolate 1-4 part, phosphate 0.3-0.8 part, chicken oily essence 8597 (Tianjin Chunfa Food Additives Co., Ltd's production) 0.05-0.1 part, roast chicken flavored cream TG031 (Tianjin Chunfa Food Additives Co., Ltd's production) 0.3-0.7 part.
Preferably, the best proportioning of the raw material of quick-frozen burger and auxiliary material is: 100 parts of Fresh Grade Breast, 45 parts of frozen water, 2.8 parts of salt, 1.4 parts of white granulated sugars, 0.3 part of monosodium glutamate, 0.3 part of konjac glucomannan, 0.2 part of pepper powder, 0.1 part of sodium iso-vc, 0.01 part of natrium nitrosum.
Above-mentioned raw materials and auxiliary material are the commercially available prod, all can obtain from direct purchase the on the market.
The present invention also provides the preparation method of above-mentioned quick-frozen burger, comprises the steps:
1), thawing of raw meat: remove the external packing of chicken, chicken is placed on the frame that thaws, the defrosting room temperature is controlled at 18 degree, thaws naturally 14-16 hour, and chicken temperature central temperature gets final product at the 0-4 degree.(a large amount of loss of the excessive watery blood that thaws directly influences the color and luster of product.)
2), raw meat is repaiied choosing: the chicken after will thawing is removed foreign matter, extravasated blood, cartilage.
3), Minced Steak: will repair chicken after the choosing with the orifice plate strand system of 5mm.
4), the preparation of auxiliary material: accurately take by weighing auxiliary material according to above-mentioned umber, the frozen water that weighs up is joined in the dnockout machine, earlier natrium nitrosum is added dissolving; Start the dnockout machine; Add salt, white granulated sugar, monosodium glutamate while stirring, add other auxiliary materials behind the 2min, continue to stir 3min; Guarantee the dissolving of various auxiliary materials, guarantee that the material coolant-temperature gage of preparing is controlled at the 0-4 degree.
5), making beating: strand chicken that makes and the material water for preparing are poured in the beater, adopted by low speed and pull an oar to processing technology at a high speed.
6), pickle: the good meat stuffing of will pulling an oar was pickled 1.5-2 hour, and temperature is controlled at 4 degree;
7), moulding: the meat stuffing that will pickle is poured in the burger make-up machine, and the discharging speed of adjustment burger machine wants the burger size of moulding consistent.
8), boiling: boiling temperature is controlled at 90 degree, digestion time 5 minutes.
9), cooling: the burger that boiling is good is put into water cooling pond.
10), quick-frozen: subzero 33 the degree 30 minutes,
Preferably, above-mentioned preparation method also comprises the steps:
Quality inspection: burger not of uniform size is rejected.
Packing: by the required weight packing of weighing.
The beneficial effect that the present invention had:
Quick-frozen burger of the present invention and preparation method thereof is compared with existing local flavor has outstanding characteristics and significantly progress, makes the quick-frozen unique flavor of producing, and the chicken flavor characteristic is obvious; Structure is tight; Mouthfeel is good, and this product is of high nutritive value, and protein content is higher.
The present invention has adopted chicken oily essence 8597 (Tianjin Chunfa Food Additives Co., Ltd's production); Give the fragrance and the fragrance of product chicken; Roast chicken flavored cream TG031 (Tianjin Chunfa Food Additives Co., Ltd's production) gives product unique smoked chicken flavor characteristic and chicken fragrance, the chicken flavor that meat feeling is strong.
The specific embodiment
In order to understand better and to implement, specify quick-frozen burger of the present invention and preparation method thereof below in conjunction with case study on implementation.
Embodiment 1
Take by weighing 60 kilograms of Fresh Grade Breast accurately; 45 kilograms of frozen water; 1.8 kilograms of salt; 1.4 kilograms of white granulated sugars; 0.3 kilogram of monosodium glutamate; 0.3 kilogram of konjac glucomannan; 0.12 kilogram of pepper powder; 0.05 kilogram of sodium iso-vc; 0.006 kilogram of natrium nitrosum; 8 kilograms of cornstarch; 1.9 kilograms of soybean protein isolates; 0.3 kilogram of meat composite phosphate 346 (German CFB company produce); 0.05 kilogram in chicken oily essence 8597 (Tianjin Chunfa Food Additives Co., Ltd's production); 0.3 kilogram of roast chicken flavored cream TG031 (Tianjin Chunfa Food Additives Co., Ltd's production).
The preparation method of quick-frozen burger comprises the steps:
Remove the external packing of Fresh Grade Breast, Fresh Grade Breast is placed on the frame that thaws, the defrosting room temperature is controlled at 18 degree, thaws naturally 15 hours, and Fresh Grade Breast temperature central temperature is at 3 degree, behind removal foreign matter, extravasated blood, the cartilage, with the orifice plate strand system of 5mm; To join in the dnockout machine by the frozen water that above-mentioned umber accurately takes by weighing; Earlier natrium nitrosum is added dissolving; Start the dnockout machine, add salt, white granulated sugar, monosodium glutamate while stirring, add the residue auxiliary material behind the 2min and continue to stir 3min; Guarantee the dissolving of various auxiliary materials, the material coolant-temperature gage of preparation is controlled in the scope of 0-4 degree; Strand Fresh Grade Breast that makes and the material water for preparing are poured in the beater, adopted by low speed and pull an oar to processing technology at a high speed; The meat stuffing that making beating is good was pickled 1.5-2 hour, and temperature is controlled at 4 ℃, and the meat stuffing of pickling is poured in the burger make-up machine, adjusts the speed of burger make-up machine; Guarantee that the burger size is consistent.The burger of moulding is carried out boiling at temperature 90 degree, and digestion time 5 minutes, the burger that boiling is good are put into water cooling pond and are cooled off; Subzero 33 degree quick-frozens 30 minutes; Burger not of uniform size is rejected,, packaged burger is sent into freezer by the required weight packing of weighing.
Embodiment 2
Take by weighing 100 kilograms of Fresh Grade Breast accurately; 70 kilograms of frozen water; 2.4 kilograms of salt; 0.9 kilogram of white granulated sugar; 0.2 kilogram of monosodium glutamate; 0.25 kilogram of konjac glucomannan; 0.14 kilogram of pepper powder; 0.08 kilogram of sodium iso-vc; 0.008 kilogram of natrium nitrosum; 30 kilograms of cornstarch; 1.8 kilograms of soybean protein isolates; 0.5 kilogram of meat composite phosphate 346 (German CFB company produce); 0.05 kilogram in chicken oily essence 8597 (Tianjin Chunfa Food Additives Co., Ltd's production); 0.4 kilogram of roast chicken flavored cream TG031 (Tianjin Chunfa Food Additives Co., Ltd's production).
The preparation method of quick-frozen burger comprises the steps:
Remove the external packing of Fresh Grade Breast, Fresh Grade Breast is placed on the frame that thaws, the defrosting room temperature is controlled at 18 degree, thaws naturally 15 hours, and raw meat temperature central temperature is at 3 degree, and is behind removal foreign matter, extravasated blood, the cartilage, with the orifice plate strand system of 5mm, subsequent use.
The frozen water that weighs up is joined in the dnockout machine, earlier natrium nitrosum is added dissolving, start the dnockout machine; Add salt, white granulated sugar, monosodium glutamate while stirring; Add other auxiliary materials behind the 2min and continue to stir 3min, guarantee the dissolving of various auxiliary materials, the material coolant-temperature gage of preparation is controlled in the scope of 0-4 degree.
Strand Fresh Grade Breast that makes and the material water for preparing are poured in the beater, adopted by low speed and pull an oar to processing technology at a high speed; The meat stuffing that making beating is good was pickled 1.8 hours, and temperature is controlled at 4 ℃, and the meat stuffing of pickling is poured in the burger make-up machine, adjusts the speed of burger make-up machine; Guarantee that the burger size is consistent.The burger of moulding is carried out boiling at temperature 90 degree, and digestion time 5 minutes, the burger that boiling is good are put into water cooling pond and are cooled off; Subzero 33 degree quick-frozens 30 minutes; Burger not of uniform size is rejected,, packaged burger is sent into freezer by the required weight packing of weighing.
Embodiment 3
85970.1 kilograms in the rural area fried crisp chicken oily essence, the roast chicken flavored cream TG031 that take by weighing 100 kilograms of Fresh Grade Breast, 45 kilograms of frozen water, 2.8 kilograms of salt, 1.4 kilograms of white granulated sugars, 0.3 kilogram of monosodium glutamate, 0.5 kilogram of konjac glucomannan, 0.28 kilogram of pepper powder, 0.1 kilogram of sodium iso-vc, 0.01 kilogram of natrium nitrosum, 10 kilograms of cornstarch, 2.5 kilograms of soybean protein isolates, 0.5 kilogram of phosphate, spring generation product accurately are 0.7 kilogram.
The preparation method of quick-frozen burger comprises the steps:
Remove the external packing of Fresh Grade Breast, Fresh Grade Breast is placed on the frame that thaws, the defrosting room temperature is controlled at 18 degree, thaws naturally 15 hours, and raw meat temperature central temperature is at 3 degree, and is behind removal foreign matter, extravasated blood, the cartilage, with the orifice plate strand system of 5mm, subsequent use.
The frozen water that weighs up is joined in the dnockout machine, earlier natrium nitrosum is added dissolving, start the dnockout machine; Add salt, white granulated sugar, monosodium glutamate while stirring; Add other auxiliary materials behind the 2min and continue to stir 3min, guarantee the dissolving of various auxiliary materials, the material coolant-temperature gage of preparation is controlled in the scope of 0-4 degree.
Strand Fresh Grade Breast that makes and the material water for preparing are poured in the beater, adopted by low speed and pull an oar to processing technology at a high speed; The meat stuffing that making beating is good was pickled 1.6 hours, and temperature is controlled at 4 ℃, and the meat stuffing of pickling is poured in the burger make-up machine, adjusts the speed of burger make-up machine; Guarantee that the burger size is consistent.The burger of moulding is carried out boiling at temperature 90 degree, and digestion time 5 minutes, the burger that boiling is good are put into water cooling pond and are cooled off; Subzero 33 degree quick-frozens 30 minutes; Burger not of uniform size is rejected,, packaged burger is sent into freezer by the required weight packing of weighing.
Claims (5)
1. a quick-frozen burger is characterized in that: comprise following materials based on weight and auxiliary material: raw material: chicken 50-100 part, frozen water 40-70 part; Auxiliary material: salt 1.8-4 part, white granulated sugar 0.9-1.6 part, monosodium glutamate 0.2-0.5 part, pepper powder 0.1-0.3 part, natrium nitrosum 0.005-0.01 part, sodium iso-vc 0.05-0.1 part, konjac glucomannan 0.25-0.9 part.
2. a kind of quick-frozen burger according to claim 1 is characterized in that: described chicken is Fresh Grade Breast.
3. a kind of quick-frozen burger according to claim 1 and 2 is characterized in that: the raw material of quick-frozen burger and the proportioning of auxiliary material are: 100 parts of Fresh Grade Breast, 45 parts of frozen water, 2.8 parts of salt, 1.4 parts of white granulated sugars, 0.3 part of monosodium glutamate, 0.3 part of konjac glucomannan, 0.2 part of pepper powder, 0.1 part of sodium iso-vc, 0.01 part of natrium nitrosum.
4. according to each described a kind of quick-frozen burger of claim 1-3, it is characterized in that: this quick-frozen burger also comprises the auxiliary material of following portions by weight: cornstarch 8-30 part, soybean protein isolate 1-4 part, phosphate 0.3-0.8 part, chicken oily essence 8597 (Tianjin Chunfa Food Additives Co., Ltd's production) 0.05-0.1 part, roast chicken flavored cream TG031 (Tianjin Chunfa Food Additives Co., Ltd's production) 0.3-0.7 part.
5. the preparation method of each described quick-frozen burger of claim 1-5 comprises the steps:
1), thawing of raw meat: remove the external packing of chicken, chicken is placed on the frame that thaws, the defrosting room temperature is controlled at 18 degree, thaws naturally 14-16 hour, and chicken temperature central temperature gets final product at the 0-4 degree;
2), raw meat is repaiied choosing: the chicken after will thawing is removed foreign matter, extravasated blood, cartilage;
3), Minced Steak: will repair chicken after the choosing with the orifice plate strand system of 5mm;
4), the preparation of auxiliary material: accurately take by weighing auxiliary material according to above-mentioned umber, the frozen water that weighs up is joined in the dnockout machine, earlier natrium nitrosum is added dissolving; Start the dnockout machine; Add salt, white granulated sugar, monosodium glutamate while stirring, add other auxiliary materials behind the 2min, continue to stir 3min; Guarantee the dissolving of various auxiliary materials, guarantee that the material coolant-temperature gage of preparing is controlled at the 0-4 degree;
5), making beating: strand chicken that makes and the material water for preparing are poured in the beater, adopted by low speed and pull an oar to processing technology at a high speed;
6), pickle: the good meat stuffing of will pulling an oar was pickled 1.5-2 hour, and temperature is controlled at 4 degree;
7), moulding: the meat stuffing that will pickle is poured in the burger make-up machine, and the discharging speed of adjustment burger machine wants the burger size of moulding consistent;
8), boiling: boiling temperature is controlled at 90 degree, digestion time 5 minutes;
9), cooling: the burger that boiling is good is put into water cooling pond;
10), quick-frozen: subzero 33 degree 30 minutes.
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Cited By (13)
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| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN103766938A (en) * | 2014-01-26 | 2014-05-07 | 林德育 | Lamb liver nourishing and health preservation balls and making method thereof |
| CN104432185A (en) * | 2014-11-28 | 2015-03-25 | 河南省淇县永达食业有限公司 | Making method of quick-frozen silky fowl meat agglomerates with meat in flour |
| CN104664451A (en) * | 2013-11-29 | 2015-06-03 | 海欣食品股份有限公司 | Cuttlefish ball and preparation method thereof |
| CN106616446A (en) * | 2017-01-20 | 2017-05-10 | 西南大学 | Meat product containing silkworm pupa protein and making method of meat product |
| CN107647313A (en) * | 2017-11-30 | 2018-02-02 | 新希望六和股份有限公司 | A kind of chicken cartilage rod and its processing technology |
| CN107811220A (en) * | 2017-11-03 | 2018-03-20 | 安徽康乐泰农业科技有限公司 | A kind of preparation method of quick-frozen yellow braised chicken burger |
| CN107836506A (en) * | 2017-11-24 | 2018-03-27 | 东北农业大学 | A kind of preparation method for improving Quick-frozen pork ball water-retaining property |
| CN109567034A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of processing method of quick-frozen prefabricated meat products |
| CN110353194A (en) * | 2019-08-27 | 2019-10-22 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak burger and preparation method thereof |
| CN110477291A (en) * | 2019-09-05 | 2019-11-22 | 山东新希望六和集团有限公司 | A kind of chicken meatball and preparation method thereof |
| CN111528456A (en) * | 2020-06-03 | 2020-08-14 | 德清唯信食品有限公司 | Production process of mushroom tribute balls |
| CN114668112A (en) * | 2022-04-18 | 2022-06-28 | 群禧(北京)餐饮管理有限公司 | Method for making meat balls |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN104664451B (en) * | 2013-11-29 | 2018-03-16 | 海欣食品股份有限公司 | A kind of inkfish ball and preparation method thereof |
| CN104664451A (en) * | 2013-11-29 | 2015-06-03 | 海欣食品股份有限公司 | Cuttlefish ball and preparation method thereof |
| CN103766938A (en) * | 2014-01-26 | 2014-05-07 | 林德育 | Lamb liver nourishing and health preservation balls and making method thereof |
| CN104432185A (en) * | 2014-11-28 | 2015-03-25 | 河南省淇县永达食业有限公司 | Making method of quick-frozen silky fowl meat agglomerates with meat in flour |
| CN106616446A (en) * | 2017-01-20 | 2017-05-10 | 西南大学 | Meat product containing silkworm pupa protein and making method of meat product |
| CN107811220A (en) * | 2017-11-03 | 2018-03-20 | 安徽康乐泰农业科技有限公司 | A kind of preparation method of quick-frozen yellow braised chicken burger |
| CN107836506A (en) * | 2017-11-24 | 2018-03-27 | 东北农业大学 | A kind of preparation method for improving Quick-frozen pork ball water-retaining property |
| CN107647313A (en) * | 2017-11-30 | 2018-02-02 | 新希望六和股份有限公司 | A kind of chicken cartilage rod and its processing technology |
| CN109567034A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of processing method of quick-frozen prefabricated meat products |
| CN110353194A (en) * | 2019-08-27 | 2019-10-22 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak burger and preparation method thereof |
| CN110477291A (en) * | 2019-09-05 | 2019-11-22 | 山东新希望六和集团有限公司 | A kind of chicken meatball and preparation method thereof |
| CN111528456A (en) * | 2020-06-03 | 2020-08-14 | 德清唯信食品有限公司 | Production process of mushroom tribute balls |
| CN114668112A (en) * | 2022-04-18 | 2022-06-28 | 群禧(北京)餐饮管理有限公司 | Method for making meat balls |
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