CN104939103A - Preparation method of quick-freezing fried large meatball - Google Patents
Preparation method of quick-freezing fried large meatball Download PDFInfo
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Abstract
The invention relates to a preparation method of a quick-freezing fried large meatball, which comprises the following steps: 1. integrally trimming streaky pork, pig lean meat and chicken; 2. preparing salt, white granulated sugar, monosodium glutamate, carrageenan, corn starch, soy isolate protein, textured soybean protein, white pepper powder, five spice powder, green Chinese onion, ginger, ethyl maltol, iso-ascorbyl sodium, cassava starch, gaotansu, red-cooked pork essence, chicken paste, monascus red, caramel pigment and ice water into an auxiliary material; 3. mincing and stirring: mincing prepared material into meat paste; 4. forming; 5, precooling; 6, quickly freezing and then transferring into a cold store for storage. The preparation method is simple and is suitable for industrial large-scale production. The meatball produced by adopting the method is attractive in shape and has the characteristics of being scorched outside and tender inside, tasty and refreshing in taste, thick in flavor, appetizing but not greasy, golden yellow in luster and the like after being braised in soy sauce or streamed in clear soup.
Description
Technical field
The present invention relates to a kind of food processing technology field, particularly a kind of preparation method of quick-freezing frying large meatball.
Background technology
Large meatball, Han nationality's characteristic famous dish.Be the course that China often eats on New Year's Day or other festivals, also claiming Four-Joy Meatballs, is the meaning of getting its luckiness.Be one Huaiyang famous dish, have fertilizer to have thin flesh-coloured profit glossy, mix emerald green green vegetables and set off, gay colours adds the fragrance assailed the nostrils, and light is seen with regard to priming appetite, the cube meat of alcohol thick flavor and juice, is the top delicious food making us keeping out.At present, the production of China's large meatball and the many employings of processing mode distributed family workshop mode of operation, the ratio of manufactured goods is lower, and the quality of traditional large meatball product differs, health is difficult to ensure, and extremely inconvenient on preserving, transporting and carry, can not meet consumer using the needs of large meatball as a kind of ultimate food.In addition, the manufacture craft of traditional large meatball is difficult to reach long-time sterilization requirement of preserving, thus has been with very large obstacle to the sale of product and storage.In addition, traditional large meatball can separate out more grease in process, causes the profile of product and color and luster not good, affects the appetite of consumer, thus hinder the sale of large meatball product.The present invention solves this difficult problem well, and select cold fresh pig streaky pork, lean pork, chicken collocation auxiliary material to process, production technology is simple, can be advantageously applied to production in enormous quantities.Adopt the method for cold storage greatly to extend its shelf-life, be more convenient for buying, after consumer buys, only simply need fire i.e. edible.
Summary of the invention
The object of this invention is to provide a kind of preparation method of quick-freezing frying large meatball, the method production technology is simple, can meet the demand of suitability for industrialized production, promotes food service industry development, and the product produced not only delicious food but also instant.
As above conceive, technical scheme of the present invention is as follows: a kind of preparation method of quick-freezing frying large meatball, is characterized in that: comprise the steps:
1. raw material finishing: get pig streaky pork 15-20 part, lean pork 10-15 part and chicken 5-10 part;
2. auxiliary material configuration: filling a prescription is: salt 1-2 part, white granulated sugar 1-2 part, monosodium glutamate 0.5-1 part, carragheen 0.5-1 part, cornstarch 5-8 part, soybean protein isolate 1.5-2.0 part, textured soybean protein 2-2.5 part, white pepper powder 0.1-0.15 part, five-spice powder 0.15-0.3 part, shallot 2.0-2.5 part, ginger 1-1.5 part, ethyl maltol 0.03-0.05 part, sodium iso-vc 0.01 part, tapioca 5 parts, high-elastic plain 0.2-0.25 part, 0.1 part, pork braised in brown sauce essence, chicken paste 0.5 part, Monascus color 0.005 part, caramel colorant 0.05-0.1 part, frozen water 12-18 part, prepare corresponding auxiliary material according to the above ratio, textured soybean protein is added own vol more than 2 times bubbles and open until histone structure is unfolded completely, then moisture is squeezed out for subsequent use, textured soybean protein, ginger, shallot are rubbed stand-by with meat grinder after cleaning,
3. strand falls into and stirs: the raw material prepared is stranding into meat stuffing and dries, the first stirring at low speed of raw material and textured soybean protein is added in mixer, then high-speed stirred is transferred to, and add part frozen water, finally be transferred to stirring at low speed again adds oily, paste auxiliary material simultaneously, then add powdery auxiliary material to stir, add residue frozen water, high-speed stirred meat mud simultaneously;
4. shaping: the muddy flesh that is stirred to be dropped in ball forming machine, pull out after burger is shaping in the sink; After burger is shaping, is placed in oil and carries out fried;
5. precooling: dispelling the heat between heat radiation product being pushed room temperature≤15 DEG C reaches less than 18 DEG C to central temperature and get final product undercarriage, and continuing to be cooled to less than 15 DEG C after undercarriage can pack;
6. proceed to freezer after quick-frozen to store.
Above-mentioned pig streaky pork, lean pork and chicken Φ 6mm orifice plate are stranding into meat stuffing.
Above-mentioned steps concrete grammar is 3.: the raw material prepared is stranding into meat stuffing and dries, raw material and the first stirring at low speed 1-2min of textured soybean protein is added in mixer, rotating speed 50rpm, be transferred to high-speed stirred 3min again, rotating speed 800rpm, period adds part frozen water, be transferred to low speed again and add oily, paste auxiliary material, then add powdery auxiliary material to stir, add residue frozen water, high-speed stirred 5min meat mud simultaneously.
Above-mentioned steps is muddy flesh out-of-machine temperature≤4 DEG C 3..
Above-mentioned steps 4. in forming process burger be placed in oil carry out twice fried, first time adopts high temperature oil 260 DEG C to make large meatball shaping, and second time adopts low-temperature oil 300 DEG C to make large meatball fixation.
Preparation method of the present invention is simple, is applicable to industrialization large-scale production.The large meatball made by the method is handsome in appearance, through braised in soy sauce or after steaming in clear soup, have tender with a crispy crust, mouthfeel is tasty and refreshing, aromatic flavour, perfume and oiliness, the features such as golden yellow color.
Detailed description of the invention:
Embodiment 1:
A preparation method for quick-freezing frying large meatball, comprises the steps:
1, raw material finishing: select cold fresh pig streaky pork 15 parts, lean pork 10 parts, 5 parts, chicken.Raw material is micro-thaw after (central temperature-2 ~ 4 DEG C), reject the impurity such as broken bone, lymph, damaged crop, single-skin drum.
2, auxiliary material configuration: prepare corresponding auxiliary material in proportion, textured soybean protein is added own vol more than 2 times bubbles and open until histone structure is unfolded completely, then moisture is squeezed out for subsequent use; The fresh auxiliary materials such as textured soybean protein, ginger, green onion rub stand-by with meat grinder after cleaning.Formula is: salt 1 part, white granulated sugar 1 part, monosodium glutamate 0.5 part, carragheen 0.5 part, cornstarch 5 parts, soybean protein isolate 1.5 parts, textured soybean protein 2 parts, white pepper powder 0.1 part, five-spice powder 0.15 part, 2.0 parts, shallot, 1 part, ginger, ethyl maltol 0.03 part, sodium iso-vc 0.01 part, tapioca 5 parts, high-elastic plain 0.2 part, 0.1 part, pork braised in brown sauce essence, chicken paste 0.5 part, Monascus color 0.005 part, caramel colorant 0.05 part, frozen water 16 parts
3, strand falls into and stirs: the raw material Φ 6mm orifice plate prepared is stranding into meat stuffing and dries; Raw material and histone stirring at low speed 1-2min is added in mixer, rotating speed 50rpm, be transferred to high-speed stirred 3min again, rotating speed 800rpm, period adds 6 portions of frozen water, then is transferred to low speed and adds oily, paste auxiliary material, then adds powdery auxiliary material and stirs, add residue 10 portions of frozen water, meat mud after high-speed stirred 5min simultaneously.Muddy flesh out-of-machine temperature must not higher than 4 DEG C.
4, shaping: the muddy flesh be stirred to be dropped in ball forming machine, adjusts out ball size, reduce lopsided burger output.Pull out after burger is shaping in the sink, not broken gently to pinch when burger is pulled out, to be flexiblely as the criterion.After burger is shaping, be placed in shortening carry out twice fried.First time adopts high temperature oil 260 DEG C to make large meatball shaping, and second time adopts low-temperature oil 300 DEG C to make large meatball fixation.
5, precooling: dispelling the heat between heat radiation product being pushed room temperature≤15 DEG C reaches less than 18 DEG C to central temperature and get final product undercarriage, and continuing to be cooled to less than 15 DEG C after undercarriage can pack.
6, quick-frozen: freeze product and send into quick freezing repository, quick-frozen not higher than-15 DEG C to central temperature, proceeds to freezer and stores.
Embodiment 2:
A preparation method for quick-freezing frying large meatball, comprises the steps:
1, raw material finishing: select cold fresh pig streaky pork 20 parts, lean pork 15 parts, 10 parts, chicken.Raw material is micro-thaw after (central temperature-2 ~ 4 DEG C), reject the impurity such as broken bone, lymph, damaged crop, single-skin drum.
2, auxiliary material configuration: prepare corresponding auxiliary material in proportion, textured soybean protein is added own vol more than 2 times bubbles and open until histone structure is unfolded completely, then moisture is squeezed out for subsequent use; The fresh auxiliary materials such as textured soybean protein, ginger, green onion rub stand-by with meat grinder after cleaning.Formula is: salt 1 part, white granulated sugar 1 part, monosodium glutamate 0.5 part, carragheen 1 part, cornstarch 5 parts, soybean protein isolate 2.0 parts, textured soybean protein 2.5 parts, white pepper powder 0.15 part, five-spice powder 0.15 part, 2.5 parts, shallot, 1.5 parts, ginger, ethyl maltol 0.05 part, sodium iso-vc 0.01 part, tapioca 5 parts, high-elastic plain 0.25 part, 0.1 part, pork braised in brown sauce essence, chicken paste 0.5 part, Monascus color 0.005 part, caramel colorant 0.1 part, frozen water 16 parts.
3, strand falls into and stirs: the raw material Φ 6mm orifice plate prepared is stranding into meat stuffing and dries; Raw material and textured soybean protein stirring at low speed 1-2min is added in mixer, rotating speed 50rpm, be transferred to high-speed stirred 3min again, rotating speed 800rpm, period adds 6 portions of frozen water, then is transferred to low speed and adds oily, paste auxiliary material, then adds powdery auxiliary material and stirs, add residue 10 portions of frozen water, meat mud after high-speed stirred 5min simultaneously.Muddy flesh out-of-machine temperature must not higher than 4 DEG C.
4, shaping: the muddy flesh be stirred to be dropped in ball forming machine, adjusts out ball size, reduce lopsided burger output.Pull out after burger is shaping in the sink, not broken gently to pinch when burger is pulled out, to be flexiblely as the criterion.After burger is shaping, be placed in shortening carry out twice fried.First time adopts high temperature oil 260 DEG C to make large meatball shaping, and second time adopts low-temperature oil 300 DEG C to make large meatball fixation.
5, precooling: dispelling the heat between heat radiation product being pushed room temperature≤15 DEG C reaches less than 18 DEG C to central temperature and get final product undercarriage, and continuing to be cooled to less than 15 DEG C after undercarriage can pack.
6, quick-frozen: freeze product and send into quick freezing repository, quick-frozen not higher than-15 DEG C to central temperature, proceeds to freezer and stores.
Embodiment: 3:
A preparation method for quick-freezing frying large meatball, comprises the steps:
1, raw material finishing: select cold fresh pig streaky pork 15 parts, lean pork 10 parts, 5 parts, chicken.Raw material is micro-thaw after (central temperature-2 ~ 4 DEG C), reject the impurity such as broken bone, lymph, damaged crop, single-skin drum.
2, auxiliary material configuration: prepare corresponding auxiliary material in proportion, textured soybean protein is added own vol more than 2 times bubbles and open until histone structure is unfolded completely, then moisture is squeezed out for subsequent use; The fresh auxiliary materials such as textured soybean protein, ginger, green onion rub stand-by with meat grinder after cleaning.Formula is: salt 1 part, white granulated sugar 1 part, monosodium glutamate 0.5 part, carragheen 0.5 part, cornstarch 5 parts, soybean protein isolate 1.5 parts, textured soybean protein 2 parts, white pepper powder 0.1 part, five-spice powder 0.15 part, 2.0 parts, shallot, 1 part, ginger, ethyl maltol 0.03 part, sodium iso-vc 0.01 part, tapioca 5 parts, high-elastic plain 0.2 part, 0.1 part, pork braised in brown sauce essence, chicken paste 0.5 part, Monascus color 0.005 part, caramel colorant 0.05 part, frozen water 16 parts.
3, strand falls into and stirs: the raw material Φ 6mm orifice plate prepared is stranding into meat stuffing and dries; Raw material and histone stirring at low speed 2min is added in mixer, rotating speed 60rpm, be transferred to high-speed stirred 5min again, rotating speed 900rpm, period adds 6 portions of frozen water, then is transferred to low speed and adds oily, paste auxiliary material, then adds powdery auxiliary material and stirs, add residue 10 portions of frozen water, meat mud after high-speed stirred 5min simultaneously.Muddy flesh out-of-machine temperature must not higher than 4 DEG C.
4, shaping: the muddy flesh be stirred to be dropped in ball forming machine, adjusts out ball size, reduce lopsided burger output.Pull out after burger is shaping in the sink, not broken gently to pinch when burger is pulled out, to be flexiblely as the criterion.After burger is shaping, be placed in shortening carry out twice fried.First time adopts high temperature oil 260 DEG C to make large meatball shaping, and second time adopts low-temperature oil 300 DEG C to make large meatball fixation.
5, precooling: dispelling the heat between heat radiation product being pushed room temperature≤15 DEG C reaches less than 18 DEG C to central temperature and get final product undercarriage, and continuing to be cooled to less than 15 DEG C after undercarriage can pack.
6, quick-frozen: freeze product and send into quick freezing repository, quick-frozen not higher than-15 DEG C to central temperature, proceeds to freezer and stores.
Above embodiment is only for illustration of embodiments of the present invention, but the present invention has more than and is limited to above-mentioned embodiment, and the present invention also has other embodiments and improvement.In addition, any type of amendment that those skilled in the art make the present invention, batching equivalence is replaced, and improvement etc. belongs to appended claims limited range of the present invention equally.
Claims (5)
1. a preparation method for quick-freezing frying large meatball, is characterized in that: comprise the steps:
1. raw material finishing: get pig streaky pork 15-20 part, lean pork 10-15 part and chicken 5-10 part;
2. auxiliary material configuration: filling a prescription is: salt 1-2 part, white granulated sugar 1-2 part, monosodium glutamate 0.5-1 part, carragheen 0.5-1 part, cornstarch 5-8 part, soybean protein isolate 1.5-2.0 part, textured soybean protein 2-2.5 part, white pepper powder 0.1-0.15 part, five-spice powder 0.15-0.3 part, shallot 2.0-2.5 part, ginger 1-1.5 part, ethyl maltol 0.03-0.05 part, sodium iso-vc 0.01 part, tapioca 5 parts, high-elastic plain 0.2-0.25 part, 0.1 part, pork braised in brown sauce essence, chicken paste 0.5 part, Monascus color 0.005 part, caramel colorant 0.05-0.1 part, frozen water 12-18 part, prepare corresponding auxiliary material according to the above ratio, textured soybean protein is added own vol more than 2 times bubbles and open until histone structure is unfolded completely, then moisture is squeezed out for subsequent use, textured soybean protein, ginger, shallot are rubbed stand-by with meat grinder after cleaning,
3. strand falls into and stirs: the raw material prepared is stranding into meat stuffing and dries, the first stirring at low speed of raw material and textured soybean protein is added in mixer, then high-speed stirred is transferred to, and add part frozen water, finally be transferred to stirring at low speed again adds oily, paste auxiliary material simultaneously, then add powdery auxiliary material to stir, add residue frozen water, high-speed stirred meat mud simultaneously;
4. shaping: the muddy flesh that is stirred to be dropped in ball forming machine, pull out after burger is shaping in the sink; After burger is shaping, is placed in oil and carries out fried;
5. precooling: dispelling the heat between heat radiation product being pushed room temperature≤15 DEG C reaches less than 18 DEG C to central temperature and get final product undercarriage, and continuing to be cooled to less than 15 DEG C after undercarriage can pack;
6. proceed to freezer after quick-frozen to store.
2. the preparation method of a kind of quick-freezing frying large meatball according to claim 1, is characterized in that: above-mentioned pig streaky pork, lean pork and chicken Φ 6mm orifice plate are stranding into meat stuffing.
3. the preparation method of a kind of quick-freezing frying large meatball according to claim 1, is characterized in that:
Above-mentioned steps concrete grammar is 3.: the raw material prepared is stranding into meat stuffing and dries, raw material and the first stirring at low speed 1-2min of textured soybean protein is added in mixer, rotating speed 50rpm, be transferred to high-speed stirred 3min again, rotating speed 800rpm, period adds part frozen water, be transferred to low speed again and add oily, paste auxiliary material, then add powdery auxiliary material to stir, add residue frozen water, high-speed stirred 5min meat mud simultaneously.
4. the preparation method of a kind of quick-freezing frying large meatball according to claim 1, is characterized in that:
Above-mentioned steps is muddy flesh out-of-machine temperature≤4 DEG C 3..
5. the preparation method of a kind of quick-freezing frying large meatball according to claim 1, it is characterized in that: above-mentioned steps 4. in forming process burger be placed in oil carry out twice fried, first time adopts high temperature oil 260 DEG C to make large meatball shaping, and second time adopts low-temperature oil 300 DEG C to make large meatball fixation.
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| CN201410119990.0A CN104939103A (en) | 2014-03-27 | 2014-03-27 | Preparation method of quick-freezing fried large meatball |
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| CN107712665A (en) * | 2017-10-07 | 2018-02-23 | 长垣烹饪职业技术学院 | Eight-treasure large meatball and preparation method thereof |
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| CN107811221A (en) * | 2017-10-07 | 2018-03-20 | 长垣烹饪职业技术学院 | Large meatball with qi and blood tonifying effect and preparation method thereof |
| CN107568621A (en) * | 2017-10-07 | 2018-01-12 | 长垣烹饪职业技术学院 | Meatballs capable of invigorating stomach and promoting digestion and preparation method thereof |
| CN107751830A (en) * | 2017-11-04 | 2018-03-06 | 长垣烹饪职业技术学院 | A large meatball with effects of nourishing blood and liver and kidney, and its preparation method |
| CN107692058A (en) * | 2017-11-04 | 2018-02-16 | 长垣烹饪职业技术学院 | Large meatballs with effects of tonifying qi and moistening dryness and preparation method thereof |
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| CN107981239A (en) * | 2017-12-12 | 2018-05-04 | 诸城外贸有限责任公司 | A kind of pakora chicken patties |
| CN109170629A (en) * | 2018-09-29 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of leisure large meatball and preparation method thereof |
| CN110074312A (en) * | 2019-04-30 | 2019-08-02 | 江苏华伯食品发展有限公司 | A kind of production method of large meatball |
| CN112244234A (en) * | 2020-10-31 | 2021-01-22 | 江南大学 | Method for making large meatballs and central kitchen based on aquatic product leftovers |
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Application publication date: 20150930 |