CN106376853A - Preparation method for meat balls - Google Patents
Preparation method for meat balls Download PDFInfo
- Publication number
- CN106376853A CN106376853A CN201610785193.5A CN201610785193A CN106376853A CN 106376853 A CN106376853 A CN 106376853A CN 201610785193 A CN201610785193 A CN 201610785193A CN 106376853 A CN106376853 A CN 106376853A
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- Prior art keywords
- essence
- meat
- ball
- emulsifying
- flavor
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- 235000013372 meat Nutrition 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000003381 stabilizer Substances 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 25
- 229920001592 potato starch Polymers 0.000 claims abstract description 17
- 238000000465 moulding Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims description 67
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims description 46
- 230000001804 emulsifying effect Effects 0.000 claims description 46
- 235000019634 flavors Nutrition 0.000 claims description 44
- 239000003795 chemical substances by application Substances 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 25
- 241000219112 Cucumis Species 0.000 claims description 23
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 23
- 241000207961 Sesamum Species 0.000 claims description 23
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 23
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 23
- 229940041514 candida albicans extract Drugs 0.000 claims description 23
- 229950010030 dl-alanine Drugs 0.000 claims description 23
- 235000010037 flour treatment agent Nutrition 0.000 claims description 23
- 230000000968 intestinal effect Effects 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 23
- 102000004169 proteins and genes Human genes 0.000 claims description 23
- 108090000623 proteins and genes Proteins 0.000 claims description 23
- 239000012138 yeast extract Substances 0.000 claims description 23
- 235000007119 Ananas comosus Nutrition 0.000 claims description 22
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 22
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 22
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 22
- 239000000679 carrageenan Substances 0.000 claims description 21
- 235000010418 carrageenan Nutrition 0.000 claims description 21
- 229920001525 carrageenan Polymers 0.000 claims description 21
- 229940113118 carrageenan Drugs 0.000 claims description 21
- 238000004513 sizing Methods 0.000 claims description 21
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 21
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 19
- 230000002708 enhancing effect Effects 0.000 claims description 19
- 239000011574 phosphorus Substances 0.000 claims description 19
- 229910052698 phosphorus Inorganic materials 0.000 claims description 19
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 19
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 19
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 17
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 17
- 235000012141 vanillin Nutrition 0.000 claims description 17
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 16
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 16
- 102000002322 Egg Proteins Human genes 0.000 claims description 16
- 108010000912 Egg Proteins Proteins 0.000 claims description 16
- 241000287828 Gallus gallus Species 0.000 claims description 16
- 229920002581 Glucomannan Polymers 0.000 claims description 16
- 229920002752 Konjac Polymers 0.000 claims description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 239000002671 adjuvant Substances 0.000 claims description 16
- 239000006071 cream Substances 0.000 claims description 16
- 229940046240 glucomannan Drugs 0.000 claims description 16
- 239000004615 ingredient Substances 0.000 claims description 16
- 239000000252 konjac Substances 0.000 claims description 16
- 235000010485 konjac Nutrition 0.000 claims description 16
- 210000003205 muscle Anatomy 0.000 claims description 16
- 210000004681 ovum Anatomy 0.000 claims description 16
- 235000015277 pork Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 8
- 239000002932 luster Substances 0.000 claims description 8
- 244000099147 Ananas comosus Species 0.000 claims 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 4
- 239000011734 sodium Substances 0.000 claims 4
- 229910052708 sodium Inorganic materials 0.000 claims 4
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 claims 1
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 2
- 238000007493 shaping process Methods 0.000 abstract 2
- 235000019264 food flavour enhancer Nutrition 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 16
- 241000234671 Ananas Species 0.000 description 15
- 235000013305 food Nutrition 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 7
- 230000000630 rising effect Effects 0.000 description 6
- 241000675108 Citrus tangerina Species 0.000 description 4
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 4
- 241000732800 Cymbidium Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- -1 alginic acid Propylene glycol ester Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method for meat balls, wherein the preparation method comprises the following steps: material preparation comprising the steps of chopping and mixing pericarpium citri reticulatae-containing accessories: firstly mincing all meat into particles with the size of 3 mm, chopping and mixing until the meat is chopped to have the temperature beginning to rise again, gradually adding ice water and potato starch, continuing to chop and mix to a required fineness, requiring the temperature in the chopping and mixing process to be 10 DEG C or below, pouring the chopped and mixed minced meat into a container, adding Roucuilin, a high-power meat essence paste, meat essential oil and a flavor enhancer Zengweixian, and stirring for 15-20 minutes; shaping comprising the steps of directly putting the molded balls into hot water with the temperature of 80-85 DEG C, shaping the meat balls for 10-20 minutes, and molding; cooking comprising the steps of putting the shaped meat balls into a pot with hot water with the temperature of 60-80 DEG C, cooking the meat balls for 10-15 minutes, adding 5-15 g of a stabilizer, and when the color of the inner parts and the color of the outer parts of the cooked meat balls are consistent, the brittleness and the elasticity of the cooked meat balls are good and the fragrance is rich, fishing out the cooked meat balls; and cooling comprising the steps of putting the meat balls fished out from the pot in cold water with the temperature of 10-15 DEG C, and cooling with flowing cold water. According to the preparation method disclosed by the invention, the pericarpium citri reticulatae is used, so that the taste level of the meat balls can be enhanced, and the meat balls have the effects of relieving cough and reducing phlegm.
Description
Technical field
The invention belongs to food processing field, especially a kind of manufacture method of meat ball.
Background technology
Meat ball, it is simply that there being a ball for meat, is generally cooked by steaming and decocting by thin skin parcel meat stuffing material and is formed, by thin skin bag
Wrap up in, more preferably pin meat nutrition and delicious food, make meat more fresh and tender good to eat.Meat ball all has throughout the country, and way differs.
Meat ball is delicious recipe, and primary raw material is the cattle and sheep pig flesh of fish, minces rear flavouring material and makes a bulk ball, slow fire makes meat
Ball flexible.
Meat ball refers to based on the meat that shredded and the spherical food made, has the meat of different characteristics all over the world
Ball preparation method, the meat ball of some species for example Hesperian can be mixed with that bread is broken, Bulbus Allii Cepae, spice or egg.In Taiwan, have
Taiwan meatball, also has relatively similar food, is referred to as tribute ball, and tribute ball is one of famous special product of Hsin-chu, after reach Guangdong
With Hong Kong and other places.The material of Hsinchu tribute ball must make of " warm body Carnis Sus domestica " of just slaughtering soon, that is, so-called " quick "
It is only tribute ball of being really fond of eating using what the elasticity of quick fresh fiber was worked it out.Local more famous have " Hua Pin " " enters in Taiwan
Benefit " and " Hai Rui ".
But the color of existing meat ball is more dim, and condition is bad, and elasticity is not enough, and minority product passes through to add plasticising
Agent makes a ball have elasticity, but this additive has harm to human body, is unfavorable for healthy after eating.
Content of the invention
For the deficiencies in the prior art, the present invention provides a kind of manufacture method of meat ball, and the meat ball that the method makes is not only
Crisp and there is elasticity, features good taste, fragrance projects, and is beneficial to the healthy of people.
The present invention is achieved through the following technical solutions：
A kind of manufacture method of meat ball, comprises the steps：
Step 1, material prepares：Major ingredient, adjuvant and stabilizer, described major ingredient includes thin pork and streaky pork；Described adjuvant
Including potato starch 50-150g, Sal 20-40g, white sugar 25-35g, the fresh 5-15g of flavour enhancing, high power meat essence cream 3-10g, meat essence
Oily 1-2g, fragile muscle phosphorus 0.5-1.5g, Ovum Gallus domesticus album 80-150g, Konjac glucomannan 30-50g, frozen water 100-200g, Pericarpium Citri Reticulatae 2-6g；
Described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence 1-3.4, sesame flavor 2.8-3.9,
Flavoured yeast extract 2.8-8.7, propylene glycol alginate 1.2-3.7, purplish red 1.2-5,3020-100 times of protein sugar 4.1-
10.9, DL-Alanine 1-4.8, bread improver 1.3-2.5, emulsifying flavoring pineapple essence 1.1-4, sodium hexameta phosphate 3.9-5.8 are fragrant
Blue element essence 1.6-8.5, carrageenan 2-6.3, plumper 1.4-2.3, Maotai-flavor liquor essence 1.5-4.1, intestinal emulsifying curing agent
1.7-3.4；
Step 2, cuts and mixes：First whole meat are twisted to 3 mm in size granules, then carry out cutting mixing, treat that meat is cut and start back to temperature
When rising, be gradually added into frozen water, potato starch, continue to cut the sophistication mixed to requiring, cut mix during temperature requirement 10
Below degree, muddy flesh good for panel is imported addition fragile muscle phosphorus in container, high power meat essence cream, meat essence is oily, flavour enhancing is fresh, Ovum Gallus domesticus album, food
Salt, white sugar, Konjac glucomannan, Pericarpium Citri Reticulatae, stir 15-20 minute；
Step 3, sizing：Direct plunge into sizing 10-20 minute in the hot water of 80-85 degrees centigrade after ball molding, become
Type；
Step 4, cooks：The water bath that tribute ball after sizing is put into 60-80 degree Celsius boils 10-15 minute, adds
Stabilizer 5-15g, inside and outside color and luster is consistent, and brittleness elasticity is good, and fragrance projects and can pull out；
Step 5, cooling：The ball pulled out is put in 10-15 DEG C of cold water, is cooled down with flowing cool water.
Preferred as such scheme, described stay in grade agent is made up of the raw material of following parts by weight：Described stabilizer
It is made up of the raw material of following ratio of weight and number：Hami melon powder essence 1.1, sesame flavor 4.5, flavoured yeast extract 6.2, alginic acid
Propylene glycol ester 3.7, purplish red 1.2,3020-100 times of protein sugar 4.1, DL-Alanine 4.8, bread improver 2.5, emulsifying Fructus Ananadis comosi is fragrant
Essence 1.4, sodium hexameta phosphate 5.7, vanillin essence 6.4, carrageenan 3.1, plumper 1.4, Maotai-flavor liquor essence 3, intestinal emulsifying salts down
Preparation 3.4.
Preferred as such scheme, described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence
1.2, sesame flavor 4.9, flavoured yeast extract 3, propylene glycol alginate 2.8, purplish red 1.4,3020-100 times of protein sugar
10.9, DL-Alanine 2.3, bread improver 1.9, emulsifying flavoring pineapple essence 3.6, sodium hexameta phosphate 5.3, vanillin essence 1.6, card
Draw glue 2, plumper 1.4, Maotai-flavor liquor essence 2.6, intestinal emulsifying curing agent 2.7.
Preferred as such scheme, described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence 1,
Sesame flavor 3.8, flavoured yeast extract 7.7, propylene glycol alginate 3.1, purplish red 1.6,3020-100 times of protein sugar 10.8,
DL-Alanine 1.7, bread improver 2.3, emulsifying flavoring pineapple essence 4, sodium hexameta phosphate 4.2, vanillin essence 8.5, carrageenan
6.3, plumper 1.7, Maotai-flavor liquor essence 2.3, intestinal emulsifying curing agent 3.4.
Preferred as such scheme, described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence
1.4, sesame flavor 3.4, flavoured yeast extract 7.7, propylene glycol alginate 1.2, purplish red 5,3020-100 times of protein sugar
5.4, DL-Alanine 1, bread improver 1.5, emulsifying flavoring pineapple essence 2.3, sodium hexameta phosphate 5.8, vanillin essence 4.5, carrageenan
2.4, plumper 2.1, Maotai-flavor liquor essence 1.5, intestinal emulsifying curing agent 2.3.
Preferred as such scheme, described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence
1.2, sesame flavor 2.8, flavoured yeast extract 2.8, propylene glycol alginate 3.7, purplish red 3.3,3020-100 times of protein sugar
5.4, DL-Alanine 2.7, bread improver 1.7, emulsifying flavoring pineapple essence 1.1, sodium hexameta phosphate 5.2, vanillin essence 6.6, OK a karaoke club
Glue 4.7, plumper 1.9, Maotai-flavor liquor essence 4.1, intestinal emulsifying curing agent 1.7.
Preferred as such scheme, described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence 1,
Sesame flavor 4.3, flavoured yeast extract 3.5, propylene glycol alginate 3.4, purplish red 4.1,3020-100 times of protein sugar 9, DL-
Alanine 2.9, bread improver 1.3, emulsifying flavoring pineapple essence 1.9, sodium hexameta phosphate 3.9, vanillin essence 3, carrageenan 3.1, removes
Sour agent 2.3, Maotai-flavor liquor essence 3, intestinal emulsifying curing agent 2.8.
Another aspect of the present invention provides a kind of manufacture method of meat ball, comprises the steps：
Step 1, material prepares：Major ingredient and adjuvant, described major ingredient includes thin pork 75Kg and streaky pork 25Kg；Described adjuvant
Including potato starch 0.7Kg, Sal 3Kg, white sugar 1Kg, the fresh 0.5Kg of flavour enhancing, high power meat essence cream 0.5Kg, meat essence oil 0.5Kg,
Fragile muscle phosphorus 0.5Kg, Ovum Gallus domesticus album 20, Konjac glucomannan 0.3Kg, frozen water 25Kg, Pericarpium Citri Reticulatae 30g；
Step 2, cuts and mixes：First whole meat are twisted to 5 mm in size granules, then carry out cutting mixing, treat that meat is cut and start back to temperature
When rising, be gradually added into frozen water, potato starch, continue to cut the sophistication mixed to requiring, cut mix during temperature requirement 15
Below degree, muddy flesh good for panel is imported addition fragile muscle phosphorus in container, high power meat essence cream, meat essence is oily, flavour enhancing is fresh, Ovum Gallus domesticus album, food
Salt, white sugar, Konjac glucomannan, Pericarpium Citri Reticulatae, stir 5-8 minute；
Step 3, sizing：Direct plunge into after ball molding in the hot water of 71 degrees centigrade and shape 25 minutes, molding；
Step 4, cooks：The water bath that tribute ball after sizing is put into 85 degrees Celsius boils 10-15 minute, inside and outside color and luster
Unanimously, brittleness elasticity is good, and fragrance projects and can pull out；
Step 5, cooling：The ball pulled out is put in cold water, is cooled down with flowing cool water.
The invention has the beneficial effects as follows：
First, the stabilizer by secret for the present invention, can make a ball crisp and have elasticity, and very well, fragrance projects condition.
2nd, after the meat ball of the present invention adds Pericarpium Citri Reticulatae, moreover it is possible to excite that tribute ball carries is original after the sweet perfume of Pericarpium Citri Reticulatae can be retained
Local flavor, can improve the appetite of a person sponging on an aristocrat, reduce greasy feeling, lift the mouthfeel level of meat ball and have the effect of relieving cough and resolving phlegm.
Specific embodiment
Embodiment 1：
A kind of manufacture method of meat ball (Taiwan tribute ball), comprises the steps：
Step 1, material prepares：Major ingredient, adjuvant and stabilizer, described major ingredient includes thin pork (hind shank) and streaky pork
(three layers of meat)；Described adjuvant includes potato starch 50-150g, Sal 20-40g, white sugar 25-35g, flavour enhancing is fresh (preferably increases
Delicious B#) 5-15g, high power meat essence cream 3-10g, meat essence oil 1-2g, fragile muscle phosphorus 0.5-1.5g, Ovum Gallus domesticus album 80-150g, Konjac glucomannan
30-50g, frozen water 100-200g, Pericarpium Citri Reticulatae (preferably Xinhui tangerine peel powder) 2-6g；
Described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence 1-3.4, sesame flavor 2.8-3.9,
Flavoured yeast extract 2.8-8.7, propylene glycol alginate 1.2-3.7, purplish red 1.2-5,3020-100 times of protein sugar 4.1-
10.9, DL-Alanine 1-4.8, bread improver 1.3-2.5, emulsifying flavoring pineapple essence 1.1-4, sodium hexameta phosphate 3.9-5.8 are fragrant
Blue element essence 1.6-8.5, carrageenan 2-6.3, plumper 1.4-2.3, Maotai-flavor liquor essence 1.5-4.1, intestinal emulsifying curing agent
1.7-3.4；
It should be noted that making tribute ball, from fresh, clean, freeze after meat optimal.
Step 2, cuts and mixes：First whole meat are twisted to 3 mm in size granules, then carry out cutting mixing, treat that meat is cut and start back to temperature
When rising, be gradually added into frozen water, potato starch, continue to cut the sophistication mixed to requiring, cut mix during temperature requirement 10
Below degree, muddy flesh good for panel is imported addition fragile muscle phosphorus in container, high power meat essence cream, meat essence is oily, flavour enhancing is fresh, Ovum Gallus domesticus album, food
Salt, white sugar, Konjac glucomannan, Pericarpium Citri Reticulatae, stir 15-20 minute；
Step 3, sizing：Direct plunge into sizing 10-20 minute in the hot water of 80-85 degrees centigrade after ball molding, become
Type；
Step 4, cooks：The water bath that tribute ball after sizing is put into 60-80 degree Celsius boils 10-15 minute, adds
Stabilizer 5-15g, inside and outside color and luster is consistent, and brittleness elasticity is good, and fragrance projects and can pull out；
Step 5, cooling：The ball pulled out is put in 10-15 DEG C of cold water, is cooled down with flowing cool water.
Embodiment 2：
A kind of manufacture method of meat ball, comprises the steps：
Step 1, material prepares：Major ingredient, adjuvant and stabilizer, described major ingredient includes thin pork (hind shank) and streaky pork
(three layers of meat)；Described adjuvant include potato starch 50g, Sal 20g, white sugar 25g, flavour enhancing fresh (the preferably fresh B# of flavour enhancing) 5g,
High power meat essence cream 3g, meat essence oil 1g, fragile muscle phosphorus 0.5g, Ovum Gallus domesticus album 80g, Konjac glucomannan 30g, frozen water 100g, Pericarpium Citri Reticulatae (preferably newly can
Dried Tangerine Peel) 2g；
Described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence 1-3.4, sesame flavor 2.8-3.9,
Flavoured yeast extract 2.8-8.7, propylene glycol alginate 1.2-3.7, purplish red 1.2-5,3020-100 times of protein sugar 4.1-
10.9, DL-Alanine 1-4.8, bread improver 1.3-2.5, emulsifying flavoring pineapple essence 1.1-4, sodium hexameta phosphate 3.9-5.8 are fragrant
Blue element essence 1.6-8.5, carrageenan 2-6.3, plumper 1.4-2.3, Maotai-flavor liquor essence 1.5-4.1, intestinal emulsifying curing agent
1.7-3.4；
It should be noted that making tribute ball, from fresh, clean, freeze after meat optimal.
Step 2, cuts and mixes：First whole meat are twisted to 3 mm in size granules, then carry out cutting mixing, treat that meat is cut and start back to temperature
When rising, be gradually added into frozen water, potato starch, continue to cut the sophistication mixed to requiring, cut mix during temperature requirement 10
Below degree, muddy flesh good for panel is imported addition fragile muscle phosphorus in container, high power meat essence cream, meat essence is oily, flavour enhancing is fresh, Ovum Gallus domesticus album, food
Salt, white sugar, Konjac glucomannan, Pericarpium Citri Reticulatae, stir 15-20 minute；
Step 3, sizing：Direct plunge into sizing 10-20 minute in the hot water of 80-85 degrees centigrade after ball molding, become
Type；
Step 4, cooks：The water bath that tribute ball after sizing is put into 60-80 degree Celsius boils 10-15 minute, adds
Stabilizer 5-15g, inside and outside color and luster is consistent, and brittleness elasticity is good, and fragrance projects and can pull out；
Step 5, cooling：The ball pulled out is put in 10-15 DEG C of cold water, is cooled down with flowing cool water.
Embodiment 3：
A kind of manufacture method of meat ball (Taiwan tribute ball), comprises the steps：
Step 1, material prepares：Major ingredient, adjuvant and stabilizer, described major ingredient includes thin pork (hind shank) and streaky pork
(three layers of meat)；Described adjuvant includes potato starch 150g, Sal 40g, white sugar 35g, flavour enhancing fresh (the preferably fresh B# of flavour enhancing)
15g, high power meat essence cream 10g, meat essence oil 2g, fragile muscle phosphorus 1.5g, Ovum Gallus domesticus album 150g, Konjac glucomannan 50g, frozen water 200g, Pericarpium Citri Reticulatae are (preferably
For Xinhui tangerine peel powder) 6g；
Described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence 1-3.4, sesame flavor 2.8-3.9,
Flavoured yeast extract 2.8-8.7, propylene glycol alginate 1.2-3.7, purplish red 1.2-5,3020-100 times of protein sugar 4.1-
10.9, DL-Alanine 1-4.8, bread improver 1.3-2.5, emulsifying flavoring pineapple essence 1.1-4, sodium hexameta phosphate 3.9-5.8 are fragrant
Blue element essence 1.6-8.5, carrageenan 2-6.3, plumper 1.4-2.3, Maotai-flavor liquor essence 1.5-4.1, intestinal emulsifying curing agent
1.7-3.4；
It should be noted that making tribute ball, from fresh, clean, freeze after meat optimal.
Step 2, cuts and mixes：First whole meat are twisted to 3 mm in size granules, then carry out cutting mixing, treat that meat is cut and start back to temperature
When rising, be gradually added into frozen water, potato starch, continue to cut the sophistication mixed to requiring, cut mix during temperature requirement 10
Below degree, muddy flesh good for panel is imported addition fragile muscle phosphorus in container, high power meat essence cream, meat essence is oily, flavour enhancing is fresh, Ovum Gallus domesticus album, food
Salt, white sugar, Konjac glucomannan, Pericarpium Citri Reticulatae, stir 15-20 minute；
Step 3, sizing：Direct plunge into sizing 10-20 minute in the hot water of 80-85 degrees centigrade after ball molding, become
Type；
Step 4, cooks：The water bath that tribute ball after sizing is put into 60-80 degree Celsius boils 10-15 minute, adds
Stabilizer 5-15g, inside and outside color and luster is consistent, and brittleness elasticity is good, and fragrance projects and can pull out；
Step 5, cooling：The ball pulled out is put in 10-15 DEG C of cold water, is cooled down with flowing cool water.
Embodiment 4：
A kind of manufacture method of meat ball, including stabilizer, and described stabilizer is made up of the raw material of following ratio of weight and number：
Hami melon powder essence 1.1, sesame flavor 4.5, flavoured yeast extract 6.2, propylene glycol alginate 3.7, purplish red 1.2,3020-
100 times of protein sugar 4.1, DL-Alanine 4.8, bread improver 2.5, emulsifying flavoring pineapple essence 1.4, sodium hexameta phosphate 5.7, chinese cymbidium
Element essence 6.4, carrageenan 3.1, plumper 1.4, Maotai-flavor liquor essence 3, intestinal emulsifying curing agent 3.4.
Remaining implements such as embodiment 1 or embodiment 2 or embodiment 3.
Embodiment 5：
A kind of manufacture method of meat ball, including stabilizer, and described stabilizer is made up of the raw material of following ratio of weight and number：
Hami melon powder essence 1.2, sesame flavor 4.9, flavoured yeast extract 3, propylene glycol alginate 2.8, purplish red 1.4,3020-100
Times protein sugar 10.9, DL-Alanine 2.3, bread improver 1.9, emulsifying flavoring pineapple essence 3.6, sodium hexameta phosphate 5.3, vanillin
Essence 1.6, carrageenan 2, plumper 1.4, Maotai-flavor liquor essence 2.6, intestinal emulsifying curing agent 2.7.
Remaining implements such as embodiment 1 or embodiment 2 or embodiment 3.
Embodiment 6：
A kind of manufacture method of meat ball, including stabilizer, and described stabilizer is made up of the raw material of following ratio of weight and number：
Hami melon powder essence 1, sesame flavor 3.8, flavoured yeast extract 7.7, propylene glycol alginate 3.1, purplish red 1.6,3020-100
Times protein sugar 10.8, DL-Alanine 1.7, bread improver 2.3, emulsifying flavoring pineapple essence 4, sodium hexameta phosphate 4.2, vanillin essence
8.5, carrageenan 6.3, plumper 1.7, Maotai-flavor liquor essence 2.3, intestinal emulsifying curing agent 3.4.
Remaining implements such as embodiment 1 or embodiment 2 or embodiment 3.
Embodiment 7：
A kind of manufacture method of meat ball, including stabilizer, and described stabilizer is made up of the raw material of following ratio of weight and number：
Hami melon powder essence 1.4, sesame flavor 3.4, flavoured yeast extract 7.7, propylene glycol alginate 1.2, purplish red 5,3020-100
Times protein sugar 5.4, DL-Alanine 1, bread improver 1.5, emulsifying flavoring pineapple essence 2.3, sodium hexameta phosphate 5.8, vanillin essence
4.5, carrageenan 2.4, plumper 2.1, Maotai-flavor liquor essence 1.5, intestinal emulsifying curing agent 2.3.
Remaining implements such as embodiment 1 or embodiment 2 or embodiment 3.
Embodiment 8：
A kind of manufacture method of meat ball, including stabilizer, and described stabilizer is made up of the raw material of following ratio of weight and number：
Hami melon powder essence 1.2, sesame flavor 2.8, flavoured yeast extract 2.8, propylene glycol alginate 3.7, purplish red 3.3,3020-
100 times of protein sugar 5.4, DL-Alanine 2.7, bread improver 1.7, emulsifying flavoring pineapple essence 1.1, sodium hexameta phosphate 5.2, chinese cymbidium
Element essence 6.6, carrageenan 4.7, plumper 1.9, Maotai-flavor liquor essence 4.1, intestinal emulsifying curing agent 1.7.
Remaining implements such as embodiment 1 or embodiment 2 or embodiment 3.
Embodiment 9：
A kind of manufacture method of meat ball, including stabilizer, and described stabilizer is made up of the raw material of following ratio of weight and number：
Hami melon powder essence 1, sesame flavor 4.3, flavoured yeast extract 3.5, propylene glycol alginate 3.4, purplish red 4.1,3020-100
Times protein sugar 9, DL-Alanine 2.9, bread improver 1.3, emulsifying flavoring pineapple essence 1.9, sodium hexameta phosphate 3.9, vanillin essence 3,
Carrageenan 3.1, plumper 2.3, Maotai-flavor liquor essence 3, intestinal emulsifying curing agent 2.8.
Remaining implements such as embodiment 1 or embodiment 2 or embodiment 3.
Embodiment 10：
A kind of manufacture method of meat ball (Taiwan tribute ball), comprises the steps：
Step 1, material prepares：Major ingredient and adjuvant, described major ingredient includes thin pork (hind shank) 75Kg and (three layers of streaky pork
Meat) 25Kg；Described adjuvant includes potato starch 0.7Kg, Sal 3Kg, white sugar 1Kg, flavour enhancing fresh (the preferably fresh B# of flavour enhancing)
0.5Kg, high power meat essence cream 0.5Kg, meat essence oil 0.5Kg, fragile muscle phosphorus 0.5Kg, Ovum Gallus domesticus album 20, Konjac glucomannan 0.3Kg, frozen water
25Kg, Pericarpium Citri Reticulatae (preferably Xinhui tangerine peel powder) 30g；
Step 2, cuts and mixes：First whole meat are twisted to 5 mm in size granules, then carry out cutting mixing, treat that meat is cut and start back to temperature
When rising, be gradually added into frozen water, potato starch, continue to cut the sophistication mixed to requiring, cut mix during temperature requirement 15
Below degree, muddy flesh good for panel is imported addition fragile muscle phosphorus in container, high power meat essence cream, meat essence is oily, flavour enhancing is fresh, Ovum Gallus domesticus album, food
Salt, white sugar, Konjac glucomannan, Pericarpium Citri Reticulatae, stir 5-8 minute so that tribute ball is crisp and flexible, pure white light；
Step 3, sizing：Direct plunge into after ball molding in the hot water of 71 degrees centigrade and shape 25 minutes, molding (tribute ball
The round and smooth light of ability after molding)；
Step 4, cooks：The water bath that tribute ball after sizing is put into 85 degrees Celsius boils 10-15 minute, treats in a ball
Outer color and luster is consistent, and brittleness elasticity is good, and fragrance projects and can pull out；
Step 5, cooling：The ball pulled out is put in cold water, is cooled down with flowing cool water.
Finally illustrate, above example is only in order to technical scheme to be described rather than is limited, most
Pipe has been described in detail to the present invention with reference to preferred embodiment, it should be appreciated by those of ordinary skill in the art that can be right
Technical scheme is modified or equivalent, the objective without deviating from the technical program and scope, and it all should be contained
Cover in scope of the presently claimed invention.
Claims (8)
1. a kind of manufacture method of meat ball is it is characterised in that comprise the steps：
Step 1, material prepares：Major ingredient, adjuvant and stabilizer, described major ingredient includes thin pork and streaky pork；Described adjuvant includes
Potato starch 50-150g, Sal 20-40g, white sugar 25-35g, the fresh 5-15g of flavour enhancing, high power meat essence cream 3-10g, meat essence oil 1-
2g, fragile muscle phosphorus 0.5-1.5g, Ovum Gallus domesticus album 80-150g, Konjac glucomannan 30-50g, frozen water 100-200g, Pericarpium Citri Reticulatae 2-6g；
Described stabilizer is made up of the raw material of following ratio of weight and number：Hami melon powder essence 1-3.4, sesame flavor 2.8-3.9, local flavor
Change yeast extract 2.8-8.7, propylene glycol alginate 1.2-3.7, purplish red 1.2-5,3020-100 times of protein sugar 4.1-10.9,
DL-Alanine 1-4.8, bread improver 1.3-2.5, emulsifying flavoring pineapple essence 1.1-4, sodium hexameta phosphate 3.9-5.8, vanillin essence
1.6-8.5, carrageenan 2-6.3, plumper 1.4-2.3, Maotai-flavor liquor essence 1.5-4.1, intestinal emulsifying curing agent 1.7-3.4；
Step 2, cuts and mixes：First whole meat are twisted to 3 mm in size granules, then carry out cutting mixing, when meat is cut to temperature bottom out,
Be gradually added into frozen water, potato starch, continue to cut the sophistication mixed to requiring, cut mix during temperature requirement 10 degree with
Under, good for panel muddy flesh is imported add in container that fragile muscle phosphorus, high power meat essence cream, meat essence oil, flavour enhancing be fresh, Ovum Gallus domesticus album, Sal, white
Sugar, Konjac glucomannan, Pericarpium Citri Reticulatae, stir 15-20 minute；
Step 3, sizing：Sizing 10-20 minute, molding in the hot water of 80-85 degrees centigrade is direct plungeed into after ball molding；
Step 4, cooks：The water bath that tribute ball after sizing is put into 60-80 degree Celsius boils 10-15 minute, adds stable
Agent 5-15g, inside and outside color and luster is consistent, and brittleness elasticity is good, and fragrance projects and can pull out；
Step 5, cooling：The ball pulled out is put in 10-15 DEG C of cold water, is cooled down with flowing cool water.
2. a kind of manufacture method of meat ball according to claim 1 is it is characterised in that described stabilizer is by following weight portion
The raw material composition of number ratio：Hami melon powder essence 1.1, sesame flavor 4.5, flavoured yeast extract 6.2, propylene glycol alginate 3.7,
Purplish red 1.2,3020-100 times of protein sugar 4.1, DL-Alanine 4.8, bread improver 2.5, emulsifying flavoring pineapple essence 1.4, six inclined phosphorus
Sour sodium 5.7, vanillin essence 6.4, carrageenan 3.1, plumper 1.4, Maotai-flavor liquor essence 3, intestinal emulsifying curing agent 3.4.
3. a kind of manufacture method of meat ball according to claim 1 is it is characterised in that described stabilizer is by following weight portion
The raw material composition of number ratio：Hami melon powder essence 1.2, sesame flavor 4.9, flavoured yeast extract 3, propylene glycol alginate 2.8, Fructus Jujubae
Red 1.4,3020-100 times of protein sugar 10.9, DL-Alanine 2.3, bread improver 1.9, emulsifying flavoring pineapple essence 3.6, six inclined phosphorus
Sour sodium 5.3, vanillin essence 1.6, carrageenan 2, plumper 1.4, Maotai-flavor liquor essence 2.6, intestinal emulsifying curing agent 2.7.
4. a kind of manufacture method of meat ball according to claim 1 is it is characterised in that described stabilizer is by following weight portion
The raw material composition of number ratio：Hami melon powder essence 1, sesame flavor 3.8, flavoured yeast extract 7.7, propylene glycol alginate 3.1, Fructus Jujubae
Red 1.6,3020-100 times of protein sugar 10.8, DL-Alanine 1.7, bread improver 2.3, emulsifying flavoring pineapple essence 4, hexa metaphosphoric acid
Sodium 4.2, vanillin essence 8.5, carrageenan 6.3, plumper 1.7, Maotai-flavor liquor essence 2.3, intestinal emulsifying curing agent 3.4.
5. a kind of manufacture method of meat ball according to claim 1 is it is characterised in that described stabilizer is by following weight portion
The raw material composition of number ratio：Hami melon powder essence 1.4, sesame flavor 3.4, flavoured yeast extract 7.7, propylene glycol alginate 1.2,
Purplish red 5,3020-100 times of protein sugar 5.4, DL-Alanine 1, bread improver 1.5, emulsifying flavoring pineapple essence 2.3, sodium hexameta phosphate
5.8, vanillin essence 4.5, carrageenan 2.4, plumper 2.1, Maotai-flavor liquor essence 1.5, intestinal emulsifying curing agent 2.3.
6. a kind of manufacture method of meat ball according to claim 1 is it is characterised in that described stabilizer is by following weight portion
The raw material composition of number ratio：Hami melon powder essence 1.2, sesame flavor 2.8, flavoured yeast extract 2.8, propylene glycol alginate 3.7,
Purplish red 3.3,3020-100 times of protein sugar 5.4, DL-Alanine 2.7, bread improver 1.7, emulsifying flavoring pineapple essence 1.1, six inclined phosphorus
Sour sodium 5.2, vanillin essence 6.6, carrageenan 4.7, plumper 1.9, Maotai-flavor liquor essence 4.1, intestinal emulsifying curing agent 1.7.
7. a kind of manufacture method of meat ball according to claim 1 is it is characterised in that described stabilizer is by following weight portion
The raw material composition of number ratio：Hami melon powder essence 1, sesame flavor 4.3, flavoured yeast extract 3.5, propylene glycol alginate 3.4, Fructus Jujubae
Red 4.1,3020-100 times of protein sugar 9, DL-Alanine 2.9, bread improver 1.3, emulsifying flavoring pineapple essence 1.9, sodium hexameta phosphate
3.9, vanillin essence 3, carrageenan 3.1, plumper 2.3, Maotai-flavor liquor essence 3, intestinal emulsifying curing agent 2.8.
8. a kind of manufacture method of meat ball is it is characterised in that comprise the steps：
Step 1, material prepares：Major ingredient and adjuvant, described major ingredient includes thin pork 75Kg and streaky pork 25Kg；Described adjuvant includes
Potato starch 0.7Kg, Sal 3Kg, white sugar 1Kg, the fresh 0.5Kg of flavour enhancing, high power meat essence cream 0.5Kg, meat essence oil 0.5Kg, fragile muscle
Phosphorus 0.5Kg, Ovum Gallus domesticus album 20, Konjac glucomannan 0.3Kg, frozen water 25Kg, Pericarpium Citri Reticulatae 30g；
Step 2, cuts and mixes：First whole meat are twisted to 5 mm in size granules, then carry out cutting mixing, when meat is cut to temperature bottom out,
Be gradually added into frozen water, potato starch, continue to cut the sophistication mixed to requiring, cut mix during temperature requirement 15 degree with
Under, good for panel muddy flesh is imported add in container that fragile muscle phosphorus, high power meat essence cream, meat essence oil, flavour enhancing be fresh, Ovum Gallus domesticus album, Sal, white
Sugar, Konjac glucomannan, Pericarpium Citri Reticulatae, stir 5-8 minute；
Step 3, sizing：Direct plunge into after ball molding in the hot water of 71 degrees centigrade and shape 25 minutes, molding；
Step 4, cooks：The water bath that tribute ball after sizing is put into 85 degrees Celsius boils 10-15 minute, inside and outside color and luster one
Cause, brittleness elasticity is good, and fragrance projects and can pull out；
Step 5, cooling：The ball pulled out is put in cold water, is cooled down with flowing cool water.
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850780A (en) * | 2018-06-26 | 2018-11-23 | 桃江县南北西东土特产销售有限公司 | A kind of julienned pork 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639290A (en) * | 2015-05-27 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of meat balls |
-
2016
- 2016-08-31 CN CN201610785193.5A patent/CN106376853A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639290A (en) * | 2015-05-27 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of meat balls |
Non-Patent Citations (1)
| Title |
|---|
| 涂勇刚等: "《禽肉加工新技术》", 31 January 2013 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850780A (en) * | 2018-06-26 | 2018-11-23 | 桃江县南北西东土特产销售有限公司 | A kind of julienned pork 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 |
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