CN113875947A - Pork ball - Google Patents
Pork ball Download PDFInfo
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- CN113875947A CN113875947A CN202111216607.XA CN202111216607A CN113875947A CN 113875947 A CN113875947 A CN 113875947A CN 202111216607 A CN202111216607 A CN 202111216607A CN 113875947 A CN113875947 A CN 113875947A
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- Prior art keywords
- edible
- food materials
- stirring
- pork
- quick
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015277 pork Nutrition 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 47
- 235000013372 meat Nutrition 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 11
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 239000003242 anti bacterial agent Substances 0.000 claims abstract description 6
- 229940088710 antibiotic agent Drugs 0.000 claims abstract description 6
- 229940088597 hormone Drugs 0.000 claims abstract description 6
- 239000005556 hormone Substances 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 40
- 238000007710 freezing Methods 0.000 claims description 30
- 235000014347 soups Nutrition 0.000 claims description 20
- 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 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 235000011803 sesame oil Nutrition 0.000 claims description 15
- 239000008159 sesame oil Substances 0.000 claims description 15
- 238000003860 storage Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000005057 refrigeration Methods 0.000 claims description 12
- 244000291564 Allium cepa Species 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 239000003513 alkali Substances 0.000 claims description 10
- 239000008120 corn starch Substances 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000002585 base Substances 0.000 claims description 5
- 235000005911 diet Nutrition 0.000 claims description 5
- 230000000378 dietary effect Effects 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000003981 vehicle Substances 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000000034 method Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 241000234314 Zingiber Species 0.000 description 8
- 235000013311 vegetables Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses pork balls, which comprise the following steps: s1, dividing the pork neck meat into small meat blocks of about 200g by a knife; s2, the small meat blocks are placed into a Jianchen purifier, and the small meat blocks are purified for 6 minutes, so that hormones and antibiotics in the meat food materials can be thoroughly eliminated; s3, fishing out the purified food materials, draining the food materials on a special frame, and then sending the frame into a pre-cooling chamber for pre-cooling for 2-3 hours; s4, taking out the pre-cooled food materials, crushing and processing the food materials into rice paste, adding 10% of Chinese yam according to the proportion of the food materials, and then adding seasonings. The pork ball solves the problems that the pork ball is single in taste, the manufacturing method is single, and the taste of the pork ball is difficult to fully exert.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to pork balls.
Background
The food processing refers to grain grinding, feed processing, vegetable oil and sugar processing, slaughtering, meat processing, aquatic product processing, food processing activities of vegetables, fruits, nuts and the like, potato processing, dehydrated vegetable processing and vegetable can processing which are directly carried out by taking agricultural, forestry, animal husbandry and fishery products as raw materials, and is a type of processing industry of generalized agricultural products.
With the development of economy, the living standard of people is continuously improved, the requirement of people on the taste of pork balls is also improved, the taste of the existing pork balls is single, the preparation method is single, and the taste of the pork balls is difficult to fully exert.
Disclosure of Invention
The invention aims to provide pork balls, and aims to solve the problems that the pork balls proposed in the background art are single in taste, single in preparation method and difficult to fully exert the taste of the pork balls.
In order to achieve the purpose, the invention provides the following technical scheme: pork balls comprise the following steps:
s1, dividing the pork neck meat into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier, and the small meat blocks are purified for 6 minutes, so that hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, fishing out the purified food materials, draining the food materials on a special frame, and then sending the frame into a pre-cooling chamber for pre-cooling for 2-3 hours;
s4, taking out the pre-cooled food materials, crushing and processing the food materials into rice paste, adding 10% of Chinese yam according to the proportion of the food materials, and then adding seasonings, wherein the seasonings comprise 1% of edible oil, 0.5% of shallot and ginger frying juice, 2% of edible corn starch, 5% of water, 1.8% of edible iodine-free salt, 20g of dietary alkali, 0.4% of edible sesame oil and 0.5% of edible white sugar;
s5, mixing and stirring 5 soup base ingredients, dividing into 10 parts, filling into a die box, then sending the die box into a freezer quick-freezing chamber for quick freezing, and taking out after quick freezing for 24 hours;
s6, mixing 1 piece of soup ingredient with every 500g of food material, adding 1000g of soup and stirring;
s7, preparing the stirred food material into a specified size according to the requirements of customers and frying;
s8, placing the fried meatballs on a special vehicle, placing the meatballs in a precooling room, precooling for 120 minutes, and radiating heat;
and S9, packaging according to customer requirements, immediately sending into a quick-freezing refrigeration house after packaging, and transferring into the storage refrigeration house after quick-freezing for 48 hours.
Preferably, the step S4 is a step of seasoning: firstly adding edible oil and stirring, then adding scallion and ginger frying juice and stirring, then mixing and stirring starch and water, adding edible iodine-free salt and stirring, adding edible alkali and stirring, standing for 120 min, and stirring edible sesame oil and edible white sugar together.
Preferably, in step S5, the soup ingredients include: 500g of edible soy sauce, 50g of edible iodine-free salt, 100g of edible raw corn starch, 50g of edible sesame oil and 50g of edible white sugar.
Preferably, the temperature of the pre-cooling chamber is set to be between 5 ℃ below zero and 5 ℃, the temperature of the quick-freezing refrigeration house is set to be between 25 ℃ below zero and 30 ℃ below zero, the temperature of the storage refrigeration house is set to be above 18 ℃ below zero, and the temperature of the work shop is set to be between 0 ℃ and 5 ℃.
Compared with the prior art, the invention has the beneficial effects that: the pork ball solves the problems that the pork ball has single taste, the manufacturing method is single, and the taste of the pork ball is difficult to fully exert.
Detailed Description
The present invention will be further described with reference to the following examples.
In the production process, the conditions are as follows:
firstly, selecting excellent environment, and carrying out production processing under the condition of food safety.
And secondly, the production equipment meets the requirements of national grade material machinery equipment.
And thirdly, the production water is processed into pure water by a water treatment device, and the pure water meets the national production standard.
The first embodiment is as follows:
pork balls comprise the following steps:
s1, dividing the pork neck meat into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier, and the small meat blocks are purified for 6 minutes, so that hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, fishing out the purified food materials, draining the food materials on a special frame, and then sending the frame into a pre-cooling chamber for pre-cooling for 2-3 hours;
s4, taking out the pre-cooled food materials, crushing and processing the food materials into rice paste, adding 10% of Chinese yam according to the proportion of the food materials, and then adding seasonings, wherein the seasonings comprise 1% of edible oil, 0.5% of shallot and ginger frying juice, 2% of edible corn starch, 5% of water, 1.8% of edible iodine-free salt, 20g of dietary alkali, 0.4% of edible sesame oil and 0.5% of edible white sugar;
s5, mixing and stirring 5 soup base ingredients, dividing into 10 parts, filling into a die box, then sending the die box into a freezer quick-freezing chamber for quick freezing, and taking out after quick freezing for 24 hours;
s6, mixing 1 piece of soup ingredient with every 500g of food material, adding 1000g of soup and stirring;
s7, preparing the stirred food material into a specified size according to the requirements of customers and frying;
s8, placing the fried meatballs on a special vehicle, placing the meatballs in a precooling room, precooling for 120 minutes, and radiating heat;
and S9, packaging according to customer requirements, immediately sending into a quick-freezing refrigeration house after packaging, and transferring into the storage refrigeration house after quick-freezing for 48 hours.
In the invention: the step S4 is a flavoring step: firstly adding edible oil and stirring, then adding scallion and ginger frying juice and stirring, then mixing and stirring starch and water, adding edible iodine-free salt and stirring, adding edible alkali and stirring, standing for 120 min, and stirring edible sesame oil and edible white sugar together.
In the invention: in step S5, the soup ingredients include: 500g of edible soy sauce, 50g of edible iodine-free salt, 100g of edible raw corn starch, 50g of edible sesame oil and 50g of edible white sugar.
In the invention: the temperature of the pre-cooling chamber is set to be between 5 ℃ below zero and 5 ℃, the temperature of the quick-freezing cold storage is set to be between 25 ℃ below zero and 30 ℃ below zero, the temperature of the cold storage is set to be above 18 ℃ below zero, and the temperature of the work shop is set to be between 0 ℃ and 5 ℃.
Example two:
pork balls comprise the following steps:
s1, dividing the pork neck meat into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier, and the small meat blocks are purified for 6 minutes, so that hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, fishing out the purified food materials, draining the food materials on a special frame, and then sending the frame into a pre-cooling chamber for pre-cooling for 2-3 hours;
s4, taking out the pre-cooled food materials, crushing and processing the food materials into rice paste, adding 10% of Chinese yam according to the proportion of the food materials, and then adding seasonings, wherein the seasonings comprise 1% of edible oil, 0.5% of shallot and ginger frying juice, 2% of edible corn starch, 5% of water, 1.8% of edible iodine-free salt, 20g of dietary alkali, 0.4% of edible sesame oil and 0.5% of edible white sugar;
s5, mixing and stirring 5 soup base ingredients, dividing into 10 parts, filling into a die box, then sending the die box into a freezer quick-freezing chamber for quick freezing, and taking out after quick freezing for 24 hours;
s6, mixing 1 piece of soup ingredient with each 750g of food material, adding 2000g of soup and stirring;
s7, preparing the stirred food material into a specified size according to the requirements of customers and frying;
s8, placing the fried meatballs on a special vehicle, placing the meatballs in a precooling room, precooling for 120 minutes, and radiating heat;
and S9, packaging according to customer requirements, immediately sending into a quick-freezing refrigeration house after packaging, and transferring into the storage refrigeration house after quick-freezing for 48 hours.
In the invention: the step S4 is a flavoring step: firstly adding edible oil and stirring, then adding scallion and ginger frying juice and stirring, then mixing and stirring starch and water, adding edible iodine-free salt and stirring, adding edible alkali and stirring, standing for 120 min, and stirring edible sesame oil and edible white sugar together.
In the invention: in step S5, the soup ingredients include: 500g of edible soy sauce, 50g of edible iodine-free salt, 100g of edible raw corn starch, 50g of edible sesame oil and 50g of edible white sugar.
In the invention: the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and 5 ℃, the temperature of the quick-freezing cold storage is set to be between minus 25 ℃ and minus 30 ℃, the temperature of the storage cold storage is set to be above minus 18 ℃, and the temperature of a work shop is set to be between 0 ℃ and 5 ℃;
example three:
pork balls comprise the following steps:
s1, dividing the pork neck meat into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier, and the small meat blocks are purified for 6 minutes, so that hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, fishing out the purified food materials, draining the food materials on a special frame, and then sending the frame into a pre-cooling chamber for pre-cooling for 2-3 hours;
s4, taking out the pre-cooled food materials, crushing and processing the food materials into rice paste, adding 10% of Chinese yam according to the proportion of the food materials, and then adding seasonings, wherein the seasonings comprise 1% of edible oil, 0.5% of shallot and ginger frying juice, 2% of edible corn starch, 5% of water, 1.8% of edible iodine-free salt, 20g of dietary alkali, 0.4% of edible sesame oil and 0.5% of edible white sugar;
s5, mixing and stirring 5 soup base ingredients, dividing into 10 parts, filling into a die box, then sending the die box into a freezer quick-freezing chamber for quick freezing, and taking out after quick freezing for 24 hours;
s6, mixing 1 piece of soup ingredient with each 1000g of food material, adding 1000g of soup and stirring;
s7, preparing the stirred food material into a specified size according to the requirements of customers and frying;
s8, placing the fried meatballs on a special vehicle, placing the meatballs in a precooling room, precooling for 120 minutes, and radiating heat;
and S9, packaging according to customer requirements, immediately sending into a quick-freezing refrigeration house after packaging, and transferring into the storage refrigeration house after quick-freezing for 48 hours.
In the invention: the step S4 is a flavoring step: firstly adding edible oil and stirring, then adding scallion and ginger frying juice and stirring, then mixing and stirring starch and water, adding edible iodine-free salt and stirring, adding edible alkali and stirring, standing for 120 min, and stirring edible sesame oil and edible white sugar together.
In the invention: in step S5, the soup ingredients include: 500g of edible soy sauce, 50g of edible iodine-free salt, 100g of edible raw corn starch, 50g of edible sesame oil and 50g of edible white sugar.
In the invention: the temperature of the pre-cooling chamber is set to be between 5 ℃ below zero and 5 ℃, the temperature of the quick-freezing cold storage is set to be between 25 ℃ below zero and 30 ℃ below zero, the temperature of the cold storage is set to be above 18 ℃ below zero, and the temperature of the work shop is set to be between 0 ℃ and 5 ℃.
In summary, the following steps: the pork ball solves the problems that the pork ball is single in taste, the manufacturing method is single, and the taste of the pork ball is difficult to fully exert.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. Pork ball, its characterized in that: the method comprises the following steps:
s1, dividing the pork neck meat into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier, and the small meat blocks are purified for 6 minutes, so that hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, fishing out the purified food materials, draining the food materials on a special frame, and then sending the frame into a pre-cooling chamber for pre-cooling for 2-3 hours;
s4, taking out the pre-cooled food materials, crushing and processing the food materials into rice paste, adding 10% of Chinese yam according to the proportion of the food materials, and then adding seasonings, wherein the seasonings comprise 1% of edible oil, 0.5% of shallot and ginger frying juice, 2% of edible corn starch, 5% of water, 1.8% of edible iodine-free salt, 20g of dietary alkali, 0.4% of edible sesame oil and 0.5% of edible white sugar;
s5, mixing and stirring 5 soup base ingredients, dividing into 10 parts, filling into a die box, then sending the die box into a freezer quick-freezing chamber for quick freezing, and taking out after quick freezing for 24 hours;
s6, mixing 1 piece of soup ingredient with every 500g of food material, adding 1000g of soup and stirring;
s7, preparing the stirred food material into a specified size according to the requirements of customers and frying;
s8, placing the fried meatballs on a special vehicle, placing the meatballs in a precooling room, precooling for 120 minutes, and radiating heat;
and S9, packaging according to customer requirements, immediately sending into a quick-freezing refrigeration house after packaging, and transferring into the storage refrigeration house after quick-freezing for 48 hours.
2. The pork meatball of claim 1, wherein: the step S4 is a flavoring step: firstly adding edible oil and stirring, then adding scallion and ginger frying juice and stirring, then mixing and stirring starch and water, adding edible iodine-free salt and stirring, adding edible alkali and stirring, standing for 120 min, and stirring edible sesame oil and edible white sugar together.
3. The pork meatball of claim 1, wherein: in step S5, the soup ingredients include: 500g of edible soy sauce, 50g of edible iodine-free salt, 100g of edible raw corn starch, 50g of edible sesame oil and 50g of edible white sugar.
4. The pork meatball of claim 1, wherein: the temperature of the pre-cooling chamber is set to be between 5 ℃ below zero and 5 ℃, the temperature of the quick-freezing cold storage is set to be between 25 ℃ below zero and 30 ℃ below zero, the temperature of the cold storage is set to be above 18 ℃ below zero, and the temperature of the work shop is set to be between 0 ℃ and 5 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111216607.XA CN113875947A (en) | 2021-10-19 | 2021-10-19 | Pork ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111216607.XA CN113875947A (en) | 2021-10-19 | 2021-10-19 | Pork ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113875947A true CN113875947A (en) | 2022-01-04 |
Family
ID=79003627
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111216607.XA Pending CN113875947A (en) | 2021-10-19 | 2021-10-19 | Pork ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113875947A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581263A (en) * | 2016-01-25 | 2016-05-18 | 王溢炯 | Stewed meat balls capable of being stored and transported through freezing and ready to eat after microwave heating and preparation method of stewed meat balls |
| CN109497445A (en) * | 2018-11-30 | 2019-03-22 | 青海梦源食品开发有限公司 | One kind three burns a ball and its preparation process |
| CN110800936A (en) * | 2019-11-07 | 2020-02-18 | 安徽夏星食品有限公司 | Processing method of quick-frozen pork balls |
-
2021
- 2021-10-19 CN CN202111216607.XA patent/CN113875947A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581263A (en) * | 2016-01-25 | 2016-05-18 | 王溢炯 | Stewed meat balls capable of being stored and transported through freezing and ready to eat after microwave heating and preparation method of stewed meat balls |
| CN109497445A (en) * | 2018-11-30 | 2019-03-22 | 青海梦源食品开发有限公司 | One kind three burns a ball and its preparation process |
| CN110800936A (en) * | 2019-11-07 | 2020-02-18 | 安徽夏星食品有限公司 | Processing method of quick-frozen pork balls |
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Application publication date: 20220104 |
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