CN113907285A - Pork ball processing technology - Google Patents
Pork ball processing technology Download PDFInfo
- Publication number
- CN113907285A CN113907285A CN202111251332.3A CN202111251332A CN113907285A CN 113907285 A CN113907285 A CN 113907285A CN 202111251332 A CN202111251332 A CN 202111251332A CN 113907285 A CN113907285 A CN 113907285A
- Authority
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- China
- Prior art keywords
- meatballs
- pork
- stirring uniformly
- food materials
- water
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- Pending
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- 235000015277 pork Nutrition 0.000 title claims abstract description 38
- 238000003756 stirring Methods 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 37
- 235000013305 food Nutrition 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 11
- 239000003242 anti bacterial agent Substances 0.000 claims abstract description 6
- 229940088710 antibiotic agent Drugs 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 229940088597 hormone Drugs 0.000 claims abstract description 6
- 239000005556 hormone Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 20
- 238000005057 refrigeration Methods 0.000 claims description 20
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 10
- 244000291564 Allium cepa Species 0.000 claims description 10
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 235000014103 egg white Nutrition 0.000 claims description 10
- 210000000969 egg white Anatomy 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000001931 piper nigrum l. white Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000011803 sesame oil Nutrition 0.000 claims description 10
- 239000008159 sesame oil Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 5
- 239000004615 ingredient 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
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 210000003205 muscle Anatomy 0.000 abstract description 4
- 239000012535 impurity Substances 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 5
- 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
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 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)
Abstract
The invention discloses a pork ball processing technology, which comprises the following steps: s1, cutting the pork waist flesh into small meat blocks of about 200g by a knife; s2, the small meat blocks are placed into a Jianchen purifier to be purified for 6 minutes, and hormones and antibiotics in the meat food materials can be thoroughly eliminated; s3, taking out the purified food materials, and crushing and processing the food materials into fine paste; s4, preparing auxiliary materials, and stirring the auxiliary materials and the paste-like food materials in sequence; s5, preparing meatballs with different sizes according to market demands, and frying the meatballs or rinsing the meatballs with water; s6, placing the fried or water-rinsed meatballs on a special vehicle, and placing the meatballs in a precooling chamber for precooling for 120 minutes; and S7, packaging according to the requirements of customers, and immediately sending into a quick-freezing cold storage after packaging. The pork ball processing technology selects pork waist muscle to be made into the pork ball, has fine and smooth meat quality and no impurities, is different from the pork balls made of meat quality of other parts, can be fried and matched with vegetables, has good taste, and is suitable for people of all ages.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pork ball processing technology.
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.
The pork of the waist muscle of the pig is fine, smooth, non-variegated and glossy, and the price of the pork is 30 percent higher than that of pork of other parts. The pork meatballs in the current market have non-uniform meat parts, and the prepared pork meatballs have poor taste and cannot meet the requirements of consumers.
Disclosure of Invention
The invention aims to provide a pork ball processing technology to solve the problems that the pork ball in the current market is different in meat parts, the prepared pork ball is poor in taste and cannot meet the requirements of consumers in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the pork ball processing technology comprises the following steps:
s1, cutting the pork waist flesh into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier to be purified for 6 minutes, and hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, taking out the purified food materials, and crushing and processing the food materials into fine paste;
s4, preparing auxiliary materials, and stirring the auxiliary materials and the paste-like food materials in sequence;
s5, preparing meatballs with different sizes according to market demands, and frying the meatballs or rinsing the meatballs with water;
s6, placing the fried or water-rinsed meatballs on a special vehicle, and placing the meatballs in a precooling chamber for precooling for 120 minutes;
and S7, 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 includes the following steps: 2% of edible oil, 50g of frying juice of each of scallion and ginger, 2% of egg white, 50g of white pepper powder, 2% of raw powder (starch), 10% of water, 1.8% of edible salt and 200g of sesame oil.
Preferably, the addition sequence of the ingredients is as follows: firstly adding edible oil and stirring uniformly, then adding scallion and ginger frying juice and stirring uniformly, secondly adding egg white and stirring uniformly, then adding white pepper powder and stirring uniformly, preparing raw powder (starch) and water and adding and stirring uniformly, adding edible salt and stirring uniformly, finally adding sesame oil and stirring uniformly, and standing for 30 minutes.
Preferably, the temperature of the pre-cooling room is set to be between minus 5 and 5 ℃, the temperature of the processing workshop is set to be between 0 and 5 ℃, the temperature of the quick-freezing refrigeration house is set to be between minus 25 and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
Compared with the prior art, the invention has the beneficial effects that: the pork ball processing technology selects the pork waist muscle as the pork ball, has fine and smooth meat quality and no impurities, is different from the pork balls made of other meat parts, can be fried and matched with vegetables, has good taste, and is suitable for people of all ages.
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:
the pork ball processing technology comprises the following steps:
s1, cutting the pork waist flesh into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier to be purified for 6 minutes, and hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, taking out the purified food materials, and crushing and processing the food materials into fine paste;
s4, preparing auxiliary materials, and stirring the auxiliary materials and the paste-like food materials in sequence;
s5, preparing meatballs with different sizes according to market demands, and frying the meatballs or rinsing the meatballs with water;
s6, placing the fried or water-rinsed meatballs on a special vehicle, and placing the meatballs in a precooling chamber for precooling for 120 minutes;
and S7, 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 of batching includes: 2% of edible oil, 50g of frying juice of each of scallion and ginger, 2% of egg white, 50g of white pepper powder, 2% of raw powder (starch), 10% of water, 1.8% of edible salt and 200g of sesame oil.
In the invention: the addition sequence of the ingredients is as follows: firstly adding edible oil and stirring uniformly, then adding scallion and ginger frying juice and stirring uniformly, secondly adding egg white and stirring uniformly, then adding white pepper powder and stirring uniformly, preparing raw powder (starch) and water and adding and stirring uniformly, adding edible salt and stirring uniformly, finally adding sesame oil and stirring uniformly, and standing for 30 minutes.
In the invention: the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and 5 ℃, the temperature of the processing workshop is set to be between 0 ℃ and 5 ℃, the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
Example two:
the pork ball processing technology comprises the following steps:
s1, cutting the pork waist flesh into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier to be purified for 6 minutes, and hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, taking out the purified food materials, and crushing and processing the food materials into fine paste;
s4, preparing auxiliary materials, and stirring the auxiliary materials and the paste-like food materials in sequence;
s5, preparing meatballs with different sizes according to market demands, and frying the meatballs or rinsing the meatballs with water;
s6, placing the fried or water-rinsed meatballs on a special vehicle, and placing the meatballs in a precooling chamber for precooling for 120 minutes;
and S7, 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 of batching includes: 2% of edible oil, 50g of frying juice of each of scallion and ginger, 2% of egg white, 50g of white pepper powder, 2% of raw powder (starch), 20% of water, 1.8% of edible salt and 200g of sesame oil.
In the invention: the addition sequence of the ingredients is as follows: firstly adding edible oil and stirring uniformly, then adding scallion and ginger frying juice and stirring uniformly, secondly adding egg white and stirring uniformly, then adding white pepper powder and stirring uniformly, preparing raw powder (starch) and water and adding and stirring uniformly, adding edible salt and stirring uniformly, finally adding sesame oil and stirring uniformly, and standing for 30 minutes.
In the invention: the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and 5 ℃, the temperature of the processing workshop is set to be between 0 ℃ and 5 ℃, the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃;
example three:
the pork ball processing technology comprises the following steps:
s1, cutting the pork waist flesh into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier to be purified for 6 minutes, and hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, taking out the purified food materials, and crushing and processing the food materials into fine paste;
s4, preparing auxiliary materials, and stirring the auxiliary materials and the paste-like food materials in sequence;
s5, preparing meatballs with different sizes according to market demands, and frying the meatballs or rinsing the meatballs with water;
s6, placing the fried or water-rinsed meatballs on a special vehicle, and placing the meatballs in a precooling chamber for precooling for 120 minutes;
and S7, 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 of batching includes: 2% of edible oil, 50g of frying juice of each of scallion and ginger, 2% of egg white, 30g of white pepper powder, 5% of raw powder (starch), 10% of water, 1.8% of edible salt and 200g of sesame oil.
In the invention: the addition sequence of the ingredients is as follows: firstly adding edible oil and stirring uniformly, then adding scallion and ginger frying juice and stirring uniformly, secondly adding egg white and stirring uniformly, then adding white pepper powder and stirring uniformly, preparing raw powder (starch) and water and adding and stirring uniformly, adding edible salt and stirring uniformly, finally adding sesame oil and stirring uniformly, and standing for 30 minutes.
In the invention: the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and 5 ℃, the temperature of the processing workshop is set to be between 0 ℃ and 5 ℃, the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
In summary, the following steps: the pork ball processing technology selects pork waist muscle to be made into the pork ball, has fine and smooth meat quality and no impurities, is different from the pork balls made of meat quality of other parts, can be fried and matched with vegetables, has good taste, and is suitable for people of all ages.
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. The pork ball processing technology is characterized in that: the method comprises the following steps:
s1, cutting the pork waist flesh into small meat blocks of about 200g by a knife;
s2, the small meat blocks are placed into a Jianchen purifier to be purified for 6 minutes, and hormones and antibiotics in the meat food materials can be thoroughly eliminated;
s3, taking out the purified food materials, and crushing and processing the food materials into fine paste;
s4, preparing auxiliary materials, and stirring the auxiliary materials and the paste-like food materials in sequence;
s5, preparing meatballs with different sizes according to market demands, and frying the meatballs or rinsing the meatballs with water;
s6, placing the fried or water-rinsed meatballs on a special vehicle, and placing the meatballs in a precooling chamber for precooling for 120 minutes;
and S7, 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 ball processing technology of claim 1, which is characterized in that: the step S4 of batching includes: 2% of edible oil, 50g of frying juice of each of scallion and ginger, 2% of egg white, 50g of white pepper powder, 2% of raw powder (starch), 10% of water, 1.8% of edible salt and 200g of sesame oil.
3. The pork ball processing technology of claim 2, which is characterized in that: the addition sequence of the ingredients is as follows: firstly adding edible oil and stirring uniformly, then adding scallion and ginger frying juice and stirring uniformly, secondly adding egg white and stirring uniformly, then adding white pepper powder and stirring uniformly, preparing raw powder (starch) and water and adding and stirring uniformly, adding edible salt and stirring uniformly, finally adding sesame oil and stirring uniformly, and standing for 30 minutes.
4. The pork ball processing technology of claim 1, which is characterized in that: the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and 5 ℃, the temperature of the processing workshop is set to be between 0 ℃ and 5 ℃, the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111251332.3A CN113907285A (en) | 2021-10-27 | 2021-10-27 | Pork ball processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111251332.3A CN113907285A (en) | 2021-10-27 | 2021-10-27 | Pork ball processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113907285A true CN113907285A (en) | 2022-01-11 |
Family
ID=79243045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111251332.3A Pending CN113907285A (en) | 2021-10-27 | 2021-10-27 | Pork ball processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113907285A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108371298A (en) * | 2017-01-31 | 2018-08-07 | 王引姣 | A kind of production method of tasty and refreshing pork balls |
| CN109832568A (en) * | 2019-04-01 | 2019-06-04 | 湖南省流沙河花猪肉食有限公司 | A kind of production process of colored pork balls |
| 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
- 2021-10-27 CN CN202111251332.3A patent/CN113907285A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108371298A (en) * | 2017-01-31 | 2018-08-07 | 王引姣 | A kind of production method of tasty and refreshing pork balls |
| CN109832568A (en) * | 2019-04-01 | 2019-06-04 | 湖南省流沙河花猪肉食有限公司 | A kind of production process of colored pork balls |
| 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: 20220111 |