CN105266046A - Stuffed potato meat ball and processing technology thereof - Google Patents
Stuffed potato meat ball and processing technology thereof Download PDFInfo
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- CN105266046A CN105266046A CN201510583152.3A CN201510583152A CN105266046A CN 105266046 A CN105266046 A CN 105266046A CN 201510583152 A CN201510583152 A CN 201510583152A CN 105266046 A CN105266046 A CN 105266046A
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
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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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a stuffed potato meat ball and a processing technology thereof. The stuffed potato meat ball includes outer layer skin material and filling material wrapped by the outer layer skin material. The stuffed potato meat ball is characterized in that the outer layer skin material and the filling material are chosen from the following two ingredients: the raw materials of ingredient A include lean meat, tilapia skin, water, phosphate, edible salt, tapioca starch and seasonings and the mass ratio of the lean meat and tilapia skin is 60-75 : 25-40; the raw materials of ingredient B include potatoes, potato starch and edible salt, and the mass ratio of the potato starch and potatoes are 0-15%; when one of the ingredients is selected to be used as the outer layer skin material, the other ingredient is thus used as the filling material. Compared with the traditional meat balls, the provided stuffed potato meat balls have a traditional meat ball flavor and a fresh potato flavor, and are reasonable in nutrition ratio, better in mouthfeel, moderate in hardness, relative good in chewiness, and richer in flavor.
Description
Technical field
The present invention relates to processing technology and the industrializing implementation of novel traditional meat, be specifically related to a kind of potato Stuffed Meat Balls and processing technology thereof.
Background technology
Potato has another name called potato, potato, foreign sweet potato etc., potato nutritional composition is abundant and balanced, except containing except a large amount of carbohydrate, also have protein, dietary fiber, minerals and vitamins etc., every hectogram potato can provide the 4%-4.5% of human body energy every day and protein, provides the vitamin C higher than every daily demand amout 1/4.Potato food comprises the product types such as frozen food, dehydrated products, dilated food, fried food.Farina molecule aggregation degree is high, particle large, therefore has high dilation, and water retention property is excellent, is usually used in the products such as dilated food, meat products and instant noodles.Burger is the traditional processing meat product of China, and burger manufacture craft is simple, and local flavor is delicious, and instant is all the time all very popular.Along with the development of Food Engineering Development, burger becomes the higher industrialization product of mechanization degree from traditional manual product.The processing technology of burger comprises raw meat pretreatment, fragmentation, cut mix, extrude, shaping, conventional molding mode has boiling and fried, and its main purpose makes the protein denaturation in raw material shaping.The suitableeest basic recipe of the Quick-frozen pork ball processing of the research such as beam Aiwa is: pork 100g (lean meat 70g, show condition 30g), pea starch 15g, water 30g, salt 2.0g.Yang Mingduo etc. utilize orthogonal experiment to be optimized pork balls basic recipe on the basis of traditional handicraft, find that adding soybean protein isolate can improve pork balls yield rate while not changing burger quality, optimum formula is lean meat 80g, fat meat 30g, starch 15% (being equivalent to 16.5g), water 30% (being equivalent to 33g), protein isolate 0.5% (being equivalent to 0.55g), cuts the method for mixing and is more suitable for suitability for industrialized production.Adding fat, water, phosphate and sodium bicarbonate in burger is to obtain good matter structure, improves goods water-retaining property and obtains higher yield rate; In addition, in burger, starch, soybean protein and carragheen can also be added, except being improved goods organoleptic quality, can also nutritive value be improved.Processing raw material of burger is not only confined to pork and beef, and the raw meat of the high-qualitys such as chicken, the flesh of fish, mutton also can be used to be processed into burger, has enriched product category.The processing mode of tradition burger, fat content is higher, and local flavor is single, and potato and burger is combined and effectively can improve local flavor and the nutrition of burger, provides novel converted products to select to consumer.Current most processing method is added in meat gruel shaping by potato full-powder or potato grain.Relate to a kind of potato restructuring meat pie in patent CN201510101136.6, comprise following component: the processing method of lean meat filling, fat meat filling, flavoring and potato grain, joins meat gruel aftershaping by potato grain.More than research is all studied based on existing burger processing technology, and the product of potato and meat separate machined is not yet developed.
Summary of the invention
The object of this invention is to provide a kind of novel potato Stuffed Meat Balls, another object of the present invention is to provide novel potato Stuffed Meat Balls and processing technology thereof.Compared with traditional burger, product provided by the invention has traditional burger local flavor and pure and fresh potato, nutrition-allocated proportion is reasonable, and the mouthfeel of burger is better, and hardness is moderate, and chewiness is better, and local flavor is abundanter.
For achieving the above object, the technical solution used in the present invention is:
A kind of potato Stuffed Meat Balls, it comprises the fillings of outer cladding and outer cladding parcel, it is characterized in that: described outer cladding and fillings are selected from following two kinds of batchings:
The raw material composition of batching A: lean meat, Java tilapia skin, water, phosphate, salt, tapioca and flavoring, wherein the mass ratio of lean meat and Java tilapia skin is 60-75:25-40;
The raw material composition of batching B: potato, farina and salt, wherein farina is the 0-15% of potato quality;
Outer cladding select wherein a kind of batching time, fillings is then for another is prepared burden.
By such scheme, described outer cladding and the mass ratio of fillings are 3-4:2-3.
By such scheme, when described batching B is as outer cladding, farina consumption is preferably the 5-15% of potato quality.When described batching B is as fillings, farina consumption is preferably the 0-5% of potato quality.
By such scheme, described raw material lean meat can adopt lean pork, beef, mutton, chicken, duck.
By such scheme, in the raw material composition of described batching A, tapioca consumption is the 3-6% of the mixture quality of lean meat and the Java tilapia skin rubbed.
A kind of preparation method of potato Stuffed Meat Balls is provided, it is characterized in that, comprise the following steps:
The preparation of batching A:
Raw material lean meat is rejected muscle tendon, freezing, rub;
By Java tilapia skin through going raw meat process, freezing, rub;
The lean meat rubbed is mixed with the mass ratio proportioning of Java tilapia skin by 60-75:25-40, cuts in cutmixer and mix, take out, add phosphate to beat and burst, add salt and beat and burst to presenting emulsification shape, now add frozen water and tapioca and other flavorings, continue arena to burst to evenly, obtain the A for preparing burden;
The preparation of batching B:
Select that eye is few, surface without the potato of obviously damage, steam after remove the peel to ripe, the potato of shortening is rubbed, and calculates by potato quality, the farina of interpolation 0-15wt%, makes mashed potato and namely prepare burden B after salt mixes;
The preparation of Stuffed Meat Balls:
The wherein one selecting batching A and prepare burden in B is as outer cladding, another is as fillings, and then by batching A and batching, B is corresponding is put in the packaging material of Stuffed Meat Balls forming machine and the cavity of core, produces and obtains potato Stuffed Meat Balls, then steam shaping, vacuum packaging.
By such scheme, the described raw meat that goes is treated to: soaked by the ClO 2 solution that the Java tilapia skin of drying is placed in 30-50mg/kg, then use clean water afterwards, adds citric acid boiling afterwards, freezing for subsequent use.
By such scheme, described soak time is 12h, and described citric acid concentration is 1%, and described brew time is 60min.
By such scheme, in described batching A, tapioca consumption is the 3-6% of the mixture quality of lean meat and the Java tilapia skin rubbed.
By such scheme, in described batching A, water consumption is the 5-15% of the mixture quality of lean meat and the Java tilapia skin rubbed.
By such scheme, the salt consumption in described batching A is 2.0% of the mixture quality of lean meat and the Java tilapia skin rubbed, and phosphate consumption is 0.3% of the mixture quality of lean meat and the Java tilapia skin rubbed.
By such scheme, described phosphate is the mixture of hexametaphosphate and pyrophosphate, both mass ratio 1:1.
By such scheme, described flavoring is white sugar, monosodium glutamate, pepper powder, sodium bicarbonate, soybean oil, and its consumption is respectively 1.5%, 0.1%, 0.4%, 0.3%, 0-5% of the lean meat of rubbing and the mixture quality of Java tilapia skin.
By such scheme, the salt consumption in described batching B is 1% of farina.
By such scheme, described is freezing for being refrigerated to central temperature 0 ~-5 DEG C, and described rubbing is rub with the orifice plate of 5 ~ 7mm.
By such scheme, described throughput rate is 150-180/min, the diameter 1-1.5cm of potato cored burger internal layer fillings, external diameter 4-4.5cm.
By such scheme, described steaming is shaped to and is placed in steam box to steam 50min shaping.
By such scheme, after described vacuum packaging, adopt electron accelerator irradiation sterilizing, irradiation metering is 6-12kGy, preserves under being placed on 20 ± 5 DEG C of conditions.
The potato muddy flesh that this method is produced not only changes existing processing technology, save social resources, and improve the local flavor of burger, improve value-added content of product, preparation process is simple, burger delicious flavour, mouthfeel is better, and hardness is moderate, and chewiness is better, local flavor is abundanter, has significant economic benefit and social benefit.
Compared with prior art, the present invention has the following advantages:
1, elasticity > 0.9, the hardness > 1500g of potato Stuffed Meat Balls product cold cuts part provided by the invention, potato aromatic flavour, meat-like flavor enriches, and elasticity is suitable for, and has certain fragility and chewiness.
2, adopt Java tilapia skin to replace fat, Java tilapia skin collagen enriches, and high resilience, effectively can reduce the fat content in burger.
3, adopt mashed potato and meat gruel respectively as the outer cladding of Stuffed Meat Balls and fillings (or fillings and outer cladding), the product potato of exploitation is strong, avoid mixed rear potato disappearance mutually, and potato is rich in dietary fiber, the nutritive value of potato burger can be improved.
4, electron accelerator irradiation sterilization treatment potato burger is adopted, the local flavor of burger and quality are not made significant difference, and can preservation under room temperature after sterilizing, without the need to cryopreservation, it preserves storage period and reaches 30d under 20 ± 5 DEG C of conditions, the total plate count < 1 × 10 of product after storage 30d
4cfu/g, coliform < 30MPN/100g, can improve the Sales Channel of product.
Detailed description of the invention
With specific embodiment in detail the present invention is described in detail below:
Embodiment 1
The preparation of batching A:
The ClO 2 solution Java tilapia skin of drying being placed in 30mg/kg soak after 12h with after clean water by interpolation 1% citric acid boiling 60min, be then refrigerated to central temperature 0 ~-5 DEG C, with the orifice plate of 5 ~ 7mm, Java tilapia skin rubbed;
Raw material lean pork is rejected muscle tendon etc., is refrigerated to central temperature 0 ~-5 DEG C, then with the orifice plate of 5 ~ 7mm, lean meat is rubbed;
The lean meat rubbed is mixed with the mass ratio proportioning of Java tilapia skin by 75:25, the mixture of lean meat and fish-skin is 100% calculating, the ratio of other auxiliary materials is salt 2.0%, white sugar 1.5%, monosodium glutamate 0.1%, phosphate 0.3% (hexametaphosphate and pyrophosphate=1:1), pepper powder 0.4%, sodium bicarbonate 0.3%, tapioca 6%, water 10%, soybean oil 0%, lean meat after process and Java tilapia skin are placed in cutmixer to cut and mix, taking-up adds phosphate and beats routed, adding salt arena bursts to presenting emulsification shape, now add frozen water and other batchings, continuing arena bursts to evenly, namely the preparation of batching A is completed.
The preparation of batching B: select eye few, 60min, without the potato of obviously damage, is steamed after peeling in surface, the potato of shortening adopts the orifice plate of 5 ~ 7mm to rub, calculate by potato quality, add 5% farina, make mashed potato after 1% salt mixes for subsequent use.
The preparation of Stuffed Meat Balls:
Batching B is made packaging material, batching A makes core, the ratio of 4:2 is placed in the packaging material of Stuffed Meat Balls forming machine and the cavity of core respectively in mass ratio, potato burger is made with the speed of 150/min, ball size is the diameter 1-1.5cm of cored internal diameter and internal layer fillings, external diameter 4-4.5cm, a ball being placed in steam box, to steam 50min shaping.
After the potato burger vacuum packaging after shaping, adopt electron accelerator irradiation sterilizing, irradiation metering for 6kGy be placed on 20 ± 5 DEG C of conditions under preserve, storage period 30d, preserves the total plate count 8.7 × 10 of product after 30d
3cfu/g, coliform does not detect, the elasticity 0.91, hardness 1624g of cold cuts part.
Embodiment 2
The preparation of batching A:
Be refrigerated to central temperature 0 ~-5 DEG C with after clean water by after interpolation 1% citric acid boiling 60min after the ClO 2 solution Java tilapia skin of drying being placed in 50mg/kg soaks 12h, then with the orifice plate of 5 ~ 7mm, lean meat rubbed; Raw material lean chicken rejects muscle tendon etc., is refrigerated to central temperature 0 ~-5 DEG C, lean meat and fish-skin is rubbed with the orifice plate of 5 ~ 7mm.
Raw material lean chicken and Java tilapia skin are pressed the mass ratio proportioning of 60:40, the mixture of lean meat and fish-skin is 100% calculating, the ratio of other auxiliary materials is salt 2.0%, white sugar 1.5%, monosodium glutamate 0.1%, phosphate 0.3% (hexametaphosphate and pyrophosphate=1:1), pepper powder 0.4%, sodium bicarbonate 0.3%, tapioca 3%, water 5%, soybean oil 5%, lean meat after process and Java tilapia skin are placed in cutmixer to cut and mix, taking-up adds phosphate and beats routed, adding salt arena bursts to presenting emulsification shape, now add frozen water and other batchings, continuing arena bursts to evenly, namely the preparation of batching A is completed.
The preparation of batching B: select eye few, 60min, without the potato of obviously damage, is steamed after peeling in surface, the potato of shortening adopts the orifice plate of 5 ~ 7mm to rub, calculate by potato quality, add 10% farina, make mashed potato after 1% salt mixes for subsequent use.
The preparation of Stuffed Meat Balls:
Batching B is made packaging material, batching A makes core, the ratio of 3:2 is placed in the packaging material of Stuffed Meat Balls forming machine and the cavity of core respectively in mass ratio, potato burger is made with the speed of 150/min, ball size is cored internal diameter 1-1.5cm, external diameter 4-4.5cm, a ball being placed in steam box, to steam 50min shaping;
After the potato burger vacuum packaging after shaping, adopt electron accelerator irradiation sterilizing, irradiation metering for 8kGy be placed on 20 ± 5 DEG C of conditions under preserve, storage period 30d, preserves the total plate count 5.2 × 10 of product after 30d
3cfu/g, coliform 3MPN/100g, the elasticity 0.92, hardness 1574g of cold cuts part.
Embodiment 3
The preparation of batching A:
Be refrigerated to central temperature 0 ~-5 DEG C with after clean water by after interpolation 1% citric acid boiling 60min after the ClO 2 solution Java tilapia skin of drying being placed in 40mg/kg soaks 12h, then with the orifice plate of 5 ~ 7mm, lean meat rubbed;
Raw material lean beef rejects muscle tendon etc., is refrigerated to central temperature 0 ~-5 DEG C, is rubbed by lean beef respectively with the orifice plate of 5 ~ 7mm;
Yuan Liao Of-thin beef and Java tilapia skin are pressed the mass ratio proportioning of 65:35, the mixture of beef and fish-skin is 100% calculating, the ratio of other auxiliary materials is salt 2.0%, white sugar 1.5%, monosodium glutamate 0.1%, phosphate 0.3% (hexametaphosphate and pyrophosphate=1:1), pepper powder 0.4%, sodium bicarbonate 0.3%, tapioca 3%, water 15%, soybean oil 3%, lean meat after process and Java tilapia skin are placed in cutmixer to cut and mix, taking-up adds phosphate and beats routed, adding salt arena bursts to presenting emulsification shape, now add frozen water and other batchings, continuing arena bursts to evenly, namely the preparation of batching A is completed.
The preparation of batching B:
Select eye few, 60min, without the potato of obviously damage, is steamed after peeling in surface, and the potato of shortening adopts the orifice plate of 5 ~ 7mm to rub, and calculates, add 15% farina, make mashed potato for subsequent use after 1% salt mixes by potato quality.
The preparation of Stuffed Meat Balls:
Batching B is made packaging material, batching A makes core, the ratio of 3:2 is placed in the packaging material of apparatus for forming meatball and the cavity of core respectively in mass ratio, potato burger is made with the speed of 150/min, ball size is cored internal diameter 1-1.5cm, external diameter 4-4.5cm, a ball being placed in steam box, to steam 50min shaping;
After the potato burger vacuum packaging after shaping, adopt electron accelerator irradiation sterilizing, irradiation metering for 6kGy be placed on 20 ± 5 DEG C of conditions under preserve, storage period 30d, preserves the total plate count 7.2 × 10 of product after 30d
3cfu/g, coliform does not detect, the elasticity 0.95, hardness 1732g of cold cuts part.
Embodiment 4
The preparation of batching A: be refrigerated to central temperature 0 ~-5 DEG C with after clean water by after interpolation 1% citric acid boiling 60min after the ClO 2 solution Java tilapia skin of drying being placed in 35mg/kg soaks 12h, with the orifice plate of 5 ~ 7mm, Java tilapia skin rubbed respectively;
Muscle tendon etc. rejected by raw duck lean meat, is refrigerated to central temperature 0 ~-5 DEG C, rubbed by lean meat respectively with the orifice plate of 5 ~ 7mm.
Raw material duck and Java tilapia skin are pressed the mass ratio proportioning of 70:30, the mixture of lean meat and fish-skin is 100% calculating, the ratio of other auxiliary materials is salt 2.0%, white sugar 1.5%, monosodium glutamate 0.1%, phosphate 0.3% (hexametaphosphate and pyrophosphate=1:1), pepper powder 0.4%, sodium bicarbonate 0.3%, tapioca 5%, water 10%, soybean oil 3%, lean meat after process and fish-skin are placed in cutmixer to cut and mix, taking-up adds phosphate and beats routed, adding salt arena bursts to presenting emulsification shape, now add frozen water and batching, continuing arena bursts to evenly, namely the preparation of batching A is completed.
The preparation of batching B:
Select eye few, 60min, without the potato of obviously damage, is steamed after peeling in surface, and the potato of shortening adopts the orifice plate of 5 ~ 7mm to rub, and calculates, add 10% farina, make mashed potato for subsequent use after 1% salt mixes by potato quality.
The preparation of Stuffed Meat Balls:
Batching B is made packaging material, batching A makes core, the ratio of 4:3 is placed in the packaging material of apparatus for forming meatball and the cavity of core respectively in mass ratio, potato burger is made with the speed of 150/min, ball size is cored internal diameter 1-1.5cm, external diameter 4-4.5cm, a ball being placed in steam box, to steam 50min shaping;
After the potato burger vacuum packaging after shaping, adopt electron accelerator irradiation sterilizing, irradiation metering for 10kGy be placed on 20 ± 5 DEG C of conditions under preserve, storage period 30d, preserves the total plate count 9.7 × 10 of product after 30d
3cfu/g, coliform 5MPN/100g, the elasticity 0.93, hardness 1621g of cold cuts part.
Embodiment 5
The preparation of batching A:
Be refrigerated to central temperature 0 ~-5 DEG C with after clean water by after interpolation 1% citric acid boiling 60min after the ClO 2 solution Java tilapia skin of drying being placed in 50mg/kg soaks 12h, with the orifice plate of 5 ~ 7mm, Java tilapia skin rubbed respectively; .
Raw material sheep red meat rejects muscle tendon etc., is refrigerated to central temperature 0 ~-5 DEG C, is rubbed by lean meat respectively with the orifice plate of 5 ~ 7mm;
Raw material mutton and Java tilapia skin press the proportions of 75:25, the mixture of lean meat and fish-skin is 100% calculating, the ratio of other auxiliary materials is salt 2.0%, white sugar 1.5%, monosodium glutamate 0.1%, phosphate 0.3% (hexametaphosphate and pyrophosphate=1:1), pepper powder 0.4%, sodium bicarbonate 0.3%, tapioca 5%, water 10%, soybean oil 0%, lean meat after process and fish-skin are placed in cutmixer to cut and mix, taking-up adds phosphate and beats routed, adding salt arena bursts to presenting emulsification shape, now add frozen water and batching, continuing arena bursts to evenly, namely the preparation of batching A is completed,
The preparation of batching B:
Select eye few, 60min, without the potato of obviously damage, is steamed after peeling in surface, and the potato of shortening adopts the orifice plate of 5 ~ 7mm to rub, and calculates, add 5% farina, make mashed potato for subsequent use after 1% salt mixes by potato quality.
The preparation of Stuffed Meat Balls:
Batching A is made packaging material, batching B makes core, the mass ratio of 4:2 is placed in the packaging material of apparatus for forming meatball and the cavity of core respectively in mass ratio, potato burger is made with the speed of 150/min, ball size is cored internal diameter 1-1.5cm, external diameter 4-4.5cm, a ball being placed in steam box, to steam 50min shaping;
After the potato burger vacuum packaging after shaping, adopt electron accelerator irradiation sterilizing, irradiation metering for 8kGy be placed on 20 ± 5 DEG C of conditions under preserve, storage period 30d, preserves the total plate count 7.6 × 10 of product after 30d
3cfu/g, coliform does not detect, the elasticity 0.92, hardness 1669g of cold cuts part.
Embodiment 6
The preparation of batching A:
Be refrigerated to central temperature 0 ~-5 DEG C with after clean water by after interpolation 1% citric acid boiling 60min after the ClO 2 solution Java tilapia skin of drying being placed in 30mg/kg soaks 12h, with the orifice plate of 5 ~ 7mm, fish-skin rubbed respectively.
Muscle tendon etc. rejected by raw material lean meat, is refrigerated to central temperature 0 ~-5 DEG C, rubbed by lean meat respectively with the orifice plate of 5 ~ 7mm;
Raw material pork and Java tilapia skin are pressed the proportions of 75:25, the mixture of lean meat and fish-skin is 100% calculating, the ratio of other auxiliary materials is salt 2.0%, white sugar 1.5%, monosodium glutamate 0.1%, phosphate 0.3% (hexametaphosphate and pyrophosphate=1:1), pepper powder 0.4%, sodium bicarbonate 0.3%, tapioca 6%, water 10%, soybean oil 0%, lean meat after process and fish-skin are placed in cutmixer to cut and mix, taking-up adds phosphate and beats routed, adding salt arena bursts to presenting emulsification shape, now add frozen water and batching, continuing arena bursts to evenly, namely the preparation of batching A is completed.
The preparation of batching B: select eye few, 60min, without the potato of obviously damage, is steamed after peeling in surface, the potato of shortening adopts the orifice plate of 5 ~ 7mm to rub, calculate by potato quality, add 0% farina, make mashed potato after 1% salt mixes for subsequent use.
The preparation of Stuffed Meat Balls: batching A makes packaging material, batching B makes core, the ratio of 3:3 is placed in the packaging material of apparatus for forming meatball and the cavity of core respectively in mass ratio, potato burger is made with the speed of 150/min, ball size is cored internal diameter 1-1.5cm, external diameter 4-4.5cm, a ball being placed in steam box, to steam 50min shaping;
After the potato burger vacuum packaging after shaping, adopt electron accelerator irradiation sterilizing, irradiation metering for 12kGy be placed on 20 ± 5 DEG C of conditions under preserve, storage period 30d, preserves the total plate count 1.9 × 10 of product after 30d
3cfu/g, coliform does not detect, the elasticity 0.91, hardness 1618g of cold cuts part.
Claims (10)
1. novel potato Stuffed Meat Balls, comprise the fillings of outer cladding and outer cladding parcel, it is characterized in that: described outer cladding and fillings are selected from following two kinds of batchings:
The raw material composition of batching A: lean meat, Java tilapia skin, water, phosphate, salt, tapioca and flavoring, wherein the mass ratio of lean meat and Java tilapia skin is 60-75:25-40;
The raw material composition of batching B: potato, farina and salt, wherein farina is the 0-15% of potato quality;
Outer cladding select wherein a kind of batching time, fillings is then for another is prepared burden.
2. potato Stuffed Meat Balls according to claim 1, is characterized in that: described outer cladding and the mass ratio of fillings are 3-4:2-3.
3. potato Stuffed Meat Balls according to claim 1, is characterized in that: when described batching B is as outer cladding, farina consumption is the 5-15% of potato quality; When described batching B is as fillings, farina consumption is the 0-5% of potato quality.
4. potato Stuffed Meat Balls according to claim 1, is characterized in that: described raw material lean meat adopts lean pork, beef, mutton, chicken, duck.
5. potato Stuffed Meat Balls according to claim 1, is characterized in that: in the raw material composition of described batching A, tapioca consumption is the 3-6% of the mixture quality of lean meat and the Java tilapia skin rubbed.
6. potato Stuffed Meat Balls according to claim 1, is characterized in that: potato Stuffed Meat Balls are adopted electron accelerator irradiation sterilizing, and irradiation metering is 6-12kGy, preserves under being placed on 20 ± 5 DEG C of conditions.
7. the preparation method of potato Stuffed Meat Balls according to claim 1, is characterized in that, comprise the following steps:
The preparation of batching A:
Raw material lean meat is rejected muscle tendon, freezing, rub;
By Java tilapia skin through going raw meat process, freezing, rub;
The lean meat rubbed is mixed with the mass ratio proportioning of Java tilapia skin by 60-75:25-40, cuts in cutmixer and mix, take out, add phosphate to beat and burst, add salt and beat and burst to presenting emulsification shape, now add frozen water and tapioca and other flavorings, continue arena to burst to evenly, obtain the A for preparing burden;
The preparation of batching B:
Select that eye is few, surface without the potato of obviously damage, steam after remove the peel to ripe, the potato of shortening is rubbed, and calculates by potato quality, the farina of interpolation 0-15wt%, makes mashed potato and namely prepare burden B after salt mixes;
The preparation of Stuffed Meat Balls:
The wherein one selecting batching A and prepare burden in B is as outer cladding, another is as fillings, and then by batching A and batching, B is corresponding is put in the packaging material of Stuffed Meat Balls forming machine and the cavity of core, produces and obtains potato Stuffed Meat Balls, then steam shaping, vacuum packaging.
8. the preparation method of potato Stuffed Meat Balls according to claim 6, it is characterized in that: the described raw meat that goes is treated to: the ClO 2 solution that the Java tilapia skin of drying is placed in 30-50mg/kg is soaked, then use clean water afterwards, add citric acid boiling afterwards, freezing for subsequent use;
Described is freezing for being refrigerated to central temperature 0 ~-5 DEG C, and described rubbing is rub with the orifice plate of 5 ~ 7mm;
Described throughput rate is 150-180/min, the diameter 1-1.5cm of potato cored burger internal layer fillings, external diameter 4-4.5cm;
Described steam to be shaped to be placed in steam box to steam 50min shaping.
9. the preparation method of potato Stuffed Meat Balls according to claim 8, is characterized in that: described soak time is 12h, and described citric acid concentration is 1%, and described brew time is 60min.
10. the preparation method of potato Stuffed Meat Balls according to claim 7, is characterized in that:
In described batching A, water consumption is the 5-15% of the mixture quality of lean meat and the Java tilapia skin rubbed, salt consumption is 2.0% of the mixture quality of lean meat and the Java tilapia skin rubbed, phosphate consumption is 0.3% of the mixture quality of lean meat and the Java tilapia skin rubbed, phosphate is the mixture of hexametaphosphate and pyrophosphate, both mass ratio 1:1; Described flavoring is white sugar, monosodium glutamate, pepper powder, sodium bicarbonate, soybean oil, and its consumption is respectively 1.5%, 0.1%, 0.4%, 0.3%, 0-5% of the lean meat of rubbing and the mixture quality of Java tilapia skin;
Salt consumption in described batching B is 1% of farina.
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| CN105942270A (en) * | 2016-04-29 | 2016-09-21 | 三全食品股份有限公司 | Meat balls with soft and crisp mouth feel and preparation method of meat balls |
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| CN106721354A (en) * | 2016-12-10 | 2017-05-31 | 山东海创工贸有限公司 | A kind of sandwich burger of solid sour milk and preparation method thereof |
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Application publication date: 20160127 |