CN106387701A - Making method of meat balls - Google Patents
Making method of meat balls Download PDFInfo
- Publication number
- CN106387701A CN106387701A CN201610786115.7A CN201610786115A CN106387701A CN 106387701 A CN106387701 A CN 106387701A CN 201610786115 A CN201610786115 A CN 201610786115A CN 106387701 A CN106387701 A CN 106387701A
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- CN
- China
- Prior art keywords
- meat
- burger
- preparation
- fresh
- temperature
- Prior art date
- 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.)
- Pending
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- 235000013372 meat Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013622 meat product Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 235000015220 hamburgers Nutrition 0.000 claims description 36
- 238000002360 preparation method Methods 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 15
- 235000004611 garlic Nutrition 0.000 claims description 15
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 235000015278 beef Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 210000000845 cartilage Anatomy 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 238000005538 encapsulation Methods 0.000 claims description 4
- 208000010392 Bone Fractures Diseases 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 210000002751 lymph Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract description 8
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 238000004945 emulsification Methods 0.000 abstract 2
- 238000010791 quenching Methods 0.000 abstract 2
- 230000000171 quenching effect Effects 0.000 abstract 2
- 238000001125 extrusion Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making method of meat balls. The making method comprises the following steps: S1, preparing materials: preparing fresh meat products and auxiliary materials; S2, chopping meat at low temperature: chopping the prepared fresh meat products, and keeping the chopped meat in the environment of which the temperature is 5-15 DEG C for 15-30 minutes; S3, performing low-temperature emulsification: after the meat is chopped at the low temperature, placing the chopped meat products in the environment between minus 5 to minus 10 DEG C for keeping fresh, and at the same time, adding the auxiliary materials; S4, performing low-temperature meat quenching: keeping the materials after the low-temperature emulsification in the environment between minus 5 to 5 DEG C for 20-30 minutes; S5, performing ball extrusion with warm water: forming balls after the step of performing low-temperature meat quenching, and placing the balls in the warm water between 48-68 DEG C for 10-20 minutes; S6, performing vacuum can sealing: sealing the balls in the vacuum environment; and S7, performing sterilization: performing sterilization on sealed products. According to the making method of the meat balls, provided by the invention, phosphoric acid type food additives do not need to be added, but the storage period is prolonged, and the mouth feel of the meat balls is improved.
Description
Technical field
The present invention relates to food processing technology field, in particular, it is related to a kind of preparation method of burger.
Background technology
Burger is a kind of time-honored traditional food, and in the middle and later periods eighties 20th century, manufacturing enterprise of China uses for reference first
Processing and the technical matters entered, so that the manufacture craft of burger is continuously available succession and promotes lifting, define complete set
Burger makes operating process.
However, present burger manufacture craft is in burger production, phosphoric acid based food additive falls using excessively, and human body exists
The food that excess intake adds phosphoric acid can affect the absorption that health (particularly 3-12 year child) reduces calcium, leads to human body
The loss of calcium in skeletal tissue；If long-term persistently eating can cause to send out the slow silk ribbon attached to an official seal or a medal of shoulder, skeleton deformity etc. affects, meanwhile, present
The meatball product shelf-life is short, is three days about under refrigerated conditions in the general storage life of fresh burger sold on the market, cold
Carry out under the conditions of jelly preserving and the quality of burger is had a significant impact with mouthfeel again.
Content of the invention
The technical problem to be solved is to provide one kind need not add phosphoric acid based food additive again, increases and preserves
The preparation method of the burger of phase and mouthfeel.
The purpose of the present invention is achieved through the following technical solutions：A kind of preparation method of burger, walks including following
Suddenly：
S1, the preparation of material, prepare fresh meat product and auxiliary material；
S2, low temperature meat mincing, the fresh meat product chopped that will prepare, the meat mincing temperature after chopped is maintained at 5 degrees Celsius and arrives
15 to 30 minutes in 15 degrees Celsius of environment；
S3, low temperature emulsified, after low temperature meat mincing, meat product is placed in the environment between -5 degrees Celsius to -10 degrees Celsius
Interior holding is fresh, is simultaneously introduced auxiliary material；
S4, low temperature are quenched meat, will be low temperature emulsified after material be maintained in the environment between -5 degrees Celsius to 5 degrees Celsius 20 to
30 minutes；
S5, warm water squeeze ball, and low temperature is quenched and formed a ball after meat, is placed in the warm water between 48 degrees Celsius to 68 degrees Celsius
10-20 minute；
A ball is encapsulated in the environment of vacuum by S6, vacuum sealing；
S7, sterilization, carry out sterilization to product after encapsulation.
Further, described step S1 includes, and described fresh meat includes boned chicken and pig cuts meat, and chicken needs to repair
Net cock skin, remove broken bone, cartilage, pork needs to reject cartilage, manadesma, extravasated blood, lymph, floating hair；Described auxiliary material includes face
Powder, water, Nan Jiang, the head of garlic and edible salt.
Further, in described step S3, by the meat product after low temperature meat mincing add flour, water, Nan Jiang, the head of garlic and
Edible salt stirs, and is then placed within the middle of refrigerator, temperature is maintained at 0 degree Celsius.
Further, 55 to 65 parts of described chicken, 20 to 30 parts of pork, 10 to 20 parts of flour, 5 to 10 parts of water, southern ginger 2 to
5 parts, 3 to 5 parts of the head of garlic, 1 to 3 part of edible salt.
Further, in described step S2, described fresh meat product twist to the particle of 4 mm in sizes, then carry out cutting mixing,
Be subsequently adding frozen water, cut mix during temperature requirement at 10 degrees Celsius.
Further, in described step S4, complete the one-tenth to burger using swinging bucket, the adjustable forming machine of charging quantity
Type, by the control of warm water it is ensured that meat product temperature degree is 32 degrees Celsius.
Further, in described step 6, burger is encapsulated by packaging bag.
Further, in described step S1, fresh meat product are bought fresh beef and are put into fresh-keeping warehouse and carry out acid discharge, and the time is
8 hours；Natural grain according to described aged beef repaiies manadesma.
Further, in described step S2, auxiliary material includes onion, tomato, sharp green pepper, egg, cheese and garlic.
Further, described beef is 300 grams, 50 grams of onion, 1, tomato, sharp green pepper 1,1, egg, cheese 100
Gram, 20 grams of garlic
The present invention due to the preparation method using this burger, meat mincing in the environment of low temperature, make the meat fat will not
Run off, undergo no deterioration, keep freshness；Between -5 degrees Celsius to -10 degrees Celsius, low temperature emulsified use undergoes no deterioration, and keeps new
Fresh, being quenched using low temperature between -5 degrees Celsius to 5 degrees Celsius, so that meat egg quality guarantee is held fresh for meat, and warm water squeezes ball at 48 degrees Celsius to 68
Between degree Celsius, burger is enable to preserve meat protein to greatest extent；The mouthfeel of lifting burger, vacuum sealing makes burger in vacuum
Under the conditions of comprehensively isolation oxidation keep burger freshness, high temperature sterilization enables burger to be maintained at the best condition of nutrition, carries simultaneously
High product shelf lives.
Brief description
Fig. 1 is a kind of Making programme schematic diagram of burger of the embodiment of the present invention.
Specific embodiment
The invention will be further described with preferred embodiment below in conjunction with the accompanying drawings.
Embodiment 1
As shown in figure 1, present embodiment discloses a kind of preparation method of burger, comprising the steps：
S1, the preparation of material, prepare fresh meat product and auxiliary material；
S2, low temperature meat mincing, the fresh meat product chopped that will prepare, the meat mincing temperature after chopped is maintained at 5 degrees Celsius and arrives
15 to 30 minutes in 15 degrees Celsius of environment；
S3, low temperature emulsified, after low temperature meat mincing, meat product is placed in the environment between -5 degrees Celsius to -10 degrees Celsius
Keep fresh, be simultaneously introduced auxiliary material；
S4, low temperature are quenched meat, will be low temperature emulsified after material be maintained in the environment between -5 degrees Celsius to 5 degrees Celsius 20 to
30 minutes；
S5, warm water squeeze ball, and low temperature is quenched and formed a ball after meat, is placed in the warm water between 48 degrees Celsius to 68 degrees Celsius
10-20 minute；
A ball is encapsulated in the environment of vacuum by S6, vacuum sealing；
S7, sterilization, carry out sterilization to product after encapsulation.
Wherein, described step S1 includes, and described fresh meat includes boned chicken and pig cuts meat, and chicken needs to repair net chicken
Skin, remove broken bone, cartilage, pork needs to reject cartilage, manadesma, extravasated blood, lymph, floating hair；Described auxiliary material include flour,
Water, Nan Jiang, the head of garlic and edible salt.
Specifically, in described step S3, flour, water, Nan Jiang, the head of garlic and food will be added in the meat product after low temperature meat mincing
With salt stirring, it is then placed within the middle of refrigerator, temperature is maintained at 0 degree Celsius.
More specifically, 55 to 65 parts of described chicken, 20 to 30 parts of pork, 10 to 20 parts of flour, 5 to 10 parts of water, southern ginger 2 to
5 parts, 3 to 5 parts of the head of garlic, 1 to 3 part of edible salt.
Wherein, in described step S2, described fresh meat product twist to the particle of 4 mm in sizes, then carry out cutting mixing, then
Add frozen water, cut mix during temperature requirement at 10 degrees Celsius.
Wherein, in described step S4, complete the shaping to burger using swinging bucket, the adjustable forming machine of charging quantity, lead to
Cross the control of warm water it is ensured that meat product temperature degree is 32 degrees Celsius.
Wherein, in described step S5, warm water squeezes ball, and low temperature is quenched and formed a ball after meat, is placed into 50 degrees Celsius of warm water
In 15 minutes；
Wherein, in described step S6, burger is encapsulated by packaging bag；
Wherein, in described step S7, sterilized, after encapsulation, sterilization is carried out to product.
Embodiment 2
Compared with Example 1, originally it is that in embodiment, fresh meat product adopts beef, fresh beef is put into fresh-keeping warehouse and arranged
Acid, the time is 8 hours；Natural grain according to described aged beef repaiies manadesma.Auxiliary material includes onion, western red
Persimmon, sharp green pepper, egg, cheese and garlic.
Wherein, specific proportioning is 300 grams for beef, 50 grams of onion, 1, tomato, sharp green pepper 1,1, egg, cheese
100 grams, 20 grams of garlic.
Burger chewy texture foot in this embodiment, the holding time is long.
Above content is to further describe it is impossible to assert with reference to specific preferred embodiment is made for the present invention
Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of present inventive concept, some simple deduction or replace can also be made, all should be considered as belonging to the present invention's
Protection domain.
Claims (10)
1. a kind of preparation method of burger is it is characterised in that comprise the steps：
S1, the preparation of material, prepare fresh meat product and auxiliary material；
S2, low temperature meat mincing, the fresh meat product chopped that will prepare, the meat mincing temperature after chopped is maintained at 5 degrees Celsius and takes the photograph to 15
15 to 30 minutes in the environment of family name's degree；
S3, low temperature emulsified, after low temperature meat mincing, meat product is placed in holding in the environment between -5 degrees Celsius to -10 degrees Celsius
Fresh, it is simultaneously introduced auxiliary material；
S4, low temperature are quenched meat, will be low temperature emulsified after material be maintained at 20 to 30 points in the environment between -5 degrees Celsius to 5 degrees Celsius
Clock；
S5, warm water squeeze ball, and low temperature is quenched and formed a ball after meat, is placed into 10- in the warm water between 48 degrees Celsius to 68 degrees Celsius
20 minutes；
A ball is encapsulated in the environment of vacuum by S6, vacuum sealing；
S7, sterilization, carry out sterilization to product after encapsulation.
2. a kind of preparation method of burger according to claim 1 is it is characterised in that described step S1 includes, described new
Fresh meat matter includes boned chicken and pig cuts meat, and chicken needs to repair net cock skin, removes broken bone, cartilage, pork need reject cartilage,
Manadesma, extravasated blood, lymph, floating hair；Described auxiliary material includes flour, water, Nan Jiang, the head of garlic and edible salt.
3. a kind of preparation method of burger according to claim 2 is it is characterised in that in described step S3, broken by low temperature
Add flour, water, Nan Jiang, the head of garlic and edible salt stirring in meat product after meat, be then placed within the middle of refrigerator, temperature keeps
At 0 degree Celsius.
4. a kind of preparation method of burger according to claim 3 is it is characterised in that described chicken, 55 parts to 65 parts, pig
20 parts to 30 parts of meat, 10 to 20 parts of flour, 5 parts to 10 parts of water, 2 to 5 parts of southern ginger, 3 to 5 parts of the head of garlic, 1 to 3 part of edible salt.
5. a kind of preparation method of burger according to claim 1 is it is characterised in that in described step S2, described is new
Fresh meat matter product twist to the particle of 4 mm in sizes, then carry out cutting mixing, and are subsequently adding frozen water, cut mix during temperature requirement 10
Degree Celsius.
6. a kind of preparation method of burger according to claim 1 is it is characterised in that in described step S4, using rotation
The adjustable forming machine of tub, charging quantity completes the shaping to burger, by the control of warm water it is ensured that meat product temperature degree is Celsius for 32
Degree.
7. a kind of preparation method of burger according to claim 1 is it is characterised in that in described step 6, burger is passed through
Packaging bag encapsulates.
8. a kind of preparation method of burger according to claim 1 is it is characterised in that in described step S1, fresh meat
Product purchase fresh beef is put into fresh-keeping warehouse and is carried out acid discharge, and the time is 8 hours；Natural grain according to described aged beef is repaiied
Remove manadesma.
9. a kind of preparation method of burger according to claim 8 is it is characterised in that auxiliary material bag in described step S2
Include onion, tomato, sharp green pepper, egg, cheese and garlic.
10. a kind of burger according to claim 9 preparation method it is characterised in that described beef be 300 grams, onion
50 grams, 1, tomato, sharp green pepper 1,1, egg, 100 grams of cheese, 20 grams of garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610786115.7A CN106387701A (en) | 2016-08-31 | 2016-08-31 | Making method of meat balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610786115.7A CN106387701A (en) | 2016-08-31 | 2016-08-31 | Making method of meat balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387701A true CN106387701A (en) | 2017-02-15 |
Family
ID=58000394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610786115.7A Pending CN106387701A (en) | 2016-08-31 | 2016-08-31 | Making method of meat balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387701A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113017016A (en) * | 2019-12-24 | 2021-06-25 | 张国安 | Cheese meat ball and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408265A (en) * | 2001-09-28 | 2003-04-09 | 范立华 | Method for producing beef ball and its product |
| CN101088415A (en) * | 2007-06-28 | 2007-12-19 | 陈志斌 | Inkfish ball with mustard and its making process |
| CN101589820A (en) * | 2009-07-02 | 2009-12-02 | 福州大学 | Low-fat health-care chicken balls prepared by using compound hydrophilic glue and chicken skin instead of fat and method thereof |
| CN104397728A (en) * | 2014-11-19 | 2015-03-11 | 苏州大福外贸食品有限公司 | Preparation method of quick-frozen meatball |
-
2016
- 2016-08-31 CN CN201610786115.7A patent/CN106387701A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408265A (en) * | 2001-09-28 | 2003-04-09 | 范立华 | Method for producing beef ball and its product |
| CN101088415A (en) * | 2007-06-28 | 2007-12-19 | 陈志斌 | Inkfish ball with mustard and its making process |
| CN101589820A (en) * | 2009-07-02 | 2009-12-02 | 福州大学 | Low-fat health-care chicken balls prepared by using compound hydrophilic glue and chicken skin instead of fat and method thereof |
| CN104397728A (en) * | 2014-11-19 | 2015-03-11 | 苏州大福外贸食品有限公司 | Preparation method of quick-frozen meatball |
Non-Patent Citations (2)
| Title |
|---|
| 张洪路等: "潮州脆肉丸加工方法", 《农村新技术》 * |
| 郭新海等: "肉丸的制作工艺及其注意的问题", 《肉类工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113017016A (en) * | 2019-12-24 | 2021-06-25 | 张国安 | Cheese meat ball and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170215 |
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