CN102018228A - Preparation method capable of improving elasticity of mixed meat paste of chicken bone paste, beef and celery - Google Patents

Abstract

A preparation method for improving the elasticity of chicken bone paste, beef and celery mixed minced meat. The peeled beef is ground by a meat grinder with an aperture of 7 mm, placed at 0-4°C for 5-10 minutes, and then chopped and mixed at a low speed for 1-3 minutes. Add 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate, chop and mix at high speed for 3-6 minutes; add 8-12% chicken bone paste, add 0.3-0.6% transglutamate Amidase (TGase) chopping at high speed for 5-10min, then adding 3-6% walnut powder and chopping for 6-10min, adding auxiliary materials and seasonings, 3-5% celery particles (0.2-0.5mm) at medium speed Chop and mix for 3-5 minutes; after chopping and mixing the minced meat, cool it at 0-4°C for 1-3 hours to form it, then put it into water at 40-50°C, cook for 8-10 minutes, then put it in 75-85°C, cook 10-20min, drain, cool, and quick-frozen. The addition of transglutaminase (TGase) can catalyze the cross-linking of MHC (myosin heavy chain) in meat, thereby improving its gel properties. The gel with TGase has higher hardness and elasticity , gel strength and water holding capacity. In terms of gel strength, it can increase the gel strength by more than 3 times compared with the control.

Description

A preparation method for improving the elasticity of chicken bone puree, beef and celery mixed minced meat

technical field

The invention relates to a preparation method of mixed minced meat, in particular to a preparation method for improving the elasticity of mixed minced meat of chicken bone paste, beef and celery.

Background technique

Celery contains protein, fat, carbohydrates, vitamins, vitamin B1, vitamin B2, niacin, vitamin C, calcium, phosphorus, iron and crude fiber. Cress has the effect of clearing away heat and diuresis, which can cure severe heat and thirst, gonorrhea, edema, etc.; Hemorrhage; can detoxify and reduce swelling, control itchy cheeks, and relieve the poison of hundreds of medicines. Celery contains more iron, which is a good food therapy for patients with iron deficiency anemia. Moreover, celery is rich in dietary fiber. As the seventh largest nutrient, dietary fiber can also prevent many diseases and is essential for human metabolism. Dietary fiber itself does not contain calories, can improve the function of the gastrointestinal tract, can effectively regulate the gastrointestinal function of the human body, can relieve the pain of habitual constipation, eliminate toxins in the body, and promote health. It has the functions of preventing constipation and rectal cancer, lowering serum cholesterol, regulating blood sugar level, preventing gallstones, adsorbing sodium ions, lowering blood pressure, losing weight and anti-cancer.

Chicken bone paste is also mechanically deboned minced meat (MDM). Mechanically deboned minced chicken (MDCM) contains 12.8g/100g of protein. MDPM has good viscosity and can be widely used as a cheap raw material in minced meat and sausages. The application in sausage includes Western sausage and European sausage, such as: chicken ham sausage, pork ham sausage, luncheon meat, Frankfurt sausage, chicken protein ham sausage, lunch sausage, large sausage, chicken mud sausage, ham sausage and bologna, children Intestines, red sausages, Songjiang sausages, tea sausages, meat powder sausages, chicken protein sausages, calcium supplement sausages for children, etc. In the application of meat stuffing, it is mainly used as raw material for chicken patties, meat sticks, meatballs and dumplings.

However, minced bone meat is shorter muscle fibers that are mechanically scraped from the bones. Therefore, the elasticity and gel properties of the muscle fibers are poor, and it is not enough to use it alone when making meatballs. Therefore, chicken bones can be used Mud is added to beef as part of the raw material to make meatballs, reducing the cost of beef meatballs. At the same time, using the nutritional value and color of celery to achieve the fresh taste and changeable appearance of compound meatballs can add new appeal to the product.

Contents of the invention

The purpose of the present invention is to provide a kind of preparation method that improves the elasticity of mixed minced meat of chicken bone paste, beef and celery. Peeled beef is minced through a meat grinder with an aperture of 7 mm, placed at 0-4°C for 5-10 minutes, and then ground at a low speed. Chop and mix for 1-3 minutes, add 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate, and then chop and mix at high speed for 3-6 minutes; add 8-12% chicken bone paste, add 0.3-0.6% transglutaminase (TGase) chopping at high speed for 5-10min, then adding 3-6% walnut powder and chopping for 6-10min, adding auxiliary materials and seasonings, 3-5% celery granules (0.2- 0.5mm) at a medium speed for 3-5 minutes; after the minced meat has been chopped, cool it at 0-4°C for 1-3 hours to form it, and then put it into water at 40-50°C, cook for 8-10 minutes, and then Bake at 75-85°C, cook for 10-20 minutes, drain, cool, and freeze quickly to get the finished product.

The addition of transglutaminase (TGase) can catalyze the cross-linking of MHC (myosin heavy chain) in meat, thereby improving its gel properties. The gel with TGase has higher hardness and elasticity , gel strength and water holding capacity. In terms of gel strength, it can increase the gel strength by more than 3 times compared with the control.

Grind the skinless beef through a meat grinder with an aperture of 7mm, and place it at 0-4°C for 5-10 minutes.

Add 0.3-0.6% transglutaminase (TGase) and chop at high speed for 5-10 minutes.

Add 3-6% walnut powder and chop for 6-10 minutes, and chop 3-5% celery particles (0.2-0.5mm) at medium speed for 3-5 minutes.

After chopping the minced chicken, place it in the cold at 0-4°C for 1-3 hours to form it.

First put in water at 40-50°C, cook for 8-10 minutes, then put in water at 75-85°C, and cook for 10-20 minutes.

Detailed ways

Embodiment 1: Peeled beef is minced through a meat grinder with an aperture of 7 mm, placed at 0-4°C for 5-10 minutes, then chopped and stirred at a low speed for 1-3 minutes, and added 0.3-1.2% (w/w) Salt and 0.3% (w/w) phosphate, and then chop and mix at high speed for 3-6 minutes; add 8-12% chicken bone paste, add 0.6% transglutaminase (TGase) and chop and mix at high speed for 5-10 minutes, Then add 3% walnut powder and mix for 6-10 minutes, add auxiliary materials and seasonings, and chop and mix for 3-5 minutes at a medium speed for 3-5% celery particles (0.2-0.5mm); Cool at 0-4°C for 1-3 hours to shape, shape, first put in water at 40-50°C, cook for 8-10 minutes, then put in 75-85°C, cook for 10-20min, drain, cool, and quick-freeze to get the finished product.

Embodiment 2: Peeled beef is minced through a meat grinder with an aperture of 7 mm, placed at 0-4°C for 5-10 minutes, then chopped and stirred at a low speed for 1-3 minutes, and added 0.3-1.2% (w/w) Salt and 0.3% (w/w) phosphate, and then chop and mix at high speed for 3-6 minutes; add 8-12% chicken bone paste, add 0.5% transglutaminase (TGase) and chop and mix at high speed for 5-10 minutes, Then add 5% walnut powder and mix for 6-10 minutes, add auxiliary materials and seasonings, and chop and mix for 3-5 minutes at a medium speed for 3-5% celery particles (0.2-0.5 mm); Cool at 0-4°C for 1-3 hours to shape, shape, first put in water at 40-50°C, cook for 8-10 minutes, then put in 75-85°C, cook for 10-20min, drain, cool, and quick-freeze to get the finished product.

Embodiment 3: Peeled beef is minced through a meat grinder with an aperture of 7 mm, placed at 0-4°C for 5-10 minutes, then chopped and stirred at a low speed for 1-3 minutes, and added 0.3-1.2% (w/w) Salt and 0.3% (w/w) phosphate and then chop and mix at high speed for 3-6 minutes; add 8-12% chicken bone paste, add 0.3% transglutaminase (TGase) and chop and mix at high speed for 5-10 minutes, Then add 3% walnut powder and mix for 6-10 minutes, add auxiliary materials and seasonings, and chop and mix for 3-5 minutes at a medium speed for 3-5% celery particles (0.2-0.5mm); Cool at 0-4°C for 1-3 hours to shape, shape, first put in water at 40-50°C, cook for 8-10 minutes, then put in 75-85°C, cook for 10-20min, drain, cool, and quick-freeze to get the finished product.

Claims (6)

1. the purpose of this invention is to provide the flexible preparation method of a kind of raising chicken bone mud beef celery mixing meat gruel, peeling beef rubs through the meat grinder in 7 millimeters apertures, placed 5-10 minute for 0-4 ℃, the back is cut under low-speed conditions and is mixed 1-3 minute, cuts under high speed behind adding 0.3-1.2% (w/w) salt and 0.3% (w/w) phosphate again and mixes 3-6min; The chicken bone mud that adds 8-12%, adding 0.3-0.6% TGase (TGase) is cut at a high speed and is mixed 5-10min, then the 3-6% walnut powder is added to cut and mix 6-10min, add auxiliary material and flavoring, the celery particle (0.2-0.5mm) of 3-5% is cut under middling speed and is mixed 3-5 minute; Cut mix the meat gruel that finishes after, coldly put moulding in 1-3 hour at 0-4 ℃, moulding, first entry 40-50 ℃, boiled 8～10 minutes, reenter 75-85 ℃, boil 10-20min, drain, cooling, quick-frozen is a finished product.

TGase (TGase) but the meat of interpolation catalysis in MHC (myoglobulin heavy chain) become cross-bond, thereby improve its gel characteristic, show that the gel that is added with TGase has higher hardness, elasticity, gel strength and retentiveness.From gel strength, it can make the gel strength comparison improve more than 3 times in the same old way.

2. preparation method as claimed in claim 1 is characterized in that, peeling beef rubs through the meat grinder in 7 millimeters apertures, places 5-10 minute for 0-4 ℃.

3. preparation method as claimed in claim 1 is characterized in that, adding 0.3-0.6% TGase (TGase) is cut at a high speed and mixed 5-10min.

4. preparation method as claimed in claim 1 is characterized in that, the 3-6% walnut powder is added to cut mix 6-10min, and the celery particle (0.2-0.5mm) of 3-5% is cut under middling speed and mixed 3-5 minute.

5. preparation method as claimed in claim 1 is characterized in that, cut mix the chicken gruel that finishes after, coldly put moulding in 1～3 hour at 0～4 ℃.

6. preparation method as claimed in claim 1 is characterized in that, first entry 40-50 ℃, boiled 8～10 minutes, and reenter 75-85 ℃, boil 10-20min.