CN104939126A - Delicious meatballs and processing method thereof - Google Patents

Abstract

The invention discloses delicious meatballs and a processing method thereof. The method includes the steps that local black pork of specially fed pigs in Sichuan is cooled, acid is discharged, then the pork is placed in a stone reef nest and pounded and beat through a wooden hammer to be made into emulsified muddy flesh, and the muddy flesh is manually pinched to form meatballs and boiled in clear water. The delicious meatballs are free of any ingredient and additive, faint scent and fresh taste of natural meat are kept, and the meatballs taste tender, crispy and juicy and have special elasticity.

Description

A kind of delicious meatball and processing method thereof

technical field

The invention relates to a meat product and a processing method thereof, in particular to a delicious meatball and a processing method thereof.

Background technique

Meatballs are traditional meat products loved by consumers in general. Existing meatballs are made of fat and lean meat of livestock and poultry, supplemented with seasonings, spices, starch, etc., and formed through twisting meat filling and molding. Industrial processing is usually made by adding additives such as soybean protein, water-retaining agent, and emulsifier, and then making it through chopping, emulsification, and machine-made pellets. Although the current industrialized production of meatballs can meet the increasing consumer demand in the market, with the improvement of people's living standards, people prefer to choose those delicious foods that add less or no auxiliary materials and additives and keep the original flavor. This patent was produced.

Contents of the invention

The object of the present invention is to provide a kind of delicious meatball without auxiliary materials and additives and a processing method thereof.

The processing method of delicious meatballs provided by the present invention includes the steps of selecting raw materials, making meat fillings and forming meatballs. The raw material selection step is: selecting specially fed Sichuan local black pigs, deboning after slaughtering, and Special feeding means that 17 to 20 days before slaughtering black pigs, 1/4 of the conventional feed fed daily is replaced by special feed, which is prepared by mixing soybeans, corn and sorghum; the meat The stuffing production steps are as follows: cut the cooled raw meat into strips, then place it in a stone nest, and beat it repeatedly with a wooden mallet until the meat strips are pounded into homogeneous emulsified meat paste.

Further, in the step of selecting the raw meat, the weight ratio of each component of the specially formulated feed is: 60-72 parts of soybeans, 30-40 parts of corn, and 20-24 parts of sorghum.

Further, in the meat stuffing making step, the stone nest is placed indoors, and the room temperature is lower than 20°C.

The present invention also provides delicious meatballs prepared by the above method, and the meatballs can be prepared with seasonings of different tastes for dipping according to the needs of consumers.

The present invention has the following advantages:

(1) Select Sichuan local black pork as the raw material for meatballs. Although the lean meat percentage of local black pigs is relatively low and the fat is high, its lean meat flavor and taste are significantly better than those of imported or hybrid pigs that grow fast and have high lean meat percentages. , in addition, the present invention also adopts the specially formulated feed prepared after mixing and frying soybeans, corn and sorghum to replace 1/4 conventional feed to carry out special feeding to black pigs. It can be seen from the control experiment that after about 20 days of feeding, the pigs can be significantly improved. Pork is delicious and fragrant, especially the marbling structure of the back meat can be more prominent (the structure improvement rate can reach more than 15%), and the marbling structure is an important indicator to ensure the tenderness and juiciness of the meat, so the meatballs made with this raw meat Delicious taste, good taste;

(2) Put the raw meat after cooling and deacidification in the stone nest, and beat it repeatedly with a wooden mallet. Using the special emulsification effect produced during the beating, the meatballs can have good elasticity and can better maintain the meat quality. Original flavor and flavor characteristics;

(3) No auxiliary materials and additives are added in the preparation process, which can ensure that the product is pure and natural, and can maintain the unique meat flavor of raw meat to the greatest extent.

The present invention is described in further detail below in conjunction with embodiment.

Detailed ways

Example 1

(1) Sichuan Yanan black pigs were selected, and 20 days before slaughter, the diet was reduced by 1/4 of the conventional feed, and the reduced conventional feed was replaced with a special feed. The special feed was composed of 60 parts of soybeans, 40 parts of corn, and 20 parts of sorghum. When feeding, put the special feed in the pig trough every night, and put drinking water next to it, so that the pigs can eat and drink freely;

(2) After the black pig is slaughtered, it is deboned, and the longissimus dorsi (eye muscle, tenderloin) of the fresh pig carcass is taken, divided into 2-3kg long pieces, and hung in the cold storage at a temperature of -1-0°C. Cool for 9 hours under the condition of relative humidity of 90% and air velocity of 0.3-0.5m/s until the central temperature of the meat piece is ≤7°C, then vacuum-packed and placed in a cold room at 1°C for 2.5 days of acid discharge;

(3) Cut the black pork after cold-discharging into long strips, remove the attached fat meat and tendons, then place it in a stone nest, beat it repeatedly with a wooden mallet, and turn it up and down several times until it is completely The meat strips are pounded to become homogeneous emulsified meat paste, and the stone nest is placed indoors, and the room temperature is controlled at 15-16°C;

(4) Use a wooden ladle to take a small amount of meat paste in the wok and put it in the palm of your right hand, circle your fingers tightly, knead the meat paste into small meatballs, then scrape it into boiling water with your left finger, wait for the meatballs to float from the bottom of the pot to the surface for about 90 Seconds later, take out the finished meatballs;

(5) The cooked meatballs are dipped in spicy three pepper powder, which is prepared by frying and grinding 2 parts of pepper, 1 part of Chinese prickly ash and 1 part of pepper respectively and then mixing them into fine powder.

Example 2

(1) Select Sichuan Neijiang black pigs, reduce the diet by 1/4 of conventional feed 18 days before slaughter, and replace the reduced conventional feed with special feed, which is composed of 72 parts of soybeans, 30 parts of corn, and 24 parts of sorghum It is prepared by mixing and sautéing. When feeding, put the special feed in the pig trough every night, and put drinking water next to it, so that the pigs can eat and drink freely;

(2) After the black pig is slaughtered, it is hot-boned, and the fresh longissimus dorsi (eye muscle) of the pig carcass is taken, divided into 2-3kg long pieces, and hung in a cold storage at a temperature of -1°C and a relative humidity of 90%. 1. Cool for 8 hours under the condition of air velocity of 0.3m/s, until the temperature of the center of the meat piece is ≤7℃, then vacuum pack it and place it in a cold room at 2℃, and cold discharge the acid for 2 days;

(3) Cut the black pork after cold-discharging into 500cm long strips, remove the attached fat meat and tendons, then place it in a stone nest, beat it repeatedly with a wooden hammer, and turn it up and down several times during the process , until the meat strips are pounded into homogeneous emulsified meat paste, the stone nest is placed indoors, and the room temperature is controlled at 14-15°C;

(4) Use a wooden ladle to take a small amount of meat paste in the wok and put it in the palm of your right hand, circle your fingers tightly, squeeze the meat paste into small meatballs, then scrape it into boiling water with your left finger, wait for the meatballs to float from the bottom of the pot to the surface for about 2 After 10 minutes, fish out and make the finished meatball;

(5) The cooked meatballs are eaten with sauce-flavored dipping sauce, which is prepared by mixing 4 parts of natural soy sauce and 1 part of bran vinegar.

Claims (4)

1. a processing method for delicious burger, comprises raw material selection, meat stuffing making and the shaping each step of burger, it is characterized in that:

Described Feedstock selection Step is: select through special Sichuan Local Black Pigs of feeding, pick a bone after slaughtering, described special feeding refers to black pig before slaughtering 17 ~ 20 days, every day feeding conventional feed in 1/4 join feed by spy and substitute, described spy join feed by soya bean, corn and Chinese sorghum mix fry fragrant obtained;

Described meat stuffing making step is: cooled raw meat is cut to strip, is then placed in stone treadle-operated tilt hammer for hulling rice nest, repeatedly pounds to hit beat with mallet, until the muddy flesh filling broken into as emulsifying of being pounded by cutlet.

2. the processing method of delicious burger according to claim 1, is characterized in that: in the selection step of described raw meat, special weight ratio of joining each component of feed is: soya bean 60 ~ 72 parts, corn 30 ~ 40 parts, Chinese sorghum 20 ~ 24 parts.

3. the processing method of delicious burger according to claim 2, is characterized in that: in described meat stuffing making step, stone treadle-operated tilt hammer for hulling rice nest is positioned over indoor, and room temperature is lower than 20 DEG C.

4. the delicious burger obtained by any one method in claim 1-3.