CN-122004413-A - Tribute ball based on cold fresh pork low-temperature grinding technology and preparation method thereof

Abstract

The invention discloses a tribute ball based on a cold fresh pork low-temperature grinding technology and a preparation method thereof, and belongs to the technical field of food processing. The tribute ball is prepared from raw materials such as cold fresh pig hind leg meat, medium oil, edible salt, compound phosphate and the like according to a specific proportion, and the preparation method comprises the steps of raw material pretreatment, pre-cooling by a grinding device, three-time sectional grinding, low-temperature forming, water bath curing, rapid cooling, low-temperature quick freezing and the like. According to the invention, by accurately controlling the milling temperature (the whole process is less than or equal to 12 ℃), optimizing the milling parameters and the raw material proportion, combining the segmented water bath curing and fluidized bed quick-freezing technology, the excessive denaturation of protein is effectively avoided, the sufficient dissolution of myofibrillar protein is promoted to form stable gel, the elasticity and juiciness of the tribute ball are obviously improved, meanwhile, the loss of nutrient components and the breeding of microorganisms are inhibited, the shelf life is prolonged to 12 months, the problems of poor taste, nutrition loss, insufficient safety, poor raw material adaptability and the like of the traditional process are solved, and the prepared tribute ball has the advantages of stable quality, rich nutrition, safety and reliability and wide application prospect.

Inventors

• WANG YUNING
• XIE SHANGZHI

Assignees

• 上海世达食品有限公司

Dates

Publication Date

20260512

Application Date

20260331

Claims (6)

1. 1. A tribute ball based on a cold fresh pork low-temperature beating and mixing technology is characterized by comprising the following raw materials, by mass, 70-72% of cold fresh pork rear leg meat (fat content is less than or equal to 5%), 18-20% of medium oil (8 mm), 1.0-1.5% of edible salt, 1-1.5% of white granulated sugar, 0.2-0.3% of garlic crisp, 0.3-0.5% of compound phosphate (sodium hexametaphosphate, sodium pyrophosphate and sodium tripolyphosphate are mixed according to a mass ratio of 1:2:1), 0.3-0.4% of phosphate double starch, 0.2-0.3% of shallot crisp, 0.4-0.5% of white pepper powder, 1.5-2.0% of compound seasoning and 2-2 ℃ sterile ice water.
2. 2. The preparation method of the tribute ball based on the cold fresh pork low-temperature milling technology of claim 1 is characterized by comprising the following steps: step 1, pretreating raw materials, namely selecting chilled fresh pork leg meat which is slaughtered for 24-48 hours and has the temperature of 0-4 ℃, cutting fascia by a slicer, cutting into 5-8cm square meat pieces, and putting the meat pieces into a meat grinder to be minced meat with the grain diameter of 6-8mm for later use; Pre-cooling a grinding device, namely pre-cooling a grinding barrel of a double-speed low-temperature grinding machine to-15 ℃, wherein the device adopts a refrigerant oil closed circulation temperature control system, monitors the oil temperature in real time through a PLC controller, and adjusts an electronic expansion valve to accurately control the refrigerant flow, wherein the temperature control precision reaches +/-1 ℃; step 3, one-time grinding (salt dissolution stage), adding the standby meat emulsion into a pre-cooled grinding barrel, and simultaneously adding edible salt and composite phosphate, maintaining the grinding temperature at 0-2 ℃, and grinding at a low speed of 70-100r/min for 10-15 minutes; Step 4, secondary grinding (auxiliary material adding stage), namely raising the rotating speed of a grinding cutter to a high speed of 120-150r/min, keeping the temperature at 0-2 ℃, slowly adding phosphate double starch, white granulated sugar, garlic crisp, shallot crisp, white pepper powder, compound seasoning and sterile ice water into a grinding barrel, and grinding at high speed for 15-20 minutes, wherein the temperature is detected every 5 minutes, and the temperature is ensured to be less than or equal to 12 ℃; Step 5, grinding for three times (gel forming stage), reducing the rotating speed to a low speed of 70-100r/min, keeping the temperature to be less than or equal to 12 ℃, and continuously grinding for 5 minutes until the minced meat forms a uniform, fine and glossy gel, and the hand-kneading has good elasticity and is not sticky, namely the grinding end point is reached; Step 6, molding at low temperature and curing in water bath, namely placing the gel-like meat emulsion into a molding machine to prepare a spherical blank with the diameter of 3-3.5cm, then placing the spherical blank into a flowing water bath, heating to 55 ℃ at the speed of 1 ℃ per minute for 3 minutes, heating to 75-80 ℃ at the same speed for 2 minutes (ensuring that the central temperature is not less than 70 ℃), and finally heating to 90-95 ℃ at the speed of 1 ℃ per minute for curing for 4 minutes; And 7, post-treatment, namely fishing out the cured tribute balls, rapidly cooling to a surface temperature of less than 15 ℃ through a conveying belt air cooling system, blowing off surface water drops, then putting into a quick-freezing tunnel of-35 to-40 ℃ and quick-freezing for 30-40 minutes at a speed of 3-5m/s to reduce the central temperature to below-18 ℃, and then packaging and refrigerating for preservation.
3. 3. The preparation method of the tribute ball based on the cold fresh pork low-temperature beating technology is characterized in that in the step 3, heat generated by mechanical friction is absorbed in real time through efficient heat exchange between refrigerant oil and meat paste in the beating process, the temperature of the meat paste in a salt dissolving stage is ensured to be stabilized at 0-2 ℃, the sufficient dissolution of myofibrillar proteins is promoted, uniform protein solution is formed, and a foundation is laid for gel formation.
4. 4. The preparation method of the tribute ball based on the cold fresh pork low-temperature milling technology is characterized in that in the step 5, the interaction of protein hydrophobic groups is promoted through low-speed milling in the gel forming stage, a stable and compact gel network is formed, meanwhile, the temperature of meat paste is monitored in real time by an infrared temperature monitor, the milling end point is accurately controlled, gel structure damage caused by excessive milling is avoided, and the elasticity and the molding stability of the tribute ball are ensured.
5. 5. The preparation method of the tribute ball based on the cold fresh pork low-temperature beating technology of claim 2 is characterized in that in the step 6, a sectional temperature control system is adopted in a flowing water bath, the temperature rising rate is strictly controlled to be 1 ℃ per minute through a high-precision temperature sensor and an automatic temperature control device, the gradual solidification of protein is ensured, the activity of glutamine transaminase is activated, the gel strength and the taste stability of the tribute ball are improved, and meanwhile, the quality defect caused by temperature fluctuation is avoided.
6. 6. The preparation method of the tribute balls based on the cold fresh pork low-temperature beating technology of claim 2 is characterized in that in the step 7, a fluidized bed conveying mode is adopted in a quick-freezing tunnel, the tribute balls are suspended and rolled through air flow with the bottom upwards, each tribute ball is enabled to be uniformly contacted with low-temperature air, quick freezing and non-adhesion are ensured, meanwhile, a variable-frequency air speed control system is matched, the air speed is dynamically adjusted according to the frozen state of the tribute balls, the meat structure is prevented from being damaged due to overlarge ice crystals, and nutrition and taste are reserved to the maximum extent.

Description

Tribute ball based on cold fresh pork low-temperature grinding technology and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to a method for preparing tribute balls by taking chilled fresh pork as a raw material through a low-temperature beating technology, aiming at improving the taste and flavor of the tribute balls. Background The tribute balls are taken as classical quick-frozen meat products, are widely favored by consumers by virtue of the taste and delicious flavor of the Q balls, and occupy an important share in the food market. The conventional grinding process is usually adopted for preparing the tribute balls in the market, wherein frozen pork is generally used as a raw material, and the raw material and auxiliary materials are mixed and ground under the normal temperature or uncontrolled temperature condition. However, the traditional process has a plurality of remarkable defects that firstly, a large amount of heat is generated by mechanical friction in the beating process, so that pork protein is excessively denatured, the muscle fiber structure is damaged, the taste of the tribute balls is hard and the elasticity is insufficient, the juiciness is lacked, secondly, the decomposition of water-soluble vitamins (such as B vitamins) and the oxidation of fat are accelerated in a high-temperature environment, the nutritive value of the tribute balls is reduced, bad flavor substances are easily generated, thirdly, the raw materials are in a microorganism dangerous growth interval of 5-32 ℃ for a long time during normal-temperature beating, bacteria are greatly propagated, the deterioration risk of products is increased, the shelf life is shortened, the food safety is threatened, fourthly, the process has strict requirements on the temperature of the raw materials, only the frozen pork (-16-18 ℃) is matched, the meat is thawed to-6 ℃ before production, if the meat structure is fully destroyed after the conventional beating is carried out for 24-48 hours, the myofibril proteins cannot be effectively extracted, and the tribute balls are poor in formability and easy to be spall. In addition, although the temperature control is tried in the existing partial improvement process, the temperature control precision is insufficient, the problems of protein denaturation, nutrition loss and the like still exist, and the quality, the safety and the process stability of the tribute balls are difficult to be considered. Disclosure of Invention In order to solve the problems in the background art, the invention aims to provide the tribute ball based on the cold fresh pork low-temperature beating technology and the preparation method thereof, which are used for improving the taste and safety of the tribute ball, and the temperature in the beating process is accurately controlled mainly through the low-temperature beating technology, so that the excessive denaturation of meat quality can be effectively avoided, the nutrition loss is reduced, the growth of microorganisms is inhibited, and a new direction is provided for the high-quality production of the cold fresh pork tribute ball. In order to achieve the above purpose, the present invention adopts the following technical scheme: The tribute ball based on the low-temperature grinding technology of the cold fresh pork comprises, by mass, 70-72% of cold fresh pork rear leg meat (fat content is less than or equal to 5%), 18-20% of medium oil (8 mm), 1.0-1.5% of edible salt, 1-1.5% of white granulated sugar, 0.2-0.3% of garlic crisp, 0.3-0.5% of composite phosphate (sodium hexametaphosphate, sodium pyrophosphate and sodium tripolyphosphate are mixed according to a mass ratio of 1:2:1), 0.3-0.4% of phosphate double starch, 0.2-0.3% of shallot crisp, 0.4-0.5% of white pepper powder, 1.5-2.0% of composite seasoning and 2-2.3% of sterile ice water at a temperature of 0-2 ℃. Preferably, the preparation method of the tribute ball based on the cold fresh pork low-temperature grinding technology comprises the following steps: step 1, pretreating raw materials, namely selecting chilled fresh pork leg meat which is slaughtered for 24-48 hours and has the temperature of 0-4 ℃, cutting fascia by a slicer, cutting into 5-8cm square meat pieces, and putting the meat pieces into a meat grinder to be minced meat with the grain diameter of 6-8mm for later use; Pre-cooling a grinding device, namely pre-cooling a grinding barrel of a double-speed low-temperature grinding machine to-15 ℃, wherein the device adopts a refrigerant oil closed circulation temperature control system, monitors the oil temperature in real time through a PLC controller, and adjusts an electronic expansion valve to accurately control the refrigerant flow, wherein the temperature control precision reaches +/-1 ℃; step 3, one-time grinding (salt dissolution stage), adding the standby meat emulsion into a pre-cooled grinding barrel, and simultane