0010010 nbsp;
Lamb meatballs are a high-end food, mainly sold in the northeast, northwest, north China and other northern regions. 0010010 nbsp;However, due to the high price of lamb, the price of its finished products is high, and it is difficult to form large-scale production, which seriously restricts the popularity of the product end market. 0010010 nbsp;Because the chicken protein content is similar to that of lamb, and the raw materials are rich, the price is low. A part of the chicken is used to replace lamb, combined with a certain process formula, the processed meatballs are close to lamb meatballs in flavor and taste. 0010010 nbsp;And the production equipment is simple, suitable for processing in small and medium-sized meat products factory.
1. Equipment:
meat grinder, stuffing machine, meatball machine, frying pan, fishing fence, tray, small cold storage, sealing machine.
2. Raw
lamb, minced chicken breast and minced chicken leg.
3. Supplementary
salt, white sugar, monosodium glutamate, red yeast rice, compound phosphate, carrageenan, soy protein isolate, corn starch, pepper powder, white pepper powder, light white, fresh ginger, sesame oil, egg white, mutton flavor.
Fourth, the basic formula
mutton 40, chicken breast minced meat 30, chicken leg minced meat 30, salt 3.6, white granulated sugar 2, monosodium glutamate 0.5, red yeast rice 0.1, compound phosphate 0.6, carrageenan 0.8, soy protein isolate 3, corn starch 10, Zanthoxylum powder 0.2, white pepper powder 0.1, light white 10, fresh ginger 6, sesame oil 1, egg white 6, ice water 54.5, lamb flavor E5073 1.6.
5.
Acceptance of raw and auxiliary materials in the 0010010 nbsp;process flow 0010010 nbsp;→ defrosting ground meat → mixing stuffing → frying forming → cooling and quick freezing → packaging → inspection and storage.
Six, operation points:
1. Acceptance of raw and auxiliary materials: the supplier quality assurance department is responsible for inspection.
2. Thaw ground meat: Place the lamb, chicken breast minced meat, and chicken leg minced meat in the freezer, thaw until the surface is slightly soft, and the center temperature of the meat is about -2 ℃. Mince the thawed meat through Φ6mm mesh board.
3. Stuffing: First put the ground meat and salt, sugar, phosphate, red yeast rice and appropriate amount of ice water in the mixer until the meat is thick and marinated for 2 hours; then the ground onion ginger and Add monosodium glutamate, sesame oil, pepper powder, and white pepper powder to stir; finally mix carrageenan, soy protein isolate, and starch together with flavor and remaining ice water. The discharge temperature should not be higher than 10 ℃ to avoid denaturation of the protein in the meat, resulting in poor product taste and low product yield.
4. Deep-fried forming: add the mixed filling to the meatball machine, adjust the cutting edge of the cutting mouth to meet the technical requirements, and connect the first few with the container. After the forming is normal, start normal production. The balls are well formed and uniform in size. 0010010 nbsp;The fryer is heated to 160 ℃ ～ 180 ℃, the balls are fried to golden yellow, and the surface is hardened and then removed.
5. Cool and quick freeze.
6. Packaging.
7. Inspection.
VII. Discussion of the results
In order to reduce costs, the recipe uses minced chicken meat and minced chicken leg meat, which provides the content of fat and oil, and increases the elasticity and brittleness of the product. 0010010 nbsp;The mutton flavor E5073 used in this formula has a strong mutton flavor, which can give the product a more pure mutton flavor, can mask the smell of chicken and mutton, and at the same time increase the characteristic flavor of mutton, and this flavor is resistant to -18 ℃ low temperature and 180 ℃ The characteristic of high temperature is suitable for adding in such products.
