Meatballs (chicken balls, pork balls and beef balls, etc.) are an important category in hot pot frozen products. They are popular among consumers for their rich flavor and crispy and juicy texture. The following describes the production process of pork balls. Process and key considerations.

1, the main ingredients

Main ingredients: pork leg, fat, modified starch, seasoning, phosphate, soy protein, flavor and fragrance, TG enzyme.

2. Main process flow and key control points

Thawing → planing → beating → (cured → beating) → forming → gel → curing → cooling → quick freezing → packaging

2.1 Thawing: Frozen raw meat is stored and transported frozen below -18 °C. It needs to be thawed before use. The thawing condition is controlled below 10 °C. The degree of thawing is controlled at a center temperature of -3 °C. Insufficient thawing, the raw materials are too hard, the equipment is damaged in the process of shaving, the orifice plate is easy to be broken, and the metal fragments are brought into the raw materials of the meat to cause foreign matter inclusion. In the later pulping process, the stirring time is insufficient to produce insufficient pulp. Taste; defrosting too much, the temperature of the slurry is not easy to control, and the last added fat is easy to emulsify. If the laying workshop is thawed, the time and thawing time of the frozen meat are adjusted according to the season and outdoor temperature. It is better to establish an independent constant temperature thawing room in the factory, which is not affected by the seasonal and outdoor temperature, and is convenient for the standardized operation of the factory.

2.2 Planing: The defrosted raw meat will be shaved and twisted. The diameter of the meat grinder plate is generally 3-4mm, which is convenient for beating and protein dissolution.

2.3 Beating: Beating is the most important process of meatball processing, which directly affects the texture of the product. The taste of the meatball is mainly provided by salt-soluble protein, and the pulping process directly affects the dissolution effect of salt-soluble protein. The main operation procedure is to pour the twisted meat into the beating bucket, add the drawing protein, meat extract and phosphate, stir slowly until the slurry is slightly sticky, indicating that the salt-soluble protein begins to dissolve; add salt and stir quickly The slurry is strong in viscosity, bright in color and sol-like, and the slurry is fully slurried; the soy protein emulsion (soy protein, water, oil) is quickly stirred and fully emulsified, and the seasoning, flavor and fragrance, TG enzyme and Starch, mix quickly and mix and pour into the barrel. Some products can be beaten in two stages. The raw meat is added with phosphate and salt, and then placed in a 4 ° C fresh-keeping warehouse for 8-12 hours to promote the slow and complete dissolution of the salt-soluble protein, and then add the remaining auxiliary materials and mix well. .

2.4 Molding: The pulp that is beaten is injected into the molding machine and produced according to the shape specifications.

2.5 gel maturation: the meat pellets fall into the gel water tank after molding, the gel condition is controlled at 50-60 ° C for 10-15 minutes, the temperature is too high, and the gel time is too fast, which is not conducive to the formation of ordered dense gel network structure. The temperature is too low to affect labor efficiency and productivity. It is also considered that the optimum temperature of TG enzyme is between 45-55 °C in this temperature range. It is experimentally verified that the balance between the two can be achieved in this temperature range. The ripening parameter is 80-85 ° C, boiled for 3-5 minutes, product ripening is also the process of pasteurization control product microorganisms, so the basic shape and texture flavor of the meatball has been formed.

2.6 Quick-freezing and packaging: The cooked meatballs are frozen into a spiral quick-freezing machine, and the maximum ice crystal formation belt is quickly passed to reduce the damage of the product structure caused by the large ice crystals during the freezing process, and the package is packed.