Processing technology of deep-fried mutton balls

Season to winter, is the peak season for residents in northern China to consume mutton, especially Shanxi, Inner Mongolia and other places of the common people, in winter have the habit of eating whole sheep. Mutton has a variety of eating methods, among which mutton pills are a kind that common people like to eat, but mutton pills are generally made in batches by large enterprises, small and medium-sized enterprises do not do much, and common people do very little at home. The mutton on the market is generally high in price, and the production cost of pure mutton balls is high. This paper introduces a mutton ball production process with mutton as the main part and chicken as the auxiliary. Because the protein content of chicken is similar to mutton, and the raw materials are rich and the price is low, a part of chicken is used to replace mutton, and a certain process formula is combined to make the processed meatballs close to mutton balls in flavor and taste, and the production equipment is simple, so that the meatballs are suitable for small and medium-sized meat products factories and family workshops.

1. device

Meat grinder, stuffing mixing machine, meatball machine, fryer, fishing fence, tray, small cold room, sealing machine.

2. raw materials

Mutton, chicken breast, chicken leg.

3. excipients

Salt, white granulated sugar, monosodium glutamate, red koji rice, compound phosphate, carrageenan, soybean protein isolate, corn starch, pepper powder, white pepper powder, scallion white, fresh ginger, sesame oil, egg white, mutton essence

4. Cornerstone recipe

mutton 40%, chicken breast 30%, chicken leg 30%. in addition, 3.6 percent of salt, 2 percent of white granulated sugar, 0.5 percent of monosodium glutamate, 0.1 percent of red koji rice, 0.6 percent of compound phosphate, 0.8 percent of carrageenan, 3 percent of soybean protein isolate, 10 percent of corn starch, 0.2 percent of prickly ash powder, 0.1 percent of white pepper powder, 10 percent of scallion white, 6 percent of fresh ginger, 1 percent of sesame oil, 6 percent of egg white, 54.5 percent of ice water and 1.6 percent of mutton essence E5073 are added.

5. process flow

Quality inspection and acceptance of raw and auxiliary materials → thawing → cleaning → drying → mincing meat → mixing stuffing → frying and forming → cooling → quick-freezing → packaging → inspection and warehousing.

6. operation points

(1) The acceptance of raw materials and excipients is the responsibility of the supplier and quality acceptance department.

(2) Thaw ground meat Put mutton, chicken breast and chicken leg minced meat in the freezing room, thaw until the surface is slightly soft, and the meat center temperature is about-2℃. After washing, the meat is dried and minced with a 6mm diameter mesh meat grinder.

(3) Stuffing mixing: first, put the ground meat, salt, sugar, phosphate, red yeast rice and appropriate amount of ice water into a mixer and stir until the meat is thickened, and marinate for 2 hours; then add the ground onion ginger, monosodium glutamate, sesame oil, pepper powder and white pepper powder and stir; finally, add carrageenan, soybean protein isolate and starch together with essence and remaining water. The discharge temperature shall not be higher than 10℃, so as to avoid protein denaturation in meat, resulting in poor taste and low yield of products.

(4) Fried molding Add the mixed filling to the meatball machine, adjust the knife distance of the feeding port, meet the process requirements, use the container to connect several of the most preliminary test types, after the molding is normal, start normal production, and require the meatballs to be well formed and uniform in size. Heat the fryer to 160℃~180℃, fry the meatballs until golden brown, and take them out after the surface hardens.

In order to reduce the cost, the formula uses chicken minced meat and chicken leg minced meat, which not only improves the oil content and reduces the production cost, but also increases the elasticity and brittleness of the product. The mutton essence E5073 used in the formula has rich mutton flavor, can endow products with purer mutton flavor, can eliminate fishy smell of chicken and mutton, and simultaneously increases characteristic flavor of mutton; and the essence has the characteristics of low temperature resistance of-18 DEG C and high temperature resistance of 180 DEG C, and is suitable for being added into the products. This process is also applicable in general families, but in terms of materials and scale, appropriate reductions should be made.