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What are the steps that need to be taken to make meatballs using stainless steel meatballs?
The stainless steel ball machine is made of stainless steel. The forming tank of the machine and the water in the cooking tank are heated by the steam pipes in the two tanks. The water temperature is controlled by the regulating steamer to reach the water temperature of the forming tank of about 75 degrees, and the water temperature of the cooking tank is about 90 degrees. . The water in the forming tank forms a water flow through the hot water circulation pump, so that the meat pellets coming out of the machine enters the water, and then begins to flow toward the end of the forming tank. The flow process controls the flow rate of the meat by controlling the flow rate of the water to control the flow rate of the meatballs.
The raw materials need to be pretreated before operation, mainly including the division and rinsing of raw materials. The segmentation is convenient for the next step of the raw material crushing treatment, and the main purpose of the rinsing is to remove the water-soluble protein and other substances affecting the quality of the raw material, such as endogenous enzyme, residual fat, residual blood, colored substance, and astringency. Substances, inorganic salts and residual bones, etc., thereby improving the overall sensory quality of the finished meatballs.
The second step is to carry out the rinsing. The temperature and water consumption of the rinsing are worth noting. If the rinsing temperature is too high, some or all of the protein in the raw meat will be denatured, resulting in a decrease in the gel properties of the protein during the subsequent processing, and the network structure of the protein. It does not form well, resulting in a decrease in the elasticity of the finished product and a poor taste. Although the large amount of water used for rinsing will cause the original flavor of the finished product to fade, it will increase the overall sensory quality.
The third step is pre-mixing. Before adding the auxiliary materials and ingredients to the meat, the crushing of the raw meat is a necessary process. The purpose is to use physical methods to break down the bulk raw meat into smaller ones. The organization is convenient for the next step of mixing, avoiding the uneven mixing of the raw materials in the next mixing process, the mixing time is too long, and the temperature is too high to affect the quality of the product.
The fourth step is mashing. In the meatball production process, the role of mashing is to cut and break the muscle fibers in the connective tissue and muscle tissue of the muscle, destroy the integrity of the muscle fiber membrane, endomysium and muscle fibers, and in the salt solution. Under the action, the muscle fibers swell, the myosin depolymerizes and dissolves, and the myofibrils are separated from the muscle fibers, exposing various polar groups in their molecules, thereby forming a strong water-holding effect. As the mixing time is prolonged, the force between the high-speed rotating file and the meat particles increases, the temperature of the raw material rises, the protein denatures and solidifies, and the molecules cross each other to form a network structure, which wraps water molecules and other components. Among them, it becomes a gel aggregate having a complicated structure.
It should be noted that the insufficient mixing time will result in insufficient breaking of the raw materials, and the water holding effect after cross-linking of the molecular structure of the protein cannot be achieved. Excessive mixing time will increase the temperature of the raw material, leading to the denaturation of salt-soluble proteins, which will change the spatial conformation of myosin, expose the non-polar groups in the molecule, reduce the solubility of the protein, and affect the formation of the gel structure of the meat emulsion. The increase in the temperature of the raw material is likely to cause microbial contamination, which causes the raw meat to deteriorate and affect the quality of the product.
The fifth step is molding, and the purpose of cooking in the meatball processing process is to denature the protein in the raw material to form a stable morphological structure. Different temperature and time conditions during cooking will cause different degrees of protein, fat and flavor changes, such as loss of water and juice, soft and hard meat color, fat dissolution, volatile substances. Escape and so on. Due to muscle contraction, a large amount of juice and water is lost. In this stage, the quality of the meatballs changes from bright red to pink, the hardness increases, and the heat denaturation of the meatballs basically ends. In the stainless steel ball machine, when the center temperature of the meatball reaches 80 °C or higher, hydrogen sulfide is formed. If it is cooked for a long time, the accumulation of hydrogen sulfide will affect the flavor of the meatball. Therefore, in order to avoid the juice loss of the product. The quality and yield of the product are reduced, and the cooking temperature and time are usually controlled by the second cooking method.
The sixth step is quick freezing, which prevents microbial contamination of meat products during storage, transportation and sale. The meatball itself is rich in a variety of nutrients, and is susceptible to microbial infestation at room temperature, resulting in a serious decline in the sensory quality and shelf life of the product. Therefore, after the meatballs are processed, they are cooled and frozen before packaging. The temperature and time of cooling and freezing directly affect the sensory quality and shelf life of the product. If the freezing time is too long and the temperature is too low, it will lead to the formation of large ice crystals, and the distribution will be uneven, which will destroy the tissue state of the product; freezing temperature Not enough is low, which leads to the inability to effectively control the growth and reproduction of microorganisms.
Through the above six steps, the stainless steel ball machine can produce all kinds of crispy, tough, elastic pork balls, fish balls, beef balls, chicken balls, and pills. It not only has a wide variety of colors, but also can be freely changed. The production cost can be greatly reduced on the basis of the original.