Production of quick-frozen mackerel balls

Fast-frozen meat food industry is a fast-growing industry in recent years, the main products are quick-frozen chicken meat balls, fish balls, shrimp balls, crab sticks, chicken, chicken quail and so on. The current production of larger common fish balls, chicken balls, etc., mainly in conventional products, while the relative output of small fish balls is less, now the main processing technology of quick-frozen squid balls are described as follows:

I. Equipment: meat grinder, picking machine (200 type) 1 set, ball machine 1 set, 2 boiled water tanks, 1 pre-chilled water tank, 5-10% frozen room (quick freezing temperature is up to 2 hours - 28 °C—30°C)

Second, raw materials: chicken breast, squid (commercial), fat, egg white or egg white powder

Third, auxiliary materials: salt, sugar, monosodium glutamate, composite phosphate K7, light blue, fresh ginger, cooking wine, soy protein isolate, corn starch, potato starch, carrageenan, white pepper, Tianbo flavor 21087, Tianbo flavor 21076

Formulation: (unit Kg) chicken breast 36, fat boil 12, carp 10, salt 2.2, sugar 1, compound phosphate K70.4, monosodium glutamate 0.5, light blue 3, fresh ginger 1.5, cooking wine 1, soy protein isolate 3, Carrageenan 0.7, Pepper 0.15, Pork meal 0.02, Fennel powder 0.04, Egg white 4, Corn starch 6, Potato starch 4, Water 30, Tianbo 210870.2, Tianbo 210760.4

V. Process: (raw material) thawing → (coiling to prepare emulsified material) → mixing → cooking → cooling → quick freezing → bagging → sale

1) Thawing and raw material processing: Thaw frozen chicken breast fillets in tap water and put it in tap water for 3-4 hours. Then ask the surface to be slightly thawed and then enter the meat grinder for 10 minutes. The mesh plate will be ground and put into use. 10? minced. After thawing the squid, remove the viscera, rinse with clean water, pre-cook with boiling water, and wait after use after cooling.

2) Prepare the emulsified material: Add the separated protein to the masher, add ice water to simmer for 2 minutes, add the fat mash, quickly mix for 2 minutes, and keep the discharge temperature at 5°C.

3) Mixing: After cooking, the squid is minced in a 6-hole plate grinder, and the chicken breast is added to the simmering machine. At the same time, salt, monosodium glutamate, sugar, compound phosphate, onion, ginger and some ice water are added. Speed 3000 rev / min, 斩 2-3 minutes, keep the material temperature 5 °C - 10 °C. Then add the emulsified material, quickly stir for 2 minutes, add minced mackerel, corn starch, potato starch, carrageenan for 1 minute, add some ice water while adding the flavor, egg white, sesame oil, etc., and mix well. The stuffing has a certain elasticity, visible squid particles.

4) Cooking: Heat the boiled water to 85°C, adjust the knife pitch of the meatball machine, add fillings, pick up the original ball with a ladles, and start normal production after the molding is stable. When drifting to the back of the sink, it is cooked in another boiled water tank. The water temperature is 95°C. When the ball is more flexible, it can be thoroughly cooled and cooled.

5) Quick-freeze.

6) bagging.