The technology of making quick-frozen chicken balls

Prepared meat products are deeply loved by consumers because of their convenience, high added value, balanced nutrition, exquisite packaging and small capacity, and have become the main meat products consumed by urban people and developed countries in China. The purpose of this paper is to introduce the production technology of a quick-frozen chicken meatball for conditioning chicken products.

1 Examples of ingredients

16kg of chicken, 2kg of pork back fat, 2kg of chicken skin, 1.35kg of salt, 0.3kg of white sugar, 200g of meatball gum, 240g of quality improver, 600g of ginger, 1.8kg of green onion, 200g of monosodium glutamate, 200g of chicken essence, 75g of white pepper, 3kg of frozen egg liquid, 5kg of corn starch and a proper amount of ice chips.

2 production process flow

Raw meat → pretreatment and batching → stuffing → molding → cooking → cooling → quick freezing → quality inspection and packaging → health inspection and refrigeration.

3 key points of processing technology

3.1 Selection of raw meat
Fresh (frozen) chicken breast meat, chicken skin and appropriate pig fat from non-epidemic areas are selected as raw meat, and pig back fat is the best. Adding pig fat and chicken skin can improve the taste and tenderness of the product.

3.2 Ingredients and Seasoning
According to the output, according to the requirements of ingredients, choose appropriate auxiliary materials. And accurately weigh for standby.

3.3 Treatment of raw and auxiliary materials
Select fresh green onions with good quality, peel off old skins and withered leaves, peel off ginger, wash and roughly grind with a Meat Grinder for later use; The chicken breast, chicken skin and pig fat are slightly thawed, cut into strips and ground with a meat grinder. The raw materials are chopped and mixed immediately after being twisted.

3.4 Stuffing (beating)
Accurately weigh the roughly ground meat according to the formula, pour it into the chopping machine, chop and mix it into mud, then add quality improver, salt, seasoning and meatball gum in sequence, chop and mix it into thick fine stuffing at high speed, and finally add starch and chop and mix it evenly. During the whole chopping process, the temperature of meat stuffing should always be controlled below 10℃. Generally, an appropriate amount of ice water is added in the chopping process to control the temperature.

3.5 molding
Manually or with a meatball forming machine, adjust the speed of the meatball forming machine to make the meatballs full, and immediately put the formed chicken meatballs into a hot water tank at 80 ~ 85℃ for boiling and forming. You can also fry the shaped chicken balls to improve their appearance. Generally, the meatballs are taken out of the oil pan immediately after frying until the shell is even light brown or yellowish brown, and then they are properly cooled and cooked in a boiling water pot.

3.6 Cooked (fried or boiled)
After molding, it can be boiled in hot water at 90 ~ 95℃ for 5 ~ 10 min. In order to avoid affecting the flavor and taste of meatballs, the cooking time should not be too long. In order to ensure the cooking and sterilization effect, the central temperature of chicken balls is usually 72℃ and maintained for more than 1min.

3.7 precooling
The cooked meatballs are immediately precooled in a precooling chamber, and the precooling temperature is required to be 0 ~ 4℃, and cooled to below 8℃ of the central temperature of meatballs. It is required that the pre-cooling room is clean and hygienic, and the humidity is well drained.

3.8 quick freezing
The cooled meatballs are transferred to a quick-freezing warehouse for freezing, and the temperature in the quick-freezing room is below -25℃ for 24h, so that the central temperature of the meatballs can be quickly reduced to below -18℃ and taken out of the quick-freezing warehouse. In the operation of cooling process, the control of sanitary conditions is very important. We should strictly control the hygiene of air, workshop, equipment and operators to prevent secondary pollution.

3.9 Quality Inspection and Packaging
The weight, shape, color, taste and other indicators of meatballs are inspected. After passing the inspection, the qualified products are packaged in small film bags and then boxed.

3.10 Health inspection
Health index requirements; The total number of bacteria is less than 5000/g; Escherichia coli, negative; No pathogenic bacteria. If necessary, other indicators such as heavy metals should be added.

3.11 Refrigeration
Qualified products are refrigerated in the cold storage below -18℃, and the storage period is about 12 months.