Detailed Processing Technology of Fried Lamb Meatballs
In winter, it is the peak season for residents in northern China to consume lamb, especially households in Shanxi, Inner Mongolia and other places, where people have the habit of eating a whole lamb in winter. Lamb can be eaten in many ways, among which lamb meatballs are one of the favorites of ordinary families, but lamb meatballs are generally made in large batches by big enterprises, while small and medium-sized enterprises make few, and ordinary households make even fewer. Lamb on the market is generally expensive now, and the production cost of pure lamb meatballs is high. Here we introduce a lamb meatball production process that uses lamb as the main ingredient and chicken as a supplement. Because chicken protein content is similar to that of lamb, and the raw material is abundant and lower in price, replacing part of the lamb with chicken, combined with a certain process formula, makes the processed meatballs close to lamb meatballs in flavor and mouthfeel, and the production equipment is simple, making it suitable for processing by small and medium-sized meat product factories and household workshops.
1. Equipment
Meat grinder, stuffing mixer, meatball machine, frying pot, strainer ladle, tray, small cold room, sealing machine.
2. Raw materials
Lamb, minced chicken breast, minced chicken leg.
3. Auxiliary materials
Salt, white granulated sugar, monosodium glutamate, red yeast rice, compound phosphate, carrageenan, soy protein isolate, corn starch, Sichuan pepper powder, white pepper powder, scallion white, fresh ginger, sesame oil, egg white, lamb flavoring.
4. Basic formula
Lamb 40%, minced chicken breast 30%, minced chicken leg 30%. In addition, salt 3.6%, white granulated sugar 2%, monosodium glutamate 0.5%, red yeast rice 0.1%, compound phosphate 0.6%, carrageenan 0.8%, soy protein isolate 3%, corn starch 10%, Sichuan pepper powder 0.2%, white pepper powder 0.1%, scallion white 10%, fresh ginger 6%, sesame oil 1%, egg white 6%, ice water 54.5%, lamb flavoring E5073 1.6%.
5. Process flow
Quality inspection and acceptance of raw and auxiliary materials → thawing → washing → air drying → meat grinding → stuffing mixing → frying and shaping → cooling → quick freezing → packaging → inspection, warehousing.
6. Key operation points
(1) Acceptance of raw and auxiliary materials is the responsibility of the supplier and the quality acceptance department.
(2) Thawing and meat grinding Place the lamb, chicken breast and minced chicken leg in the freezing room and thaw until the surface is slightly soft; a core temperature of about -2°C is appropriate. After washing the meat, air dry the moisture and grind it with a meat grinder with a 6mm diameter mesh plate.
(3) Stuffing mixing First put the ground meat together with salt, sugar, phosphate, red yeast rice and an appropriate amount of ice water into the mixer and mix until the meat stuffing becomes thick, then cure for 2h; then add the ground scallion and ginger together with monosodium glutamate, sesame oil, Sichuan pepper powder and white pepper powder and mix; finally mix carrageenan, soy protein isolate and starch evenly, then add them together with the flavoring and the remaining water. The discharge temperature must not be higher than 10°C, so as to avoid denaturation of the protein in the meat, which would result in poor product mouthfeel and low yield.
(4) Frying and shaping Add the mixed stuffing into the meatball machine, adjust the knife spacing of the discharge port to meet the process specifications, catch the first few trial-shaped ones with a container, and after shaping is normal, begin normal production; the meatballs are required to be well shaped and uniform in size. Heat the frying pot to 160°C-180°C, fry the meatballs until golden brown, and take them out after the surface becomes firm.
In order to reduce costs, minced chicken and minced chicken leg are used in the formula, which not only increases the fat content and lowers the production cost, but also increases the elasticity and crispness of the product. The lamb flavoring E5073 used in this formula has a rich lamb flavor, can give the product a relatively pure lamb aroma, can eliminate the gamy odor of chicken and lamb, and at the same time increase the characteristic aroma of lamb, and this flavoring has the characteristics of resisting low temperature of -18°C and high temperature of 180°C, making it suitable for addition to this type of product. This process is also applicable in ordinary households, except that the ingredients and scale should be appropriately reduced.