Technological effect of sandwich pot with agitation on chicken balls

The technological function of sandwich pot with stirring in chicken meatball: 1 Selection of raw meat: fresh (frozen) boneless chicken and a certain amount of lean pork from non epidemic areas that have passed the veterinary health examination are selected as raw meat Due to the low fat content of chicken, adding some pork with high fat content can improve the taste and tenderness of the product After thawing, the chicken skin and bones should be carefully trimmed Pork also needs to be removed cartilage, fascia, etc 2 Ingredients and seasoning: 60kg chicken, 40kg pork, 28KG onion, 2kg soybean protein, 3kg egg, 6kg starch, 1kg salt, 1kg garlic, 500g ginger, 150g phosphate, 150g monosodium glutamate, 150g white pepper, proper amount of water 3 Processing of raw materials and ingredients: select the fresh onion with good quality, wash it and cut it into rice grain size; add water to soybean protein and mix it evenly with mixer; beat the egg in a clean container; cut the thawed chicken and pork into strips and lumps, and grind them into minced meat at low temperature Processed raw materials and ingredients are processed and used immediately to avoid long-term storage 4 Mixing and shaping: pour the accurately weighed minced meat into the mixing mezzanine pot (steam heating or electric heating), add salt and appropriate water, fully mix evenly, then add phosphate, egg, soybean protein and onion and other auxiliary materials to continue mixing in the mixing mezzanine pot, add starch and stir evenly after Zui The temperature of the whole mixing process should be controlled below 4 ℃ After Zui, the meatball mixture can be formed by forming machine 5 Frying and boiling: ① frying chicken balls: the meatballs from the shaping machine are then fried in a hot sandwich pot until the shell is a beautiful light brown or yellow brown Remove the meatballs from the mezzanine pot, cool them properly, and then boil them in the mezzanine pot with water Pour the meatballs into the mezzanine pot and cook them ② Boiled chicken balls: the meatballs can also be directly boiled in the boiling water mezzanine pot after forming In order to ensure the cooking and sterilization effect, the center temperature of Meatballs should be 70 ℃ and maintained for more than 1 minute The boiling time should not be too long, otherwise it will lead to the meat ball oil and affect the flavor and taste 6 Precooling and freezing: the cooked meatballs enter the precooling chamber for precooling, the precooling temperature is 0-4 degrees, and the air in the precooling chamber needs to be forced cooled by a clean air machine After precooling, the meat balls are frozen in the quick-frozen storage, and the temperature of the quick-frozen storage is below - 23 ℃, so that the temperature of the meatballs is rapidly reduced to below - 15 ℃ 7 Product inspection and packaging: the weight, shape, color, taste and other indicators of Meatballs shall be inspected The qualified products shall be packed in small film bags, and then packed 8 Hygienic examination and refrigeration: hygienic index requirements: the total number of bacteria is less than 5000 / g; coliform group, negative;