I. Production process of chicken balls
Raw and auxiliary materials processing → metering → mixing → molding → frying → small cooking → freezing → inspection → packaging → health inspection → cold storage
① Selection of raw meat. Choose fresh (frozen) boneless chicken and qualified lean pork from the non-epidemic area that have passed the veterinary health inspection as raw meat. Because the fat content of chicken is too low, in order to improve the taste and tenderness of the product, it is necessary to mix the appropriate amount of pork with a higher fat content. After thawing, the chicken skin needs to be further cleaned and the bones removed, and the pork also needs to be further removed of cartilage and fascia.
② Ingredients and seasoning. 60 kg for chicken, 40 kg for pork, 28 kg for onion, 2 kg for soy protein, 3 kg for egg, 6 kg for starch, 1 kg for salt, 1 kg for garlic, 0.5 kg for ginger, 0.15 kg for phosphate, 0.1 kg for MSG, 0.15 for white pepper Kg, the right amount of water.
③ Disposal of raw and auxiliary materials. Wash the fresh onions of good quality and cut them into rice grains; mix the soy protein with water and stir with a blender; beat the eggs in a clean container; cut the thawed chicken and pork into strips and continue to form minced meat at low temperature. The processed raw and auxiliary materials are processed and used immediately to avoid long-term storage.
④ Mixing and forming. Pour the minced meat of the accurately weighed raw meat into a blender. Add salt and appropriate amount of water to mix well. Then add phosphate, egg, soy protein, onion and other accessories to continue mixing. Finally, add starch and mix well. The temperature of the whole stirring process should be controlled below 4 ℃. The forming of the meatballs is done by a forming machine, using a rotating barrel type filling machine with an adjustable filling amount.
⑤ Deep-fried and boiled. Deep-fried chicken meatballs: The meatballs from the forming machine are immediately fried in a boiling oil pan to form a beautiful light brown or yellow-brown shell with a fixed shape. Meatballs are removed from the oil pan and cooled properly, then cooked in a boiling water pot. Boiled chicken meatballs: After the meatballs are formed, they are cooked in a boiling water pot. In order to ensure the cooked and sterilization effect, the center temperature of the product should be 70 ℃ and maintained for more than 1 minute. The boiling time should not be too long, otherwise it will cause the product to produce oil and affect the flavor and taste.
⑥ Pre-cooling and freezing. The cooked meatballs enter the pre-cooling room for pre-cooling, the pre-cooling temperature is 0-4 ℃, and the air in the pre-cooling room needs to be forcedly cooled by a clean air machine. After pre-cooling, it will be frozen in the quick-freezing warehouse. The temperature of the quick-freezing warehouse is -23 ℃ or even lower, so that the temperature of the product quickly drops below -15 ℃.
⑦ Inspection products and packaging. Product weight, shape, color, taste and other sensory indicators must be qualified. Packed in film sachets, then pack several sachets into a box as required.
⑧ Health inspection and refrigeration. The main health indicators are the total number of bacteria less than 5000 / g; E. coli group, negative; pathogenic bacteria, none. Qualified products are refrigerated in the refrigerator below -18 ℃, and the storage period is 10 months.
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