Study On Production Technology Of Quick-frozen Pork Ball

Pork ball is a kind of traditional food which has a long history. But today, as people's life rhythm advancing and consciousness of health increasing, it is difficult to adapt their demand. Because the pork ball made by hand has low-efficiency and bad sanitation. The only way to solve this problem is industrialized production of the pork ball. A perfect method is to produce quick-frozen pork ball. So we need to study the ration and standardization of the formula for producing pork ball.The experiment studied the main material factors which affect the quality of the ball. Basing the traditional formula, through orthogonal tests L₉ ( 3⁴) and using scientific sense evaluation, we studied the connection between the main material and the quality of the product. Then ascertained the basic formula for making quick—frozen pork ball; And in the experiment we used functionality additive such as xanthan gum , egg white, phosphate and antioxidant in order to study the effect on the quality of the product,then selected the best combination.The main results of the experiment as follows:We used corn starch,pease starch,potato starch and cassava starch in the quick-frozen pork ball,then studied the effect of them. The otherness wasn't prominent in colour, savor, handle and taste. Cassava starch and potato starch were obviously better than pease starch and corn starch in improving the elasticity of the ball. After considering synthetically we chose cassava starch as one kind of materials of the ball.Through the orthogonal tests and the integrative sense evaluation of the ball, we found the primary and secondary connection :fat proportion , dosage of salt , dosage of starch, dosage of water; The best formula for producing quick-frozen pork ball were2.0% salt, fat:...