{"id":32976,"date":"2022-03-24T16:46:15","date_gmt":"2022-03-24T08:46:15","guid":{"rendered":"https:\/\/www.meatprocessingmachine.org\/?p=32976"},"modified":"2023-02-02T15:47:25","modified_gmt":"2023-02-02T07:47:25","slug":"several-steps-to-producing-meatballs","status":"publish","type":"info","link":"https:\/\/www.meatprocessingmachine.org\/tr\/Info\/several-steps-to-producing-meatballs\/","title":{"rendered":"K\u00f6fte yap\u0131m\u0131na birka\u00e7 ad\u0131m"},"content":{"rendered":"
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\n 4.8\/5 - (6 votes) <\/div>\n <\/div>\n\n

K\u00f6fteler \u00e7ok \u00fcnl\u00fc bir yemektir, k\u00f6fte yap\u0131m\u0131n\u0131n ad\u0131mlar\u0131n\u0131 biliyor musunuz? K\u00f6fte i\u015flenirken hangi \u00f6nlemler al\u0131nmal\u0131d\u0131r?<\/p>\n\n\n\n

Ad\u0131m 1: Ham madde i\u015fleme ile k\u00f6fte \u00fcretimi<\/h2>\n\n\n\n

Ham madde \u00f6n i\u015flemi, esas olarak ham madde segmentasyonu ve durulamay\u0131 i\u00e7erir. Segmentasyonun amac\u0131, ham maddelerin ezilmesi i\u00e7in kolayla\u015ft\u0131rmakt\u0131r. Durulama amac\u0131n\u0131n ba\u015f\u0131nda, ham maddelerdeki suda \u00e7\u00f6z\u00fcnebilir proteinleri ve di\u011fer kaliteyi etkileyen maddeleri, \u00f6rne\u011fin endojen enzimler, kalan kan, renkli maddeler, kalan ya\u011f, bal\u0131k kokusu, inorganik tuzlar, kalan kemik par\u00e7alar\u0131 vb. gidermek gelir, b\u00f6ylece bitmi\u015f k\u00f6ftelerin kalitesini art\u0131rmak ama\u00e7lan\u0131r. Genel duyusal kalite.<\/p>\n\n\n\n

\"k\u00f6fte
K\u00f6fte \u00fcretimi<\/figcaption><\/figure>\n\n\n\n

Bunlar aras\u0131nda, durulama s\u0131cakl\u0131\u011f\u0131 ve su t\u00fcketimi iki ana etkileyen fakt\u00f6rd\u00fcr. A\u015f\u0131r\u0131 beyazlatma s\u0131cakl\u0131\u011f\u0131, ham etin baz\u0131 veya tamam\u0131n\u0131n proteinlerinin denat\u00fcre olmas\u0131na neden olur, bu da sonraki i\u015flemler s\u0131ras\u0131nda protein jel \u00f6zelliklerinin azalmas\u0131na ve protein a\u011f\u0131\u2019n\u0131n d\u00fczg\u00fcn olu\u015famamas\u0131na yol a\u00e7ar, bu da \u00fcr\u00fcn\u00fcn elastikiyetinin azalmas\u0131, k\u00f6t\u00fc tat ve duyusal kalitenin genel d\u00fc\u015f\u00fc\u015f\u00fc ile sonu\u00e7lan\u0131r. \u00c7ok fazla durulama suyu, \u00fcr\u00fcn\u00fcn orijinal lezzetini azaltabilir, ancak genel duyusal kaliteyi art\u0131r\u0131r. Ara\u015ft\u0131rmalar, durulama suyu s\u0131cakl\u0131\u011f\u0131n\u0131n 10 \u2103\u2019nin alt\u0131nda ve su t\u00fcketiminin ham etin 4 kat\u0131 oldu\u011fu durumda en iyi \u00f6n i\u015flem s\u00fcrecinin oldu\u011funu g\u00f6stermi\u015ftir.<\/p>\n\n\n\n

Ad\u0131m 2: Ezme i\u015flemiyle k\u00f6fte \u00fcretimi<\/h2>\n\n\n\n
\"
Ezme i\u015flemiyle k\u00f6fte \u00fcretimi<\/figcaption><\/figure>\n\n\n\n

Before adding auxiliary materials and chopping and mixing the ingredients into minced meat<\/a>, the crushing of the raw meat is a necessary process operation. , to avoid uneven mixing of raw and auxiliary materials in the next step of chopping and mixing, excessive chopping and mixing time, and high temperature, which will affect the quality of the product. The key to the crushing process lies in the control of temperature and the selection of crushing particle size. For example, the high temperature of the beef ball machine causes protein denaturation and solidification, which affects the subsequent process. If the crushing particle size is too large, the time required for the chopping and mixing process will be prolonged, and at the same time, it will easily lead to uneven mixing; if the crushing particle size is too small, a gel will be formed between the meat particles in advance, hindering the next step of mixing. Therefore, the temperature is generally controlled below 10 \u00b0C, and the crushing particle size is generally selected at 4~5mm.<\/p>\n\n\n\n

Ad\u0131m 3: Do\u011frama ve kar\u0131\u015ft\u0131rma i\u015flemi<\/h2>\n\n\n\n
\"Do\u011frama
Do\u011frama ve kar\u0131\u015ft\u0131rma i\u015flemi<\/figcaption><\/figure>\n\n\n\n

In the meatball production process, the function of chopping and mixing<\/a> is to cut and break the intermuscular connective tissue and muscle fibers in the muscle tissue, and destroy the integrity of the sarcolemma, endomysium, and muscle fibers. The force between the chopping knife and the meat particles increases, the temperature of the raw material increases, the protein is denatured and solidified, and the molecules are cross-linked to form a network structure, which encapsulates water molecules and other components, and finally becomes a complex structure. Gel aggregates.<\/p>\n\n\n\n

Yetersiz do\u011frama s\u00fcresi, ham maddelerin yeterince k\u0131r\u0131lmamas\u0131na neden olur ve a\u015f\u0131r\u0131 do\u011frama s\u00fcresi, ham maddelerin s\u0131cakl\u0131\u011f\u0131n\u0131 art\u0131r\u0131r, bu da bir yandan tuz \u00e7\u00f6zeltisi proteinlerinin denat\u00fcre olmas\u0131na yol a\u00e7ar, \u00fcr\u00fcn kalitesini etkiler. Bu nedenle, do\u011frama s\u0131ras\u0131nda genellikle buz k\u00fcpleri veya buzlu su eklenir ve ham maddelerin s\u0131cakl\u0131\u011f\u0131 15 \u00b0C\u2019yi a\u015fmamas\u0131 sa\u011flan\u0131r. Ayr\u0131ca, literat\u00fcrde do\u011frama s\u0131cakl\u0131\u011f\u0131n\u0131n 8~10 \u00b0C aras\u0131nda tutulmas\u0131 gerekti\u011fi g\u00f6sterilmektedir. Do\u011frama s\u0131ras\u0131nda, do\u011frama makinesi kullan\u0131l\u0131r.<\/p>\n\n\n\n

Ad\u0131m 4: K\u00f6fte \u015fekillendirme i\u015flemi<\/h2>\n\n\n\n
\"K\u00f6fte
K\u00f6fte \u015eekillendirme Makinesi<\/figcaption><\/figure>\n\n\n\n

The meatball forming machine<\/a> uses a meatball forming machine, put the prepared minced meat into the machine, and the meatball forming machine will make the raw materials into meatballs of equal size. Filled meatballs can be made, or solid meatballs. The meatballs can be made of various materials, such as beef balls, chicken meatballs, and fish meatballs, as well as vegetarian meatballs. There are no restrictions on raw materials.<\/p>\n\n\n\n

Ad\u0131m 5: Pi\u015firme ve k\u0131zartma i\u015flemi<\/h2>\n\n\n\n

K\u00f6fte i\u015fleme teknolojisinde pi\u015firmenin amac\u0131, ham maddedeki proteini denat\u00fcre ederek stabil bir morfolojik yap\u0131 olu\u015fturmakt\u0131r. Pi\u015firme s\u0131ras\u0131nda farkl\u0131 zaman ve s\u0131cakl\u0131k ko\u015fullar\u0131, \u00fcr\u00fcn\u00fcn fiziksel \u00f6zellikleri, protein, ya\u011f ve lezzetinde farkl\u0131 de\u011fi\u015fikliklere yol a\u00e7ar, \u00f6rne\u011fin su ve meyve suyu kayb\u0131, etin sertli\u011fi ve renginde de\u011fi\u015fiklikler, ya\u011f\u0131n \u00e7\u00f6z\u00fcnmesi ve u\u00e7ucu maddelerin ka\u00e7mas\u0131 gibi. Bunlar aras\u0131nda, s\u0131cakl\u0131kla de\u011fi\u015fen protein denat\u00fcrasyon derecesi, k\u00f6ftelerin kalitesi \u00fczerinde en belirgin etkiye sahiptir. Kalite ve verim kayb\u0131n\u0131 \u00f6nlemek i\u00e7in, pi\u015firme s\u0131cakl\u0131\u011f\u0131 ve s\u00fcresi genellikle ikincil pi\u015firme y\u00f6ntemiyle kontrol edilir: \u00f6n pi\u015firme 60~70\u2103\u2019de 3~10 dakika, ard\u0131ndan h\u0131zla 80~90\u2103\u2019ye \u0131s\u0131t\u0131l\u0131r ve 5~15 dakika pi\u015firilir. Bir pi\u015firme 85~90\u2103\u2019de 15~20 dakika s\u00fcrer. Ara\u015ft\u0131rmalar, yava\u015f pi\u015firmenin (98\u2103, 15 dakika) d\u00fc\u015f\u00fck ya\u011fl\u0131 k\u00f6ftelerin duyusal kalitesini art\u0131rabilece\u011fini g\u00f6stermi\u015ftir. Ayr\u0131ca, k\u0131zartma i\u015fleminin duyusal kalite, besin de\u011feri ve g\u00fcvenlik \u00fczerinde belli bir potansiyel etkisi olsa da, uygun ya\u011f s\u0131cakl\u0131\u011f\u0131 ve k\u0131zartma s\u00fcresinin kontrol\u00fc, \u00fcr\u00fcn\u00fcn renk ve lezzet gibi duyusal kalitesini art\u0131rabilir. Y\u00fcksek s\u0131cakl\u0131kta uygun k\u0131zartma, k\u00f6ftelerin y\u00fczeyinde sert bir kabuk olu\u015fturabilir ve pi\u015firme s\u0131ras\u0131nda aktif maddelerin kayb\u0131n\u0131 azaltabilir. Ya\u011f s\u0131cakl\u0131\u011f\u0131 se\u00e7imi, ham maddelere ve tariflere g\u00f6re de\u011fi\u015fir, genellikle 160~180\u2103\u2019de 3~5 dakika veya 180~200\u2103\u2019de 2~3 dakika.<\/p>\n\n\n\n

Ad\u0131m 6: H\u0131zl\u0131 dondurma i\u015flemi<\/h2>\n\n\n\n

D\u00fckk\u00e2n\u0131n amac\u0131, saklama, ta\u015f\u0131ma ve sat\u0131\u015f s\u0131ras\u0131nda k\u00f6ftelerin mikroorganizmalar taraf\u0131ndan kontaminasyonunu \u00f6nlemektir. K\u00f6fteler \u00e7e\u015fitli besin maddeleri a\u00e7\u0131s\u0131ndan zengindir ve oda s\u0131cakl\u0131\u011f\u0131nda mikrobiolojik enfeksiyona a\u00e7\u0131kt\u0131r, bu da \u00fcr\u00fcn\u00fcn duyusal kalitesi ve raf \u00f6mr\u00fcnde ciddi bir azalmaya neden olur. Bu nedenle, k\u00f6fteler i\u015flendi\u011finde, paketlenmeden \u00f6nce so\u011futulmal\u0131 ve dondurulmal\u0131d\u0131r. So\u011futma ve dondurma s\u0131cakl\u0131\u011f\u0131 ile s\u00fcresi, \u00fcr\u00fcn\u00fcn duyusal kalitesi ve raf \u00f6mr\u00fcn\u00fc do\u011frudan etkiler. Dondurma s\u0131cakl\u0131\u011f\u0131 \u00e7ok d\u00fc\u015f\u00fck ve s\u00fcre \u00e7ok uzun olursa, b\u00fcy\u00fck buz kristalleri olu\u015fur ve da\u011f\u0131l\u0131m d\u00fczensiz olur, bu da \u00fcr\u00fcn\u00fcn yap\u0131sal durumunu bozar; Dondurma s\u0131cakl\u0131\u011f\u0131 yeterince d\u00fc\u015f\u00fck de\u011filse, mikroorganizmalar\u0131n b\u00fcy\u00fcmesi ve \u00fcremesi etkin \u015fekilde kontrol edilemez. Bu nedenle, k\u00f6fte i\u015fleme s\u0131ras\u0131nda genellikle kullan\u0131lan h\u0131zl\u0131 dondurma y\u00f6ntemi, \u00f6nce \u00fcr\u00fcn\u00fc \u00f6n so\u011futmak, \u00fcr\u00fcn\u00fcn s\u0131cakl\u0131\u011f\u0131n\u0131 0~4 \u00b0C\u2019ye d\u00fc\u015f\u00fcrmek ve ard\u0131ndan \u00fcr\u00fcn\u00fcn \u00e7ekirdek s\u0131cakl\u0131\u011f\u0131n\u0131 -18 \u00b0C\u2019ye h\u0131zla d\u00fc\u015f\u00fcrmek i\u00e7in -25 \u00b0C\u2019nin alt\u0131nda bir ortamda yap\u0131l\u0131r.<\/p>\n\n\n\n

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