{"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\/vi\/Info\/several-steps-to-producing-meatballs\/","title":{"rendered":"C\u00e1c b\u01b0\u1edbc \u0111\u1ec3 s\u1ea3n xu\u1ea5t th\u1ecbt vi\u00ean"},"content":{"rendered":"
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\n 4.8\/5 - (6 b\u00ecnh ch\u1ecdn) <\/div>\n <\/div>\n\n

Tr\u1ee9ng vi\u00ean l\u00e0 m\u00f3n \u0103n n\u1ed5i ti\u1ebfng, b\u1ea1n c\u00f3 bi\u1ebft c\u00e1c b\u01b0\u1edbc s\u1ea3n xu\u1ea5t tr\u1ee9ng vi\u00ean l\u00e0 g\u00ec kh\u00f4ng? Nh\u1eefng l\u01b0u \u00fd c\u1ea7n ch\u00fa \u00fd trong qu\u00e1 tr\u00ecnh ch\u1ebf bi\u1ebfn tr\u1ee9ng vi\u00ean?<\/p>\n\n\n\n

B\u01b0\u1edbc 1: X\u1eed l\u00fd nguy\u00ean li\u1ec7u \u0111\u1ec3 s\u1ea3n xu\u1ea5t vi\u00ean th\u1ecbt<\/h2>\n\n\n\n

Ti\u1ec1n x\u1eed l\u00fd nguy\u00ean li\u1ec7u ch\u1ee7 y\u1ebfu bao g\u1ed3m ph\u00e2n \u0111o\u1ea1n nguy\u00ean li\u1ec7u v\u00e0 r\u1eeda s\u1ea1ch. M\u1ee5c \u0111\u00edch c\u1ee7a ph\u00e2n \u0111o\u1ea1n l\u00e0 \u0111\u1ec3 thu\u1eadn ti\u1ec7n cho b\u01b0\u1edbc ti\u1ebfp theo c\u1ee7a nghi\u1ec1n nguy\u00ean li\u1ec7u. M\u1ee5c \u0111\u00edch ch\u00ednh c\u1ee7a r\u1eeda s\u1ea1ch l\u00e0 lo\u1ea1i b\u1ecf protein h\u00f2a tan trong n\u01b0\u1edbc v\u00e0 c\u00e1c ch\u1ea5t \u1ea3nh h\u01b0\u1edfng \u0111\u1ebfn ch\u1ea5t l\u01b0\u1ee3ng trong nguy\u00ean li\u1ec7u, nh\u01b0 enzyme n\u1ed9i sinh, m\u00e1u c\u00f2n s\u00f3t l\u1ea1i, ch\u1ea5t m\u00e0u, ch\u1ea5t b\u00e9o c\u00f2n s\u00f3t l\u1ea1i, ch\u1ea5t g\u00e2y m\u00f9i tanh, mu\u1ed1i v\u00f4 c\u01a1, m\u1ea3nh x\u01b0\u01a1ng c\u00f2n s\u00f3t l\u1ea1i, v.v., nh\u1eb1m n\u00e2ng cao ch\u1ea5t l\u01b0\u1ee3ng vi\u00ean th\u1ecbt ho\u00e0n ch\u1ec9nh. Ch\u1ea5t l\u01b0\u1ee3ng c\u1ea3m quan t\u1ed5ng th\u1ec3.<\/p>\n\n\n\n

\"M\u00e1y
S\u1ea3n xu\u1ea5t vi\u00ean th\u1ecbt<\/figcaption><\/figure>\n\n\n\n

Trong s\u1ed1 \u0111\u00f3, nhi\u1ec7t \u0111\u1ed9 r\u1eeda s\u1ea1ch v\u00e0 l\u01b0\u1ee3ng n\u01b0\u1edbc ti\u00eau th\u1ee5 l\u00e0 hai y\u1ebfu t\u1ed1 \u1ea3nh h\u01b0\u1edfng ch\u00ednh. Nhi\u1ec7t \u0111\u1ed9 t\u1ea9y tr\u1eafng qu\u00e1 cao s\u1ebd l\u00e0m bi\u1ebfn t\u00ednh m\u1ed9t ph\u1ea7n ho\u1eb7c to\u00e0n b\u1ed9 protein trong th\u1ecbt s\u1ed1ng, d\u1eabn \u0111\u1ebfn gi\u1ea3m kh\u1ea3 n\u0103ng t\u1ea1o gel c\u1ee7a protein trong qu\u00e1 tr\u00ecnh x\u1eed l\u00fd sau n\u00e0y, v\u00e0 kh\u1ea3 n\u0103ng h\u00ecnh th\u00e0nh m\u1ea1ng l\u01b0\u1edbi protein kh\u00f4ng t\u1ed1t, d\u1eabn \u0111\u1ebfn gi\u1ea3m \u0111\u1ed9 \u0111\u00e0n h\u1ed3i c\u1ee7a s\u1ea3n ph\u1ea9m ho\u00e0n ch\u1ec9nh, v\u1ecb k\u00e9m, ch\u1ea5t l\u01b0\u1ee3ng c\u1ea3m quan k\u00e9m. T\u1ed5ng th\u1ec3 gi\u1ea3m s\u00fat. M\u1eb7c d\u00f9 l\u01b0\u1ee3ng n\u01b0\u1edbc r\u1eeda s\u1ea1ch l\u1edbn s\u1ebd l\u00e0m gi\u1ea3m h\u01b0\u01a1ng v\u1ecb ban \u0111\u1ea7u c\u1ee7a s\u1ea3n ph\u1ea9m, nh\u01b0ng s\u1ebd c\u1ea3i thi\u1ec7n ch\u1ea5t l\u01b0\u1ee3ng c\u1ea3m quan t\u1ed5ng th\u1ec3. Nghi\u00ean c\u1ee9u cho th\u1ea5y khi nhi\u1ec7t \u0111\u1ed9 n\u01b0\u1edbc r\u1eeda s\u1ea1ch d\u01b0\u1edbi 10 \u2103 v\u00e0 l\u01b0\u1ee3ng n\u01b0\u1edbc ti\u00eau th\u1ee5 g\u1ea5p 4 l\u1ea7n tr\u1ecdng l\u01b0\u1ee3ng th\u1ecbt s\u1ed1ng, \u0111\u00f3 l\u00e0 quy tr\u00ecnh ti\u1ec1n x\u1eed l\u00fd t\u1ed1t nh\u1ea5t.<\/p>\n\n\n\n

B\u01b0\u1edbc 2: Qu\u00e1 tr\u00ecnh nghi\u1ec1n vi\u00ean th\u1ecbt<\/h2>\n\n\n\n
\"
S\u1ea3n xu\u1ea5t vi\u00ean th\u1ecbt qua qu\u00e1 tr\u00ecnh nghi\u1ec1n<\/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

B\u01b0\u1edbc 3: Qu\u00e1 tr\u00ecnh c\u1eaft nh\u1ecf v\u00e0 tr\u1ed9n<\/h2>\n\n\n\n
\"Qu\u00e1
Qu\u00e1 tr\u00ecnh c\u1eaft nh\u1ecf v\u00e0 tr\u1ed9n<\/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

Th\u1eddi gian c\u1eaft nh\u1ecf kh\u00f4ng \u0111\u1ee7 s\u1ebd d\u1eabn \u0111\u1ebfn vi\u1ec7c ph\u00e1 v\u1ee1 nguy\u00ean li\u1ec7u kh\u00f4ng \u0111\u1ee7, v\u00e0 th\u1eddi gian c\u1eaft qu\u00e1 l\u00e2u s\u1ebd l\u00e0m t\u0103ng nhi\u1ec7t \u0111\u1ed9 c\u1ee7a nguy\u00ean li\u1ec7u, m\u1ed9t m\u1eb7t s\u1ebd d\u1eabn \u0111\u1ebfn bi\u1ebfn t\u00ednh protein h\u00f2a tan trong mu\u1ed1i. \u1ea3nh h\u01b0\u1edfng \u0111\u1ebfn ch\u1ea5t l\u01b0\u1ee3ng s\u1ea3n ph\u1ea9m. Do \u0111\u00f3, th\u01b0\u1eddng th\u00eam \u0111\u00e1 vi\u00ean ho\u1eb7c n\u01b0\u1edbc \u0111\u00e1 trong qu\u00e1 tr\u00ecnh c\u1eaft nh\u1ecf \u0111\u1ec3 ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9 c\u1ee7a nguy\u00ean li\u1ec7u kh\u00f4ng v\u01b0\u1ee3t qu\u00e1 15 \u00b0C. C\u0169ng c\u00f3 t\u00e0i li\u1ec7u cho th\u1ea5y nhi\u1ec7t \u0111\u1ed9 c\u1eaft nh\u1ecf n\u00ean \u0111\u01b0\u1ee3c ki\u1ec3m so\u00e1t trong kho\u1ea3ng 8~10 \u00b0C. Khi c\u1eaft nh\u1ecf, s\u1eed d\u1ee5ng m\u00e1y c\u1eaft nh\u1ecf.<\/p>\n\n\n\n

B\u01b0\u1edbc 4: S\u1ea3n xu\u1ea5t vi\u00ean th\u1ecbt b\u1eb1ng ph\u01b0\u01a1ng ph\u00e1p t\u1ea1o vi\u00ean<\/h2>\n\n\n\n
\"M\u00e1y
M\u00e1y t\u1ea1o vi\u00ean th\u1ecbt<\/figcaption><\/figure>\n\n\n\n

C\u00e1c 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

B\u01b0\u1edbc 5: Qu\u00e1 tr\u00ecnh n\u1ea5u v\u00e0 chi\u00ean<\/h2>\n\n\n\n

M\u1ee5c \u0111\u00edch c\u1ee7a vi\u1ec7c n\u1ea5u trong c\u00f4ng ngh\u1ec7 ch\u1ebf bi\u1ebfn vi\u00ean th\u1ecbt l\u00e0 bi\u1ebfn t\u00ednh protein trong nguy\u00ean li\u1ec7u \u0111\u1ec3 h\u00ecnh th\u00e0nh c\u1ea5u tr\u00fac h\u00ecnh th\u00e1i \u1ed5n \u0111\u1ecbnh. C\u00e1c \u0111i\u1ec1u ki\u1ec7n th\u1eddi gian v\u00e0 nhi\u1ec7t \u0111\u1ed9 kh\u00e1c nhau trong qu\u00e1 tr\u00ecnh n\u1ea5u s\u1ebd d\u1eabn \u0111\u1ebfn c\u00e1c m\u1ee9c \u0111\u1ed9 thay \u0111\u1ed5i kh\u00e1c nhau v\u1ec1 \u0111\u1eb7c t\u00ednh v\u1eadt l\u00fd, protein, ch\u1ea5t b\u00e9o v\u00e0 h\u01b0\u01a1ng v\u1ecb c\u1ee7a s\u1ea3n ph\u1ea9m, nh\u01b0 m\u1ea5t n\u01b0\u1edbc v\u00e0 n\u01b0\u1edbc \u00e9p, thay \u0111\u1ed5i \u0111\u1ed9 c\u1ee9ng v\u00e0 m\u00e0u s\u1eafc c\u1ee7a th\u1ecbt, h\u00f2a tan ch\u1ea5t b\u00e9o, v\u00e0 tho\u00e1t c\u00e1c ch\u1ea5t bay h\u01a1i. Trong \u0111\u00f3, m\u1ee9c \u0111\u1ed9 bi\u1ebfn t\u00ednh protein thay \u0111\u1ed5i theo nhi\u1ec7t \u0111\u1ed9 c\u00f3 \u1ea3nh h\u01b0\u1edfng r\u00f5 r\u1ec7t nh\u1ea5t \u0111\u1ebfn ch\u1ea5t l\u01b0\u1ee3ng vi\u00ean th\u1ecbt. \u0110\u1ec3 tr\u00e1nh gi\u1ea3m ch\u1ea5t l\u01b0\u1ee3ng v\u00e0 n\u0103ng su\u1ea5t do m\u1ea5t n\u01b0\u1edbc c\u1ee7a s\u1ea3n ph\u1ea9m, vi\u1ec7c ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9 v\u00e0 th\u1eddi gian n\u1ea5u th\u01b0\u1eddng \u00e1p d\u1ee5ng ph\u01b0\u01a1ng ph\u00e1p n\u1ea5u ph\u1ee5, \u0111\u00f3 l\u00e0: n\u1ea5u s\u01a1 \u1edf 60~70\u2103 trong 3~10 ph\u00fat, r\u1ed3i nhanh ch\u00f3ng l\u00e0m n\u00f3ng \u0111\u1ebfn 80~90\u2103 v\u00e0 n\u1ea5u trong 5~15 ph\u00fat. M\u1ed9t l\u1ea7n n\u1ea5u l\u00e0 85~90\u2103 trong 15~20 ph\u00fat. Nghi\u00ean c\u1ee9u cho th\u1ea5y n\u1ea5u ch\u1eadm (98\u2103, 15 ph\u00fat) c\u00f3 th\u1ec3 th\u00fac \u0111\u1ea9y ch\u1ea5t l\u01b0\u1ee3ng c\u1ea3m quan c\u1ee7a vi\u00ean th\u1ecbt \u00edt b\u00e9o. M\u1eb7c d\u00f9 qu\u00e1 tr\u00ecnh chi\u00ean s\u1ebd \u1ea3nh h\u01b0\u1edfng nh\u1ea5t \u0111\u1ecbnh \u0111\u1ebfn ch\u1ea5t l\u01b0\u1ee3ng c\u1ea3m quan, gi\u00e1 tr\u1ecb dinh d\u01b0\u1ee1ng v\u00e0 an to\u00e0n c\u1ee7a vi\u00ean th\u1ecbt, vi\u1ec7c ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9 d\u1ea7u ph\u00f9 h\u1ee3p v\u00e0 th\u1eddi gian chi\u00ean c\u00f3 th\u1ec3 kh\u00f4ng ch\u1ec9 c\u1ea3i thi\u1ec7n ch\u1ea5t l\u01b0\u1ee3ng c\u1ea3m quan nh\u01b0 m\u00e0u s\u1eafc v\u00e0 h\u01b0\u01a1ng v\u1ecb m\u00e0 c\u00f2n t\u1ea1o th\u00e0nh l\u1edbp v\u1ecf c\u1ee9ng tr\u00ean b\u1ec1 m\u1eb7t vi\u00ean th\u1ecbt, gi\u00fap gi\u1ea3m m\u1ea5t c\u00e1c th\u00e0nh ph\u1ea7n ho\u1ea1t t\u00ednh trong qu\u00e1 tr\u00ecnh n\u1ea5u. Nhi\u1ec7t \u0111\u1ed9 d\u1ea7u ph\u00f9 h\u1ee3p thay \u0111\u1ed5i t\u00f9y theo nguy\u00ean li\u1ec7u v\u00e0 c\u00f4ng th\u1ee9c c\u1ee7a vi\u00ean th\u1ecbt, th\u01b0\u1eddng \u1edf 160~180\u2103 trong 3~5 ph\u00fat; ho\u1eb7c 180~200\u2103 trong 2~3 ph\u00fat.<\/p>\n\n\n\n

B\u01b0\u1edbc 6: Qu\u00e1 tr\u00ecnh \u0111\u00f3ng b\u0103ng nhanh<\/h2>\n\n\n\n

M\u1ee5c \u0111\u00edch c\u1ee7a qu\u00e1 tr\u00ecnh \u0111\u00f3ng b\u0103ng nhanh l\u00e0 tr\u00e1nh nhi\u1ec5m khu\u1ea9n vi\u00ean th\u1ecbt trong qu\u00e1 tr\u00ecnh l\u01b0u tr\u1eef, v\u1eadn chuy\u1ec3n v\u00e0 b\u00e1n h\u00e0ng. Vi\u00ean th\u1ecbt gi\u00e0u dinh d\u01b0\u1ee1ng v\u00e0 d\u1ec5 b\u1ecb nhi\u1ec5m vi khu\u1ea9n \u1edf nhi\u1ec7t \u0111\u1ed9 ph\u00f2ng, d\u1eabn \u0111\u1ebfn gi\u1ea3m nghi\u00eam tr\u1ecdng ch\u1ea5t l\u01b0\u1ee3ng c\u1ea3m quan v\u00e0 th\u1eddi gian b\u1ea3o qu\u1ea3n c\u1ee7a s\u1ea3n ph\u1ea9m. Do \u0111\u00f3, sau khi ch\u1ebf bi\u1ebfn, vi\u00ean th\u1ecbt ph\u1ea3i \u0111\u01b0\u1ee3c l\u00e0m l\u1ea1nh v\u00e0 \u0111\u00f4ng l\u1ea1nh tr\u01b0\u1edbc khi \u0111\u00f3ng g\u00f3i. Nhi\u1ec7t \u0111\u1ed9 v\u00e0 th\u1eddi gian l\u00e0m l\u1ea1nh v\u00e0 \u0111\u00f4ng l\u1ea1nh \u1ea3nh h\u01b0\u1edfng tr\u1ef1c ti\u1ebfp \u0111\u1ebfn ch\u1ea5t l\u01b0\u1ee3ng c\u1ea3m quan v\u00e0 th\u1eddi gian b\u1ea3o qu\u1ea3n c\u1ee7a s\u1ea3n ph\u1ea9m. N\u1ebfu nhi\u1ec7t \u0111\u1ed9 \u0111\u00f4ng l\u1ea1nh qu\u00e1 th\u1ea5p v\u00e0 th\u1eddi gian qu\u00e1 d\u00e0i, s\u1ebd h\u00ecnh th\u00e0nh c\u00e1c tinh th\u1ec3 \u0111\u00e1 l\u1edbn, ph\u00e2n b\u1ed1 kh\u00f4ng \u0111\u1ec1u, ph\u00e1 h\u1ee7y tr\u1ea1ng th\u00e1i t\u1ed5 ch\u1ee9c c\u1ee7a s\u1ea3n ph\u1ea9m; n\u1ebfu nhi\u1ec7t \u0111\u1ed9 \u0111\u00f4ng l\u1ea1nh kh\u00f4ng \u0111\u1ee7 th\u1ea5p, s\u1ef1 ph\u00e1t tri\u1ec3n v\u00e0 sinh s\u1ea3n c\u1ee7a vi khu\u1ea9n kh\u00f4ng th\u1ec3 ki\u1ec3m so\u00e1t hi\u1ec7u qu\u1ea3. Do \u0111\u00f3, ph\u01b0\u01a1ng ph\u00e1p \u0111\u00f4ng l\u1ea1nh nhanh th\u01b0\u1eddng d\u00f9ng trong ch\u1ebf bi\u1ebfn vi\u00ean th\u1ecbt l\u00e0 l\u00e0m m\u00e1t s\u01a1 b\u1ed9 s\u1ea3n ph\u1ea9m tr\u01b0\u1edbc, gi\u1ea3m nhi\u1ec7t \u0111\u1ed9 c\u1ee7a s\u1ea3n ph\u1ea9m xu\u1ed1ng 0~4 \u00b0C, r\u1ed3i nhanh ch\u00f3ng gi\u1ea3m nhi\u1ec7t \u0111\u1ed9 trung t\u00e2m c\u1ee7a s\u1ea3n ph\u1ea9m xu\u1ed1ng -18 \u00b0C trong m\u00f4i tr\u01b0\u1eddng d\u01b0\u1edbi -25 \u00b0C.<\/p>\n\n\n\n

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