1. Ingredients and Seasoning

Chicken 16kg, pig fat 2kg, chicken skin 2kg, salt 0.35kg, white sugar 0.3kg, meatball glue (plastic thickener) 200g, meatball improver (compound phosphate) 240g, ginger 600g, green onion 1.8kg, monosodium glutamate 200g, chicken essence 200g, white pepper powder 75g, ice egg liquid 3kg, corn starch 5kg, ice water 18-20kg

2. Process Flow

Defrost Raw Meat → Pretreatment and Ingredients → Cutting (Beating) → Forming → Cooked (Fried or Boiled) → Cooling → Frozen → Quality Inspection and Packaging → Sanitary Inspection and Refrigeration

2.1. Processing of Raw Materials and Auxiliary Materials

Choose high-quality fresh green onions, peel off the old skin to remove the withered leaves, peel the ginger, wash it and use a Φ8-10mm orifice meat grinder to roughly grind it for later use. The chicken breast, chicken skin, and pig fat are slightly thawed and cut into strips, and minced with a Φ12-20mm orifice meat grinder. The raw materials are chopped and mixed immediately after being twisted or placed in an environment of 0-4°C for later use.

2.2. Cutting (Beating)

Accurately weigh the coarsely minced meat according to the recipe, pour it into the chopper, chop and mix it into a paste. Then add meatball improver, salt, seasoning, meatball gum, and an appropriate amount of ice water in order. Chop and mix at high speed to form a viscous fine filling, finally add starch and the remaining ice water, fully chop and mix well. During the whole chopping and mixing process, the temperature of the meat filling should always be controlled below 10°C.

2.3. Forming

By hand or with a meatball maker. Adjust the speed of the meatball forming machine to make the meatballs full and round. Immediately put the chicken balls out of the molding machine into a hot water tank at 80-85°C for 3-5 minutes to shape. Or the chicken balls from the molding machine are then placed in a hot pan and deep-fried until the crust is a nice light brown or tawny brown. Remove the meatballs from the oil pan, cool them properly, and cook them in a pot of boiling water.

2.4. Cooked (Fried or Boiled)

After molding, boil it in hot water of 90-95℃ for 5-10 minutes. In order to ensure cooked and achieve the effect of sterilization, the temperature of the center of the chicken balls should reach 72 ℃, and maintain it for more than 1 minute. The cooking time should not be too long, otherwise, the meatballs will be oily and affect the flavor and taste.

2.5. Pre-cooling (Cooling)

After the meatballs are cooked, they need to enter the pre-cooling room immediately. The pre-cooling temperature is required to be 0-4 °C, and the temperature of the center of the meatballs is below 8 °C. The pre-cooling chamber needs to be forcedly cooled with clean air. In winter, the meatballs can be put into the pre-cooling room after natural cooling, which can save some energy consumption.

2.6. Frozen

Transfer the cooled meatballs to the quick-freezer for freezing, the temperature is below -25°C and the time is 24 hours. Quickly drop the temperature of the center of the meatballs to below -18°C and take them out of the quick freezer.

2.7. Quality Inspection and Packaging

Check the weight, shape, color, taste, and other indicators of the meatballs. After passing the inspection, the products are packaged in film pouches and then packed into boxes.

2.8. Sanitary Inspection and Refrigeration

Sanitary index requirements: the total number of bacteria is less than 5000/g. Escherichia coli: negative, no pathogenic bacteria. Qualified products are refrigerated in a refrigerator below -18°C and the product temperature is below -18°C and the storage period is about 12 months. 

3. Attach Other Recipes for Meatballs for Your Reference

3.1. Marinated ingredients for meatballs (based on 5kg meat), unit g

3.2. Marinated ingredients for meatballs (based on 5kg meat), unit g

3.3. Marinated ingredients for meatballs (based on 5kg meat), unit g