2. MEAT BALLS
•
•
In recent times, there has been a
tendency for consuming
convenience store food among
consumers and chicken, beef
meatballs have become one of the
choices that fulfill consumers’ protein
needs.
In general, beef meatballs are high
in protein and carbohydrate
content, which are important
macronutrients required by the
human body.
Names of Beef
Meat balls
Country
Bebola
Malaysia
Bakso
Indonesia
Kung-wan
Taiwan
Koefte
Turkey
Nem nuong
Vietnam
polpette
Italy
kofta
India
Konigsberger
Klopse
Germany
3. MANUFACTURING
Key raw material: Standardised meat compositions are consistent raw
material solutions that can be immediately processed, requiring no further
refining processes.
Ref: www.ding-han.com
4. ADDITIVES
• Meatballs are commonly produced by emulsifying fine ground meat
(Asian-style) or minced meat( western-style) with starch of some sort,
mixing, salt and herbs specific to the ethnic cuisine, using ingredients
like bread crumbs, eggs and finally shaping the product into balls.
They are then cooked in boiling water, steamed, or deep fried.
extender
fillers
5. Chemical substances
Non-meat ingredients
of animal origin
Ingredients of plant origin
Salt (for taste, extract
salt-soluble proteins,
thus increasing the
binding and juiciness of
the product.
, shelf-life)
Nitrite (for curing colour,
flavour, shelf-life)
Ascorbic acid (to
accelerate curing
reaction)
Phosphates (for protein
structuring and water
binding)
Chemical
preservatives (for shelflife)
Antioxidants (for
flavour and shelf-life)
Monosodium
glutamate MSG (for
enhancement of flavour)
Food colouring
substances (synthetic
and of plant origin)
Milk caseinate have
functional water and fat
binding properties)
Whole milk or non-fat
dried milk
Gelatine (binding
properties and meat
extender)
Eggs (extender and
binding ingredient for
meat pieces)
Transglutaminase*
(exclusively binding
properties)
Spices
Binders: isolated soy protein (90% protein)
and
wheat gluten (80% protein)
and, less importantly, protein isolates from
other legumes.
Meat extenders:
Soy flour (50% protein)
Soy concentrate (70% protein)
Other food legumes (beans, peas, lentils),
used for special products only
Fillers:Cereal flours :wheat, rice and corn
Starches from wheat, rice, corn, potato and
cassava
Breadcrumbs
Rusk (derived by mixing and baking wheat
flour)
Roots and tubers, e.g. cassava, sweet potato
Vegetable and fruits, e.g. onions, bell pepper,
carrots, green vegetables, bananas
Polysaccharides (Hydrocolloids):
Carrageenan (max. 1%, improves sliceability
and cohesiveness). The substance can be
considered both binder and filler.
7. PACKAGING AND STORAGE
4) STORAGE
Dewatered balls are subjected to freezing by liquid
nitrogen.
then they are packaged.
They are stored at -16deg C
Long storage it starts loosing is color, texture etc
3) PACKAGING
Vacuum
MAP
vacuum is drawn to prevent the damaging
effects of oxygen such as rancidity or
discoloration of the packed product.
A mixtures of gases is the introduced into the
air-free space before sealing
The gas mixture commonly used is 20%-30%
CO2 and 70%-80% N2
CO2, has a protective function, as it inhibits to
some extend the growth of bacteria and moulds.
8. QUALITY
CONTROL
.
GMP
•GMP outlines the measures
to be taken to ensure that
premises, equipment,
transport and employees do
not contribute to or become
food safety hazards.
•Gmp are not factory specific.
HACCP
•HACCP takes into
consideration the possible
hazards during the
production process of a
particular product.
•HACCP is factory specific.
9. PROCESS
STEP
HAZARD
CRITICAL
LIMIT
MOTORING
PROCEDURE
CORRECTIVE
ACTION
RECORDS
Reception
of raw
meat
materials.
CCP
Physical
,
Chemic
al,
biologic
al
Internal meat
temperature
≤4 C
Should be free
from any
sensorial
defects.
Check
purchase
specification.
Inspection of
meat surfaces
by random
sampling.
Check internal
meat
temperature.
Reject
delivery, if
target levels
not met.
Physical
characteristics
of meat
received,
certificate of
sanitary status
and origin of
meat.
Meat
temperature
recordings.
Storage in
reception
chiller
Biologic
al
chiller
temperature
≤4 C.
Meat internal
temperature
≤4 C
Temperature
control of
chilling room
and meat
(internal).
Minor
temperature
deviation:
Adjust chiller
temperature
Major
temperature
deviation:
Reject meat.
Temperature/ti
me recordings
of chiller.
Temperature
recordings of
meat.
10. PROCESS
STEP
HAZARD
CRITICAL LIMIT
MOTORING
PROCEDURE
CORRECTIVE
ACTION
RECORDS
Weighing Physical Visibly clean nonof nonChemical meat ingredients.
meat
ingredient
s
Check salt,
spices and
extenders for
impurities.
Reject
suspected
batches of
non-meat
ingredients.
Record of
status and
expiration
dates for
non-meat
ingredients.
Grinding
the meat
Check △t.
Check for
abnormal
tissues and
post-dressing
contamination
Improvement
in product
flow.
Discard meat
parts with
abnormal
tissues, post
dressing
contaminatio
n
△ t, temp
recording
Biological
Room temperature
≤10 C.
△t<= 20 minutes.
Meat free of
grossly abnormal
tissues and postdressing
contamination
11. PROCESS
STEP
HAZARD
CRITICAL
LIMIT
MOTORING
PROCEDUR
E
CORRECTIVE
ACTION
Mixing of
meat with
ingredient
s.
CCP
Biological
RT≤+10 C.
△ t<=30
minutes.
Temperature
of
meat/meat
ingredients
mix
≤+10 C
Check △ t .
Check mix
temperature
.
Adjust
time/temperature
regime.
Major deviations:
Reject batch
Ball
molding
Biological
Carry out
immediately
after mixing.
No significant
product
temperature
increase
Temp/time
control
Increase process
speed. Return
mix to chiller if
immediate
molding cannot
be done.
RECORDS
Product flow,
temperature
recording
12. PROCESS
STEP
HAZARD
CRITICAL
LIMIT
MOTORING
PROCEDURE
CORRECTIVE
ACTION
RECORDS
Freezing
CCP
Biological
Blast freezer
at -35 C
Temp
control
Adjust freezer
temperature
Record blast
freezer
temperature
s.
Packaging
Biological
Clean
packaging
materials
Check
packaging
failures
Adjust packaging
machine in case
of insufficient
vacuum
packaging
Results of
packaging
Freezer
storage
Biological
Temperature
of storage
freezer -18 C
to -30 C
Continuous
temparature
check
Identify and
transfer to
alternative
storage freezer if
long-term
problem.
Continuous
freezer
temperature
records
16. COOKING
1) INSTRUCTIONS FOR USE
Fry Chicken meat balls in a pan with little oil / heat in a non stick pan and
it is ready to eat as a snack.
Thaw the packet in refrigerator at 6 to 8 degrees centigrade for 8 hours,
or thaw in a microwave.
2) Kofta Curry
The thawed meat balls can be put into curry and served as Chicken
Kofta curry garnished with fresh cream.
Serve hot with chappati/roti/rice.
3) Other applications:
Stirring machine and seasonings mixtureMeat ball size:30-40mmCooling machine: dewatering AND COOLINGPackage1. Continuous production line, big production and efficiency.2. Professional food machinery manufacturer, all of our machiney are made in Taiwan with high quality.ApplicationsSuitable for producing meat ball, fish meat ball, squid meat ball, croquettes, vegetarian meat ball, etc kind of ball-shaped product.
These cheaper plant proteins “extend” the more expensive meat proteins, resulting in acceptable overall protein contents of lower cost meat products. Fillers are also mostly plant substances, low in protein and high in carbohydrates such as cereals, roots, tubers and vegetables and some refined products such as starches and flours. Pure meat products are very low in carbohydrates. Hence the addition of carbohydrate-rich substances is not an “extension” of the protein mix, but some new components “fill-up” the product volume. Apart from their volume-filling capacity, some fillers, in particular starches and flours, are also used for their capability to absorb extensive quantities of water. also used for their capability to absorb extensive quantities of water. Extenders and fillers are not standard ingredients in processed meats, in fact high quality products are often manufactured without them. But they are useful tools in cost reduction enabling the manufacture of lower-cost but still nutritive meat products.binder is used for substances of animal or plant origin, which have a significant high level of protein that serves for both water and fat binding. Such substances include high-protein soy, wheat and milk products, such as soy isolate, wheat gluten, milk protein (caseinate). They are not extenders in the first place due to the low quantities added (approx. 2%), but act through their high quality proteins that are instrumental in water binding and protein network structuring. On the other hand, some substances with little or no protein level, like starches and flours mentioned above under “fillers”, can bind water and fat by means of physical entrapment and could also be considered “binders”.
Meat ballsThe round-shaped mixture (30-40 mm diameter) is stabilized when the meat balls are cooked in water or steamed. Meat balls need a more cohesive texture, hence the extender content is usually kept lower, but fillers in particular starches and flours are used at high levels. Due to the heat treatment (cooking/steaming) of the meat balls, high amounts of extenders would result in an atypically pale colour and lead to loss of meat flavour. The moderate use of cellulose fibres as a filler for coarse meat balls can be useful as these fibres re-hydrate at a ratio 1:9. However, excessive use of cellulose fibres in meat balls results in dry “sandy” products, as much of the water absorbed is probably lost during cooking. Hence not used.Coarse meat balls are sometimes also extended with green and red vegetables, such as parsley, carrots and bell pepper. Apart from the slight extending effect, smaller particles of such colourful ingredients can make the usually grey-coloured meat balls more attractive
Delta t in d 2nd point is the Period from delivery of meatfrom chiller to pass throughGrinder.Delta t in the 3rd point is Periodfrom grinding to completion ofmixing/blending
MFPO ( meat food product order) 412 is the license number given to venkys.Category A- manufacturer who makes meat food products exclusively from meat of animals slaughtered and dressed in his factiry.Category B- manufacturer who makes meat food products exclusively from meat of animals slaughtered and dressed in a recognized slaughter house including a slaughter house maintained by category A license.Category C- manufacturer who makes meat food products from poultry or pig meat at places where authorized slaughter houses do not exist. Fish products shall be covered in this category.