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.
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
In general, beef meatballs are high
in protein and carbohydrate
content, which are important
macronutrients required by the
Names of Beef
Key raw material: Standardised meat compositions are consistent raw
material solutions that can be immediately processed, requiring no further
• 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.
of animal origin
Ingredients of plant origin
Salt (for taste, extract
thus increasing the
binding and juiciness of
Nitrite (for curing colour,
Ascorbic acid (to
Phosphates (for protein
structuring and water
preservatives (for shelflife)
flavour and shelf-life)
glutamate MSG (for
enhancement of flavour)
and of plant origin)
Milk caseinate have
functional water and fat
Whole milk or non-fat
properties and meat
Eggs (extender and
binding ingredient for
Binders: isolated soy protein (90% protein)
wheat gluten (80% protein)
and, less importantly, protein isolates from
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
Rusk (derived by mixing and baking wheat
Roots and tubers, e.g. cassava, sweet potato
Vegetable and fruits, e.g. onions, bell pepper,
carrots, green vegetables, bananas
Carrageenan (max. 1%, improves sliceability
and cohesiveness). The substance can be
considered both binder and filler.
PACKAGING AND STORAGE
2) MATERIAL OF PACKING
PACKAGING AND STORAGE
Dewatered balls are subjected to freezing by liquid
then they are packaged.
They are stored at -16deg C
Long storage it starts loosing is color, texture etc
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.
•GMP outlines the measures
to be taken to ensure that
transport and employees do
not contribute to or become
food safety hazards.
•Gmp are not factory specific.
•HACCP takes into
consideration the possible
hazards during the
production process of a
•HACCP is factory specific.
Should be free
and origin of
Weighing Physical Visibly clean nonof nonChemical meat ingredients.
△ t, temp
△t<= 20 minutes.
Meat free of
tissues and postdressing
Check △ t .
mix to chiller if
at -35 C
machine in case
freezer -18 C
to -30 C
storage freezer if
VENKY’S CHICKEN MEAT BALLS
CATEGORY: Fry & Serve
INGREDIENTS: Chicken Meat (60.49 %), Water, Breadcrumbs ( Wheat Flour, Yeast, Iodized
Salt, Dextrose, Antioxidant – INS 300), Textured Vegetable Protein, Spices and Condiments,
Iodized Salt, Seasonings (Antioxidant – INS 300), Isolated Soy Protein, Stabilizer – INS 452(i)
GENERAL SPECIFICATIONS:11-13g+1g per pc
SPECIFIC SPECIFICATIONS: Color â€“ Light golden brown
Free from banned antibiotic, pesticides, residues and sanitizer residues.
No Preservatives / additives used.
PACKAGING SPECIFICATIONS : 200g, 500g & 1000g packaging.
MFPO LICENSE NUMBER : 412
CATEGORY : A
Best before : 3 months
1) FREE FROM:
2) NO ADDED PRESERVATIVE/
3) NO MSG
ALLERGENS – GLUTEN,
SOY, CONTAINS SPICES.
Chicken Meat (60.49 %) rest is Soy isolate protein and textured Vegetable protein.
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: