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7/27/2019 Meatballs Project in Food Science
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7/27/2019 Meatballs Project in Food Science
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Easily Preserved
Can alter it by making small changes
Delicious Family Recipe
http://www.google.com/url?sa=i&source=images&cd=&cad=rja&docid=GrMvEnj3twb7UM&tbnid=EzfyiTLM3RkPaM:&ved=0CAgQjRwwAA&url=http://www.deshow.net/movies/cloudy-with-a-chance-of-meatballs-716.html&ei=B52GUdflO4ji8gSt9oCoCA&psig=AFQjCNHxcUg1sETKHF_nUIx5SEBjIz6qAQ&ust=13678629200397677/27/2019 Meatballs Project in Food Science
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Mixing bowl Knifes
Cheese Grater
Spoons
Cookie sheet
Parchment Paper
Measuring Cups
Paper TowelsConvection oven
Knife
Storage Container
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1 lb. lean hormonefree beef
1 cup shreddedparmesan
1 cup homemadebreadcrumbs
4-8 large garliccloves (chopped
finely) 2 eggs
2 cups water
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To make breadcrumbsbake 6 slices of bread inoven at 250F until dry. Itcould take anywhere from15-30 minutes
Crumble dry bread andadd 1 Tsp. Dry Parsley, Tsp. Italian seasoning, 2Tbs. dried onion flakes
Add all ingredients but theground beef in a largebowl
Mix into a thin paste andthen add ground beef
Mix evenly
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Preheat cooking oil into skillet
Wet hands form meatballs
Place into heated oil
Once brown place on paper towel to
dry
Then can be added to sauce or
preserved in freezer
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Trial 1:1. toast 6 slices of bread for in oven at 250 degrees for 15-30 min.
2. crush bread crumbs (food processor) finely and add to bowl along with 1tsp. dried parsley, tsp Italian seasoning, 2 tbs. dried onion flakes, 2 eggs,2 cups water, parmesan cheese, and garlic. (everything but beef)
3. mix into a thin paste4. add beef mix all together5. Preheat cooking oil into skillet
6. Wet hands to form meatballs
7. Place meatballs into heated oil
8. Once brown place on paper towel to dry
** These can then be added to sauce or preserved in freezer
** Baked a batch in the convection oven for 15-20 min at 400 degrees =successful!
Turned over halfway
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Trial 2:1. toast 6 slices of bread for in oven at 250 degrees for 15-30
min.
2. crush bread crumbs (food processor) finely and add tobowl along with 1 tsp. dried parsley, tsp Italianseasoning, 2 tbs. dried onion flakes, 2 eggs, 2 cups water,parmesan cheese, garlic, and salt. (everything but beef)
3. mix into a thin paste
4. add beef mix all together5. wet hands to form meatballs
6. add meatballs to parchment paper on pan7. put in the oven at 400 degrees for 15-20 min
flip over at halfway
* Yielded 32 meatballs!
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Trial 3:1. toast 6 slices of bread for in oven at 250 degrees for 15-30
min.
2. crush bread crumbs (food processor) finely and add tobowl along with 1 tsp. dried parsley, tsp Italianseasoning, 2 tbs. dried onion flakes, 2 eggs, 2 cupswater, parmesan cheese, garlic powder, salt, andcayenne pepper . (everything but beef)
3. mix into a thin paste
4. add beef mix all together
5. wet hands to form meatballs6. add meatballs to parchment paper on pan
7. put in the oven at 400 degrees for 15-20 min
** flip over at halfway
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After trial 1 during trial 2:- Added more breadcrumbs
- Added salt, more Italian seasoning, and more onion flakes
- Used less water
- Use no oil
- Fat was drained
- put meatballs in the oven for 15-20 min. at 400 degrees
After trial 2 during trial 3:
- Added garlic powder instead of garlic cloves
- Added cayenne pepper
- continued to bake the meatballs in the oven at 400 for 15-20 min.
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We chose to freeze our meatballs using a
stationary chest freezer
(-20 to -30 degrees Celsius)
Air tight storage containerWhy?
Equipment available
Extend shelf life of product
Maintain shape of meatball Ground beef is commonly frozen, not dried
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Clean hands and gloves used
Hair nets or hats
Dealing with raw meat
Internal temperature at least 160 F
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Crispy outside,
moist inside
Flavorful with a
small kick-Best paired with
noodles and spaghetti
Freezing in
container was anideal preservation
method
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