CN101073397A - Production of soyabean germ meatball - Google Patents
Production of soyabean germ meatball Download PDFInfo
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- CN101073397A CN101073397A CNA2007100285307A CN200710028530A CN101073397A CN 101073397 A CN101073397 A CN 101073397A CN A2007100285307 A CNA2007100285307 A CN A2007100285307A CN 200710028530 A CN200710028530 A CN 200710028530A CN 101073397 A CN101073397 A CN 101073397A
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- wheat gluten
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Abstract
The invention is concerned with the making method of soya plumule meat ball. The main materials are: radish, pork, starch, wheat gluten, flavor essence, sugar, salt, pepper, ginger powder. The invention is delicious and fit for teenager, children and elderly person.
Description
Technical field:
The invention belongs to the processing technique field of health nutrient vegetables meat product, relate to the preparation method of soyabean germ meatball.
Background technology:
Burger food in the market is in the majority based on the product of beef, pork, the flesh of fish etc., but serves as that the main dish burger of producing is still few with the vegetables soybean germ.The present invention is a major ingredient with the soybean germ, is equipped with carrot, minced pork, starch in a small amount, wheat gluten etc. and is made, and caters to modern's health-nutrition requirement, children is detested eat vegetables, likes to eat the dish meat ball, the demand of providing convenience.
Summary of the invention:
The manufacturing technology of soyabean germ meatball of the present invention has overcome vegetables and has made the difficult problem that poor, not smooth, not crisp mouthful of dish burger mouthfeel, difficulty are bonded to ball, a kind of sharp and clear sliding delicious dish meat ball is provided, and has been nutritious, cheap and good-quality health food.
The present invention can take following technical measures to solve:
The soybean (soya bean) of select is cleaned, soaks, germinates, drench clear water every day repeatedly, it is standby to treat in time to gather when beans kind sprouting plumule grows to 1.0 centimetres-2 centimetres.Clean soybean germ, carrot are chopped into particulate as the mung bean, add young salt in a small amount, stir, with cotton gauze it is packed tightly, part moisture content is removed in press for extracting juice, pour in the clean bulk container, adding starch, wheat gluten, husky punt-pole glue are mixed thoroughly together, adding the minced pork, monosodium glutamate, white sugar, salt, pepper powder, the husky ginger powder that rub again all stirs, with machine or manual one-tenth ball, the dish burger is put into the last soup that has boiled boil, can pull out in about 10-15 minute, drainage, the cool packed for standby use of drying in the air.
Above-mentioned raw material proportioning is: soybean germ 400 grams-500 grams, carrot 120 grams-180 grams, minced pork 220 grams-300 grams, starch 70 grams-90 grams, wheat gluten 60 grams-80 grams, Artemisia Glue 9 grams-15 grams, monosodium glutamate 2.5 grams-4 grams, white sugar 5 grams-7 grams, salt 3.5 grams-6 grams, pepper powder 2 grams-3 grams, husky ginger powder 2 grams-3 grams.
Outstanding effect of the present invention is:
1, adopt non-harmful method to produce soybean germ, soybean germ is rich in multivitamin, mineral matter, vegetable protein, sugar, fat and cellulose etc., and human body is had special health-care effect.
2, the soybean germ mouthfeel good, sharp and clear, unique local flavor is arranged, be equipped with the tough cunning of Artemisia Glue, cohesive force is strong, a ball is complete not to loose.
3, vegetable nutrient collocation of the present invention is the various popular food of color rationally.
4, food of the present invention is good and cheap, and the most suitable teenager, children, the elderly eat.
The specific embodiment:
Embodiment 1:
Clean soybean germ, carrot are chopped into particulate as the mung bean, add young salt in a small amount, stir, with cotton gauze it is packed tightly, part moisture content is removed in press for extracting juice, pour in the clean bulk container, adding starch, wheat gluten, husky punt-pole glue are mixed thoroughly together, adding the minced pork, monosodium glutamate, white sugar, salt, pepper powder, the husky ginger powder that rub again all stirs, with machine or manual one-tenth ball, the dish burger is put into the last soup that has boiled boil, can pull out in about 10-15 minute, drainage, the cool packed for standby use of drying in the air.
Above-mentioned raw material proportioning is: soybean germ 400 grams-500 grams, carrot 120 grams-180 grams, minced pork 220 grams-300 grams, starch 70 grams-90 grams, wheat gluten 60 grams-80 grams, Artemisia Glue 9 grams-15 grams, monosodium glutamate 2.5 grams-4 grams, white sugar 5 grams-7 grams, salt 3.5 grams-6 grams, pepper powder 2 grams-3 grams, husky ginger powder 2 grams-3 grams.
Embodiment 2:
With clean soybean germ, fresh kidney beans, green capsicum, be chopped into the particulate as the mung bean, add young salt in a small amount, stir, with cotton gauze it is packed tightly, part moisture content is removed in press for extracting juice, pour in the clean bulk container, adding hot pickled mustard tube particulate, starch, wheat gluten, Artemisia Glue are mixed thoroughly together, adding the minced pork, monosodium glutamate, white sugar, salt, pepper powder, the husky ginger powder that rub again all mixes thoroughly, with machine or manual become ball, the dish burger is put into the last soup that has boiled boil, can pull out in about 10-15 minute, drainage, the cool packed for standby use of drying in the air.
Above-mentioned raw material proportioning is: soybean germ 300 gram-350 grams, fresh kidney beans 120 grams-150 grams, green capsicum 100 grams-150 grams, hot pickled mustard tube 80 grams-100 grams, minced pork 220 grams-300 grams, starch 70 grams-90 grams, wheat gluten 60 grams-80 grams, Artemisia Glue 9 grams-15 grams, monosodium glutamate 2.5 grams-4 grams, white sugar 5 grams-7 grams, salt 3.5 grams-6 grams, pepper powder 2 grams-3 grams, husky ginger powder 2 grams-3 grams.
Claims (1)
1, the preparation method of soyabean germ meatball, it is characterized in that: soybean germ, carrot are cut into particulate, mix thoroughly to pack tightly to press with a small amount of salt and remove part moisture content with cotton, pour in the clean bulk container, add starch, wheat gluten, Artemisia Glue and mix thoroughly, add minced pork, monosodium glutamate, white sugar, salt, pepper powder, husky ginger powder again and all mix thoroughly, with machine or manual one-tenth ball, the dish burger is put into the last soup that boils boil, pull the drainage cold of drying in the air out, packed for standby use;
Above-mentioned raw material proportioning is: soybean germ 400 grams-500 grams, carrot 120-180 gram, minced pork 220 grams-300 grams, starch 70 grams-90 grams, wheat gluten 60 grams-80 grams, Artemisia Glue 9 grams-15 grams, monosodium glutamate 2.5 grams-4 grams, white sugar 5 grams-7 grams, salt 3.5 grams-6 grams, pepper powder 2 grams-3 grams, husky ginger powder 2 grams-3 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100285307A CN101073397A (en) | 2007-06-12 | 2007-06-12 | Production of soyabean germ meatball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100285307A CN101073397A (en) | 2007-06-12 | 2007-06-12 | Production of soyabean germ meatball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101073397A true CN101073397A (en) | 2007-11-21 |
Family
ID=38974802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100285307A Pending CN101073397A (en) | 2007-06-12 | 2007-06-12 | Production of soyabean germ meatball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101073397A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630974A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Soybean germ fish sausage |
| CN103584079A (en) * | 2012-08-16 | 2014-02-19 | 赵孝辉 | Soybean-germ health food |
| CN104223136A (en) * | 2014-07-05 | 2014-12-24 | 许炜 | Spleen-tonifying and stomach-reinforcing ass meat ball and preparation method thereof |
-
2007
- 2007-06-12 CN CNA2007100285307A patent/CN101073397A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630974A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Soybean germ fish sausage |
| CN103584079A (en) * | 2012-08-16 | 2014-02-19 | 赵孝辉 | Soybean-germ health food |
| CN104223136A (en) * | 2014-07-05 | 2014-12-24 | 许炜 | Spleen-tonifying and stomach-reinforcing ass meat ball and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20071121 |