CN102084996A - Pearl meatball (glutinous rice meatball) and preparing method for the same - Google Patents
Pearl meatball (glutinous rice meatball) and preparing method for the same Download PDFInfo
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- CN102084996A CN102084996A CN2009102289231A CN200910228923A CN102084996A CN 102084996 A CN102084996 A CN 102084996A CN 2009102289231 A CN2009102289231 A CN 2009102289231A CN 200910228923 A CN200910228923 A CN 200910228923A CN 102084996 A CN102084996 A CN 102084996A
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Abstract
The invention relates to a pearl meatball (glutinous rice meatball) and the ingredients of the pearl meatball comprise lean meat, fat lining, salt, sodium tripolyphosphate, white sugar, monosodium glutamate, scallion, ginger, yellow rice wine, edible fungus, soybean protein powder, starch maize, wheat flour, glutinous rice, ice water and vegetable. The preparing method comprises: respectively mincing the lean meat and fat lining into meat stuffing; adding the salt, the white sugar, the polyphosphate and the like to mix well; standing; adding soybean protein powder, starch maize, wheat flour, and the fine minced scallion ginger, edible, fungus and vegetables; stirring to mix well; molding by handwork or a machine,; preparing to meatball; soaking the glutinous rice with drinking water until soft; then draining the water; spreading out; allowing the surrounding of the meatball to stick to the glutinous rice evenly and freezing quickly. The peal meatball can be cooked for eating easily only by steaming above boiling water without need of unfreezing; can also be directly cooked by steaming, frozen quickly after cooled, and heated by microwave for eating. The pearl meatball of the invention has the advantages of attractive appearance, good mouthfeel, abundant nutrition and convenient eating.
Description
(1), technical field
The present invention relates to a kind of meat product, specifically pearl burger (glutinous rice burger) and preparation method thereof.
(2), background technology
Along with rapid economy development, urbanization process is accelerated, and people's rhythm of life is also more and more faster, and nutrition, delicious food, healthy instant food also more and more are subjected to people's favor.Burger is a kind of food that people like in the daily life, and a ball of a great variety has various bhaji and meat ball, but do not have an a kind of ball that contains rice.The pearl burger that this patent relates to, in have meat that dish is arranged, be wrapped with glutinous rice, adopt the steam shortening, product appearance is beautiful, and is nutritious, and having avoided frying method commonly used, is healthy cuisines, is particularly suitable for the fast urbanite of children, the elderly and rhythm of life and eats.
(3), summary of the invention
The invention provides a kind of handsome in appearance, mouthfeel good, the pearl burger (glutinous rice burger) of nutritious, health delicious and instant and preparation method thereof.
(4), the present invention takes following technical measures to solve
A kind of pearl-shaped ball, the component of described pearl-shaped ball and weight ratio are 70～100 parts of lean meat, 0～30 part of show condition, 0.5～3 part of salt, 0.2～0.4 part of sodium phosphate trimer, 0～2.0 part of white granulated sugar, 0.4～1 part of monosodium glutamate, 2～4 parts of green onions, 1～2 part of ginger, 0.5～1 part of yellow rice wine, 2～4 parts in auricularia auriculajudae, 2～4 parts of soyabean protein powders, 4～10 parts of cornstarch, 0～4 part of wheat flour, 30～60 parts in glutinous rice, 10～20 parts of frozen water, vegetables 3-6 part
Aforesaid pearl-shaped ball, its preparation method is:
Lean meat in the said components and show condition are twisted into meat stuffing respectively, adding salt, white granulated sugar, tripolyphosphate etc. stirs, leave standstill, in the good meat stuffing that salts down, add the thin green onion of soyabean protein powder, starch, wheat flour and strand, ginger, auricularia auriculajudae and vegetables, stir, by hand or molding machine, make 2cm～5cm burger, glutinous rice soaks with drinking water and drains the water after soft, spreads out, allow burger wrap glutinous rice all around equably, quick-frozen is to below-18 ℃.Take out when edible, need not to thaw, steam when water boils and go up pearl burger, well-done getting final product.Also can directly cook cooling back quick-frozen, heating using microwave gets final product when edible.
The invention has the beneficial effects as follows that processing is simple, handsome in appearance, mouthfeel is good, and is nutritious, instant and health has good economic and social benefit.
Embodiment one:
Pearl burger of the present invention comprises the raw material of following weight:
Lean pork 70kg, show condition 30kg, salt 3kg, sodium phosphate trimer 0.2kg, white granulated sugar 2.0kg, monosodium glutamate 0.4kg, green onion 4kg, ginger 2kg, yellow rice wine 0.5kg, auricularia auriculajudae 4kg, soyabean protein powder 4kg, wheat flour 4kg, glutinous rice 40kg, frozen water 15kg, Chinese cabbage 3kg
Pearl burger of the present invention, adopt following preparation method:
Lean meat in the said components and show condition are twisted into meat stuffing respectively, adding salt, white granulated sugar, tripolyphosphate, yellow rice wine stir, leave standstill, in the good meat stuffing that salts down, add the thin green onion of soyabean protein powder, wheat flour and strand, ginger, auricularia auriculajudae and Chinese cabbage, be stirred into viscoelastic meat gruel, by hand or molding machine, make the 3cm burger, glutinous rice soaks with drinking water and drains the water after soft, spreads out, allow burger wrap glutinous rice all around equably, quick-frozen is to below-18 ℃.Take out when edible, need not to thaw, steam when water boils and go up pearl burger, well-done getting final product.Also can directly cook cooling back quick-frozen, heating using microwave gets final product when edible.
Embodiment two:
Pearl burger of the present invention comprises the raw material of following weight:
Lean pork 100kg, salt 2.4kg, sodium phosphate trimer 0.3kg, white granulated sugar 1.0kg, monosodium glutamate 1.0kg, green onion 2kg, ginger 1kg, yellow rice wine 1kg, auricularia auriculajudae 2kg, soyabean protein powder 2kg, cornstarch 10kg, glutinous rice 60kg, frozen water 20kg, Chinese cabbage 4kg, cabbage 2kg
Pearl burger of the present invention, adopt following preparation method:
Lean meat in the said components is twisted into meat stuffing, adding salt, white granulated sugar, tripolyphosphate, yellow rice wine stir, leave standstill, in the good meat stuffing that salts down, add the thin green onion of soyabean protein powder, wheat flour and strand, ginger, auricularia auriculajudae and vegetables, be stirred into viscoelastic meat gruel, by hand or molding machine, make the 2cm burger, glutinous rice soaks with drinking water and drains the water after soft, spreads out, allow burger wrap glutinous rice all around equably, quick-frozen is to below-18 ℃.Take out when edible, need not to thaw, steam when water boils and go up pearl burger, well-done getting final product.Also can directly cook cooling back quick-frozen, heating using microwave gets final product when edible.
Embodiment three:
Pearl burger of the present invention comprises the raw material of following weight:
Chicken 40kg, pork 50kg, show condition 10kg, salt 1.5kg, sodium phosphate trimer 0.4kg, white granulated sugar 0.5kg, monosodium glutamate 0.6kg, green onion 4kg, ginger 2kg, yellow rice wine 0.8kg, auricularia auriculajudae 3kg, soyabean protein powder 3kg, cornstarch 4kg, wheat flour 4kg, glutinous rice 30kg, frozen water 20kg, fennel 5kg
Pearl burger of the present invention, adopt following preparation method:
Lean meat in the said components and show condition are twisted into meat stuffing respectively, adding salt, white granulated sugar, tripolyphosphate etc. stirs, leave standstill, in the good meat stuffing that salts down, add the thin green onion of soyabean protein powder, starch, wheat flour and strand, ginger, auricularia auriculajudae and fennel, be stirred into viscoelastic meat gruel, by hand or molding machine, make the 5cm burger, glutinous rice soaks with drinking water and drains the water after soft, spreads out, allow burger wrap glutinous rice all around equably, quick-frozen is to below-18 ℃.Take out when edible, need not to thaw, steam when water boils and go up pearl burger, well-done getting final product.Also can directly cook cooling back quick-frozen, heating using microwave gets final product when edible.
Embodiment four:
Pearl burger of the present invention comprises the raw material of following weight:
Fresh Grade Breast 80kg, show condition 20kg, salt 0.5kg, sodium phosphate trimer 0.2kg, white granulated sugar 2.0kg, monosodium glutamate 1kg, green onion 4kg, ginger 2kg, yellow rice wine 0.8kg, auricularia auriculajudae 3kg, soyabean protein powder 3kg, cornstarch 8kg, wheat flour 2kg, glutinous rice 50kg, frozen water 15kg, leek 3kg
Pearl burger of the present invention, adopt following preparation method:
Lean meat in the said components and show condition are twisted into meat stuffing respectively, adding salt, white granulated sugar, tripolyphosphate etc. stirs, leave standstill, in the good meat stuffing that salts down, add the thin green onion of soyabean protein powder, starch, wheat flour and strand, ginger, auricularia auriculajudae and leek, be stirred into viscoelastic meat gruel, by hand or molding machine, make the 4cm burger, glutinous rice soaks with drinking water and drains the water after soft, spreads out, allow burger wrap glutinous rice all around equably, quick-frozen is to below-18 ℃.Take out when edible, need not to thaw, steam when water boils and go up pearl burger, well-done getting final product.Also can directly cook cooling back quick-frozen, heating using microwave gets final product when edible.
Claims (7)
1. pearl burger, it is characterized in that: the component of described pearl burger and weight ratio are 70～100 parts of lean meat, 0～30 part of show condition, 0.5～3 part of salt, 0.2～0.4 part of sodium phosphate trimer, 0～2.0 part of white granulated sugar, 0.4～1 part of monosodium glutamate, 2～4 parts of green onions, 1～2 part of ginger, 0.5～1 part of yellow rice wine, 2～4 parts in auricularia auriculajudae, 2～4 parts of soyabean protein powders, 0～10 part of cornstarch, 0～4 part of wheat flour, 30～60 parts in glutinous rice, 10～20 parts of frozen water, vegetables 3-6 part
2. pearl burger as claimed in claim 1, its preparation method is: lean meat in the described component and show condition are twisted into meat stuffing respectively, adding salt, white granulated sugar, tripolyphosphate etc. stirs, leave standstill, in the good meat stuffing that salts down, add the thin green onion of soyabean protein powder, starch, wheat flour and strand, ginger, auricularia auriculajudae and vegetables, stir, by hand or molding machine, make circular burger, glutinous rice soaks with drinking water and drains the water after soft, spread out, allow burger wrap glutinous rice all around equably, quick-frozen is to below-18 ℃.Take out when edible, need not to thaw, steam when water boils and go up pearl burger, well-done getting final product.Also can directly cook cooling back quick-frozen, heating using microwave gets final product when edible.
3. pearl burger as claimed in claim 1, lean meat can be lean pork, also can be Fresh Grade Breast, also any combination of lean pork and Fresh Grade Breast
4. pearl burger as claimed in claim 1, vegetables comprise but do not limit what following a kind of or several, cabbage, Chinese cabbage, fennel, leek, garlic bolt
5. the preparation method of pearl burger as claimed in claim 2 is characterized in that: it is 2cm～5cm size ball that described burger is made diameter earlier
6. the preparation method of pearl burger as claimed in claim 2 is characterized in that: glutinous rice comprises the glutinous rice of white and the glutinous rice of black, and glutinous rice soaks with drinking water earlier and drains then.
7. the preparation method of pearl burger as claimed in claim 2 is characterized in that: the burger of forming wraps soaked glutinous rice equably.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102289231A CN102084996A (en) | 2009-12-02 | 2009-12-02 | Pearl meatball (glutinous rice meatball) and preparing method for the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102289231A CN102084996A (en) | 2009-12-02 | 2009-12-02 | Pearl meatball (glutinous rice meatball) and preparing method for the same |
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| CN102084996A true CN102084996A (en) | 2011-06-08 |
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| CN2009102289231A Pending CN102084996A (en) | 2009-12-02 | 2009-12-02 | Pearl meatball (glutinous rice meatball) and preparing method for the same |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232569A (en) * | 2011-07-17 | 2011-11-09 | 孙忠兴 | Formula of minced meat in cooked wheaten food |
| CN102302169A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Low-salt meat ball and preparation method thereof |
| CN102669602A (en) * | 2012-05-13 | 2012-09-19 | 任均凤 | Meat ball containing purple rice and lotus root |
| CN103190641A (en) * | 2013-04-10 | 2013-07-10 | 昌文俊 | Processing method of large meatball |
| CN103340392A (en) * | 2013-06-18 | 2013-10-09 | 王兴祥 | Golden mushroom ball and manufacturing method thereof |
| CN103385477A (en) * | 2013-08-16 | 2013-11-13 | 大连民族学院 | Low-fat meat ball using inulin as fat substitute |
| CN104432180A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Nutritive health-care allium tuberosum chicken fillet and preparation method thereof |
| CN104719983A (en) * | 2015-03-27 | 2015-06-24 | 福建海壹食品饮料有限公司 | Sticky rice fish ball and preparation method thereof |
| CN106616393A (en) * | 2016-11-30 | 2017-05-10 | 广西大学 | Luchuan pork and glutinous rice steamed food |
| CN109123332A (en) * | 2018-09-13 | 2019-01-04 | 苏州市好得睐食品科技有限责任公司 | A kind of pearl white jade ball vegetable packet and preparation method thereof |
-
2009
- 2009-12-02 CN CN2009102289231A patent/CN102084996A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302169A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Low-salt meat ball and preparation method thereof |
| CN102232569A (en) * | 2011-07-17 | 2011-11-09 | 孙忠兴 | Formula of minced meat in cooked wheaten food |
| CN102669602A (en) * | 2012-05-13 | 2012-09-19 | 任均凤 | Meat ball containing purple rice and lotus root |
| CN103190641A (en) * | 2013-04-10 | 2013-07-10 | 昌文俊 | Processing method of large meatball |
| CN103340392A (en) * | 2013-06-18 | 2013-10-09 | 王兴祥 | Golden mushroom ball and manufacturing method thereof |
| CN103385477A (en) * | 2013-08-16 | 2013-11-13 | 大连民族学院 | Low-fat meat ball using inulin as fat substitute |
| CN104432180A (en) * | 2014-11-27 | 2015-03-25 | 芜湖宏洋食品有限公司 | Nutritive health-care allium tuberosum chicken fillet and preparation method thereof |
| CN104719983A (en) * | 2015-03-27 | 2015-06-24 | 福建海壹食品饮料有限公司 | Sticky rice fish ball and preparation method thereof |
| CN106616393A (en) * | 2016-11-30 | 2017-05-10 | 广西大学 | Luchuan pork and glutinous rice steamed food |
| CN109123332A (en) * | 2018-09-13 | 2019-01-04 | 苏州市好得睐食品科技有限责任公司 | A kind of pearl white jade ball vegetable packet and preparation method thereof |
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Application publication date: 20110608 |