CN102204692A - Processing method of quick-frozen water chestnut meat balls - Google Patents
Processing method of quick-frozen water chestnut meat balls Download PDFInfo
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- CN102204692A CN102204692A CN2010101348856A CN201010134885A CN102204692A CN 102204692 A CN102204692 A CN 102204692A CN 2010101348856 A CN2010101348856 A CN 2010101348856A CN 201010134885 A CN201010134885 A CN 201010134885A CN 102204692 A CN102204692 A CN 102204692A
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Abstract
The invention belongs to the technical field of meat product processing, discloses a meat ball processing method, and relates to a processing method of quick-frozen water chestnut meat balls. The meatballs are produced through the following steps that: the water chestnuts are cleaned and are minced into particles with sizes similar to soybeans by using a mincing machine; the minced water chestnut is temporarily stored under a temperature of 0 to 4 DEG C; lean pork and pork fat are added to a beater according to a certain proportion, spices and flavorings are also added to the beater, and the materials are beaten with high speed for 10 minutes; water chestnut particles are added to the materials, and the mixture is well-mixed; the mixture is then processed through steps of shaping, quick-boiling, quick-freezing, and packaging. With the above steps, the finish product is obtained. With the simple and feasible method, diverse meat balls can be developed, consumer diet structure can be diversified, consumer requirements of health care can be satisfied, and disease preventing functions of the meat balls can be realized.
Description
Technical field
The present invention relates to a kind of burger processing technology, relate in particular to a kind of quick-frozen water chestnut burger processing method, belong to meat product processing technology field.
Background technology
Along with the quickening of people's rhythm of life, quick-frozen food has become the requisite food of consumers in general's daily life.The burger kind is single at present, the processing traditional handicrafts that adopt more.The kind of improving burger has become existing market required.Do not see at present and adopt the product of water chestnut, do not have the relevant report of its preparation method yet for meat stuffing auxiliary material making burger.
Water chestnut is cold food, and the good efficacy of clearing heat-fire is arranged.Both but clearing heat and promoting fluid can supplement the nutrients again, should be used to the patient that has a fever.It has removing pattogenic heat from the blood and toxic material from the body, diuresis defaecation, dampness elimination and eliminates the phlegm, helps digestion and remove effect such as expand.It is the highest in the rhizome vegetables containing phosphorus in the water chestnut, can promote human body to grow and keeps physiological function, and the growth of tooth bone is had very big benefit, can promote sugar, the fat in the body, the metabolism of protein three big materials simultaneously, the adjusting acid-base balance.Therefore water chestnut to be suitable for children edible.To bringing high blood pressure down certain effect is arranged also, also the cancerous swelling to lung, esophagus and mammary gland has preventive and therapeutic effect.Water chestnut also has the function of prophylaxis of acute infectious disease, and in measles, epidemic meningitis more incident spring, water chestnut is good diseases prevention food.Develop the health care demand that the quick-frozen water chestnut burger can satisfy people for this reason.
Summary of the invention
For meeting the need of market, develop the diversification burger, the object of the invention is to provide a kind of quick-frozen water chestnut burger processing method.
For realizing the object of the invention, adopt technical scheme so down: clean water chestnut, it is cut into the soya bean granular size, place under 0～4 ℃ of environment stand-by with cutmixer; Then lean pork, pork fat are added in the beater in proportion, add spice, flavoring was pulled an oar at a high speed 10 minutes, added the water chestnut grain thereafter, stir, through moulding, blanching, quick-frozen, packing.Can be edible with chafing dish, barbecue, mode such as fried, have characteristics such as tender and crisp good to eat, nutritious.
The invention has the advantages that: the method simple possible, be convenient to processing, develop the diversification burger, enrich people's dietary structure, satisfy people's health care demand, prevent disease.
The specific embodiment
For illustrating for embodiment as follows better to the present invention:
Clean water chestnut, it is cut into the soya bean granular size, place under 0～4 ℃ of environment stand-by with cutmixer; Then lean pork, pork fat are added in the beater in proportion, add spice, flavoring was pulled an oar at a high speed 10 minutes, added the water chestnut grain thereafter, stir, through moulding, blanching, quick-frozen, packing.Can be edible with chafing dish, barbecue, mode such as fried, have characteristics such as tender and crisp good to eat, nutritious, often edible can prevent disease.
Claims (1)
1. a quick-frozen water chestnut burger processing method is characterized in that, makes in the following way: clean water chestnut, with cutmixer it is cut into the soya bean granular size, place under 0～4 ℃ of environment stand-by; Then lean pork, pork fat are added in the beater in proportion, add spice, flavoring was pulled an oar at a high speed 10 minutes, added the water chestnut grain thereafter, stir, through moulding, blanching, quick-frozen, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101348856A CN102204692A (en) | 2010-03-30 | 2010-03-30 | Processing method of quick-frozen water chestnut meat balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101348856A CN102204692A (en) | 2010-03-30 | 2010-03-30 | Processing method of quick-frozen water chestnut meat balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102204692A true CN102204692A (en) | 2011-10-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101348856A Pending CN102204692A (en) | 2010-03-30 | 2010-03-30 | Processing method of quick-frozen water chestnut meat balls |
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| CN (1) | CN102204692A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726741A (en) * | 2012-03-22 | 2012-10-17 | 贺州嘉宝食品有限公司 | Water chestnut meat ball and manufacturing method thereof |
| CN102860521A (en) * | 2012-10-10 | 2013-01-09 | 苏宗友 | Edible health meat balls and making method thereof |
| CN103892346A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Milkfish meat roll and processing method thereof |
| CN104068414A (en) * | 2014-06-25 | 2014-10-01 | 山东佳士博食品有限公司 | Chicken burger and preparation method thereof |
| CN106901225A (en) * | 2017-02-24 | 2017-06-30 | 许昌学院 | A kind of hypotensive water chestnut water meat balls soup formula and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006060812A1 (en) * | 2004-12-03 | 2006-06-08 | Cargill, Incorporated | Egg-filled food product |
-
2010
- 2010-03-30 CN CN2010101348856A patent/CN102204692A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006060812A1 (en) * | 2004-12-03 | 2006-06-08 | Cargill, Incorporated | Egg-filled food product |
Non-Patent Citations (1)
| Title |
|---|
| 杜健英: "不同风味的丸子菜", 《烹调知识》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726741A (en) * | 2012-03-22 | 2012-10-17 | 贺州嘉宝食品有限公司 | Water chestnut meat ball and manufacturing method thereof |
| CN102860521A (en) * | 2012-10-10 | 2013-01-09 | 苏宗友 | Edible health meat balls and making method thereof |
| CN103892346A (en) * | 2014-04-14 | 2014-07-02 | 浙江海洋学院 | Milkfish meat roll and processing method thereof |
| CN103892346B (en) * | 2014-04-14 | 2016-06-29 | 浙江海洋学院 | Milkfish roulade and processing method thereof |
| CN104068414A (en) * | 2014-06-25 | 2014-10-01 | 山东佳士博食品有限公司 | Chicken burger and preparation method thereof |
| CN106901225A (en) * | 2017-02-24 | 2017-06-30 | 许昌学院 | A kind of hypotensive water chestnut water meat balls soup formula and preparation method thereof |
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Application publication date: 20111005 |