CN102396723A - Preparation method of floating ball - Google Patents
Preparation method of floating ball Download PDFInfo
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- CN102396723A CN102396723A CN2010102859308A CN201010285930A CN102396723A CN 102396723 A CN102396723 A CN 102396723A CN 2010102859308 A CN2010102859308 A CN 2010102859308A CN 201010285930 A CN201010285930 A CN 201010285930A CN 102396723 A CN102396723 A CN 102396723A
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Abstract
Relating to the technical field of fast food production, the invention especially relates to a preparation method of a floating ball which is instant, freshness retained, delicious, nutritional, and eating convenient. The method employs a technical scheme as the following: first washing, draining and mincing the carefully selected main material healthy chicken, which is then mixed with starch, egg white, salt, cooking wine, monosodium glutamate, minced ginger, diced green onion, chicken bone paste, soybean protein isolate and light soy sauce into stuffing, and kneading the stuffing into a ball shape, boiling the ball in boiling water for 5min, and when the ball cools to a temperature below 24FEG C, conducting nitrogen-infilling packaging immediately in terms of 200-400g/bag, and carrying out sterilization; then cooking a sauce special for the floating ball, performing nitrogen-infilling packaging according to 200-450g/bag, and carrying out sterilization; subjecting dehydrated coriander to bacteria reducing treatment, then packaging it based on 4-6g/bag; and finally putting one floating ball bag, one sauce bag and one dehydrated coriander bag into a big packaging bag, thus obtaining a finished product.
Description
Technical field
The present invention relates to the fast food production technical field, be meant that especially a kind of water with instant, fresh-keeping, delicious, nutrition, instant edible floats the preparation method of a ball.
Background technology
Luoyang water seat is one of China food culture rarity, and it is the 14th course in the water seat of Luoyang that Luo Yangshui floats a ball, and indivedual restaurants, Luoyang are on sale now, but edible limitation is very big, eats to the consumer and brings very big inconvenience.
Summary of the invention
The purpose of this invention is to provide the preparation method that a kind of water floats a ball, this method is instant, convenient, genuine, nutritious.
Technical scheme of the present invention is earlier with the selected healthy chicken of major ingredient; Clean, drain, mince, mix filling with starch, egg white, salt, cooking wine, monosodium glutamate, bruised ginger, green onion end, chicken bone cream, soybean protein isolate, light soy sauce then, roll into a ball into the ball shape; With a boiling water boiling ball 5 minutes; When being cooled to below 24 ℃, immediately by every bag of 200-400 gram inflated with nitrogen packing, sterilization; Cook water then and float the distinctive baste of a ball, by every bag of 200-450 gram baste inflated with nitrogen packing, sterilization; After the caraway that will dewater carries out the bacteria reducing processing, by every bag of 4-6 gram packing; Each one packedly goes into a big packaging bag to float ball bag, baste bag and dehydration caraway bag to water at last, is finished product.
The preparation method that water of the present invention floats a ball may further comprise the steps:
(1) system water floats ball bag: selected healthy chicken; Clean, drain, mince, mix filling with starch, egg white, salt, cooking wine, monosodium glutamate, bruised ginger, green onion end, chicken bone cream, soybean protein isolate, light soy sauce then, roll into a ball into the ball shape about diameter 2.5cm; With a boiling water boiling ball 5 minutes; When being cooled to below 24 ℃, immediately by every bag of 200-400 gram inflated with nitrogen packing, sterilization;
Wherein, the parts by weight of raw materials of a making ball is: chicken 75-80 part, starch 6-8 part, egg white 4-5 part, salt 2-3 part, cooking wine 1-2 part, monosodium glutamate 0.2-0.3 part, bruised ginger 1-2 part, green onion end 1-2 part, chicken bone cream 1-2 part, soybean protein isolate 1-2 part, light soy sauce 1-2 part;
(2) system baste bag:, salt last, monosodium glutamate, white pepper, light-coloured vinegar, soy sauce, sesame oil and old chicken soup with edible oil, green onion end, garlic, cook Luo Yangshui and float the distinctive baste of a ball, restrain the baste inflated with nitrogen by every bag of 200-450 and pack sterilization;
Wherein, the parts by weight of raw materials of making baste is: edible oil 4-5 part, green onion end 2-3 part, garlic end 2-3 part, salt 2-3 part, monosodium glutamate 0.1-0.2 part, white pepper 1-1.5 part, light-coloured vinegar 0.5-1 part, soy sauce 1-1.5 part, sesame oil 2-2.5 part, old chicken soup 80-84 part;
(3) system dehydration caraway bag: the caraway that will dewater is ultraviolet ray irradiation 5 minutes, after carrying out bacteria reducing and handling, packs by every bag of 4-6 gram;
(4) manufactured goods: each one packedly goes into a big packaging bag to float ball bag, baste bag and dehydration caraway bag to water, is finished product.
Aforesaid sterilization is multistage gentle F value formula sterilization, promptly 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes.
Optimum weight part of aforementioned main batching is: 80 parts in chicken, 6 parts of starch, 5 parts in egg white, 2 parts of salt, 1 part of cooking wine, 0.2 part of monosodium glutamate, 1 part of bruised ginger, 2 parts at green onion end, 1 part of chicken bone cream, 1 part of soybean protein isolate, 1 part of light soy sauce.
Optimum weight part of aforementioned baste batching is: 4 parts of edible oils, 3 parts at green onion end, 2 parts at garlic end, 2 parts of salt, 0.1 part of monosodium glutamate, 1.5 parts of white peppers, 0.5 part of light-coloured vinegar, 1 part in soy sauce, 2 parts in sesame oil, 84 parts of old chicken soups.
When edible, all sacks are torn, floated a ball, baste and dehydration caraway to water and put into container, steam, boil or heating using microwave 3-5 minute, be i.e. edible.
The present invention floats ball cooking skill to traditional water and modern food processing technology organically combines, and has realized suitability for industrialized production, and product does not contain any chemical addition agent and anticorrisive agent, 1 year normal temperature shelf-life.Both guaranteed that water floated the nutrition of a ball itself, delicious food does not run off, instant, convenient, healthy again.
The specific embodiment
Embodiment 1
75 kilograms in selected healthy chicken; Clean, drain, mince; Mix the filling of rare thick appropriateness with 6 kilograms of starch, 4 kilograms of egg white, 2 kilograms of salt, 1 kilogram of cooking wine, 0.2 kilogram of monosodium glutamate, 1 kilogram of bruised ginger, 1 kilogram of green onion end, 1 kilogram of chicken bone cream, 1 kilogram of soybean protein isolate, 1 kilogram of light soy sauce; Roll into a ball into the ball shape about diameter 2.5cm, boiled a ball 5 minutes, when being cooled to below 24 ℃ with boiling water; Immediately by every bag 200 gram inflated with nitrogen packing, sterilization 5 minutes during 5 minutes, 121 ℃ of sterilizations during 3 minutes, 110 ℃ of sterilizations during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.With 4 kilograms of edible oils, 2 kilograms at green onion end, 2 kilograms at garlic end, 2 kilograms of salt, 0.1 kilogram of monosodium glutamate, 1 kilogram of white pepper, 0.5 kilogram of light-coloured vinegar, 1 kilogram in soy sauce, 2 kilograms in sesame oil, 80 kilograms of old chicken soups; Cook Luo Yangshui and float the distinctive baste of a ball; By every bag 240 gram baste inflated with nitrogen packing, sterilization 5 minutes during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.To dewater caraway ultraviolet ray irradiation 5 minutes, by every bag 4 gram packing.Each one packedly goes into a big packaging bag to float ball bag, baste bag and caraway bag to water, is finished product.
Embodiment 2
80 kilograms in selected healthy chicken; Clean, drain, mince; Mix the filling of rare thick appropriateness with 8 kilograms of starch, 5 kilograms of egg white, 3 kilograms of salt, 2 kilograms of cooking wine, 0.3 kilogram of monosodium glutamate, 2 kilograms of bruised gingers, 2 kilograms of green onion ends, 2 kilograms of chicken bone cream, 2 kilograms of soybean protein isolates, 2 kilograms of light soy sauces; Roll into a ball into the ball shape about diameter 2.5cm, boiled a ball 5 minutes, when being cooled to below 24 ℃ with boiling water; Immediately by every bag 400 gram inflated with nitrogen packing, sterilization 5 minutes during 5 minutes, 121 ℃ of sterilizations during 3 minutes, 110 ℃ of sterilizations during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.With 5 kilograms of edible oils, 3 kilograms at green onion end, 3 kilograms at garlic end, 3 kilograms of salt, 0.2 kilogram of monosodium glutamate, 1.5 kilograms of white peppers, 1 kilogram of light-coloured vinegar, 1.5 kilograms in soy sauce, 2.5 kilograms in sesame oil, 84 kilograms of old chicken soups; Cook Luo Yangshui and float the distinctive baste of a ball; By every bag 450 gram baste inflated with nitrogen packing, sterilization 5 minutes during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.To dewater caraway ultraviolet ray irradiation 5 minutes, by every bag 6 gram packing.Each one packedly goes into a big packaging bag to float ball bag, baste bag and caraway bag to water, is finished product.
Embodiment 3
80 kilograms in selected healthy chicken; Clean, drain, mince; Mix the filling of rare thick appropriateness with 6 kilograms of starch, 5 kilograms of egg white, 2 kilograms of salt, 1 kilogram of cooking wine, 0.2 kilogram of monosodium glutamate, 1 kilogram of bruised ginger, 2 kilograms of green onion ends, 1 kilogram of chicken bone cream, 1 kilogram of soybean protein isolate, 1 kilogram of light soy sauce; Roll into a ball into the ball shape about diameter 2.5cm, boiled a ball 5 minutes, when being cooled to below 24 ℃ with boiling water; Immediately by every bag 300 gram inflated with nitrogen packing, sterilization 5 minutes during 5 minutes, 121 ℃ of sterilizations during 3 minutes, 110 ℃ of sterilizations during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.With 4 kilograms of edible oils, 3 kilograms at green onion end, 2 kilograms at garlic end, 2 kilograms of salt, 0.1 kilogram of monosodium glutamate, 1.5 kilograms of white peppers, 0.5 kilogram of light-coloured vinegar, 1 kilogram in soy sauce, 2 kilograms in sesame oil, 84 kilograms of old chicken soups; Cook Luo Yangshui and float the distinctive baste of a ball; By every bag 300 gram baste inflated with nitrogen packing, sterilization 5 minutes during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.To dewater caraway ultraviolet ray irradiation 5 minutes, by every bag 5 gram packing.Each one packedly goes into a big packaging bag to float ball bag, baste bag and caraway bag to water, is finished product.
Claims (4)
1. preparation method that water floats a ball is characterized in that:
(1) system water floats ball bag: selected healthy chicken; Clean, drain, mince, mix filling with starch, egg white, salt, cooking wine, monosodium glutamate, bruised ginger, green onion end, chicken bone cream, soybean protein isolate, light soy sauce then, roll into a ball into the ball shape about diameter 2.5cm; With a boiling water boiling ball 5 minutes; When being cooled to below 24 ℃, immediately by every bag of 200-400 gram inflated with nitrogen packing, sterilization;
Wherein, the parts by weight of raw materials of a making ball is: chicken 75-80 part, starch 6-8 part, egg white 4-5 part, salt 2-3 part, cooking wine 1-2 part, monosodium glutamate 0.2-0.3 part, bruised ginger 1-2 part, green onion end 1-2 part, chicken bone cream 1-2 part, soybean protein isolate 1-2 part, light soy sauce 1-2 part;
(2) system baste bag:, salt last, monosodium glutamate, white pepper, light-coloured vinegar, soy sauce, sesame oil and old chicken soup with edible oil, green onion end, garlic, cook Luo Yangshui and float the distinctive baste of a ball, restrain the baste inflated with nitrogen by every bag of 200-450 and pack sterilization;
Wherein, the parts by weight of raw materials of making baste is: edible oil 4-5 part, green onion end 2-3 part, garlic end 2-3 part, salt 2-3 part, monosodium glutamate 0.1-0.2 part, white pepper 1-1.5 part, light-coloured vinegar 0.5-1 part, soy sauce 1-1.5 part, sesame oil 2-2.5 part, old chicken soup 80-84 part;
(3) system dehydration caraway bag: the caraway that will dewater is ultraviolet ray irradiation 5 minutes, after carrying out bacteria reducing and handling, packs by every bag of 4-6 gram;
(4) manufactured goods: each one packedly goes into a big packaging bag to float ball bag, baste bag and dehydration caraway bag to water, is finished product;
2. water according to claim 1 floats the preparation method of a ball, it is characterized in that: described sterilization is multistage gentle F value formula sterilization, promptly 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes;
3. water according to claim 1 floats the preparation method of a ball, it is characterized in that: main ingredients by weight part is: 80 parts in chicken, 6 parts of starch, 5 parts in egg white, 2 parts of salt, 1 part of cooking wine, 0.2 part of monosodium glutamate, 1 part of bruised ginger, 2 parts at green onion end, 1 part of chicken bone cream, 1 part of soybean protein isolate, 1 part of light soy sauce;
4. water according to claim 1 floats the preparation method of a ball, it is characterized in that: its baste ingredients by weight part is: 4 parts of edible oils, 3 parts at green onion end, 2 parts at garlic end, 2 parts of salt, 0.1 part of monosodium glutamate, 1.5 parts of white peppers, 0.5 part of light-coloured vinegar, 1 part in soy sauce, 2 parts in sesame oil, 84 parts of old chicken soups.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102859308A CN102396723A (en) | 2010-09-16 | 2010-09-16 | Preparation method of floating ball |
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| CN2010102859308A CN102396723A (en) | 2010-09-16 | 2010-09-16 | Preparation method of floating ball |
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| CN102396723A true CN102396723A (en) | 2012-04-04 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005498A (en) * | 2013-01-11 | 2013-04-03 | 张鹏 | Bean meatballs and preparation method thereof |
| CN106174031A (en) * | 2015-07-09 | 2016-12-07 | 衢州职业技术学院 | A kind of manufacture method of bean curd drift ball |
| CN109892570A (en) * | 2019-01-08 | 2019-06-18 | 中国人民解放军空军特色医学中心 | A kind of processing method of an instant ball |
| CN112244225A (en) * | 2020-08-31 | 2021-01-22 | 河北滦平华都食品有限公司 | Processing method of old jar pickled Chinese cabbage kungfu balls |
-
2010
- 2010-09-16 CN CN2010102859308A patent/CN102396723A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005498A (en) * | 2013-01-11 | 2013-04-03 | 张鹏 | Bean meatballs and preparation method thereof |
| CN106174031A (en) * | 2015-07-09 | 2016-12-07 | 衢州职业技术学院 | A kind of manufacture method of bean curd drift ball |
| CN109892570A (en) * | 2019-01-08 | 2019-06-18 | 中国人民解放军空军特色医学中心 | A kind of processing method of an instant ball |
| CN112244225A (en) * | 2020-08-31 | 2021-01-22 | 河北滦平华都食品有限公司 | Processing method of old jar pickled Chinese cabbage kungfu balls |
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Application publication date: 20120404 |