CN102396731A - Method for making pork-chicken patties - Google Patents

Method for making pork-chicken patties Download PDF

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Publication number
CN102396731A
CN102396731A CN2010102866284A CN201010286628A CN102396731A CN 102396731 A CN102396731 A CN 102396731A CN 2010102866284 A CN2010102866284 A CN 2010102866284A CN 201010286628 A CN201010286628 A CN 201010286628A CN 102396731 A CN102396731 A CN 102396731A
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CN
China
Prior art keywords
parts
bag
salt
soy sauce
baste
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2010102866284A
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Chinese (zh)
Inventor
崔保国
陈联平
陈晶亮
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Shanxi Baishite Food Co Ltd
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Shanxi Baishite Food Co Ltd
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Publication date
Application filed by Shanxi Baishite Food Co Ltd filed Critical Shanxi Baishite Food Co Ltd
Priority to CN2010102866284A priority Critical patent/CN102396731A/en
Publication of CN102396731A publication Critical patent/CN102396731A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a method for making pork-chicken patties. The pork-chicken patties made with the method have the advantages of instance for eating, convenience, original taste and flavor and rich nutrition. According to the technical scheme of the invention, the method comprises the following steps of: cleaning pork and chicken, draining to dryness, mincing, mixing with starch, bruised scallion, bruised ginger, table salt, soy sauce, pig bone cream, five-spice powder and isolated soy protein into stuffing with moderate consistency; making into pills, frying with oil for 3-5 minutes, cooling, filling nitrogen gas for packaging, and sterilizing; and cooking special seasoning juice by using edible oil, bruised scallion, bruised ginger, soy sauce, white pepper powder, table salt, monosodium glutamate, cooking wine, sesame oil, modified starch and water, filling nitrogen gas into every bag which is 150-300 grams for packaging, sterilizing, and putting a pork-chicken patty bag and a seasoning bag into a large bag or box according to the proportion 1:1 to obtain a finished product.

Description

A kind of preparation method of large meatball
Technical field
The present invention relates to a kind of preparation method of dish, be meant a kind of preparation method of large meatball especially.
Background technology
Luoyang water seat is one of China food culture rarity, and the Luoyang large meatball is claimed burnt Deep-fried meatballs again, is the 16th course in the water seat of Luoyang, 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 preparation method that the purpose of this invention is to provide a kind of large meatball, this method has instant, convenient, genuine, nutritious advantage.
Technical scheme of the present invention is earlier with pork and chicken, cleans, drains, minces, and mixes the filling of rare thick appropriateness then with starch, green onion end, bruised ginger, salt, soy sauce, pig bone cream, five-spice powder, soybean protein isolate; Roll into a ball into the ball shape, with fried 3-5 minute, after the cooling; The inflated with nitrogen packing, sterilization; Use edible oil, green onion end, bruised ginger, soy sauce, white pepper powder, salt, monosodium glutamate, cooking wine, sesame oil, converted starch and water again; Cook the distinctive baste of the present invention; By every bag of 150-300 gram baste inflated with nitrogen packing; Sterilization, at last large meatball bag and baste bag by in 1: 1 pack into a sack or the box, be finished product.
The preparation method of large meatball of the present invention may further comprise the steps:
(1) is equipped with major ingredient: with the pork and the chicken of selected health; Clean, drain, mince, mix filling with starch, green onion end, bruised ginger, salt, soy sauce, pig bone cream, five-spice powder, soybean protein isolate then, roll into a ball into the ball shape about diameter 4cm; With the fried 3-5 of 120 ℃ palm minute; After being cooled to below 24 ℃, by every bag of 2-4 ball inflated with nitrogen packing, sterilization;
The parts by weight of raw materials of making major ingredient is: pork 40-45 part, chicken 35-40 part, starch 10-12 part, green onion end 2-3 part, bruised ginger 3-4 part, salt 2-3 part, soy sauce 1-2 part, pig bone cream 1-2 part, five-spice powder 1-2 part, soybean protein isolate 1-2 part, palm oil 8-10 part;
(2) be equipped with baste: with edible oil, green onion end, bruised ginger, soy sauce, white pepper powder, salt, monosodium glutamate, cooking wine, sesame oil, converted starch and water, cook the distinctive baste of Luoyang large meatball, by every bag of 150-300 gram baste inflated with nitrogen packing, sterilization;
The ingredients by weight part of making baste is: edible oil 4-5 part, green onion end 2.5-3 part, bruised ginger 1.5-2 part, soy sauce 1.5-2 part, white pepper powder 2-3 part, salt 2-3 part, monosodium glutamate 0.2-0.3 part, cooking wine 2-3 part, sesame oil 1-2 part, converted starch 2-3 part, water 75-80 part;
(3) manufactured goods: each one is packaged in the packing sealing and processes finished product with above-mentioned major ingredient bag, baste bag;
Aforementioned sterilization method is multistage gentle F value sterilization, promptly in the time of 85 ℃, sterilizes 5 minutes during 5 minutes, 121 ℃ of sterilizations during 3 minutes, 110 ℃ of sterilizations during 2 minutes, 100 ℃ of sterilizations.
Optimum weight part of aforementioned major ingredient is: 40 parts of porks, 40 parts in chicken, 10 parts of starch, 3 parts at green onion end, 3 parts of bruised gingers, 2 parts of salt, 1 part in soy sauce, 1 part of pig bone cream, 2 parts of five-spice powders, 2 parts of soybean protein isolates, 10 parts of palm oils.
Optimum weight part of aforementioned baste batching is: 5 parts of edible oils, 3 parts at green onion end, 2 parts of bruised gingers, 1.5 parts in soy sauce, 2 parts of white pepper powders, 2 parts of salt, 0.2 part of monosodium glutamate, 2 parts of cooking wine, 1 part in sesame oil, 2 parts of converted starches, 80 parts in water.
When edible, all sacks are torn, put into container to large meatball, baste, steam, boil or heating using microwave 3-5 minute, be i.e. edible.
The present invention organically combines traditional large meatball cooking skill and modern food processing technology, has realized suitability for industrialized production, and product does not contain any chemical addition agent and anticorrisive agent, has both guaranteed that the nutrition of large meatball itself, delicious food do not run off, and is instant again, convenient, healthy.
The specific embodiment
Embodiment 1
40 kilograms in 40 kilograms of porks of selected health and chicken; Clean, drain, mince; With 10 kilograms of starch, 3 kilograms at green onion end, 3 kilograms of bruised gingers, 3 kilograms of salt, 1 kilogram in soy sauce, 2 kilograms of pig bone cream, 1 kilogram of five-spice powder, 2 kilograms of fillings that mix rare thick appropriateness of soybean protein isolate; Roll into a ball into the ball shape about diameter 4cm, with 8 kilograms of fried 3-5 of palm minutes of 120 ℃, be cooled to below 24 ℃ after; By every bag of 2 ball 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 ℃.Cook the distinctive baste of Luoyang large meatball for 80 kilograms with 4 kilograms of edible oils, 3 kilograms at green onion end, 1.5 kilograms of bruised gingers, 2 kilograms in soy sauce, 2 kilograms of white pepper powders, 2 kilograms of salt, 0.3 kilogram of monosodium glutamate, 2 kilograms of cooking wine, 2 kilograms in sesame oil, 2 kilograms of converted starches and water; By every bag 150 gram baste inflated with nitrogen packing, sterilization 5 minutes during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃.By in 1: 1 pack into a sack or the box, be finished product to large meatball bag and baste bag.
Embodiment 2
35 kilograms in 45 kilograms of porks of selected health and chicken; Clean, drain, mince; With 12 kilograms of starch, 2 kilograms at green onion end, 4 kilograms of bruised gingers, 2 kilograms of salt, 2 kilograms in soy sauce, 1 kilogram of pig bone cream, 2 kilograms of five-spice powders, 1 kilogram of filling that mixes rare thick appropriateness of soybean protein isolate; Roll into a ball into the ball shape about diameter 4cm, with 10 kilograms of fried 3-5 of palm minutes of 120 ℃, be cooled to below 24 ℃ after; By every bag of 4 ball 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 ℃.Cook the distinctive baste of Luoyang large meatball for 75 kilograms with 5 kilograms of edible oils, 2.5 kilograms at green onion end, 2 kilograms of bruised gingers, 1.5 kilograms in soy sauce, 3 kilograms of white pepper powders, 3 kilograms of salt, 0.2 kilogram of monosodium glutamate, 3 kilograms of cooking wine, 1 kilogram in sesame oil, 3 kilograms of converted starches and water; By every bag 300 gram baste inflated with nitrogen packing, sterilization 5 minutes during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃.By in 1: 1 pack into a sack or the box, be finished product to large meatball bag and baste bag.
Embodiment 3
40 kilograms in 40 kilograms of porks of selected health and chicken; Clean, drain, mince; With 10 kilograms of starch, 3 kilograms at green onion end, 3 kilograms of bruised gingers, 2 kilograms of salt, 1 kilogram in soy sauce, 1 kilogram of pig bone cream, 2 kilograms of five-spice powders, 2 kilograms of fillings that mix rare thick appropriateness of soybean protein isolate; Roll into a ball into the ball shape about diameter 4cm, with 10 kilograms of fried 3-5 of palm minutes of 120 ℃, be cooled to below 24 ℃ after; By every bag of 4 ball 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 ℃.Cook the distinctive baste of Luoyang large meatball for 80 kilograms with 5 kilograms of edible oils, 3 kilograms at green onion end, 2 kilograms of bruised gingers, 1.5 kilograms in soy sauce, 2 kilograms of white pepper powders, 2 kilograms of salt, 0.2 kilogram of monosodium glutamate, 2 kilograms of cooking wine, 1 kilogram in sesame oil, 2 kilograms of converted starches and water; By every bag 300 gram baste inflated with nitrogen packing, sterilization 5 minutes during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃.By in 1: 1 pack into a sack or the box, be finished product to large meatball bag and baste bag.

Claims (4)

1. the preparation method of a large meatball is characterized in that:
(1) is equipped with major ingredient: with the pork and the chicken of selected health; Clean, drain, mince, mix filling with starch, green onion end, bruised ginger, salt, soy sauce, pig bone cream, five-spice powder, soybean protein isolate then, roll into a ball into the ball shape about diameter 4cm; With the fried 3-5 of 120 ℃ palm minute; After being cooled to below 24 ℃, by every bag of 2-4 ball inflated with nitrogen packing, sterilization;
The parts by weight of raw materials of making major ingredient is: pork 40-45 part, chicken 35-40 part, starch 10-12 part, green onion end 2-3 part, bruised ginger 3-4 part, salt 2-3 part, soy sauce 1-2 part, pig bone cream 1-2 part, five-spice powder 1-2 part, soybean protein isolate 1-2 part, palm oil 8-10 part;
(2) be equipped with baste: with edible oil, green onion end, bruised ginger, soy sauce, white pepper powder, salt, monosodium glutamate, cooking wine, sesame oil, converted starch and water, cook the distinctive baste of Luoyang large meatball, by every bag of 150-300 gram baste inflated with nitrogen packing, sterilization;
The ingredients by weight part of making baste is: edible oil 4-5 part, green onion end 2.5-3 part, bruised ginger 1.5-2 part, soy sauce 1.5-2 part, white pepper powder 2-3 part, salt 2-3 part, monosodium glutamate 0.2-0.3 part, cooking wine 2-3 part, sesame oil 1-2 part, converted starch 2-3 part, water 75-80 part;
(3) manufactured goods: each one is packaged in the packing sealing and processes finished product with above-mentioned major ingredient bag, baste bag.
2. the preparation method of a kind of large meatball according to claim 1; It is characterized in that: said sterilization method is multistage gentle F value sterilization, promptly in the time of 85 ℃, sterilizes 5 minutes during 5 minutes, 121 ℃ of sterilizations during 3 minutes, 110 ℃ of sterilizations during 2 minutes, 100 ℃ of sterilizations.
3. the preparation method of a kind of large meatball according to claim 1, it is characterized in that: the major ingredient weight portion is: 40 parts of porks, 40 parts in chicken, 10 parts of starch, 3 parts at green onion end, 3 parts of bruised gingers, 2 parts of salt, 1 part in soy sauce, 1 part of pig bone cream, 2 parts of five-spice powders, 2 parts of soybean protein isolates, 10 parts of palm oils.
4. the preparation method of a kind of large meatball according to claim 1, it is characterized in that: baste ingredients by weight part is: 5 parts of edible oils, 3 parts at green onion end, 2 parts of bruised gingers, 1.5 parts in soy sauce, 2 parts of white pepper powders, 2 parts of salt, 0.2 part of monosodium glutamate, 2 parts of cooking wine, 1 part in sesame oil, 2 parts of converted starches, 80 parts in water.
CN2010102866284A 2010-09-16 2010-09-16 Method for making pork-chicken patties Pending CN102396731A (en)

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CN2010102866284A CN102396731A (en) 2010-09-16 2010-09-16 Method for making pork-chicken patties

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Application Number Priority Date Filing Date Title
CN2010102866284A CN102396731A (en) 2010-09-16 2010-09-16 Method for making pork-chicken patties

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CN102396731A true CN102396731A (en) 2012-04-04

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2577044C1 (en) * 2015-01-13 2016-03-10 Олег Иванович Квасенков Method for production of preserved "special round rissoles with cabbage and sour cream sauce"
RU2577045C1 (en) * 2015-01-13 2016-03-10 Олег Иванович Квасенков Method for production of preserved "round rissoles with cabbage and red sauce with onions and cucumbers"
RU2576937C1 (en) * 2015-01-13 2016-03-10 Олег Иванович Квасенков Method for production of preserved "special round rissoles with cabbages and sour cream sauce with tomato paste"
RU2576991C1 (en) * 2015-01-13 2016-03-10 Олег Иванович Квасенков Method for production of preserved "special round rissoles with cabbage and red main sauce"
CN106174116A (en) * 2016-07-21 2016-12-07 马鞍山中安食品科技有限公司 A kind of large meatball and processing method thereof
CN106616200A (en) * 2016-12-19 2017-05-10 扬州冶春食品生产配送股份有限公司 United sterilizing method for conditioning quality storage of large meatballs during long shelf life
CN109170629A (en) * 2018-09-29 2019-01-11 山东禹王生态食业有限公司 A kind of leisure large meatball and preparation method thereof
CN109452567A (en) * 2018-10-12 2019-03-12 海霸王(汕头)食品有限公司 A kind of novel fillings meat products and its production

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2577044C1 (en) * 2015-01-13 2016-03-10 Олег Иванович Квасенков Method for production of preserved "special round rissoles with cabbage and sour cream sauce"
RU2577045C1 (en) * 2015-01-13 2016-03-10 Олег Иванович Квасенков Method for production of preserved "round rissoles with cabbage and red sauce with onions and cucumbers"
RU2576937C1 (en) * 2015-01-13 2016-03-10 Олег Иванович Квасенков Method for production of preserved "special round rissoles with cabbages and sour cream sauce with tomato paste"
RU2576991C1 (en) * 2015-01-13 2016-03-10 Олег Иванович Квасенков Method for production of preserved "special round rissoles with cabbage and red main sauce"
CN106174116A (en) * 2016-07-21 2016-12-07 马鞍山中安食品科技有限公司 A kind of large meatball and processing method thereof
CN106616200A (en) * 2016-12-19 2017-05-10 扬州冶春食品生产配送股份有限公司 United sterilizing method for conditioning quality storage of large meatballs during long shelf life
CN109170629A (en) * 2018-09-29 2019-01-11 山东禹王生态食业有限公司 A kind of leisure large meatball and preparation method thereof
CN109452567A (en) * 2018-10-12 2019-03-12 海霸王(汕头)食品有限公司 A kind of novel fillings meat products and its production

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Application publication date: 20120404