CN102511832A

CN102511832A - Mixed vegetable and meat ball and production method for same

Info

Publication number: CN102511832A
Application number: CN2011104258907A
Authority: CN
Inventors: 李�浩; 李庆福
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-19
Filing date: 2011-12-19
Publication date: 2012-06-27

Abstract

The invention relates to a mixed vegetable and meat ball and a production method for the same, wherein the mixed vegetable and meat ball comprises raw materials in the following parts by weight: 35-45 parts of lean, 10-20 parts of vegetable pulp, 15-25 parts of starch, 1-2 parts of albumen, 0.8-1.5 parts of table salt, 0.2-0.3 parts of monosodium glutamate and the balance of purified water. The mixed vegetable and meat ball is rich in nutrition, good in taste, convenient to eat, low in cost, simple in process and with great popularization value.

Description

A kind of mixed greens burger and preparation method thereof

Technical field

The present invention relates to a kind of processing method of vegetables meat product, especially a kind of mixed greens burger and preparation method thereof.

Background technology

The ball kind of existing market is a lot; Vegetables are arranged, meat is arranged, they are respectively vegetables or meat to be ground the back add other seasoning matter and admix starch and make bulk and supply people to boil ediblely; But ball taste and the nutritive value only made of meat or vegetables are more single, can not satisfy people's eating requirements.

Summary of the invention

The purpose of this invention is to provide a kind of mixed greens burger and preparation method thereof, nutritious, mouthfeel good, instant.

The technical solution adopted for the present invention to solve the technical problems is: a kind of mixed greens burger and preparation method thereof comprises the raw material of following weight portion: 35～45 parts of lean meat, 10～20 parts in vegetables slurry, 15～25 parts of starch, 1～2 part in egg white, 0.8～1.5 part of salt, 0.2～0.3 part of monosodium glutamate, surplus is a pure water.

Technological process of the present invention is: fresh lean meat after preliminary treatment, is adopted meat, rinsing; Meat after the rinsing adds meat grinder and is prepared into the meat slurry; It is subsequent use simultaneously vegetables to be processed into the vegetables slurry; Getting starch, salt, monosodium glutamate adds pure water and makes baste; Getting lean meat slurry, vegetables slurry part, egg white then pours into to beat in the feedback machine and add baste and is mixed that beating bursts handles; Also use the boiling water boiling with machine or manual one-tenth ball, pull cooling, quick-frozen, packing out after waiting to boil.

The invention has the beneficial effects as follows: this a kind of mixed greens burger and preparation method thereof is nutritious, mouthfeel good, instant, cost is low, technology is simple, has bigger promotional value.

The specific embodiment

Below in conjunction with embodiment invention is described further.

Mixed greens burger with the preparation double centner is an example.

Embodiment 1

42 kilograms of lean meat, 18 kilograms in vegetables slurry, 25 kilograms of starch, 1 kilogram in egg white, 0.8 kilogram of salt, 0.3 kilogram of monosodium glutamate, surplus is a pure water.

Its technological process is: fresh lean meat after preliminary treatment, is adopted meat, rinsing; Meat after the rinsing adds meat grinder and is prepared into the meat slurry; It is subsequent use simultaneously vegetables to be processed into the vegetables slurry; Get above-mentioned weight starch, salt, monosodium glutamate, add pure water and make baste; Lean meat slurry, vegetables slurry, the egg white of getting above-mentioned weight is then poured into to beat in the feedback machine and add baste and is mixed that beating bursts handles; Also use the boiling water boiling with machine or manual one-tenth ball, pull cooling, quick-frozen, packing out after waiting to boil.

Embodiment 2

40 kilograms of lean meat, 15 kilograms in vegetables slurry, 20 kilograms of starch, 1.5 kilograms in egg white, 1.0 kilograms of salt, 0.2 kilogram of monosodium glutamate, surplus is a pure water.

Its technological process is with embodiment 1.

Embodiment 3

45 kilograms of lean meat, 20 kilograms in vegetables slurry, 25 kilograms of starch, 2 kilograms in egg white, 1.5 kilograms of salt, 0.3 kilogram of monosodium glutamate, surplus is a pure water.

Its technological process is with embodiment 1.

Claims

1. mixed greens burger and preparation method thereof; It is characterized in that: it comprises the raw material of following weight portion: 35～45 parts of lean meat, 10～20 parts in vegetables slurry, 15～25 parts of starch, 1～2 part in egg white, 0.8～1.5 part of salt, 0.2～0.3 part of monosodium glutamate, surplus is a pure water.

2. according to said a kind of mixed greens burger of claim 1 and preparation method thereof, it is characterized in that: technological process of the present invention is: fresh lean meat after preliminary treatment, is adopted meat, rinsing; Meat after the rinsing adds meat grinder and is prepared into the meat slurry; It is subsequent use simultaneously vegetables to be processed into the vegetables slurry; Getting starch, salt, monosodium glutamate adds pure water and makes baste; Getting lean meat slurry, vegetables slurry, egg white then pours into to beat in the feedback machine and add baste and is mixed that beating bursts handles; Also use the boiling water boiling with machine or manual one-tenth ball, pull cooling, quick-frozen, packing out after waiting to boil.