CN102524823B - Method for preparing five-colored meatballs - Google Patents
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- CN102524823B CN102524823B CN2010106003768A CN201010600376A CN102524823B CN 102524823 B CN102524823 B CN 102524823B CN 2010106003768 A CN2010106003768 A CN 2010106003768A CN 201010600376 A CN201010600376 A CN 201010600376A CN 102524823 B CN102524823 B CN 102524823B
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- 238000000034 method Methods 0.000 title abstract 3
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 21
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 235000020997 lean meat Nutrition 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 18
- 235000011293 Brassica napus Nutrition 0.000 claims description 18
- 240000008100 Brassica rapa Species 0.000 claims description 18
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 9
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000003638 chemical reducing agent Substances 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 240000005528 Arctium lappa Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 241000208843 Arctium Species 0.000 abstract description 19
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000015277 pork Nutrition 0.000 abstract description 2
- 241000220259 Raphanus Species 0.000 abstract 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 6
- 240000000599 Lentinula edodes Species 0.000 abstract 3
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 3
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000019710 soybean protein Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing five-colored meatballs. The method comprises the following steps of: (1) preparing raw materials of the five-colored meatballs in part by weight: 30 to 50 parts of porcine lean meat, 20 to 30 parts of vegetable, 10 to 30 parts of ice water and 1 to 8 parts of soybean protein powder; (2) cutting and mixing the porcine lean meat in a cut mixer at high speed, adding flavoring agents such as bone soup and the like, cutting and mixing uniformly, and adding diced carrots, white radishes, shiitake, burdock and white radish leaves; (3) forming by using a meatball forming machine, setting, boiling and cooling; and (4) quickly freezing, packaging and refrigerating. The five-colored meatballs have attractive color and luster and rich nutrition, and are convenient to eat; and the meatballs prepared by mixing carrots (red), white radishes (white), shiitake (black), burdock (yellow), white radish leaves (green) and meat are colorful, delicious, fragrant and not greasy, and have the flavor advantages of pork, and the nutritional value of the meatballs is improved because the burdock, the white radishes, the white radish leaves, the carrots and the shiitake are added into the meatballs respectively.
Description
Technical field
The present invention relates to a kind of preparation method of five-colored meatballs.
Technical background
A ball is a kind of food that people like, the kind of a ball is varied, and meat ball, a seafood ball and bhaji are arranged, and a quick-frozen ball is a course important in the chafing dish, also be a kind of important fast food, the ball that modern's fast pace needs of life is nutritious.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of nutritious five-colored meatballs.
Technical scheme of the present invention is: a kind of preparation method of five-colored meatballs, and its step is as follows:
(1) press the raw material that following parts by weight are prepared five-colored meatballs: pig lean meat 30 ~ 50, vegetables 20-30, frozen water 10 ~ 30, soyabean protein powder 1 ~ 8, bone soup 1 ~ 8, monosodium glutamate 0.2 ~ 0.5, salt 0.4 ~ 3, fumet 0.2 ~ 2, ginger 0.3 ~ 0.5, shallot 1 ~ 3, cornstarch 1 ~ 6, natural flavor 1 ~ 1.8, water-loss reducer 0.5 ~ 0.9, described vegetables are carrot, ternip, mushroom, burdock and leaf of white turnip;
(2) the pig lean meat is cut in the cutmixer high speed mixed, add simultaneously to the marrow the flavor enhancements such as soup, cut and add carrot, ternip, mushroom, burdock and leaf of white turnip fourth after mixing evenly;
(3) use the ball making machine moulding, in 70 ~ 80 ℃ water, finalized the design 4 ~ 6 minutes, then in 90 ~ 95 ℃ water, carry out boiling 4 ~ 6 minutes, pull the draining cooling out;
(4) five-colored meatballs with cooling carries out the quick-frozen quick-frozen at-40 ~-30 ℃ freeze tunnel, reaches-20 ~-15 ℃ to the product center temperature, packing then, refrigeration.
The invention has the beneficial effects as follows: color and luster of the present invention is tempting, nutritious, instant, carrot (red), ternip (in vain), mushroom (deceiving), burdock (Huang), leaf of white turnip (green grass or young crops) and meat mixed make a ball, the color and luster five colours, delicious flavour, fragrant and oiliness, both had the local flavor advantage of pork, Yin Qinei adds respectively burdock, ternip, leaf of white turnip, carrot, mushroom again, has improved the nutritive value of a ball.
The specific embodiment
Embodiment 1
A kind of preparation method of five-colored meatballs, its step is as follows:
(1) presses the raw material that following parts by weight are prepared five-colored meatballs: pig lean meat 30 kg, carrot 4 kg, ternip 4 kg, mushroom 4 kg, burdock 4 kg, leaf of white turnip 4 kg, frozen water 10 kg, soyabean protein powder 1 kg, bone soup 1 kg, monosodium glutamate 0.2 kg, salt 0.4 kg, fumet 0.2 kg, ginger 0.3 kg, shallot 1 kg, cornstarch 1 kg, natural flavor 1 kg, water-loss reducer (phosphate) 0.5 kg;
(2) the pig lean meat is cut in the cutmixer high speed mixed, add simultaneously the to the marrow flavor enhancement such as soup, cut and mix evenly rear carrot, ternip, mushroom, burdock and the leaf of white turnip fourth (carrot, ternip, mushroom, burdock and leaf of white turnip being cut into the little fourth of 2mm*2mm with dicer) of adding, utilize frozen water to control the material filling and go out pot temperature below 8 ℃;
(3) use the ball making machine moulding, typing is 4 minutes in 700 ℃ water, then carries out boiling 4 minutes in 90 ℃ water, pulls the draining cooling out;
(4) five-colored meatballs with cooling carries out the quick-frozen quick-frozen at-40 ℃ freeze tunnel, reaches-20 ℃ to the product center temperature, and the product that quick-frozen is good is packed in the packaging bag, and the sealing vanning is in time put into-18 ℃ of low temperature storehouses storages with the finished product after the vanning.
Embodiment 2
A kind of preparation method of five-colored meatballs, its step is as follows:
(1) presses the raw material that following parts by weight are prepared five-colored meatballs: pig lean meat 50 kg, carrot 6 kg, ternip 6 kg, mushroom 6 kg, burdock 6 kg, leaf of white turnip 6 kg, frozen water 30 kg, soyabean protein powder 8 kg, bone soup 8 kg, monosodium glutamate 0.5 kg, salt 3 kg, fumet 2 kg, ginger 0.5 kg, shallot 3 kg, cornstarch 6 kg, natural flavor 1.8 kg, water-loss reducer 0.9 kg;
(2) the pig lean meat is cut in the cutmixer high speed mixed, add simultaneously the to the marrow flavor enhancement such as soup, cut and mix evenly rear carrot, ternip, mushroom, burdock and the leaf of white turnip fourth (carrot, ternip, mushroom, burdock and leaf of white turnip being cut into the little fourth of 2mm*2mm with dicer) of adding, utilize frozen water to control the material filling and go out pot temperature below 8 ℃;
(3) use the ball making machine moulding, typing is 6 minutes in 80 ℃ water, then carries out boiling 6 minutes in 95 ℃ water, pulls the draining cooling out;
(4) five-colored meatballs with cooling carries out the quick-frozen quick-frozen at-30 ℃ freeze tunnel, reaches-15 ℃ to the product center temperature, and the product that quick-frozen is good is packed in the packaging bag, and the sealing vanning is in time put into-18 ℃ of low temperature storehouses storages with the finished product after the vanning.
Embodiment 3
A kind of preparation method of five-colored meatballs, its step is as follows:
(1) presses the raw material that following parts by weight are prepared five-colored meatballs: pig lean meat 40 kg, carrot 5 kg, ternip 5 kg, mushroom 5 kg, burdock 5 kg, leaf of white turnip 5 kg, frozen water 20 kg, soyabean protein powder 6 kg, bone soup 6 kg, monosodium glutamate 0.3 kg, salt 1 kg, fumet 1 kg, ginger 0.5 kg, shallot 2 kg, cornstarch 5 kg, natural flavor 1.5 kg, water-loss reducer 0.6 kg;
(2) the pig lean meat is cut in the cutmixer high speed mixed, add simultaneously the to the marrow flavor enhancement such as soup, cut and mix evenly rear carrot, ternip, mushroom, burdock and the leaf of white turnip fourth (carrot, ternip, mushroom, burdock and leaf of white turnip being cut into the little fourth of 2mm*2mm with dicer) of adding, utilize frozen water to control the material filling and go out pot temperature below 8 ℃;
(3) use the ball making machine moulding, typing is 5 minutes in 75 ℃ water, then carries out boiling 5 minutes in 95 ℃ water, pulls the draining cooling out;
(4) five-colored meatballs with cooling carries out the quick-frozen quick-frozen at-35 ℃ freeze tunnel, reaches-18 ℃ to the product center temperature, and the product that quick-frozen is good is packed in the packaging bag, and the sealing vanning is in time put into-18 ℃ of low temperature storehouses storages with the finished product after the vanning.
Embodiment 4
A kind of preparation method of five-colored meatballs, its step is as follows:
(1) presses the raw material that following parts by weight are prepared five-colored meatballs: pig lean meat 45 kg, carrot 6 kg, ternip 6 kg, mushroom 4 kg, burdock 4 kg, leaf of white turnip 4 kg, frozen water 15 kg, soyabean protein powder 5 kg, bone soup 8 kg, monosodium glutamate 0.3 kg, salt 1.5 kg, fumet 0.2 kg, ginger 0.5 kg, shallot 3 kg, cornstarch 6 kg, natural flavor 1.8 kg, water-loss reducer 0.8 kg;
(2) the pig lean meat is cut in the cutmixer high speed mixed, add simultaneously the to the marrow flavor enhancement such as soup, cut and mix evenly rear carrot, ternip, mushroom, burdock and the leaf of white turnip fourth (carrot, ternip, mushroom, burdock and leaf of white turnip being cut into the little fourth of 2mm*2mm with dicer) of adding, utilize frozen water to control the material filling and go out pot temperature below 8 ℃;
(3) use the ball making machine moulding, typing is 6 minutes in 75 ℃ water, then carries out boiling 6 minutes in 95 ℃ water, pulls the draining cooling out;
(4) five-colored meatballs with cooling carries out the quick-frozen quick-frozen at-35 ℃ freeze tunnel, reaches-15 ℃ to the product center temperature, and the product that quick-frozen is good is packed in the packaging bag, and the sealing vanning is in time put into-18 ℃ of low temperature storehouses storages with the finished product after the vanning.
Claims (1)
1. the preparation method of a five-colored meatballs is characterized in that, its step is as follows:
(1) press the raw material that following parts by weight are prepared five-colored meatballs: pig lean meat 30 ~ 50, vegetables 20-30, frozen water 10 ~ 30, soyabean protein powder 1 ~ 8, bone soup 1 ~ 8, monosodium glutamate 0.2 ~ 0.5, salt 0.4 ~ 3, fumet 0.2 ~ 2, ginger 0.3 ~ 0.5, shallot 1 ~ 3, cornstarch 1 ~ 6, natural flavor 1 ~ 1.8, water-loss reducer 0.5 ~ 0.9, described vegetables are carrot, ternip, mushroom, burdock and leaf of white turnip;
(2) the pig lean meat is cut in the cutmixer high speed mixed, add simultaneously to the marrow the flavor enhancements such as soup, cut and add diced carrot, ternip fourth, mushroom fourth, burdock fourth and leaf of white turnip fourth after mixing evenly, utilize frozen water to control the material filling and go out pot temperature below 8 ℃;
(3) use the ball making machine moulding, in 70 ~ 80 ℃ water, finalized the design 4 ~ 6 minutes, then in 90 ~ 95 ℃ water, carry out boiling 4 ~ 6 minutes, pull the draining cooling out;
(4) five-colored meatballs with cooling carries out quick-frozen at-40 ~-30 ℃ freeze tunnel, reaches-20 ~-15 ℃ to the product center temperature, packing then, refrigeration.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010106003768A CN102524823B (en) | 2010-12-22 | 2010-12-22 | Method for preparing five-colored meatballs |
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| CN2010106003768A CN102524823B (en) | 2010-12-22 | 2010-12-22 | Method for preparing five-colored meatballs |
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| CN102524823A CN102524823A (en) | 2012-07-04 |
| CN102524823B true CN102524823B (en) | 2013-05-01 |
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| CN103340392A (en) * | 2013-06-18 | 2013-10-09 | 王兴祥 | Golden mushroom ball and manufacturing method thereof |
| CN103393023A (en) * | 2013-07-02 | 2013-11-20 | 岳鹏 | Method for making frozen mustard ball |
| CN103519225A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Processing method of red plant sausage |
| CN103859426A (en) * | 2014-03-21 | 2014-06-18 | 杨田 | Crispy meat as well as preparation method and equipment thereof |
| CN104055128A (en) * | 2014-05-30 | 2014-09-24 | 霍山源味园农林科技有限公司 | Sauced iberico pork |
| CN104026604A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball as well as preparation method thereof |
| CN104982957A (en) * | 2015-06-26 | 2015-10-21 | 河南省淇县永达食业有限公司 | Method for making chicken meatballs in pineapple flavor |
| CN104886627A (en) * | 2015-06-26 | 2015-09-09 | 福建万亿店中店电子商务有限责任公司 | Termitomyces albuminosus meatball and preparation method thereof |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN112586705A (en) * | 2020-12-16 | 2021-04-02 | 贾森 | Method for making potato mutton bone paste nutritional convenient balls |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196894A (en) * | 1997-04-23 | 1998-10-28 | 李胜初 | Zhenzhu longfeng balls food |
| CN101756265A (en) * | 2008-11-14 | 2010-06-30 | 河南省淇县永达食业有限公司 | Kudzu-vine root chicken meatball |
-
2010
- 2010-12-22 CN CN2010106003768A patent/CN102524823B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196894A (en) * | 1997-04-23 | 1998-10-28 | 李胜初 | Zhenzhu longfeng balls food |
| CN101756265A (en) * | 2008-11-14 | 2010-06-30 | 河南省淇县永达食业有限公司 | Kudzu-vine root chicken meatball |
Non-Patent Citations (6)
| Title |
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| 《中外技术情报》;黄水品;《中外技术情报》;19951231(第5期);第45页 * |
| 《肉品与果蔬复合食品的研究开发》;王海滨;《肉类工业》;20011231(第4期);第13页 * |
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