CN102599528A - Mutton ball and preparation method thereof - Google Patents
Mutton ball and preparation method thereof Download PDFInfo
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- CN102599528A CN102599528A CN2011104187189A CN201110418718A CN102599528A CN 102599528 A CN102599528 A CN 102599528A CN 2011104187189 A CN2011104187189 A CN 2011104187189A CN 201110418718 A CN201110418718 A CN 201110418718A CN 102599528 A CN102599528 A CN 102599528A
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Abstract
The invention relates to a mutton ball, which belongs to the food processing technical field. The mutton ball comprises the following ingredients that 40 to 60 parts of mutton, 1 to 3 parts of salt, 1 to 2 parts of white sugar, 0.1 to 0.2 part of white pepper powder, 8 to 15 parts of starch, 3 to 5 parts of protein powder, 0.1 to 0.2 part of ginger powder, 0.1 to 0.2 part of garlic powder, 3 to 5 parts of cooking wine, 0.3 to 0.5 part of five-spice powder and 20 to 30 parts of cold water. The preparation method of the mutton ball comprises the following steps that well-thawed and smashed mutton is mixed with salt, white sugar, white pepper powder, ginger powder, garlic powder, cooking wine and the five-spice powder to be chopped in half of the cold water for 2 to 3 minutes, then the starch, the protein powder and the other half of the cold water are added into the mixture to be chopped for 2 to 3 minutes, then the mixture is placed into a ball forming machine, the size of a mutton ball is adjusted, the formed mutton ball is boiled in the water twice to be cooled, and finally the mutton ball is quickly frozen. No antiseptic is added, so that fibers of the mutton are not damaged, and the mutton ball is not greasy to eat and is convenient to eat. The prepared mutton ball can be cooked through ways such as braising, boiling, frying and roasting. The prepared mutton ball is reasonable in proportioning and simple to produce, and is suitable for the mass production.
Description
Technical field
The present invention relates to a kind of burger and preparation method thereof, be specifically related to a kind of mutton ball and preparation method thereof, belong to food processing technology field.
Background technology
Mutton is warm in nature, flavor is sweet, goes into spleen, stomach, kidney, the heart channel of Hang-Shaoyin, is to be suitable for that nourish winter and the good merchantable brand of yang-tonifying.It can help Yuanyang, and replenishing vital essence and blood is treated the deficiency syndrome of the lung, and the benefit strain is a kind of strengthening by means of tonics medicine.Being one of main meat of China people, also is the good merchantable brand of nourishing winter.The mutton fine and tender taste, delicious flavour contains abundant nutrition.Mutton can be made into many kinds of unique flavors, the incomparable delicacies of sweet-smelling.The instant-boiled mutton, roasting, fried lamb shashlik, fried mutton slices with green scallion etc. are the ticbits of old and young all happinesses food.Mutton can warmly invigorating spleen and stomach, is used to treat diseases such as gastric disorder causing nausea due to the deficiency-cold in spleen and stomach, gynecological ailments, chilly; The temperature filling liver kidney is used to treat diseases such as soreness and weakness of waist and knees crymodynia due to the kidney-yang deficiency, impotence; The Wen Jing that enriches blood is used for the abdomen crymodynia of the deficiency of blood in postpartum due to cold.So, getting into winter, people just begin to eat the mutton that adopts variety of processes to do, and reach the purpose of nourishing winter.At present have various burgers to satisfy the pursuit of people on the market, but the mutton ball is still relatively more rare on market, so develop the target that a kind of mutton ball of unique flavor becomes people's research to delicious food.
Summary of the invention
The purpose of this invention is to provide a kind of mutton ball, this mutton ball is adding preservative agent not, does not destroy the fiber of meat, food and oiliness, instant, it is fresh and tender to have mouthfeel, hot plate fried roasting can, prescription rationally, preparation method is simple, is fit to produce in enormous quantities.
In order to address the above problem, the technical scheme that the present invention adopted is:
A kind of mutton ball, form by following components in part by weight:
40 ~ 60 parts in mutton, 1 ~ 3 part of salt, 1 ~ 2 part of white granulated sugar, 0.1 ~ 0.2 part of white pepper powder, 8 ~ 15 parts of starch, 3 ~ 5 parts of albumen powders, 0.1 ~ 0.2 part in ginger powder, 0.1 ~ 0.2 part in garlic powder, 3 ~ 5 parts of cooking wine, 0.3 ~ 0.5 part of five-spice powder, 20 ~ 30 parts in cold water.
Another object of the present invention provides a kind of preparation method of mutton ball, comprises the steps:
(1) take by weighing 40 ~ 60 parts in mutton, 1 ~ 3 part of salt, 1 ~ 2 part of white granulated sugar, 0.1 ~ 0.2 part of white pepper powder, 8 ~ 15 parts of starch, 3 ~ 5 parts of albumen powders, 0.1 ~ 0.2 part in ginger powder, 0.1 ~ 0.2 part in garlic powder, 3 ~ 5 parts of cooking wine, 0.3 ~ 0.5 part of five-spice powder, 20 ~ 30 parts in cold water, subsequent use;
(2) mutton is thawed and Minced Steak; The mutton that strand is good is put into cutmixer, simultaneously salt, white granulated sugar, white pepper powder, ginger powder, garlic powder, cooking wine, five-spice powder and half the cold water is added, and cuts rapidly 2 ~ 3 minutes; Add starch, albumen powder and second half cold water; Cut 2 ~ 3 minutes, and had certain elasticity up to the filling material, it is subsequent use that the material of mixing is cut in taking-up;
(3) step (2) being cut the material of mixing joins in the ball machine; The size of an adjustment ball; The ball of moulding is clamp-oned in the groove to boil water of the hot water that fills 70 ~ 90 ℃ and boiled; Flow to groove to boil water rear portion to ball levitating, make it flow to another groove to boil water that fills 90 ~ 100 ℃ of hot water then and boil to a ball and float afterbody, pull out subsequent use to groove to boil water;
(4) ball of step (3) being pulled out is put into cold water and is cooled off, and takes out and puts into pallet, carries out IQF then and promptly gets.
The present invention with respect to the beneficial effect of prior art is:
1. unique flavor, but cooking soup can fry to rinse and can explode and can bake, boil non muddy soup, the ball that looses for a long time;
2. adding preservative agent does not destroy the fiber of meat, food and oiliness;
3. instant is filled a prescription rationally, and preparation method is simple, is fit to produce in enormous quantities.
The specific embodiment
Through embodiment the present invention is explained further details below, these embodiment only are used for explaining the present invention, do not limit the scope of the invention.
Embodiment 1
A kind of mutton ball, form by following components in part by weight:
40 parts in mutton, 1 part of salt, 1 part of white granulated sugar, 0.1 part of white pepper powder, 8 parts of starch, 3 parts of albumen powders, 0.1 part in ginger powder, 0.1 part in garlic powder, 3 parts of cooking wine, 0.3 part of five-spice powder, 20 parts in cold water.
Another object of the present invention provides a kind of preparation method of mutton ball, comprises the steps:
(1) take by weighing 40 parts in mutton, 1 part of salt, 1 part of white granulated sugar, 0.1 part of white pepper powder, 8 parts of starch, 3 parts of albumen powders, 0.1 part in ginger powder, 0.1 part in garlic powder, 3 parts of cooking wine, 0.3 part of five-spice powder, 20 parts in cold water, subsequent use;
(2) mutton is thawed and Minced Steak; The mutton that strand is good is put into cutmixer, simultaneously salt, white granulated sugar, white pepper powder, ginger powder, garlic powder, cooking wine, five-spice powder and half the cold water is added, and cuts rapidly 2 minutes; Add starch, albumen powder and second half cold water; Cut 2 minutes, and had certain elasticity up to the filling material, it is subsequent use that the material of mixing is cut in taking-up;
(3) step (2) being cut the material of mixing joins in the ball machine; The size of an adjustment ball; The ball of moulding is clamp-oned in the groove to boil water of the hot water that fills 70 ℃ and boiled; Flow to groove to boil water rear portion to ball levitating, make it flow to another groove to boil water that fills 100 ℃ of hot water then and boil to a ball and float afterbody, pull out subsequent use to groove to boil water;
(4) ball of step (3) being pulled out is put into cold water and is cooled off, and takes out and puts into pallet, carries out IQF then and promptly gets.
Embodiment 2
A kind of mutton ball, form by following components in part by weight:
60 parts in mutton, 3 parts of salt, 2 parts of white granulated sugars, 0.2 part of white pepper powder, 15 parts of starch, 5 parts of albumen powders, 0.2 part in ginger powder, 0.2 part in garlic powder, 5 parts of cooking wine, 0.5 part of five-spice powder, 30 parts in cold water.
Another object of the present invention provides a kind of preparation method of mutton ball, comprises the steps:
(1) take by weighing 60 parts in mutton, 3 parts of salt, 2 parts of white granulated sugars, 0.2 part of white pepper powder, 15 parts of starch, 5 parts of albumen powders, 00.2 part in ginger powder, 0.2 part in garlic powder, 5 parts of cooking wine, 0.5 part of five-spice powder, 30 parts in cold water, subsequent use;
(2) mutton is thawed and Minced Steak; The mutton that strand is good is put into cutmixer, simultaneously salt, white granulated sugar, white pepper powder, ginger powder, garlic powder, cooking wine, five-spice powder and half the cold water is added, and cuts rapidly 3 minutes; Add starch, albumen powder and second half cold water; Cut 3 minutes, and had certain elasticity up to the filling material, it is subsequent use that the material of mixing is cut in taking-up;
(3) step (2) being cut the material of mixing joins in the ball machine; The size of an adjustment ball; The ball of moulding is clamp-oned in the groove to boil water of the hot water that fills 90 ℃ and boiled; Flow to groove to boil water rear portion to ball levitating, make it flow to another groove to boil water that fills 90 ℃ of hot water then and boil to a ball and float afterbody, pull out subsequent use to groove to boil water;
(4) ball of step (3) being pulled out is put into cold water and is cooled off, and takes out and puts into pallet, carries out IQF then and promptly gets.
Embodiment 3
A kind of mutton ball, form by following components in part by weight:
50 parts in mutton, 2 parts of salt, 1.5 parts of white granulated sugars, 0.15 part of white pepper powder, 10 parts of starch, 4 parts of albumen powders, 0.15 part in ginger powder, 0.15 part in garlic powder, 4 parts of cooking wine, 0.4 part of five-spice powder, 25 parts in cold water.
Another object of the present invention provides a kind of preparation method of mutton ball, comprises the steps:
(1) take by weighing 50 parts in mutton, 2 parts of salt, 1.5 parts of white granulated sugars, 0.15 part of white pepper powder, 10 parts of starch, 4 parts of albumen powders, 0.15 part in ginger powder, 0.15 part in garlic powder, 4 parts of cooking wine, 0.4 part of five-spice powder, 25 parts in cold water, subsequent use;
(2) mutton is thawed and Minced Steak; The mutton that strand is good is put into cutmixer, simultaneously salt, white granulated sugar, white pepper powder, ginger powder, garlic powder, cooking wine, five-spice powder and half the cold water is added, and cuts rapidly 2.5 minutes; Add starch, albumen powder and second half cold water; Cut 2.5 minutes, and had certain elasticity up to the filling material, it is subsequent use that the material of mixing is cut in taking-up;
(3) step (2) being cut the material of mixing joins in the ball machine; The size of an adjustment ball; The ball of moulding is clamp-oned in the groove to boil water of the hot water that fills 80 ℃ and boiled; Flow to groove to boil water rear portion to ball levitating, make it flow to another groove to boil water that fills 95 ℃ of hot water then and boil to a ball and float afterbody, pull out subsequent use to groove to boil water;
(4) ball of step (3) being pulled out is put into cold water and is cooled off, and takes out and puts into pallet, carries out IQF then and promptly gets.
Embodiment 4
A kind of mutton ball, form by following components in part by weight:
45 parts in mutton, 1.5 parts of salt, 1.5 parts of white granulated sugars, 0.1 part of white pepper powder, 11 parts of starch, 3.5 parts of albumen powders, 0.2 part in ginger powder, 0.1 part in garlic powder, 3.5 parts of cooking wine, 0.35 part of five-spice powder, 23 parts in cold water.
Another object of the present invention provides a kind of preparation method of mutton ball, comprises the steps:
(1) take by weighing 45 parts in mutton, 1.5 parts of salt, 1.5 parts of white granulated sugars, 0.1 part of white pepper powder, 11 parts of starch, 3.5 parts of albumen powders, 0.2 part in ginger powder, 0.1 part in garlic powder, 3.5 parts of cooking wine, 0.35 part of five-spice powder, 23 parts in cold water, subsequent use;
(2) mutton is thawed and Minced Steak; The mutton that strand is good is put into cutmixer, simultaneously salt, white granulated sugar, white pepper powder, ginger powder, garlic powder, cooking wine, five-spice powder and half the cold water is added, and cuts rapidly 2 minutes; Add starch, albumen powder and second half cold water; Cut 3 minutes, and had certain elasticity up to the filling material, it is subsequent use that the material of mixing is cut in taking-up;
(3) step (2) being cut the material of mixing joins in the ball machine; The size of an adjustment ball; The ball of moulding is clamp-oned in the groove to boil water of the hot water that fills 75 ℃ and boiled; Flow to groove to boil water rear portion to ball levitating, make it flow to another groove to boil water that fills 90 ℃ of hot water then and boil to a ball and float afterbody, pull out subsequent use to groove to boil water;
(4) ball of step (3) being pulled out is put into cold water and is cooled off, and takes out and puts into pallet, carries out IQF then and promptly gets.
Embodiment 5
A kind of mutton ball, form by following components in part by weight:
55 parts in mutton, 2.5 parts of salt, 1.4 parts of white granulated sugars, 0.13 part of white pepper powder, 13 parts of starch, 3 parts of albumen powders, 0.15 part in ginger powder, 0.15 part in garlic powder, 4.5 parts of cooking wine, 0.45 part of five-spice powder, 26 parts in cold water.
Another object of the present invention provides a kind of preparation method of mutton ball, comprises the steps:
(1) take by weighing 55 parts in mutton, 2.5 parts of salt, 1.4 parts of white granulated sugars, 0.13 part of white pepper powder, 13 parts of starch, 3 parts of albumen powders, 0.15 part in ginger powder, 0.15 part in garlic powder, 4.5 parts of cooking wine, 0.45 part of five-spice powder, 27 parts in cold water, subsequent use;
(2) mutton is thawed and Minced Steak; The mutton that strand is good is put into cutmixer, simultaneously salt, white granulated sugar, white pepper powder, ginger powder, garlic powder, cooking wine, five-spice powder and half the cold water is added, and cuts rapidly 3 minutes; Add starch, albumen powder and second half cold water; Cut 3 minutes, and had certain elasticity up to the filling material, it is subsequent use that the material of mixing is cut in taking-up;
(3) step (2) being cut the material of mixing joins in the ball machine; The size of an adjustment ball; The ball of moulding is clamp-oned in the groove to boil water of the hot water that fills 85 ℃ and boiled; Flow to groove to boil water rear portion to ball levitating, make it flow to another groove to boil water that fills 100 ℃ of hot water then and boil to a ball and float afterbody, pull out subsequent use to groove to boil water;
(4) ball of step (3) being pulled out is put into cold water and is cooled off, and takes out and puts into pallet, carries out IQF then and promptly gets.
Claims (2)
1. mutton ball is characterized in that: be made up of following components in part by weight:
40 ~ 60 parts in mutton, 1 ~ 3 part of salt, 1 ~ 2 part of white granulated sugar, 0.1 ~ 0.2 part of white pepper powder, 8 ~ 15 parts of starch, 3 ~ 5 parts of albumen powders, 0.1 ~ 0.2 part in ginger powder, 0.1 ~ 0.2 part in garlic powder, 3 ~ 5 parts of cooking wine, 0.3 ~ 0.5 part of five-spice powder, 20 ~ 30 parts in cold water.
2. a method that is used to prepare the described mutton ball of claim 1 is characterized in that: comprise the steps:
(1) take by weighing 40 ~ 60 parts in mutton, 1 ~ 3 part of salt, 1 ~ 2 part of white granulated sugar, 0.1 ~ 0.2 part of white pepper powder, 8 ~ 15 parts of starch, 3 ~ 5 parts of albumen powders, 0.1 ~ 0.2 part in ginger powder, 0.1 ~ 0.2 part in garlic powder, 3 ~ 5 parts of cooking wine, 0.3 ~ 0.5 part of five-spice powder, 20 ~ 30 parts in cold water, subsequent use;
(2) mutton is thawed and Minced Steak; The mutton that strand is good is put into cutmixer, simultaneously salt, white granulated sugar, white pepper powder, ginger powder, garlic powder, cooking wine, five-spice powder and half the cold water is added, and cuts rapidly 2 ~ 3 minutes; Add starch, albumen powder and second half cold water; Cut 2 ~ 3 minutes, and had certain elasticity up to the filling material, it is subsequent use that the material of mixing is cut in taking-up;
(3) step (2) being cut the material of mixing joins in the ball machine; The size of an adjustment ball; The ball of moulding is clamp-oned in the groove to boil water of the hot water that fills 70 ~ 90 ℃ and boiled; Flow to groove to boil water rear portion to ball levitating, make it flow to another groove to boil water that fills 90 ~ 100 ℃ of hot water then and boil to a ball and float afterbody, pull out subsequent use to groove to boil water;
(4) ball of step (3) being pulled out is put into cold water and is cooled off, and takes out and puts into pallet, carries out IQF then and promptly gets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104187189A CN102599528A (en) | 2011-12-15 | 2011-12-15 | Mutton ball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104187189A CN102599528A (en) | 2011-12-15 | 2011-12-15 | Mutton ball and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102599528A true CN102599528A (en) | 2012-07-25 |
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| CN2011104187189A Pending CN102599528A (en) | 2011-12-15 | 2011-12-15 | Mutton ball and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960756A (en) * | 2012-12-26 | 2013-03-13 | 宁夏大学 | Manufacturing process of Muslim mutton balls |
| CN103519237A (en) * | 2013-10-31 | 2014-01-22 | 林玉翠 | Health-care otter meat food |
| CN103549449A (en) * | 2013-10-31 | 2014-02-05 | 林玉翠 | Health-care mutton food |
| CN104432191A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Mutton ball and processing method thereof |
| CN106473018A (en) * | 2015-08-31 | 2017-03-08 | 罗继卫 | A kind of pair of taste meat ball and preparation method thereof |
| CN106722268A (en) * | 2016-12-19 | 2017-05-31 | 山东天博食品配料有限公司 | Good Sheep liver sausage of a kind of section property and preparation method thereof |
| CN107279775A (en) * | 2017-08-07 | 2017-10-24 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of mutton ball and preparation method thereof |
| CN109090487A (en) * | 2018-07-10 | 2018-12-28 | 南宁学院 | A kind of production method of lotus meat |
| CN109198615A (en) * | 2018-08-31 | 2019-01-15 | 广西欢麒食品有限公司 | A kind of tonifying Qi caraway ball |
-
2011
- 2011-12-15 CN CN2011104187189A patent/CN102599528A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960756A (en) * | 2012-12-26 | 2013-03-13 | 宁夏大学 | Manufacturing process of Muslim mutton balls |
| CN103519237A (en) * | 2013-10-31 | 2014-01-22 | 林玉翠 | Health-care otter meat food |
| CN103549449A (en) * | 2013-10-31 | 2014-02-05 | 林玉翠 | Health-care mutton food |
| CN104432191A (en) * | 2014-11-19 | 2015-03-25 | 安徽省固镇县争华羊业有限公司 | Mutton ball and processing method thereof |
| CN106473018A (en) * | 2015-08-31 | 2017-03-08 | 罗继卫 | A kind of pair of taste meat ball and preparation method thereof |
| CN106722268A (en) * | 2016-12-19 | 2017-05-31 | 山东天博食品配料有限公司 | Good Sheep liver sausage of a kind of section property and preparation method thereof |
| CN106722268B (en) * | 2016-12-19 | 2020-03-27 | 山东天博食品配料有限公司 | Sheep liver sausage with good slicing property and preparation method thereof |
| CN107279775A (en) * | 2017-08-07 | 2017-10-24 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of mutton ball and preparation method thereof |
| CN109090487A (en) * | 2018-07-10 | 2018-12-28 | 南宁学院 | A kind of production method of lotus meat |
| CN109198615A (en) * | 2018-08-31 | 2019-01-15 | 广西欢麒食品有限公司 | A kind of tonifying Qi caraway ball |
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Application publication date: 20120725 |