CN102726741A - Water chestnut meat ball and manufacturing method thereof - Google Patents
Water chestnut meat ball and manufacturing method thereof Download PDFInfo
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- CN102726741A CN102726741A CN2012100780786A CN201210078078A CN102726741A CN 102726741 A CN102726741 A CN 102726741A CN 2012100780786 A CN2012100780786 A CN 2012100780786A CN 201210078078 A CN201210078078 A CN 201210078078A CN 102726741 A CN102726741 A CN 102726741A
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Abstract
The invention discloses a water chestnut meat ball and a manufacturing method thereof. The water chestnut meat ball comprises 20-80 weight parts of pork, 8-20 weight parts of animal fat, 5-40 weight parts of water chestnut, 2-20 weight parts of starch, 0.5-8 weight parts of fried shallot, and a proper amount of flavoring. The manufacturing method comprises the following steps: preparing raw materials, cleaning the water chestnut, removing the peel, conducting pretreatment, cutting the water chestnut into dices with uniform size for subsequent use; adding the pork in a beating barrel, beating for 10-15 min, adding salt, kneading for 7-10 min with a high speed until getting a large viscosity of the meat paste without unbeated meat particles; putting the residual materials in the barrel according to the formula, an uniformly stirring; forming, geling, heating for formation, cooling, conducting quick freezing, and packaging. According to the invention, the formula of the product is reasonable, the manufacturing process is simple, and the invention is suitable for batch production.
Description
Technical field
The present invention relates to a kind of water chestnut tribute ball goods, belong to food processing technology field.
Background technology
Present tribute ball on the market is existing multiple, yet people still hope to have a greater variety of tribute balls to occur.
Water chestnut is a kind of herbaceos perennial that is grown in the paddy field, and the thin meat of water chestnut skin is tender, and the juice fleshiness is sweet; Fresh and sweet no slag, sharp and clear good to eat, and nutritious; Contain protein 1.5%, fat 0.1%, carbohydrate 18%; Starch 26%, crude fibre about 3.5% also has vitamin A, B1, B2, C, elements such as calcium, phosphorus, iron, carrotene is arranged; Contain active ingredient anticancer, that bring high blood pressure down---puchiin simultaneously.Water chestnut is not only nutritious but also high medical value is arranged, and has removing pattogenic heat from the blood and toxic material from the body, clearing heat-fire, the moistening lung of reducing phlegm, the appetizing of promoting the production of body fluid, diuresis defaecation, the liver of relaxing make eye bright, the effect such as sober up that helps digestion, and are a kind of popular foods.The phosphorus that contains in the water chestnut is higher in the rhizome vegetable; Can promote human body to grow and keep the needs of physiological function that the growth of tooth bone is had very big benefit, can promote sugar, the fat in the body, the metabolism of protein three big materials simultaneously; Regulate acid-base balance, it is edible therefore to be suitable for children.Staphylococcus aureus, Escherichia coli, product are taken out bacillus to the puchiin that contains in the water chestnut and Pseudomonas aeruginosa all has certain inhibitory action, and certain effect is also arranged bringing high blood pressure down.This material also has preventive and therapeutic effect to the cancerous swelling of lung, esophagus and mammary gland.Water chestnut also has the function of prophylaxis of acute infectious disease, and in measles, epidemic meningitis more incident spring, water chestnut is good diseases prevention food.
Summary of the invention
The object of the invention is to provide a kind of water chestnut tribute ball, enriches the diversified taste of diet of consumer, increases the diversification of tribute ball kind on the market, satisfies the market diversification needs.
For reaching above-mentioned purpose, the present invention realizes through following technical scheme:
A kind of water chestnut tribute ball, by weight, it comprises following raw material: pork 20-80 part, animal tallow 8-20 part, water chestnut 5-40 part, starch 2-20 part, fried shallot 0.5-8 part, flavoring are an amount of.
More preferably, aforesaid water chestnut tribute ball, by weight, it comprises following raw material: pork 40-60 part, animal tallow 10-15 part, water chestnut 20-35 part, starch 7-15 part, fried shallot 3-5 part, flavoring are an amount of.
A kind of preparation method of water chestnut tribute ball comprises the steps: to clean water chestnut then according to aforesaid proportioning preparation raw material, peeling, and pre-treatment, it is for use to be cut into fourth shape of uniform size; Pork is added in the beater tub, pulled an oar 10-15 minute, add salt, beat at a high speed and burst about 7-10 minute, bigger to meat slurry viscosity, there is not the meat particle of not breaing up, according to prescription, put into bucket to last other materials, stir; Through moulding, gel, heating for fixing shape, cooling, quick-frozen, packing.
Preferably, the water chestnut of described pre-treatment after for peeling makes original peroxidase inactivation with the high temperature poach more than 90-100 ℃ 1-5 minute.Water chestnut can cause the change of a series of physiological properties when fresh-cut, quicken the tissue aging, thereby and cause that brown stain influences color and luster.And after aforesaid pre-treatment, can make the in-house enzyme deactivation of water chestnut, prevent brown stain.
Preferably, water chestnut is cut into the square fourth shape size of 2-15mm.
Preferably, the described ball shape of processing diameter 0.5-5cm that is shaped to.
Preferably, described gel is 0-4 ℃ of cooling 1-3 hour.
Preferably, described heating for fixing shape is that a ball boiled 5-10 minute in 80-90 ℃ of hot water.
The water chestnut tribute ball of processing by prescription of the present invention and preparation method has following advantage:
1, product does not contain artificial anticorrisive agent and the synthetic dyestuff of adding.
2, product possesses the local flavor of tribute ball itself, and the fragrant of water chestnut is arranged again, has better elastic and brittleness, and mouthfeel is good, delicious flavour, and instant is the savoury food that suits the taste of both old and young.
3, the water chestnut uniform particles after dicing, mouthfeel is sharp and clear, utilizes the beater tub spice, can not cause damage to the original structure of water chestnut, can farthest keep original mouthfeel and local flavor.
4, red onion (shallot, the formal name used at school Allium ascalonicum L.) lipoid and reducing blood pressure of can dispelling, help digestion, invigorating the spleen, red onion is shredded quick-fried perfume (or spice) is fried shallot.Green onion shortcake property is flat, flavor is sweet, is not only the food materials of a kind of raw meat of dispelling, Titian, and the cool blood of hemostasis is arranged, promoting blood circulation, the effect and the food therapy value of anti-inflammatory analgetic, clearing heat and detoxicating, eliminating stasis to subdue swelling.Red onion can sterilization anti-cancer, again can fat-reducing slimming, be extraordinary healthy food materials product.Fried shallot in the raw material not only gives tribute ball lasting, tempting scallion oil fragrance, and with water chestnut with effect with clearing heat and detoxicating, digestion-promoting spleen-invigorating, step-down, collocation has certain food therapy value each other.
5, formula for a product is reasonable, manufacture craft is simple, is fit to produce in batches; Enrich tribute ball kind on the market, satisfied people's diversified taste and consumption demand.
The specific embodiment
The way of fried shallot:
1, red onion peeling wash clean.
2, each red onion to cutting twice, is cut into four respectively.Or each red onion section also can.
3, rusting is to eighty per cant heat, and following red onion is fried to be made.
4, red onion color turns golden yellow, crisp and gets final product, and takes out subsequent use.
Embodiment 1
Raw material: lean pork 50kg, lard 12.5kg, water chestnut 30kg part, starch 10kg, fried shallot 4kg, flavoring are an amount of.
Make: earlier according to aforesaid proportioning preparation raw material; Clean water chestnut, peeling, pre-treatment, the described pre-treatment water chestnut after for peeling was with the high temperature poach more than 90-100 ℃ 1 minute.It is square to be cut into about 10-12mm, and fourth shape of uniform size is for use;
Pork is added in the beater tub, pulled an oar 15 minutes, add flavoring salt (by weight, about raw material gross weight 1%), beat at a high speed and burst about 10 minutes, bigger to meat slurry viscosity, the meat particle that nothing is not broken up is put into bucket to last other materials again, stirs; In the ball that is molded into the about 4cm of diameter, 4 ℃ of coolings 2 hours, 80-90 ℃ hot water, boil 8 minutes heating for fixing shape, cooling, quick-frozen, packing.
Embodiment 2
Raw material: lean pork 80kg, lard 20kg, water chestnut 40kg part, starch 20kg, fried shallot 8kg, flavoring are an amount of.
Make: according to aforesaid proportioning preparation raw material; Clean water chestnut, peeling, pre-treatment, the described pre-treatment water chestnut after for peeling was with the high temperature poach more than 90-100 ℃ 3 minutes.It is square to be cut into 5-8mm, and fourth shape of uniform size is for use;
Pork is added in the beater tub, pulled an oar 15 minutes, add flavoring salt (by weight, about raw material gross weight 0.8%), beat at a high speed and burst about 10 minutes, bigger to meat slurry viscosity, the meat particle that nothing is not broken up is put into bucket to last other materials again, stirs; In the ball that is molded into the about 4cm of diameter, 4 ℃ of coolings 3 hours, 80-90 ℃ hot water, boil 10 minutes heating for fixing shape, cooling, quick-frozen, packing.
Embodiment 3
Raw material: lean pork 35kg, lard 8kg, water chestnut 20kg part, starch 8kg, fried shallot 4kg, flavoring are an amount of.
Make: according to aforesaid proportioning preparation raw material; Clean water chestnut, peeling, pre-treatment, the described pre-treatment water chestnut after for peeling was with the high temperature poach more than 90-100 ℃ 1 minute.It is square to be cut into 10mm, and fourth shape of uniform size is for use;
Pork is added in the beater tub, pulled an oar 10 minutes, add flavoring salt (by weight, about raw material gross weight 1.5%), beat at a high speed and burst about 10 minutes, bigger to meat slurry viscosity, the meat particle that nothing is not broken up is put into bucket to last other materials again, stirs; Through the ball that is molded into the about 4cm of diameter, 4 ℃ of coolings 1 hour,, boil 5 minutes heating for fixing shape, cooling, quick-frozen, packing in the 80-90 ℃ hot water.
Embodiment 4
Raw material: lean pork 30kg, lard 12.5kg, water chestnut 30kg part, starch 10kg, fried shallot 4kg, flavoring are an amount of.
Make: according to aforesaid proportioning preparation raw material; Clean water chestnut, peeling, pre-treatment, the described pre-treatment water chestnut after for peeling was with the high temperature poach more than 90-100 ℃ 1 minute.It is square to be cut into 10mm, and fourth shape of uniform size is for use;
Pork is added in the beater tub, pulled an oar 15 minutes, add flavoring salt (by weight, about raw material gross weight 1.2%), beat at a high speed and burst about 10 minutes, bigger to meat slurry viscosity, the meat particle that nothing is not broken up is put into bucket to last other materials again, stirs; In the ball that is molded into the about 4cm of diameter, 4 ℃ of coolings 2 hours, 80-90 ℃ hot water, boil 6 minutes heating for fixing shape, cooling, quick-frozen, packing.
Embodiment 5
Raw material: lean pork 60kg, lard 12.5kg, water chestnut 30kg part, starch 15kg, fried shallot 5kg, flavoring are an amount of.
Make: according to aforesaid proportioning preparation raw material; Clean water chestnut, peeling, pre-treatment, the described pre-treatment water chestnut after for peeling was with the high temperature poach more than 90-100 ℃ 1.5 minutes.It is square to be cut into 10mm, and fourth shape of uniform size is for use;
Pork is added in the beater tub, pulled an oar 15 minutes, add flavoring salt (by weight, about raw material gross weight 1%), beat at a high speed and burst about 10 minutes, bigger to meat slurry viscosity, the meat particle that nothing is not broken up is put into bucket to last other materials again, stirs; In the ball that is molded into the about 4cm of diameter, 4 ℃ of coolings 2 hours, 80-90 ℃ hot water, boil 8 minutes heating for fixing shape, cooling, quick-frozen, packing.
Embodiment 6
Raw material: lean pork 70kg, lard 12.5kg, water chestnut 35kg part, starch 15kg, fried shallot 6kg, flavoring are an amount of.
Make: according to aforesaid proportioning preparation raw material; Clean water chestnut, peeling, pre-treatment, the described pre-treatment water chestnut after for peeling was with the high temperature poach more than 90-100 ℃ 2 minutes.It is square to be cut into 10mm, and fourth shape of uniform size is for use;
Pork is added in the beater tub, pulled an oar 15 minutes, add flavoring salt (by weight, about raw material gross weight 1%), beat at a high speed and burst about 10 minutes, bigger to meat slurry viscosity, the meat particle that nothing is not broken up is put into bucket to last other materials again, stirs; In the ball that is molded into the about 4cm of diameter, 4 ℃ of coolings 2 hours, 80-90 ℃ hot water, boil 7 minutes heating for fixing shape, cooling, quick-frozen, packing.
Above-mentionedly be merely specific embodiment of the present invention, but design concept of the present invention is not limited thereto, allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Claims (8)
1. water chestnut tribute ball, by weight, it comprises following raw material: pork 20-80 part, animal tallow 8-20 part, water chestnut 5-40 part, starch 2-20 part, fried shallot 0.5-8 part, flavoring are an amount of.
2. water chestnut tribute ball, by weight, it comprises following raw material: pork 40-60 part, animal tallow 10-15 part, water chestnut 20-35 part, starch 7-15 part, fried shallot 3-5 part, flavoring are an amount of.
3. the preparation method of a water chestnut tribute ball comprises the steps: to clean water chestnut then according to the proportioning preparation raw material in claim 1 or 2, peeling, and pre-treatment, it is for use to be cut into fourth shape of uniform size; Pork is added in the beater tub, pulled an oar 10-15 minute, add salt, beat at a high speed and burst 7-10 minute, bigger to meat slurry viscosity, there is not the meat particle of not breaing up, put into bucket to last other materials again, stir; Through moulding, gel, heating for fixing shape, cooling, quick-frozen, packing.
4. the preparation method of water chestnut tribute ball according to claim 3 is characterized in that, the water chestnut of described pre-treatment after for peeling was with the high temperature poach more than 90-100 ℃ 1-5 minute.
5. the preparation method of water chestnut tribute ball according to claim 3 is characterized in that, water chestnut is cut into the square fourth shape of 2-15mm.
6. the preparation method of water chestnut tribute ball according to claim 3 is characterized in that, the described ball shape of processing diameter 0.5-5cm that is shaped to.
7. the preparation method of water chestnut tribute ball according to claim 3 is characterized in that, described gel is 0-4 ℃ of cooling 1-3 hour.
8. the preparation method of water chestnut tribute ball according to claim 3 is characterized in that, described heating for fixing shape is to boil 5-10 minute in the 80-90 ℃ of hot water.
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| CN2012100780786A CN102726741A (en) | 2012-03-22 | 2012-03-22 | Water chestnut meat ball and manufacturing method thereof |
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| CN2012100780786A CN102726741A (en) | 2012-03-22 | 2012-03-22 | Water chestnut meat ball and manufacturing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445191A (en) * | 2013-09-26 | 2013-12-18 | 李良 | Jerk made of yam, black soybeans, mung beans and pork and manufacturing method thereof |
| CN104305316A (en) * | 2014-10-10 | 2015-01-28 | 福建农林大学 | Processing method for improving crispness and elasticity of meatball products |
| CN105901538A (en) * | 2015-12-31 | 2016-08-31 | 河南科技学院 | Inulin pork ball allowing microwave freezing, and preparation method and eating method thereof |
| CN111920016A (en) * | 2020-08-17 | 2020-11-13 | 德清唯信食品有限公司 | Tribute ball emulsification production process and production device |
| CN112369454A (en) * | 2020-10-29 | 2021-02-19 | 福建富邦食品有限公司 | Production equipment and preparation method of ink fountain tribute ball product |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445191A (en) * | 2013-09-26 | 2013-12-18 | 李良 | Jerk made of yam, black soybeans, mung beans and pork and manufacturing method thereof |
| CN103445191B (en) * | 2013-09-26 | 2014-12-17 | 李良 | Jerk made of yam, black soybeans, mung beans and pork and manufacturing method thereof |
| CN104305316A (en) * | 2014-10-10 | 2015-01-28 | 福建农林大学 | Processing method for improving crispness and elasticity of meatball products |
| CN105901538A (en) * | 2015-12-31 | 2016-08-31 | 河南科技学院 | Inulin pork ball allowing microwave freezing, and preparation method and eating method thereof |
| CN111920016A (en) * | 2020-08-17 | 2020-11-13 | 德清唯信食品有限公司 | Tribute ball emulsification production process and production device |
| CN112369454A (en) * | 2020-10-29 | 2021-02-19 | 福建富邦食品有限公司 | Production equipment and preparation method of ink fountain tribute ball product |
| CN112369454B (en) * | 2020-10-29 | 2023-09-15 | 福建富邦食品有限公司 | Ink fountain tribute ball product production equipment and preparation method thereof |
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Application publication date: 20121017 |