CN102987414A - Fruit and vegetable meatballs - Google Patents

Abstract

The invention discloses fruit and vegetable meatballs, which are prepared from the following materials in parts by weight: 100 parts of fresh streaky pork, 30-40 parts of white radish, 50-60 parts of carrots, 50-60 parts of mushrooms, 80-100 parts of pineapples, 60-80 parts of starch, 30-40 parts of eggs, 20-30 parts of ginger, 10-15 parts of salt and 10-15 parts of white vinegar. A preparation method of the fruit and vegetable meatballs comprises the following steps of: weighing the various raw materials according to proportions for later use; washing, shredding and dewatering the white radish; washing the carrots, the mushrooms, the ginger and the fresh streaky pork, and mincing the carrots, the mushrooms, the ginger, the fresh streaky pork and the white radish in a mincing machine, adding the starch, the salt, the white vinegar and the eggs into the obtained mixture, and stirring the mixture into muddy flesh; peeling the pineapples, cutting the pineapples into chips with the diameter of 1cm-2cm, and coating the pineapples chips with the muddy flesh to form meatballs; and throwing the meatballs into a frying pan with medium well oil, frying the meatballs till the surfaces of the meatballs are golden yellow, taking the meatballs out of the pan, and cooling the meatballs.

Description

A kind of fruits and vegetables burger

Technical field

The present invention relates to a kind of method for making food, particularly a kind of fruits and vegetables burger.

Background technology

Burger is deeply to be subjected to popular food, but present kind mostly is simple meat, or adds a little vegetarian diet, after having some, people tend to feel relatively to be bored with, and fruit and vegetable contains abundant vitamin and mineral matter, with meat be perfect partner, simultaneously mouthfeel can be more pure and fresh.

Summary of the invention

Purpose of the present invention is to provide a kind of fruits and vegetables burger, and is balanced in nutrition, good mouthfeel.

For addressing the above problem, the invention provides a kind of fruits and vegetables burger, each component is made by following proportioning:

100 parts of fresh streaky porks, 30 ~ 40 parts of ternips, 50 ~ 60 parts in carrot, 50 ~ 60 parts on mushroom, 80 ~ 100 parts in pineapple, 60 ~ 80 parts of starch, 30 ~ 40 parts in egg, 20 ~ 30 parts in ginger, 10 ~ 15 parts of salt, 10 ~ 15 parts of light-coloured vinegars;

Manufacturing process of the present invention is:

The first step: take by weighing each raw material for standby by proportion of composing;

Second step: ternip is cleaned, and is cut into silk, squeezing;

The 3rd step: carrot, mushroom, ginger, fresh streaky pork are cleaned, and pour in the pulverizer with ternip and rub, and get out to add starch, salt, light-coloured vinegar and egg and stir into muddy flesh;

The 4th step: used for peeling pineapple, being cut into diameter is the little fourth of 1 ~ 2cm, becomes a ball with the little fourth of muddy flesh parcel pineapple in the 3rd step;

The 5th step: a ball is dropped in the medium oil cauldron, fried golden yellow to the surface, pull cooling, check, packing out.

The suitable all kinds of crowds of the present invention are edible, and nutrition arrangement is reasonable, and edible healthy, making is simple, and good mouthfeel, meets especially modern youthful taste, good market prospects.

The specific embodiment

The invention will be further described below in conjunction with embodiment.

Embodiment 1

A kind of fruits and vegetables burger, each component is made by following proportioning:

100 parts of fresh streaky porks, 30 parts of ternips, 50 parts in carrot, 50 parts on mushroom, 80 parts in pineapple, 60 parts of starch, 30 parts in egg, 20 parts in ginger, 10 parts of salt, 10 parts of light-coloured vinegars;

Manufacturing process of the present invention is:

The first step: take by weighing each raw material for standby by proportion of composing;

Second step: ternip is cleaned, and is cut into silk, squeezing;

The 3rd step: carrot, mushroom, ginger, fresh streaky pork are cleaned, and pour in the pulverizer with ternip and rub, and get out to add starch, salt, light-coloured vinegar and egg and stir into muddy flesh;

The 4th step: used for peeling pineapple, being cut into diameter is the little fourth of 1 ~ 2cm, becomes a ball with the little fourth of muddy flesh parcel pineapple in the 3rd step;

The 5th step: a ball is dropped in the medium oil cauldron, fried golden yellow to the surface, pull cooling, check, packing out.

Embodiment 2

A kind of fruits and vegetables burger, each component is made by following proportioning:

100 parts of fresh streaky porks, 40 parts of ternips, 60 parts in carrot, 60 parts on mushroom, 100 parts in pineapple, 80 parts of starch, 40 parts in egg, 30 parts in ginger, 15 parts of salt, 15 parts of light-coloured vinegars;

Manufacturing process of the present invention is:

The first step: take by weighing each raw material for standby by proportion of composing;

Second step: ternip is cleaned, and is cut into silk, squeezing;

The 3rd step: carrot, mushroom, ginger, fresh streaky pork are cleaned, and pour in the pulverizer with ternip and rub, and get out to add starch, salt, light-coloured vinegar and egg and stir into muddy flesh;

The 4th step: used for peeling pineapple, being cut into diameter is the little fourth of 1 ~ 2cm, becomes a ball with the little fourth of muddy flesh parcel pineapple in the 3rd step;

The 5th step: a ball is dropped in the medium oil cauldron, fried golden yellow to the surface, pull cooling, check, packing out.

Claims (1)

1. fruits and vegetables burger is characterized in that: each component is made by following proportioning: 100 parts of fresh streaky porks, 30 ~ 40 parts of ternips, 50 ~ 60 parts in carrot, 50 ~ 60 parts on mushroom, 80 ~ 100 parts in pineapple, 60 ~ 80 parts of starch, 30 ~ 40 parts in egg, 20 ~ 30 parts in ginger, 10 ~ 15 parts of salt, 10 ~ 15 parts of light-coloured vinegars;

Its manufacturing process is:

The first step: take by weighing each raw material for standby by proportion of composing;

Second step: ternip is cleaned, and is cut into silk, squeezing;

The 3rd step: carrot, mushroom, ginger, fresh streaky pork are cleaned, and pour in the pulverizer with ternip and rub, and get out to add starch, salt, light-coloured vinegar and egg and stir into muddy flesh;

The 4th step: used for peeling pineapple, being cut into diameter is the little fourth of 1 ~ 2cm, becomes a ball with the little fourth of muddy flesh parcel pineapple in the 3rd step;

The 5th step: a ball is dropped in the medium oil cauldron, fried golden yellow to the surface, pull cooling, check, packing out.