CN103070402A - Ball for preparing braised pork balls and preparation method thereof - Google Patents

Ball for preparing braised pork balls and preparation method thereof Download PDF

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Publication number
CN103070402A
CN103070402A CN2012105885229A CN201210588522A CN103070402A CN 103070402 A CN103070402 A CN 103070402A CN 2012105885229 A CN2012105885229 A CN 2012105885229A CN 201210588522 A CN201210588522 A CN 201210588522A CN 103070402 A CN103070402 A CN 103070402A
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CN
China
Prior art keywords
parts
pork
ball
bean curd
egg
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012105885229A
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Chinese (zh)
Inventor
沈利国
韩学嵩
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TIANJIN YUETAN STUDENT NOURISHMENT MEAL DISTRIBUTION CO Ltd
Original Assignee
TIANJIN YUETAN STUDENT NOURISHMENT MEAL DISTRIBUTION CO Ltd
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Application filed by TIANJIN YUETAN STUDENT NOURISHMENT MEAL DISTRIBUTION CO Ltd filed Critical TIANJIN YUETAN STUDENT NOURISHMENT MEAL DISTRIBUTION CO Ltd
Priority to CN2012105885229A priority Critical patent/CN103070402A/en
Publication of CN103070402A publication Critical patent/CN103070402A/en
Pending legal-status Critical Current

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Abstract

The invention relates to the field of food industrialized production, in particular to a ball for preparing braised pork balls and a preparation method thereof. The ball consists of the following components in part by weight: 2 to 4 parts of minced pork, 2 to 4 parts of peeled and diced streaky pork, 0.6 to 1.2 parts of soy protein, 0.6 to 1.2 parts of bean curd, 0.3 to 0.7 part of egg, 0.3 to 0.7 part of pepper powder, 0.3 to 0.7 part of noodles sauce, 0.1 to 0.4 part of shallot and 0.1 to 0.4 part of ginger. All the components are organically combined and supplement each other. According to the preparation method, the peeled and diced streaky pork is added, so that the compactness of the internal structure of the ball is reduced when the minced pork and the peeled and diced streaky pork are stirred and mixed, the mouthfeel is soft and tender, the meat feel of the ball is increased, and the satisfaction degree of customers on the product is increased.

Description

A kind of ball of making stewed meatballs with brown sauce and preparation method thereof
Technical field
The present invention relates to the food industrialization production field, relate in particular to a kind of ball of making stewed meatballs with brown sauce and preparation method thereof.
Background technology
Stewed meatballs with brown sauce is the course that China often eats on New Year's Day or other festivals, also claims Four-Joy Meatballs.This is one Huaiyang famous dish, has fertilizer to have thin flesh-coloured profit glossy, mixes emerald green green vegetables and sets off, and gay colours adds the fragrance that assails the nostrils, and light is seen with regard to priming appetite, and the cube meat of pure thick flavor and juice are to make us the top delicious food that can't keep out.
The main food materials of the ball of existing stewed meatballs with brown sauce are pork filling, and the meat stuffing of machining is so that the whole mouthfeel tension of the ball of stewed meatballs with brown sauce lacks soft sensation.
Summary of the invention
Technical problem to be solved by this invention is, overcomes the deficiencies in the prior art, and a kind of ball that makes the limpen making stewed meatballs with brown sauce of mouthfeel and preparation method thereof is provided.
The present invention is achieved by the following technical programs:
An a kind of ball of making stewed meatballs with brown sauce, by pork filling, peeling streaky pork fourth, soybean protein, bean curd, egg, pepper powder, flour paste, green onion, Jiang Zucheng, by its parts by weight pork filling 2-4 part, peeling streaky pork fourth 2-4 part, soybean protein 0.6-1.2 part, bean curd 0.6-1.2 part, egg 0.3-0.7 part, pepper powder 0.3-0.7 part, flour paste 0.3-0.7 part, green onion 0.1-0.4 part, ginger 0.1-0.4 part.
Preferably, the ball of above-mentioned making stewed meatballs with brown sauce, described parts by weight are: 2 parts of pork filling, 2 parts of peeling streaky pork fourths, 0. part of soybean protein, 0.6 part of bean curd, 0.3 part in egg, 0.3 part of pepper powder, 0.3 part of flour paste, 0.1 part of green onion, 0.1 part of ginger.
Preferably, the ball of above-mentioned making stewed meatballs with brown sauce, described parts by weight are: 4 parts of pork filling, 4 parts of peeling streaky pork fourths, 1.2 parts of soybean proteins, 1.2 parts of bean curd, 0.7 part in egg, 0.7 part of pepper powder, 0.7 part of flour paste, 0.4 part of green onion, 0.4 part of ginger.
Preferably, the ball of above-mentioned making stewed meatballs with brown sauce, described parts by weight are: 3 parts of pork filling, 3 parts of peeling streaky pork fourths, 1 part of soybean protein, 1 part of bean curd, 0.5 part in egg, 0.5 part of pepper powder, 0.5 part of flour paste, 0.25 part of green onion, 0.25 part of ginger.
Preferably, the ball of above-mentioned making stewed meatballs with brown sauce, described peeling streaky pork fourth particle cross section are 2 * 2cm size.
The preparation method of the ball of above-mentioned making stewed meatballs with brown sauce is characterized in that may further comprise the steps:
(1) pork is stirred to meat stuffing;
(2) will remove the peel five flower granulation cross sections is the peeling streaky pork fourth of 2 * 2cm size;
(3) take by weighing by weight food materials: pork filling 2-4 part, peeling streaky pork fourth 2-4 part, soybean protein 0.6-1.2 part, bean curd 0.6-1.2 part, egg 0.3-0.7 part, pepper powder 0.3-0.7 part, flour paste 0.3-0.7 part, green onion 0.1-0.4 part, ginger 0.1-0.4 part;
(4) the soybean protein bubble that takes by weighing in the step (3) is sent out;
(5) bean curd that takes by weighing in the step (3) is pulverized;
(6) food materials that take by weighing in the step (3) are stirred;
(7) make 120 a gram/ball, with 180 degree oil temperature frying typings.
Preferably, the preparation method of the ball of above-mentioned making stewed meatballs with brown sauce, the parts by weight that take by weighing food materials in the described step (3) are: 2 parts of pork filling, 2 parts of peeling streaky pork fourths, 0. part of soybean protein, 0.6 part of bean curd, 0.3 part in egg, 0.3 part of pepper powder, 0.3 part of flour paste, 0.1 part of green onion, 0.1 part of ginger.
Preferably, the preparation method of the ball of above-mentioned making stewed meatballs with brown sauce, the parts by weight that take by weighing food materials in the described step (3) are: 4 parts of pork filling, 4 parts of peeling streaky pork fourths, 1.2 parts of soybean proteins, 1.2 parts of bean curd, 0.7 part in egg, 0.7 part of pepper powder, 0.7 part of flour paste, 0.4 part of green onion, 0.4 part of ginger.
Preferably, the preparation method of the ball of above-mentioned making stewed meatballs with brown sauce, the parts by weight that take by weighing food materials in the described step (3) are: 3 parts of pork filling, 3 parts of peeling streaky pork fourths, 1 part of soybean protein, 1 part of bean curd, 0.5 part in egg, 0.5 part of pepper powder, 0.5 part of flour paste, 0.25 part of green onion, 0.25 part of ginger.
The invention has the beneficial effects as follows:
The present invention is with each component food materials organic assembling, complement each other, on the preparation method owing to added peeling streaky pork fourth, so that pork filling and peeling streaky pork fourth are when mixing, ball internal structure packing reduces, and has played making mouthfeel become soft, the effect of tenderization, simultaneously also a ball increase voluptuousness, final so that consumer promotes the satisfaction of product.
The specific embodiment
In order to make those skilled in the art understand better technical scheme of the present invention, the present invention is described in further detail below in conjunction with most preferred embodiment.
Embodiment 1
An a kind of ball of making stewed meatballs with brown sauce, by pork filling, peeling streaky pork fourth, soybean protein, bean curd, egg, pepper powder, flour paste, green onion, Jiang Zucheng, described parts by weight are: 2 parts of pork filling, 2 parts of peeling streaky pork fourths, 0. part of soybean protein, 0.6 part of bean curd, 0.3 part in egg, 0.3 part of pepper powder, 0.3 part of flour paste, 0.1 part of green onion, 0.1 part of ginger.
The preparation method of the ball of above-mentioned making stewed meatballs with brown sauce is characterized in that may further comprise the steps:
(1) pork is stirred to meat stuffing;
(2) will remove the peel five flower granulation cross sections is the peeling streaky pork fourth of 2 * 2cm size;
(3) take by weighing by weight food materials: 2 parts of pork filling, 2 parts of peeling streaky pork fourths, 0. part of soybean protein, 0.6 part of bean curd, 0.3 part in egg, 0.3 part of pepper powder, 0.3 part of flour paste, 0.1 part of green onion, 0.1 part of ginger;
(4) the soybean protein bubble that takes by weighing in the step (3) is sent out;
(5) bean curd that takes by weighing in the step (3) is pulverized;
(6) food materials that take by weighing in the step (3) are stirred;
(7) make 120 a gram/ball, with 180 degree oil temperature frying typings.
Embodiment 2
An a kind of ball of making stewed meatballs with brown sauce, by pork filling, peeling streaky pork fourth, soybean protein, bean curd, egg, pepper powder, flour paste, green onion, Jiang Zucheng, described parts by weight are: 4 parts of pork filling, 4 parts of peeling streaky pork fourths, 1.2 parts of soybean proteins, 1.2 parts of bean curd, 0.7 part in egg, 0.7 part of pepper powder, 0.7 part of flour paste, 0.4 part of green onion, 0.4 part of ginger.
The preparation method of the ball of above-mentioned making stewed meatballs with brown sauce is characterized in that may further comprise the steps:
(1) pork is stirred to meat stuffing;
(2) will remove the peel five flower granulation cross sections is the peeling streaky pork fourth of 2 * 2cm size;
(3) take by weighing by weight food materials: 4 parts of pork filling, 4 parts of peeling streaky pork fourths, 1.2 parts of soybean proteins, 1.2 parts of bean curd, 0.7 part in egg, 0.7 part of pepper powder, 0.7 part of flour paste, 0.4 part of green onion, 0.4 part of ginger;
(4) the soybean protein bubble that takes by weighing in the step (3) is sent out;
(5) bean curd that takes by weighing in the step (3) is pulverized;
(6) food materials that take by weighing in the step (3) are stirred;
(7) make 120 a gram/ball, with 180 degree oil temperature frying typings.
Embodiment 3
An a kind of ball of making stewed meatballs with brown sauce, by pork filling, peeling streaky pork fourth, soybean protein, bean curd, egg, pepper powder, flour paste, green onion, Jiang Zucheng, described parts by weight are: 3 parts of pork filling, 3 parts of peeling streaky pork fourths, 1 part of soybean protein, 1 part of bean curd, 0.5 part in egg, 0.5 part of pepper powder, 0.5 part of flour paste, 0.25 part of green onion, 0.25 part of ginger.
The preparation method of the ball of above-mentioned making stewed meatballs with brown sauce is characterized in that may further comprise the steps:
(1) pork is stirred to meat stuffing;
(2) will remove the peel five flower granulation cross sections is the peeling streaky pork fourth of 2 * 2cm size;
(3) take by weighing by weight food materials: 3 parts of pork filling, 3 parts of peeling streaky pork fourths, 1 part of soybean protein, 1 part of bean curd, 0.5 part in egg, 0.5 part of pepper powder, 0.5 part of flour paste, 0.25 part of green onion, 0.25 part of ginger;
(4) the soybean protein bubble that takes by weighing in the step (3) is sent out;
(5) bean curd that takes by weighing in the step (3) is pulverized;
(6) food materials that take by weighing in the step (3) are stirred;
(7) make 120 a gram/ball, with 180 degree oil temperature frying typings.
Preferably, the ball of above-mentioned making stewed meatballs with brown sauce, described parts by weight are: 3 parts of pork filling, 3 parts of peeling streaky pork fourths, 1 part of soybean protein, 1 part of bean curd, 0.5 part in egg, 0.5 part of pepper powder, 0.5 part of flour paste, 0.25 part of green onion, 0.25 part of ginger.
The present invention is with each component food materials organic assembling, complement each other, on the preparation method owing to added peeling streaky pork fourth, so that pork filling and peeling streaky pork fourth are when mixing, ball internal structure packing reduces, and has played making mouthfeel become soft, the effect of tenderization, simultaneously also a ball increase voluptuousness, final so that consumer promotes the satisfaction of product.
Each amounts of components of the described food materials of one of above-described embodiment is increased or reduces according to same ratio, and the parts by weight relation of each component of gained all belongs to protection scope of the present invention.
The above only is preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (9)

1. a ball of making stewed meatballs with brown sauce is characterized in that, by pork filling, and peeling streaky pork fourth, soybean protein, bean curd, egg, pepper powder, flour paste, green onion, Jiang Zucheng, by its parts by weight pork filling 2-4 part, peeling streaky pork fourth 2-4 part, soybean protein 0.6-1.2 part, bean curd 0.6-1.2 part, egg 0.3-0.7 part, pepper powder 0.3-0.7 part, flour paste 0.3-0.7 part, green onion 0.1-0.4 part, ginger 0.1-0.4 part.
2. an a kind of ball of making stewed meatballs with brown sauce according to claim 1 is characterized in that described parts by weight are: 2 parts of pork filling, 2 parts of peeling streaky pork fourths, 0. part of soybean protein, 0.6 part of bean curd, 0.3 part in egg, 0.3 part of pepper powder, 0.3 part of flour paste, 0.1 part of green onion, 0.1 part of ginger.
3. an a kind of ball of making stewed meatballs with brown sauce according to claim 1 is characterized in that described parts by weight are: 4 parts of pork filling, 4 parts of peeling streaky pork fourths, 1.2 parts of soybean proteins, 1.2 parts of bean curd, 0.7 part in egg, 0.7 part of pepper powder, 0.7 part of flour paste, 0.4 part of green onion, 0.4 part of ginger.
4. an a kind of ball of making stewed meatballs with brown sauce according to claim 1 is characterized in that described parts by weight are: 3 parts of pork filling, 3 parts of peeling streaky pork fourths, 1 part of soybean protein, 1 part of bean curd, 0.5 part in egg, 0.5 part of pepper powder, 0.5 part of flour paste, 0.25 part of green onion, 0.25 part of ginger.
5. according to claim 1 to a kind of ball of making stewed meatballs with brown sauce described in 4, it is characterized in that described peeling streaky pork fourth particle cross section is 2 * 2cm size.
6. preparation method who makes the ball of stewed meatballs with brown sauce is characterized in that may further comprise the steps:
(1) pork is stirred to meat stuffing;
(2) will remove the peel five flower granulation cross sections is the peeling streaky pork fourth of 2 * 2cm size;
(3) take by weighing by weight food materials: pork filling 2-4 part, peeling streaky pork fourth 2-4 part, soybean protein 0.6-1.2 part, bean curd 0.6-1.2 part, egg 0.3-0.7 part, pepper powder 0.3-0.7 part, flour paste 0.3-0.7 part, green onion 0.1-0.4 part, ginger 0.1-0.4 part;
(4) the soybean protein bubble that takes by weighing in the step (3) is sent out;
(5) bean curd that takes by weighing in the step (3) is pulverized;
(6) food materials that take by weighing in the step (3) are stirred;
(7) make 120 a gram/ball, with 180 degree oil temperature frying typings.
7. a kind of preparation method who makes the ball of stewed meatballs with brown sauce according to claim 6, it is characterized in that, the parts by weight that take by weighing food materials in the described step (3) are: 2 parts of pork filling, 2 parts of peeling streaky pork fourths, 0. part of soybean protein, 0.6 part of bean curd, 0.3 part in egg, 0.3 part of pepper powder, 0.3 part of flour paste, 0.1 part of green onion, 0.1 part of ginger.
8. a kind of preparation method who makes the ball of stewed meatballs with brown sauce according to claim 6, it is characterized in that, the parts by weight that take by weighing food materials in the described step (3) are: 4 parts of pork filling, 4 parts of peeling streaky pork fourths, 1.2 parts of soybean proteins, 1.2 parts of bean curd, 0.7 part in egg, 0.7 part of pepper powder, 0.7 part of flour paste, 0.4 part of green onion, 0.4 part of ginger.
9. a kind of preparation method who makes the ball of stewed meatballs with brown sauce according to claim 6, it is characterized in that, the parts by weight that take by weighing food materials in the described step (3) are: 3 parts of pork filling, 3 parts of peeling streaky pork fourths, 1 part of soybean protein, 1 part of bean curd, 0.5 part in egg, 0.5 part of pepper powder, 0.5 part of flour paste, 0.25 part of green onion, 0.25 part of ginger.
CN2012105885229A 2012-12-31 2012-12-31 Ball for preparing braised pork balls and preparation method thereof Pending CN103070402A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN2012105885229A CN103070402A (en) 2012-12-31 2012-12-31 Ball for preparing braised pork balls and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103070402A true CN103070402A (en) 2013-05-01

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105249281A (en) * 2015-09-25 2016-01-20 黄琪淋 Instant large meatball, and preparation method thereof
CN112914045A (en) * 2021-03-19 2021-06-08 张之颖 Fennel four-happiness ball and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105249281A (en) * 2015-09-25 2016-01-20 黄琪淋 Instant large meatball, and preparation method thereof
CN112914045A (en) * 2021-03-19 2021-06-08 张之颖 Fennel four-happiness ball and preparation method thereof

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Application publication date: 20130501