CN103404888B - Longan meat ball and preparation method thereof - Google Patents

Longan meat ball and preparation method thereof Download PDF

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Publication number
CN103404888B
CN103404888B CN201310343880.8A CN201310343880A CN103404888B CN 103404888 B CN103404888 B CN 103404888B CN 201310343880 A CN201310343880 A CN 201310343880A CN 103404888 B CN103404888 B CN 103404888B
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parts
longan
burger
starch
water
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CN103404888A (en
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马健
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Suzhou Yunshou Software Technology Co., Ltd.
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马健
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Abstract

The invention discloses a longan meat ball and a preparation method thereof. The longan meat ball comprises the following raw materials in parts by weight: 18-30 parts of longan pulp, 25-50 parts of chopped pork, 8-15 parts of hooves, 5-10 parts of eggs, 1-5 parts of laminaria, 10-20 parts of starch, 3-10 parts of soybean protein, 2-8 parts of zingiber, 5-10 parts of table salt, 0.2-2 parts of white pepper and 1-8 parts of condiments. According to the invention, the adopted raw materials mainly comprise longan pulp, chopped pork, hoof, laminaria, starch and other auxiliary materials, and the longan meat ball is produced through the steps of longan pulp preparation, chopped pork preparation, hoof pre-treatment, egg pre-treatment, mixing formation and the like; the produced longan meat ball tastes refreshing and delicate, and is excellent in elasticity, nutrient-rich, green and healthy and suitable for people of all ages.

Description

A kind of longan burger and preparation method thereof
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of longan burger and preparation method thereof.
Background technology
Burger is a kind of traditional food that has long history, be also consumer than preferable a kind of popular food, particularly when blocked shot, more can't do without burger winter.In existing burger series, the meats such as pork, chicken, beef, shrimp to be rubbed be mostly, add again other seasoning matter, then add starch to be processed into bulk, this kind of meatball product is taking meat and starch as main material, more greasy when edible, the fat that contains is high, heat is many, taste is more single, can not meet people to healthy growing interest with to the consumption concept of varying the diet.Along with development and the people of process technology constantly innovate, in prior art, there is the burger that various tastes, various raw material are made, as the application number Chinese invention patent that is 200710029787.4 has been introduced a kind of processing method of fruit meat balls, a kind of kudzu-vine root chicken meatball is disclosed with the Chinese invention patent of application number 200810230894.8, for another example the Chinese invention patent that Granted publication number is CN101107981B has been introduced a kind of processing method of vegetable meat balls, the unique flavor of these burgers, the raw material green natural using, easily absorb, there are good market prospects.And the pulp of longan nutritious, have a sweet taste, there is the effects such as tonifying heart and spleen, nourishing blood and tranquilization, anti-ageing, anti-cancer function, if taking arillus longan as raw material, and add the burger that other auxiliary materials are processed into taste uniqueness, nutrition delicious food and not only can open up longan processing industry one new way, return burger kind more varied is provided.And in prior art, do not have the research report of longan burger.
Summary of the invention
For above-mentioned deficiency, it is tasty and refreshing that technical problem to be solved by this invention is to provide a kind of taste, nutritious, longan burger of green health and preparation method thereof.
For addressing the above problem, the present invention is achieved through the following technical solutions:
A kind of longan burger, made by the raw material of following weight portion:
18~30 parts of longan pulps, 25~50 parts of chopped porks, 8~15 parts of water chestnuves, 5~10 parts, egg, 1~5 part, sea-tangle, 10~20 parts of starch, 3~10 parts of soybean proteins, 2~8 parts, ginger, 5~10 parts of salt, 0.2~2 part of white pepper, 1~8 part of seasoning matter.
In such scheme, preferably, described seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine.
In such scheme, further, described starch can be cornstarch or purple sweet potato starch.
The preparation method of described longan burger, comprises the following steps:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 15~30min, take out, mince after again cleaning, obtain longan pulp, refrigerate for subsequent use;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, add salt, ginger and cooking wine to pickle 10~30min after cleaning, after then putting into the maceration extract that contains Chinese herbal medicine and heating and boil, be cut into meat cubelets, refrigerate for subsequent use;
3) water chestnut pretreatment: get fresh water chestnut, peeling, cleans, and then puts into pulper and stirs into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate for subsequent use;
5) mixed-forming: the longan pulp preparing, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter simultaneously, after said components is stirred, press mold moulding, obtain bulk burger, again described bulk burger is put into food steamer, after water proof cooks, be cooled to normal temperature, do to obtain longan burger of the present invention.
Such scheme, step 2) described in maceration extract by 1~5 part of anise, 1~3 portion of cloves, 1~5 portion of nutmeg, 1~5 part of fructus amomi, 2~8 parts of dried orange peels, 1~5 part of root of Dahurain angelica boil through choosing, clean, adding water, the step such as refluxing extraction, filtration makes.
Further, the concentration of described maceration extract is 20~35mol/L.
Beneficial effect of the present invention is:
The raw material that the present invention adopts is mainly longan pulp, chopped pork, water chestnut, sea-tangle, starch and other auxiliary materials, and process through the step such as preparation, preparation, water chestnut pretreatment, egg pretreatment and the mixed-forming of chopped pork of longan pulp, make longan burger taste tasty and refreshing, delicate mouthfeel, good springiness, nutritious, green health, all-ages.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained, but is not limited to these embodiment.
Embodiment 1
A kind of longan burger, made by the raw material of following weight portion:
18 parts of longan pulps, 30 parts of chopped porks, 8 parts of water chestnuves, 5 parts, egg, 2 parts, sea-tangle, 10 parts of starch, 5 parts of soybean proteins, 4 parts, ginger, 5 parts of salt, 0.5 part of white pepper, 3 parts of seasoning matter, wherein said seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine, and described starch is cornstarch.
The preparation method of described longan burger is:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 18min, take out, mince after again cleaning, obtain longan pulp, refrigerate for subsequent use;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, after cleaning, add salt, ginger and cooking wine to pickle 15min, then put into after the maceration extract heating that contains 2 parts of anises, 2 portions of cloves, 3 portions of nutmegs, 1 part of fructus amomi, 3 parts of dried orange peels, 3 parts of roots of Dahurain angelica boils, be cut into meat cubelets, refrigerate for subsequent usely, the steps such as wherein said maceration extract boils through choosing, clean, adding water, refluxing extraction, filtration are made, and the concentration of the maceration extract of gained is 20mol/L;
3) water chestnut pretreatment: get fresh water chestnut, peeling, cleans, and then puts into pulper and stirs into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate for subsequent use;
5) mixed-forming: the longan pulp preparing, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter simultaneously, after said components is stirred, press mold moulding, obtain bulk burger, again described bulk burger is put into food steamer, after water proof cooks, be cooled to normal temperature, do to obtain longan burger of the present invention.
Embodiment 2
A kind of longan burger, made by the raw material of following weight portion:
25 parts of longan pulps, 40 parts of chopped porks, 10 parts of water chestnuves, 7 parts, egg, 3 parts, sea-tangle, 12 parts of starch, 5 parts of soybean proteins, 6 parts, ginger, 7 parts of salt, 1 part of white pepper, 6 parts of seasoning matter, wherein
Described seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine, and described starch is purple sweet potato starch.
The preparation method of described longan burger is:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 25min, take out, mince after again cleaning, obtain longan pulp, refrigerate for subsequent use;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, after cleaning, add salt, ginger and cooking wine to pickle 20min, then put into after the maceration extract heating that contains 3 parts of anises, 2 portions of cloves, 4 portions of nutmegs, 2 parts of fructus amomis, 5 parts of dried orange peels, 2 parts of roots of Dahurain angelica boils, be cut into meat cubelets, refrigerate for subsequent usely, the steps such as wherein said maceration extract boils through choosing, clean, adding water, refluxing extraction, filtration are made, and the concentration of the maceration extract of gained is 25mol/L;
3) water chestnut pretreatment: get fresh water chestnut, peeling, cleans, and then puts into pulper and stirs into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate for subsequent use;
5) mixed-forming: the longan pulp preparing, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter simultaneously, after said components is stirred, press mold moulding, obtain bulk burger, again described bulk burger is put into food steamer, after water proof cooks, be cooled to normal temperature, do to obtain longan burger of the present invention.
Embodiment 3
A kind of longan burger, made by the raw material of following weight portion:
30 parts of longan pulps, 45 parts of chopped porks, 15 parts of water chestnuves, 8 parts, egg, 4 parts, sea-tangle, 18 parts of starch, 8 parts of soybean proteins, 7 parts, ginger, 9 parts of salt, 1.5 parts of white peppers, 7 parts of seasoning matter, wherein said seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine, and described starch is cornstarch.
The preparation method of described longan burger is:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 30min, take out, mince after again cleaning, obtain longan pulp, refrigerate for subsequent use;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, after cleaning, add salt, ginger and cooking wine to pickle 25min, then put into after the maceration extract heating that contains 4 parts of anises, 3 portions of cloves, 3 portions of nutmegs, 3 parts of fructus amomis, 6 parts of dried orange peels, 4 parts of roots of Dahurain angelica boils, be cut into meat cubelets, refrigerate for subsequent usely, the steps such as wherein said maceration extract boils through choosing, clean, adding water, refluxing extraction, filtration are made, and the concentration of the maceration extract of gained is 30mol/L;
3) water chestnut pretreatment: get fresh water chestnut, peeling, cleans, and then puts into pulper and stirs into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate for subsequent use;
5) mixed-forming: the longan pulp preparing, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter simultaneously, after said components is stirred, press mold moulding, obtain bulk burger, again described bulk burger is put into food steamer, after water proof cooks, be cooled to normal temperature, do to obtain longan burger of the present invention.

Claims (3)

1. a longan burger, is characterized in that being made up of the raw material of following weight portion:
18~30 parts of longan pulps, 25~50 parts of chopped porks, 8~15 parts of water chestnuves, 5~10 parts, egg, 1~5 part, sea-tangle, 10~20 parts of starch, 3~10 parts of soybean proteins, 2~8 parts, ginger, 5~10 parts of salt, 0.2~2 part of white pepper, 1~8 part of seasoning matter, described seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine; The preparation method of described longan burger, comprises the following steps:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 15~30min, take out, mince after again cleaning, obtain longan pulp, refrigerate for subsequent use;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, add salt, ginger and cooking wine to pickle 10~30min after cleaning, after then putting into the maceration extract that contains Chinese herbal medicine and heating and boil, be cut into meat cubelets, refrigerate for subsequent use; Wherein said maceration extract by 1~5 part of anise, 1~3 portion of cloves, 1~5 portion of nutmeg, 1~5 part of fructus amomi, 2~8 parts of dried orange peels, 1~5 part of root of Dahurain angelica boil through choosing, clean, adding water, the step of refluxing extraction, filtration makes;
3) water chestnut pretreatment: get fresh water chestnut, peeling, cleans, and then puts into pulper and stirs into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate for subsequent use;
5) mixed-forming: the longan pulp preparing, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter simultaneously, after said components is stirred, press mold moulding, obtain bulk burger, again described bulk burger is put into food steamer, after water proof cooks, be cooled to normal temperature, do to obtain longan burger.
2. longan burger according to claim 1, is characterized in that: described starch is cornstarch or purple sweet potato starch.
3. longan burger according to claim 1, is characterized in that: step 2) in, the concentration of described maceration extract is 20~35mol/L.
CN201310343880.8A 2013-08-08 2013-08-08 Longan meat ball and preparation method thereof Active CN103404888B (en)

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Publication number Priority date Publication date Assignee Title
CN104223134A (en) * 2014-07-05 2014-12-24 许炜 Peanut ass meat balls and preparation method thereof
CN104799323A (en) * 2015-04-08 2015-07-29 广西大学 Tomato meat balls and preparation method thereof
CN104839586A (en) * 2015-05-20 2015-08-19 宋从志 Longan and oyster meat balls and preparation method thereof
CN107467533A (en) * 2017-08-22 2017-12-15 合肥先智商贸有限责任公司 A kind of nutrition delicious food chicken products and preparation method thereof

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CN1217605C (en) * 2002-03-18 2005-09-07 纪仁忠 Sea-tangle ball and its producing method
CN101253995A (en) * 2007-02-27 2008-09-03 宋培荣 Nutrition boiled pork
CN101028050A (en) * 2007-04-06 2007-09-05 梅寒兴 Meat pyramid-shaped dumpling with fruit and water-melon as ingredients and its production
CN101108005B (en) * 2007-08-21 2010-10-06 黎秋萍 Method of processing fruit meat balls
CN101791134B (en) * 2010-01-21 2013-07-31 上海海洋大学 Kelp-fish ball and preparation method thereof
CN102793189A (en) * 2011-05-26 2012-11-28 曹军峻 Preparation method for water chestnut meat balls
CN103222645B (en) * 2013-03-28 2014-03-26 陆开云 Ham containing Chinese hawthorn leaves and preparation method thereof

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Effective date of registration: 20191016

Address after: 215400 No.2, floor 4, building a, No.88, Beijing East Road, Taicang Development Zone, Suzhou City, Jiangsu Province

Patentee after: Suzhou Yunshou Software Technology Co., Ltd.

Address before: Room 1, unit 10, building 18, Yi Feng Road, Qixing District, Guilin, the Guangxi Zhuang Autonomous Region,,

Patentee before: Ma Jian