CN103549480A - 一种复合肉丸的制备方法 - Google Patents

一种复合肉丸的制备方法 Download PDF

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Publication number
CN103549480A
CN103549480A CN201310439727.5A CN201310439727A CN103549480A CN 103549480 A CN103549480 A CN 103549480A CN 201310439727 A CN201310439727 A CN 201310439727A CN 103549480 A CN103549480 A CN 103549480A
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parts
pigskin
composite meat
fennel
chicken
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吴秀兵
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TIANCHANG HAIWANG FOODS Co Ltd
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TIANCHANG HAIWANG FOODS Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明公开了一种复合肉丸的制备方法，是由下述重量份的原料制成：猪皮50-60、鸡肉20-30、淀粉20-30、茴香1-2、蜜桶花2-3、嫩柳树叶1-3、佛手2-3、桑芽1-2、山牛蒡2-4、枳壳2-3、月桂叶1-3、薏仁油1-2、红辣椒粉5-8。本发明提供的复合肉丸的制备方法，工艺简单，易于实现，所得产品，口感佳、弹性足，营养丰富辅料中增加了佛手、枳壳等多种对人体健康有益的中药成分，增加了产品的保健价值。

Description

一种复合肉丸的制备方法
技术领域
本发明涉及一种复合肉丸的制备方法，属于食品加工技术领域。
背景技术
猪蹄、猪皮是一种来源丰富且价格低廉的材料，其主要成分是脂肪和胶原蛋白，具有很好的保水性能，能有效地改善机体生理功能和皮肤组织细胞的保水功能，使细胞得到滋润，保持湿润状态，延缓皮肤的衰老过程，在美容和良好的胶凝性在食品、医药、化妆品行业具有广泛的应用前景。
发明内容
本发明提供了一种复合肉丸的制备方法。
本发明是通过以下技术方案实现的：
一种复合肉丸的制备方法，其特征在于包括以下步骤：
　　（1）称取以下质量份的原料：猪皮50-60、鸡肉20-30、淀粉20-30、茴香1-2、蜜桶花2-3、嫩柳树叶1-3、佛手2-3、桑芽1-2、山牛蒡2-4、枳壳2-3、月桂叶1-3、薏仁油1-2、红辣椒粉5-8；
　　（2）将猪皮洗净后用8-12%浓度的盐水浸泡30-40小时,后用流水冲洗，去表面的污渍；向60-80℃温水中加入猪皮、茴香、蜜桶花、嫩柳树叶、佛手、桑芽、山牛蒡、枳壳、月桂叶,加热焖煮40-60分钟，捞出沥干；
（3）将鸡肉经过斩拌机告诉斩拌，得鸡肉糜，然后将步骤（2）处理得到的猪皮搅拌成泥，与鸡肉糜混合后，加热淀粉、薏仁油及红辣椒粉，加入适量水，充分搅拌混合后，通过制丸机制成丸子，隔水蒸熟，冷冻保存，即得。
本发明的优点是：
　　本发明提供的复合肉丸的制备方法，工艺简单，易于实现，所得产品，口感佳、弹性足，营养丰富辅料中增加了佛手、枳壳等多种对人体健康有益的中药成分，增加了产品的保健价值。
具体实施方式
实施例1
一种复合肉丸的制备方法，其特征在于包括以下步骤：
　　（1）称取以下质量份（kg）的原料：猪皮50、鸡肉30、淀粉20、茴香1-2、蜜桶花3、嫩柳树叶2、佛手2、桑芽1、山牛蒡3、枳壳2、月桂叶1、薏仁油2、红辣椒粉6；
　　（2）将猪皮洗净后用10%浓度的盐水浸泡30小时,后用流水冲洗，去表面的污渍；向70℃温水中加入猪皮、茴香、蜜桶花、嫩柳树叶、佛手、桑芽、山牛蒡、枳壳、月桂叶,加热焖煮40分钟，捞出沥干；
（3）将鸡肉经过斩拌机告诉斩拌，得鸡肉糜，然后将步骤（2）处理得到的猪皮搅拌成泥，与鸡肉糜混合后，加热淀粉、薏仁油及红辣椒粉，加入适量水，充分搅拌混合后，通过制丸机制成丸子，隔水蒸熟，冷冻保存，即得。
　　本发明提供的复合肉丸的制备方法，工艺简单，易于实现，所得产品，口感佳、弹性足，营养丰富辅料中增加了佛手、枳壳等多种对人体健康有益的中药成分，增加了产品的保健价值。

Claims (1)

1.一种复合肉丸的制备方法，其特征在于包括以下步骤：
　　（1）称取以下质量份的原料：猪皮50-60、鸡肉20-30、淀粉20-30、茴香1-2、蜜桶花2-3、嫩柳树叶1-3、佛手2-3、桑芽1-2、山牛蒡2-4、枳壳2-3、月桂叶1-3、薏仁油1-2、红辣椒粉5-8；
　　（2）将猪皮洗净后用8-12%浓度的盐水浸泡30-40小时,后用流水冲洗，去表面的污渍；向60-80℃温水中加入猪皮、茴香、蜜桶花、嫩柳树叶、佛手、桑芽、山牛蒡、枳壳、月桂叶,加热焖煮40-60分钟，捞出沥干；
　　（3）将鸡肉经过斩拌机告诉斩拌，得鸡肉糜，然后将步骤（2）处理得到的猪皮搅拌成泥，与鸡肉糜混合后，加热淀粉、薏仁油及红辣椒粉，加入适量水，充分搅拌混合后，通过制丸机制成丸子，隔水蒸熟，冷冻保存，即得。
CN201310439727.5A 2013-09-25 2013-09-25 一种复合肉丸的制备方法 Pending CN103549480A (zh)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187826A (zh) * 2014-07-05 2014-12-10 许炜 一种桂花味驴肉丸及其制备方法
CN104187825A (zh) * 2014-07-05 2014-12-10 许炜 一种莲子驴肉丸及其制备方法
CN104432149A (zh) * 2014-11-18 2015-03-25 吴青平 一种用肉皮冻和肉丸制作的人造皮蛋及其制作方法
CN105533728A (zh) * 2015-12-14 2016-05-04 侯明 一种助眠肉丸及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1376420A (zh) * 2001-03-25 2002-10-30 刘仲明 药膳肉丸子的制造方法
CN102068003A (zh) * 2010-11-18 2011-05-25 河南工业大学 一种制备复合肉丸制备方法
CN102302177A (zh) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 一种药膳鸡肉丸及其制作方法
CN102860521A (zh) * 2012-10-10 2013-01-09 苏宗友 保健食用肉丸及其制造方法
CN103284202A (zh) * 2013-06-26 2013-09-11 芜湖乐锐思信息咨询有限公司 一种肉丸及其制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1376420A (zh) * 2001-03-25 2002-10-30 刘仲明 药膳肉丸子的制造方法
CN102068003A (zh) * 2010-11-18 2011-05-25 河南工业大学 一种制备复合肉丸制备方法
CN102302177A (zh) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 一种药膳鸡肉丸及其制作方法
CN102860521A (zh) * 2012-10-10 2013-01-09 苏宗友 保健食用肉丸及其制造方法
CN103284202A (zh) * 2013-06-26 2013-09-11 芜湖乐锐思信息咨询有限公司 一种肉丸及其制备方法

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* Cited by examiner, † Cited by third party
Title
张根生等: "速冻鸡肉丸的研制", 《食品科学》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187826A (zh) * 2014-07-05 2014-12-10 许炜 一种桂花味驴肉丸及其制备方法
CN104187825A (zh) * 2014-07-05 2014-12-10 许炜 一种莲子驴肉丸及其制备方法
CN104432149A (zh) * 2014-11-18 2015-03-25 吴青平 一种用肉皮冻和肉丸制作的人造皮蛋及其制作方法
CN105533728A (zh) * 2015-12-14 2016-05-04 侯明 一种助眠肉丸及其制备方法

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Application publication date: 20140205