CN103783547A - Papaya meatballs and production method - Google Patents
Papaya meatballs and production method Download PDFInfo
- Publication number
- CN103783547A CN103783547A CN201110142007.3A CN201110142007A CN103783547A CN 103783547 A CN103783547 A CN 103783547A CN 201110142007 A CN201110142007 A CN 201110142007A CN 103783547 A CN103783547 A CN 103783547A
- Authority
- CN
- China
- Prior art keywords
- papaya
- ball
- burger
- meatballs
- pork
- Prior art date
- 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
Links
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 44
- 240000006432 Carica papaya Species 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 241000219173 Carica Species 0.000 claims abstract description 38
- 235000015277 pork Nutrition 0.000 claims abstract description 16
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 13
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 13
- 235000014103 egg white Nutrition 0.000 claims abstract description 13
- 210000000969 egg white Anatomy 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 241000234314 Zingiber Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000015220 hamburgers Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 230000005855 radiation Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 230000009182 swimming Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
Abstract
The invention discloses papaya meatballs and a production method, the papaya meatballs comprise a main material and an accessory, the main material comprises pork and papaya, and the accessory comprises salt, monosodium glutamate, starch, fresh ginger, egg white and egg white powder. The papaya meatballs comprise the following raw materials by mass: 750-850 parts of pork, 80-120 parts of papaya, 30-50 parts of salt, 25-40 parts of monosodium glutamate, 5-10 parts of starch, 20-30 parts of fresh ginger, 40-50 parts of egg white and 5-10 parts of egg white powder. The production method comprises the following steps: pretreating papaya, chopping pork, shaping, boiling and dissipating heat, and quickly freezing. The prepared papaya meatballs have the advantages of refreshing and tasty papaya meatballs, and unique local flavor, and thereby the local flavor and mouthfeel of the traditional meatballs can be improved, and the cost of the meatballs is simultaneously reduced.
Description
Technical field
The invention belongs to field of food, relate to a kind of burger and preparation method thereof, be specifically related to a kind of papaya burger and preparation method thereof.
Background technology
Existing burger is mainly to be cooked and formed by livestock meat boiling on the market, and burger is as one traditional food of China, and unique flavor is fresh and oiliness.Common burger is mainly take pork as raw material, adds various auxiliary materials formulated, and its nutritive value, mouthfeel are comparatively single.Along with growth in the living standard, people have carried out various improvement on color to burger, the burger of not making as primary raw material take pork and papaya on the market at present.
Summary of the invention
Goal of the invention: the present invention, in order to solve the deficiencies in the prior art, provides a kind of clear and rich tasty and refreshing, nutritious papaya burger and preparation method thereof.
Technical scheme: a kind of papaya burger, comprise major ingredient and auxiliary material, described major ingredient comprises pork, papaya, and described auxiliary material comprises salt, monosodium glutamate, starch, fresh ginger, egg white, albumen powder, and the mass fraction ratio of the each component of described papaya burger is:
Major ingredient:
Pork 750-850 part
Papaya 80-120 part
Auxiliary material:
Salt 30-50 part
Monosodium glutamate 25-40 part
Starch 5-10 part
Fresh ginger 20-30 part
Egg white 40-50 part
Albumen powder 5-10 part.
As preferably, the girth of a garment ratio of described pork is 3: 7.
A preparation method for papaya burger, described preparation method comprises the steps:
(1) papaya pretreatment: choose medium well pawpaw, cut after cleaning peeling, reject seed flesh, be cut into the little fourth of 2-3 millimeter, get 80-120 part for subsequent use;
(2) Minced Steak and mixing: 750-850 part pork is cut and mixed after meat grinder rubs, then the papaya grain mixing and stirring making with step (1);
(3) add auxiliary material: add albumen powder 5-10 part, 30-50 part salt, 25-40 part monosodium glutamate, 5-10 part starch, 20-30 part fresh ginger, 40-50 part egg white, mix, make 7-8g ball with ball forming machine, put into 45-48 ℃ of warm water and soak and a ball was shaped in 15-20 minute;
(4) boiling: pull a ball after sizing out, put into jacketed pan and carry out boiling, water temperature remains on 90-92 ℃;
(5) heat radiation and quick-frozen: pull a ball out with spoon in digestion process after a ball swims in the water surface, be placed on little screen mesh and dispel the heat, rejecting heat to 10-15 ℃ uses frozen water cooling again, after being filtered dry moisture, put quick-frozen in storage, Ku Wen is-30-35 ℃, time is 5-6 hour, carries out vacuum packaging or common bag is packed after quick-frozen is good with vacuum packaging bag, makes described papaya burger.
Beneficial effect: clear and rich tasty and refreshing, the unique flavor of papaya burger prepared by the present invention has reduced again the cost of burger in improvement traditional burger local flavor and mouthfeel.
The specific embodiment
Embodiment 1
A preparation method for papaya burger, chooses medium well pawpaw, cuts after cleaning peeling, rejects seed flesh, is cut into the little fourth of 2 millimeters, get 80 grams for subsequent use; 750 grams of porks are cut and are mixed after meat grinder rubs, then with the papaya grain mixing and stirring making; Add 5 grams of albumen powders, 30 grams of salt, 25 grams of monosodium glutamates, 5 grams of starch, 20 grams of fresh gingers, 40 grams of egg white, mix, make 7g ball with ball forming machine, put into 45 ℃ of warm water and soak and a ball was shaped in 15 minutes; After sizing, pull a ball out, put into jacketed pan and carry out boiling, water temperature remains on 90 ℃; In digestion process, after swimming in the water surface, a ball pulls a ball out with spoon, be placed on little screen mesh and dispel the heat, rejecting heat to 10 ℃ uses frozen water cooling again, after being filtered dry moisture, put quick-frozen in storage, Ku Wen is-30 ℃, time is 5 hours, after quick-frozen is good, carries out vacuum packaging with vacuum packaging bag, makes described papaya burger.
Embodiment 2
A preparation method for papaya burger, chooses medium well pawpaw, cuts after cleaning peeling, rejects seed flesh, is cut into the little fourth of 2 millimeters, get 100 grams for subsequent use; 800 grams of porks are cut and are mixed after meat grinder rubs, then with the papaya grain mixing and stirring making; Add 8 grams of albumen powders, 40 grams of salt, 35 grams of monosodium glutamates, 6 grams of starch, 25 grams of fresh gingers, 45 grams of egg white, mix, make 8g ball with ball forming machine, put into 48 ℃ of warm water and soak and a ball was shaped in 20 minutes; After sizing, pull a ball out, put into jacketed pan and carry out boiling, water temperature remains on 90 ℃; In digestion process, after swimming in the water surface, a ball pulls a ball out with spoon, be placed on little screen mesh and dispel the heat, rejecting heat to 15 ℃ uses frozen water cooling again, after being filtered dry moisture, put quick-frozen in storage, Ku Wen is-35 ℃, time is 6 hours, after quick-frozen is good, carries out vacuum packaging with vacuum packaging bag, makes described papaya burger.
Embodiment 3
Choose medium well pawpaw, cut after cleaning peeling, reject seed flesh, be cut into the little fourth of 3 millimeters, get 120 grams for subsequent use; 850 grams of porks are cut and are mixed after meat grinder rubs, then with the papaya grain mixing and stirring making; Add 10 grams of albumen powders, 50 grams of salt, 40 grams of monosodium glutamates, 10 grams of starch, 30 grams of fresh gingers, 50 grams of egg white, mix, make 7-8g ball with ball forming machine, put into 48 ℃ of warm water and soak and a ball was shaped in 20 minutes; After sizing, pull a ball out, put into jacketed pan and carry out boiling, water temperature remains on 92 ℃; In digestion process, after swimming in the water surface, a ball pulls a ball out with spoon, be placed on little screen mesh and dispel the heat, rejecting heat to 10-15 ℃ uses frozen water cooling again, after being filtered dry moisture, put quick-frozen in storage, Ku Wen is-35 ℃, time is 6 hours, carries out vacuum packaging or common bag is packed after quick-frozen is good with vacuum packaging bag, makes described papaya burger.
Claims (3)
1. a papaya burger, comprises major ingredient and auxiliary material, it is characterized in that: described major ingredient comprises pork, papaya, and described auxiliary material comprises salt, monosodium glutamate, starch, fresh ginger, egg white, albumen powder, and the mass fraction ratio of the each component of described papaya burger is:
Major ingredient:
Pork 750-850 part
Papaya 80-120 part
Auxiliary material:
Salt 30-50 part
Monosodium glutamate 25-40 part
Starch 5-10 part
Fresh ginger 20-30 part
Egg white 40-50 part
Albumen powder 5-10 part.
2. papaya burger according to claim 1, is characterized in that: the girth of a garment ratio of described pork is 3: 7.
3. the preparation method of a kind of papaya burger according to claim 1, is characterized in that: described preparation method comprises the steps:
(1) papaya pretreatment: choose medium well pawpaw, cut after cleaning peeling, reject seed flesh, be cut into the little fourth of 2-3 millimeter, get 80-120 part for subsequent use;
(2) Minced Steak and mixing: 750-850 part pork is cut and mixed after meat grinder rubs, then the papaya grain mixing and stirring making with step (1);
(3) add auxiliary material: add albumen powder 5-10 part, 30-50 part salt, 25-40 part monosodium glutamate, 5-10 part starch, 20-30 part fresh ginger, 40-50 part egg white, mix, make 7-8g ball with ball forming machine, put into 45-48 ℃ of warm water and soak and a ball was shaped in 15-20 minute;
(4) boiling: pull a ball after sizing out, put into jacketed pan and carry out boiling, water temperature remains on 90-92 ℃;
(5) heat radiation and quick-frozen: pull a ball out with spoon in digestion process after a ball swims in the water surface, be placed on little screen mesh and dispel the heat, rejecting heat to 10-15 ℃ uses frozen water cooling again, after being filtered dry moisture, put quick-frozen in storage, Ku Wen is-30-35 ℃, time is 5-6 hour, carries out vacuum packaging or common bag is packed after quick-frozen is good with vacuum packaging bag, makes described papaya burger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110142007.3A CN103783547A (en) | 2011-05-26 | 2011-05-26 | Papaya meatballs and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110142007.3A CN103783547A (en) | 2011-05-26 | 2011-05-26 | Papaya meatballs and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783547A true CN103783547A (en) | 2014-05-14 |
Family
ID=50659933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110142007.3A Pending CN103783547A (en) | 2011-05-26 | 2011-05-26 | Papaya meatballs and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783547A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336624A (en) * | 2013-07-30 | 2015-02-11 | 卢志权 | Machine-made pork ball and its making method |
| CN106174055A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of Fructus Chaenomelis braised pork |
-
2011
- 2011-05-26 CN CN201110142007.3A patent/CN103783547A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336624A (en) * | 2013-07-30 | 2015-02-11 | 卢志权 | Machine-made pork ball and its making method |
| CN106174055A (en) * | 2016-07-06 | 2016-12-07 | 周依宁 | A kind of manufacture method of Fructus Chaenomelis braised pork |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |