CN103932208A - Production method of purple sweet potato meatballs - Google Patents
Production method of purple sweet potato meatballs Download PDFInfo
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- CN103932208A CN103932208A CN201410183754.5A CN201410183754A CN103932208A CN 103932208 A CN103932208 A CN 103932208A CN 201410183754 A CN201410183754 A CN 201410183754A CN 103932208 A CN103932208 A CN 103932208A
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- 238000009835 boiling Methods 0.000 claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
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- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 5
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 5
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 5
- 239000010452 phosphate Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims abstract description 5
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 3
- 235000015220 hamburgers Nutrition 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
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- 235000004976 Solanum vernei Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 238000009413 insulation Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000013575 mashed potatoes Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000005485 electric heating Methods 0.000 claims description 4
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000006187 pill Substances 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 210000003491 skin Anatomy 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 229930006000 Sucrose Natural products 0.000 claims 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 2
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- 238000004140 cleaning Methods 0.000 abstract description 3
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- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000015277 pork Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 108060008539 Transglutaminase Proteins 0.000 abstract 1
- 235000013405 beer Nutrition 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 102000003601 transglutaminase Human genes 0.000 abstract 1
- 235000021419 vinegar Nutrition 0.000 abstract 1
- 239000000052 vinegar Substances 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 235000013606 potato chips Nutrition 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 210000000845 cartilage Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 enzymolysis Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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 provides a production method of purple sweet potato meatballs, belonging to the technical field of processing of meat products. The production method comprises the following steps: (1) cutting pork shoulder meat, rinsing and mincing to form meat paste, and adding salt and composite phosphate for salting for 16-18 hours; (2) cleaning purple sweet potatoes, protecting color (soaking in a composite solution of 0.4% of ascorbic acid, 0.6% of sodium hydrogen sulfite and 0.8% of citric acid), rinsing, stewing, and mashing; (3) adding auxiliary materials such as purple sweet potato paste, corn starch, sugar and beer vinegar into the salted meat paste, and chopping; (4) after uniformly chopping, adding 0.1%-0.6% of transglutaminase, and enzymatically hydrolyzing at 30-60 DEG C for 0.5-2 hours; and (5) thoroughly boiling the meatballs, draining, frying, cooling, bagging, packaging, and freezing at 0-4 DEG C. According to the production method, the purple sweet potatoes are combined with the pork, and the prepared meatballs are rich in nutrition, tender in meat quality, unique in flavor, remarkable in economic benefit and wide in market development prospect.
Description
Technical field
The present invention is a kind of production method of purple potato burger, belongs to meat product processing technology field.
Background technology
China is maximum in the world meat production state, and within 2013, China's meat total output reaches 8,400 ten thousand tons, and meat products output accounts for meat total amount 17.5%, and burger only accounts for meat total amount 1.2%, and market development space is very large.Burger is a kind ofly to take meat as primary raw material, the traditional meat mix through pickling, cutting, allotment, moulding, shortening, quick-frozen etc. processing, and its local flavor is delicious, and instant, contains high-quality animal protein, all the time very popular.Common burger kind has vegetable meat balls, large meatball, tribute ball etc. in the market, but the nutritional labeling of these burgers is more dull, can not meet the demand of market diversification.
The present invention mixes the purple sweet potato that is rich in anthocyanidin with meat, animal protein in the nutritional activities compositions such as anthocyanin abundant in purple potato, plant polyphenol, carbohydrate and meat, fat, mineral matter etc. are merged, obtain a kind of burger food of novel high nutrition, in addition, the natural anthocyanin class material of drinamyl glycosides potato has given burger purplish red color and luster, make burger seem not only fresh but also attractive in appearance, strengthened people's appetite and desire to buy.Purple potato anthocyanin has excellent non-oxidizability, anti-sudden change and active anticancer, the functions such as that contained selenium element has is anticancer, protection cardiac muscle.The present invention from improve burger nutritional activities function, control purple potato oxidation, improve the aspects such as viscoplasticity of burger, develop color and luster uniqueness, the purple potato burger that nutritious, mouthfeel is good, can meet people to nutrition, health, delicious demand.
Summary of the invention
The present invention has developed the preparation method of purple potato burger, and take new light violet potato and pork is raw material, through pretreatment, pickle, allocate, cut mix, enzymolysis, pill, boiling, fried, cooling, packing form.
Technical scheme of the present invention and production method are as follows:
A, pretreatment of raw material: selecting lean to fat ratio is 1:9-4:6 shouledr meat, reject muscle, bone, skin, is divided into 2-4cm3 cube meat, rinsing at 5-10 ℃, and material-water ratio is 1:3-1:7, cooling, put into Multifunctional meat chopper after draining and rub into rotten; Select peaceful purple No. 1 purple sweet potato, clean peeling, be cut into the thick purple sweet potato chips of 5-7mm, put into 50-80 ℃ of compound colour protecting liquid (ascorbic acid 0.4%, sodium hydrogensulfite 0.6%, citric acid 0.8%) and soak 10-30min, taking-up rinsing is clean, puts into 90-100 ℃ of jacketed pan boiling 10-20min, then according to water: purple potato fresh weight is that 0.1:1-1:1 adds water, with KJ-JH05L handheld stirring machine (manufacture of Shenzhen Electrical Appliances Co., Ltd of Konka), beat 5-15min to even mud shape, standby;
Pickling of B, meat: take 1-4% salt and 0.2-1% composite phosphate, admix in the meat gruel having twisted, under 0-4 ℃ of condition, pickle 18-24h;
C, allotment are cut and are mixed: to the sugar that adds successively 1-4% in the meat gruel after pickling, the chive and ginger cooking wine of 5-15%, the pepper powder of 0.1-1%, the chickens' extract of 0.1-1.5%, the alegar of 2-10%, the soybean protein isolate of 2-8%, the carragheen of 0.1-1.5%, with Multifunctional meat chopper, stir 15-20min, while stirring the above-mentioned purple mashed potatoes gradation of 10-30% is added in meat gruel subsequently, the cornstarch of 5-15%, with adding after water-soluble in meat gruel, is stirred to 5-10min, control is cut and is mixed temperature lower than 10 ℃, and described addition is with total meat amount weighing scale;
D, enzymolysis pill: in the meat gruel of cutting after mixing, add 0.1-0.6% glutamine transaminage to stir, with QHD-CX-RW apparatus for forming meatball (manufacture of Shenzhen Qi Huada Industrial Co., Ltd.), make burger of uniform size, be placed in HPX-9162MBE digital display electric heating incubator (manufacture of Medical Equipment Plant of Shanghai Boxun Industrial Co., Ltd.), at 30-60 ℃, be incubated enzymolysis 0.5-2h;
E, boiling are dry: burger after insulation enzymolysis is put into the 1-5min that precooks in 50-60 ℃ of hot water, then proceeds to boiling 5-8min in boiling water, burger is pulled out, forced air drying is to the surperficial noresidue water droplet of burger;
F, fried: the burger after boiling is put into 130-220 ℃ of oil, and frying 2-6min, takes out control oil, cooling;
G, refrigeration: by purple potato burger, weigh, pack, seal, under 0-4 ℃ of condition, preserve.
The specific embodiment
embodiment 1
The new light violet potato that select 200g smooth surface, rots without disease and pest, nothing, peeling after cleaning, is cut into the potato chips that 5-7mm is thick standby, the potato chips that cut are put into 70 ℃ of compound colour protecting liquids (ascorbic acid 0.4%, sodium hydrogensulfite 0.6%, citric acid 0.8%) and soak 20min, put into the jacketed pan boiling 20min of 100 ℃, take out the purple potato of 100g and add 10g water, then use KJ-JH05L handheld stirring machine (manufacture of Shenzhen Electrical Appliances Co., Ltd of Konka) to beat 15min to even mud shape, standby, taking 100g lean to fat ratio is the muscle of removing of 3:7, the shouledr meat of cartilage, be divided into fritter, with 400g running water, carry out rinsing, meat is mixed in and in Multifunctional meat chopper, carries out Minced Steak, take salt 2.2g and composite phosphate 0.16g, sneak in the meat having twisted, be put in 0-4 ℃ of refrigerator and pickle 18h, after 18h, take out, take sugared 2.2g, chive and ginger cooking wine 8ml, pepper powder 0.2g, chickens' extract 0.5g, egg 15ml alegar 6ml, water 10ml, soybean protein isolate 4g, carragheen 0.8g, after being mixed, batching joins in meat gruel, with Multifunctional meat chopper, stir 20min, while stirring the above-mentioned purple mashed potatoes of 20g being divided 3 times subsequently adds in meat gruel, by 10g cornstarch with adding in meat gruel after water-soluble, stir 8min, to adding 0.2g glutamine transaminage to cut in meat gruel, mix evenly, adopt QHD-CX-RW apparatus for forming meatball (manufacture of Shenzhen Qi Huada Industrial Co., Ltd.) to make burger of uniform size, be put in the middle insulation of HPX-9162MBE digital display electric heating incubator (manufacture of Medical Equipment Plant of Shanghai Boxun Industrial Co., Ltd.) 1h of 50 ℃, the burger of good heat insulation is put into the 5min that precooks in the hot water of 60 ℃, proceed to again boiling 6min in boiling water, after burger all climbs up on top of the water, burger is pulled out, be cooled to surperficial noresidue water droplet, under the oil temperature of 200 ℃ of left and right, frying 2min, after burger is cooling, weigh, pack, sealing, under 0-4 ℃ of condition, preserve.
embodiment 2
The new light violet potato that select 400g smooth surface, rots without disease and pest, nothing, peeling after cleaning, be cut into the potato chips that 5-7mm is thick, put into 70 ℃ of compound colour protecting liquids (ascorbic acid 0.4%, sodium hydrogensulfite 0.6%, citric acid 0.8%) and soak 20min, put into the jacketed pan boiling 20min of 100 ℃, take out the purple potato of 200g, add the water of 20g, with KJ-JH05L handheld stirring machine (manufacture of Shenzhen Electrical Appliances Co., Ltd of Konka), beat 15min to even mud shape, standby, taking 300g lean to fat ratio is the muscle of removing of 3:7, the shouledr meat of cartilage, be divided into fritter, with 1200g running water, carry out rinsing, meat is mixed in and in Multifunctional meat chopper, carries out Minced Steak, take salt 6g and composite phosphate 0.48g, sneak in the meat having twisted, be put in the refrigerator of 0-4 ℃ and pickle 18h, after 18h, take out, take sugared 6.6g, chive and ginger cooking wine 24ml, pepper powder 0.6g, chickens' extract 1.5g, egg 45ml alegar 18ml, water 30ml, soybean protein isolate 12g, carragheen 2.4g, after being mixed, batching joins in meat gruel, with Multifunctional meat chopper, stir 20min, while stirring the above-mentioned purple mashed potatoes of 60g being divided 3 times subsequently adds in meat gruel, by 30g cornstarch with adding in meat gruel after water-soluble, stir 8min, to adding 0.6g glutamine transaminage to cut in meat gruel, mix evenly, adopt QHD-CX-RW apparatus for forming meatball (manufacture of Shenzhen Qi Huada Industrial Co., Ltd.) to make burger of uniform size, be put in the middle insulation of HPX-9162MBE digital display electric heating incubator (manufacture of Medical Equipment Plant of Shanghai Boxun Industrial Co., Ltd.) 1h of 50 ℃, the burger of good heat insulation is put into the 5min that precooks in the hot water of 60 ℃, proceed to again boiling 6min in boiling water, after burger all climbs up on top of the water, burger is pulled out, be cooled to surperficial noresidue water droplet, under the oil temperature of 200 ℃ of left and right, frying 2min, after burger is cooling, weigh, pack, sealing, under 0-4 ℃ of condition, preserve.
Claims (3)
1. a production method for purple potato burger, is characterized in that taking following method:
A, pretreatment of raw material: selecting lean to fat ratio is 1:9-4:6 shouledr meat, reject muscle, bone, skin, is divided into 2-4cm3 cube meat, rinsing at 5-10 ℃, and material-water ratio is 1:3-1:7, cooling, put into Multifunctional meat chopper after draining and rub into rotten; Select peaceful purple No. 1 purple sweet potato, clean peeling, be cut into the thick purple sweet potato chips of 5-7mm, look is protected in immersion, pull out after rinsing, boiling 10-20min, then according to water: purple potato fresh weight is that 0.1:1-1:1 adds water, with KJ-JH05L handheld stirring machine (manufacture of Shenzhen Electrical Appliances Co., Ltd of Konka), beat 5-15min to even mud shape, standby;
Pickling of B, meat: take 1-4% salt and 0.2-1% composite phosphate, admix and twisted in meat gruel, under 0-4 ℃ of condition, pickle 18-24h;
C, allotment are cut and are mixed: in the meat gruel after pickling, add the auxiliary materials such as white sugar, chive and ginger cooking wine, pepper powder, chickens' extract, egg, alegar, soybean protein isolate, carragheen, cornstarch, purple mashed potatoes, with the multi-functional cutmixer of JD-558 (manufacture of the Deng Shikaiqi of Shunde District, Foshan City household electrical appliances Co., Ltd), cut and mix 15-20min, temperature is controlled at below 10 ℃;
D, enzymolysis pill: in the meat gruel of cutting after mixing, add 0.1-0.6% glutamine transaminage to stir, with QHD-CX-RW apparatus for forming meatball (manufacture of Shenzhen Qi Huada Industrial Co., Ltd.), make burger of uniform size, be placed in HPX-9162MBE digital display electric heating incubator (manufacture of Medical Equipment Plant of Shanghai Boxun Industrial Co., Ltd.), at 30-60 ℃, be incubated enzymolysis 0.5-2h;
E, boiling are dry: burger after insulation enzymolysis is put into the 1-5min that precooks in 50-60 ℃ of hot water, then proceeds to boiling 5-8min in boiling water, burger is pulled out, air blast is cooled to the surperficial noresidue water droplet of burger;
F, fried: the burger after boiling is put into 130-220 ℃ of oil, and frying 2-6min, takes out cooling, control oil;
G, refrigeration: by purple potato burger, weigh, pack, seal, under 0-4 ℃ of condition, preserve.
2. according to claim 1, it is characterized in that: the purple sweet potato chips cutting, be placed on (ascorbic acid 0.4%, sodium hydrogensulfite 0.6%, citric acid 0.8%) in 50-80 ℃ of compound colour protecting liquid and soak 10-30min, in 90-100 ℃ of jacketed pan after boiling, add the water suitable with purple potato weight, beat 5-15min to even mud shape.
3. according to claim 1, it is characterized in that: in described burger, purple mashed potatoes addition is 10-30%, cornstarch is 5-15%, white sugar is 1-4%, and chive and ginger cooking wine is 5-15%, and pepper powder is 0.1-1%, chickens' extract is 0.1-1.5%, alegar is 2-10%, and water is 10-20%, and soybean protein isolate addition is 2-8%, carragheen addition is 0.1-1.5%, and described addition is with meat weighing scale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410183754.5A CN103932208A (en) | 2014-05-04 | 2014-05-04 | Production method of purple sweet potato meatballs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410183754.5A CN103932208A (en) | 2014-05-04 | 2014-05-04 | Production method of purple sweet potato meatballs |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286868A (en) * | 2014-09-24 | 2015-01-21 | 陈守卫 | Nutritional rye and purple sweet potato balls and preparation method thereof |
| CN105394610A (en) * | 2015-12-04 | 2016-03-16 | 四川人从众食品有限责任公司 | Novel meat paste product preparing method |
| CN106107601A (en) * | 2016-06-28 | 2016-11-16 | 韦越仕 | A kind of preparation method of a selenium-rich ball |
| CN106261896A (en) * | 2016-08-11 | 2017-01-04 | 吉林农业大学 | A kind of compound pork balls and preparation method thereof that lies fallow |
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
| CN108244534A (en) * | 2018-01-09 | 2018-07-06 | 河南科技学院 | A kind of processing maturation method of pork balls raw meat |
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| CN102626231A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Recombined fried pork crisps |
| CN103271366A (en) * | 2013-06-18 | 2013-09-04 | 四川农业大学 | Preparation method of novel dried pork slice |
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- 2014-05-04 CN CN201410183754.5A patent/CN103932208A/en active Pending
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| CN104286868A (en) * | 2014-09-24 | 2015-01-21 | 陈守卫 | Nutritional rye and purple sweet potato balls and preparation method thereof |
| CN104286868B (en) * | 2014-09-24 | 2016-04-06 | 陈守卫 | A kind of nutrition rye purple sweet potato ball and preparation method thereof |
| CN105394610A (en) * | 2015-12-04 | 2016-03-16 | 四川人从众食品有限责任公司 | Novel meat paste product preparing method |
| CN106107601A (en) * | 2016-06-28 | 2016-11-16 | 韦越仕 | A kind of preparation method of a selenium-rich ball |
| CN106261896A (en) * | 2016-08-11 | 2017-01-04 | 吉林农业大学 | A kind of compound pork balls and preparation method thereof that lies fallow |
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
| CN108244534A (en) * | 2018-01-09 | 2018-07-06 | 河南科技学院 | A kind of processing maturation method of pork balls raw meat |
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