CN104126816A - Corn flavor donkey meat ball and preparation method thereof - Google Patents
Corn flavor donkey meat ball and preparation method thereof Download PDFInfo
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- CN104126816A CN104126816A CN201410298422.1A CN201410298422A CN104126816A CN 104126816 A CN104126816 A CN 104126816A CN 201410298422 A CN201410298422 A CN 201410298422A CN 104126816 A CN104126816 A CN 104126816A
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- 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
Abstract
The invention discloses a corn flavor donkey meat ball which comprises the following components by weight: 220-240 parts of donkey meat, malachium superfine powder, apple vinegar, citric acid, corn juice, lemon balm, roughhaired holly root, crocodile meat, cowpea leaf, hawthorn kernel, rhodiola, pumpkin flower, schisandra, 2-3 parts of salt, 0.5-1.5 parts of monosodium glutamate, 1-2 parts of ginger powder, 3-6 parts of welsh-onion stalk, 1-2 parts of ground pepper, 4-6 parts of cooking wine and 8-12 parts of auxiliaries; the donkey meat ball is mixed with the corn juice, so that the donkey meat has mixed unique corn flavor; the crocodile meat, the donkey meat and a variety of traditional Chinese medicines are mixed in a wine jar for soaking, so that the donkey meat ball has the effects of tonifying spleen and benefitting stomach and the like, in addition, by adding of the malachium superfine powder, the apple vinegar, the citric acid, and the like, the nutrition multiplicity of the donkey meat ball can be guaranteed.
Description
?
technical field:
The present invention relates generally to field of food, relates in particular to donkey burger of a kind of corn flavor and preparation method thereof.
background technology:
As the saying goes " day pliosaur meat, on the ground donkey meat ", the words is the good reputation to donkey meat, and the unsaturated fatty acid content of donkey meat, the especially linoleic acid of biological value extra-high-speed, linolenic content are all far away higher than pork, beef.Donkey meat is a kind of high protein, low fat, low cholesterol meat.The traditional Chinese medical science thinks, donkey meat nature and flavor are sweet cool, the effect of have benefiting qi and nourishing blood, nourishing and strengthening vital, calming the nerves.
At present, the conventional cooking methods of donkey meat is for stewing in clear soup, braised in soy sauce, stir-fry or salt sauce.The taste of the donkey meat of preparing is more single, and nutritive value is also more single.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, and donkey burger of a kind of corn flavor and preparation method thereof is provided, and it has special taste, the advantage of multiple health effect.
The present invention is achieved by the following technical solutions:
A donkey burger for corn flavor, is characterized in that: the component that includes following weight portion: donkey meat 220-240, aquatic malachium herb Ultramicro-powder 6-10, apple vinegar 4-6, citric acid 4-6, corn juice 30-40, balm 2-3, scaly holly root 4-5, crocodile meat 80-100, common cowpea leaf 3-5, Chinese hawthorn seed 2-4, rhodiola root 4-6, pumpkin flower 40-60, fruit of Chinese magnoliavine 4-5, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, Bulbus Allii Fistulosi 2-4, pepper powder 1-2, cooking wine 4-6 and auxiliary agent 10-12;
In auxiliary agent, the weight proportion of each raw material components is: veronica cana 13-17, rose 13-17, fructus amomi 4-8, Feng Huacao 10-14, Li Ye 4-8, common cowpea leaf 10-14, rush 4-8, raisins 4-8, dragon fruit 10-14, pineapple 7-11, blueberry 7-11, trehalose 0.5-2, polydextrose 0.5-2, sweet potato powder 13-17;
The preparation method of auxiliary agent is:
One, veronica cana, rose, fructus amomi, Feng Huacao, Li Ye, common cowpea leaf and rush are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain filtered juice;
Two, in filtered juice, add trehalose, polydextrose and sweet potato powder to be uniformly mixed, obtain Ipomoea batatas and stick with paste;
Three, raisins are mixed with the pulp fraction of dragon fruit, pineapple and blueberry, mash and obtain fruit muddy, fruit muddy and Ipomoea batatas are stuck with paste to mix and blend, last, be dried, pulverize and obtain auxiliary agent.
The preparation method of the donkey burger of described a kind of corn flavor, is characterized in that: comprise the following steps:
One, crocodile meat and donkey meat are cleaned respectively to section, and put into wine jar with balm, scaly holly root, the fleece-flower root, common cowpea leaf, Chinese hawthorn seed, rhodiola root together with the fruit of Chinese magnoliavine, add white wine to stir evenly, sealing altar mouth soaks, stirred once every 3-4 days, soak one month, open altar, get crocodile sliced meat and donkey meat sliced meat, drain stand-by.
Two, pumpkin is spent cleanly, cuts into inch strips, and drops in boiling water pot blanching to disconnected raw, picks up with cold boiling water thoroughly coolly, drains stand-by;
Three, crocodile sliced meat and donkey meat sliced meat are rubbed, then add aquatic malachium herb Ultramicro-powder, apple vinegar, citric acid and auxiliary agent, stir, secret 20-30 minute;
Four, after secret, sneak into corn juice, pumpkin flower sheet, salt, monosodium glutamate, Jiang Fen, Bulbus Allii Fistulosi, pepper powder, cooking wine, stir, leave standstill 20-30 minute, add in ball machine, adjust ball size, the hot water that a ball for moulding is put into 80-100 ° boils to levitating, by a ball for levitating put into cold water cooling after, more cooling rapidly, obtain donkey burger.
Advantage of the present invention is:
The present invention sneaks into corn juice in donkey burger, makes to be mixed with in donkey meat the peculiar flavour of corn; Crocodile meat, donkey meat and various Chinese medicine are mixed in wine jar brewed, make it possess the effects such as invigorating spleen and reinforcing stomach, in addition, add aquatic malachium herb Ultramicro-powder, apple vinegar, citric acid etc., ensured especially the nutrition multiplicity of donkey burger.
detailed description of the invention:
A donkey burger for corn flavor, includes the component of following weight portion: donkey meat 230, aquatic malachium herb Ultramicro-powder 8, apple vinegar 5, citric acid 5, corn juice 35, balm 2.5, scaly holly root 4.5, crocodile meat 90, common cowpea leaf 4, Chinese hawthorn seed 3, rhodiola root 5, pumpkin spend 50, the fruit of Chinese magnoliavine 4.5, salt 2.5, monosodium glutamate 1, ginger powder 1.5, Bulbus Allii Fistulosi 3, pepper powder 1.5, cooking wine 5 and auxiliary agent 11;
In auxiliary agent, the weight proportion of each raw material components is: veronica cana 15, rose 15, fructus amomi 6, Feng Huacao 12, Li Ye 6, common cowpea leaf 12, rush 6, raisins 6, dragon fruit 12, pineapple 9, blueberry 9, trehalose 1, polydextrose 1, sweet potato powder 15;
The preparation method of auxiliary agent is:
One, veronica cana, rose, fructus amomi, Feng Huacao, Li Ye, common cowpea leaf and rush are mixed, add water to liquid level and exceed material 9cm, decoct 70min, filter to obtain filtered juice;
Two, in filtered juice, add trehalose, polydextrose and sweet potato powder to be uniformly mixed, obtain Ipomoea batatas and stick with paste;
Three, raisins are mixed with the pulp fraction of dragon fruit, pineapple and blueberry, mash and obtain fruit muddy, fruit muddy and Ipomoea batatas are stuck with paste to mix and blend, last, be dried, pulverize and obtain auxiliary agent.
The preparation method of the donkey burger of described a kind of corn flavor, comprises the following steps:
One, crocodile meat and donkey meat are cleaned respectively to section, and put into wine jar with balm, scaly holly root, the fleece-flower root, common cowpea leaf, Chinese hawthorn seed, rhodiola root together with the fruit of Chinese magnoliavine, add white wine to stir evenly, sealing altar mouth soaks, stirred once every 3-4 days, soak one month, open altar, get crocodile sliced meat and donkey meat sliced meat, drain stand-by.
Two, pumpkin is spent cleanly, cuts into inch strips, and drops in boiling water pot blanching to disconnected raw, picks up with cold boiling water thoroughly coolly, drains stand-by;
Three, crocodile sliced meat and donkey meat sliced meat are rubbed, then add aquatic malachium herb Ultramicro-powder, apple vinegar, citric acid and auxiliary agent, stir, secret 25 minutes;
Four, after secret, sneak into corn juice, pumpkin flower sheet, salt, monosodium glutamate, Jiang Fen, Bulbus Allii Fistulosi, pepper powder, cooking wine, stir, leave standstill 25 minutes, add in ball machine, adjust ball size, the hot water that a ball for moulding is put into 90 ° boils to levitating, by a ball for levitating put into cold water cooling after, more cooling rapidly, obtain donkey burger.
Claims (2)
1. a donkey burger for corn flavor, is characterized in that: the component that includes following weight portion: donkey meat 220-240, aquatic malachium herb Ultramicro-powder 6-10, apple vinegar 4-6, citric acid 4-6, corn juice 30-40, balm 2-3, scaly holly root 4-5, crocodile meat 80-100, common cowpea leaf 3-5, Chinese hawthorn seed 2-4, rhodiola root 4-6, pumpkin flower 40-60, fruit of Chinese magnoliavine 4-5, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, Bulbus Allii Fistulosi 2-4, pepper powder 1-2, cooking wine 4-6 and auxiliary agent 10-12;
In auxiliary agent, the weight proportion of each raw material components is: veronica cana 13-17, rose 13-17, fructus amomi 4-8, Feng Huacao 10-14, Li Ye 4-8, common cowpea leaf 10-14, rush 4-8, raisins 4-8, dragon fruit 10-14, pineapple 7-11, blueberry 7-11, trehalose 0.5-2, polydextrose 0.5-2, sweet potato powder 13-17;
The preparation method of auxiliary agent is:
One, veronica cana, rose, fructus amomi, Feng Huacao, Li Ye, common cowpea leaf and rush are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain filtered juice;
Two, in filtered juice, add trehalose, polydextrose and sweet potato powder to be uniformly mixed, obtain Ipomoea batatas and stick with paste;
Three, raisins are mixed with the pulp fraction of dragon fruit, pineapple and blueberry, mash and obtain fruit muddy, fruit muddy and Ipomoea batatas are stuck with paste to mix and blend, last, be dried, pulverize and obtain auxiliary agent.
2. the preparation method of the donkey burger of a kind of corn flavor according to claim 1, is characterized in that: comprise the following steps:
One, crocodile meat and donkey meat are cleaned respectively to section, and put into wine jar with balm, scaly holly root, the fleece-flower root, common cowpea leaf, Chinese hawthorn seed, rhodiola root together with the fruit of Chinese magnoliavine, add white wine to stir evenly, sealing altar mouth soaks, stirred once every 3-4 days, soak one month, open altar, get crocodile sliced meat and donkey meat sliced meat, drain stand-by;
Two, pumpkin is spent cleanly, cuts into inch strips, and drops in boiling water pot blanching to disconnected raw, picks up with cold boiling water thoroughly coolly, drains stand-by;
Three, crocodile sliced meat and donkey meat sliced meat are rubbed, then add aquatic malachium herb Ultramicro-powder, apple vinegar, citric acid and auxiliary agent, stir, secret 20-30 minute;
Four, after secret, sneak into corn juice, pumpkin flower sheet, salt, monosodium glutamate, Jiang Fen, Bulbus Allii Fistulosi, pepper powder, cooking wine, stir, leave standstill 20-30 minute, add in ball machine, adjust ball size, the hot water that a ball for moulding is put into 80-100 ° boils to levitating, by a ball for levitating put into cold water cooling after, more cooling rapidly, obtain donkey burger.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410298422.1A CN104126816A (en) | 2014-06-30 | 2014-06-30 | Corn flavor donkey meat ball and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722333A (en) * | 2016-11-21 | 2017-05-31 | 东阿阿胶股份有限公司 | A kind of donkey meat ball and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987414A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Fruit and vegetable meatballs |
| CN103519239A (en) * | 2013-10-31 | 2014-01-22 | 林玉翠 | Health-care ass meat food |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987414A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Fruit and vegetable meatballs |
| CN103519239A (en) * | 2013-10-31 | 2014-01-22 | 林玉翠 | Health-care ass meat food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722333A (en) * | 2016-11-21 | 2017-05-31 | 东阿阿胶股份有限公司 | A kind of donkey meat ball and preparation method thereof |
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