CN104146281A - Seafood flavor ass meat balls and preparation method thereof - Google Patents
Seafood flavor ass meat balls and preparation method thereof Download PDFInfo
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- CN104146281A CN104146281A CN201410298412.8A CN201410298412A CN104146281A CN 104146281 A CN104146281 A CN 104146281A CN 201410298412 A CN201410298412 A CN 201410298412A CN 104146281 A CN104146281 A CN 104146281A
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- 244000240103 southern pea Species 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
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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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- 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 seafood flavor ass meat balls. The seafood flavor ass meat balls comprise following components in parts by weight: 220-240 parts of ass meat, 18-22 parts of Chinese chestnuts, 4-8 parts of cichorium endivia, 13-17 parts of beta vulgaris, 8-10 parts of lablab purpureus sweet, 8-10 parts of hypsizygus marmoreus, 10-14 parts of sauropus spatulifolius beille, 4-8 parts of Chinese wampee leaves, 6-10 parts of moutan barks, 10-14 parts of carthamus tinctorius, 13-17 parts of pleurotus eryngii stipe, 6-8 parts of walnut oil, 10-14 parts of chocolate cream, 10-12 parts of nori, 40-60 parts of scallops, 40-60 parts of whitebaits, 2-3 parts of table salt, 0.5-1.5 parts of aginomoto, 1-2 parts of ginger powder, 3-6 parts of white vinegar, 1-2 parts of white ground pepper, 4-6 parts of cooking wine and 18-22 parts of auxiliary agent. For the seafood flavor ass meat balls, the scallops and the whitebaits are added into the ass meat so that the ass meat balls have the unique seafood flavor; the seafood is added into blood activating filtering liquid to be pre-boiled so that the ass meat balls have the blood activating effect; the added chestnut kernels are continuously coated with the walnut oil and the chocolate cream in a baking process so that the uniqueness of the taste of the ass meat balls is increased; and furthermore, vegetable puree, hypsizygus marmoreus, pleurotus eryngii stipe and the chestnut kernels are added so that the nutrition of the ass meat balls is diversified.
Description
?
technical field:
The present invention relates generally to field of food, relates in particular to a kind of seafood donkey burger 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 in order to make up the defect of prior art, and a kind of seafood donkey burger 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 seafood donkey burger, is characterized in that: the component that includes following weight portion: donkey meat 220-240, Chinese chestnut 18-22, bitter chrysanthemum dish 4-8, beetroot 13-17, French beans 8-10, crab flavour mushroom 8-10, Folium Sauropi 10-14, Chinese wampee leaf 4-8, moutan bark 6-10, safflower 10-14, pleurotus eryngii stem 13-17, walnut oil 6-8, chocolate cream 10-14, sea sedge 10-12, scallop 40-60, silverfish 40-60, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, light-coloured vinegar 3-6, white pepper powder 1-2, cooking wine 4-6 and auxiliary agent 18-22;
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 described a kind of seafood donkey burger, is characterized in that: comprise the following steps:
One, Folium Sauropi, Chinese wampee leaf, moutan bark and safflower are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain the filtered juice of invigorating blood circulation;
Two, scallop and silverfish are put into the filtered juice of invigorating blood circulation and precook, after seething with excitement, keep 4-6 minute, take out after cooling with cold water shell, decontamination, obtain scallop and silverfish meat;
Three, by Chinese chestnut shelling peeling, put into baking box and bake, in the process baking, constantly on Chinese chestnut Seed surface, smear walnut oil and chocolate cream, after Chinese chestnut slaking, take out, dry, grind to form rice-chestnut powder;
Four, beetroot and French beans are mashed and obtained vegetable puree; By crab flavour mushroom, the chopping of pleurotus eryngii stem, admix in vegetable puree, then be wrapping in sea sedge, be placed on steamer boiling 1.5-3 hour, cooling after, chopping, obtains vegetable stuffing;
Five, last, donkey cube meat is rubbed, and add salt, monosodium glutamate, ginger powder, light-coloured vinegar, white pepper powder, scallop, silverfish meat, cooking wine, rice-chestnut powder and vegetable stuffing, and stir, standing 20-30 minute, add in ball machine, adjustment ball size, the hot water of a ball for moulding being put into 80-100 ° boils to levitating, by a ball for levitating put into cold water cooling after, cooling rapidly again, obtain donkey burger.
Advantage of the present invention is:
The present invention adds scallop and silverfish in donkey meat, makes it possess the peculiar flavour of seafood; Seafood is put into the filtered juice of invigorating blood circulation and precook, the effect such as donkey burger has been possessed invigorate blood circulation; The Chinese chestnut Seed adding, constantly smears walnut oil and chocolate cream in the process baking, increased the uniqueness of donkey burger taste; In addition, the interpolation of vegetable puree, crab flavour mushroom, pleurotus eryngii stem and sea sedge, has guaranteed the variation of donkey burger nutrition especially.
the specific embodiment:
A seafood donkey burger, includes the component of following weight portion: donkey meat 230, Chinese chestnut 20, bitter chrysanthemum dish 6, beetroot 15, French beans 9, crab flavour mushroom 9, Folium Sauropi 12, Chinese wampee leaf 6, moutan bark 8, safflower 12, pleurotus eryngii stem 15, walnut oil 7, chocolate cream 12, sea sedge 11, scallop 50, silverfish 50, salt 2.5, monosodium glutamate 1, ginger powder 1.5, light-coloured vinegar 4, white pepper powder 1.5, cooking wine 5 and auxiliary agent 20;
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 described a kind of seafood donkey burger, is characterized in that: comprise the following steps:
One, Folium Sauropi, Chinese wampee leaf, moutan bark and safflower are mixed, add water to liquid level and exceed material 9cm, decoct 70min, filter to obtain the filtered juice of invigorating blood circulation;
Two, scallop and silverfish are put into the filtered juice of invigorating blood circulation and precook, after seething with excitement, keep 5 minutes, take out after cooling with cold water shell, decontamination, obtain scallop and silverfish meat;
Three, by Chinese chestnut shelling peeling, put into baking box and bake, in the process baking, constantly on Chinese chestnut Seed surface, smear walnut oil and chocolate cream, after Chinese chestnut slaking, take out, dry, grind to form rice-chestnut powder;
Four, beetroot and French beans are mashed and obtained vegetable puree; By crab flavour mushroom, the chopping of pleurotus eryngii stem, admix in vegetable puree, then be wrapping in sea sedge, be placed on steamer boiling 2 hours, cooling after, chopping, obtains vegetable stuffing;
Five, last, donkey cube meat is rubbed, and add salt, monosodium glutamate, ginger powder, light-coloured vinegar, white pepper powder, scallop, silverfish meat, cooking wine, rice-chestnut powder and vegetable stuffing, and stir, standing 25 minutes, add in ball machine, adjustment ball size, the hot water of a ball for moulding being put into 90 ° boils to levitating, by a ball for levitating put into cold water cooling after, cooling rapidly again, obtain donkey burger.
Claims (2)
1. a seafood donkey burger, is characterized in that: the component that includes following weight portion: donkey meat 220-240, Chinese chestnut 18-22, bitter chrysanthemum dish 4-8, beetroot 13-17, French beans 8-10, crab flavour mushroom 8-10, Folium Sauropi 10-14, Chinese wampee leaf 4-8, moutan bark 6-10, safflower 10-14, pleurotus eryngii stem 13-17, walnut oil 6-8, chocolate cream 10-14, sea sedge 10-12, scallop 40-60, silverfish 40-60, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, light-coloured vinegar 3-6, white pepper powder 1-2, cooking wine 4-6 and auxiliary agent 18-22;
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. a kind of seafood donkey burger according to claim 1, is characterized in that: comprise the following steps:
One, Folium Sauropi, Chinese wampee leaf, moutan bark and safflower are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain the filtered juice of invigorating blood circulation;
Two, scallop and silverfish are put into the filtered juice of invigorating blood circulation and precook, after seething with excitement, keep 4-6 minute, take out after cooling with cold water shell, decontamination, obtain scallop and silverfish meat;
Three, by Chinese chestnut shelling peeling, put into baking box and bake, in the process baking, constantly on Chinese chestnut Seed surface, smear walnut oil and chocolate cream, after Chinese chestnut slaking, take out, dry, grind to form rice-chestnut powder;
Four, beetroot and French beans are mashed and obtained vegetable puree; By crab flavour mushroom, the chopping of pleurotus eryngii stem, admix in vegetable puree, then be wrapping in sea sedge, be placed on steamer boiling 1.5-3 hour, cooling after, chopping, obtains vegetable stuffing;
Five, last, donkey cube meat is rubbed, and add salt, monosodium glutamate, ginger powder, light-coloured vinegar, white pepper powder, scallop, silverfish meat, cooking wine, rice-chestnut powder and vegetable stuffing, and stir, standing 20-30 minute, add in ball machine, adjustment ball size, the hot water of a ball for moulding being put into 80-100 ° boils to levitating, by a ball for levitating put into cold water cooling after, cooling rapidly again, obtain donkey burger.
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| CN104489694A (en) * | 2014-11-25 | 2015-04-08 | 太和县阿龙哥农业科技有限公司 | Mung bean ball with chocolate flavor and preparation method thereof |
| CN104489523A (en) * | 2014-11-25 | 2015-04-08 | 太和县阿龙哥农业科技有限公司 | Mung bean ball with a coriander taste and preparation method thereof |
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Application publication date: 20141119 |