CN104172254A - Ass meatball with wheat taste and preparation method thereof - Google Patents
Ass meatball with wheat taste and preparation method thereof Download PDFInfo
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- CN104172254A CN104172254A CN201410322049.9A CN201410322049A CN104172254A CN 104172254 A CN104172254 A CN 104172254A CN 201410322049 A CN201410322049 A CN 201410322049A CN 104172254 A CN104172254 A CN 104172254A
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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
-
- 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
- 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
-
- 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 an ass meatball with a wheat taste and a preparation method thereof. The ass meatball comprises the following components in parts by weight: 220-240 parts of ass meat, 8-12 parts of lactarius deliciosus, 6-10 parts of bolete, 7-9 parts of lentinus edodes stem, 6-8 parts of fresh kelp, 5-7 parts of egg liquid, 15-20 parts of oatmeal, 8-12 parts of silkworm chrysalis, 6-8 parts of green stem vegetable grains, 1-3 parts of common cowpea leaf, 2-4 parts of day coriander, 2-4 parts of balsampear stem, 1-3 parts of sophora vicifolia leaf, 1-3 parts of mussaenda pubescens, 3-5 parts of rough melic herb, 2-3 parts of salt, 0.5-1.5 parts of aginomoto, 1-2 parts of ginger powder, 1-2 parts of ground pepper, 4-6 parts of rice wine and 14-16 parts of an assistant. In the process disclosed by the invention, the oat paste is added to the ass mat; the ass meatball sends out the wheat taste; a plurality of traditional Chinese medicines are applied, so that the ass meatball has the healthcare effects of clearing summer-heat and the like; the kelp contains a plurality of food materials such as silkworm chrysalis, fixed fungus block and green stem vegetables, so that the nutrition variety of the ass meatball is ensured, and the consumption demands of modern people are met.
Description
technical field:
The present invention relates generally to field of food, relates in particular to a kind of wheat fragrance 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 the defect in order to make up prior art, and a kind of wheat fragrance 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 kind of wheat fragrance donkey burger, is characterized in that: the component that includes following weight portion: donkey meat 220-240, delicious lactarius 8-12, bolete 6-10, mushroom stems 7-9, Fresh Laminaria Japonica 6-8, egg liquid 5-7, oatmeal 15-20, silkworm chrysalis 8-12, blue or green stalk dish grain 6-8, common cowpea leaf 1-3, day coriander 2-4, balsampear stem 2-4, vetchleaf sophora leaf 1-3, Radix Mussaendae 1-3, rough melic herb 3-5, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, pepper powder 1-2, cooking wine 4-6 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: pigskin fourth 20-30, hawthorn powder 4-6, bitter dish Ultramicro-powder 3-5, emblic 2-4, tsaoko 1-3, mango core 3-5, pepper bud 6-8, Chinese goldthread leaf 2-4, rice galingale herb 1-3, male and female grass 2-4, honey 4-6, fresh lotus root 6-8, dried apricot 5-7, Yoghourt 3-5, apple petal 3-5;
The preparation method of auxiliary agent is:
One, emblic, tsaoko, mango core, pepper bud, Chinese goldthread leaf, rice galingale herb and male and female grass are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain filtered juice;
Two, pigskin fourth is placed in filtered juice to slow fire boiling 20-30 minute;
Three, pull pigskin fourth out and mince, then sprinkle hawthorn powder and bitter dish Ultramicro-powder, mix thoroughly, then fill in fresh lotus root hole after evenly admixing dried apricot; Coat successively after Yoghourt and honey on fresh lotus root surface, be placed on steamer and steam 30-40 minute, described apple petal is immersed in the hot water in steamer;
Four, last, by cooling, dry the lotus root piece after boiling, pulverize and obtain auxiliary agent.
A preparation method for wheat fragrance donkey burger, is characterized in that: comprise the following steps:
One, day coriander, balsampear stem, vetchleaf sophora leaf, Radix Mussaendae, rough melic herb and common cowpea leaf are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain clearing away summerheat filtered juice;
Two, by pine tree mushroom, bolete and mushroom stems, impurity elimination, cleans, and is cut into piece, and lower oil cauldron is fried 2-5 minute with high heat, then pours clearing away summerheat filtered juice slow fire into and boil 20-30 minute, pulls out, drains, and obtains Mixed Microbes piece;
Three, Fresh Laminaria Japonica is put into boiling water and scalded, pick up with cold water flush 5-7 time;
Four, silkworm chrysalis is cleaned, mixed with Mixed Microbes piece, blue or green stalk dish grain, more evenly admix egg liquid, be wrapping in Fresh Laminaria Japonica after treatment, then add boiling water and enter cage and steam 30-40 minute, obtain sea-tangle bag;
Five, after oatmeal is soaked, Lian Shui pours in pot, puts fire upper boiled, continues to boil to thickness, adds auxiliary agent, stirs into oatmeal and sticks with paste;
Six, donkey meat is rubbed, add sea-tangle bag, oatmeal paste, salt, monosodium glutamate, Jiang Fen, pepper powder and cooking wine, rub, mix thoroughly, 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.Stir, pickle 20-30 minute.
Male and female grass is the herb of goatweed Herba linderniae oblongae.
Advantage of the present invention is:
In technique of the present invention, in donkey meat, add oatmeal to stick with paste, make to give out in donkey burger wheat fragrance; Use plurality of Chinese, make it possess the health-care efficacies such as clearing away summerheat, in sea-tangle bag, include the various foods such as silkworm chrysalis, Mixed Microbes piece and blue or green stalk dish, ensured the variation of donkey burger nutrition, met modern's eating requirements.
detailed description of the invention:
A kind of wheat fragrance donkey burger, includes the component of following weight portion: donkey meat 220-240, delicious lactarius 8-12, bolete 6-10, mushroom stems 7-9, Fresh Laminaria Japonica 6-8, egg liquid 5-7, oatmeal 15-20, silkworm chrysalis 8-12, blue or green stalk dish grain 6-8, common cowpea leaf 1-3, day coriander 2-4, balsampear stem 2-4, vetchleaf sophora leaf 1-3, Radix Mussaendae 1-3, rough melic herb 3-5, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, pepper powder 1-2, cooking wine 4-6 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: pigskin fourth 20-30, hawthorn powder 4-6, bitter dish Ultramicro-powder 3-5, emblic 2-4, tsaoko 1-3, mango core 3-5, pepper bud 6-8, Chinese goldthread leaf 2-4, rice galingale herb 1-3, male and female grass 2-4, honey 4-6, fresh lotus root 6-8, dried apricot 5-7, Yoghourt 3-5, apple petal 3-5;
The preparation method of auxiliary agent is:
One, emblic, tsaoko, mango core, pepper bud, Chinese goldthread leaf, rice galingale herb and male and female grass are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain filtered juice;
Two, pigskin fourth is placed in filtered juice to slow fire boiling 20-30 minute;
Three, pull pigskin fourth out and mince, then sprinkle hawthorn powder and bitter dish Ultramicro-powder, mix thoroughly, then fill in fresh lotus root hole after evenly admixing dried apricot; Coat successively after Yoghourt and honey on fresh lotus root surface, be placed on steamer and steam 30-40 minute, described apple petal is immersed in the hot water in steamer;
Four, last, by cooling, dry the lotus root piece after boiling, pulverize and obtain auxiliary agent.
A preparation method for wheat fragrance donkey burger, is characterized in that: comprise the following steps:
One, day coriander, balsampear stem, vetchleaf sophora leaf, Radix Mussaendae, rough melic herb and common cowpea leaf are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain clearing away summerheat filtered juice;
Two, by pine tree mushroom, bolete and mushroom stems, impurity elimination, cleans, and is cut into piece, and lower oil cauldron is fried 2-5 minute with high heat, then pours clearing away summerheat filtered juice slow fire into and boil 20-30 minute, pulls out, drains, and obtains Mixed Microbes piece;
Three, Fresh Laminaria Japonica is put into boiling water and scalded, pick up with cold water flush 5-7 time;
Four, silkworm chrysalis is cleaned, mixed with Mixed Microbes piece, blue or green stalk dish grain, more evenly admix egg liquid, be wrapping in Fresh Laminaria Japonica after treatment, then add boiling water and enter cage and steam 30-40 minute, obtain sea-tangle bag;
Five, after oatmeal is soaked, Lian Shui pours in pot, puts fire upper boiled, continues to boil to thickness, adds auxiliary agent, stirs into oatmeal and sticks with paste;
Six, donkey meat is rubbed, add sea-tangle bag, oatmeal paste, salt, monosodium glutamate, Jiang Fen, pepper powder and cooking wine, rub, mix thoroughly, 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.Stir, pickle 20-30 minute.
Claims (2)
1. a wheat fragrance donkey burger, is characterized in that: the component that includes following weight portion: donkey meat 220-240, delicious lactarius 8-12, bolete 6-10, mushroom stems 7-9, Fresh Laminaria Japonica 6-8, egg liquid 5-7, oatmeal 15-20, silkworm chrysalis 8-12, blue or green stalk dish grain 6-8, common cowpea leaf 1-3, day coriander 2-4, balsampear stem 2-4, vetchleaf sophora leaf 1-3, Radix Mussaendae 1-3, rough melic herb 3-5, salt 2-3, monosodium glutamate 0.5-1.5, ginger powder 1-2, pepper powder 1-2, cooking wine 4-6 and auxiliary agent 14-16;
In auxiliary agent, the weight proportion of each raw material components is: pigskin fourth 20-30, hawthorn powder 4-6, bitter dish Ultramicro-powder 3-5, emblic 2-4, tsaoko 1-3, mango core 3-5, pepper bud 6-8, Chinese goldthread leaf 2-4, rice galingale herb 1-3, male and female grass 2-4, honey 4-6, fresh lotus root 6-8, dried apricot 5-7, Yoghourt 3-5, apple petal 3-5;
The preparation method of auxiliary agent is:
One, emblic, tsaoko, mango core, pepper bud, Chinese goldthread leaf, rice galingale herb and male and female grass are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain filtered juice;
Two, pigskin fourth is placed in filtered juice to slow fire boiling 20-30 minute;
Three, pull pigskin fourth out and mince, then sprinkle hawthorn powder and bitter dish Ultramicro-powder, mix thoroughly, then fill in fresh lotus root hole after evenly admixing dried apricot; Coat successively after Yoghourt and honey on fresh lotus root surface, be placed on steamer and steam 30-40 minute, described apple petal is immersed in the hot water in steamer;
Four, last, by cooling, dry the lotus root piece after boiling, pulverize and obtain auxiliary agent.
2. the preparation method of a kind of wheat fragrance donkey burger according to claim 1, is characterized in that: comprise the following steps:
One, day coriander, balsampear stem, vetchleaf sophora leaf, Radix Mussaendae, rough melic herb and common cowpea leaf are mixed, add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain clearing away summerheat filtered juice;
Two, by pine tree mushroom, bolete and mushroom stems, impurity elimination, cleans, and is cut into piece, and lower oil cauldron is fried 2-5 minute with high heat, then pours clearing away summerheat filtered juice slow fire into and boil 20-30 minute, pulls out, drains, and obtains Mixed Microbes piece;
Three, Fresh Laminaria Japonica is put into boiling water and scalded, pick up with cold water flush 5-7 time;
Four, silkworm chrysalis is cleaned, mixed with Mixed Microbes piece, blue or green stalk dish grain, more evenly admix egg liquid, be wrapping in Fresh Laminaria Japonica after treatment, then add boiling water and enter cage and steam 30-40 minute, obtain sea-tangle bag;
Five, after oatmeal is soaked, Lian Shui pours in pot, puts fire upper boiled, continues to boil to thickness, adds auxiliary agent, stirs into oatmeal and sticks with paste;
Six, donkey meat is rubbed, add sea-tangle bag, oatmeal paste, salt, monosodium glutamate, Jiang Fen, pepper powder and cooking wine, rub, mix thoroughly, 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; Stir, pickle 20-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410322049.9A CN104172254A (en) | 2014-07-05 | 2014-07-05 | Ass meatball with wheat taste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410322049.9A CN104172254A (en) | 2014-07-05 | 2014-07-05 | Ass meatball with wheat taste and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104172254A true CN104172254A (en) | 2014-12-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410322049.9A Pending CN104172254A (en) | 2014-07-05 | 2014-07-05 | Ass meatball with wheat taste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172254A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329768A (en) * | 2018-08-13 | 2019-02-15 | 锦州笔架山食品有限公司 | A kind of sandwich mushroom chicken balls of stewed chick with mushroom flavor and preparation method thereof |
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| CN1376420A (en) * | 2001-03-25 | 2002-10-30 | 刘仲明 | Technology for making meatballs and dietotherapeutic food |
| CN1868334A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing pork balls food |
| CN101623109A (en) * | 2008-07-09 | 2010-01-13 | 张记超 | Lyophilized instant meat ball and preparation method |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376420A (en) * | 2001-03-25 | 2002-10-30 | 刘仲明 | Technology for making meatballs and dietotherapeutic food |
| CN1868334A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing pork balls food |
| CN101623109A (en) * | 2008-07-09 | 2010-01-13 | 张记超 | Lyophilized instant meat ball and preparation method |
| 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 |
|---|---|---|---|---|
| CN109329768A (en) * | 2018-08-13 | 2019-02-15 | 锦州笔架山食品有限公司 | A kind of sandwich mushroom chicken balls of stewed chick with mushroom flavor and preparation method thereof |
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Application publication date: 20141203 |