CN104286830A - Mushroom meat balls and preparation method thereof - Google Patents
Mushroom meat balls and preparation method thereof Download PDFInfo
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- CN104286830A CN104286830A CN201410526162.9A CN201410526162A CN104286830A CN 104286830 A CN104286830 A CN 104286830A CN 201410526162 A CN201410526162 A CN 201410526162A CN 104286830 A CN104286830 A CN 104286830A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 title abstract description 8
- 235000015277 pork Nutrition 0.000 claims abstract description 73
- 240000002840 Allium cepa Species 0.000 claims abstract description 49
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 49
- 235000008397 ginger Nutrition 0.000 claims abstract description 49
- 235000002732 oignon Nutrition 0.000 claims abstract description 49
- 240000004997 Coprinus comatus Species 0.000 claims abstract description 25
- 235000004439 Coprinus comatus Nutrition 0.000 claims abstract description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 238000010411 cooking Methods 0.000 claims abstract description 25
- 235000014103 egg white Nutrition 0.000 claims abstract description 25
- 210000000969 egg white Anatomy 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 239000011780 sodium chloride Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims description 80
- 235000015220 hamburgers Nutrition 0.000 claims description 59
- 241000234314 Zingiber Species 0.000 claims description 48
- 239000000203 mixture Substances 0.000 claims description 25
- 241000234427 Asparagus Species 0.000 claims description 24
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 24
- 241000209094 Oryza Species 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000014759 maintenance of location Effects 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 2
- 240000006499 Flammulina velutipes Species 0.000 abstract 1
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 240000007329 Zingiber officinale Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000002784 Stomach Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 230000035943 smell Effects 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
-
- 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
- A23L13/65—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
Abstract
The invention discloses mushroom meat balls and a preparation method thereof. The mushroom meat balls comprise the following raw materials in parts by weight: 150-200 parts of streaky pork, 10-20 parts of mushrooms, 10-20 parts of flammulina velutipes, 10-20 parts of coprinus comatus, 40-60 parts of glutinous rice flour, 10-20 parts of egg white, 15-25 parts of cooking wine, 2-4 parts of table salt, 3-5 parts of five spice powder, 2-4 parts of white granulated sugar, 4-6 parts of fresh ginger and 6-8 parts of onion. The mushroom meat balls are scientific and reasonable in formula, simple to prepare, fresh and delicious in mouthfeel, elastic, oily but not greasy, rich in nutrition, and superior in quality; mushrooms are added to the meat balls, so that not only is mouthfeel of meat balls enriched, but also the nutrition of the meat balls is balanced.
Description
Technical field
The invention belongs to food process technical field, be specifically related to a kind of bacterium mushroom burger and preparation method thereof.
Background technology
Along with the development of society, the pursuit of the people to material and cultural life is more and more higher, " food " is as part important in our daily life, after the level of consumption improves, having enough to eat and wear and filling the stomach before the requirement for " food " not only makes, but the diet more and more pursuing high-quality and the food looked good, smell good and taste good.
In existing burger series, the employing meat that most products is simple, add small part spices, although meet popular taste, but from nutritive value, Long-Time Service, to human body not obvious benefit, lacks green medicine in existing technology of the same trade and ball kind, eats dual-purpose new raw material, do not possess the product of functional health outstanding characteristic, effect of dietotherapy could not be given prominence to.
Summary of the invention
The object of the invention is to for above-mentioned the deficiencies in the prior art part, a kind of bacterium mushroom burger and preparation method thereof is provided.
For achieving the above object, the invention provides following technical scheme:
A kind of bacterium mushroom burger, is made up of the raw material of following weight portion: streaky pork 150-200 part, mushroom 10-20 part, asparagus 10-20 part, coprinus comatus 10-20 part, glutinous rice flour 40-60 part, egg white 10-20 part, cooking wine 15-25 part, salt 2-4 part, five-spice powder 3-5 part, white granulated sugar 2-4 part, ginger 4-6 part, green onion 6-8 part.
Further, described bacterium mushroom burger is made up of the raw material of following weight portion: streaky pork 150 parts, 10 parts, mushroom, asparagus 10 parts, coprinus comatus 10 parts, glutinous rice flour 40 parts, 10 parts, egg white, cooking wine 15 parts, salt 2 parts, five-spice powder 3 parts, white granulated sugar 2 parts, 4 parts, ginger, green onion 6 parts.
Further, described bacterium mushroom burger is made up of the raw material of following weight portion: streaky pork 175 parts, 15 parts, mushroom, asparagus 15 parts, coprinus comatus 15 parts, glutinous rice flour 50 parts, 15 parts, egg white, cooking wine 20 parts, salt 3 parts, five-spice powder 4 parts, white granulated sugar 3 parts, 5 parts, ginger, green onion 7 parts.
Further, described bacterium mushroom burger is made up of the raw material of following weight portion: streaky pork 200 parts, 20 parts, mushroom, asparagus 20 parts, coprinus comatus 20 parts, glutinous rice flour 60 parts, 20 parts, egg white, cooking wine 25 parts, salt 4 parts, five-spice powder 5 parts, white granulated sugar 4 parts, 6 parts, ginger, green onion 8 parts.
The present invention also provides a kind of preparation method of bacterium mushroom burger, comprises the steps:
(1) streaky pork 150-200 part is sent in cutmixer, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 15-25 part, salt 2-4 part, five-spice powder 3-5 part, white granulated sugar 2-4 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, asparagus 10-20 part, coprinus comatus 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 40-60 part, egg white 10-20 part and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Further, the preparation method of described bacterium mushroom burger comprises the steps:
(1) by streaky pork 150 parts of feeding cutmixers, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 15 parts, salt 2 parts, five-spice powder 3 parts, white granulated sugar 2 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after 10 parts, mushroom, asparagus 10 parts, coprinus comatus 10 parts, 4 parts, ginger, green onion 6 parts being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 40 parts, 10 parts, egg white and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Further, the preparation method of described bacterium mushroom burger comprises the steps:
(1) by streaky pork 175 parts of feeding cutmixers, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 20 parts, salt 3 parts, five-spice powder 4 parts, white granulated sugar 3 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after 15 parts, mushroom, asparagus 15 parts, coprinus comatus 15 parts, 5 parts, ginger, green onion 7 parts being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 50 parts, 15 parts, egg white and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Further, the preparation method of described bacterium mushroom burger comprises the steps:
(1) by streaky pork 200 parts of feeding cutmixers, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 25 parts, salt 4 parts, five-spice powder 5 parts, white granulated sugar 4 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after 20 parts, mushroom, asparagus 20 parts, coprinus comatus 20 parts, 6 parts, ginger, green onion 8 parts being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 60 parts, 20 parts, egg white and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
The invention has the beneficial effects as follows: scientific formulation of the present invention is reasonable, make simple, tasty mouthfeel, high resilience, oily but not greasy, nutritious, have good quality, in burger, add bacterium mushroom, both enriched the mouthfeel of burger, also make the nutrition of burger more balanced simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of bacterium mushroom burger, is made up of the raw material of following weight portion: streaky pork 150-200 part, mushroom 10-20 part, asparagus 10-20 part, coprinus comatus 10-20 part, glutinous rice flour 40-60 part, egg white 10-20 part, cooking wine 15-25 part, salt 2-4 part, five-spice powder 3-5 part, white granulated sugar 2-4 part, ginger 4-6 part, green onion 6-8 part.
The preparation method of above-mentioned bacterium mushroom burger comprises the steps:
(1) streaky pork 150-200 part is sent in cutmixer, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 15-25 part, salt 2-4 part, five-spice powder 3-5 part, white granulated sugar 2-4 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, asparagus 10-20 part, coprinus comatus 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 40-60 part, egg white 10-20 part and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Embodiment two
A kind of bacterium mushroom burger, is made up of the raw material of following weight portion: streaky pork 150 parts, 10 parts, mushroom, asparagus 10 parts, coprinus comatus 10 parts, glutinous rice flour 40 parts, 10 parts, egg white, cooking wine 15 parts, salt 2 parts, five-spice powder 3 parts, white granulated sugar 2 parts, 4 parts, ginger, green onion 6 parts.
The preparation method of above-mentioned bacterium mushroom burger comprises the steps:
(1) by streaky pork 150 parts of feeding cutmixers, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 15 parts, salt 2 parts, five-spice powder 3 parts, white granulated sugar 2 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after 10 parts, mushroom, asparagus 10 parts, coprinus comatus 10 parts, 4 parts, ginger, green onion 6 parts being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 40 parts, 10 parts, egg white and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Embodiment three
A kind of bacterium mushroom burger, is made up of the raw material of following weight portion: streaky pork 175 parts, 15 parts, mushroom, asparagus 15 parts, coprinus comatus 15 parts, glutinous rice flour 50 parts, 15 parts, egg white, cooking wine 20 parts, salt 3 parts, five-spice powder 4 parts, white granulated sugar 3 parts, 5 parts, ginger, green onion 7 parts.
The preparation method of above-mentioned bacterium mushroom burger comprises the steps:
(1) by streaky pork 175 parts of feeding cutmixers, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 20 parts, salt 3 parts, five-spice powder 4 parts, white granulated sugar 3 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after 15 parts, mushroom, asparagus 15 parts, coprinus comatus 15 parts, 5 parts, ginger, green onion 7 parts being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 50 parts, 15 parts, egg white and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Embodiment four
A kind of bacterium mushroom burger, is made up of the raw material of following weight portion: streaky pork 200 parts, 20 parts, mushroom, asparagus 20 parts, coprinus comatus 20 parts, glutinous rice flour 60 parts, 20 parts, egg white, cooking wine 25 parts, salt 4 parts, five-spice powder 5 parts, white granulated sugar 4 parts, 6 parts, ginger, green onion 8 parts.
The preparation method of above-mentioned bacterium mushroom burger comprises the steps:
(1) by streaky pork 200 parts of feeding cutmixers, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 25 parts, salt 4 parts, five-spice powder 5 parts, white granulated sugar 4 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after 20 parts, mushroom, asparagus 20 parts, coprinus comatus 20 parts, 6 parts, ginger, green onion 8 parts being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 60 parts, 20 parts, egg white and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (8)
1. a bacterium mushroom burger, it is characterized in that, described bacterium mushroom burger is made up of the raw material of following weight portion: streaky pork 150-200 part, mushroom 10-20 part, asparagus 10-20 part, coprinus comatus 10-20 part, glutinous rice flour 40-60 part, egg white 10-20 part, cooking wine 15-25 part, salt 2-4 part, five-spice powder 3-5 part, white granulated sugar 2-4 part, ginger 4-6 part, green onion 6-8 part.
2. a kind of bacterium mushroom burger according to claim 1, it is characterized in that, described bacterium mushroom burger is made up of the raw material of following weight portion: streaky pork 150 parts, 10 parts, mushroom, asparagus 10 parts, coprinus comatus 10 parts, glutinous rice flour 40 parts, 10 parts, egg white, cooking wine 15 parts, salt 2 parts, five-spice powder 3 parts, white granulated sugar 2 parts, 4 parts, ginger, green onion 6 parts.
3. a kind of bacterium mushroom burger according to claim 1, it is characterized in that, described bacterium mushroom burger is made up of the raw material of following weight portion: streaky pork 175 parts, 15 parts, mushroom, asparagus 15 parts, coprinus comatus 15 parts, glutinous rice flour 50 parts, 15 parts, egg white, cooking wine 20 parts, salt 3 parts, five-spice powder 4 parts, white granulated sugar 3 parts, 5 parts, ginger, green onion 7 parts.
4. a kind of bacterium mushroom burger according to claim 1, it is characterized in that, described bacterium mushroom burger is made up of the raw material of following weight portion: streaky pork 200 parts, 20 parts, mushroom, asparagus 20 parts, coprinus comatus 20 parts, glutinous rice flour 60 parts, 20 parts, egg white, cooking wine 25 parts, salt 4 parts, five-spice powder 5 parts, white granulated sugar 4 parts, 6 parts, ginger, green onion 8 parts.
5. a preparation method for bacterium mushroom burger according to claim 1, is characterized in that, comprise the steps:
(1) streaky pork 150-200 part is sent in cutmixer, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 15-25 part, salt 2-4 part, five-spice powder 3-5 part, white granulated sugar 2-4 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, asparagus 10-20 part, coprinus comatus 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 40-60 part, egg white 10-20 part and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
6. the preparation method of a kind of bacterium mushroom burger according to claim 5, is characterized in that, comprise the steps:
(1) by streaky pork 150 parts of feeding cutmixers, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 15 parts, salt 2 parts, five-spice powder 3 parts, white granulated sugar 2 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after 10 parts, mushroom, asparagus 10 parts, coprinus comatus 10 parts, 4 parts, ginger, green onion 6 parts being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 40 parts, 10 parts, egg white and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
7. the preparation method of a kind of bacterium mushroom burger according to claim 5, is characterized in that, comprise the steps:
(1) by streaky pork 175 parts of feeding cutmixers, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 20 parts, salt 3 parts, five-spice powder 4 parts, white granulated sugar 3 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after 15 parts, mushroom, asparagus 15 parts, coprinus comatus 15 parts, 5 parts, ginger, green onion 7 parts being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 50 parts, 15 parts, egg white and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
8. the preparation method of a kind of bacterium mushroom burger according to claim 5, is characterized in that, comprise the steps:
(1) by streaky pork 200 parts of feeding cutmixers, cut at a high speed and mix, obtain minced pork;
(2) cooking wine 25 parts, salt 4 parts, five-spice powder 5 parts, white granulated sugar 4 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after 20 parts, mushroom, asparagus 20 parts, coprinus comatus 20 parts, 6 parts, ginger, green onion 8 parts being cleaned, be cut into bacterium mushroom end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 60 parts, 20 parts, egg white and bacterium mushroom end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain pork fillings;
(5) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) the bacterium mushroom burger of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) bacterium mushroom burger good for quick-frozen is packed, then finished product is put into less than-18 DEG C Freezing room storages.
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| CN201410526162.9A CN104286830A (en) | 2014-10-09 | 2014-10-09 | Mushroom meat balls and preparation method thereof |
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| CN201410526162.9A CN104286830A (en) | 2014-10-09 | 2014-10-09 | Mushroom meat balls and preparation method thereof |
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| CN105475885A (en) * | 2015-11-30 | 2016-04-13 | 福建农林大学 | Pills containing algae and sipunculid worms as well as preparation method thereof |
| CN107125725A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | A kind of formula of an edible mushroom ball and preparation method thereof |
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2014
- 2014-10-09 CN CN201410526162.9A patent/CN104286830A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104905235A (en) * | 2015-06-01 | 2015-09-16 | 安徽徽王食品有限公司 | Green and healthy mushroom cuisine and preparation method thereof |
| CN104957595A (en) * | 2015-06-11 | 2015-10-07 | 福建绿宝食品集团有限公司 | Mushroom ball with sleep improving function and preparation method of mushroom ball |
| CN105285972A (en) * | 2015-11-30 | 2016-02-03 | 福建农林大学 | Edible fungus sipunculid pills and preparation method thereof |
| CN105325927A (en) * | 2015-11-30 | 2016-02-17 | 福建农林大学 | Red-koji sipunculoid balls and preparation method thereof |
| CN105410737A (en) * | 2015-11-30 | 2016-03-23 | 福建农林大学 | Sipunculid pill and preparation method thereof |
| CN105475885A (en) * | 2015-11-30 | 2016-04-13 | 福建农林大学 | Pills containing algae and sipunculid worms as well as preparation method thereof |
| CN105285972B (en) * | 2015-11-30 | 2018-01-12 | 福建农林大学 | A kind of edible mushroom siphon-worm ball and preparation method thereof |
| CN107125725A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | A kind of formula of an edible mushroom ball and preparation method thereof |
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