CN104286939A - Chinese yam meatballs and preparation method thereof - Google Patents
Chinese yam meatballs and preparation method thereof Download PDFInfo
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- CN104286939A CN104286939A CN201410526164.8A CN201410526164A CN104286939A CN 104286939 A CN104286939 A CN 104286939A CN 201410526164 A CN201410526164 A CN 201410526164A CN 104286939 A CN104286939 A CN 104286939A
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- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 107
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 107
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 73
- 235000013372 meat Nutrition 0.000 claims abstract description 60
- 235000002732 Allium cepa var. cepa Nutrition 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
- 239000000843 powder Substances 0.000 claims abstract description 26
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 25
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 25
- 108010000912 Egg Proteins Proteins 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
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 48
- 241000234282 Allium Species 0.000 claims description 48
- 241000234314 Zingiber Species 0.000 claims description 48
- 241000209094 Oryza Species 0.000 claims description 24
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 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
- 238000003860 storage Methods 0.000 claims description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
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- 235000004879 dioscorea Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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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
- 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
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
- 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
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- 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
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Biochemistry (AREA)
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Abstract
The invention discloses Chinese yam meatballs and a preparation method thereof. The Chinese yam meatballs are prepared from the following raw materials in parts by weight: 200-300 parts of streaky pork, 30-40 parts of Chinese yams, 10-20 parts of glutinous rice powder, 10-20 parts of sorghum flour, 10-20 parts of lentinus edodes, 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, 3-5 parts of white granulated sugar, 4-6 parts of ginger and 6-8 parts of green onions. The Chinese yam meatballs have delicious taste, refreshing fragrance, unique flavor and abundant nutrition, and have the effects of supplementing nutrition and nourishing, enhancing organism immunity, tonifying qi and invigorating pulse, and preventing vascular sclerosis, namely lowering blood pressure; and the nutrition and the taste of meat are locked and the meat is tender and delicious.
Description
Technical field
The invention belongs to food process technical field, be specifically related to a kind of Chinese yam meat ball 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, provide a kind of Chinese yam meat ball and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of Chinese yam meat ball, is made up of the raw material of following weight portion: streaky pork 200-300 part, Chinese yam 30-40 part, glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, mushroom 10-20 part, egg white 10-20 part, cooking wine 15-25 part, salt 2-4 part, five-spice powder 3-5 part, white granulated sugar 3-5 part, ginger 4-6 part, green onion 6-8 part.
Further, described Chinese yam meat ball is made up of the raw material of following weight portion: streaky pork 200 parts, Chinese yam 30 parts, glutinous rice flour 10 parts, 10 parts, Chinese sorghum face, 10 parts, mushroom, 10 parts, egg white, cooking wine 15 parts, salt 2 parts, five-spice powder 3 parts, white granulated sugar 3 parts, 4 parts, ginger, green onion 6 parts.
Further, described Chinese yam meat ball is made up of the raw material of following weight portion: streaky pork 250 parts, Chinese yam 35 parts, glutinous rice flour 15 parts, 15 parts, Chinese sorghum face, 15 parts, mushroom, 15 parts, egg white, cooking wine 20 parts, salt 3 parts, five-spice powder 4 parts, white granulated sugar 4 parts, 5 parts, ginger, green onion 7 parts.
Further, described Chinese yam meat ball is made up of the raw material of following weight portion: streaky pork 300 parts, Chinese yam 40 parts, glutinous rice flour 20 parts, 20 parts, Chinese sorghum face, 20 parts, mushroom, 20 parts, egg white, cooking wine 25 parts, salt 4 parts, five-spice powder 5 parts, white granulated sugar 5 parts, 6 parts, ginger, green onion 8 parts.
The present invention also provides a kind of preparation method of Chinese yam meat ball, comprises the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Further, the preparation method of described Chinese yam meat ball comprises the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Further, the preparation method of described Chinese yam meat ball comprises the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Further, the preparation method of described Chinese yam meat ball comprises the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
The invention has the beneficial effects as follows: delicious flavour of the present invention, fragrance ooze people, unique flavor, nutritious, there is nutritious tonifying, strengthen immunity of organisms, tonifying Qi and to promote blood circulation, prevent effect of vascular sclerosis and step-down, can better pin meat nutrition and delicious food, make meat more fresh and tender good to eat.
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 Chinese yam meat ball, is made up of the raw material of following weight portion: streaky pork 200-300 part, Chinese yam 30-40 part, glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, mushroom 10-20 part, egg white 10-20 part, cooking wine 15-25 part, salt 2-4 part, five-spice powder 3-5 part, white granulated sugar 3-5 part, ginger 4-6 part, green onion 6-8 part.
The preparation method of above-mentioned Chinese yam meat ball comprises the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Embodiment two
A kind of Chinese yam meat ball, is made up of the raw material of following weight portion: streaky pork 200 parts, Chinese yam 30 parts, glutinous rice flour 10 parts, 10 parts, Chinese sorghum face, 10 parts, mushroom, 10 parts, egg white, cooking wine 15 parts, salt 2 parts, five-spice powder 3 parts, white granulated sugar 3 parts, 4 parts, ginger, green onion 6 parts.
The preparation method of above-mentioned Chinese yam meat ball comprises the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Embodiment three
A kind of Chinese yam meat ball, is made up of the raw material of following weight portion: streaky pork 250 parts, Chinese yam 35 parts, glutinous rice flour 15 parts, 15 parts, Chinese sorghum face, 15 parts, mushroom, 15 parts, egg white, cooking wine 20 parts, salt 3 parts, five-spice powder 4 parts, white granulated sugar 4 parts, 5 parts, ginger, green onion 7 parts.
The preparation method of above-mentioned Chinese yam meat ball comprises the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Embodiment four
A kind of Chinese yam meat ball, is made up of the raw material of following weight portion: streaky pork 300 parts, Chinese yam 40 parts, glutinous rice flour 20 parts, 20 parts, Chinese sorghum face, 20 parts, mushroom, 20 parts, egg white, cooking wine 25 parts, salt 4 parts, five-spice powder 5 parts, white granulated sugar 5 parts, 6 parts, ginger, green onion 8 parts.
The preparation method of above-mentioned Chinese yam meat ball comprises the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good 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 Chinese yam meat ball, it is characterized in that, described Chinese yam meat ball is made up of the raw material of following weight portion: streaky pork 200-300 part, Chinese yam 30-40 part, glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, mushroom 10-20 part, egg white 10-20 part, cooking wine 15-25 part, salt 2-4 part, five-spice powder 3-5 part, white granulated sugar 3-5 part, ginger 4-6 part, green onion 6-8 part.
2. a kind of Chinese yam meat ball according to claim 1, it is characterized in that, described Chinese yam meat ball is made up of the raw material of following weight portion: streaky pork 200 parts, Chinese yam 30 parts, glutinous rice flour 10 parts, 10 parts, Chinese sorghum face, 10 parts, mushroom, 10 parts, egg white, cooking wine 15 parts, salt 2 parts, five-spice powder 3 parts, white granulated sugar 3 parts, 4 parts, ginger, green onion 6 parts.
3. a kind of Chinese yam meat ball according to claim 1, it is characterized in that, described Chinese yam meat ball is made up of the raw material of following weight portion: streaky pork 250 parts, Chinese yam 35 parts, glutinous rice flour 15 parts, 15 parts, Chinese sorghum face, 15 parts, mushroom, 15 parts, egg white, cooking wine 20 parts, salt 3 parts, five-spice powder 4 parts, white granulated sugar 4 parts, 5 parts, ginger, green onion 7 parts.
4. a kind of Chinese yam meat ball according to claim 1, it is characterized in that, described Chinese yam meat ball is made up of the raw material of following weight portion: streaky pork 300 parts, Chinese yam 40 parts, glutinous rice flour 20 parts, 20 parts, Chinese sorghum face, 20 parts, mushroom, 20 parts, egg white, cooking wine 25 parts, salt 4 parts, five-spice powder 5 parts, white granulated sugar 5 parts, 6 parts, ginger, green onion 8 parts.
5. a preparation method for Chinese yam meat ball according to claim 1, is characterized in that, comprises the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
6. the preparation method of a kind of Chinese yam meat ball according to claim 5, is characterized in that, comprise the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
7. the preparation method of a kind of Chinese yam meat ball according to claim 5, is characterized in that, comprise the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
8. the preparation method of a kind of Chinese yam meat ball according to claim 5, is characterized in that, comprise the steps:
(1) streaky pork 200-300 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after mushroom 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into mushroom end respectively, ginger is last, green onion is last;
(4), after Chinese yam 30-40 part being cleaned, Chinese yam mud is broken into;
(5) by glutinous rice flour 10-20 part, Chinese sorghum face 10-20 part, egg white 10-20 part and mushroom end, ginger is last, green onion is last, Chinese yam mud adds in the material of step (2) simultaneously, stirs, and obtains pork fillings;
(6) pork fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(7) Chinese yam meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(8) Chinese yam meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
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| CN106072166A (en) * | 2016-06-15 | 2016-11-09 | 广西南宁诺尔网络通讯技术有限公司 | A kind of ball and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106072166A (en) * | 2016-06-15 | 2016-11-09 | 广西南宁诺尔网络通讯技术有限公司 | A kind of ball and preparation method thereof |
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Application publication date: 20150121 |