CN104286940A - Agar meat balls and preparation method thereof - Google Patents

Agar meat balls and preparation method thereof Download PDF

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Publication number
CN104286940A
CN104286940A CN201410526452.3A CN201410526452A CN104286940A CN 104286940 A CN104286940 A CN 104286940A CN 201410526452 A CN201410526452 A CN 201410526452A CN 104286940 A CN104286940 A CN 104286940A
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China
Prior art keywords
parts
laver
meat ball
ginger
green onion
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Pending
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CN201410526452.3A
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Chinese (zh)
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赵敬哲
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Individual
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Individual
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Priority to CN201410526452.3A priority Critical patent/CN104286940A/en
Publication of CN104286940A publication Critical patent/CN104286940A/en
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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
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L17/60—Edible seaweed
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses agar meat balls and a preparation method thereof. The agar meat balls comprise the following raw materials in parts by weight: 60-80 parts of streaky pork, 40-50 parts of chicken, 10-20 parts of dried agar, 20-30 parts of glutinous rice flour, 10-20 parts of egg white, 10-16 parts of cooking wine, 2-4 parts of table salt, 3-5 parts of five spice powder, 2-4 parts of saccharose, 3-5 parts of garlic powder, 4-6 parts of ginger powder and 6-8 parts of union. The agar meat balls are scientific and reasonable in formula, are simple to prepare, are clear, rich and tasty, and are unique in flavor; meanwhile, agar is rich in nutrition, so that nutritional components are increased for balls, and the balls have sweet scent which assails the nostrils, and are soft, waxy, sweet and fresh.

Description

A kind of laver meat ball and preparation method thereof
Technical field
The invention belongs to food process technical field, be specifically related to a kind of laver 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 laver meat ball and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of laver meat ball, is made up of the raw material of following weight portion: streaky pork 60-80 part, chicken 40-50 part, dry laver 10-20 part, glutinous rice flour 20-30 part, egg white 10-20 part, cooking wine 10-16 part, salt 2-4 part, five-spice powder 3-5 part, sucrose 2-4 part, garlic powder 3-5 part, ginger 4-6 part, green onion 6-8 part.
Further, described laver meat ball is made up of the raw material of following weight portion: streaky pork 60 parts, 40 parts, chicken, dry laver 10 parts, glutinous rice flour 20 parts, 10 parts, egg white, cooking wine 10 parts, salt 2 parts, five-spice powder 3 parts, sucrose 2 parts, garlic powder 3 parts, 4 parts, ginger, green onion 6 parts.
Further, described laver meat ball is made up of the raw material of following weight portion: streaky pork 70 parts, 45 parts, chicken, dry laver 15 parts, glutinous rice flour 25 parts, 15 parts, egg white, cooking wine 13 parts, salt 3 parts, five-spice powder 4 parts, sucrose 3 parts, garlic powder 4 parts, 5 parts, ginger, green onion 7 parts.
Further, described laver meat ball is made up of the raw material of following weight portion: streaky pork 80 parts, 50 parts, chicken, dry laver 20 parts, glutinous rice flour 30 parts, 20 parts, egg white, cooking wine 16 parts, salt 4 parts, five-spice powder 5 parts, sucrose 4 parts, garlic powder 5 parts, 6 parts, ginger, green onion 8 parts.
The present invention also provides a kind of preparation method of laver meat ball, comprises the steps:
(1) streaky pork, chicken are sent in cutmixer, cut at a high speed and mix, obtain minced pork;
(2) cooking wine, salt, five-spice powder, sucrose are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after dry laver, ginger, green onion being cleaned, be cut into laver end respectively, ginger is last, green onion is last;
(4) by egg white, glutinous rice flour, garlic powder and laver end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain fillings;
(5) fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) laver meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) laver 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: scientific formulation of the present invention is reasonable, make simple, clear and rich tasty and refreshing, unique flavor, laver nutritive enriches simultaneously, adds the nutritional labeling of a ball, and after steaming, A sweety scent assails the nostrils, soft glutinous sweet fresh.
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 laver meat ball, is made up of the raw material of following weight portion: streaky pork 60-80 part, chicken 40-50 part, dry laver 10-20 part, glutinous rice flour 20-30 part, egg white 10-20 part, cooking wine 10-16 part, salt 2-4 part, five-spice powder 3-5 part, sucrose 2-4 part, garlic powder 3-5 part, ginger 4-6 part, green onion 6-8 part.
The preparation method of above-mentioned laver meat ball comprises the steps:
(1) streaky pork, chicken are sent in cutmixer, cut at a high speed and mix, obtain minced pork;
(2) cooking wine, salt, five-spice powder, sucrose are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after dry laver, ginger, green onion being cleaned, be cut into laver end respectively, ginger is last, green onion is last;
(4) by egg white, glutinous rice flour, garlic powder and laver end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain fillings;
(5) fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) laver meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) laver 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 laver meat ball, is made up of the raw material of following weight portion: streaky pork 60 parts, 40 parts, chicken, dry laver 10 parts, glutinous rice flour 20 parts, 10 parts, egg white, cooking wine 10 parts, salt 2 parts, five-spice powder 3 parts, sucrose 2 parts, garlic powder 3 parts, 4 parts, ginger, green onion 6 parts.
The preparation method of above-mentioned laver meat ball comprises the steps:
(1) streaky pork, chicken are sent in cutmixer, cut at a high speed and mix, obtain minced pork;
(2) cooking wine, salt, five-spice powder, sucrose are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after dry laver, ginger, green onion being cleaned, be cut into laver end respectively, ginger is last, green onion is last;
(4) by egg white, glutinous rice flour, garlic powder and laver end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain fillings;
(5) fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) laver meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) laver 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 laver meat ball, is made up of the raw material of following weight portion: streaky pork 70 parts, 45 parts, chicken, dry laver 15 parts, glutinous rice flour 25 parts, 15 parts, egg white, cooking wine 13 parts, salt 3 parts, five-spice powder 4 parts, sucrose 3 parts, garlic powder 4 parts, 5 parts, ginger, green onion 7 parts.
The preparation method of above-mentioned laver meat ball comprises the steps:
(1) streaky pork, chicken are sent in cutmixer, cut at a high speed and mix, obtain minced pork;
(2) cooking wine, salt, five-spice powder, sucrose are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after dry laver, ginger, green onion being cleaned, be cut into laver end respectively, ginger is last, green onion is last;
(4) by egg white, glutinous rice flour, garlic powder and laver end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain fillings;
(5) fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) laver meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) laver 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 laver meat ball, is made up of the raw material of following weight portion: streaky pork 80 parts, 50 parts, chicken, dry laver 20 parts, glutinous rice flour 30 parts, 20 parts, egg white, cooking wine 16 parts, salt 4 parts, five-spice powder 5 parts, sucrose 4 parts, garlic powder 5 parts, 6 parts, ginger, green onion 8 parts.
The preparation method of above-mentioned laver meat ball comprises the steps:
(1) streaky pork, chicken are sent in cutmixer, cut at a high speed and mix, obtain minced pork;
(2) cooking wine, salt, five-spice powder, sucrose are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after dry laver, ginger, green onion being cleaned, be cut into laver end respectively, ginger is last, green onion is last;
(4) by egg white, glutinous rice flour, garlic powder and laver end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain fillings;
(5) fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) laver meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) laver 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 (5)

1. a laver meat ball, it is characterized in that, described laver meat ball is made up of the raw material of following weight portion: streaky pork 60-80 part, chicken 40-50 part, dry laver 10-20 part, glutinous rice flour 20-30 part, egg white 10-20 part, cooking wine 10-16 part, salt 2-4 part, five-spice powder 3-5 part, sucrose 2-4 part, garlic powder 3-5 part, ginger 4-6 part, green onion 6-8 part.
2. a kind of laver meat ball according to claim 1, it is characterized in that, described laver meat ball is made up of the raw material of following weight portion: streaky pork 60 parts, 40 parts, chicken, dry laver 10 parts, glutinous rice flour 20 parts, 10 parts, egg white, cooking wine 10 parts, salt 2 parts, five-spice powder 3 parts, sucrose 2 parts, garlic powder 3 parts, 4 parts, ginger, green onion 6 parts.
3. a kind of laver meat ball according to claim 1, it is characterized in that, described laver meat ball is made up of the raw material of following weight portion: streaky pork 70 parts, 45 parts, chicken, dry laver 15 parts, glutinous rice flour 25 parts, 15 parts, egg white, cooking wine 13 parts, salt 3 parts, five-spice powder 4 parts, sucrose 3 parts, garlic powder 4 parts, 5 parts, ginger, green onion 7 parts.
4. a kind of laver meat ball according to claim 1, it is characterized in that, described laver meat ball is made up of the raw material of following weight portion: streaky pork 80 parts, 50 parts, chicken, dry laver 20 parts, glutinous rice flour 30 parts, 20 parts, egg white, cooking wine 16 parts, salt 4 parts, five-spice powder 5 parts, sucrose 4 parts, garlic powder 5 parts, 6 parts, ginger, green onion 8 parts.
5. a preparation method for the laver meat ball according to claim 1-4 any one, is characterized in that, comprises the steps:
(1) streaky pork, chicken are sent in cutmixer, cut at a high speed and mix, obtain minced pork;
(2) cooking wine, salt, five-spice powder, sucrose are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after dry laver, ginger, green onion being cleaned, be cut into laver end respectively, ginger is last, green onion is last;
(4) by egg white, glutinous rice flour, garlic powder and laver end, ginger is last, green onion is last adds in the material of step (2) simultaneously, stir, obtain fillings;
(5) fillings is sent into ball making machine shaping, steam 15-20min, cooling;
(6) laver meat ball of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) laver meat ball that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
CN201410526452.3A 2014-10-09 2014-10-09 Agar meat balls and preparation method thereof Pending CN104286940A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410526452.3A CN104286940A (en) 2014-10-09 2014-10-09 Agar meat balls and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410526452.3A CN104286940A (en) 2014-10-09 2014-10-09 Agar meat balls and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104286940A true CN104286940A (en) 2015-01-21

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Application Number Title Priority Date Filing Date
CN201410526452.3A Pending CN104286940A (en) 2014-10-09 2014-10-09 Agar meat balls and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104286940A (en)

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Application publication date: 20150121

WD01 Invention patent application deemed withdrawn after publication