CN104286941A - Vegetable contained meat balls and preparation method thereof - Google Patents
Vegetable contained meat balls and preparation method thereof Download PDFInfo
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- CN104286941A CN104286941A CN201410527497.2A CN201410527497A CN104286941A CN 104286941 A CN104286941 A CN 104286941A CN 201410527497 A CN201410527497 A CN 201410527497A CN 104286941 A CN104286941 A CN 104286941A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 85
- 235000013372 meat Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 73
- 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
- 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
- 240000007087 Apium graveolens Species 0.000 claims abstract description 25
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 25
- 235000010591 Appio Nutrition 0.000 claims abstract description 25
- 244000000626 Daucus carota Species 0.000 claims abstract description 25
- 235000002767 Daucus carota Nutrition 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
- 239000000843 powder Substances 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
- 241000234282 Allium Species 0.000 claims description 48
- 241000234314 Zingiber Species 0.000 claims description 48
- 239000000203 mixture Substances 0.000 claims description 25
- 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
- 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 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000015220 hamburgers Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 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
- 230000000694 effects Effects 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 effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses vegetable contained meat balls and a preparation method thereof. The vegetable contained meat balls consist of the following raw materials in parts by weight: 160-200 parts of streaky pork, 10-20 parts of white radish, 10-20 parts of carrots, 10-20 parts of celery, 30-50 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, 3-5 parts of white granulated sugar, 4-6 parts of fresh ginger and 6-8 parts of green onion. The vegetable contained meat balls disclosed by the invention are scientific and reasonable in formula, easy to prepare, fresh in taste, rich in nutrition and superior in quality and are elastic and oily but not greasy. Vegetables are added into the meat balls, so that the taste of the meat balls is enriched, and 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 vegetable meat balls 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 vegetable meat balls and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of vegetable meat balls, is made up of the raw material of following weight portion: streaky pork 160-200 part, ternip 10-20 part, carrot 10-20 part, celery 10-20 part, glutinous rice flour 30-50 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 vegetable meat balls is made up of the raw material of following weight portion: streaky pork 160 parts, ternip 10 parts, 10 parts, carrot, celery 10 parts, glutinous rice flour 30 parts, 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 vegetable meat balls is made up of the raw material of following weight portion: streaky pork 180 parts, ternip 15 parts, 15 parts, carrot, celery 15 parts, glutinous rice flour 40 parts, 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 vegetable meat balls is made up of the raw material of following weight portion: streaky pork 200 parts, ternip 20 parts, 20 parts, carrot, celery 20 parts, glutinous rice flour 50 parts, 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 vegetable meat balls, comprises the steps:
(1) streaky pork 160-200 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 10-20 part, carrot 10-20 part, celery 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 30-50 part, egg white 10-20 part and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls comprises the steps:
(1) by streaky pork 160 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 3 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 10 parts, 10 parts, carrot, celery 10 parts, 4 parts, ginger, green onion 6 parts being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 30 parts, 10 parts, egg white and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls comprises the steps:
(1) by streaky pork 180 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 4 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 15 parts, 15 parts, carrot, celery 15 parts, 5 parts, ginger, green onion 7 parts being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 40 parts, 15 parts, egg white and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls 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 5 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 20 parts, 20 parts, carrot, celery 20 parts, 6 parts, ginger, green onion 8 parts being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 50 parts, 20 parts, egg white and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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, tasty mouthfeel, high resilience, oily but not greasy, nutritious, have good quality, in burger, add vegetables, 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 vegetable meat balls, is made up of the raw material of following weight portion: streaky pork 160-200 part, ternip 10-20 part, carrot 10-20 part, celery 10-20 part, glutinous rice flour 30-50 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 vegetable meat balls comprises the steps:
(1) streaky pork 160-200 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 10-20 part, carrot 10-20 part, celery 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 30-50 part, egg white 10-20 part and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls, is made up of the raw material of following weight portion: streaky pork 160 parts, ternip 10 parts, 10 parts, carrot, celery 10 parts, glutinous rice flour 30 parts, 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 vegetable meat balls comprises the steps:
(1) by streaky pork 160 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 3 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 10 parts, 10 parts, carrot, celery 10 parts, 4 parts, ginger, green onion 6 parts being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 30 parts, 10 parts, egg white and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls, is made up of the raw material of following weight portion: streaky pork 180 parts, ternip 15 parts, 15 parts, carrot, celery 15 parts, glutinous rice flour 40 parts, 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 vegetable meat balls comprises the steps:
(1) by streaky pork 180 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 4 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 15 parts, 15 parts, carrot, celery 15 parts, 5 parts, ginger, green onion 7 parts being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 40 parts, 15 parts, egg white and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls, is made up of the raw material of following weight portion: streaky pork 200 parts, ternip 20 parts, 20 parts, carrot, celery 20 parts, glutinous rice flour 50 parts, 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 vegetable meat balls 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 5 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 20 parts, 20 parts, carrot, celery 20 parts, 6 parts, ginger, green onion 8 parts being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 50 parts, 20 parts, egg white and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls, it is characterized in that, described vegetable meat balls is made up of the raw material of following weight portion: streaky pork 160-200 part, ternip 10-20 part, carrot 10-20 part, celery 10-20 part, glutinous rice flour 30-50 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 vegetable meat balls according to claim 1, it is characterized in that, described vegetable meat balls is made up of the raw material of following weight portion: streaky pork 160 parts, ternip 10 parts, 10 parts, carrot, celery 10 parts, glutinous rice flour 30 parts, 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 vegetable meat balls according to claim 1, it is characterized in that, described vegetable meat balls is made up of the raw material of following weight portion: streaky pork 180 parts, ternip 15 parts, 15 parts, carrot, celery 15 parts, glutinous rice flour 40 parts, 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 vegetable meat balls according to claim 1, it is characterized in that, described vegetable meat balls is made up of the raw material of following weight portion: streaky pork 200 parts, ternip 20 parts, 20 parts, carrot, celery 20 parts, glutinous rice flour 50 parts, 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 vegetable meat balls according to claim 1, is characterized in that, comprises the steps:
(1) streaky pork 160-200 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 3-5 part are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 10-20 part, carrot 10-20 part, celery 10-20 part, ginger 4-6 part, green onion 6-8 part being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 30-50 part, egg white 10-20 part and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls according to claim 5, is characterized in that, comprise the steps:
(1) by streaky pork 160 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 3 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 10 parts, 10 parts, carrot, celery 10 parts, 4 parts, ginger, green onion 6 parts being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 30 parts, 10 parts, egg white and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls according to claim 5, is characterized in that, comprise the steps:
(1) by streaky pork 180 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 4 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 15 parts, 15 parts, carrot, celery 15 parts, 5 parts, ginger, green onion 7 parts being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 40 parts, 15 parts, egg white and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls 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 vegetable meat balls 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 5 parts are added cutmixer, mix with minced pork, pickle 6-8h;
(3), after ternip 20 parts, 20 parts, carrot, celery 20 parts, 6 parts, ginger, green onion 8 parts being cleaned, be cut into vegetables end respectively, ginger is last, green onion is last;
(4) by glutinous rice flour 50 parts, 20 parts, egg white and vegetables 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) vegetable meat balls of cooling is sent to freeze tunnel in time and carries out quick-frozen;
(7) vegetable meat balls that quick-frozen is good is packed, then finished product is put into less than-18 DEG C Freezing room storages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410527497.2A CN104286941A (en) | 2014-10-09 | 2014-10-09 | Vegetable contained meat balls and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410527497.2A CN104286941A (en) | 2014-10-09 | 2014-10-09 | Vegetable contained meat balls and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286941A true CN104286941A (en) | 2015-01-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410527497.2A Pending CN104286941A (en) | 2014-10-09 | 2014-10-09 | Vegetable contained meat balls and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104286941A (en) |
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2014
- 2014-10-09 CN CN201410527497.2A patent/CN104286941A/en active Pending
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