CN104799318A

CN104799318A - High-calcium lotus root meat ball production method

Info

Publication number: CN104799318A
Application number: CN201410034245.6A
Authority: CN
Inventors: 岳付燕
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-01-24
Filing date: 2014-01-24
Publication date: 2015-07-29

Abstract

The present invention relates to a health preserving dish, especially to a high-calcium lotus root meat ball production method, wherein main raw materials comprise, by weight, 500 parts of meat, 200 parts of bone, 20 parts of lard, 50 parts of sweet potato powder, 50 parts of pea powder, 50 parts of dried small shrimp powder, 100 pars of lotus root, 5 parts of coriandrum sativum, 5 parts of allium fistulosum, edible salt, piper nigrum powder, cooking wine, monosodium glutamate, dark soy sauce, ginger and garlic water, and a vegetable juice. According to the present invention, various raw materials are matched according to a certain ratio; various meats have effects of kidney invigorating, blood nourishing, wasting-thirst improving, thin and weak improving, deficiency supplementing, dryness-syndrome moisturizing, liver yin nourishing, skin moisturizing and the like; the bone has effects of waist and knee strengthening, physical strength benefiting, weak supplementing, bone and muscle strengthening, and calcium supplementing; the sweet potato powder and the pea powder have characteristics of low calorie and weight reducing effect, and contain a substance similar to estrogen so as to provide effects of human skin protection and aging delaying; the effects of middle warmer strengthening, qi benefiting, detoxification, utilization are provided; and the lotus root has slightly-sweet taste, is crisp, has a high medicinal value, and can provide effects of eyesight improving, blood sugar lowering, stomach nourishing, digestion promoting, pathogenic fire removing, greasiness removing and the like after being eaten with coriandrum sativum.

Description

A kind of preparation method of a lotus rhizome high calcium meat ball

Technical field

The present invention relates to one and there is health vegetable, especially a kind of preparation method of a lotus rhizome high calcium meat ball.

Background technology

A ball is the conventional food in people's recipe, and its wide variety can be divided into bhaji, meat ball, and wherein meat ball has again a flesh of fish ball, Pork balls, beef ball etc.Meat generally grinds and adds other seasoning matter by common meat ball, and then add starch, even some ball adds more starch, so have larger impact to mouthfeel, eats a ball more greasy.And batching is incomplete, and nutritive validity is poor.

For the deficiency of above-mentioned meat ball, the present invention provides a kind of preparation method of a lotus rhizome high calcium meat ball according to above deficiency, has to chew crisp, is of high nutritive value, and is more suitable for the elderly and children eat, with the effect supplementing health calcium ion.

Summary of the invention

A kind of preparation method of a lotus rhizome high calcium meat ball is achieved by the following technical solution:

A kind of preparation method of a lotus rhizome high calcium meat ball, primary raw material is: weight portion is meat 500, bone 200, lard 20, sweet potato powder 50, peameal 50, dried small shrimp powder 50, lotus rhizome 100, caraway 5, green onion 5, edible salt, pepper powder, cooking wine, monosodium glutamate, dark soy sauce, Jiang Suanshui, vegetable juice.

Preparation method:

1. the preparation of dried small shrimp powder, utilizes the shrimp shell of prawn, dries after clean.Do not use dryer, directly fry with the little fire of common frying pan is dry, once pinching, namely broken rear stopping is dry fries, and utilizes rolling pin to be crushed to Powdered.Unavailable pulverizer is directly pulverized, and it is different that mouthfeel is pulverized in the dried small shrimp powder after pulverizer pulverizing and traditional craft.

2. by meat 500g, bone 200g and lotus rhizome (peeling) 100g cleans rubbing and makes meat slurry, adds sweet potato powder 50g, peameal 50g, caraway 5g, lard 20g, proper amount of edible salt, pepper powder, cooking wine, monosodium glutamate, dark soy sauce, dark soy sauce, ginger garlic water mixing and stirring pickle and within 10-15 minute, then separately load container (number of colors according to vegetable juice determines number).

3. vegetable juice (various vegetables, multiple color), carry out diversified mediation according to the number of vegetable juice and stir, material is formed;

4. the filling key mixed up is entered in mould, can be made into spheroidal oblate or oval, strip, directly can enter pot and steam, explode or quick-frozen packaging.

The present invention proportionally prepares, various meat has kidney-replenishing blood-nourishing, thin thin, qi-restoratives of quenching one's thirst, moisturize, the effect such as nourishing liver is cloudy, profit skin; Bone has that strong waist knee, beneficial strength, qi-restoratives are weak, strengthening the bones and muscles, calcium supplementing effect; Sweet potato powder and peameal heat content very low, can antiobesity action be played, the material containing similar female hormone, to protection human body skin, delay senility certain left and right; There is tonifying middle-Jiao and Qi, effect of Detoxication utilization; Lotus rhizome is micro-sweet and crisp, and medical value is quite high, and edible together with caraway have improving eyesight, hypoglycemic, nourishing the stomach, helps digestion, reduce internal heat, the effect such as to deoil greasy; Lard has qi-restoratives, moisturizes, detoxifies, makes the fresher perfume (or spice) of meat good to eat; Vegetable juice (the carrot juice of various different product; Celery Juice; Cabbage juice; Tomato juice; Fresh Cucumber Juice; Cider etc.) taste difference, the situation of whole body can be improved, improve the appetite of human body and the resistance to infection, also have effect (the 1. color alleviated conjunctivitis and maintain whole vision system; 2. mouthfeel; 3. nutrition).The dried small shrimp powder added plays the effect of replenishing the calcium further, and effect is more obvious, is suitable for the child that replenishes the calcium and the more serious designed for old people of calcium loss.The lotus rhizome high calcium meat ball delicious flavour adopting the present invention to be made, sliding tender good to eat, meat is thin, rotten, soft, broken and color is varied, taste is numerous, non-greasy.Fully to adapt to crowd's digestive organs at various age.

Detailed description of the invention

specific embodiment 1

The raw material made required for meat ball is: meat 500g, bone 200g, lard 20g, sweet potato powder 50g, peameal 50g, dried small shrimp powder 50g, lotus rhizome 100g, caraway 5g, green onion 5g, edible salt, pepper powder, cooking wine, monosodium glutamate, dark soy sauce, Jiang Suanshui (ginger and garlic grinding are stirred into water liquid condition), vegetable juice (various vegetables, multiple color).

Preparation method:

Utilize the shrimp shell of prawn, dry after clean.Do not use dryer, directly fry with the little fire of common frying pan is dry, once pinching, namely broken rear stopping is dry fries, and utilizes rolling pin to be crushed to Powdered.Unavailable pulverizer is directly pulverized, and it is different that mouthfeel is pulverized in the dried small shrimp powder after pulverizer pulverizing and traditional craft.In addition, dried small shrimp powder had better not be replaced with common dried small shrimp here, the effect of supplemented calcium of a ball can be reduced like that.Experiment shows, the effect of supplemented calcium of dried small shrimp will far below the effect of supplemented calcium of shrimp shell.Utilize the method to be also the further utilization of prawn shell, develop the economic worth of shrimp shell.The addition of shrimp shell meal is not easily excessive, otherwise coherency when can affect post-production dough, a ball for making can be loose, affects whole structure and mouthfeel.

By meat 500g, bone 200g and lotus rhizome (peeling) 100g cleans rubbing and makes meat slurry, and water of adding some points in right amount when cutting meat adds a little at every turn, add 2 times just passable.As pulp amount strengthens, then add water in right amount, time in modulated process, require that oil droplet is more tiny better, this is not only conducive to water-soluble plant albumen, water, grease homogenising, forms gel simultaneously, make a ball have good water-retaining property, gelation and elasticity when being conducive to goods heating.After meat stuffing chops, add the condiment such as edible salt, pepper powder, cooking wine, monosodium glutamate, dark soy sauce, Jiang Suanshui, stir along a direction.

Then, add sweet potato powder 50g, peameal 50g, caraway 5g, lard 20g stir, pickle and then separately load container in 10-15 minute, according to the difference of vegetable juice color, determine the mark of separation container.Described vegetable juice is carrot juice, tomato juice, spinach juice, Celery Juice, cabbage juice, Fresh Cucumber Juice, Sucus Luffae, wax gourd juice, Pumpkin Juice etc., does not enumerate at this.

The filling key mixed up is entered in mould, can be made into spheroidal oblate or oval, strip, directly can enter pot and steam, explode or quick-frozen packaging.

specific embodiment 2

Specific embodiment 2 is with the difference of specific embodiment 1, and vegetable juice fruit syrup replaces.This fruit syrup is cider, pear juice, grape juice, orange juice, grapefruit juice, orange juice, strawberry juice, coconut milk, does not enumerate at this.

Claims

1. the formula of a lotus rhizome high calcium meat ball, it is characterized in that: primary raw material is: weight portion is meat 500, bone 200, lard 20, sweet potato powder 50, peameal 50, dried small shrimp powder 50, lotus rhizome 100, caraway 5, green onion 5, edible salt, pepper powder, cooking wine, monosodium glutamate, dark soy sauce, Jiang Suanshui, vegetable juice.

2. a preparation method for a lotus rhizome high calcium meat ball, is characterized in that: comprise the following steps,

A. the preparation of dried small shrimp powder, utilizes the shrimp shell of prawn, dries after clean, directly does stir-fry with the little fire of common frying pan, doing stir-fry, utilizing rolling pin to be crushed to Powdered once pinching i.e. broken rear stopping;

B. by meat 500g; bone 200g and lotus rhizome 100g cleans rubbing and makes meat slurry, adds sweet potato powder 50g, peameal 50g, caraway 5g, lard 20g, proper amount of edible salt, pepper powder, cooking wine, monosodium glutamate, dark soy sauce, dark soy sauce, ginger garlic water mixing and stirring pickle and then separately load container in 10-15 minute;

C. vegetable juice carrys out diversified mediation stirring according to the number of vegetable juice, and material is formed;

D. the filling mixed up is scooped in mould, can be made into spheroidal oblate or oval, strip, directly can enter pot and steam, explode or quick-frozen packaging.

3. the formula of an a kind of lotus rhizome high calcium meat ball according to claim 1, is characterized in that: described vegetable juice is one or more in carrot juice, tomato juice, spinach juice, Celery Juice, cabbage juice, Fresh Cucumber Juice, Sucus Luffae, wax gourd juice, Pumpkin Juice.

4. the formula of an a kind of lotus rhizome high calcium meat ball according to claim 1, is characterized in that: described vegetable juice fruit syrup replaces.