CN105410739A - Porphyra meatball and preparation method thereof - Google Patents
Porphyra meatball and preparation method thereof Download PDFInfo
- Publication number
- CN105410739A CN105410739A CN201510934469.7A CN201510934469A CN105410739A CN 105410739 A CN105410739 A CN 105410739A CN 201510934469 A CN201510934469 A CN 201510934469A CN 105410739 A CN105410739 A CN 105410739A
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- CN
- China
- Prior art keywords
- parts
- laver
- meat ball
- ginger
- green onion
- Prior art date
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- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 241000206609 Porphyra Species 0.000 title abstract 8
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 14
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000019991 rice wine Nutrition 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 43
- 241000287828 Gallus gallus Species 0.000 claims description 16
- 240000002840 Allium cepa Species 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 15
- 235000002732 oignon Nutrition 0.000 claims description 15
- 241000722363 Piper Species 0.000 claims description 13
- 235000014103 egg white Nutrition 0.000 claims description 13
- 210000000969 egg white Anatomy 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- 239000011435 rock Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 2
- 235000015277 pork Nutrition 0.000 claims 2
- 238000004140 cleaning Methods 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000035943 smell Effects 0.000 abstract description 2
- 240000000889 Allium fistulosum Species 0.000 abstract 1
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 1
- 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 abstract 1
- 240000000129 Piper nigrum Species 0.000 abstract 1
- 240000007329 Zingiber officinale Species 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000014860 sensory perception of taste Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 230000035917 taste Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000000050 nutritive Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000002784 Stomach Anatomy 0.000 description 1
- 238000010411 cooking Methods 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
- 239000000835 fiber Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Abstract
The invention discloses a porphyra meatball and a preparation method thereof. The porphyra meatball comprises the following raw materials in parts by weight: 60-100 parts of fish meat, 4-6 parts of rock candy, 40-60 parts of chicken meat, 15-25 parts of dried porphyra, 3-5 parts of table salt, 4-6 parts of pepper, 20-40 parts of sorghum flour, 15-25 parts of albumen, 5-7 parts of fresh ginger, 10-12 parts of rice wine and 6-10 parts of allium fistulosum. The porphyra meatball is scientific and reasonable in formula, simple to prepare, moist and refreshing, and unique in flavor; meanwhile, the porphyra is rich in nutrition, so as to increase the nutrient content of the porphyra meatball; the steamed porphyra meatball is fragrant in smell, soft, waxy, sweet and fresh.
Description
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 is to human body not obvious benefit, green medicine is lacked in existing technology of the same trade and ball kind, eat dual-purpose new raw material, do not possess the product of functional health outstanding characteristic, effect of dietotherapy could not be given prominence to, the present invention is by mixing the chicken of special ratios with laver, by chicken fine and tender taste, the advantage of flavour deliciousness combines with laver, make laver meat ball have both tastes simultaneously, and the fiber of laver the incomplete taste by chicken are covered, meanwhile, laver nutritive enriches, and adds the nutritional labeling of a ball, the cooking method of a ball is more in addition, too increases the eating method of laver.
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: flesh of fish 60-100 part, rock sugar 4-6 part, chicken 40-60 part, dry laver 15-25 part, salt 3-5 part, pepper powder 4-6 part, sorghum flour 20-40 part, egg white 15-25 part, ginger 5-7 part, rice wine 10-12 part, green onion 6-10 part.
Further, described laver meat ball is made up of the raw material of following weight portion: oppress 60 parts, 4 parts, rock sugar, 40 parts, chicken, dry laver 15 parts, salt 3 parts, pepper powder 4 parts, sorghum flour 20 parts, 15 parts, egg white, 5 parts, ginger, 10 parts, rice wine, green onion 6 parts.
Further, described laver meat ball is made up of the raw material of following weight portion: oppress 80 parts, 5 parts, rock sugar, 50 parts, chicken, dry laver 20 parts, salt 4 parts, pepper powder 5 parts, sorghum flour 30 parts, 20 parts, egg white, 6 parts, ginger, 11 parts, rice wine, green onion 8 parts.
Further, described laver meat ball is made up of the raw material of following weight portion: oppress 100 parts, 6 parts, rock sugar, 60 parts, chicken, dry laver 25 parts, salt 5 parts, pepper powder 6 parts, sorghum flour 40 parts, 25 parts, egg white, 7 parts, ginger, 12 parts, rice wine, green onion 10 parts.
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: flesh of fish 60-100 part, rock sugar 4-6 part, chicken 40-60 part, dry laver 15-25 part, salt 3-5 part, pepper powder 4-6 part, sorghum flour 20-40 part, egg white 15-25 part, ginger 5-7 part, rice wine 10-12 part, green onion 6-10 part.
Embodiment two
A kind of laver meat ball, is made up of the raw material of following weight portion: oppress 60 parts, 4 parts, rock sugar, 40 parts, chicken, dry laver 15 parts, salt 3 parts, pepper powder 4 parts, sorghum flour 20 parts, 15 parts, egg white, 5 parts, ginger, 10 parts, rice wine, green onion 6 parts.
Embodiment three
A kind of laver meat ball, is made up of the raw material of following weight portion: oppress 80 parts, 5 parts, rock sugar, 50 parts, chicken, dry laver 20 parts, salt 4 parts, pepper powder 5 parts, sorghum flour 30 parts, 20 parts, egg white, 6 parts, ginger, 11 parts, rice wine, green onion 8 parts.
Embodiment four
A kind of laver meat ball, is made up of the raw material of following weight portion: oppress 100 parts, 6 parts, rock sugar, 60 parts, chicken, dry laver 25 parts, salt 5 parts, pepper powder 6 parts, sorghum flour 40 parts, 25 parts, egg white, 7 parts, ginger, 12 parts, rice wine, green onion 10 parts.
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: flesh of fish 60-100 part, rock sugar 4-6 part, chicken 40-60 part, dry laver 15-25 part, salt 3-5 part, pepper powder 4-6 part, sorghum flour 20-40 part, egg white 15-25 part, ginger 5-7 part, rice wine 10-12 part, green onion 6-10 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: oppress 60 parts, 4 parts, rock sugar, 40 parts, chicken, dry laver 15 parts, salt 3 parts, pepper powder 4 parts, sorghum flour 20 parts, 15 parts, egg white, 5 parts, ginger, 10 parts, rice wine, 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: oppress 80 parts, 5 parts, rock sugar, 50 parts, chicken, dry laver 20 parts, salt 4 parts, pepper powder 5 parts, sorghum flour 30 parts, 20 parts, egg white, 6 parts, ginger, 11 parts, rice wine, green onion 8 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: oppress 100 parts, 6 parts, rock sugar, 60 parts, chicken, dry laver 25 parts, salt 5 parts, pepper powder 6 parts, sorghum flour 40 parts, 25 parts, egg white, 7 parts, ginger, 12 parts, rice wine, green onion 10 parts.
5. a preparation method for laver meat ball according to claim 1, is characterized in that, comprises the steps:
(1) will oppress, chicken send in cutmixer, and cut at a high speed and mix, obtain minced pork;
(2) rice wine, salt, pepper powder, rock sugar 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, sorghum flour 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 in time after freeze tunnel carries out quick-frozen and packs, then finished product is put into less than-18 DEG C Freezing room storages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510934469.7A CN105410739A (en) | 2015-12-15 | 2015-12-15 | Porphyra meatball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510934469.7A CN105410739A (en) | 2015-12-15 | 2015-12-15 | Porphyra meatball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410739A true CN105410739A (en) | 2016-03-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510934469.7A Pending CN105410739A (en) | 2015-12-15 | 2015-12-15 | Porphyra meatball and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410739A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918917A (en) * | 2016-04-27 | 2016-09-07 | 鹤壁市永达调理食品有限公司 | Quick-frozen kelp-meat balls and preparation method thereof |
-
2015
- 2015-12-15 CN CN201510934469.7A patent/CN105410739A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918917A (en) * | 2016-04-27 | 2016-09-07 | 鹤壁市永达调理食品有限公司 | Quick-frozen kelp-meat balls and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160323 |
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| WD01 | Invention patent application deemed withdrawn after publication |