CN105410739A - Porphyra meatball and preparation method thereof - Google Patents

Porphyra meatball and preparation method thereof Download PDF

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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
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510934469.7A
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Chinese (zh)
Inventor
刘毅
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Xinmeng Information Technology Co Ltd
Original Assignee
Qingdao Xinmeng Information Technology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Qingdao Xinmeng Information Technology Co Ltd filed Critical Qingdao Xinmeng Information Technology Co Ltd
Priority to CN201510934469.7A priority Critical patent/CN105410739A/en
Publication of CN105410739A publication Critical patent/CN105410739A/en
Pending legal-status Critical Current

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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

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 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.
CN201510934469.7A 2015-12-15 2015-12-15 Porphyra meatball and preparation method thereof Pending CN105410739A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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Application publication date: 20160323

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