CN105639290A - Making method of meat balls - Google Patents
Making method of meat balls Download PDFInfo
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- CN105639290A CN105639290A CN201510276698.4A CN201510276698A CN105639290A CN 105639290 A CN105639290 A CN 105639290A CN 201510276698 A CN201510276698 A CN 201510276698A CN 105639290 A CN105639290 A CN 105639290A
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- meat
- flavor
- emulsification
- making method
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- 235000013372 meat Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000007493 shaping process Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims description 63
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims description 42
- 238000004945 emulsification Methods 0.000 claims description 42
- 235000019634 flavors Nutrition 0.000 claims description 42
- 235000013305 food Nutrition 0.000 claims description 22
- 241000234671 Ananas Species 0.000 claims description 21
- 235000007119 Ananas comosus Nutrition 0.000 claims description 21
- 241000219112 Cucumis Species 0.000 claims description 21
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 21
- 241000207961 Sesamum Species 0.000 claims description 21
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 21
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 21
- 239000002253 acid Substances 0.000 claims description 21
- 229940041514 candida albicans extract Drugs 0.000 claims description 21
- 235000010418 carrageenan Nutrition 0.000 claims description 21
- 229920001525 carrageenan Polymers 0.000 claims description 21
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- 229950010030 dl-alanine Drugs 0.000 claims description 21
- 235000010037 flour treatment agent Nutrition 0.000 claims description 21
- 210000000936 intestine Anatomy 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 102000004169 proteins and genes Human genes 0.000 claims description 21
- 108090000623 proteins and genes Proteins 0.000 claims description 21
- 239000002516 radical scavenger Substances 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 21
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 21
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 21
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 21
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 21
- 235000012141 vanillin Nutrition 0.000 claims description 21
- 239000012138 yeast extract Substances 0.000 claims description 21
- 235000015220 hamburgers Nutrition 0.000 claims description 19
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 12
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 claims description 9
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000011574 phosphorus Substances 0.000 claims description 6
- 229910052698 phosphorus Inorganic materials 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 238000004513 sizing Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N 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 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 210000004681 ovum Anatomy 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 abstract 3
- 238000010411 cooking Methods 0.000 abstract 2
- 239000004097 EU approved flavor enhancer Substances 0.000 abstract 1
- 235000019264 food flavour enhancer Nutrition 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- 239000004902 Softening Agent Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
Classifications
-
- 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
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a making method of meat balls. The making method comprises the following steps of preparing materials including main materials, auxiliary materials and a stabilizing agent; performing chopping: firstly mincing all the meat into meat granules being 3 millimeters in size, then performing chopping, when the temperature of the chopped meat begins to rise in the manner of chopping the meat, gradually adding ice water and potato starch, continuously chopping until the the chopped meat achieves the required fine degree, and guaranteeing that the temperature during chopping is 10 DEG C or below; pouring the chopped minced meat into a container, adding Rou cuilin quality improvers, high-power meat essence paste, meat essential oil and flavor enhancers, and performing stirring for 15-20 minutes so as to obtain meat balls; shaping the meat balls: directly putting the molded meat balls into hot water which is about 80-85 DEG C, and shaping the meat balls for 10-20 minutes so as to obtain molded meat balls; cooking the shaped meat balls: putting the shaped meat balls into a pot with hot water which is 60-80 DEG C, cooking the meat balls for 10-15 minutes, adding 5-15g of the stabilizing agent, wherein when the color of the inner parts and the color of the outer parts of the cooked meat balls are consistent, the brittleness and the elasticity of the cooked meat balls are good and the fragrance is rich, and fishing out the cooked meat balls; and cooling the cooked meat balls: putting the meat balls fished out from the pot in cold water which is 10-15 DEG C. According to the making method disclosed by the invention, the specific stabilizing agent is used, so that the meat balls are crisp, flexible, good in shapes and rich in fragrance.
Description
Technical field
The invention belongs to food processing field, especially a kind of burger making method.
Background technology
The color of existing burger is comparatively dim, and product are not good mutually, and elasticity is not enough, and by adding, softening agent makes a ball have elasticity to minority product, but human body is had harm by this kind of additive.
Summary of the invention
Goal of the invention: a kind of burger making method is provided, has solved the problems referred to above that prior art exists.
Technical scheme: a kind of burger making method, comprises the steps:
Step 1, material prepares: major ingredient, auxiliary material and stablizer, and described major ingredient comprises thin pork and streaky pork; Described auxiliary material comprises yam starch 50-150g, salt 20-40g, white sugar 25-35g, increases delicious 5-15g, high power meat essence cream 3-10g, meat essence oil 1-2g, the crisp phosphorus 0.5-1.5g of meat, Ovum Gallus domesticus album 80 ~ 150g, konjak gum 30-50g, frozen water 100-200g;
Described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1 ~ 3.4, sesame flavor 2.8 ~ 3.9, local flavor yeast extract 2.8 ~ 8.7, Protanal Ester SD-LB 1.2 ~ 3.7, purplish red 1.2 ~ 5,3020100 times of protein sugar 4.1 ~ 10.9, DL-Alanine 1 ~ 4.8, bread improver 1.3 ~ 2.5, emulsification flavoring pineapple essence 1.1 ~ 4, Sodium hexametaphosphate 99 3.9 ~ 5.8, vanillin food grade,1000.000000ine mesh essence 1.6 ~ 8.5, carrageenin 2 ~ 6.3, acid scavenger 1.4 ~ 2.3, Maotai-flavor liquor essence 1.5 ~ 4.1, intestines emulsification curing agent 1.7 ~ 3.4;
Step 2, cut and mix: first whole meat is twisted to 3 mm in size particles, carry out cutting again mixing, until meat cut start to go up to temperature time, add frozen water, yam starch gradually, continue to cut the sophistication mixed to requiring, cutting in the process of mixing temperature requirement below 10 degree, meat mud good for panel is imported in container and adds the crisp phosphorus of meat, high power meat essence cream, meat essence oil, increase delicious, stir 15-20 minute;
Step 3, sizing: directly drop into after a ball is shaping in the hot water of 80-85 degrees centigrade and shape 10-20 minute, shaping;
Step 4, boiling: the water bath tribute ball after sizing being put into 60-80 degree Celsius boils 10 ~ 15 minutes, adds stablizer 5 ~ 15g, inside and outside color and luster is consistent, and brittleness elasticity is good, and fragrance is outstanding can be pulled out.
Step 5, cooling: put into by the ball pulled out in the cold water of 10-15 DEG C, with flowing cold water cooling.
In a further embodiment, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.1, sesame flavor 4.5, local flavor yeast extract 6.2, Protanal Ester SD-LB 3.7, purplish red 1.2,3020100 times of protein sugar 4.1, DL-Alanine 4.8, bread improver 2.5, emulsification flavoring pineapple essence 1.4, Sodium hexametaphosphate 99 5.7, vanillin food grade,1000.000000ine mesh essence 6.4, carrageenin 3.1, acid scavenger 1.4, Maotai-flavor liquor essence 3, intestines emulsification curing agent 3.4.
In a further embodiment, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.2, sesame flavor 4.9, local flavor yeast extract 3, Protanal Ester SD-LB 2.8, purplish red 1.4,3020100 times of protein sugar 10.9, DL-Alanine 2.3, bread improver 1.9, emulsification flavoring pineapple essence 3.6, Sodium hexametaphosphate 99 5.3, vanillin food grade,1000.000000ine mesh essence 1.6, carrageenin 2, acid scavenger 1.4, Maotai-flavor liquor essence 2.6, intestines emulsification curing agent 2.7.
In a further embodiment, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1, sesame flavor 3.8, local flavor yeast extract 7.7, Protanal Ester SD-LB 3.1, purplish red 1.6,3020100 times of protein sugar 10.8, DL-Alanine 1.7, bread improver 2.3, emulsification flavoring pineapple essence 4, Sodium hexametaphosphate 99 4.2, vanillin food grade,1000.000000ine mesh essence 8.5, carrageenin 6.3, acid scavenger 1.7, Maotai-flavor liquor essence 2.3, intestines emulsification curing agent 3.4.
In a further embodiment, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.4, sesame flavor 3.4, local flavor yeast extract 7.7, Protanal Ester SD-LB 1.2, purplish red 5,3020100 times of protein sugar 5.4, DL-Alanine 1, bread improver 1.5, emulsification flavoring pineapple essence 2.3, Sodium hexametaphosphate 99 5.8, vanillin food grade,1000.000000ine mesh essence 4.5, carrageenin 2.4, acid scavenger 2.1, Maotai-flavor liquor essence 1.5, intestines emulsification curing agent 2.3.
In a further embodiment, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.2, sesame flavor 2.8, local flavor yeast extract 2.8, Protanal Ester SD-LB 3.7, purplish red 3.3,3020100 times of protein sugar 5.4, DL-Alanine 2.7, bread improver 1.7, emulsification flavoring pineapple essence 1.1, Sodium hexametaphosphate 99 5.2, vanillin food grade,1000.000000ine mesh essence 6.6, carrageenin 4.7, acid scavenger 1.9, Maotai-flavor liquor essence 4.1, intestines emulsification curing agent 1.7.
In a further embodiment, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1, sesame flavor 4.3, local flavor yeast extract 3.5, Protanal Ester SD-LB 3.4, purplish red 4.1,3020100 times of protein sugar 9, DL-Alanine 2.9, bread improver 1.3, emulsification flavoring pineapple essence 1.9, Sodium hexametaphosphate 99 3.9, vanillin food grade,1000.000000ine mesh essence 3, carrageenin 3.1, acid scavenger 2.3, Maotai-flavor liquor essence 3, intestines emulsification curing agent 2.8.
Useful effect: the present invention, by the stablizer of secret, can make a ball crisp and have elasticity, product are fine mutually, and fragrance is given prominence to.
Embodiment
Embodiment 1
A kind of burger making method, comprises the steps:
Step 1, material prepares: major ingredient, auxiliary material and stablizer, and described major ingredient comprises thin pork and streaky pork; Described auxiliary material comprises yam starch 50-150g, salt 20-40g, white sugar 25-35g, increases delicious 5-15g, high power meat essence cream 3-10g, meat essence oil 1-2g, the crisp phosphorus 0.5-1.5g of meat, Ovum Gallus domesticus album 80 ~ 150g, konjak gum 30-50g, frozen water 100-200g;
Described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1 ~ 3.4, sesame flavor 2.8 ~ 3.9, local flavor yeast extract 2.8 ~ 8.7, Protanal Ester SD-LB 1.2 ~ 3.7, purplish red 1.2 ~ 5,3020100 times of protein sugar 4.1 ~ 10.9, DL-Alanine 1 ~ 4.8, bread improver 1.3 ~ 2.5, emulsification flavoring pineapple essence 1.1 ~ 4, Sodium hexametaphosphate 99 3.9 ~ 5.8, vanillin food grade,1000.000000ine mesh essence 1.6 ~ 8.5, carrageenin 2 ~ 6.3, acid scavenger 1.4 ~ 2.3, Maotai-flavor liquor essence 1.5 ~ 4.1, intestines emulsification curing agent 1.7 ~ 3.4;
Step 2, cut and mix: first whole meat is twisted to 3 mm in size particles, carry out cutting again mixing, until meat cut start to go up to temperature time, add frozen water, yam starch gradually, continue to cut the sophistication mixed to requiring, cutting in the process of mixing temperature requirement below 10 degree, meat mud good for panel is imported in container and adds the crisp phosphorus of meat, high power meat essence cream, meat essence oil, increase delicious, stir 15-20 minute;
Step 3, sizing: directly drop into after a ball is shaping in the hot water of 80-85 degrees centigrade and shape 10-20 minute, shaping;
Step 4, boiling: the water bath tribute ball after sizing being put into 60-80 degree Celsius boils 10 ~ 15 minutes, adds stablizer 5 ~ 15g, inside and outside color and luster is consistent, and brittleness elasticity is good, and fragrance is outstanding can be pulled out.
Step 5, cooling: put into by the ball pulled out in the cold water of 10-15 DEG C, with flowing cold water cooling.
Embodiment 2
A kind of burger making method, comprises the steps:
Described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.1, sesame flavor 4.5, local flavor yeast extract 6.2, Protanal Ester SD-LB 3.7, purplish red 1.2,3020100 times of protein sugar 4.1, DL-Alanine 4.8, bread improver 2.5, emulsification flavoring pineapple essence 1.4, Sodium hexametaphosphate 99 5.7, vanillin food grade,1000.000000ine mesh essence 6.4, carrageenin 3.1, acid scavenger 1.4, Maotai-flavor liquor essence 3, intestines emulsification curing agent 3.4.
Embodiment 3
A kind of burger making method, comprises the steps:
Described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.2, sesame flavor 4.9, local flavor yeast extract 3, Protanal Ester SD-LB 2.8, purplish red 1.4,3020100 times of protein sugar 10.9, DL-Alanine 2.3, bread improver 1.9, emulsification flavoring pineapple essence 3.6, Sodium hexametaphosphate 99 5.3, vanillin food grade,1000.000000ine mesh essence 1.6, carrageenin 2, acid scavenger 1.4, Maotai-flavor liquor essence 2.6, intestines emulsification curing agent 2.7.
Embodiment 4
A kind of burger making method, comprises the steps:
Described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1, sesame flavor 3.8, local flavor yeast extract 7.7, Protanal Ester SD-LB 3.1, purplish red 1.6,3020100 times of protein sugar 10.8, DL-Alanine 1.7, bread improver 2.3, emulsification flavoring pineapple essence 4, Sodium hexametaphosphate 99 4.2, vanillin food grade,1000.000000ine mesh essence 8.5, carrageenin 6.3, acid scavenger 1.7, Maotai-flavor liquor essence 2.3, intestines emulsification curing agent 3.4.
Embodiment 5
A kind of burger making method, comprises the steps:
Described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.4, sesame flavor 3.4, local flavor yeast extract 7.7, Protanal Ester SD-LB 1.2, purplish red 5,3020100 times of protein sugar 5.4, DL-Alanine 1, bread improver 1.5, emulsification flavoring pineapple essence 2.3, Sodium hexametaphosphate 99 5.8, vanillin food grade,1000.000000ine mesh essence 4.5, carrageenin 2.4, acid scavenger 2.1, Maotai-flavor liquor essence 1.5, intestines emulsification curing agent 2.3.
Embodiment 6
A kind of burger making method, comprises the steps:
Described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.2, sesame flavor 2.8, local flavor yeast extract 2.8, Protanal Ester SD-LB 3.7, purplish red 3.3,3020100 times of protein sugar 5.4, DL-Alanine 2.7, bread improver 1.7, emulsification flavoring pineapple essence 1.1, Sodium hexametaphosphate 99 5.2, vanillin food grade,1000.000000ine mesh essence 6.6, carrageenin 4.7, acid scavenger 1.9, Maotai-flavor liquor essence 4.1, intestines emulsification curing agent 1.7.
Embodiment 7
A kind of burger making method, comprises the steps:
Described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1, sesame flavor 4.3, local flavor yeast extract 3.5, Protanal Ester SD-LB 3.4, purplish red 4.1,3020100 times of protein sugar 9, DL-Alanine 2.9, bread improver 1.3, emulsification flavoring pineapple essence 1.9, Sodium hexametaphosphate 99 3.9, vanillin food grade,1000.000000ine mesh essence 3, carrageenin 3.1, acid scavenger 2.3, Maotai-flavor liquor essence 3, intestines emulsification curing agent 2.8.
Claims (7)
1. a burger making method, it is characterised in that, comprise the steps:
Step 1, material prepares: major ingredient, auxiliary material and stablizer, and described major ingredient comprises thin pork and streaky pork; Described auxiliary material comprises yam starch 50-150g, salt 20-40g, white sugar 25-35g, increases delicious 5-15g, high power meat essence cream 3-10g, meat essence oil 1-2g, the crisp phosphorus 0.5-1.5g of meat, Ovum Gallus domesticus album 80 ~ 150g, konjak gum 30-50g, frozen water 100-200g;
Described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1 ~ 3.4, sesame flavor 2.8 ~ 3.9, local flavor yeast extract 2.8 ~ 8.7, Protanal Ester SD-LB 1.2 ~ 3.7, purplish red 1.2 ~ 5,3020100 times of protein sugar 4.1 ~ 10.9, DL-Alanine 1 ~ 4.8, bread improver 1.3 ~ 2.5, emulsification flavoring pineapple essence 1.1 ~ 4, Sodium hexametaphosphate 99 3.9 ~ 5.8, vanillin food grade,1000.000000ine mesh essence 1.6 ~ 8.5, carrageenin 2 ~ 6.3, acid scavenger 1.4 ~ 2.3, Maotai-flavor liquor essence 1.5 ~ 4.1, intestines emulsification curing agent 1.7 ~ 3.4;
Step 2, cut and mix: first whole meat is twisted to 3 mm in size particles, carry out cutting again mixing, until meat cut start to go up to temperature time, add frozen water, yam starch gradually, continue to cut the sophistication mixed to requiring, cutting in the process of mixing temperature requirement below 10 degree, meat mud good for panel is imported in container and adds the crisp phosphorus of meat, high power meat essence cream, meat essence oil, increase delicious, stir 15-20 minute;
Step 3, sizing: directly drop into after a ball is shaping in the hot water of 80-85 degrees centigrade and shape 10-20 minute, shaping;
Step 4, boiling: the water bath tribute ball after sizing being put into 60-80 degree Celsius boils 10 ~ 15 minutes, adds stablizer 5 ~ 15g, inside and outside color and luster is consistent, and brittleness elasticity is good, and fragrance is outstanding can be pulled out;
Step 5, cooling: put into by the ball pulled out in the cold water of 10-15 DEG C, with flowing cold water cooling.
2. burger making method as claimed in claim 1, it is characterised in that, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.1, sesame flavor 4.5, local flavor yeast extract 6.2, Protanal Ester SD-LB 3.7, purplish red 1.2,3020100 times of protein sugar 4.1, DL-Alanine 4.8, bread improver 2.5, emulsification flavoring pineapple essence 1.4, Sodium hexametaphosphate 99 5.7, vanillin food grade,1000.000000ine mesh essence 6.4, carrageenin 3.1, acid scavenger 1.4, Maotai-flavor liquor essence 3, intestines emulsification curing agent 3.4.
3. burger making method as claimed in claim 1, it is characterised in that, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.2, sesame flavor 4.9, local flavor yeast extract 3, Protanal Ester SD-LB 2.8, purplish red 1.4,3020100 times of protein sugar 10.9, DL-Alanine 2.3, bread improver 1.9, emulsification flavoring pineapple essence 3.6, Sodium hexametaphosphate 99 5.3, vanillin food grade,1000.000000ine mesh essence 1.6, carrageenin 2, acid scavenger 1.4, Maotai-flavor liquor essence 2.6, intestines emulsification curing agent 2.7.
4. burger making method as claimed in claim 1, it is characterised in that, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1, sesame flavor 3.8, local flavor yeast extract 7.7, Protanal Ester SD-LB 3.1, purplish red 1.6,3020100 times of protein sugar 10.8, DL-Alanine 1.7, bread improver 2.3, emulsification flavoring pineapple essence 4, Sodium hexametaphosphate 99 4.2, vanillin food grade,1000.000000ine mesh essence 8.5, carrageenin 6.3, acid scavenger 1.7, Maotai-flavor liquor essence 2.3, intestines emulsification curing agent 3.4.
5. burger making method as claimed in claim 1, it is characterised in that, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.4, sesame flavor 3.4, local flavor yeast extract 7.7, Protanal Ester SD-LB 1.2, purplish red 5,3020100 times of protein sugar 5.4, DL-Alanine 1, bread improver 1.5, emulsification flavoring pineapple essence 2.3, Sodium hexametaphosphate 99 5.8, vanillin food grade,1000.000000ine mesh essence 4.5, carrageenin 2.4, acid scavenger 2.1, Maotai-flavor liquor essence 1.5, intestines emulsification curing agent 2.3.
6. burger making method as claimed in claim 1, it is characterised in that, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1.2, sesame flavor 2.8, local flavor yeast extract 2.8, Protanal Ester SD-LB 3.7, purplish red 3.3,3020100 times of protein sugar 5.4, DL-Alanine 2.7, bread improver 1.7, emulsification flavoring pineapple essence 1.1, Sodium hexametaphosphate 99 5.2, vanillin food grade,1000.000000ine mesh essence 6.6, carrageenin 4.7, acid scavenger 1.9, Maotai-flavor liquor essence 4.1, intestines emulsification curing agent 1.7.
7. burger making method as claimed in claim 1, it is characterised in that, described stablizer is made up of the raw material of following ratio of weight and number: hami melon powder essence 1, sesame flavor 4.3, local flavor yeast extract 3.5, Protanal Ester SD-LB 3.4, purplish red 4.1,3020100 times of protein sugar 9, DL-Alanine 2.9, bread improver 1.3, emulsification flavoring pineapple essence 1.9, Sodium hexametaphosphate 99 3.9, vanillin food grade,1000.000000ine mesh essence 3, carrageenin 3.1, acid scavenger 2.3, Maotai-flavor liquor essence 3, intestines emulsification curing agent 2.8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510276698.4A CN105639290A (en) | 2015-05-27 | 2015-05-27 | Making method of meat balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510276698.4A CN105639290A (en) | 2015-05-27 | 2015-05-27 | Making method of meat balls |
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| Publication Number | Publication Date |
|---|---|
| CN105639290A true CN105639290A (en) | 2016-06-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510276698.4A Pending CN105639290A (en) | 2015-05-27 | 2015-05-27 | Making method of meat balls |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376853A (en) * | 2016-08-31 | 2017-02-08 | 张子亮 | Preparation method for meat balls |
| CN111528456A (en) * | 2020-06-03 | 2020-08-14 | 德清唯信食品有限公司 | Production process of mushroom tribute balls |
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| CN102028234A (en) * | 2010-11-15 | 2011-04-27 | 高厚基 | Wild mushroom meat ball and preparation process thereof |
| CN102150876A (en) * | 2010-12-24 | 2011-08-17 | 贵州大学 | Quality modifier for composite phosphate food |
| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN104026604A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball as well as preparation method thereof |
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| CN102028234A (en) * | 2010-11-15 | 2011-04-27 | 高厚基 | Wild mushroom meat ball and preparation process thereof |
| CN102150876A (en) * | 2010-12-24 | 2011-08-17 | 贵州大学 | Quality modifier for composite phosphate food |
| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN104026604A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball as well as preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376853A (en) * | 2016-08-31 | 2017-02-08 | 张子亮 | Preparation method for meat balls |
| CN111528456A (en) * | 2020-06-03 | 2020-08-14 | 德清唯信食品有限公司 | Production process of mushroom tribute balls |
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Application publication date: 20160608 |