CN105685650A - Making process for mushroom meat ball - Google Patents
Making process for mushroom meat ball Download PDFInfo
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- CN105685650A CN105685650A CN201410686625.8A CN201410686625A CN105685650A CN 105685650 A CN105685650 A CN 105685650A CN 201410686625 A CN201410686625 A CN 201410686625A CN 105685650 A CN105685650 A CN 105685650A
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- mushroom
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Abstract
The invention discloses a making process for a mushroom meat ball. The making process comprises the following steps: stirring chicken breast, mushroom, chicken skin and a first accessory material group to form stuffing and pickling the stuffing for 26 h; adding a secondary accessory material group into the stuffing and carrying out stirring; putting the stuffing which is uniformly mixed under stirring the palm of the hand and making a meat ball; placing the made meat ball in a dry environment with a temperature of 60 DEG C for 50 min; placing the meat ball in a steam environment, steaming the meat ball in a steam environment with a temperature of 80 DEG C for 25 min and then steaming the meat ball in a steam environment with a temperature of 90 DEG C for 30 min; and cooling and packaging the ball and maintaining the packaged ball in a low temperature environment for 1 to 1.5 h. According to the invention, the mushroom and chicken are used as main materials for preparation of the delicious foodstuff with good color, fragrance and taste; and the ball is hard to scatter and pleasant to see. The making process is simple and easy to master, can produce the mushroom meat ball with unique flavor, is suitable for large-scale production and meets market demands.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of an a kind of Lentinus Edodes ball。
Background technology
Lentinus Edodes is second-biggest-in-the-world edible fungi, one of Ye Shi China special product, at the title have " delicacy from mountain " among the people。It is a kind of fungus being grown on timber, delicious flavour, and fragrance oozes people, nutritious。Lentinus Edodes is rich in vitamin B group, ferrum, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), sweet in the mouth, and property is put down, and cures mainly loss of appetite, and few gas is weak。The processing technology of a current Lentinus Edodes ball, complex manufacturing technology, product easily scatters, product taste bad, poor product quality, and product non-green is pollution-free。
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of an a kind of Lentinus Edodes ball, make processing technology simple to operation, produce taste good, nutritious, tasty good, high-quality, pollution-free, the product of instant, the production of the suitable marketization。
The processing technology of a Lentinus Edodes ball provided by the invention, comprises the following steps:
(1) chicken breast 210～250 grams, 150～180 grams of Lentinus Edodes and Corium Gallus domesticus 180～200 grams；
(2) salt 8～10 grams, phosphate 2.2～2.6 grams, red yeast rice 0.02～0.03 gram and frozen water 80～90 grams are taken food again as the first adjuvant group；Monosodium glutamate 1.5～2 grams, spice 0.7～1 gram, white pepper powder 0.7～1 gram, thickening agent 2.7～3 grams, white sugar 38～42 grams, frozen water 53～60 grams, 30～35 grams of albumen of separation and starch 48～55 grams are as the second adjuvant group；
(3) it is stirred chicken breast, Lentinus Edodes, Corium Gallus domesticus and the first adjuvant group forming stuffing material, pickles 26 hours；
(4) it is stirred stuffing material adds the second adjuvant group；
(5) it is placed in the palm of the hand makes ball shape by beating the stuffing material after uniformly；
(6) ball completed is positioned in the dry environment of 60 DEG C 50 minutes；
(7) a described ball is placed in steam ambient, steams 25 minutes under the steam ambient of 80 DEG C, then steam 30 minutes under the steam ambient of 90 DEG C；
(8) undertaken a described ball cooling down, packing, and a packaged described ball is placed in low temperature environment keep 1～1.5 hour。
The processing technology of a Lentinus Edodes ball provided by the invention, it has the beneficial effects that, solves complex manufacturing technology, product taste bad, the problems such as poor product quality, making processing technology simple operations, manufacturing process easily operates, and product quality is high, product taste is good, kind is novel, edible, easy to carry, is suitable for promoting production。
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of a Lentinus Edodes ball provided by the invention is described in detail。
Embodiment
The processing technology of the Lentinus Edodes ball of the present embodiment, comprises the following steps:
(1) chicken breast 250 grams, 180 grams of Lentinus Edodes and Corium Gallus domesticus 200 grams；
(2) salt 10 grams, phosphate 2.6 grams, red yeast rice 0.03 gram and frozen water 90 grams are taken food again as the first adjuvant group；Monosodium glutamate 2 grams, spice 1 gram, white pepper powder 1 gram, thickening agent 3 grams, white sugar 42 grams, frozen water 60 grams, 35 grams of albumen of separation and starch 55 grams are as the second adjuvant group；
(3) it is stirred chicken breast, Lentinus Edodes, Corium Gallus domesticus and the first adjuvant group forming stuffing material, pickles 26 hours；
(4) it is stirred stuffing material adds the second adjuvant group；
(5) it is placed in the palm of the hand makes ball shape by beating the stuffing material after uniformly；
(6) ball completed is positioned in the dry environment of 60 DEG C 50 minutes；
(7) a described ball is placed in steam ambient, steams 25 minutes under the steam ambient of 80 DEG C, then steam 30 minutes under the steam ambient of 90 DEG C；
(8) undertaken a described ball cooling down, packing, and a packaged described ball is placed in low temperature environment keep 1 hour。
The processing technology of a Lentinus Edodes ball, the good product quality produced, technical process is simple to operation, nutritious, belong to green non-pollution, a ball not easily scatters, and pleasing, instant edible person is edible in dining table, open air or travelling, is loved by the people, and market prospect is good。
Claims (1)
1. the processing technology of a Lentinus Edodes ball, it is characterised in that: said method comprising the steps of:
(1) chicken breast 210～250 grams, 150～180 grams of Lentinus Edodes and Corium Gallus domesticus 180～200 grams；
(2) salt 8～10 grams, phosphate 2.2～2.6 grams, red yeast rice 0.02～0.03 gram and frozen water 80～90 grams are taken food again as the first adjuvant group；Monosodium glutamate 1.5～2 grams, spice 0.7～1 gram, white pepper powder 0.7～1 gram, thickening agent 2.7～3 grams, white sugar 38～42 grams, frozen water 53～60 grams, 30～35 grams of albumen of separation and starch 48～55 grams are as the second adjuvant group；
(3) it is stirred chicken breast, Lentinus Edodes, Corium Gallus domesticus and the first adjuvant group forming stuffing material, pickles 26 hours；
(4) it is stirred stuffing material adds the second adjuvant group；
(5) it is placed in the palm of the hand makes ball shape by beating the stuffing material after uniformly；
(6) ball completed is positioned in the dry environment of 60 DEG C 50 minutes；
(7) a described ball is placed in steam ambient, steams 25 minutes under the steam ambient of 80 DEG C, then steam 30 minutes under the steam ambient of 90 DEG C；
(8) undertaken a described ball cooling down, packing, and a packaged described ball is placed in low temperature environment keep 1～1.5 hour。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686625.8A CN105685650A (en) | 2014-11-26 | 2014-11-26 | Making process for mushroom meat ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686625.8A CN105685650A (en) | 2014-11-26 | 2014-11-26 | Making process for mushroom meat ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685650A true CN105685650A (en) | 2016-06-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410686625.8A Pending CN105685650A (en) | 2014-11-26 | 2014-11-26 | Making process for mushroom meat ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685650A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019205A (en) * | 2017-03-08 | 2017-08-08 | 屈国香 | Mushroom ball and preparation method thereof |
| CN109329768A (en) * | 2018-08-13 | 2019-02-15 | 锦州笔架山食品有限公司 | A kind of sandwich mushroom chicken balls of stewed chick with mushroom flavor and preparation method thereof |
-
2014
- 2014-11-26 CN CN201410686625.8A patent/CN105685650A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019205A (en) * | 2017-03-08 | 2017-08-08 | 屈国香 | Mushroom ball and preparation method thereof |
| CN109329768A (en) * | 2018-08-13 | 2019-02-15 | 锦州笔架山食品有限公司 | A kind of sandwich mushroom chicken balls of stewed chick with mushroom flavor and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160622 |