CN105876661A - Jasmine flower stuffed pork balls and preparation method thereof - Google Patents

Abstract

The present invention discloses a jasmine flower stuffed pork balls. The jasmine flower stuffed pork balls are prepared from the following raw materials in parts by weight: 90-110 parts of pork, 3-4 parts of edible salt, 10-12 parts of jasmine flowers, 12-14 parts of sugar cane juice, 2-3 parts of mint powder, 6-7 parts of lotus root starch, 3-4 parts of celery, 24-28 parts of pig fat, 3-4 parts of trehalose, 2-3 parts of soybean protein isolate, 7-9 parts of egg liquid, 10-12 parts of corn starch, 2-3 parts of rosemary, 1-2 parts of cassia barks, 1-2 parts of cloves, and a right amount of iced water. The pork is pickled with the salt to enable the pork balls to be tastier. The jasmine flowers, lotus root starch and other raw materials are made into stuffing to be added into the finished products of the pork balls, which reduces the greasy sense of the pork balls and also enables the pork balls to be rich in floral fragrance.

Description

A kind of Flos Jasmini Sambac core pork balls and preparation method thereof

Technical field

The present invention relates to a kind of meat ball, particularly relate to a kind of Flos Jasmini Sambac core pork balls and preparation method thereof.

Background technology

Tradition meat ball is to be mixed, through cutting, the meat products being processed into by beef, Carnis Sus domestica, the flesh of fish etc., nutrition is delicious, but containing too many additive, more it is directly synthesized meat to cook meat ball, have a strong impact on the physical and mental health of consumer, provide a kind of green safety, nourishing healthy, meat ball with rich flavor for this present invention.

Summary of the invention

Instant invention overcomes prior art not enough, it is provided that a kind of Flos Jasmini Sambac core pork balls and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of Flos Jasmini Sambac core pork balls, is made up of the raw material of following weight parts:

Carnis Sus domestica 90-110, Sal 3-4, Flos Jasmini Sambac 10-12, Caulis Sacchari sinensis juice 12-14, Herba Menthae powder 2-3, Amylum Nelumbinis Rhizomatis 6-7, Herba Apii graveolentis 3-4, show condition 24-28, trehalose 3-4, soybean protein isolate 2-3, egg liquid 7-9, corn starch 10-12, Herba Rosmarini Officinalis 2-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, Flos Caryophylli 1-2, frozen water are appropriate.

A kind of Flos Jasmini Sambac core pork balls preparation method, comprises the following steps:

(1) qualified Carnis Sus domestica will be checked naturally to thaw, reject fascia, fat, broken bone and congestion meat afterwash, drain blood and slime, Carnis Sus domestica shreds along texture, it is twisted into meat paste with 4-6mm meat grinder, frozen water is added at any time to control meat material temperature degree at 0-4 DEG C, it is to avoid meat material ripening affects finished product brittleness during Minced Steak；

(2) being mixed homogeneously with Sal by above-mentioned meat paste, pickle 2-3 days at 6-8 DEG C, taking-up frozen water rinses to make a return journey and eliminates the unusual smell, then rubs with meat grinder secondary, is twisted into meat paste completely；

(3) clean destemming for fresh Flos Jasmini Sambac, with the boiling water blanching 3-5 second, leach and use frozen water merceration immediately, pull petal out and be twisted into broken mud, mix homogeneously to micro-thick with Caulis Sacchari sinensis juice, Herba Menthae powder, Amylum Nelumbinis Rhizomatis, in units of 4-5 gram, be frozen into ice hockey, obtain jasmine core；

(4) qualified show condition will be checked to thaw to 0-4 DEG C, rub with 4-6mm meat grinder, pour in pot, rub after Herba Apii graveolentis roguing is cleaned, after waiting kettle temperature to rise to the show condition micro-boiling of thawing, pour celery paste into, when being heated with stirring to pot white cigarette seen above, the vegetable oil filter and remove residue that will endure, cold preservation is at 0-4 DEG C；

(5) by Herba Rosmarini Officinalis, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli clean up rear co-grinding, adds 8-10 times of clear water, slow fire boiling 1-2 hour, filters, filtrate is spray-dried, and obtains spice；

(6) above-mentioned meat paste, vegetable oil, spice are poured in cutmixer, low speed is cut after mixing uniformly and is poured trehalose, soybean protein isolate, egg liquid into, cut the thin filling mixing thickness at a high speed, it is eventually adding corn starch, fully cutting and mix uniformly, whole process adds frozen water with control meat stuffing temperature at any time at 4-8 DEG C, and meat stuffing stands at 6-8 DEG C emulsifying 30-40 minute, manual pill again, becomes the meat ball of 16-20 gram with jasmine core for kernel parcel meat stuffing kneading；

(7) above-mentioned meat ball is shaped 8-10 minute in the hot water of 70-80 DEG C, boil in the hot water of 90-100 DEG C again to meat ball floating, pull out and be cooled to meat ball central temperature with frozen water and be down to 10-15 DEG C, dry meat ball surface moisture, send in the oil cauldron boiled fried to one layer of brown shell of meat ball surface formation, be cooled to room temperature；

(8) meat ball exploded quantitatively is loaded vacuum packaging bag, sterilize 10-15 minute at 80-100 DEG C with food microwave sterilization machine, with screw fast refreezer, meat ball central temperature is down to-22--18 DEG C, store at-18 DEG C.

Compared with prior art, the invention have the advantage that

Carnis Sus domestica salt is pickled and is made it more have local flavor by the present invention, finished product meat ball adds the raw material such as Flos Jasmini Sambac, Amylum Nelumbinis Rhizomatis and makes filling, both meat ball greasy feeling had been alleviated, also the fragrance of flowers is strong to allow meat ball, add trehalose to delay age of starch in meat ball when Long-term Cold Storage by meat ball, strengthen water-retaining property, maintenance elasticity and local flavor, add have excellent anti-oxidation characteristics Herba Rosmarini Officinalis, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Flos Caryophylli, can effectively suppress meat ball growth of microorganism and fat oxidation in cold storage procedure, and meat ball color, sense organ, quality are had no adverse effects, more can improve meat ball local flavor.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of Flos Jasmini Sambac core pork balls, is made up of the raw material of following weight (jin):

Carnis Sus domestica 90, Sal 3, Flos Jasmini Sambac 10, Caulis Sacchari sinensis juice 12, Herba Menthae powder 2, Amylum Nelumbinis Rhizomatis 6, Herba Apii graveolentis 3, show condition 24, trehalose 3, soybean protein isolate 2, egg liquid 7, corn starch 10, Herba Rosmarini Officinalis 2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1, Flos Caryophylli 1, frozen water are appropriate.

A kind of Flos Jasmini Sambac core pork balls preparation method, comprises the following steps:

(1) qualified Carnis Sus domestica will be checked naturally to thaw, and reject fascia, fat, broken bone and congestion meat afterwash, drain blood and slime, Carnis Sus domestica shreds along texture, it is twisted into meat paste with 5mm meat grinder, adds frozen water during Minced Steak at any time to control meat material temperature degree at 0-4 DEG C, it is to avoid meat material ripening affects finished product brittleness；

(2) being mixed homogeneously with Sal by above-mentioned meat paste, pickle 3 days at 8 DEG C, taking-up frozen water rinses to make a return journey and eliminates the unusual smell, then rubs with meat grinder secondary, is twisted into meat paste completely；

(3) clean destemming for fresh Flos Jasmini Sambac, with boiling water blanching 5 seconds, leach and use frozen water merceration immediately, pull petal out and be twisted into broken mud, mix homogeneously to micro-thick with Caulis Sacchari sinensis juice, Herba Menthae powder, Amylum Nelumbinis Rhizomatis, in units of 5 grams, be frozen into ice hockey, obtain jasmine core；

(4) qualified show condition will be checked to thaw to 4 DEG C, rub with 5mm meat grinder, pour in pot, rub after Herba Apii graveolentis roguing is cleaned, after waiting kettle temperature to rise to the show condition micro-boiling of thawing, pour celery paste into, when being heated with stirring to pot white cigarette seen above, the vegetable oil filter and remove residue that will endure, cold preservation is at 4 DEG C；

(5) by Herba Rosmarini Officinalis, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli clean up rear co-grinding, adds 8 times of clear water, slow fire boiling 1 hour, filters, filtrate is spray-dried, and obtains spice；

(6) above-mentioned meat paste, vegetable oil, spice are poured in cutmixer, low speed is cut after mixing uniformly and is poured trehalose, soybean protein isolate, egg liquid into, cut the thin filling mixing thickness at a high speed, it is eventually adding corn starch, fully cutting and mix uniformly, whole process adds frozen water with control meat stuffing temperature at any time at 4-8 DEG C, and meat stuffing stands at 8 DEG C emulsifying 30 minutes, manual pill again, becomes the meat ball of 20 grams with jasmine core for kernel parcel meat stuffing kneading；

(7) above-mentioned meat ball is shaped 8 minutes in the hot water of 80 DEG C, boil in the hot water of 100 DEG C again to meat ball floating, pull out and be cooled to meat ball central temperature with frozen water and be down to 15 DEG C, dry meat ball surface moisture, send in the oil cauldron boiled fried to one layer of brown shell of meat ball surface formation, be cooled to room temperature；

(8) meat ball exploded quantitatively is loaded vacuum packaging bag, sterilize 15 minutes at 80 DEG C with food microwave sterilization machine, with screw fast refreezer, meat ball central temperature is down to-18 DEG C, store at-18 DEG C.

Claims (2)

1. a Flos Jasmini Sambac core pork balls, it is characterised in that be made up of the raw material of following weight parts:

Carnis Sus domestica 90-110, Sal 3-4, Flos Jasmini Sambac 10-12, Caulis Sacchari sinensis juice 12-14, Herba Menthae powder 2-3, Amylum Nelumbinis Rhizomatis 6-7, Herba Apii graveolentis 3-4, show condition 24-28, trehalose 3-4, soybean protein isolate 2-3, egg liquid 7-9, corn starch 10-12, Herba Rosmarini Officinalis 2-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, Flos Caryophylli 1-2, frozen water are appropriate.

2. a Flos Jasmini Sambac core pork balls preparation method as claimed in claim 1, it is characterised in that comprise the following steps:

(1) qualified Carnis Sus domestica will be checked naturally to thaw, reject fascia, fat, broken bone and congestion meat afterwash, drain blood and slime, Carnis Sus domestica shreds along texture, it is twisted into meat paste with 4-6mm meat grinder, frozen water is added at any time to control meat material temperature degree at 0-4 DEG C, it is to avoid meat material ripening affects finished product brittleness during Minced Steak；

(2) being mixed homogeneously with Sal by above-mentioned meat paste, pickle 2-3 days at 6-8 DEG C, taking-up frozen water rinses to make a return journey and eliminates the unusual smell, then rubs with meat grinder secondary, is twisted into meat paste completely；

(3) clean destemming for fresh Flos Jasmini Sambac, with the boiling water blanching 3-5 second, leach and use frozen water merceration immediately, pull petal out and be twisted into broken mud, mix homogeneously to micro-thick with Caulis Sacchari sinensis juice, Herba Menthae powder, Amylum Nelumbinis Rhizomatis, in units of 4-5 gram, be frozen into ice hockey, obtain jasmine core；

(4) qualified show condition will be checked to thaw to 0-4 DEG C, rub with 4-6mm meat grinder, pour in pot, rub after Herba Apii graveolentis roguing is cleaned, after waiting kettle temperature to rise to the show condition micro-boiling of thawing, pour celery paste into, when being heated with stirring to pot white cigarette seen above, the vegetable oil filter and remove residue that will endure, cold preservation is at 0-4 DEG C；

(5) by Herba Rosmarini Officinalis, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli clean up rear co-grinding, adds 8-10 times of clear water, slow fire boiling 1-2 hour, filters, filtrate is spray-dried, and obtains spice；

(6) above-mentioned meat paste, vegetable oil, spice are poured in cutmixer, low speed is cut after mixing uniformly and is poured trehalose, soybean protein isolate, egg liquid into, cut the thin filling mixing thickness at a high speed, it is eventually adding corn starch, fully cutting and mix uniformly, whole process adds frozen water with control meat stuffing temperature at any time at 4-8 DEG C, and meat stuffing stands at 6-8 DEG C emulsifying 30-40 minute, manual pill again, becomes the meat ball of 16-20 gram with jasmine core for kernel parcel meat stuffing kneading；

(7) above-mentioned meat ball is shaped 8-10 minute in the hot water of 70-80 DEG C, boil in the hot water of 90-100 DEG C again to meat ball floating, pull out and be cooled to meat ball central temperature with frozen water and be down to 10-15 DEG C, dry meat ball surface moisture, send in the oil cauldron boiled fried to one layer of brown shell of meat ball surface formation, be cooled to room temperature；

(8) meat ball exploded quantitatively is loaded vacuum packaging bag, sterilize 10-15 minute at 80-100 DEG C with food microwave sterilization machine, with screw fast refreezer, meat ball central temperature is down to-22--18 DEG C, store at-18 DEG C.