CN106616484A - Cyclocarya paliurus-stuffed meat ball and preparation method thereof - Google Patents
Cyclocarya paliurus-stuffed meat ball and preparation method thereof Download PDFInfo
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- CN106616484A CN106616484A CN201611243181.6A CN201611243181A CN106616484A CN 106616484 A CN106616484 A CN 106616484A CN 201611243181 A CN201611243181 A CN 201611243181A CN 106616484 A CN106616484 A CN 106616484A
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- pork
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Abstract
The invention discloses a cyclocarya paliurus-stuffed meat ball and a preparation method thereof. The cyclocarya paliurus-stuffed meat ball comprises a wrapper and stuffing, wherein the wrapper is prepared from the following components in percentage by weight: 45%-65% of pork, 15%-25% of starch, 5%-10% of columnar textured protein, 10%-20% of ice water and 1%-3% of a seasoner; the stuffing is prepared from the following components in percentage by weight: 35%-55% of pork, 25%-40% of compound thickeners, 5%-10% of crispy fried onions, 5%-10% of soybean sauce, 3%-7% of cyclocarya paliurus seeds and 3%-7% of a seasoner. Wrapper pulp and stuffing materials are put into a forming machine, and are cooled, frozen and packaged. Cyclocarya paliurus seeds are added to the stuffed meat ball, so that the nutrition value of the stuffed meat ball is improved and the uncomfortable taste of the cyclocarya paliurus is well covered by the flavor of the stuffed meat ball. Meanwhile, the cyclocarya paliurus seeds are wrapped by the wrapper pulp, so that the loss of nutritional ingredients in the boiling process is avoided. The stuffed meat ball is unique in flavor and good in palatability, meets the requirements of consumers and has longer market life; and the variety of the stuffed meat ball is enriched.
Description
Technical field
The present invention relates to a kind of blue or green money willow Stuffed Meat Balls and preparation method thereof, belong to food processing technology field.
Background technology
Blue or green money willow is not only the rare plant of China, and is a kind of plant of great exploitation potential, grinding in recent years
Study carefully discovery, macroelement needed by human is not only contained in blue or green money willow, also containing having the micro of important function to body-care
Element, while the also very abundant of the organic principle in blue or green money willow.The compositions such as steroid compound Ji lactone contained in blue or green money willow
Play the role of to suppress blood glucose rise, while the biological element such as zinc, manganese, magnesium and human insulin secretion and the utilization of glucose have
Close.There is its unique health care in hypoglycemic aspect blue or green money willow.
The application of blue or green money willow at present focuses mostly in tea is processed into, and makes drink etc., but Qingqian Willow leaf tea taste is too heavy, agreeable to the taste
Property is poor, and acceptance is relatively low；The A of Chinese patent literature CN 104522686 disclose a kind of Qingqian Willow leaf heat-clearing quench one's thirst type beef and
Its preparation method, it adds plurality of Chinese in traditional Spiced beef and Qingqian Willow leaf is a kind of new eating method, but this
Type of quenching one's thirst beef cost is too high, and acceptance is relatively low；The A of Chinese patent literature CN 105410659 disclose blue or green money willow noodles and its
Preparation method, it provides a kind of nutritious, good palatability blue or green money willow noodles and preparation method thereof, but noodles taste list
One, life of product is shorter.
The content of the invention
In order to overcome defect present in prior art, it is an object of the invention to provide one kind can meet consumer for guarantor
The demand of health-care function, the longer blue or green money willow Stuffed Meat Balls of life of product and preparation method thereof.
For achieving the above object, solution of the invention is：
A kind of blue or green money willow Stuffed Meat Balls, are made up of skin and filling；The constituent and weight percent content of wherein skin be：Pork
45% ~ 65%, starch 15% ~ 25%, columnar structure albumen 5% ~ 10%, frozen water 10% ~ 20%, flavoring 1% ~ 3%；Wherein the composition of filling into
Divide and weight percent content is：Pork 35% ~ 55%, compounding thickener 25% ~ 40%, onion shortcake 5% ~ 10%, soy sauce 5% ~ 10%, green grass or young crops
Money willow seed 3% ~ 7%, flavoring 3% ~ 7%.
Described flavoring includes salt, sugar and monosodium glutamate.
A kind of preparation method of blue or green money willow Stuffed Meat Balls, the method comprises the steps：
Step one, makes latex, by cold pork naturally to thaw, flaking process；Columnar structure albumen is pressed into 1:The ratio of (3 ~ 3.5)
Rehydration is carried out, input cutmixer is cut in thread；By the good cold pork of process and the input beater beating of columnar structure albumen, beat
To slightly viscosity, without grit；After adding flavoring to stir, starch is added, add frozen water to mix at a high speed after mixing；
Step 2：Fillings is made, by pork naturally to thaw, flaking process；Onion shortcake is cut to without bulky grain；Blue or green money willow wash seeds
Cut and mix to slightly viscosity, without grit with the pork for having twisted, the crisp together input cutmixer of the onion cut afterwards；Addition flavoring,
After soy sauce, compounding thickener stir；
Step 3：Shaping, by latex and fillings forming machine shaping is put into, and skin filling ratio is (1.5 ~ 3):1,85 DEG C ~ 95 DEG C tanks
In cure to central temperature up to after 75 DEG C, cooling, it is quick-frozen, packaging.
Cold pork naturally to thaw is to -6 DEG C ~ -3 DEG C of central temperature in the step one, step 2.
The good cold pork of process and columnar structure albumen input beater are beaten 5 ~ 20 minutes in the step one.
After using such scheme, compared with prior art, beneficial effects of the present invention are：Blue or green money willow seed is added to bag
In heart burger filling, the nutritive value of Stuffed Meat Balls is improve, and the local flavor of Stuffed Meat Balls masks well blue or green money willow and makes us not
Suitable taste；Simultaneously blue or green money willow seed is wrapped in the inside by latex, it is to avoid water boil during its nutrient content loss, this bag
Heart burger unique flavor, good palatability enriches Stuffed Meat Balls category, meets consumer demand, with longer market life.
Specific embodiment
With reference to embodiment, the present invention is expanded on further.
Present invention is disclosed a kind of blue or green money willow Stuffed Meat Balls, are made up of skin and filling；The wherein constituent of skin and weight hundred
Divide and be than content：Pork 45% ~ 65%, starch 15% ~ 25%, columnar structure albumen 5% ~ 10%, frozen water 10% ~ 20%, flavoring 1% ~
3%, described flavoring includes salt, sugar and monosodium glutamate；The constituent and weight percent content of wherein filling be：Pork 35% ~
55%th, thickener 25% ~ 40%, onion shortcake 5% ~ 10%, soy sauce 5% ~ 10%, blue or green money willow seed 3% ~ 7%, flavoring 3% ~ 7% are compounded.
A kind of preparation method of blue or green money willow Stuffed Meat Balls, the method comprises the steps：
Step one, makes latex, by cold pork naturally to thaw to -6 DEG C ~ -3 DEG C of central temperature, flaking process；By columnar structure egg
It is white to press 1:The ratio of (3 ~ 3.5) carries out rehydration, and input cutmixer is cut in thread；By the good cold pork of process and columnar structure egg
White input beater is beaten 5 ~ 20 minutes, beats to slightly viscosity, without grit；After adding flavoring to stir, starch is added,
Frozen water is added to mix at a high speed after mixing.
Step 2：Fillings is made, by pork naturally to thaw to -6 DEG C ~ -3 DEG C of central temperature, flaking process；Onion shortcake cut to
Without bulky grain；After blue or green money willow wash seeds it is crisp with the pork for having twisted, the onion cut together put into cutmixer and cut mix to slightly gluing
Property, without grit；After adding flavoring, soy sauce, compounding thickener to stir.
Step 3：Shaping, by latex and fillings forming machine shaping is put into, and skin filling ratio is about (1.5 ~ 3):1,85 DEG C ~ 95
Cure in DEG C tank to central temperature up to after 75 DEG C, cooling, quick-frozen, packaging.
First embodiment：
The constituent and weight percent content of skin is as follows：Pork 45%, starch 25%, columnar structure protein 10 %, frozen water 18%,
Flavoring 2%（Wherein containing salt 0.8%, sugar 0.8%, monosodium glutamate 0.4%）；The constituent and weight percent content of filling is as follows：Pig
Meat 35%, compounding thickener 40%, onion shortcake 10%, soy sauce 5%, blue or green money willow seed 7%, flavoring 3%（Wherein containing salt 1.2%, sugar
1.2%th, monosodium glutamate 0.6%）.
By cold pork naturally to thaw to -6 DEG C ~ -3 DEG C of central temperature, flaking process；Columnar structure albumen is pressed into 1:(3~
3.5) ratio carries out rehydration, and input cutmixer is cut in thread；The good cold pork of process and columnar structure albumen input are beaten
Pulp grinder is beaten 5 ~ 20 minutes, beats to slightly viscosity, without grit；After adding flavoring to stir, starch is added, added after mixing
Enter frozen water and mix as slurry at a high speed.By pork naturally to thaw to -6 DEG C ~ -3 DEG C of central temperature, flaking process；Onion shortcake cut to
Without bulky grain；After blue or green money willow wash seeds it is crisp with the pork for having twisted, the onion cut together put into cutmixer and cut mix to slightly gluing
Property, without grit；Flavoring, soy sauce, compounding thickener is added to be fillings after stirring.Latex and fillings are put into shaping
Machine is molded, and skin filling ratio is about (1.5 ~ 3):1（It is preferred that 3:1）, cure in 85 DEG C ~ 95 DEG C tanks to central temperature up to after 75 DEG C,
Cooling, quick-frozen, packaging；
Second embodiment：
The constituent and weight percent content of skin is as follows：Pork 55%, starch 15%, columnar structure protein 10 %, frozen water 18%,
Flavoring 2%（Wherein containing salt 0.8%, sugar 0.8%, monosodium glutamate 0.4%）；The constituent and weight percent content of filling is as follows：Pig
Meat 45%, compounding thickener 35%, onion shortcake 10%, soy sauce 5%, blue or green money willow seed 2%, flavoring 3%（Wherein containing salt 1.2%, sugar
1.2%th, monosodium glutamate 0.6%）.
By cold pork naturally to thaw to -6 DEG C ~ -3 DEG C of central temperature, flaking process；Columnar structure albumen is pressed into 1:(3~
3.5) ratio carries out rehydration, and input cutmixer is cut in thread；The good cold pork of process and columnar structure albumen input are beaten
Pulp grinder is beaten 5 ~ 20 minutes, beats to slightly viscosity, without grit；After adding flavoring to stir, starch is added, added after mixing
Enter frozen water and mix as slurry at a high speed.By pork naturally to thaw to -6 DEG C ~ -3 DEG C of central temperature, flaking process；Onion shortcake cut to
Without bulky grain；After blue or green money willow wash seeds it is crisp with the pork for having twisted, the onion cut together put into cutmixer and cut mix to slightly gluing
Property, without grit；Flavoring, soy sauce, compounding thickener is added to be fillings after stirring.Latex and fillings are put into shaping
Machine is molded, and skin filling ratio is about (1.5 ~ 3):1（It is preferred that 3:1）, cure in 85 DEG C ~ 95 DEG C tanks to central temperature up to after 75 DEG C,
Cooling, quick-frozen, packaging.
Compared with prior art, the present invention adds blue or green money willow seed into Stuffed Meat Balls filling, improves Stuffed Meat Balls
Nutritive value, and the local flavor of Stuffed Meat Balls masks well the taste that blue or green money willow makes us uncomfortable；Simultaneously blue or green money willow seed is by skin
Slurry is wrapped in the inside, it is to avoid water boil during its nutrient content loss, this Stuffed Meat Balls unique flavor, good palatability is rich
Rich Stuffed Meat Balls categories, meet consumer demand, with longer market life.
The above, is only the embodiment of the present invention, and not the technical scope of the present invention is imposed any restrictions, therefore every
According to any trickle amendment, equivalent variations and modification that the technical spirit of the present invention is made to above example, this is still fallen within
In the range of inventive technique scheme.
Claims (5)
1. a kind of blue or green money willow Stuffed Meat Balls, are made up of skin and filling；It is characterized in that：The constituent and percentage by weight of the skin
Content is：Pork 45% ~ 65%, starch 15% ~ 25%, columnar structure albumen 5% ~ 10%, frozen water 10% ~ 20%, flavoring 1% ~ 3%；Institute
The constituent and weight percent content for stating filling be：Pork 35% ~ 55%, compounding thickener 25% ~ 40%, onion shortcake 5% ~ 10%,
Soy sauce 5% ~ 10%, blue or green money willow seed 3% ~ 7%, flavoring 3% ~ 7%.
2. blue or green money willow Stuffed Meat Balls as claimed in claim 1, it is characterised in that：A kind of described flavoring includes salt, sugar
And monosodium glutamate.
3. a kind of preparation method of blue or green money willow Stuffed Meat Balls, it comprises the steps：
Step one, making latex, by cold pork naturally to thaw, flaking process；Columnar structure albumen is pressed into 1:The ratio of (3 ~ 3.5)
Rehydration is carried out, input cutmixer is cut in thread；By the good cold pork of process and the input beater beating of columnar structure albumen, beat
To slightly viscosity, without grit；After adding flavoring to stir, starch is added, add frozen water to mix at a high speed after mixing；
Step 2, making fillings, by pork naturally to thaw, flaking process；Onion shortcake is cut to without bulky grain；Blue or green money willow wash seeds
Cut and mix to slightly viscosity, without grit with the pork for having twisted, the crisp together input cutmixer of the onion cut afterwards；Addition flavoring,
After soy sauce, compounding thickener stir；
Step 3, shaping, by latex and fillings forming machine shaping is put into, and skin filling ratio is (1.5 ~ 3):1,85 DEG C ~ 95 DEG C tanks
In cure to central temperature up to after 75 DEG C, cooling, it is quick-frozen, packaging.
4. a kind of preparation method of blue or green money willow Stuffed Meat Balls as claimed in claim 3, it is characterised in that：The step one, step
Cold pork naturally to thaw is to -6 DEG C ~ -3 DEG C of central temperature in rapid two.
5. the preparation method of a kind of blue or green money willow Stuffed Meat Balls as described in claim 3 or 4, it is characterised in that：The step one
The middle cold pork that process is good and columnar structure albumen input beater are beaten 5 ~ 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611243181.6A CN106616484A (en) | 2016-12-29 | 2016-12-29 | Cyclocarya paliurus-stuffed meat ball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611243181.6A CN106616484A (en) | 2016-12-29 | 2016-12-29 | Cyclocarya paliurus-stuffed meat ball and preparation method thereof |
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| CN106616484A true CN106616484A (en) | 2017-05-10 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
| CN103549227A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method for dried-ivy mosses dumplings |
| CN105266046A (en) * | 2015-09-14 | 2016-01-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Stuffed potato meat ball and processing technology thereof |
-
2016
- 2016-12-29 CN CN201611243181.6A patent/CN106616484A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
| CN103549227A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method for dried-ivy mosses dumplings |
| CN105266046A (en) * | 2015-09-14 | 2016-01-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Stuffed potato meat ball and processing technology thereof |
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Application publication date: 20170510 |
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