CN106901225A - A kind of hypotensive water chestnut water meat balls soup formula and preparation method thereof - Google Patents
A kind of hypotensive water chestnut water meat balls soup formula and preparation method thereof Download PDFInfo
- Publication number
- CN106901225A CN106901225A CN201710126338.5A CN201710126338A CN106901225A CN 106901225 A CN106901225 A CN 106901225A CN 201710126338 A CN201710126338 A CN 201710126338A CN 106901225 A CN106901225 A CN 106901225A
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- Prior art keywords
- water
- hypotensive
- water chestnut
- ball
- preparation
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 18
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 18
- 235000009165 saligot Nutrition 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 title claims abstract description 11
- 208000001953 Hypotension Diseases 0.000 title claims abstract description 10
- 208000021822 hypotensive Diseases 0.000 title claims abstract description 10
- 230000001077 hypotensive effect Effects 0.000 title claims abstract description 10
- 235000014347 soups Nutrition 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 238000009472 formulation Methods 0.000 title abstract description 4
- 241001083492 Trapa Species 0.000 title description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims abstract description 6
- 210000000969 egg white Anatomy 0.000 claims abstract description 6
- 235000020997 lean meat Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 240000001085 Trapa natans Species 0.000 claims abstract 5
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 238000004904 shortening Methods 0.000 claims abstract 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 241000234282 Allium Species 0.000 description 6
- 241000722363 Piper Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 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
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses a kind of hypotensive water chestnut water meat balls soup formula and preparation method thereof, it is made up of following weight portion：Lean meat 500, starch 8 15, green onion 5 15, ginger 5 10, egg white 5 10, pepper 38, monosodium glutamate 25, salt 13, sesame oil 14, water chestnut 500 600, boiled using water carries out shortening to a ball.Instant invention overcomes the deficiency of croquette, while adding water chestnut, make a ball that there is the healthcare function of hypotensive.
Description
Technical field
The present invention relates to a kind of food processing field, and in particular to a kind of hypotensive water chestnut water meat balls soup formula and its making
Method.
Background technology
A ball is a kind of very popular fried food.The way of a traditional ball be will dough the inside wrap minced meat,
The condiments such as caraway, after wrapping, are put into and a period of time are fried in oil cauldron, are pulled out with bamboo strainer, are edible after cooling.But, this side
The ball fat content that method makes is more, nondigestible, occurs that chest is glutted, even Nausea and vomiting on a full stomach, diarrhoea, and appetite is not
Situations such as shaking.High temperature can cause the B family vitamin in a ball to incur loss, and often eat the frying balls being deficient in vitamin with moisture
Son, easily excessive internal heat, constipation.And often eat croquette it is higher fatty acid be unfavorable for digestion, influence functions of intestines and stomach, be easily caused fertilizer
It is fat.Therefore, change the processing technology of a ball, preferably retain the nutritional ingredient in a ball, while improving the healthcare function of a ball.
The content of the invention
It is an object of the present invention to overcome the deficiencies in the prior art, there is provided a kind of hypotensive water chestnut water meat balls soup
Formula and preparation method thereof.
The present invention is achieved through the following technical solutions：
A kind of hypotensive water chestnut water meat balls soup, is made from the following raw materials in parts by weight：
Lean meat 500, starch 8-15, green onion 5-15, ginger 5-10, egg white 5-10, pepper 3-8, monosodium glutamate 2-5, salt 1-3, sesame oil 1-
4th, water chestnut 500-600.
Preparation method：
1st, green onion ginger is shredded standby.
2nd, water chestnut is removed the peel, is cut into little particle.
3rd, lean meat is cut into meat cubelets, admixes the green onion ginger for cutting.
4th, it is chopped into muddy flesh with knife.
5th, during starch, pepper, monosodium glutamate, sesame oil, egg white add muddy flesh, stir
6th, granular water chestnut is added, is mixed thoroughly.
7th, it is stand-by by above-mentioned material spoon ball into multiple evenly sized pellet.
8th, a ball is edible in boiling water boiling 2min.
The present invention increases the compositions such as water chestnut, with unique mouthfeel.Meanwhile, change the fried processing work of an original ball
Skill.Fat content in a ball is less, is conducive to digestion.Meanwhile, a ball is rich in healthcare function, and with tasty and refreshing mouthfeel, it is long
Phase eats the effect with replenishing vitamins and hypotensive.
Specific embodiment：
Technical scheme is described further below by specific embodiment：
Embodiment 1
A kind of hypotensive water chestnut water meat balls soup, is made up of the raw material of following weight portion (g)：
Lean meat 500, starch 8-15, green onion 5-15, ginger 5-10, egg white 5-10, pepper 3-8, monosodium glutamate 2-5, salt 1-3, sesame oil 1-
4th, water chestnut 500-600.
Preparation method：
1st, green onion ginger is shredded standby.
2nd, water chestnut is removed the peel, is cut into little particle.
3rd, lean meat is cut into meat cubelets, admixes the green onion ginger for cutting.
4th, it is chopped into muddy flesh with knife.
5th, during starch, pepper, monosodium glutamate, sesame oil, egg white add muddy flesh, stir
6th, granular water chestnut is added, is mixed thoroughly.
7th, it is stand-by by above-mentioned material spoon ball into multiple evenly sized pellet.
8th, a ball is edible in boiling water boiling 2min.
Claims (1)
1. a kind of hypotensive water chestnut water meat balls soup, it is characterised in that：Lean meat 500, starch 8-15, green onion 5-15, ginger 5-10, egg white 5-
10th, pepper 3-8, monosodium glutamate 2-5, salt 1-3, sesame oil 1-4, water chestnut 500-600, being boiled using water carries out shortening to a ball, and non-fried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710126338.5A CN106901225A (en) | 2017-02-24 | 2017-02-24 | A kind of hypotensive water chestnut water meat balls soup formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710126338.5A CN106901225A (en) | 2017-02-24 | 2017-02-24 | A kind of hypotensive water chestnut water meat balls soup formula and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106901225A true CN106901225A (en) | 2017-06-30 |
Family
ID=59186020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710126338.5A Pending CN106901225A (en) | 2017-02-24 | 2017-02-24 | A kind of hypotensive water chestnut water meat balls soup formula and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106901225A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756268A (en) * | 2010-01-19 | 2010-06-30 | 河南工业大学 | Preparation method of chufa chicken balls |
| CN102204692A (en) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | Processing method of quick-frozen water chestnut meat balls |
| CN102860521A (en) * | 2012-10-10 | 2013-01-09 | 苏宗友 | Edible health meat balls and making method thereof |
| CN103892333A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Preparation method of delicious balls |
| CN106307116A (en) * | 2015-06-30 | 2017-01-11 | 重庆鸿谦农业开发有限责任公司 | Mushroom meat ball |
-
2017
- 2017-02-24 CN CN201710126338.5A patent/CN106901225A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756268A (en) * | 2010-01-19 | 2010-06-30 | 河南工业大学 | Preparation method of chufa chicken balls |
| CN102204692A (en) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | Processing method of quick-frozen water chestnut meat balls |
| CN102860521A (en) * | 2012-10-10 | 2013-01-09 | 苏宗友 | Edible health meat balls and making method thereof |
| CN103892333A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Preparation method of delicious balls |
| CN106307116A (en) * | 2015-06-30 | 2017-01-11 | 重庆鸿谦农业开发有限责任公司 | Mushroom meat ball |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20170630 |