CN107684058A - 一种速冻萝卜丸子 - Google Patents
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Abstract
本发明提供一种速冻萝卜丸子,涉及食品加工领域,包括如下步骤:萝卜洗净削皮剁碎,加入绿豆粉、糯米粉和肥猪肉,混合均匀,得到馅料,用搅拌机和离心机处理馅料,同时依次添加蔬菜、香料、调味料和鸡蛋;将馅料倒入模具中,然后在‑5~‑1℃的温度下进行冷冻成型;将冷冻后的馅料进行油炸;待萝卜丸子自然冷却后进行重复油炸;向萝卜丸子表面再撒上蜂花酸溶液使得萝卜丸子表面具有亮泽即可;将丸子送到速冻隧道速冻;将速冻好的丸子包装好再进行低温冷冻即可;本发明对丸子进行重复油炸,提高丸子内部萝卜和蔬菜的失水率,在通过挂糊不同的天然植物淀粉,使得萝卜丸子具有多重口感,具有不同的风味。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种速冻萝卜丸子。
背景技术
速冻食品是指食品经过-30℃以下的低温处理,在30min内迅速通过-1~-11℃的最大冰结晶带,食品内80%以上的水分变成粒度小于100μm冰结晶,同时中心温度在-18℃以下,且储存环境的温度波动要求控制在2℃以内,通过这种工艺得到的冷冻食品。速冻食品最大限度保持了天然食品原有的新鲜度、色泽风味、营养成分、外观品质及内在质地。随着我国冷冻食品加工业的迅速发展,以及当今快节奏的生活方式和人们生活水平的提高,速冻食品在我国市场上迅速发展,出现了“三全”、“思念”、“龙凤”等多家知名企业,并已形成相当的规模,显示出速冻食品企业强大的生命力。尽管我国速冻食品近年来发展迅速,但年人均消费不足10Kg,这与发达国家年人均20~80Kg的消费量相比还有很大的差距。因此,中国速冻食品行业有着广阔的发展前景。
萝卜丸子是山东省经典的特色名菜之一,属于鲁菜系。将萝卜擦成细丝、挤去水分后拌入面粉,加上葱姜末炸成金黄色的萝卜丸子。作为一种油炸食品,在全国各地都有出现,一般是用面团里面包上肉末啊香菜啊等作料,然后将油(食用油)烧开,将包好的丸子放入油锅里炸一段时间,用笊篱捞出放在干燥的地方待冷却后即可食用。
发明内容
针对现有技术的不足,本发明提供了一种速冻萝卜丸子,使得萝卜丸子口感酥脆。
为实现以上目的,本发明通过以下技术方案予以实现:一种速冻萝卜丸子,包括如下步骤:
S1.萝卜洗净削皮剁碎,加入绿豆粉、糯米粉和肥猪肉,混合均匀,得到馅料,
S2.用搅拌机和离心机处理馅料,同时依次添加蔬菜、香料、调味料和鸡蛋;
S3.将馅料倒入模具中,然后在-5~-1℃的温度下进行冷冻成型;
S4.将冷冻后的馅料进行油炸,油温为160~180℃,时间为2~3min;
S5.待萝卜丸子自然冷却后进行重复油炸;
S6.向萝卜丸子表面再撒上蜂花酸溶液使得萝卜丸子表面具有亮泽即可,按每平方厘米表面撒上0.4~0.8g蜂花酸溶液为准;
S7.将丸子送到速冻隧道速冻;
S8.将速冻好的丸子包装好再进行低温冷冻即可。
优选地,所述S1萝卜、绿豆粉、糯米粉、肥猪肉的比例为10:3~5:2~3:0.5~1。
优选地,所述步骤S7速冻之前向汤圆表面喷洒酒石酸溶液,按照每1kg汤圆喷洒10g酒石酸溶液为准。
优选地,所述蔬菜包括白菜1~2份、胡萝卜2~3份、番茄1~2份和甜菜0.5~1份。
优选地,所述香料包括胡椒粉2~3份、花椒1~2份、小茴香1~2份、香柠檬1.5~2份。
优选地,所述调味料包括盐3~4份、鸡精1~2份、老抽1~2.5份、料酒1~2份、虾酱1~2份。
本发明提供了一种速冻萝卜丸子,对丸子进行重复油炸,提高丸子内部萝卜和蔬菜的失水率,在通过挂糊不同的天然植物淀粉,使得萝卜丸子具有多重口感,具有不同的风味。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种速冻萝卜丸子,包括如下步骤:
S1.萝卜洗净削皮剁碎,加入绿豆粉、糯米粉和肥猪肉,混合均匀,得到馅料,
S2.用搅拌机和离心机处理馅料,同时依次添加蔬菜、香料、调味料和鸡蛋;
S3.将馅料倒入模具中,然后在-5~-1℃的温度下进行冷冻成型;
S4.将冷冻后的馅料进行油炸,油温为160~180℃,时间为2~3min;
S5.待萝卜丸子自然冷却后进行重复油炸;
S6.向萝卜丸子表面再撒上蜂花酸溶液使得萝卜丸子表面具有亮泽即可,按每平方厘米表面撒上0.4~0.8g蜂花酸溶液为准;
S7.将丸子送到速冻隧道速冻;
S8.将速冻好的丸子包装好再进行低温冷冻即可。
优选地,所述S1萝卜、绿豆粉、糯米粉、肥猪肉的比例为10:3:3:1。
优选地,所述步骤S7速冻之前向汤圆表面喷洒酒石酸溶液,按照每1kg汤圆喷洒10g酒石酸溶液为准。
优选地,所述蔬菜包括白菜1份、胡萝卜2份、番茄2份和甜菜1份。
优选地,所述香料包括胡椒粉3份、花椒2份、小茴香2份、香柠檬2份。
优选地,所述调味料包括盐4份、鸡精2份、老抽1份、料酒1份、虾酱2份。
实施例2:
一种速冻萝卜丸子,包括如下步骤:
S1.萝卜洗净削皮剁碎,加入绿豆粉、糯米粉和肥猪肉,混合均匀,得到馅料,
S2.用搅拌机和离心机处理馅料,同时依次添加蔬菜、香料、调味料和鸡蛋;所述S2的具体步骤为:
馅料内添加蔬菜,放入搅拌机搅拌,搅拌时间为10~15min,转速为700~800r/min;
馅料内添加香料,放入搅拌机搅拌,搅拌时间为4~5min,转速为600~700r/min;馅料内添加调味料,放入搅拌机搅拌,搅拌时间为3~4min,转速为500~600r/min;
将馅料放入离心机离心,离心时间为3~4min,转速为1500~1600r/min;
馅料内添加鸡蛋,放入搅拌机搅拌,搅拌时间为3~4min,转速为500~700r/min;
S3.将馅料倒入模具中,然后在-5℃的温度下进行冷冻成型;
S4.将冷冻后的馅料进行油炸,油温为160~180℃,时间为2~3min;
S5.待萝卜丸子自然冷却后进行重复油炸;
所述S5的具体步骤为:
将玉米淀粉用开水糊化,将油炸后的丸子浸泡在淀粉糊中,然后取出,在150~180℃的油温下再次油炸,时间为35~45秒;
将马铃薯淀粉用开水糊化,将上述油炸后的丸子浸泡在淀粉糊中,然后取出,在150~180℃的油温下再次油炸,时间为30~35秒;
将木薯淀粉用开水糊化,将上述油炸后的丸子浸泡在淀粉糊中,然后取出,在150~180℃的油温下再次油炸,时间为25~30秒;
将小麦淀粉用开水糊化,将上述油炸后的丸子浸泡在淀粉糊中,然后取出,在150~180℃的油温下再次油炸,时间为25~30秒;
S6.向萝卜丸子表面再撒上蜂花酸溶液使得萝卜丸子表面具有亮泽即可,按每平方厘米表面撒上0.4~0.8g蜂花酸溶液为准;
S7.将丸子送到速冻隧道速冻;
S8.将速冻好的丸子包装好再进行低温冷冻即可。
优选地,所述S1萝卜、绿豆粉、糯米粉、肥猪肉的比例为10:3~5:2~3:0.5~1。
优选地,所述步骤S7速冻之前向汤圆表面喷洒酒石酸溶液,按照每1kg汤圆喷洒10g酒石酸溶液为准。
优选地,所述蔬菜包括白菜1~2份、胡萝卜2~3份、番茄1~2份和甜菜0.5~1份。
优选地,所述香料包括胡椒粉2~3份、花椒1~2份、小茴香1~2份、香柠檬1.5~2份。
优选地,所述调味料包括盐3~4份、鸡精1~2份、老抽1~2.5份、料酒1~2份、虾酱1~2份。
试验
将实施例1、2处理的萝卜丸子进行试验,并与市场上普通萝卜丸子进行对比。
试验结果如下:
实验证明:本发明提供了一种速冻萝卜丸子,对丸子进行重复油炸,提高丸子内部萝卜和蔬菜的失水率,在通过挂糊不同的天然植物淀粉,使得萝卜丸子具有多重口感,具有不同的风味。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (6)
1.一种速冻萝卜丸子,其特征在于,包括如下步骤:
S1.萝卜洗净削皮剁碎,加入绿豆粉、糯米粉和肥猪肉,混合均匀,得到馅料,
S2.用搅拌机和离心机处理馅料,同时依次添加蔬菜、香料、调味料和鸡蛋;
S3.将馅料倒入模具中,然后在-5~-1℃的温度下进行冷冻成型;
S4.将冷冻后的馅料进行油炸,油温为160~180℃,时间为2~3min;
S5.待萝卜丸子自然冷却后进行重复油炸;
S6.向萝卜丸子表面再撒上蜂花酸溶液使得萝卜丸子表面具有亮泽即可,按每平方厘米表面撒上0.4~0.8g蜂花酸溶液为准;
S7.将丸子送到速冻隧道速冻;
S8.将速冻好的丸子包装好再进行低温冷冻即可。
2.如权利要求1所述的速冻萝卜丸子,其特征在于,所述S1萝卜、绿豆粉、糯米粉、肥猪肉的比例为10:3~5:2~3:0.5~1。
3.如权利要求1所述的速冻萝卜丸子,其特征在于,所述步骤S7速冻之前向汤圆表面喷洒酒石酸溶液,按照每1kg汤圆喷洒10g酒石酸溶液为准。
4.如权利要求1所述的速冻萝卜丸子,其特征在于,所述蔬菜包括白菜1~2份、胡萝卜2~3份、番茄1~2份和甜菜0.5~1份。
5.如权利要求1所述的速冻萝卜丸子,其特征在于,所述香料包括胡椒粉2~3份、花椒1~2份、小茴香1~2份、香柠檬1.5~2份。
6.如权利要求1所述的速冻萝卜丸子,其特征在于,所述调味料包括盐3~4份、鸡精1~2份、老抽1~2.5份、料酒1~2份、虾酱1~2份。
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CN114468273A (zh) * | 2022-03-22 | 2022-05-13 | 闫润明 | 一种酥脆豆腐丸子及其制备方法 |
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CN114468273A (zh) * | 2022-03-22 | 2022-05-13 | 闫润明 | 一种酥脆豆腐丸子及其制备方法 |
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