CN107712665A - Eight-treasure large meatball and preparation method thereof - Google Patents
Eight-treasure large meatball and preparation method thereof Download PDFInfo
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- CN107712665A CN107712665A CN201710926406.6A CN201710926406A CN107712665A CN 107712665 A CN107712665 A CN 107712665A CN 201710926406 A CN201710926406 A CN 201710926406A CN 107712665 A CN107712665 A CN 107712665A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015277 pork Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 241000251730 Chondrichthyes Species 0.000 claims abstract description 9
- 241000238557 Decapoda Species 0.000 claims abstract description 9
- 241000251511 Holothuroidea Species 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000015220 hamburgers Nutrition 0.000 claims description 13
- 235000014347 soups Nutrition 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 11
- 241000234314 Zingiber Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 241000722363 Piper Species 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 241001482311 Trionychidae Species 0.000 claims description 8
- 210000000988 bone and bone Anatomy 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 2
- 101100008047 Caenorhabditis elegans cut-3 gene Proteins 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000004513 sizing Methods 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 4
- 230000014759 maintenance of location Effects 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 239000004223 monosodium glutamate Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000007 visual effect Effects 0.000 abstract description 2
- 235000007328 Hericium erinaceus Nutrition 0.000 abstract 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 1
- 241000270666 Testudines Species 0.000 abstract 1
- 240000001085 Trapa natans Species 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- 235000009165 saligot Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000282320 Panthera leo Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- COEZWFYORILMOM-UHFFFAOYSA-M sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonate Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-M 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a eight-treasure lion head and a preparation method thereof, comprising the following raw materials: streaky pork, ham, shark's fin, fish maw, shrimp meat, sea cucumber, flower mushroom, water chestnut, turtle skirt and the like. The invention has the characteristics that: the traditional large meatballs are improved, various auxiliary materials are added, and the large meatballs are made into 'Jumbo' with the weight of 700 g, so that visual impact is brought to consumers. The raw materials are all purely natural, are scientifically and reasonably matched, can meet the fast living needs of people, are rich in nutrition and unique in taste, and can be produced in batches.
Description
Technical field
The present invention relates to culinary art, food processing technology field, a kind of eight treasures (choice ingredients of certain special dishes) large meatball and its preparation side are specifically related to
Method.
Background technology
Large meatball is the classical dish in Chinese tradition cuisines, and one of meat products of Chinese history long history.Pass
The large meatball of system is generally made of pure meat, and nutritional ingredient is relatively single, and process get up take a lot of work it is time-consuming；With people's living standard
Raising, rhythm of life also accelerates therewith, and the time at one's command shortens, consumer changed for dietary requirements, it is necessary to
One kind is provided and meets the quick living needs of people, the comprehensive large meatball of nutrition.
The content of the invention
The invention provides a kind of eight treasures (choice ingredients of certain special dishes) large meatball and preparation method thereof, and its raw material, which assembles, to be characterised by：Component by weight
Meter includes：5000 parts of streaky pork, each 120~180 parts of ham, shark's fin, each 200~300 parts of fish maw, peeled shrimp, sea cucumber 240~360
Part, 280~420 parts of flower mushroom, 320~480 parts of horseshoe, 240~360 parts of soft-shelled turtle shirt rim, 40~60 parts of salt, 40~60 parts of dark soy sauce,
500~600 parts of egg, 40~60 parts of cooking wine, each 320~480 parts of green onion, ginger, 900~1200 parts of water purification, 240~360 parts of starch,
Pepper powder, old chicken, leg of pork bone, pork skin, soup-stock are each appropriate
A kind of eight treasures (choice ingredients of certain special dishes) large meatball and preparation method thereof, it is characterised in that：As preferable, material combination by following weight raw material
Composition：5000 parts of streaky pork, each 150 parts of ham, shark's fin, each 250 parts of fish maw, peeled shrimp, 300 parts of sea cucumber, 350 parts of flower mushroom, horseshoe
400 parts, 300 parts of soft-shelled turtle shirt rim, 50 parts of salt, 50 parts of dark soy sauce, 600 parts of egg, 50 parts of cooking wine, each 200 parts of green onion, ginger, water purification 1000
Part, 300 parts of starch, pepper powder, old chicken, leg of pork bone, pork skin, soup-stock are each appropriate
A kind of eight treasures (choice ingredients of certain special dishes) large meatball of the present invention and preparation method thereof, comprises the following steps：
1）Pretreatment of raw material：Streaky pork, flower mushroom, horseshoe, fish maw, shark's fin, ham, peeled shrimp, sea cucumber, soft-shelled turtle shirt rim will be cut respectively
Fourth, it is stand-by；
2）Meat stuffing mixing：By step 1）In obtained raw material add salt, green onion end, bruised ginger, pepper powder stirring energetically, add starch to beat standby
With；
3）Halogen soup adjusts：Soup-stock, old chicken, leg of pork bone, pork skin, spring onion, ginger, salt, dark soy sauce, cooking wine are poured into stainless steel cask,
Big fire is boiled, is boiled with soft fire light red to soup look, stays soup standby；
4）Frying is molded：The meat stuffing being stirred is made to each heavy 500~750 grams of burger, then is placed in oil and carries out frying；
5）Burger is cooked：Big burger is put into soup, big fire is boiled, and small fire is stewed 4~6 hours, is pulled out；
6）Product precooling：Between the radiating that product is entered to room temperature≤15 DEG C, radiate and reach less than 17 DEG C to central temperature；
7）Product packaging：Continue cool to 10~14 DEG C of vacuum packagings；
8）Product is sterilized：Large meatball is handled product with high temperature high pressure sterilizing and microwave disinfection combined sterilizing；
9）Storage：4 DEG C of cryopreservations or 25 DEG C of room temperature storage
Preferably：Above-mentioned steps 1）Middle pig streaky pork cuts the small fourth of 4~5 millimeters of square, and other material cut 3 millimeters of small fourths of square；
Preferably：Above-mentioned steps 2）Middle meat stuffing stirs process temperature≤4 DEG C processed, during which can add part frozen water, last flavoring
Stirring；
Preferably：Above-mentioned steps 4）The middle burger that the meat stuffing beaten is divided into several heavy 700 grams or so weights, enters in pot and fries
It is golden yellow, internal well-done to surface, it is stand-by to pull sky absolute oil out；
Preferably：Above-mentioned steps 4）Burger is placed in oil ripe using fried, oil immersion, fried three stages cause during frying, and early stage adopts
With high temperature oil, 240 DEG C make large meatball shape, after sizing oil temperature be reduced to it is well-done inside a ball pull out, then oil temperature rise frying makes lion
Subheader fixation
The present invention comprises at least following beneficial effect：
1) traditional large meatball raw material proportioning is optimized, compatible use various food, trophic structure science, product color gold
Yellow, the soft glutinous, aromatic flavour of mouthfeel；
2）Made " giant ", can food for people, visual effect is more prominent, and product is not only delicious but also instant；
3）Preparation method of the present invention is simple, is adapted to batch production product.
Embodiment
With reference to embodiment, the present invention will be described in detail, so that those skilled in the art are with reference to specification word energy
It is enough to implement according to this, apparent clearly defined so as to be made to protection scope of the present invention：
Embodiment 1, a kind of eight treasures (choice ingredients of certain special dishes) large meatball and preparation method thereof：
Raw material：5000 parts of streaky pork, each 150 parts of ham, shark's fin, each 250 parts of fish maw, peeled shrimp, 300 parts of sea cucumber, 350 parts of flower mushroom,
400 parts of horseshoe, 300 parts of soft-shelled turtle shirt rim, 50 parts of salt, 50 parts of dark soy sauce, 600 parts of egg, 50 parts of cooking wine, each 200 parts of green onion, ginger, water purification
1000 parts, 300 parts of starch, pepper powder, old chicken, leg of pork bone, pork skin, soup-stock are each appropriate
Making step：
1）Pretreatment of raw material：Streaky pork, flower mushroom, horseshoe, fish maw, shark's fin, ham, peeled shrimp, sea cucumber, soft-shelled turtle shirt rim will be cut respectively
Fourth, it is stand-by；
2）Meat stuffing mixing：By step 1）In obtained raw material add salt, green onion end, bruised ginger, pepper powder stirring energetically, add starch to beat standby
With；
3）Halogen soup adjusts：Soup-stock, old chicken, leg of pork bone, pork skin, spring onion, ginger, salt, dark soy sauce, cooking wine are poured into stainless steel cask,
Big fire is boiled, is boiled with soft fire light red to soup look, stays soup standby；
4）Frying is molded：The meat stuffing being stirred is made to the burger of each 700 grammes per square metre, then is placed in oil and carries out frying；
5）Burger is cooked：Big burger is put into soup, big fire is boiled, and small fire is stewed 5 hours, is pulled out；
6）Product precooling：Between the radiating that product is entered to room temperature≤15 DEG C, radiate and reach less than 17 DEG C to central temperature；
7）Product packaging：Continue cool to 14 DEG C of vacuum packagings；
8）Product is sterilized：Large meatball is handled product with high temperature high pressure sterilizing and microwave disinfection combined sterilizing；
9）Storage：4 DEG C of cryopreservation
It is above-mentioned that one embodiment of the present invention is explained in detail, but the invention is not limited in above-mentioned embodiment,
In one of ordinary skill in the art's possessed knowledge, it can also be made on the premise of present inventive concept is not departed from various
Change, but still fall within the scope of the claims in the present invention protection.
Claims (7)
- A kind of 1. eight treasures (choice ingredients of certain special dishes) large meatball and preparation method thereof, it is characterised in that：Component meter by weight includes：5000 parts of streaky pork, fire Each 120~180 parts of leg, shark's fin, each 200~300 parts of fish maw, peeled shrimp, 240~360 parts of sea cucumber, 280~420 parts of flower mushroom, horseshoe 320~480 parts, 240~360 parts of soft-shelled turtle shirt rim, 40~60 parts of salt, 50~70 parts of monosodium glutamate, 40~60 parts of dark soy sauce, egg 500~ 600 parts, 40~60 parts of cooking wine, each 320~480 parts of green onion, ginger, 900~1200 parts of water purification, 240~360 portions of starch is pepper powder, old Chicken, leg of pork bone, pork skin, soup-stock are each appropriate.
- A kind of 2. eight treasures (choice ingredients of certain special dishes) large meatball according to claim 1 and preparation method thereof, it is characterised in that：Preferable material combination It is made up of the raw material of following weight：5000 parts of streaky pork, each 150 parts of ham, shark's fin, each 250 parts of fish maw, peeled shrimp, sea cucumber 300 Part, 350 parts of flower mushroom, 400 parts of horseshoe, 300 parts of soft-shelled turtle shirt rim, 50 parts of salt, 50 parts of dark soy sauce, 600 parts of egg, 50 parts of cooking wine, green onion, ginger Each 200 parts, 1000 parts of water purification, 300 parts of starch, pepper powder, old chicken, leg of pork bone, pork skin, soup-stock are each appropriate.
- A kind of 3. eight treasures (choice ingredients of certain special dishes) large meatball according to claims 1 to 2 and preparation method thereof, it is characterised in that：Including following step Suddenly：1）Pretreatment of raw material：Streaky pork, flower mushroom, horseshoe, fish maw, shark's fin, ham, peeled shrimp, sea cucumber, soft-shelled turtle shirt rim are cut respectively Fourth, it is stand-by；2）Meat stuffing mixing：By step 1）In obtained raw material add salt, green onion end, bruised ginger, pepper powder stirring energetically, add starch to beat standby With；3）Halogen soup adjusts：Soup-stock, old chicken, leg of pork bone, pork skin, spring onion, ginger, salt, dark soy sauce, cooking wine are poured into stainless steel cask, Big fire is boiled, is boiled with soft fire light red to soup look, stays soup standby；4）Frying is molded：The meat stuffing being stirred is made to the burger of each 500~750 grammes per square metre, then is placed in oil and carries out frying；5）Burger is cooked：Big burger is put into soup, big fire is boiled, and small fire is stewed 4~6 hours, is pulled out；6）Product precooling：Between the radiating that product is entered to room temperature≤15 DEG C, radiate and reach less than 17 DEG C to central temperature；7）Product packaging：Continue cool to 10~14 DEG C of vacuum packagings；8）Product is sterilized：Large meatball is handled product with high temperature high pressure sterilizing and microwave disinfection combined sterilizing；9）Storage：4 DEG C of cryopreservations or 25 DEG C of room temperature storages.
- 4. a kind of large meatball according to claim 3 and preparation method, it is characterised in that：Above-mentioned pig streaky pork cuts 4~5 millis Meter Jian Fang small fourth, other material cut 3 millimeters of small fourths of square.
- 5. a kind of large meatball according to claim 3 and preparation method, it is characterised in that：If the meat stuffing beaten is divided into The burgers of 700 grams or so weights of dry weight, enter to fry golden yellow, internal well-done to surface in pot, it is stand-by to pull sky absolute oil out.
- 6. a kind of large meatball according to claim 3 and preparation method, it is characterised in that：Above-mentioned steps 2）Meat stuffing, which stirs, to be made Cheng Wendu≤4 DEG C, it during which can add part frozen water, last flavoring stirring.
- 7. a kind of large meatball according to claim 3 and preparation method, it is characterised in that：Above-mentioned steps 4）During frying Burger is placed in oil to be caused ripe using fried, oil immersion, fried three stages, and early stage makes large meatball shape using 240 DEG C of high temperature oil, oily after sizing Temperature drop is well-done as little as inside a ball to be pulled out, then oil temperature rise frying makes large meatball fixation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710926406.6A CN107712665A (en) | 2017-10-07 | 2017-10-07 | Eight-treasure large meatball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710926406.6A CN107712665A (en) | 2017-10-07 | 2017-10-07 | Eight-treasure large meatball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712665A true CN107712665A (en) | 2018-02-23 |
Family
ID=61209843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710926406.6A Pending CN107712665A (en) | 2017-10-07 | 2017-10-07 | Eight-treasure large meatball and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712665A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477302A (en) * | 2019-08-30 | 2019-11-22 | 北京白家大院饮食文化传播有限公司 | A kind of fresh shrimp large meatball of gadus and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617835A (en) * | 2008-07-02 | 2010-01-06 | 徐昭苏 | Quick-frozen braised seafood large meatballs |
| CN102475269A (en) * | 2010-11-26 | 2012-05-30 | 岳峻峰 | Method for making Lushan sophora flower meatballs |
| CN104939103A (en) * | 2014-03-27 | 2015-09-30 | 安徽宝迪肉类食品有限公司 | Preparation method of quick-freezing fried large meatball |
-
2017
- 2017-10-07 CN CN201710926406.6A patent/CN107712665A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617835A (en) * | 2008-07-02 | 2010-01-06 | 徐昭苏 | Quick-frozen braised seafood large meatballs |
| CN102475269A (en) * | 2010-11-26 | 2012-05-30 | 岳峻峰 | Method for making Lushan sophora flower meatballs |
| CN104939103A (en) * | 2014-03-27 | 2015-09-30 | 安徽宝迪肉类食品有限公司 | Preparation method of quick-freezing fried large meatball |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477302A (en) * | 2019-08-30 | 2019-11-22 | 北京白家大院饮食文化传播有限公司 | A kind of fresh shrimp large meatball of gadus and preparation method thereof |
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