CN108371300A - A kind of production method of flesh of fish pork balls - Google Patents
A kind of production method of flesh of fish pork balls Download PDFInfo
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- CN108371300A CN108371300A CN201710062157.0A CN201710062157A CN108371300A CN 108371300 A CN108371300 A CN 108371300A CN 201710062157 A CN201710062157 A CN 201710062157A CN 108371300 A CN108371300 A CN 108371300A
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- meat
- flesh
- fish
- pork
- pork balls
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Abstract
The invention discloses a kind of production methods of flesh of fish pork balls, include the following steps：（1）Choose meat：Fresh lean pork taken under the spinal column of a hog is selected, cleans, be cut into small pieces, spare, the fresh grass carp of picking cleans slice, deburring, spare；（2）Minced Steak：By the flesh of fish handled well and pork with weight ratio for 1：（1‑2）Ratio mixing, then into meat mixing cornflour, banaina, dehydrated potato powder, salt, pepper powder, compounding water retention agent, ice cube, be put into meat grinder be twisted into meat slurry；（3）Pill：By step（2）The meat slurry that processing is completed, which is put into pellet processing machine, is made flesh of fish pork balls：（4）Above-mentioned flesh of fish pork balls are put into boiling in the warm water that water temperature is 60 70 DEG C, until burger is cooked, are taken the dish out of the pot.The pork balls that the present invention makes carry the fragrance of banana, and taste is unique, and production method is simple, in good taste.
Description
Technical field
The present invention relates to field of food, in particular to arriving a kind of production method of flesh of fish pork balls.
Background technology
With the development of economy with the continuous improvement of living standards of the people, requirement of the people to living standard is also increasingly
Height, especially in terms of diet.Pork balls are one kind of frozen food, originate from Chao-Shan Area, with a long history, pork balls color,
Fragrant, taste has entirely, but taste is single.
Invention content
The object of the present invention is to provide a kind of production method of flesh of fish pork balls, the pork balls of making carry dehydrated potato powder
Fragrance, taste is unique, and production method is simple, in good taste.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of making side of flesh of fish pork balls
Method includes the following steps：（1）Choose meat：Fresh lean pork taken under the spinal column of a hog is selected, cleans, be cut into small pieces, spare, the fresh grass carp of picking is washed
Net slice, deburring, it is spare；（2）Minced Steak：By the flesh of fish handled well and pork with weight ratio for 1：（1-2）Ratio mixing, then it is past
Mixing cornflour, banaina, dehydrated potato powder, salt, pepper powder, compounding water retention agent, ice cube, are put into meat grinder and are twisted into meat
Meat is starched；（3）Pill：By step（2）The meat slurry that processing is completed, which is put into pellet processing machine, is made flesh of fish pork balls：（4）By the above-mentioned flesh of fish
Pork balls are put into boiling in the warm water that water temperature is 60-70 DEG C, until burger is cooked, take the dish out of the pot.
It further illustrates, the mixing meat and fecula, banaina, dehydrated potato powder, salt, pepper powder, compounding water tariff collection
Agent, ice cube ratio be 1000：（100-150）：（100-150）：（100-150）：（25-40）：（40-70）：(2-4)：（100-
150）.
The present invention has the advantages that：The present invention is with flesh of fish pork and fecula, dehydrated potato powder, salt, pepper powder
Raw material makes pork balls, carries the fragrance of banana, tasty, in good taste.
Specific implementation mode
Below in conjunction with specific implementation mode, present invention is further described in detail, but does not limit the scope of the invention
And application range：
Embodiment 1
A kind of production method of flesh of fish pork balls, includes the following steps：（1）Choose meat：Fresh lean pork taken under the spinal column of a hog is selected, cleans, be cut into
Fritter, spare, the fresh grass carp of picking clean slice, deburring, spare；（2）Minced Steak：By the flesh of fish handled well and pork with weight
Amount is than being 1：1 ratio mixing, then mixing cornflour, banaina, dehydrated potato powder, salt, pepper powder, compounding water tariff collection into meat
Agent, ice cube are put into meat grinder and are twisted into meat slurry；The mixing meat and fecula, dehydrated potato powder, salt, pepper powder, are answered at banaina
Ratio with water retention agent, ice cube is 1000：100：100：100：25：40：2：100；（3）Pill：By step（2）It has handled
At meat slurry be put into pellet processing machine flesh of fish pork balls be made：（4）Above-mentioned flesh of fish pork balls are put into the warm water that water temperature is 60 DEG C
Boiling takes the dish out of the pot until burger is cooked.
Embodiment 2
A kind of production method of flesh of fish pork balls, includes the following steps：（1）Choose meat：Fresh lean pork taken under the spinal column of a hog is selected, cleans, be cut into
Fritter, spare, the fresh grass carp of picking clean slice, deburring, spare；（2）Minced Steak：By the flesh of fish handled well and pork with weight
Amount is than being 1：2 ratio mixing, then mixing cornflour, banaina, dehydrated potato powder, salt, pepper powder, compounding water tariff collection into meat
Agent, ice cube are put into meat grinder and are twisted into meat slurry；The mixing meat and fecula, dehydrated potato powder, salt, pepper powder, are answered at banaina
Ratio with water retention agent, ice cube is 1000： 150： 150： 150： 40： 70： 4 ： 150；（3）Pill：By step
（2）The meat slurry that processing is completed, which is put into pellet processing machine, is made flesh of fish pork balls：（4）It is 70 DEG C that above-mentioned flesh of fish pork balls, which are put into water temperature,
Warm water in boiling take the dish out of the pot until burger is cooked.
Embodiment 3
A kind of production method of flesh of fish pork balls, includes the following steps：（1）Choose meat：Fresh lean pork taken under the spinal column of a hog is selected, cleans, be cut into
Fritter, spare, the fresh grass carp of picking clean slice, deburring, spare；（2）Minced Steak：By the flesh of fish handled well and pork with weight
Amount is than being 1：2 ratio mixing, then mixing cornflour, banaina, dehydrated potato powder, salt, pepper powder, compounding water tariff collection into meat
Agent, ice cube are put into meat grinder and are twisted into meat slurry；The mixing meat and fecula, dehydrated potato powder, salt, pepper powder, are answered at banaina
Ratio with water retention agent, ice cube is 1000：120：125：125：30：55：3 ：120；（3）Pill：By step（2）Processing
The meat slurry of completion, which is put into pellet processing machine, is made flesh of fish pork balls：（4）Above-mentioned flesh of fish pork balls are put into the warm water that water temperature is 65 DEG C
Middle boiling takes the dish out of the pot until burger is cooked.
Compounding water retention agent is white powder or crystalline powder, and energy is soluble in water, without bad miscellaneous peculiar smell, no naked eyes
It can be seen that exogenous impurity.Function：Food water retention agent helps to maintain moisture in food, so as to improve the quality of food.This production
Product can improve the bullet brittleness of product, elastic, soft for that can be improved by water conservation the effects that in meat product, reduce in processing
Drip loss, refrigerated products prevent protein denaturation, reduce the loss of gravy when thawing, and fat emulsification in canned meat is made to keep
It is homogeneous.Dispensing：Sodium pyrophosphate, sodium tripolyphosphate, calgon.
The present invention has the advantages that：The present invention is with grass carp, lean pork taken under the spinal column of a hog and fecula, dehydrated potato powder, salt, pepper powder
Flesh of fish pork balls are made for raw material, carry the fragrance of banana, it is tasty, it is in good taste.By the flesh of fish handled well and pork with weight
Amount is than being 1：（1-2）Ratio mixing can ensure it is higher go out ball rate.Ice cube is added when Minced Steak for reducing loom when Minced Steak
Temperature and supplement burger in moisture content so that burger is soft, compounding water retention agent make pork balls moisture not keep improving
It is elastic, soft；Mixing meat and the fecula, banaina, dehydrated potato powder, salt, pepper powder, compounding water retention agent, ice cube
Ratio is 1000：（100-150）：（100-150）：（100-150）：（25-40）：（40-70）So that the mouthfeel of burger is best；
Above-mentioned burger is put into boiling in the warm water that water temperature is 60-70 DEG C, until burger is cooked, takes the dish out of the pot, meat can be prevented in this way
Ball meat due to water temperature is too high is old.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
The specific implementation of the present invention is confined to these explanations.For those of ordinary skill in the art to which the present invention belongs, exist
Several equivalent substitute or obvious modifications are made under the premise of not departing from present inventive concept, and performance or use is identical, all should
It is considered as belonging to present invention scope of patent protection determined by the appended claims.
Claims (2)
1. a kind of production method of flesh of fish pork balls, which is characterized in that include the following steps：（1）Choose meat：Select fresh tenterloin
Meat is cleaned, is cut into small pieces, spare, the fresh grass carp of picking, cleans slice, deburring, spare；（2）Minced Steak：The fish that will be handled well
Meat and pork are with weight ratio for 1：（1-2）Ratio mixing, then mixing cornflour, banaina, dehydrated potato powder, salt, Hu into meat
Green pepper powder, compounding water retention agent, ice cube, are put into meat grinder and are twisted into meat slurry；（3）Pill：By step（2）The meat slurry that processing is completed
It is put into pellet processing machine and flesh of fish pork balls is made：（4）Above-mentioned flesh of fish pork balls are put into boiling in the warm water that water temperature is 60-70 DEG C,
Until burger is cooked, take the dish out of the pot.
2. the production method of flesh of fish pork balls according to claim 1, it is characterised in that：The mixing meat and fecula, perfume (or spice)
Any of several broadleaf plants powder, dehydrated potato powder, salt, pepper powder, compounding water retention agent, ice cube ratio be 1000：（100-150）：（100-
150）：（100-150）：（25-40）：（40-70）：(2-4)：（100-150）.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710062157.0A CN108371300A (en) | 2017-01-31 | 2017-01-31 | A kind of production method of flesh of fish pork balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710062157.0A CN108371300A (en) | 2017-01-31 | 2017-01-31 | A kind of production method of flesh of fish pork balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108371300A true CN108371300A (en) | 2018-08-07 |
Family
ID=63016146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710062157.0A Pending CN108371300A (en) | 2017-01-31 | 2017-01-31 | A kind of production method of flesh of fish pork balls |
Country Status (1)
| Country | Link |
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| CN (1) | CN108371300A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167596A (en) * | 2020-10-19 | 2021-01-05 | 王德民 | Formula of ingredients for dry fried loins |
| CN115039856A (en) * | 2022-06-28 | 2022-09-13 | 李彩凤 | Presently-fried Huanghai-Yuan and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101108005A (en) * | 2007-08-21 | 2008-01-23 | 黎秋萍 | Method of processing fruit meat balls |
| CN104982957A (en) * | 2015-06-26 | 2015-10-21 | 河南省淇县永达食业有限公司 | Method for making chicken meatballs in pineapple flavor |
-
2017
- 2017-01-31 CN CN201710062157.0A patent/CN108371300A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101108005A (en) * | 2007-08-21 | 2008-01-23 | 黎秋萍 | Method of processing fruit meat balls |
| CN104982957A (en) * | 2015-06-26 | 2015-10-21 | 河南省淇县永达食业有限公司 | Method for making chicken meatballs in pineapple flavor |
Non-Patent Citations (1)
| Title |
|---|
| 《中国烹饪百科全书》编辑委员会: "《中国烹饪百科全书》", 30 April 1992 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167596A (en) * | 2020-10-19 | 2021-01-05 | 王德民 | Formula of ingredients for dry fried loins |
| CN115039856A (en) * | 2022-06-28 | 2022-09-13 | 李彩凤 | Presently-fried Huanghai-Yuan and preparation method thereof |
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Application publication date: 20180807 |