CN109430735A - A kind of production method of agaricus bisporus flavor large meatball - Google Patents
A kind of production method of agaricus bisporus flavor large meatball Download PDFInfo
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- CN109430735A CN109430735A CN201811200700.XA CN201811200700A CN109430735A CN 109430735 A CN109430735 A CN 109430735A CN 201811200700 A CN201811200700 A CN 201811200700A CN 109430735 A CN109430735 A CN 109430735A
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- meat
- large meatball
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- agaricus bisporus
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 35
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 241000222519 Agaricus bisporus Species 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 77
- 239000002245 particle Substances 0.000 claims abstract description 38
- 244000251953 Agaricus brunnescens Species 0.000 claims abstract description 23
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 235000013405 beer Nutrition 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
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- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 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 11
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- 235000013614 black pepper Nutrition 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 11
- 238000010009 beating Methods 0.000 claims abstract description 10
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- 238000000034 method Methods 0.000 claims description 13
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- 108091005804 Peptidases Proteins 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
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- 102000035195 Peptidases Human genes 0.000 claims 1
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- 238000000605 extraction Methods 0.000 claims 1
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- 241000282320 Panthera leo Species 0.000 abstract description 7
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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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
The invention belongs to food processing fields, more particularly to a kind of production method of agaricus bisporus flavor large meatball, the following steps are included: (1) fresh lean pork and fat meat are cleaned, the mass ratio of lean meat and fat meat is that the amount of 1:1 is cut into meat particle, impregnates meat particle 2-4h with agaricus bisporus extracting solution and beer；(2) meat particle surface moisture content is blotted, adds green onion, ginger, cooking wine, white pepper, shrimp seed stirs and evenly mixs clockwise, add salt and egg white；(3) above-mentioned mixture is placed in beating machine and pats 5min energetically；Stranding sticks into weight 40g-50g, and the large meatball of diameter 4cm-6cm is placed in 1 h of the stewing stewing of electromagnetic oven after boiling water boiling molding.Large meatball made of the present invention, tender shortcake is rotten, and with the mellowness of unique mushroom fragrance and beer, delicious flavour is fat but not greasy, than traditional approach production lion more it is tasty and refreshing it is soft, flavor is more mellow, be more advantageous to industrialized production.
Description
Technical field
The invention belongs to food processing field, it is related to the improvement more particularly to Yangzhou large meatball processing side to traditional food
The improvement of method.
Technical background
Large meatball is one of traditional dish in the Huai-Yang recipe system of Yangzhou, and mouthfeel feature is that tender shortcake is rotten, fat but not greasy.?
In traditional large meatball manufacture craft, form lion the stirring of meat particle by craft.Stirring is the pass of large meatball production
During stirring emulsification occurs for one of key technique, meat particle, be conducive to meat gruel energetically with the molding of lion.Due to hand
Work stirring efficiency is low, is unfavorable for automated production, explores the method for replacing manual stirring technique, propulsion large meatball is standardized,
Automated production has great importance.
Summary of the invention
The object of the present invention is to provide a kind of production method of agaricus bisporus flavor large meatball, the large meatball that the present invention obtains
The more tender shortcake of mouthfeel is rotten, fat but not greasy, suitable for all ages, is conducive to industrialization production.
The purpose of the present invention is what is be achieved through the following technical solutions, a kind of production side of agaricus bisporus flavor large meatball
Method, comprising the following steps:
(1) lean pork and fat meat are cleaned, and are cut into meat particle；The mass ratio of lean pork and fat meat is 1:1；
(2) agaricus bisporus extracting solution and beer are mixed for the ratio of 5:2 to impregnate lean pork grain 2-4h with volume ratio, are gone
Except the watery blood and meat fishy smell of meat particle, and keep meat particle soft texture water tender；Every 100g lean pork grain is added 100ml agaricus bisporus and mentions
Take liquid and 40ml draft beer；Wort concentration is 10-12 ° of P in draft beer, and the volumetric concentration of alcohol is 3.2-4.2% (v/
v).In soaking process, protease can be such that the fribrillin in lean meat grain occurs a degree of in agaricus bisporus extracting solution
Hydrolysis, so that fribrillin fragmentation, and then the tenderness of meat is improved, while agaricus bisporus extracting solution also increases lion
Unique mushroom flavor.Flavor substance and polyphenol compound in beer are then penetrated into meat due to immersion, can not only
The fishy smell of removal meat can also improve the color of meat.
(3) lean pork grain is pulled out and blots surface moisture content, every 500g meat particle (lean pork grain and show condition meat particle) plus green onion 2-5g,
Ginger 5-10g, cooking wine 8-12g, white pepper 3-6g, shrimp seed 5-10g stir and evenly mix clockwise, add salt 5-10g and egg white
30-50g；
(4) mixture that step (3) obtains being placed in beating machine, is patted energetically, beating rate is 100-300r/min,
Pat time 5-10min；The meat particle impregnated with agaricus bisporus extracting solution and beer penetrates into during the machine of beating is patted
Double spore mushroom protein enzyme further acts on the muscle fibre in lean meat in meat particle, and the tenderness of large meatball is further improved；
(5) it rubs with the hands and sticks into weight 40-60g, the large meatball of diameter 4-6cm is placed in electromagnetic oven after boiling water boiling 4-6min molding
200w is stewing to simmer 1h.
Preferably, soaking time is 2h or 4h in step (2)；In step (1) meat particle be 3mm × 3mm × 3mm or 4mm ×
4mm×4mm。
Preferably, meat particle is pulled out and blots surface moisture content, every 500g meat particle (lean meat and show condition with paper for kitchen by step (3)
Meat) plus green onion 5g, ginger 10g, cooking wine 12g, white pepper 6g, shrimp seed 10g stir and evenly mix clockwise, add salt 10g and egg white
50g。
Preferably, meat particle is pulled out and blots surface moisture content with paper for kitchen by step (3), and (pork rib is thin for every 500g meat particle
Meat and fat meat) plus green onion 2g, ginger 5g, cooking wine 8g, white pepper 3g, shrimp seed 5g stir and evenly mix clockwise, add salt 5g and egg
Clear 30g.
Preferably, meat particle is pulled out and blots surface moisture content with paper for kitchen by step (3), and (pork rib is thin for every 500g meat particle
Meat and fat meat) plus green onion 3g, ginger 7g, cooking wine 10g, white pepper 4g, shrimp seed 7g stir and evenly mix clockwise, add salt 7g and chicken
Egg white 40g.
Preferably, meat particle is pulled out and blots surface moisture content with paper for kitchen by step (3), and (pork rib is thin for every 500g meat particle
Meat and fat meat) plus green onion 4g, ginger 9g, cooking wine 10g, white pepper 5g, shrimp seed 9g stir and evenly mix clockwise, add salt 9g and chicken
Egg white 40g.
Preferably, it is 200r/min that rate is patted in step (4), pats time 5min.
Preferably, it is 150r/min that rate is patted in step (4), pats time 4min.
Preferably, step (5) stranding sticks into weight 50g, and the large meatball of diameter 4cm is placed in electromagnetism after boiling water boiling 5min molding
Furnace 200W is stewing to simmer 1h.
Preferably, step (5) stranding sticks into weight 50g, and the large meatball of diameter 5cm is placed in electromagnetism after boiling water boiling 5min molding
Furnace 200W is stewing to simmer 1h.
Compared with prior art, the invention has the following advantages:
First, the present invention increases soaking technology and the beating of raw meat on the basis of traditional large meatball production method
Technique improves the traditional fabrication mode of large meatball.The large meatball made through the invention is in terms of texture, hardness, bullet
Property and chewiness be substantially less than traditional approach production；In terms of stable emulsifying, total juice seepage loss rate of meat gruel is significant
Lower than the large meatball of traditional approach production；In terms of color, the large meatball color than traditional approach production is more tempting.Flavor side
Face, large meatball alcohol ester fragrance of the invention is full, flavor is mellow；In terms of production efficiency, the large meatball quality that the present invention produces
It is more stable, manual labor's cost is saved, industrialization batch production is more suitable for.
Second, soaking technology: when will cut granular lean meat and impregnating 0-2h in agaricus bisporus extracting solution and beer, muscle
Cell starts to expand, and exomysium starts to rupture, and has muscle fibril panelization to occur and connective tissue is degraded on a small quantity, and flesh
Fibre structure is still more complete and muscle fibre between arrangement it is close, flesh meat toughness and chewiness are still higher；It is manufactured
Lion mouthfeel is more coarse, and color is shallower, and alcohol ester fragrance is thin.When impregnating 2-4h, due to agaricus bisporus extracting solution and beer object
The infiltration of matter, muscle cell further expand, and cell entirety loosening degree increases, the further panelization of muscle fibril and connective
Tissue occurs degradation and increases, and muscle fibril expansion is exposed, and the distance between muscle fibre increases, and then can keep the water between myofilament
Point, the loss of moisture is reduced, so as to improve the quality of meat, further improves the tenderness of meat；Manufactured lion is tasty and refreshing soft, face
People is made sex seduction to, alcohol ester fragrance is full, flavor is mellow.And after impregnating 6h, not only exomysium and endomysium are completely fallen off, muscle fibre knot
Structure is almost disintegrated, and the sarcoplasm and connective tissue between muscle fibril also because endomysium rupture is overflowed, decline myocyte's retentiveness,
Cooking loss rate increases；Manufactured large meatball mouthfeel is excessively soft rotten, and color is dark yellow, and the taste of beer is overweight.
Third pats technique: the lean meat grain impregnated by agaricus bisporus extracting solution and beer, efficient in Stomacher80
Under the action of Patting type pats machine beating, the degree of crushing of the myofibroblasts in lean tissue is further increased, actin
It releases and increases with myosin；The condiment of the additions such as egg white, salt can increase the salt dissolubility actin with adhesion strength
With the extracted amount of myosin, salting-in protein is under the action of beating with other non-salting-in-proteins, through patting broken show condition
The lipochondrion and water of meat form the meat gruel of preferable emulsion stability.Meat gruel with preferable emulsion stability, retentiveness and tender
Degree can improve, and then reduce the hardness and chewiness of large meatball.Therefore, control pat rate can not only make large meatball molding compared with
The retentiveness and tenderness that large meatball can also be improved well reduce the hardness and chewiness of large meatball.
Specific embodiment
A kind of new production technique specific features of large meatball of the present invention are described further below:
Lean pork and fat meat-cleaning-pelletizing-lean meat agaricus bisporus extracting solution and beer immersion-addition are matched
Material-mixing-beating-cooking-finished product
(1) raw material: fresh lean pork and fat meat clean removal watery blood and foreign matter with warm water, and cutting is blocking, removes pig
Skin separates fat and lean meat, and fat and lean meat is weighed 250g respectively with the ratio of 1:1, is cut into 3mm × 3mm × 3mm particle.
(2) following ingredient: green onion 2-5g, ginger 5-10g, cooking wine 8-12g, white pepper 3-6g, shrimp seed 5-10g, food ingredient: are weighed
Salt 5-10g and egg white 30-50g.
(3) impregnate: lean meat particle agaricus bisporus extracting solution and beer impregnate meat particle 2-4h, and meat particle is pulled out with for kitchen use
Paper blots surface moisture content；
(4) it pats: after girth of a garment meat particle and ingredient are stirred and evenly mixed, being placed in the efficient Patting type beating machine of Stomacher80
It pats energetically, pats 5min.
(5) it cooking: single weight 50.0g is made, the large meatball of diameter 5.0cm, being subsequently placed in boiling water boiling 5min makes its sizing,
Electromagnetic oven power is set as the stewing 1h that simmers of 200W.
It is that large meatball made of traditional approach carries out quality comparison, knot by large meatball made from the method for the present invention and control group
Fruit is as follows:
Compared with the control group, in terms of texture, hardness, elasticity and chewiness are substantially less than the large meatball that the present invention makes
Traditional approach production；In terms of stable emulsifying, total juice seepage loss rate of meat gruel is significantly lower than the lion of traditional approach production
Subheader；In terms of color, the large meatball color than traditional approach production is more tempting；In terms of flavor, large meatball alcohol ester of the invention
Fragrance is full, has the fragrance of mushroom.
Table 1
As shown in Table 1, the large meatball that the present invention makes is substantially less than traditional fabrication in terms of hardness, elasticity and chewiness
Mode.Hardness is to evaluate the important indicator of meat tenderness, and the tenderness reaction tooth of meat bites pair of musculature and chewing broken
Resistance, therefore have been generally acknowledged that hardness and chewiness are positively correlated.Large meatball is with " fat but not greasy, tender tasty and refreshing " for sensory evaluation
Standard, and sample hardness and chewiness are small, tenderness is better, so the large meatball tenderness that the present invention makes is preferable.
Table 2
Note: 1.TR: total juice leaching rate；WR: moisture leaching rate (percentage of moisture exudation quality and raw meat gruel quality)；
FR: fatty leaching rate (percentage of fat exudation quality and meat gruel quality).
As shown in Table 2, the large meatball that the present invention makes is aobvious in total juice leaching rate, moisture leaching rate, fatty leaching rate
It writes and is lower than traditional approach.According to the literature, agaricus bisporus extracting solution and beer impregnate and pat technique and makes in large meatball meat gruel
Lipochondrion wrapped up by salting-in protein, enhance the emulsion stability of meat gruel, while also improving the retentiveness of meat gruel,
Moisture and fat is caused to be not easy to ooze out.It can be seen that the large meatball retentiveness that the present invention makes is more preferable, boiling is significantly reduced
Loss.Large meatball (brightness value) L* value that the present invention makes is substantially less than traditional approach, (red scale value) a* value and (yellow value degree) b*
Value is then significantly higher than traditional approach；From total free amino acid containing taking temperature, large meatball total free amino acid content of the invention is aobvious
The large meatball for being higher than traditional approach production is write, not only color is more tempting but also nutrition is also richer for the large meatball that the present invention makes
It is rich.In conclusion the large meatball that the present invention makes is more more high-quality than the large meatball that traditional approach makes.
Claims (10)
1. a kind of production method of agaricus bisporus flavor large meatball, which is characterized in that the production method the following steps are included:
(1) lean pork and fat meat are cleaned, and are cut into meat particle, and lean pork and fat meat mass ratio are 1:1；
(2) lean pork grain 2-4h is impregnated with agaricus bisporus extracting solution and beer, lean pork grain is pulled out and blots meat particle surface water
Part, it is stirred and evenly mixed later by lean pork grain, show condition meat particle and with condiment；
(3) the mixture stranding that step (2) obtains is sticked into pellet, is placed in the stewing stewing 1h of electromagnetic oven after boiling water boiling molding.
2. the production method of large meatball according to claim 1, which is characterized in that in step (2) agaricus bisporus extracting solution and
The volume ratio of beer is 5:2；
The extracting method of agaricus bisporus extracting solution are as follows: at 4 DEG C, by agaricus bisporus liquid N2It freezes and crushes, add water ultrasonic
Auxiliary extraction, 1g agaricus bisporus correspond to 1ml water, and extract liquor filtered through gauze contains the protease for having tenderizing effects to meat to obtain the final product
Crude extract, measuring its proteinase activity is 20U/mg；
When immersion, 100ml agaricus bisporus extracting solution and 40ml draft beer is added in every 100g lean pork；Brewer's wort in draft beer
Concentration is 10-12 ° of P, and the volumetric concentration of alcohol is 3.2-4.2% (v/v).
3. the production method of large meatball according to claim 1 or claim 2, which is characterized in that between step (2) and step (3)
Increase following technique: the mixture that step (2) obtains is placed in beating machine, pat energetically, beating rate is 100-300r/
Min pats time 5-10min.
4. the production method of large meatball according to claim 1 or claim 2, which is characterized in that meat particle is 3mm × 3mm in step (1)
× 3mm or 4mm × 4mm × 4mm.
5. the production method of large meatball according to claim 1 or claim 2, which is characterized in that step (2) is by meat particle paper for kitchen
Blot surface moisture content, every 500g meat and fat meat meat particle add green onion 5g, ginger 10g, cooking wine 12g, white pepper 6g, shrimp seed 10g, clockwise
It stirs and evenly mixs, adds salt 10g and egg white 50g.
6. the production method of large meatball according to claim 1 or claim 2, which is characterized in that step (2) is by meat particle paper for kitchen
Surface moisture content is blotted, every 500g lean pork and fat meat meat particle add green onion 2g, ginger 5g, cooking wine 8g, white pepper 3g, shrimp seed 5g, up time
Needle stirs and evenly mixs, and adds salt 5g and egg white 30g.
7. the production method of large meatball according to claim 1 or claim 2, which is characterized in that step (2) is by meat particle paper for kitchen
Surface moisture content is blotted, every 500g lean pork and fat meat meat particle add green onion 3g, ginger 7g, cooking wine 10g, white pepper 4g, shrimp seed 7g, up time
Needle stirs and evenly mixs, and adds salt 7g and egg white 40g.
8. the production method of large meatball according to claim 1 or claim 2, which is characterized in that step (2) is by meat particle paper for kitchen
Blot surface moisture content, every 500g lean meat and fat meat meat particle add green onion 4g, ginger 9g, cooking wine 10g, white pepper 5g, shrimp seed 9g, clockwise
It stirs and evenly mixs, adds salt 9g and egg white 40g.
9. the production method of large meatball according to claim 3, which is characterized in that it is 200r/min that machine of patting, which pats rate,
Pat time 5min；Or patting machine to pat rate is 150r/min, pats time 4min.
10. the according to claim 1, production method of 2 or 9 large meatballs, which is characterized in that step (3) stranding sticks into weight 50g,
The large meatball of diameter 4cm is placed in the stewing stewing 1h of electromagnetic oven 200W after boiling water boiling 5min molding；Or step (3) stranding sticks into weight
50g, the large meatball of diameter 5cm are placed in the stewing stewing 1h of electromagnetic oven 200W after boiling water boiling 5min molding.
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| CN110973502A (en) * | 2019-12-31 | 2020-04-10 | 宿州市符离集刘老二烧鸡有限公司 | Huangcangyu mushroom chicken |
| CN115736199A (en) * | 2022-12-19 | 2023-03-07 | 扬州大学 | Method for making stewed pork balls by ultrasonic-assisted pre-shaping |
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