CN110916110A - Frozen lotus root pork balls and making method thereof - Google Patents
Frozen lotus root pork balls and making method thereof Download PDFInfo
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- CN110916110A CN110916110A CN201911323212.2A CN201911323212A CN110916110A CN 110916110 A CN110916110 A CN 110916110A CN 201911323212 A CN201911323212 A CN 201911323212A CN 110916110 A CN110916110 A CN 110916110A
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- 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
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- 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
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- 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
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- 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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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- Proteomics, Peptides & Aminoacids (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a frozen lotus root pork ball and a preparation method thereof. The frozen lotus root pork ball is prepared from the following raw materials in parts by weight: 600 parts of lotus root cubes, 280 parts of fine broken pork, 130 parts of pork fat, 40-60 parts of lotus root juice, 30-45 parts of cassava modified starch, 20-30 parts of egg white liquid, 5-10 parts of white granulated sugar, 5-8 parts of salt, 2-3 parts of ginger powder, 1.5-3 parts of composite phosphate, 2-4 parts of chicken powder seasoning, 0.6-1.5 parts of white pepper powder, 1-1.5 parts of pork paste, 0.7-1.5 parts of onion powder and 0.6-1 part of pork essential oil. The advantages are that: the prepared meatball has rich taste and fragrant and thick taste, well retains meat fragrance, has simple preparation process, is controlled in the whole process at low temperature, enables the myosin gel performance to play the effect, enhances the cross-linking property among tissues, and is not easy to loosen.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a frozen lotus root pork ball and a preparation method thereof.
Background
The meatball is used as a traditional food in China, and is unique in flavor, fresh and not greasy.
The common meatballs are mainly prepared by taking pork as a raw material and adding various auxiliary materials, and have single nutritional value and taste. With the improvement of living standard, people have made various improvements on the color, flavor and taste of meat balls.
At present, meat balls prepared from pork and lotus roots serving as main raw materials are rarely seen in the market, the taste of the meat balls is affected and the nutritional value of the meat balls is lost if the meat balls are processed by the traditional process, and furthermore, the utilization rate of the raw materials is not high by the traditional process, so that raw material waste is easily caused, and resource spreading waste is caused.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the frozen lotus root pork ball and the preparation method thereof, which effectively overcome the defects of the prior art.
The technical scheme for solving the technical problems is as follows:
the frozen lotus root pork balls are prepared from the following raw materials in parts by weight: 600 parts of lotus root cubes, 280 parts of fine broken pork, 130 parts of pork fat, 40-60 parts of lotus root juice, 30-45 parts of cassava modified starch, 20-30 parts of egg white liquid, 5-10 parts of white granulated sugar, 5-8 parts of salt, 2-3 parts of ginger powder, 1.5-3 parts of composite phosphate, 2-4 parts of chicken powder seasoning, 0.6-1.5 parts of white pepper powder, 1-1.5 parts of pork paste, 0.7-1.5 parts of onion powder and 0.6-1 part of pork essential oil.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the frozen lotus root pork balls are prepared from the following raw materials in parts by weight: 500 parts of diced lotus root, 259 parts of fine pork pieces, 111 parts of pork fat, 45 parts of frozen lotus root juice, 35 parts of cassava modified starch, 25 parts of egg white liquid, 8 parts of white granulated sugar, 6 parts of salt, 2.5 parts of ginger powder, 2 parts of composite phosphate, 2.5 parts of chicken powder seasoning, 1 part of white pepper powder, 1.2 parts of pork paste, 1 part of shallot powder and 0.8 part of pork essential oil.
The invention has the beneficial effects that: the prepared meatball has rich taste and fragrant and strong flavor, and well retains the fragrance of meat.
The preparation method of the frozen lotus root pork ball is also provided, and is characterized by comprising the following steps:
s1, taking the lean pork and the fat pork according to the formula amount, cleaning, and then precooling to the central temperature of-2-0 ℃;
s2, mincing the meat material by a meat mincer, and ensuring that the temperature of minced meat is controlled to be less than or equal to 6 ℃ for later use;
s3, cleaning lotus roots, cutting the lotus roots in the middle section into 3-4mm lotus root dices, squeezing the remaining offal, adding water to obtain lotus root juice, and icing to 2-4 ℃ for later use;
s4, adding the crushed meat material into the compound phosphate and the edible salt according to the formula amount, uniformly mixing, and adding the ice lotus root juice to control the meat paste temperature;
s5, slowly stirring the meat material, sequentially adding the white granulated sugar, the ginger powder, the onion powder, the white pepper powder, the chicken essence, the pork essential oil, the pork paste and the rest of the ice lotus root juice according to the formula amount, uniformly mixing, adding the cassava modified starch, and quickly stirring;
s6, slowly adding the precooled egg white liquid with the formula amount, quickly stirring for 2-3min, adding the diced lotus root, and uniformly stirring from slow to fast to obtain lotus root meat paste for later use;
s7, pouring the lotus root minced meat into a pelleting machine to be pelletized and formed, and pre-frying in a constant-temperature oil bath machine at a low temperature until the lotus root minced meat floats and is shaped;
and S8, bagging, freezing until the central temperature reaches-18 ℃, and boxing and warehousing.
Further, in the above step S2, the meat material is ground by a meat grinder having a mesh plate of 8 mm.
Further, in the above S7, the weight of the obtained pellets is 20 to 25 g/piece.
Further, in the above S7, the oil temperature during frying is 165 deg.C, and pre-frying is carried out for 3-4 min.
Further, in the above S8, the bag is frozen by a freezer at-35 deg.C until the central temperature reaches-18 deg.C
The preparation method has the beneficial effects that the preparation process of the meat balls is simple, the whole process is controlled at low temperature, the myosin gel performance is enabled to play a role, the cross-linking property among tissues is enhanced, and the meat balls are not easy to loosen.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1:
the frozen lotus root pork ball is prepared from the following raw materials in parts by weight: 450 parts of diced lotus root, 220 parts of fine pork pieces, 100 parts of pork fat, 40 parts of frozen lotus root juice, 30 parts of cassava modified starch, 20 parts of egg white liquid, 5 parts of white granulated sugar, 5 parts of salt, 2 parts of ginger powder, 1.5 parts of composite phosphate, 2 parts of chicken powder seasoning, 0.6 part of white pepper powder, 1 part of pork paste, 0.7 part of onion powder and 0.6 part of pork essential oil.
The preparation method of the frozen lotus root pork balls comprises the following steps:
s1, taking the lean pork and the fat pork according to the formula amount, cleaning, and then precooling to the central temperature of-2-0 ℃;
s2, mincing the meat material by a meat mincer, and ensuring that the temperature of minced meat is controlled to be less than or equal to 6 ℃ for later use;
s3, cleaning lotus roots, cutting the lotus roots in the middle section into 4mm lotus root dices, squeezing the remaining offal, adding water to obtain lotus root juice, and freezing to 3 ℃ for later use;
s4, adding the crushed meat material into the compound phosphate and the edible salt according to the formula amount, uniformly mixing, and adding the ice lotus root juice to control the meat paste temperature;
s5, slowly stirring the meat material, sequentially adding the white granulated sugar, the ginger powder, the onion powder, the white pepper powder, the chicken essence, the pork essential oil, the pork paste and the rest of the ice lotus root juice according to the formula amount, uniformly mixing, adding the cassava modified starch, and quickly stirring;
s6, slowly adding the precooled egg white liquid with the formula amount, quickly stirring for 2-3min, adding the diced lotus root, and uniformly stirring from slow to fast to obtain lotus root meat paste for later use;
s7, pouring the lotus root minced meat into a pelleting machine to be pelletized and formed, and pre-frying in a constant-temperature oil bath machine at a low temperature until the lotus root minced meat floats and is shaped;
and S8, bagging, freezing until the central temperature reaches-18 ℃, and boxing and warehousing.
Wherein, in S2, the meat material is ground by a meat grinder with a hole plate of 8 mm.
Wherein, in S7, the weight of the prepared pills is 20 g/piece.
Wherein in S7, the oil temperature is 165 deg.C during frying, and pre-frying for 3-4 min.
Wherein, in S8, the bagged tea is frozen by a quick freezer at-35 ℃ until the central temperature reaches-18 ℃.
In step S3, lotus root with a diameter of about 6-8cm is selected as raw material.
Example 2: the frozen lotus root pork ball is prepared from the following raw materials in parts by weight: 500 parts of diced lotus root, 259 parts of fine pork pieces, 111 parts of pork fat, 45 parts of frozen lotus root juice, 35 parts of cassava modified starch, 25 parts of egg white liquid, 8 parts of white granulated sugar, 6 parts of salt, 2.5 parts of ginger powder, 2 parts of composite phosphate, 2.5 parts of chicken powder seasoning, 1 part of white pepper powder, 1.2 parts of pork paste, 1 part of shallot powder and 0.8 part of pork essential oil.
The preparation method of the frozen lotus root pork balls comprises the following steps:
s1, taking the lean pork and the fat pork according to the formula amount, cleaning, and then precooling to the central temperature of 0 ℃;
s2, mincing the meat material by a meat mincer, and ensuring that the temperature of minced meat is controlled to be less than or equal to 6 ℃ for later use;
s3, cleaning lotus roots, cutting the lotus roots in the middle section into 3mm lotus root dices, squeezing the remaining offal, adding water to obtain lotus root juice, and freezing to 2 ℃ for later use;
s4, adding the crushed meat material into the compound phosphate and the edible salt according to the formula amount, uniformly mixing, and adding the ice lotus root juice to control the meat paste temperature;
s5, slowly stirring the meat material, sequentially adding the white granulated sugar, the ginger powder, the onion powder, the white pepper powder, the chicken essence, the pork essential oil, the pork paste and the rest of the ice lotus root juice according to the formula amount, uniformly mixing, adding the cassava modified starch, and quickly stirring;
s6, slowly adding the precooled egg white liquid with the formula amount, quickly stirring for 2-3min, adding the diced lotus root, and uniformly stirring from slow to fast to obtain lotus root meat paste for later use;
s7, pouring the lotus root minced meat into a pelleting machine to be pelletized and formed, and pre-frying in a constant-temperature oil bath machine at a low temperature until the lotus root minced meat floats and is shaped;
and S8, bagging, freezing until the central temperature reaches-18 ℃, and boxing and warehousing.
The rest is the same as example 1.
Example 3: the frozen lotus root pork ball is prepared from the following raw materials in parts by weight: 600 parts of diced lotus root, 275 parts of fine pork pieces, 130 parts of pork fat, 60 parts of frozen lotus root juice, 42 parts of cassava modified starch, 30 parts of egg white liquid, 10 parts of white granulated sugar, 8 parts of salt, 3 parts of ginger powder, 2.5 parts of composite phosphate, 4 parts of chicken powder seasoning, 1.5 parts of white pepper powder, 1.5 parts of pork paste, 1.5 parts of shallot powder and 1 part of pork essential oil.
The preparation method of the frozen lotus root pork balls comprises the following steps:
s1, taking the lean pork and the fat pork according to the formula amount, cleaning, and then precooling to the central temperature of 0 ℃;
s2, mincing the meat material by a meat mincer, and ensuring that the temperature of minced meat is controlled to be less than or equal to 6 ℃ for later use;
s3, cleaning lotus roots, cutting the lotus roots in the middle section into 4mm lotus root dices, squeezing the remaining offal, adding water to obtain lotus root juice, and freezing to 4 ℃ for later use;
s4, adding the crushed meat material into the compound phosphate and the edible salt according to the formula amount, uniformly mixing, and adding the ice lotus root juice to control the meat paste temperature;
s5, slowly stirring the meat material, sequentially adding the white granulated sugar, the ginger powder, the onion powder, the white pepper powder, the chicken essence, the pork essential oil, the pork paste and the rest of the ice lotus root juice according to the formula amount, uniformly mixing, adding the cassava modified starch, and quickly stirring;
s6, slowly adding the precooled egg white liquid with the formula amount, quickly stirring for 2-3min, adding the diced lotus root, and uniformly stirring from slow to fast to obtain lotus root meat paste for later use;
s7, pouring the lotus root minced meat into a pelleting machine to be pelletized and formed, and pre-frying in a constant-temperature oil bath machine at a low temperature until the lotus root minced meat floats and is shaped;
and S8, bagging, freezing until the central temperature reaches-18 ℃, and boxing and warehousing.
The rest is the same as example 1.
The whole technical scheme has the following advantages:
1) the leftover materials of the lotus roots are treated and reused, and the lotus root flavor can be enhanced by adding the squeezed lotus root juice into the lotus root pork paste;
2) the meat paste particles are enlarged, so that the meat quality and taste are enhanced, the meat flavor of large particles is better retained than that of small particle meat paste, and the meat paste is different from the meat paste in the market, has the characteristics of false elasticity, no meat feeling and natural taste;
3) the diced lotus root particles are added into the lotus root pills, so that the taste is richer and more varied, and the aftertaste is fragrant and strong;
4) the whole process is controlled at low temperature, so that the myosin gel performance can be exerted, the cross-linking property among tissues is enhanced, and large-particle meat balls are not easy to loosen even after the diced lotus roots are added.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. The frozen lotus root pork balls are characterized by being prepared from the following raw materials in parts by weight: 600 parts of lotus root cubes, 280 parts of fine broken pork, 130 parts of pork fat, 40-60 parts of lotus root juice, 30-45 parts of cassava modified starch, 20-30 parts of egg white liquid, 5-10 parts of white granulated sugar, 5-8 parts of salt, 2-3 parts of ginger powder, 1.5-3 parts of composite phosphate, 2-4 parts of chicken powder seasoning, 0.6-1.5 parts of white pepper powder, 1-1.5 parts of pork paste, 0.7-1.5 parts of onion powder and 0.6-1 part of pork essential oil.
2. The frozen lotus root pork meatball as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 500 parts of diced lotus root, 259 parts of fine pork pieces, 111 parts of pork fat, 45 parts of frozen lotus root juice, 35 parts of cassava modified starch, 25 parts of egg white liquid, 8 parts of white granulated sugar, 6 parts of salt, 2.5 parts of ginger powder, 2 parts of composite phosphate, 2.5 parts of chicken powder seasoning, 1 part of white pepper powder, 1.2 parts of pork paste, 1 part of shallot powder and 0.8 part of pork essential oil.
3. A method of making frozen lotus root pork balls as claimed in claim 1 or 2, comprising the steps of:
s1, taking the lean pork and the fat pork according to the formula amount, cleaning, and then precooling to the central temperature of-2-0 ℃;
s2, mincing the meat material by a meat mincer, and ensuring that the temperature of minced meat is controlled to be less than or equal to 6 ℃ for later use;
s3, cleaning lotus roots, cutting the lotus roots in the middle section into 3-4mm lotus root dices, squeezing the remaining offal, adding water to obtain lotus root juice, and icing to 2-4 ℃ for later use;
s4, adding the crushed meat material into the compound phosphate and the edible salt according to the formula amount, uniformly mixing, and adding the ice lotus root juice to control the meat paste temperature;
s5, slowly stirring the meat material, sequentially adding the white granulated sugar, the ginger powder, the onion powder, the white pepper powder, the chicken essence, the pork essential oil, the pork paste and the rest of the ice lotus root juice according to the formula amount, uniformly mixing, adding the cassava modified starch, and quickly stirring;
s6, slowly adding the precooled egg white liquid with the formula amount, quickly stirring for 2-3min, adding the diced lotus root, and uniformly stirring from slow to fast to obtain lotus root meat paste for later use;
s7, pouring the lotus root minced meat into a pelleting machine to be pelletized and formed, and pre-frying in a constant-temperature oil bath machine at a low temperature until the lotus root minced meat floats and is shaped;
and S8, bagging, freezing until the central temperature reaches-18 ℃, and boxing and warehousing.
4. The method for making the frozen lotus root pork meatballs as claimed in claim 3, wherein the method comprises the following steps: in the step S2, the meat raw material is crushed by a meat grinder with a hole plate of 8 mm.
5. The method for making the frozen lotus root pork meatballs as claimed in claim 3, wherein the method comprises the following steps: in the S7, the weight of the prepared balls is 20-25 g/piece.
6. The method for making the frozen lotus root pork meatballs as claimed in claim 3, wherein the method comprises the following steps: in the S7, the oil temperature is 165 deg.C during frying, and pre-frying for 3-4 min.
7. The method for making a frozen lotus root pork ball according to any one of claims 3 to 6, wherein the method comprises the following steps: and in the S8, after bagging, freezing the packaged product by a quick freezer at the temperature of-35 ℃ until the central temperature reaches-18 ℃.
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| CN201911323212.2A CN110916110A (en) | 2019-12-20 | 2019-12-20 | Frozen lotus root pork balls and making method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167547A (en) * | 2020-10-23 | 2021-01-05 | 武汉良之隆食材股份有限公司 | Frozen lemon-flavor pickled vegetable pork balls and processing technology thereof |
| CN112890141A (en) * | 2021-02-24 | 2021-06-04 | 武汉良之隆食材股份有限公司 | Crystal lotus root ball and preparation method thereof and frozen product |
| CN114668112A (en) * | 2022-04-18 | 2022-06-28 | 群禧(北京)餐饮管理有限公司 | Method for making meat balls |
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| CN102302169A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Low-salt meat ball and preparation method thereof |
| CN102793188A (en) * | 2011-05-26 | 2012-11-28 | 杨卫菊 | Lotus root meat ball and making method thereof |
| CN103393158A (en) * | 2013-07-30 | 2013-11-20 | 安徽富煌三珍食品集团有限公司 | Fish lotus root ball product and preparation method thereof |
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2019
- 2019-12-20 CN CN201911323212.2A patent/CN110916110A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793188A (en) * | 2011-05-26 | 2012-11-28 | 杨卫菊 | Lotus root meat ball and making method thereof |
| CN102302169A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Low-salt meat ball and preparation method thereof |
| CN103393158A (en) * | 2013-07-30 | 2013-11-20 | 安徽富煌三珍食品集团有限公司 | Fish lotus root ball product and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167547A (en) * | 2020-10-23 | 2021-01-05 | 武汉良之隆食材股份有限公司 | Frozen lemon-flavor pickled vegetable pork balls and processing technology thereof |
| CN112890141A (en) * | 2021-02-24 | 2021-06-04 | 武汉良之隆食材股份有限公司 | Crystal lotus root ball and preparation method thereof and frozen product |
| CN114668112A (en) * | 2022-04-18 | 2022-06-28 | 群禧(北京)餐饮管理有限公司 | Method for making meat balls |
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Application publication date: 20200327 |