CN112586705A - Method for making potato mutton bone paste nutritional convenient balls - Google Patents
Method for making potato mutton bone paste nutritional convenient balls Download PDFInfo
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- CN112586705A CN112586705A CN202011490224.7A CN202011490224A CN112586705A CN 112586705 A CN112586705 A CN 112586705A CN 202011490224 A CN202011490224 A CN 202011490224A CN 112586705 A CN112586705 A CN 112586705A
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- mutton
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- balls
- bone paste
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 61
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 61
- 239000002639 bone cement Substances 0.000 title claims abstract description 39
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000012015 potatoes Nutrition 0.000 claims abstract description 23
- 238000003860 storage Methods 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 11
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 14
- 210000000988 bone and bone Anatomy 0.000 claims description 12
- 241001494479 Pecora Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 8
- 235000002767 Daucus carota Nutrition 0.000 claims description 8
- 235000019764 Soybean Meal Nutrition 0.000 claims description 8
- 239000004455 soybean meal Substances 0.000 claims description 8
- 235000008935 nutritious Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 9
- 241000234282 Allium Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000000853 adhesive Substances 0.000 description 3
- 230000001070 adhesive effect Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000012958 reprocessing Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A method for preparing potato mutton bone paste nutritional and convenient balls comprises the following steps: cleaning and peeling potatoes, putting the potatoes into a special crusher, and processing the potatoes into fresh mashed potatoes with the fineness of 50 meshes; processing mutton, stirring, and making into shaped ball; putting the formed balls into a food steamer for steaming for 20 minutes; and (3) putting the steamed and cooled meatballs into a vacuum bag for storage or refrigeration storage or normal temperature storage after sterilization and fresh keeping treatment. Reducing nutrient loss and production cost and improving the taste of the ball.
Description
Technical Field
The invention relates to a method for making potato mutton bone paste nutritional and convenient balls.
Background
The potato is one of staple food grains, is rich in nutrition, is various in eating and mellow in taste, and is favored by consumers for a long time.
At present, meat balls made of potatoes are added in the market, and the main making method is as follows: one is to cook the potato, peel it, make mashed potato, then add it into various meat stuffing, make into potato meat ball through frying; the other method is to make potato meat balls by using potato whole powder, firstly adding spices into meat stuffing, then adding the potato whole powder into the meat stuffing according to a certain proportion, and frying the prepared balls in oil. The making process of the whole potato flour comprises the following steps: the potato is cleaned, peeled, cut into blocks, steamed, dried, crushed and made into powder, and the process is complex. The common point of the two preparation processes is that the potato is completely processed by frying and heating, the process is relatively complex, and part of nutrients of the potato are easily lost. The potato flour and the potato cooked mashed potato are processed cooked potato products, so that the rich dietary fiber nutrition of the potatoes is lost, and the production cost is increased. In addition, the ball potato processed by the preparation method has a large adding proportion, so that the ball potato has poor elasticity and a slightly scattered taste.
Disclosure of Invention
In view of the above situation, in order to solve the problems in the prior art, the invention provides a method for making potato and mutton bone paste nutritional and convenient balls, which comprises the following steps:
cleaning and peeling potatoes, putting the potatoes into a special crusher, and processing the potatoes into fresh mashed potatoes with the fineness of 50 meshes;
processing mutton, stirring, and making into shaped ball;
putting the formed balls into a food steamer for steaming for 20 minutes;
and (3) putting the steamed and cooled meatballs into a vacuum bag for storage or refrigeration storage or normal temperature storage after sterilization and fresh keeping treatment.
According to the preparation method of the nutritious and convenient ball made of potato and mutton bone paste, mutton is processed into meat stuffing, and then onion, soybean meal, carrot slices and spices are added and stirred to prepare the shaped ball.
According to the preparation method of the nutritious and convenient ball made of potato and mutton bone paste, mutton is processed into meat paste, and then onion, soybean meal, carrot slices, fresh bone paste and spices are added and stirred to prepare the shaped ball.
According to the preparation method of the nutritious and convenient potato and mutton bone paste balls, the preparation method of the fresh bone paste comprises the steps of putting fresh sheep bones into bone paste processing equipment, and crushing the fresh sheep bones into the fresh sheep bone paste with the fineness of 130 meshes.
According to the preparation method of the potato and mutton bone paste nutritional and convenient ball, the fresh potato paste, the fresh bone paste, the mutton, the soybean meal, the carrot and the onion are respectively prepared from the following ingredients in percentage by weight: 22%, 8%, 50%, 3%, 17%.
After the technology provided by the invention is adopted, the method for making the potato mutton bone paste nutritious convenient ball according to the embodiment of the invention has the following beneficial effects: the use of the fresh potatoes reduces the heating reprocessing link, and reduces the nutrient loss and the production cost; the taste of the ball is improved, and the ball is smooth and elastic and can not be scattered after being boiled for a long time; the nutritive value is improved, and by utilizing the sheep bone paste, the nutritive value is improved, the flavor of the ball is more fragrant and mellow, and the taste and elasticity of the ball can be further improved. Meanwhile, the combination of various proteins (the combination of various proteins such as wheat, vegetables, beans, potatoes, meat, bones and the like) has higher and more comprehensive nutritional value.
Detailed Description
Various preferred embodiments of the present invention will be described below. The following description is provided to facilitate understanding of example embodiments of the invention as defined by the claims and their equivalents. It includes various specific details to assist understanding, but they are to be construed as merely illustrative. Accordingly, those skilled in the art will recognize that various changes and modifications can be made to the embodiments described herein without departing from the scope and spirit of the present invention. Also, in order to make the description clearer and simpler, a detailed description of functions and configurations well known in the art will be omitted.
A method for preparing potato mutton bone paste nutritional and convenient balls comprises the following steps:
cleaning and peeling potatoes, putting the potatoes into a special crusher, and processing the potatoes into fresh mashed potatoes with the fineness of 50 meshes;
putting the fresh sheep bones into bone paste processing equipment, and crushing into 130-mesh fresh sheep bone paste;
processing mutton into meat stuffing, adding onion, soybean meal, shredded carrot, fresh bone paste and spices, and stirring to obtain shaped balls;
putting the formed balls into a food steamer for steaming for 20 minutes;
and (3) putting the steamed and cooled meatballs into a vacuum bag for storage or refrigeration storage or normal temperature storage after sterilization and fresh keeping treatment.
The fresh mashed potato, the fresh mashed bone, the mutton, the soybean meal, the carrot and the onion are respectively prepared from the following ingredients in percentage by weight: 22%, 8%, 50%, 3%, 17%.
According to the method for making the nutritional convenient balls made of the potato and the mutton bone paste, the fresh potatoes are utilized, namely, the fresh potatoes are cleaned and peeled firstly, the peeled fresh potatoes are put into a special grinder to be ground (the fineness is about 50 meshes), then the ground fresh potato paste is put into the mixed mutton and mutton bone paste stuffing to be stirred to make the balls, the balls are put into a food steamer to be steamed for 20 minutes, and after the balls are cooled, the balls are put into a vacuum packaging bag or refrigerated or sterilized at high temperature, so that the balls are convenient to eat, can be boiled, can be stewed, can be fried, can be roasted and can be fried. The product after high-temperature sterilization can be directly eaten without heating; the fresh potatoes contain rich dietary fibers which account for 19.6 percent of the dry weight of the fresh potatoes, are safe and cheap dietary fibers, have high water holding capacity and water retention capacity and good biological activity. The structure, water retention and oil retention of the ball can be effectively improved, and the elasticity and the mouthfeel of the ball are improved.
According to the preparation method of the potato mutton bone paste nutritional convenient ball, the fresh mutton bone paste is added into the stuffing, and the mutton bone is rich in bioactive calcium, protein, ossein, bone adhesive protein, various major elements and trace elements. The fresh bone paste is rich in collagen, and has the functions of improving the structure of the pill and increasing the adhesive force to enhance the elasticity of the pill besides the nutritional function. Meanwhile, the organic combination of multiple proteins such as wheat protein, potato protein, meat protein, bone protein and soybean protein has richer nutrition, and is particularly suitable for middle-aged and elderly people, children and special groups to eat. The potato meat balls are made of the fresh mutton paste, so that the nutritional function is increased, the flavor is enhanced, and the collagen in the fresh sheep bones can effectively increase the adhesive force and the elasticity of the balls.
According to the method for making the potato mutton bone paste nutritional convenient balls, the fresh potatoes are used, so that the heating reprocessing link is reduced, and the nutrient loss and the production cost are reduced; the taste of the ball is improved, and the ball is smooth and elastic and can not be scattered after being boiled for a long time; the nutritive value is improved, and by utilizing the sheep bone paste, the nutritive value is improved, the flavor of the ball is more fragrant and mellow, and the taste and elasticity of the ball can be further improved. Meanwhile, the combination of various proteins (the combination of various proteins such as wheat, vegetables, beans, potatoes, meat, bones and the like) has higher and more comprehensive nutritional value.
According to the preparation method of the potato mutton bone paste nutritional convenient ball, the sterilization and fresh keeping preservation treatment can be carried out by using microwave sterilization equipment, the potato mutton bone paste nutritional convenient ball can be preserved for more than half a year at normal temperature, and is convenient to eat. The adding proportion of the fresh mashed potatoes in the formula and the fineness of the fresh mashed potatoes are key, so that the mouthfeel, flavor, color and nutrition of the balls are optimal.
The present invention has been described in detail, and the principle and embodiments of the present invention are explained herein by using specific examples, which are only used to help understand the method and the core idea of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.
From the above description of the embodiments, it will be apparent to those skilled in the art that the present invention may be practiced. Of course, the above listed cases are only examples, and the present invention is not limited thereto. It should be understood by those skilled in the art that other modifications or simplifications according to the technical solution of the present invention may be appropriately applied to the present invention and should be included in the scope of the present invention.
Claims (5)
1. A method for making potato mutton bone paste nutritional and convenient balls is characterized by comprising the following steps:
cleaning and peeling potatoes, putting the potatoes into a special crusher, and processing the potatoes into fresh mashed potatoes with the fineness of 50 meshes;
processing mutton, stirring, and making into shaped ball;
putting the formed balls into a food steamer for steaming for 20 minutes;
and (3) putting the steamed and cooled meatballs into a vacuum bag for storage or refrigeration storage or normal temperature storage after sterilization and fresh keeping treatment.
2. The method for making the potato and mutton bone paste nutritious instant balls as claimed in claim 1, wherein the mutton is processed into meat paste, and then onion, soybean meal, shredded carrot and spices are added and stirred to make into shaped balls.
3. The method for making the potato mutton bone paste nutritious instant balls as claimed in claim 1, wherein the mutton is processed into meat paste, and then onion, soybean meal, carrot slices, fresh bone paste and spices are added and stirred to make into shaped balls.
4. The method for preparing the potato and mutton bone paste nutritional convenient ball according to claim 3, wherein the fresh bone paste is prepared by putting fresh sheep bones into a bone paste processing device, and crushing the fresh sheep bones into 130-mesh fresh bone paste.
5. The method for making the potato and mutton bone paste nutritional and convenient ball according to claim 3, wherein the fresh potato paste, the fresh bone paste, the mutton, the soybean meal, the carrot and the onion are respectively prepared from the following ingredients in percentage by weight: 22%, 8%, 50%, 3%, 17%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011490224.7A CN112586705A (en) | 2020-12-16 | 2020-12-16 | Method for making potato mutton bone paste nutritional convenient balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011490224.7A CN112586705A (en) | 2020-12-16 | 2020-12-16 | Method for making potato mutton bone paste nutritional convenient balls |
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| Publication Number | Publication Date |
|---|---|
| CN112586705A true CN112586705A (en) | 2021-04-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011490224.7A Pending CN112586705A (en) | 2020-12-16 | 2020-12-16 | Method for making potato mutton bone paste nutritional convenient balls |
Country Status (1)
| Country | Link |
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| CN (1) | CN112586705A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985666A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Chicken-black edible fungus ball and its making process |
| CN101617834A (en) * | 2008-07-02 | 2010-01-06 | 徐昭苏 | Quickly-frozen potato ball |
| CN101623109A (en) * | 2008-07-09 | 2010-01-13 | 张记超 | Lyophilized instant meat ball and preparation method |
| CN102524823A (en) * | 2010-12-22 | 2012-07-04 | 河南省淇县永达食业有限公司 | Method for preparing five-colored meatballs |
| CN107149095A (en) * | 2017-06-12 | 2017-09-12 | 李怀欣 | A kind of bone meat ball and its technique of processing |
| CN111296752A (en) * | 2020-04-26 | 2020-06-19 | 贾森 | Potato nutritional instant noodles and making method thereof |
-
2020
- 2020-12-16 CN CN202011490224.7A patent/CN112586705A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985666A (en) * | 2005-12-20 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Chicken-black edible fungus ball and its making process |
| CN101617834A (en) * | 2008-07-02 | 2010-01-06 | 徐昭苏 | Quickly-frozen potato ball |
| CN101623109A (en) * | 2008-07-09 | 2010-01-13 | 张记超 | Lyophilized instant meat ball and preparation method |
| CN102524823A (en) * | 2010-12-22 | 2012-07-04 | 河南省淇县永达食业有限公司 | Method for preparing five-colored meatballs |
| CN107149095A (en) * | 2017-06-12 | 2017-09-12 | 李怀欣 | A kind of bone meat ball and its technique of processing |
| CN111296752A (en) * | 2020-04-26 | 2020-06-19 | 贾森 | Potato nutritional instant noodles and making method thereof |
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Application publication date: 20210402 |
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