CN114668112A - Method for making meat balls - Google Patents
Method for making meat balls Download PDFInfo
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- CN114668112A CN114668112A CN202210405383.5A CN202210405383A CN114668112A CN 114668112 A CN114668112 A CN 114668112A CN 202210405383 A CN202210405383 A CN 202210405383A CN 114668112 A CN114668112 A CN 114668112A
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- meat
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- powder
- balls
- egg white
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- 235000013372 meat Nutrition 0.000 title claims abstract description 114
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 76
- 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 29
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 29
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 29
- 235000014103 egg white Nutrition 0.000 claims abstract description 29
- 210000000969 egg white Anatomy 0.000 claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 235000015277 pork Nutrition 0.000 claims abstract description 24
- 241000238557 Decapoda Species 0.000 claims abstract description 21
- 241001372210 Gobioides broussonnetii Species 0.000 claims abstract description 21
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 21
- 239000013505 freshwater Substances 0.000 claims abstract description 21
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 241000628997 Flos Species 0.000 claims abstract description 14
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 14
- 241000333181 Osmanthus Species 0.000 claims abstract description 14
- 235000015177 dried meat Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 14
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 239000004576 sand Substances 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 235000014347 soups Nutrition 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 15
- 210000003056 antler Anatomy 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 239000004278 EU approved seasoning Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 241000125175 Angelica Species 0.000 claims description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 244000242564 Osmanthus fragrans Species 0.000 claims description 5
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000021395 porridge Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000007164 Oryza sativa Nutrition 0.000 claims 2
- 235000009566 rice Nutrition 0.000 claims 2
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- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000630 rising effect Effects 0.000 abstract description 2
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- 241001465754 Metazoa Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
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- 238000003307 slaughter Methods 0.000 description 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Abstract
The invention discloses a method for making meat balls, which comprises the following raw materials in parts by weight: main materials: 15-25 parts of pig fat meat; 5-10 parts of dragon fish meat; 5-8 parts of freshwater shrimp meat; 5-9 parts of pork loin; 1-5 parts of chicken breast; 0.3-0.8 part of seasoning, namely chicken extract; 0.03-0.08 part of angelica dahurica powder; 0.02-0.06 part of osmanthus powder; 0.03-0.07 part of dried meat floss powder; 0.3-0.8 part of monosodium glutamate; 0.1-0.3 part of sand ginger powder; 0.2-0.5 part of egg white; 0.4-0.8 part of refined salt. The invention has good making process, fine making, white and snowy appearance like the 'ran rising sun', tender meat, pure taste, soft glutinous and fragrant smell, easy use for both the old and the young, rich nutrition, unique creation and unique delicacy.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making meat balls.
Background
The food processing refers to grain grinding, feed processing, vegetable oil and sugar processing, slaughtering, meat processing, aquatic product processing, food processing activities of vegetables, fruits, nuts and the like, potato processing, dehydrated vegetable processing and vegetable can processing which are directly carried out by taking agricultural, forestry, animal husbandry and fishery products as raw materials, and is a type of processing industry of generalized agricultural products.
Although the conventional meat ball making steps are simple, the appearance and the taste of the meat ball cannot be popular, the applicant carries out meat ball making research in nearly ten years, improves the conventional meat ball making steps and formulas, and comprehensively sublimates the taste and the appearance, so that the meat ball making method is provided.
Disclosure of Invention
Based on the technical problem that the appearance and taste of the meat balls cannot be popular with the public in the prior art, the invention provides a meat ball making method.
The invention provides a method for making meat balls, which comprises the following raw materials in parts by weight:
main materials: 15-25 parts of pig fat meat; 5-10 parts of dragon fish meat; 5-8 parts of freshwater shrimp meat; 5-9 parts of pork loin; 1-5 parts of chicken breast;
0.3-0.8 part of seasoning, namely chicken extract; 0.03-0.08 part of angelica dahurica powder; 0.02-0.06 part of osmanthus powder; 0.03-0.07 part of dried meat floss powder; 0.3-0.8 part of monosodium glutamate; 0.1-0.3 part of sand ginger powder; 0.2-0.5 part of egg white; refined salt 0.4-0.8 parts.
The preparation process comprises the following steps:
s1: flushing fat meat, dragon fish, pork fillet, chicken breast and freshwater shrimp meat for 5-8 hours, and mincing the meat by a meat mincer for 5-8 times;
s2: filling the minced meat obtained in the step S1 into the eggbeater;
s3: mixing seasonings: mixing chicken juice, angelica dahurica powder, sweet osmanthus powder, minced pork powder, monosodium glutamate, rhizoma zingiberis recens powder, egg white and refined salt, then preparing 3 jin of fistular onion and ginger water and the egg white to be poured into minced meat, adding the mixed seasonings, stirring clockwise to strengthen until the minced meat is stirred into porridge, pouring into a plurality of square plates, spreading evenly, and then entering a refrigeration house or a refrigerator for cooling and completely freezing;
s4: using a large steel barrel to hold two thirds of water, boiling the water on fire, and keeping the water temperature between 75 and 80 ℃;
s5: taking out the frozen minced meat obtained in the step S3, thawing, cutting into rice-grain-shaped big round pills, wherein the weight of the prepared big round pills in the rice-grain shape is 1 jin and 1 st, preparing a plurality of big round pills, coating egg white on the periphery of the big round pills, putting the big round pills into water of 75-80 ℃, covering the cabbage leaves, heating to 90 ℃ of water, curing, heating for 2 hours, taking out the big round pills, cooling the boiled soup, putting the big round pills into a plurality of round boxes, adding the original soup, putting the big round pills into the round boxes for preservation at minus 5 ℃, completely steaming each upper steaming box or steaming pot during eating, finely adjusting the taste of the original soup, and adding the boiled cabbage leaves.
Preferably, the raw materials comprise the following components in parts by weight:
main materials: 20 parts of pig fat meat; 8 parts of dragon fish meat; 6 parts of freshwater shrimp meat; 7 parts of pork loin; 3 parts of chicken breast;
0.6 part of seasoning, namely chicken extract; 0.05 part of angelica powder; 0.03 part of osmanthus powder; 0.05 part of dried meat floss and antler powder; 0.5 part of monosodium glutamate; 0.2 part of rhizoma zingiberis recens powder; 0.3 part of egg white; 0.6 part of refined salt.
3. The method for preparing meat balls as claimed in claim 1, wherein in step S1, the fat meat, the dragon fish, the lean meat, the chicken breast and the freshwater shrimp meat are washed together with water for 6 hours, and then the meat is dried and minced by a meat grinder for 6 times.
Preferably, the raw materials comprise the following components in parts by weight:
main materials: 15 parts of pig fat meat; 5 parts of dragon fish meat; 5 parts of freshwater shrimp meat; 5 parts of pork loin; 1 part of chicken breast;
0.3 part of seasoning, namely chicken extract; 0.03 part of angelica dahurica powder; 0.02 part of osmanthus powder; 0.03 part of dried meat floss and antler powder; 0.3 part of monosodium glutamate; 0.1 part of rhizoma zingiberis recens powder; 0.2 part of egg white; refined salt 0.4 part.
Preferably, the raw materials comprise the following components in parts by weight:
main materials: 20 parts of pig fat meat; 8 parts of dragon fish meat; 6 parts of freshwater shrimp meat; 7 parts of pork loin; 3 parts of chicken breast;
the seasoning is 0.5 part of chicken juice; 0.05 part of angelica powder; 0.05 part of osmanthus powder; 0.05 part of dried meat floss and antler powder; 0.5 part of monosodium glutamate; 0.2 part of rhizoma zingiberis recens powder; 0.3 part of egg white; 0.5 part of refined salt.
Preferably, the raw materials comprise the following components in parts by weight:
main materials: 25 parts of pig fat meat; 10 parts of dragon fish meat; 8 parts of freshwater shrimp meat; 9 parts of pork loin; 5 parts of chicken breast;
0.8 part of seasoning, namely chicken extract; 0.08 part of angelica powder; 0.06 part of osmanthus powder; 0.07 part of dried meat floss and antler powder; 0.8 part of monosodium glutamate; 0.3 part of rhizoma zingiberis recens powder; 0.5 part of egg white; refined salt 0.8 parts.
The invention has the beneficial effects that: the invention has good making process, fine making, white and snowy appearance like the 'ran rising sun', tender meat, pure taste, soft glutinous and fragrant smell, easy use for both the old and the young, rich nutrition, unique creation and unique delicacy.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The invention provides a method for making meat balls, which comprises the following raw materials in parts by weight:
main materials: 20 parts of pig fat meat; 8 parts of dragon fish meat; 6 parts of freshwater shrimp meat; 7 parts of pork loin; 3 parts of chicken breast;
0.6 part of seasoning, namely chicken extract; 0.05 part of angelica powder; 0.03 part of osmanthus powder; 0.05 part of dried meat floss and antler powder; 0.5 part of monosodium glutamate; 0.2 part of rhizoma zingiberis recens powder; 0.3 part of egg white; 0.6 part of refined salt.
The preparation process comprises the following steps:
s1: flushing fat meat, dragon fish, pork fillet, chicken breast and freshwater shrimp meat for 6 hours, and mincing the meat by a meat mincer for 6 times after the water is drained;
s2: filling the minced meat obtained in the step S1 into the eggbeater;
s3: mixing seasonings: mixing chicken juice, angelica dahurica powder, sweet osmanthus powder, minced pork powder, monosodium glutamate, rhizoma zingiberis recens powder, egg white and refined salt, then preparing 3 jin of shallot ginger water and egg white to be poured into minced meat, adding the mixed seasonings, stirring clockwise to be powerful until the minced meat is stirred into a porridge shape, then pouring into a plurality of square plates, flattening evenly, and then entering a refrigeration house or a refrigerator for cooling and completely freezing;
s4: using a large steel barrel to hold two thirds of water, boiling the water on fire, and keeping the water temperature between 75 and 80 ℃;
s5: taking out the frozen minced meat of the step S3, thawing, cutting into rice-grain-shaped balls, wherein the weight of the prepared round balls in the rice-grain shape is 1 jin and 1 st, preparing a plurality of round balls, coating egg white on the periphery, putting the round balls into 75-degree water, covering the cabbage leaves, heating to 90-degree water temperature, curing, heating for 2 hours, fishing out the round balls, cooling the boiled soup, putting the round balls into a plurality of round boxes, adding the original soup, putting the round balls into minus 5-degree storage, completely steaming each upper steaming box or steaming pot during eating, finely adjusting the taste of the original soup, and adding the quick-boiled cabbage leaves.
And (3) taste: one hundred eaters were invited to taste, 86 gave the eater a good rating, 10 gave a medium rating, and 4 gave a poor rating.
Example two:
the invention provides a method for making meat balls, which comprises the following raw materials in parts by weight:
main materials: 15 parts of pig fat meat; 5 parts of dragon fish meat; 5 parts of freshwater shrimp meat; 5 parts of pork loin; 1 part of chicken breast;
0.3 part of chicken sauce as a seasoning; 0.03 part of angelica dahurica powder; 0.02 part of osmanthus powder; 0.03 part of dried meat floss and antler powder; 0.3 part of monosodium glutamate; 0.1 part of rhizoma zingiberis recens powder; 0.2 part of egg white; refined salt 0.4 part.
The preparation process comprises the following steps:
s1: flushing fat meat, dragon fish, pork fillet, chicken breast and freshwater shrimp meat for 7 hours, and mincing dry water for 7 times by a meat mincer;
s2: filling the minced meat obtained in the step S1 into the eggbeater;
s3: mixing seasonings: mixing chicken juice, angelica dahurica powder, sweet osmanthus powder, minced pork powder, monosodium glutamate, rhizoma zingiberis recens powder, egg white and refined salt, then preparing 3 jin of shallot ginger water and egg white to be poured into minced meat, adding the mixed seasonings, stirring clockwise to be powerful until the minced meat is stirred into a porridge shape, then pouring into a plurality of square plates, flattening evenly, and then entering a refrigeration house or a refrigerator for cooling and completely freezing;
s4: using a large steel barrel to hold two thirds of water, boiling the water on fire, and keeping the water temperature between 75 and 80 ℃;
s5: taking out the frozen minced meat of the step S3, thawing, cutting into rice-grain-shaped balls, wherein the weight of the prepared round balls in the rice-grain shape is 1 jin and 1 st, preparing a plurality of round balls, coating egg white on the periphery, putting the round balls into water of 80 ℃, covering the cabbage leaves, heating to the water temperature of 90 ℃, curing, heating for 2 hours, fishing out the round balls, cooling the boiled soup, putting the round balls into a plurality of round boxes, adding the original soup, putting the round balls into a minus 5-degree storage tank, completely steaming each steaming box or steaming pot during eating, finely adjusting the taste of the original soup, and adding the quick-boiled cabbage leaves.
And (3) taste: one hundred eaters were invited to taste, 80 were rated good, 15 were rated medium, and 5 were rated poor.
Example three:
the invention provides a method for making meat balls, which comprises the following raw materials in parts by weight:
main materials: 20 parts of pig fat meat; 8 parts of dragon fish meat; 6 parts of freshwater shrimp meat; 7 parts of pork loin; 3 parts of chicken breast;
0.5 part of seasoning, namely chicken extract; 0.05 part of angelica powder; 0.05 part of osmanthus powder; 0.05 part of dried meat floss and antler powder; 0.5 part of monosodium glutamate; 0.2 part of rhizoma zingiberis recens powder; 0.3 part of egg white; refined salt 0.5 part.
The preparation process comprises the following steps:
s1: flushing fat meat, dragon fish, pork fillet, chicken breast and freshwater shrimp meat for 5-hours, and mincing dry water for 5 times by a meat mincer;
s2: filling the minced meat obtained in the step S1 into the eggbeater;
s3: mixing seasonings: mixing chicken juice, angelica dahurica powder, sweet osmanthus powder, minced pork powder, monosodium glutamate, rhizoma zingiberis recens powder, egg white and refined salt, then preparing 3 jin of shallot ginger water and egg white to be poured into minced meat, adding the mixed seasonings, stirring clockwise to be powerful until the minced meat is stirred into a porridge shape, then pouring into a plurality of square plates, flattening evenly, and then entering a refrigeration house or a refrigerator for cooling and completely freezing;
s4: using a large steel barrel to hold two thirds of water, boiling the water on fire, and keeping the water temperature between 75 and 80 ℃;
s5: taking out the frozen minced meat of the step S3, thawing, cutting into rice-grain-shaped balls, wherein the weight of the prepared round balls in the rice-grain shape is 1 jin and 1 dug, preparing a plurality of round balls, coating egg white on the periphery, putting the round balls into water of 77 ℃, covering the cabbage leaves, heating to the water temperature of 90 ℃, curing, heating for 2 hours, fishing out the round balls, cooling the boiled soup, putting the round balls into a plurality of round boxes, adding the original soup, putting the round balls into a minus 5-degree storage tank, completely steaming each steaming box or steaming pot during eating, finely adjusting the taste of the original soup, and adding the quick-boiled cabbage leaves.
And (3) taste: one hundred eaters were invited to taste, 82 were assigned a good rating, 12 were assigned a medium rating, and 6 were assigned a poor rating.
In conclusion, the formula of the meat ball making formula in the first embodiment is more suitable for the taste of the public
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The method for making the meat balls is characterized by comprising the following raw materials in parts by weight:
main materials: 15-25 parts of pig fat meat; 5-10 parts of dragon fish meat; 5-8 parts of freshwater shrimp meat; 5-9 parts of pork loin; 1-5 parts of chicken breast;
0.3-0.8 part of seasoning, namely chicken extract; 0.03-0.08 part of angelica dahurica powder; 0.02-0.06 part of osmanthus powder; 0.03-0.07 part of dried meat floss powder; 0.3-0.8 part of monosodium glutamate; 0.1-0.3 part of sand ginger powder; 0.2-0.5 part of egg white; refined salt 0.4-0.8 parts.
The preparation process comprises the following steps:
s1: flushing fat meat, dragon fish, pork fillet, chicken breast and freshwater shrimp meat for 5-8 hours, and mincing the meat by a meat mincer for 5-8 times;
s2: filling the minced meat obtained in the step S1 into the eggbeater;
s3: mixing seasonings: mixing chicken juice, angelica dahurica powder, sweet osmanthus powder, minced pork powder, monosodium glutamate, rhizoma zingiberis recens powder, egg white and refined salt, then preparing 3 jin of shallot ginger water and egg white to be poured into minced meat, adding the mixed seasonings, stirring clockwise to be powerful until the minced meat is stirred into a porridge shape, then pouring into a plurality of square plates, flattening evenly, and then entering a refrigeration house or a refrigerator for cooling and completely freezing;
s4: using a large steel barrel to hold two thirds of water, boiling the water on fire, and keeping the water temperature between 75 and 80 ℃;
s5: taking out the frozen minced meat in the step S3, thawing, cutting into rice grains, wherein the weight of the prepared round balls in the rice grains is 1 jin to 1 st, preparing a plurality of round balls, coating egg white on the periphery of the round balls, putting the round balls into water of 75-80 ℃, covering the round balls with Chinese cabbage leaves, heating to 90 ℃ for 2 hours, taking out the round balls for cooling, cooling the soup which is boiled in a boiling manner, putting the round balls into a plurality of round boxes, adding the original soup, putting the round balls into a steamer of minus 5 ℃ for storage, steaming each steaming box or steaming pot thoroughly, finely adjusting the taste of the original soup, and adding the boiled Chinese cabbage leaves.
2. A method of making meat balls as claimed in claim 1,
the raw materials comprise the following components in parts by weight:
main materials: 20 parts of pig fat meat; 8 parts of dragon fish meat; 6 parts of freshwater shrimp meat; 7 parts of pork loin; 3 parts of chicken breast;
0.6 part of seasoning, namely chicken extract; 0.05 part of angelica powder; 0.03 part of osmanthus powder; 0.05 part of dried meat floss and antler powder; 0.5 part of monosodium glutamate; 0.2 part of rhizoma zingiberis recens powder; 0.3 part of egg white; refined salt 0.6 part.
3. The method for preparing meat balls as claimed in claim 1, wherein in step S1, the fat meat, the dragon fish, the lean meat, the chicken breast and the freshwater shrimp meat are washed together with water for 6 hours, and then the meat is dried and minced by a meat grinder for 6 times.
4. A method of making meat balls as claimed in claim 1,
the raw materials comprise the following components in parts by weight:
main materials: 15 parts of pig fat meat; 5 parts of dragon fish meat; 5 parts of freshwater shrimp meat; 5 parts of pork loin; 1 part of chicken breast;
0.3 part of seasoning, namely chicken extract; 0.03 part of angelica dahurica powder; 0.02 part of osmanthus powder; 0.03 part of dried meat floss and antler powder; 0.3 part of monosodium glutamate; 0.1 part of rhizoma zingiberis recens powder; 0.2 part of egg white; 0.4 part of refined salt.
5. A method of making meat balls as claimed in claim 1,
the raw materials comprise the following components in parts by weight:
main materials: 20 parts of pig fat meat; 8 parts of dragon fish meat; 6 parts of freshwater shrimp meat; 7 parts of pork loin; 3 parts of chicken breast;
0.5 part of seasoning, namely chicken extract; 0.05 part of angelica powder; 0.05 part of osmanthus powder; 0.05 part of dried meat floss and antler powder; 0.5 part of monosodium glutamate; 0.2 part of rhizoma zingiberis recens powder; 0.3 part of egg white; refined salt 0.5 part.
6. A method of making meat balls as claimed in claim 1,
the raw materials comprise the following components in parts by weight:
main materials: 25 parts of pig fat meat; 10 parts of dragon fish meat; 8 parts of freshwater shrimp meat; 9 parts of pork loin; 5 parts of chicken breast;
0.8 part of seasoning, namely chicken extract; 0.08 part of angelica powder; 0.06 part of osmanthus powder; 0.07 part of dried meat floss and antler powder; 0.8 part of monosodium glutamate; 0.3 part of rhizoma zingiberis recens powder; 0.5 part of egg white; refined salt 0.8 parts.
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| CN202210405383.5A CN114668112A (en) | 2022-04-18 | 2022-04-18 | Method for making meat balls |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266647A (en) * | 1999-03-16 | 2000-09-20 | 魏文福 | Delicious meat pill and its making method |
| CN102326783A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Quick-freezing meat balls and preparation method thereof |
| CN108433037A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of solid burger and preparation method thereof rich in juice sense |
| CN110916110A (en) * | 2019-12-20 | 2020-03-27 | 武汉良之隆食材股份有限公司 | Frozen lotus root pork balls and making method thereof |
-
2022
- 2022-04-18 CN CN202210405383.5A patent/CN114668112A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266647A (en) * | 1999-03-16 | 2000-09-20 | 魏文福 | Delicious meat pill and its making method |
| CN102326783A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Quick-freezing meat balls and preparation method thereof |
| CN108433037A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of solid burger and preparation method thereof rich in juice sense |
| CN110916110A (en) * | 2019-12-20 | 2020-03-27 | 武汉良之隆食材股份有限公司 | Frozen lotus root pork balls and making method thereof |
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