CN115039856A - Presently-fried Huanghai-Yuan and preparation method thereof - Google Patents
Presently-fried Huanghai-Yuan and preparation method thereof Download PDFInfo
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- CN115039856A CN115039856A CN202210738578.1A CN202210738578A CN115039856A CN 115039856 A CN115039856 A CN 115039856A CN 202210738578 A CN202210738578 A CN 202210738578A CN 115039856 A CN115039856 A CN 115039856A
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- 238000002360 preparation method Methods 0.000 title description 3
- 235000013372 meat Nutrition 0.000 claims abstract description 80
- 239000000843 powder Substances 0.000 claims abstract description 77
- 241000251468 Actinopterygii Species 0.000 claims abstract description 63
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 41
- 235000015277 pork Nutrition 0.000 claims abstract description 41
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 31
- 235000008397 ginger Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 244000203593 Piper nigrum Species 0.000 claims abstract description 23
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 23
- 235000013614 black pepper Nutrition 0.000 claims abstract description 22
- 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 22
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 22
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 22
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 241000234314 Zingiber Species 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 15
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000013409 condiments Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 241001330002 Bambuseae Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000001055 chewing effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000015177 dried meat Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L13/60—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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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 relates to the technical field of meat ball production, in particular to a presently-fried Huangpi and a production method thereof. A kind of fry-on-spot Huanghai-Yuan, including following raw materials, condiment and water, raw materials: pork and fish red; seasoning: ginger powder, raw powder, chive, spicy and hot fresh, monosodium glutamate, salt, edible powder and white pepper powder. As a preferred embodiment of the present invention: the weight parts of the raw materials, the seasonings and the water are as follows: raw materials: 500 portions of pork and 130 portions of fish red; seasoning: 50-70 parts of bruised ginger, 46-50 parts of raw powder, 10-12 parts of chive, 6-6.3 parts of spicy sauce, 3-3.3 parts of monosodium glutamate, 2.5-2.7 parts of salt, 2-2.3 parts of edible powder and 0.4-0.6 part of white pepper powder; 50-80 parts of water. The fried Yuan Zi fried according to the formula and the process has better taste, crisp outside, tender inside and chewy, and not only can retain the original taste of fish and pork, but also has fresh fragrance in flavor.
Description
Technical Field
The invention relates to the technical field of meat ball production, in particular to a presently-fried Huangpi and a production method thereof.
Background
Meatballs made of lean meat, which are frequently eaten in south China in the past year, are called Yuanzi or meat balls, various fried meat balls gradually extend in the development of the meat balls, and more people begin to pursue Yuanzi with novel taste and unique mouthfeel.
Through inquiry, patent number CN109463650A discloses that the meat balls are made of fish and pork, and the meat balls are fried to have golden appearance, scorched outside and tender inside, and rich fragrance, and the specification is not fully described, so that it cannot be determined whether the meat balls can be made by the making method, wherein the meat balls are scorched outside and tender inside, have unique taste, and have no soft taste.
In the existing preparation of the Yuan Zi, the fried Yuan Zi is often soft and not chewy, has poor flavor and is difficult to be loved by consumers.
Disclosure of Invention
The invention provides a fried Huanghai Yuan and a manufacturing method thereof, aiming at solving the problems that Yuan Zi is not soft enough and has poor chewing strength in the prior art.
The invention is realized by the following technical scheme:
a kind of Huanghai-Yuan-Tuan-Yuan-Tuan-Yuan-Tuan-Yuan includes the following raw materials, seasoning and water,
raw materials: pork and fish red;
seasoning: ginger powder, raw powder, chive, spicy and hot fresh, monosodium glutamate, salt, edible powder and white pepper powder.
As a preferred embodiment of the present invention: the weight parts of the raw materials, the seasonings and the water are as follows:
raw materials: 500 portions of pork and 130 portions of fish red;
seasoning: 50-70 parts of bruised ginger, 46-50 parts of raw powder, 10-12 parts of chive, 6-6.3 parts of spicy sauce, 3-3.3 parts of monosodium glutamate, 2.5-2.7 parts of salt, 2-2.3 parts of edible powder and 0.4-0.6 part of white pepper powder;
50-80 parts of water.
The fish red is fish meat without skin and bones, the pork is selected from pork with proper fat-lean ratio, the ginger and the chive remove fishy smell in the meat, the raw powder is used for wrapping the meat, the meat taste is prevented from losing during frying, the meat becomes old, the spicy and hot fresh, the monosodium glutamate, the salt and the white pepper are used for seasoning, and the edible powder is used for increasing the fluffy feeling of the yuan.
As a preferred embodiment of the present invention: the pork is sandwiched before use.
The weight ratio of the front sandwiched meat is 3:7, which is the better pork body for making yuan.
As a preferred embodiment of the present invention: the ginger powder is fresh ginger powder.
The fresh ginger powder is not too spicy, so that the taste is not influenced.
A method for preparing a Huanghai-Yuan-Tuan comprises the following steps,
step 1, preparing fish red and pork according to parts by weight, grinding the fish red into minced fish and cutting the pork into diced meat for later use;
step 2, taking out the fish mince and diced meat for later use, weighing seasonings according to the parts by weight, putting the seasonings into a stirrer together for stirring, forming minced meat after uniform stirring, and putting the minced meat into an empty box for later use;
step 3, taking out the pot for heating oil, heating the oil to 3-4 degrees, and turning off the fire;
step 4, directly putting the meat balls extruded from the meat stuffing prepared in the step 2 into an oil pan, heating the oil to 5-6 degrees by strong fire, slightly stirring the oil by a slice, and frying the meat balls into golden yellow;
and 5, taking out the meat balls out of the pot, fishing out the meat balls fried with a colander, and placing the meat balls in a bamboo basket.
As a preferred embodiment of the present invention: in the step 2, the specific operation sequence is that the starch, the edible powder, the spicy and hot fresh, the monosodium glutamate, the salt, the white pepper powder and the water are weighed according to the weight parts and are put into an egg beater together with the minced fish, the minced fish is beaten at a high speed until the minced fish is sticky to form the minced fish mixed with part of seasonings, then the spare diced meat is taken out, the fresh ginger powder and the shallot in the corresponding weight parts are weighed and put into a dough mixer for stirring.
The minced fillet self has the fishy smell, dispels the fishy smell in the flesh of fish through partial basic condiment, increases spicy and hot bright and white pepper powder simultaneously and promotes the flavor, and the rotational speed of egg beater is higher simultaneously, does benefit to the mixture of minced fillet and partial condiment, mixes the back that finishes, adds diced meat and shallot ginger, promotes the taste, stirs in the lump again, and the rotational speed of flour-mixing machine is slow, promotes holistic toughness.
As a preferred embodiment of the present invention: in step 2, the stirring direction is the same direction.
The same direction of stirring is used for ensuring the compactness of the meat paste, and the two-way stirring can influence the compactness and simultaneously the taste becomes rough.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the fried Yuan Zi fried according to the formula and the process has better taste, crisp outside, tender inside and chewy, and not only can retain the original taste of fish and pork, but also has fresh fragrance in flavor.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example one
A kind of Huanghai-Yuan-Tuan-Yuan-Tuan-Yuan-Tuan-Yuan includes the following raw materials, seasoning and water,
raw materials: pork and fish red;
seasoning: ginger powder, raw powder, chive, spicy and hot fresh, monosodium glutamate, salt, edible powder and white pepper powder.
In the embodiment of the invention, when in specific use, the raw materials, the seasonings and the water are as follows in parts by weight:
raw materials: 500 parts of pork and 130 parts of fish red;
seasoning: 50 parts of bruised ginger, 50 parts of raw powder, 10 parts of chive, 6.3 parts of spicy sauce, 3 parts of monosodium glutamate, 2.5 parts of salt, 2 parts of edible powder and 0.6 part of white pepper powder;
50 parts of water.
In the embodiment of the invention, when in specific use, the pork is front-clipped pork.
In an embodiment of the invention, when in specific use, the bruised ginger is fresh bruised ginger.
A method for preparing a Huanghai-Yuan-Tuan comprises the following steps,
step 1, preparing fish red and pork according to parts by weight, grinding the fish red into minced fish and cutting the pork into diced meat for later use;
step 2, taking out the fish mince and diced meat for later use, weighing seasonings according to the parts by weight, putting the seasonings into a stirrer together for stirring, forming minced meat after uniform stirring, and putting the minced meat into an empty box for later use;
step 3, taking out the pot for heating oil, heating the oil to 3-4 degrees, and turning off the fire;
step 4, directly putting the meat balls extruded from the meat stuffing prepared in the step 2 into an oil pan, heating the oil to 5-6 degrees by strong fire, slightly stirring the oil by a slice, and frying the meat balls into golden yellow;
and 5, taking out the meat balls out of the pot, fishing out the meat balls fried with a colander, and placing the meat balls in a bamboo basket.
In the embodiment of the invention, when the method is used specifically, in the step 2, the specific operation sequence is that the raw powder, the edible powder, the spicy and hot fresh, the monosodium glutamate, the salt, the white pepper powder and the water are weighed according to the parts by weight, the raw powder, the edible powder, the spicy and hot fresh, the monosodium glutamate, the salt, the white pepper powder and the water are put into an egg beater together with the minced fish, the minced fish is beaten at a high speed until the minced fish is viscous to form the minced fish mixed with part of seasoning, then the spare diced meat is taken out, the fresh ginger powder and the small shallot in the corresponding parts by weight are weighed, and the diced meat is put into a dough mixer to be stirred.
In the embodiment of the present invention, when used specifically, in step 2, the stirring direction is the same direction.
Example two
A kind of Huanghai-Yuan-Tuan-Yuan-Tuan-Yuan-Tuan-Yuan includes the following raw materials, seasoning and water,
raw materials: pork and fish red;
seasoning: ginger powder, raw powder, chive, spicy and hot fresh, monosodium glutamate, salt, edible powder and white pepper powder.
In the embodiment of the invention, when in specific use, the raw materials, the seasonings and the water are as follows in parts by weight:
raw materials: 510 parts of pork and 100 parts of fish red;
seasoning: 70 parts of bruised ginger, 46 parts of raw powder, 12 parts of chive, 6 parts of spicy and hot fresh, 3.3 parts of monosodium glutamate, 2.7 parts of salt, 2.3 parts of edible powder and 0.4 part of white pepper powder;
and 65 parts of water.
In an embodiment of the invention, when in use, the pork is front-clip pork.
In an embodiment of the invention, when in specific use, the bruised ginger is fresh bruised ginger.
A method for preparing a Huanghai-Yuan-Tuan comprises the following steps,
step 1, preparing fish red and pork according to parts by weight, grinding the fish red into minced fish and cutting the pork into diced meat for later use;
step 2, taking out the fish mince and diced meat for later use, weighing seasonings according to the parts by weight, putting the seasonings into a stirrer together for stirring, forming minced meat after uniform stirring, and putting the minced meat into an empty box for later use;
step 3, taking out the pot for heating oil, heating the oil to 3-4 degrees, and turning off the fire;
step 4, directly putting the meat balls extruded from the meat stuffing prepared in the step 2 into an oil pan, heating the oil to 5-6 degrees by strong fire, slightly stirring the oil by a slice, and frying the meat balls into golden yellow;
and 5, taking out the meat balls out of the pot, fishing out the meat balls fried with a colander, and placing the meat balls in a bamboo basket.
In the embodiment of the invention, when the method is used specifically, in the step 2, the specific operation sequence is that the raw powder, the edible powder, the spicy and hot fresh, the monosodium glutamate, the salt, the white pepper powder and the water are weighed according to the parts by weight, the raw powder, the edible powder, the spicy and hot fresh, the monosodium glutamate, the salt, the white pepper powder and the water are put into an egg beater together with the minced fish, the minced fish is beaten at a high speed until the minced fish is viscous to form the minced fish mixed with part of seasoning, then the spare diced meat is taken out, the fresh ginger powder and the small shallot in the corresponding parts by weight are weighed, and the diced meat is put into a dough mixer to be stirred.
In the embodiment of the present invention, when used specifically, in step 2, the stirring direction is the same direction.
EXAMPLE III
A kind of Huanghai-Yuan-Tuan-Yuan-Tuan-Yuan-Tuan-Yuan includes the following raw materials, seasoning and water,
raw materials: pork and fish red;
seasoning: ginger powder, raw powder, chive, spicy and hot fresh, monosodium glutamate, salt, edible powder and white pepper powder.
In the embodiment of the invention, when in specific use, the raw materials, the seasonings and the water are as follows in parts by weight:
raw materials: 500 parts of pork and 100 parts of fish red;
seasoning: 60 parts of bruised ginger, 46 parts of raw powder, 10 parts of chive, 6 parts of spicy sauce, 3 parts of monosodium glutamate, 2.6 parts of salt, 2 parts of edible powder and 0.5 part of white pepper powder;
80 parts of water.
In the embodiment of the invention, when in specific use, the pork is front-clipped pork.
In an embodiment of the invention, when in specific use, the bruised ginger is fresh bruised ginger.
A method for making a Huangpi cell comprises the following steps,
step 1, preparing fish red and pork according to parts by weight, grinding the fish red into minced fish and cutting the pork into diced meat for later use;
step 2, taking out the fish mince and diced meat for later use, weighing seasonings according to the parts by weight, putting the seasonings into a stirrer together for stirring, forming minced meat after uniform stirring, and putting the minced meat into an empty box for later use;
step 3, taking out the pot for heating oil, heating the oil to 3-4 degrees, and turning off the fire;
step 4, directly putting the meat balls extruded from the meat stuffing prepared in the step 2 into an oil pan, heating the oil to 5-6 degrees by strong fire, slightly stirring the oil by a slice, and frying the meat balls into golden yellow;
and 5, taking out the meat balls out of the pot, fishing out the meat balls fried with a colander, and placing the meat balls in a bamboo basket.
In the embodiment of the invention, when the method is used specifically, in the step 2, the specific operation sequence is that the raw powder, the edible powder, the spicy and hot fresh, the monosodium glutamate, the salt, the white pepper powder and the water are weighed according to the parts by weight, the raw powder, the edible powder, the spicy and hot fresh, the monosodium glutamate, the salt, the white pepper powder and the water are put into an egg beater together with the minced fish, the minced fish is beaten at a high speed until the minced fish is viscous to form the minced fish mixed with part of seasoning, then the spare diced meat is taken out, the fresh ginger powder and the small shallot in the corresponding parts by weight are weighed, and the diced meat is put into a dough mixer to be stirred.
In the embodiment of the present invention, when used specifically, in step 2, the stirring direction is the same direction.
In the first to third embodiments, the ratio of pork and fish is different, in the third embodiment, too much pork loses the delicate flavor, too much fish affects the taste and loses the chewing strength, the selection of a proper ratio can ensure the chewing strength while ensuring the delicate flavor, and the ratio of pork to fish is 5:1 through experiments, so that a better taste is obtained.
In operation, the meat is not direct to mix with condiment, the meat carries out different technology processing as required, the fish and the pork of equal weight contrast, the fish fishy smell is heavier than the meat flavor, more condiment processing fishy smell need be added, the taste is improved simultaneously, the fishy smell of pork is removed through ginger, monosodium glutamate should not be too much, too much can influence the taste, lead to the taste to become heavy, too much pepper also can increase peppery taste, suitable dosage.
Comparative example 1
The difference from the third example is that the spicy and hot delicacies are removed in the seasoning.
Comparative example No. two
The difference from example three is that the meal is removed in the seasoning.
Aiming at the first comparative example, the spicy flavor has the characteristics of spicy, hot, fresh and fragrant, the content of the spicy flavor in the ingredients is small, the spicy and hot mouthfeel of the Yuan Zi cannot be increased, and the spicy flavor mainly plays the roles of enhancing the flavor and improving the fragrance, so that the Yuan Zi has unique flavor.
Aiming at the second comparison example, the flour can improve the taste of the dried meat, in the making process, the stirred meat stuffing is compact, and the meat stuffing added with the flour has certain flexibility on the compact basis, is easy to chew, avoids being too loose, and ensures the quality of the dried meat.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (7)
1. A kind of present fry Huanghai Yuan, characterized in that: comprises the following raw materials, seasonings and water,
raw materials: pork and fish red;
seasoning: ginger powder, raw powder, chive, spicy and hot fresh, monosodium glutamate, salt, edible powder and white pepper powder.
2. A flip-flop according to claim 1, wherein: the weight parts of the raw materials, the seasonings and the water are as follows:
raw materials: 500 portions of pork and 130 portions of fish red;
seasoning: 50-70 parts of bruised ginger, 46-50 parts of raw powder, 10-12 parts of chive, 6-6.3 parts of spicy sauce, 3-3.3 parts of monosodium glutamate, 2.5-2.7 parts of salt, 2-2.3 parts of edible powder and 0.4-0.6 part of white pepper powder;
50-80 parts of water.
3. A flip-flop according to claim 1, wherein: the pork is sandwiched before use.
4. A flip-flop according to claim 1, wherein: the ginger powder is fresh ginger powder.
5. The method for making a flip-flop wavelets according to claim 1, wherein: comprises the following steps of (a) carrying out,
step 1, preparing fish red and pork according to parts by weight, grinding the fish red into minced fish and cutting the pork into diced meat for later use;
step 2, taking out the fish mince and diced meat for later use, weighing seasonings according to the parts by weight, putting the seasonings into a stirrer together for stirring, forming minced meat after uniform stirring, and putting the minced meat into an empty box for later use;
step 3, taking out the pot for heating oil, heating the oil to 3-4 degrees, and turning off the fire;
step 4, directly putting the meat balls extruded from the meat stuffing prepared in the step 2 into an oil pan, heating the oil to 5-6 degrees by strong fire, slightly stirring the oil by a slice, and frying the meat balls into golden yellow;
and 5, taking out the meat balls out of the pot, fishing out the meat balls fried with a colander, and placing the meat balls in a bamboo basket.
6. The method for making a flip-flop wavelets according to claim 5, wherein: in the step 2, the specific operation sequence is that the starch, the edible powder, the spicy and hot fresh, the monosodium glutamate, the salt, the white pepper powder and the water are weighed according to the weight parts and are put into an egg beater together with the minced fish, the minced fish is beaten at a high speed until the minced fish is sticky to form the minced fish mixed with part of seasonings, then the spare diced meat is taken out, the fresh ginger powder and the shallot in the corresponding weight parts are weighed and put into a dough mixer for stirring.
7. The method for making a flip-flop wavelets according to claim 6, wherein: in step 2, the stirring direction is the same direction.
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| CN108371300A (en) * | 2017-01-31 | 2018-08-07 | 王引姣 | A kind of production method of flesh of fish pork balls |
| CN108783285A (en) * | 2018-07-10 | 2018-11-13 | 安徽杠岗香食品科技有限公司 | A kind of fish ball and preparation method thereof |
| CN109463650A (en) * | 2017-09-08 | 2019-03-15 | 李海利 | A kind of preparation method of old Wuhan meatball |
| CN112155176A (en) * | 2020-09-03 | 2021-01-01 | 陈晓吟 | Simplified formula meat ball and preparation method thereof |
-
2022
- 2022-06-28 CN CN202210738578.1A patent/CN115039856A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860521A (en) * | 2012-10-10 | 2013-01-09 | 苏宗友 | Edible health meat balls and making method thereof |
| CN106213251A (en) * | 2016-08-03 | 2016-12-14 | 武汉商学院 | The compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish |
| CN108371300A (en) * | 2017-01-31 | 2018-08-07 | 王引姣 | A kind of production method of flesh of fish pork balls |
| CN109463650A (en) * | 2017-09-08 | 2019-03-15 | 李海利 | A kind of preparation method of old Wuhan meatball |
| CN108783285A (en) * | 2018-07-10 | 2018-11-13 | 安徽杠岗香食品科技有限公司 | A kind of fish ball and preparation method thereof |
| CN112155176A (en) * | 2020-09-03 | 2021-01-01 | 陈晓吟 | Simplified formula meat ball and preparation method thereof |
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