CN116898065A - Dragon fish crab spawn pork ball and making method thereof - Google Patents
Dragon fish crab spawn pork ball and making method thereof Download PDFInfo
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Classifications
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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
-
- 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
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Abstract
The invention relates to a long fish crab spawn pork ball and a preparation method thereof. The pork balls have the characteristics of fresh, tender and smooth taste, high nutrition, rich taste, rich meat feel and delicious taste.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a long fish crab spawn pork ball and a manufacturing method thereof.
Background
The traditional pork balls are made by cutting six-layered fat meat and four-layered lean meat together with ingredients such as shallot, ginger, egg and the like into meat paste, and making into fist-sized meat balls which can be steamed and braised in soy sauce. The meat is chopped into particles, then wrapped with flour, and some flavoring agent is added, then water is mixed, the meat and flour are rubbed into balls, and then the balls are fried, steamed, braised or cooked. The pork balls prepared in this way have coarse taste, are not tender enough and have monotonous taste.
Disclosure of Invention
In view of the above, the invention provides a lion head with a crab spawn and a preparation method thereof, which are used for solving the problems of coarse taste, poor freshness and monotonous taste of the lion head in the prior art.
To achieve one or some or all of the above or other objects, the present invention provides:
the long fish crab spawn pork ball comprises the following raw materials in parts by weight: 180-220 parts of streaky pork, 80-120 parts of longli fish, 80-120 parts of shrimp meat, 50-70 parts of water chestnut, 15-25 parts of crab spawn and 3-5 parts of dried mushroom, wherein the following auxiliary materials in parts by weight are also added into the raw materials: 39-57 parts of water, 20-30 parts of egg white, 10-15 parts of starch, 5-10 parts of chicken juice, 3-6 parts of salt, 2-3 parts of oyster sauce, 15-22 parts of shallot and 14-21 parts of ginger.
Preferably, the following auxiliary materials in parts by weight are also added into the raw materials: 3-6 parts of chicken essence, 2-5 parts of monosodium glutamate, 0.3-0.6 part of meat treasured king, 3-6 parts of pepper powder and 3-6 parts of sesame oil.
Preferably, the raw materials are as follows: 200 parts of streaky pork, 100 parts of longli fish, 100 parts of shrimp meat, 60 parts of horseshoe, 20 parts of crab spawn and 4 parts of dried mushroom, wherein the following auxiliary materials in parts by weight are also added into the raw materials: 52 parts of water, 24 parts of egg white, 12 parts of starch, 8 parts of chicken juice, 4 parts of salt, 2.5 parts of oyster sauce, 19.5 parts of shallot, 18.5 parts of ginger, 5 parts of chicken essence, 3.5 parts of monosodium glutamate, 0.5 part of meat treasured, 5 parts of pepper powder and 5 parts of sesame oil.
The invention also provides a preparation method of the long fish crab spawn pork head, which comprises the following steps:
step 1, soaking and cutting dry mushrooms into shredded mushrooms, peeling horseshoes, cutting into particles, and preparing onion and ginger water by utilizing onions and ginger;
step 2, preparing streaky pork mixed salt, monosodium glutamate, chicken essence, meat king, chicken juice, shallot ginger water, water chestnut granules, shredded mushrooms, egg white and starch into streaky pork puree;
step 3, adding onion and ginger water, pepper powder and sesame oil into the shrimp meat for pickling;
step 4, preparing the longli fish mixed salt, pepper powder, sesame oil, onion and ginger water, egg white and crab spawn into the longli fish paste;
step 5, wrapping the salted shrimp meat obtained in the step 3 with streaky pork paste to form spherical meat balls;
step 6, uniformly wrapping the dragon fish paste outside the meat balls obtained in the step 5;
and 7, adding the product obtained in the step 6 into clear soup, and stewing for 1 hour to obtain a finished product.
Preferably, after the dried mushrooms in the step 1 are soaked and expanded, the green onion, the ginger, the monosodium glutamate, the oyster sauce and the chicken essence are mixed, the fresh-keeping film is wrapped on the dried mushrooms, the dried mushrooms are put into a steamer for steaming for 1 hour, and the mushrooms are shredded after steaming is finished.
Preferably, when the streaky pork puree is prepared in the step 2, the streaky pork is cut into pieces, then mixed with salt, monosodium glutamate, chicken essence, meat king, chicken juice and onion ginger water, and beaten into a paste shape, and then added with water chestnut granules, shredded mushrooms, egg white and starch, and stirred uniformly.
Preferably, when the dragon fish paste is prepared in the step 4, the dragon fish mixed salt, the pepper powder, the sesame oil, the onion ginger water and the egg white are poured into a wall breaking machine to be made into paste, and then the crab spawn is added and stirred uniformly.
The implementation of the embodiment of the invention has the following beneficial effects:
after the scheme is adopted, streaky pork, longli fish and shrimp meat are used as main materials, and crab spawn and mushroom are used as main ingredients. Wherein the streaky pork mainly provides the required meat quality, and the pork is filled; the longli fish has smooth taste, long-term boiling but not aging of fish meat, rich nutrition, and the nutrition degree of the lion head is improved by using the longli fish, and the surface of the lion head is smooth and tasty. The shrimp meat has tender and smooth taste, and the taste of the pork balls is more diversified. The flavor of the longli fish is light, and after the longli fish is mixed with crab spawn, the longli fish can simulate the taste of crab meat, and the longli fish is easier to process and has higher meat yield than the crab meat. The lentinus edodes and the water chestnut are uniformly distributed in the meat ball, so that the rough feeling of the meat of the lion head is reduced, the freshness is improved, and the greasy effect is realized. Therefore, the pork balls have fresh, tender and smooth mouthfeel, high nutrition, rich taste, rich meat feel and delicious taste.
Detailed Description
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs; the terminology used in the description of the applications herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention; the terms "comprising" and "having" and any variations thereof in the description and claims are intended to cover a non-exclusive inclusion.
Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment may be included in at least one embodiment of the invention. The appearances of such phrases in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. Those of skill in the art will explicitly and implicitly appreciate that the embodiments described herein may be combined with other embodiments.
In order to enable those skilled in the art to better understand the present invention, the following description will clearly and completely describe the technical solutions in the embodiments of the present invention.
The invention further provides a dragon fish crab spawn pork ball and a manufacturing method thereof by combining the following examples.
Embodiment one:
the long fish crab spawn pork ball comprises the following raw materials in parts by weight: 200 parts of streaky pork, 100 parts of longli fish, 100 parts of shrimp meat, 60 parts of horseshoe, 20 parts of crab spawn and 4 parts of dried mushroom, wherein the following auxiliary materials in parts by weight are also added into the raw materials: 52 parts of water, 24 parts of egg white, 12 parts of starch, 8 parts of chicken juice, 4 parts of salt, 2.5 parts of oyster sauce, 19.5 parts of shallot, 18.5 parts of ginger, 5 parts of chicken essence, 3.5 parts of monosodium glutamate, 0.5 part of meat treasured, 5 parts of pepper powder and 5 parts of sesame oil.
The preparation method of the long fish crab spawn pork balls comprises the following steps:
step 1, soaking 4 parts of dried mushrooms in water for three hours, wherein the weight gain of the soaked mushrooms is five times that of the original mushrooms, namely about 20 parts, then mixing 2.5 parts of shallot, 1.5 parts of ginger, 0.5 part of monosodium glutamate, 2.5 parts of oyster sauce and 1.5 parts of chicken essence with the mushrooms, wrapping a preservative film, steaming the mushrooms in a food steamer for 1 hour, taking out the mushrooms after steaming, and shredding the mushrooms to obtain 20 parts of shredded mushrooms; wherein, the mushrooms are added with the shallot and ginger and then wrapped with the preservative film for steaming, so as to increase the freshness of the mushrooms while keeping the strong fragrance of the mushrooms;
peeling the water chestnut, and cutting the peeled water chestnut into granules with the size of about 0.5 cubic centimeters to obtain 60 parts of water chestnut granules;
the method comprises the steps of preparing onion and ginger water by using the rest onion and ginger, crushing the onion and the ginger, adding the crushed onion and the crushed ginger into the water, mixing the onion, the crushed ginger and the water according to the ratio of 1:1:3, namely, mixing 17 parts of onion, 17 parts of ginger and 52 parts of water, and removing the onion and the ginger to obtain 52 parts of onion and ginger water, wherein the onion and ginger water is used for removing fishy smell.
Step 2, cutting streaky pork into pieces, mixing 3 parts of salt, 3 parts of monosodium glutamate, 3.5 parts of chicken essence, 0.5 part of meat treasured, 8 parts of chicken juice and 20 parts of green onion and ginger water, beating into paste, adding 60 parts of horseshoe grains, 20 parts of lentinus edodes filaments, 12 parts of egg white and 12 parts of starch, and uniformly stirring to obtain streaky pork paste; the starch can prevent excessive water loss of pork and firewood change in the high-temperature heating process of pork, and the addition of egg white can make pork tender and smooth to eat and has light egg flavor; whereas the meat extract Wang Yongyu has good taste and flavor, and the chicken extract is used for stimulating taste buds and stimulating appetite.
Step 3, adding 24 parts of onion and ginger water, 4 parts of pepper powder and 4 parts of sesame oil into the shrimp meat for pickling; wherein the shrimp meat is shelled shrimp.
And 4, pouring 1 part of the dragon fish mixed salt, 1 part of the pepper powder, 1 part of the sesame oil, 8 parts of the onion and ginger water and 12 parts of the egg white into a wall breaking machine to form mud, adding 20 parts of crab spawn and uniformly stirring to obtain the dragon fish mud, wrapping the dragon fish mud by using a preservative film, and then placing the dragon fish mud into a refrigerator for cooling for standby, wherein the temperature in the refrigerator is preferably 5-10 ℃.
And 5, wrapping the salted shrimp meat obtained in the step 3 with the streaky pork puree obtained in the step 2, and manufacturing the streaky pork puree on the outer layer into spherical meat balls with smooth surfaces.
And 6, uniformly wrapping the longli fish paste obtained in the step 4 outside the meat balls obtained in the step 5, wherein the thickness of the longli fish is about 5 mm.
And 7, putting the product obtained in the step 6 into boiled clear soup, and stewing with low fire for 1 hour to obtain a finished product. During stewing, cabbage leaves are covered outside the meat balls to prevent the meat from blackening.
Wherein, the clear soup in the step 7 is prepared by adding 5 parts of salt, 0.5 part of monosodium glutamate, 2 parts of chicken juice, 0.5 part of medlar and 1 part of shallot into 1000 parts of water.
In the formula, streaky pork, lobster and lobster are taken as main ingredients, and crab spawn and mushroom are taken as main ingredients. Wherein the streaky pork mainly plays a role of filling the pork in the pork, and provides the required pork quality; the meat of the longli fish is delicious, the meat yield is high, the taste is smooth, the fish meat is boiled for a long time and is not old, the fish meat has no fishy smell and peculiar smell, the protein content is high, the nutrition is rich, and the like, so that the nutrition degree of the pork balls is improved, and the pork balls are wrapped on the outer sides of the streaky pork, so that the surfaces of the pork balls are smooth and tasty. Similarly, the shrimp meat has the function of improving the tender and smooth mouthfeel of the pork balls, and the pork balls have more diversified tastes. Because the longli fish has light taste, the crab spawn has the taste of crab meat after the longli fish is mixed, and the longli fish is easier to process, lower in cost and higher in meat yield compared with the crab meat. The used lentinus edodes is particularly pickled, has fresh, tender and elastic taste, and rich lentinus edodes flavor, and the lentinus edodes is in a thread shape, so that the meat balls have sticky feeling when being eaten. The horseshoe grains are uniformly distributed in the meat ball, so that the rough feeling of the meat quality of the lion head is reduced, the lion head is tasty and refreshing to eat, and the greasy-removing effect is also realized.
In general, the pork balls have fresh, tender and smooth mouthfeel, high nutrition, rich taste, rich meat feel and delicious taste.
Embodiment two:
the long fish crab spawn pork ball comprises the following raw materials in parts by weight: 180 parts of streaky pork, 80 parts of longli fish, 80 parts of shrimp meat, 50 parts of horseshoe, 15 parts of crab spawn and 3 parts of dried mushroom, wherein the following auxiliary materials in parts by weight are also added into the raw materials: 39 parts of water, 20 parts of egg white, 10 parts of starch, 5 parts of chicken juice, 3 parts of salt, 2 parts of oyster sauce, 15 parts of shallot, 14 parts of ginger, 3 parts of chicken essence, 2 parts of monosodium glutamate, 0.3 part of meat treasure king, 3 parts of pepper powder and 3 parts of sesame oil.
The preparation method of the long fish crab spawn pork balls comprises the following steps:
step 1, soaking 3 parts of dried mushrooms in water for three hours, increasing the weight of the soaked mushrooms by about five times of the original weight, mixing 2 parts of green onion, 1 part of ginger, 0.4 part of monosodium glutamate, 2 parts of oyster sauce and 1.2 parts of chicken essence with the mushrooms, wrapping a preservative film, steaming in a steamer for 1 hour, taking out the mushrooms after steaming, and shredding to obtain 15 parts of shredded mushrooms;
peeling the water chestnut, and cutting the peeled water chestnut into granules with the size of about 0.5 cubic centimeters to obtain 50 parts of water chestnut granules;
the method comprises the steps of preparing onion and ginger water by using the rest onion and ginger, crushing the onion and the ginger, adding the crushed onion and the crushed ginger into the water, mixing the onion, the crushed ginger and the water according to the ratio of 1:1:3, namely, mixing 13 parts of onion, 13 parts of ginger and 39 parts of water, and removing the onion and the crushed ginger to obtain 40 parts of onion and ginger water.
Step 2, cutting streaky pork into pieces, mixing 2.2 parts of salt, 1.6 parts of monosodium glutamate, 1.8 parts of chicken essence, 0.3 part of meat treasured, 5 parts of chicken juice and 15 parts of onion and ginger water, beating into paste, adding 50 parts of horseshoe grains, 15 parts of mushroom filaments, 10 parts of egg white and 10 parts of starch, and uniformly stirring to obtain streaky pork paste.
And step 3, adding 18 parts of onion and ginger water, 2.4 parts of pepper powder and 2.4 parts of sesame oil into the shrimp meat for pickling.
And 4, pouring 0.8 part of the dragon fish mixed salt, 0.6 part of the pepper powder, 0.6 part of the sesame oil, 6 parts of the onion and ginger water and 10 parts of the egg white into a wall breaking machine to form mud, adding 15 parts of crab spawn, uniformly stirring to obtain the dragon fish mud, wrapping the dragon fish mud by using a preservative film, and then putting the dragon fish mud into a freezer for cooling for standby.
And 5, wrapping the salted shrimp meat obtained in the step 3 with the streaky pork puree obtained in the step 2, and then enabling the streaky pork puree on the outer layer to form spherical meat balls with smooth surfaces.
And 6, uniformly wrapping the longli fish paste obtained in the step 4 outside the meat balls obtained in the step 5, wherein the thickness of the longli fish is about 5 mm.
And 7, putting the product obtained in the step 6 into boiled clear soup, and stewing with low fire for 1 hour to obtain a finished product. During stewing, cabbage leaves are covered outside the meat balls to prevent the meat from blackening.
Wherein, the clear soup in the step 7 is prepared by adding 5 parts of salt, 0.5 part of monosodium glutamate, 2 parts of chicken juice, 0.5 part of medlar and 1 part of shallot into 1000 parts of water.
Embodiment III:
the long fish crab spawn pork ball comprises the following raw materials in parts by weight: 220 parts of streaky pork, 120 parts of longli fish, 120 parts of shrimp meat, 70 parts of horseshoe, 25 parts of crab spawn and 5 parts of dried mushroom, wherein the following auxiliary materials in parts by weight are also added into the raw materials: 57 parts of water, 30 parts of egg white, 15 parts of starch, 10 parts of chicken juice, 6 parts of salt, 3 parts of oyster sauce, 22 parts of shallot, 21 parts of ginger, 6 parts of chicken essence, 5 parts of monosodium glutamate, 0.6 part of meat treasure king, 6 parts of pepper powder and 6 parts of sesame oil.
The preparation method of the long fish crab spawn pork balls comprises the following steps:
step 1, soaking 5 parts of dried mushrooms in water for three hours, increasing the weight of the soaked mushrooms by about five times of the original weight, mixing 3 parts of green onion, 2 parts of ginger, 1 part of monosodium glutamate, 3 parts of oyster sauce and 2 parts of chicken essence with the mushrooms, wrapping a preservative film, steaming in a steamer for 1 hour, taking out the mushrooms after steaming, and shredding to obtain 25 parts of shredded mushrooms;
peeling the water chestnut, and cutting the peeled water chestnut into granules with the size of about 0.5 cubic centimeters to obtain 70 parts of water chestnut granules;
the method comprises the steps of preparing onion and ginger water by using the rest onion and ginger, crushing the onion and the ginger, adding the crushed onion and the crushed ginger into the water, mixing the onion, the crushed ginger and the water according to the ratio of 1:1:3, namely, mixing 19 parts of onion, 19 parts of ginger and 57 parts of water, and removing the onion and the crushed ginger to obtain 57 parts of onion and ginger water.
Step 2, cutting streaky pork into pieces, mixing 4.5 parts of salt, 4 parts of monosodium glutamate, 4 parts of chicken essence, 0.6 part of meat treasured, 10 parts of chicken juice and 22 parts of green onion and ginger water, beating into paste, adding 70 parts of horseshoe grains, 25 parts of mushroom filaments, 15 parts of egg white and 15 parts of starch, and uniformly stirring to obtain streaky pork paste.
And step 3, adding 26.5 parts of onion and ginger water, 4.5 parts of pepper powder and 4.5 parts of sesame oil into the shrimp meat for pickling.
And 4, pouring 1.5 parts of the dragon fish mixed salt, 1.5 parts of the pepper powder, 1.5 parts of the sesame oil, 8.5 parts of the onion and ginger water and 15 parts of the egg white into a wall breaking machine, beating into mud, adding 25 parts of crab spawn, uniformly stirring to obtain the dragon fish mud, wrapping the dragon fish mud by using a preservative film, and then putting the dragon fish mud into a freezer for cooling for standby.
And 5, wrapping the salted shrimp meat obtained in the step 3 with the streaky pork puree obtained in the step 2, and then enabling the streaky pork puree on the outer layer to form spherical meat balls with smooth surfaces.
And 6, uniformly wrapping the longli fish paste obtained in the step 4 outside the meat balls obtained in the step 5, wherein the thickness of the longli fish is about 5 mm.
And 7, putting the product obtained in the step 6 into boiled clear soup, and stewing with low fire for 1 hour to obtain a finished product. During stewing, cabbage leaves are covered outside the meat balls to prevent the meat from blackening.
Wherein, the clear soup in the step 7 is prepared by adding 5 parts of salt, 0.5 part of monosodium glutamate, 2 parts of chicken juice, 0.5 part of medlar and 1 part of shallot into 1000 parts of water.
Embodiment four:
the long fish crab spawn pork ball comprises the following raw materials in parts by weight: 190 parts of streaky pork, 90 parts of longli fish, 90 parts of shrimp meat, 55 parts of horseshoe, 18 parts of crab spawn and 4 parts of dried mushroom, wherein the following auxiliary materials in parts by weight are also added into the raw materials: 45 parts of water, 22 parts of egg white, 11 parts of starch, 6 parts of chicken juice, 4 parts of salt, 2.5 parts of oyster sauce, 17 parts of shallot, 16 parts of ginger, 4 parts of chicken essence, 3 parts of monosodium glutamate, 0.4 part of meat treasure king, 4 parts of pepper powder and 4 parts of sesame oil.
The preparation method of the long fish crab spawn pork balls comprises the following steps:
step 1, soaking 4 parts of dried mushrooms in water for three hours, increasing the weight of the soaked mushrooms by about five times, mixing 2 parts of green onion, 1 part of ginger, 0.5 part of monosodium glutamate, 2.5 parts of oyster sauce and 1 part of chicken essence with the mushrooms, wrapping a preservative film, steaming in a steamer for 1 hour, taking out the mushrooms after steaming, and shredding to obtain 20 parts of shredded mushrooms;
peeling the water chestnut, and cutting the peeled water chestnut into granules with the size of about 0.5 cubic centimeters to obtain 55 parts of water chestnut granules;
the method comprises the steps of preparing onion and ginger water by using the rest of onion and ginger, crushing the onion and the ginger, adding the crushed onion and the crushed ginger into the water, mixing the onion, the crushed ginger and the water according to the ratio of 1:1:3, namely, mixing 15 parts of onion, 15 parts of ginger and 45 parts of water, and removing the onion and the crushed ginger to obtain 45 parts of onion and ginger water.
Step 2, cutting streaky pork into pieces, mixing 3 parts of salt, 2.5 parts of monosodium glutamate, 3 parts of chicken essence, 0.4 part of meat treasured, 6 parts of chicken juice and 17.5 parts of onion and ginger water, beating into paste, adding 55 parts of horseshoe grains, 20 parts of mushroom shreds, 11 parts of egg white and 11 parts of starch, and uniformly stirring to obtain streaky pork paste.
And 3, adding 21 parts of onion and ginger water, 3 parts of pepper powder and 3 parts of sesame oil into the shrimp meat for pickling.
And 4, pouring 1 part of the dragon fish mixed salt, 1 part of the pepper powder, 1 part of the sesame oil, 6.5 parts of the onion and ginger water and 11 parts of the egg white into a wall breaking machine to form mud, adding 18 parts of crab spawn, uniformly stirring to obtain the dragon fish mud, wrapping the dragon fish mud by using a preservative film, and then putting the dragon fish mud into a freezer for cooling for standby.
And 5, wrapping the salted shrimp meat obtained in the step 3 with the streaky pork puree obtained in the step 2, and then enabling the streaky pork puree on the outer layer to form spherical meat balls with smooth surfaces.
And 6, uniformly wrapping the longli fish paste obtained in the step 4 outside the meat balls obtained in the step 5, wherein the thickness of the longli fish is about 5 mm.
And 7, putting the product obtained in the step 6 into boiled clear soup, and stewing with low fire for 1 hour to obtain a finished product. During stewing, cabbage leaves are covered outside the meat balls to prevent the meat from blackening.
Wherein, the clear soup in the step 7 is prepared by adding 5 parts of salt, 0.5 part of monosodium glutamate, 2 parts of chicken juice, 0.5 part of medlar and 1 part of shallot into 1000 parts of water.
Fifth embodiment:
the long fish crab spawn pork ball comprises the following raw materials in parts by weight: 210 parts of streaky pork, 110 parts of longli fish, 110 parts of shrimp meat, 65 parts of horseshoe, 22 parts of crab spawn and 4 parts of dried mushroom, wherein the following auxiliary materials in parts by weight are also added into the raw materials: 54 parts of water, 26 parts of egg white, 14 parts of starch, 9 parts of chicken juice, 5 parts of salt, 2.5 parts of oyster sauce, 21 parts of shallot, 20 parts of ginger, 5 parts of chicken essence, 4 parts of monosodium glutamate, 0.5 part of meat treasure king, 5 parts of pepper powder and 5 parts of sesame oil.
The preparation method of the long fish crab spawn pork balls comprises the following steps:
step 1, soaking 4 parts of dried mushrooms in water for three hours, increasing the weight of the soaked mushrooms by about five times of the original weight, mixing 3 parts of green onion, 2 parts of ginger, 1 part of monosodium glutamate, 2.5 parts of oyster sauce and 1.5 parts of chicken essence with the mushrooms, wrapping a preservative film, steaming in a steamer for 1 hour, taking out the mushrooms after steaming, and shredding to obtain 20 parts of shredded mushrooms;
peeling the water chestnut, and cutting the peeled water chestnut into granules with the size of about 0.5 cubic centimeters to obtain 65 parts of water chestnut granules;
the method comprises the steps of preparing onion and ginger water by using the rest of onion and ginger, crushing the onion and the ginger, adding the crushed onion and the crushed ginger into the water, mixing the onion, the crushed ginger and the water according to the ratio of 1:1:3, namely, mixing 18 parts of onion, 18 parts of ginger and 54 parts of water, and removing the onion and the crushed ginger to obtain 54 parts of onion and ginger water.
Step 2, cutting streaky pork into pieces, mixing 3.5 parts of salt, 3 parts of monosodium glutamate, 3.5 parts of chicken essence, 0.5 part of meat treasured, 9 parts of chicken juice and 21 parts of onion and ginger water, beating into paste, adding 65 parts of horseshoe grains, 20 parts of mushroom shreds, 13 parts of egg white and 14 parts of starch, and uniformly stirring to obtain streaky pork paste.
And 3, adding 25 parts of onion and ginger water, 3.5 parts of pepper powder and 3.5 parts of sesame oil into the shrimp meat for pickling.
And 4, pouring 1.5 parts of the dragon fish mixed salt, 1.5 parts of the pepper powder, 1.5 parts of the sesame oil, 8 parts of the onion and ginger water and 13 parts of the egg white into a wall breaking machine to form mud, adding 22 parts of crab spawn, uniformly stirring to obtain the dragon fish mud, wrapping the dragon fish mud by using a preservative film, and then putting the dragon fish mud into a freezer for cooling for standby.
And 5, wrapping the salted shrimp meat obtained in the step 3 with the streaky pork puree obtained in the step 2, and then enabling the streaky pork puree on the outer layer to form spherical meat balls with smooth surfaces.
And 6, uniformly wrapping the longli fish paste obtained in the step 4 outside the meat balls obtained in the step 5, wherein the thickness of the longli fish is about 5 mm.
And 7, putting the product obtained in the step 6 into boiled clear soup, and stewing with low fire for 1 hour to obtain a finished product. During stewing, cabbage leaves are covered outside the meat balls to prevent the meat from blackening.
Wherein, the clear soup in the step 7 is prepared by adding 5 parts of salt, 0.5 part of monosodium glutamate, 2 parts of chicken juice, 0.5 part of medlar and 1 part of shallot into 1000 parts of water.
It will be apparent that the embodiments described above are only some, but not all, embodiments of the invention. This invention may be embodied in many different forms, but rather, embodiments are provided in order to provide a thorough and complete understanding of the present disclosure. Although the invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described in the foregoing description, or equivalents may be substituted for elements thereof.
Claims (7)
1. The long fish crab spawn pork ball is characterized by comprising the following raw materials in parts by weight: 180-220 parts of streaky pork, 80-120 parts of longli fish, 80-120 parts of shrimp meat, 50-70 parts of water chestnut, 15-25 parts of crab spawn and 3-5 parts of dried mushroom, wherein the following auxiliary materials in parts by weight are also added into the raw materials: 39-57 parts of water, 20-30 parts of egg white, 10-15 parts of starch, 5-10 parts of chicken juice, 3-6 parts of salt, 2-3 parts of oyster sauce, 15-22 parts of shallot and 14-21 parts of ginger.
2. The meat ball of the Dragon fish crab spawn of claim 1, wherein the raw materials are further added with the following auxiliary materials in parts by weight: 3-6 parts of chicken essence, 2-5 parts of monosodium glutamate, 0.3-0.6 part of meat treasured king, 3-6 parts of pepper powder and 3-6 parts of sesame oil.
3. The meat ball of the Dragon fish crab spawn of claim 2, wherein the raw materials are: 200 parts of streaky pork, 100 parts of longli fish, 100 parts of shrimp meat, 60 parts of horseshoe, 20 parts of crab spawn and 4 parts of dried mushroom, wherein the following auxiliary materials in parts by weight are also added into the raw materials: 52 parts of water, 24 parts of egg white, 12 parts of starch, 8 parts of chicken juice, 4 parts of salt, 2.5 parts of oyster sauce, 19.5 parts of shallot, 18.5 parts of ginger, 5 parts of chicken essence, 3.5 parts of monosodium glutamate, 0.5 part of meat treasured, 5 parts of pepper powder and 5 parts of sesame oil.
4. A method for producing a meat ball of a long fish and crab spawn according to any one of claims 1 to 3, comprising the steps of:
step 1, soaking and cutting dry mushrooms into shredded mushrooms, peeling horseshoes, cutting into particles, and preparing onion and ginger water by utilizing onions and ginger;
step 2, preparing streaky pork mixed salt, monosodium glutamate, chicken essence, meat king, chicken juice, shallot ginger water, water chestnut granules, shredded mushrooms, egg white and starch into streaky pork puree;
step 3, adding onion and ginger water, pepper powder and sesame oil into the shrimp meat for pickling;
step 4, preparing the longli fish mixed salt, pepper powder, sesame oil, onion and ginger water, egg white and crab spawn into the longli fish paste;
step 5, wrapping the salted shrimp meat obtained in the step 3 with streaky pork paste to form spherical meat balls;
step 6, uniformly wrapping the dragon fish paste outside the meat balls obtained in the step 5;
and 7, adding the product obtained in the step 6 into clear soup, and stewing for 1 hour to obtain a finished product.
5. The method for preparing the meat balls with the long-acting fish and crab spawns according to claim 4, wherein the dried mushrooms in the step 1 are further mixed with shallot, ginger, monosodium glutamate, oyster sauce and chicken essence after being soaked, wrapped with preservative film and steamed in a steamer for 1 hour, and the mushrooms are shredded after steaming is completed.
6. The method for preparing the pork balls with the long-acting fish and crab spawn according to claim 4, wherein when the pork balls with the long-acting fish and crab spawn are prepared in the step 2, the pork balls with the long-acting fish and crab spawn are cut into pieces, then salt, monosodium glutamate, chicken essence, meat king, chicken juice and onion and ginger water are mixed and beaten into paste, and then water chestnut particles, shredded mushrooms, egg white and starch are added and stirred uniformly.
7. The method for preparing the meat balls of the crab spawn of the Dragon fish as claimed in claim 4, wherein when the meat balls of the Dragon fish are prepared in the step 4, the mixed salt of the Dragon fish, the pepper powder, the sesame oil, the onion and ginger water and the egg white are poured into a wall breaking machine to be made into mud, and then the crab spawn is added and stirred uniformly.
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