CN1266647A - Delicious meat pill and its making method - Google Patents
Delicious meat pill and its making method Download PDFInfo
- Publication number
- CN1266647A CN1266647A CN99103352A CN99103352A CN1266647A CN 1266647 A CN1266647 A CN 1266647A CN 99103352 A CN99103352 A CN 99103352A CN 99103352 A CN99103352 A CN 99103352A CN 1266647 A CN1266647 A CN 1266647A
- Authority
- CN
- China
- Prior art keywords
- meat
- grams
- gram
- shallot
- ginger
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
A delicious meat pill is made of fresh meat (500g), table salt (30-50g), egg white (50-70g), cooking wine (20-30g), flour (30-50g), gourmet powder (3-5g), scallion-ginger oil (50-70g), and scallion-ginger water (500-700g) through mincing meat, mixing with others, stirring, freezing, shaping and cooking.
Description
The present invention relates to a kind of food, relate in particular to a kind of delicious meat pill.
Along with the raising of people's living standard and the quickening of rhythm of life, people wish on the market food of various nutritious, delicious flavours of supply and instant, satisfy the needs of three meals in a day with the minimum time.
Supply various half-finished burgers in the market, its local flavor is different.Because many burgers have wherein added nonnutritive colloid, add fish glue as fish ball, make that the meat of burger is coarse, hard, old, and color and luster is gloomy, taste is not delicious.
The objective of the invention is to overcome above-mentioned deficiency and a kind of nutritious, bright in color, the fresh and tender burger of mouthfeel are provided.
Another object of the present invention is to provide a kind of method of making delicious meat pill and clear soup burger can.
The concrete technical scheme that reaches above-mentioned purpose of the present invention is as follows:
Delicious meat pill of the present invention comprises major ingredient and auxiliary material, and the auxiliary material that contains in the fresh meat major ingredient of wherein per 500 grams is:
Salt 30-50 gram, the clear 50-70 gram of egg, cooking wine 20-30 gram, fine flour 30-35 gram, monosodium glutamate 3-5 gram, shallot-ginger oil 50-70 gram, shallot-ginger water 500-700 gram, wherein major ingredient meat becomes the fine and soft shape of meat, and described auxiliary material becomes even admixture with described major ingredient.
Described delicious meat pill of the present invention, the auxiliary material that contains in wherein per 500 gram fresh meat major ingredients is preferably:
Salt 30 grams, clear 50 grams of egg, cooking wine 20 grams, fine flour 30 grams, monosodium glutamate 5 grams, shallot-ginger oil 50 grams, shallot-ginger water 500 grams.
Described delicious meat pill of the present invention, wherein said fresh meat major ingredient are the flesh of fish, pork, mutton, beef, chicken, scallop meat, shrimp.
Described delicious meat pill of the present invention, the wherein said flesh of fish are fresh and alive grass carp, mandarin fish or yellow croaker.
Make the method for delicious meat pill of the present invention, its step is as follows:
1. pulverize, blend the major ingredient meat of 500 grams,, stirred about 3-5 minute, make it into the meat young pilose antler while stir the shallot-ginger water that adds 200 grams with pulverizer;
2. sieve, the sieve above with 60 orders sieves described meat young pilose antler, so that remove wherein muscle and spur;
3. stir, meat young pilose antler after sieving is put into mixer to be stirred along a direction, add remaining shallot-ginger water, cooking wine and monosodium glutamate several times while stirring branch, after stirring, add salt and stir, it is clear to stir the egg that adds half amount to the thickness, adds shallot-ginger oil after stirring again and stirs evenly, stir evenly with fine flour again, add the remaining egg that breaks into the Koryo paste at last and stir evenly meat mud clearly;
4. freezing, with described muddy flesh under zero degree freezing about 2 hours;
5. be shaped, described muddy flesh made burger, and place cold water;
6. steep ripely, in pot, add cold water and burn, put into burger, the water in the pot is remained between 80-90 ℃, make the burger stain ripe to 90 ℃;
When delicious meat pill of the present invention is made clear soup burger tinned food, clear soup wherein is produced as follows: the 500 gram Pig spareribses that will clean, 500 gram pig elbows and 500 gram one's old mother chicken are put into the clear water that 2500 grams are boiled, keep little fire to boil about 2 hours, pull described Pig spareribs, pig elbow and one's old mother's chicken out, put into 100 gram Koryos again and over-cook and got final product in 3 minutes.
Delicious meat pill of the present invention, the salty aquatic foods of taste, mouthfeel is soft smooth, and green onion, ginger, cooking wine flavor are given prominence to, and be nutritious, is the various instant food of a kind of color.
Be example to make fresh and tender fish ball now, describe preparation method of the present invention in detail, its step is as follows:
1. get major ingredient and auxiliary material ready, choose pure white meat 500 grams of fresh and alive grass carp and auxiliary material salt 30 grams, clear 50 grams of egg, cooking wine 20 grams, fine flour 30 grams, monosodium glutamate 5 grams, shallot-ginger oil 50 grams, shallot-ginger water 500 grams, wherein shallot-ginger oil is that 250 gram green onions are cut into chunks, 250 gram ginger are cut into slices, with the plant rusting heat of 500 grams during to about 180 ℃, described onion parts and ginger splices are put into wherein, pulled out after exploding into golden yellow, remaining oil is shallot-ginger oil; Shallot-ginger water is above-mentioned onion parts and ginger splices to be put into the clear bubbly water of 500 grams pull out after half an hour approximately, and remaining water is shallot-ginger water.
2. blend with the above-mentioned flesh of fish of pulverizer,, stir thin more well more, but the time is unsuitable long, about 4 minutes, make the flesh of fish become the fish young pilose antler while stir the shallot-ginger water that adds 200 grams with 500 grams.
3. with 60 mesh sieve described fish young pilose antler is sieved, remove fishbone.
4. the fish young pilose antler after will sieving is put into mixer and is stirred along a direction, divide fourth speed to stir, slow earlier back is fast, while stirring branch 5 times, and how few earlier back adds 300 gram shallot-ginger waters, 20 gram cooking wine and 5 gram monosodium glutamates, after stirring, add 30 gram salt again, stir again that to add 25 gram eggs to the thickness clear, after stirring, add 50 gram shallot-ginger oils again and stir evenly, add 30 gram fine flours again and stir evenly, the 25 gram eggs that adding at last breaks into the Koryo paste are clear, stir evenly adult fish mud, wherein the Koryo is stuck with paste and is meant that with egg-whisk egg being broken into foamed egg white clearly sticks with paste.
5. with above-mentioned fish mud under zero degree freezing about 2 hours, so that the fish ball of making is smooth.
6. with above-mentioned fish mud former, make fish ball as little spoon, and place cold water.
7. in pot, add cold water and boiled, put into above-mentioned fish ball, make the water in the pot keep about 85 ℃, make the fish ball stain ripe, so that fish ball meat pine is tender.
8. make the ripe fish ball cooling of stain, the seal of vessel of packing into then.
When the fish ball of making of said method is made clear soup fish ball tinned food, can will be sealed to form in described fish ball 200 grams and the clear soup 500 gram tank fillings.Clear soup wherein is produced as follows: the 500 gram Pig spareribses that will clean, 500 gram pig elbows and 500 gram one's old mother chicken are put into the clear water that 2500 grams are boiled, keep little fire to boil about 2 hours, pull described Pig spareribs, pig elbow and one's old mother's chicken out, put into 100 gram Koryos again and over-cook and got final product in 3 minutes.Little fire wherein boils and is meant that the water surface becomes chrysanthemum sample vesicle state.
When edible described clear soup fish ball can, also can add an amount of, as the dictyophora phalloidea of the bean seedlings and 5 grams of 5 grams, more delicious taste.
People also can buy back delicious meat pill of the present invention, cook the clear soup burger certainly.
Claims (8)
1, a kind of delicious meat pill contains meat major ingredient and auxiliary material, it is characterized in that the auxiliary material that contains in per 500 gram fresh meat major ingredients is:
Salt 30-50 gram, the clear 50-70 gram of egg, cooking wine 20-30 gram, fine flour 30-35 gram, monosodium glutamate 3-5 gram, shallot-ginger oil 50-70 gram, shallot-ginger water 500-700 gram, wherein major ingredient meat becomes the fine and soft shape of meat, and described auxiliary material becomes even admixture with described major ingredient.
2, delicious meat pill according to claim 1 is characterized in that the auxiliary material that contains in per 500 gram fresh meat major ingredients is:
Salt 30 grams, clear 50 grams of egg, cooking wine 20 grams, fine flour 30 grams, monosodium glutamate 5 grams, shallot-ginger oil 50 grams, shallot-ginger water 500 grams.
3, delicious meat pill according to claim 1 and 2 is characterized in that described fresh meat major ingredient is the flesh of fish, pork, mutton, beef, chicken, scallop meat, shrimp.、
4, delicious meat pill according to claim 3 is characterized in that the described flesh of fish is fresh and alive grass carp, mandarin fish or yellow croaker.
5, a kind of method of making claim 1 or 2 described delicious meat pills is characterized in that this method has following making step:
1. pulverize, blend the major ingredient meat of 500 grams,, stirred about 3-5 minute, make it into the meat young pilose antler while stir the shallot-ginger water that adds 200 grams with pulverizer;
2. sieve, the sieve above with 60 orders sieves described meat young pilose antler, so that remove wherein muscle and spur;
3. stir, meat young pilose antler after sieving is put into mixer to be stirred along a direction, add remaining shallot-ginger water, cooking wine and monosodium glutamate several times while stirring branch, after stirring, add salt and stir, it is clear to stir the egg that adds half amount to the thickness, adds shallot-ginger oil after stirring again and stirs evenly, stir evenly with fine flour again, add the remaining egg that breaks into the Koryo paste at last and stir evenly meat mud clearly;
4. freezing, with described muddy flesh under zero degree freezing about 2 hours;
5. be shaped, described muddy flesh made burger, and place cold water;
6. steep ripely, in pot, add cold water and burn, put into burger, the water in the pot is remained between 80-90 ℃, make the burger stain ripe to 90 ℃;
7. the seal of vessel of packing into after the cooling.
6, the method for making delicious meat pill according to claim 5, it is characterized in that also comprising the step of described delicious meat pill being made clear soup burger can, clear soup wherein is produced as follows: the 500 gram Pig spareribses that will clean, 500 gram pig elbows and 500 gram one's old mother chicken are put into the clear water that 2500 grams are boiled, keep little fire to boil about 2 hours, pull described Pig spareribs, pig elbow and one's old mother's chicken out, put into 100 gram Koryos again and over-cook and got final product in 3 minutes.
7, the method for making delicious meat pill according to claim 6 is characterized in that wherein also containing an amount of bean seedlings and dictyophora phalloidea.
8, the method for making delicious meat pill according to claim 7 is characterized in that described clear soup burger can, wherein contains clear soup 500 grams, burger 200 grams, bean seedlings 5 grams and dictyophora phalloidea 5 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99103352A CN1094045C (en) | 1999-03-16 | 1999-03-16 | Delicious meat pill and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99103352A CN1094045C (en) | 1999-03-16 | 1999-03-16 | Delicious meat pill and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1266647A true CN1266647A (en) | 2000-09-20 |
| CN1094045C CN1094045C (en) | 2002-11-13 |
Family
ID=5271241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99103352A Expired - Fee Related CN1094045C (en) | 1999-03-16 | 1999-03-16 | Delicious meat pill and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1094045C (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107981B (en) * | 2007-08-21 | 2010-06-16 | 黎秋萍 | Method of manufacturing vegetable meat balls |
| CN101317671B (en) * | 2008-07-05 | 2011-03-30 | 荣成波德隆食品有限公司 | Quick-freezing pork vegetable roll food and preparation thereof |
| CN102960756A (en) * | 2012-12-26 | 2013-03-13 | 宁夏大学 | Manufacturing process of Muslim mutton balls |
| CN103202502A (en) * | 2012-01-11 | 2013-07-17 | 李志顺 | Yipinxiang preparation method |
| CN103284202A (en) * | 2013-06-26 | 2013-09-11 | 芜湖乐锐思信息咨询有限公司 | A meatball and a preparation method thereof |
| CN103519205A (en) * | 2013-10-31 | 2014-01-22 | 蒋科富 | Food made of bamboo rat meat |
| CN103519219A (en) * | 2013-10-31 | 2014-01-22 | 蒋朝芳 | Health-care ostrich meat ball |
| CN103535758A (en) * | 2013-10-30 | 2014-01-29 | 仲景林 | Health-protection pigeon meatballs |
| CN103549449A (en) * | 2013-10-31 | 2014-02-05 | 林玉翠 | Health-care mutton food |
| CN104305291A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Chicken string with blood fat reducing function and grain fragrance and preparation method thereof |
| CN104544134A (en) * | 2015-02-05 | 2015-04-29 | 李慧川 | High-calcium ball |
| CN104643106A (en) * | 2013-11-19 | 2015-05-27 | 东港市大兴食品有限公司 | Mantis shrimp meat ball and preparation method thereof |
| CN104643156A (en) * | 2015-02-02 | 2015-05-27 | 福建农林大学 | Functional instant mussel cake snack food and preparation method thereof |
| CN104687111A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Squid ball and preparation method thereof |
| CN104719950A (en) * | 2015-03-27 | 2015-06-24 | 福建海壹食品饮料有限公司 | Chopped green onion crispy pills and preparation method thereof |
| CN114668112A (en) * | 2022-04-18 | 2022-06-28 | 群禧(北京)餐饮管理有限公司 | Method for making meat balls |
-
1999
- 1999-03-16 CN CN99103352A patent/CN1094045C/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107981B (en) * | 2007-08-21 | 2010-06-16 | 黎秋萍 | Method of manufacturing vegetable meat balls |
| CN101317671B (en) * | 2008-07-05 | 2011-03-30 | 荣成波德隆食品有限公司 | Quick-freezing pork vegetable roll food and preparation thereof |
| CN103202502A (en) * | 2012-01-11 | 2013-07-17 | 李志顺 | Yipinxiang preparation method |
| CN102960756A (en) * | 2012-12-26 | 2013-03-13 | 宁夏大学 | Manufacturing process of Muslim mutton balls |
| CN103284202A (en) * | 2013-06-26 | 2013-09-11 | 芜湖乐锐思信息咨询有限公司 | A meatball and a preparation method thereof |
| CN103535758A (en) * | 2013-10-30 | 2014-01-29 | 仲景林 | Health-protection pigeon meatballs |
| CN103549449A (en) * | 2013-10-31 | 2014-02-05 | 林玉翠 | Health-care mutton food |
| CN103519219A (en) * | 2013-10-31 | 2014-01-22 | 蒋朝芳 | Health-care ostrich meat ball |
| CN103519205A (en) * | 2013-10-31 | 2014-01-22 | 蒋科富 | Food made of bamboo rat meat |
| CN104643106A (en) * | 2013-11-19 | 2015-05-27 | 东港市大兴食品有限公司 | Mantis shrimp meat ball and preparation method thereof |
| CN104687111A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Squid ball and preparation method thereof |
| CN104305291A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Chicken string with blood fat reducing function and grain fragrance and preparation method thereof |
| CN104643156A (en) * | 2015-02-02 | 2015-05-27 | 福建农林大学 | Functional instant mussel cake snack food and preparation method thereof |
| CN104544134A (en) * | 2015-02-05 | 2015-04-29 | 李慧川 | High-calcium ball |
| CN104544134B (en) * | 2015-02-05 | 2016-09-14 | 宁波枫叶杰科生物技术有限公司 | An a kind of high calcium ball |
| CN104719950A (en) * | 2015-03-27 | 2015-06-24 | 福建海壹食品饮料有限公司 | Chopped green onion crispy pills and preparation method thereof |
| CN114668112A (en) * | 2022-04-18 | 2022-06-28 | 群禧(北京)餐饮管理有限公司 | Method for making meat balls |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1094045C (en) | 2002-11-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1094045C (en) | Delicious meat pill and its making method | |
| CN1102544A (en) | Canned food | |
| EP0603879B1 (en) | Fried food and process for producing same | |
| CN1486630A (en) | Seasoning gravy | |
| KR101070318B1 (en) | A manufacturing method of a chinese-style hotchpotch cooked chiefly with noodles with marine products | |
| KR101582618B1 (en) | Manufacturing method of salty beef stock | |
| CN1478417A (en) | Chafing dish seasoning and its making method and application | |
| CN1203785C (en) | Fresh water fish ball and its making process | |
| KR101899871B1 (en) | How to make flounder | |
| KR102079015B1 (en) | Banji kimchi and preparation method of the same | |
| CN110679908A (en) | Formula and preparation method of chili pepper fish sauce | |
| CN1545921A (en) | Dumpling with seven kinds of mushroom | |
| CN1454520A (en) | Fish with sour-soup and its making process | |
| CN1452910A (en) | Fresh water fish cake product and its making process | |
| KR100402287B1 (en) | A manufacturing method of patties a low amount of cholestrol | |
| KR100869429B1 (en) | Cooking method of fuctional seolleongtang lowering cholesterol | |
| CN1843219A (en) | Egg dumpling and method for making it | |
| CN1183857C (en) | Local flavour dumpling and its making method | |
| KR102134517B1 (en) | A process for the preparation of radish kimchi using Cheongyang red pepper and salted fish | |
| KR101866365B1 (en) | Soybean sprout jham-pong and manufacturing method thereof | |
| KR102568463B1 (en) | Jjamppong source and manufacturing method of the same | |
| CN1102353C (en) | Method for making high calcium content ground meat on skewer | |
| KR20170034075A (en) | A process for the preparation of shrimp gangjeong and shrimp gangjeong prepared therefrom | |
| KR20100035255A (en) | Method for producing the soup for noodle containing broth and kamaboko and method for cooking the noodle by using the soup | |
| CN110558542A (en) | Formula and production process of chili and apple combined fruit-flavored chili sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |