CN1267026C

CN1267026C - Meatball and its preparation method

Info

Publication number: CN1267026C
Application number: CNB2004100354303A
Authority: CN
Inventors: 常佰福
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-07-22
Filing date: 2004-07-22
Publication date: 2006-08-02
Anticipated expiration: 2024-07-22
Also published as: CN1596744A

Abstract

The present invention relates to a meat ball which comprises refined meat, dried shrimps, edible tree fungi, eggs, a spring onion, ginger, sauce, sesame oil, chicken essence, common salt and seasonings. In a making method of the present invention, the refined meat as a component of the present invention is divided into two shares of refined meat with the same weight, and after being added with the seasonings and boiled, one share of the refined meat is cut into small meat blocks. The other share of refined meat is directly cut into small meat blocks, the eggs as components of the present invention are made into an egg pancake which is cut into a square block, and the dried shrimps, the edible tree fungi, the spring onion and the ginger are cut up. Then, the small meat blocks, the egg square block, the mincing dried shrimps, the mincing edible tree fungi, the mincing spring onion and the mincing ginger are mixed. Then, after the sauce, the sesame oil, the chicken essence, the common salt and the seasonings are added for being uniformly stirred, the small meat blocks, the egg square block, the mincing dried shrimps, the mincing edible tree fungi, the mincing spring onion, the mincing ginger, the sauce, the sesame oil, the chicken essence, the common salt and the seasonings are made into a circular ball. The ball is put in egg liquid for making the surface of the ball uniformly pasted with one layer of the egg liquid, and after being fried and refrigerated, the ball is made into the meat ball of the present invention. When the meat ball is eaten, the external layer egg white layer of the meat ball is easy to separate, the ball body is easy to separate, so the meat ball is convenient to eat. The meat ball does not contain starch and has a good mouth feel.

Description

A kind of meat ball and preparation method thereof

Technical field

The present invention relates to a kind of food, relate in particular to a kind of meat ball and preparation method thereof.

Background technology

A ball is a kind of food of liking very much in people's daily life, the kind of a ball is varied, bhaji, meat ball or the like are arranged, wherein meat ball has a flesh of fish ball, Pork balls, beef ball or the like again, northern ball tetrad that will be bigger is made dish, be commonly called as and be Four-Joy Meatballs, during marriage generally with Four-Joy Meatballs as important dish reception guest.Common meat ball generally grinds meat and adds other seasoning matter, add starch then and be processed into bulk, these meat ball are owing to adding starch, even some ball adds more starch, so mouthfeel is had bigger influence, and after this meat ball made dish, a ball itself was harder, was difficult to when having a dinner meat ball is separated, give the edible bigger inconvenience of bringing, and a this ball is after fried, and oil infiltrates in the ball, and is more greasy when edible.

Summary of the invention

The purpose of this invention is to provide a kind of not starch-containingly, mouthfeel is good, a kind of meat ball of nutritious, instant and preparation method thereof.

For reaching above-mentioned purpose, the technical solution adopted in the present invention is, a kind of meat ball, the raw material of described meat ball and weight ratio are lean meat 100～130kg, dried shrimps 5～8kg, auricularia auriculajudae 2～4kg, egg 7～10kg, green onion 2～4kg, ginger 1～2kg, soy sauce 2～3kg, sesame oil 1～2kg, chickens' extract 0.5～1kg, salt 0.5～1kg.

Aforesaid a kind of meat ball, its preparation method is: two portions of lean meat that described component lean meat are divided into same weight, a copy of it is put into and is added anistree 25g, cloves 15g, nutmeg 25g, cardamom 15g, tsaoko 20g, fructus amomi 30g, root of Dahurain angelica 10g, bark of eucommia 30g, cassia bark 20g, after heating is boiled in the water of spiceleaf 5g, be cut into meat cubelets, another part directly is cut into meat cubelets, described component egg is made Egg cake dice then, dried shrimps with described component, auricularia auriculajudae, green onion, the ginger chopping, then with two portions of meat cubelets, the egg of dice and the dried shrimps of chopping, auricularia auriculajudae, green onion, ginger mixes, the soy sauce that adds described component then, sesame oil, chickens' extract, salt, after above-mentioned component stirred, make a bulk ball, a described bulk ball is put into the egg liquid that stirs, make its surface evenly paste one deck egg liquid, after fried cooling, promptly make meat ball of the present invention.

As a kind of improvement, the meat ball described in the preparation method of aforesaid a kind of meat ball is made the ball of diameter 3cm～10cm size.

Beneficial effect: because living cooked meat cubelets and the egg of dice and the dried shrimps of chopping that the present invention makes lean meat, auricularia auriculajudae, green onion, ginger mixes, the soy sauce that adds described component then, sesame oil, chickens' extract, condiment such as salt, after above-mentioned component stirred, make a ball, a described ball is put into egg liquid, make its surface evenly paste one deck egg liquid, described egg liquid encases a ball after fried, and oil can not infiltrate ball inside, can be very easily separately when edible with the outer egg liquid layer of a ball, ball body also more easily separates, the not starch-containing and food additives of a described ball, anticorrisive agent, edible very convenient, and not starch-containing, mouthfeel is better, adds dried shrimps in a ball, auricularia auriculajudae, the energy clearing lung-heat, replenish the calcium, hypotensive, blood fat, and taste is abundanter, mouthfeel is better.

The specific embodiment

Embodiment one, a kind of meat ball, the raw material of described meat ball and weight ratio are lean meat 100kg, dried shrimps 5kg, auricularia auriculajudae 2kg, egg 7kg, green onion 2kg, ginger 1kg, soy sauce 2kg, sesame oil 1kg, chickens' extract 0.5kg, salt 0.5kg, two portions of lean meat that described component lean meat are divided into same weight, a copy of it is put into and is added anistree 25g, cloves 15g, nutmeg 25g, cardamom 15g, tsaoko 20g, fructus amomi 30g, root of Dahurain angelica 10g, bark of eucommia 30g, cassia bark 20g, after heating is boiled in the water of spiceleaf 5g, be cut into meat cubelets, another part directly is cut into meat cubelets, described component egg is made Egg cake dice then, dried shrimps with described component, auricularia auriculajudae, green onion, the ginger chopping, then with two portions of meat cubelets, the egg of dice and the dried shrimps of chopping, auricularia auriculajudae, green onion, ginger mixes, the soy sauce that adds described component then, sesame oil, chickens' extract, salt, after above-mentioned component stirred, make the bulk ball of diameter 6cm size, a described bulk ball is put into the egg liquid that stirs, make its surface evenly paste one deck egg liquid, after fried cooling, promptly make meat ball of the present invention.

Embodiment two, a kind of meat ball, the raw material of described meat ball and weight ratio are lean meat 130kg, dried shrimps 8kg, auricularia auriculajudae 4kg, egg 10kg, green onion 4kg, ginger 2kg, soy sauce 3kg, sesame oil 2kg, chickens' extract 1kg, salt 1kg, two portions of lean meat that described component lean meat are divided into same weight, a copy of it is put into and is added anistree 25g, cloves 15g, nutmeg 25g, cardamom 15g, tsaoko 20g, fructus amomi 30g, root of Dahurain angelica 10g, bark of eucommia 30g, cassia bark 20g, after heating is boiled in the water of spiceleaf 5g, be cut into meat cubelets, another part directly is cut into meat cubelets, described component egg is made Egg cake dice then, dried shrimps with described component, auricularia auriculajudae, green onion, the ginger chopping, then with two portions of meat cubelets, the egg of dice and the dried shrimps of chopping, auricularia auriculajudae, green onion, ginger mixes, the soy sauce that adds described component then, sesame oil, chickens' extract, salt, after above-mentioned component stirred, make the bulk ball of diameter 6cm size, a described bulk ball is put into the egg liquid that stirs, make its surface evenly paste one deck egg liquid, after fried cooling, promptly make meat ball of the present invention.

Most preferred embodiment, a kind of meat ball, the raw material of described meat ball and weight ratio are lean meat 110kg, dried shrimps 6kg, auricularia auriculajudae 3kg, egg 8kg, green onion 3kg, ginger 2kg, soy sauce 3kg, sesame oil 2kg, chickens' extract 1kg, salt 1kg, two portions of lean meat that described component lean meat are divided into same weight, a copy of it is put into and is added anistree 25g, cloves 15g, nutmeg 25g, cardamom 15g, tsaoko 20g, fructus amomi 30g, root of Dahurain angelica 10g, bark of eucommia 30g, cassia bark 20g, after heating is boiled in the water of spiceleaf 5g, be cut into meat cubelets, another part directly is cut into meat cubelets, described component egg is made Egg cake dice then, dried shrimps with described component, auricularia auriculajudae, green onion, the ginger chopping, then with two portions of meat cubelets, the egg of dice and the dried shrimps of chopping, auricularia auriculajudae, green onion, ginger mixes, the soy sauce that adds described component then, sesame oil, chickens' extract, salt, after above-mentioned component stirred, make a bulk ball, a described bulk ball of making diameter 6cm size is put into the egg liquid that stirs, make its surface evenly paste one deck egg liquid, after fried cooling, promptly make meat ball of the present invention.

With above-mentioned ready-made meat ball through steam or boil etc. culinary art do ripe after, can directly eat, also can carry out vacuum packaging, to be convenient for carrying, to preserve, eat convenient.

Claims

1, a kind of meat ball is characterized in that: the raw material of described meat ball and weight ratio are lean meat 100～130kg, dried shrimps 5～8kg, auricularia auriculajudae 2～4kg, egg 7～10kg, green onion 2～4kg, ginger 1～2kg, soy sauce 2～3kg, sesame oil 1～2kg, chickens' extract 0.5～1kg, salt 0.5～1kg;

Its preparation method is: two portions of lean meat that described component lean meat are divided into same weight, a copy of it is put into and is added anistree 25g, cloves 15g, nutmeg 25g, cardamom 15g, tsaoko 20g, fructus amomi 30g, root of Dahurain angelica 10g, bark of eucommia 30g, cassia bark 20g, after heating is boiled in the water of spiceleaf 5g, be cut into meat cubelets, another part directly is cut into meat cubelets, described component egg is made Egg cake dice then, dried shrimps with described component, auricularia auriculajudae, green onion, the ginger chopping, then with two portions of meat cubelets, the egg of dice and the dried shrimps of chopping, auricularia auriculajudae, green onion, ginger mixes, the soy sauce that adds described component then, sesame oil, chickens' extract, salt, after above-mentioned component stirred, make a bulk ball, a described bulk ball is put into the egg liquid that stirs, make its surface evenly paste one deck egg liquid, after fried cooling, promptly make meat ball of the present invention.

2, the preparation method of a kind of meat ball as claimed in claim 1 is characterized in that: described meat ball is made the ball of diameter 3cm～10cm size.