CN1371630A - Meat ball and making method thereof - Google Patents
Meat ball and making method thereof Download PDFInfo
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- CN1371630A CN1371630A CN02113400A CN02113400A CN1371630A CN 1371630 A CN1371630 A CN 1371630A CN 02113400 A CN02113400 A CN 02113400A CN 02113400 A CN02113400 A CN 02113400A CN 1371630 A CN1371630 A CN 1371630A
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- meat
- meat ball
- konjac glucomannan
- konjaku powder
- preparation
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Abstract
The composition of meat ball with palatable taste includes (by weight portion) 100 portions of chopped meat, 0.2-1.0 of konjak gel or konjak fine flour, 2-10 portions of starch, 2-2.5 portions or salt and 30-45 portions of water. Said invention also provides its preparation method.
Description
Technical field:
What the present invention relates to is the improving technology of a kind of food and quality thereof, particularly be a kind of meat ball and preparation method thereof.
Background technology:
Meat ball is the traditional food that people like.What traditional meat ball was pursued is delicate, soft mouthfeel.Aspect making, delicate and anti-boiling is contradiction.General family is difficult to produce and has delicate and the anti-meat ball that boils concurrently.The meat ball of the processing of batch production at present generally all adds a high proportion of starch and flour in order to adapt to mechanical-moulded needs, makes the meat ball mouthfeel hard and high resilience is far apart with traditional meat ball mouthfeel, has influenced the market of commercialization meat ball.
Summary of the invention:
The objective of the invention is in order to overcome above deficiency, a kind of delicacy, the anti-meat ball that boils are provided.Another object of the present invention be anti-ly boil in order to provide a kind of, the preparation method of delicate meat ball.
The object of the present invention is achieved like this:
Meat ball of the present invention comprises following component by weight:
Meat mincing 100
Konjac glucomannan or konjaku powder 0.2～1.0
Starch 2～10
Salt 2～2.5
Water 30～45 starch can adopt potato class, beans, cornstarch etc.
Also have 0.1～0.7 carragheen or xanthans or algin or melon bean gum or locust bean gum in the above-mentioned meat ball by weight, 0.2～0.8 sylvite, sylvite can adopt potassium chloride, potassium citrate, can reduce the mouthfeel that konjac glucomannan slightly is clamminess, increase the intensity of meat ball simultaneously, to adapt to diversified mouthfeel.
The preparation method of above-mentioned meat ball comprises the steps:
1), gets the raw materials ready: prepare meat mincing, konjac glucomannan or konjaku powder, starch, salt, water in proportion;
2), in water, add konjac glucomannan or konjaku powder, stir, shelve; Add starch in meat mincing, salt and the konjac glucomannan that has dissolved or konjaku powder are poured in the meat mincing, fully stir;
3), be shaped to meat ball.
Above-mentioned meat ball is to adopt the moulding of meat ball machine, but also offhand.
Directly freezing vacuum-packed again or meat ball to be cooked or boil the back freezing vacuum-packed again after the above-mentioned meat ball moulding.
Get the raw materials ready in the above-mentioned preparation method and add carragheen or xanthans or algin or melon bean gum or locust bean gum, sylvite when adding konjac glucomannan or konjaku powder among the Shi Zaishui in proportion.
Konjac glucomannan or konjaku powder can improve the quality of meat products, make harder mouthfeel become delicate; Konjac glucomannan or konjaku powder chance thermal change are hard, meet the characteristic of cold deliquescing, can make delicate meat ball have boiling fastness concurrently.
Adopt technology of the present invention, can obtain having the new product of the meat ball of following three characteristics; The one, quality and mouthfeel are very delicate; The 2nd, it is dense to distinguish the flavor of, and the taste of daily life of a family flavor or seafood delights is dense very fragrant; The 3rd, no matter anti-boiling can both reach anti-cannot not boiling mashedly in soup dish or chafing dish.On this basis, can also develop the meat ball new product of series.As adapt to the low fat meat ball that the elderly and cardiovascular patient are eaten, wherein the ratio of fat meat is below 5%; The vegetables meat ball that vitamin, the content of cellulose that the adaptation children eat is higher etc.The present invention has not only solved the batch production of the traditional tender meat ball that is loved by the people, the problem of commercialization processing, has solved a lot of families and has liked eating tender meat ball and make a bad difficult problem; Simultaneously, enlarged the market of commodity meat balls.Should say that this is a no small contribution to development China meat products processing industry.
The specific embodiment:
Embodiment 1:
Prepare 1000 gram chopped porks.3 gram konjac glucomannans (or konjaku powder) are joined in the 400ml water, stirred 10 minutes, short its dissolving leaves aside; In meat mincing, add 25 gram salt, add 60 gram starch, add a spot of ginger, green onion, pepper powder, chickens' extract.Again konjac glucomannan solution is poured in the meat mincing, in mixer, stirred 10-15 minute, left standstill 30-60 minute, put into the extrusion modling of meat ball machine again, the meat ball of moulding is freezing, vacuum packaging; Or after steaming, boiling, freezing vacuum-packed again, can be made into the tender unit of homely pork.
Embodiment 2:
Prepare 1000 gram minced fish, with 3 gram konjac glucomannans (or konjaku powder), 2 gram carragheens, 2.5 gram potassium citrates join in the 350ml water, stir 10 minutes, and short its dissolving leaves aside; In minced fish, add 22 gram salt while stirring, add 70 gram starch, add a spot of ginger, green onion, pepper powder, edible seafood delights essence, chickens' extract.Again the mixed solution of konjac glucomannan, carragheen and sylvite is poured in the minced fish, in mixer, stirred 10 minutes, left standstill 30-60 minute, put into the extrusion modling of meat ball machine again.The fish meat ball of moulding is freezing, vacuum packaging; Or after steaming, boiling, the freezing vacuum packing.Can be made into the tender unit of seafood delights flesh of fish.
Embodiment 3:
Prepare 1000 gram complete thin chopped porks (ratio of fat meat is below 5%), 4 gram konjac glucomannans (or konjaku powder) are joined in the 350ml water, stirred 10 minutes, short its dissolving leaves aside; The arrowhead of 200 gram peelings is smashed in pulverizer, joined in the meat mincing, add 23 gram salt, 55 gram starch add a spot of ginger, green onion, pepper powder, chickens' extract.Other preparation method is with embodiment 1.Can be made into the tender unit of low fat pork.
Embodiment 4:
Prepare the broken chicken of 1000 grams, with 3 gram konjac glucomannans (or konjaku powder), 2 gram carragheens, 2.5 gram potassium citrates join in the 300ml water, stir 10 minutes, and short its dissolving leaves aside; 200 gram Chinese cabbages (or several vegetable mixture) are boiled disconnected giving birth to of a few minutes in boiling water, in pulverizer, smash, join in the meat mincing, add 23 gram salt again, add 70 gram starch, add an amount of ginger, green onion, pepper powder, edible seafood delights essence, chickens' extract.Other preparation method can be made into the tender unit of vegetables chicken with embodiment 2.
Claims (6)
1, meat ball is characterized in that comprising by weight following component:
Meat mincing 100
Konjac glucomannan or konjaku powder 0.2～1.0
Starch 2～10
Salt 2～2.5
Water 30～45
2, meat ball according to claim 1 is characterized in that also having 0.1～0.7 carragheen or xanthans or algin or melon bean gum or locust bean gum, 0.2～0.8 sylvite by weight.
3, the preparation method of meat ball according to claim 1 is characterized in that comprising the steps:
1), gets the raw materials ready: prepare meat mincing, konjac glucomannan or konjaku powder, starch, salt, water in proportion;
2), in water, add konjac glucomannan or konjaku powder, stir, shelve; Add starch in meat mincing, salt is poured the konjac glucomannan or the konjaku powder that have dissolved in the meat mincing into, fully stirs;
3), be shaped to meat ball.
4, the preparation method of meat ball according to claim 3 is characterized in that adopting the moulding of meat ball machine.
5, the preparation method of meat ball according to claim 4 is characterized in that after the meat ball moulding directly freezing vacuum-packed again or meat ball to be cooked or boil the back freezing vacuum-packed again.
6, the preparation method of meat ball according to claim 4 when adding konjac glucomannan or konjaku powder among the Shi Zaishui that it is characterized in that getting the raw materials ready, adds carragheen or xanthans or algin or melon bean gum or locust bean gum, sylvite in proportion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021134006A CN1199585C (en) | 2002-02-27 | 2002-02-27 | Meat ball and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021134006A CN1199585C (en) | 2002-02-27 | 2002-02-27 | Meat ball and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1371630A true CN1371630A (en) | 2002-10-02 |
| CN1199585C CN1199585C (en) | 2005-05-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021134006A Expired - Fee Related CN1199585C (en) | 2002-02-27 | 2002-02-27 | Meat ball and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1199585C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028234A (en) * | 2010-11-15 | 2011-04-27 | 高厚基 | Wild mushroom meat ball and preparation process thereof |
| CN102150919A (en) * | 2011-01-26 | 2011-08-17 | 蓬莱京鲁渔业有限公司 | Method for sterilizing instant balls |
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
| CN102488221A (en) * | 2011-12-31 | 2012-06-13 | 牛铁柱 | Soybean fiber-containing food and its preparation method |
| CN103859239A (en) * | 2014-03-25 | 2014-06-18 | 成都易禧科技管理发展有限公司 | Production and packaging method for green and convenient stuffed food |
| WO2014117349A1 (en) * | 2013-01-30 | 2014-08-07 | Dow Global Technologies Llc | Sausage additive comprising cellulose ether and natural gums |
| CN104026515A (en) * | 2014-06-16 | 2014-09-10 | 贵州神奇药物研究院 | Method for preparing konjak diced meat |
| CN106071973A (en) * | 2016-06-15 | 2016-11-09 | 山东济膳食品有限公司 | A kind of tribute ball produces equipment |
| CN112704196A (en) * | 2020-06-29 | 2021-04-27 | 北京市营养源研究所 | Meal aid suitable for preparing pork ready-to-eat food for old people and application of meal aid |
-
2002
- 2002-02-27 CN CNB021134006A patent/CN1199585C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028234A (en) * | 2010-11-15 | 2011-04-27 | 高厚基 | Wild mushroom meat ball and preparation process thereof |
| CN102150919A (en) * | 2011-01-26 | 2011-08-17 | 蓬莱京鲁渔业有限公司 | Method for sterilizing instant balls |
| CN102150919B (en) * | 2011-01-26 | 2013-08-28 | 蓬莱京鲁渔业有限公司 | Method for sterilizing instant balls |
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
| CN102423079B (en) * | 2011-11-25 | 2013-03-13 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
| CN102488221A (en) * | 2011-12-31 | 2012-06-13 | 牛铁柱 | Soybean fiber-containing food and its preparation method |
| US11918015B2 (en) | 2013-01-30 | 2024-03-05 | Nutrition & Biosciences Usa 1, Llc | Sausage additive comprising cellulose ether and natural gums |
| WO2014117349A1 (en) * | 2013-01-30 | 2014-08-07 | Dow Global Technologies Llc | Sausage additive comprising cellulose ether and natural gums |
| CN103859239A (en) * | 2014-03-25 | 2014-06-18 | 成都易禧科技管理发展有限公司 | Production and packaging method for green and convenient stuffed food |
| CN103859239B (en) * | 2014-03-25 | 2015-10-07 | 成都易禧科技管理发展有限公司 | A kind of green is easily containing production and the packing method of the food of filling |
| CN104026515B (en) * | 2014-06-16 | 2016-01-27 | 贵州神奇药物研究院 | A kind of preparation method of konjaku meat cubelets |
| CN104026515A (en) * | 2014-06-16 | 2014-09-10 | 贵州神奇药物研究院 | Method for preparing konjak diced meat |
| CN106071973A (en) * | 2016-06-15 | 2016-11-09 | 山东济膳食品有限公司 | A kind of tribute ball produces equipment |
| CN112704196A (en) * | 2020-06-29 | 2021-04-27 | 北京市营养源研究所 | Meal aid suitable for preparing pork ready-to-eat food for old people and application of meal aid |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1199585C (en) | 2005-05-04 |
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Granted publication date: 20050504 |