TH11490Y - Pork and grain meatballs stuffed with dipping sauce. - Google Patents

Abstract

Pork meatballs with grain filling and dipping sauce consist of 73.30% pork by weight, 5.23% grains by weight, 2.61% all-purpose flour by weight, 13.51% tapioca starch by weight, 0.79% sugar by weight, 0.52% salt by weight, 1.04% water by weight, 0.79% baking powder by weight, and 2.20% dipping sauce by weight. The production process is as follows: Wash and clean the pork, cut it into small pieces, and grind it finely. Then, knead the mixture with the grains, all-purpose flour, tapioca starch, sugar, salt, water, and baking powder until sticky. Refrigerate for 20 minutes. After refrigeration, shape the pork into balls, flatten them, add the dipping sauce, and wrap the balls completely. Finally, blanch the meatballs until cooked and let them cool. The development of this unique recipe for pork meatballs with grain filling and dipping sauce provides consumers with a simple, convenient, and quick product to consume. It can be produced and sold commercially as an OTOP (One Tambon One Product) product.

Claims (2)

1. Pork and grain meatballs with dipping sauce filling contain: pork 73.30% by weight, grains 5.23% by weight, all-purpose wheat flour 2.61% by weight, tapioca starch 13.51% by weight, sugar 0.79% by weight, salt 0.52% by weight, water 1.04% by weight, baking powder 0.79% by weight, and dipping sauce 2.20% by weight. 2. The process for making grain-filled meatballs with dipping sauce, as per Patent 1, is as follows: Step one: Wash and clean the pork, cut it into small pieces, and put it in a food processor. Grind it finely, then knead it with grains, all-purpose flour, tapioca starch, sugar, salt, water, and baking powder until sticky. Refrigerate for 20 minutes. Step two: Take the chilled pork out, shape it into balls, flatten the pork, add the dipping sauce, and wrap the balls tightly around the filling. Then, blanch the meatballs until cooked and let them cool.