TH12753C3 - Recipes of pork balls, fortified jelly balls, and manufacturing processes - Google Patents

Abstract

Edit 25/10/2016 recipe for meatballs, pork supplements, jelly balls. It contains pork, red meat, ice, sugar, salt, sodium tripolyphosphate, pepper, MSG and reserve agar. By mixing pork, pork fat and agar, reserve them together. Add various ingredients together. And then squeezed into a round ball Then bring to a boil In which the use of spare jelly balls to improve the meat A touch of pork balls To reduce the use of sodium tripolyphosphate. As an alternative, another alternative to the plant. Herbs to add value And help reduce the cost of production and use of chemicals -------------------------------------------------- -------------------------------------- Recipe for Pork Balls, Extra Jelly Balls. It contains pork, red meat, ice, sugar, salt, sodium tripolyphosphate, pepper, MSG and reserve agar. The use of spare jelly balls to improve the texture of pork balls to replace flour and sodium polyphosphate. It is a new alternative to the medicinal plants to add value. And help reduce the cost of production and use of chemicals

Claims (5)

Claims (all) which will not appear on the advertisement page: Amendment 25/10/2016 1. The recipe for pork balls, supplemented jelly balls, and the reserve consisted of pork with red meat 68.0-70.0% with ice weight 22.0-24.0%. Salt weight 1.8-2.0% by weight, sodium tripolyphosphate 0.1-0.2% by weight, sugar 1.1-1.2% by weight, pepper 0.2-0.4% by weight, MSG 0.1-0.3% by weight of agar, reserve% 2.0-4.0 by weight 2. The recipe for pork ball with jelly, reserve according to claim 1, where the best ingredient of the recipe for pork meatball with jelly, reserve is 69.64% pork with ice weight 23.21% by weight of salt 1.90% by weight, 0.14% sodium tripolyphosphate by weight, 1.14% sugar by weight, 0.30% by pepper, 0.28% by MSG weight by 0.28% by weight of jelly balls, 3.39% by weight. 3. Spare jelly balls obtained from Recipes according to claim 1 or 2. 4. Production process for pork balls, supplemented jelly balls. The steps are as follows: a. Bring the child to clean. Then soak in clean water at room temperature for 2 hours, separating the outer shell and seeds. Filter only the agar. Let the water drain. And grind it thoroughly Bring to freeze for 1 hour. B. Bring pork with red meat. Pass the flange, size 0.5, freeze for 1 hour, chopped, mixed with ice (recipe), add salt, sodium tripolyphosphate, sugar, pepper and chopped MSG, mix thoroughly, then add ice (recipe). Freeze Chop and mix to be homogeneous. By giving all ingredients there The final temperature is 5 degrees Celsius. C. The mixture is squeezed into a ball into a temperature of 60 degrees Celsius for 20 minutes, then boiled in water temperature 70 degrees Celsius for 20 minutes. Temperature 1-4 degrees Celsius until the internal temperature of pork balls is 10 degrees Celsius 5. Pork balls, added jelly ball, reserve according to one of the rights 1 to 4. -------------------------------------------------- -------------------------------------------------- ------------------- 1. The recipe for pork balls, supplemented jelly balls, consisted of 1) pork red meat 68.0-70.0% by weight 2) ice 22.0-24.0% by weight 3) salt 1.8-2.0% by weight 4) sodium tripolyphosphate 100% 0.1-0.2% by weight 5) Sugar 1.1-1.2% by weight 6) Pepper 0.2-0.4% by weight 7) MSG 0.1-0.3% by weight 8) Agar reserve 2.0-4.0% by weight 2. The recipe for pork ball with jelly ball, reserve according to claim 1, where the best ingredient of pork ball recipe with jelly ball, reserve is 1) Red meat 69.64% by weight 2) Ice 23.21% by weight 3) Salt 1.90% by weight 4) Sodium tripolyphosphate 0.14% by weight 5) Sugar 1.4% by weight 6) Pepper 0.30% by weight 7) MSG 0.28% by weight 8) Agar back 3.39% by weight weight 3. Pork balls, added jelly balls, reserve according to claim 1 or 2. 4. The production process of pork balls, supplemented jelly balls, consists of a. Spare balls for cleaning. Then soak in clean water at room temperature for 2 hours. Separate the outer shell and the metal. Filter only the agar. Let the tablets drain. Then grind To freeze for 1 hour b. Roasted red pork through flange, size 0.5, frozen for 1 hour, chopped, mixed with 1/2 part ice, add salt, sodium tripolyphosphate, sugar, pepper and MSG, mix thoroughly. Then add 1/2 part ice, add the frozen jelly ball. Chop and mix to be homogeneous. All ingredients are at the end of 5 degrees Celsius. C. Squeeze the mixture into a round ball. Into the water temperature 60 degrees Celsius for 20 minutes after the main boil in water temperature 70 degrees Celsius for 20 minutes when the time is soaked in cold water at 1-4 degrees Celsius until the internal temperature of pork balls is 10 degrees Celsius 5. Pork balls, added jelly balls, reserve according to one or four of the right