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Application filed by Hsiu-Yueh ChenglinfiledCriticalHsiu-Yueh Chenglin
Priority to TW095110866ApriorityCriticalpatent/TW200735792A/en
Publication of TW200735792ApublicationCriticalpatent/TW200735792A/en
The present invention relates to a manufacturing method of meatball product, wherein a meatball mold, a dough material, and a stuffing are used to produce a chewy dough skin filled with stuffing. Firstly, prepare a meatball mold with several cavities. Pour the dough material into to the cavities for half full. Then, fill the stuffing into the dough. Next, pour the dough material to wrap the stuffing. Flaten the excessive dough material with tools or hand and freeze the meatball in low temperature for resilient and chewy meatball skin. When eating, remove meatball from cavities. The meatballs of the same weight and size can be steamed or deep-friend for an equal amount of time to ensure the quality of cooked meatball.
TW095110866A2006-03-282006-03-28Manufacturing method of meatball product
TW200735792A
(en)
Food comprising bonded fibrous fish meat and showing good shape retention properties and fibrous texture, dry product thereof and process for producing the same