CN101341991A - Method for preparing meatballs convenient food - Google Patents
Method for preparing meatballs convenient food Download PDFInfo
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- CN101341991A CN101341991A CNA2008100792683A CN200810079268A CN101341991A CN 101341991 A CN101341991 A CN 101341991A CN A2008100792683 A CNA2008100792683 A CN A2008100792683A CN 200810079268 A CN200810079268 A CN 200810079268A CN 101341991 A CN101341991 A CN 101341991A
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- ball
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- garnishes
- ternip
- embryo
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Abstract
The invention discloses a manufacture method for a fast food of mariko and relates to the field of food. The invention aims at providing a manufacture method for a fast food of mariko which has good rehydration character, is easily digested as well as is conveniently and instantly eaten. The manufacture steps of the invention are as follows: step one, manufacturing the mariko; step two, manufacturing side dishes; step three, packaging the mariko and the side dishes into a bag; the manufacture method is mainly applied to the field of fast food.
Description
Technical field
The present invention relates generally to field of food.
Background technology
The dish of existing meat balls soup class is a lot, but the edible fixed-sites such as restaurant and family that only are confined to, because not by the food and drink processes, that makes floated the handy 8-10 of ball reconstitution process minute, rehydration is bad and mouthfeel is relatively poor, owing to contain the higher and bad digestion of meat amount, after a lot of people are edible the symptom that tripe expands even feels sick can appear.
Summary of the invention
The preparation method that the purpose of this invention is to provide the meatballs convenient food of good, the easy digestion of a kind of rehydration, convenient and instant.
Technical scheme of the present invention is: the preparation method of meatballs convenient food, make a ball earlier, and make garnishes, be packaged into bag again, the steps include:
The first step: make a ball
A, a making embryo ball in half a lifetime
Make meat earlier and fall into, meat falls into raw material and presses following parts by weight: pork 20-40 part, chicken 10-30 part, starch 10-20 part, salt 1-3 part, light soy sauce 1-3 part, monosodium glutamate 0.5-1.5 part, aniseed 0.5-1.5 part, cassia bark 0.5-1.5 part, bruised ginger 0.1-0.5 part, green onion end 0.1-0.5 part, water 10-20 part; Be stirred into meat and fall into,
Then meat is fallen into and makes the living embryo of a ball,
Again the living embryo of a ball is put into and made an embryo ball in half a lifetime in the fried 2-4 of heat oil pot minute;
B, make a ripe ball
Make the ternip egg liquid earlier, the raw material of ternip egg liquid is pressed following parts by weight: ternip 5-10 part, egg 5-10 part;
Again ternip mud and the egg liquid of pulverizing stirred;
Then with half a lifetime an embryo ball put into the starching of ternip egg liquid, make the ternip egg liquid be wrapped in the skin of ball embryo in half a lifetime;
To wrap up a ternip egg liquid embryo ball in outer field half a lifetime at last and in heat oil pot, pull out after fried 1-2 minute, naturally cooling;
Second step: make garnishes
A, garnishes raw material are pressed following parts by weight: 1～3 part in sea-tangle, 1～3 part of bean curd;
B, will put into the salt solution of boiling after the sea-tangle of above-mentioned weight portion and the bean curd stripping and slicing, boiling 2-3 minute, pull out, cooling naturally;
The 3rd step: be packaged into bag
A ball, garnishes and salt are prepared according to following weight portion,
Ball 5-8 part, garnishes 1-2 part, salt 1-3 part;
A ball, the garnishes made are put into the packaging bag inflated with nitrogen respectively and are sealed,
In addition salt is packed with small package bag,
The big packaging bag sealing of the product of then a packaged ball, garnishes and salt being packed into.
It is preferred version by following parts by weight that meat falls into raw material: 30 parts of porks, 20 parts in chicken, 15 parts of starch, 2 parts of salt, 1 part of light soy sauce, 0.5 part of monosodium glutamate, 0.5 part of aniseed, 0.5 part on cassia bark, 0.2 part of bruised ginger, 0.2 part at green onion end, 15 parts in water.
Two step process that the present invention makes the ball that floats are divided into a ball inside and outside two-layer, the outer parcel of ball ternip egg liquid, and so not only rehydration is good, and boiling water one dashes, three minutes rehydrations, promptly edible guarantees that again the nutrition of meat balls soup itself, delicious food do not run off; The digestive function of ternip is strong, with the easily digestion that holds a sinecure of bean curd in the garnishes, not only do not have symptoms such as tripe expands, feels sick behind the edible ball, and its a large amount of nutrition is absorbed by human body.
The specific embodiment
Embodiment 1:
The preparation method of meatballs convenient food is made a ball earlier, makes garnishes, is packaged into bag again, the steps include:
The first step: make a ball
A, a making embryo ball in half a lifetime
Make meat earlier and fall into, meat falls into raw material and presses following parts by weight: 30 parts of porks, 20 parts in chicken, 15 parts of starch, 2 parts of salt, 1 part of light soy sauce, 0.5 part of monosodium glutamate, 0.5 part of aniseed, 0.5 part on cassia bark, 0.2 part of bruised ginger, 0.2 part at green onion end, 15 parts of frozen water; Be stirred into meat and fall into,
Then meat is fallen into and makes the living embryo of a ball,
Again the living embryo of a ball is put into heat oil pot and made an embryo ball in half a lifetime in fried 3 minutes;
B, make a ripe ball
Make the ternip egg liquid earlier, the raw material of ternip egg liquid is pressed following parts by weight: 8 parts of ternips, 7 parts in egg;
Again ternip mud and the egg liquid of pulverizing stirred;
Then with half a lifetime an embryo ball put into the starching of ternip egg liquid, make the ternip egg liquid be wrapped in the skin of ball embryo in half a lifetime;
To wrap up a ternip egg liquid embryo ball in outer field half a lifetime at last and in heat oil pot, pull out after fried 2 minutes, naturally cooling;
Second step: make garnishes
A, garnishes raw material are pressed following parts by weight: 2 parts in sea-tangle, 2 parts of bean curd;
B, will put into the salt solution of boiling after the sea-tangle of above-mentioned weight portion and the bean curd stripping and slicing, boiling 3 minutes is pulled out, cooling naturally;
The 3rd step: be packaged into bag
A ball, garnishes and salt are prepared according to following weight portion:
7 parts in a ball, 2 parts of garnishes, 2 parts of salt;
A ball, the garnishes made are put into the packaging bag inflated with nitrogen respectively and are sealed,
In addition salt is packed with small package bag,
The big packaging bag sealing of the product of then a packaged ball, garnishes and salt being packed into.
Embodiment 2:
The preparation method of meatballs convenient food is made a ball earlier, makes garnishes, is packaged into bag again, the steps include:
The first step: make a ball
A, a making embryo ball in half a lifetime
Make meat earlier and fall into, meat falls into raw material and presses following parts by weight: 20 parts of porks, 10 parts in chicken, 10 parts of starch, 1 part of salt, 1 part of light soy sauce, 0.5 part of monosodium glutamate, 0.5 part of aniseed, 0.5 part on cassia bark, 0.1 part of bruised ginger, 0.1 part at green onion end, 10 parts in water; Be stirred into meat and fall into,
Then the sunken pellet processing machine of putting into of meat is made the living embryo of a ball,
Again the living embryo of a ball is put into heat oil pot and made an embryo ball in half a lifetime in fried 2 minutes;
B, make a ripe ball
Make the ternip egg liquid earlier, the raw material of ternip egg liquid is pressed following parts by weight: 5 parts of ternips, 5 parts in egg;
Again ternip mud and the egg liquid of pulverizing stirred;
Then with half a lifetime an embryo ball put into the starching of ternip egg liquid, make the ternip egg liquid be wrapped in the skin of ball embryo in half a lifetime;
To wrap up a ternip egg liquid embryo ball in outer field half a lifetime at last and in heat oil pot, pull out after fried 1 minute, naturally cooling;
Second step: make garnishes
A, garnishes raw material are pressed following parts by weight: 1 part in sea-tangle, 1 part of bean curd;
B, will put into the salt solution of boiling after the sea-tangle of above-mentioned weight portion and the bean curd stripping and slicing, boiling 2 minutes is pulled out, cooling naturally;
The 3rd step: be packaged into bag
A ball, garnishes and salt are prepared according to following weight portion:
5 parts in a ball, 1 part of garnishes, 1 part of salt;
A ball, the garnishes made are put into the packaging bag inflated with nitrogen respectively and are sealed,
In addition salt is packed with small package bag,
The big packaging bag sealing of the product of then a packaged ball, garnishes and salt being packed into.
Embodiment 3:
The preparation method of meat balls soup instant food is made a ball earlier, makes garnishes, is packaged into bag again, the steps include:
The first step: make a ball
A, a making embryo ball in half a lifetime
Make meat earlier and fall into, meat falls into raw material and presses following parts by weight: 40 parts of porks, 30 parts in chicken, 20 parts of starch, 3 parts of salt, 3 parts of light soy sauce, 1.5 parts of monosodium glutamates, 1.5 parts of aniseed, 1.5 parts on cassia bark, 0.5 part of bruised ginger, 0.5 part at green onion end, 20 parts in water; Be stirred into meat and fall into,
Then meat is fallen into and makes the living embryo of a ball,
Again the living embryo of a ball is put into heat oil pot and made an embryo ball in half a lifetime in fried 4 minutes;
B, make a ripe ball
Make the ternip egg liquid earlier, the raw material of ternip egg liquid is pressed following parts by weight: 10 parts of ternips, 10 parts in egg;
Again ternip mud and the egg liquid of pulverizing stirred;
Then with half a lifetime an embryo ball put into the starching of ternip egg liquid, make the ternip egg liquid be wrapped in the skin of ball embryo in half a lifetime;
To wrap up a ternip egg liquid embryo ball in outer field half a lifetime at last and in heat oil pot, pull out after fried 2 minutes, naturally cooling with 180 ℃ of palm oils;
Second step: make garnishes
A, garnishes raw material are pressed following parts by weight: 3 parts in sea-tangle, 3 parts of bean curd;
B, will put into the salt solution of boiling after the sea-tangle of above-mentioned weight portion and the bean curd stripping and slicing, boiling 3 minutes is pulled out, cooling naturally;
The 3rd step: be packaged into bag
A ball, garnishes and salt are prepared according to following weight portion:
8 parts in a ball, 2 parts of garnishes, 3 parts of salt;
A ball, the garnishes made are put into the packaging bag inflated with nitrogen respectively and are sealed,
In addition salt is packed with small package bag,
The big packaging bag sealing of the product of then a packaged ball, garnishes and salt being packed into.
Raw material among the present invention and flavouring are all available on market, and according to the meat balls soup nutrition delicious food that the inventive method is made, rehydration is good, and boiling water one dashes, three minutes rehydrations, i.e. edibles.
The present invention organically combines prior restaurant technology and Food Engineering Development based on the food and drink meat balls soup, through suitability for industrialized production, does not contain any chemical addition agent and anticorrisive agent.
Claims (2)
1, the preparation method of meatballs convenient food is made a ball earlier, makes garnishes, is packaged into bag again, it is characterized in that:
The first step: make a ball
A, a making embryo ball in half a lifetime
Make meat earlier and fall into, meat falls into raw material and presses following parts by weight: pork 20-40 part, chicken 10-30 part, starch 10-20 part, salt 1-3 part, light soy sauce 1-3 part, monosodium glutamate 0.5-1.5 part, aniseed 0.5-1.5 part, cassia bark 0.5-1.5 part, bruised ginger 0.1-0.5 part, green onion end 0.1-0.5 part, water 10-20 part; Be stirred into meat and fall into,
Then meat is fallen into and makes the living embryo of a ball,
Again the living embryo of a ball is put into and made an embryo ball in half a lifetime in the fried 2-4 of heat oil pot minute;
B, make a ripe ball
Make the ternip egg liquid earlier, the raw material of ternip egg liquid is pressed following parts by weight: ternip 5-10 part, egg 5-10 part;
Again ternip mud and the egg liquid of pulverizing stirred;
Then with half a lifetime an embryo ball put into the starching of ternip egg liquid, make the ternip egg liquid be wrapped in the skin of ball embryo in half a lifetime;
To wrap up a ternip egg liquid embryo ball in outer field half a lifetime at last and in heat oil pot, pull out after fried 1-2 minute, naturally cooling;
Second step: make garnishes
A, garnishes raw material are pressed following parts by weight: 1～3 part in sea-tangle, 1～3 part of bean curd;
B, will put into the salt solution of boiling after the sea-tangle of above-mentioned weight portion and the bean curd stripping and slicing, boiling 2-3 minute, pull out, cooling naturally;
The 3rd step: be packaged into bag
A ball, garnishes and salt are prepared according to following weight portion,
Ball 5-8 part, garnishes 1-2 part, salt 1-3 part;
A ball, the garnishes made are put into the packaging bag inflated with nitrogen respectively and are sealed,
In addition salt is packed with small package bag,
The big packaging bag sealing of the product of then a packaged ball, garnishes and salt being packed into.
2, according to the preparation method of the described meatballs convenient food of claim 1, it is characterized in that: meat falls into raw material and presses following parts by weight: 30 parts of porks, 20 parts in chicken, 15 parts of starch, 2 parts of salt, 1 part of light soy sauce, 0.5 part of monosodium glutamate, 0.5 part of aniseed, 0.5 part on cassia bark, 0.2 part of bruised ginger, 0.2 part at green onion end, 15 parts in water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100792683A CN101341991A (en) | 2008-08-22 | 2008-08-22 | Method for preparing meatballs convenient food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100792683A CN101341991A (en) | 2008-08-22 | 2008-08-22 | Method for preparing meatballs convenient food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101341991A true CN101341991A (en) | 2009-01-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100792683A Pending CN101341991A (en) | 2008-08-22 | 2008-08-22 | Method for preparing meatballs convenient food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187811A (en) * | 2014-08-28 | 2014-12-10 | 河南永达清真食品有限公司 | Making method of rice grain chicken |
| CN104432287A (en) * | 2014-12-11 | 2015-03-25 | 纪永锋 | Preparation method of meat dumplings with radish and bean curd |
-
2008
- 2008-08-22 CN CNA2008100792683A patent/CN101341991A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187811A (en) * | 2014-08-28 | 2014-12-10 | 河南永达清真食品有限公司 | Making method of rice grain chicken |
| CN104187811B (en) * | 2014-08-28 | 2016-08-31 | 河南永达清真食品有限公司 | A kind of manufacture method of scented rice grain grain chicken |
| CN104432287A (en) * | 2014-12-11 | 2015-03-25 | 纪永锋 | Preparation method of meat dumplings with radish and bean curd |
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| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20090114 |
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| C20 | Patent right or utility model deemed to be abandoned or is abandoned |