CN101703271A - Method for making mutton meatballs - Google Patents
Method for making mutton meatballs Download PDFInfo
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- CN101703271A CN101703271A CN200910227942A CN200910227942A CN101703271A CN 101703271 A CN101703271 A CN 101703271A CN 200910227942 A CN200910227942 A CN 200910227942A CN 200910227942 A CN200910227942 A CN 200910227942A CN 101703271 A CN101703271 A CN 101703271A
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- mutton
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- salt
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- making
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Abstract
The invention relates to a method for making mutton meatballs. The method comprises the following steps: taking fresh mutton, starch, salt, aniseed, pricklyash peel, minced ginger and garlic as raw materials, dissolving salt in water and then injecting the salt water into the mutton; mincing the salted mutton after 2-hour salting; adding starch in the minced mutton and stirring evenly; then, adding aniseed, pricklyash peel, minced ginger and minced garlic and stirring evenly; standing the materials for 12 hours to ensure fully pickling, and then stirring again; standing the materials for 30 minutes to make meat paste; lumping the meat paste into meatballs with the diameter of 2.5cm, putting the meatballs into boiling water and boiling the meatballs for 4 to 5 minutes; dewatering the boiled meatballs and carrying out air drying for 1 hour; then, frying the meatballs in 120-DEG C hot oil for 1 to 2 minutes; and finally, making the finished products of mutton meatballs after deoiling, air drying, cooling and packaging. The method for making mutton meatballs has simple making process, preserves the nutrient content of mutton, saves oil dosage during making the meatballs, and reduces oil smoke; the products are not oily.
Description
Technical field
The present invention relates to a kind of preparation method of mutton, be meant a kind of preparation method of mutton ball especially.
Background technology
Along with the progress of society and the raising of living standards of the people, people's diet structure very big change also taken place, the cooked demand of mutton and mutton increases year by year.The mutton ball is that dark popular mutton is cooked.At present, numerous processing enterprises are also keeping original mutton ball slaking method for production, its defective be in the process the fried time longer, the inner trapped fuel amount of finished product mutton ball is more, not only influenced the nutritional labeling of finished product, and mouthfeel is also greasy, influences appetite of people.
Summary of the invention
The objective of the invention is provides a kind of preparation method of mutton ball at above-mentioned deficiency, and this method is earlier used poach with the mutton ball before fried, thereby has shortened the fried time, has preserved promptly that nutrition is eaten again and oiliness.
Mutton method for producing pills of the present invention may further comprise the steps:
1) prepare raw material according to following parts by weight:
Fresh mutton 88-91 part, starch 5-7 part, salt 2-3 part, anistree 0.5-1 part, Chinese prickly ash 0.5-1 part, bruised ginger 1-2 part, garlic 1-2 part;
2) fresh mutton of choosing is cleaned, drains, cuts apart, salt is expelled in the meat after water-soluble, pickle after 2 hours and blend into minced meat;
3) in minced meat, add starch, stir, add anise, Chinese prickly ash, bruised ginger and garlic end again, stir, left standstill tasty 12 hours, stir once more, leave standstill and made meat stuffing in 30 minutes;
4) meat stuffing is rolled into a ball into ball shape about diameter 2.5cm, dropped in the boiling water, boiling 4-5 minute, draining, after air-dry 1 hour, in 120 ℃ deep fat fried 1-2 minute, drop oil, air-dry cooling, packing is made mutton ball finished product.
Wherein, the raw material of mutton ball of the present invention is preferred: 89 parts of fresh muttons, 6 parts of starch, 2 parts of salt, 0.5 part of anise, 0.5 part in Chinese prickly ash, 1 part of bruised ginger, 1 part of garlic.
Mutton ball manufacture craft of the present invention is simple, kept the nutritional labeling of mutton, has saved the oil mass of use when making, and has reduced the oil smoke that produces, and product is eaten and oiliness.
The specific embodiment
Embodiment 1
Get 8.8 kilograms of cleanings of fresh mutton, drain, cut apart, with 1 kilogram of warm water with 200 gram salt dissolvings after, be expelled in the mutton, pickle after 2 hours and blend into minced meat, evenly be stirred in the minced meat 500 gram starch, add 70 gram star aniseed powders again, 60 gram zanthoxylum powders, 150 gram bruised gingers, 120 gram garlic ends stir, quiet putting 12 hours, stir quiet the putting 30 minutes in back once more, roll into a ball into the ball shape about diameter 2.5cm then, drop into boiling water boiling 4-5 minute, draining, after air-dry 1 hour, in 120 ℃ deep fat fried 1-2 minute, drop oil, air-dry cooling is packaged as the inner wrapping of 100 gram/bags then.
Embodiment 2
Get 9.1 kilograms of cleanings of fresh mutton, drain, cut apart, with 1.2 kilograms of warm water 300 gram salt are dissolved, be expelled in the mutton, pickle after 2 hours and blend into minced meat, evenly be stirred in the minced meat 700 gram starch, add 100 gram star aniseed powders again, 100 gram zanthoxylum powders, 200 gram bruised gingers, 200 gram garlic ends stir, quiet putting 12 hours, stir quiet the putting 30 minutes in back once more, roll into a ball into the ball shape about diameter 2.5cm then, drop into boiling water boiling 4-5 minute, draining, after air-dry 1 hour, in 120 ℃ deep fat fried 1-2 minute, drop oil, air-dry cooling is packaged as the inner wrapping of 300 gram/bags then.
Embodiment 3
Get 8.9 kilograms of fresh muttons, clean, drain, cut apart, with 1 kilogram of warm water 200 gram salt are dissolved, be expelled in the mutton, pickle after 2 hours and blend into minced meat, evenly be stirred in the minced meat 600 gram starch, add 50 gram star aniseed powders again, 50 gram zanthoxylum powders, 100 gram bruised gingers, 100 gram garlic ends stir, and quiet putting 12 hours stirred quiet the putting 30 minutes in back once more, roll into a ball into the ball shape about diameter 2.5cm then, drop into boiling water boiling 4-5 minute, draining, after air-dry 1 hour, in 120 ℃ deep fat fried 1-2 minute, drop oil, air-dry cooling is packaged as the inner wrapping of 500 gram/bags then.
Claims (2)
1. the preparation method of a mutton ball may further comprise the steps:
1) prepare raw material according to following parts by weight:
Fresh mutton 88-91 part, starch 5-7 part, salt 2-3 part, anistree 0.5-1 part, Chinese prickly ash 0.5-1 part, bruised ginger 1-2 part, garlic 1-2 part;
2) fresh mutton of choosing is cleaned, drains, cuts apart, salt is expelled in the meat after water-soluble, pickle after 2 hours and blend into minced meat;
3) in minced meat, add starch, stir, add anise, Chinese prickly ash, bruised ginger and garlic end again, stir, left standstill tasty 12 hours, stir once more, leave standstill and made meat stuffing in 30 minutes;
4) meat stuffing is rolled into a ball into ball shape about diameter 2.5cm, dropped in the boiling water, boiling 4-5 minute, draining, after air-dry 1 hour, in 120 ℃ deep fat fried 1-2 minute, drop oil, air-dry cooling, packing is made mutton ball finished product.
2. the preparation method of mutton ball according to claim 1 is characterized in that described raw materials in part by weight is: 89 parts of fresh muttons, 6 parts of starch, 2 parts of salt, 0.5 part of anise, 0.5 part in Chinese prickly ash, 1 part of bruised ginger, 1 part of garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102279422A CN101703271B (en) | 2009-11-30 | 2009-11-30 | Method for making mutton meatballs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102279422A CN101703271B (en) | 2009-11-30 | 2009-11-30 | Method for making mutton meatballs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101703271A true CN101703271A (en) | 2010-05-12 |
| CN101703271B CN101703271B (en) | 2012-06-06 |
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ID=42373583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102279422A Expired - Fee Related CN101703271B (en) | 2009-11-30 | 2009-11-30 | Method for making mutton meatballs |
Country Status (1)
| Country | Link |
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| CN (1) | CN101703271B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370186A (en) * | 2011-09-24 | 2012-03-14 | 长治市雄丰清真养殖屠宰有限公司 | Beef stuffing and preparation method thereof |
| CN102960756A (en) * | 2012-12-26 | 2013-03-13 | 宁夏大学 | Manufacturing process of Muslim mutton balls |
| CN103652982A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Preparation method of mutton pill capable of strengthening spleen and nourishing stomach |
| CN106376794A (en) * | 2015-07-30 | 2017-02-08 | 罗继卫 | Preparation method of fish flesh-mutton fresh-flavor meat ball |
| CN107279775A (en) * | 2017-08-07 | 2017-10-24 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of mutton ball and preparation method thereof |
| CN109198615A (en) * | 2018-08-31 | 2019-01-15 | 广西欢麒食品有限公司 | A kind of tonifying Qi caraway ball |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127605A (en) * | 1995-12-15 | 1996-07-31 | 王正红 | Muslims' medicinal health beef and mutton fast food |
| CN1300563A (en) * | 2000-12-22 | 2001-06-27 | 赵耀东 | Instant fresh meat pills and preparing process thereof |
| CN1981627A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Chicken and beef balls and their production |
-
2009
- 2009-11-30 CN CN2009102279422A patent/CN101703271B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370186A (en) * | 2011-09-24 | 2012-03-14 | 长治市雄丰清真养殖屠宰有限公司 | Beef stuffing and preparation method thereof |
| CN102960756A (en) * | 2012-12-26 | 2013-03-13 | 宁夏大学 | Manufacturing process of Muslim mutton balls |
| CN103652982A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Preparation method of mutton pill capable of strengthening spleen and nourishing stomach |
| CN106376794A (en) * | 2015-07-30 | 2017-02-08 | 罗继卫 | Preparation method of fish flesh-mutton fresh-flavor meat ball |
| CN107279775A (en) * | 2017-08-07 | 2017-10-24 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of mutton ball and preparation method thereof |
| CN109198615A (en) * | 2018-08-31 | 2019-01-15 | 广西欢麒食品有限公司 | A kind of tonifying Qi caraway ball |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101703271B (en) | 2012-06-06 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120606 Termination date: 20121130 |