CN104489778A - Fish roe meat ball and preparation method thereof - Google Patents
Fish roe meat ball and preparation method thereof Download PDFInfo
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- CN104489778A CN104489778A CN201510009787.2A CN201510009787A CN104489778A CN 104489778 A CN104489778 A CN 104489778A CN 201510009787 A CN201510009787 A CN 201510009787A CN 104489778 A CN104489778 A CN 104489778A
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Abstract
The invention relates to a fish roe meat ball. The fish roe meat ball comprises an outer wrapper layer, an outer wrapper and a ball core, wherein the raw material of the outer wrapper layer is fish roe by weight parts; the outer wrapper is prepared by an outer wrapper main material and an outer wrapper auxiliary material; the ball core comprises a ball core main material and a ball core auxiliary material. The meat ball is good in taste and high in nutritional value.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of roe burger and preparation method thereof.
Background technology
Existing burger is mainly cooked by livestock meat boiling and is formed on the market, burger as China's one traditional food, unique flavor, fresh and oiliness.Common burger is mainly raw material with pork, and add various auxiliaries and form, its nutritive value, mouthfeel are comparatively single.Along with growth in the living standard, people have carried out various improvement to burger on color, and not having with roe on the market is at present the burger that raw material is made.
Roe nutritive value is very high, the nutritional labeling containing needed by human body such as ovalbumin, globulin, ovomucoid and ichthyns, and delicious flavour.Wherein there are a large amount of protein, calcium, phosphorus, iron, vitamin and riboflavin, are also rich in cholesterol, be the good complement agent of human brain and marrow, grow agent.In ovum, the content of vitamin A, B, D is also very abundant and vitamin A can prevent eye illness, and Cobastab can prevent and treat beriberi and depauperation, and vitamin D can prevent and treat rickets.In addition, also containing the mineral matter such as rich in protein and calcium, phosphorus, iron in fish-egg, and a large amount of cephalin one class nutrition.These nutrients are to human body, especially very important to upgrowth and development of children, are again to lack than being easier in our ordinary meal.
So from the angle of nutrition, it is harmless that child eats a little roe.But notice that old man is the least possible to eat, because roe is rich in cholesterol, old man eats unhelpful more.Some the elderly, say that child eats roe and can fail to see number, can become stupid is do not have science reason.Contain multivitamin again in roe simultaneously.Therefore, eat roe more, be not only conducive to promoting growing, build up health, the effect such as brain tonic, but also the effect of crow can be played, people is radiated the vigour of youth.
Summary of the invention
For above-mentioned prior art Problems existing, the invention provides a kind of roe burger, this burger mouthfeel is good, be of high nutritive value.
In order to achieve the above object, the present invention adopts following technical scheme:
The invention provides a kind of roe burger, comprise crust covering layer, crust and ball core, with parts by weight, the raw material of described crust covering layer is roe 300 ~ 500 parts;
Described crust comprises to be made up of crust major ingredient and crust auxiliary material; Described crust major ingredient is fresh pork 200 ~ 300 parts, shrimp 150 ~ 250 parts and 80 ~ 150 parts, caraway; Described crust auxiliary material is 35 ~ 50 parts, egg, chickens' extract 20 ~ 40 parts, monosodium glutamate 25 ~ 50 parts, salt 40 ~ 60 parts, bruised ginger 10 ~ 20 parts, 50 ~ 80 parts, soy sauce, anise 8 ~ 15 parts, 8 ~ 15 parts, fennel, 15 ~ 25 parts, pepper and spiceleaf 8 ~ 15 parts;
Described ball core comprises to be made up of ball core major ingredient and ball core auxiliary material; Described ball core major ingredient is fresh pork 100 ~ 200 parts, pigskin 50 ~ 100 parts, cock skin 50 ~ 90 and lard 45 ~ 75 parts; Described ball core auxiliary material is 35 ~ 50 parts, egg, chickens' extract 20 ~ 40 parts, monosodium glutamate 25 ~ 50 parts, salt 40 ~ 60 parts, bruised ginger 10 ~ 20 parts, 50 ~ 80 parts, soy sauce, anise 8 ~ 15 parts, 8 ~ 15 parts, fennel, 15 ~ 25 parts, pepper, spiceleaf 8 ~ 15 parts and 40 ~ 60 parts, lotus rhizome end.
According to above-mentioned roe burger, with parts by weight, the raw material of described crust covering layer is roe 350 ~ 450 parts;
Described crust major ingredient is fresh pork 240 ~ 280 parts, shrimp 180 ~ 220 parts and 90 ~ 120 parts, caraway; Described crust auxiliary material is 45 ~ 50 parts, egg, chickens' extract 25 ~ 35 parts, monosodium glutamate 30 ~ 40 parts, salt 45 ~ 50 parts, bruised ginger 15 ~ 20 parts, 60 ~ 80 parts, soy sauce, anise 10 ~ 15 parts, 10 ~ 14 parts, fennel, 20 ~ 25 parts, pepper and spiceleaf 10 ~ 15 parts;
Described ball core major ingredient is fresh pork 120 ~ 180 parts, pigskin 80 ~ 90 parts, cock skin 60 ~ 75 and lard 55 ~ 65 parts; Described crust auxiliary material is 45 ~ 50 parts, egg, chickens' extract 25 ~ 35 parts, monosodium glutamate 30 ~ 40 parts, salt 45 ~ 50 parts, bruised ginger 15 ~ 20 parts, 60 ~ 80 parts, soy sauce, anise 10 ~ 15 parts, 10 ~ 14 parts, fennel, 20 ~ 25 parts, pepper, spiceleaf 10 ~ 15 parts and 45 ~ 55 parts, lotus rhizome end.
According to above-mentioned roe burger, with parts by weight, the raw material of described crust covering layer is roe 400 parts; Described crust major ingredient is fresh pork 260 parts, shrimp 210 parts and 100 parts, caraway; Described crust auxiliary material is 50 parts, egg, chickens' extract 25 parts, monosodium glutamate 35 parts, salt 50 parts, bruised ginger 20 parts, 70 parts, soy sauce, anise 12 parts, 14 parts, fennel, 25 parts, pepper and spiceleaf 10 parts; Described ball core major ingredient is fresh pork 150 parts, pigskin 85 parts, cock skin 65 and lard 60 parts; Described ball core auxiliary material is 50 parts, egg, chickens' extract 25 parts, monosodium glutamate 35 parts, salt 50 parts, bruised ginger 20 parts, 70 parts, soy sauce, anise 12 parts, 14 parts, fennel, 25 parts, pepper, spiceleaf 10 parts and 50 parts, lotus rhizome end.
The preparation method of described roe burger, is characterized in that comprising the steps:
The preparation of first step crust
(1) caraway is cut into the broken end of 0.5 ~ 1mm, for subsequent use;
(2) strand system: fresh pork and shrimp are put into meat grinder respectively, 3 ~ 5mm orifice plate strand system is stand-by;
(3) stir: fresh pork step (2) twisted according to above-mentioned formula and shrimp mixing are put into and played filling machine stirring 5 ~ 15 minutes, put into egg, chickens' extract, monosodium glutamate, salt, bruised ginger, soy sauce, anise, fennel, pepper and spiceleaf, continue stirring and obtain meat stuffing group in 5 ~ 10 minutes;
(4) crust is prepared: added at step (1) caraway broken end in step (3) meat stuffing group, stir evenly and obtain crust;
The preparation of second step ball core
After taking pigskin 15 ~ 20 times amount water boil according to above-mentioned formula, pigskin, cock skin, lard are put into water, and big fire is adjusted to moderate heat and boils 4 ~ 5 hours after boiling 2 ~ 2.5 hours;
In step (1), first step step (2) twisted fresh pork, egg, chickens' extract, monosodium glutamate, salt, bruised ginger, soy sauce, anise, fennel, pepper, spiceleaf and lotus rhizome end is put into according to above-mentioned formula, little fire endures 15 ~ 25 minutes, Guan Huo, to cool after 5 ~ 6 hours that unified to make diameter 1.5cm spherical for subsequent use;
The preparation of the 3rd step roe burger
The ball core periphery parcel first step obtained for second step is obtained crust, around crust, then superscribes roe sizing namely obtain product.
Burger of the present invention is while guarantee roe particular tastes, and taste is mellow, and has effect that adjustment is balanced in nutrition, increase body immunity, a kind of nutritious food, allow consumer have more selection, its production method is simple, is easy to promote the use of.
detailed description of the invention:
Below in conjunction with embodiment, the present invention is further described, but does not limit content of the present invention, below raw materials used be commercially available.
embodiment 1:
A kind of roe burger, with parts by weight, the raw material of described crust covering layer is roe 400 parts; Described crust major ingredient is fresh pork 260 parts, shrimp 210 parts and 100 parts, caraway; Described crust auxiliary material is 50 parts, egg, chickens' extract 25 parts, monosodium glutamate 35 parts, salt 50 parts, bruised ginger 20 parts, 70 parts, soy sauce, anise 12 parts, 14 parts, fennel, 25 parts, pepper and spiceleaf 10 parts; Described ball core major ingredient is fresh pork 150 parts, pigskin 85 parts, cock skin 65 and lard 60 parts; Described ball core auxiliary material is 50 parts, egg, chickens' extract 25 parts, monosodium glutamate 35 parts, salt 50 parts, bruised ginger 20 parts, 70 parts, soy sauce, anise 12 parts, 14 parts, fennel, 25 parts, pepper, spiceleaf 10 parts and 50 parts, lotus rhizome end.
The preparation method of described roe burger, is characterized in that comprising the steps:
The preparation of first step crust
(1) caraway is cut into the broken end of 0.5 ~ 1mm, for subsequent use;
(2) strand system: fresh pork and shrimp are put into meat grinder respectively, 3 ~ 5mm orifice plate strand system is stand-by;
(3) stir: fresh pork step (2) twisted according to above-mentioned formula and shrimp mixing are put into and played filling machine stirring 5 ~ 15 minutes, put into egg, chickens' extract, monosodium glutamate, salt, bruised ginger, soy sauce, anise, fennel, pepper and spiceleaf, continue stirring and obtain meat stuffing group in 5 ~ 10 minutes;
(4) crust is prepared: added at step (1) caraway broken end in step (3) meat stuffing group, stir evenly and obtain crust;
The preparation of second step ball core
After taking pigskin 15 ~ 20 times amount water boil according to above-mentioned formula, pigskin, cock skin, lard are put into water, and big fire is adjusted to moderate heat and boils 4 ~ 5 hours after boiling 2 ~ 2.5 hours;
In step (1), first step step (2) twisted fresh pork, egg, chickens' extract, monosodium glutamate, salt, bruised ginger, soy sauce, anise, fennel, pepper, spiceleaf and lotus rhizome end is put into according to above-mentioned formula, little fire endures 15 ~ 25 minutes, Guan Huo, to cool after 5 ~ 6 hours that unified to make diameter 1.5cm spherical for subsequent use;
The preparation of the 3rd step roe burger
The ball core periphery parcel first step obtained for second step is obtained crust, around crust, then superscribes roe sizing namely obtain product.
embodiment 2:
A kind of roe burger, comprise crust covering layer, crust and ball core, with parts by weight, the raw material of described crust covering layer is roe 300 parts;
Described crust comprises to be made up of crust major ingredient and crust auxiliary material; Described crust major ingredient is fresh pork 200 parts, shrimp 250 parts and 80 parts, caraway; Described crust auxiliary material is 35 parts, egg, chickens' extract 40 parts, monosodium glutamate 25 parts, salt 60 parts, bruised ginger 10 parts, 80 parts, soy sauce, anise 8 parts, 15 parts, fennel, 15 parts, pepper and spiceleaf 15 parts;
Described ball core comprises to be made up of ball core major ingredient and ball core auxiliary material; Described ball core major ingredient is fresh pork 100 parts, pigskin 100 parts, cock skin 50 and lard 75 parts; Described ball core auxiliary material is 35 parts, egg, chickens' extract 40 parts, monosodium glutamate 25 parts, salt 60 parts, bruised ginger 10 parts, 80 parts, soy sauce, anise 8 parts, 15 parts, fennel, 15 parts, pepper, spiceleaf 15 parts and 40 parts, lotus rhizome end.
The present embodiment is identical with the preparation method of embodiment 1.
embodiment 3:
A kind of roe burger, comprise crust covering layer, crust and ball core, with parts by weight, the raw material of described crust covering layer is roe 350 parts;
Described crust comprises to be made up of crust major ingredient and crust auxiliary material; Described crust major ingredient is fresh pork 240 parts, shrimp 200 parts and 100 parts, caraway; Described crust auxiliary material is 40 parts, egg, chickens' extract 35 parts, monosodium glutamate 30 parts, salt 50 parts, bruised ginger 15 parts, 60 parts, soy sauce, anise 10 parts, 12 parts, fennel, 20 parts, pepper and spiceleaf 13 parts;
Described ball core comprises to be made up of ball core major ingredient and ball core auxiliary material; Described ball core major ingredient is fresh pork 120 parts, pigskin 70 parts, cock skin 80 and lard 55 parts; Described ball core auxiliary material is 40 parts, egg, chickens' extract 35 parts, monosodium glutamate 40 parts, salt 45 parts, bruised ginger 16 parts, 65 parts, soy sauce, anise 11 parts, 11 parts, fennel, 22 parts, pepper, spiceleaf 12 parts and 45 parts, lotus rhizome end.
The present embodiment is identical with the preparation method of embodiment 1.
embodiment 4:
A kind of roe burger, comprise crust covering layer, crust and ball core, with parts by weight, the raw material of described crust covering layer is roe 450 parts;
Described crust comprises to be made up of crust major ingredient and crust auxiliary material; Described crust major ingredient is fresh pork 280 parts, shrimp 190 parts and 120 parts, caraway; Described crust auxiliary material is 45 parts, egg, chickens' extract 30 parts, monosodium glutamate 35 parts, salt 45 parts, bruised ginger 14 parts, 65 parts, soy sauce, anise 8 parts, 13 parts, fennel, 21 parts, pepper and spiceleaf 9 parts;
Described ball core comprises to be made up of ball core major ingredient and ball core auxiliary material; Described ball core major ingredient is fresh pork 160 parts, pigskin 70 parts, cock skin 85 and lard 65 parts; Described ball core auxiliary material is 46 parts, egg, chickens' extract 32 parts, monosodium glutamate 34 parts, salt 52 parts, bruised ginger 12 parts, 76 parts, soy sauce, anise 11 parts, 14 parts, fennel, 24 parts, pepper, spiceleaf 10 parts and 50 parts, lotus rhizome end.
The present embodiment is identical with the preparation method of embodiment 1.
embodiment 5:
A kind of roe burger, comprise crust covering layer, crust and ball core, with parts by weight, the raw material of described crust covering layer is roe 500 parts;
Described crust comprises to be made up of crust major ingredient and crust auxiliary material; Described crust major ingredient is fresh pork 300 parts, shrimp 150 parts and 150 parts, caraway; Described crust auxiliary material is 50 parts, egg, chickens' extract 20 parts, monosodium glutamate 50 parts, salt 40 parts, bruised ginger 20 parts, 50 parts, soy sauce, anise 15 parts, 8 parts, fennel, 25 parts, pepper and spiceleaf 8 parts;
Described ball core comprises to be made up of ball core major ingredient and ball core auxiliary material; Described ball core major ingredient is fresh pork 200 parts, pigskin 50 parts, cock skin 90 and lard 45 parts; Described ball core auxiliary material is 50 parts, egg, chickens' extract 20 parts, monosodium glutamate 50 parts, salt 40 parts, bruised ginger 20 parts, 50 parts, soy sauce, anise 15 parts, 8 parts, fennel, 25 parts, pepper, spiceleaf 8 parts and 60 parts, lotus rhizome end.
The present embodiment is identical with the preparation method of embodiment 1.
Claims (4)
1. a roe burger, comprises crust covering layer, crust and ball core, it is characterized in that, with parts by weight, the raw material of described crust covering layer is roe 300 ~ 500 parts;
Described crust comprises to be made up of crust major ingredient and crust auxiliary material; Described crust major ingredient is fresh pork 200 ~ 300 parts, shrimp 150 ~ 250 parts and 80 ~ 150 parts, caraway; Described crust auxiliary material is 35 ~ 50 parts, egg, chickens' extract 20 ~ 40 parts, monosodium glutamate 25 ~ 50 parts, salt 40 ~ 60 parts, bruised ginger 10 ~ 20 parts, 50 ~ 80 parts, soy sauce, anise 8 ~ 15 parts, 8 ~ 15 parts, fennel, 15 ~ 25 parts, pepper and spiceleaf 8 ~ 15 parts;
Described ball core comprises to be made up of ball core major ingredient and ball core auxiliary material; Described ball core major ingredient is fresh pork 100 ~ 200 parts, pigskin 50 ~ 100 parts, cock skin 50 ~ 90 and lard 45 ~ 75 parts; Described ball core auxiliary material is 35 ~ 50 parts, egg, chickens' extract 20 ~ 40 parts, monosodium glutamate 25 ~ 50 parts, salt 40 ~ 60 parts, bruised ginger 10 ~ 20 parts, 50 ~ 80 parts, soy sauce, anise 8 ~ 15 parts, 8 ~ 15 parts, fennel, 15 ~ 25 parts, pepper, spiceleaf 8 ~ 15 parts and 40 ~ 60 parts, lotus rhizome end.
2. roe burger according to claim 1, it is characterized in that, with parts by weight, the raw material of described crust covering layer is roe 350 ~ 450 parts;
Described crust major ingredient is fresh pork 240 ~ 280 parts, shrimp 180 ~ 220 parts and 90 ~ 120 parts, caraway; Described crust auxiliary material is 45 ~ 50 parts, egg, chickens' extract 25 ~ 35 parts, monosodium glutamate 30 ~ 40 parts, salt 45 ~ 50 parts, bruised ginger 15 ~ 20 parts, 60 ~ 80 parts, soy sauce, anise 10 ~ 15 parts, 10 ~ 14 parts, fennel, 20 ~ 25 parts, pepper and spiceleaf 10 ~ 15 parts;
Described ball core major ingredient is fresh pork 120 ~ 180 parts, pigskin 80 ~ 90 parts, cock skin 60 ~ 75 and lard 55 ~ 65 parts; Described crust auxiliary material is 45 ~ 50 parts, egg, chickens' extract 25 ~ 35 parts, monosodium glutamate 30 ~ 40 parts, salt 45 ~ 50 parts, bruised ginger 15 ~ 20 parts, 60 ~ 80 parts, soy sauce, anise 10 ~ 15 parts, 10 ~ 14 parts, fennel, 20 ~ 25 parts, pepper, spiceleaf 10 ~ 15 parts and 45 ~ 55 parts, lotus rhizome end.
3. roe burger according to claim 2, it is characterized in that, with parts by weight, the raw material of described crust covering layer is roe 400 parts; Described crust major ingredient is fresh pork 260 parts, shrimp 210 parts and 100 parts, caraway; Described crust auxiliary material is 50 parts, egg, chickens' extract 25 parts, monosodium glutamate 35 parts, salt 50 parts, bruised ginger 20 parts, 70 parts, soy sauce, anise 12 parts, 14 parts, fennel, 25 parts, pepper and spiceleaf 10 parts; Described ball core major ingredient is fresh pork 150 parts, pigskin 85 parts, cock skin 65 and lard 60 parts; Described ball core auxiliary material is 50 parts, egg, chickens' extract 25 parts, monosodium glutamate 35 parts, salt 50 parts, bruised ginger 20 parts, 70 parts, soy sauce, anise 12 parts, 14 parts, fennel, 25 parts, pepper, spiceleaf 10 parts and 50 parts, lotus rhizome end.
4. the preparation method of roe burger according to any one of claim 1 ~ 3, is characterized in that comprising the steps:
The preparation of first step crust
(1) caraway is cut into the broken end of 0.5 ~ 1mm, for subsequent use;
(2) strand system: fresh pork and shrimp are put into meat grinder respectively, 3 ~ 5mm orifice plate strand system is stand-by;
(3) stir: fresh pork step (2) twisted according to above-mentioned formula and shrimp mixing are put into and played filling machine stirring 5 ~ 15 minutes, put into egg, chickens' extract, monosodium glutamate, salt, bruised ginger, soy sauce, anise, fennel, pepper and spiceleaf, continue stirring and obtain meat stuffing group in 5 ~ 10 minutes;
(4) crust is prepared: added at step (1) caraway broken end in step (3) meat stuffing group, stir evenly and obtain crust;
The preparation of second step ball core
After taking pigskin 15 ~ 20 times amount water boil according to above-mentioned formula, pigskin, cock skin, lard are put into water, and big fire is adjusted to moderate heat and boils 4 ~ 5 hours after boiling 2 ~ 2.5 hours;
In step (1), first step step (2) twisted fresh pork, egg, chickens' extract, monosodium glutamate, salt, bruised ginger, soy sauce, anise, fennel, pepper, spiceleaf and lotus rhizome end is put into according to above-mentioned formula, little fire endures 15 ~ 25 minutes, Guan Huo, to cool after 5 ~ 6 hours that unified to make diameter 1.5cm spherical for subsequent use;
The preparation of the 3rd step roe burger
The ball core periphery parcel first step obtained for second step is obtained crust, around crust, then superscribes roe sizing namely obtain product.
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| CN201510009787.2A CN104489778A (en) | 2015-01-09 | 2015-01-09 | Fish roe meat ball and preparation method thereof |
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| CN105360988A (en) * | 2015-11-19 | 2016-03-02 | 安徽富煌三珍食品集团有限公司 | Pee beef meatball and processing technology thereof |
| CN106072040A (en) * | 2016-06-29 | 2016-11-09 | 通威（成都）水产食品有限公司 | A kind of quick-fried juice fish pill and preparation method thereof |
| CN114287581A (en) * | 2021-12-25 | 2022-04-08 | 福建升隆食品有限公司 | Roe baked food with strong fragrance and preparation method thereof |
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| CN114287581A (en) * | 2021-12-25 | 2022-04-08 | 福建升隆食品有限公司 | Roe baked food with strong fragrance and preparation method thereof |
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Application publication date: 20150408 |