CN107874148A - A kind of large meatball and preparation method thereof - Google Patents
A kind of large meatball and preparation method thereof Download PDFInfo
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- CN107874148A CN107874148A CN201711029965.3A CN201711029965A CN107874148A CN 107874148 A CN107874148 A CN 107874148A CN 201711029965 A CN201711029965 A CN 201711029965A CN 107874148 A CN107874148 A CN 107874148A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of large meatball and preparation method thereof, is made up of following raw material：80 120 parts of streaky pork, 18 25 parts of popped rice, 12 18 parts of egg, 8 12 parts of Bulbus Allii Fistulosi, 8 12 parts of ginger, 0.08 0.15 parts of salt, 0.08 0.15 parts of white granulated sugar, 0.3 0.8 parts of pepper powder, 0.5 1 parts of star aniseed powder, 0.8 1.2 parts of soy sauce, 0.8 1.2 parts of chickens' extract, 0.8 1.2 parts of monosodium glutamate, 1.6 2.4 parts of yellow rice wine, 1.6 2.4 parts of sesame oil.Inventive formulation science, preparation method are simple, raw material is easily purchased, cost is relatively low, the large meatball of preparation, and rich in taste, taste are good, suitable for four seasons.The large meatball that the present invention makes freezes again after first passing through frying, and consumer only needs simply to heat when edible, and use is more convenient, convenient；Meanwhile after first frying, protein denaturation is ripe, product is set to be in stable state, then by quick-frozen preservation, can preferably be in stable state, restoration is good when processing again.
Description
Technical field
The present invention relates to food production technical field, and in particular to a kind of large meatball and preparation method thereof.
Background technology
Large meatball is one of traditional dish in the ground such as Jiangsu Province, China Yangzhou Huai-Yang recipe system.Traditional large meatball is by six
Meat mud is cut plus dispensings such as green onion, ginger, eggs into fat meat and four one-tenth lean meat, makes the burger of fist size, can steam in clear soup to braise in soy sauce,
It is fertile and oiliness.
Large meatball is divided into steamed large meatball and stewed meatballs with brown sauce (also known as Four-Joy Meatballs) according to region and preparation method difference；Lion
First directly to be liked by masses, its mouthfeel perfume (or spice) is tender, soft, profit mouth, and has the granular sensation of meat；The large meatball occurred in the market,
Its mouthfeel muscle, crisp, hard, meat processing is too thin, without the granular sensation of meat；Also the large meatball meat stuffing having is first on the rocks before strand to be freezed again
Twist, its water content is big, and the ball worked it out easily dissipates, it is difficult to compared with the mouthfeel of traditional large meatball.And traditional large meatball needs
Cook for immediate consumption, it is impossible to be long placed in and process more troublesome.How a kind of being suitable for industrialized production, mouthfeel perfume is provided
Tender, soft, the profit mouth and obvious large meatball of meat particle sense, the problem of becoming current urgent need to resolve.
The content of the invention
It is an object of the invention to overcome above mentioned problem, there is provided a kind of Fresh ＆ Tender in Texture, dispensing science, suitable for four seasons, making
Simple large meatball of method and preparation method thereof.
To achieve the above object, the technical solution adopted in the present invention is specific as follows：
A kind of large meatball, it is made up of following raw material：Streaky pork 80-120 parts, popped rice 18-25 parts, egg 12-18 parts, green onion
White 8-12 parts, ginger 8-12 parts, salt 0.08-0.15 parts, white granulated sugar 0.08-0.15 parts, pepper powder 0.3-0.8 parts, star aniseed powder
0.5-1 parts, soy sauce 0.8-1.2 parts, chickens' extract 0.8-1.2 parts, monosodium glutamate 0.8-1.2 parts, yellow rice wine 1.6-2.4 parts, sesame oil 1.6-2.4
Part.
Preferably, the large meatball is made up of following raw material：100 parts of streaky pork, 20 parts of popped rice, 15 parts of egg,
10 parts of Bulbus Allii Fistulosi, 10 parts of ginger, 0.1 part of salt, 0.1 part of white granulated sugar, 0.5 part of pepper powder, 0.8 part of star aniseed powder, 1 part of soy sauce, chickens' extract 1
Part, 1 part of monosodium glutamate, 2 parts of yellow rice wine, 2 parts of sesame oil.
Preferably, the soy sauce is replaced with light soy sauce.
Preferably, the popped rice is without sugar.
The preparation method of the large meatball, comprises the following steps：
（1）Streaky pork is cleaned, drained away the water, is rubbed to 8-10mm particles, by Bulbus Allii Fistulosi, ginger cleaning and chopping；
（2）In proportion by step（1）Gained streaky pork, Bulbus Allii Fistulosi, ginger and salt, white granulated sugar, pepper powder, star aniseed powder, soy sauce, chicken
Essence, monosodium glutamate, yellow rice wine, sesame oil are placed in container, add egg, are well mixed；
（3）In proportion in step（2）Middle addition popped rice, somewhat stirs, and stands 20-30min；
（4）Take step（3）Mixture, the large meatballs of 80-110g sizes is made；
（5）Appropriate fecula and egg white are taken, water is added, stirs, fecula water is made；
（6）By step（4）The surface step of gained large meatball（5）Gained fecula water is placed in 180 DEG C -210 DEG C after smearing uniformly
Oil cauldron in, fried 1-3min to large meatball is floated up, and is pulled out, freezen protective after cooling.
Preferably, the soy sauce is replaced with light soy sauce.
Preferably, the popped rice is without sugar.
Preferably, fecula, egg white, the weight ratio of water are 1 in the fecula water：（1-2）：（5-7）.
During edible this product, by step（6）Gained large meatball is placed in water well-done i.e. edible.
The beneficial effects of the invention are as follows：
The preparation method of large meatball provided by the invention, its technique is simple, and raw material is easily purchased, cost is relatively low.Lion provided by the invention
Subheader, its scientific formulation, rich in taste, taste is good, suitable for four seasons, using freezen protective, makes extended shelf-life.The present invention makes
Large meatball first pass through frying after freeze again, consumer only needs simply to heat when edible, and use is more convenient, convenient；Together
When, after first frying, protein denaturation is ripe, product is in stable state, then by quick-frozen preservation, can be preferably in steady
Determine state, restoration is good when processing again；If without frying directly freezed, product not freeze-resistant, restoration is poor, then cooks production
Product can a large amount of water outlets, fuel-displaced, it is taste bad, roughening.
Embodiment
Below by specific embodiment, the invention will be further described.
Embodiment 1
A kind of large meatball, it is made up of following raw material：80 parts of streaky pork, 18 parts of popped rice, 12 parts of egg, 8 parts of Bulbus Allii Fistulosi, ginger 8
Part, 0.08 part of salt, 0.08 part of white granulated sugar, 0.3 part of pepper powder, 0.5 part of star aniseed powder, 0.8 part of soy sauce, 0.8 part of chickens' extract, monosodium glutamate
0.8 part, 1.6 parts of yellow rice wine, 1.6 parts of sesame oil, the popped rice without sugar.
The preparation method of the large meatball, comprises the following steps：
（1）Streaky pork is cleaned, drained away the water, is rubbed to 8-10mm particles, by Bulbus Allii Fistulosi, ginger cleaning and chopping；
（2）In proportion by step（1）Gained streaky pork, Bulbus Allii Fistulosi, ginger and salt, white granulated sugar, pepper powder, star aniseed powder, soy sauce, chicken
Essence, monosodium glutamate, yellow rice wine, sesame oil are placed in container, add egg, are well mixed；
（3）In proportion in step（2）Middle addition popped rice, somewhat stirs, and stands 20-30min；
（4）Take step（3）Mixture, the large meatballs of 80-110g sizes is made；
（5）Take appropriate fecula and egg white, add water, stir, be made fecula water, fecula in the fecula water, egg white, water
Weight ratio is 1：1：5；
（6）By step（4）The surface step of gained large meatball（5）Gained fecula water is placed in 180 DEG C -210 DEG C after smearing uniformly
Oil cauldron in, fried 1-3min to large meatball is floated up, and is pulled out, freezen protective after cooling.
During edible this product, by step（6）Gained large meatball is placed in water well-done i.e. edible.
Embodiment 2
A kind of large meatball, it is made up of following raw material：100 parts of streaky pork, 20 parts of popped rice, 15 parts of egg, 10 parts of Bulbus Allii Fistulosi, ginger
10 parts, it is 0.1 part of salt, 0.1 part of white granulated sugar, 0.5 part of pepper powder, 0.8 part of star aniseed powder, 1 part of light soy sauce, 1 part of chickens' extract, 1 part of monosodium glutamate, yellow
2 parts of wine, 2 parts of sesame oil, the popped rice is without sugar.
The preparation method of the large meatball, comprises the following steps：
（1）Streaky pork is cleaned, drained away the water, is rubbed to 8-10mm particles, by Bulbus Allii Fistulosi, ginger cleaning and chopping；
（2）In proportion by step（1）Gained streaky pork, Bulbus Allii Fistulosi, ginger and salt, white granulated sugar, pepper powder, star aniseed powder, light soy sauce, chicken
Essence, monosodium glutamate, yellow rice wine, sesame oil are placed in container, add egg, are well mixed；
（3）In proportion in step（2）Middle addition popped rice, somewhat stirs, and stands 20-30min；
（4）Take step（3）Mixture, the large meatballs of 80-110g sizes is made；
（5）Take appropriate fecula and egg white, add water, stir, be made fecula water, fecula in the fecula water, egg white, water
Weight ratio is 1：1：7；
（6）By step（4）The surface step of gained large meatball（5）Gained fecula water is placed in 180 DEG C -210 DEG C after smearing uniformly
Oil cauldron in, fried 1-3min to large meatball is floated up, and is pulled out, freezen protective after cooling.
During edible this product, by step（6）Gained large meatball is placed in water well-done i.e. edible.
Embodiment 3
A kind of large meatball, it is made up of following raw material：120 parts of streaky pork, 25 parts of popped rice, 18 parts of egg, 12 parts of Bulbus Allii Fistulosi, ginger
12 parts, 0.15 part of salt, 0.15 part of white granulated sugar, 0.8 part of pepper powder, 1 part of star aniseed powder, 1.2 parts of soy sauce, 1.2 parts of chickens' extract, monosodium glutamate
1.2 parts, 2.4 parts of yellow rice wine, 2.4 parts of sesame oil, the popped rice without sugar.
The preparation method of the large meatball, comprises the following steps：
（1）Streaky pork is cleaned, drained away the water, is rubbed to 8-10mm particles, by Bulbus Allii Fistulosi, ginger cleaning and chopping；
（2）In proportion by step（1）Gained streaky pork, Bulbus Allii Fistulosi, ginger and salt, white granulated sugar, pepper powder, star aniseed powder, soy sauce, chicken
Essence, monosodium glutamate, yellow rice wine, sesame oil are placed in container, add egg, are well mixed；
（3）In proportion in step（2）Middle addition popped rice, somewhat stirs, and stands 20-30min；
（4）Take step（3）Mixture, the large meatballs of 80-110g sizes is made；
（5）Take appropriate fecula and egg white, add water, stir, be made fecula water, fecula in the fecula water, egg white, water
Weight ratio is 1：2：7；
（6）By step（4）The surface step of gained large meatball（5）Gained fecula water is placed in 180 DEG C -210 DEG C after smearing uniformly
Oil cauldron in, fried 1-3min to large meatball is floated up, and is pulled out, freezen protective after cooling.
During edible this product, by step（6）Gained large meatball is placed in water well-done i.e. edible.
Claims (8)
1. a kind of large meatball, it is characterised in that be made up of following raw material：Streaky pork 80-120 parts, popped rice 18-25 parts,
Egg 12-18 parts, Bulbus Allii Fistulosi 8-12 parts, ginger 8-12 parts, salt 0.08-0.15 parts, white granulated sugar 0.08-0.15 parts, pepper powder 0.3-
0.8 part, star aniseed powder 0.5-1 parts, soy sauce 0.8-1.2 parts, chickens' extract 0.8-1.2 parts, monosodium glutamate 0.8-1.2 parts, yellow rice wine 1.6-2.4 parts,
Sesame oil 1.6-2.4 parts.
2. large meatball according to claim 1, it is characterised in that be made up of following raw material：Streaky pork 100 part, meter
Spend 20 parts, 15 parts of egg, 10 parts of Bulbus Allii Fistulosi, 10 parts of ginger, 0.1 part of salt, 0.1 part of white granulated sugar, 0.5 part of pepper powder, star aniseed powder 0.8
Part, 1 part of soy sauce, 1 part of chickens' extract, 1 part of monosodium glutamate, 2 parts of yellow rice wine, 2 parts of sesame oil.
3. a kind of large meatball according to claim 1 or claim 2, it is characterised in that the soy sauce is replaced with light soy sauce.
4. a kind of large meatball according to claim 1 or claim 2, it is characterised in that the popped rice is without sugar.
5. prepare the method for the large meatball of claim 1 or 2, it is characterised in that comprise the following steps：
（1）Streaky pork is cleaned, drained away the water, is rubbed to 8-10mm particles, by Bulbus Allii Fistulosi, ginger cleaning and chopping；
（2）In proportion by step（1）Gained streaky pork, Bulbus Allii Fistulosi, ginger and salt, white granulated sugar, pepper powder, star aniseed powder, soy sauce, chicken
Essence, monosodium glutamate, yellow rice wine, sesame oil are placed in container, add egg, are well mixed；
（3）In proportion in step（2）Middle addition popped rice, stirs, and stands 20-30min；
（4）By step（3）Mixture the large meatballs of 80-110g sizes is made；
（5）Fecula and egg white are taken, water is added, stirs, fecula water is made；
（6）By step（4）The surface step of gained large meatball（5）Gained fecula water is placed in 180 DEG C -210 DEG C after smearing uniformly
Oil cauldron in, fried 1-3min, pull out, freezen protective after cooling.
6. a kind of preparation method of large meatball according to claim 5, it is characterised in that the soy sauce is replaced with light soy sauce.
7. a kind of preparation method of large meatball according to claim 5, it is characterised in that the popped rice is without sugar.
A kind of 8. preparation method of large meatball according to claim 5, it is characterised in that fecula in the fecula water, egg white,
The weight ratio of water is 1：（1-2）：（5-7）.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711029965.3A CN107874148A (en) | 2017-10-30 | 2017-10-30 | A kind of large meatball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711029965.3A CN107874148A (en) | 2017-10-30 | 2017-10-30 | A kind of large meatball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107874148A true CN107874148A (en) | 2018-04-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711029965.3A Withdrawn CN107874148A (en) | 2017-10-30 | 2017-10-30 | A kind of large meatball and preparation method thereof |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287980A (en) * | 2018-09-18 | 2019-02-01 | 河南高老庄食品有限公司 | A kind of production method of stewed meatballs with brown sauce |
| CN111938102A (en) * | 2020-08-26 | 2020-11-17 | 洛阳正大食品有限公司 | Processing method of Huaiyang braised pork balls |
-
2017
- 2017-10-30 CN CN201711029965.3A patent/CN107874148A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287980A (en) * | 2018-09-18 | 2019-02-01 | 河南高老庄食品有限公司 | A kind of production method of stewed meatballs with brown sauce |
| CN111938102A (en) * | 2020-08-26 | 2020-11-17 | 洛阳正大食品有限公司 | Processing method of Huaiyang braised pork balls |
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Application publication date: 20180406 |