CN109497445A - One kind three burns a ball and its preparation process - Google Patents

One kind three burns a ball and its preparation process Download PDF

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Publication number
CN109497445A
CN109497445A CN201811472528.3A CN201811472528A CN109497445A CN 109497445 A CN109497445 A CN 109497445A CN 201811472528 A CN201811472528 A CN 201811472528A CN 109497445 A CN109497445 A CN 109497445A
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Prior art keywords
ball
parts
powder
pork
blender
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CN201811472528.3A
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Chinese (zh)
Inventor
赵金山
李寿贵
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Qinghai Mengyuan Food Development Co Ltd
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Qinghai Mengyuan Food Development Co Ltd
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Priority to CN201811472528.3A priority Critical patent/CN109497445A/en
Publication of CN109497445A publication Critical patent/CN109497445A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses one kind three to burn a ball and its preparation process, including major ingredient and ingredient, the major ingredient includes pork, egg and starch, the ingredient includes edible salt, ginger, green onion end, monosodium glutamate, pepper powder, white sugar, cooking wine, tsaoko powder, big face powder and zanthoxylum powder, and each ingredient uses following proportion: 300-400 parts of pork, 30-50 parts of egg, 50-70 parts of starch according to mass fraction in the major ingredient.The present invention in ingredient by adding white sugar, ginger and cooking wine, ginger is stirred together with pork for filling, not only it can prevent pork corruption that can also have preferable bactericidal effect, guarantee the quality of a ball, and it is stirred by addition cooking wine and white sugar, the meat fishy smell adulterated in pork can be got rid of, the fragrance of a ball is increased, while the taste that can aid in various condiment is fully infiltrated into pork.

Description

One kind three burns a ball and its preparation process
Technical field
The present invention relates to ball production field, in particular to one kind three burns a ball and its preparation process.
Background technique
A ball is often eaten in our daily lifes, and a ball is not only palatable and convenient, but currently on the market A ball can need to add additional condiment because of overall taste deficiency when edible after eat again, therefore, invent one kind three burn ball Son and its preparation process are necessary to solve the above problems.
Summary of the invention
The purpose of the present invention is to provide one kind three to burn a ball and its preparation process, by adding white sugar, life in ingredient Ginger is stirred as filling together with pork, not only can prevent pork corruption that can also have preferable bactericidal effect by ginger and cooking wine, Guarantee the quality of a ball, and be stirred by addition cooking wine and white sugar, the meat fishy smell adulterated in pork can be got rid of, increased The taste for adding the fragrance of a ball, while can aid in various condiment is fully infiltrated into the ball solved in pork currently on the market The problem eaten again after additional condiment can be needed to add because of overall taste deficiency when edible.
To achieve the above object, the invention provides the following technical scheme: one kind three burns a ball and its preparation process, including master Material and ingredient, the major ingredient include pork, egg and starch, and the ingredient includes edible salt, ginger, green onion end, monosodium glutamate, pepper Powder, white sugar, cooking wine, tsaoko powder, big face powder and zanthoxylum powder, each ingredient uses following proportion according to mass fraction in the major ingredient: 300-400 parts of pork, 30-50 parts of egg, 50-70 parts of starch, each ingredient is according to mass fraction using matching below in the ingredient Than: 8-12 parts of edible salt, 10-14 parts of ginger, 6-8 parts of green onion end, 2-4 parts of monosodium glutamate, 4-8 parts of pepper powder, 3-5 parts of white sugar, cooking wine 4-6 Part, 2-5 parts of tsaoko powder, it is face powder 4-8 parts big, 4-6 parts of zanthoxylum powder.
The present invention also provides the preparation processes that one kind three burns a ball, including following preparation step:
Step 1: the ginger removed the peel after the fresh smart pork of selection and wash clean, which is placed in meat grinder, is twisted into meat stuffing, will twist Good pork, which is put into blender, stands 1-2h；
Step 2: into blender by pork after addition white sugar, green onion end, cooking wine, monosodium glutamate, part edible salt, part monosodium glutamate It is stirred, adds egg into blender after stirring 5min and carries out that 10-20min is sufficiently stirred；
Step 3: starch is added into blender and is stirred 20-30min, is successively added in whipping process into blender Add tsaoko powder, big face powder and zanthoxylum powder；
Step 4: the raw material after the completion of stirring is placed on and is prepared as the smooth spherical ball in surface in ball making machine and carries out It is arranged successively to deep fryer；
Step 5: adding edible oil into deep fryer, by a ball successively tripping in pot when oil temperature is heated to 170-200 DEG C It is interior, a ball is fried after 3-7min and pulls standing cooling out；
Step 6: adding white sugar, edible salt, big face powder, zanthoxylum powder and monosodium glutamate into digester, and it is boiled to add clear water, Then the ball fried is cooked, 20-40min is burnt after cooking and pulls standing cooling out；
Step 7: the ball that will be cooled to room temperature is transferred to quick-frozen interior and is rapidly frozen, by a ball after the completion of freezing It is packed and stored according to regulation quantity.
Preferably, just task stirring rate is 30-60r/min to blender in step 2, and when blender secondary work stirs Mixing rate is 45-65r/min, and stirring rate is 50-70r/min when blender work in step 3.
Preferably, it needs to be stirred work clockwise when blender work in step 2 and step 3.
Preferably, deep fryer operating power is controlled after a ball is cooked in step 5, guarantees that oil temperature is lower than 190 DEG C.
Preferably, quick-frozen room temperature is -30--20 DEG C in step 7, and a ball is needed in quick-frozen indoor freezing 20- 30min。
Technical effect and advantage of the invention:
1, by adding white sugar, ginger and cooking wine in ingredient, ginger is stirred together with pork for filling, it not only can be to prevent Only pork corruption can also have preferable bactericidal effect, guarantee the quality of a ball, and stirred by addition cooking wine and white sugar It mixes, the meat fishy smell adulterated in pork can be got rid of, increase the fragrance of a ball, while the taste that can aid in various condiment fills Divide and penetrates into pork；
2, by the way that the ball fried is boiled burning again, a ball can be made tasty again, it is ensured that a ball is in practical process In do not need to add other condiment again, while can guarantee a ball be prepared food, whole mouthfeel is softer, can adapt to old man and children It is edible.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described, Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all Belong to the scope of protection of the invention.
Embodiment one:
Burn a ball and its preparation process, including major ingredient and ingredient the present invention provides one kind three, the major ingredient include pork, Egg and starch, the ingredient include edible salt, ginger, green onion end, monosodium glutamate, pepper powder, white sugar, cooking wine, tsaoko powder, big face powder and Zanthoxylum powder, each ingredient uses following proportion: 300 parts of pork, 30 parts of egg, 50 parts of starch according to mass fraction in the major ingredient, In the ingredient each ingredient according to mass fraction use following proportion: 8 parts of edible salt, 10 parts of ginger, 6 parts of green onion end, 2 parts of monosodium glutamate, 4 parts of pepper powder, 3 parts of white sugar, 4 parts of cooking wine, 2 parts of tsaoko powder, 4 parts of big face powder, 4 parts of zanthoxylum powder.
The present invention also provides the preparation processes that one kind three burns a ball, including following preparation step:
Step 1: the ginger removed the peel after the fresh smart pork of selection and wash clean, which is placed in meat grinder, is twisted into meat stuffing, will twist Good pork, which is put into blender, stands 1h；
Step 2: into blender by pork after addition white sugar, green onion end, cooking wine, monosodium glutamate, part edible salt, part monosodium glutamate It is stirred, adds egg into blender after stirring 5min and carries out that 10min, blender just task stirring speed is sufficiently stirred Rate is 30r/min, and stirring rate is 45r/min when blender secondary work, needs to be stirred clockwise when blender works Work；
Step 3: starch is added into blender and is stirred 20min, successively adds grass into blender in whipping process Fruit powder, big face powder and zanthoxylum powder, stirring rate is 50r/min when blender works, and needs to carry out clockwise when blender works Stir work；
Step 4: the raw material after the completion of stirring is placed on and is prepared as the smooth spherical ball in surface in ball making machine and carries out It is arranged successively to deep fryer；
Step 5: adding edible oil into deep fryer, will by a ball successively tripping in pot when oil temperature is heated to 170 DEG C A ball pulls standing cooling out after frying 3min, and a ball controls deep fryer operating power after cooking, and guarantees that oil temperature is lower than 190 DEG C；
Step 6: adding white sugar, edible salt, big face powder, zanthoxylum powder and monosodium glutamate into digester, and it is boiled to add clear water, Then the ball fried is cooked, 20-40min is burnt after cooking and pulls standing cooling out；
Step 7: the ball that will be cooled to room temperature is transferred to quick-frozen interior and is rapidly frozen, by a ball after the completion of freezing It is packed and stored according to regulation quantity, quick-frozen room temperature is -30 DEG C, and a ball is needed in quick-frozen indoor freezing 20min.
Embodiment two:
Burn a ball and its preparation process, including major ingredient and ingredient the present invention provides one kind three, the major ingredient include pork, Egg and starch, the ingredient include edible salt, ginger, green onion end, monosodium glutamate, pepper powder, white sugar, cooking wine, tsaoko powder, big face powder and Zanthoxylum powder, each ingredient uses following proportion: 400 parts of pork, 50 parts of egg, 70 parts of starch according to mass fraction in the major ingredient, In the ingredient each ingredient according to mass fraction use following proportion: 12 parts of edible salt, 14 parts of ginger, 8 parts of green onion end, 4 parts of monosodium glutamate, 8 parts of pepper powder, 5 parts of white sugar, 6 parts of cooking wine, 5 parts of tsaoko powder, 8 parts of big face powder, 6 parts of zanthoxylum powder.
The present invention also provides the preparation processes that one kind three burns a ball, including following preparation step:
Step 1: the ginger removed the peel after the fresh smart pork of selection and wash clean, which is placed in meat grinder, is twisted into meat stuffing, will twist Good pork, which is put into blender, stands 2h；
Step 2: into blender by pork after addition white sugar, green onion end, cooking wine, monosodium glutamate, part edible salt, part monosodium glutamate It is stirred, adds egg into blender after stirring 5min and carries out that 20min, blender just task stirring speed is sufficiently stirred Rate is 60r/min, and stirring rate is 45-65r/min when blender secondary work, needs to be stirred clockwise when blender works Mix work；
Step 3: starch is added into blender and is stirred 30min, successively adds grass into blender in whipping process Fruit powder, big face powder and zanthoxylum powder, stirring rate is 70r/min when blender works, and needs to carry out clockwise when blender works Stir work；
Step 4: the raw material after the completion of stirring is placed on and is prepared as the smooth spherical ball in surface in ball making machine and carries out It is arranged successively to deep fryer；
Step 5: adding edible oil into deep fryer, will by a ball successively tripping in pot when oil temperature is heated to 200 DEG C A ball pulls standing cooling out after frying 7min, and a ball controls deep fryer operating power after cooking, and guarantees that oil temperature is lower than 190 DEG C；
Step 6: adding white sugar, edible salt, big face powder, zanthoxylum powder and monosodium glutamate into digester, and it is boiled to add clear water, Then the ball fried is cooked, 20-40min is burnt after cooking and pulls standing cooling out；
Step 7: the ball that will be cooled to room temperature is transferred to quick-frozen interior and is rapidly frozen, by a ball after the completion of freezing It is packed and stored according to regulation quantity, quick-frozen room temperature is -20 DEG C, and a ball is needed in quick-frozen indoor freezing 20min.
Embodiment three:
Burn a ball and its preparation process, including major ingredient and ingredient the present invention provides one kind three, the major ingredient include pork, Egg and starch, the ingredient include edible salt, ginger, green onion end, monosodium glutamate, pepper powder, white sugar, cooking wine, tsaoko powder, big face powder and Zanthoxylum powder, each ingredient uses following proportion: 350 parts of pork, 35 parts of egg, 60 parts of starch according to mass fraction in the major ingredient, In the ingredient each ingredient according to mass fraction use following proportion: 10 parts of edible salt, 12 parts of ginger, 7 parts of green onion end, 3 parts of monosodium glutamate, 6 parts of pepper powder, 4 parts of white sugar, 5 parts of cooking wine, 3 parts of tsaoko powder, 6 parts of big face powder, 5 parts of zanthoxylum powder.
The present invention also provides the preparation processes that one kind three burns a ball, including following preparation step:
Step 1: the ginger removed the peel after the fresh smart pork of selection and wash clean, which is placed in meat grinder, is twisted into meat stuffing, will twist Good pork, which is put into blender, stands 1-2h；
Step 2: into blender by pork after addition white sugar, green onion end, cooking wine, monosodium glutamate, part edible salt, part monosodium glutamate It is stirred, adds egg into blender after stirring 5min and carries out that 15min, blender just task stirring speed is sufficiently stirred Rate is 45r/min, and stirring rate is 55r/min when blender secondary work, needs to be stirred clockwise when blender works Work；
Step 3: starch is added into blender and is stirred 25min, successively adds grass into blender in whipping process Fruit powder, big face powder and zanthoxylum powder, stirring rate is 60r/min when blender works, and needs to carry out clockwise when blender works Stir work；
Step 4: the raw material after the completion of stirring is placed on and is prepared as the smooth spherical ball in surface in ball making machine and carries out It is arranged successively to deep fryer；
Step 5: adding edible oil into deep fryer, will by a ball successively tripping in pot when oil temperature is heated to 185 DEG C A ball pulls standing cooling out after frying 5min, and a ball controls deep fryer operating power after cooking, and guarantees that oil temperature is lower than 190 DEG C；
Step 6: adding white sugar, edible salt, big face powder, zanthoxylum powder and monosodium glutamate into digester, and it is boiled to add clear water, Then the ball fried is cooked, 30min is burnt after cooking and pulls standing cooling out；
Step 7: the ball that will be cooled to room temperature is transferred to quick-frozen interior and is rapidly frozen, by a ball after the completion of freezing It is packed and stored according to regulation quantity, quick-frozen room temperature is -25 DEG C, and a ball is needed in quick-frozen indoor freezing 25min.
Example IV:
According to embodiment one, embodiment two and embodiment three, one kind three obtained burns a ball respectively, chooses 20 people to a ball It carries out foretasting comparison, comparing result is following (average value):
It can be concluded that, one kind three obtained by embodiment three is burnt a ball and is more liked by market, and in good taste by upper table, It is whole not need to add additional condiment in sintering procedure without meat fishy smell, it is easy to use.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention, Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features, All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention Within protection scope.

Claims (6)

1. one kind three burns a ball and its preparation process, including major ingredient and ingredient, it is characterised in that: the major ingredient includes pork, chicken Egg and starch, the ingredient include edible salt, ginger, green onion end, monosodium glutamate, pepper powder, white sugar, cooking wine, tsaoko powder, big face powder and flower Green pepper powder, each ingredient uses following proportion: 300-400 parts of pork, 30-50 parts of egg, starch according to mass fraction in the major ingredient 50-70 parts, each ingredient uses following proportion: 8-12 parts of edible salt, 10-14 parts of ginger, green onion according to mass fraction in the ingredient 6-8 parts last, 2-4 parts of monosodium glutamate, 4-8 parts of pepper powder, 3-5 parts of white sugar, 4-6 parts of cooking wine, 2-5 parts of tsaoko powder, face powder 4-8 parts big, flower 4-6 parts of green pepper powder.
2. one kind three burns a ball and its preparation process of preparation process, it is characterised in that: including following preparation step:
Step 1: the ginger removed the peel after the fresh smart pork of selection and wash clean, which is placed in meat grinder, is twisted into meat stuffing, by what is twisted Pork, which is put into blender, stands 1-2h；
Step 2: pork is carried out after adding white sugar, green onion end, cooking wine, monosodium glutamate, part edible salt, part monosodium glutamate into blender Stirring adds egg into blender after stirring 5min and carries out that 10-20min is sufficiently stirred；
Step 3: starch is added into blender and is stirred 20-30min, successively adds grass into blender in whipping process Fruit powder, big face powder and zanthoxylum powder；
Step 4: the raw material after the completion of stirring is placed on and is prepared as the smooth spherical ball in surface in ball making machine and carries out successively In face of arrangement to deep fryer；
Step 5: adding edible oil into deep fryer, will by a ball successively tripping in pot when oil temperature is heated to 170-200 DEG C A ball pulls standing cooling out after frying 3-7min；
Step 6: adding white sugar, edible salt, big face powder, zanthoxylum powder and monosodium glutamate into digester, and it is boiled to add clear water, then The ball fried is cooked, 20-40min is burnt after cooking and pulls standing cooling out；
Step 7: the ball that will be cooled to room temperature is transferred to quick-frozen interior and is rapidly frozen, after the completion of freezing by a ball according to Specified quantity is packed and stored.
3. according to claim 2 a kind of three burn a ball and its preparation process of preparation process, it is characterised in that: the step Just task stirring rate is 30-60r/min to blender in rapid two, and stirring rate is 45-65r/ when blender secondary work Min, stirring rate is 50-70r/min when blender work in step 3.
4. according to claim 2 a kind of three burn a ball and its preparation process of preparation process, it is characterised in that: the step Rapid two and step 3 in blender work when need to be stirred work clockwise.
5. according to claim 2 a kind of three burn a ball and its preparation process of preparation process, it is characterised in that: the step Deep fryer operating power is controlled after a ball is cooked in rapid five, guarantees that oil temperature is lower than 190 DEG C.
6. according to claim 2 a kind of three burn a ball and its preparation process of preparation process, it is characterised in that: the step Quick-frozen room temperature is -30--20 DEG C in rapid seven, and a ball is needed in quick-frozen indoor freezing 20-30min.
CN201811472528.3A 2018-11-30 2018-11-30 One kind three burns a ball and its preparation process Pending CN109497445A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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CN109497445A true CN109497445A (en) 2019-03-22

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113875947A (en) * 2021-10-19 2022-01-04 灌云县金瑞肉类制品有限公司 Pork ball

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113875947A (en) * 2021-10-19 2022-01-04 灌云县金瑞肉类制品有限公司 Pork ball

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