CN109497445A - One kind three burns a ball and its preparation process - Google Patents
One kind three burns a ball and its preparation process Download PDFInfo
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- 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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- pork
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- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 69
- 239000004615 ingredient Substances 0.000 claims abstract description 48
- 235000015277 pork Nutrition 0.000 claims abstract description 39
- 238000010411 cooking Methods 0.000 claims abstract description 30
- 229930006000 Sucrose Natural products 0.000 claims abstract description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 27
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 26
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 26
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 26
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 29
- 241000722363 Piper Species 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 2
- 210000000991 chicken egg Anatomy 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 13
- 235000013409 condiments Nutrition 0.000 abstract description 7
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 238000011049 filling Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 16
- 241000234282 Allium Species 0.000 description 12
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000005245 sintering Methods 0.000 description 1
Classifications
-
- 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
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.
Priority Applications (1)
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CN201811472528.3A CN109497445A (en) | 2018-11-30 | 2018-11-30 | One kind three burns a ball and its preparation process |
Applications Claiming Priority (1)
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CN201811472528.3A CN109497445A (en) | 2018-11-30 | 2018-11-30 | One kind three burns a ball and its preparation process |
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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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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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