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Preparation method of floating ball

A production method and technology of water floating meatballs, which are applied in food preparation, application, food science, etc., can solve the problems of large food limitations and inconvenience for consumers, and achieve the effect of not losing the delicious taste

Inactive Publication Date: 2012-04-04
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Luoyang Water Feast is one of the treasures of Chinese catering culture. Luoyang Shui Piao Meatball is the 14th dish in Luoyang Water Feast. Now some restaurants in Luoyang sell it, but the consumption is very limited, which brings great inconvenience to consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 75 kg of selected healthy chicken, washed, drained, chopped, mixed with 6 kg of starch, 4 kg of egg white, 2 kg of salt, 1 kg of cooking wine, 0.2 kg of monosodium glutamate, 1 kg of minced ginger, 1 kg of minced green onion, and 1 kg of chicken bone Paste, 1 kg of soybean protein isolate, and 1 kg of light soy sauce are mixed into a thick and moderate filling, and the balls are formed into balls with a diameter of about 2.5 cm. Boil the balls in boiling water for 5 minutes. Pack it with nitrogen gas, then sterilize continuously at 85°C for 2 minutes, at 100°C for 3 minutes, at 110°C for 5 minutes, and at 121°C for 5 minutes. Use 4 kg of edible oil, 2 kg of minced green onion, 2 kg of minced garlic, 2 kg of salt, 0.1 kg of monosodium glutamate, 1 kg of white pepper, 0.5 kg of white vinegar, 1 kg of soy sauce, 2 kg of sesame oil, and 80 kg of old chicken soup to cook Luoyang water The seasoning sauce unique to Piaowanzi is packaged with nitrogen gas per bag of 240 grams,...

Embodiment 2

[0020] 80 kg of selected healthy chicken, washed, drained, chopped, mixed with 8 kg of starch, 5 kg of egg white, 3 kg of salt, 2 kg of cooking wine, 0.3 kg of monosodium glutamate, 2 kg of minced ginger, 2 kg of minced green onion, 2 kg of chicken bones Paste, 2 kg of soybean protein isolate, and 2 kg of light soy sauce are mixed into a thick and moderate filling, and formed into balls with a diameter of about 2.5 cm. Boil the balls in boiling water for 5 minutes. Pack it with nitrogen gas, then sterilize continuously at 85°C for 2 minutes, at 100°C for 3 minutes, at 110°C for 5 minutes, and at 121°C for 5 minutes. Use 5 kg of edible oil, 3 kg of minced green onion, 3 kg of minced garlic, 3 kg of salt, 0.2 kg of monosodium glutamate, 1.5 kg of white pepper, 1 kg of white vinegar, 1.5 kg of soy sauce, 2.5 kg of sesame oil, and 84 kg of old chicken soup to cook Luoyang water The seasoning sauce unique to Piaowanzi is packaged according to 450 grams of seasoning sauce in each ba...

Embodiment 3

[0022] 80 kg of selected healthy chicken, washed, drained, chopped, mixed with 6 kg of starch, 5 kg of egg white, 2 kg of salt, 1 kg of cooking wine, 0.2 kg of monosodium glutamate, 1 kg of minced ginger, 2 kg of minced green onion, and 1 kg of chicken bone Paste, 1 kg of soybean protein isolate, and 1 kg of soy sauce are mixed into a thick and moderate filling, and the balls are formed into balls with a diameter of about 2.5 cm. Boil the balls in boiling water for 5 minutes. Pack it with nitrogen gas, then sterilize continuously at 85°C for 2 minutes, at 100°C for 3 minutes, at 110°C for 5 minutes, and at 121°C for 5 minutes. Use 4 kg of edible oil, 3 kg of minced green onion, 2 kg of minced garlic, 2 kg of salt, 0.1 kg of monosodium glutamate, 1.5 kg of white pepper, 0.5 kg of white vinegar, 1 kg of soy sauce, 2 kg of sesame oil, and 84 kg of old chicken soup to cook Luoyang water The seasoning sauce unique to Piaowanzi is packaged with nitrogen gas per bag of 300 grams, and...

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PUM

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Abstract

Relating to the technical field of fast food production, the invention especially relates to a preparation method of a floating ball which is instant, freshness retained, delicious, nutritional, and eating convenient. The method employs a technical scheme as the following: first washing, draining and mincing the carefully selected main material healthy chicken, which is then mixed with starch, egg white, salt, cooking wine, monosodium glutamate, minced ginger, diced green onion, chicken bone paste, soybean protein isolate and light soy sauce into stuffing, and kneading the stuffing into a ball shape, boiling the ball in boiling water for 5min, and when the ball cools to a temperature below 24FEG C, conducting nitrogen-infilling packaging immediately in terms of 200-400g / bag, and carrying out sterilization; then cooking a sauce special for the floating ball, performing nitrogen-infilling packaging according to 200-450g / bag, and carrying out sterilization; subjecting dehydrated coriander to bacteria reducing treatment, then packaging it based on 4-6g / bag; and finally putting one floating ball bag, one sauce bag and one dehydrated coriander bag into a big packaging bag, thus obtaining a finished product.

Description

technical field [0001] The invention relates to the technical field of fast food production, in particular to a method for preparing instant, fresh-keeping, delicious, nutritious and convenient-to-eat water-floured meatballs. Background technique [0002] Luoyang Water Feast is one of the treasures of Chinese catering culture. Luoyang Shui Piao Meatball is the 14th dish in Luoyang Water Feast. Now it is sold in some restaurants in Luoyang, but the consumption is very limited, which brings great inconvenience to consumers. . Contents of the invention [0003] The purpose of the present invention is to provide a method for making water-floured meatballs, which is instant, convenient, authentic and nutritious. [0004] The technical scheme of the present invention is to first select healthy chicken as the main ingredient, wash, drain, and chop, and then mix it with starch, egg white, salt, cooking wine, monosodium glutamate, minced ginger, minced green onion, chicken bone pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/22A23L13/50A23L27/00
Inventor 崔保国陈联平陈晶亮
Owner 山西百世特食品有限公司
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