Ball and manufacturing process thereof

A technology for making meatballs, which is applied in the food field to achieve the effect of good bonding ability, rich nutrition, refreshing and smooth taste

Inactive Publication Date: 2013-04-24
QINGDAO MAOSHI HUIFA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems in making meatballs by conventional techniques, the invention provides a kind of meatballs that do not add starch, have good taste, clearly visible raw materials and are not easy to disperse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The formula composition and production process of the meatballs are as follows:

[0026] (1) Soak 20g fungus in cold water for 3 hours, and the cold water should not cover the fungus; remove the shell of the egg and stir evenly, then steam it in a steamer for 30 minutes to make a chicken cake; put 250g pork, 50g chicken, 100g chicken Cut the cake and 20g of tofu into cubes with a length, width and height of about 0.8cm, and cut the soaked fungus into an area of ​​0.3-0.6cm 2 of flakes.

[0027] (2) Put diced pork, diced chicken, diced chicken cake, diced tofu, fungus, 20g sea rice, 4g salt and 1g monosodium glutamate into 150g egg white and stir until it becomes a paste.

[0028] (3) Agglomerate the ingredients that have been stirred into a paste into spherical balls with a mass of about 80g.

[0029] (4) Put the made spherical meatballs into a hot oil pan for frying, and the meatballs can be taken out of the pan after they are golden yellow.

Embodiment 2

[0031] The formula composition and production process of the meatballs are as follows:

[0032] (1) Soak 100g fungus in cold water for 3 hours, and the cold water should not cover the fungus; remove the shells of the eggs and stir them evenly, then steam them in a steamer for 30 minutes to make egg cakes; put 450g pork, 150g chicken, 200g chicken Cut the cake and 100g tofu into cubes with a length, width and height of 0.7-0.8cm, and cut the soaked fungus into a cube with an area of ​​0.2-0.6cm 2 of flakes.

[0033] (2) Put diced pork, diced chicken, diced chicken cake, diced tofu, fungus, 100g sea rice, 15g salt and 5g monosodium glutamate into 350g egg white and stir until it becomes a paste.

[0034] (3) Agglomerate the ingredients that have been stirred into a paste into spherical balls of about 80g each.

[0035] (4) Put the made spherical meatballs into a hot oil pan for frying, and the meatballs can be taken out of the pan after they are golden yellow.

Embodiment 3

[0037] The formula composition and production process of the meatballs are as follows:

[0038] (1) Soak 50g fungus in cold water for 3 hours, and the cold water should not cover the fungus; remove the shells of the eggs and stir them evenly, then steam them in a steamer for 30 minutes to make egg cakes; put 350g pork, 100g chicken, 150g chicken Cut the cake and 50g of tofu into cubes with a length, width and height of 0.1 to 0.5 cm, and cut the soaked fungus into cubes with an area of ​​0.4 to 0.8 cm 2 of flakes.

[0039] (2) Put diced pork, diced chicken, diced chicken cake, diced tofu, fungus, 50g sea rice, 7g salt and 3g monosodium glutamate into 250g egg white and stir until it becomes a paste.

[0040] (3) Agglomerate the ingredients that have been stirred into a paste into spherical balls of about 70g each.

[0041] (4) Put the made spherical meatballs into a hot oil pan for frying, and the meatballs can be taken out of the pan after they are golden yellow.

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PUM

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Abstract

The invention relates to a food and in particular relates to a ball and a manufacturing process thereof. The ball is prepared from the following raw materials in percentage by mass: 25-45 percent of pork, 5-15 percent of chicken, 2-10 percent of bean curd, 10-20 percent of yellow cake, 2-10 percent of agaric, 2-10 percent of dried shrimps, 15-35 percent of egg white, 0.375-1.5 percent of sat and 0.125-0.5 percent of monosodium glutamate. The manufacturing process comprises the following steps of: cutting raw materials into small blocks or small pieces, uniformly stirring the raw materials in the egg white for manufacturing ball stuffing, and forming the balls. The ball is fresh and tender in mouthfeel, enriched in nutrition and balanced; and moreover, the diced meat, yellow cake chips, dried shrimps and agaric are clearly visible on the surface of the ball, and the ball is golden yellow in the whole body, so that the color and ornamental value of the ball are improved.

Description

technical field [0001] The invention relates to a food, in particular to a meatball and a production process thereof. Background technique [0002] Meatballs are a traditional food with a long history, and meatballs can be divided into meatballs, seafood meatballs and vegetarian meatballs according to the raw materials used. Each kind of meatball can be differentiated into many varieties according to the different auxiliary materials added and whether it is fried or not. my country has a vast territory, and people's eating habits and taste requirements are very different, so the types of meatballs are diversified. [0003] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. Instead of food and hunger, people are increasingly pursuing high-quality diets and foods that are delicious in color, flavor and taste. [0004] However, the existing meatballs in the society have ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L1/29A23L13/10A23L13/40A23L13/60A23L33/00
Inventor 毛晓峰
Owner QINGDAO MAOSHI HUIFA FOOD
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