Balls containing yellow rice flour, bean residue, and vegetables and processing technique of balls
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A technology for vegetable balls and processing technology, which is applied in the directions of food ingredients as odor modifiers, food ingredients as coagulants, food preparation, etc., to achieve the effects of improving nutritional value, enhancing adhesion, and soft and delicate taste.
Inactive Publication Date: 2014-03-26
QINGDAO WINCHANCE TECH
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Problems solved by technology
Ordinary vegetable balls use ordinary flour as the binder, which has a rougher taste and greater oil absorption
Method used
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Examples
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Effect test
Embodiment 1
[0012] A kind of yellow rice noodle bean dregs coriander radish meatballs, its processing technology is: wash coriander and radish and then pulverize; take 50 parts of radish, 20 parts of coriander, 10 parts of bean dregs, 20 parts of yellow rice noodles, 2 parts of minced ginger, 3 parts of minced green onion, 0.3 parts of table salt and an appropriate amount of water are uniformly mixed to obtain a mixture; the mixture is extruded into a ball shape, fried and cooled to obtain the yellow rice flour, bean dregs, coriander and radish balls of the present invention.
Embodiment 2
[0014] A kind of yellow rice noodles bean dregs cabbage tofu balls, the processing technology is: wash the cabbage and tofu and crush them; take 60 parts of cabbage, 15 parts of tofu, 15 parts of bean dregs, 20 parts of yellow rice noodles, 3 parts of minced ginger, 3 parts of minced green onion, 0.5 part of table salt and appropriate amount of water are uniformly mixed to obtain a mixture; the mixture is extruded into the shape of balls, fried and cooled to obtain the yellow rice noodles, bean dregs, cabbage and tofu balls of the present invention.
Embodiment 3
[0016] A kind of yellow rice noodle bean dregs celery ball, its processing technology is: wash celery and crush; take 80 parts of celery shreds, 20 parts of bean dregs, 20 parts of yellow rice noodles, 2 parts of ginger powder, 2 parts of green onion powder, 0.8 parts of salt and appropriate amount of water Mix evenly to obtain a mixture; extrude the mixture into a ball shape, fry and cool to prepare the yellow rice flour bean dregs celery balls of the present invention.
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Abstract
The invention discloses balls containing yellow rice, bean residue, and vegetables and a processing technique of the balls. The balls are prepared from the following raw materials in parts by weight: 70-80 parts of a vegetable / vegetables, 10-20 parts of bean residue, 10-20 parts of yellow rice flour, 1-3 parts of ginger powder, 1-3 parts of spring onion powder dices, and 0.3-1 part of salt, wherein the vegetables can be one or several of radish, Chinese cabbage, celery, caraway, and bean curd. The processing technique comprises the following steps: washing the vegetable(s), and then smashing; uniformly mixing the vegetables, the bean residue, the yellow rice flour, the ginger powder, the spring onion powder dices, the salt, and a proper amount of water, so as to obtain a mixed material; squeezing the mixed material into balls, and frying and cooling the balls to obtain the balls containing the yellow rice flour, bean residue, and vegetables. The balls containing the yellow rice flour, bean residue, and vegetables, provided by the invention, is health food which is nutritious and delicious.
Description
technical field [0001] The invention relates to yellow rice flour, bean dregs and vegetable meatballs and a processing technology thereof, belonging to the field of food and food processing. technical background [0002] Some nutrients in soybeans remain in bean dregs. Generally, bean curd dregs contain 85% water, 3.0% protein, 0.5% fat, and 8.0% carbohydrates (cellulose, polysaccharides, etc.). In addition, they also contain calcium, phosphorus, iron, etc. minerals. Eating bean curd residue can reduce blood cholesterol levels and reduce the consumption of insulin by diabetics; the rich dietary fiber in bean curd residue has the effect of preventing intestinal cancer and weight loss, so bean curd residue is regarded as a new source of health food. Yellow rice is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients, and has the effects of benefiting yin, benefiting the lungs and benefiting the large intestine. [0003] Vegetab...
Claims
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Application Information
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