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Tomato meat balls and preparation method thereof

A technology for tomato meatballs and tomatoes, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of complex processing process, low nutritional content, no health care function, etc., and achieves abundant materials, simple production process and low processing cost. Effect

Inactive Publication Date: 2015-07-29
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous improvement of people's living standards, various foods processed from tomatoes continue to emerge, such as beverages, sauces, canned food, wine, etc., and various gourmet balls, such as meatballs, vegetarian balls, seafood balls, etc., emerge in an endless stream, but Currently, meatballs sold in the market have low nutrient content, complex processing, high cost, and no health care function, and there are fewer gourmet meatballs prepared from tomatoes. Therefore, processing tomatoes into meatballs can not only promote the comprehensive processing of tomatoes, but also Increase the commercial benefit value of tomato

Method used

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  • Tomato meat balls and preparation method thereof

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Effect test

Embodiment 1

[0022] A preparation method for tomato meatballs, comprising the following steps:

[0023] (1) Weigh the raw materials of tomato meatballs by weight: 300 parts of tomato, 200 parts of meat, 60 parts of flour, 40 parts of glutinous rice, 20 parts of starch, 25 parts of soybean flour, 20 parts of egg, 15 parts of carrot, and 10 parts of celery , 8 parts of water chestnut, 6 parts of Houttuynia cordata, 6 parts of fragrant leaves, 4 parts of soy sauce, 5 parts of salt, 2 parts of green onion, 3 parts of ginger juice, 2 parts of garlic and 400 parts of water;

[0024] (2) Make the meatball filling for later use: a. Grind the glutinous rice into a pulp; b. Put the meat into a 100-120 mesh sieve to crush and remove the water; c. Stir and dilute the starch and flour with water at room temperature Fermentation for 8 hours, wherein the ratio of the total mass of starch and flour to the total mass of water is 1:3; d. Fresh carrots, celery, water chestnuts, and Houttuynia cordata are put...

Embodiment 2

[0030] A preparation method for tomato meatballs, comprising the following steps:

[0031] (1) Weigh the raw materials of tomato meatballs by weight: 400 parts of tomato, 300 parts of meat, 100 parts of flour, 80 parts of glutinous rice, 30 parts of starch, 40 parts of soybean flour, 30 parts of egg, 30 parts of carrot, and 18 parts of celery , 15 parts of water chestnut, 13 parts of Houttuynia cordata, 14 parts of fragrant leaves, 10 parts of soy sauce, 10 parts of salt, 6 parts of green onion, 7 parts of ginger juice, 6 parts of garlic and 700 parts of water;

[0032] (2) Make the meatball filling for later use: a. Grind the glutinous rice into a pulp; b. Put the meat into a 100-120 mesh sieve to crush and remove the water; c. Stir and dilute the starch and flour with water at room temperature Fermentation for 20 hours; wherein, the ratio of the total mass of starch and flour to the total mass of water is 1:6;

[0033] d. Put fresh carrots, celery, water chestnuts, and Hout...

Embodiment 3

[0039] A preparation method for tomato meatballs, comprising the following steps:

[0040] (1) Weigh the raw materials of tomato meatballs by weight: 360 parts of tomato, 270 parts of meat, 90 parts of flour, 60 parts of glutinous rice, 25 parts of starch, 35 parts of soybean powder, 25 parts of egg, 24 parts of carrot, and 15 parts of celery , 12 parts of water chestnut, 9 parts of Houttuynia cordata, 10 parts of fragrant leaves, 7 parts of soy sauce, 8 parts of salt, 4 parts of green onion, 5 parts of ginger juice, 4 parts of garlic and 600 parts of water.

[0041](2) Make the meatball filling for later use: a. Grind the glutinous rice into a pulp; b. Put the meat into a 100-120 mesh sieve to crush and remove the water; c. Stir and dilute the starch and flour with water at room temperature Fermentation for 16 hours, wherein the ratio of the total mass of starch and flour to the total mass of water is 1:5; d. Fresh carrots, celery, water chestnuts, and Houttuynia cordata are ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to tomato meat balls and a preparation method thereof. The tomato meat balls comprise the following raw materials in parts by weight: 300-400 parts of tomato, 200-300 parts of meat, 60-100 parts of flour, 40-80 parts of sticky rice, 20-30 parts of starch, 25-40 parts of soybean meal, 20-30 parts of egg, 15-30 parts of carrot, 10-18 parts of celery, 8-15 parts of water chestnut, 6-13 parts of houttuynia cordata, 6-14 parts of myrcia, 4-10 parts of soybean sauce, 5-10 parts of table salt, 2-6 parts of green onion, 3-7 parts of ginger juice, 2-6 parts of garlic and 400-700 parts of water. The preparation method of the tomato meat balls comprises the steps of preparing meat ball stuffing, processing tomatoes, stirring and mixing the stuffing, feeding material and curing. According to the invention, a scientific route is provided for the processing, preserving, fresh keeping and comprehensive application of tomatoes, and the commercial benefit and value of tomato can be promoted and improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a tomato meatball and a preparation method thereof. Background technique [0002] Tomato (Tomato), also known as tomato, tomato, foreign persimmon, June persimmon, cherry tomato; tomato, sweet, sour, cool in nature, slightly cold, can clear away heat and thirst, nourish yin, cool blood, return to the liver, Lung and Stomach meridians, have the effects of losing weight, eliminating fatigue, increasing appetite, promoting body fluid and quenching thirst, clearing heat and detoxifying, cooling blood and calming liver, nourishing blood and increasing appetite, etc. Tomatoes are rich in carbohydrates, proteins, fats, malic acid, Carotene, vitamins, minerals, tomatine and other ingredients can reduce blood pressure, blood lipids and capillary permeability of the human body, and have anti-inflammatory, diuretic, anti-cancer, beauty and other effects. With the contin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/29A23L13/10A23L13/40A23L33/00
Inventor 何蔚
Owner GUANGXI UNIV
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