Crisp and tasty meatball and preparing method thereof

Abstract

The invention discloses a crisp and tasty meatball and a preparing method thereof. The crisp and tasty meatball is prepared from, by weight, 25-65% of beef, 5-22% of cowhells, 10-20% of crisp wan fish, 10-28% of chicken and 8-15% of konjak. The high-quality fresh meat raw materials are handpicked and matched in the aspect of traditional Chinese medicine four natures, and the concept of dietetic life-nourishing in modern life is embodied; the konjak in the formula can adjust acid-base balance of the food, prolong the storage time of the meatball and improve the healthcare effect. In the preparing process, by means of the physical action of ultrasonic waves, the water-retaining property of the meat is improved, so that elasticity is improved, good meat quality and product elasticity can be obtained without additionally adding starch or other food additives, and the meatball tastes crisp and tasty and does not adhere to teeth; no other chemical additives harming the human body and affecting food safety exist, and the crisp and tasty meatball is natural and green food.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to crispy meatballs and a preparation method thereof, belonging to the technical field of meat deep processing. Background technique [0002] At present, the quality of meatballs on the market is uneven, there is no uniform standard for meat content, or there is no grade classification for meat balls with different meat content, such as 70%, 10% or even meat content Less than 10%, meatballs are also called "meatballs". The potential rules and phenomena of "meatballs have no meat, and those who make meatballs don't eat meatballs" have seriously disrupted the "meatball market", and at the same time damaged the rights and interests of consumers. More importantly, the issue of food safety is particularly worrying. [0003] The elasticity of meatballs comes mainly from the gelation of the protein. In the meatball production process, water retention needs to be improved if a go...

AI Technical Summary

Problems solved by technology

[0002] At present, the quality of meatballs on the market is uneven, there is no uniform standard for meat content, or there is no grade classification for meat balls with different meat content, such as 70%, 10% or even meat content Less than 10%, without meatballs, also called "meatballs"

The potential rules and phenomena of "meatballs have no meat, and those who make meatballs don't eat meatballs" have seriously disrupted the "meatball market" and also damaged the rights and interests of consumers. More importantly, the issue of food safety is particularly worrying