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Jasmine flower stuffed pork balls and preparation method thereof

A technology for jasmine and pork balls, which is applied in the preservation of meat/fish with chemicals, food science, etc., can solve problems affecting consumers' physical and mental health, and achieve the effects of improving the flavor of meatballs, reducing the greasy feeling, and delaying the aging of starch

Inactive Publication Date: 2016-08-24
范保军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional meatballs are meat products made from beef, pork, fish, etc., which are chopped and processed. They are nutritious and delicious, but they contain too many additives, and even direct synthetic meat is used to make meatballs, which seriously affects the physical and mental health of consumers. For this reason the present invention provides a kind of green safe, nutritious and healthy, the meatball with full-bodied flavor

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0021] A kind of pork ball with jasmine flower core is made from the raw materials with the following weight (jin):

[0022] Pork 90, salt 3, jasmine 10, sugarcane juice 12, mint powder 2, lotus root starch 6, celery 3, fat fat 24, trehalose 3, soybean protein isolate 2, egg liquid 7, corn starch 10, rosemary 2, cinnamon 1. Clove 1. Appropriate amount of ice water.

[0023] A kind of preparation method of jasmine flower core pork ball, comprises the following steps:

[0024] (1) Thaw the qualified pork naturally, remove the fascia, fat, broken bones and congested meat, wash it, drain the blood, cut the pork into thin strips along the texture, and grind it into minced meat with a 5mm meat grinder. Add ice water to control the temperature of the meat at 0-4°C, so as to avoid the aging of the meat and affect the crispness of the finished product;

[0025] (2) Mix the above minced meat with salt evenly, marinate it at 8°C for 3 days, take it out and rinse it with ice water to re...

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PUM

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Abstract

The present invention discloses a jasmine flower stuffed pork balls. The jasmine flower stuffed pork balls are prepared from the following raw materials in parts by weight: 90-110 parts of pork, 3-4 parts of edible salt, 10-12 parts of jasmine flowers, 12-14 parts of sugar cane juice, 2-3 parts of mint powder, 6-7 parts of lotus root starch, 3-4 parts of celery, 24-28 parts of pig fat, 3-4 parts of trehalose, 2-3 parts of soybean protein isolate, 7-9 parts of egg liquid, 10-12 parts of corn starch, 2-3 parts of rosemary, 1-2 parts of cassia barks, 1-2 parts of cloves, and a right amount of iced water. The pork is pickled with the salt to enable the pork balls to be tastier. The jasmine flowers, lotus root starch and other raw materials are made into stuffing to be added into the finished products of the pork balls, which reduces the greasy sense of the pork balls and also enables the pork balls to be rich in floral fragrance.

Description

[0001] technical field [0002] The invention relates to a meatball, in particular to a pork ball with jasmine core and a preparation method thereof. Background technique [0003] Traditional meatballs are meat products made from beef, pork, fish, etc., which are chopped and processed. They are nutritious and delicious, but they contain too many additives, and even directly synthesized meat to make meatballs, which seriously affects the physical and mental health of consumers. For this reason the present invention provides a kind of meatball that is green and safe, nutritious and healthy, and flavor is strong. Contents of the invention [0004] The invention overcomes the disadvantages of the prior art, and provides a jasmine core pork ball and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A kind of pork ball with jasmine flower core is made from the raw materials of following parts by weight:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/60A23B4/20
CPCA23B4/20
Inventor 范保军
Owner 范保军
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