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Quick-boiling formula and preparation method of meatballs

A ball and formula technology, which is applied in the directions of food forming, oil-containing food ingredients, food ingredients as taste improvers, etc., can solve the problems of nutrient loss and insufficient taste of meat balls, and achieves avoiding nutrient loss, nutrient-rich and balanced, Refreshing and smooth taste

Inactive Publication Date: 2016-12-21
临夏和膳清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of meatballs that people eat, and the production method is generally adopted. First, the meatballs are freshly made into meatballs by machinery or by hand, then put into hot water and boiled, and then quickly frozen and packaged after being taken out and cooled. Such a restrictive method makes the meatballs themselves Most of the nutrition is lost, and the taste is not delicious enough when people eat it

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0016] The technical solution adopted in this embodiment is: a recipe for raw boiled meatballs and a preparation method thereof, which is made of the following raw materials in parts by weight: 65-75 parts of fresh meat, 6-8 parts of small ground sesame oil, 3 parts of egg white 5 servings, 3-5 servings of minced ginger, appropriate amount of starch, and appropriate amount of salt.

[0017] A kind of raw meatball formula and preparation method thereof, it is characterized in that specifically comprising the following steps:

[0018] 1) Process the meat into minced meat, put various auxiliary materials into the minced meat, mix and stir evenly, and prepare fresh meatballs;

[0019] 2); put the prepared meatballs into the prepared mold;

[0020] 3) Place the mold in a low temperature environment below minus 18 degrees to freeze;

[0021] 4) When the meatballs are formed, pack them and pack them.

[0022] The mold is a stainless steel mold.

[0023] The mold is replaced with ...

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PUM

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Abstract

The invention provides a quick-boiling formula and a preparation method of meatballs and relates to the technical field of food processing. The meatballs are prepared from the following raw materials in parts by weight: 65 to 75 parts of fresh mea, 6 to 8 parts of refined sesame seed oil, 3 to 5 parts of egg white, 3 to 5 parts of mashed ginger, a proper amount of starch and a proper amount of table salt; the meatballs have a fresh, cool, tender and smooth taste and abundant and balanced nutrients; compared with meatballs which are molded in a traditional pot with boiling water by utilizing a buoyancy action of the water, the meatballs are more fresh; nutrients and taste of the meatballs are perfectly kept and nutrient loss caused by long-time boiling is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a raw boiled meatball formula and a preparation method 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] A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23P30/10
CPCA23V2002/00A23V2200/14A23V2250/18A23V2250/5118A23V2300/20
Inventor 乔军
Owner 临夏和膳清真食品有限公司
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