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Formula of quick-boiling balls containing water chestnuts and having function of reducing blood pressure and preparation method of quick-boiling balls

A technology of water chestnut water and lowering blood pressure, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve problems affecting gastrointestinal function, meatballs with high fat content, and indigestibility, etc., to achieve unique taste, fat content, etc. Less content, good for digestion

Inactive Publication Date: 2017-06-30
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the meatballs made by this method have a lot of fat content and are not easy to digest. After a full meal, chest fullness, even nausea, vomiting, diarrhea, loss of appetite, etc.
High temperature will lead to the loss of B vitamins in meatballs. If you often eat fried meatballs that lack vitamins and water, you will easily get angry and suffer from constipation.
And often eating fried balls with high fat is not conducive to digestion, affects gastrointestinal function, and easily leads to obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A water chestnut boiled meatball for lowering blood pressure is made from the following raw materials in parts by weight (g):

[0021] Lean meat 500, starch 8-15, green onion 5-15, ginger 5-10, egg white 5-10, pepper 3-8, monosodium glutamate 2-5, salt 1-3, sesame oil 1-4, water chestnut 500-600.

[0022] Preparation:

[0023] 1. Chop the onion and ginger and set aside.

[0024] 2. Peel the water chestnuts and cut them into small pieces.

[0025] 3. Cut the lean meat into diced meat, and mix in the chopped green onion and ginger.

[0026] 4. Chop the meat into puree with a knife.

[0027] 5. Add starch, pepper, monosodium glutamate, sesame oil, and egg white to the meat paste, and stir well

[0028] 6. Add the granular water chestnuts and mix well.

[0029] 7. Use a spoon to pellet the above-mentioned materials into multiple uniform-sized pellets, and set aside.

[0030] 8. The meatballs can be eaten after cooking in boiling water for 2 minutes.

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PUM

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Abstract

The invention discloses a formula of quick-boiling balls containing water chestnuts and having a function of reducing blood pressure and a preparation method of the quick-boiling balls. The quick-boiling balls are prepared from, in parts by weight, 500 parts of lean meat, 8-15 parts of starch, 5-15 parts of shallots, 5-10 parts of ginger, 5-10 parts of egg white, 3-8 parts of pepper, 2-5 parts of monosodium glutamate, 1-3 parts of salt, 1-4 parts of sesame oil and 500-600 parts of the water chestnuts, and the balls are cooked through water boiling. Defects of oil-fried balls are overcome, and the water chestnuts are added, so that the balls have the health-care function of reducing the blood pressure.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a formula of water chestnut boiled meatballs for lowering blood pressure and a preparation method thereof. Background technique [0002] Meatballs are a kind of fried food that is deeply loved by people. The traditional way of meatballs is to wrap the dough with minced meat, coriander and other seasonings. After wrapping it, put it in an oil pan and fry it for a while, remove it with a strainer, and eat it after cooling. However, the meatballs made by this method have a lot of fat content and are not easy to digest. After a full meal, chest fullness, even nausea, vomiting, diarrhea, and loss of appetite will occur. High temperature will lead to the loss of B vitamins in the meatballs. If you often eat fried meatballs that lack vitamins and water, you will easily get angry and suffer from constipation. And often eating fried balls with high fat is not conducive to digestion, affec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L19/10
CPCA23V2002/00A23V2200/14A23V2200/30A23V2200/326
Inventor 魏泉增肖付刚李伟民
Owner XUCHANG UNIV
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