Method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables

Abstract

The invention belongs to the technical field of preparation of vegetable balls, and particularly discloses a method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulosefrom vegetables. The method comprises the following steps of S1, preparing raw materials: preparing 80 parts of vegetables, 15-18 parts of protein, 10-14 parts of flour, 0.15-0.4 part of salt, 0.05-0.25 part of chicken essence, 1.25-1.9 parts of ginger, 1.55-3 parts of scallions, 0.8-1 part of Chinese prickly ash and 0.6-1 part of fresh ginger powder; and S2, treating the vegetables: extracting the hydrated cellulose from the vegetables, performing extraction treatment on cellulose in the vegetables, and mixing the extracted hydrated cellulose powder as a vegetable raw material with the flourand eggs together so as to obtain the vegetable balls. The prepared vegetable balls contain active components of various vitamins and the like in the vegetables, and also contain the hydrated cellulose, so that the edible value of the vegetable balls is increased, nutrient components required by human bodies can be met, and the nutrient value of the vegetables can be sufficiently utilized.

Description

technical field [0001] The invention belongs to the technical field of vegetable ball preparation, and in particular relates to a method for preparing quick-frozen vegetable balls based on extracting hydrated cellulose from vegetables. Background technique [0002] Vegetable meatballs refer to meatballs that use vegetables as the main raw material and do not contain meat ingredients. The shaping binder is usually flour and eggs. [0003] Many vegetables contain fiber. Cellulose is called the seventh nutrient for humans by nutrition experts. People need to eat cellulose, which has very important physiological functions in the human intestine. There are two states of cellulose in nature, one state is dehydrated, such as cotton, bamboo wood; the other state is hydrated, such as cabbage, carrot, apple. People eat cellulose, and only hydrated cellulose can have physiological functions for the human body. Cellulose in vegetables exists on the cell surface, is a component of th...

AI Technical Summary

Problems solved by technology

[0004] In the preparation process of current quick-frozen vegetable balls, a large amount of vegetables are generally used as ingredients, crushed and mixed with flour to make vegetable balls, but the cellulose contained in vegetables can provide physiological functions to the human body only in a hydrated state , the current production steps of vegetable balls are relatively simple, and the vegetables have not been specially treated to extract the hydrated cellulose inside, which reduces the edible value of vegetables