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Method for preparing pork balls food

A technology of meatballs and food, which is applied in the field of preparation of pork meatballs, can solve problems such as adverse effects on human health, and achieve significant social and economic benefits and promotional value. The method is refined and the color is red and bright.

Inactive Publication Date: 2006-11-29
河北玉兰香保定会馆饮食有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many processing methods for pork cooked food products. According to the different types of seasonings and processing methods, products with different flavors and characteristics have been formed. However, many of the existing pork cooked food products use synthetic spices or synthetic pigments in their processing. The olfactory, visual and other effects of the product will have adverse effects on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: After 2kg shiitake mushrooms, 2kg magnolia slices and 2kg water chestnuts are cut into square dices of 0.3cm size, they are added to 35kg of fat and thin pork fillings in half, then 7.5kg of raw eggs and 5kg of starch are added, after stirring evenly Process it into pellets with a diameter of 3 cm, heat the processed pellets in oil at 150° C. for 3 minutes, and then remove them for later use; then put 6 kg of vegetable oil in the pot, and put 0.5 kg of vegetable oil in turn when the oil temperature is 80° C. kg green onion, 0.5kg ginger, 0.5kg noodle sauce, 0.5kg aniseed, 0.5kg fennel seed, 0.3kg grass fruit, 0.5kg meat, 0.5kg tangerine peel, 0.6kg ginger, 1.5kg soy sauce and 0.6kg salt, add water After boiling, put the above-mentioned heated pellets into the pellets, then simmer for 40 minutes to obtain the finished product. It is best to stir the contents of the pot properly during the cooking process.

Embodiment 2

[0010] Embodiment 2: The difference between this embodiment and the embodiment is: after cutting 1.5kg shiitake mushrooms, 1.5kg magnolia slices and 1.5kg water chestnuts into squares of 0.3cm size, add it to 30kg pork stuffing in half of which are fat and thin , then add 7kg of eggs and 4kg of starch, stir it evenly and process it into pellets with a diameter of 2cm, heat the processed pellets in oil at 150°C for 2 minutes and take them out for later use; then put 5kg in the pot Vegetable oil, when the oil temperature is 85°C, add 0.4kg green onion, 0.4kg ginger, 0.4kg noodle sauce, 0.4kg aniseed, 0.4kg fennel seed, 0.2kg grass fruit, 0.4kg meat, 0.4kg tangerine peel, 0.5kg Galangal, 1kg of soy sauce and 0.5kg of salt are added to water and boiled, then put into the above-mentioned heated pellets, after the pellets are submerged in water, simmer for 30 minutes to obtain the finished product.

Embodiment 3

[0011] Embodiment 3: The difference between this embodiment and the embodiment is: after cutting 2kg shiitake mushrooms, 2kg magnolia slices and 2kg water chestnuts into 0.3cm square dices, add it to 40kg of pork stuffing in half fat and thin, and then add 8kg of eggs and 6kg of starch, after stirring evenly, process it into pellets with a diameter of 4cm, heat the processed pellets in oil at 160°C for 3 minutes, then remove them for later use; then put 6kg of vegetable oil in the pot, when When the oil temperature is 90°C, add 0.6kg green onion, 0.6kg ginger, 0.6kg noodle sauce, 0.6kg aniseed, 0.6kg fennel seed, 0.4kg grass fruit, 0.6kg meat, 0.6kg tangerine peel, 0.7kg ginger, Add 2kg of soy sauce and 0.7kg of salt, add water and boil and put into the above-mentioned heated pellets, after the pellets are submerged in water, heat for 70 minutes to obtain a finished product.

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Abstract

A pork ball food rich in amino acids, vitamins and minerals and with good taste is prepared from minced pork, the flavouring prepared from 10 raw materials including edible salt, soy, anise, sweet flour paste, etc, champignon, canned bamboo shoot, water chestnut, egg and starch through cutting the champignon, canned bamboo shoot and water chestnut to become small particles, mixing with egg, starch and minced pork, shaping, frying in oil, boiling the soup prepared from said flavouring, plant oil and water, and stewing.

Description

technical field [0001] The invention relates to a deep-processed food, in particular to a method for preparing pork meatball food. Background technique [0002] There are many processing methods for pork cooked food products. According to the different types of seasonings and processing methods, products with different flavors and characteristics have been formed. However, many of the existing pork cooked food products use synthetic spices or synthetic pigments in their processing. The olfactory and visual effects of the products will have adverse effects on human health. Contents of the invention [0003] The invention provides a preparation method of meatball food which is bright red in color, fresh, salty and mellow, which is prepared by using pork as a raw material and adding water chestnuts and magnolia slices. [0004] The preparation method of this pork meatball food is characterized in that the seasoning composition used is composed of 5 to 7 parts of salt, 10 to ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/22A23L13/10A23L27/00
Inventor 梁连起
Owner 河北玉兰香保定会馆饮食有限公司
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