Ready meat ball

Abstract

The invention discloses a ready-to-eat meat ball which pertains to the food processing field. The ingredients and mixture ratio of the raw materials of the ready-to-eat meat ball are that: fresh pork, salt, edible mushroom powder and gourner powder, cayenne pepper, capsicol, ripen white sesame seed, hog fat, shallot and soy sauce. The raw materials are made into meat filling and minced pork according to a formula; the meat filling is put in hands which are disinfected and kneaded into round meat balls with filling by the hands; the meat balls are put into a boiler for cooking; then the cayenne pepper, the capsicol and the white sesame seed according to the proportion of raw material formula are added, stirred and evenly distributed on the surface of the meat balls which are then packed; the meat balls are packed by utilizing a vacuum sack filling machine that packs the meat balls into products with certain weight and carries out sealing; finally the products are sterilized by infrared. As the products of the invention that is produced by using fresh pork and combining common and special formula and technique can meet the demand of vast consumers who like to eat the meat balls, which can not only be eaten after package is removed but also can be eaten after being brewed by hot water, thus not only saving time and labor but also keeping the flavor and nutrient components of fresh meat balls.

Description

technical field [0001] The invention relates to meatballs made from pork in food, in particular to a convenient instant meatball prepared with ingredients and a preparation method thereof. It belongs to the field of general food processing. Background technique [0002] Meatballs made from pork are a unique traditional food, known as meatballs, meatballs or meatballs among the people. Meatballs are very popular because of their rich nutrition and good taste. But meatballs are easy to eat but quite time-consuming to make, which is very inconsistent with our modern fast-paced lifestyle, especially in occasions such as travel and field trips, it is very inconvenient to eat. Although the fresh-keeping meatballs and quick-frozen meatballs disclosed in the prior art can prolong the fresh-keeping time of the meatballs, they all have unsatisfactory taste, large loss of nutrients, secondary processing is required when eating, and storage conditions are limited. The shelf life is s...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the defects in the traditional method of making meatballs, and the reprocessing of existing finished meatballs and the complex formula of instant meatballs, the long production process and other problems