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Pumpkin and pork balls and preparation method thereof

A technology for pork balls and pumpkins is applied in the field of food processing to achieve the effects of broad market, low cost of auxiliary materials, and high quality and low price of finished products.

Active Publication Date: 2011-04-06
HENAN UNIV OF URBAN CONSTR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Currently, there are fish balls, shrimp balls, and various meatballs on the market, especially meatballs made of pork. However, meatballs with pork and pumpkin as the main raw materials are still popular A blank in the field of food meatball processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A pumpkin pork ball is characterized in that it is prepared from the following raw materials:

[0018] Pork fat, lean pork, pumpkin, soybean protein isolate, corn starch, compound phosphate, carrageenan;

[0019] The production method steps are as follows:

[0020] 1) select fresh pork fat and lean pork as main ingredients, and the weight ratio of pork fat and lean pork is 3:7;

[0021] 2) Use fresh and ripe pumpkin as an auxiliary material, peel and remove the pulp, wash it, put it in boiling water, cook for 1 minute, and cut it into 2mm smaller pieces after cooling;

[0022] 3) The main ingredient in step 1) is to add 2% soybean protein isolate, 5% corn starch, 0.2% compound phosphate, and 0.1% carrageenan, and then add seasoning salt, onion, ginger, pepper powder, Put into a chopping machine to make minced meat, the chopping time is 50min, and the discharge temperature is 10°C;

[0023] 4) Add the pumpkin to the minced meat in a weight ratio of 15% and mix evenly ...

Embodiment 2

[0026] A pumpkin pork ball is characterized in that it is prepared from the following raw materials:

[0027] Pork fat, lean pork, pumpkin, soybean protein isolate, corn starch, compound phosphate, carrageenan;

[0028] The production method steps are as follows:

[0029] 1) select fresh pork fat and lean pork as main ingredients, and the weight ratio of pork fat and lean pork is 3:7;

[0030] 2) Use fresh and ripe pumpkin as an auxiliary material, peel and remove the pulp, wash it, put it in boiling water, cook for 1.5 minutes, cool it and cut it into small cubes of 2 mm for later use;

[0031] 3) The main ingredient in step 1) is to add 4% soybean protein isolate, 10% corn starch, 0.5% compound phosphate, and 0.4% carrageenan, and then add seasoning salt, onion, ginger, pepper powder, Put into a chopping machine to make minced meat, the chopping time is 55min, and the discharge temperature is 11°C;

[0032] 4) Add 20% of the pumpkin to the minced meat by weight and mix ev...

Embodiment 3

[0035] A pumpkin pork ball is characterized in that it is prepared from the following raw materials:

[0036] Pork fat, lean pork, pumpkin, soybean protein isolate, corn starch, compound phosphate, carrageenan;

[0037] The production method steps are as follows:

[0038] 1) select fresh pork fat and lean pork as main ingredients, and the weight ratio of pork fat and lean pork is 3:7;

[0039] 2) Use fresh and ripe pumpkins as auxiliary materials, peel and remove the pulp, wash them, put them in boiling water, cook for 2 minutes, cool and cut into small cubes of 2 mm for later use;

[0040] 3) The main ingredients in step 1) are added ingredients consisting of 6% soybean protein isolate, 15% corn starch, 0.6% compound phosphate, and 0.6% carrageenan, and then add seasoning salt, onion, ginger, pepper powder, Put into a chopping machine to make minced meat, the chopping time is 65min, and the discharge temperature is 12°C;

[0041] 4) Add the pumpkin into the minced meat acc...

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PUM

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Abstract

This invention discloses pumpkin and pork balls. The balls are prepared from the following raw materials: fatty pork, lean pork, pumpkin, isolated soy protein, maize starch, composite phosphate and carrageenan; the preparation method comprises the following steps of: 1) selecting fresh fatty pork and lean pork as main materials; 2) selecting fresh matured pumpkins as auxiliary materials, peeling the pumpkins and removing the pulps, putting into boiled water after cleaning, and cutting into dices with length of 2 mm; 3) adding the auxiliary materials consisting of the isolated soy protein, themaize starch, the composite phosphate and the carrageenan into the main materials in the step 1), adding seasonings such as salt, shallot, ginger and pepper powder, putting into a cut mixer to obtainmeat paste, and discharging; and 4) adding the pumpkins into the meat paste and mixing uniformly to obtain meat balls, putting into water, cooking and shaping, then putting into water at the temperature of between 85 and 95 DEG C for 8 to 12minutes, spooning out, and cooling. The pumpkin and pork balls prepared by the method are not fat or greasy, and are rich in nutrition, and convenient to eat,and the cost of the main and auxiliary materials is low; the finished product has high quality and low price and wide market prospect.

Description

technical field [0001] The invention discloses a pumpkin pork ball and a preparation method thereof, specifically belonging to the field of food processing. Background technique [0002] Currently, there are fish balls, shrimp balls, and various meatballs on the market, especially meatballs made of pork. However, meatballs with pork and pumpkin as the main raw materials are still popular A blank in the field of food meatball processing. [0003] According to the notes in "Compendium of Materia Medica", pumpkin is warm in nature and sweet in taste, enters the spleen and stomach meridians. It has the functions of invigorating the vital energy, reducing inflammation and relieving pain, reducing phlegm and discharging pus, detoxifying and killing insects, generating liver qi, benefiting liver blood, and protecting fetus. [0004] Benefits: Diseases: cancer prevention, insect control, high blood pressure, asthma, chronic cough, edema, ascites, poor urination, habitual abortion,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/317A23L1/212A23L1/29A23L1/314A23L1/318A23L13/10A23L13/40A23L13/60A23L13/70A23L19/00A23L33/00
Inventor 孙婕尹国友陈兰英
Owner HENAN UNIV OF URBAN CONSTR
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