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Wild mushroom meat ball and preparation process thereof

A technology for wild mushroom fragments and meatballs, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of difficult storage of wild mushrooms, and achieve the effects of shortening sterilization time, high quality and improving production efficiency.

Inactive Publication Date: 2011-04-27
高厚基
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wild fungi have high nutritional value and special medicinal effects. With the improvement of people's living standards and consumption concepts, wild fungi have a huge market and broad prospects, but wild fungi are not easy to store, so they are greatly favored. Due to geographical restrictions, some additional products of wild mushrooms have been produced, such as dried wild mushroom slices, dry powder, wild mushroom oil and other products. In order to meet people's needs and make better use of wild mushroom resources, more wild mushroom products need to be developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Select the hind leg meat and fat that have passed the animal inspection, and remove the sarcolemma, lymph, congestion, fur, brittle bones and other foreign objects;

[0020] 2. Raw materials and auxiliary materials are weighed according to weight ratio: 42 kg of meat, 23 kg of starch, 26 kg of water, 3.5 kg of matsutake fragments, 1.4 kg of carrageenan, 4.5 kg of salt, 0.21 kg of monosodium glutamate, 0.1 kg of improver, 0.02 kg of pepper powder , in which the meat consists of 29.4kg of hind leg lean meat and 12.6kg of fat;

[0021] 3. Mince the sorted raw meat for later use;

[0022] 4. Soak matsutake in warm water at 80--85°C for 30 minutes, drain for about 5 minutes, and chop it with a chopping machine for later use;

[0023] 5. Use the meatball forming machine to form, the water temperature is controlled at about 80--85°C, the time is 30 minutes, and then the cooked balls are dropped into the ice-water mixture to cool down rapidly for 6--8 minutes;

[0024] 6. ...

Embodiment 2

[0028] Embodiment 2: 43kg of meat, wherein 30.1kg of hind leg lean meat and 12.9kg of fat, 24 kg of starch, 27 kg of water, 5 kg of boletus slices, 1.5 kg of carrageenan, 5 kg of salt, 0.25 kg of monosodium glutamate, improver 0.1 kg, ground pepper 0.03 kg, this formula is suitable for mass consumption, made according to the method of Example 1.

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PUM

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Abstract

The invention belongs to the technical field of food processing, in particular to a wild mushroom meat ball and a preparation process thereof. The meat ball is prepared from 40 to 43 parts of meat, 20 to 25 parts of starch, 25 to 30 parts of water, 3 to 4 parts of minced wild mushroom, 1 to 1.5 parts of carrageenan, 45 parts of edible salt, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.15 part of modifier, and 0.02 to 0.03 part of pepper through shaping, cooling, quick freezing and other processes. By the implementation of the process, the meat ball has delicious taste, elasticity, rich nutrition and high quality, and is oil but not greasy. The wild mushroom is added in the meat ball, so the taste of the meat ball is enriched, and the nutrition of the meat ball is more balanced.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to wild mushroom meatballs and a production process thereof. Background technique [0002] Wild fungi have high nutritional value and special medicinal effects. With the improvement of people's living standards and consumption concepts, wild fungi have a huge market and broad prospects, but wild fungi are not easy to store, so they are greatly favored. Due to geographical restrictions, some additional products of wild mushrooms have been produced, such as dried wild mushroom slices, dry powder, wild mushroom oil and other products. In order to meet people's needs and make better use of wild mushroom resources, more wild mushroom products need to be developed. Contents of the invention [0003] The object of the present invention is to provide a kind of wild mushroom meatball with unique flavor and its preparation method. [0004] The wild fungus me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/29A23L13/10A23L33/00
Inventor 高厚基
Owner 高厚基
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