Flavor rabbit meat ball and preparation method thereof

The technology of rabbit meatballs and rabbit meat is applied in the fields of meatballs and their preparation, flavored rabbit meatballs and their preparation fields, which can solve the problems of rare meatballs, and achieve the effects of unique flavor, simple preparation method and reasonable formula.

Inactive Publication Date: 2012-07-25
翁桦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are all kinds of meatballs on the market, but meatballs made from rabbit meat are still rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of flavor rabbit meatball, has the following components by weight:

[0022] 40 parts of rabbit meat, 1 part of salt, 1 part of white sugar, 0.1 part of white pepper powder, 8 parts of starch, 3 parts of protein powder, 0.1 part of ginger powder, 0.1 part of garlic powder, 0.3 parts of monosodium glutamate, 3 parts of cooking wine, 0.3 parts of allspice powder 3 parts of egg white, 20 parts of cold water.

[0023] Another object of the present invention is to provide a preparation method of flavored rabbit meatballs, comprising the steps of:

[0024] (1) Weigh 40 parts of rabbit meat, 1 part of salt, 1 part of white sugar, 0.1 part of white pepper powder, 8 parts of starch, 3 parts of protein powder, 0.1 part of ginger powder, 0.1 part of garlic powder, 0.3 part of monosodium glutamate, 3 parts of cooking wine 0.3 parts of allspice powder, 3 parts of egg whites, 20 parts of cold water, set aside;

[0025] (2) Thaw the rabbit meat and grind the meat, put the grou...

Embodiment 2

[0029] A kind of flavor rabbit meatball, has the following components by weight:

[0030] 60 parts of rabbit meat, 3 parts of salt, 2 parts of white sugar, 0.2 parts of white pepper powder, 15 parts of starch, 5 parts of protein powder, 0.2 parts of ginger powder, 0.2 parts of garlic powder, 0.8 parts of monosodium glutamate, 5 parts of cooking wine, 0.5 parts of allspice powder 5 parts of egg white, 30 parts of cold water.

[0031] Another object of the present invention is to provide a preparation method of flavored rabbit meatballs, comprising the steps of:

[0032] (1) Weigh 60 parts of rabbit meat, 3 parts of salt, 2 parts of white sugar, 0.2 parts of white pepper powder, 15 parts of starch, 5 parts of protein powder, 00.2 parts of ginger powder, 0.2 parts of garlic powder, 0.8 parts of monosodium glutamate, 5 parts of cooking wine 0.5 parts of allspice powder, 5 parts of egg whites, 30 parts of cold water, set aside;

[0033] (2) Thaw the rabbit meat and grind the meat...

Embodiment 3

[0037] A kind of flavor rabbit meatball, has the following components by weight:

[0038] 50 parts of rabbit meat, 2 parts of salt, 1.5 parts of white sugar, 0.15 parts of white pepper powder, 10 parts of starch, 4 parts of protein powder, 0.15 parts of ginger powder, 0.15 parts of garlic powder, 0.5 parts of monosodium glutamate, 4 parts of cooking wine, 0.4 parts of five-spice powder 4 parts of egg white, 25 parts of cold water.

[0039] Another object of the present invention is to provide a preparation method of flavored rabbit meatballs, comprising the steps of:

[0040] (1) Weigh 50 parts of rabbit meat, 2 parts of salt, 1.5 parts of white sugar, 0.15 parts of white pepper powder, 10 parts of starch, 4 parts of protein powder, 0.15 parts of ginger powder, 0.15 parts of garlic powder, 0.5 parts of monosodium glutamate, 4 parts of cooking wine 0.4 parts of allspice powder, 4 parts of egg whites, 25 parts of cold water, set aside;

[0041] (2) Thaw the rabbit meat and gri...

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PUM

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Abstract

The invention relates to a flavor rabbit meat ball, which belongs to the technical field of the food processing. The rabbit meat ball is prepared from 40-60 parts of rabbit meat, 1-3 parts of table salt, 1-2 parts of white granulated sugar, 0.1-0.2 part of white pepper powder, 8-15 parts of starch, 3-5 parts of protein powder, 0.1-0.2 part of ginger powder, 0.1-0.2 part of garlic powder, 0.3-0.8 part of monosodium glutamate, 3-5 parts of cooking wine, 0.3-0.5 part of five spice powder, 3-5 parts of egg white and 20-30 parts of cold water. The preparation method comprises the following steps: chopping thawed and rabbit meat, the table salt, the white granulated sugar, the white pepper powder, the ginger powder, the garlic powder, the monosodium glutamate, the cooking wine, the five spice powder and half of cold water for 2-3 minutes; then, adding the starch, the protein powder, the egg white and the other half of cold water; chopping for 2-3 minutes; adding into a ball forming machine to regulate the size of the ball; boiling the shaped ball for two times, and cooling; and finally quickly freezing to obtain the flavor rabbit meat ball. The flavor rabbit meat ball is free from the preservative so as to prevent from damaging meat fiber. The flavor rabbit meat ball contains high protein and low fat, is flexible and crisp and soft taste, is not greasy, is convenient to eat, can be cooked into any mode, has the advantages of reasonable formula and simple manufacture method and is suitable for mass production.

Description

technical field [0001] The invention relates to a meatball and a preparation method thereof, in particular to a flavored rabbit meatball and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Rabbit meat is cool and sweet, and enters the liver, spleen, and large intestine meridians; the large intestine. It enjoys a high reputation in the international market and is called "health meat", "vegetarian meat", "beauty meat", "hundred flavor meat" and so on. It tastes better every year from late autumn to late winter, and is an ideal meat for obese people and cardiovascular patients. [0003] Rabbit meat is high-protein, low-fat, and low-cholesterol meat. It is tender in texture, delicious in taste, and rich in nutrition. Compared with other meats, it has a high digestibility (up to 85%) and is easily digested after eating. Absorption, which is not available in other meats, therefore, rabbit meat is extremely pop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/317A23L13/10A23L13/40A23L13/60
Inventor 翁桦
Owner 翁桦
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