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Preparation method for water chestnut meat balls

A production method and technology of horseshoe meat are applied in the production of meatballs and the production of horseshoe meatballs, which can solve the problems of nutritional value and single taste, and achieve the effect of unique flavor.

Inactive Publication Date: 2012-11-28
曹军峻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common meatballs are mainly made from pork with various auxiliary materials, and their nutritional value and taste are relatively simple.
With the improvement of living standards, people have made various improvements to meatballs in terms of color, aroma and taste. At present, there are no meatballs made of pork and horseshoe as the main raw materials on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Wash 80 grams of fresh water chestnuts and chop them into fine grains for later use; then mince 750 grams of pork with a meat grinder and chop them, then mix them with the prepared water chestnuts evenly, and then add 5 grams of transaminated glutamine Enzyme cross-linked in a water bath at 35°C for 1 hour; add 3 grams of salt, 2.5 grams of monosodium glutamate, 5 grams of Chinese pepper, 2 grams of fresh ginger, and 4 grams of egg white, mix well, use a ball forming machine to make 7g balls, and put them in 45°C Soak the balls in warm water for 15 minutes to shape the balls; take out the balls after shaping, put them in a sandwich pot for cooking, and keep the water temperature at 90°C; take out the balls with a spoon after the balls float on the water during the cooking process, and put them in a small-hole sieve Dissipate heat on the net, cool it down to 10°C and then cool it with ice water, filter out the water and put it into the warehouse for quick freezing.

Embodiment 2

[0014] Wash 100 grams of fresh water chestnuts and chop them into fine grains for later use; mince 800 grams of pork with a meat grinder, chop and mix them, then mix them with the prepared water chestnuts evenly, and then add 8 grams of transglutaminase Cross-link in a water bath at 35°C for 1.5 hours; add 40 grams of salt, 35 grams of monosodium glutamate, 8 grams of Chinese pepper, 25 grams of fresh ginger, and 45 grams of egg white, mix well, use a ball forming machine to make 8 grams of balls, and place them at about 48 degrees Celsius Soak in warm water for 20 minutes to shape the meatballs; take out the meatballs after shaping, put them in a sandwich pot for cooking, and keep the water temperature at 91°C; take out the meatballs with a spoon after the meatballs float on the water during the cooking process, and put them on a small-hole sieve Dissipate heat, cool it down to 12°C with ice water, filter out the moisture, and put it into the warehouse for quick freezing. The ...

Embodiment 3

[0016] Wash 120 grams of fresh water chestnuts and chop them into fine grains for later use; mince 850 grams of pork with a meat grinder, chop and mix them, then mix them with the prepared water chestnuts, and then add 10 grams of transglutaminase Cross-link in a water bath at 35°C for 1-1.5 hours; add 50 grams of salt, 40 grams of monosodium glutamate, 10 grams of Chinese pepper, 30 grams of fresh ginger, and 50 grams of egg white, mix well, use a ball forming machine to make 8 grams of balls, put them in 48 Soak the meatballs in warm water at around ℃ for 20 minutes to shape the meatballs; take out the meatballs after shaping, put them in a sandwich pot for steaming, and keep the water temperature at 92°C; during the steaming process, take out the meatballs with a spoon after they float on the water surface, and put them in the small hole Heat radiation on the sieve, heat radiation to 15 ° C and then cool with ice water, filter the moisture and store for quick freezing, the s...

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PUM

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Abstract

The invention discloses a preparation method for water chestnut meat balls. The water chestnut meat balls comprise main materials and auxiliary materials, wherein the main materials comprise pork and water chestnut; and the auxiliary materials comprise salt, monosodium glutamate, pepper, fresh ginger, egg white and transglutaminase. The preparation method comprises the following steps of: preprocessing the water chestnut, chopping, molding, cooking, dissipating heat, quick-freezing and the like. The water chestnut meat balls are delicate, tasty and refreshing, are unique in flavor, and have medicinal value of clearing heat, moistening lung, smoothing the liver, improving eyesight, activating qi, clearing digestive tract and the like.

Description

technical field [0001] The invention belongs to the field of food, and relates to a method for preparing meatballs, in particular to a method for preparing water chestnut meatballs. Background technique [0002] Existing meatballs on the market are mainly made by steaming and cooking livestock meat. As a traditional food in my country, meatballs have a unique flavor and are fresh but not greasy. Common meatballs are mainly prepared from pork with various auxiliary materials, and their nutritional value and taste are relatively simple. With the improvement of living standards, people have carried out various improvements to meatballs in terms of color, aroma and taste. At present, there are no meatballs made from pork and horseshoe as the main raw materials on the market. Contents of the invention [0003] Purpose of the invention: In order to solve the deficiencies in the prior art, the present invention provides a method for making water chestnut meatballs with bright co...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L1/212A23L13/10A23L13/40A23L13/60A23L19/00
Inventor 曹军峻
Owner 曹军峻
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