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Crystal meat balls

A meatball and crystal technology, applied in the field of crystal meatballs and meatballs, can solve the problems of affecting the flavor of meatballs, destroying the nutritional value, nutritional value, and single taste of meatballs, and achieve a tender and refreshing taste, rich taste, and cell enhancement. The effect of dust metabolism

Inactive Publication Date: 2012-11-28
陈金洲
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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, and functional meatballs such as health-care meatballs and pearl meatballs have appeared. These meatballs have enriched the variety of meatballs. , to a certain extent meet the needs of different diners, but at the same time it also affects the traditional flavor of meatballs and destroys the original nutritional value of meatballs
There are currently no meatballs made from pork and pork skin on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Heat 80 grams of pork skin in boiling water to remove subcutaneous fat, cut into diced pork skin after cooling for later use; mince 750 grams of pork with a meat grinder, mix them with the prepared diced pork skin and mix them evenly before adding Cross-link 5 grams of transglutaminase in a water bath at 35°C for 1 hour; add 30 grams of salt, 30 grams of monosodium glutamate, 10 grams of Chinese pepper, 20 grams of fresh ginger, and 50 grams of fish sauce, mix well, and make small holes with balls Dissipate heat on the sieve, heat it up to 10°C and then cool it with ice water, filter the water and put it into the warehouse for quick freezing. The warehouse temperature is 30°C and the time is 5 hours. After quick freezing, pack it, make it into a 7g ball, and put it in 45°C. Soak in warm water for 15 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 90°C; during the cooking proce...

Embodiment 2

[0018] Heat 100 grams of pork skin in boiling water to remove subcutaneous fat, cut into diced pork skin for later use after cooling; mince 800 grams of pork with a meat grinder, chop and mix, then mix with the diced pork skin prepared in the above steps and stir evenly Then add 10 grams of transglutaminase and cross-link for 1.5 hours in a water bath at 35°C; add 40 grams of salt, 30 grams of monosodium glutamate, 10 grams of Chinese pepper, 20 grams of fresh ginger, and 40 grams of fish sauce, mix well, and shape into balls Make 8g balls by machine, soak in warm water at about 48°C for 20 minutes to shape the balls; remove 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, put them on a small-hole sieve to dissipate heat, cool them down to 15°C and then cool them with ice water, drain the water and put them in the warehouse for quick freezing. The crystal meatballs were prepared.

Embodiment 3

[0020] Heat 120 grams of pork skin in boiling water to remove subcutaneous fat, cut into diced pork skin for later use after cooling; mince 850 grams of pork with a meat grinder, chop and mix, then mix with the diced pork skin prepared in the above steps and stir evenly Then add 10 grams of transglutaminase and cross-link for 1.5 hours in a water bath at 35°C; add 50 grams of salt, 40 grams of monosodium glutamate, 10 grams of Chinese pepper, 30 grams of fresh ginger, and 50 grams of fish sauce, mix well, and shape into balls Make 8g balls by machine, soak in warm water at about 48°C for 20 minutes to shape the balls; remove the balls after shaping, put them in a sandwich pot for cooking, and keep the water temperature at 92°C; Take out the balls with a spoon, put them on a small-hole sieve to dissipate heat, cool them down to 15°C and then cool them with ice water, drain the water and put them in the warehouse for quick freezing. The crystal meatballs were prepared.

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PUM

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Abstract

The invention discloses crystal meat balls, which comprise main materials and auxiliary materials, wherein the main materials comprise pork and pork rind; the auxiliary materials comprise salt, monosodium glutamate, white pepper, fresh ginger, fish sauce and transglutaminase; and the crystal meat balls comprise the following components in part by mass: 75 to 85 parts of pork and 8 to 12 parts of pork rind which serve as the main materials, and 3 to 5 parts of salt, 2.5 to 4 parts of monosodium glutamate, 0.51 part of pepper, 2 to 3 parts of fresh ginger, 4 to 5 parts of fish sauce and 0.5 to 1 part of transglutaminase which serve as the auxiliary materials. The crystal meat balls not only have unique flavor of the traditional meat balls but also have the characteristics of bright color and luster, delicate, tasty and refreshing mouthfeel, rich nutrition and the like.

Description

technical field [0001] The invention belongs to the field of food and relates to a meatball, in particular to a crystal meatball. 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 made various improvements to meatballs in terms of color, aroma and taste, and functional meatballs such as health-care meatballs and pearl meatballs have appeared. These meatballs have enriched the variety of meatballs. , To a certain extent, it meets the needs of different diners, but at the same time it also affects the traditional flavor of meatballs and destroys the original nutritional value of meatballs. There are no meatballs made f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L13/40A23L13/60
Inventor 陈金洲
Owner 陈金洲