Ball and manufacturing process thereof
A technology for making meatballs, which is applied in the food field to achieve the effect of good bonding ability, rich nutrition, refreshing and smooth taste
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Embodiment 1
[0025] The formula composition and production process of the meatballs are as follows:
[0026] (1) Soak 20g fungus in cold water for 3 hours, and the cold water should not cover the fungus; remove the shell of the egg and stir evenly, then steam it in a steamer for 30 minutes to make a chicken cake; put 250g pork, 50g chicken, 100g chicken Cut the cake and 20g of tofu into cubes with a length, width and height of about 0.8cm, and cut the soaked fungus into an area of 0.3-0.6cm 2 of flakes.
[0027] (2) Put diced pork, diced chicken, diced chicken cake, diced tofu, fungus, 20g sea rice, 4g salt and 1g monosodium glutamate into 150g egg white and stir until it becomes a paste.
[0028] (3) Agglomerate the ingredients that have been stirred into a paste into spherical balls with a mass of about 80g.
[0029] (4) Put the made spherical meatballs into a hot oil pan for frying, and the meatballs can be taken out of the pan after they are golden yellow.
Embodiment 2
[0031] The formula composition and production process of the meatballs are as follows:
[0032] (1) Soak 100g fungus in cold water for 3 hours, and the cold water should not cover the fungus; remove the shells of the eggs and stir them evenly, then steam them in a steamer for 30 minutes to make egg cakes; put 450g pork, 150g chicken, 200g chicken Cut the cake and 100g tofu into cubes with a length, width and height of 0.7-0.8cm, and cut the soaked fungus into a cube with an area of 0.2-0.6cm 2 of flakes.
[0033] (2) Put diced pork, diced chicken, diced chicken cake, diced tofu, fungus, 100g sea rice, 15g salt and 5g monosodium glutamate into 350g egg white and stir until it becomes a paste.
[0034] (3) Agglomerate the ingredients that have been stirred into a paste into spherical balls of about 80g each.
[0035] (4) Put the made spherical meatballs into a hot oil pan for frying, and the meatballs can be taken out of the pan after they are golden yellow.
Embodiment 3
[0037] The formula composition and production process of the meatballs are as follows:
[0038] (1) Soak 50g fungus in cold water for 3 hours, and the cold water should not cover the fungus; remove the shells of the eggs and stir them evenly, then steam them in a steamer for 30 minutes to make egg cakes; put 350g pork, 100g chicken, 150g chicken Cut the cake and 50g of tofu into cubes with a length, width and height of 0.1 to 0.5 cm, and cut the soaked fungus into cubes with an area of 0.4 to 0.8 cm 2 of flakes.
[0039] (2) Put diced pork, diced chicken, diced chicken cake, diced tofu, fungus, 50g sea rice, 7g salt and 3g monosodium glutamate into 250g egg white and stir until it becomes a paste.
[0040] (3) Agglomerate the ingredients that have been stirred into a paste into spherical balls of about 70g each.
[0041] (4) Put the made spherical meatballs into a hot oil pan for frying, and the meatballs can be taken out of the pan after they are golden yellow.
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