Ball for preparing braised pork balls and preparation method thereof

A technology of lion's head and meatballs, which is applied in the field of making braised lion's head meatballs and its preparation, can solve the problems of too tight taste and lack of soft feeling, and achieve the effect of soft taste and improved satisfaction

Inactive Publication Date: 2013-05-01
TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main ingredient of the existing braised lion head meatballs is pork stuffing, and the machine-processed meat filling makes the overall taste of the braised lion head meatballs too tight and lacks a soft feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A meatball for making braised lion's head in braised pork belly, which consists of pork filling, diced pork belly, soybean protein, tofu, eggs, pepper, noodle sauce, green onion, and ginger. The parts by weight are: 2 parts of pork filling, peeled 2 parts of diced pork belly, 0.0 part of soybean protein, 0.6 part of tofu, 0.3 part of egg, 0.3 part of pepper, 0.3 part of noodle sauce, 0.1 part of green onion, and 0.1 part of ginger.

[0027] The above-mentioned preparation method for making braised lion head meatballs is characterized in that it comprises the following steps:

[0028] (1) Stir the pork to the meat filling;

[0029] (2) The peeled pork belly is made into diced peeled pork belly with a particle cross section of 2×2cm in size;

[0030] (3) Weigh the ingredients by weight: 2 parts of pork stuffing, 2 parts of peeled pork belly, 0.0 part of soybean protein, 0.6 part of tofu, 0.3 part of egg, 0.3 part of pepper, 0.3 part of noodle sauce, 0.1 part of green oni...

Embodiment 2

[0036] A kind of meatball for making braised lion's head, which is composed of pork stuffing, peeled diced pork belly, soybean protein, tofu, eggs, pepper, noodle sauce, green onions, and ginger. The parts by weight are: 4 parts of pork stuffing, peeled 4 parts of diced pork belly, 1.2 parts of soybean protein, 1.2 parts of tofu, 0.7 parts of eggs, 0.7 parts of pepper, 0.7 parts of noodle sauce, 0.4 parts of green onions, and 0.4 parts of ginger.

[0037] The above-mentioned preparation method for making braised lion head meatballs is characterized in that it comprises the following steps:

[0038] (1) Stir the pork to the meat filling;

[0039] (2) The peeled pork belly is made into diced peeled pork belly with a particle cross section of 2×2cm in size;

[0040] (3) Weigh the ingredients by weight: 4 parts of pork stuffing, 4 parts of peeled pork belly, 1.2 parts of soybean protein, 1.2 parts of tofu, 0.7 parts of eggs, 0.7 parts of pepper, 0.7 parts of noodle sauce, 0.4 par...

Embodiment 3

[0046] A kind of meatball for making braised lion's head, which is composed of pork stuffing, peeled diced pork belly, soybean protein, tofu, eggs, pepper, noodle sauce, green onions, and ginger. The parts by weight are: 3 parts of pork stuffing, peeled 3 parts of diced pork belly, 1 part of soybean protein, 1 part of tofu, 0.5 part of egg, 0.5 part of pepper, 0.5 part of noodle sauce, 0.25 part of green onion, and 0.25 part of ginger.

[0047] The above-mentioned preparation method for making braised lion head meatballs is characterized in that it comprises the following steps:

[0048] (1) Stir the pork to the meat filling;

[0049] (2) The peeled pork belly is made into diced peeled pork belly with a particle cross section of 2×2cm in size;

[0050] (3) Weigh the ingredients by weight: 3 parts of pork mince, 3 parts of peeled pork belly, 1 part of soybean protein, 1 part of tofu, 0.5 part of egg, 0.5 part of pepper, 0.5 part of noodle sauce, 0.25 part of green onion, 0.25...

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PUM

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Abstract

The invention relates to the field of food industrialized production, in particular to a ball for preparing braised pork balls and a preparation method thereof. The ball consists of the following components in part by weight: 2 to 4 parts of minced pork, 2 to 4 parts of peeled and diced streaky pork, 0.6 to 1.2 parts of soy protein, 0.6 to 1.2 parts of bean curd, 0.3 to 0.7 part of egg, 0.3 to 0.7 part of pepper powder, 0.3 to 0.7 part of noodles sauce, 0.1 to 0.4 part of shallot and 0.1 to 0.4 part of ginger. All the components are organically combined and supplement each other. According to the preparation method, the peeled and diced streaky pork is added, so that the compactness of the internal structure of the ball is reduced when the minced pork and the peeled and diced streaky pork are stirred and mixed, the mouthfeel is soft and tender, the meat feel of the ball is increased, and the satisfaction degree of customers on the product is increased.

Description

technical field [0001] The invention relates to the field of industrialized food production, in particular to a meatball for making braised lion's head and a preparation method thereof. Background technique [0002] Braised lion head is a dish that is often eaten during Chinese New Year and festivals, also known as Sixi meatballs. This is a famous Huaiyang dish. There are fat and thin meats that are rosy and shiny, and they are served with emerald green vegetables. The bright colors and tangy aroma will arouse the appetite just by looking at it. The mellow meat and juice are irresistible A top-notch delicacy to resist. [0003] The main ingredient of the existing braised lion's head meatballs is pork filling, and the machine-processed meat filling makes the overall taste of the braised lion's head meatballs too tight and lacks a soft feeling. Contents of the invention [0004] The technical problem to be solved by the present invention is to overcome the deficiencies in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/317A23L13/10A23L13/40A23L13/60A23L13/70
Inventor 沈利国韩学嵩
Owner TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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