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Preparation method for taro meatball

A technology of taro and meatballs, which is applied in food preparation, application, food science and other directions, can solve the problems of insufficient freshness, too much meat and greasy, no original flavor and nutrition of taro, and achieves low cost and high safety. Effect

Inactive Publication Date: 2013-11-20
郭心仪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taro used in this fish ball is konjac flour, which is not fresh enough, and does not have the original fragrance and nutrition of the taro, and the meat is too much and it is easy to be greasy, which needs further improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Processing of taro:

[0021] a) Selection, cleaning and disinfection of raw materials: Soak the taro collected and selected on the same day with 250ppm sodium hypochlorite disinfectant solution for 20 minutes; peel the taro and put it in 50ppm hypochlorous acid Soak in sodium hypochlorite disinfectant for 30 minutes; cut the taro in half, soak the taro in 100ppm sodium hypochlorite disinfectant, and disinfect for 30 minutes;

[0022] b) Cut the taro into cubes, soak in a solution containing 0.2% citric acid and 3.5% sucrose for 2 minutes, boil water for 40 seconds, and cool in supercooled water;

[0023] c) Continuous steam steaming: Steam the diced taro in a tunnel steamer for 3 minutes, the feeding thickness is 4cm, the steam temperature is 100°C, and then cooled;

[0024] (2) Meat picking: remove the fat pork, pork skin and tendons from the pork slaughtered on the same day and after being selected and cleaned, and cut into pieces to obtain pork pieces;

[0025]...

Embodiment 2

[0032] (1) Processing of taro:

[0033] a) Selection, cleaning, and disinfection of raw materials: Soak the taro collected and selected on the same day with 350ppm sodium hypochlorite disinfectant solution for 15 minutes; peel the taro and put it in 80ppm hypochlorous acid Soak in sodium hypochlorite disinfectant for 25 minutes; cut the taro in half, soak the taro in 80ppm sodium hypochlorite disinfectant, and disinfect for 10 minutes;

[0034] b) Cut the taro into cubes, soak in a solution containing 1.0% citric acid and 9% sucrose for 2 minutes, boil water for 40 seconds, and cool in supercooled water;

[0035] c) Continuous steam steaming: Steam the diced taro in a tunnel steamer for 3 minutes, the feeding thickness is 4cm, the steam temperature is 100°C, and then cooled;

[0036] (2) Meat picking: remove the fat pork, pork skin and tendons from the pork slaughtered on the same day and after being selected and cleaned, and cut into pieces to obtain pork pieces;

[0037] (...

Embodiment 3

[0044] (1) Processing of taro:

[0045]a) Selection, cleaning, and disinfection of raw materials: Soak the taro collected and selected on the same day with 300ppm sodium hypochlorite disinfectant solution for 25 minutes; peel the taro and put it in 60ppm hypochlorous acid Soak in sodium hypochlorite disinfectant for 35 minutes; cut the taro in half, soak the taro in 120ppm sodium hypochlorite disinfectant, and disinfect for 35 minutes;

[0046] b) Cut the taro into cubes, soak in a solution containing 0.5% citric acid and 7.0% sucrose for 2 minutes, boil water for 40 seconds, and cool in supercooled water;

[0047] c) Continuous steam steaming: Steam the diced taro in a tunnel steamer for 3 minutes, the feeding thickness is 4cm, the steam temperature is 100°C, and then cooled;

[0048] (2) Meat picking: remove the fat pork, pork skin and tendons from the pork slaughtered on the same day and after being selected and cleaned, and cut into pieces to obtain pork pieces;

[0049]...

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PUM

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Abstract

A disclosed preparation method for taro meatball comprises: selecting taro, pretreatment for pork, picking meat, rinsing, dewatering, rubbing, seasoning, shaping, boiling, cooling, quickly freezing, storing and packaging. On the basis of improving security and continuity, taro is subjected to early-stage sterilization, continuous steam cooking, sterile cooling. The taro and the pork contained in the taro meatball are extremely fresh, and thus the original flavors of taro and pork are retained and nutrition is abundant in the taro meatball. No additive is used during production, and the taro meatball has delicious taste and delicate fragrance, is easy to digest and absorb, and is a foodstuff capable of satisfying modern health and rapid pace of life.

Description

technical field [0001] The invention relates to a method for preparing meatballs, in particular to a method for preparing fragrant taro meatballs. Background technique [0002] Meatballs are one of the traditional delicacies, rich in nutrition, high in protein and low in fat, delicious, and are one of people's favorite foods. Because of its elasticity, smooth entrance and delicious taste, it has become one of the indispensable foods in hot pot, hot pot and other dishes. However, the meatballs on the market now contain too much meat and seem greasy and costly, and the variety is single and the taste is not good. Therefore, develop a kind of broad market prospect that has specific fragrance and not greasy meatball has. [0003] Fragrant taro is rich in nutrition, good in color, aroma and taste, and was once regarded as the king of vegetables. According to determination, every hectogram of fresh fragrant taro contains 5.15g of protein, 0.28g of fat, 12.71g of carbohydrate, 1...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/217A23L13/60A23L19/18
Inventor 郭心仪
Owner 郭心仪
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