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Laver meat ball and preparation method

A technology of seaweed meatballs and seaweed, applied in the field of food processing, can solve the problems of losing the taste of seaweed and the like

Inactive Publication Date: 2014-03-26
SHANDONG FENGXIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seaweed sausage enriches the taste of seaweed, but it loses the mouthfeel of seaweed by using seaweed powder

Method used

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  • Laver meat ball and preparation method
  • Laver meat ball and preparation method

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preparation example Construction

[0037] The present invention also provides a preparation method for the above seaweed meatballs, comprising: mixing and stirring 45-80 parts by weight of chicken, 1.3-2.5 parts by weight of edible salt, 0.1-0.5 parts by weight of water-retaining agent and part of water until the meat has After sticking, add 0.2~1.2 parts by weight of dried seaweed, 0.2~1 parts by weight of monosodium glutamate, 0.3~2 parts by weight of white sugar, 0.3~1 parts by weight of chives, 0.1~0.5 parts by weight of ginger powder, 2~ 6 parts by weight of protein, 0.1-1 parts by weight of essence, 4-12 parts by weight of starch and the remaining water are stirred evenly to obtain a mixed filling; the total of the part of water and the remaining water is 20-55 parts by weight; The mixed stuffing is molded in a water bath, cooled with ice water to obtain seaweed meatballs; or 45-80 parts by weight of chicken, 1.3-2.5 parts by weight of edible salt, 0.1-0.5 parts by weight of water-retaining agent and part ...

Embodiment 1

[0048] 1.1 Cut 70 parts by weight of chicken and add it to the chopping machine, then add 2 parts by weight of edible salt, 0.3 parts by weight of water retaining agent and 20 parts by weight of water, chop and mix until the meat is sticky, then add 0.45 parts by weight of Dry seaweed, 0.4 parts by weight of monosodium glutamate, 0.8 parts by weight of white sugar, 0.3 parts by weight of chives, 0.3 parts by weight of ginger powder, 4 parts by weight of protein and 0.5 parts by weight of essence, finally add 8 parts by weight of starch, 15 parts by weight of water are stirred evenly to obtain the mixed filling.

[0049] 1.2 The mixed stuffing obtained in 1.1 is formed in a water bath, the water temperature in the front area is 75°C, the water temperature in the rear area is 85°C, and after cooling in ice water, laver meatballs are obtained.

Embodiment 2

[0051] 2.1 Cut 70 parts by weight of chicken and add it to the chopping machine, then add 2.5 parts by weight of edible salt, 0.3 parts by weight of water retaining agent and 20 parts by weight of water, chop and mix until the meat is sticky, then add 0.5 parts by weight of Dry seaweed, 0.4 parts by weight of monosodium glutamate, 0.8 parts by weight of white sugar, 0.3 parts by weight of chives, 0.3 parts by weight of ginger powder, 4 parts by weight of protein and 0.5 parts by weight of essence, finally add 8 parts by weight of starch, 15 parts by weight of water are stirred evenly to obtain the mixed filling.

[0052] 2.2 The mixed stuffing obtained in 2.1 is molded in a water bath, the water temperature in the front area is 75°C, and the water temperature in the back area is 85°C. After cooling in ice water, seaweed meatballs are obtained.

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Abstract

The invention provides a laver meat ball and a preparation method. The preparation method comprises following steps: chicken, salt, a water-retaining agent, and a part of water are mixed and stirred until the meat becomes sticky; dried laver, monosodium glutamate, white granulated sugar, chive, ginger powder, protein, an essence, starch, and the rest water are added, and an obtained mixture is stirred uniformly so as to obtain a mixed stuffing; and the mixed stuffing is subjected to water bath molding, and is cooled with ice water so as to obtain the laver meat ball, wherein 20 to 55 weight parts of water are added in the above preparation steps. Compared with existing technology, chicken and laver are mixed according to a certain ratio, so that advantages of chicken, such as tender meat texture, and delicious taste, are combined with laver, the laver meat ball possesses taste of both chicken and laver, and the taste of chicken is not completely covered by laver fiber. In addition, laver is abundant in nutrients, and nutrient content of the laver meat ball is increased. The laver meat ball can be cooked via a plurality of methods, and edible methods of laver are increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seaweed meatball and a preparation method thereof. Background technique [0002] Meatballs are a traditional food with a long history, and according to the different raw materials used, meatballs can be divided into meatballs, seafood meatballs and vegetarian meatballs. Each kind of meatball can be differentiated into many varieties according to the different auxiliary materials added and whether it is fried or not. my country has a vast territory, and people's eating habits and taste requirements are very different, so the types of meatballs are diversified. [0003] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. , but more and more pursuit of high-quality diet and delicious food. [0004] Most of the existing chicken meatballs are mixed with chi...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/337A23L13/50A23L17/60
CPCA23L13/42A23L13/52
Inventor 刘学景谭承哲王立钊郭伟田丽丽陈存增
Owner SHANDONG FENGXIANG
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