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Method for making large meatballs

A production method, the technology of lion head, is applied in the direction of dough processing, baking, baked food, etc., and can solve the problems of rough surface, small pieces of meat that are easy to stick to teeth, and not smooth

Inactive Publication Date: 2014-04-02
江琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The general lion head is to chop the meat into granules, then wrap it in flour, add some condiments, then add water, knead the meat and flour into balls, and then fry them in an oil pan. This method of making lion head Simple, but the surface is rough, not smooth, and the taste is not crispy. When you eat it, the small minced meat is easy to stick to the teeth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The method for making a lion head includes the following steps:

[0016] a. Prepare various raw materials, including: 30 grams of pork belly, 3 grams of egg white, 3 grams of yam and 10 grams of flour;

[0017] b. Prepare various accessories, including: 0.2 grams of monosodium glutamate, 1 gram of salt, 0.2 grams of ginger, 2 grams of wine, 1 gram of green onion and 0.2 grams of five-spice powder;

[0018] c. After the raw materials are mixed evenly, add various auxiliary materials, stir evenly, and add 10 grams of water while stirring. After the above-mentioned mixture is formed, rub the mixture by hand to form lion heads;

[0019] d. Prepare cornstarch water. The composition of cornstarch water is 2 grams of cornflour and 5 grams of water. Soak the above-mentioned lion head in cornstarch water for 5 seconds, take it out, and fry it in a pan with oil at 150°C for 1 minute. After cooling, it is sent to a quick freezer for quick freezing, then packed, and then the finis...

Embodiment 2

[0021] The method for making a lion head includes the following steps:

[0022] a. Prepare various raw materials, including: 40 grams of pork belly, 4 grams of egg white, 5 grams of yam and 12 grams of flour;

[0023] b. Prepare various auxiliary materials, including: 0.3 grams of monosodium glutamate, 2 grams of salt, 0.3 grams of ginger, 3 grams of wine, 2 grams of green onions and 0.7 grams of five-spice powder;

[0024] c. After the raw materials are mixed evenly, add various auxiliary materials, stir evenly, and add 15 grams of water while stirring. After the above-mentioned mixture is formed, rub the mixture by hand to form lion heads;

[0025] d. Prepare cornstarch water. The composition of cornstarch water is 2 grams of cornstarch and 6 grams of water. Soak the above-mentioned lion head in cornstarch water for 6 seconds, take it out, and fry it in a pan with oil temperature of 165°C for 1.5 minutes. After cooling, it is sent to a quick-freezing box for quick freezing,...

Embodiment 3

[0027] The method for making a lion head includes the following steps:

[0028] a. Prepare various raw materials, including: 50 grams of pork belly, 5 grams of egg white, 7 grams of yam and 15 grams of flour;

[0029] b. Prepare various accessories, including: 0.5 grams of monosodium glutamate, 3 grams of salt, 0.5 grams of ginger, 5 grams of wine, 3 grams of green onions and 1 gram of five-spice powder;

[0030] c. After the raw materials are mixed evenly, add various auxiliary materials, stir evenly, and add 20 grams of water while stirring. After the above-mentioned mixture is formed, rub the mixture with hands to form lion heads;

[0031] d. Prepare cornstarch water. The composition of cornstarch water is 2 grams of cornflour and 7 grams of water. Soak the above-mentioned lion head in cornstarch water for 8 seconds, take it out, and fry it in a pan with oil at 180°C for 2 minutes. After cooling, it is sent to a quick-freezing box for quick freezing, and then packed, and t...

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PUM

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Abstract

The invention discloses a method for making large meatballs. The method comprises the following steps of a, preparing various raw materials, wherein the raw materials comprise 30 to 50 weight parts of streaky pork, 3 to 5 weight parts of egg white, 3 to 7 weight parts of Chinese yam and 10 to 15 weight parts of flour; b, preparing various auxiliary materials, wherein the auxiliary materials comprise 0.2 to 0.5 weight parts of monosodium glutamate, 1 to 3 weight parts of salt, 0.2 to 0.5 weight parts of fresh ginger, 2 to 5 weight parts of spirit, 1 to 3 parts of shallot and 0.2 to 1 part of flavor enhancer; c, uniformly mixing the raw materials, adding the auxiliary materials, stirring uniformly, adding 10 to 20 weight parts of water while stirring, and after the mixture is formed, rubbing and sticking the mixture into the large meatballs by hands; d, preparing a starch solution, soaking the large meatballs in the starch solution, frying the large meatballs in a pot with oil temperature of 150-180 DEG C for 1 to 2 minutes, quickly freezing, packaging and storing. The Chinese yam is added into the raw materials, has a nourishing effect, and makes the large meatballs looser; the starch solution makes the large meatballs smoother.

Description

technical field [0001] The invention relates to a method for making a lion head. Background technique [0002] The general lion head is to chop the meat into granules, then wrap it in flour, add some condiments, then add water, knead the meat and flour into balls, and then fry them in an oil pan. This method of making lion head Simple, but the surface is rough, not smooth, and the taste is not crispy. When you eat it, the small minced meat is easy to stick to the teeth. Therefore, it is necessary to provide a new technical solution to solve the above problems. Contents of the invention [0003] The purpose of the present invention is to provide a method for making lion's head, and the taste of the lion's head produced by the method is crisp. [0004] The technical scheme adopted in the present invention is: [0005] The method for making a lion head includes the following steps: [0006] a. Prepare various raw materials, which include by weight: 30-50 parts of pork bel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 江琴
Owner 江琴