High-elasticity juice-containing stuffed pork ball and making method for same

Abstract

The invention relates to a high-elasticity juice-containing stuffed pork ball and a making method for the same. The stuffed pork ball comprises an outer stuffed pork ball ingredient layer and an inner stuffed ball ingredient layer, wherein the outer stuffed pork ball ingredient layer consists of 800 to 1,600 parts by weight of 8:2 minced pork, 100 to 200 parts by weight of 3:7 minced pork and 6 to 30 parts by weight of chopped ginger; the inner stuffed ball ingredient layer consists of 400 to 800 parts by weight of 8:2 minced pork, 180 to 300 parts by weight of 3:7 minced pork, 220 to 500 parts by weight of pork skin jelly, 8 to 10 parts by weight of minced fresh ginger and 4 to 20 parts by weight of diced spring onions. According to the stuffed pork ball and the making method for the same, characteristics of multiple meat balls are integrated; the stuffed pork ball has tight mouth-feel and pure pork flavor, tastes delicate and natural, and is fully elastic and high in chewiness; the yield of the stuffed pork ball product obtained by the method can reach 145 to 165 percent, and the stuffed pork ball is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to a technology for making heart-wrapped pork balls, in particular to heart-wrapped pork balls with high elasticity and containing juice and a production method thereof. Background technique [0002] Meatball is a minced meat product, which is made from fresh pork (or frozen pork) through a series of processes such as mincing, crushing, boiling, forming, cooling, and quick-freezing. Many raw materials can be made into balls after being mashed, such as fish meat soup, fish balls, beef balls, vegetable balls, etc. The traditional craft is to repeatedly beat the meat with a stick, smash the meat, remove the tendons, and knead into balls. This kind of meatball tastes very elastic. [0003] At present, most domestic meatballs are made of beef or fish. The meatballs made of this material have high elasticity, while pork fibers are relatively fine. After the meat is pulped to make meatballs, the meatballs are less elastic. Moreover, th...

AI Technical Summary

Problems solved by technology

[0003] At present, most domestic meatballs are made of beef or fish. The meatballs made of this material have high elasticity, while pork fibers are relatively delicate. After the meat is beaten into pulp to make meatballs, the meatballs are less elastic

Moreover, the cost of pork is relatively high, and other meat ingredients are often added in large-scale industrial production applications, resulting in fewer pure pork balls on the market, and even less elastic pork balls