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Preparation method of delicious balls

A ball and umami technology, which is applied in the field of preparation of umami meatballs, can solve problems such as lack of taste, bad taste, and insufficient materials

Inactive Publication Date: 2014-07-02
王兆兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The meatballs currently sold on the market lack taste, taste bad, and are insufficient in ingredients, and contain certain food additives, which have an impact on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1, a preparation method of umami meatballs, the raw materials are composed of: 250-500 grams of shrimp meat, 250 grams of crab meat, 100 grams of shellfish meat, 250 grams of fish meat, 250 grams of water chestnuts, and 100 grams of water-fed fungus , 30 grams of Artemisia gum, 50 grams of protein, 10 grams of sugar, 5 grams of salt, 8 grams of sesame oil, 10 grams of pepper, and 1000 grams of clear soup. Described preparation method is:

[0014] (1) Wash the material;

[0015] (2) Cut the water chestnuts into fine pieces, chop the water-fed fungus, mix well with an appropriate amount of salt, wrap tightly with gauze and squeeze out part of the water;

[0016] (3) Shrimp meat, crab meat, scallop meat, and fish meat are processed and stirred into minced meat;

[0017] (4) Put the processed minced meat, water chestnuts and water fungus into a clean container, add artemisia gum, protein, sugar, salt, sesame oil, pepper, mix well, and wait for 15-30 minutes aft...

Embodiment 2

[0020] Embodiment 2, a preparation method of umami meatballs, the raw materials are composed of: 400 grams of shrimp meat, 400 grams of crab meat, 170 grams of shellfish meat, 400 grams of fish meat, 400 grams of water chestnuts, 140 grams of water fungus, sand Artemisia glue 45 grams, protein 90 grams, sugar 18 grams, salt 9 grams, sesame oil 13 grams, pepper 18 grams, broth 1350 grams. Described preparation method is:

[0021] (1) Wash the material;

[0022] (2) Cut the water chestnuts into fine pieces, chop the water-fed fungus, mix well with an appropriate amount of salt, wrap tightly with gauze and squeeze out part of the water;

[0023] (3) Shrimp meat, crab meat, scallop meat, and fish meat are processed and stirred into minced meat;

[0024] (4) Put the processed minced meat, water chestnuts and water fungus into a clean container, add artemisia gum, protein, sugar, salt, sesame oil, pepper, mix well, and wait for 15-30 minutes after stirring , and then crushed into...

Embodiment 3

[0027] Embodiment 3, a preparation method of umami meatballs, the raw materials are composed of: 500 grams of shrimp meat, 500 grams of crab meat, 200 grams of shellfish meat, 500 grams of fish meat, 500 grams of water chestnuts, 150 grams of water fungus, sand Artemisia glue 50 grams, protein 100 grams, sugar 20 grams, salt 10 grams, sesame oil 15 grams, pepper 20 grams, broth 1500 grams. Described preparation method is:

[0028] (1) Wash the material;

[0029] (2) Cut the water chestnuts into fine pieces, chop the water-fed fungus, mix well with an appropriate amount of salt, wrap tightly with gauze and squeeze out part of the water;

[0030] (3) Shrimp meat, crab meat, scallop meat, and fish meat are processed and stirred into minced meat;

[0031] (4) Put the processed minced meat, water chestnuts and water fungus into a clean container, add artemisia gum, protein, sugar, salt, sesame oil, pepper, mix well, and wait for 15-30 minutes after stirring , and then crushed in...

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PUM

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Abstract

The invention relates to the technical field of food processing and especially relates to a preparation method of delicious balls. The preparation method comprises the following steps of 1, cleaning materials, 2, cutting water chestnut into fine granules, chopping edible fungus immersed by water, mixing the fine granules, the chopped edible fungus and a proper amount of salt to obtain a uniform mixture, tightly wrapping the mixture and extruding a part of water, 3, treating shrimp meat, crab meat, Japanese scallop meat and fish and mincing them to obtain minced meat, 4, putting the treated minced meat, water chestnut and edible fungus immersed by water into a clean container, adding Sa-son seed gum, protein, white sugar, table salt, sesame oil and powdered pepper into the container, carrying out mixing to obtain a uniform mixture, standing the mixture for 15-30min, and processing the mixture to obtain balls by a machine or hands, and 5, putting the balls into clear soup, carrying out boiling, taking out the cooked balls, carrying out draining, carrying out cooling in air, carrying out sterilization and carrying out packaging to obtain the delicious balls. The delicious balls have a fresh taste, is prepared from abundant materials and does not contain edible additives.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fresh meatballs. Background technique [0002] Meatballs are traditional snacks, and are traditional foods that are often cooked in Fuzhou, southern Fujian, and Guangzhou. Because of its delicious taste, it is not greasy to eat more, and it can be used as a snack ingredient or soup. It is an indispensable seafood delicacy for coastal people. The meatballs sold in the market lack mouthfeel, bad taste, insufficient materials, and contain certain edible additives, which have an impact on people's health. Contents of the invention [0003] The purpose of the invention is to provide a kind of umami meatballs with a good taste, sufficient ingredients and no edible additives. [0004] The technical solution adopted in the present invention is a preparation method of umami meatballs, the raw materials are composed of: 250-500 grams of shrimp meat, 250-5...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/09A23L17/40A23L33/10
CPCA23L17/00A23L29/30A23P30/10
Inventor 王兆兵
Owner 王兆兵
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