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Bean sprout-roasted pork sweet soup balls and preparation method thereof

A technology of sprouts and broth, which is applied to the preparation of glutinous rice balls with sprouts and roasted meat, can solve the problems of insufficient fiber and protein content, single variety, unbalanced nutritional components of glutinous rice balls, etc., so as to achieve rich nutrition, Reasonable nutrition with reasonable effect

Inactive Publication Date: 2014-07-23
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fillings for glutinous rice balls currently available on the market are sweet, and the variety is relatively single, which cannot meet the needs of consumers with different tastes; Unbalanced nutritional components, insufficient fiber and protein content, and the glutinous rice flour used to make glutinous rice balls are not easy to digest. For people with poor gastrointestinal digestion, glutinous rice balls are not a reasonable food. Good but can't eat too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] For the bean sprouts and meat glutinous rice balls provided in this embodiment, the fillings of the bean sprouts and meat glutinous rice balls are made of the following raw materials in percentage by weight: 47.5% of special-grade pork belly with skin, 40% of sprouts, 5% of broth, and 2% of cooking oil. %, onion 1%, ginger 0.8%, edible salt 0.2%, white pepper 0.1%, monosodium glutamate 0.1%, sweet noodle sauce 3%, soy sauce 0.3%.

[0028] The dough of the stewed meat glutinous rice balls with sprouts is made of the following raw materials in percentage by weight: 65% of glutinous rice flour, 2% of quick-frozen oil, 1% of modified starch, 0.4% of guar gum, and 31.6% of water.

[0029] Described broth is prepared by following steps:

[0030] (1) Weigh the following raw materials by weight: 1000 parts of pig skin, 30 parts of green onion, 5 parts of ginger slices, 2 parts of white peppercorns, 7 parts of table salt, and 6000 parts of clear water;

[0031] (2) Mix the raw ...

Embodiment 2

[0038] For the bean sprouts and meat glutinous rice balls provided in this example, the fillings of the bean sprouts and meat glutinous rice balls are made of the following raw materials in percentage by weight: 42.2% of special-grade pork belly with skin, 20% of bean sprouts, 20% of broth, and 5% of edible oil. %, green onion 3%, ginger 2%, edible salt 0.8%, white pepper 0.2%, monosodium glutamate 0.3%, sweet noodle sauce 5%, soy sauce 1.5%.

[0039] The dough of the stewed pork dumplings with sprouts is made of the following raw materials in percentage by weight: 40% of glutinous rice flour, 4.4% of quick-frozen oil, 5% of modified starch, 0.6% of guar gum, and 50% of water.

[0040] Described broth is prepared by following steps:

[0041] (1) Weigh the following raw materials by weight: 1500 parts of pig skin, 40 parts of green onion, 8 parts of ginger slices, 4 parts of white peppercorns, 10 parts of table salt, and 8000 parts of water;

[0042] (2) Mix the raw materials ...

Embodiment 3

[0049] The bean sprouts and meat glutinous rice balls provided in this example, the fillings of the bean sprouts and meat glutinous rice balls are made of the following raw materials in percentage by weight: 40% premium pork belly with skin, 30% bean sprouts, 18% broth, 3% cooking oil %, green onion 2%, ginger 1%, edible salt 0.5%, white pepper 0.2%, monosodium glutamate 0.3%, sweet noodle sauce 4%, soy sauce 1%.

[0050] The dough of the stewed pork dumplings with sprouts is made of the following raw materials in percentage by weight: 65% of glutinous rice flour, 3.6% of quick-frozen oil, 1% of modified starch, 0.4% of guar gum, and 30% of water.

[0051] Described broth is prepared by following steps:

[0052] (1) Weigh the following raw materials by weight: 1200 parts of pig skin, 35 parts of green onion, 6 parts of ginger slices, 3 parts of white peppercorns, 8 parts of table salt, and 7000 parts of clear water;

[0053] (2) Mix the raw materials weighed in step (1), boil...

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Abstract

The invention discloses bean sprout-roasted pork sweet soup balls. A stuffing of the bean sprout-roasted pork sweet soup balls is prepared from the following raw materials by weight percentage: 30%-50% of streaky pork, 20%-40% of bean sprouts, 5%-20% of broth, 2%-5% of edible oil, 1%-3% of scallion, 0.8%-2% of ginger, 0.2%-0.8% of edible salt, 0.1%-0.2% of a white pepper powder, 0.1%-0.3% of monosodium glutamate, 3%-5% of sweet soybean paste, and 0.3-1.5% of soy sauce. The bean sprout-roasted pork sweet soup balls provided by the invention allow classic flavors of China traditional dishes of the bean sprouts and roasted pork to be in cross-border combination with fineness and mellow fragrance of high-quality glutinous rice for the first time, make up for the deficiency of fibers, proteins and other nutrients of traditional sweet soup balls, and achieve perfect fusion of delicious tastes and health.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of bean sprouts and meat glutinous rice balls; the invention also relates to a preparation method of bean sprouts and meat glutinous rice balls. Background technique [0002] Tangyuan is a traditional delicacy in my country. The main raw materials are glutinous rice flour, sugar and oil. Most of the fillings for glutinous rice balls currently available on the market are sweet, and the variety is relatively single, which cannot meet the needs of consumers with different tastes; Unbalanced nutritional components, insufficient fiber and protein content, and the glutinous rice flour used to make glutinous rice balls are not easy to digest. For people with poor gastrointestinal digestion, glutinous rice balls are not a reasonable food. It's good but you can't eat too much. Contents of the invention [0003] The purpose of the present invention is to provide sprouts and roast meat glutin...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/314A23L1/212A23L13/40A23L19/00
CPCA23L7/10A23L13/428A23L19/00A23P20/00A23V2002/00A23V2250/5118
Inventor 刘苗孙建伟种俊魁宋文英马杰刘翔王孝杰
Owner SANQUAN FOOD
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