Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Small stuffed ball and making method thereof

A production method and juice bursting technology, which is applied in the food field, can solve the problems of unsatisfactory consumer demand and poor taste, and achieve the effects of low fat content, crisp taste and high protein content

Inactive Publication Date: 2014-09-17
SHANDONG JIASHIBO FOOD
View PDF5 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing small ball products are solid products with poor taste, which can no longer meet the increasing consumption demand of today's consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Juicy meatballs are made from the following ingredients by weight:

[0024] Skin: 30 parts of fish, 30 parts of chicken breast, 8 parts of pork fat, 3 parts of potato starch, 8 parts of water, 1.2 parts of salt, 3.2 parts of white sugar, 0.3 parts of monosodium glutamate, 0.2 parts of seafood essence, 0.2 parts of white beard;

[0025] Filling: 15 parts of chicken breast meat, 45 parts of chicken skin, 12 parts of tissue protein (soybean products), 8 parts of water, 1.1 parts of salt, 2.8 parts of white sugar, 0.2 parts of monosodium glutamate, 0.3 parts of sesame oil, 0.2 parts of chili powder, and 0.4 parts of spices .

[0026] The preparation method of the above-mentioned small meatballs comprising the following steps:

[0027] (1) Preparation of materials:

[0028] Thaw the fish, chicken breast, and chicken skin to the center temperature ± 2°C, and grind the pork fat with an 8mm orifice meat grinder, and weigh each raw material according to the weight ratio of the...

Embodiment 2

[0046] Juicy meatballs are made from the following ingredients by weight:

[0047] Skin: 35 parts of fish, 35 parts of chicken breast, 10 parts of pork fat, 4 parts of potato starch, 10 parts of water, 1.4 parts of salt, 3.6 parts of white sugar, 0.4 parts of monosodium glutamate, 0.3 parts of seafood essence, 0.3 parts of white beard;

[0048] Filling: 20 parts of chicken breast, 50 parts of chicken skin, 14 parts of tissue protein (soybean products), 10 parts of water, 1.3 parts of salt, 3.2 parts of white sugar, 0.3 parts of monosodium glutamate, 0.4 parts of sesame oil, 0.3 parts of chili powder, 0.5 parts of spices .

[0049] The preparation method of the above-mentioned small meatballs comprising the following steps:

[0050] (1) Preparation of materials:

[0051] Thaw the fish, chicken breast, and chicken skin to the center temperature ± 2°C, and grind the pork fat with an 8mm orifice meat grinder, and weigh each raw material according to the weight ratio of the skin ...

Embodiment 3

[0069] Juicy meatballs are made from the following ingredients by weight:

[0070] Skin: 40 parts of fish, 40 parts of chicken breast, 12 parts of pork fat, 5 parts of potato starch, 12 parts of water, 1.6 parts of salt, 4.0 parts of white sugar, 0.5 parts of monosodium glutamate, 0.4 parts of seafood essence, and 0.4 parts of white beard;

[0071] Filling: 25 parts of chicken breast, 55 parts of chicken skin, 16 parts of tissue protein (soybean products), 12 parts of water, 1.5 parts of salt, 3.6 parts of white sugar, 0.4 parts of monosodium glutamate, 0.5 parts of sesame oil, 0.4 parts of chili powder, 0.6 parts of spices .

[0072] The preparation method of the above-mentioned small meatballs comprising the following steps:

[0073] (1) Preparation of materials:

[0074] Thaw the fish, chicken breast, and chicken skin to the center temperature ± 2°C, and grind the pork fat with an 8mm orifice meat grinder, and weigh each raw material according to the weight ratio of the s...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a small stuffed ball and a making method thereof. A skin of the stuffed ball is made from the following raw materials in parts by weight: 30-40 parts of fish meat, 30-40 parts of chicken breast, 8-12 parts of pork fat, 3-5 parts of potato starch, 8-12 parts of water, 1.2-1.6 parts of salt and the like; a stuffing is made from the following raw materials in parts by weight: 15-25 parts of chicken breast, 45-55 parts of chicken skin, 12-16 parts of tissue protein, 8-12 parts of water, 2.8-3.6 parts of white granulated sugar and the like. The small stuffed ball is crisp, tasty and tender in mouth feel, perfect in elasticity, full in delicious soup during chewing and durable in fragrance after being eaten. The skin is made by adopting the fish meat as a main material, is delicious in taste, high in protein content and low in fat content, and accords with a modern life mode of people. The small stuffed ball is small in gram weight, can be made with the soup, is crisp and tasty in mouth feel, and is tender and juicy; one small stuffed ball can be eaten once. The soup is slightly pungent, and thus the appetite of people can be increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of quick-fried meatballs and a preparation method thereof. Background technique [0002] With the development of society and the improvement of people's living standards, people have higher and higher requirements for diet, not only requiring food to be nutritious, but also novel. Most of the existing small ball products are solid products, and the taste is not good, which cannot meet the increasing consumption demand of today's consumers. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of juicy, crispy and nutritious small meatballs and a preparation method thereof. [0004] In order to solve the above-mentioned technical problems, the technical solution of the present invention is: Juicy meatballs, made of the following raw materials in parts by weight: [0005] Skin: 30-40 parts of fish, 30-40 parts of chicken b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/326A23L13/50A23L13/20A23L13/40A23L17/10
CPCA23L13/60A23L13/10A23L13/428A23L13/52A23L17/10
Inventor 张博刘春江郑晓洁
Owner SHANDONG JIASHIBO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com