Fructus perillae pork meatballs and preparation method thereof

A technology of perilla seeds and pork balls, which is applied in the field of food or food materials and meat products, can solve the problems of high content of saturated fatty acids, incomplete nutrition, single taste, etc., and achieve the purpose of increasing fragrance, improving health care functions, and technological methods Simple and Actionable Effects

Active Publication Date: 2015-07-29
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to provide a perilla seed pork ball, which has a perilla seed fragrance, is rich in polyunsaturated fatty acids and dietary fiber, highlights the perilla seed fragrance and health care effect, and solves the problem of high content of saturated fatty acid components in traditional pork balls. The problem of incomplete nutrition and single taste

Method used

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  • Fructus perillae pork meatballs and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0038] Select 80 parts of fresh lean pork, 15 parts of fresh pig fat, 5 parts of perilla seed powder, 15 parts of tapioca starch, 25 parts of ice water, 3 parts of soybean protein isolate, 0.3 part of carrageenan, compound phosphate (tripolyphosphate Sodium: sodium pyrophosphate: sodium hexametaphosphate = 2:2:1) 0.3 parts, 2 parts salt, 1.2 parts white sugar, 0.3 parts monosodium glutamate, 0.15 parts white pepper, 1.5 parts fresh green onion, 1.0 part fresh ginger. Follow these steps to make Pork Meatballs with Perilla Seeds:

[0039] (1) Select fresh pork lean meat and fat as raw materials, wash and cut into small pieces, put them in the refrigerator and refrigerate them below 10°C; take them out and put them in a meat grinder to grind;

[0040] (2) Put the clean perilla seeds into the pot and stir-fry them with a slow fire until they burst and release the aroma; after frying, take them out and let them cool down and crush them several times, each time for 3-5 seconds, unti...

Embodiment 2

[0048]Choose 80 parts of fresh pork lean meat, 10 parts of fresh pig fat, 10 parts of perilla seed powder, 15 parts of tapioca starch, 25 parts of ice water, 3 parts of soybean protein isolate, 0.3 part of carrageenan, compound phosphate (tripolyphosphoric acid Sodium: sodium pyrophosphate: sodium hexametaphosphate = 2:2:1) 0.3 parts, 2 parts salt, 1.2 parts white sugar, 0.3 parts monosodium glutamate, 0.15 parts white pepper, 1.5 parts fresh green onion, 1.0 part fresh ginger. Follow these steps to make Pork Meatballs with Perilla Seeds:

[0049] (1) Select fresh pork lean meat and fat as raw materials, wash and cut into small pieces, put them in the refrigerator and refrigerate them below 10 ℃; take them out and grind them in a meat grinder, and set aside;

[0050] (2) Put the clean perilla seeds into the pot and stir-fry them with a slow fire until they burst and release the aroma; after frying, take them out, let them cool down and crush them several times, each time for 3...

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Abstract

The invention relates to fructus perillae pork meatballs which are prepared from the following raw materials in part by weight: 80 parts of pork lean meat, 5 to 10 parts of fructus perillae, 5 to 15 parts of starch, 20 to 30 parts of ice water, 2 to 5 parts of soy isolate protein, 0.2 to 0.5 part of carrageenan, 0.2 to 0.5 part of composite phosphate, 1.5 to 2.5 parts of salt, 1 to 2 parts of white sugar, 0.2 to 0.3 part of monosodium glutamate, 0.1 to 0.2 part of white pepper, 1 to 1.5 parts of fresh onion and 0.5 to 1.0 part of fresh ginger. The preparation method comprises the steps: (1) preprocessing and mincing pork meat; (2) preparing fructus perillae powder; (3) mixing and chopping; (4) forming; (5) pre-boiling; (6) cooling; (7) quick-freezing; (8) packaging and carrying out frozen storage. The invention provides the pork meatballs with a new taste; consumption requirements of people for eating diversification and requirements of people for health, nutrition and great taste are met; meanwhile, the comprehensive utilization level of fructus perillae is enlarged; the fructus perillae is used for processing pork products.

Description

technical field [0001] The invention belongs to food or food material, in particular to meat food, especially meatballs. Background technique [0002] Pork balls are a traditional home-cooked meat product with a long history in my country. They belong to deep-processed meat products and are one of the most important quick-frozen meat products in my country. But the fat content of domestic pork balls is mostly 20%~30% at present, and all is animal fat, and saturated fatty acid content is high, and cholesterol content is high. Studies have found that high content of saturated fatty acids may cause adverse symptoms such as hypertension, hyperlipidemia, and obesity. Simultaneously, existing pork balls have fewer varieties, incomplete nutrition and single taste, which cannot satisfy the healthy and diverse needs of modern people's diet. So it is imminent to develop a functional meatball with unique flavor, comprehensive nutrition, high unsaturated fatty acid and low cholestero...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/30A23L1/314A23L13/40A23L13/60
CPCA23V2002/00A23V2200/124A23V2200/16A23V2200/30A23V2250/1874
Inventor 何腊平陈昌勇李翠芹
Owner GUIZHOU UNIV
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