Fructus perillae pork meatballs and preparation method thereof

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...

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

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