Large meatballs and preparation method thereof

A technology of lion head and auxiliary materials, which is applied in the direction of food science, etc., can solve the problems of difficult industrialization, mass production, grainy feeling without meat, complicated process, etc., and achieve the effect of good clumping, good taste and fresh taste

Inactive Publication Date: 2016-09-07
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to different regions and production methods, lion's head can be divided into steamed lion's head and braised lion's head (also known as Sixi meatballs); lion's head has always been popular with the public, and its taste is tender, soft, moist, and has a grainy texture of meat; To ensure its taste, the production method has always been traditional hand-made, meat cutting, stuffing, and production. The process is complicated, the efficiency is low, and it is difficult to industrialize and batch. , the meat is too finely processed, without the graininess of meat, it is difficult to compare with the taste of traditional lion head

Method used

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  • Large meatballs and preparation method thereof
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Examples

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Effect test

Embodiment 1

[0031] A lion's head suitable for stewing or steaming, made of the following raw materials in parts by weight:

[0032] 25 parts of lean meat, 37 parts of pork belly, 1 part of ginger, 2.4 parts of onion, 9 parts of water chestnut, 10 parts of ice water, 5 parts of egg liquid, 1 part of potato starch, 0.45 parts of baking soda, 1 part of hydroxypropyl distarch phosphate , 0.5 parts of cooking wine, 0.25 parts of rice wine, 1.2 parts of chicken juice, 0.7 parts of dark soy sauce, 1 part of chicken powder, 0.4 parts of monosodium glutamate, 0.5 parts of trehalose, 0.25 parts of white pepper powder, 0.7 parts of table salt, and 1.4 parts of white sugar.

[0033] The above-mentioned preparation method suitable for steamed or stewed lion's head comprises the following steps:

[0034] (1) Mince the lean meat and pork belly to 8mm particles, chop the vegetables, then mix the minced lean meat and pork belly evenly, and add ice water accounting for 1 / 3 of the total amount of ice water,...

Embodiment 2

[0041] A lion's head suitable for stewing or steaming, made of the following raw materials in parts by weight:

[0042] 20 parts of lean meat, 42 parts of pork belly, 3 parts of ginger, 1 part of green onion, 13 parts of water chestnut, 7 parts of ice water, 7 parts of egg liquid, 0.2 part of potato starch, 0.5 part of baking soda, 0.5 part of hydroxypropyl distarch phosphate , cooking wine 0.2-part, rice wine 0.4 part, chicken juice 0.1 part, dark soy sauce 1.0 part, chicken powder 1.4 part, monosodium glutamate 0.3 part, trehalose 0.6 part, white pepper 0.4 part, salt 0.5 part, white sugar 2 parts.

[0043] The above-mentioned preparation method suitable for steamed or stewed lion's head comprises the following steps:

[0044] (1) Mince the lean meat and pork belly to 10mm particles, chop the vegetables, then mix the minced lean meat and pork belly evenly, and add ice water accounting for 1 / 3 of the total amount of ice water, and stir well , get material 1;

[0045] (2) Ad...

Embodiment 3

[0051]A lion's head suitable for stewing or steaming, made of the following raw materials in parts by weight:

[0052] 30 parts of lean meat, 32 parts of pork belly, 2 parts of ginger, 3 parts of green onion, 7 parts of water chestnut, 13 parts of ice water, 3 parts of egg liquid, 2 parts of potato starch, 0.1 part of baking soda, 2 parts of hydroxypropyl distarch phosphate , 0.7 parts of cooking wine, 0.15 parts of rice wine, 0.2 parts of chicken juice, 0.3 parts of dark soy sauce, 0.5 parts of chicken powder, 0.5 parts of monosodium glutamate, 0.2 parts of trehalose, 0.1 parts of white pepper powder, 1 part of table salt, and 1 part of white sugar.

[0053] The above-mentioned preparation method suitable for steamed or stewed lion's head comprises the following steps:

[0054] (1) Mince the lean meat and pork belly to 6mm particles, chop the vegetables, then mix the minced lean meat and pork belly evenly, and add ice water accounting for 1 / 3 of the total amount of ice water,...

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Abstract

The invention relates to the technical field of foods, and especially relates to large meatballs and a preparation method thereof. The large meatballs are prepared from the following raw materials: 20-30 parts of lean meat, 32-42 parts of marbled meat, 1-3 parts of gingers, 1-3 parts of chives, 7-13 parts of Chinese water chestnuts, 7-13 parts of ice water, 3-7 parts of egg liquid and 0.2-2 parts of potato starch. The large meatballs further comprise an accessory ingredient A or an accessory ingredient B; the accessory ingredient A comprises 0.1-0.5 part of baking soda and 0.5-2 parts of hydroxypropyl distarch phosphate; and the accessory ingredient B comprises 0.1-0.5 part of baking soda, 0.5-2 parts of hydroxypropyl distarch phosphate, 0.1-0.6 part of xylose and 0.2-1.2 parts of glucose. The preparation method comprises the following steps: mixing materials, shaping the mixture, and carrying out cooking. Moisture as well as fresh and tender taste of the meat used for making the large meatballs provided by the invention are better preserved during the processing steps, so that taste of the meat is prevented from being tenacious, hardening and roughening. The prepared large meatballs are fresh, tender, loose and soft in taste. The preparation method disclosed by the invention is simple, easy to operate and suitable for industrialized production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a lion's head and a preparation method thereof. Background technique [0002] Lion head is a traditional dish in Huaiyang cuisine in Yangzhou, Jiangsu Province, China. The traditional lion head is made of 60% fat meat and 40% lean meat plus ingredients such as green onions, ginger, eggs, etc., chopped into meat paste, and made into fist-sized meatballs, which can be steamed or braised in brown sauce, fat but not greasy. But in modern times, more lean meat is generally used. [0003] According to different regions and production methods, lion's head can be divided into steamed lion's head and braised lion's head (also known as Sixi meatballs); lion's head has always been popular with the public, and its taste is tender, soft, moist, and has a grainy texture of meat; To ensure its taste, the production method has always been traditional hand-made, meat cutting, stuffing, and product...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40
Inventor 武素玲赵培侠李开放郭书谱李鹏朱香杰彭方琳
Owner SANQUAN FOOD
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