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
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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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