Large meatballs and preparation method thereof

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...

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

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