Meat balls with soft and crisp mouth feel and preparation method of meat balls

Abstract

The invention relates to the technical field of foods, in particular to meat balls with soft and crisp mouth feel and a preparation method of the meat balls. The meat balls are made from the following raw materials in parts by weight: 40-60 parts of lean meat, 10-20 parts of fat meat, 15-22 parts of ice water, 1-2 parts of soy protein isolate, 2-5 parts of cassava hydroxypropyl starch, 1-6 parts of potato whole powder, 1-5 parts of onions and 5-10 parts of carrots. The preparation method comprises the following steps of mixing all the raw materials so as to obtain paste, then placing the obtained paste under the condition of 0-5 DEG C for 8-24 hours for performing fermentation, and then performing shaping so as to obtain meat ball blanks; and finally cooking the meat ball blanks so as to obtain the meat balls. According to the meat balls with soft and crisp mouth feel provided by the invention, the nutrient value of the meat balls is increased, and besides, the mouth feel and the palatability of the meat balls are also improved, so that the meat balls are fresh, tender, soft and crisp, and are good in biting feeling. The preparation method disclosed by the invention is simple, convenient, easy to operate, and suitable for industrial production, and high in production efficiency.

Description

technical field [0001] The invention relates to the technical field of food, in particular to soft and crispy meatballs and a preparation method thereof. Background technique [0002] Meatballs are a traditional food in my country, especially Chaoshan beef balls and tribute balls. Chaoshan meatball is an important part of Chaoshan food culture. It is a low-fat food. It tastes crisp, tender and delicious. It can be cooked and eaten in a variety of ways. It can be boiled in soup, fried, fried, rinsed or baked. Its long-cooking characteristics are more suitable for hot pot. There are many varieties of Chaoshan meatballs. In a broad sense, in addition to the original traditional fish balls, pork balls, beef balls, fish skin dumplings, shrimp balls, pork belly balls, heart-wrapped balls, pork cakes, fish cakes and other meatballs and related meat products, recently on the market New varieties such as crab meat balls and chicken balls have appeared. As early as in the Chaoshan...

AI Technical Summary

Problems solved by technology

[0003] However, the traditional Chaoshan meatballs have a springy, crispy, and strong bite. Due to the strong bite, they are not suitable for people's consumption habits in areas other than Chaoshan, and cannot meet the needs of more consumers.

At present, mashed potatoes are used to improve the taste, but mashed potatoes are cumbersome to make and the amount of addition is large, which makes the cost of raw materials and production costs relatively high

Images