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Production method of matcha-flavored meatballs

A method of making meatballs, which is applied in the direction of food science, etc., can solve problems such as single taste, bad taste, and fat, and achieve the effects of high taste and texture, improved flavor and nutritional value, and long aftertaste

Inactive Publication Date: 2017-01-04
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of meatballs with traditional crafts and formulas is relatively simple. In order to pursue the "meat flavor" and delicate texture, the amount of pork fat is generally increased in the formula, but sometimes it will also bring fat and other bad taste and state.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The specific operation steps for preparing matcha meatballs are as follows:

[0031] (1) Selection and processing of raw meat

[0032] Select fresh pork that has passed the veterinary hygiene inspection and is of high quality, remove the skin, fat, tendon and tendon of the raw meat, cut into 0.1kg strips, soak in clean water for 1 hour, and drain.

[0033] (2) Preparation of marinade

[0034] The formula of pickling solution is 20g tea powder, 1.5g ginger, 0.5g refined salt, 0.2g green onion, 0.05g white sugar, 0.025g monosodium glutamate, 0.0075g sodium nitrite and 100g water.

[0035] Bind ginger, spring onions, tea leaves, etc. with gauze, put them in a sandwich pot and cook for 40 minutes, then add refined salt, sugar, monosodium glutamate, and sodium nitrite to make the pickling solution.

[0036] (3) Pickled

[0037] Submerge the cleaned meat strips in the pickling solution, wet pickle for 1 hour, and the pickling temperature does not exceed 10°C to obtain wet ...

Embodiment 2

[0047] The specific operation steps for preparing matcha meatballs are as follows:

[0048] (1) Selection and processing of raw meat

[0049] Select fresh pork, remove the skin, fat and tendons of the raw meat, cut into 0.1 kg strips, soak in clean water for 1 hour, and drain.

[0050] (2) Preparation of marinade

[0051] The formula of pickling solution is 20g tea powder, 1.5g ginger, 0.5g refined salt, 0.2g green onion, 0.05g white sugar, 0.025g monosodium glutamate, 0.0075g sodium nitrite and 100g water.

[0052] Bind ginger, spring onions, tea leaves, etc. with gauze, put them in a sandwich pot and cook for 40 minutes, then add refined salt, sugar, monosodium glutamate, and sodium nitrite to make the pickling solution.

[0053] (3) Pickled

[0054] Submerge the cleaned meat strips in the pickling liquid, wet pickle for 1.5 h, and the pickling temperature does not exceed 10°C to obtain wet cured meat;

[0055] According to the mass volume ratio of 1kg: 0.25 L, the marin...

Embodiment 3

[0064] The specific operation steps for preparing matcha meatballs are as follows:

[0065] (1) Selection and processing of raw meat

[0066] Select fresh pork, remove the skin, fat and tendons of the raw meat, cut into 0.1 kg strips, soak in clean water for 1 hour, and drain.

[0067] (2) Preparation of marinade

[0068] The formula of the pickling liquid is 20g tea powder, 1.5g ginger, 0.5g refined salt, 0.2g green onion, 0.05g white sugar, 0.025g monosodium glutamate, 0.0075g sodium nitrite and 100g water;

[0069] Bind ginger, spring onions, tea leaves, etc. with gauze, put them in a sandwich pot and cook for 40 minutes, then add refined salt, sugar, monosodium glutamate, and sodium nitrite to make the pickling solution.

[0070] (3) Pickled

[0071] Submerge the cleaned meat strips in the pickling liquid, wet pickle for 1.5 h, and the pickling temperature does not exceed 10°C to obtain wet cured meat;

[0072] According to the mass-volume ratio of 1kg:0.28L, the marin...

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Abstract

The invention relates to a production method of matcha-flavored meatballs. The production method comprises operation steps as follows: 1, raw material meat is cleaned and cut into strips; 2, a pickling liquid is produced and meat strips are pickled; 3, the pickled meat strips are fully rolled and rolled meat strips are obtained; 4, the rolled meat strips are cut into pieces, cleaned, cooked thoroughly in water and minced, and meat paste is obtained; 5, clear water, soybean protein powder and starch are added to the meat paste, the mixture is stirred, and stuffing is obtained; 6, round meatballs in uniform size are kneaded with a conventional method and cooked, and the matcha-flavored meatballs are obtained. The matcha-flavored meatballs have the color scale higher than 1.3 b / a and the shear force value higher than 0.550 kg*f. Fresh tea and pork are adopted in the process method, so that the matcha-flavored meatballs have better eating safety and have a new flavor.

Description

technical field [0001] The invention belongs to the technical field of preparation technology of functional food, and in particular relates to a preparation method of novel meatballs. Background technique [0002] Meatballs, also known as meatballs, are meat products developed for the comprehensive utilization of minced meat, pork belly, pork skin, fat and other leftovers that are removed from the processing of high-grade meat products. It uses various livestock and poultry meat as the main raw material. Meat products processed through blending, chopping, cooking and other steps are a traditional food with a long history. This product is rich in nutrition, easy to use, fresh and tender, cheap and good, and is deeply loved by consumers in urban and rural areas. The elasticity of high-quality meatballs mainly comes from the swelling of the meat protein skeleton. Compared with other meat products, it is more suitable for the elderly and children with weaker digestive functions....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70A23L13/40A23L33/105
Inventor 梅林韦文喆韦田王志耕
Owner ANHUI AGRICULTURAL UNIVERSITY
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