Water chestnut-agaric large meatball and preparation method thereof

A technology of lion's head and fungus, which is applied in the field of horseshoe fungus and lion's head and its preparation, can solve the problems that horseshoes are prone to browning and cannot maintain a sweet and crisp taste for a long time, so as to improve sweetness and antioxidant performance, suitable for Industrial promotion and application, enhancing the effect of antioxidant effect

Inactive Publication Date: 2017-05-10
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no use of horseshoe and fungus in the preparation process of lion head
In addition, although there are some foods that use horseshoes as raw materials, horseshoes are prone to browning and cannot maintain a sweet and crisp taste for a long time. Therefore, it is necessary to innovate the processing technology of horseshoes to prolong the browning time of horseshoes. And enhance the sweet and crisp taste of horseshoe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A horseshoe fungus lion head, the stuffing of which is made of the following raw materials in parts by weight: 70 parts of chicken, 0.35 parts of phosphate, 9 parts of water chestnut, 5 parts of dried fungus, 0.9 part of edible salt, 0.85 part of green onion, and 0.55 part of ginger , 0.75 parts of dark soy sauce, 0.45 parts of sesame oil, 1.6 parts of starch, 1.8 parts of bread crumbs, 0.7 parts of xylitol, and 73.4 parts of ice water.

[0038] The preparation method of the horseshoe fungus lion's head of the present embodiment, the specific operation steps are:

[0039] 1) Prepare the filling:

[0040] a: Raw material pretreatment:

[0041] Take the chicken and grind it with a 10-12cm orifice in a meat grinder to get minced meat, put it in a marinating room at 0-4°C, and set aside;

[0042] Get the ionic sterile water after adopting filter and sterilizer treatment, be mixed with the white granulated sugar that contains mass percentage content and be 7%, the soaking ...

Embodiment 2

[0051] A horseshoe fungus lion head, the stuffing of which is made of the following raw materials in parts by weight: 60 parts of chicken, 0.3 parts of phosphate, 8 parts of water chestnut, 4 parts of dried fungus, 0.8 part of edible salt, 0.8 part of green onion, and 0.5 part of ginger , 0.7 parts of dark soy sauce, 0.4 parts of sesame oil, 1.5 parts of starch, 1.5 parts of bread crumbs, 0.5 parts of xylitol, and 63 parts of ice water.

[0052] The preparation method of the horseshoe fungus lion's head of the present embodiment, the specific operation steps are:

[0053] 1) Prepare the filling:

[0054] a: Raw material pretreatment:

[0055] Take the chicken and grind it with a 10-12cm orifice in a meat grinder to get minced meat, put it in a marinating room at 0-4°C, and set aside;

[0056] Take the ionic sterile water processed by the filter and the sterilizer, and prepare the soaking solution containing 5% white granulated sugar, 2% edible salt, and 0.1% citric acid; St...

Embodiment 3

[0065] A horseshoe fungus lion head, the stuffing of which is made of the following raw materials in parts by weight: 80 parts of chicken, 0.4 parts of phosphate, 10 parts of water chestnut, 6 parts of dried fungus, 1.0 part of edible salt, 0.9 part of green onion, and 0.6 part of ginger , 0.8 parts of dark soy sauce, 0.5 parts of sesame oil, 1.8 parts of starch, 2.0 parts of bread crumbs, 0.8 parts of xylitol, and 84 parts of ice water.

[0066] The preparation method of the horseshoe fungus lion's head of the present embodiment, the specific operation steps are:

[0067] 1) Prepare the filling:

[0068] a: Raw material pretreatment:

[0069] Take the chicken and grind it with a 10-12cm orifice in a meat grinder to get minced meat, put it in a marinating room at 0-4°C, and set aside;

[0070] Get the ionic sterile water after adopting filter and sterilizer treatment, be mixed with the white granulated sugar that contains mass percentage content and be 8%, the soaking liquid...

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PUM

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Abstract

The invention relates to the technical field of food processing, and in particular relates to a water chestnut-agaric large meatball and a preparation method thereof. Stuffing of the large meatball is prepared from the following raw materials in parts by weight: 60-80 parts of edible livestock and poultry meat, 0.3-0.4 part of phosphate, 8-10 parts of water chestnuts, 4-6 parts of dry agaric, 0.8-1.0 part of edible salt, 0.8-0.9 part of green onion, 0.5-0.6 part of ginger, 0.7-0.8 part of dark soy sauce, 0.4-0.5 part of sesame oil, 1.5-1.8 parts of starch, 1.5-2.0 parts of breadcrumbs, 0.5-0.8 part of xylitol and 63-84 parts of water. The water chestnuts and agaric provide elastic and brittle tastes, nutritional values of the large meatball are improved, balance of vegetables and meat is realized, and the large meatball has dietary therapy and health effects. Further, the water chestnuts are soaked in a soak solution containing white granulated sugar, edible salt and citric acid to be pretreated when being used, so that browning of the water chestnuts is delayed, the texture of the water chestnuts is changed, and the elastic and brittle tastes of the water chestnuts are enhanced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a horseshoe fungus lion head and a preparation method thereof. Background technique [0002] Lion head is one of the meatballs that people love to eat, and it is very popular at banquets. Lion head is called big meatball in the north, and it is also called Sixi meatball in some places. Traditional lion head is made of 60% fat meat and 40% lean meat is chopped into meat paste with onion, ginger, eggs and other ingredients, and made into fist-sized meatballs, which can be steamed or braised in brown sauce, fat but not greasy. With the continuous improvement of people's living standards, the demand and satisfaction of food is not only satiety, but also the pursuit of a higher level of nutrition and health. Nutrition, health and green will be the direction and theme of food development. [0003] Water chestnut, also known as water chestnut, tastes sweet and crisp, and has a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L19/10A23L31/00A23L33/10A23L5/41A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2200/14A23V2200/30A23V2250/60A23V2250/1614A23V2250/1582A23V2250/032A23V2250/6422A23V2250/5118A23V2300/24
Inventor 刘瑞芳张淑华王威陈晓娟李俊霞
Owner HENAN ZHONGPIN FOOD IND
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