Unlock instant, AI-driven research and patent intelligence for your innovation.

Sandwich type vegetable meat ball and preparation method thereof

A vegetable and meatball technology, which is applied in food science, functions of food ingredients, food coating, etc., can solve the problem of low vegetable content

Inactive Publication Date: 2017-05-10
QINGDAO HAIZHIYUAN INTELLIGENT TECH
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Meatballs are widely favored by people with the advantage of their delicious taste, but in the production process of the current technology, people often add various additives in order to increase the more elastic taste of meatballs, and most of the meatballs on the market are made of meat As the main raw material, the vegetable content in the meatballs is less, and the meatballs with meat as the main raw material can no longer meet people's needs for health and deliciousness

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing sandwich vegetable meatballs, comprising the following steps:

[0022] Preparation of heart stuffing: mix vegetables and pork skin gravy evenly according to the weight ratio of 3:1 to obtain a mixture, and the mixture is refrigerated in a spherical container at minus 5°, and the vegetables include the following components in parts by weight 1 part of shepherd's purse, 1 part of Chinese cabbage, 1 part of wax gourd, and 1 part of day lily; the said shepherd's purse is fresh washed shepherd's purse, boiled in a pot, then removed and drained for 30 minutes, and cut into 0.5-1cm pieces ; After cutting the fresh cabbage into 0.5-1cm pieces, add salt according to the ratio of salt to cabbage weight ratio of 0.004︰1, stir evenly, let it stand for 30min, and then dehydrate; after removing the skin and flesh of wax gourd, cut it into 0.3 Particles of -0.5cm, the daylily is air-dried daylily, after cleaning the daylily, soaking in boiling water for 30-45min...

Embodiment 2

[0028] A method for preparing sandwich vegetable meatballs, comprising the following steps:

[0029] Preparation of heart stuffing: mix vegetables and pork skin gravy evenly according to the weight ratio of 3:1 to obtain a mixture, and the mixture is refrigerated in a spherical container at minus 5°, and the vegetables include the following components in parts by weight 10 parts of shepherd's purse, 5 parts of Chinese cabbage, 5 parts of wax gourd, and 5 parts of day lily; said shepherd's purse is fresh washed shepherd's purse, boiled in a pot, then removed and drained for 30 minutes, and cut into 0.5-1cm small pieces ; After cutting the fresh cabbage into 0.5-1cm pieces, add salt according to the ratio of salt to cabbage weight ratio of 0.004︰1, stir evenly, let it stand for 30min, and then dehydrate; after removing the skin and flesh of wax gourd, cut it into 0.3 Particles of -0.5cm, the daylily is air-dried daylily, after cleaning the daylily, soaking in boiling water for 3...

Embodiment 3

[0035] A method for preparing sandwich vegetable meatballs, comprising the following steps:

[0036] Preparation of heart stuffing: mix vegetables and pork skin gravy evenly according to the weight ratio of 3:1 to obtain a mixture, and the mixture is refrigerated in a spherical container at minus 5°, and the vegetables include the following components in parts by weight 8 parts of shepherd's purse, 4 parts of Chinese cabbage, 4 parts of wax gourd, and 4 parts of day lily; said shepherd's purse is fresh washed shepherd's purse, boiled in a pot, then removed and drained for 30 minutes, and cut into 0.5-1cm pieces ; After cutting the fresh cabbage into 0.5-1cm pieces, add salt according to the ratio of salt to cabbage weight ratio of 0.004︰1, stir evenly, let it stand for 30min, and then dehydrate; after removing the skin and flesh of wax gourd, cut it into 0.3 Particles of -0.5cm, the daylily is air-dried daylily, after cleaning the daylily, soaking in boiling water for 30-45min...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Diameteraaaaaaaaaa
Thicknessaaaaaaaaaa
Login to View More

Abstract

The invention relates to a meat ball and a preparation method thereof, in particular to a sandwich type vegetable meat ball and a preparation method thereof. The preparation method comprises steps of preparation of stuffing, preparation of wrapper, preparation of a taro and cassava layer and preparation of the sandwich type vegetable meat ball. The prepared sandwich type vegetable meat ball meets the demands of people for vegetable nutrition and tastes elastic.

Description

technical field [0001] The invention relates to a meatball and a preparation method thereof, in particular to a sandwich vegetable meatball and a preparation method thereof. Background technique [0002] Meatballs are usually cooked by steaming meat fillings wrapped in thin skins. Wrapping them in thin skins can better lock in the nutrition and deliciousness of the meat, making the meat more tender and delicious. Meatballs are widely favored by people with the advantage of their delicious mouthfeel, but in the production process of the current technology, people often add various additives in order to increase the more elastic mouthfeel of meatballs, and most of the meatballs on the market are made of meat As the main raw material, the vegetable content in the meatball is less, and the single meatball with meat as the main raw material can no longer satisfy people's demand for health preservation and delicious taste. Contents of the invention [0003] The object of the pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/00A23L13/60A23L19/10A23L29/30A23L33/00A23P20/25
CPCA23V2002/00A23V2200/30A23V2250/5118
Inventor 袁国防张伟唐佳张祥
Owner QINGDAO HAIZHIYUAN INTELLIGENT TECH
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com