Formula of quick-boiling balls containing water chestnuts and having function of reducing blood pressure and preparation method of quick-boiling balls
A technology of water chestnut water and lowering blood pressure, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve problems affecting gastrointestinal function, meatballs with high fat content, and indigestibility, etc., to achieve unique taste, fat content, etc. Less content, good for digestion
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[0020] A water chestnut boiled meatball for lowering blood pressure is made from the following raw materials in parts by weight (g):
[0021] Lean meat 500, starch 8-15, green onion 5-15, ginger 5-10, egg white 5-10, pepper 3-8, monosodium glutamate 2-5, salt 1-3, sesame oil 1-4, water chestnut 500-600.
[0022] Preparation:
[0023] 1. Chop the onion and ginger and set aside.
[0024] 2. Peel the water chestnuts and cut them into small pieces.
[0025] 3. Cut the lean meat into diced meat, and mix in the chopped green onion and ginger.
[0026] 4. Chop the meat into puree with a knife.
[0027] 5. Add starch, pepper, monosodium glutamate, sesame oil, and egg white to the meat paste, and stir well
[0028] 6. Add the granular water chestnuts and mix well.
[0029] 7. Use a spoon to pellet the above-mentioned materials into multiple uniform-sized pellets, and set aside.
[0030] 8. The meatballs can be eaten after cooking in boiling water for 2 minutes.
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