Balls

A ball and weight technology, applied in food science and other directions, can solve the problems of single taste, bad taste of balls, unable to meet dietary requirements, etc., and achieve the effect of satisfying dietary requirements, soft and delicate taste, and not easy to absorb oil.

Inactive Publication Date: 2017-11-10
天津正优食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And existing meatballs make the mouthfeel of meatballs bad because adding common flour, and t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of meatball of embodiment 1 is characterized in that, is made up of following components by weight:

[0025] Chicken breast: 300 servings;

[0026] Chicken thigh: 200 servings;

[0027] Pork belly: 100 servings;

[0028] Chicken skin: 10 parts;

[0029] Salt: 5 parts;

[0030] MSG: 1 part;

[0031] White sugar: 5 parts;

[0032] Phosphate: 0.1 parts;

[0033] Ginger powder: 0.1 parts;

[0034] Pig bone marrow paste: 0.1 part;

[0035] Sesame oil: 1 part;

[0036] Onion: 30 parts;

[0037] Textured soy protein: 8 servings;

[0038] Potato starch: 20 parts;

[0039] Corn starch: 30 parts;

[0040] Soy sauce: 30 parts;

[0041] Ice water: 30 servings.

Embodiment 2

[0042] A kind of meatball of embodiment 2 is characterized in that, is made up of following components by weight:

[0043] Chicken breast: 500 servings;

[0044] Chicken thigh: 300 servings;

[0045] Pork belly: 300 servings;

[0046] Chicken skin: 22 parts;

[0047] Salt: 15 parts;

[0048] MSG: 5 servings;

[0049] White sugar: 18 parts;

[0050] Phosphate: 1 part;

[0051] Ginger powder: 1 part;

[0052] Pig bone marrow paste: 1 part;

[0053] Sesame oil: 5 parts;

[0054] Onion: 50 parts;

[0055] Textured soybean protein: 20 parts;

[0056] Potato starch: 30 parts;

[0057] Corn starch: 50 parts;

[0058] Soy sauce: 50 parts;

[0059] Ice water: 50 servings.

Embodiment 3

[0060] Embodiment 3 A kind of meatball, it is characterized in that, optimal ratio is made up of following components by weight: chicken breast: 400 parts;

[0061] Chicken thigh: 250 servings;

[0062] Pork belly: 200 servings;

[0063] Chicken skin: 15 parts;

[0064] Salt: 9 parts;

[0065] MSG: 2 parts;

[0066] White sugar: 10 parts;

[0067] Phosphate: 0.5 parts;

[0068] Ginger powder: 0.5 part;

[0069] Pig bone marrow paste: 0.6 parts;

[0070] Sesame oil: 3 parts;

[0071] Onion: 40 parts;

[0072] Textured soybean protein: 10 parts;

[0073] Potato starch: 25 parts;

[0074] Corn starch: 40 parts;

[0075] Soy sauce: 35 parts;

[0076] Ice water: 35 servings.

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PUM

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Abstract

The invention provides a meatball, which consists of the following components by weight: 300-500 parts of chicken breast meat, 200-300 parts of chicken leg meat, 100-300 parts of pork belly, 10-22 parts of chicken skin, 5-15 parts of table salt, monosodium glutamate 1-5 parts, white sugar 5-18 parts, phosphate 0.1-1 part, ginger powder 0.1-1 part, pig bone marrow paste 0.1-1 part, sesame oil 1-5 parts, onion 30-50 parts, soybean textured protein 8 ‑20 parts, 20‑30 parts of potato starch, 30‑50 parts of corn starch, 30‑50 parts of soy sauce, 30‑50 parts of ice water. The invention is rich in nutrition, and pork belly is added, the meat is juicy, tender and delicious, and potato starch and corn starch are added instead of ordinary flour, so that the meatballs have a soft and delicate taste, are not easy to absorb oil, and can meet people's dietary requirements.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to meatballs. Background technique [0002] Meatballs are a kind of food that people like very much in daily life. There are many kinds of meatballs, such as vegetable meatballs, meatballs, seafood meatballs and so on. Each kind of meatball can be divided into many varieties according to different auxiliary materials and whether it is fried or not. my country has a vast territory, and people's eating habits and taste requirements are very different, so the types of meatballs are diversified. And existing meatballs make the mouthfeel of meatballs bad because adding common flour, and there is the situation of single taste, can't satisfy people's increasing dietary requirements. Contents of the invention [0003] The present invention just aims at above technical problem, provides a kind of meatball. [0004] In order to achieve the above object, the present invention adop...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/60A23L13/40
CPCA23L13/52A23L13/426A23L13/67A23V2002/00
Inventor 张志贺魏中宝孟淑娟吕向征张志花
Owner 天津正优食品有限公司
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