Pork ball and preparation method thereof

A technology of pork and meatballs, which is applied to the functions of food ingredients, food science, and applications. It can solve problems such as single taste, loss of love for pork meatballs, and taste fatigue, and achieve the effects of lowering blood lipids, enhancing cellular immunity, and being easy to digest.

Inactive Publication Date: 2018-04-24
何倩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most pork balls have a single taste, which will

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A pork meatball mainly comprises the following components by weight:

[0060] 300 servings of ground pork,

[0061] 150 parts flour,

[0062] 10 pieces of shiitake mushrooms,

[0063] 10 parts celery,

[0064] 5 servings of shrimp,

[0065] 8 parts of minced ginger,

[0066] 7 parts of minced green onion,

[0067] 1 egg,

[0068] 350 parts of salad oil,

[0069] 4 parts salt,

[0070] 6 parts of soy sauce,

[0071] 35 parts of water,

[0072] 10 servings of cooking wine,

[0073] 1 part white pepper powder,

[0074] 1 part sesame oil.

[0075] Put the ground pork into a pot, add salt and stir until sticky, add mushrooms, celery, shrimp and eggs and mix well, add water while stirring until the water is absorbed by the meat. Continue to add minced green onion, minced ginger, salt, and cooking wine, mix well, and then knead the meat filling into small balls. Heat up a wok, add salad oil, put the meatballs in the wok, and fry them on low heat for about 4 minut...

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PUM

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Abstract

The invention belongs to the field of food deep processing and particularly relates to a pork ball and a preparation method thereof. The pork ball is prepared from, by weight, 300-500 parts of mincedpork, 100-300 parts of flour, 10-30 parts of shiitake mushrooms, 10-20 parts of celery, 5-15 parts of peeled prawns, 5-15 parts of bruised ginger, 5-10 parts of cut scallions, 1-2 eggs, 350-450 partsof salad oil, 3-6 parts of salt, 5-15 parts of soy sauce, 30-60 parts of water, 10-15 parts of cooking wine, 1-2 parts of white pepper powder and 1-2 parts of sesame oil.

Description

technical field [0001] The invention belongs to the field of deep-processed food, and in particular relates to pork meatballs and a preparation method thereof. Background technique [0002] Pork, also known as porridge, is the meat of one of the main domestic animals, the pig family pig. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin. Anyone who is weak after illness, postpartum blood deficiency, yellow and thin, can be used as a nourishing product. [0003] As one of the important animal foods on the table, pork has softer fibers, less connective tissue, and more intermuscular fat in muscle tissue. Therefore, the meat tastes particularly delicious after cooking. There are many ways to make pork in life, among whi...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/10A23L17/40A23L19/00A23L31/00
CPCA23L13/10A23L13/40A23L13/67A23L17/40A23L19/09A23L31/00A23V2002/00A23V2200/30A23V2200/308A23V2200/326
Inventor 何倩
Owner 何倩
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