Making method of agaricus bisporus flavored large meatballs

Abstract

The invention belongs to the field of food processing, and particularly relates to a making method of agaricus bisporus flavored large meatballs. The making method comprises the following steps of (1)thoroughly cleaning fresh pork lean and fresh prime condition meat, wherein the mass ratio of the pork lean to the prime condition meat is 1 to 1, respectively cutting the fresh pork lean and the fresh prime condition meat into meat granules, and soaking the meat granules in an agaricus bisporus extraction solution and beer for 2-4h; (2) sucking water on the surfaces of the meat granules to enable the surfaces of the meat granules to be dried, adding scallions, ginger, cooking wine, white pepper and shrimp eggs, performing uniform stirring and mixing clockwise, and then adding salt and egg white; and (3) placing mixed materials into a beating machine, performing beating for 5min to enable the mixed materials to be bright in color, tender in meat, not sinking in water, and not scattered, performing rubbing to be sticky together to obtain large meatballs each of which has the weight being 40-50g and a diameter being 4-6cm, placing the large meatballs in boiling water, performing cookingfor shaping, and performing braising and stewing with an induction cooker for 1h. The large meatballs made by the making method disclosed by the invention are soft, tender, crisp and mashed, have unique mushroom fragrance and aromatic taste of beer, are fresh and delicious in flavor and fat but not greasy, and are more refreshing, tender and smooth and mellow in flavor than large meatballs made by a conventional making method, and industrialized production is facilitated.

Description

technical field [0001] The invention belongs to the field of food processing and relates to the improvement of traditional food, in particular to the improvement of the Yangzhou lion head processing method. technical background [0002] Lion head is a traditional dish in Huaiyang cuisine in Yangzhou. Its taste is soft, tender and crispy, fat but not greasy. In the traditional lion head making process, the lion is shaped by hand stirring the meat cubes. Stirring is one of the key processes in the production of lion heads. The emulsification of the meat particles occurs during the stirring process, which is beneficial to the strength of the minced meat and the formation of lion heads. Due to the low efficiency of manual mixing, it is not conducive to automatic production. It is of great significance to explore the method of replacing manual mixing process to promote the standardization and automatic production of lion head. Contents of the invention [0003] The object of ...

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Problems solved by technology

Due to the low efficiency of manual mixing, it is not conducive to automatic production. It is of great significance to e

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