Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for making duck meatballs

A technology for duck meat and meat balls is applied in the functions of food ingredients, food ingredients as taste modifiers, food ingredients as odor modifiers, etc. Cholesterol content, the effect of making up for the decrease in taste, and enhancing elasticity

Inactive Publication Date: 2019-03-29
WUHAN POLYTECHNIC UNIVERSITY
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, reducing the fat content can greatly reduce the edible mouthfeel of duck meatballs, which is not conducive to marketing

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for making duck meatballs
  • Method for making duck meatballs
  • Method for making duck meatballs

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] In view of this, the present invention proposes a method for preparing duck meatballs. The duck meatballs produced by the preparation method have the advantages of rich nutrition, good taste, low fat content, and are healthy and delicious. combine figure 1 A schematic flow diagram of an embodiment of the proposed method for preparing duck meatballs, the method for preparing duck meatballs comprises the following steps:

[0024] Step S10, mincing duck meat and duck skin into minced meat;

[0025] Step S20, stirring and mixing the minced meat, resistant starch and auxiliary materials to obtain the meatball material;

[0026] Step S30, adding Lactobacillus rhamnosus to the meatball material, after fermentation, making fermented meatballs;

[0027] Step S40, after the fermented meatballs are matured and shaped, drained to obtain duck meatballs.

[0028] Wherein, the parts by weight of the duck meat, duck skin, resistant starch and Lactobacillus rhamnosus are respectively...

Embodiment 1

[0037]Mince the garlic and ginger and set aside. Cut 20g of duck meat and 5g of duck skin into small pieces after thawing in running water, deboning and cleaning, and grind them into minced meat with a meat grinder. Mix 3g of soybean protein, 12g of resistant starch and 1g of table salt, then add the mixture to minced meat, stir evenly, then add 10g of egg white, 0.5g of minced ginger, 1g of minced garlic, 0.2g of condiments and water, and stir evenly to obtain Meatball ingredients. Add 0.5 g of Lactobacillus rhamnosus to the meatball material and ferment at 42°C for 2.5 hours to obtain a fermented meat material, and then make a plurality of fermented meat balls with a diameter of about 2 cm from the fermented meat material. Put the fermented meatballs into 90°C water and cook until the fermented meatballs float on the water surface, then continue to boil for 10 minutes, remove and drain to obtain duck meatballs.

Embodiment 2

[0039] Mince the garlic and ginger and set aside. Cut 30g of duck meat and 3g of duck skin into small pieces after thawing in running water, deboning, and cleaning, and grind them into minced meat with a meat grinder. Mix 4g of soybean protein, 13g of resistant starch and 1.2g of table salt, then add the mixture to the minced meat, stir well, then add 12g of egg white, 0.8g of minced ginger, 1.2g of minced garlic, 0.6g of seasoning and water, mix well , Get meatballs. Add 0.7 g of Lactobacillus rhamnosus to the meatball material and ferment at 44°C for 3 hours to obtain a fermented meat material, and then make a plurality of fermented meatballs with a diameter of about 2 cm. Put the fermented meatballs into 95°C water and cook until the fermented meatballs float on the water surface, then continue to boil for 8 minutes, remove and drain to obtain duck meatballs.

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

No PUM Login to View More

Abstract

The invention discloses a method for making duck meatballs, which relates to the technical field of food processing. The making method comprises the following steps of: crushing duck meat and duck skin into meat emulsion; stirring and mixing the meat paste; stirring the meat paste and resistant starch, and an auxiliary material and uniformly mixing to obtain a meatball material; adding lactobacillus rhamnosus to the meatballs, and after fermentation, making the fermented meatballs; and after the fermented meatballs are formed, draining the material to obtain the duck meatballs. The duck meatballs have good mouthfeel, low fat content, and health and delicious taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing duck meat balls. Background technique [0002] Meatballs refer to the use of livestock meat, poultry meat, animal aquatic products and other meat as the main raw materials, together with other food accessories such as water and starch, and are made through the process steps of mincing, chopping, shaping, cooking, cooling, quick freezing and so on. It is a kind of simple minced meat food, and it is also a traditional meat product with a long history, and its fat content is extremely high. [0003] With the improvement of people's living standards, the health of food has become the primary issue that people pay attention to. Reducing the fat content of meatballs is of great significance to people's health. Duck meatballs refer to a type of meatballs with duck meat as the main raw material. Since the fat content of duck meat is lower than that of live...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40
CPCA23V2002/00A23L13/20A23L13/426A23L13/428A23L13/45A23L13/52A23V2200/16A23V2200/15A23V2200/14A23V2200/30
Inventor 胥伟王宏勋易阳侯温甫张燕鹏
Owner WUHAN POLYTECHNIC UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com