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Preparation method for meatball

A production method and technology of meatballs, which are applied in food science and other fields, can solve problems such as preservatives and additives that are unfavorable to health, greasy imports, and poor taste, so as to improve coagulation performance, reduce greasy feeling, and improve freshness Effect

Pending Publication Date: 2019-08-02
江苏华伯食品产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the existing commercially available meatballs contain more preservatives and additives, which is not conducive to health, and on the other hand, the imported meatballs are greasy and taste bad

Method used

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Examples

Experimental program
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Embodiment

[0025] A method for making meatballs, comprising the steps of:

[0026] 1) Material selection: select pork foreleg, pork hind leg or pork belly as the main pork ingredient, and remove the skin, fascia, lymph and blood stains;

[0027] 2) Dressing: Divide the lean meat and fat meat of the pork main ingredient, and cut them into 5cm×5cm×3cm blocks, then put the lean meat into a shredder and cut it 6 times, and put the fat meat into a shredder Cut 5 times, mix the finely cut meat shreds and fatty meat shreds together and put them in a turnover box for later use;

[0028] 3) Chopping and mixing: Put the mixed shredded meat into a blender, and add shiitake mushrooms to the blender and stir for 4-8 seconds. The size of the meat and shiitake mushrooms is 0.2-0.3cm 2 , wherein the weight percentage of shiitake mushrooms and meat is 1:14;

[0029] 4) seasoning: take by weighing the seasoning of following percentage by weight: sugar 25.1%, salt 17.9%, ginger 12.9%, green onion 27.2%, ...

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Abstract

The invention discloses a preparation method for a meatball. The preparation method comprises the following steps: selecting raw materials, finishing, cutting and stirring, seasoning, stirring, preparing the meatball, packaging and storing. According to the invention, meat is shredded when meat stuffing is prepared, and then the shredded meat is ground into meat grains, so that uniform grease of meat stuffing is guaranteed and taste is guaranteed; few mushrooms are added into the meat stuffing, so that freshness of meat stuffing is promoted and greasy feel of meat stuffing is reduced; due to the addition of sweet potato flour, the greasy feel of meat stuffing is reduced, and meanwhile, the coagulating property of meat stuffing is promoted and the end product of meatball is prevented from collapsing; boiled water is adopted for preparing the meatball, so that the greasy and unhealthy problems of the traditional fried meatball can be avoided, and meanwhile, the freshness of the meatballcan be guaranteed; the meatball is free from preservative and additive and is healthy and nutritive.

Description

[0001] Technical field: [0002] The invention relates to the technical field of meat product processing, in particular to a method for making meatballs. [0003] Background technique: [0004] Meatballs, called Rouyuanzi in most parts of China, are mainly made of various poultry meats. Meatballs are characterized by juicy, full-bodied and long aftertaste. On the one hand, existing commercially available meatballs contain more preservatives and additives, which are not conducive to health, and on the other hand, the imported meatballs are greasy and have a bad taste. [0005] The information disclosed in this Background section is only for enhancing the understanding of the general background of the present invention and should not be taken as an acknowledgment or any form of suggestion that the information constitutes the prior art that is already known to those skilled in the art. [0006] Invention content: [0007] The object of the present invention is to provide a metho...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L31/00
CPCA23L13/67A23L31/00
Inventor 宦国清
Owner 江苏华伯食品产业发展有限公司
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