Making method of bamboo shoot crisp balls

Abstract

The invention discloses a making method of bamboo shoot crisp balls. The making method comprises the following steps of blanching bamboo shoot dices, performing quick freezing on the bamboo shoot dices, performing flaking into slices, making balls, and performing shaping. The quick-freezing process of the bamboo shoot dices comprises the steps of taking the bamboo shoot dices made in the step (1) with saccharide in the mass ratio of 500 to (140-160 ), performing stirring and mixing, performing preserving until the saccharide completely dissolves, adding the bamboo shoot dices with the saccharide into the environment of minus 25 to minus 35 DEG C or below, and performing quick freezing until the center temperature of the bamboo shoot dices is minus 18 DEG C or below; and during shaping, heating the bamboo shoot balls to the temperature of 58-62 DEG C, performing heating for 18-22 minutes until the bamboo shoot balls are in the shape of gelation, after the surfaces of the bamboo shoot balls are cured and shaped, performing boiling at the temperature of 90 DEG C or above until the bamboo shoot balls are completely cooked, and performing fishing out to complete making. The method solves the problems of maintaining the brittleness of fresh bamboo shoots and preventing the mixing temperature of meat paste from raising, so that the bamboo shoot balls which are fresh and rich in bamboo shoots, and high in elasticity and brittleness, are obtained.

Description

technical field [0001] The invention belongs to the technical field of meatball processing, and in particular relates to a method for preparing crispy bamboo shoot meatballs. Background technique [0002] Bamboo shoots have a crisp taste, and because of their crisp texture and non-sticky texture, they are often eaten directly in food processing or as filling ingredients for food. In the prior art, when the meatballs are processed, the temperature of the meat will rise rapidly under the state of high-speed beating when the meat is stirred. When the temperature of the meat exceeds 0°C, it is easy to cause the meat to be cooked, and the ruddy color of the meat will quickly become off-white. The shiny minced meat will become dark, the meat fibers will be obvious, and the elasticity of the meatballs will decrease. Also do not have a kind of simple and fast method to solve this problem in the prior art. [0003] In the pickling process of bamboo shoots, salt is often used to ens...

AI Technical Summary

Problems solved by technology

[0004] In view of the lack of a method in the prior art that cannot quickly solve the problem of high temperature easily generated by stirring minced meat, and the lack of salt-free marinated crispy bamboo shoots, the present invention provides a kind of bamboo shoots that are fresh and rich, full of elasticity and crispness, and at the same time solve the brittleness of fresh bamboo shoots Preparation method of crispy bamboo shoot balls kept and kept at mixed temperature of minced meat

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