Making method of nutritional convenient potato, mutton and bone paste balls

Abstract

The invention discloses a making method of nutritional convenient potato, mutton and bone paste balls. The method comprises the following steps of thoroughly cleaning potatoes, peeling the potatoes, putting the peeled potatoes into a special crushing machine, and processing the potatoes into fresh mashed potatoes of which the fineness is 50 meshes; processing mutton into mutton stuffing, and performing stirring to prepare formed balls; steaming the formed balls in a steamer for 20 minutes; and putting the steamed and cooled balls into a vacuum bag for storage or cold storage, or performing storage at normal temperature after sterilization and preservation treatment. The nutrient loss and the production cost are reduced, and the taste of the balls is improved.

Description

technical field [0001] The invention relates to a method for preparing nutritious and convenient meatballs made of potato and mutton bone paste. Background technique [0002] Potatoes are one of the staple foods. They are rich in nutrition, diverse in consumption and mellow in taste, and have long been favored by consumers. [0003] At present, there are meatballs made by adding potatoes on the market. The main method of making them is: one is to cook the potatoes, peel them, make mashed potatoes, and then add them to various meat fillings that have been mixed. Fried to make potato meatballs; the other is to use potato flour to make potato meatballs, first add spices to the meat, then add potato flour to the meat in a certain proportion, and put the prepared meatballs Fry in oil. Among them, the whole potato flour production process includes: firstly washing the potatoes, peeling and cutting into pieces, steaming, drying, crushing and milling. The process is relatively com...

AI Technical Summary

Problems solved by technology

Among them, the production process of potato flour includes: first wash the potatoes, peel and cut them into pieces, steam them, dry them, crush them, and make them into flour. The process is relatively complicated.

The above two production processes have in common that the potatoes are all fried and heat-processed. The process is relatively complicated, and some of the nutrients of the potatoes are easy to lose.

The use of whole potato powder and cooked potato mash is processed cooked potato products. First, it causes the loss of rich dietary fiber and nutrition of potatoes. Second, it increases the production cost.

In addition, if the proportion of potato balls processed by the above production method is large, the elasticity will be poor and the taste will be a little loose.