Method for steaming Chinese yam meat balls

Abstract

The present invention discloses a Chinese yam meat ball steaming production method which comprises the following steps: fresh Chinese yams are washed and peeled, and Chinese yam powder is prepared; cleaning and peeling fresh pork to prepare minced pork; mixing and stirring the crushed Chinese yams, the minced pork, edible salt, bruised ginger, bruised scallions, pepper powder, paprika powder, peanut oil, sesame oil, sweet potato starch and egg white to form a mixed material; and preparing the mixed material into spherical balls, putting the spherical balls into a steamer, and steaming and curing to obtain the Chinese yam meat balls. The Chinese yam meatballs are prepared by steaming and curing, and the Chinese yam meatballs are prepared by the processing method, so that the problem that cancerogenic substances benzopyrene and acrylamide are easily generated in the process of preparing the Chinese yam meatballs by high-temperature frying and are not beneficial to human health is solved, and the Chinese yam meatballs are more in line with the life concept of healthy diet pursued by modern people.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for steaming yam meatballs. Background Art

[0002] Chinese yam is rich in various nutrients, including starch, dietary fiber, mucin, vitamins (such as vitamin C and B vitamins), minerals (potassium, magnesium, and iron), and active substances (polysaccharides and saponins). It helps promote digestion, regulate blood sugar, and enhance immunity, making it suitable for most people as a healthy dietary supplement.

[0003] Pork has a sweet, salty and neutral taste and is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is a staple food in daily life, nourishing the body, moisturizing the body, and strengthening the muscles and skin.

[0004] The meatballs are made with yam and pork as the main ingredients. They have a reasonable combination of meat and vegetables, and have great taste and nutritional value. They are a delicious dish suitable for people of all ages.

[0005] Existing yam meatball processing technology mostly uses high-temperature frying, which easily produces carcinogens such as benzopyrene and acrylamide, which are harmful to human health. Steaming yam meatballs avoids high-temperature frying and conforms to the modern concept of healthy eating. Summary of the Invention

[0006] The invention aims to overcome the deficiencies of the prior art and provide a steamed yam meatball with good taste and high nutritional value.

[0007] The present invention is achieved through the following technical solutions:

[0008] A method for steaming yam meatballs is characterized by being completed by the following steps:

[0009] The first step is to make yam mince

[0010] Wash the fresh yam, peel it, dice it, and then chop it into small pieces the size of millet grains;

[0011] Step 2: Make the pork filling

[0012] Wash and peel the fresh pork, cut it into 3cm square pieces, and then put it into a meat grinder to make pork filling;

[0013] Step 3: Make meatballs

[0014] The yam minced material obtained in the first step, the pork filling obtained in the second step, edible salt, minced ginger, chopped green onion, pepper, Sichuan pepper powder, corn oil, sesame oil, corn starch, and egg white are mixed and stirred evenly; the mixture is held by hand and squeezed into spherical meatballs using the thumb and index finger; the weight percentages of the above raw materials are: 30%-60% yam minced material, 20%-50% pork filling, 2% edible salt, 2% minced ginger, 2% chopped green onion, 0.5% pepper, 0.5% Sichuan pepper powder, 2% corn oil, 2% sesame oil, 2% corn starch, and 2% egg white;

[0015] Step 4: Steam the meatballs

[0016] Put the spherical meatballs made in the third step into the steamer, steam them over high heat for 8 to 10 minutes, then turn to low heat and steam for 20 to 30 minutes, and finally complete the steamed yam meatballs.

[0017] Furthermore, the fresh yam variety in the first step is Tuanbao yam from Lichuan, Hubei.

[0018] Furthermore, the pork in the second step is pork front leg meat, and the weight ratios of fat and lean meat are 20-40% and 60-80% respectively.

[0019] The present invention provides a method for steaming yam meatballs. Compared with the prior art, the present invention has the following beneficial effects:

[0020] The invention does not require high-temperature frying during production, does not produce carcinogens benzopyrene and acrylamide, and is beneficial to the human body.

[0021] The raw material of the invention is Tuanbao yam from Lichuan, Hubei Province, which is of good quality and rich in nutrition. DETAILED DESCRIPTION

[0022] Example 1: A method for steaming yam meatballs, comprising the following steps:

[0023] The first step is to make yam mince

[0024] Wash the fresh yam, peel it, dice it, and then chop it into small pieces the size of millet grains;

[0025] Step 2: Make the pork filling

[0026] Wash and peel the fresh pork, cut it into 3cm square pieces, and then put it into a meat grinder to make pork filling;

[0027] Step 3: Make meatballs

[0028] The yam minced material obtained in the first step, the pork filling obtained in the second step, edible salt, minced ginger, chopped green onion, pepper, Sichuan pepper powder, corn oil, sesame oil, corn starch, and egg white are mixed and stirred evenly; the mixture is held by hand and squeezed into spherical meatballs using thumb and index finger; the weight percentages of the above raw materials are as follows: 30% yam minced material, 50% pork filling, 2% edible salt, 2% minced ginger, 2% chopped green onion, 0.5% pepper, 0.5% Sichuan pepper powder, 2% corn oil, 2% sesame oil, 2% corn starch, and 2% egg white;

[0029] Step 4: Steam the meatballs

[0030] Put the spherical meatballs made in the third step into the steamer, steam them over high heat for 8 minutes, then turn to low heat and steam for 20 minutes, and finally complete the steamed yam meatballs.

[0031] Example 2: A method for steaming yam meatballs, comprising the following steps:

[0032] The first step is to make yam mince

[0033] Wash the fresh yam, peel it, dice it, and then chop it into small pieces the size of millet grains;

[0034] Step 2: Make the pork filling

[0035] Wash and peel the fresh pork, cut it into 3cm square pieces, and then put it into a meat grinder to make pork filling;

[0036] Step 3: Make meatballs

[0037] The yam minced material obtained in the first step, the pork filling obtained in the second step, edible salt, minced ginger, chopped green onion, pepper, Sichuan pepper powder, corn oil, sesame oil, corn starch, and egg white are mixed and stirred evenly; the mixture is held by hand and squeezed into spherical meatballs using thumb and index finger; the weight percentages of the above raw materials are as follows: 40% yam minced material, 45% pork filling, 2% edible salt, 2% minced ginger, 2% chopped green onion, 0.5% pepper, 0.5% Sichuan pepper powder, 2% corn oil, 2% sesame oil, 2% corn starch, and 2% egg white;

[0038] Step 4: Steam the meatballs

[0039] Put the spherical meatballs made in the third step into the steamer, steam them over high heat for 10 minutes, then turn to low heat and steam for 30 minutes, and finally complete the steamed yam meatballs.

[0040] Example 3: A method for steaming yam meatballs, comprising the following steps:

[0041] The first step is to make yam mince

[0042] Wash the fresh yam, peel it, dice it, and then chop it into small pieces the size of millet grains;

[0043] Step 2: Make the pork filling

[0044] Wash and peel the fresh pork, cut it into 3cm square pieces, and then put it into a meat grinder to make pork filling;

[0045] Step 3: Make meatballs

[0046] The yam minced material obtained in the first step, the pork filling obtained in the second step, edible salt, minced ginger, chopped green onion, pepper, Sichuan pepper powder, corn oil, sesame oil, corn starch, and egg white are mixed and stirred evenly; the mixture is held by hand and squeezed into spherical meatballs using thumb and index finger; the weight percentages of the above raw materials are as follows: 45% yam minced material, 40% pork filling, 2% edible salt, 2% minced ginger, 2% chopped green onion, 0.5% pepper, 0.5% Sichuan pepper powder, 2% corn oil, 2% sesame oil, 2% corn starch, and 2% egg white;

[0047] Step 4: Steam the meatballs

[0048] Put the spherical meatballs made in the third step into the steamer, steam them over high heat for 10 minutes, then turn to low heat and steam for 30 minutes, and finally complete the steamed yam meatballs.

[0049] Example 4: A method for steaming yam meatballs, comprising the following steps:

[0050] The first step is to make yam mince

[0051] Wash the fresh yam, peel it, dice it, and then chop it into small pieces the size of millet grains;

[0052] Step 2: Make the pork filling

[0053] Wash and peel the fresh pork, cut it into 3cm square pieces, and then put it into a meat grinder to make pork filling;

[0054] Step 3: Make meatballs

[0055] The yam minced material obtained in the first step, the pork filling obtained in the second step, edible salt, minced ginger, chopped green onion, pepper, Sichuan pepper powder, corn oil, sesame oil, corn starch, and egg white are mixed and stirred evenly; the mixture is held by hand and squeezed into spherical meatballs with thumb and index finger, wherein the weight percentage of the above raw materials is: 50% yam minced material, 35% pork filling, 2% edible salt, 2% minced ginger, 2% chopped green onion, 0.5% pepper, 0.5% Sichuan pepper powder, 2% corn oil, 2% sesame oil, 2% corn starch, and 2% egg white;

[0056] Step 4: Steam the meatballs

[0057] Put the spherical meatballs made in the third step into the steamer, steam them over high heat for 8 minutes, then turn to low heat and steam for 30 minutes, and finally complete the steamed yam meatballs.

[0058] Example 5: A method for steaming yam meatballs, comprising the following steps:

[0059] The first step is to make yam mince

[0060] Wash the fresh yam, peel it, dice it, and then chop it into small pieces the size of millet grains;

[0061] Step 2: Make the pork filling

[0062] Wash and peel the fresh pork, cut it into 3cm square pieces, and then put it into a meat grinder to make pork filling;

[0063] Step 3: Make meatballs

[0064] The yam minced material obtained in the first step, the pork filling obtained in the second step, edible salt, minced ginger, chopped green onion, pepper, Sichuan pepper powder, corn oil, sesame oil, corn starch, and egg white are mixed and stirred evenly; the mixture is held by hand and squeezed into spherical meatballs using the thumb and index finger; the weight percentages of the above raw materials are as follows: 55% yam minced material, 30% pork filling, 2% edible salt, 2% minced ginger, 2% chopped green onion, 0.5% pepper, 0.5% Sichuan pepper powder, 2% corn oil, 2% sesame oil, 2% corn starch, and 2% egg white;

[0065] Step 4: Steam the meatballs

[0066] Put the spherical meatballs made in the third step into the steamer, steam them over high heat for 10 minutes, then turn to low heat and steam for 30 minutes, and finally complete the steamed yam meatballs.

Claims

1. A method for steaming yam meatballs, characterized in that: The following steps are involved: Wash and peel the fresh yam and make yam mince; Wash and skin fresh pork to make minced pork; The yam mince, pork mince, edible salt, minced ginger, chopped green onion, pepper, Sichuan pepper powder, peanut oil, sesame oil, sweet potato starch and egg white are mixed and stirred to form a mixture; The mixed material is made into spherical balls, and then placed in a steamer, and steamed to obtain yam meatballs; The yam mince, pork mince, edible salt, minced ginger, chopped green onion, pepper, Sichuan pepper powder, peanut oil, sesame oil, sweet potato starch and egg white are mixed and stirred to form a mixed material: The mass fractions of the yam mince, pork mince, edible salt, minced ginger, chopped green onion, pepper, Sichuan pepper powder, peanut oil, sesame oil, sweet potato starch and egg white are 30-60%, 20-50%, 1.5-2.5%, 1.5-2.5%, 1-3%, 0.3-0.7%, 0.3-0.7%, 1.5-2.5%, 1-3%, 1-3% and 1-3% respectively; Wash and peel fresh pork, cut it into pieces, and then use a meat grinder to make minced pork: The fresh pork is pork front leg meat, and the mass fractions of fat and lean meat of the pork front leg meat are 20-40% and 60-80% respectively.

2. The method for steaming yam meatballs according to claim 1, wherein: Wash and peel the fresh yam, cut it into pieces and then chop it into yam crumbs: The variety of yam is Tuanbao yam from Lichuan, Hubei.

3. The method for steaming yam meatballs according to claim 1, wherein: The steps of washing and peeling fresh yam and making yam mince include: Wash and peel the fresh yam, cut it into 1-3 cm cubes, and then chop it into yam powder with a particle size of 1-2 mm.

4. The method for steaming yam meatballs according to claim 1, wherein: The steps of washing and skinning fresh pork, cutting it into pieces and then using a meat grinder to make minced pork include: Wash and peel the fresh pork, cut it into 2-3cm cubes, and then use a meat grinder to make minced pork.

5. The method for steaming yam meatballs according to claim 1, wherein: The mixed material is formed into spherical balls, which are then placed in a steamer and steamed to obtain yam meatballs: The mass of the spherical balls is 10 to 20 g.

6. The method for steaming yam meatballs according to claim 1, wherein: The steps of forming the mixed material into spherical balls and then putting them into a steamer for steaming and maturing to prepare yam meatballs include: The mixed material is made into spherical meatballs and then put into a steamer, steamed on high heat for 8 to 10 minutes, and then steamed on low heat for 20 to 30 minutes, to obtain yam meatballs after steaming.