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Earthenwear pot and its producing method

A casserole and recipe technology, applied in food preparation, application, food science and other directions, can solve the problems of not being able to achieve fresh and tender taste, not mentioning whether it is resistant to cooking, not involving meatballs, etc., to achieve rich varieties, appearance and color. Excellent, the effect of improving product quality

Inactive Publication Date: 2006-09-13
王玉璈
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the meatballs made by the above-mentioned technical scheme can achieve fresh and tender taste, there is no mention of whether they are resistant to cooking, let alone the size of the meatballs made. Judging from the examples listed, the diameter of the meatballs will not exceed The existing "Lion's Head" and "Sixi Meatballs" cannot achieve a level of more than 10cm in diameter, fresh and tender, and not boiled

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] According to each batch, make 100-110 casserole with a diameter of 10-15cm, and prepare 25 kg of pork foreleg meat, 25 kg of fat meat, 15 kg of eggs, 5 kg of green onions, 5 kg of ginger, and 1 kg of salt. kg, 0.75 kg of monosodium glutamate, 4 kg of starch, and 10 kg of fresh soup. First clean the pork, change it into pieces, put it into a meat grinder and grind it into meat filling. When grinding the meat filling, mix the fat and lean meat evenly, clean the green onions and ginger, cut them into fine pieces for later use, and then Put the ground minced meat into the blender, beat the egg greens into the blender, pour salt, monosodium glutamate, green onion, ginger, starch, and fresh soup into the blender and start stirring, and stir thoroughly until the meat is fully stirred 1. Stop stirring after gelling, then put the stirred minced meat in the freezer and let it cool for 1 to 2 hours, add the fresh soup into the soup pot and boil it, put the stirred minced meat in a...

Embodiment 2

[0025] According to each batch, make 100-110 casserole with a diameter of 10-15cm, and prepare 35 kg of pork foreleg meat, 15 kg of fat meat, 10 kg of eggs, 2.5 kg of green onions, 2.5 kg of ginger, and 1.5 kg of salt. kg, 1.5 kg of monosodium glutamate, 5 kg of starch, and 17.5 kg of fresh soup. First clean the pork, change it into pieces, put it into a meat grinder and grind it into meat filling. When grinding the meat filling, mix the fat and lean meat evenly, clean the green onions and ginger, cut them into fine pieces for later use, and then Put the ground minced meat into the blender, beat the egg greens into the blender, pour salt, monosodium glutamate, green onion, ginger, starch, and fresh soup into the blender and start stirring, and stir thoroughly until the meat is fully stirred 1. Stop stirring after gelling, then put the stirred minced meat in the freezer and let it cool for 1 to 2 hours, add the fresh soup into the soup pot and boil it, put the stirred minced me...

Embodiment 3

[0027] According to each batch, make 100-110 casserole with a diameter of 10-15cm, and prepare 30 kg of pork foreleg, 20 kg of fat meat, 20 kg of eggs, 5 kg of green onions, 5 kg of ginger, and 1.5 kg of salt. kg, 2 kg of monosodium glutamate, 6 kg of starch, and 15 kg of fresh soup. First clean the pork, change it into pieces, put it into a meat grinder and grind it into meat filling. When grinding the meat filling, mix the fat and lean meat evenly, clean the green onions and ginger, cut them into fine pieces for later use, and then Put the ground minced meat into the blender, beat the egg greens into the blender, pour salt, monosodium glutamate, green onion, ginger, starch, and fresh soup into the blender and start stirring, and stir thoroughly until the meat is fully stirred 1. Stop stirring after gelling, then put the stirred minced meat in the freezer and let it cool for 1 to 2 hours, add the fresh soup into the soup pot and boil it, put the stirred minced meat in a hand ...

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PUM

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Abstract

A meatball for casserole is prepared from foreleg pork, fatty pork, egg scallion, ginger, salt, gourmet powder, starch and delicious soup through washing, mincing, cooling, shaping, stewing, and cooling.

Description

technical field [0001] The invention relates to a method for making meatballs, in particular to a method for making a local traditional flavor food - Casserole Duyuan (a large meatball placed in a casserole). The improvement of the preparation method of meatballs is a supplement to the existing meatballs, belongs to the meat cooked food processing technology, and is suitable for the catering service industry to produce meatballs. Background technique [0002] Meatballs are a traditional meat cooked food that people love. Due to different living habits in various places, the recipes and methods for making meatballs are also different. Most of them have the characteristics of fresh, fragrant and soft. However, when making meatballs, they are tender and Boiling resistance is contradictory, and the large diameter of meatballs will make it easier to diverge during the stewing process. It is difficult for people to eat tender and boilable meatballs at home. Even if they are made ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/32A23L1/221A23L1/237A23L1/228A23L1/0522A23L13/10A23L15/00A23L27/10A23L27/22A23L27/40
Inventor 王玉璈王皓
Owner 王玉璈
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