Flammulina velutipes substitute meat ball with salt-reducing and freshness-increasing effects and preparation method of flammulina velutipes substitute meat ball

Abstract

The invention relates to a flammulina velutipes substitute meat ball with salt-reducing and freshness-increasing effects and a preparation method of the flammulina velutipes substitute meat ball. The meat substitute is prepared from the following raw material components in parts by mass: 50 to 90 parts of meat paste, 2 to 10 parts of needle mushroom powder, 8 to 40 parts of water, 1.5 to 2.0 parts of light soy sauce, 0.5 to 1.0 part of oyster sauce, 0.2 to 0.5 part of pepper powder and 0.05 to 0.10 part of ginger powder. The flammulina velutipes is dried and prepared into powder, and the powder is added into the meat paste, so that the prepared flammulina velutipes substitute meat balls are high in nutritional value, good in appearance, moderate in chewiness and unique in taste; the meat intake can be effectively reduced, the unique salt-reducing and freshness-increasing effects are achieved, and meanwhile the product yield and the acceptability of the product are improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a Flammulina velutipes - substituted meatball with a salt - reducing and freshness - enhancing effect and a preparation method thereof. Background Art

[0002] With the rapid growth of the global population, as meat is an important food and nutritional source for humans, the demand is constantly increasing. However, traditional animal husbandry and industrial meat production not only rely on a large amount of natural resources, but also the large amount of waste generated by intensive farming models poses a serious threat to the environment. In addition, a large amount of meat consumption and intake can lead to obesity and an increasing incidence of chronic diseases such as hyperlipidemia and cardiovascular diseases. In recent years, with the pursuit of healthy eating habits by people, the nutritional components and health benefits of diet have attracted much attention, and there is a greater tendency to choose foods with high protein, low fat, and low cholesterol. Currently, alternative meats usually use plants or plant proteins as raw materials, which have the characteristics of high protein, low fat, and low cholesterol, and relatively meet the requirements of a healthy diet. Edible fungi contain a high proportion of easily digestible protein, high dietary fiber, a relatively low fat content, and no cholesterol. Due to the unique fiber structure of some edible fungi, they can relatively closely simulate the texture and physicochemical properties of real meat products, becoming potential substitutes for meat. In addition, edible fungi contain unique umami compounds, such as free amino acids like glutamic acid, flavor nucleotides like 5'-guanylic acid, and umami peptides. These compounds can provide umami, enhance the palatability of food, and can also enhance saltiness, effectively replacing sodium chloride in food and alleviating health problems caused by high sodium intake. Therefore, the addition of edible fungi can not only be used as a substitute meat raw material to reduce meat intake, but also as a natural flavoring component to reduce the dependence on artificial spices, adding a more natural and rich taste experience to food. Flammulina velutipes is one of the main edible fungi cultivated in factories in China. It has rich yields, wide distribution, low requirements for the cultivation environment, and low prices. In addition, Flammulina velutipes has high nutritional value, with a relatively high protein content, containing a variety of essential amino acids, being rich in dietary fiber, and having excellent water absorption and water - binding abilities. Currently, the Flammulina velutipes market faces certain difficulties. Its processed product types are relatively single, and the consumption is mainly fresh food. Therefore, there is an urgent need for new processing methods or processed products to increase the added value of Flammulina velutipes and expand the Flammulina velutipes market. Currently, there is little research on using Flammulina velutipes for the production and processing of alternative meat. Attempts have been made to substitute three types of meat - based raw materials, namely beef, pork, and chicken, with Flammulina velutipes. This may be an effective method to expand the Flammulina velutipes market and broaden the application direction of alternative meat. Summary of the Invention

[0003] Technical problem to be solved: At present, there are still some quality problems with alternative meat, while the output of Flammulina velutipes is large but the types of processed products are relatively single. The present invention provides a Flammulina velutipes alternative meatball with a salt-reducing and freshness-enhancing effect and a preparation method thereof. The prepared Flammulina velutipes alternative meatball has high nutritional value, good appearance, moderate chewiness, and a unique taste, providing a new direction and theoretical support for alternative meat processing and more application scenarios for Flammulina velutipes.

[0004] Technical solution: A preparation method of a Flammulina velutipes alternative meatball with a salt-reducing and freshness-enhancing effect, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven for drying; S2. Preparing Flammulina velutipes powder: Crush and sieve the dried Flammulina velutipes to obtain Flammulina velutipes powder; S3. Preparing minced meat: Mince the meat to obtain minced meat; S4. Preparing a Flammulina velutipes mixed solution: Uniformly mix the Flammulina velutipes powder and water to obtain a Flammulina velutipes mixed solution; S5. Preparing alternative minced meat: Uniformly stir the minced meat and the Flammulina velutipes mixed solution to obtain alternative minced meat; S6. Refrigeration: Refrigerate the alternative minced meat overnight; S7. Marinating: Add marinade to the refrigerated alternative minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round shape and place it in a pot for steaming to obtain a Flammulina velutipes alternative meatball with a salt-reducing and freshness-enhancing effect. Further, in step S1, the drying temperature is 45 - 60°C and the time is 24 - 30h. Further, in step S2, the sieving mesh size is 50 - 70 meshes and sieving is performed once. Further, in step S4, the mass ratio of the Flammulina velutipes powder to water is (1 - 2):(4 - 5). Further, in step S4, the mass ratio of the Flammulina velutipes powder to water is 1:4. Further, in step S5, the mass ratio of the Flammulina velutipes mixed solution to the minced meat is (1 - 5):(5 - 9). Further, in step S7, the mass ratio of the alternative minced meat to the marinade is (50 - 60):(1 - 3); the marinade includes 1.5 - 2.0 parts of light soy sauce, 0.5 - 1.0 part of oyster sauce, 0.2 - 0.5 part of pepper powder, and 0.05 - 0.10 part of ginger powder by mass. Further, in step S8, the steaming time is 15 - 20min. Beneficial effects: 1. The present invention is added to the minced meat in the form of a Flammulina velutipes mixed solution, which has more sufficient contact with the minced meat, thus releasing its flavor more evenly, reducing the granular feeling of the mushrooms, and making the taste of the meat more delicate and smooth. 2. The preparation method of substituting Flammulina velutipes for meatballs in the present invention not only effectively increases the product yield rate, reduces the water loss and large holes during the steaming process of the meatballs, increases the juiciness of the meatballs, but also reduces the hardness and chewiness of the meatballs, maintains the original elasticity of the meatballs, adjusts the texture of the meatballs, and effectively improves its edible taste. 3. The Flammulina velutipes used in the present invention is rich in high-quality protein, dietary fiber and low fat content, which is beneficial to improving the current situation of the lack of protein and dietary fiber among the people, meeting the needs of consumers for additive-free products. Moreover, since the Flammulina velutipes is ground into powder with high fineness, the nutrition is more easily digested and absorbed by the human body, meeting the pursuit of modern consumers for healthy eating habits. 4. The present invention uses Flammulina velutipes as the raw material, and the compounds such as umami peptides contained in it can provide umami and enhance saltiness, which can well improve the saltiness and umami of the meatballs, thereby reducing the addition of artificial spices, reducing costs, providing healthier food, and providing a new perspective for the high-value application of substituting meat in the production of functional foods. 5. Compared with other mushrooms, Flammulina velutipes has a light taste and does not cover up the meat flavor, is suitable for matching with various meats, and there are differences in nutrients. Flammulina velutipes contains more amino acids and cellulose. 6. The method described in the present invention is simple and easy to operate, has no high requirements for equipment and processes, is suitable for large-scale industrial applications, and has certain market competitiveness. Description of the Drawings Figure 1 is the process flow chart of the present invention; Figure 2 is the influence diagram of different substitution amounts of Flammulina velutipes on the appearance of beef meatballs in Examples 1-5 and Comparative Example 1; Figure 3 is the influence diagram of different substitution amounts of Flammulina velutipes on the appearance of pork meatballs in Examples 6-10 and Comparative Example 2; Figure 4 is the influence diagram of different substitution amounts of Flammulina velutipes on the appearance of chicken meatballs in Examples 11-15 and Comparative Example 3; Figure 5 is the influence diagram of different substitution amounts of Flammulina velutipes on the color of beef meatballs in Examples 1-5 and Comparative Example 1; Figure 6 is the influence diagram of different substitution amounts of Flammulina velutipes on the color of pork meatballs in Examples 6-10 and Comparative Example 2; Figure 7 is the influence diagram of different substitution amounts of Flammulina velutipes on the color of chicken meatballs in Examples 11-15 and Comparative Example 3; Figure 8Graph showing the effect of different substitution amounts of Flammulina velutipes on the yield rate of beef balls in Examples 1-5 and Comparative Example 1; Figure 9 Graph showing the effect of different substitution amounts of Flammulina velutipes on the yield rate of pork balls in Examples 6-10 and Comparative Example 2; Figure 10 Graph showing the effect of different substitution amounts of Flammulina velutipes on the yield rate of chicken balls in Examples 11-15 and Comparative Example 3; Figure 11 Effect of different substitution amounts of Flammulina velutipes on the texture of beef balls in Examples 1-5 and Comparative Example 1; Figure 12 Graph showing the effect of different substitution amounts of Flammulina velutipes on the texture of pork balls in Examples 6-10 and Comparative Example 2; Figure 13 Graph showing the effect of different substitution amounts of Flammulina velutipes on the texture of chicken balls in Examples 11-15 and Comparative Example 3; Figure 14 Effect of different substitution amounts of Flammulina velutipes on the umami and saltiness of beef balls in Examples 1-5 and Comparative Example 1; Figure 15 Graph showing the effect of different substitution amounts of Flammulina velutipes on the umami and saltiness of pork balls in Examples 6-10 and Comparative Example 2; Figure 16 Graph showing the effect of different substitution amounts of Flammulina velutipes on the umami and saltiness of chicken balls in Examples 11-15 and Comparative Example 3; Figure 17 Graph showing the effect of different substitution amounts of Flammulina velutipes on the sensory evaluation of beef balls in Examples 1-5 and Comparative Example 1; Figure 18 Graph showing the effect of different substitution amounts of Flammulina velutipes on the sensory evaluation of pork balls in Examples 6-10 and Comparative Example 2; Figure 19 Graph showing the effect of different substitution amounts of Flammulina velutipes on the sensory evaluation of chicken balls in Examples 11-15 and Comparative Example 3. Figure 20 Graph showing the scores of the sensory evaluation of beef balls in Example 3 and Comparative Examples 4-5; Figure 21 Graph showing the scores of the sensory evaluation of pork balls in Example 7 and Comparative Examples 6-7; Figure 22 Graph showing the scores of the sensory evaluation of chicken balls in Example 12 and Comparative Examples 8-9; Detailed implementation manners The present invention will be further described below in conjunction with the accompanying drawings and embodiments. The following embodiments are explanations of the present invention and the present invention is not limited to the following embodiments: Example 1 (hereinafter numbered: B-10) A preparation method of Flammulina velutipes - substituted beef balls with salt - reducing and freshness - enhancing effects, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven to dry at 50 °C for 24 h; S2. Preparing Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60 - mesh sieve to obtain Flammulina velutipes powder; S3. Preparing minced meat: Mince the beef from the front leg of the cow to obtain minced meat; S4. Preparing Flammulina velutipes mixed solution: Uniformly mix 20 g of Flammulina velutipes powder with 80 g of water to obtain Flammulina velutipes mixed solution; S5. Preparing substituted minced meat: Uniformly stir 900 g of minced meat with the Flammulina velutipes mixed solution to obtain substituted minced meat; S6. Refrigerating: Refrigerate the substituted minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substituted minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round shape and steam it in a pot for 20 min to obtain Flammulina velutipes - substituted beef balls with salt - reducing and freshness - enhancing effects. Example 2 (hereinafter numbered: B - 20) A preparation method of Flammulina velutipes - substituted beef balls with salt - reducing and freshness - enhancing effects, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven to dry at 50 °C for 24 h; S2. Preparing Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60 - mesh sieve to obtain Flammulina velutipes powder; S3. Preparing minced meat: Mince the beef from the front leg of the cow to obtain minced meat; S4. Preparing Flammulina velutipes mixed solution: Uniformly mix 40 g of Flammulina velutipes powder with 160 g of water to obtain Flammulina velutipes mixed solution; S5. Preparing substituted minced meat: Uniformly stir 800 g of minced meat with the Flammulina velutipes mixed solution to obtain substituted minced meat; S6. Refrigerating: Refrigerate the substituted minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substituted minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round shape and steam it in a pot for 20 min to obtain Flammulina velutipes - substituted beef balls with salt - reducing and freshness - enhancing effects. Example 3 (hereinafter numbered: B - 30) A preparation method of Flammulina velutipes - substituted beef balls with salt - reducing and freshness - enhancing effects, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven to dry at 50 °C for 24 h; S2. Preparation of Flammulina velutipes powder: The dried Flammulina velutipes is crushed and sieved through a 60-mesh sieve to obtain Flammulina velutipes powder; S3. Preparation of minced meat: The front leg beef is minced to obtain minced meat; S4. Preparation of Flammulina velutipes mixed solution: 60 g of Flammulina velutipes powder is evenly mixed with 240 g of water to obtain Flammulina velutipes mixed solution; S5. Preparation of substitute minced meat: 700 g of minced meat is evenly stirred with the Flammulina velutipes mixed solution to obtain substitute minced meat; S6. Refrigeration: The substitute minced meat is refrigerated at 4°C overnight; S7. Marinating: 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder are added to the refrigerated substitute minced meat and stirred evenly to obtain seasoned minced meat; S8. Steaming: The seasoned minced meat is formed into a round shape and steamed in a pot for 20 min to obtain Flammulina velutipes substitute beef balls with the effect of reducing salt and enhancing freshness. Example 4 (hereinafter numbered: B-40) A preparation method of Flammulina velutipes substitute beef balls with the effect of reducing salt and enhancing freshness includes the following steps: S1. Drying Flammulina velutipes: The Flammulina velutipes is removed from the roots, torn, and placed in an oven to be dried at 50°C for 24 h; S2. Preparation of Flammulina velutipes powder: The dried Flammulina velutipes is crushed and sieved through a 60-mesh sieve to obtain Flammulina velutipes powder; S3. Preparation of minced meat: The front leg beef is minced to obtain minced meat; S4. Preparation of Flammulina velutipes mixed solution: 80 g of Flammulina velutipes powder is evenly mixed with 320 g of water to obtain Flammulina velutipes mixed solution; S5. Preparation of substitute minced meat: 600 g of minced meat is evenly stirred with the Flammulina velutipes mixed solution to obtain substitute minced meat; S6. Refrigeration: The substitute minced meat is refrigerated at 4°C overnight; S7. Marinating: 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder are added to the refrigerated substitute minced meat and stirred evenly to obtain seasoned minced meat; S8. Steaming: The seasoned minced meat is formed into a round shape and steamed in a pot for 20 min to obtain Flammulina velutipes substitute beef balls with the effect of reducing salt and enhancing freshness. Example 5 (hereinafter numbered: B-50) A preparation method of Flammulina velutipes substitute beef balls with the effect of reducing salt and enhancing freshness includes the following steps: S1. Drying Flammulina velutipes: The Flammulina velutipes is removed from the roots, torn, and placed in an oven to be dried at 50°C for 24 h; S2. Preparation of Flammulina velutipes powder: The dried Flammulina velutipes is crushed and sieved through a 60-mesh sieve to obtain Flammulina velutipes powder; S3. Preparation of minced meat: The front leg beef is minced to obtain minced meat; S4. Prepare the Flammulina velutipes mixed solution: Uniformly mix 100 g of Flammulina velutipes powder with 400 g of water to obtain the Flammulina velutipes mixed solution; S5. Prepare the substitute minced meat: Uniformly stir 500 g of minced meat with the Flammulina velutipes mixed solution to obtain the substitute minced meat; S6. Refrigerate: Refrigerate the substitute minced meat at 4°C overnight; S7. Marinate: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir evenly to obtain the seasoned minced meat; S8. Steam: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 min to obtain the Flammulina velutipes substitute beef balls with the effect of reducing salt and enhancing freshness. Example 6 (hereinafter numbered: P-10) A preparation method of Flammulina velutipes substitute pork balls with the effect of reducing salt and enhancing freshness, comprising the following steps: S1. Dry the Flammulina velutipes: Remove the roots of the Flammulina velutipes, tear it up, and place it in an oven at 50°C for drying for 24 h; S2. Prepare the Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60-mesh sieve to obtain the Flammulina velutipes powder; S3. Prepare the minced meat: Mince the pork tenderloin to obtain the minced meat; S4. Prepare the Flammulina velutipes mixed solution: Uniformly mix 20 g of Flammulina velutipes powder with 80 g of water to obtain the Flammulina velutipes mixed solution; S5. Prepare the substitute minced meat: Uniformly stir 900 g of minced meat with the Flammulina velutipes mixed solution to obtain the substitute minced meat; S6. Refrigerate: Refrigerate the substitute minced meat at 4°C overnight; S7. Marinate: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir evenly to obtain the seasoned minced meat; S8. Steam: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 min to obtain the Flammulina velutipes substitute pork balls with the effect of reducing salt and enhancing freshness. Example 7 (hereinafter numbered: P-20) A preparation method of Flammulina velutipes substitute pork balls with the effect of reducing salt and enhancing freshness, comprising the following steps: S1. Dry the Flammulina velutipes: Remove the roots of the Flammulina velutipes, tear it up, and place it in an oven at 50°C for drying for 24 h; S2. Prepare the Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60-mesh sieve to obtain the Flammulina velutipes powder; S3. Prepare the minced meat: Mince the pork tenderloin to obtain the minced meat; S4. Prepare the Flammulina velutipes mixed solution: Uniformly mix 40 g of Flammulina velutipes powder with 160 g of water to obtain the Flammulina velutipes mixed solution; S5. Preparation of substitute minced meat: Mix 800 g of minced meat with the Flammulina velutipes mixed solution evenly to obtain substitute minced meat; S6. Refrigeration: Refrigerate the substitute minced meat at 4 °C overnight; S7. Marination: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 min to obtain Flammulina velutipes substitute pork balls with the effects of salt reduction and freshness enhancement. Example 8 (hereinafter numbered: P-30) A preparation method of Flammulina velutipes substitute pork balls with the effects of salt reduction and freshness enhancement includes the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven to dry at 50 °C for 24 h; S2. Preparation of Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60-mesh sieve to obtain Flammulina velutipes powder; S3. Preparation of minced meat: Mince the pork tenderloin to obtain minced meat; S4. Preparation of Flammulina velutipes mixed solution: Mix 60 g of Flammulina velutipes powder with 240 g of water evenly to obtain Flammulina velutipes mixed solution; S5. Preparation of substitute minced meat: Mix 700 g of minced meat with the Flammulina velutipes mixed solution evenly to obtain substitute minced meat; S6. Refrigeration: Refrigerate the substitute minced meat at 4 °C overnight; S7. Marination: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 min to obtain Flammulina velutipes substitute pork balls with the effects of salt reduction and freshness enhancement. Example 9 (hereinafter numbered: P-40) A preparation method of Flammulina velutipes substitute pork balls with the effects of salt reduction and freshness enhancement includes the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven to dry at 50 °C for 24 h; S2. Preparation of Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60-mesh sieve to obtain Flammulina velutipes powder; S3. Preparation of minced meat: Mince the pork tenderloin to obtain minced meat; S4. Preparation of Flammulina velutipes mixed solution: Mix 80 g of Flammulina velutipes powder with 320 g of water evenly to obtain Flammulina velutipes mixed solution; S5. Preparation of substitute minced meat: Mix 600 g of minced meat with the Flammulina velutipes mixed solution evenly to obtain substitute minced meat; S6. Refrigeration: Refrigerate the substitute minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated alternative minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a ball and steam it in a pot for 20 min to obtain a Flammulina velutipes - substituted pork ball with a salt - reduction and freshness - enhancement effect. Example 10 (hereinafter numbered: P - 50) A method for preparing a Flammulina velutipes - substituted pork ball with a salt - reduction and freshness - enhancement effect, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven at 50 °C for 24 h; S2. Preparing Flammulina velutipes powder: Grind the dried Flammulina velutipes and sieve it through a 60 - mesh sieve to obtain Flammulina velutipes powder; S3. Preparing minced meat: Mince the pork tenderloin to obtain minced meat; S4. Preparing a Flammulina velutipes mixed solution: Uniformly mix 100 g of Flammulina velutipes powder with 400 g of water to obtain a Flammulina velutipes mixed solution; S5. Preparing alternative minced meat: Uniformly stir 500 g of minced meat with the Flammulina velutipes mixed solution to obtain alternative minced meat; S6. Refrigerating: Refrigerate the alternative minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated alternative minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a ball and steam it in a pot for 20 min to obtain a Flammulina velutipes - substituted pork ball with a salt - reduction and freshness - enhancement effect. Example 11 (hereinafter numbered: C - 10) A method for preparing a Flammulina velutipes - substituted chicken ball with a salt - reduction and freshness - enhancement effect, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven at 50 °C for 24 h; S2. Preparing Flammulina velutipes powder: Grind the dried Flammulina velutipes and sieve it through a 60 - mesh sieve to obtain Flammulina velutipes powder; S3. Preparing minced meat: Mince the chicken breast to obtain minced meat; S4. Preparing a Flammulina velutipes mixed solution: Uniformly mix 20 g of Flammulina velutipes powder with 80 g of water to obtain a Flammulina velutipes mixed solution; S5. Preparing alternative minced meat: Uniformly stir 900 g of minced meat with the Flammulina velutipes mixed solution to obtain alternative minced meat; S6. Refrigerating: Refrigerate the alternative minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated alternative minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round ball, put it into a pot and steam for 20 minutes to obtain a Flammulina velutipes - substituted chicken meatball with the effect of reducing salt and enhancing freshness. Example 12 (hereinafter numbered: C - 20) A preparation method of a Flammulina velutipes - substituted chicken meatball with the effect of reducing salt and enhancing freshness, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and put it into an oven to dry at 50 °C for 24 hours; S2. Preparing Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60 - mesh sieve to obtain Flammulina velutipes powder; S3. Preparing minced meat: Grind the chicken breast to obtain minced meat; S4. Preparing Flammulina velutipes mixed solution: Uniformly mix 40 g of Flammulina velutipes powder with 160 g of water to obtain a Flammulina velutipes mixed solution; S5. Preparing substituted minced meat: Uniformly stir 800 g of minced meat with the Flammulina velutipes mixed solution to obtain substituted minced meat; S6. Refrigerating: Refrigerate the substituted minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substituted minced meat, and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round ball, put it into a pot and steam for 20 minutes to obtain a Flammulina velutipes - substituted chicken meatball with the effect of reducing salt and enhancing freshness. Example 13 (hereinafter numbered: C - 30) A preparation method of a Flammulina velutipes - substituted chicken meatball with the effect of reducing salt and enhancing freshness, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and put it into an oven to dry at 50 °C for 24 hours; S2. Preparing Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60 - mesh sieve to obtain Flammulina velutipes powder; S3. Preparing minced meat: Grind the chicken breast to obtain minced meat; S4. Preparing Flammulina velutipes mixed solution: Uniformly mix 60 g of Flammulina velutipes powder with 240 g of water to obtain a Flammulina velutipes mixed solution; S5. Preparing substituted minced meat: Uniformly stir 700 g of minced meat with the Flammulina velutipes mixed solution to obtain substituted minced meat; S6. Refrigerating: Refrigerate the substituted minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substituted minced meat, and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round ball, put it into a pot and steam for 20 minutes to obtain a Flammulina velutipes - substituted chicken meatball with the effect of reducing salt and enhancing freshness. Example 14 (hereinafter numbered: C - 40) A preparation method of Flammulina velutipes - substituted chicken meatballs with salt - reducing and freshness - enhancing effects, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven at 50 °C for drying for 24 h; S2. Preparing Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60 - mesh sieve to obtain Flammulina velutipes powder; S3. Preparing minced meat: Mince the chicken breast to obtain minced meat; S4. Preparing Flammulina velutipes mixed solution: Uniformly mix 80 g of Flammulina velutipes powder with 320 g of water to obtain Flammulina velutipes mixed solution; S5. Preparing substituted minced meat: Uniformly stir 600 g of minced meat with the Flammulina velutipes mixed solution to obtain substituted minced meat; S6. Refrigerating: Refrigerate the substituted minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substituted minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round shape and steam it in a pot for 20 min to obtain Flammulina velutipes - substituted chicken meatballs with salt - reducing and freshness - enhancing effects. Example 15 (hereinafter numbered: C - 50) A preparation method of Flammulina velutipes - substituted chicken meatballs with salt - reducing and freshness - enhancing effects, comprising the following steps: S1. Drying Flammulina velutipes: Remove the roots of Flammulina velutipes, tear it apart, and place it in an oven at 50 °C for drying for 24 h; S2. Preparing Flammulina velutipes powder: Crush the dried Flammulina velutipes and sieve it through a 60 - mesh sieve to obtain Flammulina velutipes powder; S3. Preparing minced meat: Mince the chicken breast to obtain minced meat; S4. Preparing Flammulina velutipes mixed solution: Uniformly mix 100 g of Flammulina velutipes powder with 400 g of water to obtain Flammulina velutipes mixed solution; S5. Preparing substituted minced meat: Uniformly stir 500 g of minced meat with the Flammulina velutipes mixed solution to obtain substituted minced meat; S6. Refrigerating: Refrigerate the substituted minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substituted minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round shape and steam it in a pot for 20 min to obtain Flammulina velutipes - substituted chicken meatballs with salt - reducing and freshness - enhancing effects. Comparative Example 1 (hereinafter numbered: B - 0) The difference between this comparative example and Example 1 is that no Flammulina velutipes mixed solution is added, specifically as follows: S1. Preparing minced meat: Mince the beef foreleg to obtain minced meat; S2. Refrigeration: Refrigerate the minced meat at 4°C overnight; S8. Marination: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to 1000 g of the refrigerated minced meat and stir well to obtain seasoned minced meat; S9. Steaming: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 minutes to obtain beef balls. Comparative Example 2 (hereinafter numbered: P-0) The difference between this comparative example and Example 6 is that the Flammulina velutipes mixed solution is not added, specifically as follows: S1. Preparation of minced meat: Mince the pork tenderloin to obtain minced meat; S2. Refrigeration: Refrigerate the minced meat at 4°C overnight; S8. Marination: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to 1000 g of the refrigerated minced meat and stir well to obtain seasoned minced meat; S9. Steaming: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 minutes to obtain pork balls. Comparative Example 3 (hereinafter numbered: C-0) The difference between this comparative example and Example 11 is that the Flammulina velutipes mixed solution is not added, specifically as follows: S1. Preparation of minced meat: Mince the chicken breast to obtain minced meat; S2. Refrigeration: Refrigerate the minced meat at 4°C overnight; S8. Marination: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to 1000 g of the refrigerated minced meat and stir well to obtain seasoned minced meat; S9. Steaming: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 minutes to obtain chicken balls. Comparative Example 4 The difference between this comparative example and Example 3 is that the Flammulina velutipes is chopped instead of ground into powder, specifically as follows: S1. Preparation of Flammulina velutipes minced: Chop or crush the dried Flammulina velutipes to obtain Flammulina velutipes minced; S2. Preparation of minced meat: Mince the beef foreleg to obtain minced meat; S3. Preparation of substitute minced meat: Evenly stir 700 g of minced meat with the Flammulina velutipes minced to obtain substitute minced meat; S4. Refrigeration: Refrigerate the substitute minced meat at 4°C overnight; S5. Marination: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir well to obtain seasoned minced meat; S6. Steaming: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 minutes to obtain Flammulina velutipes substitute beef balls. Comparative Example 5 The difference between this comparative example and Example 3 is that Flammulina velutipes is replaced with Lentinula edodes, which is specifically as follows: S1. Dry Lentinula edodes: Remove the roots of Lentinula edodes, tear it apart, and place it in an oven at 50 °C for drying for 24 h; S2. Prepare Lentinula edodes powder: Crush the dried Lentinula edodes and sieve it through a 60-mesh sieve to obtain Lentinula edodes powder; S3. Prepare minced meat: Mince the front leg beef to obtain minced meat; S4. Prepare Lentinula edodes mixed solution: Uniformly mix 60 g of Lentinula edodes powder and 240 g of water to obtain Lentinula edodes mixed solution; S5. Prepare substitute minced meat: Uniformly stir 700 g of minced meat and Lentinula edodes mixed solution to obtain substitute minced meat; S6. Refrigerate: Refrigerate the substitute minced meat at 4 °C overnight; S7. Marinate: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir evenly to obtain seasoned minced meat; S8. Steam: Shape the seasoned minced meat into a round shape and steam it in a pot for 20 min to obtain Lentinula edodes substitute beef balls. Comparative Example 6 The difference between this comparative example and Example 7 is that Flammulina velutipes is chopped instead of ground into powder, which is specifically as follows: S1. Prepare chopped Flammulina velutipes: Chop or crush the dried Flammulina velutipes to obtain chopped Flammulina velutipes; S2. Prepare minced meat: Mince the pork tenderloin to obtain minced meat; S3. Prepare substitute minced meat: Uniformly stir 800 g of minced meat and chopped Flammulina velutipes to obtain substitute minced meat; S4. Refrigerate: Refrigerate the substitute minced meat at 4 °C overnight; S5. Marinate: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir evenly to obtain seasoned minced meat; S6. Steam: Shape the seasoned minced meat into a round shape and steam it in a pot for 20 min to obtain Flammulina velutipes substitute pork balls. Comparative Example 7 The difference between this comparative example and Example 7 is that Flammulina velutipes is replaced with Lentinula edodes, which is specifically as follows: S1. Dry Flammulina velutipes: Remove the roots of Lentinula edodes, tear it apart, and place it in an oven at 50 °C for drying for 24 h; S2. Prepare Lentinula edodes powder: Crush the dried Lentinula edodes and sieve it through a 60-mesh sieve to obtain Lentinula edodes powder; S3. Prepare minced meat: Mince the pork tenderloin to obtain minced meat; S4. Prepare Lentinula edodes mixed solution: Uniformly mix 40 g of Lentinula edodes powder and 160 g of water to obtain Lentinula edodes mixed solution; S5. Preparation of substitute minced meat: Mix 800 g of minced meat with the mushroom mixed solution evenly to obtain substitute minced meat; S6. Refrigeration: Refrigerate the substitute minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 min to obtain mushroom substitute pork balls. Comparative Example 8 The difference between this comparative example and Example 12 is that the flammulina velutipes is chopped instead of ground into powder, as follows: S1. Preparation of flammulina velutipes minced: Chop or crush the dried flammulina velutipes to obtain flammulina velutipes minced; S2. Preparation of minced meat: Mince the chicken breast to obtain minced meat; S3. Preparation of substitute minced meat: Mix 800 g of minced meat with the flammulina velutipes minced evenly to obtain substitute minced meat; S4. Refrigeration: Refrigerate the substitute minced meat at 4 °C overnight; S5. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir evenly to obtain seasoned minced meat; S6. Steaming: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 min to obtain flammulina velutipes substitute chicken balls. Comparative Example 9 The difference between this comparative example and Example 12 is that the flammulina velutipes is replaced with mushrooms, as follows: S1. Drying the mushrooms: Remove the roots of the mushrooms, tear them apart, and place them in an oven at 50 °C for 24 h; S2. Preparation of mushroom powder: Crush the dried mushrooms and sieve them through a 60-mesh sieve to obtain mushroom powder; S3. Preparation of minced meat: Mince the chicken breast to obtain minced meat; S4. Preparation of mushroom mixed solution: Mix 40 g of mushroom powder with 160 g of water evenly to obtain mushroom mixed solution; S5. Preparation of substitute minced meat: Mix 800 g of minced meat with the mushroom mixed solution evenly to obtain substitute minced meat; S6. Refrigeration: Refrigerate the substitute minced meat at 4 °C overnight; S7. Marinating: Add 17 g of light soy sauce, 8 g of oyster sauce, 4 g of pepper powder, and 0.8 g of ginger powder to the refrigerated substitute minced meat and stir evenly to obtain seasoned minced meat; S8. Steaming: Shape the seasoned minced meat into a round ball and steam it in a pot for 20 min to obtain mushroom substitute chicken balls. Performance measurement: 1. Appearance evaluation Color difference measurement: Use an RM200QC color difference meter to measure the prepared Flammulina velutipes - substituted meatballs to obtain the L value, a value, and b value. Conduct 3 parallels for each sample and take the average value. Calculate the color difference ΔE according to the following formula. Figure 2-4 Regarding the effects of different substitution amounts of Flammulina velutipes on the appearance of beef meatballs, pork meatballs, and chicken meatballs, the beef meatballs, pork meatballs, and chicken meatballs can all maintain relatively good shapes at different substitution amounts of Flammulina velutipes. Figure 5-7 Regarding the effects of different substitution amounts of Flammulina velutipes on the color of beef meatballs, pork meatballs, and chicken meatballs, as the substitution amount of Flammulina velutipes gradually increases, it has a greater impact on the color of raw and cooked beef meatballs and raw and cooked pork meatballs, being brighter and yellower compared to Control Example 1 and Control Example 2; while the impact on the color of raw chicken meatballs and cooked chicken meatballs is relatively small compared to Control Example 3, and the overall yellow saturation decreases. 2. Yield rate measurement Weigh the formed raw meatballs using an electronic balance and record it as m 1 , after steaming the raw meatballs in a steamer and waiting for the central temperature to drop to 25°C, use filter paper to absorb the grease and moisture on the surface of the meatballs, and then weigh them using an electronic balance and record it as m 2 . Calculate the yield rate according to the following formula. Figure 8-10 Regarding the effects of different substitution amounts of Flammulina velutipes on the yield rates of beef meatballs, pork meatballs, and chicken meatballs. As the substitution amount of Flammulina velutipes gradually increases, the yield rate of beef meatballs significantly increases from 59.17% to 65.33%, the yield rate of pork meatballs significantly increases from 73.43% to 81.59%, and the yield rate of chicken meatballs fluctuates within the range of 67.41% - 73.01%, showing a trend of first increasing and then decreasing, but it is still higher than that of Control Example 3. The partial substitution of Flammulina velutipes for meat paste can significantly improve the yield rate of meatballs, has a certain positive effect on maintaining the quality of meatballs, improves production efficiency and economic benefits, and has a certain market competitiveness. 3. Whole texture measurement Use a TA.XT.plusC texture analyzer to conduct a texture profile analysis (TPA) test on the prepared Flammulina velutipes - substituted meatballs. Parameter settings: Probe: P / 2; Mode: TPA; Pre - test speed: 5 mm / s; Test speed: 2 mm / s; Post - test speed: 10 mm / s; Test time: 5 s; Trigger force: 5 g. Conduct 5 parallel measurements for each sample and take the average value of the results. Select hardness, elasticity, cohesiveness, and chewiness as analysis indicators. Figure 11-13Effects of different substitution amounts of Flammulina velutipes on the texture of beef balls, pork balls and chicken balls. Control Examples 1, 2, and 3 are beef balls, pork balls and chicken balls without substitution, which have the characteristics of being relatively hard and difficult to chew. As the substitution amount of Flammulina velutipes gradually increases, the hardness and chewiness of beef balls, pork balls and chicken balls decrease, but the elasticity changes insignificantly, indicating that substituting part of the meat paste with Flammulina velutipes can optimize the texture structure of meat balls and bring a better taste experience. 4. Determination by electronic tongue The SA402B electronic tongue was used to determine the umami and saltiness of the prepared meat balls substituted with Flammulina velutipes. The electronic tongue sensor was sampled, and each sample was measured 4 times. After each sample measurement, the sensor was electrochemically washed and then washed by potential scanning. Figure 14-16 Effects of different substitution amounts of Flammulina velutipes on the umami and saltiness of beef balls, pork balls and chicken balls. Flammulina velutipes contains a variety of umami substances, which can bring unique umami and saltiness to meat balls. From the detection results of the electronic tongue, as the substitution amount of Flammulina velutipes gradually increases, the umami value and saltiness value of beef balls, pork balls and chicken balls also increase, indicating that the prepared meat balls substituted with Flammulina velutipes have the effect of reducing salt and increasing umami, and can achieve the purpose of reducing the addition of artificial spices. 5. Sensory evaluation In this scheme, 10 students from Northwest A&F University were invited to form a sensory evaluation group to evaluate the color, smell, texture and taste of the samples, and the comprehensive score was calculated according to a certain proportion. The sensory evaluation was scored according to the evaluation criteria, and the average value was taken. The sensory evaluation standard table is shown in Table 1. Table 1 Sensory evaluation standard table of meat balls substituted with Flammulina velutipes Figure 17 Effects of different substitution amounts of Flammulina velutipes on the sensory evaluation of beef balls. From the comprehensive score, the score ranking of the beef ball group is B-30 > B-20 > B-10 > B-0 > B-40 > B-50. Combining the feedback of the evaluators during the tasting process, the beef balls can be accepted by the evaluators when the substitution amount of Flammulina velutipes is 10%-50%. From the scores of texture and taste, the score ranking of the beef balls is B-30 > B-20 = B-10 > B-0 > B-40 > B-50. Figure 18Effect of different substitution amounts of Flammulina velutipes on sensory evaluation of pork balls. From the perspective of comprehensive scores, the score ranking of pork balls is P-20 > P-30 > P-10 > P-0 > P-40 > P-50. Combining with the feedback of the evaluators during the tasting process, the taste of pork balls with 10%-40% of the meat paste substituted by Flammulina velutipes can be accepted by the evaluators. The pork balls with 50% of the meat paste substituted by Flammulina velutipes are relatively soft and delicate, and are relatively more suitable for special populations such as infants or the elderly. From the perspective of taste scores, the score ranking of pork balls is B-20 > B-30 > B-10 = B-0 > B-40 > B-50, indicating that partial substitution of meat paste by Flammulina velutipes can improve the taste of pork balls to a certain extent, which is in line with the texture results. From the perspective of flavor scores, the ranking of pork balls is P-20 > P-30 > P-10 > P-0 > P-40 > P-5. Figure 19 Effect of different substitution amounts of Flammulina velutipes on sensory evaluation of chicken balls. From the perspective of comprehensive scores, the comprehensive score ranking of chicken balls is C-20 > C-30 > C-10 > C-0 > C-40 > C-50. Combining with the feedback of the evaluators during the tasting process, the taste of chicken balls with 10%-40% of the meat paste substituted by Flammulina velutipes can be accepted by the evaluators. The chicken balls with 50% of the meat paste substituted by Flammulina velutipes are relatively soft and delicate, and are relatively more suitable for special populations such as infants or the elderly. From the perspective of taste scores, the score ranking of chicken balls is C-10 > C-30 = C-20 > C-0 > C-40 > C-50, indicating that partial substitution of meat paste by Flammulina velutipes can improve the taste of chicken balls to a certain extent, which is in line with the texture results. From the perspective of flavor scores, the ranking of chicken balls is C-20 > C-10 > C-30 > C-40 > C-50 > C-0. Three kinds of meat balls, namely Example 3, Example 7 and Example 12 with higher scores, were selected and re-evaluated for sensory evaluation with the beef balls, pork balls and chicken balls in Control Examples 4-9 respectively. Figure 20 For the sensory evaluation of three kinds of beef balls, in Control Example 4, the Flammulina velutipes was not crushed, which affected its taste. And for the mushroom (Control Example 5), because of its strong flavor, it affected the flavor of the meat balls, and the comprehensive score was lower than that of the examples. Figure 21-22 They respectively represent pork balls and chicken balls, showing the same situation. Especially, the impact of uncrushed Flammulina velutipes on chicken balls is the greatest. Comprehensively, it shows that partial substitution of meat paste by Flammulina velutipes can improve the taste and flavor of meat balls to a certain extent, which is also in line with the detection results of texture and electronic tongue. The above are only the preferred embodiments of the present invention, and do not impose any formal limitations on the present invention. Any person skilled in the art can make many possible changes and modifications to the technical solution of the present invention, or modify it into equivalent embodiments with equivalent changes, without departing from the spirit and technical solution of the present invention. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still fall within the scope of protection of the technical solution of the present invention.

Claims

1. A method for preparing enoki mushroom meatballs with salt-reducing and fresh-enhancing effects, characterized in that: The following steps are involved: S1. Drying the Flammulina velutipes: Remove the roots of the Flammulina velutipes, tear them apart, and put them in an oven for drying; S2. Preparation of Flammulina velutipes powder: The dried Flammulina velutipes was crushed and sieved to obtain Flammulina velutipes powder; S3. Preparing minced meat: mincing the meat to obtain minced meat; S4. Preparation of a mixed solution of Flammulina velutipes: The Flammulina velutipes powder was uniformly mixed with water to obtain a mixed solution of Flammulina velutipes; S5. Preparation of alternative minced meat: The minced meat and Flammulina velutipes mixed solution was uniformly stirred to obtain a substitute minced meat; S6. Refrigerate: Refrigerate the substitute minced meat overnight; S7. Marinating: Add marinade to the refrigerated substitute minced meat and mix well to obtain seasoned minced meat; S8. Steaming: Roll the seasoned minced meat into a round shape and put it into a pot for steaming to obtain enoki mushroom meatballs that have the effect of reducing salt and increasing freshness.

2. The method for preparing the Flammulina velutipes meatballs with salt reduction and freshness enhancement effect according to claim 1, characterized in that: The drying temperature in step S1 is 45-60° C. and the drying time is 24-30 hours.

3. The method for preparing the Flammulina velutipes meatballs with salt reduction and freshness enhancement effect according to claim 1, characterized in that: In the step S2, the sieving mesh number is 50-70 meshes, and the sieving is performed once.

4. The method for preparing the Flammulina velutipes meatballs with salt reduction and freshness enhancement effect according to claim 1, characterized in that: The mass ratio of the Flammulina velutipes powder to water in step S4 is (1-2):(4-5).

5. The method for preparing the Flammulina velutipes meatballs with salt reduction and freshness enhancement effect according to claim 1, characterized in that: In step S4, the mass ratio of the Flammulina velutipes powder to water is 1:

4.

6. The Flammulina velutipes meatballs with reduced salt and enhanced freshness effect and the preparation method thereof according to claim 1, characterized in that: In step S5, the mass ratio of the mixed solution of Flammulina velutipes to the minced meat is (1-5):(5-9).

7. The method for preparing enoki mushroom meatballs with salt-reducing and fresh-enhancing effects according to claim 1, characterized in that: The mass ratio of the substitute minced meat to the marinade in step S7 is (50-60):(1-3); the marinade includes 1.5-2.0 parts of light soy sauce, 0.5-1.0 parts of cooking oil, 0.2-0.5 parts of pepper powder, and 0.05-0.10 parts of ginger powder in terms of mass parts.

8. The method for preparing enoki mushroom meatballs with salt-reducing and fresh-enhancing effects according to claim 1, characterized in that: In step S8, the steaming time is 15 to 20 minutes.

9. Enoki mushroom substitute meatballs with salt-reducing and freshness-enhancing effects obtained according to the preparation method according to any one of claims 1 to 8.

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