Earthen pot independent element and manufacturing method thereof

Abstract

The invention discloses a marmite independent yuan and a making method thereof, and relates to the technical field of food, and each batch of materials comprises the following components in parts by weight: 22-30 parts of front leg meat, 8-20 parts of fat meat, 5-12 parts of fish meat, 3-10 parts of dried shrimps, 2.5-5 parts of scallions, 2-4 parts of ginger, 1-2 parts of salt, 0.5-2 parts of monosodium glutamate, 1-4 parts of Chinese prickly ash, 10-20 parts of eggs, 7-15 parts of Chinese yam, 3-7 parts of cardamom, 4-7 parts of starch, 7-15 parts of water chestnuts and 10-20 parts of fresh soup. According to the casserole independent element and the preparation method thereof, substances such as the fish meat, the dried shrimps, the Chinese yams, the amomum kravanh and the water chestnuts are added into the formula, so that the flavor of the casserole independent element is increased, the mouth feel of the casserole independent element is richer, the phenomenon of greasy mouth is avoided, and the added substances are also beneficial to increasing the types of proteins which can be obtained after the casserole independent element is eaten, so that the taste of the casserole independent element is improved. Therefore, the casserole independent element has higher nutritional value, nutrient balance can be conveniently maintained, healthy life requirements are met, and audiences are increased. And the earthen pot independent element has the effects of being easier to digest and absorb.

Description

Technical Field

[0001] The present invention relates to the technical field of food, and more particularly to a casserole dish and a preparation method thereof. Background Art

[0002] Clay Pot Du Yuan (Casserole Du Yuan) is a traditional Northeastern Chinese dish, a Liao Dynasty imperial court specialty, also known as "State Banquet Lion's Head." While its presentation is unassuming, its flavor is extraordinary. The broth is characterized by its salty, savory, and rich flavor. Mr. Wang Zengqi commented, "The Lion's Head is fluffy yet not lumpy, and melts in your mouth."

[0003] The Chinese invention patent with publication number CN1274248C discloses a casserole duyuan and a production method thereof. The proportion of each batch of materials is: 25-35 kg of pork front leg meat, 15-25 kg of fat meat, 10-20 kg of eggs, 2.5-5 kg ​​of green onions, 2.5-5 kg ​​of ginger, 1.0-1.5 kg of salt, 0.75-2.0 kg of monosodium glutamate, 4-6 kg of starch, and 10-17.5 kg of fresh soup. The above materials are washed and put into a blender for stirring, and then the stirred meat filling is left to cool and then formed into meatballs, which are put into a pot and stewed until cooked and rotten. After natural cooling, the finished product is obtained. The above invention enriches the variety of meatballs sold on the market and significantly improves product quality. The casserole duyuan produced has the characteristics of being fresh, tender, fragrant, rotten, resistant to cooking, light and palatable, and mellow in taste. It has an excellent appearance and color, and in particular, the diameter of the duyuan is 10-15 cm, which is superior to the flavor of traditional meatballs. However, the casserole meatballs in the above technical solution are larger in size than ordinary meatballs and contain more meat, and the taste changes little when eaten. Not only are they easy to become greasy and lead to food waste, but the saturated fatty acid content of pork is also high, and it is easy to consume too much meat at one time, resulting in a long digestion time or causing indigestion, abdominal distension, abdominal pain and other problems. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a casserole duyuan and a production method thereof, so as to optimize the production formula of the casserole duyuan so that the casserole duyuan has a higher nutritional value and a richer taste without changing its size. At the same time, while ensuring that the casserole duyuan is easier to digest, the types of protein that can be obtained after consumption are increased, so as to maintain a balance of nutrients to meet the needs of a healthy life, thereby increasing the audience.

[0005] To achieve the above object, the present invention provides a casserole dish and a method for making the same. The casserole dish comprises the following components in the following proportions: 30-50 portions of pork, including 22-30 portions of front leg meat and 8-20 portions of fat; 8-23 servings of fish and shrimp, including 5-12 servings of fish and 3-10 servings of dried shrimp; 7-20 parts seasoning, including 2.5-5 parts green onion, 2-4 parts ginger, 1-2 parts salt, 0.5-2 parts MSG, and 1-4 parts Sichuan peppercorns; 25-50 ingredients, including 10-20 eggs, 7-15 yam, 3-7 cardamom, 4-7 starch, 7-15 water chestnuts; 10-20 servings of fresh soup.

[0006] Furthermore, a method for making a casserole comprises the following steps: Step S1: Clean the pork, fish and shrimp, and blend them to make a meat paste; Step S2: Processing seasonings and ingredients, preparing pepper water, chopping green onions and ginger, separating egg whites and yolks, and boiling water chestnuts to prepare sauce; Step S3: Mix the prepared seasonings and ingredients with the meat paste and stir thoroughly until the meat filling is firm and gelatinous, and then refrigerate the stirred meat filling; Step S4: Add fresh soup to the soup pot and bring to a boil, place the mixed meat filling into a container to form meatballs, and stew the meatballs in the boiled soup until cooked; Step S5: taking out the stewed meatballs and vacuum-packing the meatballs after natural cooling.

[0007] Furthermore, in step S2, the following is also included: Step S21: Prepare pepper water, put clean water and pepper in a pot and boil, add green onion and ginger after the water boils, and take out the pepper water after the aroma comes out, bottle it and refrigerate it.

[0008] Furthermore, in step S2, the following is also included: Step S22: preparing water chestnut juice, washing and peeling the water chestnuts and cutting them into small pieces, putting water and water chestnuts into a pot for boiling, taking out the water chestnuts after they are cooked and placing them into a juice extraction device for processing, then sieving out the pulp juice and retaining the juice.

[0009] Furthermore, in step S3, the following is also included: Step S31: When stirring the meat paste, water chestnut juice, pepper water, starch, egg white, cardamom powder, yam powder, monosodium glutamate and salt are placed in a stirring device to evenly mix the meat filling with seasonings and ingredients.

[0010] Furthermore, in step S4, the following steps are also included: Step S41: When boiling the fresh soup, put the remaining onion, ginger, pepper, cardamom and water chestnut into the fresh soup for boiling.

[0011] Furthermore, the fish meat needs to be deboned and skinned.

[0012] Furthermore, the starch is any one of corn modified starch, potato modified starch and cassava modified starch.

[0013] Furthermore, the cardamom powder is prepared by drying the cardamom and then grinding it.

[0014] Furthermore, the preparation method of the yam powder is as follows: The yam is cleaned, peeled and sliced ​​to make yam slices, the rinsed yam slices are steamed, the steamed yam slices are dried, and then the dried yam slices are ground into powder to make the yam powder.

[0015] Compared with the prior art, the present invention has the following advantages and effects: 1. The casserole duyuan and its preparation method in the present invention help to enhance the flavor of the casserole duyuan by adding fish, dried shrimp, yam, cardamom, water chestnut and other substances to the formula, making the taste of the casserole duyuan richer and avoiding the occurrence of greasy feeling. Such added substances also help to increase the types of protein that can be obtained after eating the casserole duyuan, so that the casserole duyuan has a higher nutritional value while reducing the proportion of saturated fatty acid content, thereby facilitating the maintenance of nutrient balance, meeting the needs of healthy life, thereby increasing and reducing the risk of digestive problems.

[0016] 2. The amino acids in fish protein are complete in variety and reasonable in proportion, and are easily absorbed and utilized by the human body. Fish is easier to digest and absorb than pork, and the cardamom can stimulate the secretion of gastric juice, promote the digestion and absorption of food, and help relieve stomach discomfort, bloating, indigestion and loss of appetite. Water chestnuts contain a large amount of dietary fiber and crude protein, which can not only promote intestinal peristalsis and soften feces, but also absorb moisture in the intestine, keep the intestine moist, and help improve constipation. In view of this, this casserole dish is easier to digest and absorb. DETAILED DESCRIPTION

[0017] The following will clearly and completely describe the technical solutions of the present invention in conjunction with the embodiments. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0018] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are for describing specific specific embodiments rather than for limiting the scope of protection of the present invention; in the present specification and claims, unless otherwise expressly stated herein, the singular forms "a", "an" and "the" include plural forms.

[0019] When the embodiments provide numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those generally understood by those skilled in the art. In addition to the specific methods, equipment, and materials used in the embodiments, according to the understanding of the prior art by those skilled in the art and the description of the present invention, any methods, equipment, and materials of the prior art similar or equivalent to the methods, equipment, and materials described in the embodiments of the present invention may also be used to implement the present invention.

[0020] Example 1: This embodiment provides a casserole unit. The components and proportions for making 95-115 casserole units with a diameter of 10-15 cm are as follows: 25kg front leg meat, 10kg fat meat, 10kg fish meat, 5kg dried shrimp, 3kg green onion, 3kg ginger, 1.5kg salt, 1kg MSG, 2kg Sichuan peppercorns, 12kg eggs, 15kg yam, 4kg cardamom, 6kg starch, 8kg water chestnuts, 15kg fresh soup; It should be noted that the fish meat needs to be deboned and peeled, the starch is modified corn starch, 3 kg of cardamom is dried and made into cardamom powder, and all the yam is made into yam powder.

[0021] The preparation method is as follows: Step S1: clean the pork, fish and shrimp, and mince and mix them to prepare a meat paste; Step S2: Processing the above seasonings and ingredients, preparing pepper water, chopping green onions and ginger, separating egg whites and yolks, and boiling water chestnuts to prepare a sauce; Step S21: Prepare pepper water by placing 1-1.5 L of clean water in a pot, adding 0.7 kg of peppercorns, 1 kg of green onions, and 1 kg of ginger into the water and boiling. After the aroma is released, take out the pepper water, bottle it, and refrigerate it. Step S22: preparing water chestnut juice, taking 3 kg of water chestnuts, washing and peeling them, and cutting them into small pieces, placing 1-1.5 L of clean water in a pot, and placing the water chestnuts in the clean water for boiling, taking out the cooked water chestnuts and placing them in a juice extraction device for processing, then sieving out the pulp and retaining the juice; honey can be added appropriately after the water chestnut juice is prepared; Step S3: fully stirring the prepared meat paste until the meat filling is firm and gelatinous, and then refrigerating the stirred meat filling; Step S31: while stirring the meat slurry, water chestnut juice, pepper water, starch, egg white, cardamom powder, yam powder, monosodium glutamate and salt are placed in a stirring device to uniformly mix the meat filling with seasonings and ingredients; Step S4: Add fresh soup to the soup pot and bring to a boil, place the mixed meat filling into a container to form meatballs, and stew the meatballs in the boiled soup until cooked; Step S41: when boiling the fresh soup, add the remaining onion, ginger, pepper, cardamom and water chestnut into the fresh soup and boil; Step S5: taking out the stewed meatballs and vacuum-packing the meatballs after natural cooling.

[0022] When using the above-mentioned casserole duyuan, you first need to prepare a fresh soup (with any ingredients), then put the unpacked casserole duyuan into the fresh soup to boil, take it out and add the prepared auxiliary materials and seasonings to eat.

[0023] Example 2: This embodiment provides a casserole unit. The components and proportions for making 95-115 casserole units with a diameter of 10-15 cm are as follows: 27kg front leg meat, 18kg fat meat, 10kg fish, 7kg dried shrimp, 4.5kg green onion, 4.5kg ginger, 1.7kg salt, 1.5kg MSG, 4kg Sichuan peppercorns, 17kg eggs, 10kg Chinese yam, 6kg cardamom, 4kg starch, 10kg water chestnuts, 15kg fresh soup; It should be noted that the fish meat needs to be deboned and peeled, the starch is modified potato starch, 5 kg of cardamom is dried and made into cardamom powder, and 8 kg of yam is made into yam powder.

[0024] The preparation method is as follows: Step S1: clean the pork, fish and shrimp, and mince and mix them to prepare a meat paste; Step S2: Processing the above seasonings and ingredients, preparing pepper water, chopping green onions and ginger, separating egg whites and yolks, and boiling water chestnuts to prepare a sauce; Step S21: Prepare pepper water by putting 1-1.5L of clean water in a pot, taking 2.5kg of peppercorns, 2kg of green onions and 2.5kg of ginger into the water and boiling them. After the aroma comes out, take out the pepper water, bottle it and refrigerate it; Step S22: preparing water chestnut juice, taking 5 kg of water chestnuts, washing and peeling them, and cutting them into small pieces, putting 1-1.5 L of clean water in a pot, and placing the water chestnuts in the clean water for boiling, taking out the cooked water chestnuts and placing them in a juice extraction device for processing, and then sieving the pulp juice to retain the juice; Step S3: fully stirring the prepared meat paste until the meat filling is firm and gelatinous, and then refrigerating the stirred meat filling; Step S31: while stirring the meat slurry, water chestnut juice, pepper water, starch, egg white, cardamom powder, yam powder, monosodium glutamate and salt are placed in a stirring device to uniformly mix the meat filling with seasonings and ingredients; Step S4: Add fresh soup to the soup pot and bring to a boil, place the mixed meat filling into a container to form meatballs, and stew the meatballs in the boiled soup until cooked; Step S41: when boiling the fresh soup, add the remaining onion, ginger, pepper, cardamom and water chestnut into the fresh soup and boil; Step S5: taking out the stewed meatballs and vacuum-packing the meatballs after natural cooling.

[0025] When using the above-mentioned casserole duyuan, you first need to prepare a fresh soup (with any ingredients), then put the unpacked casserole duyuan into the fresh soup to boil, take it out and add the prepared auxiliary materials and seasonings to eat.

[0026] Although the present invention is disclosed as above, the scope of protection disclosed by the present invention is not limited thereto. Those skilled in the art may make various changes and modifications without departing from the spirit and scope of the present invention, and these changes and modifications will fall within the scope of protection of the present invention.

Claims

1. Casserole unique element, characterized in that, Includes the following components and ratios: 30-50 portions of pork, including 22-30 portions of front leg meat and 8-20 portions of fat; 8-23 servings of fish and shrimp, including 5-12 servings of fish and 3-10 servings of dried shrimp; 7-20 parts seasoning, including 2.5-5 parts green onion, 2-4 parts ginger, 1-2 parts salt, 0.5-2 parts MSG, and 1-4 parts Sichuan peppercorns; 25-50 ingredients, including 10-20 eggs, 7-15 yam, 3-7 cardamom, 4-7 starch, 7-15 water chestnuts; 10-20 servings of fresh soup.

2. A method for making a casserole, characterized in that: The following steps are involved: Step S1: Clean the pork, fish and shrimp, and blend them to make a meat paste; Step S2: Processing seasonings and ingredients, preparing pepper water, chopping green onions and ginger, separating egg whites and yolks, and boiling water chestnuts to prepare sauce; Step S3: Mix the prepared seasonings and ingredients with the meat paste and stir thoroughly until the meat filling is firm and gelatinous, and then refrigerate the stirred meat filling; Step S4: Add fresh soup to the soup pot and bring to a boil, place the mixed meat filling into a container to form meatballs, and stew the meatballs in the boiled soup until cooked; Step S5: taking out the stewed meatballs and vacuum-packing the meatballs after natural cooling.

3. The method for making a casserole according to claim 2, wherein: In step S2, it also includes: Step S21: Prepare pepper water, put clean water and pepper in a pot and boil, add green onion and ginger after the water boils, and take out the pepper water after the aroma comes out, bottle it and refrigerate it.

4. The method for making a casserole according to claim 2, wherein: In step S2, it also includes: Step S22: preparing water chestnut juice, washing and peeling the water chestnuts and cutting them into small pieces, putting water and water chestnuts into a pot for boiling, taking out the water chestnuts after they are cooked and placing them into a juice extraction device for processing, then sieving out the pulp juice and retaining the juice.

5. The method for making a casserole according to claim 2, characterized in that: In step S3, it also includes: Step S31: When stirring the meat paste, water chestnut juice, pepper water, starch, egg white, cardamom powder, yam powder, monosodium glutamate and salt are placed in a stirring device to evenly mix the meat filling with seasonings and ingredients.

6. The method for making a casserole according to claim 2, wherein: In step S4, it also includes: Step S41: When boiling the fresh soup, put the remaining onion, ginger, pepper, cardamom and water chestnut into the fresh soup for boiling.

7. The method for making a casserole according to claim 2, wherein: The fish meat needs to be deboned and skinned.

8. The method for making a casserole according to claim 5, characterized in that: The starch is any one of corn modified starch, potato modified starch and cassava modified starch.

9. The method for making a casserole according to claim 5, characterized in that: The cardamom powder is prepared by drying the cardamom and then grinding it.

10. The method for making a casserole according to claim 5, characterized in that: The preparation method of the yam powder is as follows: The yam is cleaned, peeled and sliced ​​to make yam slices, the rinsed yam slices are steamed, the steamed yam slices are dried, and then the dried yam slices are ground into powder to make the yam powder.