Preparation method for meatball

A production method and technology of meatballs, which are applied in food science and other fields, can solve problems such as preservatives and additives that are unfavorable to health, greasy imports, and poor taste, so as to improve coagulation performance, reduce greasy feeling, and improve freshness Effect

Pending Publication Date: 2019-08-02
江苏华伯食品产业发展有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the existing commercially available meatballs contain more preservatives and additives,

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0025] A method for making meatballs, comprising the steps of:

[0026] 1) Material selection: select pork foreleg, pork hind leg or pork belly as the main pork ingredient, and remove the skin, fascia, lymph and blood stains;

[0027] 2) Dressing: Divide the lean meat and fat meat of the pork main ingredient, and cut them into 5cm×5cm×3cm blocks, then put the lean meat into a shredder and cut it 6 times, and put the fat meat into a shredder Cut 5 times, mix the finely cut meat shreds and fatty meat shreds together and put them in a turnover box for later use;

[0028] 3) Chopping and mixing: Put the mixed shredded meat into a blender, and add shiitake mushrooms to the blender and stir for 4-8 seconds. The size of the meat and shiitake mushrooms is 0.2-0.3cm 2 , wherein the weight percentage of shiitake mushrooms and meat is 1:14;

[0029] 4) seasoning: take by weighing the seasoning of following percentage by weight: sugar 25.1%, salt 17.9%, ginger 12.9%, green onion 27.2%, mon

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method for a meatball. The preparation method comprises the following steps: selecting raw materials, finishing, cutting and stirring, seasoning, stirring, preparing the meatball, packaging and storing. According to the invention, meat is shredded when meat stuffing is prepared, and then the shredded meat is ground into meat grains, so that uniform grease of meat stuffing is guaranteed and taste is guaranteed; few mushrooms are added into the meat stuffing, so that freshness of meat stuffing is promoted and greasy feel of meat stuffing is reduced; due to the addition of sweet potato flour, the greasy feel of meat stuffing is reduced, and meanwhile, the coagulating property of meat stuffing is promoted and the end product of meatball is prevented from collapsing; boiled water is adopted for preparing the meatball, so that the greasy and unhealthy problems of the traditional fried meatball can be avoided, and meanwhile, the freshness of the meatballcan be guaranteed; the meatball is free from preservative and additive and is healthy and nutritive.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Owner 江苏华伯食品产业发展有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap