CN104432191A - Mutton ball and processing method thereof - Google Patents
Mutton ball and processing method thereof Download PDFInfo
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- CN104432191A CN104432191A CN201410658942.9A CN201410658942A CN104432191A CN 104432191 A CN104432191 A CN 104432191A CN 201410658942 A CN201410658942 A CN 201410658942A CN 104432191 A CN104432191 A CN 104432191A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Cosmetics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a mutton ball and a processing method thereof. The mutton ball is prepared from the following active ingredients in parts by weight: 6-8 parts of fish mince, 4-6 parts of lily powder, 30-50 parts of mutton, 8-10 parts of chicory root, 6-10 parts of flammulina velutipes, 6-8 parts of nostoc sphaeroides kutzin, 1-2 parts of litsea pungens hemsl root, 1-2 parts of lentil husks, 2-4 parts of mangosteen barks, 2-3 parts of poncirus leaves, 2-4 parts of kunlun chrysanthemum, 1-2 parts of livistona chinensis seeds, 6-10 parts of honeydew melon, 8-10 parts of lotus root starch, 1-3 parts of edible salt, 1-2 parts of ginger powder, a proper amount of self-made spices, 3-5 parts of grape seed oil and 6-10 parts of nutritional agents. According to the prepared mutton ball, the protein nutritional ingredient can be improved by adding fish mince and mutton; the mutton ball is reasonable to combine, rich and balanced in nutrients, fragrant and mellow and tender after taste, and good in elasticity through matching of vegetable ingredients of chicory root and honeydew melon; in addition, the health value can be increased and the mutton ball has efficacies of clearing liver and improving eyesight and tranquilizing mind by nourishing the heart due to addition of beneficial constituents of traditional Chinese medicines.
Description
Technical field
The present invention relates to a kind of mutton meatballs and processing method thereof, belong to food processing technology field.
Background technology
Sheep is one of important domestic animal of Taihu Plain, is the local livestock and poultry species of China's first class of protection.Sheep meat is good, nutritious, delicious, is the meat that people like eating.Sheep pastures, feed pure natural, and therefore mutton is by people's appellation pollution-free food.The meat history in health care of sheep is very long, " Treatise on Febrile and Miscellaneous Disease " one as far back as the Eastern Han Dynasty is just cured the disease with " Chinese angelica, ginger mutton soup " in book, the traditional Chinese medical science thinks that mutton taste is sweet warm in nature, there is qi-restoratives be healthy and strong, effect under Wen Zhongnuan, Compendium of Material Medica is recorded: it is cold that mutton can treat postpartum void, the cold hernia of stomachache, the symptoms such as impotence due to deficiency of the kidney.As the saying goes: " want longevity, often eat mutton ".Because containing very high protein, mineral matter and abundant vitamin in mutton, so eat mutton can improve fitness and anti-disease ability, particularly winter can also resist severe cold more.In order to increase the edible range of sheep meat, open sheep meat market, provides a kind of nutritious sheep meat product having good health care concurrently, and simple processing technology, make full use of the nutritive value of sheep meat, meet the nutrition and health care demand of people to food.
Summary of the invention
The object of the present invention is to provide a kind of mutton meatballs and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of mutton meatballs, be made up of the raw material of following weight parts:
Fish slurry 6-8, lily root flour 4-6, mutton 30-50, witloof 8-10, asparagus 6-10, nostoc 6-8, root of pungent litse fruit 1-2, French beans shell 1-2, mangosteen skin 2-4, trifoliate-orange leaf 2-3, snow chrysanthemum 2-4, seed of Livistona chinensis R.Br. 1-2, honey dew melon 6-10, lotus root starch 8-10, salt 1-3, ginger powder 1-2, grape-kernel oil 3-5, nutritional agents 6-10 appropriate from brewed brine material;
The described processing method from brewed brine material is: (1) takes the raw material of following weight portion: tsaoko 2-3, cardamom 2-4, dried orange peel 1-2, basyleaves 1-2, pepper 2-3, Verbena officinalis 1-2, rhizoma nardostachyos 1-2, celery seed powder 4-6, konjac glucomannan 0.5-1.5, Purple Perilla Seed Oil 4-6, bamboo charcoal powder 10-15; (2) by tsaoko, cardamom, dried orange peel, basyleaves, pepper, Verbena officinalis, rhizoma nardostachyos co-grinding, mix with bamboo charcoal powder, celery seed powder, Purple Perilla Seed Oil is entered pot heating, add hybrid particles frying and go out perfume (or spice), add konjac glucomannan and suitable quantity of water is stirred to thick slip shape, after extrusion, be crushed to 5-10 order, obtain final product.
Described nutritional agents is made up of the raw material of following weight parts: Synsepalum dulcuficum (Schum.) Daniell 20-30, pitaya peel 10-15, pollen pini 1-2, Silkworm pupa protein 1-2, inulin 2-4, lemon freeze-dried powder 4-6, snow lotus live body 2-4, red colouring agent for food, also used as a Chinese medicine 1-2, roselle powder 5-8, rice wine are appropriate;
The preparation method of described nutritional agents is: Synsepalum dulcuficum (Schum.) Daniell, pitaya peel light salt brine are rinsed well; freezing crushing becomes particle to mix; tank is entered with 1-2 times of rice wine of hybrid particles weight; water proof is stewing to be stewed to thick shape, is cooled to 40-60 DEG C, adds snow lotus live body, red colouring agent for food, also used as a Chinese medicine, roselle powder stir; insulation leaves standstill 1-2 hour; freeze drying is pulverized, and mixes, to obtain final product with other surplus stocks.
The processing method of described mutton meatballs, comprises the following steps:
(1), by honey dew melon go flesh to clean section, make pulping in the lump with clean chopping witloof, press filtration is removed slag, and juice boils and boils to micro-, obtains snake melon sweet juice;
(2), get mutton 2-4% weight portion enter pot from brewed brine material, stir-fry out perfume (or spice), with the water boil 10-15 minute of mutton 1-2 times weight, filter and remove residue, filtrate adds stripping and slicing mutton, at 40-60 DEG C, infiltrate 30-50 minute, removal watery blood is pulled flushing out and is drained, and is stranding into gruel, obtains mutton gruel;
(3), by root of pungent litse fruit, French beans shell, mangosteen skin, trifoliate-orange leaf, snow chrysanthemum, seed of Livistona chinensis R.Br. co-grinding to 10-20 order, add 4-6 times of soak by water 1-2 hour, filter and remove residue, filtrate is condensed into paste, obtains lixiviate cream;
(4), by asparagus, nostoc freezing crushing become particle, starch with fish, Jiang Fen, grape-kernel oil stir, water proof is stewing to be stewed to soft tender, obtains fresh perfume slurry;
(5), by rotten for mutton, fresh fragrant slurry, lixiviate cream, snake melon sweet juice and other surplus stock mix and blends, leave standstill 40-60 minute, add in ball machine that to modulate burger size even, boil at 85-95 DEG C, off the pot enter after cold water cools, freezing pack, to obtain final product.
Beneficial effect of the present invention:
The mutton meatballs that the present invention obtains, add fish slurry and mutton, improve nutrient protein composition, arrange in pairs or groups with the plant component such as witloof, honey dew melon, compatibility is reasonable, nutritious equilibrium, and entrance is aromatic soft tender, has favorable elasticity; Add Chinese medicine beneficiating ingredient simultaneously, improve health value, have clear liver and improve vision, effect of mental-tranquilization.
Detailed description of the invention
A kind of mutton meatballs, be made up of the raw material of following weight (jin):
Fish slurry 8, lily root flour 6, mutton 50, witloof 10, asparagus 10, nostoc 8, root of pungent litse fruit 2, French beans shell 2, mangosteen skin 4, trifoliate-orange leaf 3, snow chrysanthemum 4, seed of Livistona chinensis R.Br. 2, honey dew melon 10, lotus root starch 10, salt 2, ginger powder 2, grape-kernel oil 5, nutritional agents 10 appropriate from brewed brine material;
The described processing method from brewed brine material is: (1) takes the raw material of following weight (jin): tsaoko 3, cardamom 4, dried orange peel 2, basyleaves 2, pepper 3, Verbena officinalis 2, rhizoma nardostachyos 2, celery seed powder 6, konjac glucomannan 1, Purple Perilla Seed Oil 6, bamboo charcoal powder 15; (2) by tsaoko, cardamom, dried orange peel, basyleaves, pepper, Verbena officinalis, rhizoma nardostachyos co-grinding, mix with bamboo charcoal powder, celery seed powder, Purple Perilla Seed Oil is entered pot heating, add hybrid particles frying and go out perfume (or spice), add konjac glucomannan and suitable quantity of water is stirred to thick slip shape, after extrusion, be crushed to 10 orders, obtain final product.
Described nutritional agents is made up of the raw material of following weight (jin): Synsepalum dulcuficum (Schum.) Daniell 30, pitaya peel 15, pollen pini 2, Silkworm pupa protein 2, inulin 4, lemon freeze-dried powder 6, snow lotus live body 3, red colouring agent for food, also used as a Chinese medicine 2, roselle powder 8, rice wine are appropriate;
The preparation method of described nutritional agents is: Synsepalum dulcuficum (Schum.) Daniell, pitaya peel light salt brine are rinsed well; freezing crushing becomes particle to mix; tank is entered with 2 times of rice wine of hybrid particles weight; water proof is stewing to be stewed to thick shape, is cooled to 60 DEG C, adds snow lotus live body, red colouring agent for food, also used as a Chinese medicine, roselle powder stir; insulation leaves standstill 2 hours; freeze drying is pulverized, and mixes, to obtain final product with other surplus stocks.
The processing method of described mutton meatballs, comprises the following steps:
(1), by honey dew melon go flesh to clean section, make pulping in the lump with clean chopping witloof, press filtration is removed slag, and juice boils and boils to micro-, obtains snake melon sweet juice;
(2), get mutton 4% weight portion enter pot from brewed brine material, stir-fry out perfume (or spice), with the water boil 15 minutes of mutton 2 times of weight, filter and remove residue, filtrate adds stripping and slicing mutton, at 50 DEG C, infiltrate 50 minutes, removes watery blood and pulls flushing out and drain, be stranding into gruel, obtain mutton gruel;
(3), by root of pungent litse fruit, French beans shell, mangosteen skin, trifoliate-orange leaf, snow chrysanthemum, seed of Livistona chinensis R.Br. co-grinding to 20 order, add 6 times of soak by water 2 hours, filter and remove residue, filtrate is condensed into paste, obtains lixiviate cream;
(4), by asparagus, nostoc freezing crushing become particle, starch with fish, Jiang Fen, grape-kernel oil stir, water proof is stewing to be stewed to soft tender, obtains fresh perfume slurry;
(5), by rotten for mutton, fresh fragrant slurry, lixiviate cream, snake melon sweet juice and other surplus stock mix and blends, leave standstill 60 minutes, add in ball machine that to modulate burger size even, boil at 95 DEG C, off the pot enter after cold water cools, freezing pack, to obtain final product.
Claims (2)
1. a mutton meatballs, it is characterized in that being made up of the raw material of following weight parts:
Fish slurry 6-8, lily root flour 4-6, mutton 30-50, witloof 8-10, asparagus 6-10, nostoc 6-8, root of pungent litse fruit 1-2, French beans shell 1-2, mangosteen skin 2-4, trifoliate-orange leaf 2-3, snow chrysanthemum 2-4, seed of Livistona chinensis R.Br. 1-2, honey dew melon 6-10, lotus root starch 8-10, salt 1-3, ginger powder 1-2, grape-kernel oil 3-5, nutritional agents 6-10 appropriate from brewed brine material;
The described processing method from brewed brine material is: (1) takes the raw material of following weight portion: tsaoko 2-3, cardamom 2-4, dried orange peel 1-2, basyleaves 1-2, pepper 2-3, Verbena officinalis 1-2, rhizoma nardostachyos 1-2, celery seed powder 4-6, konjac glucomannan 0.5-1.5, Purple Perilla Seed Oil 4-6, bamboo charcoal powder 10-15; (2) by tsaoko, cardamom, dried orange peel, basyleaves, pepper, Verbena officinalis, rhizoma nardostachyos co-grinding, mix with bamboo charcoal powder, celery seed powder, Purple Perilla Seed Oil is entered pot heating, add hybrid particles frying and go out perfume (or spice), add konjac glucomannan and suitable quantity of water is stirred to thick slip shape, after extrusion, be crushed to 5-10 order, obtain final product;
Described nutritional agents is made up of the raw material of following weight parts: Synsepalum dulcuficum (Schum.) Daniell 20-30, pitaya peel 10-15, pollen pini 1-2, Silkworm pupa protein 1-2, inulin 2-4, lemon freeze-dried powder 4-6, snow lotus live body 2-4, red colouring agent for food, also used as a Chinese medicine 1-2, roselle powder 5-8, rice wine are appropriate;
The preparation method of described nutritional agents is: Synsepalum dulcuficum (Schum.) Daniell, pitaya peel light salt brine are rinsed well; freezing crushing becomes particle to mix; tank is entered with 1-2 times of rice wine of hybrid particles weight; water proof is stewing to be stewed to thick shape, is cooled to 40-60 DEG C, adds snow lotus live body, red colouring agent for food, also used as a Chinese medicine, roselle powder stir; insulation leaves standstill 1-2 hour; freeze drying is pulverized, and mixes, to obtain final product with other surplus stocks.
2. a processing method for mutton meatballs as claimed in claim 1, is characterized in that comprising the following steps:
(1), by honey dew melon go flesh to clean section, make pulping in the lump with clean chopping witloof, press filtration is removed slag, and juice boils and boils to micro-, obtains snake melon sweet juice;
(2), get mutton 2-4% weight portion enter pot from brewed brine material, stir-fry out perfume (or spice), with the water boil 10-15 minute of mutton 1-2 times weight, filter and remove residue, filtrate adds stripping and slicing mutton, at 40-60 DEG C, infiltrate 30-50 minute, removal watery blood is pulled flushing out and is drained, and is stranding into gruel, obtains mutton gruel;
(3), by root of pungent litse fruit, French beans shell, mangosteen skin, trifoliate-orange leaf, snow chrysanthemum, seed of Livistona chinensis R.Br. co-grinding to 10-20 order, add 4-6 times of soak by water 1-2 hour, filter and remove residue, filtrate is condensed into paste, obtains lixiviate cream;
(4), by asparagus, nostoc freezing crushing become particle, starch with fish, Jiang Fen, grape-kernel oil stir, water proof is stewing to be stewed to soft tender, obtains fresh perfume slurry;
(5), by rotten for mutton, fresh fragrant slurry, lixiviate cream, snake melon sweet juice and other surplus stock mix and blends, leave standstill 40-60 minute, add in ball machine that to modulate burger size even, boil at 85-95 DEG C, off the pot enter after cold water cools, freezing pack, to obtain final product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432447A (en) * | 2019-07-09 | 2019-11-12 | 成都大学 | A kind of Pleurotus eryngii health care mutton meatballs and preparation method thereof |
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| CN101301089A (en) * | 2008-06-24 | 2008-11-12 | 田继胜 | Medicinal meat balls for curing insomnia |
| CN102599528A (en) * | 2011-12-15 | 2012-07-25 | 翁桦 | Mutton ball and preparation method thereof |
| CN102960756A (en) * | 2012-12-26 | 2013-03-13 | 宁夏大学 | Manufacturing process of Muslim mutton balls |
| CN103652982A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Preparation method of mutton pill capable of strengthening spleen and nourishing stomach |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301089A (en) * | 2008-06-24 | 2008-11-12 | 田继胜 | Medicinal meat balls for curing insomnia |
| CN102599528A (en) * | 2011-12-15 | 2012-07-25 | 翁桦 | Mutton ball and preparation method thereof |
| CN102960756A (en) * | 2012-12-26 | 2013-03-13 | 宁夏大学 | Manufacturing process of Muslim mutton balls |
| CN103652982A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Preparation method of mutton pill capable of strengthening spleen and nourishing stomach |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110432447A (en) * | 2019-07-09 | 2019-11-12 | 成都大学 | A kind of Pleurotus eryngii health care mutton meatballs and preparation method thereof |
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