CN102396723A - Method for making water-blanched balls - Google Patents
Method for making water-blanched balls Download PDFInfo
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- CN102396723A CN102396723A CN2010102859308A CN201010285930A CN102396723A CN 102396723 A CN102396723 A CN 102396723A CN 2010102859308 A CN2010102859308 A CN 2010102859308A CN 201010285930 A CN201010285930 A CN 201010285930A CN 102396723 A CN102396723 A CN 102396723A
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- 238000000034 method Methods 0.000 title abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 37
- 241000287828 Gallus gallus Species 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 28
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 20
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 20
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical class OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 17
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 36
- 241000234282 Allium Species 0.000 claims description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 19
- 240000000467 Carum carvi Species 0.000 claims description 15
- 235000005747 Carum carvi Nutrition 0.000 claims description 15
- 238000012856 packing Methods 0.000 claims description 14
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- 239000006071 cream Substances 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 239000008159 sesame oil Substances 0.000 claims description 9
- 235000011803 sesame oil Nutrition 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013410 fast food Nutrition 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 239000002639 bone cement Substances 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 229940079593 drug Drugs 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention relates to the technical field of fast food production, in particular to a method for making water-blanched balls which are ready-to-eat, fresh-keeping, delicious, nutritional and convenient to eat, the technical scheme of the invention is that firstly, healthy chicken is selected as a main material, cleaned, drained and chopped, then the chicken is mixed with starch, egg white, salt, cooking wine, monosodium glutamate, bruised ginger, minced shallot, chicken bone paste, soybean protein isolate and light soy sauce to form stuffing, the stuffing is formed into balls, the balls are boiled by boiling water for 5 minutes, and when the balls are cooled to below 24 ℃, the balls are immediately packaged by filling 400 grams of nitrogen into each bag of 200 plus drugs, and the balls are sterilized; then, cooking the special sauce of the water-bleached ball, filling nitrogen into each bag of 200-450 g of sauce for packaging, and sterilizing; after the dehydrated caraway is subjected to bacteria reduction treatment, packaging 4-6 g of the dehydrated caraway in each bag; and finally, filling the water-bleached ball bag, the sauce bag and the dehydrated coriander bag into a large packaging bag respectively to obtain a finished product.
Description
Technical field
The present invention relates to the fast food production technical field, be meant that especially a kind of water with instant, fresh-keeping, delicious, nutrition, instant edible floats the preparation method of a ball.
Background technology
Luoyang water seat is one of China food culture rarity, and it is the 14th course in the water seat of Luoyang that Luo Yangshui floats a ball, and indivedual restaurants, Luoyang are on sale now, but edible limitation is very big, eats to the consumer and brings very big inconvenience.
Summary of the invention
The purpose of this invention is to provide the preparation method that a kind of water floats a ball, this method is instant, convenient, genuine, nutritious.
Technical scheme of the present invention is earlier with the selected healthy chicken of major ingredient; Clean, drain, mince, mix filling with starch, egg white, salt, cooking wine, monosodium glutamate, bruised ginger, green onion end, chicken bone cream, soybean protein isolate, light soy sauce then, roll into a ball into the ball shape; With a boiling water boiling ball 5 minutes; When being cooled to below 24 ℃, immediately by every bag of 200-400 gram inflated with nitrogen packing, sterilization; Cook water then and float the distinctive baste of a ball, by every bag of 200-450 gram baste inflated with nitrogen packing, sterilization; After the caraway that will dewater carries out the bacteria reducing processing, by every bag of 4-6 gram packing; Each one packedly goes into a big packaging bag to float ball bag, baste bag and dehydration caraway bag to water at last, is finished product.
The preparation method that water of the present invention floats a ball may further comprise the steps:
(1) system water floats ball bag: selected healthy chicken; Clean, drain, mince, mix filling with starch, egg white, salt, cooking wine, monosodium glutamate, bruised ginger, green onion end, chicken bone cream, soybean protein isolate, light soy sauce then, roll into a ball into the ball shape about diameter 2.5cm; With a boiling water boiling ball 5 minutes; When being cooled to below 24 ℃, immediately by every bag of 200-400 gram inflated with nitrogen packing, sterilization;
Wherein, the parts by weight of raw materials of a making ball is: chicken 75-80 part, starch 6-8 part, egg white 4-5 part, salt 2-3 part, cooking wine 1-2 part, monosodium glutamate 0.2-0.3 part, bruised ginger 1-2 part, green onion end 1-2 part, chicken bone cream 1-2 part, soybean protein isolate 1-2 part, light soy sauce 1-2 part;
(2) system baste bag:, salt last, monosodium glutamate, white pepper, light-coloured vinegar, soy sauce, sesame oil and old chicken soup with edible oil, green onion end, garlic, cook Luo Yangshui and float the distinctive baste of a ball, restrain the baste inflated with nitrogen by every bag of 200-450 and pack sterilization;
Wherein, the parts by weight of raw materials of making baste is: edible oil 4-5 part, green onion end 2-3 part, garlic end 2-3 part, salt 2-3 part, monosodium glutamate 0.1-0.2 part, white pepper 1-1.5 part, light-coloured vinegar 0.5-1 part, soy sauce 1-1.5 part, sesame oil 2-2.5 part, old chicken soup 80-84 part;
(3) system dehydration caraway bag: the caraway that will dewater is ultraviolet ray irradiation 5 minutes, after carrying out bacteria reducing and handling, packs by every bag of 4-6 gram;
(4) manufactured goods: each one packedly goes into a big packaging bag to float ball bag, baste bag and dehydration caraway bag to water, is finished product.
Aforesaid sterilization is multistage gentle F value formula sterilization, promptly 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes.
Optimum weight part of aforementioned main batching is: 80 parts in chicken, 6 parts of starch, 5 parts in egg white, 2 parts of salt, 1 part of cooking wine, 0.2 part of monosodium glutamate, 1 part of bruised ginger, 2 parts at green onion end, 1 part of chicken bone cream, 1 part of soybean protein isolate, 1 part of light soy sauce.
Optimum weight part of aforementioned baste batching is: 4 parts of edible oils, 3 parts at green onion end, 2 parts at garlic end, 2 parts of salt, 0.1 part of monosodium glutamate, 1.5 parts of white peppers, 0.5 part of light-coloured vinegar, 1 part in soy sauce, 2 parts in sesame oil, 84 parts of old chicken soups.
When edible, all sacks are torn, floated a ball, baste and dehydration caraway to water and put into container, steam, boil or heating using microwave 3-5 minute, be i.e. edible.
The present invention floats ball cooking skill to traditional water and modern food processing technology organically combines, and has realized suitability for industrialized production, and product does not contain any chemical addition agent and anticorrisive agent, 1 year normal temperature shelf-life.Both guaranteed that water floated the nutrition of a ball itself, delicious food does not run off, instant, convenient, healthy again.
The specific embodiment
Embodiment 1
75 kilograms in selected healthy chicken; Clean, drain, mince; Mix the filling of rare thick appropriateness with 6 kilograms of starch, 4 kilograms of egg white, 2 kilograms of salt, 1 kilogram of cooking wine, 0.2 kilogram of monosodium glutamate, 1 kilogram of bruised ginger, 1 kilogram of green onion end, 1 kilogram of chicken bone cream, 1 kilogram of soybean protein isolate, 1 kilogram of light soy sauce; Roll into a ball into the ball shape about diameter 2.5cm, boiled a ball 5 minutes, when being cooled to below 24 ℃ with boiling water; Immediately by every bag 200 gram inflated with nitrogen packing, sterilization 5 minutes during 5 minutes, 121 ℃ of sterilizations during 3 minutes, 110 ℃ of sterilizations during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.With 4 kilograms of edible oils, 2 kilograms at green onion end, 2 kilograms at garlic end, 2 kilograms of salt, 0.1 kilogram of monosodium glutamate, 1 kilogram of white pepper, 0.5 kilogram of light-coloured vinegar, 1 kilogram in soy sauce, 2 kilograms in sesame oil, 80 kilograms of old chicken soups; Cook Luo Yangshui and float the distinctive baste of a ball; By every bag 240 gram baste inflated with nitrogen packing, sterilization 5 minutes during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.To dewater caraway ultraviolet ray irradiation 5 minutes, by every bag 4 gram packing.Each one packedly goes into a big packaging bag to float ball bag, baste bag and caraway bag to water, is finished product.
Embodiment 2
80 kilograms in selected healthy chicken; Clean, drain, mince; Mix the filling of rare thick appropriateness with 8 kilograms of starch, 5 kilograms of egg white, 3 kilograms of salt, 2 kilograms of cooking wine, 0.3 kilogram of monosodium glutamate, 2 kilograms of bruised gingers, 2 kilograms of green onion ends, 2 kilograms of chicken bone cream, 2 kilograms of soybean protein isolates, 2 kilograms of light soy sauces; Roll into a ball into the ball shape about diameter 2.5cm, boiled a ball 5 minutes, when being cooled to below 24 ℃ with boiling water; Immediately by every bag 400 gram inflated with nitrogen packing, sterilization 5 minutes during 5 minutes, 121 ℃ of sterilizations during 3 minutes, 110 ℃ of sterilizations during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.With 5 kilograms of edible oils, 3 kilograms at green onion end, 3 kilograms at garlic end, 3 kilograms of salt, 0.2 kilogram of monosodium glutamate, 1.5 kilograms of white peppers, 1 kilogram of light-coloured vinegar, 1.5 kilograms in soy sauce, 2.5 kilograms in sesame oil, 84 kilograms of old chicken soups; Cook Luo Yangshui and float the distinctive baste of a ball; By every bag 450 gram baste inflated with nitrogen packing, sterilization 5 minutes during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.To dewater caraway ultraviolet ray irradiation 5 minutes, by every bag 6 gram packing.Each one packedly goes into a big packaging bag to float ball bag, baste bag and caraway bag to water, is finished product.
Embodiment 3
80 kilograms in selected healthy chicken; Clean, drain, mince; Mix the filling of rare thick appropriateness with 6 kilograms of starch, 5 kilograms of egg white, 2 kilograms of salt, 1 kilogram of cooking wine, 0.2 kilogram of monosodium glutamate, 1 kilogram of bruised ginger, 2 kilograms of green onion ends, 1 kilogram of chicken bone cream, 1 kilogram of soybean protein isolate, 1 kilogram of light soy sauce; Roll into a ball into the ball shape about diameter 2.5cm, boiled a ball 5 minutes, when being cooled to below 24 ℃ with boiling water; Immediately by every bag 300 gram inflated with nitrogen packing, sterilization 5 minutes during 5 minutes, 121 ℃ of sterilizations during 3 minutes, 110 ℃ of sterilizations during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.With 4 kilograms of edible oils, 3 kilograms at green onion end, 2 kilograms at garlic end, 2 kilograms of salt, 0.1 kilogram of monosodium glutamate, 1.5 kilograms of white peppers, 0.5 kilogram of light-coloured vinegar, 1 kilogram in soy sauce, 2 kilograms in sesame oil, 84 kilograms of old chicken soups; Cook Luo Yangshui and float the distinctive baste of a ball; By every bag 300 gram baste inflated with nitrogen packing, sterilization 5 minutes during 2 minutes, 100 ℃ of sterilizations in the time of 85 ℃ continuously then.To dewater caraway ultraviolet ray irradiation 5 minutes, by every bag 5 gram packing.Each one packedly goes into a big packaging bag to float ball bag, baste bag and caraway bag to water, is finished product.
Claims (4)
1. preparation method that water floats a ball is characterized in that:
(1) system water floats ball bag: selected healthy chicken; Clean, drain, mince, mix filling with starch, egg white, salt, cooking wine, monosodium glutamate, bruised ginger, green onion end, chicken bone cream, soybean protein isolate, light soy sauce then, roll into a ball into the ball shape about diameter 2.5cm; With a boiling water boiling ball 5 minutes; When being cooled to below 24 ℃, immediately by every bag of 200-400 gram inflated with nitrogen packing, sterilization;
Wherein, the parts by weight of raw materials of a making ball is: chicken 75-80 part, starch 6-8 part, egg white 4-5 part, salt 2-3 part, cooking wine 1-2 part, monosodium glutamate 0.2-0.3 part, bruised ginger 1-2 part, green onion end 1-2 part, chicken bone cream 1-2 part, soybean protein isolate 1-2 part, light soy sauce 1-2 part;
(2) system baste bag:, salt last, monosodium glutamate, white pepper, light-coloured vinegar, soy sauce, sesame oil and old chicken soup with edible oil, green onion end, garlic, cook Luo Yangshui and float the distinctive baste of a ball, restrain the baste inflated with nitrogen by every bag of 200-450 and pack sterilization;
Wherein, the parts by weight of raw materials of making baste is: edible oil 4-5 part, green onion end 2-3 part, garlic end 2-3 part, salt 2-3 part, monosodium glutamate 0.1-0.2 part, white pepper 1-1.5 part, light-coloured vinegar 0.5-1 part, soy sauce 1-1.5 part, sesame oil 2-2.5 part, old chicken soup 80-84 part;
(3) system dehydration caraway bag: the caraway that will dewater is ultraviolet ray irradiation 5 minutes, after carrying out bacteria reducing and handling, packs by every bag of 4-6 gram;
(4) manufactured goods: each one packedly goes into a big packaging bag to float ball bag, baste bag and dehydration caraway bag to water, is finished product;
2. water according to claim 1 floats the preparation method of a ball, it is characterized in that: described sterilization is multistage gentle F value formula sterilization, promptly 2 minutes, 121 ℃ sterilizations of 2 minutes, 110 ℃ sterilizations of 3 minutes, 100 ℃ sterilizations of 85 ℃ of sterilizations 3 minutes;
3. water according to claim 1 floats the preparation method of a ball, it is characterized in that: main ingredients by weight part is: 80 parts in chicken, 6 parts of starch, 5 parts in egg white, 2 parts of salt, 1 part of cooking wine, 0.2 part of monosodium glutamate, 1 part of bruised ginger, 2 parts at green onion end, 1 part of chicken bone cream, 1 part of soybean protein isolate, 1 part of light soy sauce;
4. water according to claim 1 floats the preparation method of a ball, it is characterized in that: its baste ingredients by weight part is: 4 parts of edible oils, 3 parts at green onion end, 2 parts at garlic end, 2 parts of salt, 0.1 part of monosodium glutamate, 1.5 parts of white peppers, 0.5 part of light-coloured vinegar, 1 part in soy sauce, 2 parts in sesame oil, 84 parts of old chicken soups.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102859308A CN102396723A (en) | 2010-09-16 | 2010-09-16 | Method for making water-blanched balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102859308A CN102396723A (en) | 2010-09-16 | 2010-09-16 | Method for making water-blanched balls |
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| Publication Number | Publication Date |
|---|---|
| CN102396723A true CN102396723A (en) | 2012-04-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102859308A Pending CN102396723A (en) | 2010-09-16 | 2010-09-16 | Method for making water-blanched balls |
Country Status (1)
| Country | Link |
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| CN (1) | CN102396723A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005498A (en) * | 2013-01-11 | 2013-04-03 | 张鹏 | Bean meatballs and preparation method thereof |
| CN106174031A (en) * | 2015-07-09 | 2016-12-07 | 衢州职业技术学院 | A kind of manufacture method of bean curd drift ball |
| CN109892570A (en) * | 2019-01-08 | 2019-06-18 | 中国人民解放军空军特色医学中心 | A kind of processing method of an instant ball |
| CN112244225A (en) * | 2020-08-31 | 2021-01-22 | 河北滦平华都食品有限公司 | Processing method of old jar pickled Chinese cabbage kungfu balls |
-
2010
- 2010-09-16 CN CN2010102859308A patent/CN102396723A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005498A (en) * | 2013-01-11 | 2013-04-03 | 张鹏 | Bean meatballs and preparation method thereof |
| CN106174031A (en) * | 2015-07-09 | 2016-12-07 | 衢州职业技术学院 | A kind of manufacture method of bean curd drift ball |
| CN109892570A (en) * | 2019-01-08 | 2019-06-18 | 中国人民解放军空军特色医学中心 | A kind of processing method of an instant ball |
| CN112244225A (en) * | 2020-08-31 | 2021-01-22 | 河北滦平华都食品有限公司 | Processing method of old jar pickled Chinese cabbage kungfu balls |
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Application publication date: 20120404 |