阅读说明：本技术 一种莲藕肉丸的制备方法 (Preparation method of lotus root meat balls ) 是由 万志华 曹梅丽 于 2020-05-22 设计创作，主要内容包括：本发明公开一种莲藕肉丸的制备方法,所述莲藕肉丸的制备方法包括以下步骤：将新鲜莲藕清洗后去皮,制成莲藕碎末；将新鲜猪肉清洗后去皮,制成猪肉末；将所述莲藕碎末、猪肉末与食用盐、姜末、葱末、胡椒粉、花椒粉、玉米油、芝麻油、玉米淀粉以及鸡蛋清混合搅拌,形成混合物料；将所述混合物料制成球形丸子后放入蒸锅中,蒸制熟化,制得莲藕肉丸。本发明通过蒸制熟化制成莲藕肉丸,通过此种加工方式制备莲藕肉丸,避免了采用高温油炸制备莲藕肉丸的过程中容易产生致癌物质苯并芘和丙烯酰胺,不利于人体健康的问题,更符合现代人们所追求的健康饮食的生活理念。(The invention discloses a preparation method of lotus root meat balls, which comprises the following steps: cleaning fresh lotus roots, peeling, and preparing lotus root powder; cleaning fresh pork, peeling, and making into minced pork; mixing and stirring the lotus root powder, the pork powder, edible salt, ginger powder, shallot powder, pepper powder, corn oil, sesame oil, corn starch and egg white to form a mixed material; and (3) preparing the mixed material into spherical balls, putting the spherical balls into a steamer, steaming and curing to obtain the lotus root meat balls. According to the invention, the lotus root meat balls are prepared by steaming and curing, and the lotus root meat balls are prepared by the processing method, so that the problems that carcinogenic substances benzopyrene and acrylamide are easily generated in the process of preparing the lotus root meat balls by high-temperature frying and are not beneficial to human health are avoided, and the lotus root meat balls more accord with the living idea of healthy diet pursued by modern people.)

1. The preparation method of the lotus root meat balls is characterized by comprising the following steps:

cleaning fresh lotus roots, peeling, and preparing lotus root powder;

cleaning fresh pork, peeling, and making into minced pork;

mixing and stirring the lotus root powder, the pork powder, edible salt, ginger powder, shallot powder, pepper powder, corn oil, sesame oil, corn starch and egg white to form a mixed material;

and (3) preparing the mixed material into spherical balls, putting the spherical balls into a steamer, steaming and curing to obtain the lotus root meat balls.

2. The method for preparing lotus root meat balls as claimed in claim 1, wherein the steps of washing fresh lotus roots, peeling, cutting into blocks and then chopping into lotus root powder are as follows:

the lotus root is Hubei No. 5.

3. The method for preparing lotus root meat balls as claimed in claim 1, wherein the step of washing fresh lotus roots and peeling to prepare lotus root powder comprises:

the method comprises the steps of cleaning and peeling fresh lotus roots, cutting the fresh lotus roots into square blocks of 1-3 cm, and chopping the blocks into lotus root powder with the particle size of 0.3-0.8 mm.

4. The method for preparing lotus root meat balls as claimed in claim 1, wherein the steps of cleaning fresh pork, peeling, cutting into pieces and then making minced pork with a meat grinder are as follows:

the fresh pork is pig foreleg meat, and the mass fractions of fat meat and lean meat of the pig foreleg meat are respectively 30-40% and 60-70%.

5. The method of preparing lotus root meat balls as claimed in claim 1, wherein the step of washing fresh pork, peeling, cutting into pieces and then making minced pork with a meat grinder comprises:

the method comprises the steps of cleaning fresh pork, peeling, cutting into square blocks of 2-3 cm, and making minced pork through a meat grinder.

6. The method for preparing lotus root meat balls as claimed in claim 1, wherein the step of mixing and stirring the lotus root shreds, the pork shreds, the edible salt, the ginger shreds, the onion shreds, the pepper powder, the paprika powder, the corn oil, the sesame oil, the corn starch and the egg white to form a mixed material is as follows:

the mass fractions of the lotus root powder, the pork powder, the edible salt, the ginger powder, the shallot powder, the pepper powder, the paprika powder, the corn oil, the sesame oil, the corn starch and the egg white are respectively 30-60%, 25-55%, 1.5-2.5%, 1-3%, 0.3-0.7%, 1.5-2.5%, 1-3% and 1-3%.

7. The preparation method of the lotus root meat ball as claimed in claim 1, wherein the lotus root meat ball is prepared by the following steps:

the mass of the spherical balls is 4-6 g.

8. The method for preparing lotus root meat balls as claimed in claim 1, wherein the step of preparing the lotus root meat balls by steaming and curing after preparing the mixed materials into spherical balls in a steamer comprises the following steps:

and (3) preparing the mixed material into spherical balls, putting the spherical balls into a steamer, steaming for 4-6 min with strong fire, then steaming for 18-22 min with slow fire, and obtaining the lotus root meat balls after steaming.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of lotus root meat balls.

Background

The lotus root is also known as Yu Ling, Yu bamboo shoot or Yu lotus root, etc., and is known as 'ginseng in water'. The lotus root is cold and cool in nature, is rich in protein, starch, vitamins, iron, copper, potassium, dietary fibers, tannic acid and other tonifying ingredients, has high nutritional value, and can also invigorate spleen, check diarrhea, clear heat, cool blood, enrich blood, promote hematopoiesis and the like. Each 100 g of lotus root contains 17 calorie, 2.9 g of protein, 1.5 g of carbohydrate, 1.2 g of dietary fiber, 0.5 g of fat, 179 mg of potassium, 61.2 mg of sodium, 52 mg of vitamin c, 30 mg of calcium, 26 mg of phosphorus, 9 mg of magnesium, 1 mg of iron, 0.69 mg of zinc, 0.59 mg of vitamin e, 0.3 mg of nicotinic acid, 0.25 mg of manganese, 0.11 mg of riboflavin, 0.06 mg of copper, 0.01 mg of thiamin, 9550 mg of carotene, 1592 mg of vitamin a and 0.7 mg of selenium.

Pork is sweet, salty and mild in taste and contains rich protein, fat, carbohydrate, calcium, iron, phosphorus and other nutrient components. Pork is a main subsidiary food in daily life and has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin.

The lotus root meat balls prepared by taking the lotus roots and the pork as main raw materials are reasonable in meat and vegetable matching, good in taste and nutritional value, and delicious in taste and suitable for people of all ages. However, the existing lotus root meat ball processing technology is mostly formed by a high-temperature frying process, carcinogenic substances benzopyrene and acrylamide are easily generated in the high-temperature frying process, and the processing technology is not beneficial to the health of people.

Disclosure of Invention

The invention mainly aims to provide a preparation method of lotus root meat balls, and aims to solve the problem that the existing lotus root meat balls are not beneficial to human health because the lotus root meat balls are prepared by a high-temperature frying processing mode.

In order to achieve the purpose, the invention provides a preparation method of lotus root meat balls, which comprises the following steps:

cleaning fresh lotus roots, peeling, and preparing lotus root powder;

cleaning fresh pork, peeling, and making into minced pork;

mixing and stirring the lotus root powder, the pork powder, edible salt, ginger powder, shallot powder, pepper powder, corn oil, sesame oil, corn starch and egg white to form a mixed material;

and (3) preparing the mixed material into spherical balls, putting the spherical balls into a steamer, steaming and curing to obtain the lotus root meat balls.

Optionally, the steps of cleaning and peeling fresh lotus roots, cutting into blocks and then chopping into lotus root pieces are as follows:

the lotus root is Hubei No. 5.

Optionally, the step of washing and peeling the fresh lotus roots to prepare the lotus root powder comprises the following steps:

the method comprises the steps of cleaning and peeling fresh lotus roots, cutting the fresh lotus roots into square blocks of 1-3 cm, and chopping the blocks into lotus root powder with the particle size of 0.3-0.8 mm.

Optionally, the step of cleaning fresh pork, peeling, cutting into pieces and then making minced pork by a meat grinder comprises:

the fresh pork is pig foreleg meat, and the mass fractions of fat meat and lean meat of the pig foreleg meat are respectively 30-40% and 60-70%.

Optionally, the step of cleaning fresh pork, peeling, cutting into pieces and then making minced pork by a meat grinder comprises:

the method comprises the steps of cleaning fresh pork, peeling, cutting into square blocks of 2-3 cm, and making minced pork through a meat grinder.

Optionally, in the step of mixing and stirring the lotus root shreds and the pork shreds with edible salt, ginger shreds, shallot shreds, pepper powder, paprika powder, corn oil, sesame oil, corn starch and egg white to form a mixture material:

the mass fractions of the lotus root powder, the pork powder, the edible salt, the ginger powder, the shallot powder, the pepper powder, the paprika powder, the corn oil, the sesame oil, the corn starch and the egg white are respectively 30-60%, 25-55%, 1.5-2.5%, 1-3%, 0.3-0.7%, 1.5-2.5%, 1-3% and 1-3%.

Optionally, after the mixed material is made into spherical balls, putting the spherical balls into a steamer, steaming and curing to obtain the lotus root meat balls, wherein the lotus root meat balls are prepared by the following steps:

the mass of the spherical balls is 4-6 g.

Optionally, the step of preparing the lotus root meat balls by steaming and curing the mixture in a steamer after preparing the spherical balls from the mixture comprises the following steps:

and (3) preparing the mixed material into spherical balls, putting the spherical balls into a steamer, steaming for 4-6 min with strong fire, then steaming for 18-22 min with slow fire, and obtaining the lotus root meat balls after steaming.

According to the technical scheme provided by the invention, the minced lotus root and the minced pork serve as main materials, the edible salt, the minced ginger, the minced scallion, the ground pepper powder, the corn oil, the sesame oil, the corn starch and the egg white serve as auxiliary materials, the main materials and the auxiliary materials are fully and uniformly mixed to prepare a mixed material, and then the mixed material is steamed and cured to prepare the lotus root meat ball.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.

Fig. 1 is a schematic flow chart of an embodiment of a preparation method of a lotus root meat ball provided by the invention.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The lotus root meat balls prepared by taking the lotus roots and the pork as main raw materials are reasonable in meat and vegetable matching, good in taste and nutritional value, and delicious in taste and suitable for people of all ages. However, the existing lotus root meat ball processing technology is mostly formed by a high-temperature frying process, carcinogenic substances benzopyrene and acrylamide are easily generated in the high-temperature frying process, and the processing technology is not beneficial to the health of people.

In view of this, the present invention provides a method for preparing lotus root meat balls, which prepares the lotus root meat balls by steaming and curing, so as to avoid the problem that the processing manner of high-temperature frying is not good for human health, and fig. 1 shows an embodiment of the method for preparing lotus root meat balls provided by the present invention. Referring to fig. 1, in the present embodiment, the preparation method of the lotus root meat ball includes the following steps:

step S10, washing and peeling fresh lotus roots to prepare lotus root powder;

in the present embodiment, step S10 includes: cleaning fresh lotus roots, peeling, cutting into square blocks of 1-3 cm, and chopping into lotus root powder with the particle size of 0.3-0.8 mm. The steps of cutting and chopping can be realized manually or by means of corresponding mechanical equipment (such as a dicer, a grinder and the like), the manual operation mode has the advantages of simplicity, convenience and practicability, and is more convenient for individual users to make a small amount of food, and the corresponding mechanical equipment is adopted for processing, so that the batch production is more convenient to realize.

Further, the fresh lotus root can be any variety of lotus root, such as any one of the numbers 1 to 7 of the jaw lotus, or the white lotus, beauty red and the like, in this embodiment, the variety of the lotus root is preferably the number 5 of the jaw lotus, so that the lotus root has excellent quality and richer nutrition.

Step S20, cleaning fresh pork, peeling, and making into minced pork;

likewise, the preparation of minced pork from fresh pork may be performed manually or by using a corresponding mechanical device, and the following step S20 includes: cleaning fresh pork, peeling, cutting into 2-3 cm square blocks, and making into minced pork by a meat grinder. The fresh pork is cut into small pieces and then put into the meat grinder to be ground, so that the problem that the meat grinder is blocked or the working efficiency is low due to the fact that the pork pieces are too large can be solved.

Furthermore, the fresh pork can be pork with fat and lean meat, such as fat meat, pork leg meat and the like, and the taste is better, in the embodiment, the pork front leg meat is preferred, and the mass fractions of the fat meat and the lean meat of the pork front leg meat are respectively 30-40% and 60-70%. So, fat thin proportion is moderate, both can avoid the meat ratio of lean meat to make the lotus root meat ball of making harder, the comparatively crude problem of taste too big easily, can avoid the meat ratio of fat meat too big to lead to the lotus root meat ball of making too greasy, problem that fat content is high again.

Step S30, mixing and stirring the lotus root powder, the pork powder, the edible salt, the ginger powder, the onion powder, the pepper powder, the corn oil, the sesame oil, the corn starch and the egg white to form a mixed material;

in this embodiment, the mass fractions of the lotus root pieces, the pork pieces, the edible salt, the ginger pieces, the onion pieces, the pepper powder, the corn oil, the sesame oil, the corn starch and the egg white are 30 to 60%, 25 to 55%, 1.5 to 2.5%, 1 to 3%, 0.3 to 0.7%, 1.5 to 2.5%, 1 to 3% and 1 to 3%, respectively. The lotus root meat balls prepared from the raw materials in the proportion are reasonable in meat and vegetable matching, good in taste and nutritional value, and more suitable for people of different ages to eat.

And step S40, preparing the mixed material into spherical balls, putting the spherical balls into a steamer, steaming and curing to obtain the lotus root meat balls.

The method for making the spherical balls can be directly manual making, or can be carried out by using corresponding mechanical equipment such as a ball forming machine, when the manual making is adopted, a certain amount of the mixed material can be held by hands, and then the mixed material is extruded into the spherical balls by a thumb and an index finger, when the mechanical equipment is adopted, the mixed material is directly put into a feeding hole of the ball forming machine, and the formed spherical balls are obtained through discharging from a discharging hole. Preferably, in the embodiment, the spherical balls have a mass of 4-6 g, and have an adaptive volume, so that the balls are easy to cure in the steaming and curing process, and the problems that the cooking time difference between the inside and the outside of the balls is too large, the steaming time is prolonged, and the edible mouthfeel is affected are solved.

Further, in this embodiment, step S40 specifically includes: and (3) preparing the mixed material into spherical balls, putting the spherical balls into a steamer, steaming for 4-6 min with strong fire, then steaming for 18-22 min with slow fire, and obtaining the lotus root meat balls after steaming.

According to the technical scheme provided by the invention, the minced lotus root and the minced pork serve as main materials, the edible salt, the minced ginger, the minced scallion, the ground pepper powder, the corn oil, the sesame oil, the corn starch and the egg white serve as auxiliary materials, the main materials and the auxiliary materials are fully and uniformly mixed to prepare a mixed material, and then the mixed material is steamed and cured to prepare the lotus root meat ball.

The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.