阅读说明：本技术 一种羊肉丸及其制备方法 (Mutton balls and preparation method thereof ) 是由 肖鸿章 于 2019-11-07 设计创作，主要内容包括：本发明公开了一种羊肉丸及其制备方法,按其重量份,有下列物质组成：羊肉25-30份、鱼、生姜、鸭蛋面粉、食盐、花椒粉,胡椒粉,料酒。通过羊肉的制备、鱼肉的制备、混料、成型、包装等步骤制得的羊肉丸选取羊脖子肉和羊腿肉因为羊脖子肉瘦肉较多,且肉质食用起来有韧劲,羊腿肉肥瘦适当,同时将鱼肉进行制粒后进行油炸,一方面去除鱼肉的鱼腥味另一方面提高制成的羊肉丸的口感,将可食用的鱼主骨经烘干炸制后,口感脆爽,进一步提升羊肉丸的口感,在成型前加入柠檬水进一步提升肉丸的口感和营养成分,制成的羊肉丸可蒸煮亦可油炸食用。本发明操作简单、营养丰富、有嚼劲、成本低廉。(The invention discloses a mutton pill and a preparation method thereof, wherein the mutton pill comprises the following substances in parts by weight: 25-30 parts of mutton, fish, ginger, duck egg flour, salt, pepper powder and cooking wine. The mutton ball prepared by the steps of mutton preparation, fish preparation, mixing, forming, packaging and the like selects mutton neck meat and mutton leg meat because the mutton neck meat is more lean, the meat quality is tough to eat, the mutton leg meat is thin and appropriate, the fish meat is granulated and fried, on one hand, the fishy smell of the fish meat is removed, on the other hand, the taste of the prepared mutton ball is improved, after the edible main fish bone is dried and fried, the taste is crisp and comfortable, the taste of the mutton ball is further improved, the taste and the nutritional ingredients of the mutton ball are further improved by adding the lemon water before forming, and the prepared mutton ball can be cooked and fried to eat. The invention has simple operation, rich nutrition, chewy taste and low cost.)

1. The mutton balls comprise the following substances in parts by weight: 25-30 parts of mutton, 14-16 parts of fish, 3-4 parts of ginger, 2-4 parts of duck eggs, 2-3 parts of flour, 3.5-5 parts of salt, 1.2-1.4 parts of pepper powder, 1.6-1.8 parts of pepper powder and 2.1-2.3 parts of cooking wine.

2. The method of claim 1, comprising the steps of:

(1) preparation of mutton:

a. selecting 25-30 parts of fresh mutton, removing bones, tendons, cartilage, lymph and extravasated blood in the mutton, and treating for later use;

b. separating egg white from egg yolk of 2-4 parts of duck eggs for later use;

c. putting the processed mutton into a container, adding 1-2 parts of salt and 1.5-1.8 parts of cooking wine, stirring uniformly, sealing with a preservative film, storing at 12-14 ℃ for 45-55 minutes, and storing at-3-5 ℃ soft freezing temperature for later use;

d. b, preparing the soft frozen mutton into mutton paste by using a meat grinder, adding the egg white obtained in the step b, fully stirring uniformly, and sealing by using a preservative film at 3-4 ℃ for storage for later use;

(2) preparing fish meat:

a. selecting 14-16 parts of fresh and live fish, removing main bones and bones of the fish, wiping water on the surface of the fish to dry the fish to prepare fish particles with the particle size of 0.3-0.5cm, adding 0.3-0.8 part of cooking wine and 0.5-1 part of salt, fully and uniformly stirring, pickling for 24-26 minutes, adding the egg white obtained in the step a after the surface of the fish particles is dried, uniformly stirring, scattering 2-3 parts of flour, and wrapping the fish particles with flour again in a flour wrapping machine for later use;

b. placing the fish meat particles wrapped with flour in an oil pan with oil temperature of 45-48 deg.C, repeatedly frying for 2-3 times, and draining oil after the surface of the fish meat particles turns yellow;

c. cleaning the removed main bones of the fish, placing the fish in an oven to be dried for 2 to 3 hours, frying the fish in hot oil at the temperature of between 98 and 100 ℃ to prepare golden yellow fish bone particles of 0.2 to 0.3cm for later use;

(3) mixing materials: mixing the mutton paste prepared in the step (1) and the fish meat and bone particles prepared in the step (2), adding 3-4 parts of ginger, 0.5 part of salt, 1.2-1.4 parts of pepper powder and 1.6-1.8 parts of pepper powder, fully stirring uniformly, adding 1-2 parts of water, and continuously stirring for 12-14 minutes to obtain meat paste;

(4) molding: placing the meat pulp obtained in the third step in a meat ball forming machine to obtain meat balls with the particle size of 2.5-3.5cm, and rapidly transferring the prepared meat balls to a temperature of-12 to-14 ℃ for storage;

(5) packaging: and (4) filling the frozen meatballs into a packaging bag, vacuumizing, and freezing and storing to obtain the meat balls.

3. The mutton meatball of claim 1, wherein: the mutton is prepared from mutton neck meat and mutton leg meat according to the proportion of 1: 2.

4. The mutton meatball of claim 1, wherein: the fish is one of carp and grass carp.

5. The mutton meatball of claim 1, wherein: the flour is strong flour.

6. The preparation method of mutton balls as claimed in claim 2, which is characterized in that: the water in the step (3) is lemonade.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to mutton fish balls and a preparation method thereof.

Background

The ball is a traditional food, generally, the dough, minced meat, minced vegetables and the like are mixed together and processed into a ball shape, and the ball can be eaten after being fried or boiled in water, is full and juicy, has tender and smooth mouthfeel, and is popular with common people. According to the traditional Chinese medicine, mutton is sweet and warm in nature, enters spleen and kidney channels, has the effects of resisting wind-cold, tonifying deficiency, benefiting kidney qi and the like, has the treatment and tonifying effects on common wind-cold cough, chronic tracheitis, deficiency-cold asthma, deficiency and cold intolerance, soreness and weakness of waist and knees, emaciation with sallow complexion, deficiency of both qi and blood and the like, is more suitable for being eaten in winter, and is a winter tonic which is deeply favored by the public. With the increasing demand of people on living quality, food processing is more demanding on fineness, nutrition, color and the like, so that even traditional food needs to continuously improve the quality and the nutritional value and meet the needs of eaters. Therefore, a method for making mutton meatballs is provided.

Disclosure of Invention

The invention aims to overcome the problems and provide the mutton balls which can be boiled and fried, have high fish content and are chewy.

The invention relates to a mutton ball which comprises the following substances in parts by weight: 25-30 parts of mutton, 14-16 parts of fish, 3-4 parts of ginger, 2-4 parts of duck eggs, 2-3 parts of flour, 3.5-5 parts of salt, 1.2-1.4 parts of pepper powder, 1.6-1.8 parts of pepper powder and 2.1-2.3 parts of cooking wine.

The invention relates to a preparation method of mutton balls, which comprises the following steps:

(1) preparation of mutton:

a. selecting 25-30 parts of fresh mutton, removing bones, tendons, cartilage, lymph and extravasated blood in the mutton, and treating for later use;

b. separating egg white from egg yolk of 2-4 parts of duck eggs for later use;

c. putting the processed mutton into a container, adding 1-2 parts of salt and 1.5-1.8 parts of cooking wine, stirring uniformly, sealing with a preservative film, storing at 12-14 ℃ for 45-55 minutes, and storing at-3-5 ℃ soft freezing temperature for later use;

d. b, preparing the soft frozen mutton into mutton paste by using a meat grinder, adding the egg white obtained in the step b, fully stirring uniformly, and sealing by using a preservative film at 3-4 ℃ for storage for later use;

(2) preparing fish meat:

a. selecting 14-16 parts of fresh and live fish, removing main bones and bones of the fish, wiping water on the surface of the fish to dry the fish to prepare fish particles with the particle size of 0.3-0.5cm, adding 0.3-0.8 part of cooking wine and 0.5-1 part of salt, fully and uniformly stirring, pickling for 24-26 minutes, adding the egg white obtained in the step a after the surface of the fish particles is dried, uniformly stirring, scattering 2-3 parts of flour, and wrapping the fish particles with flour again in a flour wrapping machine for later use;

b. placing the fish meat particles wrapped with flour in an oil pan with oil temperature of 45-48 deg.C, repeatedly frying for 2-3 times, and draining oil after the surface of the fish meat particles turns yellow;

c. cleaning the removed main bones of the fish, placing the fish in an oven to be dried for 2 to 3 hours, frying the fish in hot oil at the temperature of between 98 and 100 ℃ to prepare golden yellow fish bone particles of 0.2 to 0.3cm for later use;

(3) mixing materials: mixing the mutton paste prepared in the step (1) and the fish meat and bone particles prepared in the step (2), adding 3-4 parts of ginger, 0.5 part of salt, 1.2-1.4 parts of pepper powder and 1.6-1.8 parts of pepper powder, fully stirring uniformly, adding 1-2 parts of water, and continuously stirring for 12-14 minutes to obtain meat paste;

(4) molding: placing the meat pulp obtained in the third step in a meat ball forming machine to obtain meat balls with the particle size of 2.5-3.5cm, and rapidly transferring the prepared meat balls to a temperature of-12 to-14 ℃ for storage;

(5) packaging: and (4) filling the frozen meatballs into a packaging bag, vacuumizing, and freezing and storing to obtain the meat balls.

The mutton ball is prepared from mutton neck meat and mutton leg meat according to the proportion of 1: 2.

The mutton ball is prepared from the fish, wherein the fish is one of carp and grass carp.

The mutton ball is prepared from the flour and the mutton.

The preparation method of the mutton balls comprises the step (3), wherein the water is lemon water.

Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: according to the invention, the mutton neck meat and the mutton leg meat are selected because the mutton neck meat is rich in lean meat, the meat quality is tough and tough, the mutton leg meat is thin and appropriate, meanwhile, the fish meat is granulated and fried, on one hand, the fishy smell of the fish meat is removed, on the other hand, the taste of the prepared mutton balls is improved, after the edible main bones of the fish are dried and fried, the taste is crisp and comfortable, the taste of the mutton balls is further improved, the taste and the nutritional ingredients of the mutton balls are further improved by adding the lemon water before forming, and the prepared mutton balls can be cooked and fried and eaten. The invention has simple operation, rich nutrition, chewy taste and low cost.

Detailed Description