Potherb mustard ass meat balls and preparation method thereof

• Main Authors: CAI BIN, YU LIJUN, ZHEN ZONGYUAN, LIANG HAIWEN, JIANG WEIGUO, SHI YUAN, ZHANG JING, YU XIHE
• Format: Patent
• Language: Chinese; English
• Published: 19.11.2014
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses potherb mustard ass meat balls. The potherb mustard ass meat balls comprise following components in parts by weight: 220-240 parts of ass meat, 60-80 parts of potherb mustard grains, 20-30 parts of russula albida peck, 20-30 parts of ascomycetes, 8-12 parts of puffed pea meal, 40-60 parts of eels, 6-8 parts of apple pomace, 5-7 parts of burnt medicated leaven, 3-6 parts of hosta ventricosa stearn, 4-6 parts of malts, 5-8 parts of wild chrysanthemum flowers, 2-3 parts of scutellaria baicalensis, 1-3 parts of prunus humilis bunge leaves, 2-3 parts of mashed green onions, 2-3 parts of table salt, 0.5-1.5 parts of aginomoto, 1-2 parts of ginger powder, 1-2 parts of ground pepper, 8-10 parts of sticky rice vinegar, 4-6 parts of cooking wine and 12-14 parts of auxiliary agent. According to the potherb mustard ass meat balls, the potherb mustard is added into the ass meat so that the potherb mustard ass meat balls have the unique taste of the potherb mustard; the auxiliary materials, namely t