2。 Based on 1 kg of fresh meat, the auxiliary materials and formula need 300-500g of water, 0/00-150g of starch, 5g of improver, 0/0-25g of salt and monosodium glutamate. The amount of starch in the formula can be adjusted to 500-800g, but with the increase of starch content, the flavor of the finished product will also decrease accordingly.
3. Pulping
(1) manual pulping. First, clean the raw materials, remove the big tendons, freeze them in the freezer, take them out, lay the meat flat on the pier, and chop them rhythmically with a wooden stick or the back of a knife (note: you must not chop them with a blade). To chop the meat thoroughly, put the minced meat into a container, first add a little water (ice water is better) and an improver (the improver can be replaced by egg white, but the taste is slightly worse), use bamboo chopsticks to divide the minced meat into paste, then add other seasonings and starch, and stir vigorously in one direction, so that the minced meat is fully mixed with other auxiliary materials, and the minced meat expands about 1 times.
(2) pulping with a ball mill. First, clean the meat tendon and put it in the freezer for quick freezing (frozen meat can be directly processed). Take out the meat and cut it into small pieces with a knife, and put ice cubes and water on the cooling bucket of the meatball machine. Put the cut meat into a meat barrel, add an improver and a little water, start and add seeds for 20 seconds, then add seasonings such as monosodium glutamate, beat for 20 seconds, then add starch, and stop 10-20 seconds. The whole process takes about 1 minute.
4. Prepare a clean medicine taking basin with warm water of 40℃-50℃, hold minced meat in your left hand (it is best to cool minced meat to 0℃ in the freezer before taking medicine), squeeze out meatballs from the jaws of a tiger, catch them with a spoon with a smooth edge in your right hand, soak them in warm water for 10- 15 minutes, and then cook them in a pot.