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Meat ball for preparing Italian type braise beef ball and preparation method thereof

A beef ball and Italian-style technology, which is applied in the field of meatballs for making Italian-style beef balls and its preparation, can solve the problems of too tight taste and lack of soft feeling, and achieves the effect of soft taste and improved satisfaction.

Inactive Publication Date: 2013-05-01
TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main ingredient of the meatballs of the existing goulash balls is beef filling, and the machine-processed meat filling makes the overall taste of the meatballs of the goulash balls too tight and lacks a soft feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A meatball for making Italian-style beef stew balls, consisting of diced beef, beef tendon, eggs, pepper, pasta sauce, green onions, and ginger, in parts by weight 3kg of beef diced, 0.5kg of beef tendon, and 0.3kg of eggs kg, pepper 0.3kg, noodle sauce 0.3kg, green onion 0.1kg, ginger 0.1kg.

[0023] The above-mentioned preparation method for making the meatballs of goulash balls comprises the following steps:

[0024] (1) The beef is made into diced beef with a particle cross section of 1×1cm in size;

[0025] (2) Weigh ingredients by weight: 3kg diced beef, 0.5kg beef tendon, 0.3kg egg, 0.3kg pepper, 0.3kg noodle sauce, 0.1kg green onion, 0.1kg ginger;

[0026] (3) Stir the ingredients weighed in step (2) evenly;

[0027] (4) Make 20g / piece meatballs and deep-fry them in oil at 180°C to set the shape.

Embodiment 2

[0029] A meatball for making Italian-style beef stew balls, consisting of diced beef, beef tendon, eggs, pepper, pasta sauce, green onions, and ginger, in parts by weight 5 kg of diced beef, 1.5 kg of beef tendon, and 0.7 kg of eggs kg, pepper 0.7kg, noodle sauce 0.7kg, green onion 0.4kg, ginger 0.4kg.

[0030] The above-mentioned preparation method for making the meatballs of goulash balls comprises the following steps:

[0031] (1) The beef is made into diced beef with a particle cross section of 1×1cm in size;

[0032] (2) Weigh ingredients by weight: 5kg diced beef, 1.5kg beef tendon, 0.7kg egg, 0.7kg pepper, 0.7kg noodle sauce, 0.4kg green onion, 0.4kg ginger;

[0033] (3) Stir the ingredients weighed in step (2) evenly;

[0034] (4) Make 20g / piece meatballs and deep-fry them in oil at 180°C to set the shape.

Embodiment 3

[0036] A meatball for making Italian-style beef stew balls, consisting of diced beef, beef tendon, eggs, pepper, pasta sauce, green onions, and ginger, in parts by weight 4kg of beef diced, 1kg of beef tendon, and 0.5kg of eggs , pepper 0.5kg, noodle sauce 0.5kg, onion 0.25kg, ginger 0.25kg.

[0037] The above-mentioned preparation method for making the meatballs of goulash balls comprises the following steps:

[0038] (1) The beef is made into diced beef with a particle cross section of 1×1cm in size;

[0039] (2) Weigh ingredients by weight: 4kg diced beef, 1kg beef tendon, 0.5kg egg, 0.5kg pepper, 0.5kg noodle sauce, 0.25kg green onion, 0.25kg ginger;

[0040] (3) Stir the ingredients weighed in step (2) evenly;

[0041] (4) Make 20g / piece meatballs and deep-fry them in oil at 180°C to set the shape.

[0042] The present invention organically combines the ingredients of each component to complement each other. In the production method, diced beef and tendon are added, so...

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PUM

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Abstract

The invention relates to the field of food industrialized production, in particular to a meat ball for preparing an Italian type braise beef ball and a preparation method thereof. The meat ball consists of the following components in part by weight: 3 to 5 parts of diced beef, 0.5 to 1.5 parts of beef tendon, 0.3 to 0.7 part of egg, 0.3 to 0.7 part of pepper powder, 0.3 to 0.7 part of noodles sauce, 0.1 to 0.4 part of shallot and 0.1 to 0.4 part of ginger. All the components are organically combined and supplement each other. According to the preparation method, the diced beef and the beef tendon are added, so that the compactness of the internal structure of the meat ball is reduced when the diced beef and the beef tendon are stirred and mixed, the mouthfeel is soft and tender, the meat feel of the ball is increased, and the satisfaction degree of customers on the product is increased.

Description

technical field [0001] The invention relates to the field of industrialized food production, in particular to a meatball for making goulash balls and a preparation method thereof. Background technique [0002] Italian-style beef stew balls is a well-known dish in western food and is very popular among consumers. The main ingredient of the meatballs of the existing goulash balls is beef filling, and the machine-processed meat filling makes the overall taste of the meatballs of the goulash balls too tight and lacks a soft feeling. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art and provide a meatball for making goulash balls and a preparation method thereof which makes the mouthfeel soft. [0004] The present invention is achieved through the following technical solutions: [0005] A meatball for making Italian-style beef stew balls, which is composed of diced beef, tendon, eggs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 沈利国韩学嵩
Owner TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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