Quick-frozen beef balls with functions of invigorating stomach and helping digestion, and preparation method thereof

A technology for strengthening the stomach and digesting food and beef balls, applied in food preparation, food science, application and other directions, can solve the problems of quality impact, low output, high labor intensity, etc., and achieve the effect of chewing and elasticity.

Inactive Publication Date: 2013-11-27
马鞍山百瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef balls are a kind of frozen food, which originated in the Chaoshan area and have a long history. Traditional beef bal...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] A quick-frozen beef ball for invigorating the stomach and eliminating food is characterized in that it consists of the following raw materials in parts by weight:

[0017] 20 kg of beef, 2 kg of fat pork, 4 kg of lean pork, 5 kg of curry powder, 2 kg of potato starch, 0.1 kg of mango seed powder, 1 kg of galangal, 0.8 kg of white and 0.4 kg of chicken, 0.3 kg of Atractylodes macrocephala, Strawberry 0.5 kg, chestnut leaf powder 0.3 kg, bovine extract 0.15 kg.

[0018] The preparation method of described Jianweixiaoshi quick-frozen beef balls is characterized in that it comprises the following steps:

[0019] (1) Remove the fascia according to the texture of the beef by mass, and beat it with a stick for 5 minutes together with the fat pork and lean pork, then add it to the meat grinder and grind it into a meat paste;

[0020] (2) decocting the galangal, bletilla, gallinacea, and atractylodes atractylodes in appropriate amounts of water for 2 times, combining the decoct...

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PUM

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Abstract

The invention relates to quick-frozen beef balls with functions of invigorating stomach and helping digestion, and a preparation method of the quick-frozen beef balls. The quick-frozen beef balls are prepared by 18-20 parts of beef, 1-2 parts of fat pork, 4-5 parts of lean pork, 4-6 parts of curry powder, 2-3 parts of potato starch, 0.1-0.15 part of mango seed powder, 0.8-1 part of galangin, 0.6-0.8 part of rhizoma bletillae, 0.4-0.6 part of endothelium corneum gigeriae galli, 0.3-0.5 part of bighead atractylodes rhizome, 0.5-0.7 part of strawberries, 0.2-0.3 part of chestnut leaf powder and 0.1-0.2 part of beef essence cream. The invention provides the processing method of the quick-frozen beef balls, and the method comprises the following steps: beating, mincing meat, making the balls and the like which are completed by a machine, so that the labor intensity is lightened, the quality of the beef balls can be guaranteed, and the beef balls are perfect in texture and elasticity; the curry powder is added into the beef balls, so that the taste of the beef balls is improved when the traditional mouthfeel of the beef balls is guaranteed; furthermore, the galangin, the rhizoma bletillae, the endothelium corneum gigeriae galli and the bighead atractylodes rhizome have the functions of tonifying spleen and stomach, so that the quick-frozen beef balls have the health care function.

Description

technical field [0001] The invention relates to quick-frozen beef balls for invigorating stomach and eliminating food and a preparation method thereof. Background technique [0002] With the development of the economy and the continuous improvement of people's living standards, people's requirements for living standards are also getting higher and higher, especially in terms of diet. Beef balls are a kind of frozen food, which originated in the Chaoshan area and have a long history. Traditional beef balls are mainly made by hand, which is labor-intensive, low in output, and long-term exposure of the balls will affect the quality. Contents of the invention [0003] The purpose of the present invention is to disclose a quick-frozen beef ball for invigorating the stomach and eliminating food and its production method. The whole process is completed by mechanical operation, which reduces the labor intensity and production time. The added curry powder increases the taste of ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/317A23L13/10A23L13/40A23L13/60
Inventor 施远江卫国余丽俊甄宗圆梁海文蔡斌张静于习和
Owner 马鞍山百瑞食品有限公司
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