Preparation technology for beef balls

A technology for making beef balls, which is applied in food preparation, application, food science, etc., can solve the problems of low output and few varieties, and achieve the effect of eating convenience and increasing added value

Inactive Publication Date: 2013-12-11
王婵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the production of meatballs mostly adopts traditional and workshop-style production methods, with few varieties and low output. With the quickening of people's life rhythm and the rapid development of quick-frozen food in my country, meatballs have the characteristics of "nutrition, convenience, Foods with characteristics such as safety, health and delicacy will be developed rapidly. Beef balls have unique flavor, convenient eating, green, health and safety, and are widely recognized by people, so they have great market potential

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of manufacture technology of beef ball, comprises the steps:

[0023] (1) Pretreatment: select the hind legs of fresh Tan cattle and the chicken breasts of fresh white-feathered chickens, the weight ratio of which is 3:1, and wash them; the fresh beef hind legs pass the hygienic inspection and are removed. Fat, tendons and cartilage; fresh chicken breasts have passed the hygienic inspection, and the skin and fat have been removed.

[0024] (2) Marinating: marinate the obtained beef and chicken in an aqueous solution of pepper and nitrite, the amount of the aqueous solution is 5 times the weight of beef+chicken, and marinate at 0°C for 1 hour; The content of Zanthoxylum bungeanum in the aqueous solution is 2g / L, and the content of nitrite is 1mg / L.

[0025] (3) Grinding meat: cut the marinated beef and chicken into small pieces, and use a meat grinder to grind them into minced meat; add -2°C ice water when grinding the meat, and the amount of ice water is the tot...

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PUM

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Abstract

The invention relates to a preparation technology for beef balls, which is characterized by comprising the following steps: (1) preprocessing: selecting and cleaning fresh rump steak and fresh chicken breast, wherein the weight ratio of the fresh rump steak to the fresh chicken breast is (3:1)-(3:2); (2) curing: curing the obtained beef and chicken in an aqueous solution of prickly ash and nitrite for 1-1.5 h at 0-4 DEG C; (3) meat grinding; (4) chopping and mixing; (5) beef ball shaping: extruding meat paste manually or mechanically into beef balls with diameters of 2-2.5 cm; (6) cooking and cooling; (7) vacuum packing and then sterilizing; (8) fast freezing. The preparation technology provided by the invention can be used for producing beef balls which contain rich nutrient substances, high-quality animal protein, mineral substances, vitamins and various amino acids necessary for human bodies, and the beef balls are convenient, fast, safe and sanitary to eat and are not required to be secondarily processed.

Description

technical field [0001] The invention relates to a process for making beef balls. Background technique [0002] Meatballs are a traditional meat product that is widely spread in my country and is deeply loved by people. But at present, the production of meatballs mostly adopts traditional and workshop-style production methods, with few varieties and low output. With the acceleration of the pace of life of our people and the rapid development of quick-frozen food in my country, meatballs have the characteristics of "nutrition, convenience, Foods with characteristics such as safety, health, and delicacy will be developed rapidly. Beef balls have unique flavors, are convenient to eat, and are green, healthy, and safe. They are widely recognized by people, so they have great market potential. Contents of the invention [0003] The purpose of the present invention is to provide a kind of manufacture craft of beef ball, can produce a kind of convenient, safe and hygienic novel in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/315A23L1/317A23L1/314A23L13/10A23L13/40A23L13/50A23L13/60
Inventor 王婵
Owner 王婵
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