Beef ball and preparing method thereof

A beef ball and beef technology, which is applied in the field of beef balls, can solve the problem of single nutrition, etc., and achieve the effects of rich nutrition, good tonic effect and rich aroma.

Inactive Publication Date: 2014-09-10
SHANDONG HUACHANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of beef balls currently on the market, and the more common ones are directly processed from beef, which has a single nutrition
In recent years, with the continuous improvement of people's living standards, the requireme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: Beef balls, including main ingredients and auxiliary ingredients, said main ingredients include the following components in parts by weight: 25 parts of beef, 3 parts of starch, 56 parts of soybean protein isolate, 1112 parts of ice water, 45 parts of chicken breast, egg liquid 1 part; the auxiliary material is added according to the percentage of the weight of the main material, and the auxiliary material includes salt with a weight of 1.5% of the weight of the main material, sugar with a weight of 2% of the main material, monosodium glutamate with a weight of 0.3% of the main material, and shallots with a weight of 1.2% of the main material Cake, 0.07% beef essence by weight of main ingredients, soy sauce by 2.5% by weight of main ingredients, wolfberry by 1.5% by weight of main ingredients.

[0018] The method for processing described beef ball, comprises the following steps:

[0019] Step 1: Thaw the beef mentioned in the main ingredient naturally, gri...

Embodiment 2

[0027] Embodiment two: embodiment two is substantially the same as embodiment one and the difference is: beef balls, including major ingredients and auxiliary materials, and said major ingredients include the following parts by weight: 20 parts of beef, 2 parts of starch, 4 parts of soybean protein isolate parts, 10 parts of ice water, 3 parts of chicken breast meat, and 1 part of egg liquid; the auxiliary materials are added according to the percentage of the weight of the main material, and the auxiliary materials include salt at 0.5% by weight of the main material, sugar at 1% by weight of the main material, and sugar at 1% by weight of the main material 0.2% monosodium glutamate by weight, scallion crisps with 1% weight of main ingredients, beef essence with 0.05% weight of main ingredients, soy sauce with 2% weight of main ingredients, wolfberry with 1% weight of main ingredients.

Embodiment 3

[0028] Embodiment three: embodiment three is substantially the same as embodiment one and the difference is: beef balls, including major ingredients and auxiliary materials, and said major ingredients include the following components by weight: 30 parts of beef, 4 parts of starch, 6 parts of soybean protein isolate parts, 12 parts of ice water, 5 parts of chicken breast meat, and 2 parts of egg liquid; the auxiliary materials are added according to the percentage of the weight of the main material, and the auxiliary materials include salt of 2% by weight of the main material, sugar of 2.5% by weight of the main material, sugar of the main material 0.6% monosodium glutamate by weight, scallion crisps with 1.5% weight of main ingredients, beef flavor with 0.1% weight of main ingredients, soy sauce with 3% weight of main ingredients, wolfberry with 2% weight of main ingredients.

[0029] The beef balls are nutritious, rich in protein, vitamins and trace elements, and the nutrition...

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PUM

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Abstract

The invention discloses a beef ball which comprises main materials and auxiliary materials, wherein the main materials comprise the following components in parts by weight: 20-30 parts of beef, 2-4 parts of starch, 4-6 parts of soy isolate protein, 10-12 parts of icy water, 3-5 parts of chicken breast meat and 1-2 parts of egg liquid; the auxiliary materials are added according to the percentage of the weight of the main materials; the auxiliary materials comprise the following components in percentage by weight of the main materials: 0.5-2% of salt, 1-2.5% of sugar, 0.2-0.6% of aginomoto, 1-1.5% of fried shallot, 0.05-0.1% of beef flavor, 2-3% of soybean sauce and 1-2% of lycium barbarum. The beef ball is rich in nutrition and rich in protein, vitamin and microelement; the nutrient components of the livestock and poultry meat complement with one another; the skin is soft, crispy, very chewable, thick in fragrance and fragrant, tender and tasty; due to the adoption of lycium barbarum, the beef ball has the functions of nourishing the kidney and strengthening the essence, nourishing the liver to brighten the eye and moistening lung to arrest cough, and has a good tonifying function for people with blood and qi deficiency, weak constitution, vision diminution, anemia, chronic hepatitis, toxic or metabolism liver diseases and biliary system diseases.

Description

technical field [0001] The invention relates to a beef ball and also relates to a processing method of the beef ball. Background technique [0002] There are many kinds of beef balls sold on the market, and the more common ones are processed directly from beef through chopping and mixing, and the nutrition is single. In recent years, with the continuous improvement of people's living standards, the requirements for food are getting higher and higher, not only limited to the taste of the product, but also pay more attention to the balance and health care of nutrition in the food. The existing beef balls can no longer meet people's eating requirements. Contents of the invention [0003] A technical problem to be solved by the present invention is to provide a kind of medicine that is rich in nutrition, with complementary nutritional ingredients, crispy skin, full of flavor, rich aroma, tender and delicious, and has the functions of nourishing kidney and essence, nourishing l...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/30A23L13/10A23L13/40A23L13/70
CPCA23L13/42A23L13/67A23L33/10A23L33/185A23V2002/00A23V2200/314A23V2200/30
Inventor 王立海
Owner SHANDONG HUACHANG FOOD TECH
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