Juicy beef ball and preparation method thereof

Abstract

The invention discloses a juicy beef ball and a preparation method thereof. The raw materials of external part of the juicy beef ball comprise beef, pig meat 4, chicken breast, cassava modified starch, soybean protein isolate, pig shop fat, an ice water mixture, salt, phosphate and other flavorings. The stuffing material are pig shop fat, pig meat 4, jelly soup, fried onion, white sugar, monosodium glutamate, soy and soybean protein isolate. The preparation method comprises the following steps: cleaning the beef, pig meat 4 and chicken breast which are used for forming external part, mincing to the meat granule; beating the meat granule, adding the other raw materials used for forming the external part in order during a beating treatment period to form a slurry; standing the slurry, performing machinery moulding with the stuffing materials to prepare the semi-finished product of the juicy beef ball; and boiling the semi-finished product of the juicy beef balls for twice to obtain the finished product. The prepared juicy beef ball has the advantages of smooth external parts, moderate hardness, abundant gravy and rich mouth feel.

Description

technical field [0001] The invention belongs to the field of preparation of quick-frozen minced meat food, and in particular relates to a preparation process of pee meatball skin. Background technique [0002] Minced meat products refer to a type of meat products made by grinding and beating meat, adding various additives, mixing evenly, and cooking. At present, the production of minced meat products mostly focuses on the research of raw material formula, and the preparation process adopted is usually relatively simple, mainly including steps such as mincing, chopping (or stirring), molding, and cooking. [0003] For example, the patent application with the publication number CN101803756A discloses a production method of vegetable fish balls. After the raw materials such as fish meat, spinach, shiitake mushrooms, and pork are minced and prepared, they are chopped, placed, formed, boiled, and frozen. steps are prepared. However, due to the different physical properties of e...

AI Technical Summary

Problems solved by technology

According to this process, the meat paste formed by crushing is directly matured and formed. The air bubbles in the slurry are not fully discharged, which affects the smoothness of the surface of the fish balls. In addition, the fish balls cooked at a high temperature at one time, due to the rapid denaturation of protein when exposed to high temperatures, If the setting is too fast, the appearance of the product will not be smooth enough, and the taste will be soft and inelastic

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