Making method of beef ball

Abstract

The invention discloses a making method of a beef ball. The making method comprises the following steps: (1) trimming the raw materials; (2) mincing beef; (3) preparing fragrant-flowered garlic juice; (4) stirring; (5) forming and cooking the beef ball; and (6) cooling to obtain the finished product. The aim of balancing the nutrients is achieved by mixing beef and vegetable. The auxiliary materials comprise the following components: salt, aginomoto, starch, soybean protein, phosphate, carrageenan, and edible beef flavor; the beef ball prepared from the raw materials and the auxiliary materials is tasty, tender and delicious, enough in elasticity and uniform in color; the beef is cut into small pieces with length of 3-5cm, width of 3-5cm and height of 3-5cm when in making, so that the beef can be quickly minced, the fragrant-flowered garlic juice and the minced beef are mixed to squeeze in water material ratio of 0.5-0.6 to achieve the proper concentration of the mixed juice and beef, the mixed juice and beef is cooked at 80-90 DEG C to well promote the forming of the beef ball. The taste and the quality of the beef ball can be well controlled, and the making method is suitable for industrial production.

Description

technical field

[0001] The invention relates to beef balls, in particular to a method for preparing beef balls, and belongs to the technical field of food processing. Background technique

[0002] Beef balls are a kind of traditional meat product in my country, with unique flavor and delicious taste, and are deeply loved by consumers. According to reports, adding functional additives or quality improvers can affect its texture properties and some processing properties. Beef is rich in protein, and the low-fat amino acid group is especially suitable for people who grow and develop, and after surgery and aftercare to supplement blood loss and repair tissues. With the improvement of people's living standards in our country, the reasonable collocation of animal and plant foods, meatball food is accepted by consumers, and leeks contain more vitamins and dietary fiber, so that beef balls can achieve functional, nutritious and convenient products. The purpose of modernization, wh...

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