Making method of beef ball

A production method and technology of beef balls, which are applied in the field of beef balls and beef balls production, can solve the problems of single nutrition, etc., and achieve the effect of rich nutrition, full elasticity and strong aroma

Inactive Publication Date: 2015-05-27
GUANGXI UNIV
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Making method of beef ball

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of beef ball provided by the invention, it comprises the steps:

[0022] (1) Trimming of raw materials: remove broken bones, bruised meat, thick fascia and tendon, etc. in the raw beef, and cut the frozen meat into strips;

[0023] (2) Grinding meat: Use a meat grinder to grind the meat strips into minced meat, and then grind them twice to completely grind the meat into minced meat;

[0024] (3) Preparation of leek juice: trim and clean fresh leeks, cut them into long strips, mix them with water and squeeze the juice to obtain leek juice, drain the water and chop into fine pieces;

[0025] (4) Stirring: Pour the minced meat into the chopping machine, chop and mix it into a puree, and then add salt, fat meat, various auxiliary materials, appropriate amount of leek juice, wolfberry, shiitake mushrooms, wolfberry, shiitake mushrooms Chop and mix at high speed to form a thick and fine filling, and finally add starch and mix well;

[0026] (5) Meatba...

Embodiment 2

[0029] In the preparation method of beef balls provided by the present invention, the specific components of the raw and auxiliary materials used for pickling are: 11% of salt, 12% of monosodium glutamate, 12% of starch, 14% of soybean protein, 10.5% of phosphate, 10.1% of carrageenan, edible beef essence 11%, the rest is water.

[0030] Utilize above-mentioned raw material to carry out the step of making beef balls and be:

[0031] (1) Trimming of raw materials: Remove the broken bones, bloody meat, thick fascia and tendons in the raw beef, and cut the frozen meat into small pieces with a length of 3cm, a width of 3cm, and a height of 3cm, weighing about 200g Meat strips;

[0032] (2) Grinding meat: Use a meat grinder to grind the meat strips into minced meat, and then grind them twice to completely grind the meat into minced meat;

[0033] (3) Preparation of leek juice: trim and clean fresh leeks, cut them into strips of 5 mm in length, mix them with water at a ratio of 0....

Embodiment 3

[0038] A method for making beef balls. The specific ingredients of the raw and auxiliary materials used for pickling are: 13% of salt, 13% of monosodium glutamate, 14% of starch, 16% of soybean protein, 11% of phosphate, 10.3% of carrageenan, and 12% of edible beef essence , and the rest is water.

[0039] Utilize above-mentioned raw material to carry out the step of making beef balls and be:

[0040] (1) Trimming of raw materials: Remove broken bones, bloody meat, thick fascia and tendons in the raw beef, and cut the frozen meat into small pieces with a length of 4cm, a width of 4cm, and a height of 4cm, weighing about 250g Meat strips;

[0041] (2) Grinding meat: Use a meat grinder to grind the meat strips into minced meat, and then grind them twice to completely grind the meat into minced meat;

[0042] (3) Preparation of leek juice: trim and clean fresh leeks, cut them into strips of 6 mm in length, mix them with water at a ratio of 0.55 and squeeze the juice to obtain l...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/317A23L1/314A23L1/29A23L13/60A23L13/40A23L33/00
CPCA23V2002/00
Inventor 张新吕权峰李辉张其蒙
Owner GUANGXI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap