Method for preparing stuffed meatball by making use of beef processing by-products

A technology for meat and by-products, which is applied in the field of preparing meatballs with heart, can solve the problems of single product variety, less processed food, complicated process, etc., and achieve the effects of increasing added value, harmonizing taste, and improving nutritional value.

Inactive Publication Date: 2015-07-01
SICHUAN LAOLIAOJIA FLAVOR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The weight of beef by-products accounts for about 75% of the weight of live cattle, but its price before processing only accounts for 10-20% of the total price, and in countries with high meat prices, it is even less than 10%
At present, the main form of consumption of beef processing by-products as food in my country is table food, which has less processed food and less intensively processed food, and the product variety is single
Although some by-products can be used to prepare biochemical pharmaceuticals and industrial raw materials, the process is complicated, the cost is high, and the pollution to the environment is relatively large.
However, although the process of producing feed from beef processing by-products is simple, the investment in equipment is small, and the effect is quick, its added value is very low.

Method used

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  • Method for preparing stuffed meatball by making use of beef processing by-products
  • Method for preparing stuffed meatball by making use of beef processing by-products
  • Method for preparing stuffed meatball by making use of beef processing by-products

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preparation example Construction

[0038] figure 1 Shown is the flow chart of the preparation of outer layer slurry in the present invention;

[0039] figure 2 Shown is the flow chart of the preparation of inner layer meatball among the present invention;

[0040] image 3 Shown is the flow chart of the preparation of heart-wrapped meatball among the present invention;

[0041] The present invention will be described in further detail below in combination with specific embodiments.

[0042] The production process for preparing heart-wrapped meatballs using beef processing by-products can include three parts, and the specific process is as follows:

[0043] (1) Preparation of outer layer slurry (see figure 1 )

[0044] (2) Preparation of inner meatballs (see figure 2 )

[0045] (3) Preparation of Baoxin Meatballs (see image 3 )

[0046] The specific operation points are introduced in order as follows:

[0047] ⑴ Preparation of outer layer slurry

[0048] ① Raw material pretreatment

[0049] Remov...

Embodiment 1

[0071] ⑴ Preparation of outer layer slurry

[0072] ① Raw material pretreatment

[0073] Remove the fascia attached to the beef bone, take 95 parts of the beef bone, wash and set aside; take 25 parts of the beef tendon, wash, cut into small particles with a particle size of about 3 cm for later use;

[0074] ②High pressure extraction and cooking

[0075] Mix beef bone and beef tendon granules, and carry out high-pressure extraction and cooking with a material-liquid ratio of 1:4 (m:m, the weight of solid material is calculated as the total of beef bone and beef tendon). The processing temperature is 120°C, and the processing time is 65 minutes. After processing, remove the beef bones and keep the beef tendon feed liquid for later use;

[0076] ③Beating

[0077] Add 0.8 part of salt to the beef tendon feed liquid after high pressure treatment, then beat the beating until no obvious granular matter;

[0078] ④ Refinement

[0079] The material after beating is placed in a co...

Embodiment 2

[0093] ⑴ Preparation of outer layer slurry

[0094] ① Raw material pretreatment

[0095] Remove the fascia attached to the beef bones, take 110 parts of beef bones, wash them for later use; take 35 parts of beef tendons, wash them, cut them into small particles with a particle size of about 4 cm for later use;

[0096] ②High pressure extraction and cooking

[0097] Mix beef bone and beef tendon granules, and carry out high-pressure extraction and cooking at a material-to-liquid ratio of 1:5 (m:m, the weight of solid material is calculated as the total of beef bone and beef tendon). After processing, remove the beef bones and keep the beef tendon feed liquid for later use;

[0098] ③Beating

[0099] Add 1.2 parts of salt to the beef tendon feed liquid after high-pressure treatment, and then perform beating until there is no obvious granular matter;

[0100] ④ Refinement

[0101] The material after beating is placed in a colloid mill for refinement, the gap size is 50 μm, a...

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PUM

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Abstract

The invention discloses a method for preparing a cored meatball by making use of beef processing by-products. According to the method, beef tendon pulp material which is rich in bone nutrition is used as the outer base of a stuffed meatball and boneless and minced beef, bovine liver and bovine blood meal are made into internal meatball stuffing. The method comprises the steps of (1) preparation of outer pulp material; (2) preparation of internal meatball; and (3) preparation of stuffed meatballs. The stuffed meatball prepared by the method provided by the invention has the advantages that the stuffed meatball is high in nutrition value and has multiple layers of flavors in taste; the outer layer of the meatball is sparkling, transparent, fine, smooth and flexible; the internal stuffing is tender, tasty and refreshing, the taste is coordinative, the flavor is unique, and no prominent fishy smell exists. The product prepared by the method provided by the invention improves the utilization value and additional value of beef processing by-products, and enriches the types of deep and fine processing food of beef by-products. And moreover, the raw materials of the product are natural food materials, no food additives such as edible gum and composite phosphate which are used in traditional meatballs are used; thus, the product well cater to the natural and healthy food ideal of modern people.

Description

technical field [0001] The invention relates to a method for preparing heart-wrapped meatballs by using beef processing by-products. It belongs to the field of food processing. Background technique [0002] The by-products of beef processing include beef bone, beef liver, beef tendon, deboned ground beef, etc., which are rich in variety and large in output. The weight of beef by-products accounts for about 75% of the weight of live cattle, but its price before processing only accounts for 10-20% of the total price, and in countries with high meat prices, it is even less than 10%. At present, the main form of consumption of beef processing by-products as food in my country is table food, which has less processed food and less intensively processed food, and the product variety is single. Although some by-products can be used to prepare biochemical pharmaceuticals and industrial raw materials, the process is complicated, the cost is high, and the pollution to the environment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/314A23L1/29A23L13/20A23L13/40A23L33/00
Inventor 廖天发庞丽萍周文倩
Owner SICHUAN LAOLIAOJIA FLAVOR FOOD
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