Beef ball with pineapple and mung bean stuffing, and making method thereof

Abstract

The invention discloses a beef ball with a pineapple and mung bean stuffing. The beef ball with a pineapple and mung bean stuffing is made from, by weight, 100-120 parts of beef, 3-4 parts of edible salt, 20-24 parts of pineapple, 5-6 parts of grape wine, 8-10 parts of mung bean flour, 30-40 parts of fat meat, 4-5 parts of ginger, 3-4 parts of mycose, 2-3 parts of soybean protein isolate, 10-12 parts of sweet potato starch, 2-3 parts of rosemary, 1-2 parts of cinnamon bark, 1-2 parts of Syzygium aromaticum, 8-10 parts of egg liquid and a proper amount of ice water. Beef is preserved to make the beef have flavor, and the pineapple and mung bean stuffing contained in the beef ball reduces oiliness of meat balls and makes the meat balls have fruit flavor, mycose added in the invention can delay starch ageing in the beef ball, enhance the water retention of the beef ball and maintain the elasticity and the flavor of the beef ball in the long-term refrigeration process, and rosemary, cinnamon bark and Syzygium aromaticum with excellent oxidation properties added in the invention effectively inhibit the microbe growth and fat oxidation in the refrigeration process of meat balls, and have no untoward influences on the color, the sense and the quality of the meat balls.

Description

technical field [0001] The invention relates to a meat ball, in particular to a beef ball with pineapple and mung bean core and a preparation method thereof. Background technique [0002] Traditional meatballs are meat products made from beef, pork, fish and other meat that have been chopped and mixed. They are nutritious and delicious, but they contain too many additives. There are even more direct synthetic meats to make meatballs, which seriously affects the physical and mental health of consumers. Therefore, the present invention provides a green, safe, nutritious and healthy meatball with rich flavor. SUMMARY OF THE INVENTION [0003] The invention overcomes the deficiencies of the prior art, and provides a beef ball with pineapple and mung bean core and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A pineapple mung bean core beef ball is made from the following raw materials by weight: ...

AI Technical Summary

Problems solved by technology

[0002] Traditional meatballs are meat products made from beef, pork, fish, etc., which are chopped and processed. They are nutritious and delicious, but they contain too many additives, and even direct synthetic meat is used to make meatballs, which seriously affects the physical and mental health of consumers. For this reason the present invention provides a kind of green safe, nutritious and healthy, the meatball with full-bodied flavor