Fried marinated egg filled beef meatball and production method thereof

A beef and sandwich technology, which is applied to the functions of food ingredients, food science, applications, etc., can solve problems such as single taste, inability to adapt to taste, flavor requirements, single nutrition, etc., to achieve unique taste, increase nutrient intake, and good taste Effect

Inactive Publication Date: 2016-03-23
孙菁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional beef meatballs use beef as the main ingredient and obtain different products by adding different auxilia

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Example 1

[0038] A deep-fried braised egg-filled beef meatball, which is made by wrapping a stuffing with a skin material and deep-frying. The skin material and the filling are made of the following raw materials by weight:

[0039] Leather: 50 portions of beef, 15 portions of olive oil, 10 portions of water, 2 portions of garlic, 8 portions of starch, 1 portion of salt, 2 portions of sugar, 0.5 portion of oil consumption, 0.5 portion of spices, 0.2 portion of seafood flavor;

[0040] Filling: 1 part of bay leaf, 1 part of star anise, 1 part of Chinese pepper, 1 part of fennel, 1 part of cinnamon, 7 parts of jam, 20 parts of quail eggs, 400 parts of water.

[0041] The above-mentioned preparation method of deep-fried braised egg-filled beef balls includes the following steps:

[0042] 1. Leather processing

[0043] Preparation steps: beef thawed and cut into pieces, grounded with an 8mm perforated meat grinder under the temperature control of ±2℃;

[0044] Chopping: First chop th...

Example Embodiment

[0058] Example 2

[0059] A deep-fried braised egg-filled beef meatball, which is made by wrapping a stuffing with a skin material and deep-frying. The skin material and the filling are made of the following raw materials by weight:

[0060] Skin: 60 parts of beef, 20 parts of olive oil, 15 parts of water, 4 parts of garlic, 15 parts of starch, 2 parts of salt, 3 parts of sugar, 1 part of oil consumption, 0.7 parts of spices, 0.3 parts of seafood flavor;

[0061] Fillings: 3 parts of bay leaf, 3 parts of star anise, 3 parts of Chinese pepper, 3 parts of fennel, 3 parts of cinnamon, 16 parts of jam, 30 parts of quail eggs, 500 parts of water.

[0062] The above-mentioned preparation method of deep-fried braised egg-filled beef balls includes the following steps:

[0063] 1. Leather processing

[0064] Preparation steps: beef thawed and cut into pieces, grounded with an 8mm perforated meat grinder under the temperature control of ±2℃;

[0065] Chopping: First chop the beef at 1700-1900 rpm...

Example Embodiment

[0079] Example 3

[0080] A deep-fried braised egg-filled beef meatball is prepared by wrapping a stuffing with a skin material and deep-frying. The skin material and the filling are made of the following raw materials by weight:

[0081] Leather: 55 parts of beef, 17.5 parts of olive oil, 12.5 parts of water, 3 parts of garlic, 11.5 parts of starch, 1.5 parts of salt, 2.5 parts of sugar, 0.75 parts of oil consumption, 0.6 parts of spices, 0.25 parts of seafood flavor;

[0082] Filling: 2 parts of bay leaf, 2 parts of star anise, 2 parts of pepper, 2 parts of fennel, 2 parts of cinnamon, 11.5 parts of jam, 25 parts of quail eggs, 450 parts of water

[0083] The above-mentioned preparation method of deep-fried braised egg-filled beef balls includes the following steps:

[0084] 1. Leather processing

[0085] Preparation steps: beef thawed and cut into pieces, grounded with an 8mm perforated meat grinder under the temperature control of ±2℃;

[0086] Chopping: first chop the beef at 1700-...

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PUM

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Abstract

The present invention discloses a fried marinated egg filled beef meatball and a production method thereof. The fried marinated egg filled beef meatball is prepared by frying wrappers wrapped fillings, and is characterized in that the wrappers and the fillings are prepared from the following raw materials in parts by weight: (1) wrappers: beef, olive oil, water, garlic, starch, salt, sugar, oyster sauce, spices and seafood flavors; and (2) fillings: bay leaves, star anise, pricklyash peels, fructus foeniculi, Chinese cinnamon, jam, quail eggs and water. Beneficial effects of the fried marinated egg filled beef meatball are that the fried marinated egg filled beef meatball is alternate in three flavors and rich in nutrition, and has effects in stimulating appetite, guiding children's appetite, and promoting nutrient absorption.

Description

technical field [0001] The invention relates to a beef ball and a preparation method thereof, in particular to a fried stewed egg sandwich beef ball and a preparation method thereof. Background technique [0002] Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. [0003] Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people with sagging middle Qi, shortness o...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L5/10A23L15/00A23L5/00A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 孙菁
Owner 孙菁
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