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Preparation method of edible mushroom seaweed resistant starch healthcare juicy beef balls

A technology of resistant starch and edible fungus, which is applied in the field of food processing to achieve the effects of promoting reproduction and metabolism, improving nutrition and health effects, and reducing content

Inactive Publication Date: 2016-09-07
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the published literature, there is no application of resistant starch in fried beef balls

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing edible fungus seaweed resistant starch health-care explosive beef balls, the specific steps are:

[0023] (1) Preparation of resistant starch: After crushing glutinous rice starch through an 80-mesh sieve, place it in 0.2mol / L, pH 5.2 acetic acid-sodium acetate buffer solution to prepare starch milk with a mass concentration of 8%, and place it in a boiling water bath Stir continuously in medium for 40 minutes to complete the gelatinization, adjust the temperature of the starch paste to 58°C, add pullulanase 60 ASPU / g based on the dry weight of the starch, and enzymolyze it in a constant temperature water bath for 8 hours; Heat for 20 minutes to inactivate the enzyme, then cool to room temperature with an ice-water bath; store in a refrigerator at 4°C for 4 days, centrifuge the precipitated sample, wash repeatedly with pure water until the pH of the washing solution is 6.5-7.2, and dry the washed precipitate , crushed through an 80-mesh sieve to o...

Embodiment 2

[0031] A method for preparing edible fungus seaweed resistant starch health-care explosive beef balls, the specific steps are:

[0032] (1) Preparation of resistant starch: crush japonica rice starch through a 100-mesh sieve, place it in 0.2mol / L, pH 5.2 acetic acid-sodium acetate buffer solution, prepare starch milk with a mass concentration of 10%, and place it in a boiling water bath Stir continuously in medium for 30 minutes to completely gelatinize, adjust the temperature of the starch paste to 58°C, add pullulanase 60 ASPU / g based on the dry weight of starch, and enzymolyze it in a constant temperature water bath for 10 hours; Heat for 25 minutes to inactivate the enzyme, then cool to room temperature in an ice-water bath; store in a refrigerator at 4°C for 4 days, centrifuge the precipitated sample, wash repeatedly with pure water until the pH of the washing solution is 6.5-7.2, and dry the washed precipitate , crushed through an 80-mesh sieve to obtain resistant starch...

Embodiment 3

[0040] A method for preparing edible fungus seaweed resistant starch health-care explosive beef balls, the specific steps are:

[0041] (1) Preparation of resistant starch: crush mung bean starch through a 120-mesh sieve, place it in 0.2mol / L, pH 5.2 acetic acid-sodium acetate buffer solution, prepare starch milk with a mass concentration of 12%, and place it in a boiling water bath Stir continuously in medium for 20 minutes to complete the gelatinization, adjust the temperature of the starch paste to 58°C, add pullulanase 60 ASPU / g based on the dry weight of the starch, and enzymolyze it in a constant temperature water bath for 12 hours; Heat for 30 minutes to inactivate the enzyme, then cool to room temperature with an ice-water bath; store in a refrigerator at 4°C for 4 days, centrifuge the precipitated sample, wash repeatedly with pure water until the pH of the washing solution is 6.5-7.2, and dry the washed precipitate , crushed through a 120-mesh sieve to obtain resistan...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of edible mushroom seaweed resistant starch healthcare juicy beef balls. The preparation method includes preparing resistant starch and fish gel, preparing skin pudding by beef, resistant starch, egg white, salt, spice and sugar, preparing interior pudding by fish gel, edible mushroom, seaweed, vegetable, resistant starch and salt, and mechanically forming and boiling to obtain beef balls. Nutrition and healthcare effect of the juicy beef balls is improved by adding the resistant starch, the edible mushroom and the seaweed and the like, and harm to human bodies from high-fat and high-protein food is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of edible fungus seaweed resistant starch health-care explosive beef balls. technical background [0002] Beef ball with bursting pulp is a traditional famous dish of the Han nationality with a long history. In recent years, it has been widely sought after by people for its rich nutrition, convenient eating, ruddy color, unique taste and delicious fragrance. However, the content of meat components in ordinary beef ball products is too high, and eating too much will cause diseases such as high blood pressure, hyperlipidemia, obesity, etc., which is not conducive to human health, and does not meet the dietary concept of modern people pursuing nutrition and health care. Therefore, improving the health care effect of the bursting beef balls is one of the effective methods to promote the healthy development of this traditional food industry. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40
CPCA23V2002/00A23V2200/30A23V2200/318A23V2200/314
Inventor 曾峰赵慧肖正林满红刘斌
Owner FUJIAN AGRI & FORESTRY UNIV
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