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Chestnut-kernel fruit-peel nutritional beef ball and manufacturing method thereof

A beef ball and peel technology, applied in the field of beef balls, can solve the problems of lack of yak meat protein products, etc., and achieve the effects of improving gelling and emulsifying properties, improving water retention, and increasing hardness and elasticity

Inactive Publication Date: 2016-09-21
薛典荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the utilization and development of yak meat protein resources, especially the lack of research on the use of texture recombination technology to develop new yak meat protein products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A nutritious beef ball with chestnut peel is made from the following raw materials in parts by weight:

[0019] Low-gluten flour 40, beef powder 20, salt 3, baking powder 2, onion powder 5, dried chili powder 5, yak meat 16, 0.5mol / l NaCl solution 240, soybean protein isolate 7, sodium carboxymethylcellulose 0.1 , food grade magnesium chloride 0.01, white fungus 4, Hericium erinaceus 9, pomelo peel 7, chestnut kernel 6, haygrass 2, apricot leaf 1.8, bay leaf 1.4.

[0020] The preparation method of described a kind of chestnut kernel peel nutritious beef ball, comprises the following steps:

[0021] (1) After leaching basil, apricot leaves, and bay leaves with 6 times the amount of water, filter to obtain Chinese medicinal juice;

[0022] (2) Take Hericium erinaceus, wash and drain, then mix it with traditional Chinese medicine juice to extract the slurry, and filter to obtain the nutrient slurry; take the pomelo peel, dry it and grind it into powder;

[0023] (3) Take...

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PUM

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Abstract

The invention discloses a chestnut-kernel fruit-peel nutritional beef ball. The beef ball is made from the following raw materials, by weight part, 40-50 of cake flour, 20-30 of beef powder, 3-4 of salt, 2-3 of baking powder, 5-6 of onion powder, 5-7 of dried chilli powder, 16-20 of yak meat, 240-300 of a NaCl solution with the concentration in a range of 0.5-1 mol / L, 7-10 of soy protein isolate, 0.1-0.2 of sodium carboxymethylcellulose, 0.01-0.013 of food-grade magnesium chloride, 4-6 of tremella fuciformis, 9-11 of hericium erinaceus, 7-8 of pomelo peels, 6-7 of Chinese chestnut kernels, 2-2.4 of rungia pectinate, 1.8-2.1 of apricot leaves and 1.4-2 of bay leaves. The beef ball is chewy once being put in the mouth and has strong fragrance overflowing all over. Addition of edible medicinal materials, such as rungia pectinate, apricot leaves and bay leaves, provides the beef ball with the curative efficiency of clearing the liver and improving vision, removing accumulation and invigorating the stomach, and regulating qi.

Description

technical field [0001] The invention relates to the technical field of beef balls, in particular to nutritious beef balls with chestnut kernel peel and a preparation method thereof. Background technique [0002] Yak meat is a pure natural food raw material, but the development and utilization of yak meat protein resources is not enough. Yak meat has high protein content (21%-22%), low fat content (2%-3%), and is rich in essential amino acids, many A variety of polyunsaturated fatty acids and vitamins, is a nutritious meat boutique. Yak meat is also able to independently occupy the market because of its advantages of being green and natural, high in protein and low in fat, and has become a real high-quality meat food for consumers. However, there are few reports on the utilization and development of yak meat protein resources, especially the lack of research on the use of texture recombination technology to develop new yak meat protein products. Soybean protein isolate has ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L13/70A23L33/105
Inventor 薛典荣
Owner 薛典荣
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