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Orange-flavored beef ball and preparation method thereof

A flavor and orange-flavored technology, which is applied in the field of orange-flavored beef balls and its preparation, can solve the problem of lack of beef balls, achieve the effect of proper proportion of raw materials, rigorous selection of materials, and rich variety

Inactive Publication Date: 2016-10-12
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Along with the raising of people's living standard, more and more functional health foods appear in people's field of vision, add some have health care, medicine or functional raw material in beef ball and can obtain functional food, also in the prior art No functional health food related to beef balls

Method used

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  • Orange-flavored beef ball and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The raw materials are: (1) Raw material 1: 500 grams of beef shank, 2 grams of refined salt, 8 grams of monosodium glutamate, 2 grams of white sugar, 20 grams of ice cubes; (2) Raw material 2: 500 grams of red oranges, 750 grams of water, 15 grams of refined salt gram, white sugar 80 grams, white vinegar 50 grams, fresh orange powder 100 grams.

[0029] A kind of preparation method of fragrant orange flavor health-care beef ball, comprises the following steps:

[0030] (1) Preparation of Cantonese-style orange juice: Peel and slice 500 grams of red oranges, add 750 grams of water, 15 grams of refined salt, 80 grams of white sugar, 50 grams of white vinegar, and 100 grams of fresh orange powder, put them into a blender, beat well, and filter with gauze Juice is ready to get Cantonese-style orange juice for later use;

[0031] (2) Washing of beef shank: Rinse 500 grams of beef shank in brine with a concentration of 3% to 5% for 10 minutes, the water temperature is ≤10 ℃,...

Embodiment 2

[0039] The raw materials are: (1) Raw material 1: 450 grams of beef shank, 2 grams of refined salt, 8 grams of monosodium glutamate, 2 grams of white sugar, 20 grams of ice cubes; (2) Raw material 2: 450 grams of red orange, 750 grams of clear water, 15 grams of refined salt gram, white sugar 80 grams, white vinegar 50 grams, fresh orange powder 100 grams.

[0040] A kind of preparation method of fragrant orange flavor health-care beef ball, comprises the following steps:

[0041] (1) Preparation of Cantonese-style orange juice: Peel and slice 450 grams of red oranges, add 750 grams of water, 15 grams of refined salt, 80 grams of white sugar, 50 grams of white vinegar, and 100 grams of fresh orange powder. The juice is Cantonese-style orange juice for later use;

[0042] (2) Washing of beef shank: Rinse 450 grams of beef shank in brine with a concentration of 3% to 5% for 10 minutes, the water temperature is ≤10 ℃, and then put the beef shank in a centrifuge at a speed of 500...

Embodiment 3

[0050] The raw materials are: (1) Raw material 1: 700 grams of beef shank, 2 grams of refined salt, 10 grams of monosodium glutamate, 2 grams of white sugar, 20 grams of ice cubes; (2) Raw material 2: 600 grams of red orange, 750 grams of water, 20 grams of refined salt gram, white sugar 80 grams, white vinegar 50 grams, fresh orange powder 100 grams.

[0051] A kind of preparation method of fragrant orange flavor health-care beef ball, comprises the following steps:

[0052] (1) Preparation of Cantonese-style orange juice: Peel and slice 600 red oranges, add 750 grams of water, 20 grams of refined salt, 80 grams of white sugar, 50 grams of white vinegar, and 100 grams of fresh orange powder, add them to a blender and beat well, filter with gauze to make juice Instant Cantonese-style orange juice for later use;

[0053] (2) Washing of beef shank: Rinse 700 grams of beef shank in brine with a concentration of 3% to 5% for 10 minutes, the water temperature is ≤10 ℃, and then pu...

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Abstract

The invention relates to the technical field of food processing and discloses an orange-flavored beef ball. The orange-flavored beef ball comprises the following raw materials by weight: raw material I: 250-1000 g of foreshank, 1-4 g of refined salt, 4-16 g of monosodium glutamate, 1-4 g of white granulated sugar and 10-40 g of ice blocks; raw material II: 250-1000g of blood oranges, 375-1500 g of clean water, 7.5-30 g of refined salt, 40-160 g of white sugar, 25-100 g of white vinegar and 50-200 g of fresh orange powder. The orange-flavored beef ball is rigorous in material selection, and scientific and reasonable in formula collocation and meets the requirements for nutrition, taste, color and luster, and other aspects; as the cheap blood oranges and beefs are made into the beef ball, the characteristics of being salty, fresh, crisp, free of residue, rich in elasticity and the like are achieved, the mutual complementation of nutrients is realized, the nutrition value is improved, the demands of different crowds are met, and the types of beef ball products are richened.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an orange-flavored beef ball and a preparation method thereof. Background technique [0002] Lianjiang red orange has large fruit (about 320 grams per fruit), good fruit shape, orange-red flesh, tender and smooth, juice slag, sweet and sour, sweet and fragrant taste, 197kJ of calories per 100g, 87.4g of water, 0.8g protein, 0.2g fat, 0.6g dietary fiber, 10.5g carbohydrate, 160μg carotene, 27μg retinol equivalent, 0.05mg thiamine, 0.04mg riboflavin, 0.3mg niacin, 33mg vitamin C, vitamin Home E 0.56mg, potassium 159mg, sodium 1.2mg, calcium 20mg, magnesium 14mg, iron 0.4mg, manganese 0.05mg, zinc 0.14mg, copper 0.03mg, phosphorus 22mg, selenium 0.31μg; still contains citric acid, malic acid, amber Acids and other organic acids. [0003] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's abi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/10A23L13/40A23L19/00
Inventor 李锐任彬
Owner LINGNAN NORMAL UNIV
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