Mustard-flavored health beef ball and preparation method thereof
A technology for health-care beef and mustard, applied in the field of food processing, can solve the problem of no beef balls, etc., and achieve the effects of appropriate ratio of raw materials, rigorous selection of materials, and improved nutritional value.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0027] 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: 100 grams of green mustard powder, 75 grams of water, chicken 5 grams of powder, 20 grams of white vinegar, 10 grams of sugar, and 2 grams of salt.
[0028] The preparation method of mustard flavor health beef balls comprises the following steps:
[0029] (1) Preparation of Cantonese-style mustard juice: Mix 100 grams of green mustard powder with 75 grams of water, add 5 grams of chicken powder, 20 grams of white vinegar, 10 grams of sugar, and 2 grams of salt to prepare Cantonese-style mustard juice for later use;
[0030] (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°C, and then put the beef shank in a centrifuge at a speed of 5000 r Centrifuge at 2 min / min to remove part of the wa...
Embodiment 2
[0038] The raw materials are: (1) Raw material 1: 450 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: 80 grams of green mustard powder, 75 grams of water, chicken 6 grams of powder, 20 grams of white vinegar, 10 grams of sugar, and 2 grams of salt.
[0039] The preparation method of mustard flavor health beef balls comprises the following steps:
[0040] (1) Preparation of Cantonese-style mustard juice: Mix 80 grams of green mustard powder with 75 grams of water, add 6 grams of chicken powder, 20 grams of white vinegar, 10 grams of sugar, and 2 grams of salt to prepare Cantonese-style mustard juice for later use;
[0041] (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°C, and then put the beef shank in a centrifuge at a speed of 5000 r Centrifuge at 2 min / min to remove part of the wat...
Embodiment 3
[0049] The raw materials are: (1) Raw material 1: 700 grams of beef shank, 4 grams of refined salt, 10 grams of monosodium glutamate, 2 grams of white sugar, 30 grams of ice cubes; (2) Raw material 2: 130 grams of green mustard powder, 75 grams of water, chicken 5 grams of powder, 30 grams of white vinegar, 10 grams of sugar, and 2 grams of salt.
[0050] The preparation method of mustard flavor health beef balls comprises the following steps:
[0051](1) Preparation of Cantonese-style mustard juice: Mix 130 grams of green mustard powder with 75 grams of water, add 5 grams of chicken powder, 30 grams of white vinegar, 10 grams of sugar, and 2 grams of salt to prepare Cantonese-style mustard juice for later use;
[0052] (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°C, and then put the beef shank in a centrifuge at a speed of 5000 r Centrifuge at 2 min / min to remove part of the wa...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com