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.

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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  • Mustard-flavored health beef ball and preparation method thereof

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Experimental program
Comparison scheme
Effect test

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...

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Abstract

The invention belongs to the technical field of food processing, and discloses a mustard-flavored health beef ball. The mustard-flavored health beef ball is prepared from the following raw materials in weight: a raw material I: 250 to 1,000 grams of beef ham, 1 to 4 grams of refined salt, 4 to 16 grams of monosidum glutamate, 1 to 4 grams of white granulated sugar and 10 to 40 grams of ice blocks, and a raw material II: 50 to 200 grams of wasabi powder, 37.5 to 150 grams of clean water, 2.5 to 10 grams of chicken powder, 10 to 40 grams of white vinegar, 5 to 20 grams of white granulated sugar and 1 to 4 grams of salt. According to the mustard-flavored health beef ball, the materials are selected strictly, and the formula is scientific and reasonable; the mustard-flavored health beef ball can meet the requirements on all aspects such as nutrition, taste and color; the wasabi and beef are prepared into the beef ball, so that the beef ball has the characteristics of salty freshness, crispiness, zero slag, elasticity and the like, and further realizes complementation of nutrients; furthermore, the nutritional value is increased, and the demands of different people are met; the species of beef ball products is enriched.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to mustard-flavored health-care beef balls and a preparation method thereof. Background technique [0002] Green wasabi originated from Japan, wasabi, green in color, its pungent smell is stronger than that of yellow mustard, and it has a unique aroma. Mustard is slightly bitter, pungent and aromatic, strongly irritating to the mouth and tongue, and has a very unique taste. After the mustard powder is moistened, it emits an aroma. It can stimulate the secretion of saliva and gastric juice, have the function of appetizing, and enhance people's appetite. Mustard has a strong detoxification function and can detoxify fish and crabs. Mustard also has certain effects on reducing blood viscosity, treating asthma, and preventing tooth decay. [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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 李锐
Owner LINGNAN NORMAL UNIV
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