Beef balls for barbecue and manufacturing method of beef balls

A production method and technology of beef balls, which are applied in food ingredients as taste improvers, food science, food freezing, etc., can solve problems such as the safety and sanitation of meat skewers that are difficult to control, achieve good operability, overcome uneven fat and thin, and improve The effect of production efficiency

Inactive Publication Date: 2017-01-25
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to overcome the deficiencies of the prior art, and provide a barbecued beef ball and a preparation method thereof. While the barbecued beef ball has the meatiness of the traditional barbecued beef skewers, it overcomes the u

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of barbecue beef ball, its composition and parts by weight are as follows:

[0032] 50 parts of fine beef, 30 parts of beef fat, 4 parts of potato starch, 1 part of salt, 1 part of white sugar, 1 part of monosodium glutamate, 12 parts of ice water, 0.5 parts of compound phosphate, 0.5 parts of spicy seasoning or spicy seasoning .

[0033] The preparation method of above-mentioned barbecue beef ball, steps are as follows:

[0034] 1. Production of beef cubes: put beef lean meat and beef fat into the cutting machine respectively, and cut into uniform small meat pieces, among which the volume of fat meat is relatively small.

[0035] 2. Knead and mix the raw and auxiliary materials: add the weighed potato starch, salt, white sugar, monosodium glutamate, ice water, compound phosphate, seasoning and the cut meat in step 1 into a low-temperature meatball machine at -4°C. Knead in reverse direction at low temperature to fully mix the raw and auxiliary materials and ma...

Embodiment 2

[0044] A kind of barbecue beef ball, its composition and parts by weight are as follows:

[0045] 45 parts of fine beef, 39 parts of beef fat, 3 parts of potato starch, 1.2 parts of salt, 0.8 parts of white sugar, 0.5 parts of monosodium glutamate, 10 parts of ice water, 0.2 parts of compound phosphate, 0.3 parts of black pepper seasoning or soy sauce seasoning share.

[0046] The preparation method of above-mentioned barbecue beef ball, steps are as follows:

[0047] ⑴ Cutting of raw meat: Cut the selected beef lean meat and beef fat into meat pieces, wherein the cut volume of beef fat meat is smaller than the volume of beef lean meat;

[0048] ⑵ Kneading and mixing of raw and auxiliary materials: respectively add beef fat pieces, beef essence pieces and other raw materials into the meatball machine with adjustable temperature, and under the condition of -10°C, the raw materials are fully mixed through the low-temperature reverse kneading process;

[0049] (3) Molding: Put ...

Embodiment 3

[0058] A kind of barbecue beef ball, its composition and parts by weight are as follows:

[0059] 40-70 parts of fine beef, 20-40 parts of beef fat, 3-6 parts of potato starch, 0.5-1.5 parts of salt, 0.5-1.5 parts of white sugar, 0.5-1.5 parts of monosodium glutamate, 10-20 parts of ice water, compound phosphoric acid 0.1-0.5 part of salt, 0.1-0.5 part of spiced seasoning or salt and pepper seasoning.

[0060] The preparation method of above-mentioned barbecue beef ball, steps are as follows:

[0061] ⑴ Cutting of raw meat: Cut the selected beef lean meat and beef fat into meat pieces, wherein the cut volume of beef fat meat is smaller than the volume of beef lean meat;

[0062] ⑵ Kneading and mixing of raw and auxiliary materials: Add beef fat pieces, beef lean meat pieces and other raw materials into the meatball machine with adjustable temperature. ;

[0063] (3) Molding: Put the kneaded and mixed raw materials into the molding machine to make balls with a mass of 5-8g and...

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PUM

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Abstract

The invention relates to beef balls for barbecue. The beef balls are prepared from the following components in parts by weight: 40 to 70 parts of lean beef, 20 to 40 parts of fat beef, 3 to 6 parts of potato starch, 0.5 to 1.5 parts of table salt, 0.5 to 1.5 parts of white granulated sugar, 0.5 to 1.5 parts of monosodium glutamate, 10 to 20 parts of ice water, 0.1 to 0.5 part of compound phosphate and 0.1 to 0.5 part of a condiment. The beef balls for barbecue, provided by the invention, are processed through mainly taking the lean beef and the fat beef as main raw materials and adding other raw auxiliary materials, and are obtained through processing small lean beef pieces and small fat beef pieces (the fat beef pieces are slightly smaller than the lean beef pieces); the beef balls for barbecue, provided by the invention, have a meat feeling of traditional beef balls for barbecue, and the problems that fat and lean beef of beef skewers is not uniform and safety and sanitation are difficult to control and the like are solved; the beef balls have good quality and delicious taste, can be used for replacing traditional beef skewers for barbecue, are suitable for being roasted and have a good taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a grilled beef ball and a preparation method thereof, which can replace traditional grilled beef skewers. Background technique [0002] With the continuous improvement of people's living standards, people's requirements for dietary diversity are also getting higher and higher. Barbecue has gradually become a dietary trend because of its convenience, quickness and deliciousness, especially various kebabs. Meat skewers undergo complex chemical changes after being grilled to form a unique grilled flavor, which not only satisfies people's pursuit of delicious food, but also supplements various nutrients for the human body. At present, the barbecue meat skewers on the market mainly consist of three kinds of meat: pig, beef, and sheep. Because of the advantages of high protein content, low fat content, rich minerals, and delicious taste of beef, people's demand for barbecue be...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40
CPCA23V2002/00A23V2200/14A23V2300/20
Inventor 石强国李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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