Starch-free beef ball and preparation method thereof
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A technology of beef balls and starch, applied in food ingredients as taste improvers, food science, applications, etc., can solve the problems of large flavor differences, achieve the effects of perfect shape and organizational structure, improve elasticity, and improve taste
Inactive Publication Date: 2017-10-27
河南三佳食品有限责任公司
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Problems solved by technology
[0003] In the production process of beef balls, starch / modified starch is a very important additive in beef balls, which can enhance the gel strength and freeze-thaw stability of beef balls, and reduce production costs, but the taste of beef balls added with starch is relatively low. The taste of crispy and original beef is quite different
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Embodiment 1
[0025] A kind of starch-free beef balls, the raw material for preparing the starch-free beef balls, including active ingredients and seasonings, in parts by weight, said active ingredients consist of 60 parts of beef, 8 parts of butter, 3 parts of soybean protein isolate, egg white 8 parts, 8 parts of ice cubes; the seasonings include 1.6 parts of edible salt, 3 parts of white sugar, 0.8 parts of chicken essence, 0.2 parts of ginger powder, 0.2 parts of white pepper powder, 3 parts of shallot crisps, and 0.2 parts of compound phosphate , 4 parts of acetate starch.
Embodiment 2
[0027] A kind of starch-free beef balls, the raw material for preparing the starch-free beef balls, including active ingredients and seasonings, in parts by weight, the active ingredients are 60 parts of beef, 3 parts of butter, 1 part of soybean protein isolate, egg white 5 parts and 5 parts of ice cubes; the seasoning includes 1.4 parts of edible salt, 2 parts of white sugar, 0.5 part of chicken essence, 0.15 part of ginger powder, 0.1 part of white pepper powder, 2 parts of shallot crisp, and 0.15 part of compound phosphate , 3 parts of acetate starch.
Embodiment 3
[0029] A kind of starch-free beef balls, the raw material for preparing the starch-free beef balls, including active ingredients and seasonings, in parts by weight, said active ingredients consist of 80 parts of beef, 10 parts of butter, 5 parts of soybean protein isolate, egg white 10 parts and 9 parts of ice cubes; the seasonings include 1.8 parts of edible salt, 3.5 parts of white sugar, 0.8 parts of chicken essence, 0.3 parts of ginger powder, 0.3 parts of white pepper powder, 4 parts of shallot crisps, and 0.25 parts of compound phosphate , 5 parts of acetate starch.
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Abstract
The invention belongs to the technical field of food processing and particularly relates to a starch-free beef ball and a preparation method thereof. The starch-free beef ball contains effective components and seasonings, wherein the effective components include the following components in parts by weight: 60-80 parts of beef, 3-10 parts of beef tallow, 1-5 parts of soy isolate proteins, 5-10 parts of egg white and 5-9 parts of ice cubes; and the seasonings include the following components in parts by weight: 1.4-1.8 parts of table salt, 2-3.5 parts of white granulated sugar, 0.5-0.8 part of chicken powder, 0.15-0.3 part of fresh ginger powder, 0.1-0.3 part of white pepper powder, 2-4 part of a red onion cake, 0.15-0.25 part of composite phosphate and 3-5 parts of starch acetate. According to the starch-free beef ball, the sticking of ground beef is realized by virtue of egg white, and the taste and nutrient content of the beef ball are maintained by virtue of the soy isolate proteins. Compared with a beef ball in which ground beef is stuck through starch in the market, the starch-free beef ball has the advantages that the taste and flavor are very close to the taste and flavor of beef; the preparation method of the starch-free beef ball is simple and feasible.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a starch-free beef ball and a preparation method thereof. Background technique [0002] Beef balls, also known as hand-beaten beef balls, are one of the famous traditional snacks in Shanwei City, Chaoshan City, Guangdong Province, and Zherong County, Ningde City, Fujian Province. Beef balls originated from Teochew cuisine. In the late Qing Dynasty and the early Republic of China, most of the hawkers who sold beef balls were Chaoshan locals. They carried small loads and peddled the street in Shanwei and Chaoshan areas. Especially at night, there are often shuttle boats from the Bajiao Pavilion on Handi Road to the Hanjiang River behind Zhongshan Park, with a small light hanging on the bow, which are specially designed for supper and beef balls for Chaoshan cargo ships moored there. In the 1940s, there were many food stalls along Xinxing Street. Since the ref...
Claims
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Application Information
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