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Beef granule and chicken breast balls and making method thereof

A beef grain and beef technology, applied in food science and other directions, can solve problems such as reduced taste, and achieve the effects of improving taste, improving beef structure, and increasing aftertaste.

Inactive Publication Date: 2017-11-17
诸城市和生食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken breast meatballs are a common home-cooked delicacy. In the 1980s and 1990s, the finished chicken breast meatballs were introduced to the market and became a delicacy that people were keen on at that time. Many people used it as a must-have dish for entertaining guests or wedding banquets. Chicken breast meatballs have Delicious taste, whenever the chicken breast meatballs are served on the table, people always smell a burst of delicious smell, but now because of the reduction of muscle quality and the addition of a large amount of starch, the chicken breast meatballs have a fragrant smell, but the taste is greatly improved. Reduced, even tasteless, and the pressure of life in today's society is high, and people's spirits are mostly in a state of fatigue or tension. Therefore, this dish that smells delicious but tastes bland is gradually withdrawing from the people's dining table.

Method used

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  • Beef granule and chicken breast balls and making method thereof
  • Beef granule and chicken breast balls and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of meatball with beef granules and chicken breast, made from the following raw materials in parts by weight: beef material: 34 parts of beef, 6 parts of vinegar, 3 parts of tea leaves, 4 parts of green pepper, 27 parts of hot water; chicken material: 78 parts of chicken breast, 9 parts of mutton, 16 parts of dried shiitake mushrooms, 19 parts of spinach, 6 parts of eggs, 4 parts of refined salt, 4 parts of pepper, 15 parts of butter, and 27 parts of cold water.

[0041] The above-mentioned production method comprises the following steps:

[0042] 1. Beef processing

[0043] Wrap the beef with clean gauze and beat it with a wooden hammer for 5 minutes to destroy its fibrous tissue and make the beef taste better;

[0044] 2. Marinated beef

[0045] Put the beaten beef into the marinating tank, pour vinegar, tea leaves, green pepper, hot water, soak for 40 minutes, and keep the temperature of the marinating tank at 20 degrees Celsius during the soaking process;

...

Embodiment 2

[0067] A kind of meatball with beef granules and chicken breast, made of the following raw materials in parts by weight: beef material: 20 parts of beef, 3 parts of vinegar, 1 part of tea, 2 parts of green pepper, 20 parts of hot water; chicken material: 60 parts of chicken breast, 5 parts of mutton, 10 parts of dried shiitake mushrooms, 15 parts of spinach, 3 parts of eggs, 2 parts of refined salt, 2 parts of pepper, 10 parts of butter, and 20 parts of cold water.

[0068] The above-mentioned production method comprises the following steps:

[0069] 1. Beef processing

[0070] Wrap the beef with clean gauze and beat it with a wooden hammer for 7 minutes to destroy its fibrous tissue and make the beef taste better;

[0071] 2. Marinated beef

[0072] Put the beaten beef into the marinating tank, pour vinegar, tea leaves, green pepper, hot water, soak for 60 minutes, and keep the temperature of the marinating tank at 20 degrees Celsius during the soaking process;

[0073] 3....

Embodiment 3

[0094] A kind of meatball with beef granules and chicken breast, made of the following raw materials in parts by weight: beef material: 27 parts of beef, 4.5 parts of vinegar, 2 parts of tea leaves, 3 parts of green pepper, 24 parts of hot water; chicken material: 69 parts of chicken breast, 7 parts of mutton, 13 parts of dried shiitake mushrooms, 17 parts of spinach, 4.5 parts of eggs, 3 parts of refined salt, 3 parts of pepper, 13 parts of butter, and 24 parts of cold water.

[0095] The above-mentioned production method comprises the following steps:

[0096] 1. Beef processing

[0097] Wrap the beef with clean gauze and beat it with a wooden hammer for 6 minutes to destroy its fibrous tissue and make the beef taste better;

[0098] 2. Marinated beef

[0099] Put the beaten beef into the marinating tank, pour vinegar, tea leaves, green pepper, hot water, soak for 50 minutes, and keep the temperature of the marinating tank at 25 degrees Celsius during the soaking process; ...

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Abstract

The invention discloses beef granule and chicken breast balls and a making method thereof. The beef granule and chicken breast balls are prepared from the following raw materials in parts by weight: a beef material: 20-34 parts of beef, 3-6 parts of vinegar, 1-3 parts of tea leaves, 2-4 parts of green peppers and 20-27 parts of hot water, and a chicken meat material: 60-78 parts of chicken breast meat, 5-9 parts of mutton, 10-16 parts of dried shiitake mushrooms, 15-19 parts of spinach, 3-6 parts of eggs, 2-4 parts of refined salt, 2-4 parts of pepper powder, 10-15 parts of butter and 20-27 parts of cold water. The beef granule and chicken breast balls have the following beneficial effects of improving the chewing feel of the balls, being long in aftertaste, improving the delicious taste, being free from greasy feel and promoting appetite.

Description

technical field [0001] The invention relates to a meatball ingredient and a preparation method thereof, in particular to a meatball with diced beef and chicken breast and a preparation method thereof. Background technique [0002] Chicken breast meatballs are a common home-cooked delicacy. In the 1980s and 1990s, the finished chicken breast meatballs were introduced to the market and became a delicacy that people were keen on at that time. Many people used it as a must-have dish for entertaining guests or wedding banquets. Chicken breast meatballs have Delicious taste, whenever the chicken breast meatballs are served on the table, people always smell a burst of delicious smell, but now because of the reduction of muscle quality and the addition of a large amount of starch, the chicken breast meatballs have a fragrant smell, but the taste is greatly improved. Reduced, even tasteless, and the pressure of life in today's society is high, and people's spirits are mostly in a sta...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/50A23L13/70A23L19/00A23L5/10
CPCA23L13/10A23L5/10A23L13/428A23L13/52A23L13/70A23L19/01
Inventor 赵金鹏徐岩闫朝霞
Owner 诸城市和生食品有限公司
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