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Beef ball and production method thereof

A beef ball and beef technology is applied in food ingredients as taste improver, function of food ingredients, food science and other directions, which can solve the problems of not enough crispy taste, easy cracking, and too many additives, so as to avoid liver and spleen heat, Improved taste, simple recipe effect

Inactive Publication Date: 2018-06-29
广西天色食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the various beef balls circulating in the market now use more additives, the taste is not crisp enough, and it is easy to get angry after eating. At the same time, when some beef balls are frozen and taken out for cooking, the color turns black and is prone to cracking

Method used

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  • Beef ball and production method thereof
  • Beef ball and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of beef ball, comprises main ingredient and ingredient of following weight ratio: 4500g of beef, 550g of butter; Ingredients: 200g of water chestnut powder, 80g of lily powder, 80g of hazelnut powder, 50g of coriander root powder, 80g of minced garlic, 80g of chicken stock, salt 55g, pepper 10g, fish sauce 20g, white vinegar 5g.

[0030] A preparation method for beef balls, comprising the steps of:

[0031] S1. Preparation: Cut the beef into long strips, put it into a meat grinder, grind it with a 3mm outlet, and set it aside; then put the butter into the meat grinder, grind it with a 5mm outlet, and set it aside;

[0032] S2. Beating: After the beater is turned on for 10 minutes of refrigeration, put the ground beef in step S1, and beat at a speed of 250r / min for 8 minutes;

[0033] S3. Seasoning: Add water chestnut powder, lily powder, hazelnut powder, and imperina root powder into the beater, stir at a speed of 80r / min for 3 minutes, then add minced garlic, c...

Embodiment 2

[0041] A kind of beef ball, comprises main ingredient and ingredient of following weight ratio: Main ingredient: beef 5000g, butter 600g; Ingredients: water chestnut powder 210g, lily powder 110g, hazelnut powder 90g, coriander root powder 70g, minced garlic 100g, chicken essence 100g, 60g salt, 15g pepper, 30g fish sauce, 8g white vinegar.

[0042] A preparation method for beef balls, comprising the steps of:

[0043] S1. Preparation: Cut the beef into long strips, put it into a meat grinder, grind it with a 3mm outlet, and set it aside; then put the butter into the meat grinder, grind it with a 5mm outlet, and set it aside;

[0044] S2. Beating: After the beater is turned on for 10 minutes of refrigeration, put the ground beef in step S1, and beat at a speed of 300r / min for 12 minutes;

[0045] S3. Seasoning: Add water chestnut powder, lily powder, hazelnut powder, and imperina root powder into the beater, stir at a speed of 90r / min for 4 minutes, then add minced garlic, ch...

Embodiment 3

[0053]A kind of beef ball, comprises main ingredient and ingredient of following weight ratio: Main ingredient: beef 5500g, butter 650g; Ingredients: water chestnut powder 220g, lily powder 140g, hazelnut powder 100g, coriander root powder 90g, minced garlic 120g, chicken essence 120g, 65g salt, 20g pepper, 40g fish sauce, 10g white vinegar.

[0054] A preparation method for beef balls, comprising the steps of:

[0055] S1. Preparation: Cut the beef into long strips, put it into a meat grinder, grind it with a 3mm outlet, and set it aside; then put the butter into the meat grinder, grind it with a 5mm outlet, and set it aside;

[0056] S2. Beating: After the beater is turned on for 10 minutes of refrigeration, put the ground beef in step S1, and beat at a speed of 350r / min for 15 minutes;

[0057] S3. Seasoning: Add water chestnut powder, lily powder, hazelnut powder, and imperina root powder into the beater, stir at a speed of 100r / min for 5 minutes, then add minced garlic, ...

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Abstract

The invention discloses a beef ball and a production method thereof. The beef ball comprises the following main materials and ingredients: 4500-5500 g of beef, 550-650 g of butter, 200-220 g of waterchestnut powder, 80-140 g of lily powder, 80-100 g of hazelnut powder, 50-90 g of Cogongrass rhizome powder, 80-120 g of mashed garlic, 80-120 g of chicken essence, 55-65 g of edible salt, 10-20 g ofpepper powder, 20-40 g of fish sauce and 5-10 g of white vinegar. The beef ball is produced through the following steps: material preparation, pulping, material blending, ball production forming, ballboiling, ball fetching, soaking, freezing and packaging. The beef ball adopts the fresh beef and butter as the main materials, and starch is replaced with the water chestnut powder, lily powder, hazelnut powder and Cogongrass rhizome powder, so the beef ball has the advantages of simple formula, abundant nutrients, and improvement of the taste of the product, also has the efficacy of clearing heat and reducing internal heat, and moistening the lung and promoting the secretion of saliva, and is suitable for most people to eat.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a beef ball and a preparation method thereof. 【Background technique】 [0002] At present, beef balls have become a very common food in people's daily life. With the improvement of daily life standards, people have higher and higher requirements for diet, and put forward higher requirements for nutrition, and pay more attention to taste and taste while requiring nutrition. But now the various beef balls circulating on the market adopt more additives, the taste is not crisp enough, and it is easy to get angry after eating. At the same time, when some beef balls are taken out after freezing and cooked, the color turns black and cracks easily. 【Content of invention】 [0003] The present invention aims to provide a kind of beef ball and its preparation method. With beef and butter as the main raw materials, the prepared beef ball has pure color, crisp taste, high elastici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L19/10A23L25/00A23L13/40A23L13/70A23L5/41A23L33/10
CPCA23V2002/00A23L5/41A23L13/42A23L13/67A23L13/70A23L19/10A23L25/30A23L33/10A23V2200/14A23V2200/048A23V2200/30A23V2200/314
Inventor 黄小玲
Owner 广西天色食品科技有限公司
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