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Physique-improving instant beef balls and preparation method thereof

A technology for improving physical fitness and beef balls, which is applied in the field of food processing, can solve problems such as self-discomfort, decreased adaptability, and decreased vitality, and achieve the effects of alleviating sub-health status, enhancing body resistance, and quickly recovering physical strength

Inactive Publication Date: 2018-07-13
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The survey shows that 75% of people are in a sub-health state. Although these people have no organ or tissue functional diseases and defects, they feel unwell, fatigue, reduced vitality, and reduced adaptability, etc.
At present, Western medicine only prescribes some medicines for the above phenomena, but long-term consumption has certain side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of ready-to-eat beef ball for improving physical fitness, its preparation raw material comprises following raw material in parts by weight: 500 parts of beef leg meat, 25 parts of yam, 30 parts of amomum, 28 parts of poria cocos, 25 parts of mulberry, 28 parts of wolfberry, ginkgo leaf 29 parts, sealwort 30 parts, ginger 30 parts, L-carnitine tartrate 1.6 parts, soybean protein isolate 30 parts, VB1 0.4 parts, VB2 0.4 parts, VB5 0.1 parts, VC 0.6 parts, starch 70 parts, phosphate 3 parts, 15 parts of sodium chloride, 6 parts of monosodium glutamate, 7 parts of white sugar, 3 parts of pepper, 30 parts of ice cubes.

[0029] The preparation process is as follows:

[0030] (1) Mix amomum, wolfberry, ginkgo leaf, white sugar, sodium chloride and monosodium glutamate, add water according to the volume of the mixture 5-8 times, boil for 0.5-1h, control the temperature at 80°C, pass through a 300-mesh sieve , to obtain the raw material liquid, which is cooled for subse...

Embodiment 2

[0039] A kind of ready-to-eat beef ball for improving physical fitness, its preparation raw material comprises following raw material in parts by weight: 400 parts of beef leg meat, 20 parts of yam, 20 parts of amomum, 20 parts of Poria cocos, 20 parts of mulberry, 20 parts of wolfberry, ginkgo leaf 20 parts, sealwort 20 parts, ginger 20 parts, L-carnitine tartrate 0.6 parts, soybean protein isolate 20 parts, VB1 0.3 parts, VB2 0.2 parts, VB5 0.05 parts, VC 0.2 parts, starch 50 parts, phosphate 2 parts, 10 parts of sodium chloride, 3 parts of monosodium glutamate, 5 parts of white sugar, 1 part of pepper, 10 parts of ice cubes.

[0040] The preparation process is as follows:

[0041] (1) Mix amomum, wolfberry, ginkgo leaf, white sugar, sodium chloride and monosodium glutamate, add water according to the volume of the mixture 5-8 times, boil for 0.5-1h, control the temperature at 80°C, pass through a 300-mesh sieve , to obtain raw material liquid, cooling for standby;

[0042] ...

Embodiment 3

[0050] A kind of ready-to-eat beef ball for improving physical fitness, its preparation raw material comprises following raw material in parts by weight: 700 parts of beef leg meat, 35 parts of yam, 35 parts of amomum, 35 parts of poria cocos, 35 parts of mulberry, 35 parts of wolfberry, ginkgo leaf 35 parts, sealwort 35 parts, ginger 35 parts, L-carnitine tartrate 3 parts, soybean protein isolate 50 parts, VB1 0.5 parts, VB2 0.4 parts, VB5 0.2 parts, VC 1 part, starch 100 parts, phosphate 4 parts, 20 parts of sodium chloride, 8 parts of monosodium glutamate, 10 parts of white sugar, 5 parts of pepper, 40 parts of ice cubes.

[0051] The preparation process is as follows:

[0052] (1) Mix amomum, wolfberry, ginkgo leaf, white sugar, sodium chloride and monosodium glutamate, add water according to the volume of the mixture 5-8 times, boil for 0.5-1h, control the temperature at 80°C, pass through a 300-mesh sieve , to obtain raw material liquid, cooling for standby;

[0053] (...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses physique-improving instant beef balls and a preparation method thereof. The physique-improving instant beef balls are prepared from the following raw materials: beef from cattle legs, Chinese yams, fructus amomi, poria cocos, mulberry fruits, Chinese wolfberry fruits, ginkgo leaves, polygonatum sibiricum, fresh ginger,L-carnitine-L-tartrate, soybean protein isolate, vitamin B1, vitamin B2, vitamin B5, vitamin C, starch, phosphates, sodium chloride, monosodium glutamate, white granulated sugar, pepper powder, and ice cubes. The physique-improving instant beef balls are unique in formula, and capable of rapidly supplementing energy and nutrient consumption, especially protein consumption, so that the physique-improving instant beef balls have the effects of eliminating fatigue, promoting skeletal muscle repair, enhancing immune functions, improving athletic abilities, rapidly resuming physical strength and soon; and thus, the physique-improving instant beef balls are capable of maintaining healthy state of the body, enhancing disease resistance, and improving athletic performance. In addition, the raw materials are strictly selected, and the formula is scientifically and rationally matched so that requirements on various aspects, including nutrients, taste, color, luster and the like, are all satisfied; moreover, the nutrients are complementary with each other so that nutritional values are increased. And thus, demands of different populations are met, and types of beef balls are enriched.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant beef ball for improving physical fitness and a preparation method thereof. Background technique [0002] The World Health Organization regards the state of the body without organic disease, but with some functional changes as the "third state", which is called "sub-health" in my country. Surveys show that 75% of people are in a sub-health state. Although these people have no organ or tissue functional diseases and defects, they feel unwell, fatigue, reduced vitality, and reduced adaptability. At present, Western medicine only prescribes some medicines for the above phenomena, but long-term consumption has certain side effects. Contents of the invention [0003] In order to overcome the shortcomings and deficiencies of the prior art and meet the needs of consumers for health preservation, the primary purpose of the present invention is to provide ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L33/105A23P30/20A23L33/185A23L33/15A23L33/175
Inventor 辛美果冯灏强文泽豪杨奕彬林曼樱黄彩梅罗佩珊陈震浩
Owner FOSHAN UNIVERSITY
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