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Chinese chestnut lamb wine lees-fortified beef balls and preparation process thereof

A preparation process, a technology for beef balls, applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients and other directions to achieve the effects of improving nutritional structure, reducing water activity, and inhibiting the growth of spoilage bacteria

Pending Publication Date: 2020-04-28
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And adding chestnut and lamb wine lees to beef fillings to prepare beef balls, and exploring the effects of adding wine lees to beef balls as a source of dietary fiber on the physical, chemical and sensory properties of beef balls have not been reported in previous studies

Method used

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  • Chinese chestnut lamb wine lees-fortified beef balls and preparation process thereof
  • Chinese chestnut lamb wine lees-fortified beef balls and preparation process thereof
  • Chinese chestnut lamb wine lees-fortified beef balls and preparation process thereof

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Experimental program
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Effect test

Embodiment 1

[0050] The invention discloses a strengthened beef ball with chestnut lamb wine lees, which is mainly processed by mixing beef, dried chestnut lamb wine lees powder and seasoning; wherein, the added amount of the dried chestnut lamb wine lees powders is 1 to 5% of the mass of beef, The amount of seasoning added is 17% of the beef mass, and the added amount of purified water is 36% of the beef mass;

[0051] And, the seasoning is mixed according to the raw material ratio of the following mass fractions:

[0052] Salt 1.5%, white pepper 0.3%, monosodium glutamate 0.35%, starch 12%, ginger 0.35%, cooking wine 1.5% and garlic 1%.

Embodiment 2

[0054] The invention discloses a strengthened beef ball with chestnut lamb wine lees, which is mainly processed by mixing beef, dried chestnut lamb wine lees powder and seasoning; wherein, the added amount of the dried chestnut lamb wine lees powders is 1 to 5% of the mass of beef, The amount of seasoning added is 20.1% of the beef mass, and the added amount of purified water is 38% of the beef mass;

[0055] And, the seasoning is mixed according to the raw material ratio of the following mass fractions:

[0056] Salt 2.5%, white pepper 0.4%, monosodium glutamate 0.45%, starch 13%, ginger 0.45%, cooking wine 1.8% and garlic 1.5%.

Embodiment 3

[0058] The invention discloses a strengthened beef ball with chestnut lamb wine lees, which is mainly processed by mixing beef, dried chestnut lamb wine lees powder and seasoning; wherein, the added amount of the dried chestnut lamb wine lees powders is 1 to 5% of the mass of beef, The amount of seasoning added is 22.5% of the beef mass, and the added amount of purified water is 40% of the beef mass;

[0059] And, the seasoning is mixed according to the raw material ratio of the following mass fractions:

[0060] 3% salt, 0.5% white pepper, 0.5% monosodium glutamate, 14% starch, 0.5% ginger, 2% cooking wine and 2% garlic.

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Abstract

The invention discloses Chinese chestnut lamb wine less-fortified beef balls and a preparation process thereof, and belongs to the technical field of food processing. The beef balls are mainly prepared by mixing and processing beef, Chinese chestnut lamb wine lees dried powder and seasonings. The addition amount of the Chinese chestnut lamb wine lees dried powder is 1-5% of the mass of the beef, and the addition amount of the seasonings is 15-30% of the mass of the beef. The seasonings are prepared by mixing the following raw materials in percentage by mass: 1.5-4.5% of salt, 0.3-0.7% of whitepepper, 0.35-0.65% of monosodium glutamate, 12-17% of starch, 0.35-0.65% of raw ginger, 1.5-2.5% of cooking wine and 1-3% of garlic. The Chinese chestnut lamb wine lees-fortified beef balls are obtained through material preparation, meat mincing and pickling, ball making, packaging and storage in sequence. The beef balls prepared by the process are good in taste, high in nutritional value, simplein preparation process and suitable for industrial popularization and application.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to beef balls enhanced with chestnut lamb wine lees and a preparation process thereof. Background technique [0002] Dietary fiber is an extremely important nutritional component. Dietary fiber refers to the edible plant components that can resist digestion and absorption in the small intestine of the human body and can be partially or completely fermented in the large intestine of the human body. It is the sum of carbohydrates and similar substances, including Polysaccharides, oligosaccharides, lignin and related plant matter. Dietary fiber plays an increasingly important role in the diet, so it is listed as the seventh largest nutrient that can regulate body functions after the six major nutrients required by humans, carbohydrates, fats, proteins, vitamins, water and minerals . [0003] In recent years, with the development and progress of society, while people's living ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/22
CPCA23L13/67A23L13/426A23L33/22A23V2002/00A23V2200/14A23V2200/30
Inventor 杨晓宽李少鹏李真张柳月刘桃常学东
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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