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Spring water boiled beef balls and preparation method thereof

A production method and technology of beef balls, which are applied in the field of beef balls, can solve the problems of impure taste, rough workmanship, and insufficient toughness, etc., and achieve the effects of tender and delicate meat, improved taste and elasticity, and good elasticity

Inactive Publication Date: 2020-09-22
谢海雄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the beef balls currently on the market are rough in workmanship, hard in taste, lack of toughness, and the taste of beef is not pure, which cannot meet people's needs

Method used

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Embodiment Construction

[0019] In order to make the content of the present invention more clearly understood, the following clearly and completely describes the technical solutions in the embodiments of the present invention.

[0020] The invention discloses a beef ball. The beef ball is made of the following raw materials in parts by weight: 300-550 parts of beef shank, 5-35 parts of fried golden garlic and 2-4 parts of fish sauce.

[0021] The beef balls are made from the following raw materials in parts by weight: 300 parts of beef shank, 25 parts of fried golden garlic, and 2 parts of fish sauce.

[0022] The beef shank is selected from the beef shank of yellow beef.

[0023] It is boiled with high-quality mountain spring water.

[0024] A method for preparing beef balls boiled in spring water, comprising the following steps:

[0025] Step 1: select the beef shank of fresh yellow cattle as raw material;

[0026] Step 3: Cut into slices;

[0027] Step 4: Beat the beef shank, repeatedly beat th...

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PUM

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Abstract

The invention discloses beef balls. The beef balls are prepared from the following raw materials in parts by weight: 300-550 parts of silverside, 2-4 parts of fried garlic and 4-6 parts of fish sauce.A preparation method of the spring water boiled beef balls comprises the following steps of selecting the fresh yellow cattle silverside as the raw material, removing and cutting bones, and removingbeef membranes, beef tendons and impurities; and hammering the silverside, and repeatedly hammering beef until the beef is hammered to generate adhesive colloids. Yellow cattle is adopted as a cattlebreed because yellow cattle meat is fatter than buffalo meat, the yellow cattle meat is fresh, tender and delicate, and the beef taste is rich; and the superior yellow cattle silverside is carefully selected, and is tender in meat quality and good in elasticity, so that the taste and elasticity of the beef balls are greatly improved.

Description

technical field [0001] The invention relates to the technical field of beef balls, in particular to a spring water boiled beef balls and a preparation method thereof. Background technique [0002] Meat is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating beef in cold winter can keep warm Stomach is a good tonic product in this season; beef balls have the effects of invigorating the middle and Qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, and quenching thirst and salivation. It is suitable for people who suffer from depression, shortness of breath, weak muscles and bones, anemia, long-term illness, and sallow and dizzy people. The beef balls are boiled in mountain spring water, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40
CPCA23L13/42A23L13/428A23L13/67
Inventor 谢海雄
Owner 谢海雄
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