Preparation method of fried beef balls

A beef ball and beef technology, applied in the fields of food science, application, food ingredients, etc., can solve the problems of no chewy taste, poor elasticity and poor beef balls, and achieve excellent taste, increase chewiness, and improve satisfaction. Effect

Inactive Publication Date: 2021-01-19
新晃老蔡食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the technical problems of poor elasticity, no chewing on the head and bad taste of beef balls made from the beef balls made by the method for making beef balls in the related art

Method used

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Embodiment Construction

[0020]In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific embodiments of the present invention will be described in detail below. In the following description, many specific details are explained in order to fully understand the present invention. However, the present invention can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without departing from the connotation of the present invention. Therefore, the present invention is not limited by the specific implementation disclosed below.

[0021]In the description of the present invention, it should be noted that the terms "connected" and "connected" should be understood in a broad sense unless otherwise clearly specified and limited. For example, they may be fixed connection, detachable connection, or integral Ground connection; it can be a mechanical connection...

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PUM

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Abstract

The invention discloses a preparation method of fried beef balls, which includes the following steps: step 1, processing beef blocks into crushed beef; step 2, taking the crushed beef, adding glutinous rice flour, starch, seasonings and water, and uniformly stirring to form a seasoned beef mixture; step 3, making the beef mixture into balls, putting the balls into a frying pan, and frying to formbeef ball blanks; step 4, wrapping the beef ball blanks with a layer of wrapping material, sealing with a packaging box, and refrigerating or freezing to complete preparation of the fried beef balls.The preparation method provided by the invention aims to solve the technical problems of poor elasticity, no chewing and poor taste of the beef balls made by the preparation method of the beef balls in related technologies.

Description

Technical field[0001]The invention belongs to the technical field of meat product processing, and particularly relates to a preparation method of fried beef balls.Background technique[0002]Beef balls are one of the traditional foods. The method of making beef balls in the related art is: using starch as a binding material, mixing meat with starch and various seasonings, and shaping them in a hot water pot. The shaped beef balls are sold as beef pre-products before eating. It needs to be cooked in water again, which can be used as a snack or as a soup for a feast.[0003]The disadvantage of the related technology is that when the beef balls are made in the related technology, only starch is used as the bonding material, and the flexibility of the made beef balls is poor, there is no chew, and the diners' evaluation is not good. And in the preparation process of beef ball pre-products and finished products, boiled in water is used. Due to the low boiling point of water, the beef balls c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L13/70A23L7/157A23L29/30
CPCA23L13/62A23L13/428A23L13/72A23L7/157A23L29/30A23V2002/00A23V2250/5118
Inventor 蔡新杨顺洵
Owner 新晃老蔡食品有限责任公司
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