Black truffle cheese beef ball formula and making method thereof

A technology for truffle cheese and beef balls, applied in dairy products, food science, cheese substitutes, etc., can solve problems such as leakage of filling, unfavorable equipment molding, poor taste of beef balls, etc., and achieve the effect of increasing efficiency

Pending Publication Date: 2022-04-12
上海世达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] From the perspective of consumer experience, mozzarella cheese can form an irreversible wire drawing effect at a high temperature of 60 degrees to bring consumers a novel sensory experience, but the mozzarella cheese used to make beef balls at room temperature is solid, which is not conducive to equipment molding. It is easy to cause the problem of missing stuffing, leading to the problem of low yield rate, high temperature filling will form an irreversible wire drawing effect, resulting in poor taste of beef balls when cooked and eaten. For this reason, we propose a recipe for beef balls with black truffle cheese and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The concrete steps of a kind of black truffle cheese beef ball making method are as follows:

[0029] (1), prepare 36% of beef hindquarters, 30% of pork hindquarters, 7.5% of butter, 9% of the first hydroxypropyl distarch phosphate, 12% of the first water, 1.5% of the first salt, and the first 1% sugar, 0.3% monosodium glutamate, 0.4% phosphate, 0.3% fried shallot and 2% soy sauce are raw materials;

[0030] (2), the first salt and phosphate are mixed and poured into beef ham and pork ham, and cut in a fine cutter for 2 minutes;

[0031] (3), pour butter, the first hydroxypropyl distarch phosphate, the first water, the first sugar, monosodium glutamate, fried shallot, and soy sauce into the fine cutter in step (2) and cut at high speed for 5 minutes to obtain skin;

[0032] (4), the outer skin that step (3) is obtained is refrigerated and placed for subsequent use;

[0033] (5) Prepare 64% mozzarella cheese, 0.5% second salt, 4% second sugar, 5% cheese powder, 1.5% s...

Embodiment 2

[0039] The concrete steps of a kind of black truffle cheese beef ball making method are as follows:

[0040] (1), prepare 30% of beef and beef hind legs, 35% of pork hind legs, 7.2% of butter, 11% of the first hydroxypropyl distarch phosphate, 10% of the first water, 1.4% of the first salt, and the first Sugar 1.2%, monosodium glutamate 0.4%, phosphate 0.4%, fried shallot 0.4%, soy sauce 3%;

[0041] (2), the first salt and phosphate are mixed and poured into beef ham and pork ham, and cut in a fine cutter for 1 minute;

[0042] (3) Pour butter, the first hydroxypropyl distarch phosphate, the first water, the first sugar, monosodium glutamate, fried shallot, and soy sauce into the fine cutter in step (2) and cut at high speed for 4 minutes to obtain skin;

[0043] (4), the outer skin that step (3) is obtained is refrigerated and placed for subsequent use;

[0044] (5) Prepare 70% mozzarella cheese, 0.6% second salt, 3% second sugar, 4% cheese powder, 1.4% second hydroxyprop...

Embodiment 3

[0050] The concrete steps of a kind of black truffle cheese beef ball making method are as follows:

[0051] (1), prepare 33% of beef hindquarters, 33% of pork hindquarters, 8.5% of butter, 7% of the first hydroxypropyl distarch phosphate, 11% of the first water, 1.6% of the first salt, and the first 0.8% of sugar, 0.2% of monosodium glutamate, 0.5% of phosphate, 0.4% of fried shallot and 4% of soy sauce are raw materials;

[0052] (2), the first salt and phosphate are mixed and poured into beef ham and pork ham, and cut in a fine cutter for 1 minute;

[0053] (3) Pour butter, the first hydroxypropyl distarch phosphate, the first water, the first sugar, monosodium glutamate, fried shallot, and soy sauce into the fine cutter in step (2) and cut at high speed for 4 minutes to obtain skin;

[0054] (4), the outer skin that step (3) is obtained is refrigerated and placed for subsequent use;

[0055] (5) Prepare 60% mozzarella cheese, 0.4% second salt, 5% second sugar, 7% cheese p...

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PUM

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Abstract

The invention belongs to the technical field of beef ball preparation, and particularly relates to a formula and a preparation method of a perigord truffle cheese beef ball. The outer skin comprises the following components in percentage by weight: 30-40% of cattle hindquarter meat, 25-35% of pig hindquarter meat, 5-9% of beef tallow, 6-12% of first hydroxypropyl distarch phosphate, 10-15% of first water, 1-2% of first salt, 0.5-1.5% of first sugar, 0.1-0.5% of monosodium glutamate, 0.3-0.7% of phosphate, 0.1-0.5% of fried shallot crisp and 1-4% of soy sauce; the stuffing comprises the following components in percentage by weight: 60-70% of mozzarella cheese, 0.3-0.8% of second salt, 2-6% of second sugar, 2-8% of cheese powder, 1-3% of second hydroxy propyl distarch phosphate, 3-8% of butter, 3-8% of black truffle sauce and 10-20% of second water; according to the mozzarella cheese shaping device, mozzarella cheese can be shaped, stuffing can be conveniently wrapped in wrappers through a forming machine, the production efficiency of beef balls can be improved, and the taste of the mozzarella cheese cannot be affected.

Description

technical field [0001] The invention relates to the technical field of making beef balls, in particular to a formula of black truffle cheese beef balls and a preparation method thereof. Background technique [0002] Beef balls, one of the traditional snacks, are foods made of beef and starch. The existing hot pot beef balls and juicy beef balls have been on the market for many years, and there is a lack of innovation. The consumer market urgently needs innovative new beef balls. product; [0003] From the perspective of consumer experience, mozzarella cheese can form an irreversible wire drawing effect at a high temperature of 60 degrees to bring consumers a novel sensory experience, but the mozzarella cheese used to make beef balls at room temperature is solid, which is not conducive to equipment molding. It is easy to cause the problem of missing stuffing, leading to the problem of low yield rate. High temperature filling will form an irreversible wire drawing effect, res...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L29/219A23L27/60A23P20/25A23C19/09
Inventor 顾恺
Owner 上海世达食品有限公司
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