Beef balls and making method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses beef balls and a making method thereof. The beef balls comprise the following raw material components in parts by weight: 50-80 parts of beef, 2-10 parts of water, 1-8 parts of resistant starch, 1-8 parts of kelp dietary fibers, 0.5-5 parts of konjac glucomannan, 0.05-2 parts of a green coffee bean extract, 1-3 parts of edible salt and 0.5-3 parts of white granulated sugar. According to the invention, part of kelp dietary fibers are adopted to replace resistant starch, so that the blood glucose index is reduced, and the beef balls are prevented from being hardened by excessive resistant starch; meanwhile, the konjac glucomannan and the green coffee bean extract are matched for use, so that the taste of the beef balls can be remarkably improved, and the glycemic index of the beef balls can be reduced. The beef balls provided by the invention are compact in structure, rich in elasticity, elastic and smooth in mouth feel and rich in layers; the low glycemic index is realized, so that the product belongs to nutritional, healthy and delicious food, and the requirements of consumers can be met.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to beef balls and a preparation method thereof. Background Art

[0002] Meatballs, as a traditional food with unique characteristics, have a wide range of consumer groups. They are not only a regular dish in hot pot and soup, but also a popular choice for street snacks. With the vigorous development of the catering industry and the increasing pursuit of food by consumers, the market size of beef balls continues to expand, and the market demand also shows a trend of diversification and high-end development.

[0003] In the traditional beef balls recipe, starch is the main filler and thickener, usually accounting for a high proportion. Although the addition of a large amount of starch helps to shape the beef balls and reduce costs, it also leads to excessive carbohydrate content. When consumers eat traditional beef balls, the starch in them will be quickly digested and decomposed into glucose in the body, which will cause a rapid rise in blood sugar. For special groups such as diabetic patients, large fluctuations in blood sugar will increase the difficulty of disease control and increase the risk of complications; obese people who consume high-carbohydrate beef balls are prone to excessive calorie intake, which is not conducive to weight management; and for ordinary consumers who pay attention to healthy diets, long-term consumption of high-sugar foods may also increase the risk of chronic diseases such as cardiovascular disease and diabetes. In terms of taste, traditional beef balls generally have the problem of insufficient elasticity and poor chewing. This is mainly due to the limitations of traditional production processes and ingredients, which cannot form an ideal meatball structure. The lack of elasticity makes the beef balls lack toughness and chewiness during chewing, making it difficult to meet consumers' pursuit of a rich taste. In addition, the flavor of traditional beef balls is relatively single, mainly relying on the taste of beef itself and the addition of conventional seasonings, making it difficult to stand out from the crowd and meet consumers' increasingly diverse taste needs. Therefore, it is of great significance to develop beef balls with a low glycemic index, deliciousness and health. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention provides a beef ball and a method for making the same. The beef ball provided by the present invention has a low glycemic index, and the beef ball is compact and elastic, has a chewy and smooth taste, and has rich layers.

[0005] The invention provides a beef ball.

[0006] Specifically, a beef ball comprises the following raw material components by weight: 50-80 parts of beef, 2-10 parts of water, 1-8 parts of resistant starch, 1-8 parts of kelp dietary fiber, 0.5-5 parts of konjac glucomannan, 0.05-2 parts of green coffee bean extract, 1-3 parts of edible salt and 0.5-3 parts of white sugar.

[0007] Preferably, a beef ball comprises the following raw material components by weight: 60-80 parts of beef, 3-10 parts of water, 2-6 parts of resistant starch, 3-8 parts of kelp dietary fiber, 1-4 parts of konjac glucomannan, 0.5-1.5 parts of green coffee bean extract, 1-3 parts of edible salt and 0.5-3 parts of white sugar.

[0008] Preferably, the water is onion and ginger water.

[0009] Preferably, the beef balls also include the following raw material components: at least one of black pepper, monosodium glutamate, five-spice powder, soy protein isolate, and complex phosphate.

[0010] Preferably, by weight, the black pepper is 0.05-2 parts, the monosodium glutamate is 0.05-2 parts, the five-spice powder is 0.05-2 parts, the soy protein isolate is 1-8 parts, and the composite phosphate is 0.01-2 parts. Further preferably, by weight, the black pepper is 0.1-1 parts, the monosodium glutamate is 0.1-1 parts, the five-spice powder is 0.1-1 parts, the soy protein isolate is 2-6 parts, and the composite phosphate is 0.01-1 parts.

[0011] The invention also provides a method for preparing beef balls.

[0012] Specifically, a method for preparing beef balls comprises the following steps: The beef is cut into pieces, then marinated with edible salt and white sugar, and then water, resistant starch, kelp dietary fiber, konjac glucomannan and green coffee bean extract are added, and the mixture is chopped and emulsified to obtain minced beef; the minced beef is then made into meatballs, which are immersed in hot water to be formed; and finally, the meatballs are prepared by cooking.

[0013] Preferably, the beef is pre-processed before being cut into pieces; the pre-processing process is as follows: the beef is washed, the fascia and fat are removed, and then the beef is frozen to a semi-frozen state. The fascia and fat are removed to prevent them from affecting the taste of the beef balls and causing problems such as oil seepage during processing. The process of freezing to a semi-frozen state is conducive to improving the taste of the beef balls.

[0014] Preferably, the pickling process is carried out at 0°C-5°C for 1-3 hours.

[0015] Preferably, the water is scallion and ginger water, which is prepared as follows: cut scallions and ginger into sections, soak them in water for 20-60 minutes, and then filter out the residue to obtain scallion and ginger water. It is necessary to fully filter to ensure the purity of the scallion and ginger water to prevent impurities from affecting the quality of the beef balls.

[0016] More specifically, a method for preparing beef balls comprises the following steps: The beef is washed, fascia and fat are removed, and the beef is frozen to a semi-frozen state to obtain pretreated beef; the pretreated beef is cut into pieces, and then edible salt and white sugar are added, and the beef is marinated at 0°C-5°C for 1-3 hours, and then onion and ginger water, resistant starch, kelp dietary fiber, konjac glucomannan and green coffee bean extract are added, and the beef is chopped and emulsified to obtain minced beef; the minced beef is made into meatballs, and the meatballs are immersed in hot water to form; and finally the meatballs are boiled for 3-10 minutes and cooled to obtain beef balls.

[0017] Compared with the prior art, the present invention has the following beneficial effects: (1) The beef balls provided by the present invention use beef, resistant starch, kelp dietary fiber, konjac glucomannan, green coffee bean extract, edible salt and the like as main raw materials. The present invention uses part of kelp dietary fiber to replace resistant starch, which reduces the glycemic index while avoiding excessive resistant starch from making the beef balls hard; at the same time, when used in combination with konjac glucomannan and green coffee bean extract, it can significantly improve the taste of the beef balls and reduce the glycemic index of the beef balls. Specifically, the unique gel property of konjac glucomannan allows the beef balls to form a tight and elastic network structure. During the chewing process, this structure can provide a strong rebound force, making the beef balls more chewy and more chewy and smooth. The addition of kelp dietary fiber further enriches the taste of the beef balls and improves the texture of the beef balls, so that when chewing, the beef balls have both the elasticity brought by konjac glucomannan and the granularity and fluffy feeling of dietary fiber, which increases the richness of the taste. Ingredients such as chlorogenic acid in green coffee bean extract can effectively inhibit the activity of α-amylase and α-glucosidase, slow down the digestion and absorption of carbohydrates in the body, and thus reduce the glycemic index of beef balls; adding kelp dietary fiber can further reduce the carbohydrate content in beef balls and increase the inhibitory effect of dietary fiber on carbohydrate digestion and absorption; and konjac glucomannan can delay carbohydrate absorption and slow down the rise of blood sugar. The study found that the three have a synergistic effect on reducing the glycemic index. In addition, green coffee bean extract can also give beef balls certain antioxidant properties, which has a positive effect on their appearance and shelf life; kelp dietary fiber also has a certain water-holding capacity, which helps to maintain the moisture content of beef balls and prevent them from drying and hardening during processing and storage.

[0018] (2) The beef balls provided by the present invention have a compact and elastic structure, a chewy and smooth taste, and rich layers; and have a low glycemic index, and are a nutritious, healthy, and delicious food that can meet the needs of consumers. DETAILED DESCRIPTION

[0019] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0020] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0021] Example 1 A beef ball comprises the following raw material components by weight: 70 parts of beef hind leg meat, 7 parts of scallion and ginger water, 4 parts of resistant starch, 5 parts of kelp dietary fiber, 3 parts of konjac glucomannan, 1 part of green coffee bean extract, 3 parts of edible salt, 2 parts of white sugar, 0.8 parts of black pepper, 0.4 parts of monosodium glutamate, 0.5 parts of five-spice powder, 4 parts of soy protein isolate and 0.3 parts of complex phosphate.

[0022] A method for preparing beef balls comprises the following steps: Preparation of scallion and ginger water: cut scallion and ginger into sections, soak them in water for 40 minutes, then filter out the residue to make scallion and ginger water.

[0023] Wash the beef hind leg, remove the fascia and fat, and freeze it to a semi-frozen state to obtain pretreated beef; cut the pretreated beef into pieces (2cm×2cm×2cm), then add edible salt, white sugar, black pepper, monosodium glutamate, and five-spice powder, marinate at 4°C for 2h, add onion and ginger water, resistant starch, kelp dietary fiber, konjac glucomannan, green coffee bean extract, soy protein isolate, and complex phosphate, chop and emulsify for 1 minute to obtain minced beef; then make the minced beef into meatballs, immerse them in hot water to form them; finally cook for 5 minutes, cool, and obtain beef balls.

[0024] Example 2 A beef ball comprises the following raw material components by weight: 72 parts of beef hind leg meat, 6 parts of scallion and ginger water, 3 parts of resistant starch, 6 parts of kelp dietary fiber, 4 parts of konjac glucomannan, 0.8 parts of green coffee bean extract, 3 parts of edible salt, 3 parts of white sugar, 1 part of black pepper, 0.5 parts of monosodium glutamate, 0.5 parts of five-spice powder, 3 parts of soy protein isolate and 0.5 parts of complex phosphate.

[0025] A method for preparing beef balls comprises the following steps: Preparation of scallion and ginger water: cut scallion and ginger into sections, soak them in water for 40 minutes, then filter out the residue to make scallion and ginger water.

[0026] Wash the beef hind leg, remove the fascia and fat, and freeze it to a semi-frozen state to obtain pretreated beef; cut the pretreated beef into pieces (2cm×2cm×2cm), then add edible salt, white sugar, black pepper, monosodium glutamate, and five-spice powder, marinate at 4°C for 2h, add onion and ginger water, resistant starch, kelp dietary fiber, konjac glucomannan, green coffee bean extract, soy protein isolate, and complex phosphate, chop and emulsify for 1 minute to obtain minced beef; then make the minced beef into meatballs, immerse them in hot water to form them; finally cook for 5 minutes, cool, and obtain beef balls.

[0027] Example 3 A beef ball comprises the following raw material components by weight: 70 parts of beef hind leg meat, 7 parts of scallion and ginger water, 8 parts of resistant starch, 2 parts of kelp dietary fiber, 2 parts of konjac glucomannan, 1 part of green coffee bean extract, 3 parts of edible salt, 2 parts of white sugar, 0.8 parts of black pepper, 0.4 parts of monosodium glutamate, 0.5 parts of five-spice powder, 4 parts of soy protein isolate and 0.3 parts of complex phosphate.

[0028] A method for preparing beef balls comprises the following steps: Preparation of scallion and ginger water: cut scallion and ginger into sections, soak them in water for 40 minutes, then filter out the residue to make scallion and ginger water.

[0029] Wash the beef hind leg, remove the fascia and fat, and freeze it to a semi-frozen state to obtain pretreated beef; cut the pretreated beef into pieces (2cm×2cm×2cm), then add edible salt, white sugar, black pepper, monosodium glutamate, and five-spice powder, marinate at 4°C for 2h, add onion and ginger water, resistant starch, kelp dietary fiber, konjac glucomannan, green coffee bean extract, soy protein isolate, and complex phosphate, chop and emulsify for 1 minute to obtain minced beef; then make the minced beef into meatballs, immerse them in hot water to form them; finally cook for 5 minutes, cool, and obtain beef balls.

[0030] Comparative Example 1 A beef ball comprises the following raw material components by weight: 70 parts of beef hind leg meat, 7 parts of scallion and ginger water, 6 parts of resistant starch, 6 parts of kelp dietary fiber, 1 part of green coffee bean extract, 3 parts of edible salt, 2 parts of white sugar, 0.8 parts of black pepper, 0.4 parts of monosodium glutamate, 0.5 parts of five-spice powder, 4 parts of soy protein isolate and 0.3 parts of complex phosphate.

[0031] A method for preparing beef balls comprises the following steps: Preparation of scallion and ginger water: cut scallion and ginger into sections, soak them in water for 40 minutes, then filter out the residue to make scallion and ginger water.

[0032] Wash the beef hind leg, remove the fascia and fat, and freeze it to a semi-frozen state to obtain pretreated beef; cut the pretreated beef into pieces (2cm×2cm×2cm), then add edible salt, white sugar, black pepper, monosodium glutamate, and five-spice powder, marinate at 4°C for 2h, add onion and ginger water, resistant starch, kelp dietary fiber, green coffee bean extract, soy protein isolate, and complex phosphate, chop and emulsify for 1 minute to obtain minced beef; then make the minced beef into meatballs, immerse them in hot water to form them; finally cook for 5 minutes, cool, and obtain beef balls.

[0033] Comparative Example 2 A beef ball comprises the following raw material components by weight: 70 parts of beef hind leg meat, 7 parts of scallion and ginger water, 7 parts of resistant starch, 5 parts of konjac glucomannan, 1 part of green coffee bean extract, 3 parts of edible salt, 2 parts of white sugar, 0.8 parts of black pepper, 0.4 parts of monosodium glutamate, 0.5 parts of five-spice powder, 4 parts of soy protein isolate and 0.3 parts of complex phosphate.

[0034] A method for preparing beef balls comprises the following steps: Preparation of scallion and ginger water: cut scallion and ginger into sections, soak them in water for 40 minutes, then filter out the residue to make scallion and ginger water.

[0035] Wash the beef hind leg, remove the fascia and fat, and freeze it to a semi-frozen state to obtain pretreated beef; cut the pretreated beef into pieces (2cm×2cm×2cm), then add edible salt, white sugar, black pepper, monosodium glutamate, and five-spice powder, marinate at 4°C for 2 hours, add onion and ginger water, resistant starch, konjac glucomannan, green coffee bean extract, soy protein isolate, and complex phosphate, chop and emulsify for 1 minute to obtain minced beef; then make the minced beef into meatballs, immerse them in hot water to form them; finally cook for 5 minutes, cool, and obtain beef balls.

[0036] Comparative Example 3 A beef ball comprises the following raw material components by weight: 70 parts of beef hind leg meat, 7 parts of scallion and ginger water, 4 parts of resistant starch, 5.5 parts of kelp dietary fiber, 3.5 parts of konjac glucomannan, 3 parts of edible salt, 2 parts of white sugar, 0.8 parts of black pepper, 0.4 parts of monosodium glutamate, 0.5 parts of five-spice powder, 4 parts of soy protein isolate and 0.3 parts of complex phosphate.

[0037] A method for preparing beef balls comprises the following steps: Preparation of scallion and ginger water: cut scallion and ginger into sections, soak them in water for 40 minutes, then filter out the residue to make scallion and ginger water.

[0038] Wash the beef hind leg, remove the fascia and fat, and freeze it to a semi-frozen state to obtain pretreated beef; cut the pretreated beef into pieces (2cm×2cm×2cm), then add edible salt, white sugar, black pepper, monosodium glutamate, and five-spice powder, marinate at 4°C for 2h, add onion and ginger water, resistant starch, kelp dietary fiber, konjac glucomannan, soy protein isolate, and complex phosphate, chop and emulsify for 1 minute to obtain minced beef; then make the minced beef into meatballs, immerse them in hot water to form them; finally cook for 5 minutes, cool, and obtain beef balls.

[0039] Comparative Example 4 A beef ball comprises the following raw material components by weight: 70 parts of beef hind leg meat, 7 parts of scallion and ginger water, 6 parts of resistant starch, 7 parts of kelp dietary fiber, 3 parts of edible salt, 2 parts of white sugar, 0.8 parts of black pepper, 0.4 parts of monosodium glutamate, 0.5 parts of five-spice powder, 4 parts of soy protein isolate and 0.3 parts of complex phosphate.

[0040] A method for preparing beef balls comprises the following steps: Preparation of scallion and ginger water: cut scallion and ginger into sections, soak them in water for 40 minutes, then filter out the residue to make scallion and ginger water.

[0041] Wash the beef hind leg, remove the fascia and fat, and freeze it to a semi-frozen state to obtain pretreated beef; cut the pretreated beef into pieces (2cm×2cm×2cm), then add edible salt, white sugar, black pepper, monosodium glutamate, and five-spice powder, marinate at 4°C for 2 hours, add onion and ginger water, resistant starch, kelp dietary fiber, soy protein isolate, and complex phosphate, chop and emulsify for 1 minute to obtain minced beef; then make the minced beef into meatballs, immerse them in hot water to form them; finally cook for 5 minutes, cool, and obtain beef balls.

[0042] Product effect testing (1) Sensory evaluation: 20 professional judges and 20 ordinary consumers were invited to conduct sensory evaluation on the beef balls provided in the embodiments of the present invention and the comparative examples. The evaluation indicators include appearance, color, elasticity, taste, flavor, etc., and the score is scored on a 10-point scale, and the results are averaged. In terms of appearance, the full score is 10 points, mainly examining the roundness and surface smoothness of the meatballs; in terms of color, the full score is 10 points, and the score is based on the naturalness of the color; in terms of elasticity, the full score is 10 points, and the score is scored by pressing the finger to feel the rebound degree; in terms of taste, the full score is 10 points, and the chewing strength and delicateness of chewing are examined; in terms of flavor, the full score is 10 points, and the flavor evaluation is based on the meat aroma, seasoning combination, etc. The average score of the professional judges and ordinary consumers is calculated, and the evaluation results are shown in Table 1.

[0043] (2) Texture analysis: The hardness, elasticity, chewiness and other indicators of the beef balls provided in the embodiment of the present invention and the comparative example were measured using a texture analyzer. The texture analyzer parameters were set as follows: pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 2.0 mm / s, trigger force 5 g, compression ratio 50%. The test results are shown in Table 2.

[0044] (3) Glycemic index determination: 21 healthy adult male rats were selected and randomly divided into 7 groups after adaptive feeding for 2 weeks, with 3 rats in each group. The rats were fed with the beef balls provided in the embodiment of the present invention and the comparative example respectively. The feeding amount was 5% of the rat's body weight. Blood was collected from the rats at 1 hour and 2 hours after feeding, and the blood glucose level was measured using a blood glucose meter, and the average value was calculated. The measurement results are shown in Table 3.

[0045] Table 1 Group Appearance Color elasticity Taste Flavor Example 1 9.2 9.0 9.4 9.1 9.1 Example 2 9.0 9.3 9.1 9.0 9.2 Example 3 9.0 8.9 8.8 8.6 9.0 Comparative Example 1 8.7 8.8 7.5 7.7 8.9 Comparative Example 2 8.8 9.1 8.3 7.4 8.7 Comparative Example 3 8.6 8.2 9.0 8.9 8.5 Comparative Example 4 8.4 8.9 7.4 7.2 8.3 As can be seen from Table 1, the beef balls provided by the embodiment of the present invention have good appearance, color, elasticity, taste and flavor. They are round and smooth in appearance, natural in color, good in elasticity, chewy in taste, and rich in flavor. As a whole, they have been well received by most judges and consumers, and are significantly better than the beef balls provided in the comparative example.

[0046] Table 2 Group Hardness / g Elasticity / mm Chewability / g Example 1 1539 0.93 1087 Example 2 1544 0.92 1055 Example 3 1682 0.88 990 Comparative Example 1 1635 0.76 831 Comparative Example 2 1629 0.83 956 Comparative Example 3 1557 0.90 1014 Comparative Example 4 1723 0.71 762 As can be seen from Table 2, the beef balls provided by the embodiment of the present invention have moderate hardness, and their elasticity and chewiness are significantly better than those of the comparative example.

[0047] Table 3 Group 1 hour blood sugar level 2-hour blood sugar level Example 1 8.6 7.9 Example 2 8.9 8.2 Example 3 9.2 8.5 Comparative Example 1 9.7 9.3 Comparative Example 2 10.6 9.9 Comparative Example 3 9.4 8.7 Comparative Example 4 10.9 10.3 As can be seen from Table 3, after feeding the beef balls provided by the embodiment of the present invention, the increase in blood sugar in rats was significantly lower than that in rats fed with the beef balls provided by the control example, and the glycemic index of the beef balls prepared by the embodiment of the present invention was significantly reduced.

[0048] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A beef ball, characterized in that: The raw material components are as follows: 50-80 parts of beef, 2-10 parts of water, 1-8 parts of resistant starch, 1-8 parts of kelp dietary fiber, 0.5-5 parts of konjac glucomannan, 0.05-2 parts of green coffee bean extract, 1-3 parts of edible salt and 0.5-3 parts of white sugar.

2. The beef balls according to claim 1, characterized in that: The invention comprises the following raw material components: 60-80 parts of beef, 3-10 parts of water, 2-6 parts of resistant starch, 3-8 parts of kelp dietary fiber, 1-4 parts of konjac glucomannan, 0.5-1.5 parts of green coffee bean extract, 1-3 parts of edible salt and 0.5-3 parts of white granulated sugar.

3. The beef balls according to claim 1 or 2, characterized in that: The water is onion and ginger water.

4. The beef balls according to claim 1 or 2, characterized in that: The beef balls also include the following raw material components: at least one of black pepper, monosodium glutamate, five-spice powder, isolated soy protein and composite phosphate.

5. The beef balls according to claim 4, characterized in that: In parts by weight, the black pepper is 0.05-2 parts, the monosodium glutamate is 0.05-2 parts, the five-spice powder is 0.05-2 parts, the soy protein isolate is 1-8 parts, and the composite phosphate is 0.01-2 parts.

6. The beef balls according to claim 5, characterized in that: In parts by weight, the black pepper is 0.1-1 part, the monosodium glutamate is 0.1-1 part, the five-spice powder is 0.1-1 part, the soy protein isolate is 2-6 parts, and the composite phosphate is 0.01-1 part.

7. The method for preparing beef balls according to any one of claims 1 to 6, characterized in that: The following steps are involved: The beef is cut into pieces, then marinated with edible salt and white sugar, and then water, resistant starch, kelp dietary fiber, konjac glucomannan and green coffee bean extract are added, and the mixture is chopped and emulsified to obtain minced beef; the minced beef is then made into meatballs, which are immersed in hot water to be formed; and finally, the meatballs are prepared by cooking.

8. The preparation method according to claim 7, characterized in that: The beef is pre-processed before being cut into pieces; the pre-processing process is as follows: the beef is washed, fascia and fat are removed, and then the beef is frozen to a semi-frozen state.

9. The preparation method according to claim 7, characterized in that: The pickling process is to pickle at 0°C-5°C for 1-3h.

10. The preparation method according to claim 7, characterized in that: The water is scallion and ginger water, and the scallion and ginger water is prepared as follows: cut scallion and ginger into sections, put them into water and soak them for 20-60 minutes, and then filter out the residue to obtain the scallion and ginger water.