一种低脂低糖牛肉丸及其制备方法
By optimizing the beef ball formula and preparation process, using a specific ratio of raw materials and low-temperature physical stirring technology, a dense protein gel network is formed, solving the problems of high fat content, unclean ingredients, and unstable taste in beef balls, and achieving a low-fat, low-sugar beef ball product with a clean label.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Filing Date
- 2026-06-03
- Publication Date
- 2026-07-17
AI Technical Summary
Existing beef balls suffer from high fat content, unclean ingredients, and inconsistent taste due to excessive use of beef fat and compound seasonings in their recipes and unreasonable process design. This makes them difficult to meet the health needs of fitness enthusiasts, children, and people with high blood pressure, high cholesterol, and high blood sugar, as well as the market trend of clean labeling.
It uses a low-fat, low-sugar formula, including specific proportions of beef, starch, salt, fish sauce, fried garlic, water-retaining agent, and TG enzyme. Through gradient pulping and a four-step low-temperature physical stirring process, a dense three-dimensional protein gel network is formed, ensuring uniform fat distribution and stable taste.
This beef ball is made with low-fat, low-sugar ingredients and clean processes. The fat content is significantly reduced, and the texture is bouncy and smooth, meeting the needs of a healthy diet. It is suitable for mass production and does not require the addition of beef fat, making the product safe and reliable.
Smart Images
Figure CN122397878A_ABST