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Production method of instant Chaozhou beef balls

A production method and technology for beef balls, which are applied in food preparation, food science, application and other directions, can solve the problems that consumers cannot enjoy the delicious taste at any time, and limit the tide-style beef balls, and achieve a strong sense of wheat texture protein fiber and good nutrition. Value, the effect of improving taste

Active Publication Date: 2013-12-11
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of way that can only be made and sold now limits the sales of Chaozhou-style beef balls, making it impossible for consumers to enjoy its deliciousness at any time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Embodiment: (1) select qualified fresh beef hindquarters, and remove fascia and grease;

[0016] (2) Grind the above beef through a meat grinder, then add auxiliary materials and mix well to form beef ball minced meat;

[0017] Based on 100 parts by weight of beef, the addition of the auxiliary materials is 9.5 parts by weight of soy sauce, 2.4 parts by weight of salt, 0.15 parts by weight of ginger, 0.1 parts by weight of pepper, 0.45 parts by weight of monosodium glutamate, 1.5 parts by weight of minced garlic, 1 part by weight of fish sauce, 0.35 parts by weight of sodium pyrophosphate, 0.01 parts by weight of vitamin E, 0.05 parts by weight of cinnamon oil, 0.1 parts by weight of xanthan gum, and 3 parts by weight of sodium caseinate;

[0018] (3) Squeeze the minced beef balls into semi-finished beef balls with a diameter of 4cm using a meatball forming machine;

[0019] (4) Grind wheat textured protein and pass through a 325-mesh sieve to make wheat textured prote...

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Abstract

The invention discloses a production method of instant Chaozhou beef balls, which comprises the following production steps: (1) selecting fresh qualified thick flank, removing fascia and fat, (2) grinding the beef with a meat grinder, adding auxiliary materials, and mixing evenly to form beef ball paste, (3) extruding the beef ball paste into semifinished beef balls, (4) grinding wheat tissue protein, then sieving with a 325-mesh sieve to prepare wheat tissue protein powder, intensively mixing the semifinished beef balls and the wheat tissue protein powder, (5) putting 1kg semifinished beef balls in a microwave oven with the output power of 600-800W for curing and shaping, allowing the heating time to be 3-5min, and (6) performing conventional vacuum package and sterilization on the semifinished beef balls to obtain products. The beef balls prepared by the method are nutrient-rich, delicious, succulent, long in shelf life, good in taste and elastic.

Description

technical field [0001] The invention relates to the field of food, in particular to a production method of instant beef balls. Background technique [0002] Chaozhou-style beef balls are a specialty of the Chaoshan region. Usually, minced beef is added with various auxiliary materials, such as minced garlic, salt, ginger, soy sauce and monosodium glutamate, etc., and then squeezed into balls with a meatball machine for sale. It can be boiled in water, but it cannot be stored for a long time, and it can be stored in the refrigerator for 2 to 3 days at most. This mode that can only be done and sold now has limited the sale of Chao style beef balls, making consumers in general unable to enjoy its delicious taste at any time. Contents of the invention [0003] In order to meet people's needs, the invention provides a production method of instant tidal beef balls. [0004] The production method of the instant tidal beef ball of the present invention is characterized in that i...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
Inventor 陈楚锐庄沛锐刘伟春
Owner 广东真美食品股份有限公司
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