Blood circulation-invigorating and face-nourishing aroma date piece-containing beef ball and production method thereof

Abstract

The invention discloses a blood circulation-invigorating and face-nourishing aroma date piece-containing beef ball. The beef ball is produced from, by weight, 40-50 parts of low-gluten flour, 20-30 parts of beef powder, 3-4 parts of edible salt, 2-3 parts of baking powder, 5-6 parts of onion powder, 5-7 parts of paprika, 16-20 parts of yak meat, 240-300 parts of a 0.5-1mol / l NaCl solution, 7-10 parts of soybean protein isolate, 0.1-0.2 parts of carboxymethylcellulose sodium, 0.01-0.013 parts of food-grade magnesium chloride, 4-5 parts of candied date pieces, 5-6 parts of aloe skins, 15-18 parts of walnut powder, 19-22 parts of strawberries, 2-2.6 parts of kendir leaves, 0.8-2.1 parts of Semen Euryales leaves and 1.4-2 parts of sweet osmanthus. The beef ball has chewy mouthfeel and overflowing strong aroma, and the kendir leaves, the Semen Euryales leaves, sweet osmanthus and other edible and medicinal materials added in the invention make the beef ball have the health efficacy of reducing the blood pressure and the blood fat, enhancing immunity, eliminating depression, invigorating blood circulation and nourishing faces, and relieving or neutralizing the effect of alcohol and protecting the liver.

Description

technical field [0001] The invention relates to the technical field of beef balls, in particular to minced beef balls with fruity jujubes for promoting blood circulation and nourishing skin and a preparation method thereof. Background technique [0002] Yak meat is a pure natural food raw material, but the development and utilization of yak meat protein resources is not enough. Yak meat has high protein content (21%-22%), low fat content (2%-3%), and is rich in essential amino acids, many A variety of polyunsaturated fatty acids and vitamins, is a nutritious meat boutique. Yak meat is also able to independently occupy the market because of its advantages of being green and natural, high in protein and low in fat, and has become a real high-quality meat food for consumers. However, there are few reports on the utilization and development of yak meat protein resources, especially the lack of research on the use of texture recombination technology to develop new yak meat prote...

AI Technical Summary

Problems solved by technology

However, there are few reports on the utilization and development of yak meat protein resources, especially the lack of research on the use of texture recombination technology to develop new yak meat protein products