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Collagen herbal beef ball and manufacturing method thereof

A technology of herbal beef and collagen, applied in the field of beef balls, can solve the problem of lack of yak meat protein products, etc., and achieve the effects of improving gelling and emulsifying properties, improving water retention, and increasing hardness and elasticity

Inactive Publication Date: 2016-09-21
薛典荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0018] A collagen herbal beef ball is made from the following raw materials in parts by weight:

[0019] Low-gluten flour 20, beef powder 20, salt 3, baking powder 2, onion powder 5, dried chili powder 5, yak meat 16, 0.5mol / l NaCl solution 240, soybean protein isolate 7, sodium carboxymethylcellulose 0.1 , food grade magnesium chloride 0.01, bone meal 8, chocolate 6, longan meat 10, milk 15, chestnut leaves 2, lemongrass 1.2, mugwort leaves 1.

[0020] The preparation method of described a kind of collagen herbal beef ball, comprises the following steps:

[0021] (1) Leach chestnut leaves, lemongrass, and mugwort leaves with 6 times the amount of water, filter the medicinal juice, and then spray dry to obtain Chinese medicine powder;

[0022] (2) Put the milk into the pot and boil on high heat, then pour in the bone meal, mix and cook for 8 minutes, smash the chocolate, melt it with warm water, then pour it into the milk pot, and mix well;

[0023] (3) Take yak meat to remo...

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PUM

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Abstract

The invention discloses a collagen herbal beef ball. The beef ball is made from the following raw materials, by weight part, 20-30 of cake flour, 20-30 of beef powder, 3-4 of salt, 2-3 of baking powder, 5-6 of onion powder, 5-7 of dried chilli powder, 16-20 of yak meat, 240-300 of a NaCl solution with the concentration in a range of 0.5-1 mol / L, 7-10 of soy protein isolate, 0.1-0.2 of sodium carboxymethylcellulose, 0.01-0.013 of food-grade magnesium chloride, 8-12 of bone meal, 6-7 of chocolate, 10-12 of longan aril, 15-20 of milk, 2-2.8 of Chinese chestnut leaves, 1.2-2.1 of citronella grass, and 1-2 argy wormwood leaves. The beef ball is chewy once being put in the mouth and has strong fragrance overflowing all over. Addition of edible medicinal materials, such as Chinese chestnut leaves, citronella grass and argy wormwood leaves, provides the beef ball with the curative efficiency of improving vision and strengthening the brain, harmonizing the stomach and freeing qi, refreshing the body and opening the orifices, diminishing inflammation and killing bacteria, and dispersing cold and warming meridian.

Description

technical field [0001] The invention relates to the technical field of beef balls, in particular to a collagen herbal beef ball 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 protein products. Soybean protein isolate has special functional p...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/322A23V2250/5488A23V2250/51082A23V2250/21A23V2250/161
Inventor 薛典荣
Owner 薛典荣
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