Brain-strengthening senescence-delaying beef red-date-flavored ball and manufacturing method thereof

Abstract

The invention discloses a brain-strengthening senescence-delaying beef red-date-flavored ball. The beef ball is made from the following raw materials, by weight part, 35-38 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, 9-12 of pumpkins, 7-8 of red dates, 2-4 of date-flower honey, 8-14 of mulberry fruits, 3-4 of black millet flour, 2-3 of folium eucommiae, 1.8-2.1 of gynostemma pentaphyllum, and 1.3-2 Chinese chestnut 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 gynostemma pentaphyllum, folium eucommiae and Chinese chestnut leaves, provides the beef ball with the curative efficiency of reducing fatigue, delaying senescence, settling and hypnotizing the body, improving vision and strengthening the brain, tonifying the liver and kidney, and strengthening sinews and bones.

Description

technical field [0001] The invention relates to the technical field of beef balls, in particular to a beef jujube-flavored ball for invigorating the brain and delaying aging 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. So...

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