Blood nourishing and brain strengthening nourishing beef balls and preparation method theerof

Abstract

The present invention discloses blood nourishing and brain strengthening nourishing beef balls. The beef balls are prepared from the following raw materials in parts by weight: 20-30 of low-gluten flour, 20-30 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 dried chili powder, 16-20 parts of yak meat, 240-300 parts of 0.5-1 mol / l NaCl solution, 7-10 parts of soybean protein isolates, 0.1-0.2 part of carboxymethyl cellulose sodium, 0.01-0.013 part of food grade magnesium chloride, 2-3 parts of fresh gingers, 9-12 parts of quail egg liquid, 8-9 parts of black Chinese wolfberries, 7-8 parts of longan meat, 2-2.7 parts of radix paeoniae alba, 0.9-1.2 parts of apple tree leaves, and 1.3-2 parts of Chinese chestnut leaves. The beef balls are chewy in mouth and strong in fragrance, the edible and medicinal materials of the radix paeoniae alba, apple tree leaves, Chinese chestnut leaves, etc. are also added, so that the beef balls have health-care efficacies of nourishing blood and softening liver, improving eyesight and strengthening brain, and cooling blood and relieving toxins.

Description

technical field [0001] The invention relates to the technical field of beef balls, in particular to a nourishing and brain-nourishing 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 spec...

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