Jasmine meat balls capable of removing summer-heat and relieving restlessness and preparation method of jasmine meat balls

Abstract

The invention discloses jasmine meat balls capable of removing summer-heat and relieving restlessness. The jasmine meat balls are prepared from the following raw materials in parts by weight: 25-30 parts of low-gluten flour, 20-30 parts of powdered beef, 3-4 parts of table salt, 2-3 parts of baking powder, 5-6 parts of onion powder, 5-7 parts of chilli pepper, 16-20 parts of yak meat, 240-300 parts of a NaCl solution of 0.5-1mol / l, 7-10 parts of soy protein isolate, 0.1-0.2 part of sodium carboxymethyl cellulose, 0.01-0.013 part of food grade magnesium chloride, 10-14 parts of dried egg yolk, 7-9 parts of brown sugar, 15-16 parts of cherries, 3-4 parts of fresh jasmine flowers, 2-2.4 parts of hyacinth beans, 1.8-2 parts of honeysuckle flowers, and 1.9-2 parts of apple leaves. The jasmine meat balls are chewy when being put in mouths, and rich in strong fragrance, edible medicinal materials such as the hyacinth beans, the honeysuckle flowers and the apple leaves are added, so that the jasmine meat balls have the health-care efficacies of invigorating the spleen, removing summer-heat, clearing heat, relieving fidgetiness and cooling blood to remove pathogenic heat.

Description

technical field [0001] The invention relates to the technical field of beef balls, in particular to jasmine meatballs for relieving summer heat and troubles 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 iso...

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