Tea-flavored flower powder beef balls capable of promoting digestion and invigorating spleen and preparation method of tea-flavored flower powder beef balls

Abstract

The invention discloses tea-flavored flower powder beef balls capable of promoting digestion and invigorating the spleen. The tea-flavored flower powder beef balls are prepared from the following raw materials in parts by weight: 20-30 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 powder, 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, 9-14 parts of polished round-grained rice, 6-7 parts of wall-breaking rape flower pollen, 9-12 parts of Tieguanyin tea, 6-7 parts of dried fish floss, 2-2.2 parts of Chinese wolfberry leaves, 3.8-4 parts of millet sprout, and 1.5-2.2 parts of magnolia flowers. The tea-flavored flower powder beef balls are chewy when being put in mouths, and rich in strong fragrance, edible medicinal materials such as the Chinese wolfberry leaves, the millet sprout and the magnolia flowers are added, so that the jasmine meat balls have the health-care efficacies of promoting digestion, relieving retention of food, invigorating the spleen, stimulating the appetite, reinforcing the liver, benefitting the kidney, promoting the production of body fluid to quench thirst, dispelling wind, eliminating dampness, and promoting blood circulation for removing blood stasis.

Description

technical field [0001] The invention relates to the technical field of beef balls, in particular to beef balls with tea-flavored pollen for eliminating food and invigorating spleen 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 produc...

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