Oil-fried beef starch balls and production method thereof

A beef and meatball technology, which is applied in the field of fried food, can solve the problems of short storage time of beef meatballs, unfavorable human health, etc., and achieve the effects of rich iodine, crisp food and reasonable matching.

Inactive Publication Date: 2017-10-24
晋城市星月食品有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the technical problems that the beef meatballs produced by the existing technology have a short storage time and add preservatives and preservatives in the production and packaging process, which is not conducive to human health, and provide a kind of fried beef starch meatballs and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of deep-fried beef starch ball in the present embodiment is made of the following raw materials in parts by weight: 50 parts of beef, 50 parts of cornstarch, 0.1 part of Chinese prickly ash powder, 0.12 part of star anise powder, 8.1 parts of ginger, 3.2 parts of edible salt, 0.15 parts of sodium carbonate and 30 parts of water.

[0022] A kind of preparation method of deep-fried beef starch balls in the above-mentioned embodiment comprises the following steps:

[0023] 1) Beef processing: after thawing, cut the beef with a dicing machine with a hole of 5mm×5mm;

[0024] 2) Raw material weighing: Weigh the following raw materials in parts by weight: 50 parts of beef, 50 parts of cornstarch, 0.1 part of pepper powder, 0.12 parts of star anise powder, 8.2 parts of ginger, 3.2 parts of edible salt, 0.15 parts of sodium carbonate and 30 parts of water The edible salt that weighs, prickly ash powder and star anise powder are allotted together for subsequent use, and ...

Embodiment 2

[0030] A kind of deep-fried beef starch ball in the present embodiment is made of the following raw materials in parts by weight: 50 parts of beef, 40 parts of cornstarch, 0.1 part of Chinese prickly ash powder, 0.12 part of star anise powder, 8.2 parts of ginger, 2.9 parts of edible salt, 0.14 parts of sodium carbonate and 24 parts of water.

[0031] A kind of preparation method of deep-fried beef starch balls in the above-mentioned embodiment comprises the following steps:

[0032] 1) Beef processing: after thawing, cut the beef with a dicing machine with a hole of 5mm×5mm;

[0033] 2) Weighing of raw materials: Weigh the following raw materials in parts by weight, 50 parts of beef, 40 parts of cornstarch, 0.1 part of pepper powder, 0.12 parts of star anise powder, 8.2 parts of ginger, 2.9 parts of edible salt, 0.14 parts of sodium carbonate and 24 parts of water The edible salt that weighs, prickly ash powder and star anise powder are allotted together for subsequent use, ...

Embodiment 3

[0039] A kind of deep-fried beef starch ball in the present embodiment is made of the following raw materials in parts by weight: 50 parts of beef, 30 parts of cornstarch, 0.1 part of Chinese prickly ash powder, 0.12 part of star anise powder, 8 parts of ginger, 2.6 parts of edible salt, 0.12 parts of sodium carbonate and 18 parts of water.

[0040] A kind of preparation method of deep-fried beef starch balls in the above-mentioned embodiment comprises the following steps:

[0041] 1) Beef processing: after thawing, cut the beef with a dicing machine with a hole of 5mm×5mm;

[0042] 2) Raw material weighing: Weigh the following raw materials in parts by weight: 50 parts of beef, 30 parts of cornstarch, 0.1 part of pepper powder, 0.12 part of star anise powder, 8 parts of ginger, 2.6 parts of edible salt, 0.12 part of sodium carbonate and 18 parts of water The edible salt that weighs, prickly ash powder and star anise powder are allotted together for subsequent use, and the so...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to oil-fried beef starch balls and a production method thereof and aims to solve the technical problems that beef balls produced in the prior art are short in shelf life and need addition of preservatives during production and packaging, which is harmful to body health. In the technical scheme, the oil-fried beef starch ball is prepared from, by weight, 50 parts of beef, 30-50 parts of corn starch, 0.1 parts of Chinese prickly ash powder, 0.12 parts of star anise powder, 8-8.2 parts of raw ginger, 2.6-3.2 parts of salt, 0.12-0.15 parts of sodium carbonate, and 18-30 parts of water. During production, the beef is diced and is subjected to subsequent treatment; being different from a conventional process, in which beef is minced, the production method can maintain the original taste of beef in the oil-fried beef starch balls; in addition, with various auxiliary materials and through high-temperature frying for two times, the beef starch balls are crispy and boil-resistance. The beef starch balls are free of addition of preservatives and can be stored for up to one year.

Description

technical field [0001] The invention relates to the field of fried food, in particular to a fried beef starch ball and a preparation method thereof. Background technique [0002] Beef is nutritious, high in protein and low in fat. 100 grams of beef contains 20% protein, 10% fat, 72,000 joules of heat, 170 mg of phosphorus, and vitamin B1, B2 and other nutrients. Regular consumption can improve the body's ability to resist diseases, and it is especially suitable for people who are growing and developing after surgery or after illness to supplement blood loss and repair tissues. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach. [0003] Corn is recognized as a "golden crop" in the world. It has comprehensive nutritional components, generally containing 8.5% protein, 4.3% fat, 73.2% sugar, 0.022% calcium, 21% phosphorus, and 0.0016% iron. It also contains carotene, vitamin B1 and niacin, as well as sitos...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L5/10
CPCA23L13/67A23L5/11A23L13/426A23L13/428A23L13/432
Inventor 程大军
Owner 晋城市星月食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap