Physique-improving instant beef balls and preparation method thereof
A technology for improving physical fitness and beef balls, which is applied in the field of food processing, can solve problems such as self-discomfort, decreased adaptability, and decreased vitality, and achieve the effects of alleviating sub-health status, enhancing body resistance, and quickly recovering physical strength
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Embodiment 1
[0028] A kind of ready-to-eat beef ball for improving physical fitness, its preparation raw material comprises following raw material in parts by weight: 500 parts of beef leg meat, 25 parts of yam, 30 parts of amomum, 28 parts of poria cocos, 25 parts of mulberry, 28 parts of wolfberry, ginkgo leaf 29 parts, sealwort 30 parts, ginger 30 parts, L-carnitine tartrate 1.6 parts, soybean protein isolate 30 parts, VB1 0.4 parts, VB2 0.4 parts, VB5 0.1 parts, VC 0.6 parts, starch 70 parts, phosphate 3 parts, 15 parts of sodium chloride, 6 parts of monosodium glutamate, 7 parts of white sugar, 3 parts of pepper, 30 parts of ice cubes.
[0029] The preparation process is as follows:
[0030] (1) Mix amomum, wolfberry, ginkgo leaf, white sugar, sodium chloride and monosodium glutamate, add water according to the volume of the mixture 5-8 times, boil for 0.5-1h, control the temperature at 80°C, pass through a 300-mesh sieve , to obtain the raw material liquid, which is cooled for subse...
Embodiment 2
[0039] A kind of ready-to-eat beef ball for improving physical fitness, its preparation raw material comprises following raw material in parts by weight: 400 parts of beef leg meat, 20 parts of yam, 20 parts of amomum, 20 parts of Poria cocos, 20 parts of mulberry, 20 parts of wolfberry, ginkgo leaf 20 parts, sealwort 20 parts, ginger 20 parts, L-carnitine tartrate 0.6 parts, soybean protein isolate 20 parts, VB1 0.3 parts, VB2 0.2 parts, VB5 0.05 parts, VC 0.2 parts, starch 50 parts, phosphate 2 parts, 10 parts of sodium chloride, 3 parts of monosodium glutamate, 5 parts of white sugar, 1 part of pepper, 10 parts of ice cubes.
[0040] The preparation process is as follows:
[0041] (1) Mix amomum, wolfberry, ginkgo leaf, white sugar, sodium chloride and monosodium glutamate, add water according to the volume of the mixture 5-8 times, boil for 0.5-1h, control the temperature at 80°C, pass through a 300-mesh sieve , to obtain raw material liquid, cooling for standby;
[0042] ...
Embodiment 3
[0050] A kind of ready-to-eat beef ball for improving physical fitness, its preparation raw material comprises following raw material in parts by weight: 700 parts of beef leg meat, 35 parts of yam, 35 parts of amomum, 35 parts of poria cocos, 35 parts of mulberry, 35 parts of wolfberry, ginkgo leaf 35 parts, sealwort 35 parts, ginger 35 parts, L-carnitine tartrate 3 parts, soybean protein isolate 50 parts, VB1 0.5 parts, VB2 0.4 parts, VB5 0.2 parts, VC 1 part, starch 100 parts, phosphate 4 parts, 20 parts of sodium chloride, 8 parts of monosodium glutamate, 10 parts of white sugar, 5 parts of pepper, 40 parts of ice cubes.
[0051] The preparation process is as follows:
[0052] (1) Mix amomum, wolfberry, ginkgo leaf, white sugar, sodium chloride and monosodium glutamate, add water according to the volume of the mixture 5-8 times, boil for 0.5-1h, control the temperature at 80°C, pass through a 300-mesh sieve , to obtain raw material liquid, cooling for standby;
[0053] (...
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