CN102273648A - Primary taste beef dumplings and preparation method thereof - Google Patents
Primary taste beef dumplings and preparation method thereof Download PDFInfo
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- CN102273648A CN102273648A CN2011102339793A CN201110233979A CN102273648A CN 102273648 A CN102273648 A CN 102273648A CN 2011102339793 A CN2011102339793 A CN 2011102339793A CN 201110233979 A CN201110233979 A CN 201110233979A CN 102273648 A CN102273648 A CN 102273648A
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Abstract
The embodiment of the invention discloses primary taste beef dumplings, which comprise the following components in percentage by weight: 75 to 85 percent of refined braised beef, 5 to 10 percent of cattle fat, 1 to 1.5 percent of mashed garlic, 1 to 2 percent of table salt, 0.8 to 1.5 percent of monosodium glutamate and the balance of starch. The embodiment of the invention also discloses a method for preparing the primary taste beef dumplings. The method comprises the following steps of: mincing the refined braised beef by using a beef fiber separation device along the direction of beef fibers and controlling the processing temperature to prepare the primary taste beef dumplings which are fresh in flavor, high in elasticity and meat sense and convenient to eat, does not contain harmful chemical additives or preservatives, and can relieve labor intensity and realize batch production.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of original flavor beef ball that can fully keep the original local flavor of beef and preparation method thereof.
Background technology
Various burger based articles are important kinds of food processing field, raising along with expanding economy and living standards of the people, people are also more and more higher to the quality requirement of burger based article, not only require product in process, to use no or little chemical addition agent, anticorrisive agent, and require product will keep genuine, Chaozhou-Shantou region beef ball is historical formal of a specified duration, meticulous with manufacture craft, look, fragrant, the flavor tool is complete, good springiness, voluptuousness is world-famous for by force, but the mode that traditional Chaozhou-Shantou region beef ball is mainly beaten by manual mallet is made the ball material, though can keep meat fiber to be subjected to brokenly ring less, it is big to exist labour intensity, yield poorly, the ball material long period reveals processing under higher temperature and influences defectives such as quality and preservation inconvenience.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, design a kind of individual style that can keep traditional Chaozhou-Shantou region beef ball, can realize the batch process of mechanization or semi-mechanization again, except that a small amount of monosodium glutamate, not add original flavor beef ball of any chemical addition agent, anticorrisive agent and preparation method thereof.
The object of the present invention is achieved like this: the invention provides a kind of original flavor beef ball, its each component (by weight) is: refining Carnis Bovis seu Bubali 75%～85%, Niu Lao 5%～10%, garlic solvent 1%～1.5%, salt 1%～2%, monosodium glutamate 0.8%～1.5%, surplus starch.
The preparation method of above-mentioned original flavor beef ball is:
1) Carnis Bovis seu Bubali is refining: select fresh ox hind shank, remove muscle and barrier film in the fleshing, it is standby to be cut into the strip cutlet along the meat fiber direction;
2) meat fiber separates and trembles sauce: place meat fiber separator strand to be depressed into each meat fiber the strip cutlet for preparing and be separated from each other, keep again simultaneously the not cut meatball of meat fiber, move into the mixer that has the refrigeration cool-down device again and be stirred to the meat pulp shape meatball that has viscosity;
3) beat routed and condiment: above-mentioned meat pulp shape meatball is put into mixing and kneading machine beat routed, make more thickness, softness air in the fleshing group side by side of meatball, beating bursts shut down after 3～5 minutes, add aforementioned ratio De Niu Lao, garlic solvent, salt, monosodium glutamate, starch, continue start 3～5 minutes to each composition and evenly mix, become the ball material of soft thickness;
4) moulding: with ball material by hand or ball making machine kneading make a ball of uniform size, place 47 ℃～53 ℃ warm water to keep making in 10～15 minutes ball surface solidification;
5) typing: place 80 ℃～90 ℃ hot water to be heated in the ball of surface solidification and solidify typing, picking up after 10～15 minutes promptly becomes the original flavor of finished product beef ball;
6) packing and refrigeration: under 10 ℃～25 ℃ environment, carry out the original flavor beef ball of finished product air-cooled to room temperature, carry out vacuum packaging by vacuum packing machine, beef ball after the packing under-20 ℃～-30 ℃ environment anxious freeze be environment temperature to beef ball bulk temperature in 30 to 40 minutes after, then can under-3 ℃～-18 ℃ temperature, refrigerate or transport.
Described meat fiber separator serve as reasons a group or more two in opposite directions running meat cutting roller group 20, meat feeding grooves 10, connect meat groove 30 and screw meat grinder 40 and constitute, every group of meat cutting roller group 20 by two in opposite directions the meat cutting rollers 21 of running forms, the adjustable gaps between two meat cutting rollers 21 saves.
As a special case of original flavor beef ball of the present invention, described original flavor beef ball each component (by weight) is: refining Carnis Bovis seu Bubali 80%, Niu Lao 10%, garlic solvent 1%, salt 1.5%, monosodium glutamate 1%, starch 6.5%.
Implement technical solutions according to the invention products obtained therefrom original flavor beef ball and have following characteristics:
1. in traditional ball based article, for reducing cost and changing mouthfeel, starch and additional composition have accounted for very big composition, original flavor beef ball of the present invention is different with traditional ball based article, fresh Carnis Bovis seu Bubali accounts for more than 90% in the original flavor beef ball composition of the present invention, wherein improving mouthfeel mainly is to adopt fresh Huang Niu Lao to be pressed into the granular Niu Lao that diameter is 3-5mm by the anxious strand of freezing by adding Niu Lao and a small amount of monosodium glutamate ， Niu Lao, evenly mixes with each composition by mixing and kneading machine in the condiment process;
2. refining Carnis Bovis seu Bubali is in process, cut strand by the meat fiber separator along the meat fiber direction of Carnis Bovis seu Bubali and press, make each meat fiber be separated from each other, keep again simultaneously meat fiber not by or be cut off less, make the original flavor beef ball good springiness of making, mouthfeel is good, has kept the fresh beef local flavor:
3. product of the present invention is if will transport for long-distance or long preservation, beef ball after the packing under-20 ℃～-30 ℃ environment temperatures anxious freeze be environment temperature to beef ball bulk temperature in 30 to 40 minutes after, then can under-3 ℃～-20 ℃ temperature, refrigerate or transport, owing to adopt the anxious freeze techniques of above-mentioned maturation, making product of the present invention need not add any harmful chemical addition agent and anticorrisive agent, is safety food worthy of the name.
In sum, beneficial effect of the present invention is: implement technical solutions according to the invention, particularly, will make with extra care Carnis Bovis seu Bubali with the meat fiber separator and twist the control that pressure waits processing and processing temperature, the product original flavor beef ball that the present invention is made along the meat fiber direction by refining Carnis Bovis seu Bubali, the local flavor that not only keeps the fresh bovine burger, good springiness, voluptuousness are strong, instant, and do not contain harmful chemical addition agent and anticorrisive agent, can reduce labor intensity again, realize producing in batches.
Description of drawings
In order to be illustrated more clearly in the technical scheme of the embodiment of the invention, to do to introduce simply to the accompanying drawing among the embodiment below, apparently, accompanying drawing in describing below only is a specific embodiment of the present invention, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain other legend with reference to the accompanying drawings.
Fig. 1 is the overall structure schematic diagram of fiber separation device;
Fig. 2 is the right TV structure schematic diagram of fiber separation device;
Fig. 3 is a meat cutting roller group structural representation.
The specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the invention; technical scheme among the utility model embodiment is clearly and completely described; based on the embodiment among the present invention; those of ordinary skills belong to the scope of protection of the invention not making the every other embodiment that is obtained under the creative work prerequisite.
The invention provides a kind of original flavor beef ball, its each component (by weight) is: refining Carnis Bovis seu Bubali 80%, Niu Lao 10%, garlic solvent 1%, salt 1.5%, monosodium glutamate 1%, starch 6.5%.
The preparation method of above-mentioned original flavor beef ball is:
1) raw material is refining: refining Carnis Bovis seu Bubali is to select fresh ox hind shank, removes muscle and barrier film in the fleshing, and it is standby to be cut into the strip cutlet along the meat fiber direction;
Niu Lao adopts fresh Huang Niu Lao to freeze strand to be pressed into diameter be that the granular Niu Lao of 3-5mm is standby by anxious;
Garlic solvent be the head of garlic of peeling skin off is trembled into microgranular standby;
2) meat fiber separates and trembles sauce: place meat fiber separator strand to be depressed into each meat fiber the strip cutlet for preparing and be separated from each other, keep again simultaneously the not cut meatball of meat fiber, move into the mixer that has the refrigeration cool-down device again and be stirred to the meat pulp shape meatball that has viscosity;
3) beat routed and condiment: above-mentioned meat pulp shape meatball is put into mixing and kneading machine beat routed, make more thickness, softness air in the fleshing group side by side of meatball, beating bursts shut down after 3～5 minutes, add aforementioned ratio De Niu Lao, garlic solvent, salt, monosodium glutamate, starch, continue start 3～5 minutes to each composition and evenly mix, become the ball material of soft thickness;
4) moulding: with ball material by hand or ball making machine kneading make a ball of uniform size, place 47 ℃～53 ℃ warm water to keep making in 10～15 minutes ball surface solidification;
5) typing: place 80 ℃～90 ℃ hot water to be heated in the ball of surface solidification and solidify typing, picking up after 10～15 minutes promptly becomes the original flavor of finished product beef ball;
6) packing and refrigeration: under 10 ℃～25 ℃ environment, carry out the original flavor beef ball of finished product air-cooled to room temperature, carry out vacuum packaging by vacuum packing machine, beef ball after the packing under-20 ℃～-30 ℃ environment temperatures anxious freeze be environment temperature to beef ball bulk temperature in 30 to 40 minutes after, then can under-3 ℃～-20 ℃ temperature, refrigerate or transport.
If do not need long-distance transport or long preservation, then need not carry out urgency and freeze, be about to packaged beef ball and sold on the same day, the same day edible then can, can save that urgency is frozen operation and taste is better.
Only need when edible the packing of beef ball is removed, put into boiling water and boiled 10 to 15 minutes, putting into condiment promptly becomes a kind of ticbit, instant.
Shown in Fig. 1-4, described meat fiber separator for by one group two in opposite directions running meat cutting roller group 20, meat feeding grooves 10, connect meat groove 30 and screw meat grinder 40 constitutes, every group of meat cutting roller group 20 by two in opposite directions the meat cutting rollers 21 of running forms, the adjustable gaps between two meat cutting rollers 21 saves.
Above disclosed is a kind of preferred embodiment of the present invention only, can not limit the present invention's interest field certainly with this, and therefore the equivalent variations of doing according to claim of the present invention still belongs to the scope that the present invention is contained.
Claims (4)
1. original flavor beef ball, it is characterized in that: described original flavor beef ball each component (by weight) is: refining Carnis Bovis seu Bubali 75%～85%, ox Lao 5%～10%, garlic solvent 1%～1.5%, salt 1%～2%, monosodium glutamate 0.8%～1.5%, surplus starch.
2. the preparation method of a kind of original flavor beef ball according to claim 1:
1) Carnis Bovis seu Bubali is refining: select fresh ox hind shank, remove muscle and barrier film in the fleshing, it is standby to be cut into the strip cutlet along the meat fiber direction;
2) meat fiber separates and trembles sauce: place meat fiber separator strand to be depressed into each meat fiber the strip cutlet for preparing and be separated from each other, keep again simultaneously the not cut strip meatball of meat fiber, move into the mixer that has the refrigeration cool-down device again and be stirred to the meat pulp shape meatball that has viscosity;
3) beat routed and condiment: above-mentioned meat pulp shape meatball is put into mixing and kneading machine beat routed, make more thickness, softness air in the fleshing group side by side of meatball, beating bursts shut down after 3～5 minutes, add aforementioned ratio De Niu Lao, garlic solvent, salt, monosodium glutamate, starch, continue start 3～5 minutes to each composition and evenly mix, become the ball material of soft thickness;
4) moulding: with ball material by hand or ball making machine kneading make a ball of uniform size, place 47 ℃～53 ℃ warm water to keep making in 10～15 minutes ball surface solidification;
5) typing: place 80 ℃～90 ℃ hot water to be heated in the ball of surface solidification and solidify typing, picking up after 10～15 minutes promptly becomes the original flavor of finished product beef ball;
6) packing and refrigeration: under 10 ℃～25 ℃ environment, carry out the original flavor beef ball of finished product air-cooled to room temperature, carry out vacuum packaging by vacuum packing machine, beef ball after the packing under-20 ℃～-30 ℃ environment temperatures anxious freeze be environment temperature to beef ball bulk temperature in 30 to 40 minutes after, then can under-3 ℃～-20 ℃ temperature, refrigerate or transport.
3. the preparation method of a kind of original flavor beef ball according to claim 2: it is characterized in that: described meat fiber seperator serve as reasons a group or more two in opposite directions running meat cutting roller group, meat feeding grooves, connect meat groove and screw meat grinder and constitute, every group of meat cutting roller group by two in opposite directions the meat cutting rollers of running forms, the adjustable gaps between two meat cutting rollers saves.
4. a kind of original flavor beef ball according to claim 1, it is characterized in that: described original flavor beef ball each component (by weight) is: refining Carnis Bovis seu Bubali 80%, Niu Lao 10%, garlic solvent 1%, salt 1.5%, monosodium glutamate 1%, starch 6.5%.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613596A (en) * | 2012-04-18 | 2012-08-01 | 龙岩市益美佳食品工贸有限公司 | Method for making beef balls |
| CN102948768A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Beef ball with soup inside and preparation method thereof |
| CN103416765A (en) * | 2013-07-25 | 2013-12-04 | 江苏迈斯克食品有限公司 | Preparation method of beef tribute balls |
| CN103431440A (en) * | 2013-08-07 | 2013-12-11 | 广东真美食品集团有限公司 | Production method of instant Chaozhou beef balls |
| CN103548966A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato beef ball powder |
| CN103598602A (en) * | 2013-11-07 | 2014-02-26 | 安徽立泰食品科技有限公司 | Process for processing juicy beef balls |
| CN104366562A (en) * | 2014-10-21 | 2015-02-25 | 陈志斌 | Production method of crocodile meat balls |
| CN104489041A (en) * | 2014-12-15 | 2015-04-08 | 重庆广恒食品开发有限公司 | Meat stuffing preparation device |
| CN105457727A (en) * | 2016-01-31 | 2016-04-06 | 邹燕燕 | Fish meat mincer |
| CN106235064A (en) * | 2016-08-31 | 2016-12-21 | 侯颖 | A kind of Flos Osmanthi Fragrantis beef dumplings |
| CN106259810A (en) * | 2016-08-24 | 2017-01-04 | 李传慧 | One can be with adjusted size of portable meat ball process units |
| CN106387690A (en) * | 2016-08-31 | 2017-02-15 | 张国中 | Poaching-free fresh-keeping meat balls, and making technology thereof suitable for mechanized batch production |
| CN106690084A (en) * | 2016-12-16 | 2017-05-24 | 重庆市长寿区舒福食品有限公司 | Marinated beef tendon-breaking device |
| CN112655902A (en) * | 2020-12-17 | 2021-04-16 | 汕头市潮庭食品股份有限公司 | Preparation process of beef balls |
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| CN1408265A (en) * | 2001-09-28 | 2003-04-09 | 范立华 | Method for producing beef ball and its product |
| JP2003153668A (en) * | 2001-11-20 | 2003-05-27 | Prima Meat Packers Ltd | Method for producing chopped beef having modified flavor |
| CN101147536A (en) * | 2007-10-29 | 2008-03-26 | 周常华 | Convenient ball and its seasoning |
| CN101982117A (en) * | 2010-09-09 | 2011-03-02 | 山东得利斯食品股份有限公司 | Slurry-spilling beef ball and production method thereof |
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| CN1408265A (en) * | 2001-09-28 | 2003-04-09 | 范立华 | Method for producing beef ball and its product |
| JP2003153668A (en) * | 2001-11-20 | 2003-05-27 | Prima Meat Packers Ltd | Method for producing chopped beef having modified flavor |
| CN101147536A (en) * | 2007-10-29 | 2008-03-26 | 周常华 | Convenient ball and its seasoning |
| CN101982117A (en) * | 2010-09-09 | 2011-03-02 | 山东得利斯食品股份有限公司 | Slurry-spilling beef ball and production method thereof |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948768A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Beef ball with soup inside and preparation method thereof |
| CN102613596A (en) * | 2012-04-18 | 2012-08-01 | 龙岩市益美佳食品工贸有限公司 | Method for making beef balls |
| CN103416765A (en) * | 2013-07-25 | 2013-12-04 | 江苏迈斯克食品有限公司 | Preparation method of beef tribute balls |
| CN103431440A (en) * | 2013-08-07 | 2013-12-11 | 广东真美食品集团有限公司 | Production method of instant Chaozhou beef balls |
| CN103431440B (en) * | 2013-08-07 | 2014-07-16 | 广东真美食品集团有限公司 | Production method of instant Chaozhou beef balls |
| CN103598602A (en) * | 2013-11-07 | 2014-02-26 | 安徽立泰食品科技有限公司 | Process for processing juicy beef balls |
| CN103548966A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato beef ball powder |
| CN104366562A (en) * | 2014-10-21 | 2015-02-25 | 陈志斌 | Production method of crocodile meat balls |
| CN104489041A (en) * | 2014-12-15 | 2015-04-08 | 重庆广恒食品开发有限公司 | Meat stuffing preparation device |
| CN105457727A (en) * | 2016-01-31 | 2016-04-06 | 邹燕燕 | Fish meat mincer |
| CN106259810A (en) * | 2016-08-24 | 2017-01-04 | 李传慧 | One can be with adjusted size of portable meat ball process units |
| CN106259810B (en) * | 2016-08-24 | 2018-10-09 | 嘉兴欧祥通讯设备有限公司 | One kind can be with adjusted size of portable burger process units |
| CN106235064A (en) * | 2016-08-31 | 2016-12-21 | 侯颖 | A kind of Flos Osmanthi Fragrantis beef dumplings |
| CN106387690A (en) * | 2016-08-31 | 2017-02-15 | 张国中 | Poaching-free fresh-keeping meat balls, and making technology thereof suitable for mechanized batch production |
| CN106690084A (en) * | 2016-12-16 | 2017-05-24 | 重庆市长寿区舒福食品有限公司 | Marinated beef tendon-breaking device |
| CN106690084B (en) * | 2016-12-16 | 2019-10-11 | 重庆市长寿区舒福食品有限公司 | Spiced beef breaks muscle device |
| CN112655902A (en) * | 2020-12-17 | 2021-04-16 | 汕头市潮庭食品股份有限公司 | Preparation process of beef balls |
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| CN102273648B (en) | 2013-03-20 |
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Address after: 1, floor 515041, building 3 and building 23, No. 4, Yushan Road, Pearl River Industrial Zone, Longhu District, Guangdong, Shantou Patentee after: Shantou tide food Limited by Share Ltd Address before: 4, building 23, 515041 Yushan Road, Pearl River Industrial Zone, Longhu District, Guangdong, Shantou Patentee before: Shantou Chaoting Food Co.,Ltd. |