CN102273648B - Preparation method of primary taste beef dumplings - Google Patents
Preparation method of primary taste beef dumplings Download PDFInfo
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- CN102273648B CN102273648B CN2011102339793A CN201110233979A CN102273648B CN 102273648 B CN102273648 B CN 102273648B CN 2011102339793 A CN2011102339793 A CN 2011102339793A CN 201110233979 A CN201110233979 A CN 201110233979A CN 102273648 B CN102273648 B CN 102273648B
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- 235000015278 beef Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 54
- 239000000835 fiber Substances 0.000 claims abstract description 29
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 9
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims description 13
- 238000007670 refining Methods 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 10
- 239000002904 solvent Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000007711 solidification Methods 0.000 claims description 6
- 230000008023 solidification Effects 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 5
- 206010044565 Tremor Diseases 0.000 claims description 3
- 230000004888 barrier function Effects 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000000994 depressogenic effect Effects 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010923 batch production Methods 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 244000245420 ail Species 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The embodiment of the invention discloses a manufacture method of 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 and a kind ofly can fully keep former zestful primary taste beef dumplings 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, the Chaozhou-Shantou region beef dumplings 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 dumplings is mainly beaten by manual mallet is made the ball material, though can keep meat fiber to be subjected to brokenly less ring, it is large to exist labour intensity, yield poorly, the ball material long period reveals processing under higher temperature and affects quality and preserve the defectives such as inconvenient.
Summary of the invention
The object 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 dumplings, can realize again the batch production of mechanization or semi-mechanization, except a small amount of monosodium glutamate, not add primary taste beef dumplings 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 primary taste beef dumplings, 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 primary taste beef dumplings is:
1) Carnis Bovis seu Bubali is refining: select fresh ox hind shank, except muscle and barrier film in the fleshing, it is for subsequent use 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 the not cut meatball of meat fiber simultaneously, move into mixer with refrigeration cooling device again and be stirred to and be with sticking meat pulp shape meatball;
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 to start shooting 3～5 minutes to each homogeneous chemical composition mixing, become the ball material of soft thickness;
4) moulding: with ball material by hand or the 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, pick up the primary taste beef dumplings that namely becomes finished product after 10～15 minutes;
6) packing and refrigeration: under 10 ℃～25 ℃ environment, carry out the primary taste beef dumplings of finished product air-cooled to room temperature, carry out vacuum packaging by vacuum packing machine, beef dumplings after the packing under-20 ℃～-30 ℃ environment anxious freeze be environment temperature to the beef dumplings 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 consist of, every group of meat cutting roller group 20 by two in opposite directions the meat cutting rollers 21 of running form, the gap between two meat cutting rollers 21 can be regulated.
As a special case of primary taste beef dumplings of the present invention, described primary taste beef dumplings 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 primary taste beef dumplings and have following characteristics:
1. in traditional ball based article, for reducing cost and changing mouthfeel, starch and additional composition have accounted for very large composition, primary taste beef dumplings of the present invention is different from traditional ball based article, fresh Carnis Bovis seu Bubali accounts for more than 90% in the primary taste beef dumplings 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, mixes with each homogeneous chemical 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 primary taste beef dumplings good springiness of making, mouthfeel is good, has kept the fresh beef local flavor:
3. if product of the present invention will be transported for long-distance or long preservation, beef dumplings after the packing under-20 ℃～-30 ℃ environment temperatures anxious freeze be environment temperature to the beef dumplings 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 by refining Carnis Bovis seu Bubali, 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 primary taste beef dumplings that the present invention is made along the meat fiber direction, the local flavor that not only keeps the fresh beef ball, good springiness, voluptuousness are strong, instant, and do not contain harmful chemical addition agent and anticorrisive agent, can reduce labor intensity again, realize batch production.
Description of drawings
In order to be illustrated more clearly in the technical scheme of the embodiment of the invention, the below will do to introduce simply to the accompanying drawing among the embodiment, apparently, accompanying drawing in the following describes 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 with reference to the accompanying drawings other legend.
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 meat cutting roller group structural representation.
The specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the invention; technical scheme in the embodiment of the invention 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 obtains under the creative work prerequisite.
The invention provides a kind of primary taste beef dumplings, 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 primary taste beef dumplings is:
1) raw material is refining: refining Carnis Bovis seu Bubali is to select fresh ox hind shank, and except muscle and barrier film in the fleshing, it is for subsequent use 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 for subsequent use by anxious;
Garlic solvent be the head of garlic of peeling skin off is trembled into microgranular for subsequent use;
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 the not cut meatball of meat fiber simultaneously, move into mixer with refrigeration cooling device again and be stirred to and be with sticking meat pulp shape meatball;
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 to start shooting 3～5 minutes to each homogeneous chemical composition mixing, become the ball material of soft thickness;
4) moulding: with ball material by hand or the 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, pick up the primary taste beef dumplings that namely becomes finished product after 10～15 minutes;
6) packing and refrigeration: under 10 ℃～25 ℃ environment, carry out the primary taste beef dumplings of finished product air-cooled to room temperature, carry out vacuum packaging by vacuum packing machine, beef dumplings after the packing under-20 ℃～-30 ℃ environment temperatures anxious freeze be environment temperature to the beef dumplings 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 dumplings 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 dumplings is removed, put into boiling water and boiled 10 to 15 minutes, putting into condiment namely 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 consists of, every group of meat cutting roller group 20 by two in opposite directions the meat cutting rollers 21 of running form, the gap between two meat cutting rollers 21 can be regulated.
Above disclosed is a kind of preferred embodiment of the present invention only, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to claim of the present invention still belongs to the scope that the present invention is contained.
Claims (3)
1. the preparation method of a primary taste beef dumplings, it is characterized in that: described primary taste beef dumplings each component is by weight: 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;
The preparation method of described primary taste beef dumplings is:
1) Carnis Bovis seu Bubali is refining: select fresh ox hind shank, except muscle and barrier film in the fleshing, it is for subsequent use 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 the not cut strip meatball of meat fiber simultaneously, move into mixer with refrigeration cooling device again and be stirred to and be with sticking meat pulp shape meatball;
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 to start shooting 3～5 minutes to each homogeneous chemical composition mixing, become the ball material of soft thickness;
4) moulding: with ball material by hand or the 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, pick up the primary taste beef dumplings that namely becomes finished product after 10～15 minutes;
6) packing and refrigeration: under 10 ℃～25 ℃ environment, carry out the primary taste beef dumplings of finished product air-cooled to room temperature, carry out vacuum packaging by vacuum packing machine, beef dumplings after the packing under-20 ℃～-30 ℃ environment temperatures anxious freeze be environment temperature to the beef dumplings bulk temperature in 30 to 40 minutes after, then can under-3 ℃～-20 ℃ temperature, refrigerate or transport.
2. the preparation method of a kind of primary taste beef dumplings according to claim 1: 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 the meat groove and the screw meat grinder consists of, every group of meat cutting roller group by two in opposite directions the meat cutting rollers of running form, the gap between two meat cutting rollers can be regulated.
3. the preparation method of a kind of primary taste beef dumplings according to claim 1, it is characterized in that: described primary taste beef dumplings each component is by weight: 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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| 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 |
| 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 |
| CN104366562B (en) * | 2014-10-21 | 2017-01-25 | 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 |
| 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 |
| 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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|---|---|---|---|---|
| CN1408265A (en) * | 2001-09-28 | 2003-04-09 | 范立华 | Method for producing beef ball and its product |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003153668A (en) * | 2001-11-20 | 2003-05-27 | Prima Meat Packers Ltd | Method for producing chopped beef having modified flavor |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408265A (en) * | 2001-09-28 | 2003-04-09 | 范立华 | Method for producing beef ball and its product |
| 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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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. |