CN102948768A - Beef ball with soup inside and preparation method thereof - Google Patents
Beef ball with soup inside and preparation method thereof Download PDFInfo
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- CN102948768A CN102948768A CN2011102532042A CN201110253204A CN102948768A CN 102948768 A CN102948768 A CN 102948768A CN 2011102532042 A CN2011102532042 A CN 2011102532042A CN 201110253204 A CN201110253204 A CN 201110253204A CN 102948768 A CN102948768 A CN 102948768A
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Abstract
The invention provides a beef ball with soup inside and a preparation method thereof. The beef ball with soup inside comprises the following raw materials in parts by weight: 95-105 parts of beef, 20-30 parts of streaky pork, 20-30 parts of borneol, 15-25 parts of modified starch, 8-12 parts of protein isolate, 1.5-2.3 parts of white sugar, 0.3-0.8 part of monosodium glutamate and 0.1-0.3 part of edible essence. The beef ball with soup inside has the characteristics of uniformity and consistency in appearance, no notch, compact tissues, high nutrition and health effect, fresh and tender meat, high elasticity, sufficiency in soup, and aromatic flavor.
Description
Technical field
The present invention relates to a kind of burger food, be specifically related to a kind of piss beef dumplings and preparation method thereof.
Background technology
At present, the burger based food has become the very common leisure food in people's daily life, and various in style, and meat also contains the necessary multiple element of human body, but the various burger manufacture crafts that circulate on the market now are more single, and the main material aspect is not enough to some extent, and culinary art when edible, barbecue or fried out burger taste are delicious not, organizing of burger is also fine and close not, and mouthfeel can not satisfy people's requirement; So it is fresh and tender to research and develop a kind of mouthfeel, the uniform new product of outward appearance has become the topic of often discussing in the industry.
Summary of the invention
The invention provides a kind of piss beef dumplings and preparation method thereof, a kind of piss beef dumplings of the present invention is Fresh ﹠ Tender in Texture, resilient enough, juice are enough sufficient, aromatic flavour, and edible nourishing is healthy.
The present invention adopts following technical scheme for achieving the above object:
A kind of piss beef dumplings, each raw material and weight portion are: beef: 95-105 part; Streaky pork: 20-30 part; Borneol: 20-30 part; Converted starch: 15-25 part; Protein isolate: 8-12 part; White sugar: 1.5-2.3 part; Monosodium glutamate: 0.3-0.8 part; Flavoring essence: 0.1-0.3 part.
Each parts by weight of raw materials is preferably: beef: 100 parts; Streaky pork: 25 parts; Borneol: 25 parts; Converted starch: 20 parts; Protein isolate: 10 parts; White sugar: 1.9 parts; Monosodium glutamate: 0.5 part; Flavoring essence: 0.2 part.Its preparation method is as follows:
1) cleans, disposes: main material is joined entirely in proportion, clean stand-by;
2) cut: with the section of meat main material, the thickness of section is the 1--1.5 centimetre;
3) strand system: the meat main material is twisted system with meat grinder;
4) weighing: the meat weighing after the system of will twisting;
5) making beating: first each meat main material is poured into the making beating pot, opened the effect that beater is watched making beating, fiber glossiness to be got adds the essence material again, auxiliary material, frozen water are pulled an oar again, fillings is got to and can be seen gloss, has till the good elasticity, and temperature is controlled in 1-4 ℃;
6) pickle: meat is put into the maintenance storehouse is quiet to salt down, the maintenance storehouse temperature is: 0 ℃ of-4 ℃ of degree, time 7-20 hour;
7) moulding: main material is put into the forming machine moulding, and the forming machine coolant-temperature gage is 70-95 ℃;
8) pre-boiling: the burger after the moulding is put into first the pre-boiling of precooker, pre-digestion time 2-7 minute;
9) secondary boiled: after the pre-boiling burger is carried out secondary boiled, boiling temperature: 90-100 ℃, time 2-8 minute;
10) wind cooling: the burger after the boiling is put into the Air cooler cooling, and cool time: 3-15 minute, temperature was controlled at surperficial feel and can accepts to get final product;
11) quick-frozen: it is freezing that the semi-finished product burger is sent into the quick-frozen center, and the quick-frozen central temperature reaches can take out the burger packing below-12 ℃;
12) total inspection, warehouse-in.
Described auxiliary material and each auxiliary material weight portion are: white sugar: 1.9; Monosodium glutamate: 0.5; Flavoring essence: 0.2.
In sum: the present invention has following characteristics: the outward appearance uniformity, and intact limit, dense structure, edible nourishing is healthy, Fresh ﹠ Tender in Texture, resilient enough, enough sufficient, the aromatic flavour of juice.
The specific embodiment
The present invention will be further described below with reference to specific embodiment:
Embodiment 1:
A kind of piss beef dumplings, each main material and ratio are: beef: 45KG; Streaky pork: 20KG; Borneol: 15KG; Converted starch: 10KG; Protein isolate: 7KG; White sugar: 1.9; Monosodium glutamate: 0.8; Flavoring essence: 0.3.
Its preparation method is as follows:
1) cleans, disposes: main material is joined entirely in proportion, clean stand-by;
2) cut: with the section of meat main material, the thickness of section is the 1--1.5 centimetre;
3) strand system: the meat main material is twisted system with meat grinder;
4) weighing: the meat weighing after the system of will twisting;
5) making beating: first meat main material (beef, streaky pork) is poured into the making beating pot, open the effect that beater is watched making beating, fiber glossiness to be got adds the essence material again, auxiliary material, frozen water are pulled an oar again, fillings is got to and can be seen gloss, have till the good elasticity, temperature is controlled in 1-4 ℃;
6) pickle: meat is put into the maintenance storehouse is quiet to salt down, the maintenance storehouse temperature is: 0 ℃ of-4 ℃ of degree, time 7-20 hour;
7) moulding: main material is put into the forming machine moulding, the specification of burger moulding can require to adjust according to sales order, a ball that forms out can not have hangover, eccentric serious, reveal the heart, the strange deformity of shape, the requirement shape is consistent, circle is qualified products, and the one-shaper coolant-temperature gage is 70-95 ℃, (heart and the crust ratio skin 7 of bag heart ball the inside: the heart 3;
8) boiling: the burger after the moulding is put into first the pre-boiling of precooker, pre-digestion time 2-7 minute, after the pre-boiling burger is carried out secondary boiled, boiling temperature: 90-100 ℃, time 2-8 minute;
9) wind cooling: the burger after the boiling is put into the Air cooler cooling, and cool time: 3-15 minute, temperature was controlled at surperficial feel and can accepts to get final product.；
10) quick-frozen: it is freezing that the semi-finished product burger is sent into the quick-frozen center, and the quick-frozen central temperature reaches can take out the burger packing below-12 ℃;
11) total inspection, warehouse-in can obtain finished product piss beef dumplings.
Claims (3)
- One kind the piss beef dumplings, it is characterized in that: each raw material and weight portion are: beef: 95-105 part; Streaky pork: 20-30 part; Borneol: 20-30 part; Converted starch: 15-25 part; Protein isolate: 8-12 part; White sugar: 1.5-2.3 part; Monosodium glutamate: 0.3-0.8 part; Flavoring essence: 0.1-0.3 part.
- One kind the piss beef dumplings, it is characterized in that: each parts by weight of raw materials is preferably: beef: 100 parts; Streaky pork: 25 parts; Borneol: 25 parts; Converted starch: 20 parts; Protein isolate: 10 parts; White sugar: 1.9 parts; Monosodium glutamate: 0.5 part; Flavoring essence: 0.2 part.
- 3. piss beef dumplings preparation method, it is characterized in that: preparation method is:1) cleans, disposes: main material is joined entirely in proportion, clean stand-by;2) cut: with the section of meat main material, the thickness of section is the 1--1.5 centimetre;3) strand system: the meat main material is twisted system with meat grinder;4) weighing: the meat weighing after the system of will twisting;5) making beating: first the meat main material is poured into the making beating pot, opened the effect that beater is watched making beating, fiber glossiness to be got adds the essence material again, auxiliary material, frozen water are pulled an oar again, fillings is got to and can be seen gloss, has till the good elasticity, and temperature is controlled in 1-4 ℃;6) pickle: meat is put into the maintenance storehouse is quiet to salt down, the maintenance storehouse temperature is: 0 ℃ of-4 ℃ of degree, time 7-20 hour;7) moulding: main material is put into the forming machine moulding, and the forming machine coolant-temperature gage is 70-95 ℃;8) boiling: the burger after the moulding is put into first the pre-boiling of precooker, pre-digestion time 2-7 minute, after the pre-boiling burger is carried out secondary boiled, boiling temperature: 90-100 ℃, time 2-8 minute;9) wind cooling: the burger after the boiling is put into the Air cooler cooling, and cool time: 3-15 minute, temperature was controlled at surperficial feel and can accepts to get final product;10) quick-frozen: it is freezing that the semi-finished product burger is sent into the quick-frozen center, and the quick-frozen central temperature reaches can take out the burger packing below-12 ℃;11) total inspection, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011102532042A CN102948768A (en) | 2011-08-30 | 2011-08-30 | Beef ball with soup inside and preparation method thereof |
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| CN2011102532042A CN102948768A (en) | 2011-08-30 | 2011-08-30 | Beef ball with soup inside and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404901A (en) * | 2013-07-03 | 2013-11-27 | 马鞍山雨润百瑞食品有限公司 | Quick-frozen beef balls with functions of reducing blood sugar and blood pressure, 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 |
| CN103549469A (en) * | 2013-11-13 | 2014-02-05 | 新晃嘉信食品有限公司 | Borneol beef food |
| 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 |
| CN103689613A (en) * | 2013-07-03 | 2014-04-02 | 马鞍山雨润百瑞食品有限公司 | Coffee-taste quick-frozen beef ball and manufacturing method thereof |
| CN103734753A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Beef slide and processing method thereof |
| CN104621580A (en) * | 2013-11-15 | 2015-05-20 | 海欣食品股份有限公司 | Soup-filling meatball wrapper and preparation method thereof |
| CN104643126A (en) * | 2013-11-15 | 2015-05-27 | 海欣食品股份有限公司 | Juicy beef ball and preparation method thereof |
| CN105360988A (en) * | 2015-11-19 | 2016-03-02 | 安徽富煌三珍食品集团有限公司 | Pee beef meatball and processing technology thereof |
| CN105724912A (en) * | 2014-12-10 | 2016-07-06 | 陈大成 | Blood enriching beef ball |
| CN110353194A (en) * | 2019-08-27 | 2019-10-22 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak burger and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689613A (en) * | 2013-07-03 | 2014-04-02 | 马鞍山雨润百瑞食品有限公司 | Coffee-taste quick-frozen beef ball and manufacturing method thereof |
| CN103404901B (en) * | 2013-07-03 | 2015-09-16 | 马鞍山雨润百瑞食品有限公司 | A kind of hypoglycemic step-down quick-frozen beef dumplings and preparation method thereof |
| CN103404901A (en) * | 2013-07-03 | 2013-11-27 | 马鞍山雨润百瑞食品有限公司 | Quick-frozen beef balls with functions of reducing blood sugar and blood pressure, 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 |
| 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 |
| CN103549469B (en) * | 2013-11-13 | 2014-07-09 | 新晃嘉信食品有限公司 | Borneol beef food |
| CN103549469A (en) * | 2013-11-13 | 2014-02-05 | 新晃嘉信食品有限公司 | Borneol beef food |
| CN104621580A (en) * | 2013-11-15 | 2015-05-20 | 海欣食品股份有限公司 | Soup-filling meatball wrapper and preparation method thereof |
| CN104643126A (en) * | 2013-11-15 | 2015-05-27 | 海欣食品股份有限公司 | Juicy beef ball and preparation method thereof |
| CN104621580B (en) * | 2013-11-15 | 2018-02-02 | 海欣食品股份有限公司 | One kind piss burger crust and preparation method thereof |
| CN104643126B (en) * | 2013-11-15 | 2018-03-23 | 海欣食品股份有限公司 | One kind piss burger and preparation method thereof |
| CN103734753A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Beef slide and processing method thereof |
| CN105724912A (en) * | 2014-12-10 | 2016-07-06 | 陈大成 | Blood enriching beef ball |
| CN105360988A (en) * | 2015-11-19 | 2016-03-02 | 安徽富煌三珍食品集团有限公司 | Pee beef meatball and processing technology thereof |
| CN110353194A (en) * | 2019-08-27 | 2019-10-22 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak burger and preparation method thereof |
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Application publication date: 20130306 |