CN103300387A - Beef balls with glutinous rice and manufacturing method thereof - Google Patents
Beef balls with glutinous rice and manufacturing method thereof Download PDFInfo
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- CN103300387A CN103300387A CN2013102577767A CN201310257776A CN103300387A CN 103300387 A CN103300387 A CN 103300387A CN 2013102577767 A CN2013102577767 A CN 2013102577767A CN 201310257776 A CN201310257776 A CN 201310257776A CN 103300387 A CN103300387 A CN 103300387A
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Abstract
The invention relates to beef balls with glutinous rice and a manufacturing method thereof, which belong to the technical field of food. The beef balls with the glutinous rice comprise the following materials in parts by weight: 200-300 parts of glutinous rice, 200-300 parts of minced beef, 100-150 parts of celery leaves, 30-60 parts of pericarpium citri reticulatae, 40-50 parts of onion, 1-2 pepper, 1-3 eggs, 20-30 parts of milk, 5-10 parts of cheese, 3-5 parts of cardamon powder, 3-6 parts of pepper powder, 5-8 parts of cooking wine and 2-5 parts of bruised ginger. The beef balls have the advantages that the beef is taken as a main material, multiple seasonings are added for flavoring, the matching is reasonable, and the taste is rich; the celery leaves and the pericarpium citri reticulatae are added for balancing nutrition, a layer of glutinous rice wraps the outer side of the beef ball, and the beef ball can be eaten after being steamed; the taste is unique, the flavor is fresh and the health-care effect is achieved.
Description
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Technical field
The present invention relates to glutinous rice beef dumplings and preparation method thereof, belong to food technology field.
Background technology
At present, burger taste on the market is comparatively single, as main mostly take pork or beef, again in addition simply batching make, taste is comparatively single, and nutrient is also less, along with living standard improve constantly and to the continuous pursuit of quality of life, taste and health-care effect to a ball have also proposed very high requirement, but a present on the market existing ball can not satisfy people's above requirement.
Summary of the invention
The object of the invention is to solve the weak point that above-mentioned prior art exists, glutinous rice beef dumplings that a kind of taste is abundant, delicious food is healthy and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of glutinous rice beef dumplings, its special character are to be comprised of following raw material by weight ratio: glutinous rice 200-300 part, Minced Beef 200-300 part, leaf of Herba Apii graveolentis 100-150 part, dried orange peel 30-60 part, onion 40-50 part, sharp green pepper 1-2, egg 1-3, milk 20-30 part, cheese 5-10 part, nutmeg 3-5 part, pepper powder 3-6 part, cooking wine 5-8 part, bruised ginger 2-5 part, chopped spring onion 3-5 part, soy sauce 2-6 part, salt 2-5 part, dumpling flour 80-180 part, butter 5-8 part;
Described glutinous rice beef dumplings is comprised of following raw material by weight ratio: glutinous rice 200-260 part, Minced Beef 240-300 part, leaf of Herba Apii graveolentis 120-150 part, dried orange peel 40-60 part, onion 45-50 part, sharp green pepper 1-2, egg 2-3, milk 20-26 part, cheese 6-10 part, nutmeg 4-5 part, pepper powder 3-5 part, cooking wine 5-7 part, bruised ginger 3-5 part, chopped spring onion 3-4 part, soy sauce 3-6 part, salt 3-5 part, dumpling flour 100-180 part, butter 6-8 part;
Described glutinous rice beef dumplings is comprised of the raw material of following by weight optimal proportion: 240 parts in glutinous rice, 280 parts of Minced Beefs, 120 parts of leaf of Herba Apii graveolentis, 35 parts of dried orange peels, 42 parts of onions, 1 of sharp green pepper, 2 in egg, 30 parts in milk, 8 parts in cheese, 3 parts of nutmegs, 4 parts of pepper powders, 6 parts of cooking wine, 3 parts of bruised gingers, 3 parts of chopped spring onion, 4 parts in soy sauce, 4 parts of salt, 150 parts of dumpling flours, 6 parts in butter;
A kind of preparation method of glutinous rice beef dumplings, its special character is may further comprise the steps:
(1) at first with the onion simple stage property, put into butter in the pot, put into the onion end after the oily heat, to fry 1-2 minute, taking-up cools for subsequent use, and dumpling flour is dipped in the milk for subsequent use;
(2) leaf of Herba Apii graveolentis is cleaned chopping, dried orange peel is put into cold water again and soaked 5-10 minute, diced for subsequent use behind the maceration, sharp green pepper chopping is for subsequent use;
(3) Minced Beef is put into basin, adds nutmeg, pepper powder, cooking wine, bruised ginger, chopped spring onion, soy sauce, salt seasoning, pickled 10-20 minute;
(4) add onion, the dumpling flour of leaf of Herba Apii graveolentis, dried orange peel, sharp green pepper and the step (1) of step (2) in the Minced Beef that it is good that step (3) salts down, put into again egg, cheese, be twisted into the burger that diameter is 2-6cm after stirring, roll on again at last one deck glutinous rice, put into the food steamer steaming and got final product in 20-40 minute.
Glutinous rice beef dumplings of the present invention, with beef as major ingredient, add multiple condiment and carry out seasoning, collocation is reasonable, taste is abundant, and added leaf of Herba Apii graveolentis and dried orange peel in order to balanced nutrients, also wrapped one deck glutinous rice in the outside of beef dumplings at last, directly cooking is edible, special taste, delicious flavour have health-care efficacy.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention is described in further detail.
Embodiment 1
The glutinous rice beef dumplings of the present embodiment is comprised of following raw material by weight ratio: 200 parts in glutinous rice, 200 parts of Minced Beefs, 100 parts of leaf of Herba Apii graveolentis, 30 parts of dried orange peels, 40 parts of onions, 1 of sharp green pepper, 1 in egg, 20 parts in milk, 5 parts in cheese, 3 parts of nutmegs, 3 parts of pepper powders, 5 parts of cooking wine, 2 parts of bruised gingers, 3 parts of chopped spring onion, 2 parts in soy sauce, 2 parts of salt, 80 parts of dumpling flours, 5 parts in butter.
Embodiment 2
The glutinous rice beef dumplings of the present embodiment is comprised of following raw material by weight ratio: 300 parts in glutinous rice, 300 parts of Minced Beefs, 150 parts of leaf of Herba Apii graveolentis, 60 parts of dried orange peels, 50 parts of onions, 2 of sharp greens pepper, 3 in egg, 30 parts in milk, 10 parts in cheese, 5 parts of nutmegs, 6 parts of pepper powders, 8 parts of cooking wine, 5 parts of bruised gingers, 5 parts of chopped spring onion, 6 parts in soy sauce, 5 parts of salt, 180 parts of dumpling flours, 8 parts in butter.
Embodiment 3
The glutinous rice beef dumplings of the present embodiment is comprised of following raw material by weight ratio: 250 parts in glutinous rice, 250 parts of Minced Beefs, 120 parts of leaf of Herba Apii graveolentis, 40 parts of dried orange peels, 45 parts of onions, 1 of sharp green pepper, 2 in egg, 25 parts in milk, 8 parts in cheese, 4 parts of nutmegs, 5 parts of pepper powders, 6 parts of cooking wine, 4 parts of bruised gingers, 3 parts of chopped spring onion, 4 parts in soy sauce, 3 parts of salt, 120 parts of dumpling flours, 6 parts in butter.
Embodiment 4
The glutinous rice beef dumplings of the present embodiment is comprised of following raw material by weight ratio: 220 parts in glutinous rice, 260 parts of Minced Beefs, 130 parts of leaf of Herba Apii graveolentis, 35 parts of dried orange peels, 40 parts of onions, 2 of sharp greens pepper, 3 in egg, 25 parts in milk, 8 parts in cheese, 3 parts of nutmegs, 4 parts of pepper powders, 6 parts of cooking wine, 4 parts of bruised gingers, 5 parts of chopped spring onion, 5 parts in soy sauce, 3 parts of salt, 150 parts of dumpling flours, 6 parts in butter.
Embodiment 5
The glutinous rice beef dumplings of the present embodiment is comprised of following raw material by weight ratio: 245 parts in glutinous rice, 286 parts of Minced Beefs, 130 parts of leaf of Herba Apii graveolentis, 40 parts of dried orange peels, 44 parts of onions, 1 of sharp green pepper, 2 in egg, 22 parts in milk, 8 parts in cheese, 4 parts of nutmegs, 5 parts of pepper powders, 6 parts of cooking wine, 3 parts of bruised gingers, 3 parts of chopped spring onion, 5 parts in soy sauce, 4 parts of salt, 160 parts of dumpling flours, 6 parts in butter.
Embodiment 6
The described glutinous rice beef dumplings of the present embodiment is comprised of the raw material of following by weight optimal proportion: 240 parts in glutinous rice, 280 parts of Minced Beefs, 120 parts of leaf of Herba Apii graveolentis, 35 parts of dried orange peels, 42 parts of onions, 1 of sharp green pepper, 2 in egg, 30 parts in milk, 8 parts in cheese, 3 parts of nutmegs, 4 parts of pepper powders, 6 parts of cooking wine, 3 parts of bruised gingers, 3 parts of chopped spring onion, 4 parts in soy sauce, 4 parts of salt, 150 parts of dumpling flours, 6 parts in butter;
The preparation method of the glutinous rice beef dumplings of above embodiment may further comprise the steps:
(1) at first with the onion simple stage property, put into butter in the pot, put into the onion end after the oily heat, to fry 1-2 minute, taking-up cools for subsequent use, and dumpling flour is dipped in the milk for subsequent use;
(2) leaf of Herba Apii graveolentis is cleaned chopping, dried orange peel is put into cold water again and soaked 5-10 minute, diced for subsequent use behind the maceration, sharp green pepper chopping is for subsequent use;
(3) Minced Beef is put into basin, adds nutmeg, pepper powder, cooking wine, bruised ginger, chopped spring onion, soy sauce, salt seasoning, pickled 10-20 minute;
(4) add onion, the dumpling flour of leaf of Herba Apii graveolentis, dried orange peel, sharp green pepper and the step (1) of step (2) in the Minced Beef that it is good that step (3) salts down, put into again egg, cheese, be twisted into the burger that diameter is 2-6cm after stirring, roll on again at last one deck glutinous rice, put into the food steamer steaming and got final product in 20-40 minute.
Glutinous rice beef dumplings of the present invention, with beef as major ingredient, add multiple condiment and carry out seasoning, collocation is reasonable, taste is abundant, and added leaf of Herba Apii graveolentis and dried orange peel in order to balanced nutrients, also wrapped one deck glutinous rice in the outside of beef dumplings at last, directly cooking is edible, special taste, delicious flavour have health-care efficacy.
Claims (4)
1. glutinous rice beef dumplings is characterized in that being comprised of following raw material by weight ratio: glutinous rice 200-300 part, Minced Beef 200-300 part, leaf of Herba Apii graveolentis 100-150 part, dried orange peel 30-60 part, onion 40-50 part, sharp green pepper 1-2, egg 1-3, milk 20-30 part, cheese 5-10 part, nutmeg 3-5 part, pepper powder 3-6 part, cooking wine 5-8 part, bruised ginger 2-5 part, chopped spring onion 3-5 part, soy sauce 2-6 part, salt 2-5 part, dumpling flour 80-180 part, butter 5-8 part.
2. described a kind of glutinous rice beef dumplings according to claim 1 is characterized in that being comprised of following raw material by weight ratio: glutinous rice 200-260 part, Minced Beef 240-300 part, leaf of Herba Apii graveolentis 120-150 part, dried orange peel 40-60 part, onion 45-50 part, sharp green pepper 1-2, egg 2-3, milk 20-26 part, cheese 6-10 part, nutmeg 4-5 part, pepper powder 3-5 part, cooking wine 5-7 part, bruised ginger 3-5 part, chopped spring onion 3-4 part, soy sauce 3-6 part, salt 3-5 part, dumpling flour 100-180 part, butter 6-8 part.
3. described a kind of glutinous rice beef dumplings according to claim 1 is characterized in that being comprised of the raw material of following by weight optimal proportion: 240 parts in glutinous rice, 280 parts of Minced Beefs, 120 parts of leaf of Herba Apii graveolentis, 35 parts of dried orange peels, 42 parts of onions, 1 of sharp green pepper, 2 in egg, 30 parts in milk, 8 parts in cheese, 3 parts of nutmegs, 4 parts of pepper powders, 6 parts of cooking wine, 3 parts of bruised gingers, 3 parts of chopped spring onion, 4 parts in soy sauce, 4 parts of salt, 150 parts of dumpling flours, 6 parts in butter.
4. the preparation method of described a kind of glutinous rice beef dumplings according to claim 1-3 is characterized in that may further comprise the steps:
(1) at first with the onion simple stage property, put into butter in the pot, put into the onion end after the oily heat, to fry 1-2 minute, taking-up cools for subsequent use, and dumpling flour is dipped in the milk for subsequent use;
(2) leaf of Herba Apii graveolentis is cleaned chopping, dried orange peel is put into cold water again and soaked 5-10 minute, diced for subsequent use behind the maceration, sharp green pepper chopping is for subsequent use;
(3) Minced Beef is put into basin, adds nutmeg, pepper powder, cooking wine, bruised ginger, chopped spring onion, soy sauce, salt seasoning, pickled 10-20 minute;
(4) add onion, the dumpling flour of leaf of Herba Apii graveolentis, dried orange peel, sharp green pepper and the step (1) of step (2) in the Minced Beef that it is good that step (3) salts down, put into again egg, cheese, be twisted into the burger that diameter is 2-6cm after stirring, roll on again at last one deck glutinous rice, put into the food steamer steaming and got final product in 20-40 minute.
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| CN2013102577767A CN103300387A (en) | 2013-06-26 | 2013-06-26 | Beef balls with glutinous rice and manufacturing method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598599A (en) * | 2013-10-16 | 2014-02-26 | 杨茹芹 | Minced meat cheese ball |
| CN103734752A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof |
| CN104172217A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dry shredded meat with sweet-scented osmanthus and cheese |
| CN105724912A (en) * | 2014-12-10 | 2016-07-06 | 陈大成 | Blood enriching beef ball |
| CN105942267A (en) * | 2016-03-29 | 2016-09-21 | 薛典荣 | Rice-flavored spleen-enlivening qi-regulating beef ball and manufacturing method thereof |
| CN105942268A (en) * | 2016-03-29 | 2016-09-21 | 薛典荣 | Stagnation-expelling skin-nourishing milk-flavored beef ball and manufacturing method thereof |
| CN105942242A (en) * | 2016-03-29 | 2016-09-21 | 薛典荣 | Collagen herbal beef ball and manufacturing method thereof |
| CN106616393A (en) * | 2016-11-30 | 2017-05-10 | 广西大学 | Luchuan pork and glutinous rice steamed food |
| CN106666401A (en) * | 2016-11-30 | 2017-05-17 | 广西大学 | Luchuan-pork fresh-shrimp glutinous-rice meat product |
| CN107080185A (en) * | 2017-05-15 | 2017-08-22 | 山东农业大学 | Fruits and vegetables filling red wine steak and its processing technology |
| CN107410901A (en) * | 2017-05-02 | 2017-12-01 | 山东农业大学 | Cheese's beef is sent and its processing technology |
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| CN1836550A (en) * | 2006-04-20 | 2006-09-27 | 刘郑华 | Freezed quickly-freezed cooked Chinese steamed dish and rice or dough food |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598599A (en) * | 2013-10-16 | 2014-02-26 | 杨茹芹 | Minced meat cheese ball |
| CN103734752A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof |
| CN103734752B (en) * | 2013-12-14 | 2016-04-20 | 山东惠发食品股份有限公司 | A kind of preparation method doing the Stuffed Meat Balls of filling with glutinous corn and cheese |
| CN104172217A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dry shredded meat with sweet-scented osmanthus and cheese |
| CN105724912A (en) * | 2014-12-10 | 2016-07-06 | 陈大成 | Blood enriching beef ball |
| CN105942267A (en) * | 2016-03-29 | 2016-09-21 | 薛典荣 | Rice-flavored spleen-enlivening qi-regulating beef ball and manufacturing method thereof |
| CN105942268A (en) * | 2016-03-29 | 2016-09-21 | 薛典荣 | Stagnation-expelling skin-nourishing milk-flavored beef ball and manufacturing method thereof |
| CN105942242A (en) * | 2016-03-29 | 2016-09-21 | 薛典荣 | Collagen herbal beef ball and manufacturing method thereof |
| CN106616393A (en) * | 2016-11-30 | 2017-05-10 | 广西大学 | Luchuan pork and glutinous rice steamed food |
| CN106666401A (en) * | 2016-11-30 | 2017-05-17 | 广西大学 | Luchuan-pork fresh-shrimp glutinous-rice meat product |
| CN107410901A (en) * | 2017-05-02 | 2017-12-01 | 山东农业大学 | Cheese's beef is sent and its processing technology |
| CN107080185A (en) * | 2017-05-15 | 2017-08-22 | 山东农业大学 | Fruits and vegetables filling red wine steak and its processing technology |
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Application publication date: 20130918 |