CN103431440B - Production method of instant Chaozhou beef balls - Google Patents
Production method of instant Chaozhou beef balls Download PDFInfo
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- CN103431440B CN103431440B CN201310340237.XA CN201310340237A CN103431440B CN 103431440 B CN103431440 B CN 103431440B CN 201310340237 A CN201310340237 A CN 201310340237A CN 103431440 B CN103431440 B CN 103431440B
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Abstract
The invention discloses a production method of instant Chaozhou beef balls, which comprises the following production steps: (1) selecting fresh qualified thick flank, removing fascia and fat, (2) grinding the beef with a meat grinder, adding auxiliary materials, and mixing evenly to form beef ball paste, (3) extruding the beef ball paste into semifinished beef balls, (4) grinding wheat tissue protein, then sieving with a 325-mesh sieve to prepare wheat tissue protein powder, intensively mixing the semifinished beef balls and the wheat tissue protein powder, (5) putting 1kg semifinished beef balls in a microwave oven with the output power of 600-800W for curing and shaping, allowing the heating time to be 3-5min, and (6) performing conventional vacuum package and sterilization on the semifinished beef balls to obtain products. The beef balls prepared by the method are nutrient-rich, delicious, succulent, long in shelf life, good in taste and elastic.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of production method of instant damp formula beef dumplings.
Background technology
Tide formula beef dumplings is the special product of Chao-Shan Area, adds various auxiliary materials after conventionally adopting beef to rub, as garlic solvent, salt, ginger, soy sauce and monosodium glutamate etc., then being extruded into ball shape with meat ball machine sells now, when edible, be placed in water and boil, but can not store for a long time, more than depositing in refrigerator 2～3 days.This mode that can only now do cash sale has been limited to the sale of damp formula beef dumplings, makes consumers in general cannot enjoy at any time its delicious food.
Summary of the invention
Required for meeting people, the invention provides a kind of production method of instant damp formula beef dumplings.
The production method of instant damp formula beef dumplings of the present invention, is characterized in that, it comprises following production stage:
(1) select the fresh rump steak being up to the standards, reject manadesma and grease;
(2) above-mentioned beef is rubbed by meat grinder, then add auxiliary material to mix into beef dumplings meat gruel thoroughly;
By beef 100 weight portions, described auxiliary material addition is soy sauce 9.5 weight portions, salt 2.4 weight portions, ginger 0.15 weight portion, pepper 0.1 weight portion, monosodium glutamate 0.45 weight portion and garlic solvent 1.5 weight portions, fish sauce 1 weight portion, sodium pyrophosphate 0.35 weight portion, vitamin E 0.01 weight portion, cinnamon oil 0.05 weight portion, xanthans 0.1 weight portion, casein sodium 3 weight portions;
(3) by apparatus for forming meatball or the manual beef dumplings semi-finished product that are extruded into diameter 3～5cm for beef dumplings meat gruel;
(4) get after Wheat Tissue albumen grinds and cross 325 mesh sieves, make Wheat Tissue albumen powder; In the ratio of beef dumplings semi-finished product 100 weight portions and Wheat Tissue albumen powder 1 weight portion, beef dumplings semi-finished product and Wheat Tissue albumen powder are fully mixed;
(5) then 1 kilogram of beef dumplings semi-finished product being placed in to power output is the micro-wave oven slaking sizing of 600～800 watts, 3～5 minutes heat times;
(6) beef dumplings semi-finished product are carried out, after conventional vacuum packaging, sterilization, make product.
The cinnamon oil that the present invention adopts has significant anticorrosion and non-oxidizability, fish sauce can make beef dumplings local flavor better, sodium pyrophosphate is conducive to beef dumplings and keeps good water-retaining property and being knotted property, add micro-vitamin E, effectively fat anti-oxidation is rotten, extends the shelf life, casein sodium has good tackify power and moisture-keeping function, and has good nutritive value, the effect that xanthans can play tenderization and improve retentiveness, to improve mouthfeel and Shelf-life, Wheat Tissue albumen mixes with beef dumplings semi-finished product after making powder, can fill up the space on beef dumplings surface and make its surperficial adhesion, then in micro-wave oven, heat, the power of micro-wave oven and set of time can make moisture beef dumplings semi-finished product protein slaking, and the Wheat Tissue albumen powder in space carries out rehydration fibrillatable by the water in beef dumplings semi-finished product, by real beef dumplings semi-finished product outer surface envelope, in follow-up packaging and sterilization operation, can make being retained in beef dumplings of the auxiliary material taste overwhelming majority in beef dumplings, instead of overflow, make beef dumplings taste better, sting delicious succulence, the sense of Wheat Tissue azelon is strong, has the mouthfeel closely similar with meat fiber, can not change the mouthfeel of traditional beef dumplings.
The beef dumplings that the present invention makes is nutritious, delicious succulence, and long shelf-life, mouthfeel is good flexible.
Detailed description of the invention
By the following examples and comparative example the present invention will be described in detail.
Embodiment: (1) selects the fresh rump steak being up to the standards, rejects manadesma and grease;
(2) above-mentioned beef is rubbed by meat grinder, then add auxiliary material to mix into beef dumplings meat gruel thoroughly;
By beef 100 weight portions, described auxiliary material addition is soy sauce 9.5 weight portions, salt 2.4 weight portions, ginger 0.15 weight portion, pepper 0.1 weight portion, monosodium glutamate 0.45 weight portion and garlic solvent 1.5 weight portions, fish sauce 1 weight portion, sodium pyrophosphate 0.35 weight portion, vitamin E 0.01 weight portion, cinnamon oil 0.05 weight portion, xanthans 0.1 weight portion, casein sodium 3 weight portions;
(3) beef dumplings meat gruel is extruded into the beef dumplings semi-finished product of diameter 4cm with apparatus for forming meatball;
(4) get after Wheat Tissue albumen grinds and cross 325 mesh sieves, make Wheat Tissue albumen powder; In the ratio of beef dumplings semi-finished product 100 weight portions and Wheat Tissue albumen powder 1 weight portion, beef dumplings semi-finished product and Wheat Tissue albumen powder are fully mixed;
(5) then 1 kilogram of beef dumplings semi-finished product being placed in to power output is the micro-wave oven slaking sizing of 700 watts, 4 minutes heat times;
(6) beef dumplings semi-finished product are carried out, after conventional vacuum packaging, sterilization, make product.
The beef dumplings of making is nutritious, delicious succulence, and long shelf-life, mouthfeel is good flexible, and the shelf-life can reach 6～9 months.
comparative example 1:different from embodiment, do not add sodium pyrophosphate, cinnamon oil, vitamin E, xanthans and casein sodium, make the product of comparative example 1.The sensation meat of the product food of comparative example 1 is loose and nonelastic, and mouthfeel is poor.
comparative example 2:different from embodiment, omit step (4), (5), beef dumplings meat gruel is made after beef dumplings semi-finished product, is directly placed in water and boils to beef dumplings semi-finished product floating, makes the product of comparative example 2.The products taste of comparative example 2 does not have the good springiness of embodiment, and beef dumplings semi-finished product are in the time of poach, and a large amount of auxiliary material compositions that run off cause after product sterilization mouthfeel poor and separate out moisture.
Claims (1)
1. the production method of instant damp formula beef dumplings, is characterized in that, it comprises following production stage:
(1) select the fresh rump steak being up to the standards, reject manadesma and grease;
(2) above-mentioned beef is rubbed by meat grinder, then add auxiliary material to mix into beef dumplings meat gruel thoroughly;
By beef 100 weight portions, described auxiliary material addition is soy sauce 9.5 weight portions, salt 2.4 weight portions, ginger 0.15 weight portion, pepper 0.1 weight portion, monosodium glutamate 0.45 weight portion and garlic solvent 1.5 weight portions, fish sauce 1 weight portion, sodium pyrophosphate 0.35 weight portion, vitamin E 0.01 weight portion, cinnamon oil 0.05 weight portion, xanthans 0.1 weight portion, casein sodium 3 weight portions;
(3) by apparatus for forming meatball or the manual beef dumplings semi-finished product that are extruded into diameter 3～5cm for beef dumplings meat gruel;
(4) get after Wheat Tissue albumen grinds and cross 325 mesh sieves, make Wheat Tissue albumen powder; In the ratio of beef dumplings semi-finished product 100 weight portions and Wheat Tissue albumen powder 1 weight portion, beef dumplings semi-finished product and Wheat Tissue albumen powder are fully mixed;
(5) then 1 kilogram of beef dumplings semi-finished product being placed in to power output is the micro-wave oven slaking sizing of 600～800 watts, 3～5 minutes heat times;
(6) beef dumplings semi-finished product are carried out, after conventional vacuum packaging, sterilization, make product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310340237.XA CN103431440B (en) | 2013-08-07 | 2013-08-07 | Production method of instant Chaozhou beef balls |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310340237.XA CN103431440B (en) | 2013-08-07 | 2013-08-07 | Production method of instant Chaozhou beef balls |
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| Publication Number | Publication Date |
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| CN103431440A CN103431440A (en) | 2013-12-11 |
| CN103431440B true CN103431440B (en) | 2014-07-16 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989150B (en) * | 2014-04-30 | 2015-08-19 | 南京农业大学 | Low temperature smear type fowl liver pat and production method thereof |
| CN104187824A (en) * | 2014-07-07 | 2014-12-10 | 芜湖诚德农业科技有限公司 | Instant fragrant pork meat ball |
| CN108576651A (en) * | 2018-05-24 | 2018-09-28 | 广西山水牛畜牧业有限责任公司 | A kind of beef dumplings and preparation method thereof |
Citations (7)
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| CN1408265A (en) * | 2001-09-28 | 2003-04-09 | 范立华 | Method for producing beef ball and its product |
| CN101731639A (en) * | 2010-01-18 | 2010-06-16 | 四川白家食品有限公司 | Fried rabbit meet crisps and the manufacture method thereof |
| CN102273648A (en) * | 2011-08-10 | 2011-12-14 | 陈志斌 | Primary taste beef dumplings and preparation method thereof |
| CN102423087A (en) * | 2011-11-24 | 2012-04-25 | 江南大学 | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball |
| CN102450652A (en) * | 2010-10-28 | 2012-05-16 | 彭素萍 | Making method of Chaoshan flavor beef balls |
| CN102511834A (en) * | 2011-12-21 | 2012-06-27 | 安徽天歌鹅业有限责任公司 | Processing method of instant goose intestines |
| CN102793206A (en) * | 2011-05-26 | 2012-11-28 | 沙向华 | Preparation method of Chinese yam meat ball |
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2013
- 2013-08-07 CN CN201310340237.XA patent/CN103431440B/en active Active
Patent Citations (7)
| 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 |
| CN101731639A (en) * | 2010-01-18 | 2010-06-16 | 四川白家食品有限公司 | Fried rabbit meet crisps and the manufacture method thereof |
| CN102450652A (en) * | 2010-10-28 | 2012-05-16 | 彭素萍 | Making method of Chaoshan flavor beef balls |
| CN102793206A (en) * | 2011-05-26 | 2012-11-28 | 沙向华 | Preparation method of Chinese yam meat ball |
| CN102273648A (en) * | 2011-08-10 | 2011-12-14 | 陈志斌 | Primary taste beef dumplings and preparation method thereof |
| CN102423087A (en) * | 2011-11-24 | 2012-04-25 | 江南大学 | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball |
| CN102511834A (en) * | 2011-12-21 | 2012-06-27 | 安徽天歌鹅业有限责任公司 | Processing method of instant goose intestines |
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| CN103431440A (en) | 2013-12-11 |
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Effective date of registration: 20160316 Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. Address before: 515637 middle cross road, Jiangdong Industrial New District, Chaoan County, Guangdong, Chaozhou Patentee before: Guangdong Zhenmei Foods Group Co., Ltd. |
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| CP01 | Change in the name or title of a patent holder |
Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: Guangdong Zhenmei food Limited by Share Ltd Address before: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee before: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. |