CN103598602A - Process for processing juicy beef balls - Google Patents
Process for processing juicy beef balls Download PDFInfo
- Publication number
- CN103598602A CN103598602A CN201310548848.3A CN201310548848A CN103598602A CN 103598602 A CN103598602 A CN 103598602A CN 201310548848 A CN201310548848 A CN 201310548848A CN 103598602 A CN103598602 A CN 103598602A
- Authority
- CN
- China
- Prior art keywords
- soup
- ball
- stock
- piss
- balls
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a process for processing juicy beef balls, relating to the technical field of food processing. The process specifically comprises the following steps: preparing wrappers of the juicy beef balls by mixing and beating rump steak and pork, and salting the obtained pulp in a salting room at 0 DEG C for 12 hours to ensure that the meat pulp is elastic; preparing soup-stock by boiling a hen for 6 hours, removing hen oil from the soup-stock, cooling the soup-stock, putting into a forming mould, quickly freezing in a freezing room for 3 hours, taking out the mould, separating an upper mould from a lower mould to enable elliptic ice balls made of the hen soup to drop, and finally, storing the ice balls in a refrigerator; manually filling the ice balls in the meat pulp, shaping the meat balls in hot water at 80 DEG C, taking out in five minutes, cooling, quickly freezing, and packaging. The process is simple and feasible; by improving a traditional process, the mouth feel and the elasticity of the juicy beef balls are greatly ensured; on the premise of ensuring the food safety, the juicy beef balls cannot loosen when being used for making soup.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of piss ox ball processing technology.
Background technology
The traditional processing method of piss ox ball is bag meat stuffing in outer skin and flesh slurry, in order to reach the effect that has soup juice, has added a large amount of lard in meat stuffing, and people have eaten both greasy and unhealthy.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mouthfeel good, the edible piss ox ball processing technology of cutting off.
Technical problem to be solved by this invention realizes by the following technical solutions:
A piss ox ball processing technology, concrete process is as follows,
1) piss ox ball crust processing
The crust of piss ox ball mixes making beating with rump steak and smart pork and forms, and the slurry breaking into will be pickled 12 hours pickling in storehouse of zero degree, guarantees the high resilience of meat slurry;
2) the soup juice processing of piss ox ball
First with hen, boil soup-stock, soup-stock will boil for 6 each hours, then the chicken fat above soup-stock is removed, again that soup-stock is cooling, be put in mould in freezer quick-frozen 3 hours, then mould is taken out upper and lower mould is separated, chicken soup just becomes oval ice hockey and splits away off, and finally puts ice hockey into refrigerator again and preserves;
3) processing of piss ox ball
By hand ice hockey bag is entered in meat slurry, then put in the hot water of 80 degrees Celsius ball sizing, after five minutes, take out, cooling laggard scanning frequency is frozen packing.
Described rump steak and smart pork mix in the ratio of 0.1-1:0.1-2.
The invention has the beneficial effects as follows: the inventive method is simple, practical, through improving traditional handicraft, guaranteed widely mouthfeel and the elasticity of product, and guaranteed under the prerequisite of food security, really just accomplished the effect that piss ox ball bag soup does not spread.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A piss ox ball processing technology, concrete process is as follows,
1) piss ox ball crust processing
The crust of piss ox ball mixes making beating with rump steak and smart pork and forms, and the slurry breaking into will be pickled 12 hours pickling in storehouse of zero degree, guarantees the high resilience of meat slurry;
2) the soup juice processing of piss ox ball
First with hen, boil soup-stock, soup-stock will boil for 6 each hours, then the chicken fat above soup-stock is removed, again that soup-stock is cooling, be put in mould in freezer quick-frozen 3 hours, then mould is taken out upper and lower mould is separated, chicken soup just becomes oval ice hockey and splits away off, and finally puts ice hockey into refrigerator again and preserves;
3) processing of piss ox ball
By hand ice hockey bag is entered in meat slurry, then put in the hot water of 80 degrees Celsius ball sizing, after five minutes, take out, cooling laggard scanning frequency is frozen packing.
Described rump steak and smart pork mix in the ratio of 1:1.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a piss ox ball processing technology, is characterized in that: concrete process is as follows,
1) piss ox ball crust processing
The crust of piss ox ball mixes making beating with rump steak and smart pork and forms, and the slurry breaking into will be pickled 12 hours pickling in storehouse of zero degree, guarantees the high resilience of meat slurry;
2) the soup juice processing of piss ox ball
First with hen, boil soup-stock, soup-stock will boil for 6 each hours, then the chicken fat above soup-stock is removed, again that soup-stock is cooling, be put in mould and arrive freezer quick-frozen 3 hours, then mould is taken out, upper and lower mould is separated, chicken soup just becomes oval ice hockey and splits away off, and finally puts ice hockey into refrigerator again and preserves;
3) processing of piss ox ball
By hand ice hockey bag is entered in meat slurry, then put in the hot water of 80 degrees Celsius ball sizing, after five minutes, take out, cooling laggard scanning frequency is frozen packing.
2. piss ox ball processing technology according to claim 1, is characterized in that: described rump steak and smart pork mix in the ratio of 0.1-1:0.1-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310548848.3A CN103598602A (en) | 2013-11-07 | 2013-11-07 | Process for processing juicy beef balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310548848.3A CN103598602A (en) | 2013-11-07 | 2013-11-07 | Process for processing juicy beef balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103598602A true CN103598602A (en) | 2014-02-26 |
Family
ID=50116916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310548848.3A Pending CN103598602A (en) | 2013-11-07 | 2013-11-07 | Process for processing juicy beef balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103598602A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754624A (en) * | 2019-11-12 | 2020-02-07 | 张跃 | Urination-dispersing beef ball and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102273648A (en) * | 2011-08-10 | 2011-12-14 | 陈志斌 | Primary taste beef dumplings and preparation method thereof |
| CN102429239A (en) * | 2011-12-16 | 2012-05-02 | 栾清杨 | Novel mushroom chicken 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 |
-
2013
- 2013-11-07 CN CN201310548848.3A patent/CN103598602A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102273648A (en) * | 2011-08-10 | 2011-12-14 | 陈志斌 | Primary taste beef dumplings and preparation method thereof |
| 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 |
| CN102429239A (en) * | 2011-12-16 | 2012-05-02 | 栾清杨 | Novel mushroom chicken balls |
Non-Patent Citations (2)
| Title |
|---|
| 刘焱等: "特制牛肉丸生产技术研究", 《肉类研究》, no. 1, 31 December 2000 (2000-12-31) * |
| 司俊玲等: "牛肉贡丸的加工工艺", 《肉类研究》, 28 February 2006 (2006-02-28) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754624A (en) * | 2019-11-12 | 2020-02-07 | 张跃 | Urination-dispersing beef ball and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140226 |