CN103622052A - Seafood beef balls and preparation method thereof - Google Patents

Seafood beef balls and preparation method thereof Download PDF

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Publication number
CN103622052A
CN103622052A CN201310631156.5A CN201310631156A CN103622052A CN 103622052 A CN103622052 A CN 103622052A CN 201310631156 A CN201310631156 A CN 201310631156A CN 103622052 A CN103622052 A CN 103622052A
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China
Prior art keywords
parts
beef
seafood
balls
octopus
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Pending
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CN201310631156.5A
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Chinese (zh)
Inventor
吕定泓
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Individual
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Individual
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Priority to CN201310631156.5A priority Critical patent/CN103622052A/en
Publication of CN103622052A publication Critical patent/CN103622052A/en
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    • 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
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses seafood beef balls and a preparation method of the seafood beef balls. A preparation process comprises the following steps: (1) making potatoes and beef into paste and dicing octopus legs and bonito stick into fine dices; (2) uniformly mixing the potatoes, the beef, the octopus legs and the bonito stick in the step (1); adding salt, black peppers, fish sauce, green laver powder and milk; uniformly mixing and dividing a mixture into blocks with the weight of 40g-50g; rubbing blocks into balls for later use; (3) sequentially and uniformly covering the balls in the step (2) with low-gluten flour, egg white and bread flour for later use; and (4) pouring oil into a pot and putting the balls treated by the step (3) into the oil after the oil is heated to the oil temperature of 160-190 DEG C; frying until outer skins are golden yellow; and fishing out the balls and draining off the oil to obtain the seafood beef balls. The seafood beef balls are enriched with nutrition and have a unique seafood flavor; the seafood beef balls are peculiar and a new ball variety is developed.

Description

A kind of seafood beef dumplings and preparation method thereof
Technical field
The present invention relates to food technology field, specifically a kind of seafood beef dumplings and preparation method thereof.
Background technology
A ball is a kind of fried food, all occurs throughout the country, is generally to wrap the condiments such as minced meat, caraway, then fried making with dough the inside.At present, the ball taste on market is comparatively single, be mostly to take pork or beef as main, more in addition simply batching make, nutritional labeling is also fewer.Along with improving constantly and continuous pursuit to quality of life of living standard, people more and more wish to have bought mouthfeel uniqueness, a nutritious ball.
Summary of the invention
The object of this invention is to provide a kind of have sea food flavor, nutritious seafood beef dumplings and preparation method thereof.
The present invention will be by the following technical solutions:
A seafood beef dumplings, is made by the raw material of following weight portion:
100～200 parts of potatos, 50～100 parts, octopus pin, 50～100 parts, beef, 10～50 parts of bonito sticks, 5～10 parts of fish sauces, 20～30 parts, egg white, 10～15 parts, milk, 50～100 parts of Self-raising flour, 30～50 parts of bread flours, 5～10 parts of Qinghai lichenins, 2～5 parts of salt, 3～8 parts of black peppers.
Preferred weight part of described raw material is:
130～180 parts of potatos, 60～90 parts, octopus pin, 60～90 parts, beef, 20～40 parts of bonito sticks, 6～9 parts of fish sauces, 23～27 parts, egg white, 12～14 parts, milk, 60～80 parts of Self-raising flour, 35～45 parts of bread flours, 6～9 parts of Qinghai lichenins, 2.5～4.5 parts of salt, 4～6 parts of black peppers.
Optimum weight part of described raw material is:
150 parts of potatos, 80 parts, octopus pin, 80 parts, beef, 30 parts of bonito sticks, 7 parts of fish sauces, 25 parts, egg white, 13 parts, milk, 70 parts of Self-raising flour, 40 parts of bread flours, 8 parts of Qinghai lichenins, 3 parts of salt, 5 parts of black peppers.
The preparation method of above-mentioned seafood beef dumplings is as follows:
1) respectively potato and beef are made to mud shape, octopus pin and bonito stick are cut into thin fourth shape;
2) potato, beef, octopus pin and bonito stick after processing in step 1) are mixed and mixed thoroughly, then add salt, black pepper, fish sauce, Qinghai lichenin and milk, after mixing thoroughly, be divided into the bulk of heavy 40～50 grams, and it is standby to be twisted into a ball;
3) by step 2) in the ball that makes wrap equably successively Self-raising flour, egg white and bread flour, standby;
4) play oil cauldron, after the oil temperature of rusting heat to 160～190 ℃, put into the ball after step 3) is processed, friedly to crust, be golden yellow, pick up after draining oil and obtain seafood beef dumplings.
Seafood beef dumplings of the present invention be take beef, octopus pin and bonito stick as meat major ingredient, take potato, Self-raising flour and bread flour as starch based major ingredient, and add the batchings such as fish sauce, egg white, milk and Qinghai lichenin, the ball mouthfeel making is unique, being rich in nutrition and unique sea food flavor, has developed a kind of new ball kind.
The specific embodiment
With specific embodiment, be further described below, but the present invention is not limited to these embodiment.
Embodiment 1
The seafood beef dumplings of the present embodiment is made by the raw material of following weight portion: 150 parts of potatos, 80 parts, octopus pin, 80 parts, beef, 30 parts of bonito sticks, 7 parts of fish sauces, 25 parts, egg white, 13 parts, milk, 70 parts of Self-raising flour, 40 parts of bread flours, 8 parts of Qinghai lichenins, 3 parts of salt, 5 parts of black peppers.
Embodiment 2
The seafood beef dumplings of the present embodiment is made by the raw material of following weight portion: 100 parts of potatos, 70 parts, octopus pin, 100 parts, beef, 10 parts of bonito sticks, 8 parts of fish sauces, 30 parts, egg white, 10 parts, milk, 80 parts of Self-raising flour, 50 parts of bread flours, 5 parts of Qinghai lichenins, 3 parts of salt, 8 parts of black peppers.
Embodiment 3
The seafood beef dumplings of the present embodiment is made by the raw material of following weight portion: 100 parts of potatos, 80 parts, octopus pin, 100 parts, beef, 10 parts of bonito sticks, 8 parts of fish sauces, 30 parts, egg white, 10 parts, milk, 70 parts of Self-raising flour, 50 parts of bread flours, 5 parts of Qinghai lichenins, 3 parts of salt, 8 parts of black peppers.
Embodiment 4
The seafood beef dumplings of the present embodiment is made by the raw material of following weight portion: 200 parts of potatos, 50 parts, octopus pin, 80 parts, beef, 50 parts of bonito sticks, 5 parts of fish sauces, 25 parts, egg white, 15 parts, milk, 50 parts of Self-raising flour, 40 parts of bread flours, 10 parts of Qinghai lichenins, 2 parts of salt, 6 parts of black peppers.
Embodiment 5
The seafood beef dumplings of the present embodiment is made by the raw material of following weight portion: 130 parts of potatos, 60 parts, octopus pin, 90 parts, beef, 40 parts of bonito sticks, 6 parts of fish sauces, 23 parts, egg white, 14 parts, milk, 80 parts of Self-raising flour, 35 parts of bread flours, 6 parts of Qinghai lichenins, 4.5 parts of salt, 6 parts of black peppers.
Embodiment 6
The seafood beef dumplings of the present embodiment is made by the raw material of following weight portion: 180 parts of potatos, 90 parts, octopus pin, 60 parts, beef, 20 parts of bonito sticks, 9 parts of fish sauces, 27 parts, egg white, 12 parts, milk, 60 parts of Self-raising flour, 45 parts of bread flours, 9 parts of Qinghai lichenins, 2.5 parts of salt, 4 parts of black peppers.
The preparation method of the seafood beef dumplings of the various embodiments described above is as follows:
1) respectively potato and beef are made to mud shape, octopus pin and bonito stick are cut into thin fourth shape;
2) potato, beef, octopus pin and bonito stick after processing in step 1) are mixed and mixed thoroughly, then add salt, black pepper, fish sauce, Qinghai lichenin and milk, after mixing thoroughly, be divided into the bulk of heavy 40～50 grams, and it is standby to be twisted into a ball;
3) by step 2) in the ball that makes wrap equably successively Self-raising flour, egg white and bread flour, standby;
4) play oil cauldron, after the oil temperature of rusting heat to 160～190 ℃, put into the ball after step 3) is processed, friedly to crust, be golden yellow, pick up after draining oil and obtain seafood beef dumplings.

Claims (4)

1. a seafood beef dumplings, is characterized in that, by the raw material of following weight portion, is made:
100～200 parts of potatos, 50～100 parts, octopus pin, 50～100 parts, beef, 10～50 parts of bonito sticks, 5～10 parts of fish sauces, 20～30 parts, egg white, 10～15 parts, milk, 50～100 parts of Self-raising flour, 30～50 parts of bread flours, 5～10 parts of Qinghai lichenins, 2～5 parts of salt, 3～8 parts of black peppers.
2. seafood beef dumplings according to claim 1, is characterized in that, the weight portion of described raw material is as follows:
130～180 parts of potatos, 60～90 parts, octopus pin, 60～90 parts, beef, 20～40 parts of bonito sticks, 6～9 parts of fish sauces, 23～27 parts, egg white, 12～14 parts, milk, 60～80 parts of Self-raising flour, 35～45 parts of bread flours, 6～9 parts of Qinghai lichenins, 2.5～4.5 parts of salt, 4～6 parts of black peppers.
3. seafood beef dumplings according to claim 1, is characterized in that, the weight portion of described raw material is as follows:
150 parts of potatos, 80 parts, octopus pin, 80 parts, beef, 30 parts of bonito sticks, 7 parts of fish sauces, 25 parts, egg white, 13 parts, milk, 70 parts of Self-raising flour, 40 parts of bread flours, 8 parts of Qinghai lichenins, 3 parts of salt, 5 parts of black peppers.
4. the preparation method of seafood beef dumplings described in any one in claim 1～3, is characterized in that, comprises the following steps:
1) respectively potato and beef are made to mud shape, octopus pin and bonito stick are cut into thin fourth shape;
2) potato, beef, octopus pin and bonito stick after processing in step 1) are mixed and mixed thoroughly, then add salt, black pepper, fish sauce, Qinghai lichenin and milk, after mixing thoroughly, be divided into the bulk of heavy 40～50 grams, and it is standby to be twisted into a ball;
3) by step 2) in the ball that makes wrap equably successively Self-raising flour, egg white and bread flour, standby;
4) play oil cauldron, after the oil temperature of rusting heat to 160～190 ℃, put into the ball after step 3) is processed, friedly to crust, be golden yellow, pick up after draining oil and obtain seafood beef dumplings.
CN201310631156.5A 2013-11-29 2013-11-29 Seafood beef balls and preparation method thereof Pending CN103622052A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310631156.5A CN103622052A (en) 2013-11-29 2013-11-29 Seafood beef balls and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310631156.5A CN103622052A (en) 2013-11-29 2013-11-29 Seafood beef balls and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103622052A true CN103622052A (en) 2014-03-12

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112237267A (en) * 2020-10-20 2021-01-19 新晃老蔡食品有限责任公司 Preparation method of fried beef balls

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
陈照炎 等: "各种肉丸制作秘笈（三）", 《烹调知识》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112237267A (en) * 2020-10-20 2021-01-19 新晃老蔡食品有限责任公司 Preparation method of fried beef balls

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Application publication date: 20140312