CN104738662A - Method for preparing stuffed meatball by making use of beef processing by-products - Google Patents
Method for preparing stuffed meatball by making use of beef processing by-products Download PDFInfo
- Publication number
- CN104738662A CN104738662A CN201410395382.2A CN201410395382A CN104738662A CN 104738662 A CN104738662 A CN 104738662A CN 201410395382 A CN201410395382 A CN 201410395382A CN 104738662 A CN104738662 A CN 104738662A
- Authority
- CN
- China
- Prior art keywords
- bone
- burger
- beef
- subsequent use
- cowhells
- 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
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing a cored meatball by making use of beef processing by-products. According to the method, beef tendon pulp material which is rich in bone nutrition is used as the outer base of a stuffed meatball and boneless and minced beef, bovine liver and bovine blood meal are made into internal meatball stuffing. The method comprises the steps of (1) preparation of outer pulp material; (2) preparation of internal meatball; and (3) preparation of stuffed meatballs. The stuffed meatball prepared by the method provided by the invention has the advantages that the stuffed meatball is high in nutrition value and has multiple layers of flavors in taste; the outer layer of the meatball is sparkling, transparent, fine, smooth and flexible; the internal stuffing is tender, tasty and refreshing, the taste is coordinative, the flavor is unique, and no prominent fishy smell exists. The product prepared by the method provided by the invention improves the utilization value and additional value of beef processing by-products, and enriches the types of deep and fine processing food of beef by-products. And moreover, the raw materials of the product are natural food materials, no food additives such as edible gum and composite phosphate which are used in traditional meatballs are used; thus, the product well cater to the natural and healthy food ideal of modern people.
Description
Technical field
The present invention relates to a kind of method utilizing beef processing byproduct to prepare Stuffed Meat Balls.Belong to food processing field.
Background technology
Beef processing byproduct comprises ox bone, beef liver, Cowhells, pick a bone hamburger etc., its abundant species, and output is very large.The weight of beef by-products accounts for 75% of cattle on the hoof body weight, but before processing, its price only accounts for 10 ~ 20% of covering price, in the country that carnivorous price is high, even also less than 10%.At present, China's beef processing byproduct is table food as the major consumers form of food, and its processed food is few, and deep stirring stake food is then less, and product variety is single.Although some accessory substance can be utilized to prepare biochemical pharmacy and the raw material of industry, its complex process, cost are very high, also larger to the pollution of environment.And produce with beef processing byproduct that although feed technique is simple, equipment investment is few, instant effect, its added value is very low.
Summary of the invention
The present invention is exactly for the problems referred to above, a kind of method utilizing beef processing byproduct to prepare Stuffed Meat Balls is proposed, with the hamburger that picks a bone, beef liver, ox bone and Cowhells for primary raw material, the development of these Stuffed Meat Balls significantly can improve value and the added value of accessory substance, also can enrich the kind of beef by-products deep stirring stake food, there is good actual application value.
Object of the present invention is realized by following technical measures, and wherein said raw material number is ratio of weight and number.
Utilize beef processing byproduct to prepare a method for Stuffed Meat Balls, with ox bone, Cowhells for primary raw material, obtain the outer slurry of burger through pretreatment of raw material, high pressure lixiviate boiling, making beating, refinement; With the hamburger that picks a bone, beef liver and ox blood powder for primary raw material, obtain internal layer burger through pretreatment of raw material, rubbing, mixing, sizing, slaking; Dressing burger finished product is made finally by dressing, cooling and shaping.Specifically comprise:
(1) the preparation of outer slurry
1. pretreatment of raw material
Reject the manadesma that ox bone adheres to, get the ox bone of 90 ~ 110 parts, clean for subsequent use; Get the Cowhells of 25 ~ 35 parts, clean, the granule cutting into particle diameter 3 ~ 4cm is for subsequent use;
2. high pressure lixiviate boiling
Ox bone is mixed with Cowhells particle, with the solid-liquid ratio (m:m of 1:4 ~ 1:6, solid material weight adds up to ox bone and Cowhells), with the temperature of 110 ~ 135 DEG C, high pressure lixiviate boiling 60 ~ 80min is carried out to it, after being disposed, ox bone is pulled out, stays Cowhells feed liquid for subsequent use;
3. pull an oar
In the Cowhells feed liquid after HIGH PRESSURE TREATMENT, add 0.8 ~ 1.2 portion of salt, then pull an oar, process to without obvious particulate material;
4. refinement
Material after making beating is placed in colloid mill refinement, gap size 30 ~ 50 μm, grinding number of times 2 ~ 3 times, ensure in processing procedure that the temperature of material is greater than 60 DEG C, the outer slurry of obtained burger, and it is incubated (ensureing that temperature is higher than 70 DEG C), for subsequent use;
(2) the preparation of internal layer burger
1. pretreatment of raw material
Remove bone slag residual on the hamburger that picks a bone, get the hamburger that picks a bone of 40 ~ 50 parts, clean for subsequent use; Remove the manadesma on beef liver, get the beef liver of 30 ~ 40 parts, clean, the block cutting into 1 ~ 2cm is for subsequent use; The ox blood powder accurately taking 8 ~ 12 parts is for subsequent use;
2. rub
The pretreated hamburger that picks a bone, beef liver, ox blood powder are mixed, and rub, processes to material particular diameter is not more than 2mm;
3. mix
12 ~ 16 parts of whole juice of the egg, 4 ~ 6 portions of cooking wine, 1.5 ~ 2 portions of white granulated sugars, 1.2 ~ 1.8 portions of salt, 0.2 ~ 0.5 portion of chickens' extract, 0.2 ~ 0.5 portion of pepper powder is added in the beef rubbed, beef liver and ox blood powder fillings, and be uniformly mixed, obtained burger internal layer fillings;
4. sizing, slaking
By step 3. in obtained fillings be fixed to the burger of particle diameter 2 ~ 3cm, then be placed in boiling water boiling 15 ~ 20min, obtained slaking internal layer burger;
(3) the preparation of Stuffed Meat Balls
Utilize the outer slurry (temperature is greater than 70 DEG C) of heat to carry out dressing to internal layer burger, make burger outer layer thickness be 1 ~ 3mm, obtained Stuffed Meat Balls after its cooling and shaping.
The portion rate of wherein said raw material is weight ratio.
As preferably, described step (1) 2. in, solid-liquid ratio is 1:4 ~ 1:5, treatment temperature 120 DEG C ~ 130 DEG C, processing time 65 ~ 75min.
As preferably, described step (1) 4. in, gap size 35 ~ 40 μm, grinding number of times 3 times.
As preferably, in described 4. step (2), brew time is 15 ~ 18min.
As preferably, burger outer layer thickness is 1 ~ 1.5mm.
After adopting said method, tool of the present invention has the following advantages:
With the hamburger that picks a bone, beef liver, ox bone and Cowhells for primary raw material prepares Stuffed Meat Balls, fully utilized beef processing in accessory substance, improve value and the added value of accessory substance;
(2) this Stuffed Meat Balls product form is novel, and prepare the outer slurry of burger with Cowhells, ox bone leaching liquor for primary raw material, make the outer crystal clear of Stuffed Meat Balls, outward appearance is pleasant, delicate mouthfeel and high resilience; Soft tasty and refreshing, the flavour of internal layer beef beef liver fillings is coordinated, unique flavor, and without obvious fishy smell;
(3) adding ox bone leaching liquor when preparing burger skin slurry, both having added the content of the protein of Cowhells slurries, amino acid and calcium, having improve the nutritive value of burger, also give the outer stronger beef-flavouring of burger;
(4) product has merged beef, beef liver, ox bone and Cowhells, and nutritional labeling is very abundant;
(5) product is raw materials used is natural food materials, does not add the food additives such as edible glue, composite phosphate conventional in traditional burger, more meets modern and pursue theory that is natural, healthy food.
Detailed description of the invention
Figure of description
Shown in Fig. 1 is the flow chart of the preparation of ectomesoderm slurry of the present invention;
Shown in Fig. 2 is the flow chart of the preparation of internal layer burger in the present invention;
Shown in Fig. 3 is the flow chart of the preparation of Stuffed Meat Balls in the present invention;
Below in conjunction with detailed description of the invention, the present invention is described in more detail.
The technological process of production utilizing beef processing byproduct to prepare Stuffed Meat Balls can comprise three parts, and idiographic flow is as follows:
(1) preparation (can see Fig. 1) of outer slurry
(2) preparation (see Fig. 2) of internal layer burger
(3) preparation (see Fig. 3) of Stuffed Meat Balls
Concrete operations main points are described below in order:
(1) the preparation of outer slurry
1. pretreatment of raw material
Reject the manadesma that ox bone adheres to, get the ox bone of 90 ~ 110 parts, clean for subsequent use; Get the Cowhells of 25 ~ 35 parts, clean, the granule cutting into particle diameter 3 ~ 4cm is for subsequent use;
2. high pressure lixiviate boiling
Ox bone is mixed with Cowhells particle, with the solid-liquid ratio of 1:4 ~ 6 (m:m, solid material weight adds up to ox bone and Cowhells), high pressure lixiviate boiling is carried out to it, treatment temperature 110 ~ 135 DEG C, processing time 60 ~ 80min, pulls out ox bone after being disposed, and stays Cowhells feed liquid for subsequent use;
3. pull an oar
In the Cowhells feed liquid after HIGH PRESSURE TREATMENT, add 0.8 ~ 1.2 portion of salt, then pull an oar, process to without obvious particulate material;
4. refinement
Material after making beating is placed in colloid mill refinement, gap size 30 ~ 50 μm, grinding number of times 2 ~ 3 times, ensure in processing procedure that the temperature of material is greater than 60 DEG C, the outer slurry of obtained burger, and it is incubated (ensureing that temperature is higher than 70 DEG C), for subsequent use;
(2) the preparation of internal layer burger
1. pretreatment of raw material
Remove bone slag residual on the hamburger that picks a bone, get the hamburger that picks a bone of 40 ~ 50 parts, clean for subsequent use; Remove the manadesma on beef liver, get the beef liver of 30 ~ 40 parts, clean, the block cutting into 1 ~ 2cm is for subsequent use; The ox blood powder accurately taking 8 ~ 12 parts is for subsequent use;
2. rub
The pretreated hamburger that picks a bone, beef liver, ox blood powder are mixed, and rub, processes to material particular diameter is not more than 2mm;
3. mix
12 ~ 16 parts of whole juice of the egg, 4 ~ 6 portions of cooking wine, 1.5 ~ 2 portions of white granulated sugars, 1.2 ~ 1.8 portions of salt, 0.2 ~ 0.5 portion of chickens' extract, 0.2 ~ 0.5 portion of pepper powder is added in the beef rubbed, beef liver and ox blood powder fillings, and be uniformly mixed, obtained burger internal layer fillings;
4. sizing, slaking
By step 3. in obtained fillings be fixed to the burger of particle diameter 2 ~ 3cm, then be placed in boiling water boiling 15 ~ 20min, obtained slaking internal layer burger;
(3) the preparation of Stuffed Meat Balls
Utilize the outer slurry (temperature is greater than 70 DEG C) of heat to carry out dressing to internal layer burger, make burger outer layer thickness be 1 ~ 3mm, obtained Stuffed Meat Balls after its cooling and shaping.
The portion rate of wherein said raw material is weight ratio.
Carrying out high pressure cooking lixiviate to ox bone and Cowhells, is on the one hand to extract the nutriments such as protein, amino acid and calcium in ox bone, being in order to softening Cowhells on the other hand, being beneficial to follow-up beating process; Material after making beating is crossed colloid mill, is in order to further refinement Cowhells material, make pasty material more evenly, products taste is finer and smoother; In thinning process, ensure that temperature of charge is greater than 60 DEG C, being that the viscosity caused to prevent material Yin Wendu from declining increases, being unfavorable for thinning effect; In the preparation of internal layer burger, add whole juice of the egg, adhesion, emulsification and water retention can be played between fillings, substitute the use of common food additive edible glue and composite phosphate in traditional burger; Ensure that when dressing outer slurry is greater than 70 DEG C, this is to ensure the mobility that slurry is good, and then guarantees carrying out smoothly of dressing; Burger outer layer thickness should be made during dressing to be 1 ~ 3mm, and this is aesthetic appearance in order to take into account product crystal clear and good mouthfeel.
Product has fully utilized ox bone, Cowhells, the hamburger that picks a bone, beef liver and ox blood, significantly improves value and the added value of accessory substance, has enriched the kind of beef by-products deep stirring stake food, have good actual application value.
Embodiment 1:
(1) the preparation of outer slurry
1. pretreatment of raw material
Reject the manadesma that ox bone adheres to, get the ox bone of 95 parts, clean for subsequent use; Get the Cowhells of 25 parts, clean, cutting into particle diameter, to be about the granule of 3cm for subsequent use;
2. high pressure lixiviate boiling
Ox bone is mixed with Cowhells particle, with the solid-liquid ratio of 1:4 (m:m, solid material weight adds up to ox bone and Cowhells), high pressure lixiviate boiling is carried out to it, treatment temperature 120 DEG C, processing time 65min, pulls out ox bone after being disposed, and stays Cowhells feed liquid for subsequent use;
3. pull an oar
In the Cowhells feed liquid after HIGH PRESSURE TREATMENT, add 0.8 portion of salt, then pull an oar, process to without obvious particulate material;
4. refinement
Material after making beating is placed in colloid mill refinement, gap size 30 μm, and grinding number of times 2 times, ensures in processing procedure that the temperature of material is greater than 60 DEG C, the outer slurry of obtained burger, and is incubated (ensureing that temperature is higher than 70 DEG C) it, for subsequent use;
(2) the preparation of internal layer burger
1. pretreatment of raw material
Remove bone slag residual on the hamburger that picks a bone, get the hamburger that picks a bone of 40 parts, clean for subsequent use; Remove the manadesma on beef liver, get the beef liver of 30 parts, clean, the block cutting into 1 ~ 2cm is for subsequent use; The ox blood powder accurately taking 8 parts is for subsequent use;
2. rub
The pretreated hamburger that picks a bone, beef liver, ox blood powder are mixed, and rub, processes to material particular diameter is not more than 2mm;
3. mix
In the beef rubbed, beef liver and ox blood powder fillings, add 12 parts of whole juice of the egg, 4 portions of cooking wine, 1.5 portions of white granulated sugars, 1.2 portions of salt, 0.2 portion of chickens' extract, 0.2 portion of pepper powder, and be uniformly mixed, obtained burger internal layer fillings;
4. sizing, slaking
By step 3. in obtained fillings be fixed to the burger that particle diameter is about 2.5cm, then be placed in boiling water boiling 15min, obtained slaking internal layer burger;
(3) the preparation of Stuffed Meat Balls
Utilize the outer slurry (temperature is greater than 70 DEG C) of heat to carry out dressing to internal layer burger, make burger outer layer thickness be about 1mm, obtained Stuffed Meat Balls after its cooling and shaping.
The portion rate of wherein said raw material is weight ratio.
Embodiment 2:
(1) the preparation of outer slurry
1. pretreatment of raw material
Reject the manadesma that ox bone adheres to, get the ox bone of 110 parts, clean for subsequent use; Get the Cowhells of 35 parts, clean, cutting into particle diameter, to be about the granule of 4cm for subsequent use;
2. high pressure lixiviate boiling
Ox bone is mixed with Cowhells particle, with the solid-liquid ratio of 1:5 (m:m, solid material weight adds up to ox bone and Cowhells), high pressure lixiviate boiling is carried out to it, treatment temperature 130 DEG C, processing time 75min, pulls out ox bone after being disposed, and stays Cowhells feed liquid for subsequent use;
3. pull an oar
In the Cowhells feed liquid after HIGH PRESSURE TREATMENT, add 1.2 portions of salt, then pull an oar, process to without obvious particulate material;
4. refinement
Material after making beating is placed in colloid mill refinement, gap size 50 μm, and grinding number of times 3 times, ensures in processing procedure that the temperature of material is greater than 60 DEG C, the outer slurry of obtained burger, and is incubated (ensureing that temperature is higher than 70 DEG C) it, for subsequent use;
(2) the preparation of internal layer burger
1. pretreatment of raw material
Remove bone slag residual on the hamburger that picks a bone, get the hamburger that picks a bone of 50 parts, clean for subsequent use; Remove the manadesma on beef liver, get the beef liver of 40 parts, clean, the block cutting into 1 ~ 2cm is for subsequent use; The ox blood powder accurately taking 12 parts is for subsequent use;
2. rub
The pretreated hamburger that picks a bone, beef liver, ox blood powder are mixed, and rub, processes to material particular diameter is not more than 2mm;
3. mix
In the beef rubbed, beef liver and ox blood powder fillings, add 16 parts of whole juice of the egg, 6 portions of cooking wine, 2 portions of white granulated sugars, 1.8 portions of salt, 0.5 portion of chickens' extract, 0.5 portion of pepper powder, and be uniformly mixed, obtained burger internal layer fillings;
4. sizing, slaking
By step 3. in obtained fillings be fixed to the burger that particle diameter is about 3cm, then be placed in boiling water boiling 18min, obtained slaking internal layer burger;
(3) the preparation of Stuffed Meat Balls
Utilize the outer slurry (temperature is greater than 70 DEG C) of heat to carry out dressing to internal layer burger, make burger outer layer thickness be about 1.5mm, obtained Stuffed Meat Balls after its cooling and shaping.
The portion rate of wherein said raw material is weight ratio.
Embodiment 3:
(1) the preparation of outer slurry
1. pretreatment of raw material
Reject the manadesma that ox bone adheres to, get the ox bone of 105 parts, clean for subsequent use; Get the Cowhells of 30 parts, clean, cutting into particle diameter, to be about the granule of 3.5cm for subsequent use;
2. high pressure lixiviate boiling
Ox bone is mixed with Cowhells particle, with the solid-liquid ratio of 1:4.5 (m:m, solid material weight adds up to ox bone and Cowhells), high pressure lixiviate boiling is carried out to it, treatment temperature 125 DEG C, processing time 70min, pulls out ox bone after being disposed, and stays Cowhells feed liquid for subsequent use;
3. pull an oar
In the Cowhells feed liquid after HIGH PRESSURE TREATMENT, add 1 portion of salt, then pull an oar, process to without obvious particulate material;
4. refinement
Material after making beating is placed in colloid mill refinement, gap size 35 μm, and grinding number of times 3 times, ensures in processing procedure that the temperature of material is greater than 60 DEG C, the outer slurry of obtained burger, and is incubated (ensureing that temperature is higher than 70 DEG C) it, for subsequent use;
(2) the preparation of internal layer burger
1. pretreatment of raw material
Remove bone slag residual on the hamburger that picks a bone, get the hamburger that picks a bone of 45 parts, clean for subsequent use; Remove the manadesma on beef liver, get the beef liver of 35 parts, clean, the block cutting into 1 ~ 2cm is for subsequent use; The ox blood powder accurately taking 10 parts is for subsequent use;
2. rub
The pretreated hamburger that picks a bone, beef liver, ox blood powder are mixed, and rub, processes to material particular diameter is not more than 2mm;
3. mix
In the beef rubbed, beef liver and ox blood powder fillings, add 14 parts of whole juice of the egg, 5 portions of cooking wine, 1.7 portions of white granulated sugars, 1.5 portions of salt, 0.3 portion of chickens' extract, 0.4 portion of pepper powder, and be uniformly mixed, obtained burger internal layer fillings;
4. sizing, slaking
By step 3. in obtained fillings be fixed to the burger that particle diameter is about 2.5cm, then be placed in boiling water boiling 17min, obtained slaking internal layer burger;
(3) the preparation of Stuffed Meat Balls
Utilize the outer slurry (temperature is greater than 70 DEG C) of heat to carry out dressing to internal layer burger, make burger outer layer thickness be 1.2mm, obtained Stuffed Meat Balls after its cooling and shaping.
The portion rate of wherein said raw material is weight ratio.
Embodiment 4:
(1) the preparation of outer slurry
1. pretreatment of raw material
Reject the manadesma that ox bone adheres to, get the ox bone of 90 parts, clean for subsequent use; Get the Cowhells of 26 parts, clean, cutting into particle diameter, to be about the granule of 3cm for subsequent use;
2. high pressure lixiviate boiling
Ox bone is mixed with Cowhells particle, with the solid-liquid ratio of 1:4 (m:m, solid material weight adds up to ox bone and Cowhells), high pressure lixiviate boiling is carried out to it, treatment temperature 110 DEG C, processing time 60min, pulls out ox bone after being disposed, and stays Cowhells feed liquid for subsequent use;
3. pull an oar
In the Cowhells feed liquid after HIGH PRESSURE TREATMENT, add 0.8 portion of salt, then pull an oar, process to without obvious particulate material;
4. refinement
Material after making beating is placed in colloid mill refinement, gap size 40 μm, and grinding number of times 2 times, ensures in processing procedure that the temperature of material is greater than 60 DEG C, the outer slurry of obtained burger, and is incubated (ensureing that temperature is higher than 70 DEG C) it, for subsequent use;
(2) the preparation of internal layer burger
1. pretreatment of raw material
Remove bone slag residual on the hamburger that picks a bone, get the hamburger that picks a bone of 40 parts, clean for subsequent use; Remove the manadesma on beef liver, get the beef liver of 30 parts, clean, the block cutting into 1 ~ 2cm is for subsequent use; The ox blood powder accurately taking 8 parts is for subsequent use;
2. rub
The pretreated hamburger that picks a bone, beef liver, ox blood powder are mixed, and rub, processes to material particular diameter is not more than 2mm;
3. mix
In the beef rubbed, beef liver and ox blood powder fillings, add 12 parts of whole juice of the egg, 4 portions of cooking wine, 1.5 portions of white granulated sugars, 1.2 portions of salt, 0.2 portion of chickens' extract, 0.2 portion of pepper powder, and be uniformly mixed, obtained burger internal layer fillings;
4. sizing, slaking
By step 3. in obtained fillings be fixed to the burger that particle diameter is about 2cm, then be placed in boiling water boiling 15min, obtained slaking internal layer burger;
(3) the preparation of Stuffed Meat Balls
Utilize the outer slurry (temperature is greater than 70 DEG C) of heat to carry out dressing to internal layer burger, make burger outer layer thickness be about 1mm, obtained Stuffed Meat Balls after its cooling and shaping.
The portion rate of wherein said raw material is weight ratio.
Embodiment 5:
(1) the preparation of outer slurry
1. pretreatment of raw material
Reject the manadesma that ox bone adheres to, get the ox bone of 110 parts, clean for subsequent use; Get the Cowhells of 35 parts, clean, cutting into particle diameter, to be about the granule of 4cm for subsequent use;
2. high pressure lixiviate boiling
Ox bone is mixed with Cowhells particle, with the solid-liquid ratio of 1:6 (m:m, solid material weight adds up to ox bone and Cowhells), high pressure lixiviate boiling is carried out to it, treatment temperature 135 DEG C, processing time 80min, pulls out ox bone after being disposed, and stays Cowhells feed liquid for subsequent use;
3. pull an oar
In the Cowhells feed liquid after HIGH PRESSURE TREATMENT, add 1.2 portions of salt, then pull an oar, process to without obvious particulate material;
4. refinement
Material after making beating is placed in colloid mill refinement, gap size 38 μm, and grinding number of times 3 times, ensures in processing procedure that the temperature of material is greater than 60 DEG C, the outer slurry of obtained burger, and is incubated (ensureing that temperature is higher than 70 DEG C) it, for subsequent use;
(2) the preparation of internal layer burger
1. pretreatment of raw material
Remove bone slag residual on the hamburger that picks a bone, get the hamburger that picks a bone of 50 parts, clean for subsequent use; Remove the manadesma on beef liver, get the beef liver of 40 parts, clean, the block cutting into 1 ~ 2cm is for subsequent use; The ox blood powder accurately taking 12 parts is for subsequent use;
2. rub
The pretreated hamburger that picks a bone, beef liver, ox blood powder are mixed, and rub, processes to material particular diameter is not more than 2mm;
3. mix
In the beef rubbed, beef liver and ox blood powder fillings, add 16 parts of whole juice of the egg, 6 portions of cooking wine, 2 portions of white granulated sugars, 1.8 portions of salt, 0.5 portion of chickens' extract, 0.5 portion of pepper powder, and be uniformly mixed, obtained burger internal layer fillings;
4. sizing, slaking
By step 3. in obtained fillings be fixed to the burger that particle diameter is about 3cm, then be placed in boiling water boiling 20min, obtained slaking internal layer burger;
(3) the preparation of Stuffed Meat Balls
Utilize the outer slurry (temperature is greater than 70 DEG C) of heat to carry out dressing to internal layer burger, make burger outer layer thickness be 3mm, obtained Stuffed Meat Balls after its cooling and shaping.
The portion rate of wherein said raw material is weight ratio.
More than enumerating is only several specific embodiments of the present invention, obviously, the invention is not restricted to above embodiment, can also have a lot of distortion; All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (5)
1. utilize beef processing byproduct to prepare a method for Stuffed Meat Balls, it is characterized in that: with ox bone, Cowhells for primary raw material, obtain the outer slurry of burger through pretreatment of raw material, high pressure lixiviate boiling, making beating, refinement; With the hamburger that picks a bone, beef liver and ox blood powder for primary raw material, obtain internal layer burger through pretreatment of raw material, rubbing, mixing, sizing, slaking; Make dressing burger finished product finally by dressing, cooling and shaping, specifically comprise:
(1) the preparation of outer slurry
1. pretreatment of raw material
Reject the manadesma that ox bone adheres to, get the ox bone of 90 ~ 110 parts, clean for subsequent use; Get the Cowhells of 25 ~ 35 parts, clean, the granule cutting into particle diameter 3 ~ 4cm is for subsequent use;
2. high pressure lixiviate boiling
Ox bone is mixed with Cowhells particle, with the solid-liquid ratio (m:m of 1:4 ~ 1:6, solid material weight adds up to ox bone and Cowhells), with the temperature of 110 ~ 135 DEG C, high pressure lixiviate boiling 60 ~ 80min is carried out to it, after being disposed, ox bone is pulled out, stays Cowhells feed liquid for subsequent use;
3. pull an oar
In the Cowhells feed liquid after HIGH PRESSURE TREATMENT, add 0.8 ~ 1.2 portion of salt, then pull an oar, process to without obvious particulate material;
4. refinement
Material after making beating is placed in colloid mill refinement, gap size 30 ~ 50 μm, grinding number of times 2 ~ 3 times, ensure in processing procedure that the temperature of material is greater than 60 DEG C, the outer slurry of obtained burger, and it is incubated (ensureing that temperature is higher than 70 DEG C), for subsequent use;
(2) the preparation of internal layer burger
1. pretreatment of raw material
Remove bone slag residual on the hamburger that picks a bone, get the hamburger that picks a bone of 40 ~ 50 parts, clean for subsequent use; Remove the manadesma on beef liver, get the beef liver of 30 ~ 40 parts, clean, the block cutting into 1 ~ 2cm is for subsequent use; The ox blood powder accurately taking 8 ~ 12 parts is for subsequent use;
2. rub
The pretreated hamburger that picks a bone, beef liver, ox blood powder are mixed, and rub, processes to material particular diameter is not more than 2mm;
3. mix
12 ~ 16 parts of whole juice of the egg, 4 ~ 6 portions of cooking wine, 1.5 ~ 2 portions of white granulated sugars, 1.2 ~ 1.8 portions of salt, 0.2 ~ 0.5 portion of chickens' extract, 0.2 ~ 0.5 portion of pepper powder is added in the beef rubbed, beef liver and ox blood powder fillings, and be uniformly mixed, obtained burger internal layer fillings;
4. sizing, slaking
By step 3. in obtained fillings be fixed to the burger of particle diameter 2 ~ 3cm, then be placed in boiling water boiling 15 ~ 20min, obtained slaking internal layer burger;
(3) the preparation of Stuffed Meat Balls
Utilize the outer slurry (temperature is greater than 70 DEG C) of heat to carry out dressing to internal layer burger, make burger outer layer thickness be 1 ~ 3mm, obtained Stuffed Meat Balls after its cooling and shaping;
The portion rate of wherein said raw material is weight ratio.
2. a kind of method utilizing beef processing byproduct to prepare Stuffed Meat Balls according to claim 1, is characterized in that: described step (1) 2. in, solid-liquid ratio is 1:4 ~ 1:5, treatment temperature 120 DEG C ~ 130 DEG C, processing time 65 ~ 75min.
3. a kind of method utilizing beef processing byproduct to prepare Stuffed Meat Balls according to claim 1, is characterized in that: described step (1) 4. in, gap size 35 ~ 40 μm, grinding number of times 3 times.
4. a kind of method utilizing beef processing byproduct to prepare Stuffed Meat Balls according to claim 1, is characterized in that: in described 4. step (2), brew time is 15 ~ 18min.
5. a kind of method utilizing beef processing byproduct to prepare Stuffed Meat Balls according to claim 1 and 2, is characterized in that: described step (3) in, burger outer layer thickness is 1 ~ 1.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410395382.2A CN104738662A (en) | 2014-08-12 | 2014-08-12 | Method for preparing stuffed meatball by making use of beef processing by-products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410395382.2A CN104738662A (en) | 2014-08-12 | 2014-08-12 | Method for preparing stuffed meatball by making use of beef processing by-products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104738662A true CN104738662A (en) | 2015-07-01 |
Family
ID=53579361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410395382.2A Pending CN104738662A (en) | 2014-08-12 | 2014-08-12 | Method for preparing stuffed meatball by making use of beef processing by-products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104738662A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957647A (en) * | 2015-07-07 | 2015-10-07 | 成都大学 | Meat floss product with unique flavor and processing method thereof |
| CN104982946A (en) * | 2015-07-07 | 2015-10-21 | 成都大学 | Jerky product with unique taste and flavor and processing method thereof |
| CN111903918A (en) * | 2020-08-26 | 2020-11-10 | 四川大学 | Boletus pill and preparation process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112399A (en) * | 1994-10-11 | 1995-11-29 | 李智生 | Bone and meat ball and its making method |
| CN1849907A (en) * | 2006-05-23 | 2006-10-25 | 大连础明生物科技有限公司 | Cooked foor containing full-valence animal bone powder |
| CN101785561A (en) * | 2010-03-29 | 2010-07-28 | 朴哲根 | Meat-bone ball and preparation method thereof |
| CN102106565A (en) * | 2010-12-29 | 2011-06-29 | 苏洋 | Balls and preparation method thereof |
| CN102188007A (en) * | 2011-06-16 | 2011-09-21 | 甘肃农业大学 | Processing technology of composite dried beef having beef liver and tendon |
-
2014
- 2014-08-12 CN CN201410395382.2A patent/CN104738662A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112399A (en) * | 1994-10-11 | 1995-11-29 | 李智生 | Bone and meat ball and its making method |
| CN1849907A (en) * | 2006-05-23 | 2006-10-25 | 大连础明生物科技有限公司 | Cooked foor containing full-valence animal bone powder |
| CN101785561A (en) * | 2010-03-29 | 2010-07-28 | 朴哲根 | Meat-bone ball and preparation method thereof |
| CN102106565A (en) * | 2010-12-29 | 2011-06-29 | 苏洋 | Balls and preparation method thereof |
| CN102188007A (en) * | 2011-06-16 | 2011-09-21 | 甘肃农业大学 | Processing technology of composite dried beef having beef liver and tendon |
Non-Patent Citations (2)
| Title |
|---|
| 吴杰等: "《宫廷菜美味30种》", 31 August 2001, 金盾出版社 * |
| 美食天下: "牛筋冻", 《HTTP://WWW.MEISHICHINA.COM/EAT/LMENU/201001/75426.HTML》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957647A (en) * | 2015-07-07 | 2015-10-07 | 成都大学 | Meat floss product with unique flavor and processing method thereof |
| CN104982946A (en) * | 2015-07-07 | 2015-10-21 | 成都大学 | Jerky product with unique taste and flavor and processing method thereof |
| CN104957647B (en) * | 2015-07-07 | 2019-01-22 | 成都大学 | A kind of dried meat floss product and its processing method having peculiar flavour |
| CN104982946B (en) * | 2015-07-07 | 2019-01-22 | 成都大学 | A kind of dried meat product and its processing method having unique oral sensations and flavor |
| CN111903918A (en) * | 2020-08-26 | 2020-11-10 | 四川大学 | Boletus pill and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3407737B1 (en) | A process for preparing fish bone powder | |
| CN106858611B (en) | Method for preparing peptide calcium by using fishbone | |
| CN102273649A (en) | Flavored high-calcium sausage and preparation method thereof | |
| CN104382108A (en) | Cuttlefish paste and preparation method thereof | |
| CN103404919A (en) | Pork bone soup paste and preparation method thereof | |
| CN104256479A (en) | Method for preparing shrimp paste by using low-value shrimp and shrimp offal | |
| CN104342474A (en) | Comprehensive utilization method of tuna leftovers | |
| CN103598462A (en) | Middle pig feed | |
| CN104738662A (en) | Method for preparing stuffed meatball by making use of beef processing by-products | |
| CN104664315B (en) | A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking | |
| CN105831616A (en) | A sea cucumber sausage and a processing method thereof | |
| CN104273313A (en) | Method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel | |
| CN103583739A (en) | Health-preserving green tea and preparation method thereof | |
| CN102370135A (en) | Tomato and beef nutritious noodle | |
| CN103393163B (en) | Method for producing lotus paste by lotus seed buffing powder | |
| CN105581063A (en) | Production method of mango cake steamed milk | |
| CN103948084A (en) | Fish oil-Kalimeris indica brain-nourishing walnut kernel-containing peanut butter | |
| CN104172052A (en) | Cumin mutton chop flavor seasoning powder and processing method thereof | |
| CN104172230A (en) | Frozen collagen beef liver and preparation method thereof | |
| CN103444879A (en) | Novel environment-friendly compound beancurd | |
| CN102742614A (en) | Nutrient flour | |
| CN112493449A (en) | Flavored mutton soup and industrial production method thereof | |
| CN103190487A (en) | Function-reinforced hickory nut milk and preparation method thereof | |
| CN103271374A (en) | Method for producing corn germ protein and process for processing vegetable sausage by corn germ protein | |
| CN104799347A (en) | Fish meat salty sausage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150701 |