CN105918922A - Beef balls with konjac and making method thereof - Google Patents
Beef balls with konjac and making method thereof Download PDFInfo
- Publication number
- CN105918922A CN105918922A CN201610422565.8A CN201610422565A CN105918922A CN 105918922 A CN105918922 A CN 105918922A CN 201610422565 A CN201610422565 A CN 201610422565A CN 105918922 A CN105918922 A CN 105918922A
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- CN
- China
- Prior art keywords
- parts
- beef
- rhizoma amorphophalli
- ball
- dumplings
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- 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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- 235000015278 beef Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title abstract description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title abstract 6
- 229920002752 Konjac Polymers 0.000 title abstract 6
- 235000010485 konjac Nutrition 0.000 title abstract 6
- 239000000252 konjac Substances 0.000 title abstract 6
- 241001312219 Amorphophallus konjac Species 0.000 title 1
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 3
- 230000004888 barrier function Effects 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 5
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 210000000991 chicken egg Anatomy 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses beef balls with konjac and a making method thereof. The beef balls with konjac are made from the following materials according to parts by weight: 90-110 parts of fresh beef, 12-18 parts of konjac, 12-18 parts of shiitake mushroom, 5-7 parts of starch, 5-7 parts of chicken egg, 6-8 parts of celery, 0.2-0.3 part of ginger, 0.5-0.8 part of scallion, 0.1-0.2 part of pepper powder, 0.4-0.6 part of monosodium glutamate, and 0.8-1.2 parts of salt; the making method of the beef balls with konjac includes the following steps: preparing materials, mashing, stirring, preparing beef balls, packaging and storing; in general, the beef balls with konjac have reasonable ratio, high nutritional value and unique flavor.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of Rhizoma amorphophalli beef dumplings and preparation method thereof.
Background technology
Along with improving constantly of expanding economy and living standards of the people, people are to the requirement of living standard the most increasingly
Height, particularly in terms of diet.Beef dumplings originates from Chao-Shan Area, with a long history.Traditional beef dumplings can not meet people
Dietary requirements, high nutrition and there is the food of certain health-preserving function increasingly favored by consumer.
Rhizoma amorphophalli is grown under sparse woods, is useful basic food, the people too much to edible animal acid food, and collocation is eaten
Rhizoma amorphophalli, can reach food acid, soda balance.Additionally, Rhizoma amorphophalli also has horizontal blood sugar lowering, blood fat reducing, blood pressure lowering, scattered poison, skin care, leads to
Arteries and veins, fat-reducing, relieving constipation, appetizing etc. are multi-functional.Rhizoma amorphophalli is also defined as one of ten big health foods by the United Nations's health organization.
Summary of the invention
For meeting the demand of people, spy of the present invention provides a kind of Rhizoma amorphophalli beef dumplings and preparation method thereof.
The object of the present invention is achieved like this: a kind of Rhizoma amorphophalli beef dumplings and preparation method thereof, described Rhizoma amorphophalli beef dumplings
It is made up of by weight following raw material:
90 ~ 110 parts of fresh beef, Rhizoma amorphophalli 12 ~ 18 parts, 12 ~ 18 parts of Lentinus Edodes, starch 5 ~ 7 parts, 5 ~ 7 parts of egg, Herba Apii graveolentis 6 ~ 8 parts, Rhizoma Zingiberis Recens
0.2 ~ 0.3 part, Herba Alii fistulosi 0.5 ~ 0.8 part, Fructus Piperis powder 0.1 ~ 0.2 part, monosodium glutamate 0.4 ~ 0.6 part, salt 0.8 ~ 1.2 part；
The preparation method of described Rhizoma amorphophalli beef dumplings, step is as follows:
(1) get the raw materials ready: select fresh beef, beef is cleaned up, remove muscle, barrier film and fat in meat, along beef fiber
Beef is cut into strip by direction, standby；Respectively Rhizoma amorphophalli, Lentinus Edodes, egg, Herba Apii graveolentis, Rhizoma Zingiberis Recens, Herba Alii fistulosi are cleaned up, standby；In starch
Add water, by starch furnishing pasty state, standby；
(2) pulverize: the beef being cut into strip is put in meat grinder and rub, respectively Rhizoma amorphophalli, Lentinus Edodes, Herba Apii graveolentis, Rhizoma Zingiberis Recens, Herba Alii fistulosi are put into
Vegetable crushing machine machine is pulverized；
(3) stirring: be poured in food blending machine by the material in (2), starts blender agitation material, while stirring to stirring
In machine add starch, egg, Fructus Piperis powder, monosodium glutamate, salt, after stir 15 ~ 20 minutes, taking-up ball material；
(4) beef dumplings is prepared: by hand or a ball of uniform size is made in ball making machine kneading by ball material, is placed in 50 ~ 60 DEG C
Warm water keeps within 10 ~ 15 minutes, make ball molding, a ball for molding is placed in the hot water of 80 ~ 90 DEG C and is heated to solidification sizing,
The beef dumplings being finished product is picked up after 10 ~ 20 minutes；
(5) pack and store: the beef dumplings of finished product being cooled to room temperature, is vacuum-packed by vacuum packing machine, will packaging
After beef dumplings carry out refrigeration storage, be stored in refrigerator or freezer.
Described Rhizoma amorphophalli beef dumplings is made up of by weight following raw material: 100 parts of fresh beef, Rhizoma amorphophalli 15 parts, 15 parts of Lentinus Edodes,
Starch 6 parts, 6 parts of egg, Herba Apii graveolentis 7 parts, Rhizoma Zingiberis Recens 0.26 part, Herba Alii fistulosi 0.7 part, Fructus Piperis powder 0.15 part, monosodium glutamate 0.5 part, salt 1.0 parts.
The beneficial effect comprise that:
1, the present invention creatively adds Rhizoma amorphophalli in beef dumplings, Rhizoma amorphophalli have horizontal blood sugar lowering, blood fat reducing, blood pressure lowering, dissipate poison,
Skin care, promote blood circulation, lose weight, relieving constipation, appetizing etc. multi-functional, and the acid-base balance of human body can be regulated, so that beef dumplings is more
The effect of health preserving；
2, the present invention is connected extremely compact in each step made, and saves the production time, improves labor productivity；
3, the present invention adds starch and egg in the whipping process of beef, makes beef mud more viscosity and lubricity, it is simple to enter
The molding in row ball later stage and crystallization operation.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but scope is not limited to described interior
Hold.
Embodiment 1
A kind of Rhizoma amorphophalli beef dumplings and preparation method thereof, described Rhizoma amorphophalli beef dumplings is made up of by weight following raw material:
90 parts of fresh beef, Rhizoma amorphophalli 12 parts, 12 parts of Lentinus Edodes, starch 5 parts, 5 parts of egg, Herba Apii graveolentis 6 parts, Rhizoma Zingiberis Recens 0.2 part, Herba Alii fistulosi 0.5 part, Fructus Piperis
0.1 part of powder, monosodium glutamate 0.4 part, salt 0.8 part.
The preparation method of described Rhizoma amorphophalli beef dumplings, step is as follows:
(1) get the raw materials ready: select fresh beef, beef is cleaned up, remove muscle, barrier film and fat in meat, along beef fiber
Beef is cut into strip by direction, standby；Respectively Rhizoma amorphophalli, Lentinus Edodes, egg, Herba Apii graveolentis, Rhizoma Zingiberis Recens, Herba Alii fistulosi are cleaned up, standby；In starch
Add water, by starch furnishing pasty state, standby；
(2) pulverize: the beef being cut into strip is put in meat grinder and rub, respectively Rhizoma amorphophalli, Lentinus Edodes, Herba Apii graveolentis, Rhizoma Zingiberis Recens, Herba Alii fistulosi are put into
Vegetable crushing machine machine is pulverized；
(3) stirring: be poured in food blending machine by the material in (2), starts blender agitation material, while stirring to stirring
In machine add starch, egg, Fructus Piperis powder, monosodium glutamate, salt, after stir 15 ~ 20 minutes, taking-up ball material；
(4) beef dumplings is prepared: by hand or a ball of uniform size is made in ball making machine kneading by ball material, is placed in 50 ~ 60 DEG C
Warm water keeps within 10 ~ 15 minutes, make ball molding, a ball for molding is placed in the hot water of 80 ~ 90 DEG C and is heated to solidification sizing,
The beef dumplings being finished product is picked up after 10 ~ 20 minutes；
(5) pack and store: the beef dumplings of finished product being cooled to room temperature, is vacuum-packed by vacuum packing machine, will packaging
After beef dumplings carry out refrigeration storage, be stored in refrigerator or freezer.
Embodiment 2
A kind of Rhizoma amorphophalli beef dumplings and preparation method thereof, described Rhizoma amorphophalli beef dumplings is made up of by weight following raw material:
100 parts of fresh beef, Rhizoma amorphophalli 15 parts, 15 parts of Lentinus Edodes, starch 6 parts, 6 parts of egg, Herba Apii graveolentis 7 parts, Rhizoma Zingiberis Recens 0.25 part, Herba Alii fistulosi 0.7 part, recklessly
0.15 part of green pepper powder, monosodium glutamate 0.5 part, salt 1 part.
The preparation method of described Rhizoma amorphophalli beef dumplings, step is with embodiment 1.
Embodiment 3
A kind of Rhizoma amorphophalli beef dumplings and preparation method thereof, described Rhizoma amorphophalli beef dumplings is made up of by weight following raw material:
110 parts of fresh beef, Rhizoma amorphophalli 18 parts, 18 parts of Lentinus Edodes, starch 7 parts, 7 parts of egg, Herba Apii graveolentis 8 parts, Rhizoma Zingiberis Recens 0.3 part, Herba Alii fistulosi 0.8 part, recklessly
0.2 part of green pepper powder, monosodium glutamate 0.6 part, salt 1.2 parts.
The preparation method of described Rhizoma amorphophalli beef dumplings, step is with embodiment 1.
Generally, the beef dumplings that the present invention produces, reasonable mixture ratio, be of high nutritive value, unique flavor.
Claims (2)
1. Rhizoma amorphophalli beef dumplings and preparation method thereof, it is characterised in that: described Rhizoma amorphophalli beef dumplings is by following raw material by weight
Part composition:
90 ~ 110 parts of fresh beef, Rhizoma amorphophalli 12 ~ 18 parts, 12 ~ 18 parts of Lentinus Edodes, starch 5 ~ 7 parts, 5 ~ 7 parts of egg, Herba Apii graveolentis 6 ~ 8 parts, Rhizoma Zingiberis Recens
0.2 ~ 0.3 part, Herba Alii fistulosi 0.5 ~ 0.8 part, Fructus Piperis powder 0.1 ~ 0.2 part, monosodium glutamate 0.4 ~ 0.6 part, salt 0.8 ~ 1.2 part；
The preparation method of described Rhizoma amorphophalli beef dumplings, step is as follows:
(1) get the raw materials ready: select fresh beef, beef is cleaned up, remove muscle, barrier film and fat in meat, along beef fiber
Beef is cut into strip by direction, standby；Respectively Rhizoma amorphophalli, Lentinus Edodes, egg, Herba Apii graveolentis, Rhizoma Zingiberis Recens, Herba Alii fistulosi are cleaned up, standby；In starch
Add water, by starch furnishing pasty state, standby；
(2) pulverize: the beef being cut into strip is put in meat grinder and rub, respectively Rhizoma amorphophalli, Lentinus Edodes, Herba Apii graveolentis, Rhizoma Zingiberis Recens, Herba Alii fistulosi are put into
Vegetable crushing machine machine is pulverized；
(3) stirring: be poured in food blending machine by the material in (2), starts blender agitation material, while stirring to stirring
In machine add starch, egg, Fructus Piperis powder, monosodium glutamate, salt, after stir 15 ~ 20 minutes, taking-up ball material；
(4) beef dumplings is prepared: by hand or a ball of uniform size is made in ball making machine kneading by ball material, is placed in 50 ~ 60 DEG C
Warm water keeps within 10 ~ 15 minutes, make ball molding, a ball for molding is placed in the hot water of 80 ~ 90 DEG C and is heated to solidification sizing,
The beef dumplings being finished product is picked up after 10 ~ 20 minutes；
(5) pack and store: the beef dumplings of finished product being cooled to room temperature, is vacuum-packed by vacuum packing machine, will packaging
After beef dumplings carry out refrigeration storage, be stored in refrigerator or freezer.
A kind of Rhizoma amorphophalli beef dumplings the most according to claim 1 and preparation method thereof, it is characterised in that: described Rhizoma amorphophalli beef
Ball is made up of by weight following raw material: 100 parts of fresh beef, Rhizoma amorphophalli 15 parts, 15 parts of Lentinus Edodes, starch 6 parts, 6 parts of egg, Herba Apii graveolentis 7
Part, Rhizoma Zingiberis Recens 0.26 part, Herba Alii fistulosi 0.7 part, Fructus Piperis powder 0.15 part, monosodium glutamate 0.5 part, salt 1.0 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610422565.8A CN105918922A (en) | 2016-06-15 | 2016-06-15 | Beef balls with konjac and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610422565.8A CN105918922A (en) | 2016-06-15 | 2016-06-15 | Beef balls with konjac and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918922A true CN105918922A (en) | 2016-09-07 |
Family
ID=56830763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610422565.8A Pending CN105918922A (en) | 2016-06-15 | 2016-06-15 | Beef balls with konjac and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918922A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125626A (en) * | 2017-06-05 | 2017-09-05 | 三只松鼠股份有限公司 | A kind of Q bullets beef dumplings and preparation method thereof |
| CN107865339A (en) * | 2016-09-23 | 2018-04-03 | 沈阳沈太郎环保科技有限公司 | A kind of meat gruel with smooth mouthfeel |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423088A (en) * | 2011-11-25 | 2012-04-25 | 福建农林大学 | Amorphophalms konjac fish balls and preparation method thereof |
| CN102423089A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Core eel ball and preparation method thereof |
| CN105410729A (en) * | 2015-12-14 | 2016-03-23 | 茂名市家家食品有限公司 | Crisp and tasty meatball and preparing method thereof |
-
2016
- 2016-06-15 CN CN201610422565.8A patent/CN105918922A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423088A (en) * | 2011-11-25 | 2012-04-25 | 福建农林大学 | Amorphophalms konjac fish balls and preparation method thereof |
| CN102423089A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Core eel ball and preparation method thereof |
| CN105410729A (en) * | 2015-12-14 | 2016-03-23 | 茂名市家家食品有限公司 | Crisp and tasty meatball and preparing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865339A (en) * | 2016-09-23 | 2018-04-03 | 沈阳沈太郎环保科技有限公司 | A kind of meat gruel with smooth mouthfeel |
| CN107125626A (en) * | 2017-06-05 | 2017-09-05 | 三只松鼠股份有限公司 | A kind of Q bullets beef dumplings and preparation method thereof |
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Application publication date: 20160907 |