CN105942267A - Rice-flavored spleen-enlivening qi-regulating beef ball and manufacturing method thereof - Google Patents
Rice-flavored spleen-enlivening qi-regulating beef ball and manufacturing method thereof Download PDFInfo
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- 235000015278 beef Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 34
- 241000628997 Flos Species 0.000 claims abstract description 16
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 10
- 230000001105 regulatory effect Effects 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 15
- 235000019710 soybean protein Nutrition 0.000 claims description 15
- 210000000582 semen Anatomy 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 238000012986 modification Methods 0.000 claims description 8
- 230000004048 modification Effects 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 239000008055 phosphate buffer solution Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 claims description 3
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241000218378 Magnolia Species 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 229940071440 soy protein isolate Drugs 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 5
- 241000209094 Oryza Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010188 recombinant method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a rice-flavored spleen-enlivening qi-regulating beef ball. The beef ball is made from the following raw materials, by weight part, 40-50 of cake flour, 20-30 of beef powder, 3-4 of salt, 2-3 of baking powder, 5-6 of onion powder, 5-7 of dried chilli powder, 16-20 of yak meat, 240-300 of a NaCl solution with the concentration in a range of 0.5-1 mol/L, 7-10 of soy protein isolate, 0.1-0.2 of sodium carboxymethylcellulose, 0.01-0.013 of food-grade magnesium chloride, 7-8 of oolong tea, 8-9 of brown rice, 9-11 of lotus seeds, 12-13 of pork liver, 1-2.4 of flos puerariae, 1-2 of officinal magnolia flowers and 1-2.1 of folium eucommiae. The beef ball is chewy once being put in the mouth and has strong fragrance overflowing all over. Addition of edible medicinal materials, such as flos puerariae, officinal magnolia flowers and folium eucommiae, provides the beef ball with the curative efficiency of clearing heat and detoxifying the body, protecting the liver and tonifying the kidney, dissipating the effects of alcohol and enlivening the spleen, regulating qi and strengthening sinews, and reducing the blood pressure.
Description
Technical field
The present invention relates to beef dumplings technical field, particularly relate to a kind of meter Xiang and be amusing beef dumplings and preparation method thereof of regulating the flow of vital energy.
Background technology
Carnis Bovis grunniens is natural food raw material, but the exploitation of Carnis Bovis grunniens protein resource are inadequate, Carnis Bovis grunniens protein content is high (21%～22%), fat content low (2%～3%), and containing abundant essential amino acids, multiple polyunsaturated fatty acid and vitamin, be fine work in nutritious meat.Carnis Bovis grunniens is also because having the advantages such as green natural, high protein, low fat, it is possible to independently occupies market, and becomes the meat product of consumer's truly high-quality.But, about the utilization of Carnis Bovis grunniens protein resource and the nearly no report of the research of exploitation, particularly lack and utilize matter structure recombinant technique to research and develop the research of novel Carnis Bovis grunniens protein product.Soybean protein isolate has special functional characteristic and higher nutritive value, can add in comminuted meat product and emulsified meat product as functional component in meat products is processed.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of meter Xiang is amusing beef dumplings and preparation method thereof of regulating the flow of vital energy.
The present invention is achieved by the following technical solutions:
A kind of meter Xiang is amusing beef dumplings of regulating the flow of vital energy, and is prepared by the raw materials in:
Self-raising flour 40-50, beef powder 20-30, Sal 3-4, baking powder 2-3, onion powder 5-6, dry paprika 5-7, NaCl solution 240-300 of Carnis Bovis grunniens 16-20,0.5-1mol/l, soybean protein isolate 7-10, sodium carboxymethyl cellulose 0.1-0.2, food-grade magnesium chloride 0.01-0.013, oolong tea 7-8, brown rice 8-9, Semen Nelumbinis 9-11, Hepar Sus domestica 12-13, Flos puerariae lobatae 1-2.4, Flos Magnoliae Officinalis 1-2, Folium Eucommiae 1-2.1.
Described a kind of meter Xiang is amusing the preparation method of beef dumplings of regulating the flow of vital energy, and comprises the following steps:
(1) by after Flos puerariae lobatae, Flos Magnoliae Officinalis, the Folium Eucommiae flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) brown rice is cleaned and is dried, and fries pulverizing after perfume (or spice) in pouring frying pan into, takes oolong tea and enters pan boiling boiling, then pours coarse rice powder into, stirs and continues little fire heating, obtains tea perfume (or spice) and stick with paste；
(3) Semen Nelumbinis are clayed into power after frying perfume (or spice), obtain Semen Nelumbinis powder；After Hepar Sus domestica is diced, uniformly wrap up in and spread Semen Nelumbinis powder and be placed on steamer and fumigate 10-15 minute with Chinese medicine juice, further take out and dry；
(4) take Carnis Bovis grunniens and reject fat and connective tissue, be cut into meat cubelets, join in the phosphate buffer solution of its volume 4-5 times, 0.2mol/l, through 1000-1200 rev/min of high-speed stirred 50-60s, it is centrifuged 10-20 minute at 3-5 DEG C again, precipitation is mixed with 0.5-1mol/lNaCl solution, stirs, filter, remove precipitation, be 6-6.5 by filtrate pH regulator, then be centrifuged 10-20 minute at 3-5 DEG C, last abandoning supernatant, obtains fribrillin；
(5) soybean protein isolate is joined in the deionized water of its weight 25-30 times, add sodium carboxymethyl cellulose, slowly rise high-temperature and be 80-95 DEG C, insulated and stirred 5-7 minute, it is cooled to room temperature, obtains heat modification soybean protein isolate；
(6) by above-mentioned fribrillin, the mixing of heat modification soybean protein isolate, add above-mentioned food-grade magnesium chloride, T-5398, stir, cold preservation 1.8-2 hour at 3-4 DEG C, send in the water-bath of 20-25 DEG C, slowly raise bath temperature and be 80-85 DEG C, stop heating, discharging, quickly it is positioned in ice-water bath and is cooled to 3-4 DEG C, placing 10-12 hour at 3-4 DEG C, liter high-temperature is room temperature, obtains compound protein gel；
(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (3) gained material mix homogeneously, add suitable quantity of water, after mixing and stirring, and become dough, then make evenly sized pellet, obtain meat ball；
(8) by gained meat ball baking 3-5 minute at a temperature of 175-180 DEG C, and overturning meat ball 3-5 time, after baking, brush is spread step (2) gained material and remains each material, drying.
The invention have the advantage that the present invention first by soybean protein isolate through thermal denaturation, the consistency and elasticity of muscle gel can be increased, qualities such as improving meat products color, organizational structure and nutritive value is had important effect；Then T-5398 catalytic modification is used, fribrillin, heat modification soybean protein isolate generation covalent cross-linking are reacted, gelation and the emulsibility of mixed protein can be obviously improved, the food-grade magnesium chloride of the addition of the present invention can improve the water-retaining property of gel, effectively reduces the loss of nutrient substance；
Entrance chewy of the present invention, giving off a strong fragrance overflows, and has been also added with the food medical materials such as Flos puerariae lobatae, Flos Magnoliae Officinalis, Folium Eucommiae, and richness has given heat-clearing and toxic substances removing of the present invention, liver protecting and kidney invigorating, relieving acute alcoholism and recuperating the spleen, the health-care effect of regulate the flow of vital energy strong muscle, blood pressure lowering.
Detailed description of the invention
A kind of meter Xiang is amusing beef dumplings of regulating the flow of vital energy, and is prepared by the raw materials in:
Self-raising flour 40, beef powder 20, Sal 3, baking powder 2, onion powder 5, dry paprika 5, Carnis Bovis grunniens 16, the NaCl solution 240 of 0.5mol/l, soybean protein isolate 7, sodium carboxymethyl cellulose 0.1, food-grade magnesium chloride 0.01, oolong tea 7, brown rice 8, Semen Nelumbinis 9, Hepar Sus domestica 12, Flos puerariae lobatae 1, Flos Magnoliae Officinalis 1, Folium Eucommiae 1.
Described a kind of meter Xiang is amusing the preparation method of beef dumplings of regulating the flow of vital energy, and comprises the following steps:
(1) by after Flos puerariae lobatae, Flos Magnoliae Officinalis, the Folium Eucommiae flooding by 6 times amount, filter obtains Chinese medicine juice；
(2) brown rice is cleaned and is dried, and fries pulverizing after perfume (or spice) in pouring frying pan into, takes oolong tea and enters pan boiling boiling, then pours coarse rice powder into, stirs and continues little fire heating, obtains tea perfume (or spice) and stick with paste；
(3) Semen Nelumbinis are clayed into power after frying perfume (or spice), obtain Semen Nelumbinis powder；After Hepar Sus domestica is diced, uniformly wrap up in and spread Semen Nelumbinis powder and be placed on steamer and fumigate 10 minutes with Chinese medicine juice, further take out and dry；
(4) take Carnis Bovis grunniens and reject fat and connective tissue, be cut into meat cubelets, join in the phosphate buffer solution of its volume 4 times, 0.2mol/l, through 1000 revs/min of high-speed stirred 50s, it is centrifuged 10 minutes at 3 DEG C again, precipitation is mixed with 0.5mol/lNaCl solution, stirs, filter, remove precipitation, be 6 by filtrate pH regulator, then be centrifuged 10 minutes at 3 DEG C, last abandoning supernatant, obtains fribrillin；
(5) being joined by soybean protein isolate in the deionized water of its weight 25 times, add sodium carboxymethyl cellulose, slowly rising high-temperature is 80 DEG C, and insulated and stirred 5 minutes is cooled to room temperature, obtains heat modification soybean protein isolate；
(6) by above-mentioned fribrillin, the mixing of heat modification soybean protein isolate, add above-mentioned food-grade magnesium chloride, T-5398, stir, cold preservation 1.8 hours at 3 DEG C, send in the water-bath of 20 DEG C, slowly raising bath temperature is 80 DEG C, stops heating, discharging, quickly it is positioned in ice-water bath and is cooled to 3 DEG C, placing 10 hours at 3 DEG C, liter high-temperature is room temperature, obtains compound protein gel；
(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (3) gained material mix homogeneously, add suitable quantity of water, after mixing and stirring, and become dough, then make evenly sized pellet, obtain meat ball；
(8) by gained meat ball baking 3 minutes at a temperature of 175 DEG C, and overturning meat ball 3 times, after baking, brush is spread step (2) gained material and remains each material, drying.
Claims (2)
1. a rice perfume (or spice) is amusing beef dumplings of regulating the flow of vital energy, it is characterised in that be prepared by the raw materials in:
Self-raising flour 40-50, beef powder 20-30, Sal 3-4, baking powder 2-3, onion powder 5-6, dry paprika 5-7, NaCl solution 240-300 of Carnis Bovis grunniens 16-20,0.5-1mol/l, soybean protein isolate 7-10, sodium carboxymethyl cellulose 0.1-0.2, food-grade magnesium chloride 0.01-0.013, oolong tea 7-8, brown rice 8-9, Semen Nelumbinis 9-11, Hepar Sus domestica 12-13, Flos puerariae lobatae 1-2.4, Flos Magnoliae Officinalis 1-2, Folium Eucommiae 1-2.1.
A kind of meter Xiang the most as claimed in claim 1 is amusing the preparation method of beef dumplings of regulating the flow of vital energy, it is characterised in that comprise the following steps:
(1) by after Flos puerariae lobatae, Flos Magnoliae Officinalis, the Folium Eucommiae flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) brown rice is cleaned and is dried, and fries pulverizing after perfume (or spice) in pouring frying pan into, takes oolong tea and enters pan boiling boiling, then pours coarse rice powder into, stirs and continues little fire heating, obtains tea perfume (or spice) and stick with paste；
(3) Semen Nelumbinis are clayed into power after frying perfume (or spice), obtain Semen Nelumbinis powder；After Hepar Sus domestica is diced, uniformly wrap up in and spread Semen Nelumbinis powder and be placed on steamer and fumigate 10-15 minute with Chinese medicine juice, further take out and dry；
(4) take Carnis Bovis grunniens and reject fat and connective tissue, be cut into meat cubelets, join in the phosphate buffer solution of its volume 4-5 times, 0.2mol/l, through 1000-1200 rev/min of high-speed stirred 50-60s, it is centrifuged 10-20 minute at 3-5 DEG C again, precipitation is mixed with 0.5-1mol/lNaCl solution, stirs, filter, remove precipitation, be 6-6.5 by filtrate pH regulator, then be centrifuged 10-20 minute at 3-5 DEG C, last abandoning supernatant, obtains fribrillin；
(5) soybean protein isolate is joined in the deionized water of its weight 25-30 times, add sodium carboxymethyl cellulose, slowly rise high-temperature and be 80-95 DEG C, insulated and stirred 5-7 minute, it is cooled to room temperature, obtains heat modification soybean protein isolate；
(6) by above-mentioned fribrillin, the mixing of heat modification soybean protein isolate, add above-mentioned food-grade magnesium chloride, T-5398, stir, cold preservation 1.8-2 hour at 3-4 DEG C, send in the water-bath of 20-25 DEG C, slowly raise bath temperature and be 80-85 DEG C, stop heating, discharging, quickly it is positioned in ice-water bath and is cooled to 3-4 DEG C, placing 10-12 hour at 3-4 DEG C, liter high-temperature is room temperature, obtains compound protein gel；
(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (3) gained material mix homogeneously, add suitable quantity of water, after mixing and stirring, and become dough, then make evenly sized pellet, obtain meat ball；
(8) by gained meat ball baking 3-5 minute at a temperature of 175-180 DEG C, and overturning meat ball 3-5 time, after baking, brush is spread step (2) gained material and remains each material, drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610186099.8A CN105942267A (en) | 2016-03-29 | 2016-03-29 | Rice-flavored spleen-enlivening qi-regulating beef ball and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610186099.8A CN105942267A (en) | 2016-03-29 | 2016-03-29 | Rice-flavored spleen-enlivening qi-regulating beef ball and manufacturing method thereof |
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| CN105942267A true CN105942267A (en) | 2016-09-21 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300387A (en) * | 2013-06-26 | 2013-09-18 | 陈键 | Beef balls with glutinous rice and manufacturing method thereof |
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
| CN104026605A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball and preparing method thereof |
| CN105166981A (en) * | 2015-07-17 | 2015-12-23 | 高鹏 | Beef ball with pineapple and mung bean stuffing, and making method thereof |
-
2016
- 2016-03-29 CN CN201610186099.8A patent/CN105942267A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300387A (en) * | 2013-06-26 | 2013-09-18 | 陈键 | Beef balls with glutinous rice and manufacturing method thereof |
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
| CN104026605A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball and preparing method thereof |
| CN105166981A (en) * | 2015-07-17 | 2015-12-23 | 高鹏 | Beef ball with pineapple and mung bean stuffing, and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孔杭如 等: "牦牛肌原纤维蛋白与热改性大豆分离蛋白共凝胶条件的优化", 《食品科学》 * |
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