CN105942269A - Brain-strengthening senescence-delaying beef red-date-flavored ball and manufacturing method thereof - Google Patents
Brain-strengthening senescence-delaying beef red-date-flavored ball and manufacturing method thereof Download PDFInfo
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- CN105942269A CN105942269A CN201610186138.4A CN201610186138A CN105942269A CN 105942269 A CN105942269 A CN 105942269A CN 201610186138 A CN201610186138 A CN 201610186138A CN 105942269 A CN105942269 A CN 105942269A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 22
- 238000005728 strengthening Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 31
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 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
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 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
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000019713 millet 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
- 240000000249 Morus alba Species 0.000 claims abstract description 4
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 15
- 235000019710 soybean protein Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 230000004048 modification Effects 0.000 claims description 8
- 238000012986 modification Methods 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
- 239000003814 drug Substances 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
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 239000011449 brick Substances 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
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 230000001934 delay Effects 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 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
- 238000003825 pressing Methods 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 210000002966 serum Anatomy 0.000 claims description 3
- 239000006228 supernatant Substances 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
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000006667 Aleurites moluccana Nutrition 0.000 abstract 2
- 240000004957 Castanea mollissima Species 0.000 abstract 2
- 235000018244 Castanea mollissima Nutrition 0.000 abstract 2
- 240000006509 Gynostemma pentaphyllum Species 0.000 abstract 2
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 abstract 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 230000004377 improving vision Effects 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 229940071440 soy protein isolate Drugs 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 230000032683 aging Effects 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
- 230000004438 eyesight Effects 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
- 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
- 230000002557 soporific effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 230000002936 tranquilizing effect Effects 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
Abstract
The invention discloses a brain-strengthening senescence-delaying beef red-date-flavored ball. The beef ball is made from the following raw materials, by weight part, 35-38 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, 9-12 of pumpkins, 7-8 of red dates, 2-4 of date-flower honey, 8-14 of mulberry fruits, 3-4 of black millet flour, 2-3 of folium eucommiae, 1.8-2.1 of gynostemma pentaphyllum, and 1.3-2 Chinese chestnut leaves. 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 gynostemma pentaphyllum, folium eucommiae and Chinese chestnut leaves, provides the beef ball with the curative efficiency of reducing fatigue, delaying senescence, settling and hypnotizing the body, improving vision and strengthening the brain, tonifying the liver and kidney, and strengthening sinews and bones.
Description
Technical field
The present invention relates to beef dumplings technical field, particularly relate to the slow beef Fructus Jujubae pomander and preparation method thereof that declines of a kind of brain-strengthening.
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 the slow beef Fructus Jujubae pomander and preparation method thereof that declines of a kind of brain-strengthening.
The present invention is achieved by the following technical solutions:
The slow beef Fructus Jujubae pomander that declines of a kind of brain-strengthening, is prepared by the raw materials in:
Self-raising flour 35-38, 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, Fructus Cucurbitae moschatae 9-12, Fructus Jujubae 7-8, Mel Jujubae 2-4, Fructus Mori 8-14, black millet powder 3-4, Folium Eucommiae 2-3, Herb Gynostemmae Pentaphylli 1.8-2.1, Folium Castaneae 1.3-2.
Described a kind of brain-strengthening delays the preparation method of the beef Fructus Jujubae pomander that declines, and comprises the following steps:
(1) by after Herb Gynostemmae Pentaphylli, Folium Eucommiae, the Folium Castaneae flooding by 6-9 times amount, filter obtains Chinese medicine juice；Take Fructus Mori to clean, squeeze serosity in being placed in serum pressing machine, obtain mulberry juice；
(2) Fructus Cucurbitae moschatae stripping and slicing is placed on water proof on steamer and cooks, then mixes with black millet powder and smash to pieces, is kneaded into dough, then divides and make multiple evenly sized flour cake, each flour cake is placed in a heatable brick bed on hot pot and does, then dry pulverizing, collect stand-by；
(3) to cutting and excavating Semen Jujubae after Fructus Jujubae is cleaned, inserting appropriate Mel Jujubae, be upwards placed in food steamer by the Fructus Jujubae tangent plane handled well at tangent plane central hole, water proof is fumigated 8-10 minute, obtains material in pot, then dries pulverizing；
(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 (2) (3) gained material mix homogeneously, add Chinese medicine juice and suitable quantity of water, after mixing and stirring, and become dough, make evenly sized pellet again, 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, each material of residue spread by brush, to obtain final product.
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 Herb Gynostemmae Pentaphylli, Folium Eucommiae, Folium Castaneae, and richness has given the health-care effect of allaying tiredness of the present invention, slow down aging, tranquilizing soporific, eyesight improving and brain strengthening, invigorating the liver and kidney, bone and muscle strengthening.
Detailed description of the invention
The slow beef Fructus Jujubae pomander that declines of a kind of brain-strengthening, is prepared by the raw materials in:
Self-raising flour 35, 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, Fructus Cucurbitae moschatae 9, Fructus Jujubae 7, Mel Jujubae 2, Fructus Mori 8, black millet powder 3, Folium Eucommiae 2, Herb Gynostemmae Pentaphylli 1.8, Folium Castaneae 1.3.
Described a kind of brain-strengthening delays the preparation method of the beef Fructus Jujubae pomander that declines, and comprises the following steps:
(1) by after Herb Gynostemmae Pentaphylli, Folium Eucommiae, the Folium Castaneae flooding by 6 times amount, filter obtains Chinese medicine juice；Take Fructus Mori to clean, squeeze serosity in being placed in serum pressing machine, obtain mulberry juice；
(2) Fructus Cucurbitae moschatae stripping and slicing is placed on water proof on steamer and cooks, then mixes with black millet powder and smash to pieces, is kneaded into dough, then divides and make multiple evenly sized flour cake, each flour cake is placed in a heatable brick bed on hot pot and does, then dry pulverizing, collect stand-by；
(3) to cutting and excavating Semen Jujubae after Fructus Jujubae is cleaned, inserting appropriate Mel Jujubae, be upwards placed in food steamer by the Fructus Jujubae tangent plane handled well at tangent plane central hole, water proof is fumigated 8 minutes, obtains material in pot, then dries pulverizing；
(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 (2) (3) gained material mix homogeneously, add Chinese medicine juice and suitable quantity of water, after mixing and stirring, and become dough, make evenly sized pellet again, 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, each material of residue spread by brush, to obtain final product.
Claims (2)
1. the slow beef Fructus Jujubae pomander that declines of brain-strengthening, it is characterised in that be prepared by the raw materials in:
Self-raising flour 35-38, 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, Fructus Cucurbitae moschatae 9-12, Fructus Jujubae 7-8, Mel Jujubae 2-4, Fructus Mori 8-14, black millet powder 3-4, Folium Eucommiae 2-3, Herb Gynostemmae Pentaphylli 1.8-2.1, Folium Castaneae 1.3-2.
A kind of brain-strengthening the most as claimed in claim 1 delays the preparation method of the beef Fructus Jujubae pomander that declines, it is characterised in that comprise the following steps:
(1) by after Herb Gynostemmae Pentaphylli, Folium Eucommiae, the Folium Castaneae flooding by 6-9 times amount, filter obtains Chinese medicine juice；Take Fructus Mori to clean, squeeze serosity in being placed in serum pressing machine, obtain mulberry juice；
(2) Fructus Cucurbitae moschatae stripping and slicing is placed on water proof on steamer and cooks, then mixes with black millet powder and smash to pieces, is kneaded into dough, then divides and make multiple evenly sized flour cake, each flour cake is placed in a heatable brick bed on hot pot and does, then dry pulverizing, collect stand-by；
(3) to cutting and excavating Semen Jujubae after Fructus Jujubae is cleaned, inserting appropriate Mel Jujubae, be upwards placed in food steamer by the Fructus Jujubae tangent plane handled well at tangent plane central hole, water proof is fumigated 8-10 minute, obtains material in pot, then dries pulverizing；
(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 (2) (3) gained material mix homogeneously, add Chinese medicine juice and suitable quantity of water, after mixing and stirring, and become dough, make evenly sized pellet again, 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, each material of residue spread by brush, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610186138.4A CN105942269A (en) | 2016-03-29 | 2016-03-29 | Brain-strengthening senescence-delaying beef red-date-flavored ball and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610186138.4A CN105942269A (en) | 2016-03-29 | 2016-03-29 | Brain-strengthening senescence-delaying beef red-date-flavored ball and manufacturing method thereof |
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| CN105942269A true CN105942269A (en) | 2016-09-21 |
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| CN201610186138.4A Withdrawn CN105942269A (en) | 2016-03-29 | 2016-03-29 | Brain-strengthening senescence-delaying beef red-date-flavored ball and manufacturing method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 CN201610186138.4A patent/CN105942269A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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