CN105942271A - Dendrobium officinale health care beef ball and preparation method thereof - Google Patents
Dendrobium officinale health care beef ball and preparation method thereof Download PDFInfo
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- CN105942271A CN105942271A CN201610359922.0A CN201610359922A CN105942271A CN 105942271 A CN105942271 A CN 105942271A CN 201610359922 A CN201610359922 A CN 201610359922A CN 105942271 A CN105942271 A CN 105942271A
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Abstract
The invention belongs to the technical field of food processing, and discloses a dendrobium officinale health care beef ball, prepared from the following raw materials according to a weight proportion: 250 to 1000g of silverside, 50 to 200g of dendrobium officinale, 1 to 4g of refined salt, 4 to 16g of aginomoto, 1 to 4g of white granulated sugar and 10 to 40g of ice block. The selected materials are selected precisely, the matching of a recipe is scientific and reasonable, the requests on various aspects such as nutrition, taste and color are all considered, the dendrobium officinale and the silverside are prepared into the beef ball, the beef ball not only has the characteristics of being salty, delicious, crisp and tasty, dreg-free and rich in elasticity, but also realizes nutrient complementation, the nutritive value is increased, the needs of various people are met, and the categories of beef ball products are enriched.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of Herba Dendrobii healthcare beef ball and preparation method thereof.
Background technology
Herba Dendrobii, for the perennial herbaceous plant that grows nonparasitically upon another plant of the orchid family.Its stem is used as medicine, and has enhancing immunologic function, facilitating digestion, hepatoprotective function of gallbladder promoting, rheumatism, reduction blood pressure and blood lipoid, antitumor, protection vision, nourishes skin, anti-ageing effect of waiting for a long time.
Beef contains rich in protein, and aminoacid ratio of components Carnis Sus domestica needs closer to human body, can improve body resistance against diseases, loses blood the people of growth promoter and Post operation, aftercare and the aspect such as repair tissue is particularly suitable supplementing.Severe winter eats beef, has warming the stomach effect, for tonification in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has invigorating the spleen and replenishing QI, nourishes taste, strong muscles and bones, the endogenous wind stopping that reduces phlegm, the function of the only saliva of quenching the thirst.Being applicable to sinking of QI of middle-JIAO, body of breathing hard empty, soreness of bones and muscles and anemia prolonged illness and the dizzy people of yellowish complexion eat.Beef dumplings, also known as meat egg, sharp and clear, without slag, delicious, full of elasticity, meat ball soup, fry the delicacies that meat ball is banquet.
Raising along with people's living standard, increasing functional health care food occurs in the visual field of people, beef dumplings adds some there is health care, medicinal or functional raw material can obtain functional food, does not also have the functional health care food that beef dumplings is relevant in prior art.
Summary of the invention
The technical problem to be solved is the drawbacks described above overcoming prior art to exist, it is provided that a kind of Herba Dendrobii healthcare beef ball.
Second object of the present invention is to provide the preparation method of described Herba Dendrobii healthcare beef ball.
It is an object of the invention to be achieved by the following technical programs:
A kind of Herba Dendrobii healthcare beef ball, containing the raw material of following weight proportion: foreshank 250～1000 grams, Herba Dendrobii 50～200 grams, refined salt 1～4 grams, monosodium glutamate 4～16 grams, white sugar 1～4 grams, ice cube 10～40 grams.
Herba Dendrobii and beef are made beef dumplings by the present invention, and it is salty fresh sharp and clear not only to have, and without features such as slag are full of elasticity, also achieve nutrient complementary, improve nutritive value, meet the needs of different crowd, enrich the kind of beef dumplings goods.
The present invention also provides for the preparation method of described Herba Dendrobii healthcare beef ball.
Specifically, the preparation method of described Herba Dendrobii healthcare beef ball comprises the following steps:
(1) prepared by fresh Herba Dendrobii juice: Herba Dendrobii 50～200 grams of fresh bars squeezed the juice, filter to obtain fresh Herba Dendrobii juice 55～220 grams；
(2) foreshank cleans: foreshank 250～1000 grams being placed in the saline that concentration is 3%～5% rinsing, and removes moisture removal, cutting is standby；
(3) become rotten technique: foreshank breaks into fine and soft shape, add refined salt 1～4 grams, monosodium glutamate 4～16 grams, white sugar 1～4 grams, ice cube 10～40 grams of blend 2.5～10 minutes, adds 55～220 grams of fresh Herba Dendrobii juice continuation blend 1.5～6 minutes；
(4) beat, squeeze ball molding: after the beef young pilose antler crossed by blend is beaten repeatedly, be extruded into circular beef dumplings；
(5) ripe, cooling technique: circular beef dumplings digestion is ripe, puts in the water of 0～5 DEG C and gets product.
Preferably, step (2) rinses 5～20 minutes in saline, and saline water temperature is maintained at 5～10 DEG C；Being steeped in saline by foreshank, the blood and slime in foreshank can be diluted out, the mouthfeel of beef can be allowed more preferable, simultaneously when saline water temperature is more than 10 DEG C or less than 5 DEG C, the mouthfeel of the beef dumplings prepared is poor.
Preferably, step (2) go moisture removal to refer to foreshank to be placed in a centrifuge, centrifugal 2min under rotating speed 5000 r/min.
Preferably, the beef young pilose antler referring to be crossed by blend of beating of step (4) is beaten 20 times repeatedly, makes beef the most gluing effectively.
Preferably, the described crowded ball molding of step (4) is by one, entire soup spoon, and it is fine and soft that left hand holds beef, and at tiger's jaw, extrusion weighs 15～60 grams of circles, and right hand soup spoon is caught, and places 15 minutes, makes beef dumplings gelation, to increase elastic and water-retaining property.
Compared with prior art, the method have the advantages that
The invention provides a kind of Herba Dendrobii healthcare beef ball, containing the raw material of following weight proportion: foreshank 250～1000 grams, Herba Dendrobii 50～200 grams, refined salt 1～4 grams, monosodium glutamate 4～16 grams, white sugar 1～4 grams, ice cube 10～40 grams.The present invention selects materials rigorous, and formula collocation is scientific and reasonable, and material matching ratio is suitable, such as the proportioning of foreshank Yu Herba Dendrobii, the proportioning of refined salt and monosodium glutamate, the most reasonable, take into account each side requirements such as nutrition, taste, color and luster, Herba Dendrobii and beef are made beef dumplings, and it is salty fresh sharp and clear not only to have, without features such as slag are full of elasticity, also achieve nutrient complementary, improve nutritive value, meet the needs of different crowd, the kind of abundant beef dumplings goods.
Detailed description of the invention
Below by specific embodiment specific descriptions further to the present invention.The design philosophy of the present invention or the simple of allied substances substitute and belong to protection scope of the present invention.If following used experimental technique is without specified otherwise, the method being the existing routine of the art, the dispensing used or material, if no special instructions, it is by the available dispensing of commercial sources or material.
Embodiment
1
Raw material: foreshank 500 grams, the fresh bar of Herba Dendrobii 100 grams, refined salt 2 grams, monosodium glutamate 8 grams, white sugar 2 grams, ice cube 20 grams.
The preparation method of Herba Dendrobii healthcare beef ball, comprises the following steps:
(1) prepared by fresh Herba Dendrobii juice: 100 grams of fresh bars of Herba Dendrobii are cut into long 1cm section shape, adds in juice extractor, squeeze the juice 5 minutes, with filter-cloth filtering, obtain 110 grams of fresh Herba Dendrobii juice together with 50 grams of clear water；
(2) foreshank cleans: is placed in the saline that concentration is 3%～5% by foreshank 500 grams and rinses 10 min, water temperature≤10 DEG C, after foreshank is placed in a centrifuge, centrifugal 2min under rotating speed 5000 r/min, remove portion of water；
(3) foreshank cutter work processes: the strip that foreshank cutability is cut into long a width of 5cm*1cm is standby；
(4) become rotten technique: first beat 3 times with meat grinder, become fine and soft shape, then beef young pilose antler, refined salt 2 grams, monosodium glutamate 8 grams, white sugar 2 grams are put into meat mill blend 5 minutes with ice cube 20 grams, continuously add 110 grams of blend of fresh Herba Dendrobii juice 3 minutes；
(5) beat: the beef young pilose antler crossed by blend is beaten 20 times repeatedly, make beef the most gluing effectively；
(6) ball molding is squeezed: through blend and the meat ball beaten, there is the strongest plasticity, standby one, entire soup spoon, it is fine and soft that left hand holds beef, at tiger's jaw, extrusion weighs about 30 grams of circles, and right hand soup spoon is caught, and places 15 minutes, make beef dumplings gelation, to increase elastic and water-retaining property；
(7) maturation process: boiled by 5L clear water with electromagnetic oven, adjusts 1000W power to keep the micro-boiling of water, then puts in water by beef dumplings, and digestion 5 minutes is ripe；
(8) cooling technique: ripe beef dumplings is put in the water of 3L 0～5 DEG C 3 minutes, finished product.
Embodiment
2
Raw material: foreshank 450 grams, the fresh bar of Herba Dendrobii 80 grams, refined salt 2 grams, monosodium glutamate 6 grams, white sugar 2 grams, ice cube 20 grams.
The preparation method of Herba Dendrobii healthcare beef ball, comprises the following steps:
(1) prepared by fresh Herba Dendrobii juice: 80 grams of fresh bars of Herba Dendrobii are cut into long 1cm section shape, adds in juice extractor, squeeze the juice 5 minutes, with filter-cloth filtering, obtain 100 grams of fresh Herba Dendrobii juice together with 50 grams of clear water；
(2) foreshank cleans: is placed in the saline that concentration is 3%～5% by foreshank 450 grams and rinses 10 min, water temperature≤10 DEG C, after foreshank is placed in a centrifuge, centrifugal 2min under rotating speed 5000 r/min, remove portion of water；
(3) foreshank cutter work processes: the strip that foreshank cutability is cut into long a width of 5cm*1cm is standby；
(4) become rotten technique: first beat 3 times with meat grinder, become fine and soft shape, then beef young pilose antler, refined salt 2 grams, monosodium glutamate 6 grams, white sugar 2 grams are put into meat mill blend 5 minutes with ice cube 20 grams, continuously add 100 grams of blend of fresh Herba Dendrobii juice 3 minutes；
(5) beat: the beef young pilose antler crossed by blend is beaten 20 times repeatedly, make beef the most gluing effectively；
(6) ball molding is squeezed: through blend and the meat ball beaten, there is the strongest plasticity, standby one, entire soup spoon, it is fine and soft that left hand holds beef, at tiger's jaw, extrusion weighs about 30 grams of circles, and right hand soup spoon is caught, and places 15 minutes, make beef dumplings gelation, to increase elastic and water-retaining property；
(7) maturation process: boiled by 5L clear water with electromagnetic oven, adjusts 1000W power to keep the micro-boiling of water, then puts in water by beef dumplings, and digestion 5 minutes is ripe；
(8) cooling technique: ripe beef dumplings is put in the water of 3L 0～5 DEG C 3 minutes, finished product.
Embodiment
3
Raw material: foreshank 650 grams, the fresh bar of Herba Dendrobii 120 grams, refined salt 2 grams, monosodium glutamate 10 grams, white sugar 2 grams, ice cube 30 grams.
The preparation method of Herba Dendrobii healthcare beef ball, comprises the following steps:
(1) prepared by fresh Herba Dendrobii juice: 120 grams of fresh bars of Herba Dendrobii are cut into long 1cm section shape, adds in juice extractor, squeeze the juice 5 minutes, with filter-cloth filtering, obtain 130 grams of fresh Herba Dendrobii juice together with 60 grams of clear water；
(2) foreshank cleans: is placed in the saline that concentration is 3%～5% by foreshank 650 grams and rinses 10 min, water temperature≤10 DEG C, after foreshank is placed in a centrifuge, centrifugal 2min under rotating speed 5000 r/min, remove portion of water；
(3) foreshank cutter work processes: the strip that foreshank cutability is cut into long a width of 5cm*1cm is standby；
(4) become rotten technique: first beat 3 times with meat grinder, become fine and soft shape, then beef young pilose antler, refined salt 2 grams, monosodium glutamate 10 grams, white sugar 2 grams are put into meat mill blend 5 minutes with ice cube 30 grams, continuously add 130 grams of blend of fresh Herba Dendrobii juice 3 minutes；
(5) beat: the beef young pilose antler crossed by blend is beaten 20 times repeatedly, make beef the most gluing effectively；
(6) ball molding is squeezed: through blend and the meat ball beaten, there is the strongest plasticity, standby one, entire soup spoon, it is fine and soft that left hand holds beef, at tiger's jaw, extrusion weighs about 30 grams of circles, and right hand soup spoon is caught, and places 15 minutes, make beef dumplings gelation, to increase elastic and water-retaining property；
(7) maturation process: boiled by 5L clear water with electromagnetic oven, adjusts 1000W power to keep the micro-boiling of water, then puts in water by beef dumplings, and digestion 5 minutes is ripe；
(8) cooling technique: ripe beef dumplings is put in the water of 3L 0～5 DEG C 3 minutes, finished product.
Comparative example
1
Raw material: foreshank 500 grams, the fresh bar of Herba Dendrobii 100 grams, refined salt 2 grams, monosodium glutamate 8 grams, white sugar 2 grams, ice cube 20 grams.
The preparation method of Herba Dendrobii healthcare beef ball, comprises the following steps:
(1) prepared by fresh Herba Dendrobii juice: 100 grams of fresh bars of Herba Dendrobii are cut into long 1cm section shape, adds in juice extractor, squeeze the juice 5 minutes, with filter-cloth filtering, obtain 110 grams of fresh Herba Dendrobii juice together with 50 grams of clear water；
(2) foreshank cleans: is placed in the saline that concentration is 3%～5% by foreshank 500 grams and rinses 10 min, water temperature 15 DEG C, after foreshank is placed in a centrifuge, centrifugal 2min under rotating speed 5000 r/min, remove portion of water；
(3) foreshank cutter work processes: the strip that foreshank cutability is cut into long a width of 5cm*1cm is standby；
(4) become rotten technique: first beat 3 times with meat grinder, become fine and soft shape, then beef young pilose antler, refined salt 2 grams, monosodium glutamate 8 grams, white sugar 2 grams are put into meat mill blend 5 minutes with ice cube 20 grams, continuously add 110 grams of blend of fresh Herba Dendrobii juice 3 minutes；
(5) beat: the beef young pilose antler crossed by blend is beaten 20 times repeatedly, make beef the most gluing effectively；
(6) ball molding is squeezed: through blend and the meat ball beaten, there is the strongest plasticity, standby one, entire soup spoon, it is fine and soft that left hand holds beef, at tiger's jaw, extrusion weighs about 30 grams of circles, and right hand soup spoon is caught, and places 15 minutes, make beef dumplings gelation, to increase elastic and water-retaining property；
(7) maturation process: boiled by 5L clear water with electromagnetic oven, adjusts 1000W power to keep the micro-boiling of water, then puts in water by beef dumplings, and digestion 5 minutes is ripe；
(8) cooling technique: ripe beef dumplings is put in the water of 3L 0～5 DEG C 3 minutes, finished product.
From the sensory evaluation analysis result of table 1, compared with reference examples 1, the sensory evaluation scores of the Herba Dendrobii healthcare beef ball that various embodiments of the present invention prepare is in higher level, the Herba Dendrobii healthcare beef ball of preparation is salty fresh sharp and clear, full of elasticity without slag, abnormal smells from the patient is normal, coordinate free from extraneous odour, and delicate mouthfeel, delicious, taste are soft, and the mouthfeel of matched group is poor, slightly abnormal flavour, color and luster is dark, not as enforcement group.
Claims (4)
1. a Herba Dendrobii healthcare beef ball, it is characterised in that containing the raw material of following weight proportion: foreshank 250～1000 grams, Herba Dendrobii 50～200 grams, refined salt 1～4 grams, monosodium glutamate 4～16 grams, white sugar 1～4 grams, ice cube 10～40 grams.
2. the preparation method of Herba Dendrobii healthcare beef ball described in claim 1.
The preparation method of Herba Dendrobii healthcare beef ball the most according to claim 2, it is characterised in that comprise the following steps:
(1) prepared by fresh Herba Dendrobii juice: Herba Dendrobii 50～200 grams of fresh bars squeezed the juice, filter to obtain fresh Herba Dendrobii juice 55～220 grams；
(2) foreshank cleans: foreshank 250～1000 grams being placed in the saline that concentration is 3%～5% rinsing, and removes moisture removal, cutting is standby；
(3) become rotten technique: foreshank breaks into fine and soft shape, add refined salt 1～4 grams, monosodium glutamate 4～16 grams, white sugar 1～4 grams, ice cube 10～40 grams of blend 2.5 ~ 10 minutes, adds 55～220 grams of fresh Herba Dendrobii juice continuation blend 1.5～6 minutes；
(4) beat, squeeze ball molding: after the beef young pilose antler crossed by blend is beaten repeatedly, be extruded into circular beef dumplings；
(5) ripe, cooling technique: circular beef dumplings digestion is ripe, puts in the water of 0～5 DEG C and gets product.
Preparation method the most according to claim 3, it is characterised in that step (2) rinses 5～20 minutes in saline, and saline water temperature is maintained at 5～10 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865331A (en) * | 2017-09-25 | 2018-04-03 | 贵州涵龙生物科技有限公司 | A kind of dendrobium candidum large meatball |
| CN108272031A (en) * | 2017-12-29 | 2018-07-13 | 佛山科学技术学院 | Instant beef dumplings of a kind of improvement constitution and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478353A (en) * | 2013-08-30 | 2014-01-01 | 龙陵县红桔苑山庄 | Production method of health-keeping dendrobium devoninum paxt dinner |
| CN104970383A (en) * | 2015-07-21 | 2015-10-14 | 贵州黄平牛老大食品有限公司 | Processing method of dendrobium candidum beef jerky |
-
2016
- 2016-05-27 CN CN201610359922.0A patent/CN105942271A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478353A (en) * | 2013-08-30 | 2014-01-01 | 龙陵县红桔苑山庄 | Production method of health-keeping dendrobium devoninum paxt dinner |
| CN104970383A (en) * | 2015-07-21 | 2015-10-14 | 贵州黄平牛老大食品有限公司 | Processing method of dendrobium candidum beef jerky |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865331A (en) * | 2017-09-25 | 2018-04-03 | 贵州涵龙生物科技有限公司 | A kind of dendrobium candidum large meatball |
| CN108272031A (en) * | 2017-12-29 | 2018-07-13 | 佛山科学技术学院 | Instant beef dumplings of a kind of improvement constitution and preparation method thereof |
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Application publication date: 20160921 |