CN105962108A - Blood nourishing and brain strengthening nourishing beef balls and preparation method theerof - Google Patents

Abstract

The present invention discloses blood nourishing and brain strengthening nourishing beef balls. The beef balls are prepared from the following raw materials in parts by weight: 20-30 of low-gluten flour, 20-30 of beef powder, 3-4 parts of edible salt, 2-3 parts of baking powder, 5-6 parts of onion powder, 5-7 parts of dried chili powder, 16-20 parts of yak meat, 240-300 parts of 0.5-1 mol/l NaCl solution, 7-10 parts of soybean protein isolates, 0.1-0.2 part of carboxymethyl cellulose sodium, 0.01-0.013 part of food grade magnesium chloride, 2-3 parts of fresh gingers, 9-12 parts of quail egg liquid, 8-9 parts of black Chinese wolfberries, 7-8 parts of longan meat, 2-2.7 parts of radix paeoniae alba, 0.9-1.2 parts of apple tree leaves, and 1.3-2 parts of Chinese chestnut leaves. The beef balls are chewy in mouth and strong in fragrance, the edible and medicinal materials of the radix paeoniae alba, apple tree leaves, Chinese chestnut leaves, etc. are also added, so that the beef balls have health-care efficacies of nourishing blood and softening liver, improving eyesight and strengthening brain, and cooling blood and relieving toxins.

Description

One nourishes blood brain-strengthening nourishing beef ball and preparation method thereof

Technical field

The present invention relates to beef dumplings technical field, particularly relate to one and nourish blood brain-strengthening nourishing beef ball and preparation method thereof.

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 one nourishes blood brain-strengthening nourishing beef ball and preparation method thereof.

The present invention is achieved by the following technical solutions:

One nourishes blood brain-strengthening nourishing beef ball, is prepared by the raw materials in:

Self-raising flour 20-30, 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, Rhizoma Zingiberis Recens 2-3, Quail Egg Powder 9-12, Lycium ruthenicum Murr. 8-9, Arillus Longan 7-8, Radix Paeoniae Alba 2-2.7, Folium Mali pumilae 0.9-1.2, Folium Castaneae 1.3-2.

The preparation method of described a kind of brain-strengthening nourishing beef ball that nourishes blood, comprises the following steps:

(1) by after the Radix Paeoniae Alba, Folium Mali pumilae, the Folium Castaneae flooding by 6-9 times amount, filter obtains Chinese medicine juice；Rhizoma Zingiberis Recens is chopped into unqualified, and Arillus Longan is diced, more unqualified with Rhizoma Zingiberis Recens mix after, be placed in water proof on steamer and fumigate 8-10 minute, take out post-drying pulverizing stand-by；

(2) take Quail Egg Powder, Lycium ruthenicum Murr. mixing is placed in interior the chopsticks of bowl and stirs, then spreads out into bulk in pouring the oil cauldron of burn-out into, taking-up dry in the air cool after mince with cutter；

(3) 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；

(4) 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；

(5) 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；

(6) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (2) 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；

(7) 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 the Radix Paeoniae Alba, Folium Mali pumilae, Folium Castaneae, and richness has given the health-care effect of nourishing blood to suppress the hyperactive liver of the present invention, eyesight improving and brain strengthening, removing pathogenic heat from blood and toxic substance from the body.

Detailed description of the invention

One nourishes blood brain-strengthening nourishing beef ball, is prepared by the raw materials in:

Self-raising flour 20, 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, Rhizoma Zingiberis Recens 2, Quail Egg Powder 9, Lycium ruthenicum Murr. 8, Arillus Longan 7, the Radix Paeoniae Alba 2, Folium Mali pumilae 0.9, Folium Castaneae 1.3.

The preparation method of described a kind of brain-strengthening nourishing beef ball that nourishes blood, comprises the following steps:

(1) by after the Radix Paeoniae Alba, Folium Mali pumilae, the Folium Castaneae flooding by 6 times amount, filter obtains Chinese medicine juice；Rhizoma Zingiberis Recens is chopped into unqualified, and Arillus Longan is diced, more unqualified with Rhizoma Zingiberis Recens mix after, be placed in water proof on steamer and fumigate 8 minutes, take out post-drying pulverizing stand-by；

(2) take Quail Egg Powder, Lycium ruthenicum Murr. mixing is placed in interior the chopsticks of bowl and stirs, then spreads out into bulk in pouring the oil cauldron of burn-out into, taking-up dry in the air cool after mince with cutter；

(3) 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；

(4) 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；

(5) 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；

(6) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (2) 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；

(7) 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 brain-strengthening nourishing beef ball that nourishes blood, it is characterised in that be prepared by the raw materials in:

Self-raising flour 20-30, 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, Rhizoma Zingiberis Recens 2-3, Quail Egg Powder 9-12, Lycium ruthenicum Murr. 8-9, Arillus Longan 7-8, Radix Paeoniae Alba 2-2.7, Folium Mali pumilae 0.9-1.2, Folium Castaneae 1.3-2.

The preparation method of a kind of brain-strengthening nourishing beef ball that nourishes blood, it is characterised in that comprise the following steps:

(1) by after the Radix Paeoniae Alba, Folium Mali pumilae, the Folium Castaneae flooding by 6-9 times amount, filter obtains Chinese medicine juice；Rhizoma Zingiberis Recens is chopped into unqualified, and Arillus Longan is diced, more unqualified with Rhizoma Zingiberis Recens mix after, be placed in water proof on steamer and fumigate 8-10 minute, take out post-drying pulverizing stand-by；

(2) take Quail Egg Powder, Lycium ruthenicum Murr. mixing is placed in interior the chopsticks of bowl and stirs, then spreads out into bulk in pouring the oil cauldron of burn-out into, taking-up dry in the air cool after mince with cutter；

(3) 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；

(4) 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；

(5) 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；

(6) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (2) 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；

(7) 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.