CN105962117A - Oat-flavored beef balls capable of moistening dryness and replenishing blood and preparation method of oat-flavored beef balls - Google Patents
Oat-flavored beef balls capable of moistening dryness and replenishing blood and preparation method of oat-flavored beef balls Download PDFInfo
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- CN105962117A CN105962117A CN201610186072.9A CN201610186072A CN105962117A CN 105962117 A CN105962117 A CN 105962117A CN 201610186072 A CN201610186072 A CN 201610186072A CN 105962117 A CN105962117 A CN 105962117A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 22
- 239000008280 blood Substances 0.000 title claims abstract description 15
- 210000004369 blood Anatomy 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 24
- 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 15
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 241000143060 Americamysis bahia 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
- 239000000463 material Substances 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
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 4
- 230000003020 moisturizing effect Effects 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
- 239000002304 perfume Substances 0.000 claims description 12
- 241001537207 Flammulina Species 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 240000004160 Capsicum annuum 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
- 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
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000003892 spreading Methods 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
- 239000000284 extract Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 240000000249 Morus alba Species 0.000 abstract 4
- 235000008708 Morus alba Nutrition 0.000 abstract 4
- 241000405414 Rehmannia Species 0.000 abstract 2
- 239000000853 adhesive Substances 0.000 abstract 2
- 230000001070 adhesive effect Effects 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000010254 Jasminum officinale Nutrition 0.000 abstract 1
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract 1
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 208000026451 salivation Diseases 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
- 230000000050 nutritive effect Effects 0.000 description 2
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 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
- 238000000605 extraction Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 210000003205 muscle Anatomy 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
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing 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
- 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 oat-flavored beef balls capable of moistening dryness and replenishing blood. The oat-flavored beef balls are prepared from the following raw materials in parts by weight: 30-33 parts of low-gluten flour, 20-30 parts of powdered beef, 3-4 parts of table salt, 2-3 parts of baking powder, 5-6 parts of onion powder, 5-7 parts of chilli pepper powder, 16-20 parts of yak meat, 240-300 parts of a NaCl solution of 0.5-1mol/l, 7-10 parts of soy protein isolate, 0.1-0.2 part of sodium carboxymethyl cellulose, 0.01-0.013 part of food grade magnesium chloride, 3-4 parts of shelled shrimps, 8-10 parts of needle mushrooms, 7-8 parts of oat kernels, 9-10 parts of banana peel, 2-2.3 parts of mulberry fruits, 1.8-2 parts of mulberry leaves, and 2-2.2 parts of adhesive rehmannia leaves. The oat-flavored beef balls are chewy when being put in mouths, and rich in strong fragrance, edible medicinal materials such as the mulberry fruits, the mulberry leaves and the adhesive rehmannia leaves are added, so that the jasmine meat balls have the health-care efficacies of nourishing yin, replenishing blood, improving eyesight, promoting salivation, moisturizing the intestines, moistening skins, replenishing blood, and tonifying kidney.
Description
Technical field
The present invention relates to beef dumplings technical field, particularly relate to one and moisturize wheat perfume (or spice) beef dumplings and preparation method thereof of enriching blood.
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 moisturizes wheat perfume (or spice) beef dumplings and preparation method thereof of enriching blood.
The present invention is achieved by the following technical solutions:
One moisturizes wheat perfume (or spice) beef dumplings of enriching blood, and is prepared by the raw materials in:
Self-raising flour 30-33, 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, Shrimps 3-4, Flammulina velutiper (Fr.) Sing 8-10, oat kernel 7-8, Pericarpium Musae 9-10, Fructus Mori 2-2.3, Folium Mori 1.8-2, Folium Rehmanniae 2-2.2.
Described a kind of preparation method moisturizing wheat perfume (or spice) beef dumplings of enriching blood, comprises the following steps:
(1) by after Fructus Mori, Folium Mori, the Folium Rehmanniae flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) take in oat kernel is placed in frying pan and fry perfume, further take out drying pulverizing, obtain fragrant flour；After Pericarpium Musae is diced, uniformly wrap up in after spreading fragrant flour, toast 1-2 minute in being placed in baking box, take out stand-by；
(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) Shrimps dries pulverizing, obtains toppings；Taking Flammulina velutiper (Fr.) Sing to clean and be placed in pot, add the water of Flammulina velutiper (Fr.) Sing weight 2-3 times, then pour toppings in pot, mixing extracts 20-22 minute, then filters to obtain soup in pot；
(7) 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；
(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 Fructus Mori, Folium Mori, Folium Rehmanniae, and richness has given nourishing YIN and supplementing blood of the present invention, improving eyesight is promoted the production of body fluid, the health-care effect of intestine moistening skin moistening, blood nourishing and kidney tonifying.
Detailed description of the invention
One moisturizes wheat perfume (or spice) beef dumplings of enriching blood, and is prepared by the raw materials in:
Self-raising flour 30, 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, Shrimps 3, Flammulina velutiper (Fr.) Sing 8, oat kernel 7, Pericarpium Musae 9, Fructus Mori 2, Folium Mori 1.8, Folium Rehmanniae 2.
Described a kind of preparation method moisturizing wheat perfume (or spice) beef dumplings of enriching blood, comprises the following steps:
(1) by after Fructus Mori, Folium Mori, the Folium Rehmanniae flooding by 6 times amount, filter obtains Chinese medicine juice；
(2) take in oat kernel is placed in frying pan and fry perfume, further take out drying pulverizing, obtain fragrant flour；After Pericarpium Musae is diced, uniformly wrap up in after spreading fragrant flour, toast 1 minute in being placed in baking box, take out stand-by；
(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) Shrimps dries pulverizing, obtains toppings；Take Flammulina velutiper (Fr.) Sing to clean and be placed in pot, in pot, add the water of Flammulina velutiper (Fr.) Sing weight 2 times, then pour toppings into, mixing extraction 20 minutes, then filter to obtain soup in pot；
(7) 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；
(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. moisturize wheat perfume (or spice) beef dumplings of enriching blood for one kind, it is characterised in that be prepared by the raw materials in:
Self-raising flour 30-33, 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, Shrimps 3-4, Flammulina velutiper (Fr.) Sing 8-10, oat kernel 7-8, Pericarpium Musae 9-10, Fructus Mori 2-2.3, Folium Mori 1.8-2, Folium Rehmanniae 2-2.2.
A kind of preparation method moisturizing wheat perfume (or spice) beef dumplings of enriching blood, it is characterised in that comprise the following steps:
(1) by after Fructus Mori, Folium Mori, the Folium Rehmanniae flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) take in oat kernel is placed in frying pan and fry perfume, further take out drying pulverizing, obtain fragrant flour；After Pericarpium Musae is diced, uniformly wrap up in after spreading fragrant flour, toast 1-2 minute in being placed in baking box, take out stand-by；
(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) Shrimps dries pulverizing, obtains toppings；Taking Flammulina velutiper (Fr.) Sing to clean and be placed in pot, add the water of Flammulina velutiper (Fr.) Sing weight 2-3 times, then pour toppings in pot, mixing extracts 20-22 minute, then filters to obtain soup in pot；
(7) 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；
(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 |
|---|---|---|---|
| CN201610186072.9A CN105962117A (en) | 2016-03-29 | 2016-03-29 | Oat-flavored beef balls capable of moistening dryness and replenishing blood and preparation method of oat-flavored beef balls |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610186072.9A CN105962117A (en) | 2016-03-29 | 2016-03-29 | Oat-flavored beef balls capable of moistening dryness and replenishing blood and preparation method of oat-flavored beef balls |
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| CN105962117A true CN105962117A (en) | 2016-09-28 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107751830A (en) * | 2017-11-04 | 2018-03-06 | 长垣烹饪职业技术学院 | A kind of large meatball with the nourishing liver and kidney effect of blood-nourishing and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107751830A (en) * | 2017-11-04 | 2018-03-06 | 长垣烹饪职业技术学院 | A kind of large meatball with the nourishing liver and kidney effect of blood-nourishing and preparation method thereof |
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