CN105995609A - Orange-flavored beef ball and preparation method thereof - Google Patents
Orange-flavored beef ball and preparation method thereof Download PDFInfo
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- CN105995609A CN105995609A CN201610359920.1A CN201610359920A CN105995609A CN 105995609 A CN105995609 A CN 105995609A CN 201610359920 A CN201610359920 A CN 201610359920A CN 105995609 A CN105995609 A CN 105995609A
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Abstract
The invention relates to the technical field of food processing and discloses an orange-flavored beef ball. The orange-flavored beef ball comprises the following raw materials by weight: raw material I: 250-1000 g of foreshank, 1-4 g of refined salt, 4-16 g of monosodium glutamate, 1-4 g of white granulated sugar and 10-40 g of ice blocks; raw material II: 250-1000g of blood oranges, 375-1500 g of clean water, 7.5-30 g of refined salt, 40-160 g of white sugar, 25-100 g of white vinegar and 50-200 g of fresh orange powder. The orange-flavored beef ball is rigorous in material selection, and scientific and reasonable in formula collocation and meets the requirements for nutrition, taste, color and luster, and other aspects; as the cheap blood oranges and beefs are made into the beef ball, the characteristics of being salty, fresh, crisp, free of residue, rich in elasticity and the like are achieved, the mutual complementation of nutrients is realized, the nutrition value is improved, the demands of different crowds are met, and the types of beef ball products are richened.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of fragrant citrus local flavor beef ball and preparation method thereof.
Background technology
Lianjiang reddish orange fruit is big (single fruit weight about 320 grams), fruit type orange red, soft, juice slag, sweet and sour good, yellowish pink, taste is fresh and sweet, and band is fragrant, heat content 197kJ, moisture 87.4g, protein 0.8g, fat 0.2g, dietary fiber 0.6g, carbohydrate 10.5g, carotene 160 μ g, retinol equivalent 27 μ g, thiamine 0.05mg, riboflavin 0.04mg, nicotinic acid 0.3mg, vitamin C 33mg, the raw family E of dimension in every 100g
0.56mg, potassium 159mg, sodium 1.2mg, calcium 20mg, magnesium 14mg, ferrum 0.4mg, manganese 0.05mg, zinc 0.14mg, copper 0.03mg, phosphorus 22mg, selenium 0.31 μ g；Still containing organic acid such as citric acid, malic acid, succinic acid.
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 fragrant citrus local flavor beef ball.
Second object of the present invention is to provide the preparation method of described fragrant citrus local flavor beef ball.
It is an object of the invention to be achieved by the following technical programs:
A kind of fragrant citrus local flavor healthcare beef ball, containing the raw material of following weight proportion:
Raw material one: foreshank 250～1000 grams, refined salt 1～4 grams, monosodium glutamate 4～16 grams, white sugar 1～4 grams, ice cube 10～40 grams；
Raw material two: reddish orange 250～1000 grams, clear water 375～1500 grams, refined salt 7.5～30 grams, white sugar 40～160 grams, white vinegar 25～100 grams, mandarin orange powder 50～200 grams.
Lianjiang reddish orange 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 fragrant citrus local flavor healthcare beef ball.
Specifically, the preparation method of described fragrant citrus local flavor healthcare beef ball comprises the following steps:
(1) preparation of Guangdong formula fragrant citrus juice: reddish orange 250～1000 grams of peelings, adds clear water 375～1500 grams, refined salt 7.5～30 grams, white sugar 40～160 grams, white vinegar 25～100 grams, mandarin orange powder 50～200 grams of mixings, filters to obtain Guangdong formula fragrant citrus juice；
(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, add Guangdong formula fragrant citrus juice 40～160 grams of 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 fragrant citrus local flavor healthcare beef ball, containing the raw material of following weight proportion: raw material one: foreshank 250～1000 grams, refined salt 1～4 grams, monosodium glutamate 4～16 grams, white sugar 1～4 grams, ice cube 10～40 grams；Raw material two: reddish orange 250～1000 grams, clear water 375～1500 grams, refined salt 7.5～30 grams, white sugar 40～160 grams, white vinegar 25～100 grams, mandarin orange powder 50～200 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 reddish orange, the proportioning of monosodium glutamate and white sugar, the most reasonable, take into account each side requirements such as nutrition, taste, color and luster, Lianjiang reddish orange 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.
In detail below in embodiment, reddish orange used be Lianjiang reddish orange be raw material.
Embodiment
1
Raw material is: (1) raw material one: foreshank 500 grams, refined salt 2 grams, monosodium glutamate 8 grams, white sugar 2 grams, ice cube 20 grams；(2) raw material two: reddish orange 500 grams, 750 grams of clear water, refined salt 15 grams, white sugar 80 grams, white vinegar 50 grams, mandarin orange powder 100 grams.
The preparation method of a kind of fragrant citrus local flavor healthcare beef ball, comprises the following steps:
(1) preparation of Guangdong formula fragrant citrus juice: by reddish orange 500 grams peeling section, 750 grams of clear water of addition, refined salt 15 grams, white sugar 80 grams, white vinegar 50 grams, mandarin orange powder 100 grams are put into blender and beaten, and become juice i.e. to obtain Guangdong formula fragrant citrus juice by filtered through gauze standby；
(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, ice cube 20 grams are put into meat mill blend 5 minutes, continuously add Guangdong 80 grams of blend of formula fragrant citrus 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 is: (1) raw material one: foreshank 450 grams, refined salt 2 grams, monosodium glutamate 8 grams, white sugar 2 grams, ice cube 20 grams；(2) raw material two: reddish orange 450 grams, 750 grams of clear water, refined salt 15 grams, white sugar 80 grams, white vinegar 50 grams, mandarin orange powder 100 grams.
The preparation method of a kind of fragrant citrus local flavor healthcare beef ball, comprises the following steps:
(1) preparation of Guangdong formula fragrant citrus juice: by reddish orange 450 grams peeling section, 750 grams of clear water of addition, refined salt 15 grams, white sugar 80 grams, white vinegar 50 grams, 100 grams of addition blenders of mandarin orange powder beat, and become juice i.e. to obtain Guangdong formula fragrant citrus juice by filtered through gauze standby；
(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 8 grams, white sugar 2 grams, ice cube 20 grams are put into meat mill blend 5 minutes, continuously add Guangdong 80 grams of blend of formula fragrant citrus 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 is: (1) raw material one: foreshank 700 grams, refined salt 2 grams, monosodium glutamate 10 grams, white sugar 2 grams, ice cube 20 grams；(2) raw material two: reddish orange 600 grams, 750 grams of clear water, refined salt 20 grams, white sugar 80 grams, white vinegar 50 grams, mandarin orange powder 100 grams.
The preparation method of a kind of fragrant citrus local flavor healthcare beef ball, comprises the following steps:
(1) preparation of Guangdong formula fragrant citrus juice: reddish orange 600 is removed the peel section, and 750 grams of clear water of addition, refined salt 20 grams, white sugar 80 grams, white vinegar 50 grams, 100 grams of addition blenders of mandarin orange powder beat, and become juice i.e. to obtain Guangdong formula fragrant citrus juice by filtered through gauze standby；
(2) foreshank cleans: is placed in the saline that concentration is 3%～5% by foreshank 700 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, ice cube 20 grams are put into meat mill blend 5 minutes, continuously add Guangdong 100 grams of blend of formula fragrant citrus 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 is: (1) raw material one: foreshank 500 grams, refined salt 2 grams, monosodium glutamate 8 grams, white sugar 2 grams, ice cube 20 grams；(2) raw material two: reddish orange 500 grams, 750 grams of clear water, refined salt 15 grams, white sugar 80 grams, white vinegar 50 grams, mandarin orange powder 100 grams.
The preparation method of a kind of fragrant citrus local flavor healthcare beef ball, comprises the following steps:
(1) preparation of Guangdong formula fragrant citrus juice: by reddish orange 500 grams peeling section, 750 grams of clear water of addition, refined salt 15 grams, white sugar 80 grams, white vinegar 50 grams, mandarin orange powder 100 grams are put into blender and beaten, and become juice i.e. to obtain Guangdong formula fragrant citrus juice by filtered through gauze standby；
(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, ice cube 20 grams are put into meat mill blend 5 minutes, continuously add Guangdong 80 grams of blend of formula fragrant citrus 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 fragrant citrus local flavor healthcare beef ball that various embodiments of the present invention prepare is in higher level, the fragrant citrus local flavor 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 fragrant citrus local flavor healthcare beef ball, it is characterised in that containing the raw material of following weight proportion:
Raw material one: foreshank 250～1000 grams, refined salt 1～4 grams, monosodium glutamate 4～16 grams, white sugar 1～4 grams, ice cube 10～40 grams；
Raw material two: reddish orange 250～1000 grams, clear water 375～1500 grams, refined salt 7.5～30 grams, white sugar 40～160 grams, white vinegar 25～100 grams, mandarin orange powder 50～200 grams.
2. the preparation method of fragrant citrus local flavor healthcare beef ball described in claim 1.
The preparation method of fragrant citrus local flavor healthcare beef ball the most according to claim 2, it is characterised in that comprise the following steps:
(1) preparation of Guangdong formula fragrant citrus juice: reddish orange 250～1000 is removed the peel, adds clear water 375～1500 grams, refined salt 7.5～30 grams, white sugar 40～160 grams, white vinegar 25～100 grams, mandarin orange powder 50～200 grams of mixings, filters to obtain Guangdong formula fragrant citrus juice；
(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, add Guangdong formula fragrant citrus juice 40～160 grams of 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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| CN201610359920.1A CN105995609A (en) | 2016-05-27 | 2016-05-27 | Orange-flavored beef ball and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450652A (en) * | 2010-10-28 | 2012-05-16 | 彭素萍 | Making method of Chaoshan flavor beef balls |
| CN104207178A (en) * | 2014-07-05 | 2014-12-17 | 许炜 | Fruit-flavor donkey flesh ball and preparation method thereof |
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2016
- 2016-05-27 CN CN201610359920.1A patent/CN105995609A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450652A (en) * | 2010-10-28 | 2012-05-16 | 彭素萍 | Making method of Chaoshan flavor beef balls |
| CN104207178A (en) * | 2014-07-05 | 2014-12-17 | 许炜 | Fruit-flavor donkey flesh ball and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄丽，李慧君等: "《人气小菜王》", 31 December 2012 * |
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Application publication date: 20161012 |