CN106063548A - A kind of beef dumplings and preparation method thereof - Google Patents
A kind of beef dumplings and preparation method thereof Download PDFInfo
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- CN106063548A CN106063548A CN201511011256.3A CN201511011256A CN106063548A CN 106063548 A CN106063548 A CN 106063548A CN 201511011256 A CN201511011256 A CN 201511011256A CN 106063548 A CN106063548 A CN 106063548A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title abstract description 51
- 229920002752 Konjac Polymers 0.000 claims abstract description 37
- 235000010485 konjac Nutrition 0.000 claims abstract description 37
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 36
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 36
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 36
- 229920002261 Corn starch Polymers 0.000 claims abstract description 36
- 241000287828 Gallus gallus Species 0.000 claims abstract description 36
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 36
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 36
- 229930006000 Sucrose Natural products 0.000 claims abstract description 36
- 239000008120 corn starch Substances 0.000 claims abstract description 36
- 229940046240 glucomannan Drugs 0.000 claims abstract description 36
- 239000000252 konjac Substances 0.000 claims abstract description 36
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 36
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 36
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 36
- 235000015277 pork Nutrition 0.000 claims abstract description 35
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 34
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims 2
- 244000205754 Colocasia esculenta Species 0.000 claims 1
- 235000006481 Colocasia esculenta Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000015111 chews Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of beef dumplings and preparation method thereof, this beef dumplings is made up of following raw material: essence beef 400 ~ 700, pork fat 100 ~ 150, chicken essence 3 ~ 8, monosodium glutamate 3 ~ 8, Fructus Piperis powder 1 ~ 5, Sal 10 ~ 20, white sugar 5 ~ 10, corn starch 50 ~ 100, Konjac glucomannan 10 ~ 20 and soybean protein isolate 10 ~ 15.Beef dumplings resilient enough, juice that use the method makes are enough sufficient, aromatic flavor, and edible nourishing is healthy.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of beef dumplings and preparation method thereof.
Background technology
Beef dumplings is at the most universal and welcome food of China, it mellow, and delicious flavour is suitable for all ages,
It is traditional cuisines of the Chinese nation.But, the direct shadow of quality index such as its yield rate, quality, tenderness, section, elasticity, taste
Ring the sales volume to product.The height of These parameters is closely related with the power of the retentiveness of beef dumplings.Water-retaining property (WHC) is also referred to as
Retention ability, refers to be continued when meat products acts on by external force to keep the moisture of its script and the function increasing moisture.
And, present most enterprises is to improve the retention ability of meat ball by adding phosphate in meat ball, but phosphate meeting
Human body is had certain harm, so we are badly in need of a kind of new material to replace it.
Summary of the invention
It is an object of the invention to provide a kind of beef dumplings and preparation method thereof, use the beef dumplings elasticity ten that the method makes
Foot, juice are enough sufficient, aromatic flavor, and edible nourishing is healthy.
In order to achieve the above object, the present invention adopts the following technical scheme that
The invention provides a kind of beef dumplings, be made up of following raw material: essence beef 400 ~ 700, pork fat 100 ~ 150,
Chicken essence 3 ~ 8, monosodium glutamate 3 ~ 8, Fructus Piperis powder 1 ~ 5, Sal 10 ~ 20, white sugar 5 ~ 10, corn starch 50 ~ 100, Konjac glucomannan 10 ~ 20 and Semen sojae atricolor
Separate protein 10 ~ 15.
According to above-mentioned beef dumplings, it is made up of following raw material: essence beef 400 ~ 500, pork fat 100 ~ 130, chicken
Essence 6 ~ 8, monosodium glutamate 3 ~ 5, Fructus Piperis powder 1 ~ 3, Sal 10 ~ 15, white sugar 7 ~ 10, corn starch 70 ~ 100, Konjac glucomannan 10 ~ 15 and Semen sojae atricolor are divided
From protein 12 ~ 15.
According to above-mentioned beef dumplings, it is made up of following raw material: essence beef 500 ~ 700, pork fat 130 ~ 150, chicken
Essence 3 ~ 6, monosodium glutamate 5 ~ 8, Fructus Piperis powder 3 ~ 5, Sal 15 ~ 20, white sugar 5 ~ 7, corn starch 70 ~ 100, Konjac glucomannan 15 ~ 20 and Semen sojae atricolor are divided
From protein 10 ~ 12.
According to above-mentioned beef dumplings, it is made up of following raw material: essence beef 500, pork fat 125, chicken essence 5, monosodium glutamate
5, Fructus Piperis powder 2, Sal 12, white sugar 6, corn starch 70, Konjac glucomannan 11 and soybean protein isolate 11.5.
The manufacture method of a kind of beef dumplings, comprises the steps:
(1) pretreatment: select fresh essence beef and pork fat wash clean respectively, rub into meat paste with meat grinder, be uniformly mixed so as to obtain mixed
Compound a；
(2) pickle: the mixture a that step (1) obtains is pickled in the aqueous solution of Fructus Piperis powder and Sal, at 0 ~ 4 DEG C, pickles 2
~ 3h obtains mixture b；
(3) cut and mix: chicken essence, monosodium glutamate, white sugar, corn starch, Konjac glucomannan and soybean protein isolate are added in mixture b, and use
Cutmixer is uniformly mixing to obtain mixture c；
(4) meat ball sizing: mixture c is extruded into artificial or machine the meat ball of a diameter of 2 ~ 2.5cm；
(5) cooking and cooling: meat ball boiling 10 ~ 15min in boiling water is shaped, pulls out and put into cooling in cold water；Or by meat
Ball is in the vegetable oil of 160 ~ 180 DEG C, and frying 3 ~ 5min shapes, and room temperature cools down.
Product quality indicator:
Organoleptic indicator: product crust color and luster is ruddy, and fragile muscle is flexible, mouthfeel is soft oiliness, chews strength pure.
Physical and chemical index: protein content >=20%；Fat content≤15%；Moisture≤75%；Lead content≤1.0mg/
kg；Total volatile basic nitrogen≤25.0mg/100g.
Microbiological indicator: total number of bacteria≤50000cfu/g, escherichia coli≤450MPN/100mL. pathogenic bacterium must not be examined
Go out.
Compared with prior art: the beneficial effect that the present invention obtains:
Raw material sources the most of the present invention are extensive, and each proportioning raw materials is reasonable in design, and selected nutritious smart beef, Konjac glucomannan
With soybean protein isolate, the juice loss that extrudes of beef dumplings is all had more significant impact, significantly improves the product of meat products
Rate, reduces cooking loss, improves taste and flavor；Health is not only beneficial to by raw material konjak food, and Konjac glucomannan tool
There is the performance such as thickening property and retentiveness, while the quality that these performances can improve low temperature boiling meat products, improving meat system
The taste and flavor aspect of product also plays an important role；Starch is that the most universal food additive accommodates aqueous substance, needs to organize examination more
Test and determine its optimal addition；Soybean protein isolate nutritious, and there is the function of water holding thickening.
2. the beef dumplings indices that the processing technology of the present invention is produced all meets food standard, and this beef dumplings contains
Abundant nutrient substance, rich in the animal proteinum of high-quality, mineral, vitamin, and various aminoacid necessary to human body；And
And beef dumplings instant, quick, safety, health, it is not necessary to reworking.Both can be that consumer brings unique flavor, food
Use convenient meat products, a new outlet can be provided for Beef Industry deep processing again, improve the added value of beef items.
Detailed description of the invention
Below in conjunction with embodiment to further description of the present invention, but it is not limiting as present disclosure.
Embodiment 1
A kind of beef dumplings, is made up of following raw material: essence beef 400 ~ 700, pork fat 100 ~ 150, chicken essence 3 ~ 8, monosodium glutamate 3
~ 8, Fructus Piperis powder 1 ~ 5, Sal 10 ~ 20, white sugar 5 ~ 10, corn starch 50 ~ 100, Konjac glucomannan 10 ~ 20 and soybean protein isolate 10 ~
15。
The manufacture method of a kind of beef dumplings, comprises the steps:
(1) pretreatment: select fresh essence beef and pork fat wash clean respectively, rub into meat paste with meat grinder, be uniformly mixed so as to obtain mixed
Compound a；
(2) pickle: the mixture a that step (1) obtains is pickled in the aqueous solution of Fructus Piperis powder and Sal, at 0 ~ 4 DEG C, pickles 2
~ 3h obtains mixture b；
(3) cut and mix: chicken essence, monosodium glutamate, white sugar, corn starch, Konjac glucomannan and soybean protein isolate are added in mixture b, and use
Cutmixer is uniformly mixing to obtain mixture c；
(4) meat ball sizing: mixture c is extruded into artificial or machine the meat ball of a diameter of 2 ~ 2.5cm；
(5) cooking and cooling: meat ball boiling 10 ~ 15min in boiling water is shaped, pulls out and put into cooling in cold water；Or by meat
Ball is in the vegetable oil of 160 ~ 180 DEG C, and frying 3 ~ 5min shapes, and room temperature cools down.
Beef dumplings extrudes juice loss rate and calculates: sample (w1) 2 g filter paper parcel put in centrifuge, at 3800 × g, 25
At DEG C after centrifugal 10 min, remove filter paper and be precisely weighed (w again2), calculate the loss of total press water liquid as follows, often organize parallel
Measure 3 times；
Extrude juice loss rate (%)=(1-W2/W1) × 100%
Beef dumplings that the present invention obtains extrudes juice loss rate≤8.3%, and beef dumplings meets following quality index after testing:
Organoleptic indicator: product crust color and luster is ruddy, and fragile muscle is flexible, mouthfeel is soft oiliness, chews strength pure.
Physical and chemical index: protein content >=20%；Fat content≤15%；Moisture≤75%；Lead content≤1.0mg/
kg；Total volatile basic nitrogen≤25.0mg/100g.
Microbiological indicator: total number of bacteria≤50000cfu/g, escherichia coli≤450MPN/100mL. pathogenic bacterium must not be examined
Go out.
Embodiment 2
A kind of beef dumplings, is made up of following raw material: essence beef 500, pork fat 125, chicken essence 5, monosodium glutamate 5, Fructus Piperis powder 2,
Sal 12, white sugar 6, corn starch 70, Konjac glucomannan 11 and soybean protein isolate 11.5.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 3
A kind of beef dumplings, is made up of following raw material: essence beef 400, pork fat 150, chicken essence 3, monosodium glutamate 8, Fructus Piperis powder 1,
Sal 20, white sugar 5, corn starch 100, Konjac glucomannan 10 and soybean protein isolate 15.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 4
A kind of beef dumplings, is made up of following raw material: essence beef 450, pork fat 140, chicken essence 4, monosodium glutamate 7, Fructus Piperis powder 2,
Sal 18, white sugar 6, corn starch 90, Konjac glucomannan 13 and soybean protein isolate 14.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 5
A kind of beef dumplings, is made up of following raw material: essence beef 500, pork fat 135, chicken essence 5, monosodium glutamate 6.5, Fructus Piperis powder
3, Sal 17, white sugar 7, corn starch 80, Konjac glucomannan 14 and soybean protein isolate 13.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 6
A kind of beef dumplings, is made up of following raw material: essence beef 550, pork fat 130, chicken essence 6, monosodium glutamate 6, Fructus Piperis powder
3.5, Sal 16, white sugar 7.5, corn starch 75, Konjac glucomannan 14.5 and soybean protein isolate 13.5.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 7
A kind of beef dumplings, is made up of following raw material: essence beef 600, pork fat 140, chicken essence 6.5, monosodium glutamate 5, Fructus Piperis powder
4, Sal 15, white sugar 8, corn starch 70, Konjac glucomannan 15 and soybean protein isolate 14.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 8
A kind of beef dumplings, is made up of following raw material: essence beef 650, pork fat 145, chicken essence 7, monosodium glutamate 4.5, Fructus Piperis powder
4.5, Sal 14.5, white sugar 9, corn starch 65, Konjac glucomannan 16 and soybean protein isolate 14.5.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 9
A kind of beef dumplings, is made up of following raw material: essence beef 700, pork fat 100, chicken essence 8, monosodium glutamate 3, Fructus Piperis powder 5,
Sal 10, white sugar 10, corn starch 50, Konjac glucomannan 20 and soybean protein isolate 10.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 10
A kind of beef dumplings, is made up of following raw material: essence beef 620, pork fat 130, chicken essence 5, monosodium glutamate 6, Fructus Piperis powder 4,
Sal 18, white sugar 9, corn starch 60, Konjac glucomannan 12 and soybean protein isolate 13.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 11
A kind of beef dumplings, is made up of following raw material: essence beef 480, pork fat 120, chicken essence 6, monosodium glutamate 4, Fructus Piperis powder 3,
Sal 15, white sugar 8, corn starch 70, Konjac glucomannan 13 and soybean protein isolate 14.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 12
A kind of beef dumplings, is made up of following raw material: essence beef 540, pork fat 140, chicken essence 4, monosodium glutamate 7.5, Fructus Piperis powder
4.5, Sal 13, white sugar 9, corn starch 80, Konjac glucomannan 16 and soybean protein isolate 12.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 13
A kind of beef dumplings, is made up of following raw material: essence beef 630, pork fat 125, chicken essence 4, monosodium glutamate 5, Fructus Piperis powder
3.5, Sal 13, white sugar 8, corn starch 95, Konjac glucomannan 13 and soybean protein isolate 12.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 14
A kind of beef dumplings, is made up of following raw material: essence beef 460, pork fat 130, chicken essence 7, monosodium glutamate 8, Fructus Piperis powder 3,
Sal 12, white sugar 6, corn starch 70, Konjac glucomannan 13 and soybean protein isolate 12.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 15
A kind of beef dumplings, is made up of following raw material: essence beef 530, pork fat 140, chicken essence 6, monosodium glutamate 7, Fructus Piperis powder 4,
Sal 16, white sugar 8, corn starch 60, Konjac glucomannan 14 and soybean protein isolate 15.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 16
A kind of beef dumplings, is made up of following raw material: essence beef 590, pork fat 140, chicken essence 6, monosodium glutamate 5, Fructus Piperis powder 2,
Sal 13, white sugar 8, corn starch 90, Konjac glucomannan 13 and soybean protein isolate 12.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 17
A kind of beef dumplings, is made up of following raw material: essence beef 420, pork fat 140, chicken essence 6, monosodium glutamate 7, Fructus Piperis powder 3,
Sal 13, white sugar 8.5, corn starch 60, Konjac glucomannan 13 and soybean protein isolate 14.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 18
A kind of beef dumplings, is made up of following raw material: essence beef 520, pork fat 160, chicken essence 4, monosodium glutamate 6, Fructus Piperis powder 3,
Sal 13, white sugar 6, corn starch 65, Konjac glucomannan 12 and soybean protein isolate 14.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 19
A kind of beef dumplings, is made up of following raw material: essence beef 620, pork fat 120, chicken essence 6, monosodium glutamate 4, Fructus Piperis powder 3,
Sal 14, white sugar 7, corn starch 80, Konjac glucomannan 14 and soybean protein isolate 15.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 20
A kind of beef dumplings, is made up of following raw material: essence beef 580, pork fat 135, chicken essence 6, monosodium glutamate 4.5, Fructus Piperis powder
4, Sal 14, white sugar 9, corn starch 65, Konjac glucomannan 14 and soybean protein isolate 15.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 21
A kind of beef dumplings, is made up of following raw material: essence beef 640, pork fat 115, chicken essence 6.5, monosodium glutamate 7.5, Fructus Piperis
Powder 4, Sal 13, white sugar 6, corn starch 80, Konjac glucomannan 12 and soybean protein isolate 11.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 22
A kind of beef dumplings, is made up of following raw material: essence beef 690, pork fat 105, chicken essence 4, monosodium glutamate 6, Fructus Piperis powder 5,
Sal 13, white sugar 6, corn starch 60, Konjac glucomannan 19 and soybean protein isolate 14.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 23
A kind of beef dumplings, is made up of following raw material: essence beef 460, pork fat 130, chicken essence 6, monosodium glutamate 5, Fructus Piperis powder 3,
Sal 18, white sugar 5, corn starch 50, Konjac glucomannan 20 and soybean protein isolate 12.5.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Embodiment 24
A kind of beef dumplings, is made up of following raw material: essence beef 700, pork fat 100, chicken essence 8, monosodium glutamate 8, Fructus Piperis powder 4,
Sal 12, white sugar 6, corn starch 70, Konjac glucomannan 15 and soybean protein isolate 15.
The preparation method of the present embodiment is identical with the preparation method of embodiment 1.
Although, the present invention is described in detail the most with a general description of the specific embodiments, but
On the basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (5)
1. a beef dumplings, it is characterised in that be made up of following raw material: essence beef 400 ~ 700, pork fat 100 ~ 150,
Chicken essence 3 ~ 8, monosodium glutamate 3 ~ 8, Fructus Piperis powder 1 ~ 5, Sal 10 ~ 20, white sugar 5 ~ 10, corn starch 50 ~ 100, Konjac glucomannan 10 ~ 20 and Semen sojae atricolor
Separate protein 10 ~ 15.
Beef dumplings the most according to claim 1, it is characterised in that be made up of following raw material: essence beef 400 ~ 500,
Pork fat 100 ~ 130, chicken essence 6 ~ 8, monosodium glutamate 3 ~ 5, Fructus Piperis powder 1 ~ 3, Sal 10 ~ 15, white sugar 7 ~ 10, corn starch 70 ~ 100, evil spirit
Taro glue 10 ~ 15 and soybean protein isolate 12 ~ 15.
Beef dumplings the most according to claim 1, it is characterised in that be made up of following raw material: essence beef 500 ~ 700,
Pork fat 130 ~ 150, chicken essence 3 ~ 6, monosodium glutamate 5 ~ 8, Fructus Piperis powder 3 ~ 5, Sal 15 ~ 20, white sugar 5 ~ 7, corn starch 70 ~ 100, Rhizoma amorphophalli
Glue 15 ~ 20 and soybean protein isolate 10 ~ 12.
Beef dumplings the most according to claim 1, it is characterised in that be made up of following raw material: essence beef 500, leaf fat
Fat 125, chicken essence 5, monosodium glutamate 5, Fructus Piperis powder 2, Sal 12, white sugar 6, corn starch 70, Konjac glucomannan 11 and soybean protein isolate 11.5.
5. the manufacture method of a beef dumplings as claimed in claim 1, it is characterised in that comprise the steps:
(1) pretreatment: select fresh essence beef and pork fat wash clean respectively, rub into meat paste with meat grinder, be uniformly mixed so as to obtain mixed
Compound a；
(2) pickle: the mixture a that step (1) obtains is pickled in the aqueous solution of Fructus Piperis powder and Sal, at 0 ~ 4 DEG C, pickles 2
~ 3h obtains mixture b；
(3) cut and mix: chicken essence, monosodium glutamate, white sugar, corn starch, Konjac glucomannan and soybean protein isolate are added in mixture b, and use
Cutmixer is uniformly mixing to obtain mixture c；
(4) meat ball sizing: mixture c is extruded into artificial or machine the meat ball of a diameter of 2 ~ 2.5cm；
(5) cooking and cooling: meat ball boiling 10 ~ 15min in boiling water is shaped, pulls out and put into cooling in cold water；Or by meat
Ball is in the vegetable oil of 160 ~ 180 DEG C, and frying 3 ~ 5min shapes, and room temperature cools down.
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| CN201511011256.3A CN106063548A (en) | 2015-12-30 | 2015-12-30 | A kind of beef dumplings and preparation method thereof |
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| CN201511011256.3A CN106063548A (en) | 2015-12-30 | 2015-12-30 | A kind of beef dumplings and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923207A (en) * | 2017-03-09 | 2017-07-07 | 山东如康清真食品有限公司 | A kind of beef ball and preparation method thereof |
| CN107125626A (en) * | 2017-06-05 | 2017-09-05 | 三只松鼠股份有限公司 | A kind of Q bullets beef dumplings and preparation method thereof |
| CN107348369A (en) * | 2017-07-17 | 2017-11-17 | 诸城市和生食品有限公司 | A kind of beef granules Chicken breast balls and preparation method thereof |
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| CN106923207A (en) * | 2017-03-09 | 2017-07-07 | 山东如康清真食品有限公司 | A kind of beef ball and preparation method thereof |
| CN107125626A (en) * | 2017-06-05 | 2017-09-05 | 三只松鼠股份有限公司 | A kind of Q bullets beef dumplings and preparation method thereof |
| CN107348369A (en) * | 2017-07-17 | 2017-11-17 | 诸城市和生食品有限公司 | A kind of beef granules Chicken breast balls and preparation method thereof |
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