CN106343388A - Beef balls for barbecue and manufacturing method of beef balls - Google Patents
Beef balls for barbecue and manufacturing method of beef balls Download PDFInfo
- Publication number
- CN106343388A CN106343388A CN201610718903.2A CN201610718903A CN106343388A CN 106343388 A CN106343388 A CN 106343388A CN 201610718903 A CN201610718903 A CN 201610718903A CN 106343388 A CN106343388 A CN 106343388A
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- barbecue
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- 235000015278 beef Nutrition 0.000 title claims abstract description 73
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 51
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 241000283690 Bos taurus Species 0.000 claims description 53
- 235000020997 lean meat Nutrition 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 238000007710 freezing Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims description 11
- 238000004513 sizing Methods 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 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 description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 241000722363 Piper Species 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- -1 compound phosphate Chemical class 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 24
- 235000015231 kebab Nutrition 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241001494479 Pecora Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000005303 weighing Methods 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
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to beef balls for barbecue. The beef balls are prepared from the following components in parts by weight: 40 to 70 parts of lean beef, 20 to 40 parts of fat beef, 3 to 6 parts of potato starch, 0.5 to 1.5 parts of table salt, 0.5 to 1.5 parts of white granulated sugar, 0.5 to 1.5 parts of monosodium glutamate, 10 to 20 parts of ice water, 0.1 to 0.5 part of compound phosphate and 0.1 to 0.5 part of a condiment. The beef balls for barbecue, provided by the invention, are processed through mainly taking the lean beef and the fat beef as main raw materials and adding other raw auxiliary materials, and are obtained through processing small lean beef pieces and small fat beef pieces (the fat beef pieces are slightly smaller than the lean beef pieces); the beef balls for barbecue, provided by the invention, have a meat feeling of traditional beef balls for barbecue, and the problems that fat and lean beef of beef skewers is not uniform and safety and sanitation are difficult to control and the like are solved; the beef balls have good quality and delicious taste, can be used for replacing traditional beef skewers for barbecue, are suitable for being roasted and have a good taste.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of barbecue beef dumplings and preparation method thereof, this barbecue cattle
Meat ball can replace conventional barbecue Beef Kebabs.
Background technology
With the continuous improvement of living standards of the people, the diversity requirements also more and more higher to diet for the people.Barbecue is with it
Convenient, fast, delicious it is increasingly becoming a kind of diet trend, especially various shishkababs.Skewer warp after barbecue
The chemical change crossing complexity can form the barbecue local flavor of uniqueness, had both met people to delicious pursuit it is also possible to supplement people
The multiple nutrient substance of body.Barbecue skewer is mainly in the majority with pig, cattle, three kinds of meat of sheep in the market, and beef is because protein contains
Amount is high, fat content is low, mineral is abundant, taste delicate flavour the advantages of, so people are on continuous to the demand of barbecue Beef Kebabs
The trend of liter.
While barbecue Beef Kebabs consumption figure gets more and more, also come out many problems: (1) Beef Kebabs are from meat cutting
Whole process to string string is required for being accomplished manually, and wastes time and energy.(2) businessman is to purchase beef from the market mostly, is difficult to protect
Card safety, health.(3) skewer string string excessively in the uneven problem of girth of a garment collocation easily occurs, or even bulk fat meat, shadow occur
Ring client's appetite.(4) artificial process, quality is it is difficult to ensure that homogeneous, stable.So needing badly a kind of existing Beef Kebabs can be overcome
Deficiency can meet the requirement substitute products to Beef Kebabs for the market again.
Compared with Beef Kebabs, fat and lean meat can uniformly be arranged in pairs or groups by a beef ball, and also can add some supplementary materials, fall
Enrich meat flavour while low in calories, meet the demand to meat for the people；In addition, the production technology of a beef ball can fully achieve machine
Toolization operates, time saving and energy saving, clean hygiene.But a beef ball in the market is mostly fine and smooth, it is crisp to play, voluptuousness is poor, is suitable for
In boiling, stew, and baking mouthfeel is not good.
Therefore developing a kind of beef ball that can be used for substituting the suitable barbecue of the brochette of beef is urgent and the asking of reality
Topic.
By retrieval, not yet find the patent publication us related to present patent application.
Content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, providing a kind of barbecue beef dumplings and its making side
Method, while this barbecue beef dumplings possesses conventional barbecue Beef Kebabs voluptuousness, overcomes girth of a garment inequality, the difficult control of safety and sanitation of skewer
The problems such as processed, and beef dumplings high-quality is delicious, conventional barbecue Beef Kebabs can be replaced, suitable baking and mouthfeel is good, the method is simply square
Just, whole process can improve production efficiency with mechanization production, has saved labour force.
The present invention solves its technical problem and takes technical scheme below to realize:
A kind of barbecue beef dumplings, its constituent and parts by weight are as follows:
Cattle lean meat 40-70 part, cattle fat meat 20-40 part, potato starch 3-6 part, Sal 0.5-1.5 part, white sugar 0.5-
1.5 parts, monosodium glutamate 0.5-1.5 part, frozen water 10-20 part, composite phosphate 0.1-0.5 part, flavouring agent 0.1-0.5 part.
And, described flavouring agent is hot flavorings, hot and numb flavour seasoning, black green pepper flavouring agent, beans halogen flavouring agent, spiced seasoning
Material or salt and pepper seasoning.
A kind of manufacture method of barbecue beef dumplings as above, step is as follows:
(1) the stripping and slicing of raw meat: selected cattle lean meat and cattle fat meat cut into cube meat, wherein cattle fat meat block cutting volume
Volume less than cattle lean meat block；
(2) supplementary material rubs mixing: respectively cattle fat meat block, cattle lean meat block and other raw material is added the adjustable meat ball of temperature
In machine, under the conditions of -10-0 DEG C, raw material is made fully to mix by the technique that low temperature is reversely rubbed；
(3) molding: forming machine will be added through the raw material rubbing mixing, making quality is a 5-8g ball of uniform size；
(4) shape: a ball for shaping is put into sizing 5-10min in forming machine；
(5) decocting in water: the ball after sizing is put into boiling water boiling 10-15min in steaming and decocting tank；
(6) cool down: a ball for firm effluent trough is quickly cooled to be cooled to 27-32 DEG C；
(7) string string: the ball having cooled down is added in string string machine and carries out string string；
(8) quick-freezing: the ball gone here and there is placed in -20 DEG C of freezer and carries out quick-freezing 24 hours；
(9) packaging, storage: the ball freezing is carried out packing, cases, stamps the date, obtains final product barbecue beef dumplings, put into-
Cold preservation in 20 DEG C of environment.
And, in described step, (1) the volume of middle cattle fat meat block is 0.3-0.6cm × 0.3-0.6cm × 0.8-1.2cm, institute
The volume stating cattle lean meat block is 0.5-0.8cm × 0.5-0.8cm × 1.0-1.5cm.
The advantage that the present invention obtains and good effect are:
1st, this barbecue beef dumplings, mainly with cattle lean meat and cattle fat meat as primary raw material, add other supplementary materials and process,
Processed by fritter cattle lean meat and fritter cattle fat meat (cattle fat meat block is more slightly smaller than cattle lean meat block), possess conventional barbecue Beef Kebabs meat
While sense, the girth of a garment overcoming skewer is uneven, safety and sanitation are difficult the problems such as control, and beef dumplings high-quality is delicious, can replace passing
System barbecue Beef Kebabs, suitable baking and mouthfeel is good.
2nd, this barbecue beef dumplings are added the cattle fat meat of high level compared with a traditional beef ball (addition reach
20-40%), make this barbecue beef dumplings Adeps Bovis seu Bubali fragrance pure and long, there is preferable novelty and operability, before market
Scape is preferable.
3rd, the inventive method employs low temperature and reversely squeezes and twists ball method, under the conditions of -10～0 DEG C, cube meat and cube meat, cube meat
By rubbing, rubbing with the hands, squeezing each other and the mechanical arm that the bucket wall that rotates, cube meat and opposite direction rotate between, mill power acts on, and obtains
The meat ball girth of a garment uniformly, structure consolidation.
4 the present invention overcomes traditional barbecue Beef Kebabs manually-operated waste time and energy, quality is unstable etc. lacks
Point, this ball whole process can improve production efficiency with mechanization production, has saved labour force, and product quality is homogeneous, stable, and
And this is as cooked, buy through baking with regard to edible, convenient and swift, nutrient health, safety and sanitation.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, are not determinate,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, if no special instructions, is the commercially available prod of routine；Used in the present invention
Method, if no special instructions, is the conventional method of this area.
Embodiment 1
A kind of barbecue beef dumplings, its constituent and parts by weight are as follows:
50 parts of cattle lean meat, 30 parts of cattle fat meat, 4 parts of potato starch, 1 part of Sal, 1 part of white sugar, 1 part of monosodium glutamate, frozen water 12
Part, 0.5 part of composite phosphate, hot flavorings or 0.5 part of hot and numb flavour seasoning.
The manufacture method of above-mentioned barbecue beef dumplings, step is as follows:
1st, the making of beef clod: put into cattle lean meat and cattle fat meat in cutting machine respectively, be cut into uniformly little cube meat, wherein
Fat meat block amasss relatively smaller.
2nd, supplementary material rubs mixing: by the potato starch weighing up, Sal, white sugar, monosodium glutamate, frozen water, composite phosphate,
The cube meat that flavouring agent and step 1 cut together adds and carries out low temperature in -4 DEG C of low temperature meat ball machine and reversely rub, and so that supplementary material is filled
Divide inter-adhesive between mixing, beef clod.
3rd, molding: the raw material mixing adds in forming machine, makes the circular beef ball that mean size is 5g.
4th, shape: a ball for shaping is put into sizing 10min in forming machine.
5th, decocting in water a: ball for molding is put into boiling water boiling 15min in steaming and decocting tank.
6th, cool down: the beef a boiling ball is put into and in cold water, is quickly cooled to 27-32 DEG C.
7th, string string: a ready-made beef ball is put in string string machine, makes the beef dumplings substring of 4 balls of every string.
8th, quick-freezing: the beef dumplings gone here and there substring is placed in -20 DEG C of freezer and carries out quick-freezing 24 hours.
9th, packaging, storage: take out the good beef dumplings substring of quick-freezing and carry out packing, case, obtain barbecue beef dumplings, finished product is put
Enter cold preservation in -20 DEG C of environment.
Embodiment 2
A kind of barbecue beef dumplings, its constituent and parts by weight are as follows:
45 parts of cattle lean meat, 39 parts of cattle fat meat, 3 parts of potato starch, 1.2 parts of Sal, 0.8 part of white sugar, 0.5 part of monosodium glutamate,
10 parts of frozen water, 0.2 part of composite phosphate, black green pepper flavouring agent or 0.3 part of beans halogen flavouring agent.
The manufacture method of above-mentioned barbecue beef dumplings, step is as follows:
(1) the stripping and slicing of raw meat: selected cattle lean meat and cattle fat meat cut into cube meat, wherein cattle fat meat block cutting volume
Volume less than cattle lean meat block；
(2) supplementary material rubs mixing: respectively cattle fat meat block, cattle lean meat block and other raw material is added the adjustable meat ball of temperature
In machine, under the conditions of -10 DEG C, raw material is made fully to mix by the technique that low temperature is reversely rubbed；
(3) molding: forming machine will be added through the raw material rubbing mixing, making quality is a 8g ball of uniform size；
(4) shape: a ball for shaping is put into sizing 5min in forming machine；
(5) decocting in water: the ball after sizing is put into boiling water boiling 10min in steaming and decocting tank；
(6) cool down: a ball for firm effluent trough is quickly cooled to be cooled to 27 DEG C；
(7) string string: the ball having cooled down is added in string string machine and carries out string string；
(8) quick-freezing: the ball gone here and there is placed in -20 DEG C of freezer and carries out quick-freezing 24 hours；
(9) packaging, storage: the ball freezing is carried out packing, cases, stamp the date, put into cold preservation in -20 DEG C of environment,
Obtain final product barbecue beef dumplings；
In described step, (1) the size of middle cattle fat meat block is 0.5cm × 0.5cm × 0.8cm, the size of described cattle lean meat block
For 0.6cm × 0.6cm × 1.5cm.
Embodiment 3
A kind of barbecue beef dumplings, its constituent and parts by weight are as follows:
Cattle lean meat 40-70 part, cattle fat meat 20-40 part, potato starch 3-6 part, Sal 0.5-1.5 part, white sugar 0.5-
1.5 parts, monosodium glutamate 0.5-1.5 part, frozen water 10-20 part, composite phosphate 0.1-0.5 part, five seasonings or salt and pepper seasoning
0.1-0.5 part.
The manufacture method of above-mentioned barbecue beef dumplings, step is as follows:
(1) the stripping and slicing of raw meat: selected cattle lean meat and cattle fat meat cut into cube meat, wherein cattle fat meat block cutting volume
Volume less than cattle lean meat block；
(2) supplementary material rubs mixing: respectively cattle fat meat block, cattle lean meat block and other raw material is added the adjustable meat ball of temperature
In machine, under the conditions of -10-0 DEG C, raw material is made fully to mix by the technique that low temperature is reversely rubbed；
(3) molding: forming machine will be added through the raw material rubbing mixing, making quality is a 5-8g ball of uniform size；
(4) shape: a ball for shaping is put into sizing 5-10min in forming machine；
(5) decocting in water: the ball after sizing is put into boiling water boiling 10-15min in steaming and decocting tank；
(6) cool down: a ball for firm effluent trough is quickly cooled to be cooled to 27-32 DEG C；
(7) string string: the ball having cooled down is added in string string machine and carries out string string；
(8) quick-freezing: the ball gone here and there is placed in -20 DEG C of freezer and carries out quick-freezing 24 hours；
(9) packaging, storage: the ball freezing is carried out packing, cases, stamp the date, put into cold preservation in -20 DEG C of environment,
Obtain final product barbecue beef dumplings；
In described step, (1) the volume of middle cattle fat meat block is 0.3-0.6cm × 0.3-0.6cm × 0.8-1.2cm, described cattle
The volume of lean meat block is 0.5-0.8cm × 0.5-0.8cm × 1.0-1.5cm.
The above, be only presently preferred embodiments of the present invention, and not technical scheme is made with any form
On restriction.Any simple modification that every technical spirit according to the present invention is made to above example, equivalent variations and repair
Decorations, all still fall within the range of technical scheme.
Claims (4)
1. a kind of barbecue beef dumplings it is characterised in that: its constituent and parts by weight are as follows:
Cattle lean meat 40-70 part, cattle fat meat 20-40 part, potato starch 3-6 part, Sal 0.5-1.5 part, white sugar 0.5-1.5
Part, monosodium glutamate 0.5-1.5 part, frozen water 10-20 part, composite phosphate 0.1-0.5 part, flavouring agent 0.1-0.5 part.
2. according to claim 1 barbecue beef dumplings it is characterised in that: described flavouring agent be hot flavorings, spicy tune
Taste substance, black green pepper flavouring agent, beans halogen flavouring agent, five seasonings or salt and pepper seasoning.
3. a kind of as claimed in claim 1 or 2 barbecue beef dumplings manufacture method it is characterised in that: step is as follows:
(1) the stripping and slicing of raw meat: selected cattle lean meat and cattle fat meat cut into cube meat, wherein cattle fat meat block cutting volume is less than
The volume of cattle lean meat block；
(2) supplementary material rubs mixing: respectively cattle fat meat block, cattle lean meat block and other raw material are added in the adjustable meat ball machine of temperature,
Under the conditions of -10-0 DEG C, raw material is made fully to mix by the technique that low temperature is reversely rubbed；
(3) molding: forming machine will be added through the raw material rubbing mixing, making quality is a 5-8g ball of uniform size；
(4) shape: a ball for shaping is put into sizing 5-10min in forming machine；
(5) decocting in water: the ball after sizing is put into boiling water boiling 10-15min in steaming and decocting tank；
(6) cool down: a ball for firm effluent trough is quickly cooled to be cooled to 27-32 DEG C；
(7) string string: the ball having cooled down is added in string string machine and carries out string string；
(8) quick-freezing: the ball gone here and there is placed in -20 DEG C of freezer and carries out quick-freezing 24 hours；
(9) packaging, storage: the ball freezing is carried out packing, cases, stamps the date, obtains final product barbecue beef dumplings, put into -20 DEG C
Cold preservation in environment.
4. barbecue beef dumplings according to claim 3 manufacture method it is characterised in that: (1) middle cattle fat meat in described step
The volume of block is 0.3-0.6cm × 0.3-0.6cm × 0.8-1.2cm, and the volume of described cattle lean meat block is 0.5-0.8cm × 0.5-
0.8cm×1.0-1.5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610718903.2A CN106343388A (en) | 2016-08-25 | 2016-08-25 | Beef balls for barbecue and manufacturing method of beef balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610718903.2A CN106343388A (en) | 2016-08-25 | 2016-08-25 | Beef balls for barbecue and manufacturing method of beef balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343388A true CN106343388A (en) | 2017-01-25 |
Family
ID=57844891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610718903.2A Pending CN106343388A (en) | 2016-08-25 | 2016-08-25 | Beef balls for barbecue and manufacturing method of beef balls |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962814A (en) * | 2017-03-14 | 2017-07-21 | 华中农业大学 | A kind of rotten conditioning-gel product of new fried flavored high-calcium and its production technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075063A (en) * | 1992-02-02 | 1993-08-11 | 金学民 | Preparation method of mixed meat balls of poultry and beef |
| CN1981627A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Chicken and beef balls and their production |
| CN102613596A (en) * | 2012-04-18 | 2012-08-01 | 龙岩市益美佳食品工贸有限公司 | Method for making beef balls |
-
2016
- 2016-08-25 CN CN201610718903.2A patent/CN106343388A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075063A (en) * | 1992-02-02 | 1993-08-11 | 金学民 | Preparation method of mixed meat balls of poultry and beef |
| CN1981627A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Chicken and beef balls and their production |
| CN102613596A (en) * | 2012-04-18 | 2012-08-01 | 龙岩市益美佳食品工贸有限公司 | Method for making beef balls |
Non-Patent Citations (1)
| Title |
|---|
| HALLOWEEN: "串烤牛肉丸的做法", 《美食杰》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962814A (en) * | 2017-03-14 | 2017-07-21 | 华中农业大学 | A kind of rotten conditioning-gel product of new fried flavored high-calcium and its production technology |
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Application publication date: 20170125 |