CN107041518A - A kind of mushroom beef dumplings and preparation method thereof - Google Patents
A kind of mushroom beef dumplings and preparation method thereof Download PDFInfo
- Publication number
- CN107041518A CN107041518A CN201710473634.2A CN201710473634A CN107041518A CN 107041518 A CN107041518 A CN 107041518A CN 201710473634 A CN201710473634 A CN 201710473634A CN 107041518 A CN107041518 A CN 107041518A
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- Prior art keywords
- mushroom
- beef
- water
- powder
- dumplings
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
Abstract
The invention discloses a kind of mushroom beef dumplings, it is made up of following raw material:Lean beef 100 150, fresh mushroom 30 50, baking powder 12, cooking wine 23, white pepper powder 0.2 0.3, starch 23, sesame oil 0.3 0.5, white granulated sugar 1.5 2, edible salt 0.5 0.6, chickens' extract 0.2 0.3, ginger powder 12, appropriate amount of water.The preparation method of mushroom beef dumplings of the present invention includes:（1）Pretreatment of raw material,（2）Pickle,（3）Stirring,（4）Shaping,（5）It is cooked.The mushroom beef dumplings color and luster made using the present invention is good, Fresh ＆ Tender in Texture, resilient enough, and the few oil of low fat, nutrition is delicious.
Description
Technical field
The invention belongs to food and its technology field, more particularly, to a kind of mushroom beef dumplings and preparation method thereof.
Background technology
Beef is meat common on our dining tables, and its protein content is high, and fat content is low, delicious flavour.According to system
Meter, beef consumption figure is only second to pork per capita for China.Beef contains abundant protein, and amino acid ratio of components pork enriches, more
Needed close to human body, body resistance against diseases can be improved, to growing and Post operation, the people of aftercare are lost blood and repaiied in supplement
It is particularly suitable in terms of overlying tissue.The traditional Chinese medical science thinks：Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, quenched the thirst
The only function of saliva.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, the people of soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face eats.By ox
Meat is fabricated to a ball, and not only delicious flavour, storage are convenient, and edible also very convenient.
Mushroom, it is also fine containing abundant food with high protein, low fat, polysaccharide, several amino acids and multivitamin
Dimension, often edible to reduce the cholesterol in blood, atherosclerosis, to prevent and treat cerebral hemorrhage, heart disease, obesity and
Diabetes are all effective.And the collocation of mushroom and beef, not only obtain the deliciousness of beef and mushroom, and also certain dietotherapy
Effect.
The content of the invention
The present invention is intended to provide a kind of mushroom beef dumplings and preparation method thereof, make the mushroom beef dumplings low fat produced few
Oil, nutrition delicious food, resilient enough.
Technical scheme is as follows:
A kind of mushroom beef dumplings, are made up of following raw material:
Lean beef 100-150, fresh mushroom 30-50, baking powder 1-2, cooking wine 2-3, white pepper powder 0.2-0.3, starch 2-3, sesame oil
0.3-0.5, white granulated sugar 1.5-2, edible salt 0.5-0.6, chickens' extract 0.2-0.3, ginger powder 1-2, appropriate amount of water.
The preparation method of above-described mushroom beef dumplings, comprises the following steps:
（1）Pretreatment of raw material:From pure lean beef, rinsing, processing are clean, break into minced meat standby；By fresh mushroom rinsed clean,
4-5h is refrigerated in the freezer for being put into 0-3 DEG C, takes out and recovers to normal temperature, then blend；
（2）Pickle:By baking powder, cooking wine, white pepper powder, starch, sesame oil, white granulated sugar, edible salt, chickens' extract, ginger powder and 15-25ml
Water is put into stirred in beef end after, be placed in 0-3 DEG C of freezer refrigeration and pickle 8-12h；
（3）Stirring:Mushroom end is added at the beef end pickled, stirring in mixer is put into until into meat gruel shape, stopping stirring；
（4）Shaping:Mushroom beef gruel is put into ball forming machine and is molded；
（5）It is cooked:A ball for shaping is put into boiling water and is cooked, then pulls out and is put into cooling in cold water.
To ensure the color and luster and local flavor of mushroom beef dumplings, the preparation method step（5）Boiling water and cold water in add
Appropriate edible salt.
By the technological means, the advantageous effects that the present invention is obtained are：1. the pretreatment of mushroom in the present invention, freezing
Rewarming, substantially increases the delicate flavour of mushroom afterwards；2. adding baking powder in the present invention, make the mushroom beef dumplings elasticity made
It is full；3. the present invention is during being cooked, the method cooled down using cold water, this also contributes to the elasticity for improving beef dumplings；4.
The present invention adds edible salt, this helps to ensure that the color and luster and wind of a ball during being cooked in boiling water and cold water
Taste.
Embodiment
The principle and feature to the present invention are described with reference to embodiments, and illustrated embodiment is served only for explaining invention,
It is not intended to limit the scope of the present invention.
The invention provides a kind of mushroom beef dumplings, it is made up of following raw material:
Lean beef 100-150, fresh mushroom 30-50, baking powder 1-2, cooking wine 2-3, white pepper powder 0.2-0.3, starch 2-3, sesame oil
0.3-0.5, white granulated sugar 1.5-2, edible salt 0.5-0.6, chickens' extract 0.2-0.3, ginger powder 1-2, appropriate amount of water.
The preparation method of above-described mushroom beef dumplings, comprises the following steps:
（1）Pretreatment of raw material:From pure lean beef, rinsing, processing are clean, break into minced meat standby；By fresh mushroom rinsed clean,
4-5h is refrigerated in the freezer for being put into 0-3 DEG C, takes out and recovers to normal temperature, then blend；
（2）Pickle:By baking powder, cooking wine, white pepper powder, starch, sesame oil, white granulated sugar, edible salt, chickens' extract, ginger powder and 15-25ml
Water is put into stirred in beef end after, be placed in 0-3 DEG C of freezer refrigeration and pickle 8-12h；
（3）Stirring:Mushroom end is added at the beef end pickled, stirring in mixer is put into until into meat gruel shape, stopping stirring；
（4）Shaping:Mushroom beef gruel is put into ball forming machine and is molded；
（5）It is cooked:A ball for shaping is put into boiling water and is cooked, then pulls out and is put into cooling in cold water.
To ensure the color and luster and local flavor of mushroom beef dumplings, the preparation method step（5）Boiling water and cold water in add
Appropriate edible salt.
The preparation method for the mushroom beef dumplings that the present invention is provided can not only be in completion, can also be applicable, and only needing will be cold
But mushroom beef dumplings after are quick-frozen, sterilizing and packaging can be sold；The mushroom beef dumplings eating method of the present invention is simple, can grasp
The property made is strong, can be cooked according to the taste of oneself with hobby.
Protection scope of the present invention is not limited to the technical scheme disclosed in embodiment, every skill according to the present invention
Any modification, equivalent substitution and improvements that art is substantially made to above example etc., each fall within protection scope of the present invention.
Claims (3)
1. a kind of mushroom beef dumplings, it is characterised in that be made up of following raw material:
Lean beef 100-150, fresh mushroom 30-50, baking powder 1-2, cooking wine 2-3, white pepper powder 0.2-0.3, starch 2-3, sesame oil
0.3-0.5, white granulated sugar 1.5-2, edible salt 0.5-0.6, chickens' extract 0.2-0.3, ginger powder 1-2, appropriate amount of water.
2. a kind of preparation method of mushroom beef dumplings as claimed in claim 1, it is characterised in that comprise the following steps:
（1）Pretreatment of raw material:From pure lean beef, rinsing, processing are clean, break into minced meat standby；By fresh mushroom rinsed clean,
4-5h is refrigerated in the freezer for being put into 0-3 DEG C, takes out and recovers to normal temperature, then blend；
（2）Pickle:By baking powder, cooking wine, white pepper powder, starch, sesame oil, white granulated sugar, edible salt, chickens' extract, ginger powder and 15-25ml
Water is put into stirred in beef end after, be placed in 0-3 DEG C of freezer refrigeration and pickle 8-12h；
（3）Stirring:Mushroom end is added at the beef end pickled, stirring in mixer is put into until into meat gruel shape, stopping stirring；
（4）Shaping:Mushroom beef gruel is put into ball forming machine and is molded；
（5）It is cooked:A ball for shaping is put into boiling water and is cooked, then pulls out and is put into cooling in cold water.
3. the preparation method of mushroom beef dumplings as claimed in claim 2, it is characterised in that:The step（5）Boiling water and cold
Appropriate edible salt is added in water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710473634.2A CN107041518A (en) | 2017-06-21 | 2017-06-21 | A kind of mushroom beef dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710473634.2A CN107041518A (en) | 2017-06-21 | 2017-06-21 | A kind of mushroom beef dumplings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107041518A true CN107041518A (en) | 2017-08-15 |
Family
ID=59546381
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710473634.2A Pending CN107041518A (en) | 2017-06-21 | 2017-06-21 | A kind of mushroom beef dumplings and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107041518A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927609A (en) * | 2017-12-14 | 2018-04-20 | 安徽阜阳双宇食品科技有限公司 | A kind of frozen fresh haw beef dumplings and preparation method thereof |
| CN111528456A (en) * | 2020-06-03 | 2020-08-14 | 德清唯信食品有限公司 | Production process of mushroom tribute balls |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
-
2017
- 2017-06-21 CN CN201710473634.2A patent/CN107041518A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
Non-Patent Citations (1)
| Title |
|---|
| 陈泽泓著: "《潮汕文化概说》", 31 December 2013, 广东人民出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927609A (en) * | 2017-12-14 | 2018-04-20 | 安徽阜阳双宇食品科技有限公司 | A kind of frozen fresh haw beef dumplings and preparation method thereof |
| CN111528456A (en) * | 2020-06-03 | 2020-08-14 | 德清唯信食品有限公司 | Production process of mushroom tribute balls |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170815 |