CN110754625A - Beef ball and preparation method thereof - Google Patents

Beef ball and preparation method thereof Download PDF

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Publication number
CN110754625A
CN110754625A CN201911103032.3A CN201911103032A CN110754625A CN 110754625 A CN110754625 A CN 110754625A CN 201911103032 A CN201911103032 A CN 201911103032A CN 110754625 A CN110754625 A CN 110754625A
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beef
parts
lemon
balls
later use
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CN201911103032.3A
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张跃
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Priority to CN201911103032.3A priority Critical patent/CN110754625A/en
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses beef balls and a preparation method thereof, wherein the beef balls comprise the following raw materials in parts by weight: beef, fern root starch, buckwheat flour, salt, pepper, water chestnut, cogongrass rhizome, lemon and egg white. The beef balls prepared by the steps of processing lemon, preparing beef, preparing auxiliary materials, mixing materials, making balls, boiling the balls, freezing, packaging and the like utilize fern root starch and buckwheat flour to replace starch, compared with traditional starch, the boiled beef balls are enabled to be more flexible and elastic after the fern root starch is added, beef is soaked with lemon water before meat mincing, on one hand, fishy smell of the beef is removed, on the other hand, taste of the beef balls is improved in the later processing process, and due to the addition of water chestnut grains and couch grass knots, the prepared beef balls have a certain health preserving effect and are more layered when being eaten, and appetite is improved. The method is simple and convenient to operate, and the prepared beef balls are free of additives, chewy and have a certain health-preserving effect.

Description

Beef ball and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly designs beef balls and a preparation method thereof.
Background
Beef is the third consumable meat in the world, and accounts for about 25% of the meat product market. Beef is rich in protein and amino acids. The composition of the pork blood-replenishing health-care pork meat is closer to the requirements of human bodies than pork, can improve the disease resistance of the human bodies, and is particularly suitable for people who grow, develop, perform operations and recuperate after diseases in aspects of blood loss supplementation, tissue repair and the like. The traditional Chinese medicine considers that: the beef has the functions of strengthening the middle-jiao and replenishing qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation. Is suitable for people with sinking of middle qi, short breath, weak constitution, soreness of bones and muscles, anemia, and blurred vision.
The fern root is rhizome of Pteridium aquilinum of Pteridaceae, collected in autumn and winter, cleaned, and dried to obtain fern root. Fern root, also known as "fern chicken root"; the fern root is ground into powder, and can be made into various dishes, and the fern root powder is obtained after grinding, and is a natural food. The fern root powder contains various natural pigments, mineral substances and other components, especially contains more flavonoid and other antioxidant components, and has the effects of clearing heat and promoting diuresis.
It can be used for treating jaundice, leucorrhea, dysentery, abdominal pain, and eczema.
In the prior art, in order to make beef balls chewy, a plurality of additives are often added to improve the toughness of the beef balls.
Disclosure of Invention
The invention aims to overcome the problems and provide the beef ball which is free of additives, chewy and has a certain health preserving effect.
The invention also aims to provide a preparation method of the beef ball.
The invention relates to beef balls, which consist of the following raw materials in parts by weight: 38-42 parts of beef, 12-14 parts of fern root starch, 3-4 parts of buckwheat flour, 2-4 parts of salt, 3-5 parts of pepper, 3-4 parts of water chestnut, 2-3 parts of cogongrass rhizome, 2-3 parts of lemon and 1-2 parts of egg white.
The invention relates to a preparation method of beef balls, which specifically comprises the following steps:
(1) processing lemon, namely cleaning 2-2 parts of lemon, peeling and removing seeds, preparing lemon juice from lemon meat and 1/3 lemon peel by a juicer for later use, picking out the lemon seeds, and airing for later use;
(2) preparing beef: removing meat tendon from 38-42 parts of beef, beating the beef surface with a meat-loosing hammer repeatedly until the beef surface is loose, spraying lemon juice on the beef surface, storing at 33-35 deg.C for 4-6 min, and mincing in meat mincer;
(3) preparing auxiliary materials;
a. cleaning 3-4 parts of water chestnut, peeling, and making the water chestnut into particles of 0.2-0.3cm for later use;
b. cleaning 2-3 parts of couch grass root, and making into couch grass root sections of 0.2-0.3cm for later use;
c. drying the lemon seeds obtained in the step (1), and crushing the lemon seeds by using a crusher and sieving the lemon seeds by using a 80-mesh sieve for later use;
(4) mixing materials: putting the minced beef into a chopping mixer, chopping for 18-20 minutes until the beef has certain viscosity, adding 12-14 parts of fern root starch, 3-4 parts of tartary buckwheat powder and 1-2 parts of egg white, continuing to chop for 10-14 minutes until the beef has no obvious particles, putting the materials into a stirrer, adding the auxiliary materials prepared in the step (3), and fully and uniformly stirring to obtain a mixed material for later use;
(5) pelleting: pouring the prepared mixed materials into a pelleting machine to prepare meatballs with the particle size of 2-3cm, boiling the meatballs with water at 74-78 ℃ for 14-16 minutes, and shaping for later use;
(6) and (3) pill boiling: putting the shaped beef balls into water with the temperature of 90-94 ℃ again, and boiling for 2-4 minutes;
(7) freezing: fishing out the cooked meatballs, draining, and putting into a freezing chamber for freezing;
(8) packaging: and (3) putting the frozen beef balls into a packaging bag, vacuumizing, and performing ultraviolet disinfection to obtain the beef balls.
The beef ball is characterized in that the buckwheat flour is sweet buckwheat flour.
The beef ball is characterized in that the egg white is duck egg white.
The preparation method of the beef ball comprises the step (2), wherein the diameter of the nail of the meat loosening hammer is 1-3 mm.
The preparation method of the beef ball comprises the step (2), wherein the grinding aperture is 4 mm.
The preparation method of the beef ball comprises the step (7) that the freezing temperature is-4-6 DEG C
Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: according to the invention, fern root starch and buckwheat flour are used for replacing starch, compared with traditional starch, the boiled beef balls are enabled to be more chewy and elastic after the fern root starch is added, the beef is soaked in lemon water before mincing, on one hand, the fishy smell of the beef is removed, on the other hand, the taste of the beef balls is improved in the later processing process of the beef, and the beef balls are enabled to have certain health preserving effect and have more layering feeling when eaten and the appetite is improved by adding the water chestnut granules and the couch grass nodes. The method is simple and convenient to operate, and the prepared beef balls are free of additives, chewy and have a certain health-preserving effect.
Detailed Description
Example 1:
a preparation method of beef balls specifically comprises the following steps:
(1) processing the lemons, namely cleaning 3Kg of lemons, peeling and removing seeds, preparing lemon juice from lemon meat and 1/3 lemon peel by a juicer for later use, picking out the lemon seeds, and airing for later use;
(2) preparing beef: removing meat tendon from 38Kg of beef, beating the surface of beef repeatedly with a meat-loosing hammer until the surface of beef is loose, spraying lemon juice on the surface of beef, storing at 35 deg.C for 14 min, and mincing in a meat mincer for use;
(3) preparing auxiliary materials;
a. cleaning 4Kg of water chestnut, peeling, and making the water chestnut into 0.2cm particles for later use;
b. cleaning 3Kg of couch grass root, and preparing the couch grass root into 0.2cm couch grass root sections for later use;
c. drying the lemon seeds obtained in the step (1), and crushing the lemon seeds by using a crusher and sieving the lemon seeds by using a 80-mesh sieve for later use;
(4) mixing materials: putting the minced beef into a chopping mixer, chopping for 20 minutes until the beef has certain viscosity, adding 12Kg of fern root starch, 4Kg of tartary buckwheat powder and 1Kg of duck egg white, continuing to chop for 14 minutes until the beef has no obvious particles, putting the materials into the mixer, adding the auxiliary materials prepared in the step (3), and fully and uniformly stirring to obtain a mixed material for later use;
(5) pelleting: pouring the prepared mixed materials into a pelleting machine to prepare meatballs with the particle size of 2cm, boiling the meatballs with water at 78 ℃ for 14 minutes, and shaping for later use;
(6) and (3) pill boiling: putting the shaped beef balls into water with the temperature of 94 ℃ again, and boiling for 2 minutes;
(7) freezing: fishing out the cooked meat balls, draining, and freezing in a freezing chamber at-6 ℃;
(8) packaging: and (3) putting the frozen beef balls into a packaging bag, vacuumizing, and performing ultraviolet disinfection to obtain the beef balls.
Example 2:
a preparation method of beef balls specifically comprises the following steps:
(1) processing the lemons, namely cleaning 2.4Kg of lemons, peeling and removing seeds, preparing lemon juice from lemon meat and 1/3 lemon peel by a juicer for later use, picking out the lemon seeds, and airing for later use;
(2) preparing beef: removing meat tendon from 38-42Kg of beef, beating with a meat-loosing hammer to loose the surface of beef, spraying lemon juice on the surface of beef, storing at 35 deg.C for 14 min, and mincing in a meat mincer;
(3) preparing auxiliary materials;
a. cleaning 3.8Kg of water chestnut, peeling, and making the water chestnut into 0.3cm particles for later use;
b. cleaning 2Kg of couchgrass root, and preparing into 0.2cm couchgrass root sections for later use;
c. drying the lemon seeds obtained in the step (1), and crushing the lemon seeds by using a crusher and sieving the lemon seeds by using a 80-mesh sieve for later use;
(4) mixing materials: putting the minced beef into a chopping mixer, chopping for 19 minutes until the beef has certain viscosity, adding 13Kg of fern root starch, 1.2Kg of tartary buckwheat powder, 2Kg of sweet buckwheat powder and 1.2Kg of duck egg white, continuing chopping for 12 minutes, putting the materials into a stirrer, adding the auxiliary materials prepared in the step (3), and fully and uniformly stirring to obtain a mixed material for later use;
(5) pelleting: pouring the prepared mixed materials into a pelleting machine to prepare meatballs with the particle size of 2-3cm, boiling the meatballs with water at 75 ℃ for 15 minutes, and shaping for later use;
(6) and (3) pill boiling: putting the shaped beef balls into water with the temperature of 93 ℃, and boiling for 3 minutes;
(7) freezing: fishing out the cooked meat balls, draining, and freezing in a freezing chamber at-5 ℃;
(8) packaging: and (3) putting the frozen beef balls into a packaging bag, vacuumizing, and performing ultraviolet disinfection to obtain the beef balls.
Example 3:
a preparation method of beef balls specifically comprises the following steps:
(1) processing the lemons, namely cleaning 2Kg of lemons, peeling and removing seeds, preparing lemon juice from lemon meat and 1/3 lemon peel by a juicer for later use, picking out the lemon seeds, and airing for later use;
(2) preparing beef: removing meat tendon from 42Kg of beef, beating the surface of beef repeatedly with a meat-loosing hammer until the surface of beef is loose, spraying lemon juice on the surface of beef, storing at 33 deg.C for 16 min, and mincing in a meat mincer for use;
(3) preparing auxiliary materials;
a. cleaning 3Kg of water chestnut, peeling, and making the water chestnut into 0.3cm particles for later use;
b. cleaning 2Kg of couchgrass root, and preparing into 0.3cm couchgrass root sections for later use;
c. drying the lemon seeds obtained in the step (1), and crushing the lemon seeds by using a crusher and sieving the lemon seeds by using a 80-mesh sieve for later use;
(4) mixing materials: putting the minced beef into a chopping mixer, chopping for 18 minutes until the beef has certain viscosity, adding 14Kg of fern root starch, 3Kg of sweet buckwheat powder and 2Kg of egg-duck clear, continuing chopping for 10 minutes, putting the beef into the mixer, adding the auxiliary materials prepared in the step (3), and fully and uniformly stirring to obtain a mixed material for later use;
(5) pelleting: pouring the prepared mixed materials into a pelleting machine to prepare meatballs with the grain diameter of 3cm, boiling the meatballs with water at 74 ℃ for 16 minutes, and shaping for later use;
(6) and (3) pill boiling: putting the shaped beef balls into water with the temperature of 90 ℃, and boiling for 4 minutes;
(7) freezing: fishing out the cooked meat balls, draining, and freezing in a freezing chamber at-4 ℃;
(8) packaging: and (3) putting the frozen beef balls into a packaging bag, vacuumizing, and performing ultraviolet disinfection to obtain the beef balls.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.

Claims (7)

1. The beef ball is composed of the following raw materials in parts by weight: 38-42 parts of beef, 12-14 parts of fern root starch, 3-4 parts of buckwheat flour, 2-4 parts of salt, 3-5 parts of pepper, 3-4 parts of water chestnut, 2-3 parts of cogongrass rhizome, 2-3 parts of lemon and 1-2 parts of egg white.
2. The method for preparing beef balls according to claim 1, comprising the following steps:
(1) processing lemon, namely cleaning 2-2 parts of lemon, peeling and removing seeds, preparing lemon juice from lemon meat and 1/3 lemon peel by a juicer for later use, picking out the lemon seeds, and airing for later use;
(2) preparing beef: removing meat tendon from 38-42 parts of beef, beating the beef surface with a meat-loosing hammer repeatedly until the beef surface is loose, spraying lemon juice on the beef surface, storing at 33-35 deg.C for 4-6 min, and mincing in meat mincer;
(3) preparing auxiliary materials;
a. cleaning 3-4 parts of water chestnut, peeling, and making the water chestnut into particles of 0.2-0.3cm for later use;
b. cleaning 2-3 parts of couch grass root, and making into couch grass root sections of 0.2-0.3cm for later use;
c. drying the lemon seeds obtained in the step (1), and crushing the lemon seeds by using a crusher and sieving the lemon seeds by using a 80-mesh sieve for later use;
(4) mixing materials: putting the minced beef into a chopping mixer, chopping for 18-20 minutes until the beef has certain viscosity, adding 12-14 parts of fern root starch, 3-4 parts of tartary buckwheat powder and 1-2 parts of egg white, continuing to chop for 10-14 minutes until the beef has no obvious particles, putting the materials into a stirrer, adding the auxiliary materials prepared in the step (3), and fully and uniformly stirring to obtain a mixed material for later use;
(5) pelleting: pouring the prepared mixed materials into a pelleting machine to prepare meatballs with the particle size of 2-3cm, boiling the meatballs with water at 74-78 ℃ for 14-16 minutes, and shaping for later use;
(6) and (3) pill boiling: putting the shaped beef balls into water with the temperature of 90-94 ℃ again, and boiling for 2-4 minutes;
(7) freezing: fishing out the cooked meatballs, draining, and putting into a freezing chamber for freezing;
(8) packaging: and (3) putting the frozen beef balls into a packaging bag, vacuumizing, and performing ultraviolet disinfection to obtain the beef balls.
3. The beef ball of claim 1, wherein: the buckwheat flour is one or two of sweet buckwheat flour or tartary buckwheat flour.
4. The beef ball of claim 1, wherein: the egg white is duck egg white.
5. The beef ball of claim 2, wherein: the diameter of the nail of the meat loosening hammer in the step (2) is 1-3 mm.
6. The beef ball of claim 2, wherein: the diameter of the minced aperture in the step (2) is 4 mm.
7. The beef ball of claim 2, wherein: the freezing temperature in the step (7) is-4 to-6 ℃.
CN201911103032.3A 2019-11-12 2019-11-12 Beef ball and preparation method thereof Pending CN110754625A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101940336A (en) * 2008-06-23 2011-01-12 李静 Couchgrass root health-care meat product
CN102240050A (en) * 2010-05-13 2011-11-16 何首文 Starch, fruit and vegetable ball food and manufacturing method thereof
CN104643129A (en) * 2015-02-06 2015-05-27 广西大学 Making method of beef ball
CN108208617A (en) * 2018-01-09 2018-06-29 广西天色餐饮管理有限公司 A kind of beef dumplings and preparation method thereof
CN108771144A (en) * 2018-06-29 2018-11-09 白顺扬 A kind of spicy ham sausage and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101940336A (en) * 2008-06-23 2011-01-12 李静 Couchgrass root health-care meat product
CN102240050A (en) * 2010-05-13 2011-11-16 何首文 Starch, fruit and vegetable ball food and manufacturing method thereof
CN104643129A (en) * 2015-02-06 2015-05-27 广西大学 Making method of beef ball
CN108208617A (en) * 2018-01-09 2018-06-29 广西天色餐饮管理有限公司 A kind of beef dumplings and preparation method thereof
CN108771144A (en) * 2018-06-29 2018-11-09 白顺扬 A kind of spicy ham sausage and preparation method thereof

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Application publication date: 20200207