CN112237267A - Preparation method of fried beef balls - Google Patents
Preparation method of fried beef balls Download PDFInfo
- Publication number
- CN112237267A CN112237267A CN202011121517.8A CN202011121517A CN112237267A CN 112237267 A CN112237267 A CN 112237267A CN 202011121517 A CN202011121517 A CN 202011121517A CN 112237267 A CN112237267 A CN 112237267A
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- China
- Prior art keywords
- beef
- ball
- fried
- mixture
- balls
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015278 beef Nutrition 0.000 title claims abstract description 117
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 235000012813 breadcrumbs Nutrition 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
- 230000005540 biological transmission Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of fried beef balls, which comprises the following steps: step 1, processing beef blocks into beef crushed aggregates; step 2, adding glutinous rice flour, starch, seasonings and water into the beef crushed materials, and uniformly stirring to form a seasoned beef mixture; step 3, making the beef mixture into a spherical shape, putting the spherical beef mixture into an oil pan, frying the mixture to form beef ball blanks after frying; and 4, coating a layer of wrapping material on the beef ball blank, sealing the beef ball blank by using a packaging box, and refrigerating or freezing to finish the preparation of the fried beef ball. The invention aims to solve the technical problems of poor elasticity, no chewing and poor taste of beef balls prepared by a preparation method of the beef balls in the related technology.
Description
Technical Field
The invention belongs to the technical field of meat product processing, and particularly relates to a preparation method of fried beef balls.
Background
Beef balls are one of traditional foods. The preparation method of the beef ball in the related technology comprises the following steps: the starch is used as a bonding material, the meat, the starch and various seasonings are mixed and shaped in a hot water pot, the shaped beef balls are sold as beef pre-products, and before eating, the beef balls need to be boiled again with water, can be used as snack food and can also be used as a sheet on a soup.
The related technology has the defects that the beef balls prepared by the related technology only adopt starch as a bonding material, have poor elasticity and are not chewed, and are not good for evaluation by customers. In addition, in the process of preparing the pre-product and the finished product of the beef ball, a water boiling mode is adopted, and the boiling point of water is low, so that the beef ball cannot obtain burnt, fragrant and delicious taste, and the taste is poor.
Therefore, there is a need to provide a new method for preparing fried beef balls to solve the above technical problems.
Disclosure of Invention
The invention aims to solve the technical problems of poor elasticity, no chewing and poor taste of beef balls prepared by a preparation method of the beef balls in the related technology.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a preparation method of fried beef balls comprises the following steps:
step 1, processing beef blocks into beef crushed aggregates;
step 2, adding glutinous rice flour, starch, seasonings and water into the beef crushed materials, and uniformly stirring to form a seasoned beef mixture;
step 3, making the beef mixture into a spherical shape, putting the spherical beef mixture into an oil pan, frying the mixture to form beef ball blanks after frying;
and 4, coating a layer of wrapping material on the beef ball blank, sealing the beef ball blank by using a packaging box, and refrigerating or freezing to finish the preparation of the fried beef ball.
Preferably, in the step 2, the mass percentages of the glutinous rice flour and the starch are as follows: 05: 2-2:0.5.
Preferably, in step 2, the flavored beef mixture further comprises baking powder.
Preferably, in the step 3, the beef mixture is made into a hollow spherical shape.
Preferably, in step 4, the wrapper comprises: the beef ball is characterized in that a bed charge and bread crumbs are formed by mixing flour and eggs, and when the beef ball is wrapped, a layer of the bed charge is wrapped on the beef ball blank, and then a layer of the bread crumbs is wrapped on the beef ball blank.
Preferably, in the step 2, the seasoning is a mixture of one or more of salt, monosodium glutamate, cooking wine, soy sauce, light soy sauce, dark soy sauce, chili powder and white sugar.
Compared with the prior art, the invention has the following beneficial effects:
(1) the proper amount of glutinous rice powder is added into the raw materials for preparing the beef balls, so that the elasticity of the beef balls can be increased, the chewiness of the beef balls can be increased, and the satisfaction of customers can be improved.
(2) In the forming process, the beef balls are formed by frying, after frying, food obtains texture from the oil, and the added seasonings are fused with the beef taste at high temperature, so that the beef balls are more delicious.
(3) The beef balls prepared by the preparation method of the fried beef balls are fried again before eating, and the added wrapping materials are fried to be golden yellow, so that the beef balls have burnt, fragrant and delicious taste and excellent mouthfeel.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "connected" and "connected" are to be interpreted broadly, e.g., as being fixed or detachable or integrally connected; the two elements may be mechanically or electrically connected, directly or indirectly connected through an intermediate medium, or connected through the inside of the two elements, or "in transmission connection", that is, connected in a power manner through various suitable manners such as belt transmission, gear transmission, or sprocket transmission. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
A preparation method of fried beef balls comprises the following steps:
step 1, processing beef blocks into beef crushed aggregates;
step 2, adding glutinous rice flour, starch, seasonings and water into the beef crushed materials, and uniformly stirring to form a seasoned beef mixture;
step 3, making the beef mixture into a spherical shape, putting the spherical beef mixture into an oil pan, frying the mixture to form beef ball blanks after frying;
and 4, coating a layer of wrapping material on the beef ball blank, sealing the beef ball blank by using a packaging box, and refrigerating or freezing to finish the preparation of the fried beef ball.
In the embodiment, the proper amount of glutinous rice flour is added into the raw materials for preparing the beef balls, so that the elasticity of the beef balls can be increased, the chewiness of the beef balls can be increased, and the satisfaction of customers can be improved. In the forming process, the beef balls are formed by frying, after frying, the food obtains texture from the oil, and the taste of the added seasoning is fused with the taste of the beef at high temperature, so that the taste of the beef balls is more delicious. The beef balls prepared by the method can not be directly eaten, but can be used as beef pre-products, before eating, the beef balls are fried again, and the added wrapping materials are fried to be golden yellow, so that the beef balls have burnt, fragrant and delicious taste and excellent mouthfeel. In specific implementation, the seasonings can be reasonably selected according to the taste of customers, and can be one or a mixture of more of salt, monosodium glutamate, cooking wine, soy sauce, light soy sauce, dark soy sauce, chili powder, white sugar and the like.
Further, as a specific embodiment of the present invention, in step 2, the mass percentages of the glutinous rice flour and the starch are as follows: 05: 2-2:0.5. During specific implementation, the proportion between the glutinous rice and the starch can be reasonably adjusted according to different glutinousness of the glutinous rice flour and different elasticity degrees preferred by customers.
Further, as a specific embodiment of the present invention, in step 2, the flavored beef mixture further includes baking powder. In the embodiment, the baking powder is used for improving the softness of the beef balls and further improving the mouthfeel of the beef balls.
Further, as a specific embodiment of the present invention, in step 3, the beef mixture is made into a hollow spherical shape. The hollow structure is used for increasing the volume of the beef ball, and simultaneously, the situation that the center of the beef ball is not fried well is avoided.
Further, as a specific embodiment of the present invention, in step 4, the casing includes: the beef ball is characterized in that a bed charge and bread crumbs are formed by mixing flour and eggs, and when the beef ball is wrapped, a layer of the bed charge is wrapped on the beef ball blank, and then a layer of the bread crumbs is wrapped on the beef ball blank.
After the coating materials are added, the beef balls are fried again before eating, and the coating materials are fried to be golden yellow, so that the taste of the beef balls is further improved.
Compared with the prior art, the invention has the following beneficial effects:
(1) the proper amount of glutinous rice powder is added into the raw materials for preparing the beef balls, so that the elasticity of the beef balls can be increased, the chewiness of the beef balls can be increased, and the satisfaction of customers can be improved.
(2) In the forming process, the beef balls are formed by frying, after frying, food obtains texture from the oil, and the added seasonings are fused with the beef taste at high temperature, so that the beef balls are more delicious.
(3) The beef ball prepared by the preparation method of the fried beef ball is fried again before eating, and the added wrapping materials are fried to golden yellow, so that the beef ball has burnt, fragrant and delicious taste and excellent mouthfeel.
It should be noted that the above-mentioned embodiments illustrate rather than limit the scope of the invention, and that those skilled in the art will understand that various modifications and equivalent arrangements can be made without departing from the spirit and scope of the invention. Furthermore, unless the context indicates otherwise, words that appear in the singular include the plural and vice versa. Additionally, all or a portion of any embodiment may be utilized with all or a portion of any other embodiment, unless stated otherwise.
Claims (6)
1. A preparation method of the fried beef balls is characterized by comprising the following steps:
step 1, processing beef blocks into beef crushed aggregates;
step 2, adding glutinous rice flour, starch, seasonings and water into the beef crushed materials, and uniformly stirring to form a seasoned beef mixture;
step 3, making the beef mixture into a spherical shape, putting the spherical beef mixture into an oil pan, frying the mixture to form beef ball blanks after frying;
and 4, coating a layer of wrapping material on the beef ball blank, sealing the beef ball blank by using a packaging box, and refrigerating or freezing to finish the preparation of the fried beef ball.
2. The preparation method of the fried beef ball according to claim 1, wherein in the step 2, the mass percentage of the glutinous rice flour and the starch is as follows: 05: 2-2:0.5.
3. A method of preparing a fried beef ball as claimed in claim 2 wherein in step 2, the flavored beef blend further includes baking powder.
4. A method of preparing a fried beef ball as claimed in claim 1 wherein in step 3, the beef blend is formed into hollow round balls.
5. The method of preparing a fried beef ball according to claim 1, wherein in step 4, the casing comprises: the beef ball is characterized in that a bed charge and bread crumbs are formed by mixing flour and eggs, and when the beef ball is wrapped, a layer of the bed charge is wrapped on the beef ball blank, and then a layer of the bread crumbs is wrapped on the beef ball blank.
6. The method for preparing fried beef balls according to claim 1, wherein in step 2, the seasoning is a mixture of one or more of salt, monosodium glutamate, cooking wine, soy sauce, light soy sauce, dark soy sauce, chili powder and white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011121517.8A CN112237267A (en) | 2020-10-20 | 2020-10-20 | Preparation method of fried beef balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011121517.8A CN112237267A (en) | 2020-10-20 | 2020-10-20 | Preparation method of fried beef balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112237267A true CN112237267A (en) | 2021-01-19 |
Family
ID=74169025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011121517.8A Withdrawn CN112237267A (en) | 2020-10-20 | 2020-10-20 | Preparation method of fried beef balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112237267A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057281A (en) * | 2021-04-15 | 2021-07-02 | 江苏爱诗侬生物科技有限公司 | Formula of beef floss waffle balls and preparation process thereof |
| CN115500473A (en) * | 2022-09-14 | 2022-12-23 | 元盛食品制造(上海)有限公司 | Preparation method of quick-fried cheese beef balls |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504361A (en) * | 2013-10-09 | 2014-01-15 | 上海海洋大学 | Fish meat cake and processing method thereof |
| CN103622052A (en) * | 2013-11-29 | 2014-03-12 | 吕定泓 | Seafood beef balls and preparation method thereof |
| CN104872730A (en) * | 2015-05-26 | 2015-09-02 | 王庆忠 | Making method of hand-made cuttlefish balls |
-
2020
- 2020-10-20 CN CN202011121517.8A patent/CN112237267A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504361A (en) * | 2013-10-09 | 2014-01-15 | 上海海洋大学 | Fish meat cake and processing method thereof |
| CN103622052A (en) * | 2013-11-29 | 2014-03-12 | 吕定泓 | Seafood beef balls and preparation method thereof |
| CN104872730A (en) * | 2015-05-26 | 2015-09-02 | 王庆忠 | Making method of hand-made cuttlefish balls |
Non-Patent Citations (1)
| Title |
|---|
| 小狐的博客: "炸牛肉丸", 《豆果美食网HTTPS://WWW.BAIDU.COM/LINK?URL=-ZW4PACJ4WWXMKMPB5NQR6U3QHV7Z_DDN0HJ8RP6Q8SHMZD4MS-3YSAGILOMVSDYG7XEFIN7RUZRDB1EMNW-KA&WD=&EQID=A0D3C8BF0005D4830000000663A5A107》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057281A (en) * | 2021-04-15 | 2021-07-02 | 江苏爱诗侬生物科技有限公司 | Formula of beef floss waffle balls and preparation process thereof |
| CN115500473A (en) * | 2022-09-14 | 2022-12-23 | 元盛食品制造(上海)有限公司 | Preparation method of quick-fried cheese beef balls |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210119 |