CN113057281A - Formula of beef floss waffle balls and preparation process thereof - Google Patents
Formula of beef floss waffle balls and preparation process thereof Download PDFInfo
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- CN113057281A CN113057281A CN202110403440.1A CN202110403440A CN113057281A CN 113057281 A CN113057281 A CN 113057281A CN 202110403440 A CN202110403440 A CN 202110403440A CN 113057281 A CN113057281 A CN 113057281A
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- 238000002360 preparation method Methods 0.000 title abstract description 8
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
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- 238000002156 mixing Methods 0.000 claims abstract description 22
- 239000007787 solid Substances 0.000 claims abstract description 17
- 235000013373 food additive Nutrition 0.000 claims abstract description 13
- 239000002778 food additive Substances 0.000 claims abstract description 13
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims abstract description 6
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- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 5
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- 239000005862 Whey Substances 0.000 claims abstract description 5
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 5
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 239000006071 cream Substances 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
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- 235000008939 whole milk Nutrition 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 4
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- 239000003292 glue Substances 0.000 claims description 15
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- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 8
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- 229930003268 Vitamin C Natural products 0.000 claims description 8
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 8
- 239000001099 ammonium carbonate Substances 0.000 claims description 8
- 239000003963 antioxidant agent Substances 0.000 claims description 8
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- 238000001514 detection method Methods 0.000 claims description 8
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- 235000019154 vitamin C Nutrition 0.000 claims description 8
- 239000011718 vitamin C Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000002518 antifoaming agent Substances 0.000 claims description 4
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
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Images
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
- 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
- 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
- A23L13/67—Reformed meat products other than sausages
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application discloses a formula of beef floss waffle balls and a preparation process thereof, wherein the formula of the beef floss waffle balls comprises the following components in parts by weight: 50-60 parts of wheat flour, 0-15 parts of white granulated sugar, 10-15 parts of vegetable oil, 7-9 parts of full cream milk powder, 0-2 parts of anhydrous glucose, 5-8 parts of anhydrous cream, 10-18 parts of sesame seed, 15-20 parts of beef floss, 15-18 parts of whey powder, 8-12 parts of maltodextrin, 15-20 parts of corn starch, 10-15 parts of glutinous rice flour, 0-8 parts of edible salt, 4-6 parts of food additive, 70-90 parts of edible water, 10-15 parts of egg liquid and 6-10 parts of edible spice, and the preparation process comprises the following steps: mixing solid raw materials; adding vegetable oil; pouring water and egg liquid into the mixture, and kneading the mixture into dough; steaming the dough, and rolling into balls; and (5) packaging and refrigerating. The application provides a formula of a beef floss waffle ball with a good taste effect by adding dried meat floss and a preparation process thereof.
Description
Technical Field
The application relates to a beef floss ball, in particular to a formula of a beef floss waffle ball and a preparation process thereof.
Background
The meatballs are fried or boiled food, which are available all over the world, and generally, minced meat, caraway and other condiments (fish, beef and mutton are also available) are wrapped in dough, then oil is boiled, the wrapped meatballs are put into an oil pan for frying for a period of time, and the meatballs are fished out by a strainer and are put in a dry place to be cooled for eating. The meatballs are full and juicy, have fragrant and smooth meat and are ideal food for common people.
The traditional edible balls have certain defects, such as lack of dried meat floss, insufficient filling power of the balls, and poor taste. Therefore, the formula and the preparation process of the beef floss waffle ball are provided aiming at the problems.
Content of application
The formula of the beef floss waffle ball comprises the following components in parts by weight: 50-60 parts of wheat flour, 0-15 parts of white granulated sugar, 10-15 parts of vegetable oil, 7-9 parts of full cream milk powder, 0-2 parts of anhydrous glucose, 5-8 parts of anhydrous cream, 10-18 parts of sesame seed, 15-20 parts of beef floss, 15-18 parts of whey powder, 8-12 parts of maltodextrin, 15-20 parts of corn starch, 10-15 parts of glutinous rice flour, 0-8 parts of edible salt, 4-6 parts of food additive, 70-90 parts of edible water, 10-15 parts of egg liquid and 6-10 parts of edible spice.
Further, the food additive is preferably vitamin C antioxidant, ammonium bicarbonate leavening agent, stabilizer, preservative and defoaming agent, and the weight ratio of vitamin C antioxidant to ammonium bicarbonate leavening agent is 2: 2: 1: 1: 1.
as another aspect of the present application, there is provided a process for making a beef floss waffle ball, the process comprising the steps of:
(1) putting various solid raw materials in the formula into a stirrer for uniform stirring, uniformly mixing the various raw materials, and then putting the uniformly mixed raw materials into a vessel for later use;
(2) pouring the vegetable oil into a vessel, and then manually stirring to uniformly mix the vegetable oil and the solid raw material mixture;
(3) pouring the egg liquid into edible water, stirring to uniformly mix the egg liquid with the edible water, pouring the mixed liquid into a vessel, stirring to uniformly mix the mixed liquid with the solid mixture, and kneading the solid mixture into dough;
(4) placing the dough in a food steamer for steaming, and then rolling the dough into balls by using a rice dumpling machine;
(5) the balls are hermetically packaged by food plastic bags and are sent into a freezing chamber for freezing, and the temperature is kept below 18 ℃ below zero.
Further, in the step (1), a stirrer is used for mixing and stirring, the rotation speed of a stirring shaft in the stirrer is 800-.
Further, in the step (2), the vegetable oil is uniformly poured on the solid raw material mixture, the stirring is carried out manually, the vegetable oil is uniformly mixed in the solid raw material mixture, and the purpose of adding the vegetable oil is to enable the meatball to have fine and smooth mouthfeel on one hand and enable the solid mixture not to be adhered to the surface of a vessel conveniently.
Further, in the step (3), the edible water is poured into the mixing drum, then the egg liquid is introduced into the mixing drum, and the edible water and the egg liquid in the mixing drum are stirred by the egg beater, so that the edible water and the egg liquid are uniformly mixed.
Further, in the step (4), the dough is placed in a food steamer for heating and steaming, and the heating and steaming time is generally 30-45 min.
Further, in the step (4), the steamed dough is rolled into balls by using a glue pudding machine, the rolled balls are collected and sorted, then random sampling is carried out on the rolled balls, the diameter of the balls is detected, if the diameter of the balls is close to a certain numerical value, the glue pudding machine works normally, and if the diameter difference of the balls is large, the glue pudding machine breaks down, and the glue pudding machine is repaired and maintained.
Further, after the balls are rolled by using a dumpling machine in the step (4), a certain amount of balls are randomly extracted for quality detection, the content ratio of various components in the balls is detected, and meanwhile, the content of the food additive is detected.
Further, the balls are packaged in the food plastic bag in a sealed mode in the step (5), the processing time is marked on the food packaging bag to prevent the balls from being overdue, after the balls are taken out of the refrigeration house, a plurality of balls are randomly extracted to carry out quality detection, and whether the balls are deteriorated or not is checked.
The beneficial effect of this application is: the application provides a formula of a beef floss waffle ball with a good taste effect by adding dried meat floss and a preparation process thereof.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without inventive exercise.
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
In order to make the technical solutions better understood by those skilled in the art, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only partial embodiments of the present application, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
It should be noted that the terms "first," "second," and the like in the description and claims of this application and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the application described herein may be used. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
In this application, the terms "upper", "lower", "left", "right", "front", "rear", "top", "bottom", "inner", "outer", "middle", "vertical", "horizontal", "lateral", "longitudinal", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings. These terms are used primarily to better describe the present application and its embodiments, and are not used to limit the indicated devices, elements or components to a particular orientation or to be constructed and operated in a particular orientation.
Moreover, some of the above terms may be used to indicate other meanings besides the orientation or positional relationship, for example, the term "on" may also be used to indicate some kind of attachment or connection relationship in some cases. The specific meaning of these terms in this application will be understood by those of ordinary skill in the art as appropriate.
Furthermore, the terms "mounted," "disposed," "provided," "connected," and "sleeved" are to be construed broadly. For example, it may be a fixed connection, a removable connection, or a unitary construction; can be a mechanical connection, or an electrical connection; may be directly connected, or indirectly connected through intervening media, or may be in internal communication between two devices, elements or components. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present application will be described in detail below with reference to the embodiments with reference to the attached drawings.
The first embodiment is as follows:
the formula of the beef floss waffle ball comprises the following components in parts by weight: 60 parts of wheat flour, 15 parts of white granulated sugar, 15 parts of vegetable oil, 9 parts of whole milk powder, 2 parts of anhydrous glucose, 8 parts of anhydrous cream, 18 parts of sesame seeds, 20 parts of beef dried meat floss, 18 parts of whey powder, 12 parts of maltodextrin, 20 parts of corn starch, 15 parts of glutinous rice flour, 6 parts of food additives, 90 parts of edible water, 5 parts of egg liquid and 10 parts of edible spices.
Further, the food additive is preferably vitamin C antioxidant, ammonium bicarbonate leavening agent, stabilizer, preservative and defoaming agent, and the weight ratio of vitamin C antioxidant to ammonium bicarbonate leavening agent is 2: 2: 1: 1: 1.
as another aspect of the present application, there is provided a process for making a beef floss waffle ball, the process comprising the steps of:
(1) putting various solid raw materials in the formula into a stirrer for uniform stirring, uniformly mixing the various raw materials, and then putting the uniformly mixed raw materials into a vessel for later use;
(2) pouring the vegetable oil into a vessel, and then manually stirring to uniformly mix the vegetable oil and the solid raw material mixture;
(3) pouring the egg liquid into edible water, stirring to uniformly mix the egg liquid with the edible water, pouring the mixed liquid into a vessel, stirring to uniformly mix the mixed liquid with the solid mixture, and kneading the solid mixture into dough;
(4) placing the dough in a food steamer for steaming, and then rolling the dough into balls by using a rice dumpling machine;
(5) the balls are hermetically packaged by food plastic bags and are sent into a freezing chamber for freezing, and the temperature is kept below 18 ℃ below zero.
Further, in the step (1), a stirrer is used for mixing and stirring, the rotation speed of a stirring shaft in the stirrer is 800-.
Further, in the step (2), the vegetable oil is uniformly poured on the solid raw material mixture, the stirring is carried out manually, the vegetable oil is uniformly mixed in the solid raw material mixture, and the purpose of adding the vegetable oil is to enable the meatball to have fine and smooth mouthfeel on one hand and enable the solid mixture not to be adhered to the surface of a vessel conveniently.
Further, in the step (3), the edible water is poured into the mixing drum, then the egg liquid is introduced into the mixing drum, and the edible water and the egg liquid in the mixing drum are stirred by the egg beater, so that the edible water and the egg liquid are uniformly mixed.
Further, in the step (4), the dough is placed in a food steamer for heating and steaming, and the heating and steaming time is generally 30-45 min.
Further, in the step (4), the steamed dough is rolled into balls by using a glue pudding machine, the rolled balls are collected and sorted, then random sampling is carried out on the rolled balls, the diameter of the balls is detected, if the diameter of the balls is close to a certain numerical value, the glue pudding machine works normally, and if the diameter difference of the balls is large, the glue pudding machine breaks down, and the glue pudding machine is repaired and maintained.
Further, after the balls are rolled by using a dumpling machine in the step (4), a certain amount of balls are randomly extracted for quality detection, the content ratio of various components in the balls is detected, and meanwhile, the content of the food additive is detected.
Further, the balls are packaged in the food plastic bag in a sealed mode in the step (5), the processing time is marked on the food packaging bag to prevent the balls from being overdue, after the balls are taken out of the refrigeration house, a plurality of balls are randomly extracted to carry out quality detection, and whether the balls are deteriorated or not is checked.
The method is suitable for producing the sweet beef floss waffle balls.
The first embodiment is as follows:
the formula of the beef floss waffle ball comprises the following components in parts by weight: 60 parts of wheat flour, 15 parts of vegetable oil, 9 parts of whole milk powder, 8 parts of anhydrous cream, 18 parts of sesame seeds, 20 parts of beef dried meat floss, 18 parts of whey powder, 12 parts of maltodextrin, 20 parts of corn starch, 15 parts of glutinous rice flour, 8 parts of edible salt, 6 parts of food additives, 90 parts of edible water, 5 parts of egg liquid and 10 parts of edible spices.
Further, the food additive is preferably vitamin C antioxidant, ammonium bicarbonate leavening agent, stabilizer, preservative and defoaming agent, and the weight ratio of vitamin C antioxidant to ammonium bicarbonate leavening agent is 2: 2: 1: 1: 1.
as another aspect of the present application, there is provided a process for making a beef floss waffle ball, the process comprising the steps of:
(1) putting various solid raw materials in the formula into a stirrer for uniform stirring, uniformly mixing the various raw materials, and then putting the uniformly mixed raw materials into a vessel for later use;
(2) pouring the vegetable oil into a vessel, and then manually stirring to uniformly mix the vegetable oil and the solid raw material mixture;
(3) pouring the egg liquid into edible water, stirring to uniformly mix the egg liquid with the edible water, pouring the mixed liquid into a vessel, stirring to uniformly mix the mixed liquid with the solid mixture, and kneading the solid mixture into dough;
(4) placing the dough in a food steamer for steaming, and then rolling the dough into balls by using a rice dumpling machine;
(5) the balls are hermetically packaged by food plastic bags and are sent into a freezing chamber for freezing, and the temperature is kept below 18 ℃ below zero.
Further, in the step (1), a stirrer is used for mixing and stirring, the rotation speed of a stirring shaft in the stirrer is 800-.
Further, in the step (2), the vegetable oil is uniformly poured on the solid raw material mixture, the stirring is carried out manually, the vegetable oil is uniformly mixed in the solid raw material mixture, and the purpose of adding the vegetable oil is to enable the meatball to have fine and smooth mouthfeel on one hand and enable the solid mixture not to be adhered to the surface of a vessel conveniently.
Further, in the step (3), the edible water is poured into the mixing drum, then the egg liquid is introduced into the mixing drum, and the edible water and the egg liquid in the mixing drum are stirred by the egg beater, so that the edible water and the egg liquid are uniformly mixed.
Further, in the step (4), the dough is placed in a food steamer for heating and steaming, and the heating and steaming time is generally 30-45 min.
Further, in the step (4), the steamed dough is rolled into balls by using a glue pudding machine, the rolled balls are collected and sorted, then random sampling is carried out on the rolled balls, the diameter of the balls is detected, if the diameter of the balls is close to a certain numerical value, the glue pudding machine works normally, and if the diameter difference of the balls is large, the glue pudding machine breaks down, and the glue pudding machine is repaired and maintained.
Further, after the balls are rolled by using a dumpling machine in the step (4), a certain amount of balls are randomly extracted for quality detection, the content ratio of various components in the balls is detected, and meanwhile, the content of the food additive is detected.
Further, the balls are packaged in the food plastic bag in a sealed mode in the step (5), the processing time is marked on the food packaging bag to prevent the balls from being overdue, after the balls are taken out of the refrigeration house, a plurality of balls are randomly extracted to carry out quality detection, and whether the balls are deteriorated or not is checked.
The method is suitable for producing the salty beef floss waffle balls.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. The formula of the beef floss waffle ball is characterized in that: the formula of the beef floss waffle ball comprises the following components in parts by weight: 50-60 parts of wheat flour, 0-15 parts of white granulated sugar, 10-15 parts of vegetable oil, 7-9 parts of full cream milk powder, 0-2 parts of anhydrous glucose, 5-8 parts of anhydrous cream, 10-18 parts of sesame seed, 15-20 parts of beef floss, 15-18 parts of whey powder, 8-12 parts of maltodextrin, 15-20 parts of corn starch, 10-15 parts of glutinous rice flour, 0-8 parts of edible salt, 4-6 parts of food additive, 70-90 parts of edible water, 10-15 parts of egg liquid and 6-10 parts of edible spice.
2. The formula of beef floss waffle as claimed in claim 1, wherein: the food additive is preferably vitamin C antioxidant, ammonium bicarbonate leavening agent, stabilizer, preservative and defoaming agent, and the weight ratio of the vitamin C antioxidant to the ammonium bicarbonate leavening agent is 2: 2: 1: 1: 1.
3. a process for making a beef floss waffle ball according to the formula of the beef floss waffle ball as claimed in claims 1-2, wherein: the manufacturing process comprises the following steps:
(1) putting various solid raw materials in the formula into a stirrer for uniform stirring, uniformly mixing the various raw materials, and then putting the uniformly mixed raw materials into a vessel for later use;
(2) pouring the vegetable oil into a vessel, and then manually stirring to uniformly mix the vegetable oil and the solid raw material mixture;
(3) pouring the egg liquid into edible water, stirring to uniformly mix the egg liquid with the edible water, pouring the mixed liquid into a vessel, stirring to uniformly mix the mixed liquid with the solid mixture, and kneading the solid mixture into dough;
(4) placing the dough in a food steamer for steaming, and then rolling the dough into balls by using a rice dumpling machine;
(5) the balls are hermetically packaged by food plastic bags and are sent into a freezing chamber for freezing, and the temperature is kept below 18 ℃ below zero.
4. The making process of the beef floss waffle ball according to claim 3, wherein the making process comprises the following steps: and (2) mixing and stirring by using a stirrer in the step (1), wherein the rotating speed of the stirring shaft in the stirrer is 800-.
5. The making process of the beef floss waffle ball according to claim 3, wherein the making process comprises the following steps: and (3) uniformly pouring the vegetable oil on the solid raw material mixture in the step (2), manually stirring, uniformly mixing the vegetable oil on the solid raw material mixture, and adding the vegetable oil to ensure that the meatball has fine and smooth mouthfeel on one hand and the solid mixture can not be adhered to the surface of a vessel conveniently on the other hand.
6. The making process of the beef floss waffle ball according to claim 3, wherein the making process comprises the following steps: pouring the edible water into the mixing drum in the step (3), then introducing the egg liquid into the mixing drum, and stirring the edible water and the egg liquid in the mixing drum by using an egg beater, so that the edible water and the egg liquid can be uniformly mixed.
7. The making process of the beef floss waffle ball according to claim 3, wherein the making process comprises the following steps: and (4) putting the dough into a food steamer for heating and steaming for 30-45min generally.
8. The making process of the beef floss waffle ball according to claim 3, wherein the making process comprises the following steps: and (4) rolling the steamed dough into balls by using a glue pudding machine, collecting and sorting the rolled balls, randomly sampling the rolled balls, detecting the diameter of the balls, working normally by using the glue pudding machine if the diameter of the balls is close to a certain numerical value, and repairing and maintaining the glue pudding machine if the diameter difference of the balls is large.
9. The making process of the beef floss waffle ball according to claim 3, wherein the making process comprises the following steps: after the balls are rolled by using a dumpling machine in the step (4), a certain amount of balls are randomly extracted for quality detection, the content ratio of various components in the balls is detected, and meanwhile, the content of the food additive is detected.
10. The making process of the beef floss waffle ball according to claim 3, wherein the making process comprises the following steps: and (5) hermetically packaging the balls by the food plastic bag, marking the processing time on the food packaging bag to prevent the balls from being overdue, taking the balls out of the refrigeration house, randomly extracting a plurality of balls for quality detection, and checking whether the balls are deteriorated.
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Application publication date: 20210702 |