CN115500473A - Preparation method of quick-fried cheese beef balls - Google Patents
Preparation method of quick-fried cheese beef balls Download PDFInfo
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- CN115500473A CN115500473A CN202211117980.4A CN202211117980A CN115500473A CN 115500473 A CN115500473 A CN 115500473A CN 202211117980 A CN202211117980 A CN 202211117980A CN 115500473 A CN115500473 A CN 115500473A
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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
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
The invention discloses a preparation method of an exploded-pulp cheese beef ball, which comprises the following steps: 1. the preparation method of the quick-fried cheese beef balls comprises the following steps: step 1: selecting raw materials: the raw material beef is imported high-quality beef leg meat matched with high-end Longjiang beef fat as a raw material. According to the invention, high-quality imported beef leg meat, longjiang and beef fat are used as raw materials, and low-melting point Cheddar cheese is matched, so that the beef balls have milk fragrance and freshness of high-end snowflake beef, and meanwhile, cheese is matched in the beef balls, so that the beef balls are juicy, sweet and delicious, the size of the apertures of meat emulsion winches is combined for use, secret spices can be guaranteed to be uniformly mixed and tasty, meanwhile, a consumer can be guaranteed to eat meat grain feeling when tasting the beef balls, and the compact Q elasticity of the beef balls is guaranteed by a stirring mode of a seasoning and stirring meat stuffing thermometer; the shortening is pre-fried at high temperature and cooked by steam to ensure the shape and taste of the beef ball to be crisp outside and fragrant inside.
Description
Technical Field
The invention relates to the technical field of beef balls, and particularly relates to a preparation method of an explosion pulp cheese beef ball.
Background
On one hand, the beef is rich in nutrition, fresh and beautiful in meat quality, is one of ideal high-quality protein sources for human, has higher protein content than other general bulk meats, has various essential amino acids required by human, contains more mineral substances such as Ca, fe, P, VA, VB and the like and vitamins and other components, is a meat food with higher value, and on the other hand, the consumption market of the beef is getting bigger and bigger in China.
The beef ball is one of the traditional snacks, is a food made of beef and starch, and can be used as snack food and a sheet on a sheet.
Various food additives can be added in the traditional beef ball preparation process to ensure the storage of food, the pursuit of people on healthy diet cannot be met, and meanwhile, the shaping is generally carried out by adopting a constant-temperature water boiling production process. Therefore, a new technical solution needs to be provided.
Disclosure of Invention
The invention aims to provide a preparation method of an exploded cheese beef ball, which solves the problems that various food additives are added in the traditional beef ball preparation process to ensure the storage of food, the pursuit of people on healthy diet cannot be met, and meanwhile, the production process of constant-temperature water boiling is generally adopted for shaping.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing an exploded cheese beef ball comprises: the preparation method of the quick-fried cheese beef balls comprises the following steps;
step 1: selecting raw materials: the raw material beef is imported high-quality beef leg meat matched with high-end Longjiang beef fat as a raw material;
and 2, step: proportioning stuffing materials: reasonable fat-lean proportion of the minced meat and the proportion of the low soluble cheddar cheese are adopted to ensure the milk fragrance and the sweetness of the beef balls;
and 3, step 3: mincing meat: selecting large pieces of beef thigh, coarsely mincing into meat particles of about 1 inch, adding modulated spice for flavoring, putting the meat particles, minced by a perforated disc, and uniformly mixing with beef fat and low-soluble cheddar cheese to obtain well-mixed meat paste;
and 4, step 4: pickling: mincing the mixed meat paste by using a hole plate and pickling for 2-4 hours;
and 5: pre-frying and cooking: the method cancels the traditional shaping process for producing the beef balls in the constant-temperature water boiling industry, utilizes the shortening oil to pre-fry for 1min at high temperature and then carries out the steam cooking shaping process flow, and the industrial production flow not only ensures the shape of the beef balls, but also increases the golden skin of the pre-fried beef balls, the outer layer of the beef balls is crisp and fragrant in taste, the milk fragrance overflows, the cheese is sweet and fragrant, and the Q elasticity is fine and smooth.
As a preferred embodiment of the invention, the beef ball in the step 1 has the mass ratio of beef to Longjiang beef fat of 6:4 to 8:2, the mass ratio is 40-50% of the total weight, the mass ratio of the low-solvent Dazhishi is 10-15% of the total weight, and the balance is water and flavoring spice.
In a preferred embodiment of the present invention, the pore diameter of the pore disk of step 3 is 4mm, and the pore diameter of the pore disk of step 4 is 6mm.
In a preferred embodiment of the present invention, the frying temperature of the shortening of the step 5 is 180 to 200 ℃.
In a preferred embodiment of the present invention, the steam cooking and sizing temperature in the step 5 is 100 to 110 ℃.
In a preferred embodiment of the present invention, the mass ratio of the flavoring essence to water is 4% of starch, 0.25% of monosodium glutamate, 0.5% of sugar, 1% of salt and 35-40% of water.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, high-quality imported beef thigh meat, longjiang beef fat and low-melting point Cheddar cheese are adopted as raw materials, so that the beef balls have milk fragrance, freshness and tenderness of high-end snowflake beef, and meanwhile, cheese is matched with the beef balls, the beef balls are juicy, sweet and delicious, the sizes of apertures of meat emulsion winches are combined for use, secret spices can be guaranteed to be uniformly mixed and stirred into flavor, meanwhile, a consumer can be guaranteed to eat a granular sensation of the beef balls when tasting the beef balls, and the compact Q-elasticity of the beef balls is guaranteed due to a stirring mode of a meat stuffing thermometer for seasoning and stirring; the shortening is pre-fried at high temperature and cooked by steam to ensure the shape and taste of the beef ball to be crisp outside and fragrant inside.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 invention.
Example 1
The invention provides a technical scheme that: a method for preparing the beef ball with the cheese and the quick-fried pulp comprises the following steps: the preparation method of the quick-fried cheese beef balls comprises the following steps;
step 1: selecting raw materials: the raw material beef is imported high-quality beef leg meat matched with high-end Longjiang beef fat as a raw material;
and 2, step: proportioning of stuffing materials: reasonable fat-lean proportion of the minced meat and the proportion of the low soluble cheddar cheese are adopted to ensure the milk fragrance and the sweetness of the beef balls;
and step 3: mincing meat: selecting large pieces of beef thigh, coarsely mincing into meat particles of about 1 inch, adding modulated spice for flavoring, putting the meat particles, minced by a perforated disc, and uniformly mixing with beef fat and low-soluble cheddar cheese to obtain well-mixed meat paste;
and 4, step 4: pickling: mincing the mixed meat paste by using a hole plate and pickling for 3 hours;
and 5: pre-frying and cooking: the method cancels the traditional shaping process for producing the beef balls in the constant-temperature water boiling industry, utilizes the shortening oil to pre-fry for 1min at high temperature and then carries out the steam cooking shaping process flow, and the industrial production flow not only ensures the shape of the beef balls, but also increases the golden skin of the pre-fried beef balls, the outer layer of the beef balls is crisp and fragrant in taste, the milk fragrance overflows, the cheese is sweet and fragrant, and the Q elasticity is fine and smooth.
In a further improvement, the beef and the Longjiang beef fat in the beef ball in the step 1 have a mass ratio of 6: 4. the mass ratio of the low-solvent Dazhishi is 40% of the total weight, the mass ratio of the low-solvent Dazhishi is 15% of the total weight, and the balance is water and flavoring spice.
In a further improvement, the pore diameter of the pore disk of the step 3 is 4mm, and the pore diameter of the pore disk of the step 4 is 6mm.
In a further improvement, the pre-frying temperature of the shortening in the step 5 is 180 ℃.
In a further improvement, the steam cooking and setting temperature of the step 5 is 100 ℃.
In a further improvement, the mass ratio of the flavoring essence to the water is 4% of starch, 0.25% of monosodium glutamate, 0.5% of sugar, 1% of salt and 39% of water.
According to the invention, high-quality imported beef leg meat, longjiang and beef fat are used as raw materials, and low-melting point Cheddar cheese is matched, so that the beef balls have milk fragrance and freshness of high-end snowflake beef, and meanwhile, cheese is matched in the beef balls, so that the beef balls are juicy, sweet and delicious, the size of the apertures of meat emulsion winches is combined for use, secret spices can be guaranteed to be uniformly mixed and tasty, meanwhile, a consumer can be guaranteed to eat meat grain feeling when tasting the beef balls, and the compact Q elasticity of the beef balls is guaranteed by a stirring mode of a seasoning and stirring meat stuffing thermometer; the shortening is pre-fried at high temperature and cooked by steam to ensure the shape and taste of the beef ball to be crisp outside and fragrant inside.
Example 2
The invention provides a technical scheme that: a method for preparing an exploded cheese beef ball comprises: the preparation method of the quick-fried cheese beef balls comprises the following steps;
step 1: selecting raw materials: the raw material beef is imported high-quality beef leg meat matched with high-end Longjiang beef fat as a raw material;
and 2, step: proportioning of stuffing materials: reasonable fat-lean proportion of the minced meat and the proportion of the low soluble cheddar cheese are adopted to ensure the milk fragrance and the sweetness of the beef balls;
and step 3: mincing meat: selecting large pieces of beef shank meat, roughly mincing into meat particles about 1 inch, adding modulated spices for seasoning, putting minced beef fat and low-soluble cheese which are minced by using a hole plate, and uniformly mixing to obtain well-mixed meat paste;
and 4, step 4: pickling: mincing the mixed meat paste by using a hole plate and pickling for 2 hours;
and 5: pre-frying and cooking: the method cancels the traditional shaping process for producing beef balls in the constant-temperature water boiling industry, uses shortening oil for pre-frying for 1min at high temperature, and then carries out a steam cooking shaping process flow, and the industrial production flow not only ensures the shape of the beef balls, but also increases the golden skin of the pre-fried beef balls, the outer layer of the beef balls is crisp and fragrant in taste, the milk fragrance overflows all around, the cheese is sweet and fragrant, and the Q bullet is fine and smooth.
In a further improvement, the beef and the Longjiang beef fat in the beef ball in the step 1 have a mass ratio of 6.5: 3.5, the mass ratio of the low-solvent Dazhishi is 42 percent of the total weight, the mass ratio of the low-solvent Dazhishi is 15 percent of the total weight, and the balance is water and flavoring spice.
In a further improvement, the pore diameter of the pore disk of the step 3 is 4mm, and the pore diameter of the pore disk of the step 4 is 6mm.
In a further improvement, the pre-frying temperature of the shortening in the step 5 is 180 ℃.
In a further improvement, the steam cooking and setting temperature of the step 5 is 100 ℃.
In a further improvement, the mass ratio of the flavoring essence to the water is 4% of starch, 0.25% of monosodium glutamate, 0.5% of sugar, 1% of salt and 35% of water.
According to the invention, high-quality imported beef leg meat, longjiang and beef fat are used as raw materials, and low-melting point Cheddar cheese is matched, so that the beef balls have milk fragrance and freshness of high-end snowflake beef, and meanwhile, cheese is matched in the beef balls, so that the beef balls are juicy, sweet and delicious, the size of the apertures of meat emulsion winches is combined for use, secret spices can be guaranteed to be uniformly mixed and tasty, meanwhile, a consumer can be guaranteed to eat meat grain feeling when tasting the beef balls, and the compact Q elasticity of the beef balls is guaranteed by a stirring mode of a seasoning and stirring meat stuffing thermometer; the shortening is pre-fried at high temperature and cooked by steam to ensure the shape and taste of the beef ball to be crisp outside and fragrant inside.
Example 3
The invention provides a technical scheme that: a method for preparing an exploded cheese beef ball comprises: the preparation method of the quick-fried cheese beef balls comprises the following steps;
step 1: selecting raw materials: the raw material beef is imported high-quality beef leg meat matched with high-end Longjiang beef fat as a raw material;
and 2, step: proportioning of stuffing materials: reasonable fat-lean proportion of the minced meat and the proportion of the low soluble cheddar cheese are adopted to ensure the milk fragrance and the sweetness of the beef balls;
and step 3: mincing meat: selecting large pieces of beef thigh, coarsely mincing into meat particles of about 1 inch, adding modulated spice for flavoring, putting the meat particles, minced by a perforated disc, and uniformly mixing with beef fat and low-soluble cheddar cheese to obtain well-mixed meat paste;
and 4, step 4: pickling: mincing the mixed meat paste by using a hole plate and pickling for 4 hours;
and 5: pre-frying and cooking: the method cancels the traditional shaping process for producing beef balls in the constant-temperature water boiling industry, uses shortening oil for pre-frying for 1min at high temperature, and then carries out a steam cooking shaping process flow, and the industrial production flow not only ensures the shape of the beef balls, but also increases the golden skin of the pre-fried beef balls, the outer layer of the beef balls is crisp and fragrant in taste, the milk fragrance overflows all around, the cheese is sweet and fragrant, and the Q bullet is fine and smooth.
In a further improvement, the beef ball in the step 1 has a mass ratio of the beef to the Longjiang beef fat of 7:3 and a mass ratio of 45% of the total weight, the low-solvent cheddar cheese of 14% of the total weight, and the balance of water and flavoring.
In a further improvement, the pore diameter of the pore disk of the step 3 is 4mm, and the pore diameter of the pore disk of the step 4 is 6mm.
In a further improvement, the pre-frying temperature of the shortening in the step 5 is 200 ℃.
In a further improvement, the steam cooking and setting temperature of the step 5 is 110 ℃.
In a further improvement, the mass ratio of the flavoring essence to the water is 4% of starch, 0.25% of monosodium glutamate, 0.5% of sugar, 1% of salt and 35% of water.
According to the invention, high-quality imported beef leg meat, longjiang and beef fat are used as raw materials, and low-melting point Cheddar cheese is matched, so that the beef balls have milk fragrance and freshness of high-end snowflake beef, and meanwhile, cheese is matched in the beef balls, so that the beef balls are juicy, sweet and delicious, the size of the apertures of meat emulsion winches is combined for use, secret spices can be guaranteed to be uniformly mixed and tasty, meanwhile, a consumer can be guaranteed to eat meat grain feeling when tasting the beef balls, and the compact Q elasticity of the beef balls is guaranteed by a stirring mode of a seasoning and stirring meat stuffing thermometer; the shortening is pre-fried at high temperature and cooked by steam to ensure the shape and taste of the beef ball to be crisp outside and fragrant inside.
Example 4
The invention provides a technical scheme that: a method for preparing an exploded cheese beef ball comprises: the preparation method of the quick-fried cheese beef balls comprises the following steps;
step 1: selecting raw materials: the raw material beef is imported high-quality beef leg meat matched with high-end Longjiang beef fat as a raw material;
and 2, step: proportioning of stuffing materials: reasonable fat-lean proportion of the minced meat and the proportion of the low soluble cheddar cheese are adopted to ensure the milk fragrance and the sweetness of the beef balls;
and step 3: mincing meat: selecting large pieces of beef thigh, coarsely mincing into meat particles of about 1 inch, adding modulated spice for flavoring, putting the meat particles, minced by a perforated disc, and uniformly mixing with beef fat and low-soluble cheddar cheese to obtain well-mixed meat paste;
and 4, step 4: pickling: mincing the mixed meat paste by using a hole plate and pickling for 2-4 hours;
and 5: pre-frying and cooking: the method cancels the traditional shaping process for producing beef balls in the constant-temperature water boiling industry, uses shortening oil for pre-frying for 1min at high temperature, and then carries out a steam cooking shaping process flow, and the industrial production flow not only ensures the shape of the beef balls, but also increases the golden skin of the pre-fried beef balls, the outer layer of the beef balls is crisp and fragrant in taste, the milk fragrance overflows all around, the cheese is sweet and fragrant, and the Q bullet is fine and smooth.
In a further improvement, the beef ball in the step 1 has the mass ratio of the beef to the Longjiang beef fat of 8:2 and the mass ratio of 50% of the total weight, the low-solvent cheddar cheese of 10% of the total weight and the balance of water and flavoring spice.
In a further improvement, the pore diameter of the pore disk of the step 3 is 4mm, and the pore diameter of the pore disk of the step 4 is 6mm.
In a further improvement, the pre-frying temperature of the shortening in the step 5 is 200 ℃.
In a further improvement, the steam cooking and setting temperature of the step 5 is 100 ℃.
In a further improvement, the mass ratio of the flavoring essence to the water is 4% of starch, 0.25% of monosodium glutamate, 0.5% of sugar, 1% of salt and 40% of water.
According to the invention, high-quality imported beef leg meat, longjiang and beef fat are used as raw materials, and low-melting point Cheddar cheese is matched, so that the beef balls have milk fragrance and freshness of high-end snowflake beef, and meanwhile, cheese is matched in the beef balls, so that the beef balls are juicy, sweet and delicious, the size of the apertures of meat emulsion winches is combined for use, secret spices can be guaranteed to be uniformly mixed and tasty, meanwhile, a consumer can be guaranteed to eat meat grain feeling when tasting the beef balls, and the compact Q elasticity of the beef balls is guaranteed by a stirring mode of a seasoning and stirring meat stuffing thermometer; the shortening is pre-fried at high temperature and cooked by steam to ensure the shape and taste of the beef ball to be crisp outside and fragrant inside.
And (3) testing: the following table is a comparison table of the physicochemical data of the nutrient components of the quick-fried cheese beef ball and the common cheese beef ball:
the table shows that the quick-fried cheese beef balls have high energy, high protein and high-quality fat content and low carbohydrate and sodium content, and meet the requirements of healthy diet.
The following table shows the finished product detection data of the quick-fried cheese beef ball:
| item | Protein g | Water content% | Fat g | Salt content g |
| Example 1 | 16.7 | 61.1 | 18.5 | 0.35 |
| Example 2 | 16.9 | 60.5 | 18.2 | 0.34 |
| Example 3 | 16.2 | 61.0 | 18.3 | 0.37 |
| Example 4 | 16.5 | 61.4 | 18.7 | 0.35 |
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described above, or equivalents may be substituted for elements thereof. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A preparation method of the quick-fried cheese beef balls is characterized by comprising the following steps: the preparation method of the quick-fried cheese beef balls comprises the following steps:
step 1: selecting raw materials: the raw material beef is imported high-quality beef leg meat matched with high-end Longjiang beef fat as a raw material;
step 2: proportioning of stuffing materials: reasonable fat-lean proportion of the minced meat and the proportion of the low soluble cheddar cheese are adopted to ensure the milk fragrance and the sweetness of the beef balls;
and step 3: mincing meat: selecting large pieces of beef thigh, coarsely mincing into meat particles of about 1 inch, adding modulated spice for flavoring, putting the meat particles, minced by a perforated disc, and uniformly mixing with beef fat and low-soluble cheddar cheese to obtain well-mixed meat paste;
and 4, step 4: pickling: mincing the mixed meat paste by using a hole plate and pickling for 2-4 hours;
and 5: pre-frying and cooking: the method cancels the traditional shaping process for producing beef balls in the constant-temperature water boiling industry, uses shortening oil for pre-frying for 1min at high temperature, and then carries out a steam cooking shaping process flow, and the industrial production flow not only ensures the shape of the beef balls, but also increases the golden skin of the pre-fried beef balls, the outer layer of the beef balls is crisp and fragrant in taste, the milk fragrance overflows all around, the cheese is sweet and fragrant, and the Q bullet is fine and smooth.
2. The preparation method of the quick-fried cheese beef balls according to claim 1, characterized by comprising the following steps: the beef and Longjiang beef fat mass ratio of the beef ball in the step 1 is 6:4 to 8:2, the mass ratio is 40-50% of the total weight, the mass ratio of the low-solvent Dazhishi is 10-15% of the total weight, and the balance is water and flavoring spice.
3. The preparation method of the quick-fried cheese beef balls according to claim 1, characterized by comprising the following steps: the aperture of the hole disc in the step 3 is 4mm, and the aperture of the hole disc in the step 4 is 6mm.
4. The preparation method of the quick-fried cheese beef balls according to claim 1, characterized by comprising the following steps: the pre-frying temperature of the shortening in the step 5 is 180-200 ℃.
5. The method for preparing the cheese beef balls with quick-fried pulp as claimed in claim 1, which is characterized in that: the steam cooking and shaping temperature in the step 5 is 100-110 ℃.
6. The preparation method of the quick-fried cheese beef balls according to claim 1, characterized by comprising the following steps: the mass ratio of the flavoring spice to the water is 4% of starch, 0.25% of monosodium glutamate, 0.5% of sugar, 1% of salt and 35% of water.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500472A (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 cake |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613596A (en) * | 2012-04-18 | 2012-08-01 | 龙岩市益美佳食品工贸有限公司 | Method for making beef balls |
| CN105982077A (en) * | 2015-01-30 | 2016-10-05 | 上海海洋大学 | Cheese-core beef ball and preparation method thereof |
| CN106261903A (en) * | 2016-08-18 | 2017-01-04 | 杨帆 | A kind of Rhizoma Nelumbinis beef dumplings and preparation method thereof |
| CN106666453A (en) * | 2015-11-06 | 2017-05-17 | 万淑香 | Cheese-beef ball |
| CN112237267A (en) * | 2020-10-20 | 2021-01-19 | 新晃老蔡食品有限责任公司 | Preparation method of fried beef balls |
-
2022
- 2022-09-14 CN CN202211117980.4A patent/CN115500473A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613596A (en) * | 2012-04-18 | 2012-08-01 | 龙岩市益美佳食品工贸有限公司 | Method for making beef balls |
| CN105982077A (en) * | 2015-01-30 | 2016-10-05 | 上海海洋大学 | Cheese-core beef ball and preparation method thereof |
| CN106666453A (en) * | 2015-11-06 | 2017-05-17 | 万淑香 | Cheese-beef ball |
| CN106261903A (en) * | 2016-08-18 | 2017-01-04 | 杨帆 | A kind of Rhizoma Nelumbinis beef dumplings and preparation method thereof |
| CN112237267A (en) * | 2020-10-20 | 2021-01-19 | 新晃老蔡食品有限责任公司 | Preparation method of fried beef balls |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500472A (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 cake |
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