CN1408265A - Method for producing beef ball and its product - Google Patents
Method for producing beef ball and its product Download PDFInfo
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- CN1408265A CN1408265A CN01128635A CN01128635A CN1408265A CN 1408265 A CN1408265 A CN 1408265A CN 01128635 A CN01128635 A CN 01128635A CN 01128635 A CN01128635 A CN 01128635A CN 1408265 A CN1408265 A CN 1408265A
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Abstract
The present invention provides a method of producing beef ball and the product. Beef ball is produced with fresh beef and through cutting tendering, the first adding of supplementary material, chopping, mixing with other supplementary material, forming, boiling, frying, air cooling, packing and disinfection. Beef ball thus prdouced has good color, fragrance and taste.
Description
The present invention belongs to a kind of food processing field.
Beef is a kind of high protein, low-fat food, meets modern food consumption development trend.And burger is a special rabbit meat, and unique flavor is tasty, is a kind of suitable to people of all ages food, welcome by domestic and international consumer.But present domestic making burger is many with the pork or the flesh of fish, generally adopts traditional workshop to produce, and China is less to the research of beef ball so far, only has only the report of laboratory research.
The purpose of this invention is to provide a kind of method for producing beef ball, this method is simple, reliable.
Another object of the present invention provides a kind of beef ball product, this product mouthfeel delicacy, and elasticity is good, anti-boiling, fragrance is dense, instant.
The present invention is achieved in that product is to add auxiliary material for twice respectively with beef to be blended into.A described auxiliary material is to be raw material with salt, sugar, tripolyphosphate, sodium pyrophosphate, monosodium glutamate, bright beef and above-mentioned five kinds of raw materials are successively by 100: 1.8: 1.5: 0.2: 0.1: 0.4 weight ratio compatibility, and described secondary auxiliary material is to be raw material with soy meal, starch, flour, pepper powder, garlic, ice bits, green onion, egg, the raw material of its processing again with above-mentioned eight kinds of raw materials successively by 100: 3: 8.5: 8.5: 0.1: 0.33: 2: 0.33: 5 weight ratio compatibilities, through following method production:
A. bright beef is cut apart and grown up 18～20 centimetres, wide 8～10 centimetres, thick 3～5 centimetres;
B. with the above-mentioned material of cutting apart by normal tendering method tenderization, add auxiliary material simultaneously one time:
C. above-mentioned raw materials is rubbed into meat stuffing with meat grinder;
D. above-mentioned meat stuffing is cut with cutmixer and is mixed 10～15 minutes, add the secondary auxiliary material when mixing cutting:
E. the meat stuffing that above-mentioned processing is added twice auxiliary material is processed into burger with make-up machine;
F. the burger after the above-mentioned shaping is dropped in the boiling water routinely, boiling waits to float can pull the nature cooling out;
G. above-mentioned burger fried back under 170～180 ℃ of oily temperature of boiling floating cooling is taken out;
H. blow in cold at the steel disk middle berth above-mentioned kromesky rapidly;
J. above-mentioned burger after air-cooled is carried out vacuum packaging routinely;
K. the burger after the above-mentioned packing is inserted the retort sterilization, detect according to a conventional method.
The beef ball of the present invention of Sheng Chaning thus, raw material beef is high protein, low-fat food, and the various auxiliary materials of Jia Ruing are tending towards comprehensively burger nutrition again, and the burger color and luster is good, and smooth surface is not taken off when cooking and is split, and the mouthfeel delicacy is bright, fragrant, flavor is all good.
Embodiment:
Select fresh and healthy beef for use, remove degrease, muscle, cartilage, get 100 kilograms behind the blood stains etc., adopt conventional manual being divided into to be about 18～20 centimetres, wide 8～10 centimetres, thick 3～5 centimetres, thereafter tendering method routinely carries out tenderization, add 1.8 kilograms of salt simultaneously, 1.5 kilograms of sugar, 0.2 kilogram of tripolyphosphate, 0.4 kilogram of 0.1 kilogram of sodium pyrophosphate and monosodium glutamate are mixed, adopt meat grinder commonly used to rub into meat stuffing, meat stuffing adds 3 kilograms of soy meals, 8.5 kilograms of starch, 8.5 kilograms in flour, 0.1 kilogram of pepper powder, 0.33 kilogram of garlic, 2 kilograms in ice bits, 0.33 kilogram of green onion, 5 kilograms on egg, adopt cutmixer to cut and mix 10 minutes, make-up machine commonly used is processed into burger, drop into routinely boiling in the boiling water and treat that come-up pulls nature cooling out, the burger of cooling is fried under 170～180 ℃ of oily temperature, the fried time is preferably 5～8 minutes, inserting the steel disk middle berth after fried blows in cold, after carrying out vacuum packaging under the 0.1mPa condition, inserted the retort sterilization 25 minutes, carry out organoleptic detection at last, rejecting broken bag can dispatch from the factory.This beef ball of this invention also can not need fried, and forming the fresh bovine burger is that quick-frozen is packaged into product export.
Claims (3)
1. method for producing beef ball and products thereof is characterized in that product is to add auxiliary material for twice respectively with beef to be blended into.A described auxiliary material is to be raw material with salt, sugar, tripolyphosphate, sodium pyrophosphate, monosodium glutamate, bright beef and above-mentioned five kinds of raw materials are successively by 100: 1.8: 1.5: 0.2: 0.1: 0.4 weight ratio compatibility, and described secondary auxiliary material is to be raw material with soy meal, starch, flour, pepper powder, garlic, ice bits, green onion, egg, the raw material of its processing again with above-mentioned eight kinds of raw materials successively by 100: 3: 8.5: 8.5: 0.1: 0.33: 2: 0.33: 5 weight ratio compatibilities, through following method production:
A. bright beef is cut apart and grown up 18～20 centimetres, wide 8～10 centimetres, thick 3～5 centimetres;
B. with the above-mentioned material of cutting apart by normal tendering method tenderization, add auxiliary material simultaneously one time;
C. above-mentioned raw materials is rubbed into meat stuffing with meat grinder;
D. above-mentioned meat stuffing is cut with cutmixer and mixed 10～15 minutes, add the secondary auxiliary material simultaneously cutting to mix;
E. the meat stuffing that above-mentioned processing is added twice auxiliary material is processed into burger with make-up machine;
F. the burger with above-mentioned shaping drops in the boiling water routinely, and boiling waits to float can pull the nature cooling out;
G. above-mentioned burger fried back under 170～180 ℃ of oily temperature of boiling floating cooling is taken out;
H. blow in cold at the steel disk middle berth above-mentioned kromesky rapidly;
J. above-mentioned burger after air-cooled is carried out vacuum packaging routinely;
K. the burger after the above-mentioned packing is inserted the retort sterilization, detect according to a conventional method.
2. according to described method for producing beef ball of claim 1 and products thereof, it is characterized in that the fried time among the described production method G is 5～8 minutes.
3. according to described method for producing beef ball of claim 1 and products thereof, it is characterized in that the retort sterilizing time of inserting among the described production method K is 25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01128635A CN1408265A (en) | 2001-09-28 | 2001-09-28 | Method for producing beef ball and its product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01128635A CN1408265A (en) | 2001-09-28 | 2001-09-28 | Method for producing beef ball and its product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1408265A true CN1408265A (en) | 2003-04-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01128635A Pending CN1408265A (en) | 2001-09-28 | 2001-09-28 | Method for producing beef ball and its product |
Country Status (1)
| Country | Link |
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| CN (1) | CN1408265A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007143888A1 (en) * | 2006-06-09 | 2007-12-21 | Bo Zhang | An elastic and crisp beef meatball and method for preparing the same |
| CN101982117A (en) * | 2010-09-09 | 2011-03-02 | 山东得利斯食品股份有限公司 | Slurry-spilling beef ball and production method thereof |
| CN101999690A (en) * | 2010-12-14 | 2011-04-06 | 淮安市百欣食品有限公司 | Chicken meatballs and preparation method thereof |
| CN101756264B (en) * | 2008-11-13 | 2011-11-30 | 河南省淇县永达食业有限公司 | Zhangde fu nutritious pork meat patties |
| CN102273648A (en) * | 2011-08-10 | 2011-12-14 | 陈志斌 | Primary taste beef dumplings and preparation method thereof |
| 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 |
| CN102972781A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Production method for ready-to-eat Chaozhou beef ball soft can |
| CN103431440A (en) * | 2013-08-07 | 2013-12-11 | 广东真美食品集团有限公司 | Production method of instant Chaozhou beef balls |
| CN103519233A (en) * | 2013-10-31 | 2014-01-22 | 林玉翠 | Health-care beef food |
| CN103548966A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato beef ball powder |
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
| CN106235064A (en) * | 2016-08-31 | 2016-12-21 | 侯颖 | A kind of Flos Osmanthi Fragrantis beef dumplings |
| CN106387701A (en) * | 2016-08-31 | 2017-02-15 | 李波 | Making method of meat balls |
| CN107019166A (en) * | 2017-03-10 | 2017-08-08 | 广西乐业康辉生态养殖专业合作社 | A kind of processing method of beef dumplings |
| CN107087762A (en) * | 2017-03-10 | 2017-08-25 | 广西乐业康辉生态养殖专业合作社 | A kind of processing method of quick-frozen beef dumplings |
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
| CN108013120A (en) * | 2017-12-08 | 2018-05-11 | 河南牧业经济学院 | Composite antioxidant, beef dumplings containing composite antioxidant and preparation method thereof |
| CN108813406A (en) * | 2018-05-02 | 2018-11-16 | 西华大学 | A kind of vegetable sauce heart yak burger and preparation method thereof |
-
2001
- 2001-09-28 CN CN01128635A patent/CN1408265A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007143888A1 (en) * | 2006-06-09 | 2007-12-21 | Bo Zhang | An elastic and crisp beef meatball and method for preparing the same |
| CN101756264B (en) * | 2008-11-13 | 2011-11-30 | 河南省淇县永达食业有限公司 | Zhangde fu nutritious pork meat patties |
| CN101982117A (en) * | 2010-09-09 | 2011-03-02 | 山东得利斯食品股份有限公司 | Slurry-spilling beef ball and production method thereof |
| CN101999690A (en) * | 2010-12-14 | 2011-04-06 | 淮安市百欣食品有限公司 | Chicken meatballs and preparation method thereof |
| CN102273648A (en) * | 2011-08-10 | 2011-12-14 | 陈志斌 | Primary taste beef dumplings and preparation method thereof |
| CN102273648B (en) * | 2011-08-10 | 2013-03-20 | 陈志斌 | Preparation method of primary taste beef dumplings |
| 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 |
| CN102972781A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Production method for ready-to-eat Chaozhou beef ball soft can |
| CN103431440B (en) * | 2013-08-07 | 2014-07-16 | 广东真美食品集团有限公司 | Production method of instant Chaozhou beef balls |
| CN103431440A (en) * | 2013-08-07 | 2013-12-11 | 广东真美食品集团有限公司 | Production method of instant Chaozhou beef balls |
| CN103519233A (en) * | 2013-10-31 | 2014-01-22 | 林玉翠 | Health-care beef food |
| CN103548966A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato beef ball powder |
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
| CN106235064A (en) * | 2016-08-31 | 2016-12-21 | 侯颖 | A kind of Flos Osmanthi Fragrantis beef dumplings |
| CN106387701A (en) * | 2016-08-31 | 2017-02-15 | 李波 | Making method of meat balls |
| CN107019166A (en) * | 2017-03-10 | 2017-08-08 | 广西乐业康辉生态养殖专业合作社 | A kind of processing method of beef dumplings |
| CN107087762A (en) * | 2017-03-10 | 2017-08-25 | 广西乐业康辉生态养殖专业合作社 | A kind of processing method of quick-frozen beef dumplings |
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
| CN108013120A (en) * | 2017-12-08 | 2018-05-11 | 河南牧业经济学院 | Composite antioxidant, beef dumplings containing composite antioxidant and preparation method thereof |
| CN108813406A (en) * | 2018-05-02 | 2018-11-16 | 西华大学 | A kind of vegetable sauce heart yak burger and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |