CN107348369A - A kind of beef granules Chicken breast balls and preparation method thereof - Google Patents
A kind of beef granules Chicken breast balls and preparation method thereof Download PDFInfo
- Publication number
- CN107348369A CN107348369A CN201710581015.5A CN201710581015A CN107348369A CN 107348369 A CN107348369 A CN 107348369A CN 201710581015 A CN201710581015 A CN 201710581015A CN 107348369 A CN107348369 A CN 107348369A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- chicken
- chicken breast
- minutes
- 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.)
- Withdrawn
Links
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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of beef granules Chicken breast balls and preparation method thereof.A kind of beef granules Chicken breast balls, is made up of following raw material：Beef material：20 34 parts of beef, 36 parts of vinegar, 13 parts of tealeaves, 24 parts of black pepper, 20 27 parts of hot water；Chicken material：60 78 parts of chicken breast meat, 59 parts of mutton, 10 16 parts of dried thin mushroom, 15 19 parts of spinach, 36 parts of egg, 24 parts of refined salt, 24 parts of pepper powder, 10 15 parts of butter, 20 27 parts of cold water the invention has the advantages that：Chewiness, the aftertaste length of a ball are improved, improves delicious taste, non-greasy enhances appetite.
Description
Technical field
The present invention relates to a kind of ball dispensing and preparation method thereof, specifically a kind of beef granules Chicken breast balls and its making
Method.
Background technology
Chicken breast balls is one of common homely cuisines, is introduced to the market in 80 and the finished product Chicken breast balls nineties, turns into and works as
One of cuisines that Shi Renmin is keen to, many people have as reception guests or the essential vegetable of wedding feast, Chicken breast balls
Delicious taste, whenever Chicken breast balls end, the table people that serve always smell a burst of fresh fragrant smell, but now because meat quality
Reduction and much starch addition so that although Chicken breast balls fragrant odour, mouthfeel substantially reduce, or even food and nothing
Taste, and today's social life pressure is big, the spirit of the people is in situation tired out or nervous, therefore this road is heard perfume (or spice) and tasted
Flat vegetable exits the food table of the people gradually.
Beef contains abundant protein, amino acid.Its ratio of components pork needs closer to human body, can improve body disease-resistant
Ability, to growing and Post operation, the people of aftercare is lost blood in supplement and repair tissue etc. is particularly suitable.
The dietary therapy of Chinese medicine is thought：Severe winter eats beef, has warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks：Beef has bowl spares
QI invigorating, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, muscles and bones acid
The people of soft anaemia prolonged illness and yellow dizzy people in face eats.
Beef fiber is thick, eating mouth feel extremely chewy, has splendid chewing mouthfeel.
Today's society is in period of reform, and rhythm of life is more and more faster, and the bad life style of urbanite is more and more, than
As the diet in diet is irregular, eat and drink immoderately and to take in nutritional ingredient unbalanced, also lacks motion, have not enough sleep, drinking-water
Deficiency, and it is daily battle-weary, at several aspects such as operating pressure, life stress, stress.It is chronically at the higher heart
Manage under pressure, cause internal system seriously to receive influence, people's majority is in sub-health state, therefore the grease intake of diet
Amount needs serious control.
The content of the invention
The technical problems to be solved by the invention are to provide nutrition and its pole of a kind of delicious and beef by Chicken breast balls
Beef granules Chicken breast balls that good chewing mouthfeel is mixed and fat content in product is few and preparation method thereof.
In order to solve the above technical problems, the technical scheme is that：A kind of beef granules Chicken breast balls, by following parts by weight
Raw material be made：Beef material：Beef 20-34 parts, vinegar 3-6 parts, tealeaves 1-3 parts, black pepper 2-4 parts, hot water 20-27 parts；Chicken
Material：Chicken breast meat 60-78 parts, mutton 5-9 parts, dried thin mushroom 10-16 parts, spinach 15-19 parts, egg 3-6 parts, refined salt 2-4 parts, pepper
Powder 2-4 parts, butter 10-15 parts, cold water 20-27 parts.
1. being used as preferable technical scheme, a kind of beef granules Chicken breast balls, it is made up of following raw material：Beef
Material：27 parts of beef, 4.5 parts of vinegar, 2 parts of tealeaves, 3 parts of black pepper, 24 parts of hot water；Chicken material：69 parts of chicken breast meat, 7 parts of mutton, dry perfume
13 parts of mushroom, 17 parts of spinach, 4.5 parts of egg, 3 parts of refined salt, 3 parts of pepper powder, 13 parts of butter, 24 parts of cold water.
Present invention also offers a kind of above-mentioned preparation method of beef granules Chicken breast balls, comprise the following steps：
1st, beef is handled
The clean gauze wrapped of beef, 5-7 minutes are impacted with wooden mallet, its fibr tissue is destroyed, makes beef mouthfeel more preferable；
2nd, cured beef
Beef after beating is put into pickling pool, pours into vinegar, tealeaves, black pepper, hot water, 40-60 minutes is soaked, soaked
Cheng Zhongxu keeps pickling pool temperature to maintain 20-30 degrees Celsius；
3rd, beef is diced
Beef after pickling is cut into the meat cubelets of 5mm sizes；
4th, frying beef
Diced beef made from step 3 is put into deep fryer 4-7 minutes are fried with 80-90 degree celsius temperatures；
5th, chicken material is handled
Chicken breast meat, mutton, spinach are put into cutmixer cut and mix 9-12 minutes, 4500-5600 revs/min of rotating speed, then by egg,
Refined salt, pepper powder, butter, cold water pour into, and continue to cut and mix 7-9 minutes, and rotating speed 3200-4100 turns；
6th, dried thin mushroom is diced
Dried thin mushroom is cut into the fourth block of 5mm sizes；
7th, stir
The spice of cutting that step 5 is obtained pours into mixer, while is put into the processing material that step 4 and step 6 obtain, with
2700-3900 rotating speeds/point stirring 10-14 minutes；
8th, it is molded
The stirring material that step 7 obtains is poured into forming machine, a diameter of 3cm burger is made；
9th, cool down
Burger after shaping is put into freezer, is kept for 4 degrees Celsius of 2-3 hours, then switchs to deepfreeze, treats burger center temperature
When degree cooling -12 is spent, packaging production line is transferred to；
10th, pack
Burger after cooling is weighed, using 500g as one bag, using vacuum packaging, with 10 bags for a case, through metal detection
After device detection, refrigeration library storage is sent into.
By adopting the above-described technical solution, a kind of beef granules Chicken breast balls, is made up of following raw material：Beef
Material：Beef 20-34 parts, vinegar 3-6 parts, tealeaves 1-3 parts, black pepper 2-4 parts, hot water 20-27 parts；Chicken material：Chicken breast meat 60-78
Part, mutton 5-9 parts, dried thin mushroom 10-16 parts, spinach 15-19 parts, egg 3-6 parts, refined salt 2-4 parts, pepper powder 2-4 parts, butter
10-15 parts, cold water 20-27 parts；The invention has the advantages that：
1st, the problem of improving the chewiness difference of script Chicken breast balls, while beef is added on the basis of original local flavor
Fragrance, adds the aftertaste sense of a ball, and mouthfeel improves obvious；
2nd, nutrition is enriched, mushroom and spinach have suppressed the greasy feeling of meat, make one appetite lifting；
3rd, the addition of mutton make it that a ball is more delicious in itself, while the taste of soup is lifted, and promotes appetite；
4th, beef is destroyed by beating its shape and structure, and institutional framework keeps completing, and has so both solved beef fibre
The thick hard problem of bavin after causing fry is tieed up, the beef after fry is kept certain fragility, and do not influence its chewiness.
5th, fat is that domestic animals meat fat content is minimum in beef, and because is now the most strong for feeding manner
Health, therefore the mouthfeel for lifting product has also ensured the edible health of product simultaneously.
6th, the beef used in this production, by pickling, curing process is more than tasty, while a kind of still degradation process,
By vinegar, tealeaves, in the warm underwater soaking of certain temperature, first, the fibr tissue in degraded beef, improves beef structure, second,
Part ANFs and grease in beef is decomposed by tealeaves, improves lipid structures, third, improving beef by the step
Cholesterol, become more healthy HDL-C.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of beef granules Chicken breast balls, is made up of following raw material：Beef material：34 parts of beef, 6 parts of vinegar, tealeaves 3
Part, 4 parts of black pepper, 27 parts of hot water；Chicken material：78 parts of chicken breast meat, 9 parts of mutton, 16 parts of dried thin mushroom, 19 parts of spinach, 6 parts of egg,
4 parts of refined salt, 4 parts of pepper powder, 15 parts of butter, 27 parts of cold water.
Above-mentioned preparation method, comprises the following steps：
1st, beef is handled
The clean gauze wrapped of beef, impacted 5 minutes with wooden mallet, destroy its fibr tissue, make beef mouthfeel more preferable；
2nd, cured beef
Beef after beating is put into pickling pool, pours into vinegar, tealeaves, black pepper, hot water, is soaked 40 minutes, immersion process
In pickling pool temperature need to be kept to maintain 20 degrees Celsius；
3rd, beef is diced
Beef after pickling is cut into the meat cubelets of 5mm sizes；
4th, frying beef
Diced beef made from step 3 is put into deep fryer to fry 4 minutes with 80-90 degree celsius temperatures；
5th, chicken material is handled
Chicken breast meat, mutton, spinach are put into cutmixer cut and mix 9 minutes, 5600 revs/min of rotating speed, then by egg, refined salt, Hu
Green pepper powder, butter, cold water pour into, and continue to cut and mix 9 minutes, 3200 turns of rotating speed；
6th, dried thin mushroom is diced
Dried thin mushroom is cut into the fourth block of 5mm sizes；
7th, stir
The spice of cutting that step 5 is obtained pours into mixer, while is put into the processing material that step 4 and step 6 obtain, with 2700
Rotating speed/point stirring 14 minutes；
8th, it is molded
The stirring material that step 7 obtains is poured into forming machine, a diameter of 3cm burger is made；
9th, cool down
Burger after shaping is put into freezer, is kept for 4 degrees Celsius 3 hours, then switchs to deepfreeze, treats burger central temperature
When cooling -12 is spent, packaging production line is transferred to；
10th, pack
Burger after cooling is weighed, using 500g as one bag, using vacuum packaging, with 10 bags for a case, through metal detection
After device detection, refrigeration library storage is sent into.
It is the nutrient component meter of 100g products below：
| Energy (Kcal) | 371 | Cholesterol (mg) | 170 | Vitamin B12 (μ g) | 0 |
| Protein (g) | 29.4 | Vitamin A (μ gRE) | 122 | Folic acid (μ g) | 0.5 |
| Fatty (g) | 20.7 | Vitamin B1 (mg) | 0.12 | Nicotinic acid (mg) | 14.7 |
| Carbohydrate (g) | 14.1 | Vitamin B2 (mg) | 0.4 | Vitamin C (mg) | 6.9 |
| Dietary fiber (g) | 5.6 | Vitamin B6 (mg) | 0.4 | Vitamin E (mg) | 0.87 |
| Calcium (mg) | 42 | Iron (mg) | 5.4 | Iodine (μ g) | 10.8 |
| Phosphorus (mg) | 320 | Zinc (mg) | 12.5 | Vitamin D (μ g) | 3.3 |
| Potassium (mg) | 556 | Selenium (mg) | 60 | ||
| Sodium (mg) | 1670.8 | Copper (mg) | 0.8 | ||
| Magnesium (mg) | 79 | Manganese (mg) | 4.5 |
Wherein：
Unsaturated fat accounting 54% in fat, cholesterol middle-high density cholesterol accounting 64%.
Embodiment 2
A kind of beef granules Chicken breast balls, is made up of following raw material：Beef material：20 parts of beef, 3 parts of vinegar, tealeaves 1
Part, 2 parts of black pepper, 20 parts of hot water；Chicken material：60 parts of chicken breast meat, 5 parts of mutton, 10 parts of dried thin mushroom, 15 parts of spinach, 3 parts of egg,
2 parts of refined salt, 2 parts of pepper powder, 10 parts of butter, 20 parts of cold water.
Above-mentioned preparation method, comprises the following steps：
1st, beef is handled
The clean gauze wrapped of beef, impacted 7 minutes with wooden mallet, destroy its fibr tissue, make beef mouthfeel more preferable；
2nd, cured beef
Beef after beating is put into pickling pool, pours into vinegar, tealeaves, black pepper, hot water, is soaked 60 minutes, immersion process
In pickling pool temperature need to be kept to maintain 20 degrees Celsius；
3rd, beef is diced
Beef after pickling is cut into the meat cubelets of 5mm sizes；
4th, frying beef
Diced beef made from step 3 is put into deep fryer to fry 7 minutes with 80 degree celsius temperatures；
5th, chicken material is handled
Chicken breast meat, mutton, spinach are put into cutmixer cut and mix 12 minutes, 4500 revs/min of rotating speed, then by egg, refined salt, Hu
Green pepper powder, butter, cold water pour into, and continue to cut and mix 9 minutes, 3200 turns of rotating speed；
6th, dried thin mushroom is diced
Dried thin mushroom is cut into the fourth block of 5mm sizes；
7th, stir
The spice of cutting that step 5 is obtained pours into mixer, while is put into the processing material that step 4 and step 6 obtain, with 3900
Rotating speed/point stirring 10 minutes；
8th, it is molded
The stirring material that step 7 obtains is poured into forming machine, a diameter of 3cm burger is made；
9th, cool down
Burger after shaping is put into freezer, is kept for 4 degrees Celsius of 2-3 hours, then switchs to deepfreeze, treats burger center temperature
When degree cooling -12 is spent, packaging production line is transferred to；
10th, pack
Burger after cooling is weighed, using 500g as one bag, using vacuum packaging, with 10 bags for a case, through metal detection
After device detection, refrigeration library storage is sent into.
Wherein：
Unsaturated fat accounting 50% in fat, cholesterol middle-high density cholesterol accounting 55%.
Embodiment 3
A kind of beef granules Chicken breast balls, is made up of following raw material：Beef material：27 parts of beef, 4.5 parts of vinegar, tealeaves 2
Part, 3 parts of black pepper, 24 parts of hot water；Chicken material：69 parts of chicken breast meat, 7 parts of mutton, 13 parts of dried thin mushroom, 17 parts of spinach, egg 4.5
Part, 3 parts of refined salt, 3 parts of pepper powder, 13 parts of butter, 24 parts of cold water.
Above-mentioned preparation method, comprises the following steps：
1st, beef is handled
The clean gauze wrapped of beef, impacted 6 minutes with wooden mallet, destroy its fibr tissue, make beef mouthfeel more preferable；
2nd, cured beef
Beef after beating is put into pickling pool, pours into vinegar, tealeaves, black pepper, hot water, is soaked 50 minutes, immersion process
In pickling pool temperature need to be kept to maintain 25 degrees Celsius；
3rd, beef is diced
Beef after pickling is cut into the meat cubelets of 5mm sizes；
4th, frying beef
Diced beef made from step 3 is put into deep fryer deep fry for five minutes is decocted with 80-90 degree celsius temperatures；
5th, chicken material is handled
Chicken breast meat, mutton, spinach are put into cutmixer cut and mix 11 minutes, 5000 revs/min of rotating speed, then by egg, refined salt, Hu
Green pepper powder, butter, cold water pour into, and continue to cut and mix 8 minutes, 3600 turns of rotating speed；
6th, dried thin mushroom is diced
Dried thin mushroom is cut into the fourth block of 5mm sizes；
7th, stir
The spice of cutting that step 5 is obtained pours into mixer, while is put into the processing material that step 4 and step 6 obtain, with 3300
Rotating speed/point stirring 12 minutes；
8th, it is molded
The stirring material that step 7 obtains is poured into forming machine, a diameter of 3cm burger is made；
9th, cool down
Burger after shaping is put into freezer, is kept for 4 degrees Celsius 2.5 hours, then switchs to deepfreeze, treats burger center temperature
When degree cooling -12 is spent, packaging production line is transferred to；
10th, pack
Burger after cooling is weighed, using 500g as one bag, using vacuum packaging, with 10 bags for a case, through metal detection
After device detection, refrigeration library storage is sent into.
| Energy (Kcal) | 314 | Cholesterol (mg) | 143 | Vitamin B12 (μ g) | 0 |
| Protein (g) | 24.8 | Vitamin A (μ gRE) | 108 | Folic acid (μ g) | 0.5 |
| Fatty (g) | 17.9 | Vitamin B1 (mg) | 0.1 | Nicotinic acid (mg) | 12.7 |
| Carbohydrate (g) | 11.1 | Vitamin B2 (mg) | 0.33 | Vitamin C (mg) | 6.1 |
| Dietary fiber (g) | 4.6 | Vitamin B6 (mg) | 0.35 | Vitamin E (mg) | 0.73 |
| Calcium (mg) | 36 | Iron (mg) | 4.4 | Iodine (μ g) | 9 |
| Phosphorus (mg) | 270 | Zinc (mg) | 2.96 | Vitamin D (μ g) | 2.7 |
| Potassium (mg) | 471 | Selenium (mg) | 12.86 | ||
| Sodium (mg) | 1260.88 | Copper (mg) | 0.27 | ||
| Magnesium (mg) | 65 | Manganese (mg) | 1.04 |
Wherein：
Unsaturated fat accounting 55% in fat, cholesterol middle-high density cholesterol accounting 69%.
The equipment used in preparation method of the present invention is the common equipment of field of food industry, be will not be repeated here.
The schematical embodiment of the present invention is the foregoing is only, is not limited to the scope of the present invention.It is any
Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from,
The scope of protection of the invention should be belonged to.
Claims (3)
1. a kind of beef granules Chicken breast balls, it is characterised in that be made up of beef material and chicken material, by the raw material system of following parts by weight
Into：Beef material：Beef 20-34 parts, vinegar 3-6 parts, tealeaves 1-3 parts, black pepper 2-4 parts, hot water 20-27 parts；Chicken material：Chicken breast meat
60-78 parts, mutton 5-9 parts, dried thin mushroom 10-16 parts, spinach 15-19 parts, egg 3-6 parts, refined salt 2-4 parts, pepper powder 2-4 parts,
Butter 10-15 parts, cold water 20-27 parts.
2. a kind of beef granules Chicken breast balls, it is characterised in that be made up of beef material and chicken material, by the raw material system of following parts by weight
Into：Beef material：27 parts of beef, 4.5 parts of vinegar, 2 parts of tealeaves, 3 parts of black pepper, 24 parts of hot water；Chicken material：69 parts of chicken breast meat, mutton 7
Part, 13 parts of dried thin mushroom, 17 parts of spinach, 4.5 parts of egg, 3 parts of refined salt, 3 parts of pepper powder, 13 parts of butter, 24 parts of cold water.
3. a kind of preparation method of beef granules Chicken breast balls as claimed in claim 1 or 2, it is characterised in that including following step
Suddenly：
1st, beef is handled
The clean gauze wrapped of beef, 5-7 minutes are impacted with wooden mallet, its fibr tissue is destroyed, makes beef mouthfeel more preferable；
2nd, cured beef
Beef after beating is put into pickling pool, pours into vinegar, tealeaves, black pepper, hot water, is soaked 40-60 minutes, in immersion process
Pickling pool temperature need to be kept to maintain 20-30 degrees Celsius；
3rd, beef is diced
Beef after pickling is cut into the meat cubelets of 5mm sizes；
4th, frying beef
Diced beef made from step 3 is put into deep fryer 4-7 minutes are fried with 80-90 degree celsius temperatures；
5th, chicken material is handled
Chicken breast meat, mutton, spinach are put into cutmixer cut and mix 9-12 minutes, 4500-5600 revs/min of rotating speed, then by egg, essence
Salt, pepper powder, butter, cold water pour into, and continue to cut and mix 7-9 minutes, and rotating speed 3200-4100 turns；
6th, dried thin mushroom is diced
Dried thin mushroom is cut into the fourth block of 5mm sizes；
7th, stir
The spice of cutting that step 5 is obtained pours into mixer, while is put into the processing material that step 4 and step 6 obtain, with 2700-
3900 rotating speeds/point stirring 10-14 minutes；
8th, it is molded
The stirring material that step 7 obtains is poured into forming machine, a diameter of 3cm burger is made；
9th, cool down
Burger after shaping is put into freezer, is kept for 4 degrees Celsius of 2-3 hours, then switchs to deepfreeze, treats that burger central temperature drops
When temperature -12 is spent, packaging production line is transferred to；
10th, pack
Burger after cooling is weighed, using 500g as one bag, using vacuum packaging, with 10 bags for a case, examined through metal detector
After survey, refrigeration library storage is sent into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581015.5A CN107348369A (en) | 2017-07-17 | 2017-07-17 | A kind of beef granules Chicken breast balls and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581015.5A CN107348369A (en) | 2017-07-17 | 2017-07-17 | A kind of beef granules Chicken breast balls and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348369A true CN107348369A (en) | 2017-11-17 |
Family
ID=60293269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710581015.5A Withdrawn CN107348369A (en) | 2017-07-17 | 2017-07-17 | A kind of beef granules Chicken breast balls and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348369A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634219A (en) * | 2018-05-11 | 2018-10-12 | 民勤中天羊业有限公司 | A kind of mutton ball production method |
| CN113826836A (en) * | 2021-08-24 | 2021-12-24 | 福建省农科农业发展有限公司 | Process for manufacturing alternative artificial meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981627A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Chicken and beef balls and their production |
| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN106063548A (en) * | 2015-12-30 | 2016-11-02 | 周口师范学院 | A kind of beef dumplings and preparation method thereof |
-
2017
- 2017-07-17 CN CN201710581015.5A patent/CN107348369A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981627A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Chicken and beef balls and their production |
| CN103431417A (en) * | 2013-08-09 | 2013-12-11 | 王婵 | Preparation technology for beef balls |
| CN106063548A (en) * | 2015-12-30 | 2016-11-02 | 周口师范学院 | A kind of beef dumplings and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黑式萨瓦迪卡: "鸡脯丸子", 《百度百科》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634219A (en) * | 2018-05-11 | 2018-10-12 | 民勤中天羊业有限公司 | A kind of mutton ball production method |
| CN113826836A (en) * | 2021-08-24 | 2021-12-24 | 福建省农科农业发展有限公司 | Process for manufacturing alternative artificial meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| KR100976354B1 (en) | Method for preparing smoked duck products, and smoked duck products prepared by the method | |
| CN102919819A (en) | Tomato chili sauce and preparation method thereof | |
| CN103734771A (en) | Chinese chestnut and duck meat sausage and manufacturing method thereof | |
| CN103330112A (en) | Gel property modifier of frozen surimi product, and application thereof | |
| CN107198106A (en) | A kind of brawn pinenut health steamed stuffed bun | |
| CN107348369A (en) | A kind of beef granules Chicken breast balls and preparation method thereof | |
| CN103284101A (en) | Sweet potato toasted thin crisp piece and preparing method thereof | |
| CN102805340A (en) | Kudzu root fish noodles and manufacturing method | |
| CN105325939A (en) | Beancurd sheet shrimp roll and processing technology thereof | |
| CN108013434A (en) | A kind of seafood dried scallop sauce formulation and its preparation process | |
| CN102669717A (en) | Method for making beef | |
| CN102919821B (en) | Chilli sauce with tomato and preparation method thereof | |
| CN101564138A (en) | Spirulina chafing dish bed charge and preparing method thereof | |
| CN105231228A (en) | Micro coconut granule beverage and preparation method thereof | |
| KR101991359B1 (en) | A method of preparing pear beverage using apple | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
| CN106805134A (en) | A kind of sauce donkey meat | |
| CN107712633A (en) | A kind of mango coconut milk pudding formula and preparation method thereof | |
| CN107440002A (en) | A kind of high calcium conditioning fish-bone intestines and preparation method thereof | |
| CN106889437A (en) | Flesh noodles seed oil tea and preparation method thereof | |
| CN106993652A (en) | A kind of butter fruit puff | |
| CN102960454A (en) | Milk with walnut and fruits and preparation method thereof | |
| CN112931631A (en) | Preparation method of ginger mousse cake with bubble mouthfeel |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171117 |
|
| WW01 | Invention patent application withdrawn after publication |