CN107125626A - A kind of Q bullets beef dumplings and preparation method thereof - Google Patents
A kind of Q bullets beef dumplings and preparation method thereof Download PDFInfo
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- CN107125626A CN107125626A CN201710414039.1A CN201710414039A CN107125626A CN 107125626 A CN107125626 A CN 107125626A CN 201710414039 A CN201710414039 A CN 201710414039A CN 107125626 A CN107125626 A CN 107125626A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 121
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 229920001503 Glucan Polymers 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 29
- 235000013372 meat Nutrition 0.000 claims description 29
- 235000013305 food Nutrition 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 15
- 229910019142 PO4 Inorganic materials 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 12
- 239000010452 phosphate Substances 0.000 claims description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 239000011734 sodium Substances 0.000 claims description 11
- 229910052708 sodium Inorganic materials 0.000 claims description 11
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 9
- 235000010350 erythorbic acid Nutrition 0.000 claims description 9
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000004090 dissolution Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 239000008188 pellet Substances 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 2
- 244000203593 Piper nigrum Species 0.000 abstract description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000009975 flexible effect Effects 0.000 abstract description 7
- 238000004925 denaturation Methods 0.000 abstract description 2
- 230000036425 denaturation Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 235000013614 black pepper Nutrition 0.000 description 17
- 238000007792 addition Methods 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 210000002615 epidermis Anatomy 0.000 description 5
- 230000009467 reduction Effects 0.000 description 5
- 240000008067 Cucumis sativus Species 0.000 description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 4
- 210000001217 buttock Anatomy 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 238000009938 salting Methods 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000006356 dehydrogenation reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- ZHZRSXKCIPFRLW-UHFFFAOYSA-N sodium;[5-(2-amino-6-oxo-3h-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate Chemical compound [Na+].C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O ZHZRSXKCIPFRLW-UHFFFAOYSA-N 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of Q bullets beef dumplings and preparation method thereof, Q bullets beef dumplings include the raw material of following parts by weight：8 15 parts of 280 320 parts of beef, 10 20 parts of salt, 15 25 parts of white granulated sugar, 5 15 parts of egg liquid, 14 parts of glucan, strange sub- 0.3 0.8 parts of powder of seeds, 2.5 3.5 parts of pepper, 0.8 1.2 parts of food additives, 12 parts of freshener and mixture of ice and water.It will not make protein denaturation in processing and fabricating beef dumplings at low ambient temperatures of the invention, process, at utmost ensure the local flavor and mouthfeel toughness of beef dumplings.The beef dumplings mouthfeel Q bullet flexibles that the present invention makes, soft durometer is moderate, and nutrition is high.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of Q bullets beef dumplings and preparation method thereof.
Background technology
Beef is rich in abundant protein, and amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases,
To growing and postoperative, the people of aftercare is lost blood in supplement, particularly suitable in terms of repair tissue, and severe winter food beef can be warmed up
Stomach, is the good merchantable brand in the season；Beef dumplings have a tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst it
Effect.The people for being suitable for hidden, body void of breathing hard under gas, soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face eats.
Existing beef dumplings mouthfeel toughness is not good, it is impossible to meets the requirement of market high-quality.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.Therefore, the present invention provides a kind of Q bullets
Beef dumplings and preparation method thereof, it is therefore an objective to make the local flavor and mouthfeel toughness of beef dumplings more preferably.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of Q bullets beef dumplings, include the raw material of following parts by weight：
280-320 parts of beef, 10-20 parts of salt, 15-25 parts of white granulated sugar, 5-15 parts of egg liquid, 1-4 parts of glucan, strange sub- seed
0.3-0.8 parts of powder, 2.5-3.5 parts of pepper, 0.8-1.2 parts of food additives, 1-2 parts of freshener and mixture of ice and water 8-15
Part.
Pepper includes 1-2 parts of black pepper and black pepper is broken 1-1.5 parts.Pass through black pepper and the broken rational proportion of black pepper
Addition, further lifting beef dumplings taste.
The food additives include 0.01-0.1 parts of 0.8-1.1 parts of phosphate and beef fine powder.Phosphate can be three
Polyphosphate sodium, calgon, sodium pyrophosphate, tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, SAPP, burnt phosphorus
Acid dihydride disodium etc., or the composite phosphate therein that two or more is combined with each other.Phosphoric acid is added in food
Salt can aid in the variation of food kind, improve its color, shape, keep the freshness and quality of food, and meet
The demand of machining process, is critically important quality improver in food.Beef fine powder adds as a kind of combined food
Plus agent, with strong beef flavour.
The freshener includes 0.1-0.5 parts of 1-1.5 parts of monosodium glutamate and I+G.I+G is that two kinds of flavor enhancements combinations take away an English
The female abbreviation of word, i.e. 5 ' Sodium Inosinates-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird nucleic acid
Sodium-GMP (DISODIUMGUANOSINE5 '-MONOPHOSPHATE) it is each 50% combine, be relatively inexpensive and effect most
Good flavour enhancer.The effect of monosodium glutamate is primarily to increasing is fresh, and itself and additions of the I+G by rational proportion can effectively increase
The freshness of addition product beef dumplings, eating mouth feel is more preferable.
It is preferred that, 0.4-0.6 parts of preservative is also included in beef dumplings.Being added with for preservative is beneficial to increase finished product beef dumplings
Period of storage.The preservative includes 0.3-0.4 parts of 0.2-0.3 parts of dehydroactic acid and D-araboascorbic acid sodium.Dehydroactic acid
Be FAO (Food and Agriculture Organization of the United Nation) (FAO) and the World Health Organization (WHO) accreditation a kind of safety food is mould proof, antisepsis antistaling agent.
D-araboascorbic acid sodium is a kind of new bio type food antioxidant, anti-corrosive fresh-keeping assistant toner, can prevent carcinogen in curing food-
The formation of nitrosamine, eradicates the bad phenomenons such as discoloration, peculiar smell and the muddiness of food and drink.
Glucan is in the side such as reduction blood fat, reduction blood glucose, reduction cholesterol and prevention of cardiovascular disease, raising immunocompetence
Face suffers from outstanding performance.
The preparation method of the Q bullets beef dumplings, comprises the following steps：
(1) 10-20 parts of salt, 15-25 parts of white granulated sugar are taken food and mixes preparation A material；Take 5-15 parts of egg liquid, it is 1-4 parts of glucan, strange
Sub- powder of seeds 0.3-0.8 parts, 2.5-3.5 parts of pepper, 0.8-1.2 parts of food additives, 1-2 parts of freshener and mixture of ice and water 8-
15 parts mix preparation B material；
(2) beef is carried out beating processing；
(3) 280-320 parts of addition A material of beef after beating are taken to carry out salting-in protein dissolution processing；
(4) the beef addition B material after step (3) processing are beaten uniform；
(5) beef that step (4) is obtained is pickled；
(6) beef after pickling is molded into pellet；Beef dumplings size is advisable in 10g or so；
(7) beef dumplings to shaping are boiled through water, interior bag is produced after sterilizing.
Wherein, A material are prepared to increase osmotic pressure, dissolve the salting-in-protein in beef muscle fibre, it is ensured that later stage finished product
Q bullets.
The temperature of beef is -2~3 DEG C during step (1) beef is beaten.Beaten using artificial or machine low temperature, it is maximum
The overall shape of guarantee muscle fibre, and protein denaturation will not be made, to ensureing that beef dumplings Q bullet effects play an important role.
The meat of salting-in protein dissolution is starched the temperature that becomes sticky for 0 DEG C before step (4) addition B material, beaten after addition B material
During temperature control at -5-0 DEG C.Purpose is to make to beat the rear meat slurry complete dissolution of albumen, and will not be denatured, and meat slurry exquisiteness has
Gloss, dry and wet, it is neither too hard, nor too soft.
Described pickle is to pickle 11-13h under conditions of temperature is 4-10 DEG C.Purpose is lifting local flavor, and beef does not have
Stiff sense, increase water-retaining property and Q malleables, and can at utmost control influence of the microbial reproduction to local flavor.
The water temperature that the water is boiled is 70-80 DEG C, and interior bag sterilization is that 35-45min is sterilized under the conditions of 90-100 DEG C.In this water
After the lower cooking of temperature, the central temperature of beef dumplings is more than 68 DEG C, and epidermis is smooth, flexible, Q degree, it is ensured that pellet center is without soft sense；Temperature
Spend height and be easily caused larger inside and outside ripe degree difference, influence product Q bullet mouthfeels；Temperature is too low, can extend water and boil the time, protects
Aqua and water-solubility protein are easy to run off, and are unfavorable for the formation of product Q bullet mouthfeels.
Beneficial effects of the present invention：It will not make egg in processing and fabricating beef dumplings at low ambient temperatures of the invention, process
White matter is denatured, and at utmost ensures the local flavor and mouthfeel toughness of beef dumplings.The beef dumplings mouthfeel Q bullet flexibles that the present invention makes,
Soft durometer is moderate, and nutrition is high, makes beef dumplings leisure snacks；Strange sub- seed of the addition rich in natural omega-3 compositions, to reduction blood
Liquid cholesterol, reduce blood pressure it is helpful.
Embodiment
Below by the description to embodiment, the embodiment to the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical scheme
In its implementation.
Embodiment 1
A kind of Q bullets beef dumplings, include the raw material of following parts by weight：
Beef 3000g, salt 150g, white granulated sugar 200g, egg liquid 100g, glucan 20g, strange sub- powder of seeds 5g, black Hu
Green pepper powder 18g, the broken 13g of black pepper, phosphate 10g, beef fine powder 1g, monosodium glutamate 12g, I+G 3g and mixture of ice and water 100g.
The preparation method of the Q bullet beef dumplings comprises the following steps：
(1) from the cold fresh meat of beef cucumber strip position (ox buttocks), 3-7mm sliced meat are divided into.
(2) salt 150g, white granulated sugar 200g are taken food and mixes preparation A material；Take egg liquid 100g, glucan 20g, strange sub- powder of seeds
5g, black pepper 18g, the broken 13g of black pepper, phosphate 10g, beef fine powder 1g, monosodium glutamate 12g, I+G 3g and mixture of ice and water
100g, which is mixed, prepares B material.
(3) sliced meat are beaten using artificial or machine low temperature (temperature is at -2-3 DEG C), beats uniform.
(4) the dried beef slices 3000g after beaing uniformly is taken, A material are slowly added to, and stirred, salting-in protein is carried out molten
Go out, until meat slurry becomes sticky, and ensure that now temperature is 0 DEG C or so.
(5) B material are added in the meat slurry after becoming sticky, beats uniform, control temperature environment is beaten to range estimation meat at -5-0 DEG C
Slurry is fine and smooth glossy, and dry and wet and neither too hard, nor too soft.
(6) beef after step (5) processing is pickled, it is 5 DEG C, salting period 12h to pickle temperature.
(7) beef after pickling is made by beef dumplings using apparatus for forming meatball, the size of beef dumplings is in 10g or so.
(8) beef dumplings being made are boiled smooth to epidermis in 75 DEG C of water, feel is flexible, pellet center is without soft sense.
(9) by the beef dumplings after cooking under the conditions of 95 DEG C, interior bag sterilization 40min produces Q bullet beef dumplings.
Embodiment 2
A kind of Q bullets beef dumplings, include the raw material of following parts by weight：
Beef 3000g, salt 150g, white granulated sugar 200g, egg liquid 100g, glucan 20g, strange sub- powder of seeds 5g, black Hu
Green pepper powder 18g, the broken 13g of black pepper, phosphate 10g, beef fine powder 1g, monosodium glutamate 12g, I+G 3g, mixture of ice and water 100g, dehydrogenation second
Sour 2.3g and D-araboascorbic acid sodium 3.5g.
The preparation method of the Q bullet beef dumplings comprises the following steps：
(1) from the cold fresh meat of beef cucumber strip position (ox buttocks), 3-7mm sliced meat are divided into.
(2) salt 150g, white granulated sugar 200g are taken food and mixes preparation A material；Take egg liquid 100g, glucan 20g, strange sub- powder of seeds
5g, black pepper 18g, the broken 13g of black pepper, phosphate 10g, beef fine powder 1g, monosodium glutamate 12g, I+G 3g, mixture of ice and water
100g, dehydroactic acid 2.3g and D-araboascorbic acid sodium 3.5g, which are mixed, prepares B material.
(3) sliced meat are beaten using artificial or machine low temperature (temperature is at -2-3 DEG C), beats uniform.
(4) the dried beef slices 3000g after beaing uniformly is taken, A material are slowly added to, and stirred, salting-in protein is carried out molten
Go out, until meat slurry becomes sticky, and ensure that now temperature is 0 DEG C or so.
(5) B material are added in the meat slurry after becoming sticky, beats uniform, control temperature environment is beaten to range estimation meat at -5-0 DEG C
Slurry is fine and smooth glossy, and dry and wet and neither too hard, nor too soft.
(6) beef after step (5) processing is pickled, it is 5 DEG C, salting period 12h to pickle temperature.
(7) beef after pickling is made by beef dumplings using apparatus for forming meatball, the size of beef dumplings is in 10g or so.
(8) beef dumplings being made are boiled smooth to epidermis in 75 DEG C of water, feel is flexible, pellet center is without soft sense.
(9) by the beef dumplings after cooking under the conditions of 95 DEG C, interior bag sterilization 40min produces Q bullet beef dumplings.
Embodiment 3
A kind of Q bullets beef dumplings, include the raw material of following parts by weight：
Beef 3200g, salt 200g, white granulated sugar 250g, egg liquid 150g, Gentran 40 g, strange sub- powder of seeds 8g, black Hu
Green pepper powder 20g, the broken 15g of black pepper, phosphate 11g, beef fine powder 1g, monosodium glutamate 15g, I+G 5g, mixture of ice and water 150g, dehydrogenation second
Sour 3g and D-araboascorbic acid sodium 4g.
The preparation method of the Q bullet beef dumplings comprises the following steps：
(1) from the cold fresh meat of beef cucumber strip position (ox buttocks), 3-7mm sliced meat are divided into.
(2) salt 200g, white granulated sugar 250g are taken food and mixes preparation A material；Take egg liquid 150g, Gentran 40 g, strange sub- powder of seeds
8g, black pepper 20g, the broken 15g of black pepper, phosphate 11g, beef fine powder 1g, monosodium glutamate 15g, I+G 5g, mixture of ice and water
150g, dehydroactic acid 3g and D-araboascorbic acid sodium 4g, which are mixed, prepares B material.
(3) sliced meat are beaten using artificial or machine low temperature (temperature is at -2-3 DEG C), beats uniform.
(4) the dried beef slices 3200g after beaing uniformly is taken, A material are slowly added to, and stirred, salting-in protein is carried out molten
Go out, until meat slurry becomes sticky, and ensure that now temperature is 0 DEG C or so.
(5) B material are added in the meat slurry after becoming sticky, beats uniform, control temperature environment is beaten to range estimation meat at -5-0 DEG C
Slurry is fine and smooth glossy, and dry and wet and neither too hard, nor too soft.
(6) beef after step (5) processing is pickled, it is 8 DEG C, salting period 11h to pickle temperature.
(7) beef after pickling is made by beef dumplings using apparatus for forming meatball, the size of beef dumplings is in 10g or so.
(8) beef dumplings being made are boiled smooth to epidermis in 80 DEG C of water, feel is flexible, pellet center is without soft sense.
(9) by the beef dumplings after cooking under the conditions of 100 DEG C, interior bag sterilization 35min produces Q bullet beef dumplings.
Embodiment 4
A kind of Q bullets beef dumplings, include the raw material of following parts by weight：
Beef 2800g, salt 100g, white granulated sugar 150g, egg liquid 80g, glucan 12g, strange sub- powder of seeds 4g, black pepper
The broken 10g of powder 12g, black pepper, phosphate 8g, beef fine powder 0.5g, monosodium glutamate 10g, I+G2g, mixture of ice and water 90g, dehydroactic acid
2g and D-araboascorbic acid sodium 3g.
The preparation method of the Q bullet beef dumplings comprises the following steps：
(1) from the cold fresh meat of beef cucumber strip position (ox buttocks), 3-7mm sliced meat are divided into.
(2) salt 100g, white granulated sugar 150g are taken food and mixes preparation A material；Take egg liquid 80g, glucan 12g, strange sub- powder of seeds
4g, black pepper 12g, the broken 10g of black pepper, phosphate 8g, beef fine powder 0.5g, monosodium glutamate 10g, I+G 2g, mixture of ice and water
90g, dehydroactic acid 2g and D-araboascorbic acid sodium 3g, which are mixed, prepares B material.
(3) sliced meat are beaten using artificial or machine low temperature (temperature is at -2-3 DEG C), beats uniform.
(4) the dried beef slices 2800g after beaing uniformly is taken, A material are slowly added to, and stirred, salting-in protein is carried out molten
Go out, until meat slurry becomes sticky, and ensure that now temperature is 0 DEG C or so.
(5) B material are added in the meat slurry after becoming sticky, beats uniform, control temperature environment is beaten to range estimation meat at -5-0 DEG C
Slurry is fine and smooth glossy, and dry and wet and neither too hard, nor too soft.
(6) beef after step (5) processing is pickled, it is 4 DEG C, salting period 12.5h to pickle temperature.
(7) beef after pickling is made by beef dumplings using apparatus for forming meatball, the size of beef dumplings is in 10g or so.
(8) beef dumplings being made are boiled smooth to epidermis in 70 DEG C of water, feel is flexible, pellet center is without soft sense.
(9) by the beef dumplings after cooking under the conditions of 90 DEG C, interior bag sterilization 45min produces Q bullet beef dumplings.
The beef dumplings and each 30 of the beef dumplings of in the market that Example 1-4 makes are foretasted, by foretasting contrast,
The beef dumplings toughness that the present invention makes is stronger, and mouthfeel Q bullets, local flavor is more preferable.
Glucan, strange sub- powder of seeds is added in the beef dumplings of making to be respectively provided with reduction cholesterol, reduce the effect of blood glucose,
Make product of the present invention that there is certain health-care effect.
The present invention is exemplarily described above.Obviously, the present invention, which is implemented, is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress；Or it is not improved, will
The above-mentioned design and technical scheme of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (10)
1. a kind of Q bullets beef dumplings, it is characterised in that include the raw material of following parts by weight：
280-320 parts of beef, 10-20 parts of salt, 15-25 parts of white granulated sugar, 5-15 parts of egg liquid, 1-4 parts of glucan, strange sub- powder of seeds
8-15 parts of 0.3-0.8 parts, 2.5-3.5 parts of pepper, 0.8-1.2 parts of food additives, 1-2 parts of freshener and mixture of ice and water.
2. Q bullets beef dumplings according to claim 1, it is characterised in that the food additives include 0.8-1.1 parts of phosphate
With 0.01-0.1 parts of beef fine powder.
3. Q bullets beef dumplings according to claim 1, it is characterised in that the freshener includes 1-1.5 parts of monosodium glutamate and I+G
0.1-0.5 parts.
4. Q bullets beef dumplings according to claim 1, it is characterised in that also including 0.4-0.6 parts of preservative.
5. Q bullets beef dumplings according to claim 4, it is characterised in that the preservative include 0.2-0.3 part of dehydroactic acid with
0.3-0.4 parts of D-araboascorbic acid sodium.
6. according to the preparation method of any one of the claim 1-5 Q bullets beef dumplings, it is characterised in that the preparation method bag
Include following steps：
(1) 10-20 parts of salt, 15-25 parts of white granulated sugar are taken food and mixes preparation A material；Take 5-15 parts of egg liquid, 1-4 parts of glucan, strange sub- seed
8-15 parts of 0.3-0.8 parts of powder, 2.5-3.5 parts of pepper, 0.8-1.2 parts of food additives, 1-2 parts of freshener and mixture of ice and water
Mix and prepare B material；
(2) beef is carried out beating processing；
(3) 280-320 parts of addition A material of beef after beating are taken to carry out salting-in protein dissolution processing；
(4) the beef addition B material after step (3) processing are beaten uniform；
(5) beef that step (4) is obtained is pickled；
(6) beef after pickling is molded into pellet；
(7) beef dumplings to shaping are boiled through water, interior bag is produced after sterilizing.
7. the preparation method of Q bullets beef dumplings according to claim 6, it is characterised in that ox during step (1) beef is beaten
The temperature of meat is -2~3 DEG C.
8. the preparation method of Q bullets beef dumplings according to claim 6, it is characterised in that make salt before step (4) addition B material
The meat slurry of dissolubility albumen dissolution becomes sticky temperature for 0 DEG C, and the temperature control during being beaten after addition B material is at -5-0 DEG C.
9. the preparation method of Q bullets beef dumplings according to claim 6, it is characterised in that it is described pickle be in temperature be 4-10
11-13h is pickled under conditions of DEG C.
10. the preparation method of Q bullets beef dumplings according to claim 6, it is characterised in that the water temperature that the water is boiled is 70-80
DEG C, interior bag sterilization is that 35-45min is sterilized under the conditions of 90-100 DEG C.
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| CN111067004A (en) * | 2019-12-31 | 2020-04-28 | 山东佳士博食品有限公司 | Q ball juicy sandwich chicken meatball and making method thereof |
| CN112205585A (en) * | 2020-10-20 | 2021-01-12 | 邵阳市***海哥食品有限公司 | Processing technology for improving taste of toothpick beef Q ball |
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Application publication date: 20170905 |