阅读说明：本技术 一种牛肉丸及其制备方法 (Beef ball and preparation method thereof ) 是由 张跃 于 2019-11-12 设计创作，主要内容包括：本发明公开了一种牛肉丸及其制备方法,按其重量份计,由以下原料组成：牛肉、蕨根淀粉、荞麦粉、食盐、花椒、马蹄、茅根、柠檬、蛋清。通过柠檬的处理、牛肉的制备、辅料的制备、混料、制丸、煮丸、冷冻、包装等步骤制得的牛肉丸利用蕨根淀粉和荞麦粉代替淀粉,相较于传统淀粉,蕨根淀粉的加入后使得煮制出来的牛肉丸更加劲道有弹性,在绞肉前用柠檬水浸泡牛肉一方面去除牛肉的腥味另一方面使得牛肉在后期加工过程中提升牛肉丸的口感,加入马蹄粒和茅草节使得制得的牛肉丸具有一定的养生效果的同时食用起来更具层次感,提升食欲。本发明操作简便,制得的牛肉丸无添加剂、有嚼劲、具有一定养生效果。(The invention discloses beef balls and a preparation method thereof, wherein the beef balls comprise the following raw materials in parts by weight: beef, fern root starch, buckwheat flour, salt, pepper, water chestnut, cogongrass rhizome, lemon and egg white. The beef balls prepared by the steps of processing lemon, preparing beef, preparing auxiliary materials, mixing materials, making balls, boiling the balls, freezing, packaging and the like utilize fern root starch and buckwheat flour to replace starch, compared with traditional starch, the boiled beef balls are enabled to be more flexible and elastic after the fern root starch is added, beef is soaked with lemon water before meat mincing, on one hand, fishy smell of the beef is removed, on the other hand, taste of the beef balls is improved in the later processing process, and due to the addition of water chestnut grains and couch grass knots, the prepared beef balls have a certain health preserving effect and are more layered when being eaten, and appetite is improved. The method is simple and convenient to operate, and the prepared beef balls are free of additives, chewy and have a certain health-preserving effect.)

1. The beef ball is composed of the following raw materials in parts by weight: 38-42 parts of beef, 12-14 parts of fern root starch, 3-4 parts of buckwheat flour, 2-4 parts of salt, 3-5 parts of pepper, 3-4 parts of water chestnut, 2-3 parts of cogongrass rhizome, 2-3 parts of lemon and 1-2 parts of egg white.

2. The method for preparing beef balls according to claim 1, comprising the following steps:

(1) processing lemon, namely cleaning 2-2 parts of lemon, peeling and removing seeds, preparing lemon juice from lemon meat and 1/3 lemon peel by a juicer for later use, picking out the lemon seeds, and airing for later use;

(2) preparing beef: removing meat tendon from 38-42 parts of beef, beating the beef surface with a meat-loosing hammer repeatedly until the beef surface is loose, spraying lemon juice on the beef surface, storing at 33-35 deg.C for 4-6 min, and mincing in meat mincer;

(3) preparing auxiliary materials;

a. cleaning 3-4 parts of water chestnut, peeling, and making the water chestnut into particles of 0.2-0.3cm for later use;

b. cleaning 2-3 parts of couch grass root, and making into couch grass root sections of 0.2-0.3cm for later use;

c. drying the lemon seeds obtained in the step (1), and crushing the lemon seeds by using a crusher and sieving the lemon seeds by using a 80-mesh sieve for later use;

(4) mixing materials: putting the minced beef into a chopping mixer, chopping for 18-20 minutes until the beef has certain viscosity, adding 12-14 parts of fern root starch, 3-4 parts of tartary buckwheat powder and 1-2 parts of egg white, continuing to chop for 10-14 minutes until the beef has no obvious particles, putting the materials into a stirrer, adding the auxiliary materials prepared in the step (3), and fully and uniformly stirring to obtain a mixed material for later use;

(5) pelleting: pouring the prepared mixed materials into a pelleting machine to prepare meatballs with the particle size of 2-3cm, boiling the meatballs with water at 74-78 ℃ for 14-16 minutes, and shaping for later use;

(6) and (3) pill boiling: putting the shaped beef balls into water with the temperature of 90-94 ℃ again, and boiling for 2-4 minutes;

(7) freezing: fishing out the cooked meatballs, draining, and putting into a freezing chamber for freezing;

(8) packaging: and (3) putting the frozen beef balls into a packaging bag, vacuumizing, and performing ultraviolet disinfection to obtain the beef balls.

3. The beef ball of claim 1, wherein: the buckwheat flour is one or two of sweet buckwheat flour or tartary buckwheat flour.

4. The beef ball of claim 1, wherein: the egg white is duck egg white.

5. The beef ball of claim 2, wherein: the diameter of the nail of the meat loosening hammer in the step (2) is 1-3 mm.

6. The beef ball of claim 2, wherein: the diameter of the minced aperture in the step (2) is 4 mm.

7. The beef ball of claim 2, wherein: the freezing temperature in the step (7) is-4 to-6 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly designs beef balls and a preparation method thereof.

Background

Beef is the third consumable meat in the world, and accounts for about 25% of the meat product market. Beef is rich in protein and amino acids. The composition of the pork blood-replenishing health-care pork meat is closer to the requirements of human bodies than pork, can improve the disease resistance of the human bodies, and is particularly suitable for people who grow, develop, perform operations and recuperate after diseases in aspects of blood loss supplementation, tissue repair and the like. The traditional Chinese medicine considers that: the beef has the functions of strengthening the middle-jiao and replenishing qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation. Is suitable for people with sinking of middle qi, short breath, weak constitution, soreness of bones and muscles, anemia, and blurred vision.

The fern root is rhizome of Pteridium aquilinum of Pteridaceae, collected in autumn and winter, cleaned, and dried to obtain fern root. Fern root, also known as "fern chicken root"; the fern root is ground into powder, and can be made into various dishes, and the fern root powder is obtained after grinding, and is a natural food. The fern root powder contains various natural pigments, mineral substances and other components, especially contains more flavonoid and other antioxidant components, and has the effects of clearing heat and promoting diuresis.

It can be used for treating jaundice, leucorrhea, dysentery, abdominal pain, and eczema.

Disclosure of Invention

The invention aims to overcome the problems and provide the beef ball which is free of additives, chewy and has a certain health preserving effect.

The invention also aims to provide a preparation method of the beef ball.

The invention relates to beef balls, which consist of the following raw materials in parts by weight: 38-42 parts of beef, 12-14 parts of fern root starch, 3-4 parts of buckwheat flour, 2-4 parts of salt, 3-5 parts of pepper, 3-4 parts of water chestnut, 2-3 parts of cogongrass rhizome, 2-3 parts of lemon and 1-2 parts of egg white.

The invention relates to a preparation method of beef balls, which specifically comprises the following steps:

(1) processing lemon, namely cleaning 2-2 parts of lemon, peeling and removing seeds, preparing lemon juice from lemon meat and 1/3 lemon peel by a juicer for later use, picking out the lemon seeds, and airing for later use;

(2) preparing beef: removing meat tendon from 38-42 parts of beef, beating the beef surface with a meat-loosing hammer repeatedly until the beef surface is loose, spraying lemon juice on the beef surface, storing at 33-35 deg.C for 4-6 min, and mincing in meat mincer;

(3) preparing auxiliary materials;

a. cleaning 3-4 parts of water chestnut, peeling, and making the water chestnut into particles of 0.2-0.3cm for later use;

b. cleaning 2-3 parts of couch grass root, and making into couch grass root sections of 0.2-0.3cm for later use;

c. drying the lemon seeds obtained in the step (1), and crushing the lemon seeds by using a crusher and sieving the lemon seeds by using a 80-mesh sieve for later use;

(4) mixing materials: putting the minced beef into a chopping mixer, chopping for 18-20 minutes until the beef has certain viscosity, adding 12-14 parts of fern root starch, 3-4 parts of tartary buckwheat powder and 1-2 parts of egg white, continuing to chop for 10-14 minutes until the beef has no obvious particles, putting the materials into a stirrer, adding the auxiliary materials prepared in the step (3), and fully and uniformly stirring to obtain a mixed material for later use;

(5) pelleting: pouring the prepared mixed materials into a pelleting machine to prepare meatballs with the particle size of 2-3cm, boiling the meatballs with water at 74-78 ℃ for 14-16 minutes, and shaping for later use;

(6) and (3) pill boiling: putting the shaped beef balls into water with the temperature of 90-94 ℃ again, and boiling for 2-4 minutes;

(7) freezing: fishing out the cooked meatballs, draining, and putting into a freezing chamber for freezing;

(8) packaging: and (3) putting the frozen beef balls into a packaging bag, vacuumizing, and performing ultraviolet disinfection to obtain the beef balls.

The beef ball is characterized in that the buckwheat flour is sweet buckwheat flour.

The beef ball is characterized in that the egg white is duck egg white.

The preparation method of the beef ball comprises the step (2), wherein the diameter of the nail of the meat loosening hammer is 1-3 mm.

The preparation method of the beef ball comprises the step (2), wherein the grinding aperture is 4 mm.

The preparation method of the beef ball comprises the step (7) that the freezing temperature is-4-6 DEG C

Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: according to the invention, fern root starch and buckwheat flour are used for replacing starch, compared with traditional starch, the boiled beef balls are enabled to be more chewy and elastic after the fern root starch is added, the beef is soaked in lemon water before mincing, on one hand, the fishy smell of the beef is removed, on the other hand, the taste of the beef balls is improved in the later processing process of the beef, and the beef balls are enabled to have certain health preserving effect and have more layering feeling when eaten and the appetite is improved by adding the water chestnut granules and the couch grass nodes. The method is simple and convenient to operate, and the prepared beef balls are free of additives, chewy and have a certain health-preserving effect.

Detailed Description