阅读说明：本技术 一种牛肉纤维丸子的制备方法 (Preparation method of beef fiber balls ) 是由 孙德敏 林晶 王本玉 于飞 于 2021-09-08 设计创作，主要内容包括：本发明公开了一种牛肉纤维丸子的制备方法,其包括如下步骤：(1)将牛瘦肉清水洗净后捞出、沥干水分,装入搅拌机内；(2)加入磷酸盐、食用盐、冰水,搅拌；(3)锅内加水,腌好的牛肉,大火煮开,去沫,改小火,停火后将肉捞出,冷却；(4)将冷却好的牛肉加入打浆机中,将牛肉打成粗纤维状,冷却备用；(5)将解冻后的牛肉按绞碎后,加入打浆机中,中速打浆,再加入食用盐和调味料,继续打浆；(6)加入冰水,高速打浆,加入淀粉和其它调味料,再打均匀；(7)加入牛肉纤维,低速拌合均匀,出料后入丸子成型机制成纤维丸子。本发明中的牛肉纤维丸子通过对肉纤维进行加工成型,工艺易于标准化、适合大规模生产；外观新颖,口感柔弹。(The invention discloses a preparation method of beef fiber balls, which comprises the following steps: (1) cleaning beef with clear water, taking out, draining, and placing into a stirrer; (2) adding phosphate, edible salt and ice water, and stirring; (3) adding water into the pot, boiling the pickled beef with strong fire, removing foam, turning to small fire, fishing out the beef after stopping the fire, and cooling; (4) adding the cooled beef into a beater, beating the beef into coarse fibers, and cooling for later use; (5) mincing the unfrozen beef, adding the minced beef into a pulping machine, pulping at a medium speed, adding edible salt and seasonings, and continuously pulping; (6) adding ice water, pulping at high speed, adding starch and other flavoring agents, and uniformly pulping; (7) adding beef fiber, mixing at low speed, discharging, and making into fiber balls. The beef fiber balls are formed by processing the beef fibers, so that the process is easy to standardize and suitable for large-scale production; novel appearance and soft and elastic mouthfeel.)

1. A preparation method of beef fiber balls comprises the following steps:

(1) cutting beef into 5 x 5cm squares, soaking in clear water to remove dirty blood, cleaning, taking out, draining, and placing into a stirrer;

(2) adding 0.2% of phosphate, adding 0.4% of edible salt and 10% of ice water, stirring for 10 minutes, and pickling for 4 hours at the temperature of 0-4 ℃;

(3) adding water into a pot, adding ginger slices with the weight of 0.6% of the weight of the meat, adding cooking wine with the weight of 0.8%, adding the pickled beef, boiling with strong fire, removing foams, boiling with slow fire for 20 minutes, fishing out the meat after stopping the fire, and cooling;

(4) adding the cooled beef into a beating machine, changing a cylindrical cutter, starting the machine to enable the cutter to run at a medium speed until the beef is beaten into a coarse fiber shape, discharging the beef, and further cooling the beef at the temperature of 0-4 ℃ for later use;

(5) mincing the unfrozen beef according to the proportion of thin beef with seven minutes and fertilizer with three minutes, adding the minced beef into a pulping machine, adding ice water accounting for 5 percent of the weight of the beef and phosphate accounting for 0.2 percent of the weight of the beef, pulping at medium speed for 5 minutes, adding edible salt and seasonings, and continuing pulping for 15 minutes;

(6) adding the rest ice water, pulping at high speed for 5 minutes, adding starch and flavoring, and pulping for 4-6 minutes;

(7) adding beef fiber according to the ratio of 1:1, uniformly mixing at a low speed, discharging, and then putting into a ball forming machine to prepare fiber balls.

2. The method of making beef fiber balls as claimed in claim 1, wherein in step (6), starch and other seasonings are added and the mixture is homogenized for 5 minutes.

3. A process for the preparation of beef fibre balls as claimed in claim 2, characterised in that in step (7) the fibre balls are either raw or cooked.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of beef fiber balls.

Background

Meatballs are common in daily life, have a plurality of varieties, and are divided into two types, namely chopped meatballs (meat paste-shaped) and stirring meatballs (granular), which are divided into pork meatballs, beef meatballs, chicken meatballs, fish paste meatballs and the like according to the varieties, and the preparation method is diversified: cooked, steamed or fried, and the taste and flavor are determined by the process, the yield and the additives, and are respectively low and high as: the higher the flour, residue, crispness, and elasticity, the greater the impact on flavor and mouthfeel. No matter the balls are granular or meat paste-shaped balls, the taste and the taste are greatly restricted because of the influence of the traditional concept no matter the balls are high or low. Except for flour, slag, crispness and elasticity, the flour is difficult to exert, the sense is poor and the taste is limited.

Disclosure of Invention

Aiming at the technical defects, the invention aims to provide a preparation method of beef fiber balls, and solves the problems of limited appearance and single taste of the existing balls.

In order to solve the technical problems, the invention adopts the following technical scheme:

the invention provides a preparation method of beef fiber balls, which comprises the following steps:

(1) cutting beef into 5 x 5cm squares, soaking in clear water to remove dirty blood, cleaning, taking out, draining, and placing into a stirrer;

(2) adding 0.2% of phosphate, adding 0.4% of edible salt and 10% of ice water, stirring for 10 minutes, and pickling for 4 hours at the temperature of 0-4 ℃;

(3) adding water into a pot, adding ginger slices with the weight of 0.6% of the weight of the meat, adding cooking wine with the weight of 0.8%, adding the pickled beef, boiling with strong fire, removing foams, boiling with slow fire for 20 minutes, fishing out the meat after stopping the fire, and cooling;

(4) adding the cooled beef into a beating machine, changing a cylindrical cutter, starting the machine to enable the cutter to run at a medium speed until the beef is beaten into a coarse fiber shape, discharging the beef, and further cooling the beef at the temperature of 0-4 ℃ for later use;

(5) mincing the unfrozen beef according to the proportion of thin beef with seven minutes and fertilizer with three minutes, adding the minced beef into a pulping machine, adding ice water accounting for 5 percent of the weight of the beef and phosphate accounting for 0.2 percent of the weight of the beef, pulping at medium speed for 5 minutes, adding edible salt and other seasonings, and continuing pulping for 15 minutes;

(6) adding the rest ice water, pulping at high speed for 5 min, adding starch and other flavoring agents, and beating for 4-6 min.

(7) Adding beef fiber according to the ratio of 1:1, uniformly mixing at a low speed, discharging, and then putting into a ball forming machine to prepare fiber balls.

Preferably, in step (6), starch and other flavorings are added and the mixture is beaten uniformly for 5 minutes.

Preferably, in step (7), the fiber pellets are either raw or cooked.

The invention has the beneficial effects that: the beef fiber balls are formed by processing the beef fibers, so that the process is easy to standardize and suitable for large-scale production; novel appearance and soft and elastic mouthfeel.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All embodiments obtained by a person of ordinary skill in the art based on the embodiments of the present invention without any creative efforts shall fall within the protection scope of the present invention.

Example 1, a method of preparing beef fiber balls, comprising the steps of:

(1) cutting beef into 5 x 5cm squares, soaking in clear water to remove dirty blood, cleaning, taking out, draining, and placing into a stirrer;

(2) adding 0.2% of phosphate, adding 0.4% of edible salt and 10% of ice water, stirring for 10 minutes, and pickling for 4 hours at the temperature of 0-4 ℃;

(3) adding water into a pot, adding ginger slices with the weight of 0.6% of the weight of the meat, adding cooking wine with the weight of 0.8%, adding the pickled beef, boiling with strong fire, removing foams, boiling with slow fire for 20 minutes, fishing out the meat after stopping the fire, and cooling;

(4) adding the cooled beef into a beating machine, changing a cylindrical cutter, starting the machine to enable the cutter to run at a medium speed until the beef is beaten into a coarse fiber shape, discharging the beef, and further cooling the beef at the temperature of 0-4 ℃ for later use;

(5) mincing the unfrozen beef according to the proportion of thin beef with seven minutes and fertilizer with three minutes, adding the minced beef into a pulping machine, adding ice water accounting for 5 percent of the weight of the beef and phosphate accounting for 0.2 percent of the weight of the beef, pulping at medium speed for 5 minutes, adding edible salt and other seasonings, and continuing pulping for 15 minutes;

(6) adding the rest ice water, pulping at high speed for 5 min, adding starch and other flavoring agents, and beating for 4-6 min.

(7) Adding beef fiber according to the ratio of 1:1, uniformly mixing at a low speed, discharging, and then putting into a ball forming machine to prepare fiber balls.

Further, in the step (6), starch and other seasonings are added and then are uniformly beaten for 5 minutes.

Further, in the step (7), the fiber balls can be made into raw or cooked.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.