CN105962117A - Oat-flavored beef balls capable of moistening dryness and replenishing blood and preparation method of oat-flavored beef balls - Google Patents

Abstract

The invention discloses oat-flavored beef balls capable of moistening dryness and replenishing blood. The oat-flavored beef balls are prepared from the following raw materials in parts by weight: 30-33 parts of low-gluten flour, 20-30 parts of powdered beef, 3-4 parts of table salt, 2-3 parts of baking powder, 5-6 parts of onion powder, 5-7 parts of chilli pepper powder, 16-20 parts of yak meat, 240-300 parts of a NaCl solution of 0.5-1mol/l, 7-10 parts of soy protein isolate, 0.1-0.2 part of sodium carboxymethyl cellulose, 0.01-0.013 part of food grade magnesium chloride, 3-4 parts of shelled shrimps, 8-10 parts of needle mushrooms, 7-8 parts of oat kernels, 9-10 parts of banana peel, 2-2.3 parts of mulberry fruits, 1.8-2 parts of mulberry leaves, and 2-2.2 parts of adhesive rehmannia leaves. The oat-flavored beef balls are chewy when being put in mouths, and rich in strong fragrance, edible medicinal materials such as the mulberry fruits, the mulberry leaves and the adhesive rehmannia leaves are added, so that the jasmine meat balls have the health-care efficacies of nourishing yin, replenishing blood, improving eyesight, promoting salivation, moisturizing the intestines, moistening skins, replenishing blood, and tonifying kidney.

Description

One moisturizes wheat perfume (or spice) beef dumplings and preparation method thereof of enriching blood

Technical field

The present invention relates to beef dumplings technical field, particularly relate to one and moisturize wheat perfume (or spice) beef dumplings and preparation method thereof of enriching blood.

Background technology

Carnis Bovis grunniens is natural food raw material, but the exploitation of Carnis Bovis grunniens protein resource are inadequate, Carnis Bovis grunniens protein content is high (21%～22%), fat content low (2%～3%), and containing abundant essential amino acids, multiple polyunsaturated fatty acid and vitamin, be fine work in nutritious meat.Carnis Bovis grunniens is also because having the advantages such as green natural, high protein, low fat, it is possible to independently occupies market, and becomes the meat product of consumer's truly high-quality.But, about the utilization of Carnis Bovis grunniens protein resource and the nearly no report of the research of exploitation, particularly lack and utilize matter structure recombinant technique to research and develop the research of novel Carnis Bovis grunniens protein product.Soybean protein isolate has special functional characteristic and higher nutritive value, can add in comminuted meat product and emulsified meat product as functional component in meat products is processed.

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that one moisturizes wheat perfume (or spice) beef dumplings and preparation method thereof of enriching blood.

The present invention is achieved by the following technical solutions:

One moisturizes wheat perfume (or spice) beef dumplings of enriching blood, and is prepared by the raw materials in:

Self-raising flour 30-33, beef powder 20-30, Sal 3-4, baking powder 2-3, onion powder 5-6, dry paprika 5-7, NaCl solution 240-300 of Carnis Bovis grunniens 16-20,0.5-1mol/l, soybean protein isolate 7-10, sodium carboxymethyl cellulose 0.1-0.2, food-grade magnesium chloride 0.01-0.013, Shrimps 3-4, Flammulina velutiper (Fr.) Sing 8-10, oat kernel 7-8, Pericarpium Musae 9-10, Fructus Mori 2-2.3, Folium Mori 1.8-2, Folium Rehmanniae 2-2.2.

Described a kind of preparation method moisturizing wheat perfume (or spice) beef dumplings of enriching blood, comprises the following steps:

(1) by after Fructus Mori, Folium Mori, the Folium Rehmanniae flooding by 6-9 times amount, filter obtains Chinese medicine juice；

(2) take in oat kernel is placed in frying pan and fry perfume, further take out drying pulverizing, obtain fragrant flour；After Pericarpium Musae is diced, uniformly wrap up in after spreading fragrant flour, toast 1-2 minute in being placed in baking box, take out stand-by；

(3) take Carnis Bovis grunniens and reject fat and connective tissue, be cut into meat cubelets, join in the phosphate buffer solution of its volume 4-5 times, 0.2mol/l, through 1000-1200 rev/min of high-speed stirred 50-60s, it is centrifuged 10-20 minute at 3-5 DEG C again, precipitation is mixed with 0.5-1mol/lNaCl solution, stirs, filter, remove precipitation, be 6-6.5 by filtrate pH regulator, then be centrifuged 10-20 minute at 3-5 DEG C, last abandoning supernatant, obtains fribrillin；

(4) soybean protein isolate is joined in the deionized water of its weight 25-30 times, add sodium carboxymethyl cellulose, slowly rise high-temperature and be 80-95 DEG C, insulated and stirred 5-7 minute, it is cooled to room temperature, obtains heat modification soybean protein isolate；

(5) by above-mentioned fribrillin, the mixing of heat modification soybean protein isolate, add above-mentioned food-grade magnesium chloride, T-5398, stir, cold preservation 1.8-2 hour at 3-4 DEG C, send in the water-bath of 20-25 DEG C, slowly raise bath temperature and be 80-85 DEG C, stop heating, discharging, quickly it is positioned in ice-water bath and is cooled to 3-4 DEG C, placing 10-12 hour at 3-4 DEG C, liter high-temperature is room temperature, obtains compound protein gel；

(6) Shrimps dries pulverizing, obtains toppings；Taking Flammulina velutiper (Fr.) Sing to clean and be placed in pot, add the water of Flammulina velutiper (Fr.) Sing weight 2-3 times, then pour toppings in pot, mixing extracts 20-22 minute, then filters to obtain soup in pot；

(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (2) gained material mix homogeneously, add Chinese medicine juice and suitable quantity of water, after mixing and stirring, and become dough, make evenly sized pellet again, obtain meat ball；

(8) by gained meat ball baking 3-5 minute at a temperature of 175-180 DEG C, and overturning meat ball 3-5 time, after baking, each material of residue spread by brush, to obtain final product.

The invention have the advantage that the present invention first by soybean protein isolate through thermal denaturation, the consistency and elasticity of muscle gel can be increased, qualities such as improving meat products color, organizational structure and nutritive value is had important effect；Then T-5398 catalytic modification is used, fribrillin, heat modification soybean protein isolate generation covalent cross-linking are reacted, gelation and the emulsibility of mixed protein can be obviously improved, the food-grade magnesium chloride of the addition of the present invention can improve the water-retaining property of gel, effectively reduces the loss of nutrient substance；

Entrance chewy of the present invention, giving off a strong fragrance overflows, and has been also added with the food medical materials such as Fructus Mori, Folium Mori, Folium Rehmanniae, and richness has given nourishing YIN and supplementing blood of the present invention, improving eyesight is promoted the production of body fluid, the health-care effect of intestine moistening skin moistening, blood nourishing and kidney tonifying.

Detailed description of the invention

One moisturizes wheat perfume (or spice) beef dumplings of enriching blood, and is prepared by the raw materials in:

Self-raising flour 30, beef powder 20, Sal 3, baking powder 2, onion powder 5, dry paprika 5, Carnis Bovis grunniens 16, the NaCl solution 240 of 0.5mol/l, soybean protein isolate 7, sodium carboxymethyl cellulose 0.1, food-grade magnesium chloride 0.01, Shrimps 3, Flammulina velutiper (Fr.) Sing 8, oat kernel 7, Pericarpium Musae 9, Fructus Mori 2, Folium Mori 1.8, Folium Rehmanniae 2.

Described a kind of preparation method moisturizing wheat perfume (or spice) beef dumplings of enriching blood, comprises the following steps:

(1) by after Fructus Mori, Folium Mori, the Folium Rehmanniae flooding by 6 times amount, filter obtains Chinese medicine juice；

(2) take in oat kernel is placed in frying pan and fry perfume, further take out drying pulverizing, obtain fragrant flour；After Pericarpium Musae is diced, uniformly wrap up in after spreading fragrant flour, toast 1 minute in being placed in baking box, take out stand-by；

(3) take Carnis Bovis grunniens and reject fat and connective tissue, be cut into meat cubelets, join in the phosphate buffer solution of its volume 4 times, 0.2mol/l, through 1000 revs/min of high-speed stirred 50s, it is centrifuged 10 minutes at 3 DEG C again, precipitation is mixed with 0.5mol/lNaCl solution, stirs, filter, remove precipitation, be 6 by filtrate pH regulator, then be centrifuged 10 minutes at 3 DEG C, last abandoning supernatant, obtains fribrillin；

(4) being joined by soybean protein isolate in the deionized water of its weight 25 times, add sodium carboxymethyl cellulose, slowly rising high-temperature is 80 DEG C, and insulated and stirred 5 minutes is cooled to room temperature, obtains heat modification soybean protein isolate；

(5) by above-mentioned fribrillin, the mixing of heat modification soybean protein isolate, add above-mentioned food-grade magnesium chloride, T-5398, stir, cold preservation 1.8 hours at 3 DEG C, send in the water-bath of 20 DEG C, slowly raising bath temperature is 80 DEG C, stops heating, discharging, quickly it is positioned in ice-water bath and is cooled to 3 DEG C, placing 10 hours at 3 DEG C, liter high-temperature is room temperature, obtains compound protein gel；

(6) Shrimps dries pulverizing, obtains toppings；Take Flammulina velutiper (Fr.) Sing to clean and be placed in pot, in pot, add the water of Flammulina velutiper (Fr.) Sing weight 2 times, then pour toppings into, mixing extraction 20 minutes, then filter to obtain soup in pot；

(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (2) gained material mix homogeneously, add Chinese medicine juice and suitable quantity of water, after mixing and stirring, and become dough, make evenly sized pellet again, obtain meat ball；

(8) by gained meat ball baking 3 minutes at a temperature of 175 DEG C, and overturning meat ball 3 times, after baking, each material of residue spread by brush, to obtain final product.

Claims (2)

1. moisturize wheat perfume (or spice) beef dumplings of enriching blood for one kind, it is characterised in that be prepared by the raw materials in:

Self-raising flour 30-33, beef powder 20-30, Sal 3-4, baking powder 2-3, onion powder 5-6, dry paprika 5-7, NaCl solution 240-300 of Carnis Bovis grunniens 16-20,0.5-1mol/l, soybean protein isolate 7-10, sodium carboxymethyl cellulose 0.1-0.2, food-grade magnesium chloride 0.01-0.013, Shrimps 3-4, Flammulina velutiper (Fr.) Sing 8-10, oat kernel 7-8, Pericarpium Musae 9-10, Fructus Mori 2-2.3, Folium Mori 1.8-2, Folium Rehmanniae 2-2.2.

A kind of preparation method moisturizing wheat perfume (or spice) beef dumplings of enriching blood, it is characterised in that comprise the following steps:

(1) by after Fructus Mori, Folium Mori, the Folium Rehmanniae flooding by 6-9 times amount, filter obtains Chinese medicine juice；

(2) take in oat kernel is placed in frying pan and fry perfume, further take out drying pulverizing, obtain fragrant flour；After Pericarpium Musae is diced, uniformly wrap up in after spreading fragrant flour, toast 1-2 minute in being placed in baking box, take out stand-by；

(3) take Carnis Bovis grunniens and reject fat and connective tissue, be cut into meat cubelets, join in the phosphate buffer solution of its volume 4-5 times, 0.2mol/l, through 1000-1200 rev/min of high-speed stirred 50-60s, it is centrifuged 10-20 minute at 3-5 DEG C again, precipitation is mixed with 0.5-1mol/lNaCl solution, stirs, filter, remove precipitation, be 6-6.5 by filtrate pH regulator, then be centrifuged 10-20 minute at 3-5 DEG C, last abandoning supernatant, obtains fribrillin；

(4) soybean protein isolate is joined in the deionized water of its weight 25-30 times, add sodium carboxymethyl cellulose, slowly rise high-temperature and be 80-95 DEG C, insulated and stirred 5-7 minute, it is cooled to room temperature, obtains heat modification soybean protein isolate；

(5) by above-mentioned fribrillin, the mixing of heat modification soybean protein isolate, add above-mentioned food-grade magnesium chloride, T-5398, stir, cold preservation 1.8-2 hour at 3-4 DEG C, send in the water-bath of 20-25 DEG C, slowly raise bath temperature and be 80-85 DEG C, stop heating, discharging, quickly it is positioned in ice-water bath and is cooled to 3-4 DEG C, placing 10-12 hour at 3-4 DEG C, liter high-temperature is room temperature, obtains compound protein gel；

(6) Shrimps dries pulverizing, obtains toppings；Taking Flammulina velutiper (Fr.) Sing to clean and be placed in pot, add the water of Flammulina velutiper (Fr.) Sing weight 2-3 times, then pour toppings in pot, mixing extracts 20-22 minute, then filters to obtain soup in pot；

(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (2) gained material mix homogeneously, add Chinese medicine juice and suitable quantity of water, after mixing and stirring, and become dough, make evenly sized pellet again, obtain meat ball；

(8) by gained meat ball baking 3-5 minute at a temperature of 175-180 DEG C, and overturning meat ball 3-5 time, after baking, each material of residue spread by brush, to obtain final product.