CN105942265A - Heart-quieting stomach-harmonizing wine-flavored beef poria ball and manufacturing method thereof - Google Patents
Heart-quieting stomach-harmonizing wine-flavored beef poria ball and manufacturing method thereof Download PDFInfo
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- CN105942265A CN105942265A CN201610186097.9A CN201610186097A CN105942265A CN 105942265 A CN105942265 A CN 105942265A CN 201610186097 A CN201610186097 A CN 201610186097A CN 105942265 A CN105942265 A CN 105942265A
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- poria
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- wine
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- 235000015278 beef Nutrition 0.000 title claims abstract description 22
- 241001619461 Poria <basidiomycete fungus> Species 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 25
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 230000001105 regulatory effect Effects 0.000 claims abstract description 12
- 230000002792 vascular Effects 0.000 claims abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 241000276457 Gadidae Species 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 15
- 235000019710 soybean protein Nutrition 0.000 claims description 15
- 230000001914 calming effect Effects 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000006187 pill Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 230000004206 stomach function Effects 0.000 claims description 9
- 230000004048 modification Effects 0.000 claims description 8
- 238000012986 modification Methods 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 235000019988 mead Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 239000008055 phosphate buffer solution Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000002936 tranquilizing effect Effects 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract 2
- 244000242564 Osmanthus fragrans Species 0.000 abstract 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 229940071440 soy protein isolate Drugs 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010188 recombinant method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a heart-quieting stomach-harmonizing wine-flavored beef poria ball. The beef poria ball is made from the following raw materials, by weight part, 40-50 of cake flour, 20-30 of beef powder, 3-4 of salt, 2-3 of baking powder, 5-6 of onion powder, 5-7 of dried chilli powder, 16-20 of yak meat, 240-300 of a NaCl solution with the concentration in a range of 0.5-1 mol/L, 7-10 of soy protein isolate, 0.1-0.2 of sodium carboxymethylcellulose, 0.01-0.013 of food-grade magnesium chloride, 8-9 of rice wine, 3-4 of sweet osmanthus, 9-12 of codfish flesh, 9-10 of aloe juice, 2-2.2 of tangerine pericarp vascular bundle, 0.8-0.9 of cacumen platycladi and 1.8-2 of poria. The beef poria ball is chewy once being put in the mouth and has strong fragrance overflowing all over. Addition of edible medicinal materials, such as tangerine pericarp vascular bundle, cacumen platycladi and poria, provides the beef poria ball with the curative efficiency of fortifying the spleen and harmonizing the stomach, quieting the heart and tranquilizing the body, freeing the collateral vessels and regulating qi, and resolving phlegm.
Description
Technical field
The present invention relates to beef dumplings technical field, particularly relate to a kind of mind calming stomach function regulating aroma beef fuling pill and preparation method thereof.
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 a kind of mind calming stomach function regulating aroma beef fuling pill and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of mind calming stomach function regulating aroma beef fuling pill, is prepared by the raw materials in:
Self-raising flour 40-50, 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, rice wine 8-9, Flos Osmanthi Fragrantis 3-4, codfish 9-12, Aloe juice 9-10, Vascular aurantii 2-2.2, Cacumen Platycladi 0.8-0.9, Poria 1.8-2.
The preparation method of described a kind of mind calming stomach function regulating aroma beef fuling pill, comprises the following steps:
(1) by after Vascular aurantii, Cacumen Platycladi, the Poria flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) seal after taking rice wine, Flos Osmanthi Fragrantis mixing and preserve 2-3 days, obtain Flos Osmanthi Fragrantis rice wine；Taking codfish and be cut into strip, then be placed in and slip through the net, after uniformly watering the osmanthus-scented honey wine spooning burn-out, leftover materials, except unnecessary rice wine, are placed on steamer by drip；
(3) step (2) gained material Chinese medicine juice is fumigated 15-18 minute, obtains material in pot, dry in the air cool after smash to pieces stand-by；
(4) 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；
(5) 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；
(6) 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；
(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (3) gained material mix homogeneously, add Aloe 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 material such as Vascular aurantii, Cacumen Platycladi, Poria, the health-care effect that richness has given invigorating the spleen and regulating the stomach of the present invention, mind tranquilizing and the heart calming, dredging collateral are regulated the flow of vital energy, reduced phlegm.
Detailed description of the invention
A kind of mind calming stomach function regulating aroma beef fuling pill, is prepared by the raw materials in:
Self-raising flour 40, 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, rice wine 8, Flos Osmanthi Fragrantis 3, codfish 9, Aloe juice 9, Vascular aurantii 2, Cacumen Platycladi 0.8, Poria 1.8.
The preparation method of described a kind of mind calming stomach function regulating aroma beef fuling pill, comprises the following steps:
(1) by after Vascular aurantii, Cacumen Platycladi, the Poria flooding by 6 times amount, filter obtains Chinese medicine juice；
(2) seal after taking rice wine, Flos Osmanthi Fragrantis mixing and preserve 2 days, obtain Flos Osmanthi Fragrantis rice wine；Taking codfish and be cut into strip, then be placed in and slip through the net, after uniformly watering the osmanthus-scented honey wine spooning burn-out, leftover materials, except unnecessary rice wine, are placed on steamer by drip；
(3) step (2) gained material Chinese medicine juice is fumigated 15 minutes, obtains material in pot, dry in the air cool after smash to pieces stand-by；
(4) 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；
(5) 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；
(6) 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；
(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (3) gained material mix homogeneously, add Aloe 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. a mind calming stomach function regulating aroma beef fuling pill, it is characterised in that be prepared by the raw materials in:
Self-raising flour 40-50, 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, rice wine 8-9, Flos Osmanthi Fragrantis 3-4, codfish 9-12, Aloe juice 9-10, Vascular aurantii 2-2.2, Cacumen Platycladi 0.8-0.9, Poria 1.8-2.
The preparation method of a kind of mind calming stomach function regulating aroma beef fuling pill the most as claimed in claim 1, it is characterised in that comprise the following steps:
(1) by after Vascular aurantii, Cacumen Platycladi, the Poria flooding by 6-9 times amount, filter obtains Chinese medicine juice；
(2) seal after taking rice wine, Flos Osmanthi Fragrantis mixing and preserve 2-3 days, obtain Flos Osmanthi Fragrantis rice wine；Taking codfish and be cut into strip, then be placed in and slip through the net, after uniformly watering the osmanthus-scented honey wine spooning burn-out, leftover materials, except unnecessary rice wine, are placed on steamer by drip；
(3) step (2) gained material Chinese medicine juice is fumigated 15-18 minute, obtains material in pot, dry in the air cool after smash to pieces stand-by；
(4) 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；
(5) 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；
(6) 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；
(7) by Self-raising flour, beef powder, Sal, baking powder, onion powder, Fructus Capsici powder and above-mentioned steps (3) gained material mix homogeneously, add Aloe 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610186097.9A CN105942265A (en) | 2016-03-29 | 2016-03-29 | Heart-quieting stomach-harmonizing wine-flavored beef poria ball and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610186097.9A CN105942265A (en) | 2016-03-29 | 2016-03-29 | Heart-quieting stomach-harmonizing wine-flavored beef poria ball and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN105942265A true CN105942265A (en) | 2016-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610186097.9A Withdrawn CN105942265A (en) | 2016-03-29 | 2016-03-29 | Heart-quieting stomach-harmonizing wine-flavored beef poria ball and manufacturing method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
| RU2512206C1 (en) * | 2012-11-27 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat balls with rice" |
| CN104026605A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball and preparing method thereof |
-
2016
- 2016-03-29 CN CN201610186097.9A patent/CN105942265A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2512206C1 (en) * | 2012-11-27 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat balls with rice" |
| CN103549452A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Beaf ball powder |
| CN104026605A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball and preparing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孔杭如等: "牦牛肌原纤维蛋白与热改性大豆分离蛋白共凝胶条件的优化", 《食品科学》 * |
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Application publication date: 20160921 |
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