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CN105962114A - Yin nourishing and skin moistening rose beef balls and preparation method thereof - Google Patents

Yin nourishing and skin moistening rose beef balls and preparation method thereof Download PDF

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Publication number
CN105962114A
CN105962114A CN201610186050.2A CN201610186050A CN105962114A CN 105962114 A CN105962114 A CN 105962114A CN 201610186050 A CN201610186050 A CN 201610186050A CN 105962114 A CN105962114 A CN 105962114A
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parts
powder
minute
beef
soybean protein
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CN201610186050.2A
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Chinese (zh)
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薛典荣
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention discloses yin nourishing and skin moistening rose beef balls. The beef balls are prepared from the following raw materials in parts by weight: 28-30 parts of low-gluten flour, 20-30 parts of beef powder, 3-4 parts of edible salt, 2-3 parts of baking powder, 5-6 parts of onion powder, 5-7 parts of dried chili powder, 16-20 parts of yak meat, 240-300 parts of 0.5-1 mol/l NaCl solution, 7-10 parts of soybean protein isolates, 0.1-0.2 part of carboxymethyl cellulose sodium, 0.01-0.013 part of food grade magnesium chloride, 7-9 parts of cashew nuts, 5-6 parts of coconut milk, 7-8 parts of corn, 4-6 parts of rose petals, 1.2-2 parts of rehmannia glutinosa leaves, 0.7-1 part of mango leaves, and 2.1-2.3 parts of flos magnoliae officinalis. The beef balls are chewy in mouth and strong in fragrance, the edible and medicinal materials of the rehmannia glutinosa leaves, mango leaves, flos magnoliae officinalis, etc. are also added, so that the beef balls have health-care effects of removing qi stagnation and moistening skin, nourishing yin and supplementing kidneys, and regulating qi and reducing dampness.

Description

A kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball and preparation method thereof
Technical field
The present invention relates to beef dumplings technical field, particularly relate to a kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball 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 YIN nourishing skin moistening Flos Rosae Rugosae meat ball and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball, is prepared by the raw materials in:
Self-raising flour 28-30, 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, Fructus anacardii 7-9, coconut juice 5-6, Semen Maydis 7-8, roseleaf 4-6, Folium Rehmanniae 1.2-2, Folium mangiferae 0.7-1, Flos Magnoliae Officinalis 2.1-2.3.
The preparation method of described a kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball, comprises the following steps:
(1) by after Folium Rehmanniae, Folium mangiferae, the Flos Magnoliae Officinalis flooding by 6-9 times amount, medicine juice is filtered to obtain, more spray-dried, obtain Chinese medicine powder;
(2) take roseleaf clean drain after cut into pieces;Fructus anacardii is broken into pieces, and broken with roseleaf mixes, then be collectively disposed at water proof on steamer and fumigate 10-12 minute, stir-fry 7-8 minute in being placed in frying pan after collecting again;
(3) take coconut juice, Semen Maydis mixing is placed in blender and stirs into pasty state, obtains coconut palm perfume (or spice) and sticks with paste;
(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 (2) (3) gained material mix homogeneously, add suitable quantity of water, after mixing and stirring, and become dough, then make evenly sized pellet, 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, brush is spread coconut palm perfume (or spice) and is stuck with paste and remain each material, drying.
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 Folium Rehmanniae, Folium mangiferae, Flos Magnoliae Officinalis, and richness has given removing food stagnancy skin moistening of the present invention, enriching yin and nourishing kidney, the health-care effect of regulating QI to expel dampness.
Detailed description of the invention
A kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball, is prepared by the raw materials in:
Self-raising flour 28, 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, Fructus anacardii 7, coconut juice 5, Semen Maydis 7, roseleaf 4, Folium Rehmanniae 1.2, Folium mangiferae 0.7, Flos Magnoliae Officinalis 2.1.
The preparation method of described a kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball, comprises the following steps:
(1) by after Folium Rehmanniae, Folium mangiferae, the Flos Magnoliae Officinalis flooding by 6 times amount, medicine juice is filtered to obtain, more spray-dried, obtain Chinese medicine powder;
(2) take roseleaf clean drain after cut into pieces;Fructus anacardii is broken into pieces, and broken with roseleaf mixes, then be collectively disposed at water proof on steamer and fumigate 10 minutes, stir-fry in being placed in frying pan after collecting again 7 minutes;
(3) take coconut juice, Semen Maydis mixing is placed in blender and stirs into pasty state, obtains coconut palm perfume (or spice) and sticks with paste;
(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 (2) (3) gained material mix homogeneously, add suitable quantity of water, after mixing and stirring, and become dough, then make evenly sized pellet, 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, brush is spread coconut palm perfume (or spice) and is stuck with paste and remain each material, drying.

Claims (2)

1. a YIN nourishing skin moistening Flos Rosae Rugosae meat ball, it is characterised in that be prepared by the raw materials in:
Self-raising flour 28-30, 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, Fructus anacardii 7-9, coconut juice 5-6, Semen Maydis 7-8, roseleaf 4-6, Folium Rehmanniae 1.2-2, Folium mangiferae 0.7-1, Flos Magnoliae Officinalis 2.1-2.3.
The preparation method of a kind of YIN nourishing skin moistening Flos Rosae Rugosae meat ball the most as claimed in claim 1, it is characterised in that comprise the following steps:
(1) by after Folium Rehmanniae, Folium mangiferae, the Flos Magnoliae Officinalis flooding by 6-9 times amount, medicine juice is filtered to obtain, more spray-dried, obtain Chinese medicine powder;
(2) take roseleaf clean drain after cut into pieces;Fructus anacardii is broken into pieces, and broken with roseleaf mixes, then be collectively disposed at water proof on steamer and fumigate 10-12 minute, stir-fry 7-8 minute in being placed in frying pan after collecting again;
(3) take coconut juice, Semen Maydis mixing is placed in blender and stirs into pasty state, obtains coconut palm perfume (or spice) and sticks with paste;
(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 (2) (3) gained material mix homogeneously, add suitable quantity of water, after mixing and stirring, and become dough, then make evenly sized pellet, 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, brush is spread coconut palm perfume (or spice) and is stuck with paste and remain each material, drying.
CN201610186050.2A 2016-03-29 2016-03-29 Yin nourishing and skin moistening rose beef balls and preparation method thereof Withdrawn CN105962114A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1569123A (en) * 2004-04-30 2005-01-26 成进学 Oral functional Chinese medicine intensified by snake, bee, macroelement and microelement and its preparation
CN103431417A (en) * 2013-08-09 2013-12-11 王婵 Preparation technology for beef balls
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
CN103548966A (en) * 2013-11-14 2014-02-05 哈尔滨艾博雅食品科技开发有限公司 Tomato beef 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
CN104957480A (en) * 2015-05-27 2015-10-07 安徽顶乐食品有限公司 Flour with efficacies of invigorating qi and moistening skin, and preparation method of flour

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1569123A (en) * 2004-04-30 2005-01-26 成进学 Oral functional Chinese medicine intensified by snake, bee, macroelement and microelement and its preparation
CN103431417A (en) * 2013-08-09 2013-12-11 王婵 Preparation technology for beef balls
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
CN103548966A (en) * 2013-11-14 2014-02-05 哈尔滨艾博雅食品科技开发有限公司 Tomato beef 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
CN104957480A (en) * 2015-05-27 2015-10-07 安徽顶乐食品有限公司 Flour with efficacies of invigorating qi and moistening skin, and preparation method of flour

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
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》 *
王天福: "《中医养生新法》", 30 November 2013, 北京:中国医药科技出版社 *
龙谭等: "加工工艺对牛肉丸质构特性的影响", 《农产品加工(学刊)》 *

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Application publication date: 20160928

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