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CN103549452A - Beaf ball powder - Google Patents

Beaf ball powder Download PDF

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Publication number
CN103549452A
CN103549452A CN201310564054.6A CN201310564054A CN103549452A CN 103549452 A CN103549452 A CN 103549452A CN 201310564054 A CN201310564054 A CN 201310564054A CN 103549452 A CN103549452 A CN 103549452A
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CN
China
Prior art keywords
powder
parts
beaf
ball
baking
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310564054.6A
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Chinese (zh)
Inventor
赵依娜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Original Assignee
HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd filed Critical HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority to CN201310564054.6A priority Critical patent/CN103549452A/en
Publication of CN103549452A publication Critical patent/CN103549452A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses beaf ball powder. The beaf ball powder comprises the following components in parts by weight: 40-50 parts of low-gluten flour, 20-25 parts of beaf powder, 5-10 parts of onion powder, 5-10 parts of yam powder, 3-5 parts of pre-gelatinized starch, 3-5 parts of whole egg powder, 1-3 parts of composite phosphate, 2-4 parts of salt, 2-3 parts of baking powder, 1-3 parts of cumin powder, 0.5-1 part of monosodium glutamate and 0.05-0.1 part of konjac powder. The beaf ball powder disclosed by the invention has the advantages that the production of beaf balls with the beaf ball powder is simple, convenient and fast, and the material mixing process is finished by only needing to uniformly mix the beaf ball powder with a fixed amount of water, so that the production procedure is simplified, the technical requirement is reduced, and the great convenience is brought for simultaneous cooking and selling of the beaf balls.

Description

Beef dumplings powder
Technical field
The invention belongs to food processing field, relate to a kind of beef dumplings powder.
Background technology
The little ball of octopus originates from Osaka, Japan, and original name " Takoyaki ", in Japan's history of existing more than 70 year, is Japan's a kind of local delicacies spreading for a long time among the people.In each department, Southeast Asia, come into vogue subsequently, also become at home at present a kind of very welcome snack food.The Main Ingredients and Appearance of the little ball of octopus is octopus, popular reason: the first, mouthfeel is fresh, delicious, and the little ball of octopus is all now to do cash sale, by multiple good to eat raw material, is made into, and the taste of the pure little ball of octopus is very attractive, allows people hundred eat and does not mind.The second, taste is constantly weeded out the old and bring forth the new, and variation is many, forms numerous series, and consumer selects extensively, has met consumer's different demands.At present, there is the octopus ball of multiple novel taste, as shrimp balls ball, crab ball, sardine ball, abalone ball etc., but also constantly weeded out the old and bring forth the new.
Summary of the invention
The object of the present invention is to provide a kind of beef dumplings powder, simple, convenient, fast while making beef dumplings with it, only beef dumplings powder need be mixed with quantitative water, completed blending process, simplified production process, reduced specification requirement, for showing of beef dumplings does cash sale and bring great convenience.
A powder, its weight portion is composed as follows: Self-raising flour 40～50, powdered beef 20～25, onion powder 5～10, yam flour 5～10, pre-gelatinized starch 3～5, dried whole-egg 3～5, composite phosphate 1～3, salt 2～4, baking powder 2～3, cumin powder 1～3, monosodium glutamate 0.5～1, konjaku flour 0.05～0.1.
Preparation method: Self-raising flour, powdered beef, onion powder, yam flour, pre-gelatinized starch, dried whole-egg, composite phosphate, salt, baking powder, cumin powder, monosodium glutamate, konjaku flour are pressed after formula rate weighing, mixed.
The using method of beef dumplings powder:
Figure 2013105640546100002DEST_PATH_IMAGE002
make batter: by beef dumplings powder and water by weight the ratio of 1:2～2.5 add water, stir, make batter;
Figure 2013105640546100002DEST_PATH_IMAGE004
cast, baking: batter is injected to mould, and approximately 8,9 minutes full, and baking 3-5 minute at 175-180 ℃ of temperature, in baking process, need overturn beef dumplings 3-5 time, so that beef dumplings is heated evenly.
(3) after baking, take out, water in right amount according to burning juice, salad dressing etc., spread a little sea sedges broken, made beef dumplings.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Self-raising flour 45, powdered beef 23, onion powder 8, yam flour 7, pre-gelatinized starch 4, dried whole-egg 4, composite phosphate 2, salt 3, baking powder 2.5, cumin powder 2, monosodium glutamate 0.8, konjaku flour 0.07.
Preparation method: Self-raising flour, powdered beef, onion powder, yam flour, pre-gelatinized starch, dried whole-egg, composite phosphate, salt, baking powder, cumin powder, monosodium glutamate, konjaku flour are pressed after formula rate weighing, mixed.
The using method of beef dumplings powder:
Figure 836682DEST_PATH_IMAGE002
make batter: by beef dumplings powder and water by weight the ratio of 1:2 add water, stir, make batter;
Figure 753822DEST_PATH_IMAGE004
cast, baking: batter is injected to mould, and approximately 8,9 minutes full, and baking 3-5 minute at 175-180 ℃ of temperature, in baking process, need overturn beef dumplings 3-5 time, so that beef dumplings is heated evenly.
(3) after baking, take out, water in right amount according to burning juice, salad dressing etc., spread a little sea sedges broken, made beef dumplings.
Embodiment 2
Raw material proportioning (weight portion)
Self-raising flour 40, powdered beef 20, onion powder 5, yam flour 5, pre-gelatinized starch 3, dried whole-egg 3, composite phosphate 1, salt 2, baking powder 2, cumin powder 1, monosodium glutamate 0.5, konjaku flour 0.05.
Preparation method: with embodiment 1.
The using method of beef dumplings powder:
Figure 471242DEST_PATH_IMAGE002
make batter: by beef dumplings powder and water by weight the ratio of 1:2.5 add water, stir, make batter;
Figure 866452DEST_PATH_IMAGE004
cast, baking: batter is injected to mould, and approximately 8,9 minutes full, and baking 3-5 minute at 175-180 ℃ of temperature, in baking process, need overturn beef dumplings 3-5 time, so that beef dumplings is heated evenly.
(3) after baking, take out, water in right amount according to burning juice, salad dressing etc., spread a little sea sedges broken, made beef dumplings.
Embodiment 3
Raw material proportioning (weight portion)
Self-raising flour 50, powdered beef 25, onion powder 10, yam flour 10, pre-gelatinized starch 5, dried whole-egg 5, composite phosphate 3, salt 4, baking powder 3, cumin powder 3, monosodium glutamate 1, konjaku flour 0.1.
Preparation method: with embodiment 1.
The using method of beef dumplings powder:
Figure 618507DEST_PATH_IMAGE002
make batter: by beef dumplings powder and water by weight the ratio of 1:2.2 add water, stir, make batter;
Figure 440969DEST_PATH_IMAGE004
cast, baking: batter is injected to mould, and approximately 8,9 minutes full, and baking 3-5 minute at 175-180 ℃ of temperature, in baking process, need overturn beef dumplings 3-5 time, so that beef dumplings is heated evenly.
(3) after baking, take out, water in right amount according to burning juice, salad dressing etc., spread a little sea sedges broken, made beef dumplings.

Claims (1)

1. a beef dumplings powder, its weight portion is composed as follows: Self-raising flour 40～50, powdered beef 20～25, onion powder 5～10, yam flour 5～10, pre-gelatinized starch 3～5, dried whole-egg 3～5, composite phosphate 1～3, salt 2～4, baking powder 2～3, cumin powder 1～3, monosodium glutamate 0.5～1, konjaku flour 0.05～0.1.
CN201310564054.6A 2013-11-14 2013-11-14 Beaf ball powder Pending CN103549452A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310564054.6A CN103549452A (en) 2013-11-14 2013-11-14 Beaf ball powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310564054.6A CN103549452A (en) 2013-11-14 2013-11-14 Beaf ball powder

Publications (1)

Publication Number Publication Date
CN103549452A true CN103549452A (en) 2014-02-05

Family

ID=50003960

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310564054.6A Pending CN103549452A (en) 2013-11-14 2013-11-14 Beaf ball powder

Country Status (1)

Country Link
CN (1) CN103549452A (en)

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105901539A (en) * 2016-04-22 2016-08-31 马钢集团力生有限责任公司宾馆 Blood-activating and beautifying fruity jujube-containing crushed beef ball and preparation method thereof
CN105942242A (en) * 2016-03-29 2016-09-21 薛典荣 Collagen herbal beef ball and manufacturing method thereof
CN105942241A (en) * 2016-03-29 2016-09-21 薛典荣 Chestnut-kernel fruit-peel nutritional beef ball and manufacturing method thereof
CN105942264A (en) * 2016-03-29 2016-09-21 薛典荣 Lung-moistening lipid-lowering glutinous rice beef ball and manufacturing method thereof
CN105942267A (en) * 2016-03-29 2016-09-21 薛典荣 Rice-flavored spleen-enlivening qi-regulating beef ball and manufacturing method thereof
CN105942268A (en) * 2016-03-29 2016-09-21 薛典荣 Stagnation-expelling skin-nourishing milk-flavored beef ball and manufacturing method thereof
CN105942265A (en) * 2016-03-29 2016-09-21 薛典荣 Heart-quieting stomach-harmonizing wine-flavored beef poria ball and manufacturing method thereof
CN105942266A (en) * 2016-03-29 2016-09-21 薛典荣 Vision-improving vexation-removing bamboo-flavored sesame beef ball and manufacturing method thereof
CN105942269A (en) * 2016-03-29 2016-09-21 薛典荣 Brain-strengthening senescence-delaying beef red-date-flavored ball and manufacturing method thereof
CN105962114A (en) * 2016-03-29 2016-09-28 薛典荣 Yin nourishing and skin moistening rose beef balls and preparation method thereof
CN105962108A (en) * 2016-03-29 2016-09-28 薛典荣 Blood nourishing and brain strengthening nourishing beef balls and preparation method theerof
CN105962115A (en) * 2016-03-29 2016-09-28 薛典荣 Jasmine meat balls capable of removing summer-heat and relieving restlessness and preparation method of jasmine meat balls
CN105962116A (en) * 2016-03-29 2016-09-28 薛典荣 Tea-flavored flower powder beef balls capable of promoting digestion and invigorating spleen and preparation method of tea-flavored flower powder beef balls
CN105962107A (en) * 2016-03-29 2016-09-28 薛典荣 Fish flavored qi benefiting beef balls and preparation method thereof
CN105962117A (en) * 2016-03-29 2016-09-28 薛典荣 Oat-flavored beef balls capable of moistening dryness and replenishing blood and preparation method of oat-flavored beef balls
CN107041518A (en) * 2017-06-21 2017-08-15 道真自治县利达循环生态良种肉牛养殖有限公司 A kind of mushroom beef dumplings and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1408265A (en) * 2001-09-28 2003-04-09 范立华 Method for producing beef ball and its product
CN1679414A (en) * 2004-04-10 2005-10-12 昆明大东方生物化学科技有限公司 Konjak balls with high-cellulose and production thereof
CN1695495A (en) * 2004-05-10 2005-11-16 张国营 Muslim beef quenelle of Chinese wam
CN102273658A (en) * 2011-05-31 2011-12-14 长乐佳诚食品有限公司 Processing method of octopus ball
CN103082178A (en) * 2013-01-29 2013-05-08 杨恒坚 Tamayaki ball powder and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1408265A (en) * 2001-09-28 2003-04-09 范立华 Method for producing beef ball and its product
CN1679414A (en) * 2004-04-10 2005-10-12 昆明大东方生物化学科技有限公司 Konjak balls with high-cellulose and production thereof
CN1695495A (en) * 2004-05-10 2005-11-16 张国营 Muslim beef quenelle of Chinese wam
CN102273658A (en) * 2011-05-31 2011-12-14 长乐佳诚食品有限公司 Processing method of octopus ball
CN103082178A (en) * 2013-01-29 2013-05-08 杨恒坚 Tamayaki ball powder and preparation method thereof

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942269A (en) * 2016-03-29 2016-09-21 薛典荣 Brain-strengthening senescence-delaying beef red-date-flavored ball and manufacturing method thereof
CN105962108A (en) * 2016-03-29 2016-09-28 薛典荣 Blood nourishing and brain strengthening nourishing beef balls and preparation method theerof
CN105942241A (en) * 2016-03-29 2016-09-21 薛典荣 Chestnut-kernel fruit-peel nutritional beef ball and manufacturing method thereof
CN105942264A (en) * 2016-03-29 2016-09-21 薛典荣 Lung-moistening lipid-lowering glutinous rice beef ball and manufacturing method thereof
CN105962117A (en) * 2016-03-29 2016-09-28 薛典荣 Oat-flavored beef balls capable of moistening dryness and replenishing blood and preparation method of oat-flavored beef balls
CN105942268A (en) * 2016-03-29 2016-09-21 薛典荣 Stagnation-expelling skin-nourishing milk-flavored beef ball and manufacturing method thereof
CN105942242A (en) * 2016-03-29 2016-09-21 薛典荣 Collagen herbal beef ball and manufacturing method thereof
CN105942265A (en) * 2016-03-29 2016-09-21 薛典荣 Heart-quieting stomach-harmonizing wine-flavored beef poria ball and manufacturing method thereof
CN105942267A (en) * 2016-03-29 2016-09-21 薛典荣 Rice-flavored spleen-enlivening qi-regulating beef ball and manufacturing method thereof
CN105962114A (en) * 2016-03-29 2016-09-28 薛典荣 Yin nourishing and skin moistening rose beef balls and preparation method thereof
CN105942266A (en) * 2016-03-29 2016-09-21 薛典荣 Vision-improving vexation-removing bamboo-flavored sesame beef ball and manufacturing method thereof
CN105962115A (en) * 2016-03-29 2016-09-28 薛典荣 Jasmine meat balls capable of removing summer-heat and relieving restlessness and preparation method of jasmine meat balls
CN105962116A (en) * 2016-03-29 2016-09-28 薛典荣 Tea-flavored flower powder beef balls capable of promoting digestion and invigorating spleen and preparation method of tea-flavored flower powder beef balls
CN105962107A (en) * 2016-03-29 2016-09-28 薛典荣 Fish flavored qi benefiting beef balls and preparation method thereof
CN105901539A (en) * 2016-04-22 2016-08-31 马钢集团力生有限责任公司宾馆 Blood-activating and beautifying fruity jujube-containing crushed beef ball and preparation method thereof
CN107041518A (en) * 2017-06-21 2017-08-15 道真自治县利达循环生态良种肉牛养殖有限公司 A kind of mushroom beef dumplings and preparation method thereof

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Application publication date: 20140205