Technological formula of beef balls

Detailed explanation of technical formula of beef balls (two domestic formulas)

Household formula:

Materials:

Fresh beef

Fresh beef:1000g

Dry starch:150g

White sugar: 40 grams

Baking soda: 2g

Pepper: 5g

Chenpi:1.5g.

Refined salt: 24 grams

Chicken essence: 10g

Monosodium glutamate: 10g

Production method:

1. Wash the beef, remove the fascia, cut it into small pieces, and pour the beef into a blender to make a paste at high speed. If the cooking machine used at home is low in power, you can twist it a few times, and it takes more time each time until it becomes paste. If you have the time and energy, beat it by hand with a hammer knife, which will have better taste, nutrition and elasticity, because the machine will destroy the fiber of meat. If you cook it yourself, you can try to hit it by hand.

Saute beef

2. Put into a pot, add salt, monosodium glutamate, chicken essence, baking soda, pepper and sugar, and stir well. Mix the dry starch with 240 grams of water, then pour it into the beef bowl in batches and stir well, then pat it with your hands until it is sticky and elastic, cover it, and put it in the refrigerator for one night.

Molded pulp

3. Take out the chilled beef, add dried tangerine peel and mix well, then knead it into balls weighing about 15g by hand, and soak it in a clear water basin for 15 minutes. Add water to the pot, turn on the fire, add the soaked beef balls, cook them slowly with slow fire, then take them out, put them in a clear water basin for cooling, and then take them out and drain them. If you can't finish eating, you can put it in the refrigerator and freeze it directly.

Precautions:

1, beef must be stripped of fascia, and meat must be ground into mud to increase the water retention capacity of meat.

2. Starch will absorb water, gelatinize and swell after being heated, and its viscosity will increase, which will enhance the strength of beef protein (beneficial to the formation of meatballs) and increase the elasticity of beef balls. However, it is necessary to master the amount of starch here. If it is too small, the cohesiveness of the meatballs is insufficient, which will affect the elasticity. Too many balls are easy to harden, with little buoyancy and uncomfortable entrance.

3. When whipping beef, it must be in one direction, otherwise it is difficult for the beef stuffing to form gel.

4. The whipped beef should be refrigerated in the refrigerator for at least 4 hours, so that baking soda and seasonings have enough time to work.

5. Before the beef balls are heated, soak them in cold water to enhance their smoothness; When the beef balls are cooked, heat them slowly with a small fire; Soak in cold water after cooking to enhance elasticity.