Beef balls industrialized production formula and technology

1. Towards the twen plates of the essence beef, add 10kg of ice water and 1/2 of the salt, nitrite, composite phosphate, and marinate the 0-4 degree constant temperature library for 12 to 16 hours. The fat and lean ratio of 3: 7 of the shattered beef 12 is twisted, and 10kg of ice water and the other half of salt, nitrite, and composite phosphoric acid are marinated for 12 to 16 hours.

 

2. Add the marinated beef to the chop mixer for 2 minutes at a high speed. When adding broken beef and part of the new fine water, pay attention to control the temperature. It is best to add less water when chopping the meat in the early stage.

 

3. Add soybean separation protein and tissue protein, kara gum, cut for 1 minute, add the remaining accessories and burdock cream and beef cream. Finally, add the starch height for 1 minute to produce, the temperature is controlled within 12 degrees

 

4. molding, cooking, cooling, preferably packaging