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Beef balls industrialized production formula and technology

2024,08,16
Beef ball formula and process (unit KG, production rate 255%)
Essence beef 45
Broken beef 77
Kara Gel 0.6
Soybean separation protein 5
Soybean tissue protein 5
Starch 35
Cotana degeneration starch 10
Water 95
Salt 4.75
Compound phosphate 0.6
Sodium nitrite 0.005
Different VC sodium 0.15
I+G 0.02
Black pepper powder 0.15
Caramel color 0.12
MSG 0.8
Egg Tsui 5
Schipidium 0.5
Beef Cream 0.4
 
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
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