What is the secret of making Chaozhou beef balls in Guangdong?

Beef balls are a famous snack in Chaozhou, which has a history of nearly a hundred years. Because Stephen Chow and Karen Mok alluded to "Explosicum Lai Bird Niu Wan" in The Gourmet, they were recognized as "the best meatball in the world". Chaozhou beef balls are divided into beef balls and beef tendon balls. Beef balls taste tender and smooth. Beef tendon pills add some tender tendons to beef, which is a bit chewy.

Beef balls are a kind of high-grade quick-frozen food, mainly in southern areas such as Fujian, Guangdong, Hong Kong, Zhejiang and Shanghai, such as hot pot and soup. In the north, hot pot is the main way to rinse food.

The traditional production method is to take fresh beef legs wrapped in meat as materials, remove tendons and cut into pieces, put them on a big case board, and hammer beef and ham into a meat paste with two special square hammer knives (weighing about 3kg), add a small amount of snow powder, refined salt, fish sauce and monosodium glutamate, and hammer for/kloc-0.5min, then put them into a big bowl, and add chopped square fish, white meat and monosodium glutamate.

It is said that good beef balls can bounce when thrown on the ground. In the past, beef balls were all made by hand, so maybe this kind of performance can be performed. Because they are all manually operated, the cost is higher than that of the mechanism. After the appearance of pill machine in the early 1980s, the traditional methods of making pills by hand became less and less.

According to the characteristics of rich raw materials and certain advantages in price, modern enterprises use chicken to replace part of beef, and combine certain technological formula to make the processed meatballs closer to the original meatballs in flavor and taste.

The production methods of several traditional beef balls are as follows:

Chaozhou beef balls

First, raw materials

Niu Lin 10 kg, fat 1 8 kg, fish sauce 1 kg, 6 kg of Chaozhou potato powder, 6 kg of shrimp, 2 kg of gold, silver and garlic, 2 kg of sand tea sauce, and appropriate amounts of pepper and sesame oil.

Second, practice.

Chop beef and fat into small pieces, wash shrimp, chop, pour all the raw materials into a high-speed mixer to make meat glue, pump them into balls, put them into 70-degree boiling water, and cook them with slow fire until the water boils and the balls are cooked.

Cantonese beef balls:

First, raw materials

< curing before beating >: beef 10 kg, 3:3:7 salty sugar, 1-2 alkaline water, 1 two meal powder, 20 liang of raw flour, 20 liang of water chestnut powder, 20 liang of raw oil, 5 kg of fat, 7 kg of water, half a bowl of soy sauce and pepper.

Second, production.

Beef is ground with alkaline water, marinated in 3kg water for 3h, and then the rest is added and beaten into beef balls, dried tangerine peel, coriander and horseshoe with a high-speed blender.

Factory beef balls

First, raw materials

Fresh beef 5000g dry starch 750g refined salt120g chicken essence 50g monosodium glutamate 50g sugar 200g edible powder10g pepper 25g dried tangerine peel 7g?

Second, the practice?

1. Wash beef, remove fascia, mince it with a meat grinder for three times, put it in a bowl, add refined salt, seasoning powder, monosodium glutamate, chicken essence, sugar and pepper, and beat until it is gelatinous. ?

2. Mix the dry starch with1200g water, then pour it into the beef bowl several times and stir it evenly, then pat it with your hands until it is sticky and elastic, cover it and put it in the refrigerator for one night. ?

3. Take out the frozen beef brisket, 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 15min. Heat the wok with water, add the soaked beef balls, cook them on low heat until they are cooked, then take them out, put them in a clear water basin to cool, and take them out to drain.