I would like to know the recipe for the sale of beef balls and the production process
1/2 of the salt, nitrite, composite phosphate, into the 0-4 degrees constant temperature warehouse flooded for 12-16 hours.
1, the beef with 12 芤 plate twisted again, add 10kg of ice water and
Sirloin paste 0.5 soybean tissue protein 6 egg white 5 (powder) caramel pigment
Essential Beef 45 Broken Bean 55 Carrageenan 0.6 Soy Protein Isolate 5 Corn Starch 35 Modified Starch 10 Ice Water 95 Salt 4.75 MSG 0.8 Compound Phosphate 0.6 Alcohol Sodium 0.005 Iodine Sodium 0.15 IG 0.02 Black Pepper 0.15 GN1002 Beef 0.4 GN1010
Fat ratio of 3 to 7 of the broken beef with 12 of the board plate to extract, add 10kg of ice water and the other half of salt, nitrite, composite phosphate, 0-4 degrees under the flooding system for 12-16 hours.
