Beef meatballs are one of the most popular types of processed foods among other types of meatballs. This meatball is savory, chewy and crispy. The delicious aroma of beef can arouse appetite. Variety of beef meatballs is very much ranging from the smallest size to the size of a tennis ball. Starting from rough meatballs (with chopped meat), uric meatballs, smooth meatballs, to meatballs that are given various contents (cheese, strawberries, or mushrooms). From round, flat, square, to flower and star shapes.
In traditional markets, bulk meatballs and packaging are sold in fresh conditions. While at supermarkets, meatballs are packed and stored in cold and frozen temperatures. Dozens of brands line up and keep selling every day. Meatball market is big. In terms of market demand, meatballs never break up. However, the price of beef soared, especially on certain days. This makes the price of meatballs more expensive. To anticipate, the business idea is like that. so beef cattle need to be targeted, given the large market. With cheap prices meatballs can still be bought.
This is the method that makes beef meatballs economical. 1. Minimize the size to remain affordable without reducing beef in it. From a weight of 15 grams can be reduced to 10 to 12 grams per item. Engineering raw materials using cheaper meat ingredients (second class quality) eg tetelan or boneless. It is slightly different from taste and texture because the fat content increases. Lean beef is more expensive, but make no mistake, fat on the one hand creates an aroma that pleases consumers. This dish is indeed suitable to be served hot. Better types of raw materials with 30-40 percent cheaper chicken meat. In terms of texture and taste, not too severe. Use the chest because it is more neutral than the thigh. It is better not to add skin because chicken skin has a strong taste that affects the taste of the cow. Use a meat grinder that is more perfect to make the dough less damage. You can use the meatball mill service in the traditional market at a price per kilogram from the price of Rp. 3,000 to Rp. 4,000. Lay phosphate additives (sodium tri polyphosphate) to help meatballs remain chewy and restructure the meat that has been cut into pieces. The use of phosphate is needed to maintain the balance of the dough. Order better and better quality ice. Ice when making dough in addition to lowering the temperature so that the protein is not easily damaged during the mixing process, it can efficiently be a component that can add weight. Ice prices are much cheaper than beef. Excellent meat quality equation that supports the use of ice. The better the meat, the better the protein, the stronger the ability to absorb air. Cow meat that is not chewy or "crushed" is a damaged protein. But if there is more flour and sago rice. Addition of synthetic meat ingredients (TVP = texturized vegetable protein)can be an alternative to beef. The ingredients of this soybean are soaked in air then added to the mixture. This ingredient is safe for consumption because of vegetable protein ingredients.
Making Meatballs Prepare raw materials for beef and chicken (without bones and skin). Check the freshness and cleanliness. Unqualified materials are used unnecessarily. Grind the two ingredients. Set aside. Salt, flour, and other seasonings are weighed according to the amount. Garlic peeled clean and lost. Ice is destroyed as much as marbles. Add chicken and beef meat to a mixer, seasoning, phosphate and some ice cubes. Stir at high speed until the mixture is mixed. Add the remaining ice and flour. Stir until well blended. Stirring cannot be too long because it will be heated and disturbed by elasticity. Prepare hot air, using a spoon or hand, print meatballs according to the specified size. Boiling water used at a maximum temperature of 100 degrees Celsius. Boil for 15-20minutes until the meatballs float. Drain. Meatballs are ready for sale. Consultation Contact 08176456368.
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