Meatballs (Bakso)

Meatballs, is a very popular food in indonesia.Hampir in every place we can find these products. In the markets, on the roadside, in the shelter, pitchman to the supermarket.
Meatballs that we used to know are grouped into meatballs, meatballs vein, and meatballs aci. Meatballs made from meat that contains little fiber, such as meat or part Gandik concluding section, with the addition of a little more flour. Tendon meatballs made from meat containing tissue or tendons, such as beef ribs. Meatball meatball acin is adding more flour than the amount of meat used.
Bang, baksonya boraksnya not wear? MSG was a lot of what? Sometimes questions like this came out when consumers buy them. Consumers seeking products that are safe, of course. Indeed, some meatballs traders often use additives in their products, such as bleach, preservatives, borax, phosphate (STPP), and alum. Bleach ingredients commonly used are titanium dioxide. Commonly used preservatives are benzoic, limit its use in food products 0.1% maximum. Borax in the form of a white powder used in the meatballs to produce a dry product (visible and not sticky), these materials include chemicals that are prohibited from use in food products. Alum is used in boiling water to help extract the meat balls meat protein, excess STPP caused a bitter taste in the meatballs.
To avoid additional fuel consumption is too much, meatballs can be made yourself at home by reducing or avoiding altogether the use of these materials. It's easy, consider the following text.
Making meatballs made from the stage of cutting meat, meat grinding, grinding ground meats as well as mixing with materials and seasonings, mixing with tapioca flour and sago palm, the formation and boiling balls.
Boiling is done in two stages meatballs for meatball surface produced is not wrinkled and not broken due to temperature changes too fast. The first stage, the meatballs are heated in a pan of warm water around 60oC to 80oC, until meatballs harden and float. The second phase, meatballs boiled until cooked in boiling water.
Making Process:Prepare materials as follows:Beef 500 gr111.13 grams of starchSago palm 55.7 grIce 100 grPhosphate (STPP) 1 grPepper powder 1 gMSG 2.5 gr3 cloves Garlic9 grams of salt
Meat is cut 10 x 5 x 5 cm.
Meat milled using a grinder.The meat grinder is inserted into a food processor (chopper) together with the used of ice, STTP, salt, pepper powder, MSG, and garlic that has been refined.
The mixture was blended for 5 minutes.
Tapioca starch, sago palm, and the remaining ice is added to a food processor, and all the mashed mixture until smooth (approximately 10 minutes).
Once refined, this meatball dough dibulat-rounded by hand and taken with a spoon. Size meat adjusted to taste, can be big, small, or medium.
Meat balls are formed directly into warm water (warm water is not boiling or approximately zero temperatures 60-80 degrees Celsius).
When you are floating in water, these meatballs balls removed. When will be consumed directly, the meatballs are cooled briefly, then boiled again until cooked (about 10 minutes).
When you are saved, can be stored direfrigerator for a period of a minute, or in the freezer for long periods of time. Boiled again when will be consumed.