Aibo beef balls are not soft because food additives can explain some reasons. Because it can improve the stability, elasticity and coagulability of meat and help maintain the shape of meatballs. Because the non-high temperature and high pressure in the cooking process of meatballs mainly causes protein denaturation and solidification, which reduces the solubility, which means that protein will agglomerate under heat treatment and become resistant to cooking.

Information about whether beef balls are soft or not.

Beef ham is generally used to make beef balls, because beef ham has strong meat, less fat, more muscles and larger meat. When eaten directly, the meat is hard and chewy.

In the process of making more exquisite beef balls, the beef will be softened first, then chopped into meat, and then repeatedly stirred and beaten until the meat is soft and rotten, and then cooked. The meat cooked in this way is very delicate and feels soft.

Beef balls are not delicious if they are too soft, or they are suitable if they are chewy. After all, beef itself is very chewy.

If the beef balls are not soft, it may be the meat quality, or it may take a while to cook. If it's not done well, it must be a product quality problem. Remember to avoid the pit next time you buy it.