CN100569089C - A kind of preparation method of meat chocolate - Google Patents
A kind of preparation method of meat chocolate Download PDFInfo
- Publication number
- CN100569089C CN100569089C CNB2007100702926A CN200710070292A CN100569089C CN 100569089 C CN100569089 C CN 100569089C CN B2007100702926 A CNB2007100702926 A CN B2007100702926A CN 200710070292 A CN200710070292 A CN 200710070292A CN 100569089 C CN100569089 C CN 100569089C
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- Prior art keywords
- meat
- chocolate
- plastic
- graininess
- meat product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 58
- 235000013372 meat Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000004033 plastic Substances 0.000 claims abstract description 23
- 229920003023 plastic Polymers 0.000 claims abstract description 23
- 235000013622 meat product Nutrition 0.000 claims abstract description 18
- 241000251511 Holothuroidea Species 0.000 claims abstract description 13
- 241000238557 Decapoda Species 0.000 claims abstract description 10
- 239000002985 plastic film Substances 0.000 claims abstract description 10
- 239000012943 hotmelt Substances 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 3
- 241001482311 Trionychidae Species 0.000 claims abstract description 3
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 49
- 230000018044 dehydration Effects 0.000 claims description 19
- 238000006297 dehydration reaction Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000007 visual effect Effects 0.000 abstract description 4
- 241001494479 Pecora Species 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000015277 pork Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000021404 traditional food Nutrition 0.000 abstract description 2
- 208000005156 Dehydration Diseases 0.000 description 16
- 239000004698 Polyethylene Substances 0.000 description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical group [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229920001684 low density polyethylene Polymers 0.000 description 2
- 239000004702 low-density polyethylene Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
The preparation method of meat chocolate disclosed by the invention, its step comprises: meat product is blended into meat gruel make spherically, or meat product is cut into graininess, low temperature dewatering after the slaking; With the chocolate bar hot melt, make plastic chocolate with PE plastic sheet model; Meat gruel ball or graininess meat product bottom in processed pick chocolate mass, and inlay plastic chocolate in its both sides, make the combination of plastic chocolate bottom, and open on top, exposes meat gruel ball or graininess meat products.The present invention adopts plastic chocolate to inlay dehydrated meat food, and make the meat product of handling through low temperature dewatering, be exposed in the middle of the open plastic chocolate as shrimp, fish, sea cucumber, soft-shelled turtle, ox, sheep, pork or poultry meat, transparency is good, the outward appearance visual effect is good, help promoting look, shape, the flavor of traditional food, improve the edible class of fruit, enrich people's life.
Description
Technical field
The present invention relates to the preparation method of a kind of food, particularly a kind of meat chocolate.
Background technology
Chocolate is the queen in the candy, since the 17th century comes out, has been subjected to deeply always in the world that all kinds of personage of men and women, old and young likes, especially child.She is rich in unrighted acid, polyphenolic plant albumen, the flavonoids material of natural cocoa butter, not only has unique taste, also has health cares such as the cardiovascular and cerebrovascular of improvement, enhancing oxidation resistance, therefore not in candy.Chocolate nutritious, contain in per 100 grams about carbohydrate 50 grams, about fat 30 grams, about protein 15 grams, contain more zinc, vitamin B2, iron and calcium etc.But chocolate edible for many years form is too single, except that chocolate bar and chocolate kernel fiber crops ball, scribble the chocolate ice cream, other chocolate food is arranged seldom.
Summary of the invention
The purpose of this invention is to provide a kind of in the preparation method of based food chocolate, for chocolate is being opened up new approach aspect the application of edible form, the kind.
The preparation method of meat chocolate of the present invention may further comprise the steps:
1) meat product being blended into meat gruel makes spherical, or meat product is cut into graininess, drain away the water after the slaking, swing in the container, in-45～-28 ℃ of following snap frozen, place then in the vacuum drying cabin, earlier dehydration divides to water content 20～30% in-28～-15 ℃, and dehydration divides to water content below 1～5% in-15～15 ℃ again;
2) got sugar or Unsweetened chocolates piece behind 35～50 ℃ of hot melts, inclining to thickness is in the PE plastic sheet model of 0.01～0.03mm, behind the cooling forming, gets plastic chocolate;
3) pick chocolate mass in the meat gruel ball or the graininess meat product bottom of step 1) processed, and inlay plastic chocolate in its both sides, make the combination of plastic chocolate bottom, open on top, exposes meat gruel ball or graininess meat products.
Above-mentioned meat product can be aquatic product food such as shrimp, fish, soft-shelled turtle, sea cucumber.Or meat product such as ox, sheep, pork, poultry.
Among the present invention, used PE plastic sheet model can adopt Packing Machine to make, and getting thickness is the PE plastics of 0.01～0.03mm, is shaped on Packing Machine through after the preheating, and the template on the Packing Machine is copper, resin or gypsum material, and shape is any.Utilize template can make PE plastic sheet model have various pattern streaklines.
The meat chocolate of the present invention's preparation, adopt plastic chocolate to inlay dehydrated meat food, and make in the middle of the meat product that low temperature dewatering is handled is exposed to open plastic chocolate, transparency is good, the outward appearance visual effect is good, help promoting look, shape, the flavor of traditional food, improve the edible class of fruit, enrich people's life.Simultaneously, adopt PE (low density polyethylene (LDPE)) plastic sheet can protect chocolate outward appearance,, compare with the chocolate of present employing tinfoil parcel not because of the storage transportation damages, health is visual good, with low cost.When edible, peel off the PE plastic sheet and get final product.
Description of drawings
Fig. 1 is the meat chocolate schematic diagram, and among the figure: 1 is food, and 2 is plastic chocolate.
The specific embodiment
Further specify the present invention below in conjunction with embodiment, but the present invention is not limited to embodiment.
Example 1:
Getting shrimp shells, shrimp blends into meat gruel, makes shrimp balls, after the poach typing, drain away the water, wind drenches, and puts in stainless steel disc, after-40 ℃ of following snap frozen to central temperatures are lower than-20 ℃, place then in Virtis-12L (U.S.'s import) dry vacuum container, vacuumize dehydration at-28 ℃ earlier and divide, be warming up to 15 ℃ of vacuum dehydrations 5 hours after 10 hours in-15 ℃ of vacuum dehydrations again, dewater to water content 2% to water content 30%;
2) resort to trickery to serve oneself the gram force piece behind 45 ℃ of hot melts, inclining to thickness is in the PE plastic sheet model of 0.01mm, and the cooling back is a plastic chocolate;
3) be stained with a little chocolate mass in dehydration shrimp balls bottom, get two plastic chocolate again and be embedded in both sides, the bottom combines with the chocolate mass of shrimp balls bottom, above opened with certain angle, keep the visual effect on the shrimp balls top of dewatering.After the shrimp balls dehydration, color is pure white, set off with chocolate to combine, and exotic shape, taste fragrance is strong.Product helps protecting color and luster with iron box packing, and normal temperature is preserved down.
Example 2:
1) with the beef granules degreasing, slaking is put in stainless steel disc, and meat grain size is decided as required.After-28 ℃ of following snap frozen to central temperatures are lower than-18 ℃, place in the dry vacuum container then, earlier-28 ℃ vacuumize dehydration and divide to water content 30%, and ℃ vacuum dehydration is warming up to 15 ℃ of vacuum dehydrations 5 hours after 10 hours again-15, dewater to water content below 3%;
2) resort to trickery to serve oneself the gram force piece behind 45 ℃ of hot melts, inclining to thickness is in the PE plastic sheet model of 0.01mm, and the cooling back is a plastic chocolate;
3) be stained with a little chocolate mass in dehydration beef granules bottom, get two plastic chocolate again and be embedded in both sides, the chocolate mass of bottom and beef granules bottom combines, above opened with certain angle, make the dehydration back faint yellow, the beef granules of taste fragrance exposes, combine the marvellous uniqueness of local flavor, modern design uniqueness with chocolate, pack with PET loam cake transparent box, normal temperature is preserved down.
Example 3:
1) with 3% saline sook sea cucumber 5～10 hours, microwave barbecue is to slaking, clear water flushing freshen drains the wind pouring and removes surface moisture, puts in stainless steel disc, after-28 ℃ of following snap frozen to central temperatures are lower than-20 ℃, place then in the dry vacuum container, vacuumize dehydration and divide to water content 20%, again in-15 ℃ of vacuum dehydrations 10 hours, in 15 ℃ of vacuum dehydrations 5 hours, to water content 3%.
2) get and dehydrate sea cucumber shape fabricating copper coin model, get thickness and be the PE plastic plate of 0.01mm and make sea cucumber type PE matrix through plastic uptake, get no candy type chocolate bar behind 45 ℃ of hot melts, incline in the PE plastic sheet model, cooling is a sea cucumber shape plastic chocolate afterwards.
3) a little chocolate mass is stained with in the sea cucumber bottom after the dehydration slaking, get two sea cucumber shape plastic chocolate again and be embedded in both sides, the bottom combines with the chocolate mass of dehydration sea cucumber bottom, above opened with certain angle, expose sea cucumber, set off down at chocolate, make sea cucumber noble incomparable, the moulding elegance, chocolate flavor is slightly bitter, but more outstanding sea cucumber is natural flavour mountaineous, greatly enriches chocolate nutrition, is especially suitable for use as high-grade hotel present.Pack with PET loam cake transparent box, normal temperature is preserved down.
Claims (3)
1. the preparation method of a meat chocolate is characterized in that may further comprise the steps:
1) meat product being blended into meat gruel makes spherical, or meat product is cut into graininess, drain away the water after the slaking, swing in the container, in-45～-28 ℃ of following snap frozen, place then in the vacuum drying cabin, dehydration divides to water content 20～30% in-28～-15 ℃ earlier, and dehydration divides to water content 1～5% in-15～15 ℃ again;
2) got sugar or Unsweetened chocolates piece behind 35～50 ℃ of hot melts, inclining to thickness is in the PE plastic sheet model of 0.01～0.03mm, behind the cooling forming, gets plastic chocolate;
3) pick chocolate mass in the meat gruel ball or the graininess meat product bottom of step 1) processed, and inlay plastic chocolate in its both sides, make the combination of plastic chocolate bottom, open on top, exposes meat gruel ball or graininess meat products.
2. the preparation method of meat chocolate according to claim 1 is characterized in that said meat product is shrimp, fish, sea cucumber or soft-shelled turtle.
3. the preparation method of meat chocolate according to claim 1 is characterized in that said meat product is a poultry meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100702926A CN100569089C (en) | 2007-08-16 | 2007-08-16 | A kind of preparation method of meat chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100702926A CN100569089C (en) | 2007-08-16 | 2007-08-16 | A kind of preparation method of meat chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101107961A CN101107961A (en) | 2008-01-23 |
| CN100569089C true CN100569089C (en) | 2009-12-16 |
Family
ID=39040374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007100702926A Expired - Fee Related CN100569089C (en) | 2007-08-16 | 2007-08-16 | A kind of preparation method of meat chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100569089C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026497A (en) * | 2014-05-13 | 2014-09-10 | 蚌埠味多多学生营养餐有限公司 | Health-care haw slice containing soft-shelled turtles and preparation method thereof |
| CN104970395B (en) * | 2015-06-12 | 2018-10-30 | 青岛野长海参科技股份有限公司 | A kind of application for the method and the sea cucumber Ultramicro-powder prepared by this method preparing sea cucumber Ultramicro-powder using fresh sea cucumber |
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2007
- 2007-08-16 CN CNB2007100702926A patent/CN100569089C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101107961A (en) | 2008-01-23 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20091216 Termination date: 20120816 |