CN101053379A - Buckwheat millet salted food and processing method thereof - Google Patents
Buckwheat millet salted food and processing method thereof Download PDFInfo
- Publication number
- CN101053379A CN101053379A CNA2007102007560A CN200710200756A CN101053379A CN 101053379 A CN101053379 A CN 101053379A CN A2007102007560 A CNA2007102007560 A CN A2007102007560A CN 200710200756 A CN200710200756 A CN 200710200756A CN 101053379 A CN101053379 A CN 101053379A
- Authority
- CN
- China
- Prior art keywords
- millet
- buckwheat
- pork
- hours
- packing
- 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.)
- Pending
Links
Abstract
The present invention discloses a buckwheat millet salted food and its preparation method, the millet salted food is with millet and buckwheat as main raw materials, and assists with fresh meat, sugar, it can not only collect each materials nutrition elite, but also mutual complement, having very rich nutritive value, unique flavor, golden yellow color, strongly fragrant scent, savory glutinous and fine taste, dense flavor and fresh aroma, moderate sweet, fatness, overcoming the deficiency of the existing technology, providing more kinds of coarse foods for people to select; the present invention is suitable for industrial production, people of all ages, wide market; and long preservation periods, easy to preserve; convenient edible and carrying on.
Description
Technical field: the present invention relates to a kind of millet food, especially a kind of buckwheat millet Preserved-fish and preparation method thereof belongs to food processing technology field.
Background technology: millet originates from China, is the time-honored cereal crops of a kind of plantation.All there is the cultivation of certain area China various places at present, and millet is listed in small coarse cereals and so in crops.The main nutrition mineral matter of millet, human body must all be higher than rice by amino acid content, and most nutritions also are higher than wheat flour, so millet is a kind of food with nutritious tonifying effect.Millet and fabricated product thereof will more and more cause consumers in general's attention and welcome.Traditional eating method of millet mostly is cooks gruel, and also can wear into powder and make cake.These traditional millet food tastes are more single, perhaps reduced the nutritional labeling of millet in process.Millet processing conversion product in the market is also less, though existing high-quality millet listing through selected pouch-packaged, its processing is relatively also very simple, and technology content is lower, and processing variety seldom.Millet salted food is subjected to liking of broad masses of the people deeply as China's folk tradition coarse food grain cuisines, good palatability, and the nutrition of millet is easy to be digested and assimilated.
Application number is that 99115000.7 application for a patent for invention discloses a kind of millet salted food and preparation method thereof: millet 80-120Kg soaked, eluriates, add 30-70Kg pork grain and 20-60Kg white sugar, stir evenly, and Steam by water bath 2～4 hours, cooling, vacuum packaging are promptly.This millet salted food is raw materials used and preparation method is all very simple, but its pork and white sugar consumption are higher, makes that the finished product sweet taste of producing is heavier, too greasy, and is only suitable a small amount of edible; And its taste is very single, and kind is also abundant inadequately.
Summary of the invention:
The objective of the invention is to: a kind of buckwheat millet Preserved-fish and preparation method thereof is provided.The present invention is directed to the deficiencies in the prior art, adopt millet and buckwheat to make major ingredient, be aided with fresh meat, white granulated sugar, prepared millet salted food golden yellow color, aromatic flavour, the fragrant glutinous exquisiteness of mouthfeel, it is dense bright fragrant to distinguish the flavor of, and the vegetal pole horn of plenty is for people's coarse food grain cuisines provide more more options kind.
The present invention constitutes like this: it is made with millet 80～120kg, buckwheat 10～30kg, white granulated sugar 20～50kg and pork 20～60kg.
Say that exactly it is made with millet 100kg, buckwheat 20kg, white granulated sugar 30kg and pork 40kg.
The preparation method of buckwheat millet Preserved-fish of the present invention is: millet is eluriated totally, soaked 12～18 hours with clear water under 0～12 ℃ of temperature environment, filter is done standby; After pork was cleaned, it was standby to be twisted into particle with meat grinder; Buckwheat is eluriated clean with clear water, drain away the water; Take by weighing millet, buckwheat, pork and white granulated sugar by formula rate, packing into to steam in the basin stirs, and will steam basin again and put into steam box and steamed 2.5～3 hours, steams about 1.5 hours stirring once; After steaming good buckwheat millet cooling, by the packing specification weighing, the composite aluminium film bag of packing into is put into Turnover Box subsequently, places 0～12 ℃ of semi-finished product freezer to cool off 10～15 hours; Carry out vacuum packaging then, put into again in the food steamer of pressure cooker, adopt the sterilization 50 minutes under 121 ℃ of temperature of water-bath pressuring method, cooling; Product after the sterilization places 35～38 ℃ of moist closet insulations 5～7 days, carries out external packing after the cooling, gets product.
Millet is rich in nutritional labelings such as protein, fat, calcium, phosphorus, iron, and the content of amino acid, vitamin is also abundanter, also contains a certain amount of carrotene, thereby its nutritive value is very high, not only can improve the health, and can also diseases prevention go illness.Buckwheat also is a kind of nutritious coarse food grain food, from the nutrition arrangement aspect, lysine content height in the contained essential amino acid of buckwheat and methionine content is low, amino acid pattern just in time with millet (lysine content is lower in the millet) complementation, thereby can remedy the low defective of millet lysine content.Dietary fiber content in the buckwheat is general 10 times of refining rice; Trace elements such as iron, manganese, zinc are also abundant than general cereal.Buckwheat also contains abundant vitamin E, soluble dietary fiber, nicotinic acid and rutin (rutin) simultaneously.Rutin has the effect that reduces human body blood fat and cholesterol, softening blood vessel, vision protection and prevention of brain angiorrbagia; Nicotinic acid can promote the metabolism of body, strengthens detoxification ability, also has the effect of little blood vessel of expansion and reduction blood cholesterol levels.The present invention is a primary raw material with millet and buckwheat, and is aided with fresh meat, white granulated sugar, and not only collection has been got nutrition elite separately, and mutually replenish, nutritious, effectively adjusted the mouthfeel, fragrance of millet salted food etc., make this product very popular, and all-ages.
In order to overcome the deficiency in the prior art (patent application 99115000.7), and guarantee to reach best effect after millet and the buckwheat compatibility, the applicant allocates the consumption of various raw materials by test of many times.At first, because edible sugar content is high or too greasy food can influence healthy, particularly unfavorable to children and the elderly's health, do not meet modern's eating habit yet, so the applicant is reduced to 15～19% with the consumption of white granulated sugar by about 20% in 99115000.7, the consumption of pork is reduced to 15～23% by about 25% in 99115000.7.Show that by the result who repeatedly manufactures experimently and taste the consumption of white granulated sugar is 15～19%, the consumption of pork is at 15～23% o'clock, can effectively adjust the taste of finished product millet salted food, and it is edible to be suitable for all kinds of different crowds.Secondly, though buckwheat also is a kind of good coarse food grain food, product of the present invention belongs to millet food, should if the buckwheat consumption is too much, then can cover the characteristics and the local flavor of millet based on millet; Consumption is crossed at least not to be had respectively with common millet salted food, does not reach complementary effect.So, through trial-production with taste after the contrast, the consumption of buckwheat is defined as 8～12%.
In addition, in the manufacturing process of millet salted food of the present invention, the applicant also optimizes its process conditions.When (1) millet soaked, if environment temperature is too high, solution easily turned sour smelly, thereby influences the quality of millet, even may rot.Therefore, through after the experimental study, the applicant is limited to 0～12 ℃ with the environment temperature that millet soaks, and can guarantee that the quality of millet is unaffected.(2) after raw material mixed, if digestion time is too short, then millet was more stiff, and soft inadequately silk floss does not reach the characteristics of fragrant glutinous exquisiteness; Otherwise digestion time is long, and then buckwheat is fragile mashed, loses the local flavor of self, influences mouthfeel and outward appearance.That is to say that the digestion time of millet is longer better, some are better and the digestion time of buckwheat omits weak point.Therefore, in order to take into account the local flavor characteristics of millet and buckwheat, with digestion time be defined as 2.5～3 hours optimum.In addition, the applicant finds that by test product was put into freezer and cooled off the regular hour, can promote vacuum-packed effect, and can make product quality more stable before entering vacuum packaging, and the resting period is longer.So product of the present invention is put into the semi-finished product freezer earlier and was cooled off 10～15 hours behind the aluminum foil bag of packing into, before the vacuum packaging.
Because this product has adopted elder generation and then accurate packing method, this product is an edible after need only heating with modes such as micro-wave oven, poach or steamings when edible.
Compared with prior art, millet salted food provided by the present invention is a primary raw material with millet and buckwheat, and is aided with fresh meat, white granulated sugar, not only collection has been got nutrition elite separately, and replenishes mutually, and nutritive value is very abundant, its unique flavor, product color is golden yellow, aromatic flavour, the fragrant glutinous exquisiteness of mouthfeel, it is dense bright fragrant to distinguish the flavor of, and sweet taste is moderate, non-greasy, overcome the deficiencies in the prior art, also the coarse food grain cuisines for people provide more more options kind.Product of the present invention is suitable for suitability for industrialized production, and is all-ages, extensive market; And long shelf-life is beneficial to preservation; Eat, carry also very convenient.
The specific embodiment:
Embodiments of the invention 1: millet 100kg, buckwheat 20kg, white granulated sugar 30kg, pork 40kg
Preparation method: millet is put rinsing in the clear water, must pick all foreign material in the millet clearly in the elutriation process, eluriates good millet and soaks 15 hours (steep millet must be left in summer 0～12 ℃ freezer in) with clear water, filters dried standby.Will be after defending the inspection personnel and checking the pork that meets hygienic requirements to rinse well with clear water, it is standby to be twisted into particle with meat grinder.The selected foreign material of removing wherein of buckwheat, and clean with the clear water elutriation, drain away the water.The millet that soaked packed into steam in the basin, press formula rate adding buckwheat, pork and white granulated sugar, and stir.To steam basin and put into steam box and steamed 2.5～3 hours, and when steaming about 1.5 hours, stir a millet with spoon, stirring must uniform and complete.After steaming good buckwheat millet cooling, by the packing specification weighing, the composite aluminium film bag of packing into is put into Turnover Box subsequently, places 0～12 ℃ of semi-finished product freezer cooling 12 hours; Seal with vacuum packing machine then, before the vacuum packaging, clean greasy dirt, water mark in the sack with clean towel by bag, vacuum must reach requirement when vacuum-packed, can not residual air in the bag; Put into equably again in the food steamer of pressure cooker, adopt the sterilization 50 minutes under 121 ℃ of temperature of water-bath pressuring method, after sterilization finishes, cold water is squeezed into the retort cooling products, reduce to below 40 ℃ up to the temperature of cooling water and can open retort; Product after the sterilization places 37 ℃ of moist closet insulations 6 days, after the insulation test ending, the product that flatulence leak-off pocket is gone bad picks, treat that product drops to normal temperature after, to wipe clean attached to the incrustation scale on the aluminum foil bag and foul and carry out external packing again, buckwheat millet Preserved-fish gets product.
Embodiments of the invention 2: millet 80kg, buckwheat 10kg, white granulated sugar 20kg, pork 20kg
Millet is eluriated totally, soaked 12 hours with clear water under 0～12 ℃ of temperature environment, filter is done standby; After pork was cleaned, it was standby to be twisted into particle with meat grinder; Buckwheat is eluriated clean with clear water, drain away the water; Take by weighing millet, buckwheat, pork and white granulated sugar by formula rate, packing into to steam in the basin stirs, and will steam basin again and put into steam box and steamed 2.5～3 hours, steams about 1.5 hours stirring once; After steaming good buckwheat millet cooling, by the packing specification weighing, the composite aluminium film bag of packing into is put into Turnover Box subsequently, places 0～12 ℃ of semi-finished product freezer cooling 10 hours; Carry out vacuum packaging then, put into again in the food steamer of pressure cooker, adopt the sterilization 50 minutes under 121 ℃ of temperature of water-bath pressuring method, cooling; Product after the sterilization places 35 ℃ of moist closet insulations 7 days, carries out external packing after the cooling, and buckwheat millet Preserved-fish gets product.
Embodiments of the invention 3: millet 120kg, buckwheat 30kg, white granulated sugar 50kg, pork 60kg
Millet is eluriated totally, soaked 18 hours with clear water under 0～12 ℃ of temperature environment, filter is done standby; After pork was cleaned, it was standby to be twisted into particle with meat grinder; Buckwheat is eluriated clean with clear water, drain away the water; Take by weighing millet, buckwheat, pork and white granulated sugar by formula rate, packing into to steam in the basin stirs, and will steam basin again and put into steam box and steamed 2.5～3 hours, steams about 1.5 hours stirring once; After steaming good buckwheat millet cooling, by the packing specification weighing, the composite aluminium film bag of packing into is put into Turnover Box subsequently, places 0～12 ℃ of semi-finished product freezer cooling 15 hours; Carry out vacuum packaging then, put into again in the food steamer of pressure cooker, adopt the sterilization 50 minutes under 121 ℃ of temperature of water-bath pressuring method, cooling; Product after the sterilization places 38 ℃ of moist closet insulations 5 days, carries out external packing after the cooling, and buckwheat millet Preserved-fish gets product.
Claims (3)
1. buckwheat millet Preserved-fish, it is characterized in that: it is made with millet 80～120kg, buckwheat 10～30kg, white granulated sugar 20～50kg and pork 20～60kg.
2. according to the described buckwheat millet Preserved-fish of claim 1, it is characterized in that: it is made with millet 100kg, buckwheat 20kg, white granulated sugar 30kg and pork 40kg.
3. the preparation method of buckwheat millet Preserved-fish as claimed in claim 1 or 2 is characterized in that: millet is eluriated clean, soaked 12～18 hours with clear water under 0～12 ℃ of temperature environment, filter is done standby; After pork was cleaned, it was standby to be twisted into particle with meat grinder; Buckwheat is eluriated clean with clear water, drain away the water; Take by weighing millet, buckwheat, pork and white granulated sugar by formula rate, packing into to steam in the basin stirs, and will steam basin again and put into steam box and steamed 2.5～3 hours, steams about 1.5 hours stirring once; After steaming good buckwheat millet cooling, by the packing specification weighing, the composite aluminium film bag of packing into is put into Turnover Box subsequently, places 0～12 ℃ of semi-finished product freezer to cool off 10～15 hours; Carry out vacuum packaging then, put into again in the food steamer of pressure cooker, adopt the sterilization 50 minutes under 121 ℃ of temperature of water-bath pressuring method, cooling; Product after the sterilization places 35～38 ℃ of moist closet insulations 5～7 days, carries out external packing after the cooling, gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007102007560A CN101053379A (en) | 2007-06-05 | 2007-06-05 | Buckwheat millet salted food and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007102007560A CN101053379A (en) | 2007-06-05 | 2007-06-05 | Buckwheat millet salted food and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101053379A true CN101053379A (en) | 2007-10-17 |
Family
ID=38793580
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007102007560A Pending CN101053379A (en) | 2007-06-05 | 2007-06-05 | Buckwheat millet salted food and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101053379A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766744A (en) * | 2014-02-20 | 2014-05-07 | 贵州五福坊食品有限公司 | Fermented purple sweet potato millet and preparation method thereof |
| CN103844199A (en) * | 2012-12-05 | 2014-06-11 | 四川强劲奥林食品饮料有限公司 | Processing method of tartary buckwheat vacuum zongzi |
| CN104222783A (en) * | 2014-09-30 | 2014-12-24 | 贵州五福坊食品有限公司 | Guizhou-flavor fried millet cake and processing method thereof |
| CN104738398A (en) * | 2015-03-25 | 2015-07-01 | 贵州龙膳香坊食品有限公司 | Salted black glutinous rice and millet and preparation method |
-
2007
- 2007-06-05 CN CNA2007102007560A patent/CN101053379A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844199A (en) * | 2012-12-05 | 2014-06-11 | 四川强劲奥林食品饮料有限公司 | Processing method of tartary buckwheat vacuum zongzi |
| CN103844199B (en) * | 2012-12-05 | 2016-01-20 | 四川强劲奥林食品饮料有限公司 | A kind of processing method of bitter buckwheat vacuum pyramid-shaped dumpling |
| CN103766744A (en) * | 2014-02-20 | 2014-05-07 | 贵州五福坊食品有限公司 | Fermented purple sweet potato millet and preparation method thereof |
| CN104222783A (en) * | 2014-09-30 | 2014-12-24 | 贵州五福坊食品有限公司 | Guizhou-flavor fried millet cake and processing method thereof |
| CN104738398A (en) * | 2015-03-25 | 2015-07-01 | 贵州龙膳香坊食品有限公司 | Salted black glutinous rice and millet and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187401A (en) | Preparation method of whole highland barley grain cereals and complex cereals | |
| CN105707844B (en) | A kind of spicy potato fermented soya beans, salted or other wise sauce and production method | |
| CN103169009A (en) | Tartary buckwheat developmental noodle for children | |
| CN101791124B (en) | Processing method of winter nutrient powder | |
| CN101053379A (en) | Buckwheat millet salted food and processing method thereof | |
| CN102726653B (en) | Processing method for frying glutinous rice with lotus leaf juice | |
| CN101390617B (en) | Novel health food with national feature and formulation thereof | |
| CN101053384B (en) | Chop and millet salted food and processing method thereof | |
| CN103349057A (en) | Fried glutinous pudding rice cake and manufacturing method thereof | |
| CN102771840B (en) | Tomato flavor baked walnut and production method of tomato flavor baked walnut | |
| KR101771308B1 (en) | Manufacturing method for popped rice gangjeong of functional health | |
| KR20090041034A (en) | Manufacturing method of instant the scorched rice | |
| CN101053385A (en) | Corn millet salted food and processing method thereof | |
| CN101040686A (en) | Millet saltedfish and processing method thereof | |
| KR101006076B1 (en) | Mulberry leaves kimchi and making method therefore | |
| CN105875760A (en) | Spiced salt cakes and manufacturing method thereof | |
| Prajeesha et al. | Development of technology for bamboo seeds payasam-a traditional product of tribals in Wayanad district of Kerala | |
| KR20120083682A (en) | Preparation of mulberry red pepper and mulberry paste is manufactured by its manufacturing method | |
| CN108576639A (en) | A kind of formula and preparation method thereof of Chinese yam frost | |
| KR102049934B1 (en) | Method for manufacturing seasoned-dried slices of seasoning in pepper soaking in soy sauce fermented extracts of platycodon grandiflorum as active ingredient | |
| KR102060313B1 (en) | Method for manufacturing seasoned-dried slices of side dish seasoned fermented extracts of platycodon grandiflorum as active ingredient | |
| CN1074656C (en) | Method for preparing multiple flavour pea food | |
| KR101129191B1 (en) | method for manufacturing kimhi-boogak and kimhi-boogak manufactured thereby | |
| CN106256227A (en) | Fructus Piperis chicken takes off the culinary art manufacture method of meal | |
| CN107510000A (en) | Potato fermentation Flour product processing technology based on pumpkin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20071017 |