CN101057647A - Bean curd meat flavor sausage and ball - Google Patents

Abstract

The invention relates to a kind of cooked bean curd meat food, such as flavoring sausage and ball products, and the preparation method. The invention combines traditional process with modern technique, and comprises following steps: collecting fresh bean curd, pork, chicken breast, fat, beef essence, egg white, removing bone from beef, washing, preparing salt solution, injecting salt solution into meat, rolling in vacuum, cutting meat into slice, mincing meat, rejuvenating, preparing screened pulp, mixing raw material, preparing protein casing foil, vacuum loading plastic casing foil, preparing air-actuated extending single grip, sealing with aluminium silk, hanging casing foil, boiling, vacuum knotting protein casing foil automatically and quantitatively, hanging casing foil, baking, smoking and boiling, cooling under room temperature, cutting, packing, labeling ingredient table, sealing vacuum bag, marking date of manufacturing, sealing, transferring product into fresh-keeping freezing room with temperature under 18 Deg. C, to prolong storage period and keep original taste.

Description

Bean curd meat flavor sausage, ball

Technical field:

The invention belongs to traditional handicraft modern technologies bean curd meat product prepared food and preparation method thereof, refer specifically to traditional modern technologies preparation bean curd meat flavor sausage, pill product prepared food and preparation method thereof.

Technical background

Stone screen plate finished product fresh bean curd originates in stone screen county town, state, Red River, Yunnan Province, and is with a long history so far, because its unique local flavor is subjected to be liked by domestic and international personage deeply.North gate, Shiping County bean curd factory is established in 1956, be area, state, Red River well-known bean product the earliest manufacturing enterprises already, select for use good quality soybeans to make raw material, take the magical unique underground natural edible sour water in stone screen city and make coagulating agent (without gypsum, bittern) refining forming, no any chemical addition agent in the fresh bean curd product, through unit periodic inspections such as state, Red River Administration of Quality and Technology Supervision and county health and epidemic prevention departments, physical and chemical index reaches test stone, nutritious green health care food, the anxious Development and Production for the treatment of of flanker, in order to keep local flavor, brand in fresh bean curd food and the bean product industry among the people, fresh bean curd article of manufacture kind is few at present, and the time of guaranteeing the quality is short, preparation technology falls behind, and the present invention is the new product project in the following innovation of studying of above-mentioned background.

Summary of the invention

Technical problem to be solved by this invention is an innovation bright cloud south stone screen bean curd meat flavor sausage, ball prepared food and preparation method thereof, fresh bean curd delicious flavour wherein, tissue is fine and smooth, inlet is lubricated and do not have tart flavour, the mouthfeel softness has the nature beany flavour, and gorgeous redness is naturally arranged, tempting fragrance, improving a poor appetite of food, and kept the characteristic of stone screen fresh bean curd, and exploitation prepared food bean curd meat flavor sausage, ball underwent no deterioration in certain time limit, through behind the research experiment repeatedly, developed the raw material factory formula, novel mechanical equipment is purchased in employing, the automation quantitative filling technological process line that forms a complete production network is realized automation size production easily.

Solving technical problem of the present invention adopts the producing process flow and method to be: the clear part → meat of stone screen finished product fresh bean curd → get fresh bean curd → pork → Fresh Grade Breast → pork show condition → beef flavor → pork essence → egg bones → cleans → egg isolates → egg white is standby → salt solution system joins → meat pump pickle → vacuum tumbling → meat section → multiple twin Minced Steak → cut mix → tenderization → screened stock prepares, all the other raw material spices prepare → and all raw materials mix and stir → be equipped with albumen sausage casing, the two cards of the pneumatic stretching single deck tape-recorder → aluminium wire of plastic casing → lifting → vacuum quantitative can plastic casing → be equipped with seal → on hang intestines unwheeling → go into Digesting stove → come out of the stove, vacuum quantitative twist together automatically the can albumen sausage casing → on hang intestines unwheeling → go into oven → fumigator → come out of the stove → normal temperature cooling → hang down intestines unwheeling → cut off → pack packing → subsides list of ingredients → vacuum plastic bag sealing → mark beat yard the date of manufacture → the dress quality certification, vanning seals → and finished product is conveyed into the fresh-preserving cold storage quick-frozen, below 18 ℃, the stone screen bean curd meat flavor sausage, ball cooked product packed products.

Handle through above-mentioned technological process, and contain its multiple nutrients and fragrance in a small amount of auxiliary material, every kilogram of stone screen bean curd meat flavor sausage, the ball cooked product by adding, mouthfeel is good, delicious flavour.

(1) finished product fresh bean curd, pork, Fresh Grade Breast, powdered beef essence, pork essence, pork show condition, egg are isolated in above-mentioned technological process, egg white mixes with all the other raw materials and spices and stir the round formation of automation can.

(2) select the albumen sausage casing can for use, toast 70 ℃, 83 ℃ of boilings in 40 minutes, 60 ℃ of bakings in 25 minutes were cooled to normal temperature in 30 minutes, vacuumized packing, and quick-frozen is below 18 ℃.Sausage baking machine is roasting when edible.

(3) select the plastic casing can for use, 95 ℃ of boiling temperatures, 50 minutes, lactic acid hammer mattress element was an anticorrisive agent, with 95 ℃ of plastic casing can boilings, 45 minutes, peeling fry when edible.

(4) packaged bean curd meat flavor sausage, ball delicatessen are put into fresh-preserving cold storage, quick freezing repository below 18 ℃.

All the time fresh round stone screen fresh bean curd meat in above this produced in series technological process process, keep bean curd meat flavor sausage, ball characteristic and preserve these dominant ideas easily and carry out, each program is all long to can baking, digestion time, and the fragrance and the nutrition that have farthest kept fresh bean curd and meat, keep the bean curd meat tenderer, having increased various raw materials and spices goes in right amount, improved the mouthfeel of stone screen fresh bean curd and meat greatly, therefore consumers in general like very much, are the abundant delicatessens of a kind of instant nutrient.

The specific embodiment

Embodiment 1: get stone screen tofu product fresh bean curd, get all the other raw materials and spices system and join; 30 kilograms of weighing fresh bean curds, 0.6 kilogram of beef flavor, 50 kilograms in egg white, 1.1 kilograms of salt, 1.5 kilograms of white granulated sugars, 1 kilogram in green onion powder, 0.2 kilogram in ginger powder, 0.15 kilogram of pepper powder, 0.1 kilogram in little fennel powder, 0.4 kilogram of 0.2 kilogram of monosodium glutamate of chilli powder, 0.05 kilogram of Chinese prickly ash oil, 10 kilograms of potato starches, 0.06 kilogram of glucose lactones, 1 kilogram of carragheen, defoamer is an amount of, 0.1 kilogram of sodium dehydroacetate.

1, the bean curd aqua is gone to the back standby.

2, its clout being smashed back adding bean curd with cutmixer leaves standstill.3, with 95 ℃ of plastic casing can boilings, 45 minutes, peeling fry when edible.

Embodiment 2: get stone screen tofu product fresh bean curd, get all the other raw materials and spices system and join: 25 kilograms of weighing fresh bean curds, 30 kilograms of Fresh Grade Breast, 20 kilograms of pork show conditions, 10 kilograms in egg white, 1.8 kilograms of salt, 1 kilogram of white granulated sugar, 2 kilograms in green onion powder, 1 kilogram in ginger powder, 0.15 kilogram of pepper powder, 0.15 kilogram in little fennel powder, 0.4 kilogram of chilli powder, 0.05 kilogram of Chinese prickly ash oil, 0.5 kilogram of monosodium glutamate, 10 kilograms of potato starches, 0.3 kilogram of pork essence, 0.2 kilogram of pork essence, 2 kilograms of protein isolates, 0.8 kilogram of carragheen, 0.1 kilogram of lactones, 3 kilograms of monoglycerides, 0.1 kilogram of potassium sorbate, 0.005 kilogram of nitrous, 0.35 kilogram of composite phosphate, 0.01 kilogram of nisin, 5 kilograms of frozen water, 70 ℃ 20 kilograms of hot water.

1, water in the bean curd is squeezed to remove into fritter standby.

2, the anti-hot water of monoglyceride fat is cut mixed emulsification in advance, go into 0 ℃～10 ℃ and stored 12 hours.

3, Fresh Grade Breast is with slightly freeze and rubs the cutmixer chopped, add phosphate, salt, sugar, nitrous, pepper powder etc. simultaneously, add the emulsification material and cut 2～3 minutes, its clout is added cut discharging in 1-2 minute again, mixing thoroughly with bean curd is available plastic casing can.Boiling temperature 95 ℃, 50 minutes, nisin is an anticorrisive agent, fat fryer fry when edible.

Embodiment 3: get stone screen tofu product fresh bean curd, get all the other raw materials and spices system and join: 30 kilograms of weighing fresh bean curds, 50 kilograms of pig meat mincing, 5 kilograms in egg white, 1.3 kilograms of salt, 4 kilograms of white granulated sugars, 4 kilograms of glucose, 0.15 kilogram of pepper powder, 0.25 kilogram of chilli powder, 0.5 kilogram of oily cassia lignea flour, 0.05 kilogram of Chinese prickly ash oil, 0.3 kilogram of monosodium glutamate, 0.5 kilogram of bent wine, 14 kilograms of potato starches, 0.1 kilogram of pork essence, 0.4 kilogram of pork essence, 2 kilograms of protein isolates, 0.06 kilogram of lactones, 0.005 kilogram of nitrous, 0.4 kilogram of composite phosphate, 23 kilograms of frozen water.

1, rubbing of pig meat mincing and the material outside the bean curd are mixed thoroughly into 0-10 ℃ of storage 12 hours.

2, with mixing thoroughly with the meat that salted down behind the crowded branch that anhydrates of bean curd, use the albumen sausage casing can.Toast 70 ℃, 83 ℃ of boilings in 40 minutes, 60 ℃ of bakings in 25 minutes were cooled to normal temperature in 30 minutes, vacuumized packing, and quick-frozen is below 18 ℃.

Sausage baking machine is roasting when 3, eating.

Claims (2)

1, a kind of prepared food fresh bean curd based article, with fry in shallow oil, stir-fry, boiling, baking, cold and dressed with sauce, be to cut after the raw material spices hybrid process to mix and stir stirring, adopt automation quantitative filling equipment package to make with stone screen fresh bean curd meat, it is characterized in that roundly, contain multiple nutrients and fragrance in every kilogram of stone screen bean curd meat flavor sausage, the ball cooked product.

2, a kind of preparation method of prepared food fresh bean curd meat product, its feature machining technological process of production is: stone screen tofu product fresh bean curd → get fresh bean curd → pork → Fresh Grade Breast → pork show condition → pork essence → beef flavor → egg is clear → meat bones → clean → egg isolates → egg white is standby → salt solution system joins → meat pump pickle → vacuum tumbling → meat section → Minced Steak → cut mix → tenderization → screened stock prepares, all the other raw material spices prepare → raw material mix stir → be equipped with albumen sausage casing → plastic casing → vacuum quantitative can plastic casing → pneumatic draw stretch the two cards of single deck tape-recorder → aluminium wire and seal → on hang intestines unwheeling → go into Digesting stove → come out of the stove, vacuum quantitative twist together automatically the can albumen sausage casing → on hang intestines unwheeling → go into oven → fumigator → come out of the stove → normal temperature cooling → hang down intestines unwheeling → cut off → pack packing → subsides list of ingredients → vacuum plastic bag sealing → mark beat yard the date of manufacture → the dress quality certification, vanning seals → and finished product is conveyed into the fresh-preserving cold storage quick-frozen, below 18 ℃, bean curd meat flavor sausage, the preparation method of ball cooked product is characterized in that;

(1) finished product fresh bean curd, pork, Fresh Grade Breast, beef flavor, pork show condition, egg are isolated, and egg white mixes to cut with all the other raw materials and spices and mixes and stirs stirring, adopt the automation can to form;

(2) use the albumen sausage casing can, toast 70 ℃, 40 minutes, 83 ℃ of boilings, 60 ℃ of bakings in 25 minutes were cooled to normal temperature in 30 minutes, vacuumize packing, quick-frozen when edible Sausage baking machine bake;

(3) use the plastic casing can, 95 ℃ of boiling temperature, lactic acid hammer mattress element was an anticorrisive agent in 50 minutes, with 95 ℃ of plastic casing can boilings, 45 minutes, peeling fry when edible;

(4) packaged bean curd meat flavor sausage, ball delicatessen are put into the fresh-preserving cold storage quick-frozen below 18 ℃.