CN101133819A - Preserved beancurd meat paste manufacturing method - Google Patents
Preserved beancurd meat paste manufacturing method Download PDFInfo
- Publication number
- CN101133819A CN101133819A CNA2006100155633A CN200610015563A CN101133819A CN 101133819 A CN101133819 A CN 101133819A CN A2006100155633 A CNA2006100155633 A CN A2006100155633A CN 200610015563 A CN200610015563 A CN 200610015563A CN 101133819 A CN101133819 A CN 101133819A
- Authority
- CN
- China
- Prior art keywords
- meat
- fermented bean
- curd
- preparation
- frying
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a preparation method of fermented beancurd meat paste. It is characterized by that its preparation method includes the following steps: (1), selecting and using livestock meat, poultry meat or fish muscle as raw material meat, cleaning, draining and making it into meat granules; (2), beating said fermented beancurd in a beating machine, then stir-frying for 10-20min in a wok; (3), adding meat granules and flavouring material refined salt, sugar, monosodium glutamate, sesame oil and sauce, and stir-frying for 5-10min; and (4), adding emulsifying agent, thickening agent and nutrient enriching substance, uniformly stirring them, placing them into a container, heating and sterilizing so as to obtain the invented finished product.
Description
(1) technical field
The present invention relates to the preparation method of a kind of preparation method of food, particularly a kind of minced meat with fermented bean-curd.
(2) background technology
Meat pulp is that people generally like one of food that eats, and it is rich in nutrition, instant and is suitable for preservation.
(3) summary of the invention
The preparation method that the purpose of this invention is to provide a kind of minced meat with fermented bean-curd of nutritious and unique flavor.
Technical scheme of the present invention:
A kind of preparation method of minced meat with fermented bean-curd is characterized in that making step is as follows: 1) selected poultry meat, poultry or the flesh of fish are cleaned, are drenched dry doubling with it and be processed into the meat grain as raw meat; 2) after being pulled an oar, fermented bean curd goes into oil cauldron frying 10～20 minutes to variable color and manifest light in beater; 3) add incarnation grain and flavoring refined salt, sugar, monosodium glutamate, sesame oil, soy sauce immediately, frying 5～10 minutes; 4) add emulsifying agent, thickener and nutrition fortifier, the container of packing into that stirs is finished product behind the heat sterilization.
A kind of preparation method of above-mentioned minced meat with fermented bean-curd is characterized in that: the weight ratio of fermented bean curd and raw meat is 1.5: 1.
Advantage of the present invention is: the minced meat with fermented bean-curd that makes is nutritious, unique flavor, instant and be suitable for preservation.
(4) specific embodiment
Embodiment: a kind of preparation method of minced meat with fermented bean-curd, its making step is as follows: 1) selected chicken, it is cleaned, drenches dry doubling be processed into the chicken grain; 2) after being pulled an oar, fermented bean curd goes into oil cauldron frying 10～20 minutes to variable color and manifest light in beater; 3) be instant to add chicken grain and flavoring refined salt, sugar, monosodium glutamate, sesame oil, soy sauce, frying 5～10 minute at 1.5: 1 by the weight ratio of fermented bean curd and chicken; 4) add emulsifying agent, thickener and nutrition fortifier, the container of packing into that stirs is finished product behind the heat sterilization.Nutritious, the unique flavor of the minced meat with fermented bean-curd that this method makes.
Claims (2)
1. the preparation method of a minced meat with fermented bean-curd is characterized in that making step is as follows: 1) selected poultry meat, poultry or the flesh of fish are cleaned, are drenched dry doubling with it and be processed into the meat grain as raw meat; 2) after being pulled an oar, fermented bean curd goes into oil cauldron frying 10～20 minutes to variable color and manifest light in beater; 3) add incarnation grain and flavoring refined salt, sugar, monosodium glutamate, sesame oil, soy sauce immediately, frying 5～10 minutes; 4) add emulsifying agent, thickener and nutrition fortifier, the container of packing into that stirs is finished product behind the heat sterilization.
2. the preparation method of minced meat with fermented bean-curd according to claim 1, it is characterized in that: the weight ratio of fermented bean curd and raw meat is 1.5: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100155633A CN101133819A (en) | 2006-08-31 | 2006-08-31 | Preserved beancurd meat paste manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100155633A CN101133819A (en) | 2006-08-31 | 2006-08-31 | Preserved beancurd meat paste manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101133819A true CN101133819A (en) | 2008-03-05 |
Family
ID=39158292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100155633A Pending CN101133819A (en) | 2006-08-31 | 2006-08-31 | Preserved beancurd meat paste manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101133819A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613534A (en) * | 2012-04-10 | 2012-08-01 | 山西大学 | Fish mayonnaise and method for making same |
| CN103262895A (en) * | 2013-03-04 | 2013-08-28 | 浙江老爸食品有限公司 | Spicy dried bean curd sauce and preparation method thereof |
| CN103300345A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Mint fermented bean curd silverfish sauce and preparation method thereof |
| CN104431976A (en) * | 2014-11-29 | 2015-03-25 | 灵璧县九家味食品有限公司 | Fresh fermented bean curd chilli sauce and preparation method thereof |
| CN104687102A (en) * | 2015-02-09 | 2015-06-10 | 金艳萍 | Fish fermented bean curd capable of preventing high blood pressure and preparation method thereof |
| CN105410868A (en) * | 2015-11-04 | 2016-03-23 | 李孟平 | Preparation method of meat paste containing edible mushrooms |
| CN107183666A (en) * | 2017-06-13 | 2017-09-22 | 河南科技大学 | A kind of fermented bean curd snail sauce and preparation method thereof |
-
2006
- 2006-08-31 CN CNA2006100155633A patent/CN101133819A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613534A (en) * | 2012-04-10 | 2012-08-01 | 山西大学 | Fish mayonnaise and method for making same |
| CN102613534B (en) * | 2012-04-10 | 2014-05-07 | 山西大学 | Fish mayonnaise and method for making same |
| CN103262895A (en) * | 2013-03-04 | 2013-08-28 | 浙江老爸食品有限公司 | Spicy dried bean curd sauce and preparation method thereof |
| CN103300345A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Mint fermented bean curd silverfish sauce and preparation method thereof |
| CN104431976A (en) * | 2014-11-29 | 2015-03-25 | 灵璧县九家味食品有限公司 | Fresh fermented bean curd chilli sauce and preparation method thereof |
| CN104687102A (en) * | 2015-02-09 | 2015-06-10 | 金艳萍 | Fish fermented bean curd capable of preventing high blood pressure and preparation method thereof |
| CN105410868A (en) * | 2015-11-04 | 2016-03-23 | 李孟平 | Preparation method of meat paste containing edible mushrooms |
| CN107183666A (en) * | 2017-06-13 | 2017-09-22 | 河南科技大学 | A kind of fermented bean curd snail sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11974589B2 (en) | Process for preparing fish bone powder | |
| CN102488182B (en) | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers | |
| CN101536792A (en) | Flavored bittern fish food and preparation method thereof | |
| CN101133819A (en) | Preserved beancurd meat paste manufacturing method | |
| KR100481164B1 (en) | Smoking of duck meat with wine and that of manufacturing method | |
| CN102429246A (en) | Whole pot-stewed chicken and preparation method thereof | |
| KR101874891B1 (en) | Manufacturing method of dried radish leaves beef tripe and intestine soup | |
| RU2366298C1 (en) | Paste with vegetable components production method | |
| CN103637222B (en) | Bean dreg dried meat slices and preparation method thereof | |
| KR100829022B1 (en) | Tuna Broth for Relief the Hangover and Manufacturing Process thereof | |
| CN1981631A (en) | Dired chicken meat and its production | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| CN105105201A (en) | Low-value and high-calcium hairtail sausage and processing method thereof | |
| CN107751956A (en) | The preparation technology of diced chicken sauce | |
| CN101310624A (en) | Trotter sausage and its production method | |
| CN107319398A (en) | A kind of spicy dace can and preparation method thereof | |
| CN107048241A (en) | Instant flavour squid strip and preparation method thereof | |
| CN106260061A (en) | A kind of production method of beef dried tofu | |
| CN105077137A (en) | Oil-fried chili with deboned duck meat and production method thereof | |
| KR101716762B1 (en) | Making method of masou salmon kimchi | |
| CN103549509A (en) | Fish product and preparation method thereof | |
| CN108740838A (en) | A kind of production method of the instant conditioning flavor fish dried bean curd of room temperature storage | |
| CN109123435A (en) | A kind of sea sedge Snakegourd Fruit seed tortoise meat dried meat floss and preparation method thereof | |
| CN101112230A (en) | Vegetarian spicy ham | |
| CN1593239A (en) | Seaweed normal juice, seaweed normal juice food and its making process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20080305 |