CN101317671B - Quick-freezing pork vegetable roll food and preparation thereof - Google Patents
Quick-freezing pork vegetable roll food and preparation thereof Download PDFInfo
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- CN101317671B CN101317671B CN200810138172XA CN200810138172A CN101317671B CN 101317671 B CN101317671 B CN 101317671B CN 200810138172X A CN200810138172X A CN 200810138172XA CN 200810138172 A CN200810138172 A CN 200810138172A CN 101317671 B CN101317671 B CN 101317671B
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Abstract
The invention relates to a quick-frozen pork-vegetable roll food and the making method thereof. Serving as raw materials, crushed pork, pig fat, cubed onions and scalded, crushed and dehydrated pickled cabbage powder are added and stirred with an adhesive, a seasoning agent, a color fixative and water in proper amount to form fillings; the fillings are then moulded into filling balls which are steamed, cooled and shaped; the outer surfaces of the balls are wrapped with a plurality of pickled cabbage bodies which have curves and are scalded and then cooled previously; the outer layer of the pickled cabbage body is fixed with a fastening band so that a green roll food which is externally provided with a fastening fixation band and a plurality of curves and internally a filling ball. After being quick-frozen, the roll food can then become the quick-frozen pork-vegetable roll food. The quick-frozen pork-vegetable roll food of the invention has beautiful shape, bright color and pure taste, combines the nutrients of the pork and various vegetables and is easy to be stored and convenient to be eaten. The making method of the food of the invention has reasonable and strict technology, strong operability and high making efficiency and is suitable for the industrial production. The food made is safe and healthy and has stable quality.
Description
Technical field
The present invention relates to a kind of food and manufacture method thereof, especially a kind of pork and vegetables are carried out reasonably combined quick-freezing pork vegetable roll food and manufacture method thereof.
Background technology
Pork is one of animal food important on present people's dining table.Contain rich in protein (20.9%) in the pork, vitamin (0.95%), pork can provide ferroheme (organic iron) and promote the cysteine that iron absorbs, and can improve hypoferric anemia.The traditional Chinese medical science thinks that the flat flavor of pork is sweet, and the effect of ease constipation stomach, born fluid, kidney tonifying gas, analgesic poison is arranged.Pork belongs to acidic food, its eating method is various, to stew, to boil, to steam, to explode and to bake to the most common, is to keep diet balance especially, base-forming foods such as edible a little beans of appropriate to the occasion an amount of collocation and vegetables are as potato, radish, sea-tangle, Chinese cabbage, taro, lotus root, auricularia auriculajudae, bean curd etc.As disclosing " a kind of preparation method of mushroom-pork roll " in the disclosed CN1989844A Chinese invention patent Shen Qing Publication specification on July 4th, 2007, on August 15th, 2007 disclosed " a kind of quick-frozen cabbage pork bun and preparation method thereof " in the disclosed CN101015371A Chinese invention patent Shen Qing Publication specification, on March 5th, 2008 disclosed " a kind of preparation method of ternip pork balls " in the disclosed CN101133884A Chinese invention patent Shen Qing Publication specification, disclose in the above-mentioned open file pork respectively with mushroom, Chinese cabbage, the food that ternip is arranged in pairs or groups and made, though can satisfy the nutritional need of human body, but disclosed in above-mentioned preceding two open files is to be master tape filling wheaten food with the face, disclosed in one open file of back is a kind of fried food, and too much the edible oil deep-fried food can influence healthy.
Brussels sprouts have another name called cabbage, cabbage, and nutritive value is very high, contained vitamin is Duoed 3 times than tomato, and it is the first that vitamin occupy in green vegetables, and the content of citrin also comes out at the top in vegetables, also containing a large amount of vitamin Es and carrotene, is a kind of natural anti-cancer good medicine.Onion is fatty hardly, the mixture that contains the sulfur compound that can reduce cholesterol in its essential oil, it also is the plant of the unique prostaglandin-containing known at present, also contain the composition that can activate the molten fibrin activity of blood, can hemangiectasis, bring high blood pressure down and blood viscosity, the prevention thrombosis, often edible all have health-care effect to hypertension, high fat of blood and cardiovascular and cerebrovascular patient.Yet there are no and vegetables such as pork and wild cabbage, onion are arranged in pairs or groups and have new modeling, and be easy to store, relevant report that the quick-freezing pork vegetable roll food of instant is made.
Summary of the invention
In order to solve deficiency of the prior art, the invention provides a kind of quick-freezing pork vegetable roll food and manufacture method thereof, this food appearance novelty, aesthetic in appearance, instant, but long-term storage, and keep vegetables and the original freshness of pork, color and luster local flavor and nutritional labeling, the preparation method technology of this food is rationally strict, strong operability, be suitable for suitability for industrialized production, make efficiency height, the food safety and sanitation of producing, stay in grade.
The technical solution adopted for the present invention to solve the technical problems is: a kind of quick-freezing pork vegetable roll food, be characterized in pork to pulverize, lard, onion fourth and boiling hot system, pulverize, the Brussels sprouts powder of dehydration is a raw material, add an amount of adhesive, flavor enhancement, color stabilizer and water stir and reconcile into the filling material, by the molded filling ball of this filling material through steaming, cooling, after the shaping, be enclosed with the multilayer crimping at its outer surface, boiling hot refrigeration Brussels sprouts body but, on this Brussels sprouts volume surrounding body, be fixed with the rib that binds shape, thereby form one and bind the shape fixed strip in addition, the multilayer crimping, wrap up in the green scroll food of filling ball in the dish body, behind this scroll fast food freezing quick-freezing pork vegetable roll food.
The percentage by weight of each raw material is respectively in the described filling material: pork 25-45%, lard 5-18%, onion fourth 1-5%, Brussels sprouts powder 25-45%, adhesive 5-15%, flavor enhancement 1-3%, color stabilizer 0.1-0.3%, water 1-5%.
Described flavor enhancement is made up of salt, glucose, black pepper, monosodium glutamate, and the white proportion by subtraction of the weight of its salt in flavor enhancement is that 30-40%, glucose are that 45-60%, black pepper are that 2-6%, monosodium glutamate are 6-15%.
Described adhesive is made up of bread flour, starch, soyabean protein powder, and the white proportion by subtraction of the weight of its bread flour in adhesive is that 55-65%, starch are that 25-40%, soyabean protein powder are 5-10%.
Described color stabilizer is a sodium pyrophosphate.
The described shape rib that binds that is fixed on the Brussels sprouts volume surrounding body is the dried bar muscle of cucurbit.
The percentage by weight of Brussels sprouts body is that 50-70%, filling ball are 20-40%, fixedly rib is 1-5% in the described quick-freezing pork vegetable roll food.
A kind of preparation method of quick-freezing pork vegetable roll food is:
Foreign matters such as meat muscle, hemostasis are removed in selecting for use and handling and select fresh pork freezing and that thaw for use of A, raw material, are divided into piece, clean freezing, freezing later half the thawing in back, pulverize standby with pulverizer;
Select fresh lard freezing and that thaw for use, clean freezing, freezing later half the thawing in back, pulverize standby with pulverizer;
Select non-harmful onion for use, remove Lao Pi, clean, dice the back standby;
Select for use non-harmful Brussels sprouts to remove Lao Ye, cleaning, scald system, pulverize, the dehydration back is standby;
Select for use the qualified salt of an amount of detection, glucose, black pepper, monosodium glutamate, bread flour, starch, soyabean protein powder, sodium pyrophosphate and water standby;
The preparation of B, filling material with the above-mentioned raw material of selecting for use according to following percentage by weight weighing: pork 25-45%, lard 5-18%, onion fourth 1-5%, Brussels sprouts powder 25-45%, salt 0.5-1.5%, glucose 1-3%, black pepper 0.05-0.3%, monosodium glutamate 0.1-0.5%, bread flour 3-9%, starch 1-6%, soyabean protein powder 0.3-1.5%, sodium pyrophosphate 0.1-0.5%, water 1-5%, mixing the back stirs with mixer, make the filling material, standby;
C, the preparation of filling ball are put into forming machine with the filling material of above-mentioned preparation and are made the filling ball;
D, the filling ball that steams above-mentioned preparation place steamer to steam, and the steamer temperature reaches more than 100 ℃, and filling ball central temperature reaches more than 80 ℃, keep 1-3 minute;
E, cooling are positioned over the low temperature place with the filling ball after above-mentioned the steaming and are cooled to below 10 ℃;
F, shaping cut into required form with above-mentioned cooled filling ball;
G, producing of parcel dish body are selected non-harmful Brussels sprouts for use, go heart of a cabbage, Lao Ye to clean after, put into the hot water that water temperature is controlled at more than 95 ℃ and scalded system 3-5 minute, pull out to be placed in the flowing water and cool off, pull draining out, remove Huang Ye, dirty leaf, standby after the shaping;
H, pack the filling ball after the above-mentioned shaping is adopted Brussels sprouts body parcel after above-mentioned boiling hot system, cooling, the shaping, must not leak green grass or young crops;
I, fixing select natural drying for use 48 hours, sterilization of being shaped, clean that the back is wide be the dried bar muscle of cucurbit of 4-6mm, the Brussels sprouts leaf shirt rim of above-mentioned parcel filling ball is bound fixing, form that a tyre binds, wrap up in the green scroll food of filling ball in the multilayer crimping, dish body;
The green scroll food that J, finished product are shaped said fixing is put into instant freezer quick-frozen 45-60 minute that is lower than-30 ℃ of temperature, quick-freezing pork vegetable roll food.
Raw material selected in the preparation process of described B, filling material is operated according to following order: earlier pork and the lard of pulverizing stirred, and when stirring, add salt and sodium pyrophosphate, adding soyabean protein powder after stirring out viscosity stirred 2-5 minute, adding glucose, black pepper, monosodium glutamate and water then continues to be stirred to evenly, add the onion fourth again, the Brussels sprouts powder is stirred to evenly, add bread flour at last, starch is stirred to evenly, the filling material.
Food of the present invention is on the basis of preferred feedstock, be shaped and the quick-frozen processing owing to adopt to steam to scald, wrap, obtain aesthetic in appearance, bright-colored, taste alcohol just, nutritious quick-frozen food, compared with prior art, it combines the nutritional labeling of pork and various vegetables preferably, and store easily, edible simple and convenient, product cost is low and have an effect anticancer, beauty treatment.The preparation method technology of this food is rationally strict, and strong operability is suitable for suitability for industrialized production, make efficiency height, the food safety and sanitation of producing, stay in grade.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
A kind of quick-freezing pork vegetable roll food, with the pork of pulverizing, lard, onion fourth and boiling hot system, pulverize, the Brussels sprouts powder of dehydration is a raw material, add salt, glucose, black pepper, monosodium glutamate, red bread flour, farina, soyabean protein powder, sodium pyrophosphate and water stir and make the filling material, the percentage by weight of pork is 32.2% in its filling material, lard is 11.5%, the onion fourth is 2.3%, the Brussels sprouts powder is 38.34%, salt is 0.84%, glucose is 1.53%, black pepper is 0.15%, monosodium glutamate is 0.3%, red bread flour is 6.13%, farina is 3.45%, soyabean protein powder is 0.77%, sodium pyrophosphate is 0.19%, water is 2.3%, the molded filling ball of this filling material is through steaming, cooling, after the shaping, be enclosed with the multilayer crimping at its outer surface, boiling hot refrigeration Brussels sprouts body but, on this Brussels sprouts volume surrounding body, be fixed with the dried bar muscle of the cucurbit that binds shape, thereby form one and bind the shape fixed strip in addition, the multilayer crimping, in wrap up in the green scroll food of filling ball, behind this green scroll fast food freezing quick-freezing pork vegetable roll food.The percentage by weight of Brussels sprouts body is 67.5% in this food, the filling ball is 30.2%, the dried bar muscle of cucurbit is 2.3%.
Embodiment 2
A kind of quick-freezing pork vegetable roll food, with the pork of pulverizing, lard, onion fourth and boiling hot system, pulverize, the Brussels sprouts powder of dehydration is a raw material, add salt, glucose, black pepper, monosodium glutamate, red bread flour, farina, soyabean protein powder, sodium pyrophosphate and water stir and make the filling material, the percentage by weight of pork is 31.8% in its filling material, lard is 12%, the onion fourth is 2.3%, the Brussels sprouts powder is 38.2%, salt is 0.87%, glucose is 1.11%, black pepper is 0.08%, monosodium glutamate is 0.28%, red bread flour is 6.3%, farina is 3.6%, soyabean protein powder is 0.8%, sodium pyrophosphate is 0.12%, water is 2.4%, the molded filling ball of this filling material is through steaming, cooling, after the shaping, be enclosed with the multilayer crimping at its outer surface, boiling hot refrigeration Brussels sprouts body but, on this Brussels sprouts volume surrounding body, be fixed with the dried bar muscle of the cucurbit that binds shape, thereby form one and bind the shape fixed strip in addition, the multilayer crimping, in wrap up in the green scroll food of filling ball, behind this green scroll fast food freezing quick-freezing pork vegetable roll food.The percentage by weight of Brussels sprouts body is 66.7% in this food, the filling ball is 31.7%, the dried bar muscle of cucurbit is 1.6%.
Quick-freezing pork vegetable roll food with production 40-45g is an example, in conjunction with a production capacity of producing day, determines required filling material amount (filling material overnight can not be used again), provides the preparation method of an embodiment.
The choosing and handle of A, raw material selects for use freezing fresh pork to be placed between low temperature to thaw naturally below 5 ℃, remove foreign matters such as meat muscle, hemostasis, be divided into piece, flowing water drains the water after cleaning, carry out freezing, freezing later half thawing, pulverizer with the 6mm knife plate is pulverized, and weighing 42kg is standby;
Select freezing fresh lard for use, be placed between low temperature and thaw naturally below 5 ℃, flowing water carries out freezing, freezing later half thawing after cleaning, pulverize with the pulverizer of 6mm knife plate, and weighing 15kg, standby;
Select non-harmful onion for use, peel off crust, be cut into 5mm * 5mm * 5mm green onion fourth after the cleaning to exposing plump fresh and tender stem tuber, weighing 3kg, standby;
Select for use non-harmful Brussels sprouts whether to check and remove dirty leaf, cured leaf, after cleaning with flowing water again by damaged by vermin, put into water temperature and be controlled at hot water more than 95 ℃, and keep the system of scalding in 4 minutes, and the Brussels sprouts leaf after the system of scalding is reaped mobile clear water cooling, then the dish leaf is pulled out, drain well, reject yellow leaf and dirty leaf, put into pulverizer and pulverize, dewater with dewaterer again, notice that the moisture content in the dish powder is less than 50%, weighing 50kg is standby;
Good salt 1.1kg, glucose 2kg, black pepper 0.2kg, monosodium glutamate 0.35kg, red bread flour 8kg, farina 4.5kg, soyabean protein powder 1kg, sodium pyrophosphate 0.25kg and the water 3kg of weighing safety and sanitation, quality is standby;
The preparation of B, filling material is in order to make moisture content and resilient enough in the filling material that makes, with above-mentioned weighing accurately raw material operate according to following order: earlier pork and the lard of pulverizing stirred, and when stirring, add salt and sodium pyrophosphate, adding soyabean protein powder after stirring out viscosity stirred 4 minutes, adding glucose, black pepper, monosodium glutamate and water then continues to be stirred to evenly, add the onion fourth again, the Brussels sprouts powder is stirred to evenly, add red bread flour at last, farina is stirred to evenly, the filling material.
The preparation of C, filling ball is put into the filling material of above-mentioned preparation and makes the filling ball in the forming machine, about 26 grams of each filling ball.
D, the filling ball that steams above-mentioned preparation place steamer to steam, and the steamer temperature reaches 100 ℃, and filling ball central temperature reaches 85 ℃, keep 2 minutes;
E, cooling are put into low temperature storehouse (about 10 ℃) with the above-mentioned filling ball that steams and cool off, and filling ball temperature reaches below 10 ℃ takes out.
F, shaping are half-and-half cut above-mentioned cooled filling ball standby;
G, producing of parcel dish body are chosen non-harmful Brussels sprouts, pull down heart of a cabbage with the coring machine, and remove dirty leaf, cured leaf etc. and clean with flowing water again, choosing fresh tender leaf puts into water temperature and is controlled at the hot water system of scalding 3 minutes more than 95 ℃, pull out to be placed in the flowing water and cool off, pull draining out, reject yellow leaf, dirty leaf, choose the unabroken Brussels sprouts 300kg of dish body after the shaping, standby;
H, pack above-mentioned filling ball of half-and-half cutting is adopted the manual parcel of above-mentioned boiling hot system, cooled Brussels sprouts body (heavily about 29g), make green roll, note packing shape, must not leak green grass or young crops with multilayer crimping;
I, fixing be shaped select natural drying for use 48 hours, put into 50ppM liquor natrii hypochloritis sterilization 1 minute, flowing water cleans 3 times, the dried bar muscle of cucurbit of wide 5mm, heavily about 1g and the Brussels sprouts body shirt rim of above-mentioned parcel filling ball is bound fixing, form that a tyre binds, the multilayer crimping, in wrap up in the green scroll food of filling ball;
The green scroll food that J, finished product are shaped said fixing is through quick-frozen in the instant freezer that is lower than-30 ℃ of temperature 50 minutes, quick-freezing pork vegetable roll food.
The pork vegetable roll food that quick-frozen is good is crossed the metal detection check: use the standard of Fe＜1.2mm, SUS＜2.0mm to guarantee not have any metallic foreign body, and pork vegetable roll food checked (finished weight 40g-45g) one by one, pack after rejecting shape, color is bad, weight falls short of specifications food, enter temperature and be controlled in the warehouse for finished product about-18 ℃ and store.
Quick-freezing pork vegetable roll food with production 60-65g is an example, in conjunction with a production capacity of producing day, determines required filling material amount (meat stuffing overnight can not be used again), provides the preparation method of another embodiment.
The choosing and handle of A, raw material selects for use freezing fresh pork to be placed under the room temperature condition to thaw naturally, remove foreign matters such as meat muscle, hemostasis, be divided into piece, flowing water cleans, and partly thaws after freezing again, pulverize with the pulverizer of 6mm knife plate, and weighing 40kg, standby;
Select freezing fresh lard for use, be placed under the room temperature condition and thaw naturally, flowing water cleans, and partly thaws after freezing again, pulverize with the pulverizer of 6mm knife plate, and weighing 15kg, standby;
Select non-harmful onion for use, peel off crust to exposing plump fresh and tender stem tuber, be cut into 5 * 5 * 5mm green onion fourth after the cleaning, weighing 3kg is standby;
Select for use non-harmful Brussels sprouts whether to check and remove dirty leaf, cured leaf, after cleaning with flowing water again by damaged by vermin, put into the hot water that water temperature is controlled at 98 ℃, and keep the system of scalding in 3 minutes, the Brussels sprouts leaf after the system of scalding is reaped mobile clear water cooling, then the dish leaf is pulled out, drain well is rejected yellow leaf and dirty leaf, puts into pulverizer and pulverizes, dewater with dewaterer again, moisture content in the dish powder is less than 60%, and weighing 48kg is standby;
Good salt 1.1kg, glucose 1.4kg, black pepper 0.1kg, monosodium glutamate 0.35kg, red bread flour 8kg, farina 4.5kg, soyabean protein powder 1kg, sodium pyrophosphate 0.15kg and the water 3kg of weighing safety and sanitation, quality is standby;
The preparation of B, filling material is in order to make meat stuffing water conservation and the resilient enough that makes, with above-mentioned weighing accurately raw material operate according to following order: earlier pork and the lard of pulverizing stirred, and when stirring, add salt and sodium pyrophosphate, adding soyabean protein powder after stirring out viscosity stirred 5 minutes, adding glucose, black pepper, monosodium glutamate and water then continues to be stirred to evenly, add the onion fourth again, the Brussels sprouts powder is stirred to evenly, add red bread flour at last, farina is stirred to evenly, the filling material.
The preparation of C, filling ball is put into the filling material of above-mentioned preparation and makes cylindric filling ball in the forming machine, heavily about 20 grams of each filling ball.
D, the filling ball that steams above-mentioned preparation place steamer to steam, 100 ℃ of steamer temperature, and filling ball central temperature reaches 90 ℃, keeps 1 minute;
E, cooling are put into low temperature storehouse (about 0-5 ℃) with the above-mentioned filling ball that steams and cool off, and filling ball temperature reaches below 10 ℃ takes out.
F, shaping are neatly standby with the deburring of above-mentioned cooled filling ball;
G, producing of parcel dish body are chosen non-harmful Brussels sprouts, pull down heart of a cabbage with the coring machine, and remove dirty leaf, cured leaf etc. and clean with flowing water again, choose fresh tender leaf and put into the hot water system of scalding 4 minutes that water temperature is controlled at 96 ℃, pull out to be placed in the flowing water and cool off, pull draining out, reject yellow leaf, dirty leaf, choose the unabroken Brussels sprouts 280kg of dish body after the shaping, standby.
H, pack the filling ball after the above-mentioned shaping is adopted the manual parcel of above-mentioned boiling hot system, cooled Brussels sprouts body (heavily about 42g), make green drum thing, note packing shape, and must not leak green grass or young crops with multilayer crimping.
I, fixing be shaped select natural drying for use 48 hours, put into 100PPM solution sterilization 3 minutes, flowing water cleans and to the dried bar muscle of cucurbit that does not have sterilization water taste, wide 6mm, heavily about 1g the Brussels sprouts body shirt rim of above-mentioned parcel filling ball to be bound fixingly, form that a tyre binds, the multilayer crimping, in wrap up in the green cylindrical scroll food of filling ball.
The green cylindrical scroll food that J, finished product are shaped said fixing is through quick-frozen in the instant freezer that is lower than-30 ℃ of temperature 55 minutes, quick-freezing pork vegetable roll food.
The pork vegetable roll food that quick-frozen is good is crossed the metal detection check: use the standard of Fe＜1.2mm, SUS＜2.0mm to guarantee not have any metallic foreign body, and pork vegetable roll food checked (finished weight 60g-65g) one by one, pack after rejecting shape, color is bad, weight falls short of specifications food, enter temperature and be controlled in the warehouse for finished product about-18 ℃ and store.
Be rich in the unrighted acid-linoleic acid of protein, vitamin and needed by human in the pork that comprises in the food of the present invention; Being rich in vitamin in the Brussels sprouts, is the good vegetables of a kind of natural anti-cancer; Onion contains the mixture of the sulfur compound that can reduce cholesterol, is the plant of unique prostaglandin-containing, can hemangiectasis, bring high blood pressure down and blood viscosity the prevention thrombosis; Lard can allow skin become soft, and the treatment dermatitis is produced effect; Black pepper can be tonifying spleen and kidney.Therefore food nutrition of the present invention is abundant, the delicious flavour uniqueness, and heating of this food or poach are edible.
The dish body packing technology that the present invention adopts has given food outward appearance attractive in appearance, and is bright-colored; The nutritional labeling that strict filling material allotment system operation and ratio better combine meat, vegetables plurality of raw materials has been given the color of food uniqueness, has guaranteed the stay in grade of food; The quick-frozen operation has played the food typing, suppresses the effect that harmful microorganism is grown and made enzymatic inactivation, has guaranteed the safety and sanitation of food, has guaranteed that food has the long shelf-life, helps prolonging the shelf life of food.The preparation method technology of this food is rationally strict, and strong operability is suitable for suitability for industrialized production, make efficiency height, the food safety and sanitation of producing, stay in grade.
Claims (9)
1. quick-freezing pork vegetable roll food, it is characterized in that: with the pork of pulverizing, lard, onion fourth and boiling hot system, pulverize, the Brussels sprouts powder of dehydration is a raw material, add an amount of adhesive, flavor enhancement, color stabilizer and water stir and reconcile into the filling material, by the molded filling ball of this filling material through steaming, cooling, after the shaping, be enclosed with the multilayer crimping at its outer surface, boiling hot refrigeration Brussels sprouts body but, on this Brussels sprouts volume surrounding body, be fixed with the rib that binds shape, thereby form one and bind the shape fixed strip in addition, the multilayer crimping, wrap up in the green scroll food of filling ball in the dish body, behind this scroll fast food freezing quick-freezing pork vegetable roll food.
2. a kind of quick-freezing pork vegetable roll food according to claim 1 is characterized in that: the percentage by weight of each raw material is respectively in the described filling material: pork 25-45%, lard 5-18%, onion fourth 1-5%, Brussels sprouts powder 25-45%, adhesive 5-15%, flavor enhancement 1-3%, color stabilizer 0.1-0.3%, water 1-5%.
3. a kind of quick-freezing pork vegetable roll food according to claim 2, it is characterized in that: described flavor enhancement is made up of salt, glucose, black pepper, monosodium glutamate, and the white proportion by subtraction of the weight of its salt in flavor enhancement is that 30-40%, glucose are that 45-60%, black pepper are that 2-6%, monosodium glutamate are 6-15%.
4. a kind of quick-freezing pork vegetable roll food according to claim 2, it is characterized in that: described adhesive is made up of bread flour, starch, soyabean protein powder, and the white proportion by subtraction of the weight of its bread flour in adhesive is that 55-65%, starch are that 25-40%, soyabean protein powder are 5-10%.
5. a kind of quick-freezing pork vegetable roll food according to claim 1 is characterized in that: described color stabilizer is a sodium pyrophosphate.
6. a kind of quick-freezing pork vegetable roll food according to claim 1 is characterized in that: the described shape rib that binds that is fixed on the Brussels sprouts volume surrounding body is the dried bar muscle of cucurbit.
7. a kind of quick-freezing pork vegetable roll food according to claim 1, it is characterized in that: the percentage by weight of Brussels sprouts body is that 50-70%, filling ball are 20-40%, fixedly rib is 1-5% in the described quick-freezing pork vegetable roll food, and the percentage by weight sum of each component is 100%.
8. the preparation method of a quick-freezing pork vegetable roll food is characterized in that: through following technology
Foreign matters such as meat muscle, hemostasis are removed in selecting for use and handling and select fresh pork freezing and that thaw for use of A, raw material, are divided into piece, clean freezing, freezing later half the thawing in back, pulverize standby with pulverizer;
Select fresh lard freezing and that thaw for use, clean freezing, freezing later half the thawing in back, pulverize standby with pulverizer;
Select non-harmful onion for use, remove Lao Pi, clean, dice the back standby;
Select for use non-harmful Brussels sprouts to remove Lao Ye, cleaning, scald system, pulverize, the dehydration back is standby;
Select for use the qualified salt of an amount of detection, glucose, black pepper, monosodium glutamate, bread flour, starch, soyabean protein powder, sodium pyrophosphate and water standby;
The preparation of B, filling material with the above-mentioned raw material of selecting for use according to following percentage by weight weighing: pork 25-45%, lard 5-18%, onion fourth 1-5%, Brussels sprouts powder 25-45%, salt 0.5-1.5%, glucose 1-3%, black pepper 0.05-0.3%, monosodium glutamate 0.1-0.5%, bread flour 3-9%, starch 1-6%, soyabean protein powder 0.3-1.5%, sodium pyrophosphate 0.1-0.5%, water 1-5%, mixing the back stirs with mixer, make the filling material, standby;
C, burger preparation are put into forming machine with the filling material of above-mentioned preparation and are made the filling ball;
D, the filling ball that steams above-mentioned preparation place steamer to steam, and the steamer temperature reaches more than 95 ℃, and filling ball central temperature reaches more than 80 ℃, keep 1-3 minute;
E, cooling are positioned over the low temperature place with the filling ball after above-mentioned the steaming and are cooled to below 10 ℃;
F, shaping cut into required form with above-mentioned cooled filling ball;
G, producing of parcel dish body are selected non-harmful Brussels sprouts for use, go heart of a cabbage, Lao Ye to clean after, put into the hot water that water temperature is controlled at more than 95 ℃ and scalded system 3-5 minute, pull out to be placed in the flowing water and cool off, pull draining out, remove Huang Ye, dirty leaf, standby after the shaping;
H, pack the filling ball after the above-mentioned shaping is adopted Brussels sprouts body parcel after above-mentioned boiling hot system, cooling, the shaping, must not leak green grass or young crops;
I, fixing select natural drying for use 48 hours, sterilization of being shaped, clean that the back is wide be the dried bar muscle of cucurbit of 4-6mm, the Brussels sprouts leaf shirt rim of above-mentioned parcel filling ball is bound fixing, form that a tyre binds, wrap up in the green scroll food of filling ball in the multilayer crimping, dish body;
The green scroll food that J, finished product are shaped said fixing is put into instant freezer quick-frozen 45-60 minute that is lower than-30 ℃ of temperature, quick-freezing pork vegetable roll food.
9. the preparation method of a kind of quick-freezing pork vegetable roll food according to claim 8, it is characterized in that: described this method B, raw material selected in the preparation process of filling material is operated according to following order: earlier pork and the lard of pulverizing stirred, and when stirring, add salt and sodium pyrophosphate, adding soyabean protein powder after stirring out viscosity stirred 2-5 minute, add glucose then, black pepper, monosodium glutamate and water continue to be stirred to evenly, add the onion fourth again, the Brussels sprouts powder is stirred to evenly, add bread flour at last, starch is stirred to evenly, gets the filling material.
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| CN102150871A (en) * | 2011-03-22 | 2011-08-17 | 湖北宝迪农业科技有限公司 | Method for preparing delicious pork rolls |
| CN102362647B (en) * | 2011-10-13 | 2013-05-22 | 泰祥集团技术开发有限公司 | Quick-frozen vegetable roll with bonding powder and production method of same |
| CN103393023A (en) * | 2013-07-02 | 2013-11-20 | 岳鹏 | Method for making frozen mustard ball |
| CN113142489A (en) * | 2021-04-01 | 2021-07-23 | 福建技术师范学院 | Instant freeze-dried spiced roll and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069395A (en) * | 1991-08-13 | 1993-03-03 | 仇长银 | A kind of production method of multi-purpose meatball |
| CN1129082A (en) * | 1995-10-23 | 1996-08-21 | 王成友 | Method for making meat-filled roll with wrapper of soy bean and egg |
| CN1266647A (en) * | 1999-03-16 | 2000-09-20 | 魏文福 | Delicious meat pill and its making method |
| CN1300563A (en) * | 2000-12-22 | 2001-06-27 | 赵耀东 | Instant fresh meat pills and preparing process thereof |
| CN1602744A (en) * | 2004-11-04 | 2005-04-06 | 宋述孝 | Instant meat balls and its production method |
| CN1868334A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing pork balls food |
| CN1989844A (en) * | 2005-12-30 | 2007-07-04 | 肖楠 | Method for making mushroom-pork roll |
| CN101133884A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | White turnip pork balls manufacturing method |
-
2008
- 2008-07-05 CN CN200810138172XA patent/CN101317671B/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069395A (en) * | 1991-08-13 | 1993-03-03 | 仇长银 | A kind of production method of multi-purpose meatball |
| CN1129082A (en) * | 1995-10-23 | 1996-08-21 | 王成友 | Method for making meat-filled roll with wrapper of soy bean and egg |
| CN1266647A (en) * | 1999-03-16 | 2000-09-20 | 魏文福 | Delicious meat pill and its making method |
| CN1300563A (en) * | 2000-12-22 | 2001-06-27 | 赵耀东 | Instant fresh meat pills and preparing process thereof |
| CN1602744A (en) * | 2004-11-04 | 2005-04-06 | 宋述孝 | Instant meat balls and its production method |
| CN1989844A (en) * | 2005-12-30 | 2007-07-04 | 肖楠 | Method for making mushroom-pork roll |
| CN1868334A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing pork balls food |
| CN101133884A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | White turnip pork balls manufacturing method |
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| CN101317671A (en) | 2008-12-10 |
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