CN101331952B

CN101331952B - Conditioning seafood frozen meat diet processing method

Info

Publication number: CN101331952B
Application number: CN2008100555512A
Authority: CN
Inventors: 杨均海; 马世正
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-08-07
Filing date: 2008-08-07
Publication date: 2012-01-11
Anticipated expiration: 2028-08-07
Also published as: CN101331952A

Abstract

The invention relates to a method for processing meat, in particular to a method for processing prepared seafood frozen meat. By adopting the means of modern food processing and combining the seafood and meat, the invention develops the prepared seafood frozen food which not only can be stored and transported but also embodies the characteristics of meat as well as keep the unique fresh and tender taste of seafood. The seafood and meat are combined to form the prepared frozen seafood meat and realize the meat with taste of seafood. The invention essentially includes the processing steps of preparing accessory material seafood powder, preparing main materials, making mixture, curing, freezing and cooking. Based on the unique taste of seafood and with the adoption of meat as the carrier, the invention design develops the food of prepared frozen seafood meat which not only embodies the taste characteristics of seafood but also integrates the unique delicate flavor of meat with the nutrition by processing the effective components and taste components of seafood through the modern processes such as extraction, permeation and curing.

Description

Conditioning seafood frozen meat diet processing method

Technical field

The present invention relates to a kind of processing method of meat, especially a kind of conditioning seafood frozen meat diet processing method

Background technology:

Though the conditioning frozen food is a feast for the eyes on carnivorous market, how to take as the leading factor to introduce external product, for example Japanese coffee Lay chicken, Bei Beile chicken nugget, American chicken popped rice, Houston wing on Christmas, as closely linked as flesh and blood, flavour passage chicken fillet, Orleans roast chicken, willing base etc.Production method is also many to be main with fried, barbecue, microwave class, is difficult to directly get into common people family dining table, does not match with the health theory of Chinese traditional dining culture, and more difficulty embodies with Chinese diet characteristic and local famous-eat and wants the food characteristics that combine.

Conditioning food is frozen food, semi-finished product or the delicatessen that with seasoning matter, flavouring food is formed through the processing modulation in advance, on the market with barbecue, fried type for seeing more, and with its instant fast, special taste and being liked by people.But,, get into common people family dining table and still also have certain distance no matter the being seen conditioning food in domestic and international market is main with the frozen food fried, barbecue that seasoning, condiment are taken as the leading factor mostly.Therefore; People begin to make food such as " old duck pot " with seasoning inner wrapping material form in kind, " old chicken is stewed "; Plan can get into common people family as early as possible and make things convenient for family manufacture, though this form has embodied the thought and the form of taking as the leading factor with seasoning, nutriment, strictness is said; This form is in fact at conditioning article category, also with low content of technology because of it, copy easily, factor such as individual operations facility do not accepted by market.Therefore, real so far embodiment conditioning frozen product convenient and swift, that get into common people's dining table is still rare.

Summary of the invention

Technical problem to be solved by this invention is, overcomes the deficiency that prior art exists, and utilizes the modern food manufacturing process; Arrange in pairs or groups mutually with seafood product and meat and to develop the conditioning seafood frozen food; Not only can deposit, transport, and when keeping the unique fresh and tender taste of seafood, embody the carnivorous characteristic that is had; It is carnivorous that both combine to form the freezing seafood of conditioning, realized seafood flavor meat product.Its technical scheme of taking comprises the following steps:

A. the preparation pair is expected the seafood powder: 86 gram dried scallop powders add shrimp med 5g, white granulated sugar 1g, glucose 1g, bright crab meat 5g, sodium glutamate 2g.Above material mixes to be mixed well, and is prepared into the seafood powder, and above material mixes to be mixed well, and is prepared into the seafood powder.

B.. prepare major ingredient: handle meat totally subsequent use.

C. prepare burden: get major ingredient 1000 grams; Batching: seafood powder 6～12 grams, essence 4 grams, honey 6 grams; Flavoring: green onion 5 grams, ginger 4 grams; Modulation evenly.

D. pickle: the batching of step c is stirred, after the conventional rolling, fresh-keeping pickling 4-8 hour;

E. freezing: as to carry out profile arrangement, packing, refrigeration or freezing.

F. cook making: can take to fry, burn, stew, explode etc. cooked gimmick and made finished product.

Described meat is a chicken, and essence is chicken essence.

The said ginger of step c can be got juice by defibrination.

Steps d can be put into food and roll the material machine and carry out rolling and then pickle.

Can be equipped with water-swollen auricularia, water-soaked bamboo slices, mushroom, fresh vegetables or sweet, peppery seasoning matter among the step f.

The described seafood powder of step a is prepared into 50-70 purpose particle

This patent design is to sample unique sense of taste with seafood to be the basis, to be carrier with the meat; Seafood effective ingredient and the sense of taste composition technology such as are extracted, permeate, pickle through the modern times; A kind of seafood mouthfeel characteristic that both embodied of developing; Incorporate carnivorous peculiar delicate flavour and nutrition again, both combine, and form " it is carnivorous to nurse one's health freezing seafood " food.

The specific embodiment

Embodiment 1:

The material of preparation pair earlier seafood powder: 86 gram dried scallop powders add shrimp med 5g, white granulated sugar 1g, glucose 1g, bright crab meat 5g, sodium glutamate 2g.Above material mixes to be mixed well, and is prepared into the seafood powder, and above material mixes to be mixed well, and is prepared into the seafood powder, then the seafood powder is crushed to 60 purpose particles, prepares major ingredient: handle meat totally subsequent use; Prepare burden then: get chicken 1000 grams; Batching: seafood powder 10 grams, essence 4 grams, honey 6 grams; Flavoring: green onion 5 grams, ginger 4 grams, the ginger defibrination is got juice; Modulation evenly; Pickle then: above-mentioned batching is stirred, roll the material machine by established practice entering food, conventional rolling, pickled 8 hours, make it not have moisture to ooze out and be as the criterion through modulation back; Carry out freezing then: carry out profile arrangement, packing, refrigeration or freezing; Just can cook making as required then: culinary art gimmicks such as can taking to fry, burn, stew, be fried is made finished product, and it is edible also can be equipped with water-swollen auricularia, water-soaked bamboo slices, mushroom, fresh vegetables or sweet various seasoning matter such as peppery etc. according to the personal like.

Embodiment 2:

The difference of present embodiment and embodiment 1 is that what the meat of present embodiment was selected is duck, and the seafood powder is processed into 50 purpose particles, and during batching, the seafood powder of being got is 6 grams, and the seafood taste can gentlier be fit to the light consumer of taste, salting period 8 hours like this.

Embodiment 3:

The difference of present embodiment and embodiment 1 is that what the meat of present embodiment was selected is pork chop, and the seafood powder is processed into 70 purpose particles, and during batching, the seafood powder of being got is 12 grams, and the seafood taste can weigh a bit like this, is fit to the heavy consumer of taste, salting period 8 hours.

The said conditioning seafood frozen meat diet of this patent, the contrast prior art has following good effect:

1, filled up the blank of commercialization seafood mouthfeel class conditioning frozen food;

2, product had both kept the fresh and tender unique taste of seafood, had and had embodied carnivorous taste, made the interior also can taste the taste of this unique local food of seafood.

3, can make different dish as required, all can steam, fry, stew etc., seafood characteristic taste be constant all the time.

4, both inherit Chinese traditional dining culture, and given prominence to again and embodied local characteristic, realized popularizing of local famous-eat style or local flavor.

5, can add the seasoning matter of oneself liking according to individual demand or personalization, such as: ham, water-soaked bamboo slices, water-swollen auricularia, mushroom, vegetables, green onion, ginger, capsicum, Chinese prickly ash etc.

Claims

1. conditioning seafood frozen meat diet processing method is characterized in that: comprise following content:

A. prepare auxiliary material seafood powder: 86 gram dried scallop powders add shrimp med 5g, white granulated sugar 1g, glucose 1g, bright crab meat 5g, sodium glutamate 2g, and above material mixes to be mixed well, and is prepared into the seafood powder;

B. prepare major ingredient: handle meat totally subsequent use;

C. prepare burden: get major ingredient 1000 grams; Batching: seafood powder 6～12 grams, essence 4 grams, honey 6 grams; Flavoring: green onion 5 grams, ginger 4 grams; Modulation evenly;

E. freezing: as to carry out profile arrangement, packing, freezing;

F: the cooking is made: take stir-fry, burning, stewed, fried culinary art gimmick making finished product;

Said meat is a chicken, and said essence is chicken essence.

2. conditioning seafood frozen meat diet processing method according to claim 1 is characterized in that: the said ginger defibrination of step c is got juice.

3. conditioning seafood frozen meat diet processing method according to claim 1 is characterized in that: steps d is put into food and is rolled the material machine and carry out rolling and then pickle.

4. conditioning seafood frozen meat diet processing method according to claim 1 is characterized in that: be equipped with water-swollen auricularia, water-soaked bamboo slices, mushroom, fresh vegetables or sweet, peppery seasoning matter among the step f.

5. conditioning seafood frozen meat diet processing method according to claim 1 is characterized in that: the described seafood powder of step a is prepared into 50-70 purpose particle.