CN101658304A - Pre-prepared minced meat - Google Patents
Pre-prepared minced meat Download PDFInfo
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- CN101658304A CN101658304A CN200910064583A CN200910064583A CN101658304A CN 101658304 A CN101658304 A CN 101658304A CN 200910064583 A CN200910064583 A CN 200910064583A CN 200910064583 A CN200910064583 A CN 200910064583A CN 101658304 A CN101658304 A CN 101658304A
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Abstract
The invention discloses pre-prepared minced meat for improving food safety and simplifying the meat mincing process of flour product. The pre-prepared minced meat comprises the following main raw materials: 300-400g of pork, 50-80g of onion, 5-10g of ginger and 300-400g of Chinese cabbage; seasoning auxiliary material comprises the following components: 15-20g of salt, 15-20g of sugar, 7-10g of monosodium glutamate and 1-2g of five-spice powder; and the preparation method of the pre-prepared minced meat comprises the following steps: pretreatment of raw materials, stirring, rubbing into circleand forming, dishing for quick freezing and packaging. The invention adopts the industrial production process in all links, simplifies the operation procedures of preparation, has simple working procedures, greatly prolongs the shelf life and improves the production efficiency.
Description
Technical field:
The present invention relates to improve food security and simplify a kind of prefabricated meat stuffing of Flour product system filling process.
Background technology:
At present, in traditional Flour product process, interior filling is made and is existed process loaded down with trivial details, and industrialization degree is low, and the product safe and sanitary does not have defectives such as ensure and the degree of product standardization is low.
Summary of the invention:
The present invention has changed the loaded down with trivial details drawback of filling manufacturing process in former traditional Flour product, and a kind of prefabricated meat stuffing of simplifying Flour product system filling process is provided.Its filling material primary raw material prescription is: pork 300-400g, green onion 50-80g, ginger 5-10g, Chinese cabbage 300-400g; The auxiliary and condiment prescription is: salt 15-20g, sugared 15-20g, monosodium glutamate 7-10g, five-spice powder 1-2g; Its preparation preparation method is: with pretreatment of raw material → stirring → stranding circle moulding → balance quick-frozen → packing.The present invention has all adopted commercial process in each link, simplifies and has made operation sequence, and operation is easy, and freshness date is prolonged greatly, has improved production efficiency.
The specific embodiment:
Embodiment 1: filling material primary raw material prescription is: pork 300-400g, green onion 50-80g, ginger 5-10g, Chinese cabbage 300-400g; The auxiliary and condiment prescription is: salt 15-20g, sugared 15-20g, monosodium glutamate 7-10g, five-spice powder 1-2g; Its preparation preparation method is: with pretreatment of raw material → stirring → stranding circle moulding → balance quick-frozen → packing.
Embodiment 2: filling material raw material prescription is: pork 350g, green onion 65g, ginger 8g, Chinese cabbage 350g; The auxiliary and condiment prescription is: salt 18g, sugared 17g, monosodium glutamate 8.5g, five-spice powder 1.5g; Its preparation preparation method is: with pretreatment of raw material → stirring → stranding circle moulding → balance quick-frozen → packing.
Embodiment 3: concrete preparation method is: pork is stirred through diameter 0.8-1.0cm orifice plate make meat gruel, add auxiliary and condiment put into mixer stir 15-20 minute tasty, again vegetables being handled the chopping size with cutmixer is the 0.5-1.0cm particle, stir with meat again and stirred in 5-10 minute, static 20-30 minute, contain out from mixer with container, make the circular filling ball of 30-40g, swing in the stainless steel square position and advanced the instant freezer quick-frozen 30-40 minute, then packing.
Embodiment 4: eating method: make fermentation or non-fermented dough, as making the fermentation stuffed cooked wheaten food then with the dough complete fermentation, divide loaf making according to required size, roll and make sheet and put into prefabricated meat stuffing, directly get final product through steaming 20-30 minute.
Claims (3)
1. a prefabricated meat stuffing is characterized in that filling material primary raw material prescription is: pork 300-400g, green onion 50-80g, ginger 5-10g, Chinese cabbage 300-400g; The auxiliary and condiment prescription is: salt 15-20g, sugared 15-20g, monosodium glutamate 7-10g, five-spice powder 1-2g; Its preparation method is: with pretreatment of raw material → stirring → stranding circle moulding → balance quick-frozen → packing.
2. according to claim 1 described a kind of prefabricated meat stuffing, it is characterized in that filling material raw material prescription is: pork 350g, green onion 65g, ginger 8g, Chinese cabbage 350g and auxiliary and condiment prescription are: salt 18g, sugared 17g, monosodium glutamate 8.5g, five-spice powder 1.5g; Its preparation preparation method is: with pretreatment of raw material → stirring → stranding circle moulding → balance quick-frozen → packing.
3. according to claim 1 described a kind of prefabricated meat stuffing, it is characterized in that concrete preparation method is: pork is stirred through diameter 0.8-1.0cm orifice plate make meat gruel, add auxiliary and condiment put into mixer stir 15-20 minute tasty, again vegetables being handled the chopping size with cutmixer is the 0.5-1.0cm particle, stir with meat again and stirred in 5-10 minute, static 20-30 minute, contain out from mixer with container, make the circular filling ball of 30-40g, swing in the stainless steel square position and advanced the instant freezer quick-frozen 30-40 minute, then packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910064583A CN101658304A (en) | 2009-04-01 | 2009-04-01 | Pre-prepared minced meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910064583A CN101658304A (en) | 2009-04-01 | 2009-04-01 | Pre-prepared minced meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101658304A true CN101658304A (en) | 2010-03-03 |
Family
ID=41786728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910064583A Pending CN101658304A (en) | 2009-04-01 | 2009-04-01 | Pre-prepared minced meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101658304A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2519551C1 (en) * | 2013-02-25 | 2014-06-10 | Олег Иванович Квасенков | Method for production of preserves "meat balls with cabbages in red sauce with root vegetables" |
| CN104489720A (en) * | 2014-12-10 | 2015-04-08 | 山东新润食品有限公司 | Raw health-preserving pork chop and preparation method thereof |
| CN106107599A (en) * | 2016-06-29 | 2016-11-16 | 泰浦食品（江苏）有限公司 | A kind of manufacture method of quick-freezing meat pulp conditioning bag |
| CN114343112A (en) * | 2021-12-28 | 2022-04-15 | 苏州闻达食品配料有限公司 | Compound antioxidant colorant and application thereof in prefabricated meat products |
-
2009
- 2009-04-01 CN CN200910064583A patent/CN101658304A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2519551C1 (en) * | 2013-02-25 | 2014-06-10 | Олег Иванович Квасенков | Method for production of preserves "meat balls with cabbages in red sauce with root vegetables" |
| CN104489720A (en) * | 2014-12-10 | 2015-04-08 | 山东新润食品有限公司 | Raw health-preserving pork chop and preparation method thereof |
| CN106107599A (en) * | 2016-06-29 | 2016-11-16 | 泰浦食品（江苏）有限公司 | A kind of manufacture method of quick-freezing meat pulp conditioning bag |
| CN114343112A (en) * | 2021-12-28 | 2022-04-15 | 苏州闻达食品配料有限公司 | Compound antioxidant colorant and application thereof in prefabricated meat products |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100303 |