CN101692909A - Plum blossom roast meat - Google Patents
Plum blossom roast meat Download PDFInfo
- Publication number
- CN101692909A CN101692909A CN200910181077A CN200910181077A CN101692909A CN 101692909 A CN101692909 A CN 101692909A CN 200910181077 A CN200910181077 A CN 200910181077A CN 200910181077 A CN200910181077 A CN 200910181077A CN 101692909 A CN101692909 A CN 101692909A
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- meat
- plum blossom
- roast
- roast meat
- tumbling
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- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses plum blossom roast meat which is characterized by comprising the following components by a certain proportion: 55.887-60.76 kg of pork lean meat, 2.5-2.9 kg of fatty meat, 1.6-1.76 kg of table salt, 0.8-0.94 kg of white sugar, 0.23-0.25 kg of monosodium glutamate, 1.6-1.76 kg of albumen powder, 4-4.7 kg of potato starch, 25-28 kg of water, 3.5-3.79 kg of spice and 0.01-0.013 kg of monascus red pigment. The invention has the advantages that special raw materials and seasoning materials are adopted, and a process of plum blossom roast meat is combined to make theappetizing plum blossom roast meat which is a necessary convenient food for business trip and travel.
Description
Technical field
The present invention relates to a kind of meat products deep processing class, specifically is a kind of plum blossom roast meat.
Background technology
Along with the raising of people's living standard and the quickening of rhythm of life, having a meal no longer has been only limited to the traditional mode of having a meal before dining table.That the crowd who goes on business, travels more and more tends to is nutritious, mouthfeel good and portable instant food.
Summary of the invention
Main task of the present invention is to provide a kind of instant food-plum blossom roast meat easily.
In order to solve above technical problem, a kind of plum blossom roast meat of the present invention is characterized in that: its component constitutes by following proportioning: lean pork 55.887-60.76 kilogram, fat meat 2.5-2.9 kilogram, salt 1.6-1.76, white sugar 0.8-0.94, monosodium glutamate 0.23-0.25, albumen powder 1.6-1.76, farina 4-4.7, water 25-28, spice 3.5-3.79, monascorubin 0.01-0.013.Said components makes plum blossom roast meat by following technology:
1, carries out the configuration of raw meat, flavoring and salt solution: a, raw meat by the proportioning in the above-mentioned scope: the choosing of lean pork, fat meat, then raw meat is thrown in in the meat grinder operating room, the fertile orifice plate strand system of using Φ 3mm, lean meat uses the orifice plate strand of Φ 25mm to make meat gruel.B, carry out the auxiliary tone taste substance, each component is mixed getting final product then by the proportioning in the above-mentioned scope.C, configuration salt solution: the good running water of weighing is added an amount of salt solution by the proportioning in the prescription be mixed with salt solution, all auxiliary and condiments that add again except that starch fully dissolve.
2, tumbling: tumbling technology is common process, and rolling the meat environment temperature is 0-4 ℃.Will pickle earlier before the tumbling: the raw meat that strand is made is put into tumbler with the pickling liquid that contains salt, water-soluble nitrous, phosphate, sodium lactate, tumbling just changeing 10 minutes, stopped 10 minutes; Reversed 30 minutes tumbling time 10 minutes.Start the vacuum tumbler then, when vacuum reach-during 0.08Mpa, tumbling begins to start operation, it is 2-30 minute that vacuum is rolled the meat time, can be determined on a case-by-case basis.After the vacuum tumbling stops, quiet salting down 〉=48 hour or the good meat stuffing of tumbling held with truck, truck is suitable for reading will be built with book film paper, place between tumbling quiet salting down 〉=48 hour, environment temperature 0-4 ℃.Also will carry out tumbling behind quiet the salting down, the tumbling mode: tumbling was just being changeed 10 minutes, stopped 10 minutes, reversed 10 minutes, and tumbling is 2 hours repeatedly.Go out filling then.
3, record: record with sausage filler under the atmospheric pressure of vacuum for-0.1Mpa, the plum blossom roast meat that will record is sealed at both ends then.
4, balance: put neatly, when putting, product edge is unfolded as far as possible, extruding is not spread in a single layer.
5, boiling, sterilization: digestion time 15 minutes, 83 ℃ of temperature.
6, dry, sootiness: the same chicken croquette of the operation of Fumigator, drying: 15 minutes/65 ℃; Sootiness: 40 minutes/65 ℃
7, carry out boiling after the sootiness again: digestion time 70 minutes, 86 ℃ of temperature.After boiling finishes, pack immediately when being cooled to intestines body core temperature≤20 ℃, prevent water evaporates like this, reduce weight.
By above-mentioned technology, this product finished product.
The invention has the advantages that: adopt specific raw material and flavoring, merge the technology of plum blossom roast meat, make appetizing plum blossom roast meat instant food.It is the indispensable instant food of travelling on official business.
The specific embodiment
Embodiment 1:
55.887 kilograms of lean pork, fat meat 2.9, salt 1.76, white sugar 0.94, monosodium glutamate 0.25, albumen powder 1.76, farina 4.7, water 28, spice 3.79, Monascus color 0.013.Above-mentioned raw materials meat is made into meat gruel, then with pickle pickle, tumbling again, boiling sootiness, boiling again, last cooling packing finished product.
Embodiment 2:
60.76 kilograms of lean pork, fat meat 2.5, salt 1.6, white sugar 0.8, monosodium glutamate 0.23, albumen powder 1.6, farina 4, water 25, spice 3.5, Monascus color 0.01.Above-mentioned raw materials meat is made into meat gruel, then with pickle pickle, tumbling again, boiling sootiness, boiling again, last cooling packing finished product.
Embodiment 3:
55 kilograms of lean pork, fat meat 3.787, salt 1.76, white sugar 0.94, monosodium glutamate 0.25, albumen powder 1.76, farina 4.7, water 28, spice 3.79, Monascus color 0.013.Above-mentioned raw materials meat is made into meat gruel, then with pickle pickle, tumbling again, boiling sootiness, boiling again, last cooling packing finished product.
Embodiment 4:
59 kilograms of lean pork, fat meat 4.26, salt 1.6, white sugar 0.8, monosodium glutamate 0.23, albumen powder 1.6, farina 4, water 25, spice 3.5, Monascus color 0.01.Above-mentioned raw materials meat is made into meat gruel, then with pickle pickle, tumbling again, boiling sootiness, boiling again, last cooling packing finished product.
Claims (1)
1. plum blossom roast meat is characterized in that: its component constitutes by following proportioning: lean pork 55.887-60.76 kilogram, fat meat 2.5-2.9 kilogram, salt 1.6-1.76, white sugar 0.8-0.94, monosodium glutamate 0.23-0.25, albumen powder 1.6-1.76, farina 4-4.7, water 25-28, spice 3.5-3.79, monascorubin 0.01-0.013.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910181077A CN101692909A (en) | 2009-10-28 | 2009-10-28 | Plum blossom roast meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910181077A CN101692909A (en) | 2009-10-28 | 2009-10-28 | Plum blossom roast meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101692909A true CN101692909A (en) | 2010-04-14 |
Family
ID=42091939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910181077A Pending CN101692909A (en) | 2009-10-28 | 2009-10-28 | Plum blossom roast meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101692909A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334692A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Roasted pork and production method thereof |
| CN103947737A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Preserving and color-protecting method of duck meat processed ham product |
| CN105962269A (en) * | 2016-05-09 | 2016-09-28 | 益盐堂（应城）健康盐制盐有限公司 | Convenient barbecue salt and preparation method thereof |
-
2009
- 2009-10-28 CN CN200910181077A patent/CN101692909A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334692A (en) * | 2010-07-19 | 2012-02-01 | 天津宝迪农业科技股份有限公司 | Roasted pork and production method thereof |
| CN103947737A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Preserving and color-protecting method of duck meat processed ham product |
| CN105962269A (en) * | 2016-05-09 | 2016-09-28 | 益盐堂（应城）健康盐制盐有限公司 | Convenient barbecue salt and preparation method thereof |
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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: 20100414 |