CN101933606B - Abalone sauce and diced meat sauce - Google Patents
Abalone sauce and diced meat sauce Download PDFInfo
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- CN101933606B CN101933606B CN2010102859435A CN201010285943A CN101933606B CN 101933606 B CN101933606 B CN 101933606B CN 2010102859435 A CN2010102859435 A CN 2010102859435A CN 201010285943 A CN201010285943 A CN 201010285943A CN 101933606 B CN101933606 B CN 101933606B
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Abstract
The invention discloses abalone sauce and diced meat sauce and a processing method thereof, relating to the field of food. The abalone sauce and diced meat sauce comprises the following raw materials in percentage by weight: 20-30 percent of pork, 5-10 percent of oyster mushroom, 5-10 percent of miso sauce, 2-6 percent of seasoner, 3-8 percent of salad oil, 2-6 percent of steamed bean, 2-5 percent of starch, 3-8 percent of dry seafood, 1-3 percent of garlic, 1-3 percent of ginger, 0.1-1 percent of rice wine, 0.1-1 percent of abalone sauce and the balance of water. The process method of the abalone sauce and diced meat sauce comprises the following working procedures of: pretreating the raw materials; frying stuff materials; decocting; seasoning; packaging, and the like. The abalone sauce and diced meat sauce not only enriches the taste of diced meat sauce, but also optimizes the raw material proportion of the diced meat sauce, and ensures that the ingredients of the abalone sauce and diced meat sauce are more abundant, and the mouthfeel is finer. Moreover, the processing method of the abalone sauce and diced meat sauce is simpler and more convenient, is easier to operate, simplifies the industrial production process and obviously improves the product quality.
Description
Technical field
The present invention relates to field of food, specifically be meant a kind of Bao juice meat cubelets sauce and processing method thereof.
Background technology
The Along with people's growth in the living standard; The consumer has not satisfied the demand of commodity, pursues the diversity and the trophism of commodity especially, and our traditional meat pulp; Mostly the manufacturer is on meat, to make an issue of; Provide be not pork be exactly mutton, beef, to products such as meat, be not exactly to add various flavorings to make it to form different tastes, make that its meat pulp mouth raw material is single, taste is dull.And along with the development of marine product industry; Present seafood has become one of selection of ordinary consumer; Present technology can be processed into seafood seafood deep processed products such as dry product, flavouring, and this also provides new thinking for raw material and the taste thereof that we study meat pulp.Abalone juice in the seafood deep processing also claims that Bao juice is the Normal juice of gained when sending out the system abalone, the characteristics that finished product has brown deeply, glossy tasty and refreshing, the delicious flavour of color and luster, gives off a strong fragrance.We can join seafood in the raw material of meat pulp, make it meat pulp and also have certain sea food flavor and nutrition.
Summary of the invention
The objective of the invention is to satisfy the requirement of people, make full use of existing resource a kind of Bao juice meat cubelets sauce that in meat pulp, adds seafood is provided food diversity, trophism, and the processing method of this kind Bao juice meat cubelets sauce.
The present invention to achieve these goals, the technical scheme that is adopted is: a kind of Bao juice meat cubelets sauce is provided, and said Bao juice meat cubelets sauce raw material and weight proportion thereof are pork 20-30%; Flat mushroom 5-10%, miso paste 5-10%, flavoring 2-6%, salad oil 3-8%; Steam beans 2-6%, starch 2-5%, dried seafood 3-8%, garlic 1-3%; Ginger 1-3%, rice wine 0.1-1%, Bao juice 0.1-1%, all the other are water.
Said Bao juice meat cubelets sauce raw material and weight proportion thereof do, pork 27%, and flat mushroom 8%, miso paste 7%, flavoring 5%, salad oil 5% steams beans 5%, starch 3.8%, dried seafood 3%, garlic 1.5%, ginger 1.5%, rice wine 0.2%, Bao juice 0.4%, all the other are water.
Said dried seafood is one or both in dried scallop or the dried shrimps.
Said flavoring is one or more in white sugar, monosodium glutamate, salt, soy sauce, cooking wine, dark soy sauce or the pepper powder.
A kind of processing method of above-mentioned Bao juice meat cubelets sauce is provided, and the processing method of said Bao juice meat cubelets sauce does,
(1) pretreatment of raw material is checked the raw material that gets into the workshop, and it is subsequent use that qualified back gets into the workshop, and it is subsequent use that the pork that gets into the workshop is cut into broken end, and garlic, ginger, flat mushroom, the chopping of dried seafood is subsequent use;
(2) filling material frying is poured salad rusting into to 120-140 ℃ in the pot, adds ginger, garlic is fried to golden yellow, adds dried seafood then and fries fragrantly, adds incarnation again and fries fragrantly, adds soy sauce, dark soy sauce, flavor again and increases sauce, cooking wine seasoning, adds flat mushroom again and stir-fries;
(3) boil process, in the pot that above-mentioned filling material frying is accomplished, add entry, treat boiled then boiling 30 minutes with medium and small fire;
(4) in boiling the pot of accomplishing, add the flavoring seasoning, colluded after stir-frying 3 minutes and owe; Add the steaming beans at last and stir, promptly accomplish boiling of meat pulp after boiling;
The meat pulp that (5) will boil is packed warehouse-in.
A kind of Bao juice meat cubelets sauce of the present invention and its beneficial effect of processing method thereof are: Bao juice meat cubelets sauce of the present invention has not only enriched the taste of meat cubelets sauce, and has optimized the proportioning raw materials of meat cubelets sauce, makes its batching abundanter, and mouthfeel is fine and smooth more.And Bao juice meat cubelets sauce processing method of the present invention it is more simple and convenient, easy operating has been simplified industrialized producing technology more, but its product quality has but obtained providing significantly.
The specific embodiment
Embodiment.
Prepare a kind of Bao juice meat cubelets sauce, raw material and weight proportion thereof do, pork 27%, and flat mushroom 8%, miso paste 7%, flavoring 5%, salad oil 5% steams beans 5%, starch 3.8%, dried seafood 3%, garlic 1.5%, ginger 1.5%, rice wine 0.2%, Bao juice 0.4%, all the other are water.
Dried seafood is dried scallop and dried shrimps.
Flavoring is white sugar, monosodium glutamate, salt, soy sauce, cooking wine, dark soy sauce and pepper powder.
The processing method of Bao juice meat cubelets sauce does,
(1) pretreatment of raw material is checked the raw material that gets into the workshop, and it is subsequent use that qualified back gets into the workshop, and it is subsequent use that the pork that gets into the workshop is cut into broken end, and garlic, ginger, flat mushroom, the chopping of dried seafood is subsequent use;
(2) filling material frying is poured salad rusting into to 120-140 ℃ in the pot, adds ginger, garlic is fried to golden yellow, adds dried seafood then and fries fragrantly, adds incarnation again and fries fragrantly, adds soy sauce, dark soy sauce, flavor again and increases sauce, cooking wine seasoning, adds flat mushroom again and stir-fries;
(3) boil process, in the pot that above-mentioned filling material frying is accomplished, add entry, treat boiled then boiling 30 minutes with medium and small fire;
(4) in boiling the pot of accomplishing, add the flavoring seasoning, colluded after stir-frying 3 minutes and owe; Add the steaming beans at last and stir, promptly accomplish boiling of meat pulp after boiling;
The meat pulp that (5) will boil is packed warehouse-in.
The above; Be merely the preferable specific embodiment of the present invention; But protection scope of the present invention is not limited thereto; Any technical staff who is familiar with the present technique field is equal to replacement or change according to technical scheme of the present invention and inventive concept thereof in the technical scope that the present invention discloses, all should be encompassed within protection scope of the present invention.
Claims (2)
1. Bao juice meat cubelets sauce, it is characterized in that: said Bao juice meat cubelets sauce raw material and weight proportion thereof are pork 20-30%, flat mushroom 5-10%; Miso paste 5-10%, flavoring 2-6%, salad oil 3-8% steams beans 2-6%; Starch 2-5%, dried seafood 3-8%, garlic 1-3%, ginger 1-3%; Rice wine 0.1-1%, Bao juice 0.1-1%, all the other are water; Said dried seafood is one or both in dried scallop or the dried shrimps; Said flavoring is one or more in white sugar, monosodium glutamate, salt, soy sauce, cooking wine or the pepper powder.
2. a kind of Bao juice meat cubelets sauce according to claim 1, it is characterized in that: said Bao juice meat cubelets sauce raw material and weight proportion thereof are pork 27%, flat mushroom 8%; Miso paste 7%, flavoring 5%, salad oil 5% steams beans 5%; Starch 3.8%, dried seafood 3%, garlic 1.5%, ginger 1.5%; Rice wine 0.2%, Bao juice 0.4%, all the other are water; Said dried seafood is one or both in dried scallop or the dried shrimps; Said flavoring is one or more in white sugar, monosodium glutamate, salt, soy sauce, cooking wine or the pepper powder.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102859435A CN101933606B (en) | 2010-09-19 | 2010-09-19 | Abalone sauce and diced meat sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102859435A CN101933606B (en) | 2010-09-19 | 2010-09-19 | Abalone sauce and diced meat sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101933606A CN101933606A (en) | 2011-01-05 |
| CN101933606B true CN101933606B (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102859435A Expired - Fee Related CN101933606B (en) | 2010-09-19 | 2010-09-19 | Abalone sauce and diced meat sauce |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150817B (en) * | 2011-03-02 | 2012-07-04 | 福州日兴水产食品有限公司 | Processing method of abalone sauce |
| CN102973013A (en) * | 2012-11-12 | 2013-03-20 | 昆山杨恒旺节能科技有限公司 | Wall-hang wine frame |
| CN104366443B (en) * | 2014-11-24 | 2016-01-13 | 温州恒源水产有限公司 | A kind of mutton hoisin sauce processing method |
| CN106418448A (en) * | 2016-09-22 | 2017-02-22 | 河南永达美基食品股份有限公司 | Seafood and chicken meat sauce and making method thereof |
| CN106262472A (en) * | 2016-10-14 | 2017-01-04 | 周跃坤 | A kind of ancient method braised sea cucumber with spring onions sauce and preparation method thereof |
| CN110279099A (en) * | 2019-07-21 | 2019-09-27 | 合肥公和堂食品有限公司 | A kind of manufacture craft of meat cubelets sauce |
| CN112655940A (en) * | 2021-01-13 | 2021-04-16 | 贵州远鸿生物有限公司 | Pork paste and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954692A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Producing method of savoury thick chilli meat sauce |
| CN1985665A (en) * | 2006-12-21 | 2007-06-27 | 刘铁 | Sweet spicy meat jam and its making process |
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2010
- 2010-09-19 CN CN2010102859435A patent/CN101933606B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954692A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Producing method of savoury thick chilli meat sauce |
| CN1985665A (en) * | 2006-12-21 | 2007-06-27 | 刘铁 | Sweet spicy meat jam and its making process |
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| CN101933606A (en) | 2011-01-05 |
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