CN102090657A - Meat cake used for nutrition diet and preparation method thereof - Google Patents
Meat cake used for nutrition diet and preparation method thereof Download PDFInfo
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- CN102090657A CN102090657A CN2010105808488A CN201010580848A CN102090657A CN 102090657 A CN102090657 A CN 102090657A CN 2010105808488 A CN2010105808488 A CN 2010105808488A CN 201010580848 A CN201010580848 A CN 201010580848A CN 102090657 A CN102090657 A CN 102090657A
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Abstract
The invention provides a meat cake used for nutrition diet and a preparation method thereof. The meat cake comprises raw materials and auxiliary materials, wherein, the raw materials comprise the following components in parts by weight: 70-80 parts of lean meat, 10-20 parts of vegetable oil and 10-20 parts of water. The preparation method comprises the following steps: mincing the lean meat into meat paste; adding oat, salt, nitrite and tripolyphosphate into 1/2-1/3 meat paste; fully stirring and evenly mixing; frying the residual meat paste and auxiliary materials; and putting into ovenware for roasting, cooking, packaging and sterilizing. In the invention, the lean meat and the oat are selected as raw materials for the first time, especially mutton and the oat are takes as the raw materials; as the auxiliary materials, such as pine nuts, raisins and the like are added, and the flavor of goat and sheep of the mutton is removed; the meat cake has delicious taste and good palatability, enriches the varieties of nutritive diet food, not only increases the nutritive components of the meat cake, enriches the varieties of nutritive compound food, but also provides a wider path for deeply processing the meat.
Description
Technical field
The present invention relates to field of food, specifically, relate to a kind of nutrient diet meat cake and preparation method thereof.
Background technology
Under the social environment of Modern High-Speed development, along with people to health understanding deeply with to the concern of self health status, the progress of development of times and society allows people more time need be used for working and learning, in considerable occasion, people need fast pace to have a dinner, this is the demand of era development, also is the sign of era development.In the life of this society with fast rhythm, nutrient fast-food will become the necessity of people's life.Increasing people will select nutrient diet to reach a kind of science in the three meals in a day of oneself and the purpose of rational balanced diet.
The enforcement that China farming animals are herded industrial structure policy makes various places animal husbandry, particularly sheep husbandry present growth momentum faster, and this has alleviated the raising owing to living standards of the people to a certain extent, and to the satisfied problem of material requisite.Therefore, the present invention utilizes existing meat resource, complies with the market demand, has proposed a kind of nutrient diet meat cake and preparation method thereof.
Summary of the invention
Purpose of the present invention provides meat cake a kind of good palatability, that be applicable to nutrient diet and preparation method thereof.
Another object of the present invention provides a kind of method for preparing above-mentioned nutrient diet with the meat cake.
For achieving the above object, the present invention adopts following technical scheme:
Nutrient diet of the present invention meat cake comprises raw material and auxiliary material, and wherein said raw material comprises lean meat 70-80 part, oat 20-30 part and the water 10-20 part in weight portion;
Wherein also comprise auxiliary material, described auxiliary material comprises salt 1.5-2.0 part, nitrite 0.003-0.01 part, tripolyphosphate 0.1-0.5 part, sodium isoascorbate 0.01-0.06 part, sugared 0.5-1 part, monosodium glutamate 0.3-0.5 part, pine nut 9-11 part, raisins 6-8 part, the butter 7.5-15 part in weight portion.
Described auxiliary material also comprises spice, and described spice comprises onion 10-20 part, pepper powder 0.3-0.5 part, curcuma powder 0.2-0.4 part, the coriander powder 0.2-0.4 part in weight portion.
Preferably, nutrient diet of the present invention is selected mutton preparation, i.e. mutton cake for use with the meat cake;
Described mutton cake comprises raw material and auxiliary material, and wherein said raw material comprises sheep red meat 70-80 part, oat 20-30 part and the water 10-20 part in weight portion;
Wherein also comprise auxiliary material, described auxiliary material comprises salt 1.5-2.0 part, nitrite 0.003-0.01 part, tripolyphosphate 0.1-0.5 part, sodium isoascorbate 0.01-0.06 part, sugared 0.5-1 part, monosodium glutamate 0.3-0.5 part, pine nut 9-11 part, raisins 6-8 part, the butter 7.5-15 part in weight portion.
Described auxiliary material also comprises spice, and described spice comprises onion 10-20 part, pepper powder 0.3-0.5 part, curcuma powder 0.2-0.4 part, the coriander powder 0.2-0.4 part in weight portion.
The present invention also provides the preparation method of described nutrient diet with the meat cake, and described preparation method comprises the steps:
1) lean meat is made meat stuffing, get 1/2～1/3 meat stuffing, add oat and be stirred into dough;
2) remaining meat stuffing adds nitrite, tripolyphosphate, sodium isoascorbate, is stirred well to mix;
3) frying: rusting heat to 150-170 ℃, is added the meat stuffing, spice and the residue auxiliary material that stir and carries out frying;
4) baking: brush butter in baking tray bottom, part dough shop fixtures, the part dough covers the top, with the alternate tiling with meat stuffing of dough, constitutes layer structure (can be one or more layers), and 170-200 ℃ of baking is 1 hour then;
Wherein, used oat is the oat through immersion treatment in the step 1), and described immersion is following to be carried out: oat was soaked in water 1-2 hour;
The preferred mutton of used meat; Used meat will be removed impurity such as extravasated blood, hair, broken bone through finishing; Used onion with the clear water wash clean, to be cut into onion broken.
In addition, preparation method of the present invention also comprises after step 4):
5) cooling: after the baking meat cake is cooled to 10-15 ℃;
6) packing:, carry out vacuum packaging with meat cake morsel;
7) sterilization.
Wherein, the preferred pasteurize of described sterilization, described pasteurize adopt boiling case to carry out.Sterilization temperature 82-85 ℃, sterilizing time is 20-25 minute.
Each step of preparation method of the present invention can adopt this area technological means commonly used to finish, and adopts baking box to carry out as baking, and packing adopts vacuum packing machine to carry out.
Compare with existing nutrient diet product, it is raw material that the present invention selects lean meat and oat first for use, particularly mutton is raw material, and add auxiliary materials such as pine nut and raisins, nutrients such as a certain amount of good protein, amino acid, vitamin and mineral matter can be provided, not only removed the peculiar smell of mutton of mutton, and it is delicious in taste, good palatability has enriched the kind of nutrient diet food, is fit to that consumer groups are edible more widely; While also provides wider approach for the deep processing of meat.Therefore, this kind nutrient diet will play certain impetus with the meat cake for the Chinese and western fast food of development.
This kind nutrient diet is raw meat with meat with the meat cake, and be equipped with auxiliary materials such as pine nut and raisins, characteristic with halal food, the raising of the guarantee of good hygiene condition and processing conversion ratio when making this product, can play effect energetically for the kind of enriching halal food, make this industry can bring into play its economic worth better, have very vast market prospect.
Description of drawings
Fig. 1 is the process chart of nutrient diet of the present invention with the meat cake.
The specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
The prescription of the mutton cake of present embodiment:
Sheep red meat 800g
Oat 200g
Water 160g
Salt 18g
Nitrite 0.05g
Tripolyphosphate 0.3g
Sodium isoascorbate 0.3g
Sugar 5g
Monosodium glutamate 3g
Pine nut 110g
Raisins 80g
Butter 90g
Onion 200g
Pepper powder 3g
Curcuma powder 2g
Coriander powder 2g
As shown in Figure 1, the nutrient diet of present embodiment comprises the steps: with the preparation method of mutton cake
(1) oat and water are mixed, soaked 1 hour, onion cleans that to be cut into onion broken.
(2) thin mutton strand is made the mutton filling, 1/3 mutton filling adds soaked oat and is stirred into dough;
(3) 2/3 mutton filling adds nitrite, tripolyphosphate, with ascorbic acid, is stirred well to mix;
(4) frying:, add the 2/3 mutton filling that stirs, spice, residue auxiliary material and carry out frying with rusting heat to 150 ℃;
(5) baking tray of packing into: brush butter in the baking tray bottom, dough with 1/3 is tiled in the baking tray bottom, then that 1/2 frying is good mutton filling evenly tiles, 1/3 dough again tiles, evenly the mutton filling that tiles and be far more than will remain dough at last and cover above the mutton filling, the mutton filling all be covered completely as far as possible, brush butter, be divided into the fritter of rhombus then with pocket knife;
(6) baking: the mutton cake material embryo of moulding is placed in the baking box 180 ℃ of bakings 1 hour;
(7) cooling: after the baking mutton cake is cooled to 15 ℃;
(8) packing:, carry out vacuum packaging with mutton cake morsel;
(9) pasteurize: carry out pasteurize at last, 82 ℃ of sterilization temperatures, sterilizing time are 25 minutes.
The mutton cake that obtains is delicious in taste, good palatability.
Embodiment 2
The prescription of the mutton cake of present embodiment:
Mutton 75kg
Oat 25kg
Water 12kg
Salt 1.5kg
Nitrite 0.003kg
Tripolyphosphate 0.4kg
Sodium isoascorbate 0.05kg
Sugar 0.8kg
Monosodium glutamate 0.5kg
Pine nut 9kg
Raisins 7kg
Butter 8kg
Onion 150kg
Pepper powder 0.4kg
Curcuma powder 0.4kg
Coriander powder 0.3kg
As shown in Figure 1, the nutrient diet of present embodiment comprises the steps: with the preparation method of mutton cake
(1) oat and water are mixed, soaked 2 hours, onion cleans that to be cut into onion broken.
(2) thin mutton strand is made the mutton filling, 1/3 mutton filling adds soaked oat and is stirred into dough;
(3) 2/3 mutton filling adds nitrite, tripolyphosphate, with ascorbic acid, is stirred well to mix;
(4) frying:, add the 2/3 mutton filling that stirs, spice, residue auxiliary material and carry out frying with rusting heat to 170 ℃;
(5) baking tray of packing into: brush butter in the baking tray bottom, the dough with 1/2 is tiled in the baking tray bottom, and then that frying is good mutton filling evenly tiles, to remain 1/2 dough then covers above the mutton filling, the mutton filling is all covered completely as far as possible, brush butter, be divided into the fritter of rhombus then with pocket knife;
(6) baking: the mutton cake material embryo of moulding is placed in the baking box 200 ℃ of bakings 1 hour;
(7) cooling: after the baking mutton cake is cooled to 10 ℃;
(8) packing:, carry out vacuum packaging with mutton cake morsel;
(9) pasteurize: carry out pasteurize at last, 85 ℃ of sterilization temperatures, sterilizing time are 22 minutes.
The mutton cake that obtains is delicious in taste, good palatability.
Embodiment 3
The prescription of the mutton cake of present embodiment:
Mutton 26kg
Oat 10kg
Water 6kg
Salt 6.5kg
Nitrite 0.003kg
Tripolyphosphate 0.1kg
Sodium isoascorbate 0.02kg
Sugar 0.2kg
Monosodium glutamate 0.18kg
Pine nut 3.4kg
Raisins 3.4kg
Butter 5kg
Onion 6.4kg
Pepper powder 0.16kg
Curcuma powder 0.18kg
Coriander powder 0.09kg
As shown in Figure 1, the nutrient diet of present embodiment comprises the steps: with the preparation method of mutton cake
(1) oat and water are mixed, soaked 1.8 hours, onion cleans that to be cut into onion broken.
(2) thin mutton strand is made the mutton filling, 1/3 mutton filling adds soaked oat and is stirred into dough;
(3) 2/3 mutton filling adds nitrite, tripolyphosphate, with ascorbic acid, is stirred well to mix;
(4) frying:, add the 2/3 mutton filling that stirs, spice, residue auxiliary material and carry out frying with rusting heat to 165 ℃;
(5) baking tray of packing into: brush butter in the baking tray bottom, the dough with 1/2 is tiled in the baking tray bottom, and then that frying is good mutton filling evenly tiles, to remain 1/2 dough then covers above the mutton filling, the mutton filling is all covered completely as far as possible, brush butter, be divided into the fritter of rhombus then with pocket knife;
(6) baking: the mutton cake material embryo of moulding is placed in the baking box 190 ℃ of bakings 1 hour;
(7) cooling: after the baking mutton cake is cooled to 12 ℃;
(8) packing:, carry out vacuum packaging with mutton cake morsel;
(9) pasteurize: carry out pasteurize at last, 84 ℃ of sterilization temperatures, sterilizing time are 21 minutes.
The mutton cake that obtains is delicious in taste, good palatability.The nutritional labeling of the mutton cake that present embodiment obtains is as shown in table 1:
The nutritional labeling of table 1 mutton cake
Embodiment 4
The prescription of the beef cake of present embodiment:
Beef 40kg
Oat 22kg
Water 82kg
Salt 9kg
Nitrite 0.022kg
Tripolyphosphate 0.2kg
Sodium isoascorbate 0.15kg
Sugar 2.5kg
Monosodium glutamate 1.5kg
Pine nut 5kg
Raisins 4kg
Butter 4.8kg
Onion 2kg
Pepper powder 0.3kg
Curcuma powder 0.2kg
Coriander powder 0.2kg
The beef cake that obtains is delicious in taste, meat chewiness, good palatability.
Embodiment 5
The prescription of the chicken cake of present embodiment:
Fresh Grade Breast 75kg
Oat 28kg
Water 14kg
Salt 1.8kg
Nitrite 0.0032kg
Tripolyphosphate 0.4kg
Sodium isoascorbate 0.05kg
Sugar 0.9kg
Monosodium glutamate 0.5kg
Pine nut 9.2kg
Raisins 6.8kg
Butter 8.2kg
Onion 160kg
Pepper powder 0.5kg
Curcuma powder 0.45kg
Coriander powder 0.4kg
The chicken cake that obtains is delicious in taste, fine and tender taste, good palatability.
Claims (10)
1. a meat cake comprises raw material and auxiliary material, it is characterized in that described raw material comprises lean meat 70-80 part, oat 20-30 part and the water 10-20 part in weight portion.
2. meat cake according to claim 1, it is characterized in that described auxiliary material comprises salt 1.5-2.0 part, nitrite 0.003-0.01 part, tripolyphosphate 0.1-0.5 part, sodium isoascorbate 0.01-0.06 part, sugared 0.5-1 part, monosodium glutamate 0.3-0.5 part, pine nut 9-11 part, raisins 6-8 part, the butter 7.5-15 part in weight portion.
3. meat cake according to claim 2 is characterized in that described auxiliary material also comprises spice.
4. nutrient diet meat cake according to claim 3 is characterized in that, described spice comprises onion 10-20 part, pepper powder 0.3-0.5 part, curcuma powder 0.2-0.4 part, the coriander powder 0.2-0.4 part in weight portion.
5. nutrient diet meat cake according to claim 3 is characterized in that described lean meat is mutton.
6. the preparation method as the arbitrary described nutrient diet usefulness meat cake of claim 1-5 is characterized in that comprising the steps:
1) lean meat is made meat stuffing, get 1/2～1/3 meat stuffing, add oat and be stirred into dough;
2) remaining meat stuffing adds nitrite, tripolyphosphate, sodium isoascorbate, is stirred well to mix;
3) frying: rusting heat to 150-170 ℃, is added the meat stuffing, spice and the residue auxiliary material that stir and carries out frying;
4) baking: brush butter in baking tray bottom, part dough shop fixtures, the part dough covers the top, with the alternate tiling with meat stuffing of dough, constitutes layer structure, and 170-200 ℃ of baking is 1 hour then.
7. preparation method as claimed in claim 6 is characterized in that, used oat is the oat through immersion treatment in the step 1), and described immersion is following to be carried out: oat was soaked in water 1-2 hour.
8. preparation method as claimed in claim 6 is characterized in that, used meat will be removed the impurity that comprises extravasated blood, hair, broken bone through finishing.
9. preparation method as claimed in claim 6 is characterized in that, used onion with the clear water wash clean, to be cut into onion broken.
10. preparation method as claimed in claim 6 is characterized in that, also comprises after step 4):
5) cooling: after the baking meat cake is cooled to 10-15 ℃;
6) packing:, carry out vacuum packaging with meat cake morsel;
7) sterilization; The preferred pasteurize of described sterilization, sterilization temperature 82-85 ℃, sterilizing time is 20-25 minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105808488A CN102090657B (en) | 2010-12-03 | 2010-12-03 | Meat cake used for nutrition diet and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105808488A CN102090657B (en) | 2010-12-03 | 2010-12-03 | Meat cake used for nutrition diet and preparation method thereof |
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| CN102090657A true CN102090657A (en) | 2011-06-15 |
| CN102090657B CN102090657B (en) | 2013-02-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105165963A (en) * | 2015-10-19 | 2015-12-23 | 赤峰喜利来食品有限责任公司 | Prairie milk curd cake and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2381143Y (en) * | 1999-08-10 | 2000-06-07 | 希杰(青岛)食品有限公司 | Flat ham |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN101715975A (en) * | 2009-12-08 | 2010-06-02 | 武汉工业学院 | Miscellaneous cereal-containing compound ham sausages and method for preparing same |
-
2010
- 2010-12-03 CN CN2010105808488A patent/CN102090657B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2381143Y (en) * | 1999-08-10 | 2000-06-07 | 希杰(青岛)食品有限公司 | Flat ham |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN101715975A (en) * | 2009-12-08 | 2010-06-02 | 武汉工业学院 | Miscellaneous cereal-containing compound ham sausages and method for preparing same |
Non-Patent Citations (3)
| Title |
|---|
| 《肉制品配方1800例》 19990430 石永福等 西式肉制品 , * |
| 《肉类研究》 20070730 张雅稚 羊肉糕加工技术的开发与研究 , 第07期 * |
| 《食品工业科技》 20040525 张雅稚等 牛肉糕加工技术的开发与研究 , 第05期 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105165963A (en) * | 2015-10-19 | 2015-12-23 | 赤峰喜利来食品有限责任公司 | Prairie milk curd cake and production method thereof |
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| CN102090657B (en) | 2013-02-20 |
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