CN102240024A - Miscellaneous grain steamed meat powder and production method thereof - Google Patents
Miscellaneous grain steamed meat powder and production method thereof Download PDFInfo
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Abstract
The invention provides a miscellaneous grain steamed meat powder and a production method thereof. The miscellaneous grain steamed meat powder comprises a rice-four bag, a fresh sauce bag and a solid seasoning bag, wherein the rice-four bag comprises the following raw materials: rice, corn, millet, wheat or grain sorghum and bean; the fresh sauce bag comprises the following raw materials: preserved bean curd, broad bean paste, soybean paste and sweet soybean paste; the solid seasoning bag comprises the following raw material of tibicos; and the weight ratio of the rice-four bag to the fresh sauce bag to the solid seasoning bag is 1:(0.35-0.55):(0.04-0.05). In the steamed meat powder provided by the invention, the miscellaneous grain is utilized for matching, thus the nutrition is more balanced, and the protein content is richer; and meanwhile, the solid seasoning bag taking the tibicos as a raw material is also added in the steamed meat powder, thus the mouthfeel of the steamed meat powder is more fresher; and in addition, two fermentation processes are adopted in the fresh sauce bag, thus the mouthfeel of the steamed meat powder is better, and the quality guarantee period is longer. The raw materials of the miscellaneous grain steamed meat powder provided by the invention are simple and easily obtainable, and the miscellaneous grain steamed meat powder provided by the invention has the advantages of good mouthfeel, high nutritive value and strong practicability.
Description
Technical field
The invention belongs to the food dressing field, specifically be meant a kind of five cereals steamed meat powder and production method thereof.
Background technology
Existing steamed meat powder is a primary raw material with the rice generally, is equipped with auxiliary materials such as various aromatic seasonings, fermented bean curd juice, thick broad-bean sauce, sweet fermented flour sauce, through boiling, oven dry, pulverizing, prepare, be processed into.Generally include ground rice bag and dip bag two parts.But the nutrition dullness of rice lacks lysine, and protein content is not high.Simultaneously, existing steamed meat powder mouthfeel is also bright inadequately.
Summary of the invention
The objective of the invention is provides a kind of balanced in nutrition according to above-mentioned deficiency, protein content height, and the five cereals steamed meat powder and the production method thereof of tasty mouthfeel.
A kind of five cereals steamed meat powder, it comprises ground rice bag and bright dip bag, and it is characterized in that: it also comprises the solid seasoning bag, and the raw material of described ground rice bag comprises rice, corn, millet, wheat class or Chinese sorghum and beans; The raw material of described bright dip bag comprises fermented bean curd, thick broad-bean sauce, soya sauce and sweet fermented flour sauce; The raw material of described solid seasoning bag comprises the bacterium mushroom; The weight ratio of described ground rice bag, bright dip bag and solid seasoning bag is 1: 0.35-0.55: 0.04-0.05.
Described rice is preboiled rice, early rice, late rice rice, glutinous rice, red rice or black rice; Described wheat class is buckwheat or barley; Described beans is red bean, black soya bean, soya bean or mung bean; Described fermented bean curd is a preserved red beancurd.
The raw material of described ground rice bag comprises that parts by weight are the rice of 25-40 part, corn that parts by weight are 10-20 part, parts by weight are 15-30 part millet, wheat class that parts by weight are 10-25 part or Chinese sorghum, parts by weight are the beans of 15-35 part; The raw material of described bright dip bag comprises that parts by weight are that the fermented bean curd of 300-450 part, the thick broad-bean sauce that parts by weight are 120-230 part, soya sauce and the parts by weight that parts by weight are 180-250 part are the sweet fermented flour sauce of 350-480 part.
Also comprise ground rice bag batching in the raw material of described ground rice bag, described ground rice bag batching is that the salt of 3-6 part, the anise that parts by weight are 0.2-0.4 part, the little fennel that parts by weight are 0.1-0.3 part, the Chinese cassia tree that parts by weight are 0.2-0.5 part, the dried orange peel that parts by weight are 0.1-0.25 part, the ginger that parts by weight are 0.3-0.6 part, murraya paniculataJack and the parts by weight that parts by weight are 0.5-1.5 part are the red yeast rice of 0.4-1.2 part for parts by weight; Also comprise bright dip batching in the raw material of described bright dip bag, described bright dip batching comprises that parts by weight are that the salt of 190-300 part, the liquor that parts by weight are 20-35 part, the monosodium glutamate that parts by weight are 15-20 part, red yeast rice and the parts by weight that parts by weight are 15-25 part are the water of 750-900 part; Also comprise flavor pack batching in the raw material of described solid seasoning bag, described flavor pack batching comprises parts by weight are the bacterium mushroom powder of 0.3-0.8 part, monosodium glutamate that parts by weight are 0.5-1 part, parts by weight are 2-5 part white sugar and the chickens' extract of 0.2-0.5 part.
Described ground rice bag is by screening rice, corn, millet, wheat class or Chinese sorghum and beans respectively the back parch, cools off and pulverizes, and mix batch mixes and several steps of can obtain at last; Described bright dip bag carries out mixed culture fermentation and homogeneous by the levigate back of fermented bean curd, thick broad-bean sauce, soya sauce and sweet fermented flour sauce is added batching, and then continues after fermentation, and last can obtains; Described solid seasoning bag is pulverized the back again and is obtained with batch mixes and can by with after the bacterium mushroom drying.
Described ground rice bag is by sending into rice, corn, millet, wheat class or Chinese sorghum and beans in the screening machine respectively, behind scalping, sandstone and the impurity, parch is 30 minutes between 85-95 ℃, is cooled to room temperature again and is crushed to 20 mesh sieves, obtains with batching mix and several steps of can at last.
Described bright dip bag by fermented bean curd, thick broad-bean sauce, soya sauce and sweet fermented flour sauce is levigate and cross 40 mesh sieves after add batching, mixed culture fermentation is 20 days then, obtains behind the bright dip of homogeneous after fermentation 10 days through homogenizer again, can obtains.
Described mixed culture fermentation refers in fermentation 10 days between fermentation 10 days, the 32-35 ℃ between 28-30 ℃, and described after fermentation referred between 28-32 ℃ fermentation 10 days.
Described solid seasoning bag by with dried bacterium mushroom 60 ℃ down be 4-5% to water content in dry 30-60 minute after, pulverize and also cross 60 mesh sieves, again with the batching mix after can obtain.
Steamed meat powder of the present invention utilizes the collocation of five cereals, makes nutrition balanced more, and protein content is abundanter.Rice lacks lysine, and then beans is rich in lysine; The relative tryptophan deficiency of rice, and the tryptophane of corn is abundant.Adopt the steamed meat powder of rice, corn and beans three collocation among the present invention, protein content is higher than the traditional steamed meat powder that only contains rice in the steamed meat powder far away.And German millet nutrition is worth high, and units of heat, protein and fat content all are higher than wheat flour and rice, also contain calcium, iron, phosphorus, carrotene, and contained cellulose is also very abundant.Buckwheat not only can reduce the cholesterol in the human body blood, and blood vessel is had protective effect.Simultaneously, it is the solid seasoning bag of primary raw material that the present invention has also added with the bacterium mushroom, makes the mouthfeel of steamed meat powder delicious more.In addition, the technology of fermenting twice not only made the mouthfeel of steamed meat powder better, and makes the shelf-life of steamed meat powder longer before and after bright dip bag of the present invention had adopted.Raw material of the present invention all is simple and easy to, and mouthfeel is good, is of high nutritive value, have very strong practicality.
The specific embodiment
Below further specify the present invention by specific embodiment:
Embodiment 1
One, the production method of ground rice bag
Early rice 25kg, corn 20kg, millet 20kg, buckwheat 25kg and red bean 25kg send in the screening machine impurity such as scalping, sandstone respectively separately.Then the clean above-mentioned raw materials of screening is delivered in the Automatic frying pan, stir-frying under 85 ℃ was light yellow to appearance in 30 minutes, did not get final product but there be burnt the paste.The raw material of more above-mentioned parch being crossed is cooled to room temperature through the vibration cooling bed, and is crushed to 20 mesh sieves in batches.Mix is evenly and pour into to seal in the bag and obtain ground rice bag 1, every bag heavy 100g in mixing machine with above-mentioned raw materials and batching at last.Described batching is made up of salt 3kg, anistree 0.3kg, little fennel 0.3kg, Chinese cassia tree 0.2kg, dried orange peel 0.2kg, ginger 0.3kg, murraya paniculataJack 0.5kg, red yeast rice 1kg.
Two, the production method of bright dip bag
Preserved red beancurd 300kg, thick broad-bean sauce 200kg, soya sauce 200kg and sweet fermented flour sauce 350kg are crossed 40 mesh sieves after colloid mill is levigate.The homogenizer homogeneous was passed through in the mixed culture fermentation in the dip cylinder of above-mentioned raw materials and batch mixes in 20 days again, wherein fermentation 10 days between fermentation 10 days between 28-30 ℃, 32-35 ℃.Described batching is made up of salt 190kg, liquor 25kg, monosodium glutamate 20kg, red yeast rice 25kg, water 750kg.Then the bright dip behind the homogeneous was fermented 10 days between 28-32 ℃, the bright dip that after fermentation is finished is sent in the self-service packing machine of liquid and to be irritated bag and seal and obtain bright dip bag 1, every bag heavy 35g at last.
Three, the production method of solid seasoning bag
The dried thin mushroom of no mould grain, free from admixture and even particle size is put into drying machine, 60 ℃ down dry 30 minutes to water content be in 5%.Dried dried thin mushroom is pulverized and crossed 60 mesh sieves with beater grinder again and obtain the mushroom powder.Mushroom powder 0.3kg, monosodium glutamate 0.5kg, white sugar 2kg and chickens' extract 0.2kg are mixed the back obtain solid seasoning bag 1, every bag heavy 4g with the automatic filling machine filling and sealing.
Described five cereals steamed meat powder 1 is made up of ground rice bag 1, bright dip bag 1, solid seasoning bag 1.
The five cereals steamed meat powder 1 of good seal is placed in the incubator, and under 36 ± 1 ℃ environment, phenomenons such as the bloated bag of a week back nothing occur, and promptly the shelf-life is more than 18 months.
Embodiment 2
One, the production method of ground rice bag
Glutinous rice 35kg, corn 10kg, millet 15kg, buckwheat 15kg and black soya bean 15kg are sent in the screening machine separately impurity such as scalping, sandstone respectively.Then the clean above-mentioned raw materials of screening is delivered in the Automatic frying pan, stir-frying under 90 ℃ was light yellow to appearance in 30 minutes, did not get final product but there be burnt the paste.The raw material of more above-mentioned parch being crossed is cooled to room temperature through the vibration cooling bed, and is crushed to 20 mesh sieves in batches.Mix is evenly and pour into to seal in the bag and obtain ground rice bag 2, every bag heavy 120g in mixing machine with above-mentioned raw materials and batching at last.Described batching is made up of salt 4kg, anistree 0.4kg, little fennel 0.2kg, Chinese cassia tree 0.4kg, dried orange peel 0.1kg, ginger 0.6kg, murraya paniculataJack 1kg, red yeast rice 0.4kg.
Two, the production method of bright dip bag
Preserved red beancurd 400kg, thick broad-bean sauce 120kg, soya sauce 250kg and sweet fermented flour sauce 480kg are crossed 40 mesh sieves after colloid mill is levigate.The homogenizer homogeneous was passed through in the mixed culture fermentation in the dip cylinder of above-mentioned raw materials and batch mixes in 20 days again, wherein fermentation 10 days between fermentation 10 days between 28-30 ℃, 32-35 ℃.Described batching is made up of salt 250kg, liquor 20kg, monosodium glutamate 15kg, red yeast rice 15kg, water 850kg.Then the bright dip behind the homogeneous was fermented 10 days between 28-32 ℃, the bright dip that after fermentation is finished is sent in the self-service packing machine of liquid and to be irritated bag and seal and obtain bright dip bag 2, every bag heavy 50g at last.
Three, the production method of solid seasoning bag
The dried thin mushroom of no mould grain, free from admixture and even particle size is put into drying machine, 60 ℃ down dry 60 minutes to water content be in 4%.Dried dried thin mushroom is pulverized and crossed 60 mesh sieves with beater grinder again and obtain the mushroom powder.Mushroom powder 0.5kg, monosodium glutamate 0.8kg, white sugar 5kg and chickens' extract 0.3kg are mixed the back obtain solid seasoning bag 2, every bag heavy 5g with the automatic filling machine filling and sealing.
Described five cereals steamed meat powder 2 is made up of ground rice bag 2, bright dip bag 2, solid seasoning bag 2.
The five cereals steamed meat powder 2 of good seal is placed in the incubator, and under 36 ± 1 ℃ environment, phenomenons such as the bloated bag of a week back nothing occur, and promptly the shelf-life is more than 18 months.
Embodiment 3
One, the production method of ground rice bag
Preboiled rice 40kg, corn 15kg, millet 30kg, Chinese sorghum 10kg and soya bean 35kg are sent in the screening machine separately impurity such as scalping, sandstone respectively.Then the clean above-mentioned raw materials of screening is delivered in the Automatic frying pan, stir-frying under 95 ℃ was light yellow to appearance in 30 minutes, did not get final product but there be burnt the paste.The raw material of more above-mentioned parch being crossed is cooled to room temperature through the vibration cooling bed, and is crushed to 20 mesh sieves in batches.Mix is evenly and pour into to seal in the bag and obtain ground rice bag 3, every bag heavy 100g in mixing machine with above-mentioned raw materials and batching at last.Described batching is made up of salt 6kg, anistree 0.2kg, little fennel 0.1kg, Chinese cassia tree 0.5kg, dried orange peel 0.25kg, ginger 0.5kg, murraya paniculataJack 1.5kg, red yeast rice 1.2kg.
Two, the production method of bright dip bag
Preserved red beancurd 450kg, thick broad-bean sauce 230kg, soya sauce 180kg and sweet fermented flour sauce 400kg are crossed 40 mesh sieves after colloid mill is levigate.The homogenizer homogeneous was passed through in the mixed culture fermentation in the dip cylinder of above-mentioned raw materials and batch mixes in 20 days again, wherein fermentation 10 days between fermentation 10 days between 28-30 ℃, 32-35 ℃.Described batching is made up of salt 300kg, liquor 35kg, monosodium glutamate 18kg, red yeast rice 20kg, water 900kg.Then the bright dip behind the homogeneous was fermented 10 days between 28-32 ℃, the bright dip that after fermentation is finished is sent in the self-service packing machine of liquid and to be irritated bag and seal and obtain bright dip bag 3, every bag heavy 55g at last.
Three, the production method of solid seasoning bag
The dried thin mushroom of no mould grain, free from admixture and even particle size is put into drying machine, 60 ℃ down dry 40 minutes to water content be in 4.5%.Dried dried thin mushroom is pulverized and crossed 60 mesh sieves with beater grinder again and obtain the mushroom powder.Mushroom powder 0.8kg, monosodium glutamate 1kg, white sugar 4kg and chickens' extract 0.5kg are mixed the back obtain solid seasoning bag 3, every bag heavy 5g with the automatic filling machine filling and sealing.
Described five cereals steamed meat powder 3 is made up of ground rice bag 3, bright dip bag 3, solid seasoning bag 3.
The five cereals steamed meat powder 3 of good seal is placed in the incubator, and under 36 ± 1 ℃ environment, phenomenons such as the bloated bag of a week back nothing occur, and promptly the shelf-life is more than 18 months.
After testing, the standard of the equal accord with Q/WJT022-2009 of data such as sanitary index of above-mentioned five cereals steamed meat powder 1-3.
Claims (9)
1. five cereals steamed meat powder, it comprises ground rice bag and bright dip bag, and it is characterized in that: it also comprises the solid seasoning bag, and the raw material of described ground rice bag comprises rice, corn, millet, wheat class or Chinese sorghum and beans; The raw material of described bright dip bag comprises fermented bean curd, thick broad-bean sauce, soya sauce and sweet fermented flour sauce; The raw material of described solid seasoning bag comprises the bacterium mushroom; The weight ratio of described ground rice bag, bright dip bag and solid seasoning bag is 1: 0.35-0.55: 0.04-0.05.
2. five cereals steamed meat powder according to claim 1 is characterized in that: described rice is preboiled rice, early rice, late rice rice, glutinous rice, red rice or black rice; Described wheat class is buckwheat or barley; Described beans is red bean, black soya bean, soya bean or mung bean; Described fermented bean curd is a preserved red beancurd.
3. five cereals steamed meat powder according to claim 1 is characterized in that: the raw material of described ground rice bag comprises that parts by weight are the rice of 25-40 part, corn that parts by weight are 10-20 part, parts by weight are 15-30 part millet, wheat class that parts by weight are 10-25 part or Chinese sorghum, parts by weight are the beans of 15-35 part; The raw material of described bright dip bag comprises that parts by weight are that the fermented bean curd of 300-450 part, the thick broad-bean sauce that parts by weight are 120-230 part, soya sauce and the parts by weight that parts by weight are 180-250 part are the sweet fermented flour sauce of 350-480 part.
4. five cereals steamed meat powder according to claim 3, it is characterized in that: also comprise ground rice bag batching in the raw material of described ground rice bag, described ground rice bag batching is that the salt of 3-6 part, the anise that parts by weight are 0.2-0.4 part, the little fennel that parts by weight are 0.1-0.3 part, the Chinese cassia tree that parts by weight are 0.2-0.5 part, the dried orange peel that parts by weight are 0.1-0.25 part, the ginger that parts by weight are 0.3-0.6 part, murraya paniculataJack and the parts by weight that parts by weight are 0.5-1.5 part are the red yeast rice of 0.4-1.2 part for parts by weight; Also comprise bright dip batching in the raw material of described bright dip bag, described bright dip batching comprises that parts by weight are that the salt of 190-300 part, the liquor that parts by weight are 20-35 part, the monosodium glutamate that parts by weight are 15-20 part, red yeast rice and the parts by weight that parts by weight are 15-25 part are the water of 750-900 part; Also comprise flavor pack batching in the raw material of described solid seasoning bag, described flavor pack batching comprises parts by weight are the bacterium mushroom powder of 0.3-0.8 part, monosodium glutamate that parts by weight are 0.5-1 part, parts by weight are 2-5 part white sugar and the chickens' extract of 0.2-0.5 part.
5. produce described each the method for five cereals steamed meat powder of claim 1-4 for one kind, it is characterized in that: described ground rice bag is by screening the back parch respectively with rice, corn, millet, wheat class or Chinese sorghum and beans, cool off and pulverize, last mix batch mixes and several steps of can obtain; Described bright dip bag carries out mixed culture fermentation and homogeneous by the levigate back of fermented bean curd, thick broad-bean sauce, soya sauce and sweet fermented flour sauce is added batching, and then continues after fermentation, and last can obtains; Described solid seasoning bag is pulverized the back again and is obtained with batch mixes and can by with after the bacterium mushroom drying.
6. the production method of five cereals steamed meat powder according to claim 5, it is characterized in that: described ground rice bag is by sending into rice, corn, millet, wheat class or Chinese sorghum and beans in the screening machine respectively, behind scalping, sandstone and the impurity, parch is 30 minutes between 85-95 ℃, be cooled to room temperature again and be crushed to 20 mesh sieves, obtain with batching mix and several steps of can at last.
7. the production method of five cereals steamed meat powder according to claim 5, it is characterized in that: described bright dip bag by fermented bean curd, thick broad-bean sauce, soya sauce and sweet fermented flour sauce is levigate and cross 40 mesh sieves after add batching, mixed culture fermentation is 20 days then, obtained behind the bright dip of homogeneous after fermentation 10 days through homogenizer again, can obtains.
8. the production method of five cereals steamed meat powder according to claim 7 is characterized in that: described mixed culture fermentation refers in fermentation 10 days between fermentation 10 days, the 32-35 ℃ between 28-30 ℃, and described after fermentation referred between 28-32 ℃ fermentation 10 days.
9. the production method of five cereals steamed meat powder according to claim 5, it is characterized in that: described solid seasoning bag by with dried bacterium mushroom 60 ℃ down be 4-5% to water content in dry 30-60 minute after, pulverize and also to cross 60 mesh sieves, again with the batching mix after can obtain.
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| CN103416661A (en) * | 2012-11-08 | 2013-12-04 | 华中农业大学 | Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous |
| CN103622067A (en) * | 2012-08-24 | 2014-03-12 | 黄振忠 | Preparation process of sour meat |
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| CN103416661A (en) * | 2012-11-08 | 2013-12-04 | 华中农业大学 | Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous |
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| CN103859305B (en) * | 2013-03-28 | 2015-09-09 | 周新福 | A kind of health steamed meat powder |
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| CN103932019A (en) * | 2014-03-25 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | Qi-boosting and blood-tonifying meat-steaming rice flour |
| CN103932193A (en) * | 2014-03-25 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | Intestine moistening rice flour for steaming meat |
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| CN103932018B (en) * | 2014-03-25 | 2016-01-20 | 合肥市金乡味工贸有限责任公司 | The U.S. face rice flour for steamed meat of a kind of rose |
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| CN102240024B (en) | 2013-08-07 |
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