CN103040007A - Preparation method for fresh dried fish and mutton slice - Google Patents

Preparation method for fresh dried fish and mutton slice Download PDF

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Publication number
CN103040007A
CN103040007A CN2012105600987A CN201210560098A CN103040007A CN 103040007 A CN103040007 A CN 103040007A CN 2012105600987 A CN2012105600987 A CN 2012105600987A CN 201210560098 A CN201210560098 A CN 201210560098A CN 103040007 A CN103040007 A CN 103040007A
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China
Prior art keywords
fish
mutton
meat
glue
flesh
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CN2012105600987A
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Chinese (zh)
Inventor
刘富来
冯翠兰
谭丹玲
梁嘉文
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刘富来
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Priority to CN2012105600987A priority Critical patent/CN103040007A/en
Publication of CN103040007A publication Critical patent/CN103040007A/en

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Abstract

The invention relates to a preparation method for a fresh dried fish and mutton slice. According to the method, the fish and the mutton which are preprocessed are fed into a meat grinder; are prepared into a fish and mutton mixed gel after three grinding stages including rough grinding, salt grinding and seasoning grinding; and are prepared into the fresh dried fish and mutton slice after techniques of spreading, drying, baking, slicing and packaging. The slice is a leisure food researched and developed on the basis of excavation, settling and reference for an ancient dish 'fresh fish and mutton'; the preparation method is simple and reasonable; the obtained fresh dried fish and mutton slice integrates the nutrition and nourishing functions of the fish and the mutton; the smells of the fish and the mutton are removed; and the slice is delicious in taste, is provided with the dietetic therapy health efficacy such as nourishing the blood and promoting the blood flow, tonifying the kidney and setreating the essence, benefiting and nourishing the liver, softening the blood vessel, reducing the blood liquid, nourishing the brain, delaying the senility and the like, is quite popular for consumers, and is provided with remarkable economic benefits and promotional values.

Description

A kind of preparation method of fish sheep fresh meat dried meat
Technical field
The present invention relates to a kind of preparation method of leisure food, especially relate to the preparation method of the fish sheep fresh meat dried meat of edible safety, long shelf-life, delicious flavour.
Background technology
Fish is human protein's important sources, and its nutritive value is very high, is loved by the people, people adopt various cooking methods to enjoy its delicious food, has formed the separately goods of different characteristics and local flavor, has enriched people's material and culture and has enjoyed.But because the sale major parts of fish is with fresh and alive sale, fishlike smell makes many people be unwilling to eat fish, and fishbone also allows old man and child forbidding, and therefore, present edible way has also been limited to the development of fishery greatly.
Mutton have chevon, meat of a sheep, mountain sheep meat minute.Ancient times claims mutton Wei Black-ewe meat, billy goat meat, castrated ram's meat.It can drive chill, can mend health again, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia, body void be afraid of cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or postpartum health void all asthenic symptoms such as lose treatment and help effect all arranged, optimum is edible winter, so be called as the winter tonic, deeply popular to people.Because mutton has one tedious sheep strange taste of having a strong smell, so treated coldly by some people.The mutton meat is similar to beef, but meat flavour is denseer.Mutton wants delicate than the meat of pork, and is few than fat, the cholesterol level of pork and beef.Li Shizhen (1518-1593 A.D.) is said in Compendium of Material Medica: " mutton can warm up middle qi-restoratives, tonifying middle-Jiao and Qi, and appetizing body-building, kidney-nourishing gas nourishes the liver to improve visual acuity, and controls consumptive disease cold, general debility ".
" fish stings sheep " among the peoplely is being called again " day aquatic foods are joined ", " the first under heaven is bright " because raw meat with have a strong smell most can allot the brightest.The northerner is take sheep as bright, and the southerner is take fish as bright, and fish, sheep are with steaming, and poly-north and south two Xianyus, one dish is so claim " fish belly is hidden sheep ".The Spring and Autumn Period, spring and autumn five one of despot Qi Huangong, its easy tooth in imperial kitchen, the kind five tastes of transferring, pioneering diet-therapy health-preserving meals, allegedly " fish belly is hidden sheep " just comes from the hand of easy tooth, and easily tooth closes steaming with fish and sheep, delicious flavour is incomparable, and raw meat, smell of mutton disappear entirely, so the descendant has organized " aquatic foods " word with fish and sheep.Confucius says: the fish sheep is bright." aquatic foods " word is exactly to be comprised of " fish " and " sheep ", it is said that " aquatic foods " word is to get so.
The present invention will oppress exactly and mutton is mixed and made into fish sheep fresh meat dried meat, its unique flavor, technique are particular about, the aspects such as color reach perfect condition, color and luster is gratifying, aromatic flavour has been gathered the nutrition and health care effect of fish, mutton and flavoring, makes fish sheep fresh meat dried meat have digestion ventilation, Appetizing spleen-tonifying, kidney is supported in enriching yin, strengthens muscles and bones, the effect such as skin maintenance.
The invention has the beneficial effects as follows that overcoming existing processing method exists local flavor not good, delicate flavour is relatively poor, has the deficiency of potential safety hazard, and a kind of edible safety is provided, long shelf-life, all good fish sheep fresh meat dried meat processing methods of color.The aspects such as the fish sheep fresh meat dried meat color of made of the present invention reach perfect condition, and color and luster is gratifying, and aromatic flavour has been gathered nutrition and the health-care efficacy of fish, mutton and various flavorings.
Summary of the invention
The invention provides that a kind of to prepare meat aromatic strongly fragrant as primary raw material take the flesh of fish and mutton, delicious flavour, and have tonifying kidney and benefiting sperm, establishing-Yang and treat all good fish sheep fresh meat dried meat processing methods of the color of impotence, moistening dryness for relaxing bowels effect, shape, matter.Look has distinctive bronzing, glossy evenly glossy, slightly transparent feel; Perfume (or spice), what it gave out is the natural fragrance of fish, mutton baking; Flavor is with sweetly during tool is salty, return sweet lasting; Shape, thickness is even, and fiber is complete; Matter is anti-ly chewed the flexible sense.
Put into meat grinder through the flesh of fish and the mutton of pre-treatment, through sky beat, salt is beaten and seasoning is beaten three and beaten the stages of bursting and make the fish sheep and mix meat glue, forms finished product through techniques such as stand sheet, oven dry, baking, section, packings.
Through sky beat, salt is beaten and seasoning is beaten three and beaten the stages of bursting and make fish mutton glue, also can make fish sheep fresh meat pills through pellet processing machine pill and slaking.
Purpose of the present invention specifically is achieved in that a kind of preparation method of fish sheep fresh meat dried meat, comprise the pre-treatment of the flesh of fish and mutton, will through the flesh of fish of pre-treatment and mutton put into meat grinder successively through emptyly beat, salt is beaten and seasoning is beaten and is mixed and made into fish mutton glue, makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section, technology of the package.
A kind of preparation method of fish sheep fresh meat dried meat, in accordance with the following steps operation:
1, preparation fish mutton glue
(1) pre-treatment
The pre-treatment of A, the flesh of fish
1. raw material is processed: with the raw material fish internal organ of decaptitating, and clean Intraabdominal blood, black film with circulating water;
2. adopt meat: with the flesh of fish and skin, osteodiastasis, utilize the stainless steel drum extruding fish body with sieve aperture with flesh separator, the flesh of fish is extruded through aperture, thereby and skin, osteodiastasis come;
3. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to strengthen the elasticity of the flesh of fish, improve color and luster, the fragrance of goods, the capacity of potcher is 0.5~1.0 ton, with the water rinse of 4~6 times of flesh of fish amounts 3~5 times, the water temperature of rinsing is lower than 10 ℃;
4. the dehydration: by centrifuge will oppress dewater to water content be 75% ~ 85%;
5. smart filter: with filter the foreign bodys such as tiny spur, connective tissue, mucous membrane are removed, obtained pure, the fine and smooth flesh of fish;
The pre-treatment of B, mutton
1. raw material is processed: skin, bone and the muscle of mutton are rejected, be cut into the block mutton of 3 centimetres of 2 cm x;
(2) beat the stage of bursting
A, the empty arena
By gross mass percentage 10% ~ 90% flesh of fish, all the other are mutton, put into the thick strand of meat grinder and once become rotten, and the time is 5 ~ 8min;
B, salt are beaten
In the quality of fish mutton gruel, the ratio in 3% ~ 6% is that 2% ~ 4% saline solution adds in the gruel of fish mutton with concentration, and agitation grinding 8 ~ 12min makes the gruel of fish mutton become meat peptization glue;
C, seasoning are beaten and are burst
Fish mutton peptization glue, 0.1% ~ 0.3% monosodium glutamate, 3% ~ 5% soy sauce, 4% ~ 12% starch, 7% ~ 10% white granulated sugar, 0.1% ~ 0.3% pepper powder, 0.5% ~ 1.0% Kelp Powder, 0.3% ~ 0.5% white sesameseed, 4% ~ 10% egg and 0.1% ~ 0.3% potassium sorbate by gross mass percentage 60% ~ 80%, mix, at the uniform velocity stir 3 ~ 5min, get fish mutton glue.
2, dried meat processed, fish mutton glue makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section and packing, and technique is as follows:
(1), stand sheet: get the tinfoil that can cover template, brush one deck vegetable oil at tinfoil, then the good fish mutton glue of getting strand is placed on to be paved on the tinfoil, covering preservative film, that fish mutton glue is squeezed to thickness across preservative film is even, thickness is 2 ~ 3mm, the smooth meat glue of extruding together is put in 1 ~ 4 ℃ the refrigerating chamber freezing 1 hour together with template, then removes fast preservative film;
(2), baking sheet: will put in the air blast dryer together with template through the fish mutton glue that step (1) is handled well, in 45 ℃ of baking 3h, take off, semi-dry products is put on the net sheet, continue baking 1h in 50 ℃ again, fish mutton glue is divided is down to 30%~40%, again with the partial desiccation product with calender calendering, make thickness and be 0.2 ~ 0.4 centimetre lamellar;
(3), baking: will dry to moisture be 30%~40% fish mutton glue partial desiccation product from template transfer to baking tray, 140 ℃ ~ 190 ℃ degree of baking box preheating 5 minutes was toasted 10 ~ 25 minutes, and moisture is dried to 18%~22%;
(4), the section: the baking finish after taking-up, the cooling after the section, get fish sheep fresh meat dried meat;
(5), packing: with fish sheep fresh meat dried meat quantitative sealed packing, get product at last.
Fish mutton glue also can make fish sheep fresh meat pills through pellet processing machine pill and slaking.
The invention has the beneficial effects as follows: the flesh of fish that (1) the present invention adopts belongs to high protein, low fat, low cholesterol, the snow-white delicacy of meat, contain unrighted acid, amino acid, and the trace element that can strengthen human mind, to cleaning and softening blood vessel, reduction blood fat and brain tonic, delaying senility all is highly profitable.Mutton can warm up middle qi-restoratives, tonifying middle-Jiao and Qi, and appetizing body-building, kidney-nourishing gas nourishes the liver to improve visual acuity, and controls consumptive disease cold, general debility.
(2) nutrition of fish sheep fresh meat dried meat fish gathering of the present invention, mutton and body-building nourishing usefulness, it " is had a strong smell " to have removed again fish it " raw meat " and sheep, delicious flavour provides a kind of superior edible good merchantable brand to people, has overcome the prejudice that the long-standing fishes of people, mutton can not be eaten with cooking.Unique flavor, the technique of fish sheep fresh meat dried meat are ancient, are particular about color, shape in one.Look has distinctive bronzing, glossy evenly glossy, slightly transparent feel; Perfume (or spice), what it gave out is the natural fragrance of fish mutton baking; Flavor, little sweet during tool is salty, anti-flexible sense, time sweet lasting chewed; Shape, thickness is even, and fiber is complete.Have nourshing blood and promoting blood circulation, invigorate the kidney and stop nocturnal emission, beneficial nourishing liver, softening blood vessel, reduction blood fat and brain tonic, the Dietotherapy health effect such as delay senility, firmly get consumers in general to like to have significant economic results in society and promotional value.
Description of drawings
Fig. 1 is process chart of the present invention.
The specific embodiment
The present invention is further described below in conjunction with drawings and Examples.
Embodiment 1: as shown in Figure 1, will through the flesh of fish of pre-treatment and mutton put into meat grinder successively through emptyly beat, salt is beaten and seasoning is beaten and is mixed and made into fish mutton glue, makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section, technology of the package.Its operating procedure is as follows:
1, preparation fish mutton glue
(1) pre-treatment
The pre-treatment of A, fish (select the higher fish of flesh collecting rate, the kind of fish is not limit, the higher fish products kinds of cutability ratio such as preferred variegated carp fish)
1. raw material is processed: with the raw material fish internal organ of decaptitating, and clean Intraabdominal blood, black film with circulating water;
2. adopt meat: with the flesh of fish and skin, osteodiastasis, utilize the stainless steel drum extruding fish body with sieve aperture with flesh separator, the flesh of fish is extruded through aperture, thereby and osteoderm separate;
3. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to strengthen the elasticity of the flesh of fish, improve color and luster, the fragrance of goods, the capacity of potcher is 0.5 ton, with the water rinse of 4 times of flesh of fish amounts 5 times, the water temperature of rinsing is lower than 10 ℃;
4. the dehydration: by centrifuge will oppress dewater to water content be 75%;
5. smart filter: with filter the foreign bodys such as tiny spur, connective tissue, mucous membrane are removed, obtained pure, the fine and smooth flesh of fish.
The pre-treatment of B, mutton (select the higher sheep of flesh collecting rate, require outward appearance complete, the lean meat color and luster is ruddy, and fat is white or cream-colored, surface wettability and high resilience, the kind of sheep is not limit, the higher sheep varieties of cutability ratio such as preferred goat or sheep)
1. raw material is processed: skin, bone and the muscle of mutton are rejected, be cut into the block mutton of 3 centimetres of 2 cm x;
(2) beat the stage of bursting
A, the empty arena
Will be through the flesh of fish and the mutton of pre-treatment, by the flesh of fish of gross mass percentage 10%, 90% mutton is put into together the thick strand of meat grinder and is once become rotten, and the time is 5min;
B, salt are beaten
In the quality of fish mutton gruel, the ratio in 3% is that 4% saline solution adds in the gruel of fish sheep with concentration, and agitation grinding 8min so that the flesh of fish and mutton fully mix, becomes the very strong meat peptization glue of viscosity;
C, seasoning are beaten and are burst
By fish mutton glue, 0.3% monosodium glutamate, 5% soy sauce, 12% starch, 10% white granulated sugar, 0.2% pepper powder, 1.0% Kelp Powder, 0.4% white sesameseed, 10% egg and 0.1% potassium sorbate of gross mass percentage 61%, mix, at the uniform velocity stir 2min, get fish mutton glue.
2, dried meat processed, fish mutton glue makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section and packing, and technique is as follows:
(1), stand sheet: get the tinfoil that can cover template, brush one deck vegetable oil at tinfoil, then the good fish mutton glue of getting strand is placed on to be paved on the tinfoil, covering preservative film, that fish mutton glue is squeezed to thickness across preservative film is even, thickness is 2mm, the smooth meat glue of extruding together is put in 1 ℃ the refrigerating chamber freezing 1 hour together with template, then removes fast preservative film;
(2), baking sheet: will put in the air blast dryer together with template through the fish mutton glue that step (2) are handled well, in 45 ℃ of baking 3h, take off, semi-dry products is put on the net sheet, continue baking 1h in 50 ℃ again, fish mutton glue is divided is down to 30%, again with the partial desiccation product with calender calendering, make thickness and be 0.2 centimetre lamellar;
(3), baking: will dry fish mutton glue dry product to moisture 30% from template transfer to baking tray, 140 ℃ of degree of baking box preheating 5 minutes is placed on baking tray middle level 140 degree bakings 25 minutes, with the moisture oven dry to 18%;
(4), the section: the baking finish after taking-up, the cooling after the section, be cut into 5 centimetres of thin slices of 3 cm x, get fish sheep fresh meat dried meat;
(5), packing: at last, with being cut into the fish sheep fresh meat dried meat quantitative sealed packing of suitable size, get product.
Embodiment 2: as shown in Figure 1, will through the flesh of fish of pre-treatment and mutton put into meat grinder successively through emptyly beat, salt is beaten and seasoning is beaten and is mixed and made into fish mutton glue, makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section, technology of the package.Its operating procedure is as follows:
1, preparation fish mutton glue
(1) pre-treatment
The pre-treatment of A, fish (select the higher fish of flesh collecting rate, the kind of fish is not limit, the higher fish products kinds of cutability ratio such as preferred variegated carp fish)
1. raw material is processed: with the raw material fish internal organ of decaptitating, and clean Intraabdominal blood, black film with circulating water;
2. adopt meat: with the flesh of fish and skin, osteodiastasis, utilize the stainless steel drum extruding fish body with sieve aperture with flesh separator, the flesh of fish is extruded through aperture, thereby and osteoderm separate;
3. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to strengthen the elasticity of the flesh of fish, improve color and luster, the fragrance of goods, the capacity of potcher is 0.8 ton, with the water rinse of 4 times of flesh of fish amounts 4 times, the water temperature of rinsing is lower than 10 ℃;
4. the dehydration: by centrifuge will oppress dewater to water content be 80%;
5. smart filter: with filter the foreign bodys such as tiny spur, connective tissue, mucous membrane are removed, obtained pure, the fine and smooth flesh of fish.
The pre-treatment of B, mutton (select the higher sheep of flesh collecting rate, require outward appearance complete, the lean meat color and luster is ruddy, and fat is white or cream-colored, surface wettability and high resilience, the kind of sheep is not limit, the higher sheep varieties of cutability ratio such as preferred goat or sheep)
1. raw material is processed: skin, bone and the muscle of mutton are rejected, be cut into the block mutton of 3 centimetres of 2 cm x;
(2) beat the stage of bursting
A, the empty arena
Will be through the flesh of fish and the mutton of pre-treatment, by the flesh of fish of gross mass percentage 50%, the ratio of 50% mutton is put into together the thick strand of meat grinder and is once become rotten, and the time is 6min;
B, salt are beaten
In the quality of fish mutton gruel, the ratio in 3% is that 4% saline solution adds in the gruel of fish sheep with concentration, and agitation grinding 10min so that the flesh of fish and mutton fully mix, becomes the very strong meat peptization glue of viscosity;
C, seasoning are beaten and are burst
By fish mutton glue, 0.3% monosodium glutamate, 4% soy sauce, 7% starch, 9% white granulated sugar, 0.3% pepper powder, 0.7% Kelp Powder, 0.5% white sesameseed, 8% egg and 0.2% potassium sorbate of gross mass percentage 70%, mix, at the uniform velocity stir 3min, get fish mutton glue.
2, dried meat processed, fish mutton glue makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section and packing, and technique is as follows:
(1), stand sheet: get the tinfoil that can cover template, brush one deck vegetable oil at tinfoil, then the good fish mutton glue of getting strand is placed on to be paved on the tinfoil, covering preservative film, that fish mutton glue is squeezed to thickness across preservative film is even, thickness is 2mm, the smooth meat glue of extruding together is put in 3 ℃ the refrigerating chamber freezing 1 hour together with template, then removes fast preservative film;
(2), baking sheet: will put in the air blast dryer together with template through the fish mutton glue that step (1) is handled well, in 45 ℃ of baking 3h, take off, semi-dry products is put on the net sheet, continue baking 1h in 50 ℃ again, make fish mutton colloidal sol moisture be down to 35%, again with the partial desiccation product with calender calendering, make thickness and be 0.2 centimetre lamellar;
(3), baking: will dry fish mutton glue semi-dried product to moisture 35% from template transfer to baking tray, 165 ℃ of degree of baking box preheating 5 minutes is placed on baking tray middle level 165 degree bakings 18 minutes, with the moisture oven dry to 20%;
(4), the section: the baking finish after taking-up, the cooling after the section, be cut into 5 centimetres of thin slices of 3 cm x, get fish sheep fresh meat dried meat;
(5), packing: at last, with being cut into the fish sheep fresh meat dried meat quantitative sealed packing of suitable size, get product.
Embodiment 3: will through the flesh of fish of pre-treatment and mutton put into meat grinder successively through emptyly beat, salt is beaten and seasoning is beaten and is mixed and made into fish mutton glue, makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section, technology of the package.Its operating procedure is as follows:
1, preparation fish mutton glue
(1) pre-treatment
The pre-treatment of A, fish (select the higher fish of flesh collecting rate, the kind of fish is not limit, the higher fish products kinds of cutability ratio such as preferred variegated carp fish)
1. raw material is processed: with the raw material fish internal organ of decaptitating, and clean Intraabdominal blood, black film with circulating water;
2. adopt meat: with the flesh of fish and skin, osteodiastasis, utilize the stainless steel drum extruding fish body with sieve aperture with flesh separator, the flesh of fish is extruded through aperture, thereby and osteoderm separate;
3. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to strengthen the elasticity of the flesh of fish, improve color and luster, the fragrance of goods, the capacity of potcher is 1 ton, with the water rinse of 6 times of flesh of fish amounts 3 times, the water temperature of rinsing is lower than 10 ℃;
4. the dehydration: by centrifuge will oppress dewater to water content be 85%;
5. smart filter: with filter the foreign bodys such as tiny spur, connective tissue, mucous membrane are removed, obtained pure, the fine and smooth flesh of fish.
The pre-treatment of B, mutton (select the higher sheep of flesh collecting rate, require outward appearance complete, the lean meat color and luster is ruddy, and fat is white or cream-colored, surface wettability and high resilience, the kind of sheep is not limit, the higher sheep varieties of cutability ratio such as preferred goat or sheep)
1. raw material is processed: skin, bone and the muscle of mutton are rejected, be cut into the block mutton of 3 centimetres of 2 cm x;
(2) beat the stage of bursting
A, the empty arena
Will be through the flesh of fish and the mutton of pre-treatment, by the flesh of fish of gross mass percentage 90%, the ratio of 10% mutton is put into together the thick strand of meat grinder and is once become rotten, and the time is 8min;
B, salt are beaten
In the quality of fish mutton gruel, the ratio in 6% is that 2% saline solution adds in the gruel of fish sheep with concentration, and agitation grinding 12min so that the flesh of fish and mutton fully mix, becomes the very strong meat peptization glue of viscosity;
C, seasoning are beaten and are burst
By fish mutton glue, 0.2% monosodium glutamate, 3% soy sauce, 4% starch, 7% white granulated sugar, 0.3% pepper powder, 0.7% Kelp Powder, 0.5% white sesameseed, 4% egg and 0.3% potassium sorbate of gross mass percentage 80%, mix, at the uniform velocity stir 4min, get fish mutton glue.
2, dried meat processed, fish mutton glue makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section and packing, and technique is as follows:
(1), stand sheet: get the tinfoil that can cover template, brush one deck vegetable oil at tinfoil, then the good fish mutton glue of getting strand is placed on to be paved on the tinfoil, covering preservative film, that fish mutton glue is squeezed to thickness across preservative film is even, thickness is 2mm, the smooth meat glue of extruding together is put in 4 ℃ the refrigerating chamber freezing 1 hour together with template, then removes fast preservative film;
(2), baking sheet: will put in the air blast dryer together with template through the fish mutton glue that step (1) is handled well, in 45 ℃ of baking 3h, take off, semi-dry products is put on the net sheet, continue baking 1h in 50 ℃ again, make fish mutton colloidal sol moisture be down to 40%, again with the partial desiccation product with calender calendering, make thickness and be 0.2 centimetre lamellar;
(3), baking: will dry fish mutton glue semi-dried product to moisture 40% from template transfer to baking tray, 190 ℃ of degree of baking box preheating 5 minutes is placed on baking tray middle level 190 degree bakings 10 minutes, with the moisture oven dry to 22%;
(4), the section: the baking finish after taking-up, the cooling after the section, be cut into 5 centimetres of thin slices of 3 cm x, get fish sheep fresh meat dried meat;
(5), packing: at last, with being cut into the fish sheep fresh meat dried meat quantitative sealed packing of suitable size, get product.
Embodiment 4: will put into meat grinder through the flesh of fish and the mutton of pre-treatment, and successively beat through empty arena, salt arena and seasoning and be mixed and made into fish mutton glue, and can make fish sheep fresh meat pills through pellet processing machine pill and slaking.Its operating procedure is as follows:
1, preparation fish mutton glue
(1) pre-treatment
The pre-treatment of A, fish (select the higher fish of flesh collecting rate, the kind of fish is not limit, the higher fish products kinds of cutability ratio such as preferred variegated carp fish)
1. raw material is processed: with the raw material fish internal organ of decaptitating, and clean Intraabdominal blood, black film with circulating water;
2. adopt meat: with the flesh of fish and skin, osteodiastasis, utilize the stainless steel drum extruding fish body with sieve aperture with flesh separator, the flesh of fish is extruded through aperture, thereby and osteoderm separate;
3. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to strengthen the elasticity of the flesh of fish, improve color and luster, the fragrance of goods, the capacity of potcher is 1 ton, with the water rinse of 6 times of flesh of fish amounts 3 times, the water temperature of rinsing is lower than 10 ℃;
4. the dehydration: by centrifuge will oppress dewater to water content be 85%;
5. smart filter: with filter the foreign bodys such as tiny spur, connective tissue, mucous membrane are removed, obtained pure, the fine and smooth flesh of fish.
The pre-treatment of B, mutton (select the higher sheep of flesh collecting rate, require outward appearance complete, the lean meat color and luster is ruddy, and fat is white or cream-colored, surface wettability and high resilience, the kind of sheep is not limit, the higher sheep varieties of cutability ratio such as preferred goat or sheep)
1. raw material is processed: skin, bone and the muscle of mutton are rejected, be cut into the block mutton of 3 centimetres of 2 cm x;
(2) beat the stage of bursting
A, the empty arena
Will be through the flesh of fish and the mutton of pre-treatment, by the flesh of fish of gross mass percentage 70%, the ratio of 30% mutton is put into together the thick strand of meat grinder and is once become rotten, and the time is 8min;
B, salt are beaten
In the quality of fish mutton gruel, the ratio in 5% is that 3% saline solution adds in the gruel of fish sheep with concentration, and agitation grinding 12min so that the flesh of fish and mutton fully mix, becomes the very strong meat peptization glue of viscosity;
C, seasoning are beaten and are burst
By fish mutton glue, 0.2% monosodium glutamate, 3% soy sauce, 5% starch, 5% white granulated sugar, 0.3% pepper powder, 0.7% Kelp Powder, 0.5% white sesameseed, 6% egg and 0.3% potassium sorbate of gross mass percentage 79%, mix, at the uniform velocity stir 4min, get fish mutton glue.
2, pill, the fish mutton glue that makes can make fish sheep fresh meat pills through pellet processing machine pill and slaking.

Claims (4)

1. the preparation method of a fish sheep fresh meat dried meat, it is characterized in that, will through the flesh of fish of pre-treatment and mutton put into meat grinder successively by sky beat, salt is beaten and seasoning is beaten and is mixed and made into fish mutton glue, makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section, technology of the package.
2. the preparation method of a fish sheep fresh meat dried meat claimed in claim 1 is characterized in that, the operating procedure of described preparation fish mutton glue is as follows:
(1) pre-treatment
The pre-treatment of A, the flesh of fish
1. raw material is processed: with the raw material fish internal organ of decaptitating, and clean Intraabdominal blood, black film with circulating water;
2. adopt meat: with the flesh of fish and skin, osteodiastasis, utilize the stainless steel drum extruding fish body with sieve aperture with flesh separator, the flesh of fish is extruded through aperture, thereby skin, osteodiastasis are come;
3. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to strengthen the elasticity of the flesh of fish, improve color and luster, the fragrance of goods, the capacity of potcher is 0.5~1.0 ton, with the water rinse of 4~6 times of flesh of fish amounts 3~5 times, the water temperature of rinsing is lower than 10 ℃;
4. the dehydration: by centrifuge will oppress dewater to water content be 75% ~ 85%;
5. smart filter: with filter the foreign bodys such as tiny spur, connective tissue, mucous membrane are removed, obtained pure, the fine and smooth flesh of fish;
The pre-treatment of B, mutton
1. raw material is processed: skin, bone and the muscle of mutton are rejected, be cut into the block mutton of 3 centimetres of 2 cm x;
(2) beat the stage of bursting
A, the empty arena
By gross mass percentage 10% ~ 90% flesh of fish, all the other are mutton, put into the thick strand of meat grinder and once become rotten, and the time is 5 ~ 8min;
B, salt are beaten
In the quality of fish mutton gruel, the ratio in 3% ~ 6% is that 2% ~ 4% saline solution adds in the gruel of fish mutton with concentration, and agitation grinding 8 ~ 12min makes the gruel of fish mutton become meat peptization glue;
C, seasoning are beaten and are burst
Fish mutton peptization glue, 0.1% ~ 0.3% monosodium glutamate, 3% ~ 5% soy sauce, 4% ~ 12% starch, 7% ~ 10% white granulated sugar, 0.1% ~ 0.3% pepper powder, 0.5% ~ 1.0% Kelp Powder, 0.3% ~ 0.5% white sesameseed, 4% ~ 10% egg and 0.1% ~ 0.3% potassium sorbate by gross mass percentage 60% ~ 80%, mix, at the uniform velocity stir 3 ~ 5min, get fish mutton glue.
3. the preparation method of a fish sheep fresh meat dried meat claimed in claim 1 is characterized in that, fish mutton glue makes fish sheep fresh meat dried meat through stand sheet, oven dry, baking, section and packing, and its technique is as follows:
(1), stand sheet: get the tinfoil that can cover template, brush one deck vegetable oil at tinfoil, then the good fish mutton glue of getting strand is placed on to be paved on the tinfoil, cover preservative film, it is even that fish mutton glue is squeezed to thickness across preservative film, thickness is 2 ~ 3mm, and the smooth meat glue of extruding together is put in 1 ~ 4 ℃ the refrigerating chamber freezing 1 hour together with template, then removes fast preservative film;
(2), baking sheet: will put in the air blast dryer together with template through the fish mutton glue that step (1) is handled well, in 45 ℃ of baking 3h, take off, semi-dry products is put on the net sheet, continue baking 1h in 50 ℃ again, fish mutton glue is divided is down to 30%~40%, again with the partial desiccation product with calender calendering, becoming thickness is 0.2 ~ 0.4 centimetre lamellar;
(3), baking: to baking tray, toasted 10 ~ 25 minutes, and moisture is dried to 18%~22% by 140 ℃ ~ 190 ℃ degree of baking box preheating 5 minutes from template transfer for the fish mutton glue partial desiccation product to moisture 30%~40% of will drying;
(4), the section: the baking finish after taking-up, the cooling after the section, get fish sheep fresh meat dried meat;
(5), packing: with fish sheep fresh meat dried meat quantitative sealed packing, get product at last.
4. described according to claim 2, the fish mutton glue that makes also can make fish sheep fresh meat pills through pellet processing machine pill and slaking.
CN2012105600987A 2012-12-21 2012-12-21 Preparation method for fresh dried fish and mutton slice CN103040007A (en)

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CN103462050A (en) * 2013-09-26 2013-12-25 李良 Coix seeds Chinese yam lotus seed pork jerky and preparation method
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099217A (en) * 2013-01-09 2013-05-15 中国农业科学院农产品加工研究所 Sesame air-dried meat and preparation method thereof
CN103099217B (en) * 2013-01-09 2014-09-17 中国农业科学院农产品加工研究所 Sesame air-dried meat and preparation method thereof
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CN103462050A (en) * 2013-09-26 2013-12-25 李良 Coix seeds Chinese yam lotus seed pork jerky and preparation method
CN104000241A (en) * 2014-05-12 2014-08-27 刘富来 Preparation method for dried full-fish slice
CN105581261A (en) * 2015-12-29 2016-05-18 张祖红 Dried pork slices having function of nourishing stomach and preparation method of dried pork slices
CN106107564A (en) * 2016-07-28 2016-11-16 山东省食品发酵工业研究设计院 A kind of Thallus Laminariae (Thallus Eckloniae) dietary fiber jerky and preparation method thereof

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