CN103315306B - A kind of sugared butcher's meat - Google Patents
A kind of sugared butcher's meat Download PDFInfo
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- CN103315306B CN103315306B CN201310215956.9A CN201310215956A CN103315306B CN 103315306 B CN103315306 B CN 103315306B CN 201310215956 A CN201310215956 A CN 201310215956A CN 103315306 B CN103315306 B CN 103315306B
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- meat
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Abstract
The present invention discloses a kind of sugared butcher's meat, meet the application of curing on industry, catering industry, following component is comprised: ice meat group material 85 ~ 95%, auxiliary material 5 ~ 15%, wherein by mass fraction, ice meat group material comprises following component by mass fraction: fat meat 65 ~ 75%, sugar 15 ~ 25%, wherein, auxiliary material comprise following component by mass fraction: wine 3 ~ 8%, dried orange peel 0.5 ~ 1.5%, additive natrium nitrosum is 0.003%; Sugared butcher's meat preparation method provided by the invention is simple, materials demand is not high, be convenient to gather materials on the spot, and meet large-scale processing making, in batch mixing manufacturing process, without nutrition leak, mouthfeel is lubricious, with the greasy composition of fat meat in effective by sugar and the mate-assist of wine, utilizes the distinctive fragrance of dried orange peel to eliminate the soapy feeling of fat meat, scientific formulation is reasonable, without any side effects.
Description
Technical field
The present invention relates to food, specifically, relate to a kind of sugared butcher's meat.
Background technology
Moon cake, as one of Chinese traditional cuisines, have cultural appeal and nutritive value concurrently, along with the development of society, the kind of moon cake gets more and more, in order to meet the demand of different taste and nutritional labeling, the development of people to mooncake filling is more and more extensive, at present, the mooncake filling of various composition is all weeded out the old and bring forth the new widely, in order to meet people to moon cake from taste, moulding to the comprehensive demand of nutritive value.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, propose a kind of sugared butcher's meat, by the hybrid process of fat meat with sugar, form the mooncake filling of ice meat-like, mouthfeel is even, high nutritive value.
To achieve these goals, the present invention is achieved through the following technical solutions:
A kind of sugared butcher's meat, described sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 85 ~ 95%
Auxiliary material 5 ~ 15%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 65 ~ 75%
Sugar 15 ~ 25%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 3 ~ 8%
Dried orange peel 0.5 ~ 1.5%
Wherein, additive comprises following component by mass fraction:
Natrium nitrosum 0.003%.
Especially, described sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 88 ~ 94%
Auxiliary material 6 ~ 10%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 68 ~ 74%
Sugar 18 ~ 24%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 4 ~ 7%
Dried orange peel 0.8 ~ 1.4%
Wherein, additive comprises following component by mass fraction:
Natrium nitrosum 0.003%.
Especially, described sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 89 ~ 94%
Auxiliary material 8 ~ 10%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 69 ~ 73%
Sugar 19 ~ 23%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 5 ~ 7%
Dried orange peel 0.9 ~ 1.3%
Wherein, additive comprises following component by mass fraction:
Natrium nitrosum 0.003%;
Or sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 93%
Auxiliary material 7%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 72%
Sugar 21%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 6%
Dried orange peel 1%
Wherein, additive comprises following component by mass fraction:
Natrium nitrosum 0.003%.
Especially, described ice meat group material is made up of fat meat and sugar, white wine, and wherein fat meat is that the fertile fillet of various exquisiteness or fat meat sugar, white wine are salted, and auxiliary add dried orange peel, additive natrium nitrosum after stir, under room temperature environment, pickle 7-30 days.
Especially, described auxiliary material comprise wine and dried orange peel, and additive is natrium nitrosum, wherein stir wine, sugar being added after the fat meat pelletizing of pickling, and auxiliaryly in whipping process add appropriate additive natrium nitrosum.
Especially, described fat meat and white sugar are for pickling rear pelletizing shape, and then add wine, dried orange peel, natrium nitrosum stir, and then add white sugar and form ice-like mixture.
Especially, described ice meat group material and auxiliary material are configured in mass ratio rear comprehensive mixing and fully reaction; Ensure and react more than 2h under not higher than 60 DEG C of thermal environments; Add a small amount of food additives of people when 5-35 DEG C, after 5 ~ 10min, add auxiliary material; Below continued down to 35 DEG C, complete cooling and discharging.
Especially, described food additives are natrium nitrosum, and described spices comprises dried orange peel, white spirit mixed preparation.
Compared with prior art scheme, the present invention has following beneficial effect:
Sugared butcher's meat preparation method provided by the invention is simple, materials demand is not high, be convenient to gather materials on the spot, and meet large-scale processing making, in batch mixing manufacturing process, without nutrition leak, mouthfeel is lubricious, with the greasy composition of fat meat in effective by sugar and the mate-assist of wine, utilizes the distinctive fragrance of dried orange peel to eliminate the soapy feeling of fat meat, scientific formulation is reasonable, without any side effects.
The present invention is described in more detail below.But following example is only simple and easy example of the present invention, does not represent or limits the scope of the present invention, and interest field of the present invention is as the criterion with claims.
Detailed description of the invention
For better the present invention being described, be convenient to understand technical scheme of the present invention, typical but non-limiting embodiment of the present invention is as follows:
Embodiment one
A kind of sugared butcher's meat, described sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 85 ~ 95%
Auxiliary material 5 ~ 15%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 65 ~ 75%
Sugar 15 ~ 25%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 3 ~ 8%
Dried orange peel 0.5 ~ 1.5%
Wherein, additive comprises following component by mass fraction:
Natrium nitrosum 0.003%.
Described ice meat group material is made up of fat meat and sugar, white wine, and wherein fat meat is that the fertile fillet of various exquisiteness or fat meat sugar, white wine are salted, and auxiliary add dried orange peel, additive natrium nitrosum after stir, under room temperature environment, pickle 7-30 days.Described auxiliary material comprise wine and dried orange peel, and additive is natrium nitrosum, wherein stir wine, sugar being added after the fat meat pelletizing of pickling, and auxiliaryly in whipping process add appropriate additive natrium nitrosum.Described fat meat and white sugar are for pickling rear pelletizing shape, and then add wine, dried orange peel, natrium nitrosum stir, and then add white sugar and form ice-like mixture.
Described ice meat group material and auxiliary material are configured in mass ratio rear comprehensive mixing and fully reaction; Ensure and react more than 2h under not higher than 60 DEG C of thermal environments; Add a small amount of food additives of people when 5-35 DEG C, after 5 ~ 10min, add auxiliary material; Below continued down to 35 DEG C, complete cooling and discharging.Described food additives are natrium nitrosum, and described spices comprises dried orange peel, white spirit mixed preparation.
Embodiment two
A kind of sugared butcher's meat, described sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 88 ~ 94%
Auxiliary material 6 ~ 10%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 68 ~ 74%
Sugar 18 ~ 24%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 4 ~ 7%
Dried orange peel 0.8 ~ 1.4%
Wherein, additive comprises following component by mass fraction:
Natrium nitrosum 0.003%.
Described ice meat group material is made up of fat meat and sugar, white wine, and wherein fat meat is that the fertile fillet of various exquisiteness or fat meat sugar, white wine are salted, and auxiliary add dried orange peel, additive natrium nitrosum after stir, under room temperature environment, pickle 7-30 days.Described auxiliary material comprise wine and dried orange peel, and additive is natrium nitrosum, wherein stir wine, sugar being added after the fat meat pelletizing of pickling, and auxiliaryly in whipping process add appropriate additive natrium nitrosum.Described fat meat and white sugar are for pickling rear pelletizing shape, and then add wine, dried orange peel, natrium nitrosum stir, and then add white sugar and form ice-like mixture.
Described ice meat group material and auxiliary material are configured in mass ratio rear comprehensive mixing and fully reaction; Ensure and react more than 2h under not higher than 60 DEG C of thermal environments; Add a small amount of food additives of people when 5-35 DEG C, after 5 ~ 10min, add auxiliary material; Below continued down to 35 DEG C, complete cooling and discharging.Described food additives are natrium nitrosum, and described spices comprises dried orange peel, white spirit mixed preparation.
Embodiment three
A kind of sugared butcher's meat, described sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 89 ~ 94%
Auxiliary material 8 ~ 10%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 69 ~ 73%
Sugar 19 ~ 23%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 5 ~ 7%
Dried orange peel 0.9 ~ 1.3%
Wherein, additive comprises following component by mass fraction:
Natrium nitrosum 0.003%.
Described ice meat group material is made up of fat meat and sugar, white wine, and wherein fat meat is that the fertile fillet of various exquisiteness or fat meat sugar, white wine are salted, and auxiliary add dried orange peel, additive natrium nitrosum after stir, under room temperature environment, pickle 7-30 days.Described auxiliary material comprise wine and dried orange peel, and additive is natrium nitrosum, wherein stir wine, sugar being added after the fat meat pelletizing of pickling, and auxiliaryly in whipping process add appropriate additive natrium nitrosum.Described fat meat and white sugar are for pickling rear pelletizing shape, and then add wine, dried orange peel, natrium nitrosum stir, and then add white sugar and form ice-like mixture.
Described ice meat group material and auxiliary material are configured in mass ratio rear comprehensive mixing and fully reaction; Ensure and react more than 2h under not higher than 60 DEG C of thermal environments; Add a small amount of food additives of people when 5-35 DEG C, after 5 ~ 10min, add auxiliary material; Below continued down to 35 DEG C, complete cooling and discharging.Described food additives are natrium nitrosum, and described spices comprises dried orange peel, white spirit mixed preparation.
Embodiment four
A kind of sugared butcher's meat, described sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 93%
Auxiliary material 7%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 72%
Sugar 21%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 6%
Dried orange peel 1%
Wherein, additive comprises following component by mass fraction:
Natrium nitrosum 0.003%.
Described ice meat group material is made up of fat meat and sugar, white wine, and wherein fat meat is that the fertile fillet of various exquisiteness or fat meat sugar, white wine are salted, and auxiliary add dried orange peel, additive natrium nitrosum after stir, under room temperature environment, pickle 7-30 days.Described auxiliary material comprise wine and dried orange peel, and additive is natrium nitrosum, wherein stir wine, sugar being added after the fat meat pelletizing of pickling, and auxiliaryly in whipping process add appropriate additive natrium nitrosum.Described fat meat and white sugar are for pickling rear pelletizing shape, and then add wine, dried orange peel, natrium nitrosum stir, and then add white sugar and form ice-like mixture.
Described ice meat group material and auxiliary material are configured in mass ratio rear comprehensive mixing and fully reaction; Ensure and react more than 2h under not higher than 60 DEG C of thermal environments; Add a small amount of food additives of people when 5-35 DEG C, after 5 ~ 10min, add auxiliary material; Below continued down to 35 DEG C, complete cooling and discharging.Described food additives are natrium nitrosum, and described spices comprises dried orange peel, white spirit mixed preparation.
The present invention is compared with traditional handicraft:
1, preparation method own is simple, and materials demand is not high, is convenient to gather materials on the spot, and meets large-scale processing making, and in batch mixing manufacturing process, without nutrition leak, mouthfeel is lubricious.
2, by sugar and the mate-assist of wine effectively in and the greasy composition of fat meat, utilize the distinctive fragrance of dried orange peel to eliminate the soapy feeling of fat meat, scientific formulation is reasonable, without any side effects.
3, product of the present invention and technique are convenient to marketing, have wide market prospects.
The another statement of applicant, the present invention illustrates preparation process of the present invention by above-described embodiment, but the present invention is not limited to above-mentioned preparation process, does not namely mean that the present invention must rely on above-mentioned preparation process and could implement.Person of ordinary skill in the field should understand, any improvement in the present invention, to equivalence replacement and the interpolation of auxiliary element, the concrete way choice etc. of raw material selected by the present invention, all drops within protection scope of the present invention and open scope.
Claims (2)
1. a sugared butcher's meat, is characterized in that, described sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 88 ~ 94%
Auxiliary material 6 ~ 10%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 68 ~ 74%
Sugar 18 ~ 24%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 4 ~ 7%
Dried orange peel 0.8 ~ 1.4%
Wherein said sugared butcher's meat also includes additive, and described additive comprises following component by mass fraction:
Natrium nitrosum 0.003%;
Described ice meat group material is made up of fat meat and sugar, white wine, and wherein fat meat is that the fertile fillet of various exquisiteness or fat meat sugar, white wine are salted, and auxiliary add dried orange peel, additive natrium nitrosum after stir, under room temperature environment, pickle 7-30 days.
2. sugared butcher's meat as claimed in claim 1, is characterized in that, described sugared butcher's meat comprises following component by mass fraction:
Ice meat group material 89 ~ 94%
Auxiliary material 8 ~ 10%
Wherein, ice meat group material comprises following component by mass fraction:
Fat meat 69 ~ 73%
Sugar 19 ~ 23%
Wherein, auxiliary material comprise following component by mass fraction:
Wine 5 ~ 7%
Dried orange peel 0.9 ~ 1.3%
Wherein additive comprises following component by mass fraction:
Natrium nitrosum 0.003%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310215956.9A CN103315306B (en) | 2013-06-03 | 2013-06-03 | A kind of sugared butcher's meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310215956.9A CN103315306B (en) | 2013-06-03 | 2013-06-03 | A kind of sugared butcher's meat |
Publications (2)
| Publication Number | Publication Date |
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| CN103315306A CN103315306A (en) | 2013-09-25 |
| CN103315306B true CN103315306B (en) | 2015-08-05 |
Family
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| CN201310215956.9A Expired - Fee Related CN103315306B (en) | 2013-06-03 | 2013-06-03 | A kind of sugared butcher's meat |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999900B (en) * | 2014-03-11 | 2016-05-25 | 温州市思味特食品有限公司 | A kind of dried vegetable cake and preparation method thereof |
| CN104012625A (en) * | 2014-06-18 | 2014-09-03 | 镇江元致亨食品有限公司 | Making method for iced meat and date cakes |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961755A (en) * | 2006-11-28 | 2007-05-16 | 何家满 | Process for preparing sausage with dried old orange peel |
| CN103340425A (en) * | 2013-07-19 | 2013-10-09 | 杜兆侠 | Meat product and processing method thereof |
-
2013
- 2013-06-03 CN CN201310215956.9A patent/CN103315306B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961755A (en) * | 2006-11-28 | 2007-05-16 | 何家满 | Process for preparing sausage with dried old orange peel |
| CN103340425A (en) * | 2013-07-19 | 2013-10-09 | 杜兆侠 | Meat product and processing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 唐俊明.冰肉.《中西糕点制作技术手册》.四川科学技术出版社,1998,第120页. * |
| 熊苗等.陈皮.《吃对食物营养百分百:188种食物的最健康吃法》.化学工业出版社,2011,第301-302页. * |
| 高彦祥.护色剂.《食品添加剂》.中国轻工业出版社,2011,第125页. * |
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Effective date of registration: 20151214 Address after: 512600 Guangdong city of Huizhou province Medina Road No. 1 in the round building room 5G (only office) Patentee after: Huizhou Ding Nong Industrial Development Co., Ltd. Address before: 512600 Guangdong city of Shaoguan province Ruyuan Yao Autonomous County 16 Town West Village Village No. 26 under embankments Patentee before: Ou Zhifen |
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Granted publication date: 20150805 Termination date: 20200603 |
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