CN103392772A - Method for processing high-calcium beef moon cakes - Google Patents
Method for processing high-calcium beef moon cakes Download PDFInfo
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- CN103392772A CN103392772A CN2013103000564A CN201310300056A CN103392772A CN 103392772 A CN103392772 A CN 103392772A CN 2013103000564 A CN2013103000564 A CN 2013103000564A CN 201310300056 A CN201310300056 A CN 201310300056A CN 103392772 A CN103392772 A CN 103392772A
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Abstract
A method for processing high-calcium beef moon cakes includes steps of collecting and cleaning bones spared from making chopped meat; processing soup-stock; blending the soup-stock with marinating materials; removing the bones out of the soup-stock and smashing the same with a bone crusher; grinding the smashed bones into powder with a grinding machine; blending the smashed bones with the marinating materials to obtain the marinating materials with the bone powder; adding the soup-stock into the soup-stock with the bone powder; chopping beef into diced beef, evenly blending the diced beef, flour, edible oil, beaten egg and the bone powder, and adding into the blended soup-stock for further marinating; placing the chopped meat into an oil pan and frying the same to be crispy to obtain the stuffing; making wrappers; wrapping the stuffing with the wrappers; conventionally molding, baking, coloring and packaging. According to the method that the bones spared from making the chopped meat are processed into the bone powder to be added into the diced beef and the wrappers of moon cakes, so that people eating the moon cake can become healthier.
Description
Technical field
The present invention relates to the moon cake manufacture field, particularly a kind of processing method of high calcium beef moon cake.
Background technology
Moon cake is the conventional food of China, being subject to numerous people likes, especially to the Mid-autumn Festival be almost everyone food that must eat, along with the development of society is more and more to the demand of the kind of moon cake, along with people's living standard improves constantly, people are more and more higher to the attention degree of health, if can when eating moon cake, obtain health, can allow people prefer moon cake.Now a lot of people's calcium deficiency, so bone the inside is contained abundant calcareous, if can when eating moon cake, supplement calcium can when eating moon cake, allow the person more healthy.
Summary of the invention
For above problem, the present invention is a kind of processing method of high calcium beef moon cake, it utilizes the remaining bone of other meat stuffing moon cake machinings, and bone is processed, and bone is brewed into to bone meal, join in moon cake Minced Beef and musculus cutaneus, the people can make health more healthy in edible moon cake like this, for reaching this purpose, the invention provides a kind of processing method of high calcium beef moon cake, procedure of processing is as follows
1) will make after variety classes moon cake meat stuffing remaining bone or other Food processings after no bone collect, again collected bone is undertaken classifying to avoid taste to mix accordingly by the kind of meat and the kind of bone, the bone of putting together after classification is first cleaned one time with clear water, meat corresponding scraper on corresponding class bone is removed totally to reduce the content of meat on bone again, meat cleans one time to remove the trace of blood on bone with clear water after removing again, after again the warm water of 20 ℃ of the bone uses of the silk of dehematizing being steeped to half an hour, use again clean 5-6 time of the warm water washing of 20 ℃, after cleaning up fully, bone is taken out and is placed in box, be placed to again in refrigerator, cryopreservation uses in order to following process,
2) get gained bone and size after cleaning for the tomato fourth of 0.5-0.6mm, big or small for the mushroom fourth of 0.5-0.9mm, put into pot after mixing and also with the little fire of 80-60 degree centigrade, boil 10-15min after, afterwards pot cover is opened with funnel and removed the minced meat scum silica frost on noodle soup, after Deng the minced meat scum silica frost, delustering fully, cover lid continues to boil 45-60min with the little fire of 50-40 degree centigrade again and makes soup-stock again, after making soup-stock, cooling placement 3-6 hour again, after soup-stock is fully cooling, place standby;
3) soup-stock is fully mixed with the stew in soy sauce material, be placed on jar the inside, cover lid is cooling is placed in storeroom 10-12 hour, during every 3 hours, with soup ladle, be uniformly mixed once, to guarantee stew in soy sauce material taste, enter into the bone the inside fully;
4) will bone in soup-stock is in soup-stock, take out, the bone of taking-up is placed on to 10-20 under the sun to be dried in individual hour, use bone cutter that bone is ground into to bone fragments in the bone after drying, the bone that is broken into bone fragments is put together with box, the soup-stock that to remove again after bone is placed in box, be placed in refrigerator, cryopreservation, take out and use when back processing needs again;
5) after bone being ground into to the bone fragments of size less than 5mm, resulting bone fragments is put into to material grinder and wear into the bone meal less than 0.05mm, after bone meal is collected together with box, be placed under the sun and shine 10-20 hour, in the process of solarization, constantly stir sticky together to prevent bone meal;
6) will pulverize after bone meal again with use before the identical stew in soy sauce material of preparing burden again fully to be mixed and made into the stew in soy sauce material with bone meal;
7) will in the stew in soy sauce material with bone meal, add soup-stock to mix, and during mixing, will constantly stir with soup ladle, one avoids bone meal to be deposited to bottom;
8) beef is cut into to meat cubelets, diced beef, flour, edible oil, egg and bone meal are mixed and adds the salt that accounts for gross weight 1-2% to stir, then add mixed soup-stock to carry out stew in soy sauce;
Wherein the diced beef size is 0.1-0.4mm;
9) by above-mentioned meat stew in soy sauce 5 days in 0-5 ℃ of situation;
11) fillings is put into to oil cauldron frying delicious and crisp, obtained mooncake filling;
12) take by weight the flour that accounts for gross weight 30%, account for bone meal after the grinding of gross weight 10%, account for gross weight 30% oil, account for the water of gross weight 25%, account for the salt of gross weight 4%, the emulsification foaming agent that accounts for gross weight 1% fully mixes rear heating and makes musculus cutaneus;
13) by musculus cutaneus and mooncake filling fillings weight ratio 2:8, carry out proportioning after making musculus cutaneus and mooncake filling, musculus cutaneus is wrapped in outside fillings;
14) by conventional procedures, the moon cake of making is knocked to mould, baking, colouring, packing.
As a further improvement on the present invention, step 6 will be pulverized rear bone meal and the stew in soy sauce material carries out the proportioning mixing by weight 2:8, after pulverizing, bone meal and stew in soy sauce material carry out the proportioning mixing by 2:8, because bone meal after pulverizing is too much unsuitable, but very fewly also can lose meaning, therefore bone meal after pulverizing and stew in soy sauce material should be carried out to the proportioning mixing by 2:8 after tested.
As a further improvement on the present invention, step 8 diced beef, flour, edible oil, egg and bone meal carry out proportioning by weight 3:6:2:3:1, due to the present invention's processing is the Minced Beef moon cake, in order to prevent that the bone meal taste from affecting Minced Beef moon cake taste, therefore to Minced Beef, need prepare by above proportioning.
As a further improvement on the present invention, described meat stuffing meat is pork or beef or mutton, and poultry thing bone calcareous content is more, and meat is better, so meat of the present invention is because of the main poultry meat that uses.
As a further improvement on the present invention, described stew in soy sauce material is that matrimony vine, Chinese prickly ash, Chinese cassia tree, bamboo or wicker fence are dialled, Radix Glycyrrhizae, kaempferia galamga, the root of Dahurain angelica, tsaoko, dried orange peel, anise, cloves, fennel, old ginger, bone meal of the present invention has certain fishy smell, therefore needs to use the special stew in soy sauce material of the present invention to change flavor to it.
As a further improvement on the present invention, described stew in soy sauce material is dialled 6-8 weight portion, Radix Glycyrrhizae 20-25 weight portion, kaempferia galamga 6-10 weight portion, root of Dahurain angelica 6-12 weight portion, tsaoko 8-12 weight portion, dried orange peel 10-15 weight portion, anistree 4-10 weight portion, cloves 6-12 weight portion by weight matrimony vine 20-30 weight portion, Chinese prickly ash 10-15 weight portion, Chinese cassia tree 20-25 weight portion, bamboo or wicker fence, fennel 7-8 weight portion, old ginger 6-9 weight portion carries out corresponding proportioning, this proportioning for us through the gained of repeatedly preparing burden, therefore not only can remove bone meal fishy smell, can also have certain unique taste.
As a further improvement on the present invention, in step 2 soup-stock, adding 6-8 drips red wine and size for the diced carrot of 0.1-0.4mm and ripe sesame and is ground into and big or small drip for the ripe peanut of 0.1-0.4mm and vinegar 10-20, in carrot, contain abundant nutrition, in soup-stock of the present invention, can add diced carrot, to improve the nutrition of soup-stock, because the present invention has bone meal, therefore be preferably in soup-stock and add vinegar to improve the absorption of bone meal, be equipped with again ripe sesame and ripe peanut plays perfume (or spice), then be equipped with in red wine and the taste of vinegar.
As a further improvement on the present invention, in step 2 soup-stock, also being added with by weight vitamin A is the weight portion of 0.0003-0.0005, vitamin B1 is the weight portion of 0.0003-0.0005, vitamin is the weight portion of B2 0.0002-0.0004, vitamin C is the weight portion of 0.0001-0.0003, vitamin E is the weight portion of 0.0004-0.0005, and the present invention can add corresponding vitamin to improve the content of vitamin in food in soup-stock.
As a further improvement on the present invention, in step 2 soup-stock, also being added with by weight zinc is that the weight portion of 0.08-0.1, weight portion, the riboflavin that potassium is 0.08-0.15 are the weight portion of 0.06-0.15, in soup-stock of the present invention, can add the content of above nutrient with corresponding mineral element and corresponding nutrient in increase soup-stock.
the present invention is a kind of processing method of high calcium Minced Beef moon cake, after it utilized meat packing, remaining bone was made bone meal, utilize specific processing technology that bone meal is mixed mutually with fillings and musculus cutaneus, and then can be in the situation that do not affect the moon cake taste, greatly improve the calcium content of moon cake, make people replenish the calcium in edible moon cake, and bone meal has certain taste, therefore can obtain having the moon cake of extraordinary taste, due to bone meal fishy smell weight, in order to prevent that bone meal fishy smell from affecting the moon cake taste, therefore the present invention has set specific ratio to relevant batching, by difference, prepare burden mutually to conflict and eliminate the batching impact, the present invention has increased diced carrot to improve the wherein content of carrotene in main soup-stock in addition, and be equipped with ripe sesame and ripe peanut, with ripe sesame and ripe peanut, mooncake filling is played to perfume (or spice), and add vinegar in order to improve absorptivity, add again afterwards red wine to neutralize, so greatly improved the taste of soup-stock, in addition the present invention also according to the Minced Beef of processing specially configured have extraordinary taste the stew in soy sauce material its not only can remove the fishy smell of bone meal, and the stew in soy sauce material is to be formed by extraordinary formulated, because batching has unique taste, therefore can obtain having the moon cake of unique taste, because vitamin can significantly improve people's physical function, therefore the present invention adds corresponding vitamin to improve the content of vitamin in food according to corresponding moon cake kind in soup-stock, after the people is edible, can greatly improve healthy, in soup-stock of the present invention, also add in addition the content of different nutrients with corresponding mineral element and corresponding nutrient in increase soup-stock, the present invention provides a kind of moon cake with special taste through above improvement just, this moon cake contain enrich calcareous, and other nutrients, therefore have fabulous market prospects.
The specific embodiment
Below in conjunction with embodiment, invention is described in detail:
The present invention is a kind of processing method of high calcium beef moon cake, it utilizes the remaining bone of other meat stuffing moon cake machinings, and bone is processed, and bone is brewed into to bone meal, join in moon cake Minced Beef and musculus cutaneus, the people can make health more healthy in edible moon cake like this.
As a kind of specific embodiment of the present invention, the invention provides a kind of processing method of high calcium beef moon cake, procedure of processing is as follows:
1) will make after variety classes moon cake meat stuffing remaining bone or other Food processings after no bone collect, again collected bone is undertaken classifying to avoid taste to mix accordingly by the kind of meat and the kind of bone, the bone of putting together after classification is first cleaned one time with clear water, meat corresponding scraper on corresponding class bone is removed totally to reduce the content of meat on bone again, meat cleans one time to remove the trace of blood on bone with clear water after removing again, after again the warm water of 20 ℃ of the bone uses of the silk of dehematizing being steeped to half an hour, use again clean 5-6 time of the warm water washing of 20 ℃, after cleaning up fully, bone is taken out and is placed in box, be placed to again in refrigerator, cryopreservation uses in order to following process,
2) get gained bone and size after cleaning for the tomato fourth of 0.5-0.6mm, big or small for the mushroom fourth of 0.5-0.9mm, put into pot after mixing and also with the little fire of 80-60 degree centigrade, boil 10-15min after, afterwards pot cover is opened with funnel and removed the minced meat scum silica frost on noodle soup, after Deng the minced meat scum silica frost, delustering fully, cover lid continues to boil 45-60min with the little fire of 50-40 degree centigrade again and makes soup-stock again, after making soup-stock, cooling placement 3-6 hour again, after soup-stock is fully cooling, place standby;
3) soup-stock is fully mixed with the stew in soy sauce material, be placed on jar the inside, cover lid is cooling is placed in storeroom 10-12 hour, during every 3 hours, with soup ladle, be uniformly mixed once, to guarantee stew in soy sauce material taste, enter into the bone the inside fully;
4) will bone in soup-stock is in soup-stock, take out, the bone of taking-up is placed on to 10-20 under the sun to be dried in individual hour, use bone cutter that bone is ground into to bone fragments in the bone after drying, the bone that is broken into bone fragments is put together with box, the soup-stock that to remove again after bone is placed in box, be placed in refrigerator, cryopreservation, take out and use when back processing needs again;
5) after bone being ground into to the bone fragments of size less than 5mm, resulting bone fragments is put into to material grinder and wear into the bone meal less than 0.05mm, after bone meal is collected together with box, be placed under the sun and shine 10-20 hour, in the process of solarization, constantly stir sticky together to prevent bone meal;
6) will pulverize after bone meal again with use before the identical stew in soy sauce material of preparing burden again fully to be mixed and made into the stew in soy sauce material with bone meal;
7) will in the stew in soy sauce material with bone meal, add soup-stock to mix, and during mixing, will constantly stir with soup ladle, one avoids bone meal to be deposited to bottom;
8) beef is cut into to meat cubelets, diced beef, flour, edible oil, egg and bone meal are mixed and adds the salt that accounts for gross weight 1-2% to stir, then add mixed soup-stock to carry out stew in soy sauce;
Wherein the diced beef size is 0.1-0.4mm;
9) by above-mentioned meat stew in soy sauce 5 days in 0-5 ℃ of situation;
11) fillings is put into to oil cauldron frying delicious and crisp, obtained mooncake filling;
12) take by weight the flour that accounts for gross weight 30%, account for bone meal after the grinding of gross weight 10%, account for gross weight 30% oil, account for the water of gross weight 25%, account for the salt of gross weight 4%, the emulsification foaming agent that accounts for gross weight 1% fully mixes rear heating and makes musculus cutaneus;
13) by musculus cutaneus and mooncake filling fillings weight ratio 2:8, carry out proportioning after making musculus cutaneus and mooncake filling, musculus cutaneus is wrapped in outside fillings;
14) by conventional procedures, the moon cake of making is knocked to mould, baking, colouring, packing.
As a kind of best specific embodiment of the present invention, the invention provides a kind of processing method of high calcium beef moon cake, procedure of processing is as follows:
1) will make after variety classes moon cake meat stuffing remaining bone or other Food processings after no bone collect, again collected bone is undertaken classifying to avoid taste to mix accordingly by the kind of meat and the kind of bone, the bone of putting together after classification is first cleaned one time with clear water, meat corresponding scraper on corresponding class bone is removed totally to reduce the content of meat on bone again, meat cleans one time to remove the trace of blood on bone with clear water after removing again, after again the warm water of 20 ℃ of the bone uses of the silk of dehematizing being steeped to half an hour, use again clean 5-6 time of the warm water washing of 20 ℃, after cleaning up fully, bone is taken out and is placed in box, be placed to again in refrigerator, cryopreservation uses in order to following process,
Meat stuffing meat of the present invention is pork or beef or mutton, and poultry thing bone calcareous content is more, and meat is better, so meat of the present invention is because of the main poultry meat that uses
2) get gained bone and size after cleaning for the tomato fourth of 0.5-0.6mm, big or small for the mushroom fourth of 0.5-0.9mm, put into pot after mixing and also with the little fire of 80-60 degree centigrade, boil 10-15min after, afterwards pot cover is opened with funnel and removed the minced meat scum silica frost on noodle soup, after Deng the minced meat scum silica frost, delustering fully, cover lid continues to boil 45-60min with the little fire of 50-40 degree centigrade again and makes soup-stock again, after making soup-stock, cooling placement 3-6 hour again, after soup-stock is fully cooling, place standby;
In step 2 soup-stock, adding 6-8 drips red wine and size for the diced carrot of 0.1-0.4mm and ripe sesame and is ground into and big or small drip for the ripe peanut of 0.1-0.4mm and vinegar 10-20, in carrot, contain abundant nutrition, in soup-stock of the present invention, can add diced carrot, to improve the nutrition of soup-stock, because the present invention has bone meal, therefore be preferably in soup-stock and add vinegar to improve the absorption of bone meal, then be equipped with ripe sesame and ripe peanut plays perfume (or spice), then be equipped with in red wine and the taste of vinegar;
In step 2 soup-stock, also being added with by weight vitamin A is the weight portion of 0.0003-0.0005, vitamin B1 is the weight portion of 0.0003-0.0005, vitamin is the weight portion of B2 0.0002-0.0004, vitamin C is the weight portion of 0.0001-0.0003, vitamin E is the weight portion of 0.0004-0.0005, and the present invention can add corresponding vitamin to improve the content of vitamin in food in soup-stock;
In step 2 soup-stock, also being added with by weight zinc is that the weight portion of 0.08-0.1, weight portion, the riboflavin that potassium is 0.08-0.15 are the weight portion of 0.06-0.15, in soup-stock of the present invention, can add the content of above nutrient with corresponding mineral element and corresponding nutrient in increase soup-stock;
3) soup-stock is fully mixed with the stew in soy sauce material, be placed on jar the inside, cover lid is cooling is placed in storeroom 10-12 hour, during every 3 hours, with soup ladle, be uniformly mixed once, to guarantee stew in soy sauce material taste, enter into the bone the inside fully;
Described stew in soy sauce material is that matrimony vine, Chinese prickly ash, Chinese cassia tree, bamboo or wicker fence are dialled, Radix Glycyrrhizae, kaempferia galamga, the root of Dahurain angelica, tsaoko, dried orange peel, anise, cloves, fennel, old ginger, and bone meal of the present invention has certain fishy smell, therefore needs to use the special stew in soy sauce material of the present invention change flavor to it;
Described stew in soy sauce material is dialled 6-8 weight portion, Radix Glycyrrhizae 20-25 weight portion, kaempferia galamga 6-10 weight portion, root of Dahurain angelica 6-12 weight portion, tsaoko 8-12 weight portion, dried orange peel 10-15 weight portion, anistree 4-10 weight portion, cloves 6-12 weight portion by weight matrimony vine 20-30 weight portion, Chinese prickly ash 10-15 weight portion, Chinese cassia tree 20-25 weight portion, bamboo or wicker fence, fennel 7-8 weight portion, old ginger 6-9 weight portion carries out corresponding proportioning, this proportioning for us through the gained of repeatedly preparing burden, therefore not only can remove bone meal fishy smell, can also have certain unique taste;
4) will bone in soup-stock is in soup-stock, take out, the bone of taking-up is placed on to 10-20 under the sun to be dried in individual hour, use bone cutter that bone is ground into to bone fragments in the bone after drying, the bone that is broken into bone fragments is put together with box, the soup-stock that to remove again after bone is placed in box, be placed in refrigerator, cryopreservation, take out and use when back processing needs again;
5) after bone being ground into to the bone fragments of size less than 5mm, resulting bone fragments is put into to material grinder and wear into the bone meal less than 0.05mm, after bone meal is collected together with box, be placed under the sun and shine 10-20 hour, in the process of solarization, constantly stir sticky together to prevent bone meal;
6) will pulverize after bone meal again with use before the identical stew in soy sauce material of preparing burden again fully to be mixed and made into the stew in soy sauce material with bone meal;
Step 6 will be pulverized rear bone meal and the stew in soy sauce material carries out the proportioning mixing by weight 2:8, after pulverizing, bone meal and stew in soy sauce material carry out the proportioning mixing by 2:8, because bone meal after pulverizing is too much unsuitable, but very fewly also can lose meaning, therefore bone meal after pulverizing and stew in soy sauce material should be carried out to the proportioning mixing by 2:8 after tested;
7) will in the stew in soy sauce material with bone meal, add soup-stock to mix, and during mixing, will constantly stir with soup ladle, one avoids bone meal to be deposited to bottom;
8) beef is cut into to meat cubelets, diced beef, flour, edible oil, egg and bone meal are mixed and adds the salt that accounts for gross weight 1-2% to stir, then add mixed soup-stock to carry out stew in soy sauce;
Wherein the diced beef size is 0.1-0.4mm;
Step 8 diced beef, flour, edible oil, egg and bone meal carry out proportioning by weight 3:6:2:3:1, due to the present invention's processing is the Minced Beef moon cake, in order to prevent that the bone meal taste from affecting Minced Beef moon cake taste, therefore to Minced Beef, need prepare by above proportioning;
9) by above-mentioned meat stew in soy sauce 5 days in 0-5 ℃ of situation;
11) fillings is put into to oil cauldron frying delicious and crisp, obtained mooncake filling;
12) take by weight the flour that accounts for gross weight 30%, account for bone meal after the grinding of gross weight 10%, account for gross weight 30% oil, account for the water of gross weight 25%, account for the salt of gross weight 4%, the emulsification foaming agent that accounts for gross weight 1% fully mixes rear heating and makes musculus cutaneus;
13) by musculus cutaneus and mooncake filling fillings weight ratio 2:8, carry out proportioning after making musculus cutaneus and mooncake filling, musculus cutaneus is wrapped in outside fillings;
14) by conventional procedures, the moon cake of making is knocked to mould, baking, colouring, packing.
The present invention is a kind of processing method of high calcium beef moon cake, after it utilized meat packing, remaining bone was made bone meal, and utilize specific processing technology that bone meal is mixed mutually with fillings and musculus cutaneus, and then can be in the situation that do not affect the moon cake taste, greatly improve the calcium content of moon cake, make people replenish the calcium in edible moon cake, and bone meal has certain taste, therefore can obtain having the moon cake of extraordinary taste, this moon cake special taste and crying out enriches calcareous so has fabulous market prospects.
The above, be only preferred embodiment of the present invention, is not the present invention to be done to the restriction of any other form, and, according to any modification or equivalent variations that technical spirit of the present invention is done, still belongs to the present invention's scope required for protection.
Claims (9)
1. the processing method of a high calcium beef moon cake, procedure of processing is as follows, it is characterized in that:
1) will make after variety classes moon cake meat stuffing remaining bone or other Food processings after no bone collect, again collected bone is undertaken classifying to avoid taste to mix accordingly by the kind of meat and the kind of bone, the bone of putting together after classification is first cleaned one time with clear water, meat corresponding scraper on corresponding class bone is removed totally to reduce the content of meat on bone again, meat cleans one time to remove the trace of blood on bone with clear water after removing again, after again the warm water of 20 ℃ of the bone uses of the silk of dehematizing being steeped to half an hour, use again clean 5-6 time of the warm water washing of 20 ℃, after cleaning up fully, bone is taken out and is placed in box, be placed to again in refrigerator, cryopreservation uses in order to following process,
2) get gained bone and size after cleaning for the tomato fourth of 0.5-0.6mm, big or small for the mushroom fourth of 0.5-0.9mm, put into pot after mixing and also with the little fire of 80-60 degree centigrade, boil 10-15min after, afterwards pot cover is opened with funnel and removed the minced meat scum silica frost on noodle soup, after Deng the minced meat scum silica frost, delustering fully, cover lid continues to boil 45-60min with the little fire of 50-40 degree centigrade again and makes soup-stock again, after making soup-stock, cooling placement 3-6 hour again, after soup-stock is fully cooling, place standby;
3) soup-stock is fully mixed with the stew in soy sauce material, be placed on jar the inside, cover lid is cooling is placed in storeroom 10-12 hour, during every 3 hours, with soup ladle, be uniformly mixed once, to guarantee stew in soy sauce material taste, enter into the bone the inside fully;
4) will bone in soup-stock is in soup-stock, take out, the bone of taking-up is placed on to 10-20 under the sun to be dried in individual hour, use bone cutter that bone is ground into to bone fragments in the bone after drying, the bone that is broken into bone fragments is put together with box, the soup-stock that to remove again after bone is placed in box, be placed in refrigerator, cryopreservation, take out and use when back processing needs again;
5) after bone being ground into to the bone fragments of size less than 5mm, resulting bone fragments is put into to material grinder and wear into the bone meal less than 0.05mm, after bone meal is collected together with box, be placed under the sun and shine 10-20 hour, in the process of solarization, constantly stir sticky together to prevent bone meal;
6) will pulverize after bone meal again with use before the identical stew in soy sauce material of preparing burden again fully to be mixed and made into the stew in soy sauce material with bone meal;
7) will in the stew in soy sauce material with bone meal, add soup-stock to mix, and during mixing, will constantly stir with soup ladle, one avoids bone meal to be deposited to bottom;
8) beef is cut into to meat cubelets, diced beef, flour, edible oil, egg and bone meal are mixed and adds the salt that accounts for gross weight 1-2% to stir, then add mixed soup-stock to carry out stew in soy sauce;
Wherein the diced beef size is 0.1-0.4mm;
9) by above-mentioned meat stew in soy sauce 5 days in 0-5 ℃ of situation;
11) fillings is put into to oil cauldron frying delicious and crisp, obtained mooncake filling;
12) take by weight the flour that accounts for gross weight 30%, account for bone meal after the grinding of gross weight 10%, account for gross weight 30% oil, account for the water of gross weight 25%, account for the salt of gross weight 4%, the emulsification foaming agent that accounts for gross weight 1% fully mixes rear heating and makes musculus cutaneus;
13) by musculus cutaneus and mooncake filling fillings weight ratio 2:8, carry out proportioning after making musculus cutaneus and mooncake filling, musculus cutaneus is wrapped in outside fillings;
14) by conventional procedures, the moon cake of making is knocked to mould, baking, colouring, packing.
2. the processing method of a kind of high calcium beef moon cake according to claim 1 is characterized in that: step 6 will pulverize after bone meal and stew in soy sauce material by weight 2:8, carry out the proportioning mixing.
3. the processing method of a kind of high calcium beef moon cake according to claim 1 is characterized in that: step 8 diced beef, flour, edible oil, egg and bone meal carry out proportioning by weight 3:6:2:3:1.
4. the processing method of a kind of high calcium beef moon cake according to claim 1, it is characterized in that: described meat stuffing meat is pork or beef or mutton.
5. the processing method of a kind of high calcium beef moon cake according to claim 1 is characterized in that: described stew in soy sauce material is that matrimony vine, Chinese prickly ash, Chinese cassia tree, bamboo or wicker fence are dialled, Radix Glycyrrhizae, kaempferia galamga, the root of Dahurain angelica, tsaoko, dried orange peel, anise, cloves, fennel, old ginger.
6. the processing method of a kind of high calcium beef moon cake according to claim 5, it is characterized in that: described stew in soy sauce material is dialled 6-8 weight portion, Radix Glycyrrhizae 20-25 weight portion, kaempferia galamga 6-10 weight portion, root of Dahurain angelica 6-12 weight portion, tsaoko 8-12 weight portion, dried orange peel 10-15 weight portion, anistree 4-10 weight portion, cloves 6-12 weight portion by weight matrimony vine 20-30 weight portion, Chinese prickly ash 10-15 weight portion, Chinese cassia tree 20-25 weight portion, bamboo or wicker fence, fennel 7-8 weight portion, old ginger 6-9 weight portion carries out corresponding proportioning.
7. the processing method of a kind of high calcium beef moon cake according to claim 1 is characterized in that: in step 2 soup-stock, also add 6-8 and drip red wine and size for the diced carrot of 0.1-0.4mm and ripe sesame and big or smallly drip for the ripe peanut of 0.1-0.4mm and vinegar 10-20.
8. the processing method of a kind of high calcium beef moon cake according to claim 1, it is characterized in that: in step 2 soup-stock, also being added with by weight vitamin A is the weight portion of 0.0003-0.0005, vitamin B1 is the weight portion of 0.0003-0.0005, vitamin is the weight portion of B2 0.0002-0.0004, vitamin C is the weight portion of 0.0001-0.0003, and vitamin E is the weight portion of 0.0004-0.0005.
9. the processing method of a kind of high calcium beef moon cake according to claim 1 is characterized in that: in step 2 soup-stock, also being added with by weight zinc is that the weight portion of 0.08-0.1, weight portion, the riboflavin that potassium is 0.08-0.15 are the weight portion of 0.06-0.15.
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| CN2013103000564A CN103392772A (en) | 2013-07-17 | 2013-07-17 | Method for processing high-calcium beef moon cakes |
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| CN2013103000564A CN103392772A (en) | 2013-07-17 | 2013-07-17 | Method for processing high-calcium beef moon cakes |
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| CN107637635A (en) * | 2017-09-25 | 2018-01-30 | 南京律智诚专利技术开发有限公司 | A kind of processing method of shredded squid mooncake with dried meat floss |
| CN107637636A (en) * | 2017-09-25 | 2018-01-30 | 南京律智诚专利技术开发有限公司 | A kind of processing method of birds meat moon cake |
| CN107637637A (en) * | 2017-09-25 | 2018-01-30 | 南京律智诚专利技术开发有限公司 | A kind of processing method of domestic animals meat moon cake |
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Cited By (3)
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| CN107637635A (en) * | 2017-09-25 | 2018-01-30 | 南京律智诚专利技术开发有限公司 | A kind of processing method of shredded squid mooncake with dried meat floss |
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Application publication date: 20131120 |