CN104013000A - Spring rolls filled with shredded meat and preparation method thereof - Google Patents

Spring rolls filled with shredded meat and preparation method thereof Download PDF

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Publication number
CN104013000A
CN104013000A CN201410196692.1A CN201410196692A CN104013000A CN 104013000 A CN104013000 A CN 104013000A CN 201410196692 A CN201410196692 A CN 201410196692A CN 104013000 A CN104013000 A CN 104013000A
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CN
China
Prior art keywords
spring roll
shredded meat
pork
spring rolls
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410196692.1A
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Chinese (zh)
Inventor
龚尚宏
向东
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI LIN YUAN FARM AND SIDELINE PRODUCTS Co Ltd
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ANHUI LIN YUAN FARM AND SIDELINE PRODUCTS Co Ltd
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Publication date
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Priority to CN201410196692.1A priority Critical patent/CN104013000A/en
Publication of CN104013000A publication Critical patent/CN104013000A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention relates to a food processing technology, and in particular relates to spring rolls filled with shredded meat and a preparation method of the spring rolls. The method comprises the steps of chopping pork, carrots, hotbed chives, parsley, coriander and mushrooms, and mixing to be even; then, feeding table salt, monosodium glutamate, essence of chicken, white sugar, light soy sauce, ground pepper and sesame oil into the mixture according to the weight ratio of the formula; after that, sterilizing the stuffing at high temperature, preparing the spring rolls filled with the shredded meat, putting the spring rolls into a quick-freezer for quick-freezing, then putting into a freezer and storing. The processing technology is simple and easy to control; the produced spring rolls filled with the shredded meat are delicious in taste; a gradient heating sterilization technology is adopted, so that the preservation time of the spring rolls is effectively prolonged, and the meat quality of the stuffing of the spring rolls is more delicious.

Description

A kind of shredded meat spring roll and preparation method thereof
Technical field
The present invention relates to food processing technology, be specifically related to a kind of shredded meat spring roll and preparation method thereof.
Background technology
Spring roll, claims again spring pancake, pancake.It is Han nationality's traditional food in red-letter day among the people.Be popular in all over China, the ground such as the south of the River are contained especially.Among the people except edible for own home, be usually used in receiving guests.With a long history, by the spring pancake evolution in ancient times.According in the beautiful < < of ancient book Chen Yuan when year wide note > >, record: " in springtime, food spring pancake, romaine lettuce, number spring dish." < < Beijing of the Qing Dynasty remembers that > > also has during year: " be that a day rich family eats spring pancake more the beginning of spring." visible springtime cooks spring pancake, the local conditions and customs of food spring pancake are long-standing.The proverb of now relevant spring roll is a lot, as " volume is Cheng Chun not ", " spring roll of abundant hall---have difficulty in conducting within and without " etc., the meaning in spring is exactly here spring, has the celebrating good omen of winter jasmine.
Summary of the invention
The object of the invention is the defect for above-mentioned prior art, a kind of shredded meat spring roll and preparation method thereof is provided, have.
Object of the present invention can be achieved through the following technical solutions:
A kind of shredded meat spring roll is to be made by the raw material of following weight ratio: spring roll wrapping 500g ~ 700g, pork 100g ~ 200g, carrot 100g ~ 200g, hotbed chives 100g ~ 200g, Sheep's-parsley 100g ~ 200g, caraway 100g ~ 200g, mushroom 100g ~ 200g, salt 5g ~ 10g, monosodium glutamate 3g ~ 8g, chickens' extract 3g ~ 8g, white sugar 3g ~ 6g, light soy sauce 3g ~ 6g, pepper powder 3g ~ 8g, sesame oil 50g ~ 60g.
As a further improvement on the present invention, the raw material of the optimum weight ratio of this shredded meat spring roll is composed of the following components: spring roll wrapping 500g, pork 100g, carrot 100g, hotbed chives 100g, Sheep's-parsley 100g, caraway 100g, mushroom 100g, salt 5g, monosodium glutamate 3g, chickens' extract 3g ~ 8g, white sugar 3g ~ 6g, light soy sauce 3g ~ 6g, pepper powder 3g ~ 8g, sesame oil 50g ~ 60g.
The preparation method who the present invention also aims to provide a kind of shredded meat spring roll, is characterized in that: comprise the following steps:
(1) spring roll wrapping of the above-mentioned weight ratio of selected high-quality and pork, standby after pork is rubbed with pulverizer;
(2) select carrot, hotbed chives, Sheep's-parsley, caraway and the mushroom of fresh above-mentioned weight ratio, by its whole mincing for standby;
(3) step 1 is mixed rear standby with the pork rubbing in step 2 and the carrot, hotbed chives, Sheep's-parsley, caraway, the mushroom that mince;
(4) in the raw material after mixing to step 3, add salt, monosodium glutamate, chickens' extract, white sugar, light soy sauce, pepper powder and the sesame oil of above-mentioned weight ratio, obtain after filling standby;
(5) filling step 4 being obtained carries out sterilization with high temperature;
(6) make after shredded meat spring roll, put into quick freezing repository quick-frozen, then put into freezer and store.
As a further improvement on the present invention, the sterilization temperature in step described in it (5) is controlled at 60 ℃ ~ 90 ℃, and initial temperature is 60 ℃, and each 5 minutes temperature raises 2 ℃.
As a further improvement on the present invention, the quick freezing temperature of step described in it (6) is controlled-18 ℃ ~-13 ℃, and cryogenic temperature is controlled-8 ℃ ~-5 ℃.
Processing technology of the present invention is simple and easy to control, the shredded meat spring roll of producing, and tasty mouthfeel, the gradient increased temperature sterilization technology that it adopts, can effectively improve the fresh keeping time of spring roll filling, and the meat that has also improved spring roll filling is simultaneously more delicious.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail:
A kind of shredded meat spring roll is to be made by the raw material of following weight ratio: spring roll wrapping 500g ~ 700g, pork 100g ~ 200g, carrot 100g ~ 200g, hotbed chives 100g ~ 200g, Sheep's-parsley 100g ~ 200g, caraway 100g ~ 200g, mushroom 100g ~ 200g, salt 5g ~ 10g, monosodium glutamate 3g ~ 8g, chickens' extract 3g ~ 8g, white sugar 3g ~ 6g, light soy sauce 3g ~ 6g, pepper powder 3g ~ 8g, sesame oil 50g ~ 60g.
Preparation method of the present invention comprises with step:
(1) spring roll wrapping of the above-mentioned weight ratio of selected high-quality and pork, standby after pork is rubbed with pulverizer;
(2) select carrot, hotbed chives, Sheep's-parsley, caraway and the mushroom of fresh above-mentioned weight ratio, by its whole mincing for standby;
(3) step 1 is mixed rear standby with the pork rubbing in step 2 and the carrot, hotbed chives, Sheep's-parsley, caraway, the mushroom that mince;
(4) in the raw material after mixing to step 3, add salt, monosodium glutamate, chickens' extract, white sugar, light soy sauce, pepper powder and the sesame oil of above-mentioned weight ratio, obtain after filling standby;
(5) filling step 4 being obtained carries out sterilization with high temperature, and sterilization temperature is controlled at 60 ℃ ~ 90 ℃, and initial temperature is 60 ℃, and each 5 minutes temperature raises 2 ℃;
(6) make after shredded meat spring roll, put into quick freezing repository quick-frozen, quick freezing temperature is controlled-18 ℃ ~-13 ℃, then puts into freezer and stores, and cryogenic temperature is controlled-8 ℃ ~-5 ℃.
Embodiment 1
Choose high quality pork 100g and spring roll wrapping 500g, it is standby after pork is rubbed, then choose fresh carrot 100g, hotbed chives 100g, Sheep's-parsley 100g, caraway 100g and mushroom 100g, after being minced, mix with the pork rubbing, then add wherein salt 5g, monosodium glutamate 3g, chickens' extract 3g, white sugar 3g, light soy sauce 3g, pepper powder 3g and sesame oil 50g, stirred, then with high temperature, carry out sterilization, sterilization initial temperature is 60 ℃, each 5 minutes temperature raises 2 ℃, temperature is controlled at 60 ℃ ~ 90 ℃, make after shredded meat spring roll, put into quick freezing repository quick-frozen, quick freezing temperature is controlled-18 ℃, then putting into freezer stores, cryogenic temperature is controlled-8 ℃.
Embodiment 2
Choose high quality pork 200g and spring roll wrapping 700g, it is standby after pork is rubbed, then choose fresh carrot 200g, hotbed chives 200g, Sheep's-parsley 200g, caraway 200g and mushroom 200g, after being minced, mix with the pork rubbing, then add wherein salt 10g, monosodium glutamate 8g, chickens' extract 8g, white sugar 6g, light soy sauce 6g, pepper powder 8g and sesame oil 60g, stirred, then with high temperature, carry out sterilization, sterilization initial temperature is 60 ℃, each 5 minutes temperature raises 2 ℃, temperature is controlled at 60 ℃ ~ 90 ℃, make after shredded meat spring roll, put into quick freezing repository quick-frozen, quick freezing temperature is controlled 13 ℃, then putting into freezer stores, cryogenic temperature is controlled-5 ℃.
Embodiment 3
Choose high quality pork 150g and spring roll wrapping 550g, it is standby after pork is rubbed, then choose fresh carrot 150g, hotbed chives 150g, Sheep's-parsley 180g, caraway 120 and mushroom 130g, after being minced, mix with the pork rubbing, then add wherein salt 8g, monosodium glutamate 5g, chickens' extract 6g, white sugar 4g, light soy sauce 5g, pepper powder 6g and sesame oil 55g, stirred, then with high temperature, carry out sterilization, sterilization temperature initial temperature is 60 ℃, each 5 minutes temperature raises 2 ℃, temperature is controlled at 60 ℃ ~ 90 ℃, make after shredded meat spring roll, put into quick freezing repository quick-frozen, quick freezing temperature is controlled-16 ℃, then putting into freezer stores, cryogenic temperature is controlled-6 ℃.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technology people of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (5)

1. a shredded meat spring roll, is characterized in that: this shredded meat is made by the raw material of following weight ratio: spring roll wrapping 500g ~ 700g, pork 100g ~ 200g, carrot 100g ~ 200g, hotbed chives 100g ~ 200g, Sheep's-parsley 100g ~ 200g, caraway 100g ~ 200g, mushroom 100g ~ 200g, salt 5g ~ 10g, monosodium glutamate 3g ~ 8g, chickens' extract 3g ~ 8g, white sugar 3g ~ 6g, light soy sauce 3g ~ 6g, pepper powder 3g ~ 8g, sesame oil 50g ~ 60g.
2. a kind of shredded meat spring roll according to claim 1, is characterized in that: the raw material of the optimum weight ratio of this shredded meat spring roll is composed of the following components: spring roll wrapping 500g, pork 100g, carrot 100g, hotbed chives 100g, Sheep's-parsley 100g, caraway 100g, mushroom 100g, salt 5g, monosodium glutamate 3g, chickens' extract 3g ~ 8g, white sugar 3g ~ 6g, light soy sauce 3g ~ 6g, pepper powder 3g ~ 8g, sesame oil 50g ~ 60g.
3. the preparation method of a kind of shredded meat spring roll according to claim 1 and 2, is characterized in that: comprise the following steps:
(1) spring roll wrapping of the above-mentioned weight ratio of selected high-quality and pork, standby after pork is rubbed with pulverizer;
(2) select carrot, hotbed chives, Sheep's-parsley, caraway and the mushroom of fresh above-mentioned weight ratio, by its whole mincing for standby;
(3) step 1 is mixed rear standby with the pork rubbing in step 2 and the carrot, hotbed chives, Sheep's-parsley, caraway, the mushroom that mince;
(4) in the raw material after mixing to step 3, add salt, monosodium glutamate, chickens' extract, white sugar, light soy sauce, pepper powder and the sesame oil of above-mentioned weight ratio, obtain after filling standby;
(5) filling step 4 being obtained carries out sterilization with high temperature;
(6) make after shredded meat spring roll, put into quick freezing repository quick-frozen, then put into freezer and store.
4. the preparation method of a kind of shredded meat spring roll according to claim 3, is characterized in that: the sterilization temperature in described step (5) is controlled at 60 ℃ ~ 90 ℃, and initial temperature is 60 ℃, and each 5 minutes temperature raises 2 ℃.
5. the preparation method of a kind of shredded meat spring roll according to claim 3, is characterized in that: the quick freezing temperature of described step (6) is controlled-18 ℃ ~-13 ℃, and cryogenic temperature is controlled-8 ℃ ~-5 ℃.
CN201410196692.1A 2014-05-10 2014-05-10 Spring rolls filled with shredded meat and preparation method thereof Pending CN104013000A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104365728A (en) * 2014-10-31 2015-02-25 辛范范 Beef and mushroom spring rolls
CN104381362A (en) * 2014-10-30 2015-03-04 辛范范 Pork tofu multi-grain spring roll
CN104381370A (en) * 2014-10-31 2015-03-04 张鹏 Health-care coarse cereal spring roll
CN104397097A (en) * 2014-10-31 2015-03-11 辛范范 Meat spring roll
CN108813428A (en) * 2018-06-26 2018-11-16 浙江工商大学 Sturgeon fish intestines production method and measuring method based on the superposition sterilization of F value
CN112314661A (en) * 2020-11-09 2021-02-05 武汉良之隆食材股份有限公司 Frozen spring rolls with scallion and pork and processing technology thereof
CN113973897A (en) * 2021-10-09 2022-01-28 大连工业大学 Sterilization method for keeping quality, structure and color of euphausia superba balls

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CN102210429A (en) * 2011-04-12 2011-10-12 牛选欣 Method for producing frozen cooked spring rolls
CN103430092A (en) * 2011-03-04 2013-12-04 株式会社尼康 Projection device
CN103445198A (en) * 2013-07-30 2013-12-18 李学禹 Chicken spring roll

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CN103430092A (en) * 2011-03-04 2013-12-04 株式会社尼康 Projection device
CN102210429A (en) * 2011-04-12 2011-10-12 牛选欣 Method for producing frozen cooked spring rolls
CN103445198A (en) * 2013-07-30 2013-12-18 李学禹 Chicken spring roll

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381362A (en) * 2014-10-30 2015-03-04 辛范范 Pork tofu multi-grain spring roll
CN104365728A (en) * 2014-10-31 2015-02-25 辛范范 Beef and mushroom spring rolls
CN104381370A (en) * 2014-10-31 2015-03-04 张鹏 Health-care coarse cereal spring roll
CN104397097A (en) * 2014-10-31 2015-03-11 辛范范 Meat spring roll
CN108813428A (en) * 2018-06-26 2018-11-16 浙江工商大学 Sturgeon fish intestines production method and measuring method based on the superposition sterilization of F value
CN108813428B (en) * 2018-06-26 2021-06-22 浙江工商大学 Sturgeon fish sausage making method and determination method based on F value superposition sterilization
CN112314661A (en) * 2020-11-09 2021-02-05 武汉良之隆食材股份有限公司 Frozen spring rolls with scallion and pork and processing technology thereof
CN113973897A (en) * 2021-10-09 2022-01-28 大连工业大学 Sterilization method for keeping quality, structure and color of euphausia superba balls

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Application publication date: 20140903