CN104026649A - Cuttlefish treasure and preparation method thereof - Google Patents
Cuttlefish treasure and preparation method thereof Download PDFInfo
- Publication number
- CN104026649A CN104026649A CN201410292733.7A CN201410292733A CN104026649A CN 104026649 A CN104026649 A CN 104026649A CN 201410292733 A CN201410292733 A CN 201410292733A CN 104026649 A CN104026649 A CN 104026649A
- Authority
- CN
- China
- Prior art keywords
- parts
- product
- treasured
- preparation
- cut
- 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.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000238371 Sepiidae Species 0.000 title abstract 6
- 244000000626 Daucus carota Species 0.000 claims abstract description 20
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 20
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 54
- 239000007788 liquid Substances 0.000 claims description 27
- 229910052757 nitrogen Inorganic materials 0.000 claims description 27
- 238000009835 boiling Methods 0.000 claims description 23
- 238000000465 moulding Methods 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 244000068988 Glycine max Species 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 241000287828 Gallus gallus Species 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 210000000481 breast Anatomy 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005338 heat storage Methods 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims 1
- 235000017491 Bambusa tulda Nutrition 0.000 claims 1
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims 1
- 239000011425 bamboo Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 10
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 244000013123 dwarf bean Species 0.000 abstract 2
- 235000021331 green beans Nutrition 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 41
- 238000007789 sealing Methods 0.000 description 9
- 230000008569 process Effects 0.000 description 8
- 238000011049 filling Methods 0.000 description 6
- 238000009461 vacuum packaging Methods 0.000 description 6
- 238000010411 cooking Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000017807 phytochemicals Nutrition 0.000 description 2
- 229930000223 plant secondary metabolite Natural products 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses cuttlefish treasure and a preparation method thereof. The cuttlefish treasure is characterized by being prepared from the following raw materials in parts by weight: 50-60 parts of fish meat, 8-12 parts of chicken meat, 8-12 parts of pork fat, 8-12 parts of water, 2-4 parts of carrot, 2-4 parts of green beans, 2-4 parts of corn kernels, 0.8-1.2 parts of table salt, 4.2-5 parts of white granulated sugar and 0.3-0.5 part of aginomoto. By adopting the technical scheme, the cuttlefish treasure has the advantages that the cuttlefish treasure takes minced fillet as the raw material; the minced fillet is reasonably matched with vegetables which has the characteristics of a variety of vitamins, mineral substance microelements and associated plant chemical substances and effective antioxidants such as enzyme; the processed product is bright, beautiful and fresh in appearance and comprehensive in nutrition; the deeply-fried product is golden in color and attractive; by adding the green beans, the carrot and the corn kernels, the cuttlefish treasure is healthy and delicious.
Description
Technical field
The present invention relates to a kind of fish product and preparation method thereof, be specifically related to a kind of sky fragrant flower branch treasured and preparation method thereof.
Background technology
It fragrant flower branch treasured utilizes auxiliary material meat, processes through cutting operations such as mixing, beat liquid nitrogen, forming machine moulding, Fumigator boiling, string label, packaging, and main component is the flesh of fish, chicken, carrot, iblet and green soya bean.Along with the raising of people's living standard, consumer has also proposed high requirement to nutritive value of food.In order to meet the need of market, the present invention is taking fish gruel as raw material, to have multivitamin, mineral trace element and relevant phytochemicals, enzyme etc. effectively the vegetables of antioxidant feature carry out reasonably combinedly, after processing, make product give bright and beautiful, fresh and alive sense, nutrition more comprehensively.
Summary of the invention
Technical problem to be solved by this invention is to provide various and nutritious sky fragrant flower branch treasured of a kind of delicate mouthfeel, color and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: day fragrant flower branch treasured, made by following weight portion raw material: flesh of fish 50-60 part, chicken 8-12 part, pork fat 8-12 part, water 8-12 part, carrot 2-4 part, green soya bean 2-4 part, iblet 2-4 part, salt 0.8-1.2 part, white granulated sugar 4.2-5 part, monosodium glutamate 0.3-0.5 part.
As preferred technical scheme, day fragrant flower branch treasured, is made up of following weight portion raw material: oppress 55 parts, 10 parts, chicken, 10 parts of pork fat, 10 parts, water, 3 parts, carrot, 3 parts, green soya bean, 3 parts of iblets, 1.0 parts of salt, 4.6 parts of white granulated sugars, 0.4 part of monosodium glutamate.
The present invention also provides the preparation method of above-mentioned day fragrant flower branch treasured, comprises the following steps:
(1) by 8mm orifice plate meat grinder strand system for the flesh of fish, chicken and pork fat, carrot is cut into the particle of 0.5-1cm size with cutmixer, for subsequent use;
(2) cut and mix technique: first 3400-3800 rev/min of the flesh of fish having twisted, Fresh Grade Breast, pork fat and salt is cut and mixed 60-90 second, adding water, salt, white granulated sugar and monosodium glutamate 3400-3800 rev/min to cut mixes 60-90 second again, finally add turn/part of green soya bean, diced carrot and iblet 1700-1900 to cut and mix evenly, be placed in the constant heat storage of 0-4 DEG C for subsequent use;
(3) stored refrigerated through liquid nitrogen machine, forming machine, boiling, cooling, string label, quick-frozen, weighing, packaging, metal detection, vanning, warehouse-in successively again.
As preferably, the time that described liquid nitrogen machine is beaten liquid nitrogen is 30 minutes.
As preferably, the product weight of described forming machine moulding is 80g/, long 14-15cm, wide 4-5cm, boiling in time or be temporarily placed in freezer the shape of the high destruction of prevention temperature product after moulding.
As preferably, described cooking process, 60 DEG C of boilings 20 minutes, 72 DEG C of boilings 20 minutes, product center temperature reaches 72 DEG C, adopts the two step cooking process that heat up after first low temperature boiling, and the mouthfeel of product is good.
As preferably, in described quick-frozen operation, product center temperature is below-18 DEG C.
Due to technique scheme, the present invention has following beneficial effect: the present invention is taking fish gruel as raw material, to have multivitamin, mineral trace element and relevant phytochemicals, enzyme etc. effectively the vegetables of antioxidant feature carry out reasonably combined, after processing, make product give bright and beautiful, fresh and alive sense, nutrition more comprehensively; After product is fried, color is golden yellow, and color is tempting, adds that green soya bean, carrot, iblet are health delicious.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1:
It fragrant flower branch treasured, is made up of following weight portion raw material: oppress 50 parts, 8 parts, chicken, 8 parts of pork fat, 8 parts, water, 2 parts, carrot, 2 parts, green soya bean, 2 parts of iblets, 0.8 part of salt, 4.2 parts of white granulated sugars, 0.3 part of monosodium glutamate.
The preparation method of above-mentioned day fragrant flower branch treasured, comprises the following steps:
(1) flesh of fish, chicken are thawed to central temperature ± 2 o'clock by 8mm orifice plate meat grinder strand system, freeze pork fat 8mm orifice plate meat grinder strand system, carrot is cut into the particle of 0.5-1cm size with cutmixer, for subsequent use;
(2) cut and mix technique: first 3400-3800 rev/min of the flesh of fish having twisted, Fresh Grade Breast, pork fat and salt is cut and mixed 60-90 second, adding water, salt, white granulated sugar and monosodium glutamate 3400-3800 rev/min to cut mixes 60-90 second again, finally add turn/part of green soya bean, diced carrot and iblet 1700-1900 to cut and mix evenly, be placed in the constant heat storage of 0-4 DEG C for subsequent use.
(3) liquid nitrogen machine is beaten liquid nitrogen: pour liquid nitrogen machine into by cutting the filling loader of mixing, beat while stirring liquid nitrogen, the time is 30 minutes, makes the filling can moulding, beats liquid nitrogen and wants evenly, can not have lump.
(4) forming machine moulding: the fillings of accomplishing fluently liquid nitrogen is poured forming machine into, install a day mould for fragrant flower branch treasured, the product weight of forming machine moulding is 80g/, long 14-15cm, wide 4-5cm, by product put into be covered with greasy films singly freeze dish, boiling in time or be temporarily placed on and prevent the high shape of destroying product of temperature in freezer.
(5) boiling: the product of moulding is pushed in Fumigator, 60 DEG C of boilings 20 minutes, 72 DEG C of boilings 20 minutes, product center temperature must reach 72 DEG C, adopts the two step cooking process that heat up after first low temperature boiling, and the mouthfeel of product is good.
(6) cooling, string is signed: when product is cooled to temperature≤25 DEG C, with long 25cm, the circle of diameter 2mm is signed string label, does not reveal label in requirement, the long 9-10cm of handle, and product is smooth.
(7) quick-frozen: packaged product is carried out to mark by the sequencing of process time and carries out rapidly quick-frozen, require after quick-frozen product center temperature necessary≤-18 DEG C.
(8) packaging: according to customer requirement, product is packed, put it in vacuum packing machine, adjust vacuum packing machine, require product placement neat, clear, specification of date, correct, sealing formation is tight.Labeling specification.Packaging bag is not damaged.
(9) gold is visited, is cased: product good quick-frozen must be cased after metal detector detects; When vanning, every bag of requirement is smooth, and carton sealing is tight, middle seam≤5mm, and the height neat and consistent of two bandings, tape is smooth, can not have gauffer, and carton will keep clean and print that the date of manufacture will conform to the date of packaging bag and clear, carefully and neatly done.
(10) warehouse-in: the finished product of sealing case is piled up neatly by specification requirement, and the freezer of putting in time-18 DEG C stores, and product temperature is at-18 DEG C, and storage period is no more than 12 months.
Embodiment 2
It fragrant flower branch treasured, is made up of following weight portion raw material: oppress 55 parts, 10 parts, chicken, 10 parts of pork fat, 10 parts, water, 3 parts, carrot, 3 parts, green soya bean, 3 parts of iblets, 1.0 parts of salt, 4.6 parts of white granulated sugars, 0.4 part of monosodium glutamate.
The preparation method of above-mentioned day fragrant flower branch treasured, comprises the following steps:
(1) flesh of fish, chicken are thawed to central temperature ± 2 o'clock by 8mm orifice plate meat grinder strand system, freeze pork fat 8mm orifice plate meat grinder strand system, carrot is cut into the particle of 0.5-1cm size with cutmixer, for subsequent use;
(2) cut and mix technique: first 3400-3800 rev/min of the flesh of fish having twisted, Fresh Grade Breast, pork fat and salt is cut and mixed 60-90 second, adding water, salt, white granulated sugar and monosodium glutamate 3400-3800 rev/min to cut mixes 60-90 second again, finally add turn/part of green soya bean, diced carrot and iblet 1700-1900 to cut and mix evenly, be placed in the constant heat storage of 0-4 DEG C for subsequent use.
(3) liquid nitrogen machine is beaten liquid nitrogen: pour liquid nitrogen machine into by cutting the filling loader of mixing, beat while stirring liquid nitrogen, the time is 30 minutes, makes the filling can moulding, beats liquid nitrogen and wants evenly, can not have lump.
(4) forming machine moulding: the fillings of accomplishing fluently liquid nitrogen is poured forming machine into, install a day mould for fragrant flower branch treasured, the product weight of forming machine moulding is 80g/, long 14-15cm, wide 4-5cm, by product put into be covered with greasy films singly freeze dish, boiling in time or be temporarily placed on and prevent the high shape of destroying product of temperature in freezer.
(5) boiling: the product of moulding is pushed in Fumigator, 60 DEG C of boilings 20 minutes, 72 DEG C of boilings 20 minutes, product center temperature must reach 72 DEG C, adopts the two step cooking process that heat up after first low temperature boiling, and the mouthfeel of product is good.
(6) cooling, string is signed: when product is cooled to temperature≤25 DEG C, with long 25cm, the circle of diameter 2mm is signed string label, does not reveal label in requirement, the long 9-10cm of handle, and product is smooth.
(7) quick-frozen: packaged product is carried out to mark by the sequencing of process time and carries out rapidly quick-frozen, require after quick-frozen product center temperature necessary≤-18 DEG C.
(8) packaging: according to customer requirement, product is packed, put it in vacuum packing machine, adjust vacuum packing machine, require product placement neat, clear, specification of date, correct, sealing formation is tight.Labeling specification.Packaging bag is not damaged.
(9) gold is visited, is cased: product good quick-frozen must be cased after metal detector detects; When vanning, every bag of requirement is smooth, and carton sealing is tight, middle seam≤5mm, and the height neat and consistent of two bandings, tape is smooth, can not have gauffer, and carton will keep clean and print that the date of manufacture will conform to the date of packaging bag and clear, carefully and neatly done.
(10) warehouse-in: the finished product of sealing case is piled up neatly by specification requirement, and the freezer of putting in time-18 DEG C stores, and product temperature is at-18 DEG C, and storage period is no more than 12 months.
Embodiment 3:
It fragrant flower branch treasured, is made up of following weight portion raw material: oppress 60 parts, 12 parts, chicken, 12 parts of pork fat, 12 parts, water, 4 parts, carrot, 4 parts, green soya bean, 4 parts of iblets, 1.2 parts of salt, 5 parts of white granulated sugars, 0.5 part of monosodium glutamate.
The preparation method of above-mentioned day fragrant flower branch treasured, comprises the following steps:
(1) flesh of fish, chicken are thawed to central temperature ± 2 o'clock by 8mm orifice plate meat grinder strand system, freeze pork fat 8mm orifice plate meat grinder strand system, carrot is cut into the particle of 0.5-1cm size with cutmixer, for subsequent use;
(2) cut and mix technique: first 3400-3800 rev/min of the flesh of fish having twisted, Fresh Grade Breast, pork fat and salt is cut and mixed 60-90 second, adding water, salt, white granulated sugar and monosodium glutamate 3400-3800 rev/min to cut mixes 60-90 second again, finally add turn/part of green soya bean, diced carrot and iblet 1700-1900 to cut and mix evenly, be placed in the constant heat storage of 0-4 DEG C for subsequent use.
(3) liquid nitrogen machine is beaten liquid nitrogen: pour liquid nitrogen machine into by cutting the filling loader of mixing, beat while stirring liquid nitrogen, the time is 30 minutes, makes the filling can moulding, beats liquid nitrogen and wants evenly, can not have lump.
(4) forming machine moulding: the fillings of accomplishing fluently liquid nitrogen is poured forming machine into, install a day mould for fragrant flower branch treasured, the product weight of forming machine moulding is 80g/, long 14-15cm, wide 4-5cm, by product put into be covered with greasy films singly freeze dish, boiling in time or be temporarily placed on and prevent the high shape of destroying product of temperature in freezer.
(5) boiling: the product of moulding is pushed in Fumigator, 60 DEG C of boilings 20 minutes, 72 DEG C of boilings 20 minutes, product center temperature must reach 72 DEG C, adopts that (6) of after first low temperature boiling, heating up are cooling, string is signed: when product is cooled to temperature≤25 DEG C, with long 25cm, the circle of diameter 2mm is signed string and is signed, in requirement, do not reveal label, the long 9-10cm of handle, product is smooth.
(7) quick-frozen: packaged product is carried out to mark by the sequencing of process time and enter rapidly (8) packaging: according to customer requirement, product is packed, put it in vacuum packing machine, adjust vacuum packing machine, requirement product placement is neat, and clear, specification of date, correct, sealing formation is tight.Labeling specification.Packaging bag is not damaged.
(9) gold is visited, is cased: product good quick-frozen must be cased after metal detector detects; When vanning, every bag of requirement is smooth, carton sealing is tight, middle seam≤5mm, the height neat and consistent of two bandings, tape is smooth, can not have gauffer, carton will keep clean raw (10) warehouse-in of printing: the finished product of sealing case is piled up neatly by specification requirement, the freezer of putting in time-18 DEG C stores, and product temperature is at-18 DEG C, and storage period is no more than 12 months.
Meat grinder, liquid nitrogen machine, forming machine, cutmixer, Fumigator, the instant freezer in the inventive method, used are the conventional machinery of food industry, do not repeat them here.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff 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 (6)
1. day fragrant flower branch treasured, it is characterized in that, made by following weight portion raw material: flesh of fish 50-60 part, chicken 8-12 part, pork fat 8-12 part, water 8-12 part, carrot 2-4 part, green soya bean 2-4 part, iblet 2-4 part, salt 0.8-1.2 part, white granulated sugar 4.2-5 part, monosodium glutamate 0.3-0.5 part.
2. the preparation method of as claimed in claim 1 day fragrant flower branch treasured, is characterized in that comprising the following steps:
(1) by 8mm orifice plate Minced Steak strand system for the flesh of fish, chicken and pork fat, carrot is cut into the particle of 0.5-1cm size with cutmixer, for subsequent use;
(2) cut and mix technique: first 3400-3800 rev/min of the flesh of fish having twisted, Fresh Grade Breast, pork fat and salt is cut and mixed 60-90 second, adding water, salt, white granulated sugar and monosodium glutamate 3400-3800 rev/min to cut mixes 60-90 second again, finally add turn/part of green soya bean, diced carrot and iblet 1700-1900 to cut and mix evenly, be placed in the constant heat storage of 0-4 DEG C for subsequent use;
(3) more successively through liquid nitrogen machine play liquid nitrogen, forming machine moulding, boiling, cooling, string label, quick-frozen, weighing, packaging, metal detection, vanning, warehouse-in is stored refrigerated.
3. the preparation method of as claimed in claim 2 day fragrant flower branch treasured, is characterized in that: the time that described liquid nitrogen machine is beaten liquid nitrogen is 30 minutes.
4. the preparation method of as claimed in claim 2 day fragrant flower branch treasured, it is characterized in that: the product weight of described forming machine moulding is 80g/, long 14-15cm, wide 4-5cm, in time boiling or be temporarily placed on and prevent the high shape of destroying product of temperature in freezer after moulding.
5. the preparation method of as claimed in claim 2 day fragrant flower branch treasured, is characterized in that: the bamboo let of using in described string label operation is long 25cm, and the circle of d2mm is signed.
6. the preparation method of as claimed in claim 2 day fragrant flower branch treasured, is characterized in that: in described quick-frozen operation, product center temperature is below-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292733.7A CN104026649B (en) | 2014-06-27 | 2014-06-27 | The manufacture method that it fragrant flower branch is precious |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292733.7A CN104026649B (en) | 2014-06-27 | 2014-06-27 | The manufacture method that it fragrant flower branch is precious |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104026649A true CN104026649A (en) | 2014-09-10 |
| CN104026649B CN104026649B (en) | 2016-09-21 |
Family
ID=51457817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410292733.7A Active CN104026649B (en) | 2014-06-27 | 2014-06-27 | The manufacture method that it fragrant flower branch is precious |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026649B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261990A (en) * | 2016-10-24 | 2017-01-04 | 安孙艺 | Steamed fish volume and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133870A (en) * | 2007-10-09 | 2008-03-05 | 蓬莱京鲁渔业有限公司 | Assorted steak and method of processing the same |
| CN102406180A (en) * | 2011-12-05 | 2012-04-11 | 徐伟 | Crystal clear food composite containing natural bulk livestock/poultry meat product |
| CN103750418A (en) * | 2013-12-31 | 2014-04-30 | 宁波虬龙水产有限公司 | Vegetable squid skewer and processing method thereof |
-
2014
- 2014-06-27 CN CN201410292733.7A patent/CN104026649B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133870A (en) * | 2007-10-09 | 2008-03-05 | 蓬莱京鲁渔业有限公司 | Assorted steak and method of processing the same |
| CN102406180A (en) * | 2011-12-05 | 2012-04-11 | 徐伟 | Crystal clear food composite containing natural bulk livestock/poultry meat product |
| CN103750418A (en) * | 2013-12-31 | 2014-04-30 | 宁波虬龙水产有限公司 | Vegetable squid skewer and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261990A (en) * | 2016-10-24 | 2017-01-04 | 安孙艺 | Steamed fish volume and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104026649B (en) | 2016-09-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026651A (en) | Mashed shrimp and preparation method thereof | |
| CN102613595A (en) | Composite plant and animal canning method | |
| CN102754858A (en) | Fish and meat sandwiched baked ham and processing method thereof | |
| CN104172278A (en) | Processing method of stuffed parabramis pekinensis | |
| CN104544245A (en) | Fried spicy chicken wing roots and processing method thereof | |
| CN104187793A (en) | Chicken chop and preparation method | |
| CN104013004B (en) | Quick-fried juice ball of scallop and preparation method thereof | |
| CN102038232B (en) | Method for preparing preprocessed milky white mutton soup | |
| CN104172282A (en) | Fish rolls and preparation method thereof | |
| CN104041862A (en) | Cuttlefish cake and making method thereof | |
| CN103859469B (en) | A kind of cheese's fish product and processing method thereof | |
| CN103750405A (en) | Fish meat tofu and production method thereof | |
| CN104207173A (en) | Industrialized production method of fragrant and crispy Guifei chickens | |
| CN104026649A (en) | Cuttlefish treasure and preparation method thereof | |
| CN104522747A (en) | Mashed squid and manufacturing method thereof | |
| CN104171009B (en) | Fried sandwich beans bubble and preparation method thereof | |
| CN101199331B (en) | Vegetable sausage and its processing method | |
| CN104705670A (en) | Curry flavored donkey meat can and processing technology thereof | |
| CN102845763B (en) | Method for processing braised chicken nuggets | |
| CN106261967A (en) | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio | |
| CN104814475A (en) | A porphyra fish cake and a preparation method thereof | |
| KR100519743B1 (en) | The method for manufacturing instant abalone-gruel | |
| CN104489473A (en) | Fried rice with sausage and preparation method thereof | |
| CN105192729A (en) | Salt vegetable red-cooked pork and production method thereof | |
| CN105325888A (en) | Raw-prepared tomato yak paste and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation method of Tianxiang flower branch treasure Effective date of registration: 20211217 Granted publication date: 20160921 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2021980015534 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20221215 Granted publication date: 20160921 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2021980015534 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: How to make Tianxiang Huazhi Treasure Effective date of registration: 20221216 Granted publication date: 20160921 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2022980027921 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20231122 Granted publication date: 20160921 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2022980027921 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The production method of Tianxiang Flower Branch Treasure Effective date of registration: 20231127 Granted publication date: 20160921 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2023980067779 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |