CN104187808A - Preparation method of cake with dried bean curd and chicken - Google Patents
Preparation method of cake with dried bean curd and chicken Download PDFInfo
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- CN104187808A CN104187808A CN201410425604.0A CN201410425604A CN104187808A CN 104187808 A CN104187808 A CN 104187808A CN 201410425604 A CN201410425604 A CN 201410425604A CN 104187808 A CN104187808 A CN 104187808A
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- bean curd
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Classifications
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L13/40—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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of cake with dried bean curd and chicken. The preparation method of the cake with the dried bean curd and the chicken comprises the following steps: pickling diced chicken leg and chicken breast meat paste for 12-16 hours to obtain meat stuffing; adding different seasonings into the pickled meat stuffing, uniformly stirring, and then adding marinated and shredded chicken skin; finally adding starch, pumping vacuum and stirring at a low speed for 3-5 minutes until the stuffing is uniform, discharging the stuffing at the temperature of 2-5 DEG C, respectively paving a piece of dried bean curd in the top part, the middle part and the bottom part of a special stainless steel container, adding the meat stuffing in the two layers in the middle and then paving smoothly, putting the special stainless steel container in a steaming stove, steaming, then cooling, dicing and packaging. By virtue of the preparation method of the cake with the dried bean curd and the chicken, the poultry, especially the chicken, is perfectly combined with the dried bean curd; meanwhile, the diced chicken leg and the chicken breast meat paste are elaborately matched according to the proportions of 70-90% and 10-30%; the cake with the dried bean curd and the chicken has obvious meat pieces, clear dicing surface levels and chewy taste, and is convenient to eat and rich in nutrients; a large group of consumers can conveniently eat the food with double nutritive values of the dried bean curd and the chicken; the cake with the dried bean curd and the chicken is conducive to the healthy living of the consumers.
Description
Technical field
The present invention relates to that a kind of to take poultry, dried bean curd be primary raw material, by raw material, twist the preparation method of the dried bean curd meat cake series products that system, stirring, paved, shortening, stripping and slicing, packing, sterilization, quick-frozen process.
Background technology
Traditional soybean product nutrient health, is liked by everybody deeply, has certain consumption demand.The lecithin that dried bean curd contains can be removed the cholesterol being attached on vascular wall, prevents vascular sclerosis, angiocardiopathy preventing; cardioprotection contains several mineral materials simultaneously, and supplement calcium prevents the osteoporosis causing because of calcium deficiency; promote skeleton development, very favourable to children's, old man's bone growth.Chicken fine and tender taste, flavour is delicious, especially its high protein, low-fat feature are favored by consumers in general, the combination of bean product and meat products is the perfect adaptation of halogen dried bean curd and cock skin, chicken particularly, broken through the traditional manufacture craft of product, the food that consumers in general can be convenient to use have concurrently dried bean curd and chicken double nutrition to be worth, is of value to consumer's healthy living, expands the range of choice of chicken meat food simultaneously.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of dried bean curd chicken cake, provide that a kind of to take poultry, dried bean curd be primary raw material, by dicing, stir, pickle, the preparation method of the dried bean curd chicken cake that processes of moulding, shortening, stripping and slicing, vacuum packaging, sterilization, quick-frozen, the dried bean curd chicken cake cube meat that the method is made is obvious, compact structure, mouthfeel is sharp and clear, nutritious, enriched cooked kind, market difference is strong.
For achieving the above object, the present invention is by the following technical solutions: a kind of preparation method of dried bean curd chicken cake, is characterized in that step is as follows:
(1) preserved dried beancurd and cock skin: dried bean curd is added in stew in soy sauce liquid, boiling 55 ~ 65min under the condition of 85 ~ 95 ℃, then obtains halogen dried bean curd after soak at room temperature 25 ~ 35min, and cock skin is added in pickling liquid, boiling 25 ~ 35min under the condition of 85 ~ 95 ℃, stand-by after chopping; Described stew in soy sauce liquid is that to take the quality of water be benchmark, adds 1 ~ 2% salt and 3 ~ 6% dark soy sauce, and described pickling liquid is that to take the quality of water be benchmark, adds 1.5 ~ 3% salt;
(2) pickle: chicken leg meat cubelets add 1/2 preserved materials to stir, then add pigeon breast meat gruel, add 1/2 remaining preserved materials simultaneously, continue to stir 10 ~ 20min, under the condition of 0 ~ 4 ℃, pickle 12 ~ 16h and obtain meat stuffing, it is benchmark that described preserved materials be take the gross mass of chicken leg meat cubelets and pigeon breast meat gruel, add salt 1.0 ~ 2.0%, composite phosphate 0.1 ~ 0.3%, D ~ sodium isoascorbate 0.05 ~ 0.2%, described chicken leg meat cubelets account for 70 ~ 90% of meat stuffing quality, and pigeon breast meat gruel accounts for 10 ~ 30% of meat stuffing quality;
(3) seasoning: the meat stuffing after pickling, add after flavoring, stir, then add the cock skin silk after stew in soy sauce, stir, finally add cornstarch, vacuumize stirring at low speed 3 ~ 5min to evenly, going out filling temperature is 2 ~ 5 ℃, and the quality of meat stuffing of take is benchmark, the addition of cock skin silk is 2 ~ 20%, and the addition of starch is 4.0 ~ 8.0%;
(4) shortening: a halogen dried bean curd is respectively spread in upper, middle and lower in special stainless steel utensil, paved smooth after middle two layers of placement meat stuffing, put into Digesting stove, under the condition of 80 ~ 90 ℃, steam 85 ~ 95min, then under the condition of 0 ~ 4 ℃, after cooling 10 ~ 18h, obtain dried bean curd chicken cake;
(5) packing: by cooled dried bean curd chicken cake stripping and slicing packing, sterilization 25 ~ 35min under the condition of 85 ~ 95 ℃, then, under the condition of-28 ~-32 ℃, quick-frozen to central temperature is below-18 ℃, freezing preservation under-18 ℃ of conditions after vanning.
Dried bean curd is 1:1 ~ 1.5 with the mass ratio of stew in soy sauce liquid in described step (1), cock skin and with the mass ratio of pickling liquid be 1:1 ~ 1.5.
It is benchmark that flavoring in described step (3) be take the quality of meat stuffing, add white sugar 1.0 ~ 3.0%, monosodium glutamate 0.4 ~ 0.6%, five-spice powder 0.4 ~ 0.6%, carragheen 0.5 ~ 0.6%, soybean protein isolate 1.0 ~ 4.0%, water 5.0 ~ 20%, egg white solution 4.0 ~ 10.0%, halogen Flavor powder 0.5 ~ 1.0%, flavouring powder (Liaocheng Feng Hu essence and flavoring agent Co., Ltd) 0.1 ~ 0.4%, the fragrant meat extract of halogen (Liaocheng Feng Hu essence and flavoring agent Co., Ltd) 0.1 ~ 1.0%, can be made into the dried bean curd chicken cake product of halogen fragrance, wherein, the composition and ratio of halogen Flavor powder is as follows, aniseed powder 10 ~ 15%, cinnamomi cortex pulveratus 15 ~ 25%, fennel seeds powder 3 ~ 6.3%, galingal powder 20 ~ 25%, root of Dahurain angelica powder 25 ~ 30%, nutmeg powder 2 ~ 5%, amomum powder 2 ~ 5%, Ground Cloves 0.1 ~ 0.2%.
It is benchmark that flavoring in described step (3) be take the quality of meat stuffing, add white sugar 1.0 ~ 3.0%, monosodium glutamate 0.4 ~ 0.6%, five-spice powder 0.4 ~ 0.6%, carragheen 0.5 ~ 0.6%, soybean protein isolate 1.0 ~ 4.0%, water 5.0 ~ 20%, egg white solution 4.0 ~ 10.0%, the water-soluble zanthoxylum powder 0.1 ~ 1.0% of water-soluble chilli powder 0.1 ~ 0.6%, Tengjiao oil 0.05 ~ 0.1%, can be made into the dried bean curd chicken cake product of rattan green pepper taste.
It is benchmark that flavoring in described step (3) be take the quality of meat stuffing, adds white sugar 1.0 ~ 3.0%, monosodium glutamate 0.4 ~ 0.6%, five-spice powder 0.4 ~ 0.6%, carragheen 0.5 ~ 0.6%, soybean protein isolate 1.0 ~ 4.0%, water 5.0 ~ 20%, egg white solution 4.0 ~ 10.0%, the water-soluble zanthoxylum powder 0.1 ~ 0.6% of water-soluble chilli powder 0.1 ~ 0.6%, spicy powder 0.1 ~ 0.3%, ginger juice 0.1 ~ 0.2%, water-soluble chilli extract 0.05 ~ 0.1%, spicy oily 1 ~ 2%, can be made into the dried bean curd chicken cake product of spicy taste.
Above-mentioned chicken comprises chicken leg meat and Fresh Grade Breast, can replace with other poultries such as ducks.
The eating method of dried bean curd chicken cake of the present invention: it is edible that the section of thawing, piece or bar both can have been done cold dish, salad, also can be fried, microwave and braised vegetable edible use.
Beneficial effect of the present invention: the present invention is by poultry especially chicken and dried bean curd perfect adaptation, and product tangent plane is well arranged is arranged in pairs or groups the ratio of chicken leg meat cubelets and the rotten employing 70 ~ 90% and 10 ~ 30% of pigeon breast simultaneously meticulously, cube meat is obvious, compact structure, mouthfeel strength road, instant; The present invention first dices chicken leg cube meat to pickle, and fully discharges fiber and the albumen of chicken leg meat, makes the fresh and tender succulence of mouthfeel, then pickles after pigeon breast meat gruel is mixed, and makes meat cubelets and meat gruel tasty evenly, rich in taste; Product tangent plane is well arranged, and mouthfeel strength road is nutritious, has certain market demand; The food that consumers in general can be convenient to use have concurrently dried bean curd and chicken double nutrition to be worth, is of value to consumer's healthy living.
The specific embodiment
Embodiment 1
The preparation method of the halogen fragrance dried bean curd chicken cake of the present embodiment, step is as follows:
(1) pretreatment of raw material: select the qualified health of inspection and quarantine fresh, the chicken of foreign and impurity is raw material, chicken leg meat peeling and the finishing of bulk fat are cut to 1.0cm fourth, require fat content to be less than 1%, after Fresh Grade Breast peeling stripping and slicing, with ￠ 10 ㎜ orifice plate meat grinders, be stranding into pigeon breast meat gruel;
(2) preserved dried beancurd and cock skin: dried bean curd is added in stew in soy sauce liquid, and boiling 65min under the condition of 85 ℃, then obtains halogen dried bean curd after soak at room temperature 25min, add cock skin in pickling liquid, and boiling 35min under the condition of 85 ℃ is stand-by after chopping; Described stew in soy sauce liquid is that to take the quality of water be benchmark, adds 1% salt and 3% dark soy sauce, and described pickling liquid is that to take the quality of water be benchmark, adds 1.5% salt; The mass ratio of dried bean curd and stew in soy sauce liquid is 1:1, cock skin with the mass ratio of pickling liquid be 1:1;
(3) pickle: chicken leg meat cubelets add 1/2 preserved materials to stir, then add pigeon breast meat gruel, add 1/2 remaining preserved materials simultaneously, continue to stir 10min, under the condition of 0 ℃, pickle 16h and obtain meat stuffing, it is benchmark that preserved materials be take the gross mass of chicken leg meat cubelets and pigeon breast meat gruel, add salt 1.0%, composite phosphate 0.1%, D-araboascorbic acid sodium 0.05%, chicken leg meat cubelets account for 70% of meat stuffing quality, and pigeon breast meat gruel accounts for 30% of meat stuffing quality;
(4) seasoning: the meat stuffing after pickling, add after flavoring, stir, make meat stuffing be rich in viscosity, then add the cock skin silk after stew in soy sauce, stir, finally add cornstarch, vacuumize stirring at low speed 3min to even, going out filling temperature is 2 ℃, the quality of meat stuffing of take is benchmark, the addition of cock skin silk is 2%, the addition of starch is 4.0%, it is benchmark that described flavoring be take the quality of meat stuffing, add white sugar 1.0%, monosodium glutamate 0.4%, five-spice powder 0.4%, carragheen 0.5%, soybean protein isolate 1.0%, water 5.0%, egg white solution 4.0%, halogen Flavor powder 0.5%, flavouring powder (Liaocheng Feng Hu essence and flavoring agent Co., Ltd) 0.1%, the fragrant meat extract of halogen (Liaocheng Feng Hu essence and flavoring agent Co., Ltd) 0.1%, wherein, the composition and ratio of halogen Flavor powder is as follows, aniseed powder 10%, cinnamomi cortex pulveratus 25%, fennel seeds powder 3%, galingal powder 24.8%, root of Dahurain angelica powder 30%, nutmeg powder 2%, amomum powder 5%, Ground Cloves 0.2%,
(5) shortening: in the rectangular die box of spill band removable cover wide at the top and narrow at the bottom and fastener, a halogen dried bean curd is respectively spread in upper, middle and lower, paved smooth after middle two layers of placement meat stuffing, put into tool Digesting stove, under the condition of 80 ℃, steam 95min, then under the condition of 0 ℃, after the cooling 10h of cold water spraying cooling, obtain dried bean curd chicken cake in time;
(6) packing: by the stripping and slicing of cooled dried bean curd chicken cake, require complete, attractive in appearance, with stretched film or transparent vacuum boil in bag packaging, seal firm, smoothly, sterilization 35min under the condition of 85 ℃, is cooled to 30 ℃ of control water that can take the dish out of the pot, then under the condition of-28 ℃, quick-frozen to central temperature is below-18 ℃, with finished product acceptance criteria, and the vanning of customer requirement specification, warehouse-in storage in qualified finished product 30min, freezing preservation under-18 ℃ of conditions.
Embodiment 2
The preparation method of the halogen fragrance dried bean curd chicken cake of the present embodiment, step is as follows:
(1) pretreatment of raw material: select the qualified health of inspection and quarantine fresh, the chicken of foreign and impurity is raw material, chicken leg meat peeling and the finishing of bulk fat are cut to 1.5cm fourth, require fat content to be less than 1%, after Fresh Grade Breast peeling stripping and slicing, with ￠ 10 ㎜ orifice plate meat grinders, be stranding into pigeon breast meat gruel;
(2) preserved dried beancurd and cock skin: dried bean curd is added in stew in soy sauce liquid, and boiling 55min under the condition of 95 ℃, then obtains halogen dried bean curd after soak at room temperature 35min, add cock skin in pickling liquid, and boiling 25min under the condition of 95 ℃ is stand-by after chopping; Described stew in soy sauce liquid is that to take the quality of water be benchmark, adds 2% salt and 6% dark soy sauce, and described pickling liquid is that to take the quality of water be benchmark, adds 3% salt; Dried bean curd is 1:1.5 with the mass ratio of stew in soy sauce liquid in described step (1), cock skin and with the mass ratio of pickling liquid be 1:1.5.
(3) pickle: chicken leg meat cubelets add 1/2 preserved materials to stir, then add pigeon breast meat gruel, add 1/2 remaining preserved materials simultaneously, continue to stir 20min, under the condition of 4 ℃, pickle 12h and obtain meat stuffing, it is benchmark that described preserved materials be take the gross mass of chicken leg meat cubelets and pigeon breast meat gruel, add salt 2.0%, composite phosphate 0.3%, D ~ sodium isoascorbate 0.2%, described chicken leg meat cubelets account for 90% of meat stuffing quality, and pigeon breast meat gruel accounts for 10% of meat stuffing quality;
(4) seasoning: the meat stuffing after pickling, add after flavoring, stir, make meat stuffing be rich in viscosity, then add the cock skin silk after stew in soy sauce, stir, finally add cornstarch, vacuumize stirring at low speed 5min to even, going out filling temperature is 5 ℃, the quality of meat stuffing of take is benchmark, the addition of cock skin silk is 20%, the addition of starch is 8.0%, it is benchmark that described flavoring be take the quality of meat stuffing, add white sugar 3.0%, monosodium glutamate 0.6%, five-spice powder 0.6%, carragheen 0.6%, soybean protein isolate 4.0%, water 20%, egg white solution 10.0%, halogen Flavor powder 1.0%, flavouring powder 0.4%, the fragrant meat extract 1.0% of halogen,
Wherein, the composition and ratio of halogen Flavor powder is as follows, aniseed powder 15%, cinnamomi cortex pulveratus 18.6%, fennel seeds powder 6.3%, galingal powder 25%, root of Dahurain angelica powder 25%, nutmeg powder 5%, amomum powder 5%, Ground Cloves 0.1%.
(5) shortening: in the rectangular die box of spill band removable cover wide at the top and narrow at the bottom and fastener, a halogen dried bean curd is respectively spread in upper, middle and lower, paved smooth after middle two layers of placement meat stuffing, put into tool Digesting stove, under the condition of 80 ~ 90 ℃, steam 85 ~ 95min, then under the condition of 0 ~ 4 ℃, after the cooling 10 ~ 18h of cold water spraying cooling, obtain dried bean curd chicken cake in time;
(6) packing: by the stripping and slicing of cooled dried bean curd chicken cake, require complete, attractive in appearance, with stretched film or transparent vacuum boil in bag packaging, seal firm, smoothly, sterilization 25min under the condition of 95 ℃, is cooled to 30 ℃ of control water that can take the dish out of the pot, then under the condition of-32 ℃, quick-frozen to central temperature is below-18 ℃, with finished product acceptance criteria, and the vanning of customer requirement specification, warehouse-in storage in qualified finished product 30min, freezing preservation under-18 ℃ of conditions.
Embodiment 3
The preparation method of the halogen fragrance dried bean curd chicken cake of the present embodiment, step is as follows:
(1) pretreatment of raw material: select the qualified health of inspection and quarantine fresh, the chicken of foreign and impurity is raw material, chicken leg meat peeling and the finishing of bulk fat are cut to 1.2cm fourth, require fat content to be less than 1%, after Fresh Grade Breast peeling stripping and slicing, with ￠ 10 ㎜ orifice plate meat grinders, be stranding into pigeon breast meat gruel;
(2) preserved dried beancurd and cock skin: dried bean curd is added in stew in soy sauce liquid, and boiling 60min under the condition of 90 ℃, then obtains halogen dried bean curd after soak at room temperature 30min, add cock skin in pickling liquid, and boiling 30min under the condition of 90 ℃ is stand-by after chopping; Described stew in soy sauce liquid is that to take the quality of water be benchmark, adds 1.5% salt and 5% dark soy sauce, and described pickling liquid is that to take the quality of water be benchmark, adds 2% salt; The mass ratio of dried bean curd and stew in soy sauce liquid is 1:1.2, cock skin with the mass ratio of pickling liquid be 1:1.2;
(3) pickle: chicken leg meat cubelets add 1/2 preserved materials to stir, then add pigeon breast meat gruel, add 1/2 remaining preserved materials simultaneously, continue to stir 15min, under the condition of 2 ℃, pickle 14h and obtain meat stuffing, it is benchmark that described preserved materials be take the gross mass of chicken leg meat cubelets and pigeon breast meat gruel, add salt 1.5%, composite phosphate 0.2%, D ~ sodium isoascorbate 0.1%, described chicken leg meat cubelets account for 80% of meat stuffing quality, and pigeon breast meat gruel accounts for 20% of meat stuffing quality;
(4) seasoning: the meat stuffing after pickling, add after flavoring, stir, make meat stuffing be rich in viscosity, then add the cock skin silk after stew in soy sauce, stir, finally add cornstarch, vacuumize stirring at low speed 4min to even, going out filling temperature is 4 ℃, the quality of meat stuffing of take is benchmark, the addition of cock skin silk is 10%, the addition of starch is 5.0%, it is benchmark that described flavoring be take the quality of meat stuffing, add white sugar 2.0%, monosodium glutamate 0.5%, five-spice powder 0.5%, carragheen 0.5%, soybean protein isolate 2.5%, water 10%, egg white solution 6.0%, halogen Flavor powder 0.8%, flavouring powder 0.3%, the fragrant meat extract 0.5% of halogen,
The composition and ratio of halogen Flavor powder is as follows, aniseed powder 14%, cinnamomi cortex pulveratus 16%, fennel seeds powder 5.8%, galingal powder 25%, root of Dahurain angelica powder 30%, nutmeg powder 5%, amomum powder 4%, Ground Cloves 0.2%;
(5) shortening: in the rectangular die box of spill band removable cover wide at the top and narrow at the bottom and fastener, a halogen dried bean curd is respectively spread in upper, middle and lower, paved smooth after middle two layers of placement meat stuffing, put into tool Digesting stove, under the condition of 85 ℃, steam 90min, then under the condition of 2 ℃, after the cooling 115h of cold water spraying cooling, obtain dried bean curd chicken cake in time;
(6) packing: by the stripping and slicing of cooled dried bean curd chicken cake, require complete, attractive in appearance, with stretched film or transparent vacuum boil in bag packaging, seal firm, smoothly, sterilization 30min under the condition of 90 ℃, is cooled to 30 ℃ of control water that can take the dish out of the pot, then under the condition of-30 ℃, quick-frozen to central temperature is below-18 ℃, with finished product acceptance criteria, and the vanning of customer requirement specification, warehouse-in storage in qualified finished product 30min, freezing preservation under-18 ℃ of conditions.
Embodiment 4
The preparation method of the rattan green pepper taste dried bean curd chicken cake of the present embodiment, is characterized in that step is as follows:
It is benchmark that flavoring in described step (4) be take the quality of meat stuffing, adds white sugar 1.0%, monosodium glutamate 0.4%, five-spice powder 0.4%, carragheen 0.5%, soybean protein isolate 1.0%, water 5.0%, egg white solution 4.0%, the water-soluble zanthoxylum powder 0.1% of water-soluble chilli powder 0.1%, Tengjiao oil 0.05%;
All the other steps are with embodiment 1.
Embodiment 5
The preparation method of the rattan green pepper taste dried bean curd chicken cake of the present embodiment, is characterized in that step is as follows:
It is benchmark that flavoring in described step (4) be take the quality of meat stuffing, adds white sugar 3.0%, monosodium glutamate 0.6%, five-spice powder 0.6%, carragheen 0.6%, soybean protein isolate 4.0%, water 20%, egg white solution 10.0%, the water-soluble zanthoxylum powder 1.0% of water-soluble chilli powder 0.6%, Tengjiao oil 0.1%;
All the other steps are with embodiment 2.
Embodiment 6
The preparation method of the rattan green pepper taste dried bean curd chicken cake of the present embodiment, is characterized in that step is as follows:
It is benchmark that flavoring in described step (4) be take the quality of meat stuffing, adds white sugar 2.0%, monosodium glutamate 0.5%, five-spice powder 0.5%, carragheen 0.6%, soybean protein isolate 2.5%, water 10%, egg white solution 8.0%, the water-soluble zanthoxylum powder 0.5% of water-soluble chilli powder 0.4%, Tengjiao oil 0.08%;
All the other steps are with embodiment 3.
Embodiment 7
The preparation method of the spicy taste dried bean curd chicken cake of the present embodiment, is characterized in that step is as follows:
It is benchmark that flavoring in described step (4) be take the quality of meat stuffing, adds white sugar 1.0%, monosodium glutamate 0.4%, five-spice powder 0.4%, carragheen 0.5%, soybean protein isolate 1.0%, water 5.0%, egg white solution 4.0%, the water-soluble zanthoxylum powder 0.1% of water-soluble chilli powder 0.1%, spicy powder 0.1%, ginger juice 0.1%, water-soluble chilli extract 0.05%, spicy oily 1%;
All the other steps are with embodiment 1.
Embodiment 8
The preparation method of the spicy taste dried bean curd chicken cake of the present embodiment, is characterized in that step is as follows:
It is benchmark that flavoring in described step (4) be take the quality of meat stuffing, adds white sugar 3.0%, monosodium glutamate 0.6%, five-spice powder 0.6%, carragheen 0.6%, soybean protein isolate 4.0%, water 20%, egg white solution 10.0%, the water-soluble zanthoxylum powder 0.6% of water-soluble chilli powder 0.6%, spicy powder 0.3%, ginger juice 0.2%, water-soluble chilli extract 0.1%, spicy oily 2%;
All the other steps are with embodiment 2.
Embodiment 9
The preparation method of the spicy taste dried bean curd chicken cake of the present embodiment, is characterized in that step is as follows:
It is benchmark that flavoring in described step (4) be take the quality of meat stuffing, adds white sugar 2.0%, monosodium glutamate 0.5%, five-spice powder 0.5%, carragheen 0.5%, soybean protein isolate 3.0%, water 15%, egg white solution 6.0%, the water-soluble zanthoxylum powder 0.3% of water-soluble chilli powder 0.5%, spicy powder 0.2%, ginger juice 0.15%, water-soluble chilli extract 0.06%, spicy oily 1.5%;
All the other steps are with embodiment 3.
Claims (5)
1. a preparation method for dried bean curd chicken cake, is characterized in that step is as follows:
(1) preserved dried beancurd and cock skin: dried bean curd is added in stew in soy sauce liquid, boiling 55 ~ 65min under the condition of 85 ~ 95 ℃, then obtains halogen dried bean curd after soak at room temperature 25 ~ 35min, and cock skin is added in pickling liquid, boiling 25 ~ 35min under the condition of 85 ~ 95 ℃, stand-by after chopping; Described stew in soy sauce liquid is that to take the quality of water be benchmark, adds 1 ~ 2% salt and 3 ~ 6% dark soy sauce, and described pickling liquid is that to take the quality of water be benchmark, adds 1.5 ~ 3% salt;
(2) pickle: chicken leg meat cubelets add 1/2 preserved materials to stir, then add pigeon breast meat gruel, add 1/2 remaining preserved materials simultaneously, continue to stir 10 ~ 20min, under the condition of 0 ~ 4 ℃, pickle 12 ~ 16h and obtain meat stuffing, it is benchmark that described preserved materials be take the gross mass of chicken leg meat cubelets and pigeon breast meat gruel, add salt 1.0 ~ 2.0%, composite phosphate 0.1 ~ 0.3%, D-araboascorbic acid sodium 0.05 ~ 0.2%, described chicken leg meat cubelets account for 70 ~ 90% of meat stuffing quality, and pigeon breast meat gruel accounts for 10 ~ 30% of meat stuffing quality;
(3) seasoning: the meat stuffing after pickling, add after flavoring, stir, then add the cock skin silk after stew in soy sauce, stir, finally add starch, vacuumize stirring at low speed 3 ~ 5min to evenly, going out filling temperature is 2 ~ 5 ℃, and the quality of meat stuffing of take is benchmark, the addition of cock skin silk is 2 ~ 20%, and the addition of starch is 4.0 ~ 8.0%;
(4) shortening: a halogen dried bean curd is respectively spread in upper, middle and lower in special stainless steel utensil, paved smooth after middle two layers of placement meat stuffing, put into Digesting stove, under the condition of 80 ~ 90 ℃, steam 85 ~ 95min, then cooling 10 ~ 18h under the condition of 0 ~ 4 ℃;
(5) packing: by cooled product stripping and slicing packing, sterilization 25 ~ 35min under the condition of 85 ~ 95 ℃, then, under the condition of-28 ~-32 ℃, quick-frozen to central temperature is below-18 ℃, freezing preservation under the condition of-18 ℃ after vanning.
2. the preparation method of dried bean curd chicken cake according to claim 1, is characterized in that: in described step (1), dried bean curd is 1:1 ~ 1.5 with the mass ratio of stew in soy sauce liquid, cock skin and with the mass ratio of pickling liquid be 1:1 ~ 1.5.
3. the preparation method of dried bean curd chicken cake according to claim 1, it is characterized in that: it is benchmark that the flavoring in described step (3) be take the quality of meat stuffing, adds white sugar 1.0 ~ 3.0%, monosodium glutamate 0.4 ~ 0.6%, five-spice powder 0.4 ~ 0.6%, carragheen 0.5 ~ 0.6%, soybean protein isolate 1.0 ~ 4.0%, water 5.0 ~ 20%, egg white solution 4.0 ~ 10.0%, halogen Flavor powder 0.5 ~ 1.0%, flavouring powder 0.1 ~ 0.4%, the fragrant meat extract 0.1 ~ 1.0% of halogen.
4. the preparation method of dried bean curd chicken cake according to claim 1, it is characterized in that: it is benchmark that the flavoring in described step (3) be take the quality of meat stuffing, add white sugar 1.0 ~ 3.0%, monosodium glutamate 0.4 ~ 0.6%, five-spice powder 0.4 ~ 0.6%, carragheen 0.5 ~ 0.6%, soybean protein isolate 1.0 ~ 4.0%, water 5.0 ~ 20%, egg white solution 4.0 ~ 10.0%, the water-soluble zanthoxylum powder 0.1 ~ 1.0% of water-soluble chilli powder 0.1 ~ 0.6%, Tengjiao oil 0.05 ~ 0.1%.
5. the preparation method of dried bean curd chicken cake according to claim 1, it is characterized in that: it is benchmark that the flavoring in described step (3) be take the quality of meat stuffing, add white sugar 1.0 ~ 3.0%, monosodium glutamate 0.4 ~ 0.6%, five-spice powder 0.4 ~ 0.6%, carragheen 0.5 ~ 0.6%, soybean protein isolate 1.0 ~ 4.0%, water 5.0 ~ 20%, egg white solution 4.0 ~ 10.0%, the water-soluble zanthoxylum powder 0.1 ~ 0.6% of water-soluble chilli powder 0.1 ~ 0.6%, spicy powder 0.1 ~ 0.3%, ginger juice 0.1 ~ 0.2%, water-soluble chilli extract 0.05 ~ 0.1%, spicy oily 1 ~ 2%.
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| CN108936361A (en) * | 2018-05-29 | 2018-12-07 | 塔里木大学 | A kind of preparation method of crisp sliced mutton |
| CN110169544A (en) * | 2019-05-21 | 2019-08-27 | 淮阴工学院 | The preparation method of meat products and the compound snack food of dried bean curd |
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Application publication date: 20141210 |