CN104430939B - Method for processing barbecued meat analogue - Google Patents
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- CN104430939B CN104430939B CN201410819111.5A CN201410819111A CN104430939B CN 104430939 B CN104430939 B CN 104430939B CN 201410819111 A CN201410819111 A CN 201410819111A CN 104430939 B CN104430939 B CN 104430939B
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Abstract
The invention discloses a method for processing a barbecued meat analogue. The method is finished by the following ten steps: rehydrating, freezing, unfreezing, preparing pickling materials, pickling, screening, baking, rebaking, preparing ingredients and stirring. The method has the beneficial effects that protein meat is rolled and pickled by adopting special seasoners of the Tujia nationality, is repeatedly barbecued by adopting special seasoners of the Tujia nationality, and is stirred and seasoned, so that the prepared soybean meat analogue is brown and rosy in color and luster, spicy and chewy, and lasting in taste; the seasoners penetrate into the inner layer; only plant additives are required in the whole process, so that the target of seasoning is achieved; the expiration date can be prolonged; the target the same as that of using a quality guarantee additive is achieved; the barbecued meat analogue is a popular product and can be immediately eaten after being opened; and large-scale commercial production is facilitated.
Description
Technical field
The invention belongs to bean product processing technical field, particularly a kind of processing method of barbecue element meat.
Background technology
Plain meat refers to the vegetarian diet of a kind of local flavor with similar to meat and tissue mouthfeel, generally with soybean protein, HUASHENGDAN
In vain, wheat gluten etc. is primary raw material, and by the hot-working including the modern food processing technique such as including extrusion cooking class is formed
The tissue mouthfeel of meat is similar to, by adding meat flavor essence the local flavor similar to meat is formed.Soybean protein element meat is again with Semen sojae atricolor
Albumen is primary raw material, through the new food materials of health of the technique productions such as crushing, modulation, expanded.Its taste lubrication chewiness, easy entry
Taste, can be used for it is cold and dressed with sauce, propagandize hotly, it is Baoshang, fried etc..
Soybean protein element meat is the vegetarian diet of a kind of local flavor with similar to meat and tissue mouthfeel.Albumin meat is bean product
In newest top grade, be the only vegetable food that can replace animal proteinum, rich in proteins and several amino acids and meals are fine
Dimension, nutritious and unique flavor, its protein content is significantly larger than meat, and fat content is then less than meat, without cholesterol,
And mouthfeel is finer and smoother than meat, suit the taste of both old and young, be preferable health bean product.Jing often to eat with being good for one's health, be professional vegetarian,
Tourism and leisure person, fashion gourmet, Mrs beauty treatment weight reducing, the optimum selection of rich and honour patient.
Because textured soybean protein's meat has many advantages, such as, there is production listing all parts of the country.The patent No.
" a kind of seasoning processing technique of the plain meat of barbecues of 201310351357.X " is in view of the Dai meat product on existing market with the addition of
More food additive has applied for the patent causing the not enough situations such as plain meat uniform color, cadmium yellow, but, the patent
Technology still contain other additive, while its processing method and be unfavorable for reconcile soybean protein taste.
The content of the invention
The technical problem to be solved is for all employ industrialized production in the production of existing Dai meat
Food additive, while its processing method and taste there is also the situation of some shortcomings, there is provided a kind of only addition natural plants
Flavouring agent can simultaneously make its seasoning element deeply internal and using roasting repeatedly processing method, a kind of fragrant with barbecue to produce
The Dai meat of interest taste.
To solve above-mentioned technical problem, the technical solution adopted in the present invention is a kind of processing method of the plain meat of barbecue, by
Rehydration, freezing, defrosting, prepare preserved materials, pickle, spread out sieve, baking, redrying, preparation dispensing, totally ten big steps are completed spice, its
It is characterised by that concrete grammar is as follows.
(1) rehydration：Qualified textured soybean protein's meat is chosen, occasional agitation in the common salt aqueous solution that concentration is 3% is put into, is made
Protein meat fully absorbs water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30 DEG C, soak 8-12
Minute, stir 8-12 second at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, soak 12-15 minutes,
Stir 12-15 second at intervals of two minutes.
(2) freeze：Protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and is freezed, until internal temperature reaches -5
℃。
(3) thaw：The protein meat for having frozen is taken out and puts into the indoor quick-thawing of defrosting rapidly, treat that internal temperature reaches 20
DEG C when with centrifuge dewatering 6-8 minutes, until surface does not have moisture.
(4) preserved materials are prepared：According to weight portion take 5 parts of vegetable oil, 5 parts of spice, 5 parts of Pericarpium Zanthoxyli, 3 parts of Sucus Zingberis, 5 parts of Fructus Capsici,
3 parts of Sal is fully mixed thoroughly, obtains preserved materials.
(5) pickle：Take in the protein meat that 10 parts of preserved materials are added to after 100 parts of dehydrations according to weight portion, use tumbler tumbling
30 minutes, then quiet 8-12 hours that salt down, period tumbling 10 minutes again every 2 hours.
(6) stand is sieved：The brushing vegetable oil on roasting screen tray, the protein meat monolayer pickled is laid on roasting screen tray, then will
Roasting screen tray is mounted on portable screen tray frame.
(7) toast：The screen tray frame for filling protein meat is pushed and carry out in oven high temperature dehydration ripening, by temperature control in 90-
In 100 DEG C, 9-11 minutes are toasted, then take out sprinkling medicated beer, 5 portions of medicated beer are sprayed per 100 parts of protein meats according to weight portion, will be roasting
In-furnace temperature is cooled to 70-80 DEG C, pushes screen tray frame and continues baking dehydration 28-32 minutes.
(8) redrying：Protein meat after dehydration is taken out and brushes one layer of green pepper fragrant mud, according to weight portion per 100 parts of protein meat brushings
5 parts of green pepper fragrant muds, are then again pushed into redrying in barn, and design temperature is 70-80 DEG C, toasts 28-32 minutes, is then taken out cold
But.
(9) dispensing is prepared：To be put into after 3 parts of forcemeat veal, 3 parts of spice, 3 parts of Fructus Capsici, 1 part of mixing of Sal according to weight portion
In 10 parts of green pepper Oleum sesami when boiling off the pot, it is sufficiently mixed and mixes and stirs, obtains dispensing.
(10) spice：10 parts of the protein meat after redrying, 5 parts of dispensing are taken according to weight portion to be sufficiently mixed and mix thoroughly, then according to specification
Measure and be vacuum-packed, sterilize, after inspection, obtain roasting plain meat finished products.
Described forcemeat veal be put into 5 portions of Sucus Zingberis, 5 portions of Fructus Capsicis and 5 portions of Sal according to weight portion it is fresh after 100 parts of strippings and slicings
Knead-salting 48-72 hours in beef, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500 parts of clear water hotting plate, the phase
Between remove water surface blood foam, add 5 parts of spices after clear water is boiling 30 minutes, and continuation low baking temperature hots plate 10-15 hours；So
The beef bar for being torn into width or thickness for below 5mm is taken out afterwards, then beef bar is put in the former pot for also hotting plate water, add
5 parts of Chinese liquor, open big fire and constantly stir-fry, and occur stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling,
Obtain forcemeat veal.
Described spice be according to weight portion by 3 parts of dried Rhizoma Zingiberis Recenss, 3 parts of Fructus Capsici powder, 1 part of Flos Caryophylli, 1 part of Herba Moslae,
1 part of cumin, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 1 part of Rhizoma Kaempferiae, 1 part of anise carry out respectively coarse powder and then mix, then by mixture and yellow wine according to weight
Than for 10:1 ratio mixing is mixed thoroughly, is infiltrated 30 minutes, then mixture is put in pressure steam pot and is steamed, and pressure is adjusted
Between 145-155kPa, steam 45 minutes, then vexed 60 minutes, mixture is taken out after cooling is dried, obtain spice.
Described green pepper Oleum sesami and green pepper fragrant mud is to be put into 1 part of dry Paprika, 1 part of Zanthoxyli Bungeani powder, 1 part of Fructus Piperis powder according to weight portion
15 parts it is boiling it is off the pot after vegetable oil in uniform mixing, then cooling and standings obtain three greens pepper oil for 24 hours, then separately take dry Paprika 1
Delicious and crisp is baked to small fire after part, 1 part of Zanthoxyli Bungeani powder, 1 part of Fructus Piperis powder, the mixing of 0.2 part of Radix Aucklandiae powder, then is put into rapidly in three greens pepper oil and is mixed
With it is uniform, after cooling and standings 24 hours, cross 80 mesh sieves and take liquid, then solid-liquid separation is carried out with solid-liquid separating machine, obtain liquid object green pepper
Oleum sesami and solid content green pepper fragrant mud.
The invention has the beneficial effects as follows protein meat has been carried out by knead-salting using the special flavouring agent of Tujia, then using soil
The special flavouring agent of family is roasted repeatedly, then carries out spice seasoning, sallow ruddy, the taste substance in the yellowish pink pool of the Dai so made
Go deep into nexine, spicy strength thoroughly, chews taste long；Whole process only has plant additive, has not only reached seasoning purpose, can also extend and guarantee the quality
Phase, reach using additive identical purpose of guaranteeing the quality；It is popular product, people can eat the food after, is easy to scale business
Production.
Specific embodiment
With reference to embodiment, the invention will be further described, and following examples are intended to illustrate rather than to this
The further restriction of invention, should not be limited the scope of the invention with this.
Embodiment 1.
A kind of plain meat of barbecue is prepared, forcemeat veal, spice, green pepper Oleum sesami and green pepper fragrant mud are prepared first.
Forcemeat veal is prepared, 5kg Sucus Zingberis, 5kg Fructus Capsicis and 5kg Sal is taken and is put into tumbling in the fresh beef after 100kg strippings and slicings and salt down
System 48 hours, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500kg clear water hotting plate, period removes water surface blood foam,
5kg spices are added after clear water is boiling 30 minutes, and continuation low baking temperature hots plate 10 hours；Then take out and be torn into width or thickness
The beef bar for below 5mm is spent, then beef bar is put in the former pot for also hotting plate water, add 5kg Chinese liquor, unlatching to fight greatly
Constantly stir-fry, occur stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling, obtain forcemeat veal.
Spice is prepared, by dried Rhizoma Zingiberis Recenss 3kg, Fructus Capsici powder 3kg, Flos Caryophylli 1kg, Herba Moslae 1kg, cumin 1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi)
1kg, Rhizoma Kaempferiae 1kg, anise 1kg carry out respectively coarse powder and then mix, then mixture and the mixing of 12kg yellow wine are mixed thoroughly, infiltrate 30 points
Clock, then mixture is put in pressure steam pot steam, and pressure is adjusted in 145kPa, steaming 45 minutes, then vexed 60 minutes,
Mixture is taken out after cooling is dried, obtain spice.
Green pepper Oleum sesami and green pepper fragrant mud are prepared, by dry Paprika 1kg, Zanthoxyli Bungeani powder 1kg, that Fructus Piperis powder 1kg is put into 15kg is boiling off the pot
Uniform mixing in vegetable oil afterwards, then cooling and standings obtain three greens pepper oil for 24 hours, then separately take dry Paprika 1kg, Zanthoxyli Bungeani powder
Delicious and crisp is baked to small fire after 1kg, Fructus Piperis powder 1kg, Radix Aucklandiae powder 0.2kg mixing, then is put into uniform mixing in three greens pepper oil rapidly, it is cold
But after standing 24 hours, 80 mesh sieves are crossed and takes liquid, then solid-liquid separation is carried out with solid-liquid separating machine, obtain liquid object green pepper Oleum sesami and solid
Thing green pepper fragrant mud.
The plain meat of barbecue is prepared again, qualified textured soybean protein's meat is chosen, and is put in the middle of the common salt aqueous solution that concentration is 3%
Disconnected stirring, makes protein meat fully absorb water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30
DEG C, soak 8 minutes, stir 8 seconds at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, soak 12 points
Clock, stirs 12 seconds at intervals of two minutes.Protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and is freezed, until internal temperature
Reach -5 DEG C；The protein meat for having frozen is taken out again puts into the indoor quick-thawing of defrosting rapidly, when internal temperature reaches 20 DEG C
With centrifuge dewatering 6 minutes, until surface does not have moisture.
Then vegetable oil 5kg, spice 5kg, Pericarpium Zanthoxyli 5kg, Sucus Zingberis 3kg, Fructus Capsici 5kg, Sal 3kg are taken fully to mix thoroughly, is obtained
To preserved materials.It is then quiet to salt 8 down with tumbler tumbling 30 minutes in taking the protein meat that preserved materials 10kg are added to after 100kg dehydrations
Hour, period tumbling 10 minutes again every 2 hours.
Then the brushing vegetable oil on roasting screen tray, the protein meat monolayer pickled is laid on roasting screen tray, then will be roasting
Screen tray is mounted on portable screen tray frame.The screen tray frame for filling protein meat is pushed again carry out in oven high temperature dehydration ripening, by temperature
Degree control is toasted 9 minutes in 90 DEG C, then takes out sprinkling medicated beer, per 100kg protein meats sprinkling 5kg medicated beer, by oven interior temperature
Degree is cooled to 70 DEG C, pushes screen tray frame and continues baking dehydration 32 minutes.Then the protein meat after dehydration is taken out and brushes one layer of green pepper
Fragrant mud, per 100kg protein meat brushing 5kg green pepper fragrant muds, is then again pushed into redrying in barn, and design temperature is 70 DEG C, baking 32
Minute, then take out cooling.
Take green pepper Oleum sesami 10kg when being put into boiling off the pot after forcemeat veal 3kg, spice 3kg, Fructus Capsici 3kg, Sal 1kg mixing
In, it is sufficiently mixed and mixes and stirs, obtain dispensing.Take the protein meat 10kg after redrying, dispensing 5kg to be sufficiently mixed and mix thoroughly, then according to specification
Measure and be vacuum-packed, sterilize, after inspection, obtain roasting plain meat finished products.
Embodiment 2.
A kind of plain meat of barbecue is prepared, forcemeat veal, spice, green pepper Oleum sesami and green pepper fragrant mud are prepared first.
Forcemeat veal is prepared, 5kg Sucus Zingberis, 5kg Fructus Capsicis and 5kg Sal is taken and is put into tumbling in the fresh beef after 100kg strippings and slicings and salt down
System 60 hours, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500kg clear water hotting plate, period removes water surface blood foam,
5kg spices are added after clear water is boiling 30 minutes, and continuation low baking temperature hots plate 12.5 hours；Then take out be torn into width or
Thickness is the beef bar of below 5mm, then beef bar is put in the former pot for also hotting plate water, adds 5kg Chinese liquor, opens big fire
And constantly stir-fry, occur stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling, obtain forcemeat veal.
Spice is prepared, by dried Rhizoma Zingiberis Recenss 3kg, Fructus Capsici powder 3kg, Flos Caryophylli 1kg, Herba Moslae 1kg, cumin 1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi)
1kg, Rhizoma Kaempferiae 1kg, anise 1kg carry out respectively coarse powder and then mix, then mixture and the mixing of 12kg yellow wine are mixed thoroughly, infiltrate 30 points
Clock, then mixture is put in pressure steam pot steam, and pressure is adjusted in 150kPa, steaming 45 minutes, then vexed 60 minutes,
Mixture is taken out after cooling is dried, obtain spice.
Prepare green pepper Oleum sesami and green pepper fragrant mud., by dry Paprika 1kg, Zanthoxyli Bungeani powder 1kg, that Fructus Piperis powder 1kg is put into 15kg is boiling off the pot
Uniform mixing in vegetable oil afterwards, then cooling and standings obtain three greens pepper oil for 24 hours, then separately take dry Paprika 1kg, Zanthoxyli Bungeani powder
Delicious and crisp is baked to small fire after 1kg, Fructus Piperis powder 1kg, Radix Aucklandiae powder 0.2kg mixing, then is put into uniform mixing in three greens pepper oil rapidly, it is cold
But after standing 24 hours, 80 mesh sieves are crossed and takes liquid, then solid-liquid separation is carried out with solid-liquid separating machine, obtain liquid object green pepper Oleum sesami and solid
Thing green pepper fragrant mud.
The plain meat of barbecue is prepared again, qualified textured soybean protein's meat is chosen, and is put in the middle of the common salt aqueous solution that concentration is 3%
Disconnected stirring, makes protein meat fully absorb water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30
DEG C, soak 10 minutes, stir 10 seconds at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, immersion 13
Minute, stir 13 seconds at intervals of two minutes.Protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and is freezed, until internal temperature
Degree reaches -5 DEG C；The protein meat for having frozen is taken out again puts into the indoor quick-thawing of defrosting rapidly, treat that internal temperature reaches 20 DEG C
When with centrifuge dewatering 7 minutes, until surface does not have moisture.
Then vegetable oil 5kg, spice 5kg, Pericarpium Zanthoxyli 5kg, Sucus Zingberis 3kg, Fructus Capsici 5kg, Sal 3kg are taken fully to mix thoroughly, is obtained
To preserved materials.It is then quiet to salt down with tumbler tumbling 30 minutes in taking the protein meat that preserved materials 10kg are added to after 100kg dehydrations
10 hours, period tumbling 10 minutes again every 2 hours.
Then the brushing vegetable oil on roasting screen tray, the protein meat monolayer pickled is laid on roasting screen tray, then will be roasting
Screen tray is mounted on portable screen tray frame.The screen tray frame for filling protein meat is pushed again carry out in oven high temperature dehydration ripening, by temperature
Degree control is toasted 10 minutes in 95 DEG C, then takes out sprinkling medicated beer, per 100kg protein meats sprinkling 5kg medicated beer, by oven
Greenhouse cooling pushes screen tray frame and continues baking dehydration 30 minutes to 75 DEG C.Then the protein meat after dehydration is taken out and brushes one layer
Green pepper fragrant mud, per 100kg protein meat brushing 5kg green pepper fragrant muds, is then again pushed into redrying in barn, and design temperature is 75 DEG C, baking
30 minutes, then take out cooling.
Take green pepper Oleum sesami 10kg when being put into boiling off the pot after forcemeat veal 3kg, spice 3kg, Fructus Capsici 3kg, Sal 1kg mixing
In, it is sufficiently mixed and mixes and stirs, obtain dispensing.Take the protein meat 10kg after redrying, dispensing 5kg to be sufficiently mixed and mix thoroughly, then according to specification
Measure and be vacuum-packed, sterilize, after inspection, obtain roasting plain meat finished products.
Embodiment 3.
A kind of plain meat of barbecue is prepared, forcemeat veal, spice, green pepper Oleum sesami and green pepper fragrant mud are prepared first.
Forcemeat veal is prepared, 5kg Sucus Zingberis, 5kg Fructus Capsicis and 5kg Sal is taken and is put into tumbling in the fresh beef after 100kg strippings and slicings and salt down
System 72 hours, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500kg clear water hotting plate, period removes water surface blood foam,
5kg spices are added after clear water is boiling 30 minutes, and continuation low baking temperature hots plate 15 hours；Then take out and be torn into width or thickness
The beef bar for below 5mm is spent, then beef bar is put in the former pot for also hotting plate water, add 5kg Chinese liquor, unlatching to fight greatly
Constantly stir-fry, occur stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling, obtain forcemeat veal.
Spice is prepared, by dried Rhizoma Zingiberis Recenss 3kg, Fructus Capsici powder 3kg, Flos Caryophylli 1kg, Herba Moslae 1kg, cumin 1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi)
1kg, Rhizoma Kaempferiae 1kg, anise 1kg carry out respectively coarse powder and then mix, then mixture and the mixing of 12kg yellow wine are mixed thoroughly, infiltrate 30 points
Clock, then mixture is put in pressure steam pot steam, and pressure is adjusted in 155kPa, steaming 45 minutes, then vexed 60 minutes,
Mixture is taken out after cooling is dried, obtain spice.
Prepare green pepper Oleum sesami and green pepper fragrant mud., by dry Paprika 1kg, Zanthoxyli Bungeani powder 1kg, that Fructus Piperis powder 1kg is put into 15kg is boiling off the pot
Uniform mixing in vegetable oil afterwards, then cooling and standings obtain three greens pepper oil for 24 hours, then separately take dry Paprika 1kg, Zanthoxyli Bungeani powder
Delicious and crisp is baked to small fire after 1kg, Fructus Piperis powder 1kg, Radix Aucklandiae powder 0.2kg mixing, then is put into uniform mixing in three greens pepper oil rapidly, it is cold
But after standing 24 hours, 80 mesh sieves are crossed and takes liquid, then solid-liquid separation is carried out with solid-liquid separating machine, obtain liquid object green pepper Oleum sesami and solid
Thing green pepper fragrant mud.
The plain meat of barbecue is prepared again, qualified textured soybean protein's meat is chosen, and is put in the middle of the common salt aqueous solution that concentration is 3%
Disconnected stirring, makes protein meat fully absorb water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30
DEG C, soak 12 minutes, stir 12 seconds at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, immersion 15
Minute, stir 15 seconds at intervals of two minutes.Protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and is freezed, until internal temperature
Degree reaches -5 DEG C；The protein meat for having frozen is taken out again puts into the indoor quick-thawing of defrosting rapidly, treat that internal temperature reaches 20 DEG C
When with centrifuge dewatering 8 minutes, until surface does not have moisture.
Then vegetable oil 5kg, spice 5kg, Pericarpium Zanthoxyli 5kg, Sucus Zingberis 3kg, Fructus Capsici 5kg, Sal 3kg are taken fully to mix thoroughly, is obtained
To preserved materials.It is then quiet to salt down with tumbler tumbling 30 minutes in taking the protein meat that preserved materials 10kg are added to after 100kg dehydrations
12 hours, period tumbling 10 minutes again every 2 hours.
Then the brushing vegetable oil on roasting screen tray, the protein meat monolayer pickled is laid on roasting screen tray, then will be roasting
Screen tray is mounted on portable screen tray frame.The screen tray frame for filling protein meat is pushed again carry out in oven high temperature dehydration ripening, by temperature
Degree control is toasted 11 minutes in 90-100 DEG C, then takes out sprinkling medicated beer, per 100kg protein meats sprinkling 5kg medicated beer, will be roasting
In-furnace temperature is cooled to 80 DEG C, pushes screen tray frame and continues baking dehydration 28 minutes.Then the protein meat after dehydration is taken out and is brushed
One layer of green pepper fragrant mud, per 100kg protein meat brushing 5kg green pepper fragrant muds, is then again pushed into redrying in barn, and design temperature is 80 DEG C,
Baking 28 minutes, then takes out cooling.
Take green pepper Oleum sesami 10kg when being put into boiling off the pot after forcemeat veal 3kg, spice 3kg, Fructus Capsici 3kg, Sal 1kg mixing
In, it is sufficiently mixed and mixes and stirs, obtain dispensing.Take the protein meat 10kg after redrying, dispensing 5kg to be sufficiently mixed and mix thoroughly, then according to specification
Measure and be vacuum-packed, sterilize, after inspection, obtain roasting plain meat finished products.
Claims (2)
1. the processing method of the plain meat of a kind of barbecue, by rehydration, freezing, defrosting, preparation preserved materials, pickle, spread out sieve, baking, redrying,
Prepare dispensing, totally ten big steps are completed spice, it is characterised in that concrete grammar is as follows：
(1) rehydration：Qualified textured soybean protein's meat is chosen, occasional agitation in the common salt aqueous solution that concentration is 3% is put into, albumen is made
Meat fully absorbs water and in saturation；During spring, summer, autumn, the temperature of saline solution is set as 30 DEG C, 8-12 point of immersion
Clock, stirs 8-12 second at intervals of two minutes；During in the winter time, the temperature of saline solution is set as 35 DEG C, soak 12-15 minutes, often
Stirred 12-15 second every 2 minutes；
(2) freeze：Protein meat after immersion is pulled out, is put into rapidly in jelly storehouse and is freezed, until internal temperature reaches -5 DEG C；
(3) thaw：The protein meat for having frozen is taken out and puts into the indoor quick-thawing of defrosting rapidly, when internal temperature reaches 20 DEG C
With centrifuge dewatering 6-8 minutes, until surface does not have moisture；
(4) preserved materials are prepared：5 parts of vegetable oil, 5 parts of spice, 5 parts of Pericarpium Zanthoxyli, 3 parts of Sucus Zingberis, 5 parts of Fructus Capsici, Sal are taken according to weight portion
3 parts are fully mixed thoroughly, obtain preserved materials；The preparation method of the spice is by 3 parts of dried Rhizoma Zingiberis Recenss, Fructus Capsici according to weight portion
3 parts of powder, 1 part of Flos Caryophylli, 1 part of Herba Moslae, 1 part of cumin, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 1 part of Rhizoma Kaempferiae, 1 part of anise carry out respectively coarse powder and then mix, then
It is 10 according to weight ratio by mixture and yellow wine:1 ratio mixing is mixed thoroughly, is infiltrated 30 minutes, then mixture is put into into pressure
Steam in steam boiler, pressure is adjusted between 145-155kPa, steaming 45 minutes, then vexed 60 minutes, by mixture after cooling
Drying is taken out, spice is obtained；
(5) pickle：Take in the protein meat that 10 parts of preserved materials are added to after 100 parts of dehydrations, with 30 points of tumbler tumbling according to weight portion
Clock, then quiet 8-12 hours that salt down, period tumbling 10 minutes again every 2 hours；
(6) stand is sieved：The brushing vegetable oil on roasting screen tray, the protein meat monolayer pickled is laid on roasting screen tray, then by roasting sieve
Disk is mounted on portable screen tray frame；
(7) toast：The screen tray frame for filling protein meat is pushed and carry out in oven high temperature dehydration ripening, by temperature control in 90-100
In DEG C, 9-11 minutes are toasted, then take out sprinkling medicated beer, 5 portions of medicated beer are sprayed per 100 parts of protein meats according to weight portion, by oven
Interior temperature is cooled to 70-80 DEG C, pushes screen tray frame and continues baking dehydration 28-32 minutes；
(8) redrying：Protein meat after dehydration is taken out and brushes one layer of green pepper fragrant mud, according to weight portion per 100 parts of 5 parts of protein meat brushings
Green pepper fragrant mud, is then again pushed into redrying in barn, and design temperature is 70-80 DEG C, toasts 28-32 minutes, then takes out cooling；
(9) dispensing is prepared：To be put into after 3 parts of forcemeat veal, 3 parts of spice, 3 parts of Fructus Capsici, 1 part of mixing of Sal according to weight portion boiling
In 10 parts of green pepper Oleum sesami when off the pot, it is sufficiently mixed and mixes and stirs, obtains dispensing；
(10) spice：10 parts of the protein meat after redrying, 5 parts of dispensing are taken according to weight portion to be sufficiently mixed and mix thoroughly, then measure according to specification
And be vacuum-packed, sterilize, after inspection, obtain roasting plain meat product；
Step (8) with step (9) described in green pepper Oleum sesami and green pepper fragrant mud preparation method be according to weight portion by 1 part of dry Paprika, flower
1 part of green pepper powder, 1 part of Fructus Piperis powder be put into 15 parts it is boiling it is off the pot after vegetable oil in uniform mixing, then cooling and standings obtain for 24 hours
Three greens pepper oil, then separately to take and be baked to perfume (or spice) with small fire after 1 part of dry Paprika, 1 part of Zanthoxyli Bungeani powder, 1 part of Fructus Piperis powder, the mixing of 0.2 part of Radix Aucklandiae powder
It is crisp, then uniform mixing in three greens pepper oil is put into rapidly, after cooling and standings 24 hours, cross 80 mesh sieves and take liquid, then entered with solid-liquid separating machine
Row solid-liquid separation, obtains liquid object green pepper Oleum sesami and solid content green pepper fragrant mud.
2. the processing method of the plain meat of barbecue according to claim 1, it is characterised in that the system of the step (9) middle forcemeat veal
Preparation Method is to be put into knead-salting in the fresh beef after 100 parts of strippings and slicings with 5 portions of Sucus Zingberis, 5 portions of Fructus Capsicis and 5 portions of Sal according to weight portion
48-72 hours, period was every tumbling in 12 hours 10 minutes；It is then placed in in 500 parts of clear water hotting plate, period removes water surface blood
Foam, after clear water is boiling 30 minutes 5 parts of spices are added, and continuation low baking temperature hots plate 10-15 hours；Then take out and be torn into width
Degree or thickness are the beef bar of below 5mm, then beef bar is put in the former pot for also hotting plate water, add 5 parts of Chinese liquor, are opened
Big fire simultaneously constantly stir-fries, and occurs stopping stir-frying and off the pot after puffy sliced beef until hotting plate water receipts dry doubling, obtains forcemeat veal.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410819111.5A CN104430939B (en) | 2014-12-25 | 2014-12-25 | Method for processing barbecued meat analogue |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410819111.5A CN104430939B (en) | 2014-12-25 | 2014-12-25 | Method for processing barbecued meat analogue |
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| CN109619434A (en) * | 2019-01-29 | 2019-04-16 | 四川白家食品产业有限公司 | A kind of self-heating barbecue and preparation method thereof |
| CN114343133A (en) * | 2022-01-20 | 2022-04-15 | 安徽悦道食品有限公司 | Making process of roast duck with crisp bone |
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| CN1505944A (en) * | 2002-12-12 | 2004-06-23 | 刘丁山 | Artificial lean meat and its production process |
| CN103349292A (en) * | 2013-06-15 | 2013-10-16 | 沈阳创达技术交易市场有限公司 | Preparation method of beef floss |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103444908A (en) * | 2013-09-25 | 2013-12-18 | 四川南溪徽记食品有限公司 | Hot pepper mock meat food and preparing method thereof |
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1505944A (en) * | 2002-12-12 | 2004-06-23 | 刘丁山 | Artificial lean meat and its production process |
| CN103349292A (en) * | 2013-06-15 | 2013-10-16 | 沈阳创达技术交易市场有限公司 | Preparation method of beef floss |
| CN103385313A (en) * | 2013-08-13 | 2013-11-13 | 成都香香嘴食品有限公司 | Seasoning processing technique for spicy capsaicin |
| CN103444908A (en) * | 2013-09-25 | 2013-12-18 | 四川南溪徽记食品有限公司 | Hot pepper mock meat food and preparing method thereof |
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
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