CN104522555A - Carrot sandwiched sliced meat and production method thereof - Google Patents
Carrot sandwiched sliced meat and production method thereof Download PDFInfo
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- CN104522555A CN104522555A CN201410749584.2A CN201410749584A CN104522555A CN 104522555 A CN104522555 A CN 104522555A CN 201410749584 A CN201410749584 A CN 201410749584A CN 104522555 A CN104522555 A CN 104522555A
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Abstract
The invention discloses carrot sandwiched sliced meat and a production method thereof. The carrot sandwiched sliced meat is prepared from the following raw materials in parts by weight: wrapper materials: 15-17 parts of fresh carrot juice, 30-32 parts of fish, 10-15 parts of chicken, 5-8 parts of chicken grease, 2-3 parts of soy isolate protein powder, 20-22 parts of water, 5-8 parts of starch, 1-2 parts of salt, 1-2 parts of sugar, 0.05-0.5 part of monosodium glutamate, 0.05-0.12 part of spice and 0.02-0.05 part of essence paste; and filling materials: 15-20 parts offish, 25-30 parts of chicken, 5-8 parts of chicken grease, 20-22 parts of textured soybean protein, 5-8 parts of water, 15-18 parts of starch, 1-2 parts of salt, 1-2 parts of sugar, 0.05-0.5 part of monosodium glutamate, 0.3-0.5 part of spice, 0.05-0.5 part of meat essential extract and 0.005-0.01 part of sorghum pigment. The carrot sandwiched sliced meat has the following beneficial effects that the carrots, the fish and the chicken and the like are reasonably matched, and the nutritive value of the product is guaranteed to the greatest extent through a reasonable production process. The product is machined into slices by a modern technology, and market fast retailing requirements and nutrient requirements of modern people are met.
Description
Technical field
The present invention relates to a kind of sliced meat and preparation method thereof, is sandwich sliced meat of a kind of carrot and preparation method thereof specifically.
Background technology
Modern allegro life, impel the people to need a kind of instant, mouthfeel is good, balanced in nutrition, rational food materials of arranging in pairs or groups.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nutritive value of product that carrot and the flesh of fish, chicken etc. are reasonably arranged in pairs or groups, be ensure that to greatest extent by rational production technology.And by modern technologies processing in flakes, meet market sandwich sliced meat of nutritional need carrot selling demand and modern soon and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: the sandwich sliced meat of a kind of carrot, is made up: cladding of the raw material of following weight portion: fresh carrot juice 15-17 part, flesh of fish 30-32 part, chicken 10-15 part, chicken fat 5-8 part, soybean isolate protein powder: 2-3 part, water 20-22 part, starch 5-8 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, spice 0.05-0.12 part, paste essence 0.02-0.05 part;
Fillings: flesh of fish 15-20 part, chicken 25-30 part, chicken fat 5-8 part, textured soybean protein 20-22 part, water 5-8 part, starch 15-18 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, spice 0.3-0.5 part, meat essence cream 0.05-0.5 part, chrysanthemum 0.005-0.01 part.
As preferred technical scheme, the sandwich sliced meat of described a kind of carrot, be made up of following raw material: described cladding is made up of the raw material of following weight portion: 16 parts, fresh carrot juice, the flesh of fish 31 parts, 12.5 parts, chicken, chicken fat 6.5 parts, soybean isolate protein powder: 2.5 parts, 21 parts, water, starch 6.5 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.275 part, spice 0.085, paste essence 0.035 part;
Described fillings is made up of the raw material of following weight portion: oppress 17.5 parts, 27.5 parts, chicken, chicken fat 6.5 parts, textured soybean protein 21 parts, 6.5 parts, water, starch 16.5 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.275 part, spice 0.4 part, meat essence cream 0.275 part, chrysanthemum 0.0075 part.
Present invention also offers above-mentioned preparation method, comprise the following steps:
The Feedstock treating of step one, preparation carrot picnic shoulder sheet cladding
(1) be cut into block for subsequent use respectively with frozen meat cutting machine by the flesh of fish and chicken, temperature controls at ± 2 DEG C;
(2) select fresh carrot to remove green head, wash and drain away the water, use cutmixer chopped, cut speed for 200r/min, then wear into juice with colloid mill, the calabash radish Juice temperature of milled is down to 2-5 DEG C for subsequent use;
Step 2, cutting of preparation carrot picnic shoulder sheet cladding raw material are mixed
(1) first the flesh of fish, chicken are put into cutmixer by standard weighing, cut with the speed of 1800r/min and mix 120s, to meat stuffing toughness;
(2) pour salt, sugar, monosodium glutamate into, cut with 200r/min and mix 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) add chicken fat 3600r/min and cut about 90s, cut in the process of mixing and add borneol and avoid temperature to raise;
(4) start cutmixer low speed and add residue spice, essence, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s;
(5) add the carrot juice 200r/min prepared to cut and mix evenly;
Leaving standstill of step 3, preparation carrot picnic shoulder split raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
The Feedstock treating of step 4, the sandwich sliced meat fillings of preparation carrot
Chicken, the flesh of fish are cut into block for subsequent use respectively with frozen meat cutting machine, temperature controls at ± 2 DEG C.Cock skin is cut into bulk 6mm orifice plate meat grinder in a cold or frozen state and has twisted for subsequent use, and temperature controls at 0-4 DEG C;
The raw material of step 5, the sandwich sliced meat fillings of preparation carrot is cut and is mixed
(1) first the flesh of fish, chicken are weighed by standard and put into cutmixer, start cutmixer 1800r/min and cut and mix 120s, cut to meat stuffing toughness
(2) salt, sugar, monosodium glutamate are poured into cut to mix in pot to cut with the speed of 200r/min and are mixed 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) start cutmixer low speed and add residue spice, essence, chrysanthemum, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s, add borneol in process and avoid temperature to raise;
(4) speed adding chicken fat 3600r/min again turns to cut mixes 30s;
Leaving standstill of step 6, preparation carrot sandwich sliced meat fillings raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
Step 7, shaping
Connect filling formation head with auger device shaping, require that shaped article sandwiches fillings by cladding, format diameter is the plastic casing of 5.2cm, is 1m sausage casing length on moulded head, and the intestines of filling with out want degree of tightness even, the urgent fast knot in two, and knotting place is stayed in 5cm length;
Step 8, to cook
Filling good product is directly fallen into the boiling of boiling hot pond, scalds pond water temperature and be set as 90-95 DEG C, boil about 18min, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C;
Step 9, demoulding section
(1) product enters pre-cooling pond fast precooling after boiling immediately, is cooled to product center temperature less than 25 DEG C;
(2) slough with little hilt adventitia, the product of striping is cut into slices according to production requirement, and the product put on slicer wants neat, can not be crooked, and the product thickness after microtome is 0.3cm, and product diameter is 1cm, heavy 10-11g; ;
Step 10, product quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, makes the central temperature of product below-18 DEG C;
Step 11, packaging
Use vacuum packing machine is packed, vanning of weighing after metal detector detects;
Step 12, warehouse-in
The qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is 12 months.
As optimal technical scheme, the sandwich sliced meat thickness of described carrot is 0.3cm, and product diameter is 1cm, heavy 10-11g.
Owing to have employed technique scheme, the sandwich sliced meat of a kind of carrot, are made up of following raw material: cladding: fresh carrot juice 15-17 part, flesh of fish 30-32 part, chicken 10-15 part, chicken fat 5-8 part, soybean isolate protein powder: 2-3 part, water 20-22 part, starch 5-8 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, spice 0.05-0.12 part, paste essence 0.02-0.05 part; Fillings: flesh of fish 15-20 part, chicken 25-30 part, chicken fat 5-8 part, textured soybean protein 20-22 part, water 5-8 part, starch 15-18 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, spice 0.3-0.5 part, meat essence cream 0.05-0.5 part, chrysanthemum 0.005-0.01 part; The present invention has following beneficial effect: this product is by carrot and the rational nutritive value of arranging in pairs or groups, be ensure that product by rational production technology to greatest extent such as the flesh of fish, chicken.And by modern technologies processing in flakes, meet the nutritional need that market sells demand and modern soon.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1
The sandwich sliced meat of a kind of carrot, be made up of following raw material:
Cladding: 15 parts, fresh carrot juice, the flesh of fish 30 parts, 10 parts, chicken, chicken fat 5 parts, soybean isolate protein powder: 2 parts, 20 parts, water, starch 5 parts, salt 1 part, sugar 1 part, monosodium glutamate 0.05 part, spice 0.05 part, paste essence 0.02 part;
Fillings: oppress 15 parts, 25 parts, chicken, chicken fat 5 parts, textured soybean protein 20 parts, 5 parts, water, starch 15 parts, salt 1 part, sugar 1 part, monosodium glutamate 0.05 part, spice 0.3 part, meat essence cream 0.05 part, chrysanthemum 0.005 part.
Above-mentioned preparation method, comprises the following steps:
The Feedstock treating of step one, preparation carrot picnic shoulder sheet cladding
(1) be cut into block for subsequent use respectively with frozen meat cutting machine by the flesh of fish and chicken, temperature controls at ± 2 DEG C;
(2) select fresh carrot to remove green head, wash and drain away the water, use cutmixer chopped, cut speed for 200r/min, then wear into juice with colloid mill, the calabash radish Juice temperature of milled is down to 2-5 DEG C for subsequent use;
Step 2, cutting of preparation carrot picnic shoulder sheet cladding raw material are mixed
(1) first the flesh of fish, chicken are put into cutmixer by standard weighing, cut with the speed of 1800r/min and mix 120s, to meat stuffing toughness;
(2) pour salt, sugar, monosodium glutamate into, cut with 200r/min and mix 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) add chicken fat 3600r/min and cut about 90s, cut in the process of mixing and add borneol and avoid temperature to raise;
(4) start cutmixer low speed and add residue spice, essence, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s;
(5) add the carrot juice 200r/min prepared to cut and mix evenly;
Leaving standstill of step 3, preparation carrot picnic shoulder split raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
The Feedstock treating of step 4, the sandwich sliced meat fillings of preparation carrot
Chicken, the flesh of fish are cut into block for subsequent use respectively with frozen meat cutting machine, temperature controls at ± 2 DEG C.Cock skin is cut into bulk 6mm orifice plate meat grinder in a cold or frozen state and has twisted for subsequent use, and temperature controls at 0-4 DEG C;
The raw material of step 5, the sandwich sliced meat fillings of preparation carrot is cut and is mixed
(1) first the flesh of fish, chicken are weighed by standard and put into cutmixer, start cutmixer 1800r/min and cut and mix 120s, cut to meat stuffing toughness
(2) salt, sugar, monosodium glutamate are poured into cut to mix in pot to cut with the speed of 200r/min and are mixed 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) start cutmixer low speed and add residue spice, essence, chrysanthemum, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s, add borneol in process and avoid temperature to raise;
(4) speed adding chicken fat 3600r/min again turns to cut mixes 30s;
Leaving standstill of step 6, preparation carrot sandwich sliced meat fillings raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
Step 7, shaping
Connect filling formation head with auger device shaping, require that shaped article sandwiches fillings by cladding, format diameter is the plastic casing of 5.2cm, is 1m sausage casing length on moulded head, and the intestines of filling with out want degree of tightness even, the urgent fast knot in two, and knotting place is stayed in 5cm length;
Step 8, to cook
Filling good product is directly fallen into the boiling of boiling hot pond, scalds pond water temperature and be set as 90-95 DEG C, boil about 18min, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C;
Step 9, demoulding section
(1) product enters pre-cooling pond fast precooling after boiling immediately, is cooled to product center temperature less than 25 DEG C;
(2) slough with little hilt adventitia, the product of striping is cut into slices according to production requirement, and the product put on slicer wants neat, can not be crooked, and the product thickness after microtome is 0.3cm, and product diameter is 1cm, heavy 10-11g;
Step 10, product quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, makes the central temperature of product below-18 DEG C;
Step 11, packaging
Use vacuum packing machine is packed, vanning of weighing after metal detector detects;
Step 12, warehouse-in
The qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is 12 months.
Embodiment 2
The sandwich sliced meat of a kind of carrot, be made up of following raw material:
Cladding: 17 parts, fresh carrot juice, the flesh of fish 32 parts, 15 parts, chicken, chicken fat 8 parts, soybean isolate protein powder: 3 parts, 22 parts, water, starch 8 parts, salt 2 parts, sugar 2 parts, monosodium glutamate 0.5 part, spice 0.12 part, paste essence 0.05 part;
Fillings: oppress 20 parts, 30 parts, chicken, chicken fat 8 parts, textured soybean protein 22 parts, 8 parts, water, starch 18 parts, salt 2 parts, sugar 2 parts, monosodium glutamate 0.5 part, spice 0.5 part, meat essence cream 0.5 part, chrysanthemum 0.01 part.
Above-mentioned preparation method, comprises the following steps:
The Feedstock treating of step one, preparation carrot picnic shoulder sheet cladding
(1) be cut into block for subsequent use respectively with frozen meat cutting machine by the flesh of fish and chicken, temperature controls at ± 2 DEG C;
(2) select fresh carrot to remove green head, wash and drain away the water, use cutmixer chopped, cut speed for 200r/min, then wear into juice with colloid mill, the calabash radish Juice temperature of milled is down to 2-5 DEG C for subsequent use;
Step 2, cutting of preparation carrot picnic shoulder sheet cladding raw material are mixed
(1) first the flesh of fish, chicken are put into cutmixer by standard weighing, cut with the speed of 1800r/min and mix 120s, to meat stuffing toughness;
(2) pour salt, sugar, monosodium glutamate into, cut with 200r/min and mix 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) add chicken fat 3600r/min and cut about 90s, cut in the process of mixing and add borneol and avoid temperature to raise;
(4) start cutmixer low speed and add residue spice, essence, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s;
(5) add the carrot juice 200r/min prepared to cut and mix evenly;
Leaving standstill of step 3, preparation carrot picnic shoulder split raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
The Feedstock treating of step 4, the sandwich sliced meat fillings of preparation carrot
Chicken, the flesh of fish are cut into block for subsequent use respectively with frozen meat cutting machine, temperature controls at ± 2 DEG C.Cock skin is cut into bulk 6mm orifice plate meat grinder in a cold or frozen state and has twisted for subsequent use, and temperature controls at 0-4 DEG C;
The raw material of step 5, the sandwich sliced meat fillings of preparation carrot is cut and is mixed
(1) first the flesh of fish, chicken are weighed by standard and put into cutmixer, start cutmixer 1800r/min and cut and mix 120s, cut to meat stuffing toughness
(2) salt, sugar, monosodium glutamate are poured into cut to mix in pot to cut with the speed of 200r/min and are mixed 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) start cutmixer low speed and add residue spice, essence, chrysanthemum, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s, add borneol in process and avoid temperature to raise;
(4) speed adding chicken fat 3600r/min again turns to cut mixes 30s;
Leaving standstill of step 6, preparation carrot sandwich sliced meat fillings raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
Step 7, shaping
Connect filling formation head with auger device shaping, require that shaped article sandwiches fillings by cladding, format diameter is the plastic casing of 5.2cm, is 1m sausage casing length on moulded head, and the intestines of filling with out want degree of tightness even, the urgent fast knot in two, and knotting place is stayed in 5cm length;
Step 8, to cook
Filling good product is directly fallen into the boiling of boiling hot pond, scalds pond water temperature and be set as 90-95 DEG C, boil about 18min, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C;
Step 9, demoulding section
(1) product enters pre-cooling pond fast precooling after boiling immediately, is cooled to product center temperature less than 25 DEG C;
(2) slough with little hilt adventitia, the product of striping is cut into slices according to production requirement, and the product put on slicer wants neat, can not be crooked, and the product thickness after microtome is 0.3cm, and product diameter is 1cm, heavy 10-11g;
Step 10, product quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, makes the central temperature of product below-18 DEG C;
Step 11, packaging
Use vacuum packing machine is packed, vanning of weighing after metal detector detects;
Step 12, warehouse-in
The qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is 12 months.
Embodiment 3
The sandwich sliced meat of a kind of carrot, be made up of following raw material:
Cladding: 16 parts, fresh carrot juice, the flesh of fish 31 parts, 12.5 parts, chicken, chicken fat 6.5 parts, soybean isolate protein powder: 2.5 parts, 21 parts, water, starch 6.5 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.275 part, spice 0.085, paste essence 0.035 part;
Fillings: oppress 17.5 parts, 27.5 parts, chicken, chicken fat 6.5 parts, textured soybean protein 21 parts, 6.5 parts, water, starch 16.5 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.275 part, spice 0.4 part, meat essence cream 0.275 part, chrysanthemum 0.0075 part.
Above-mentioned preparation method, comprises the following steps:
The Feedstock treating of step one, preparation carrot picnic shoulder sheet cladding
(1) be cut into block for subsequent use respectively with frozen meat cutting machine by the flesh of fish and chicken, temperature controls at ± 2 DEG C;
(2) select fresh carrot to remove green head, wash and drain away the water, use cutmixer chopped, cut speed for 200r/min, then wear into juice with colloid mill, the calabash radish Juice temperature of milled is down to 2-5 DEG C for subsequent use;
Step 2, cutting of preparation carrot picnic shoulder sheet cladding raw material are mixed
(1) first the flesh of fish, chicken are put into cutmixer by standard weighing, cut with the speed of 1800r/min and mix 120s, to meat stuffing toughness;
(2) pour salt, sugar, monosodium glutamate into, cut with 200r/min and mix 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) add chicken fat 3600r/min and cut about 90s, cut in the process of mixing and add borneol and avoid temperature to raise;
(4) start cutmixer low speed and add residue spice, essence, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s;
(5) add the carrot juice 200r/min prepared to cut and mix evenly;
Leaving standstill of step 3, preparation carrot picnic shoulder split raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
The Feedstock treating of step 4, the sandwich sliced meat fillings of preparation carrot
Chicken, the flesh of fish are cut into block for subsequent use respectively with frozen meat cutting machine, temperature controls at ± 2 DEG C.Cock skin is cut into bulk 6mm orifice plate meat grinder in a cold or frozen state and has twisted for subsequent use, and temperature controls at 0-4 DEG C;
The raw material of step 5, the sandwich sliced meat fillings of preparation carrot is cut and is mixed
(1) first the flesh of fish, chicken are weighed by standard and put into cutmixer, start cutmixer 1800r/min and cut and mix 120s, cut to meat stuffing toughness
(2) salt, sugar, monosodium glutamate are poured into cut to mix in pot to cut with the speed of 200r/min and are mixed 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) start cutmixer low speed and add residue spice, essence, chrysanthemum, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s, add borneol in process and avoid temperature to raise;
(4) speed adding chicken fat 3600r/min again turns to cut mixes 30s;
Leaving standstill of step 6, preparation carrot sandwich sliced meat fillings raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
Step 7, shaping
Connect filling formation head with auger device shaping, require that shaped article sandwiches fillings by cladding, format diameter is the plastic casing of 5.2cm, is 1m sausage casing length on moulded head, and the intestines of filling with out want degree of tightness even, the urgent fast knot in two, and knotting place is stayed in 5cm length;
Step 8, to cook
Filling good product is directly fallen into the boiling of boiling hot pond, scalds pond water temperature and be set as 90-95 DEG C, boil about 18min, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C;
Step 9, demoulding section
(1) product enters pre-cooling pond fast precooling after boiling immediately, is cooled to product center temperature less than 25 DEG C;
(2) slough with little hilt adventitia, the product of striping is cut into slices according to production requirement, and the product put on slicer wants neat, can not be crooked, and the product thickness after microtome is 0.3cm, and product diameter is 1cm, heavy 10-11g;
Step 10, product quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, makes the central temperature of product below-18 DEG C;
Step 11, packaging
Use vacuum packing machine is packed, vanning of weighing after metal detector detects;
Step 12, warehouse-in
The qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is 12 months.
The equipment such as the cutmixer used in preparation method of the present invention, full-automatic instant freezer are the common equipment of field of food industry, do not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (3)
1. the sandwich sliced meat of carrot, sandwich fillings by cladding and are cut into sheet, it is characterized in that, be made up of the raw material of following weight portion:
Cladding: fresh carrot juice 15-17 part, flesh of fish 30-32 part, chicken 10-15 part, chicken fat 5-8 part, soybean isolate protein powder: 2-3 part, water 20-22 part, starch 5-8 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, spice 0.05-0.12 part, paste essence 0.02-0.05 part;
Fillings: flesh of fish 15-20 part, chicken 25-30 part, chicken fat 5-8 part, textured soybean protein 20-22 part, water 5-8 part, starch 15-18 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, spice 0.3-0.5 part, meat essence cream 0.05-0.5 part, chrysanthemum 0.005-0.01 part.
2. the sandwich sliced meat of a kind of carrot according to claim 1, is characterized in that: described cladding is made up of the raw material of following weight portion: 16 parts, fresh carrot juice, the flesh of fish 31 parts, 12.5 parts, chicken, chicken fat 6.5 parts, soybean isolate protein powder: 2.5 parts, 21 parts, water, starch 6.5 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.275 part, spice 0.085, paste essence 0.035 part;
Described fillings is made up of the raw material of following weight portion: oppress 17.5 parts, 27.5 parts, chicken, chicken fat 6.5 parts, textured soybean protein 21 parts, 6.5 parts, water, starch 16.5 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.275 part, spice 0.4 part, meat essence cream 0.275 part, chrysanthemum 0.0075 part.
3. the preparation method of the sandwich sliced meat of a kind of carrot as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
The Feedstock treating of step one, preparation carrot picnic shoulder sheet cladding
(1) be cut into block for subsequent use respectively with frozen meat cutting machine by the flesh of fish and chicken, temperature controls at ± 2 DEG C;
(2) select fresh carrot to remove green head, wash and drain away the water, use cutmixer chopped, cut speed for 200r/min, then wear into juice with colloid mill, the calabash radish Juice temperature of milled is down to 2-5 DEG C for subsequent use;
Step 2, cutting of preparation carrot picnic shoulder sheet cladding raw material are mixed
(1) first the flesh of fish, chicken are put into cutmixer by standard weighing, cut with the speed of 1800r/min and mix 120s, to meat stuffing toughness;
(2) pour salt, sugar, monosodium glutamate into, cut with 200r/min and mix 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) add chicken fat 3600r/min and cut about 90s, cut in the process of mixing and add borneol and avoid temperature to raise;
(4) start cutmixer low speed and add residue spice, essence, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s;
(5) add the carrot juice 200r/min prepared to cut and mix evenly;
Leaving standstill of step 3, preparation carrot picnic shoulder split raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
The Feedstock treating of step 4, the sandwich sliced meat fillings of preparation carrot
Chicken, the flesh of fish are cut into block for subsequent use respectively with frozen meat cutting machine, temperature controls at ± 2 DEG C.Cock skin is cut into bulk 6mm orifice plate meat grinder in a cold or frozen state and has twisted for subsequent use, and temperature controls at 0-4 DEG C;
The raw material of step 5, the sandwich sliced meat fillings of preparation carrot is cut and is mixed
(1) first the flesh of fish, chicken are weighed by standard and put into cutmixer, start cutmixer 1800r/min and cut and mix 120s, cut to meat stuffing toughness
(2) salt, sugar, monosodium glutamate are poured into cut to mix in pot to cut with the speed of 200r/min and are mixed 30s, then cut out viscosity with 1800r/min, cut to surface fine and smooth;
(3) start cutmixer low speed and add residue spice, essence, chrysanthemum, water, starch, soybean isolate protein powder, turned to cut to high speed 3600r/min by low speed and mix 60s, add borneol in process and avoid temperature to raise;
(4) speed adding chicken fat 3600r/min again turns to cut mixes 30s;
Leaving standstill of step 6, preparation carrot sandwich sliced meat fillings raw material
Putting into sterilization and cleaned meat stuffing car by cutting the meat stuffing material mixed, being placed between leaving standstill, often criticizing the standing resting period is no more than 120min;
Step 7, shaping
Connect filling formation head with auger device shaping, require that shaped article sandwiches fillings by cladding, format diameter is the plastic casing of 5.2cm, is 1m sausage casing length on moulded head, and the intestines of filling with out want degree of tightness even, the urgent fast knot in two, and knotting place is stayed in 5cm length;
Step 8, to cook
Filling good product is directly fallen into the boiling of boiling hot pond, scalds pond water temperature and be set as 90-95 DEG C, boil about 18min, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C;
Step 9, demoulding section
(1) product enters pre-cooling pond fast precooling after boiling immediately, is cooled to product center temperature less than 25 DEG C;
(2) slough with little hilt adventitia, the product of striping is cut into slices according to production requirement, and the product put on slicer wants neat, can not be crooked, and the product thickness after microtome is 0.3cm, and product diameter is 1cm, heavy 10-11g;
Step 10, product quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, makes the central temperature of product below-18 DEG C;
Step 11, packaging
Use vacuum packing machine is packed, vanning of weighing after metal detector detects;
Step 12, warehouse-in
The qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is 12 months.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106261919A (en) * | 2016-08-31 | 2017-01-04 | 石家庄市惠康食品有限公司 | A kind of processing method of beef |
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| CN101744290A (en) * | 2010-01-21 | 2010-06-23 | 上海海洋大学 | High-protein fish glutinous food and preparation method thereof |
| CN104013033A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Bean curd with wrapped fish and preparation method thereof |
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