CN104522741A - Spinach sandwiched sliced meat and production method thereof - Google Patents
Spinach sandwiched sliced meat and production method thereof Download PDFInfo
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- CN104522741A CN104522741A CN201410749600.8A CN201410749600A CN104522741A CN 104522741 A CN104522741 A CN 104522741A CN 201410749600 A CN201410749600 A CN 201410749600A CN 104522741 A CN104522741 A CN 104522741A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 126
- 235000009337 Spinacia oleracea Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 244000300264 Spinacia oleracea Species 0.000 title 1
- 241000219315 Spinacia Species 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 28
- 239000008107 starch Substances 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000020384 spinach juice Nutrition 0.000 claims abstract description 24
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 23
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 23
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 23
- 241000287828 Gallus gallus Species 0.000 claims abstract description 20
- 241000251468 Actinopterygii Species 0.000 claims abstract description 14
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 14
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 239000000341 volatile oil Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 38
- 238000005520 cutting process Methods 0.000 claims description 31
- 238000009835 boiling Methods 0.000 claims description 20
- 235000015277 pork Nutrition 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 15
- 235000021178 picnic Nutrition 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 11
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 10
- 230000000284 resting effect Effects 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 239000004155 Chlorine dioxide Substances 0.000 claims description 5
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000005338 heat storage Methods 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000012163 sequencing technique Methods 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses spinach sandwiched sliced meat and a production method thereof. The spinach sandwiched sliced meat is prepared from the following raw materials in parts by weight: raw materials I: the raw materials of a spinach sandwiched sliced meat wrapper comprise 30-40 parts of fish, 20-30 parts of spinach juice, 5-10 parts of pig fat, 20-30 parts of water, 10-20 parts of starch, 1-2 parts of salt, 1-2 parts of sugar, 0.05-0.5 part of monosodium glutamate, 0.05-0.1 part of white ground pepper, 0.05-0.12 part of meat essential powder and 0.05-0.1 part of meat essential oil; and raw materials II: the raw materials of spinach sandwiched sliced meat filling comprise 40-50 parts of chicken, 10-20 parts of chicken skin, 20-30 parts of textured soybean protein, 10-20 parts of starch, 10-20 parts of water, 1-2 parts of salt, 1-2 parts of sugar, 0.05-0.5 part of monosodium glutamate, 0.05-0.1 part of aniseed, 0.3-0.5 part of powdery essence and 0.05-0.5 part of meat essential extract. The spinach sandwiched sliced meat has the following beneficial effects that ingredients are abundant, the nutritive value is high and the processing is convenient.
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 spinach and preparation method thereof specifically.
Background technology
The sliced meat that existing market is sold mostly are and use single meat to add pungent material processing and fabricating, and composition is single, is of low nutritive value, processed complex, are not suitable for fast pace life now and nutritional need.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of composition and enriches, is of high nutritive value and sandwich sliced meat of spinach easy to process 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 spinach, is made up of the raw material of following weight portion:
The raw material of raw material one, spinach picnic shoulder split
Flesh of fish 30-40 part, spinach juice 20-30 part, pork fat 5-10 part, water 20-30 part, starch 10-20 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, white pepper powder 0.05-0.1 part, meat fine powder 0.05-0.12 part, meat essential oil 0.05-0.1 part;
The raw material of raw material two, the sandwich sliced meat filling of spinach
Chicken 40-50 part, cock skin 10-20 part, textured soybean protein 20-30 part, starch 10-20 part, water 10-20 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, aniseed 0.05-0.1 part, essence powder 0.3-0.5, meat essence cream 0.05-0.5 part.
As preferred technical scheme, the sandwich sliced meat of described a kind of spinach, be made up of following raw material:
The raw material of raw material one, spinach picnic shoulder split
Oppress 35 parts, spinach juice 25 parts, pork fat 7.5 parts, 25 parts, water, starch 15 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.225 part, white pepper powder 0.075 part, meat fine powder 0.085 part, meat essential oil 0.075 part;
The raw material of raw material two, the sandwich sliced meat filling of spinach
45 parts, chicken, cock skin 15 parts, textured soybean protein 25 parts, starch 15 parts, 15 parts, water, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.225 part, aniseed 0.075 part, essence powder 0.4, meat essence cream 0.075 part.
Present invention also offers above-mentioned preparation method, comprise the following steps:
The processing of step one, spinach picnic shoulder split
(1) frozen meat cutting
Be cut into by flesh of fish frozen meat cutting machine block for subsequent use, temperature controls at ± 2 DEG C; Pork fat is cut into bulk 6mm orifice plate meat grinder and has twisted for subsequent use under freezing shape, and temperature controls at 0-4 DEG C;
(2) spinach juice preparation
Select fresh spinach to remove root, rotten leaf to wash rear cutmixer chopped and wear into juice with colloid mill again, the spinach juice temperature of milled is put into constant heat storage be cooled to 2 ~ 5 DEG C for subsequent use;
(3) cut and mix
First the flesh of fish is poured in cutmixer add salt by low 200 forward at a high speed 3600 turns cut to meat gruel shape, add pork fat 1800 turns again to cut and mix evenly, add auxiliary material 1800 rotating speeds such as spice, frozen water, starch again to cut and mix evenly, finally add spinach juice to mix with 200 turns, cut rear meat temperature-1.8 ~ 4 DEG C, often criticizing the resting period is no more than 120 minutes;
The processing of step 2, the sandwich sliced meat filling of spinach
(1) frozen meat cutting
Be cut into by chicken frozen meat cutting machine block for subsequent use, 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;
(2) cut and mix
First chicken is put into cutmixer, the meat cubelets shape of finger top size is cut into 1800 turns, then salt is added, sugar, monosodium glutamate is cut with 200 turns and is mixed 10 seconds, add frozen water again to cut with 1800 turns and mix about 20 seconds, add residue spices and textured soybean protein, starch is cut with 200 turns and is mixed evenly, about cutting mix about 10-20 second with 1800 turn again, add cock skin again to cut with 1800 turns and mix evenly, meat stuffing merges completely cuts rear meat temperature 2 ~ 8 DEG C, meat stuffing car is put into by cutting the meat material mixed, the automobile-used 150ppm disinfection by chlorine dioxide of filling is after 5 minutes and totally use afterwards by clean water, often criticizing the resting period is no more than 120 minutes,
Step 3, shaping
Use pumping forming machine filler shaping, require every sheet heavy 50g, long 10cm;
Step 4, boiling
Product after sizing directly falls into the boiling of boiling hot pond, and boiling hot pond water temperature is set as 90-95 DEG C, boils about 10 minutes, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C, and maintains more than 1 minute;
Step 5, precooling
Enter pre-cooling pond fast precooling immediately after product boils, be cooled to product center temperature less than 25 DEG C;
Step 6, quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time.Make the central temperature of product below-18 DEG C;
Step 7, packaging
Use vacuum packing machine is packed, and whether is mixed with metallics, detects errorless laggard luggage case in the testing product of metal detector;
Step 8, 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.
Owing to have employed technique scheme, the sandwich sliced meat of a kind of spinach, be made up of following raw material:
The raw material of raw material one, spinach picnic shoulder split
Flesh of fish 30-40 part, spinach juice 20-30 part, pork fat 5-10 part, water 20-30 part, starch 10-20 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, white pepper powder 0.05-0.1 part, meat fine powder 0.05-0.12 part, meat essential oil 0.05-0.1 part;
The raw material of raw material two, the sandwich sliced meat filling of spinach
Chicken 40-50 part, cock skin 10-20 part, textured soybean protein 20-30 part, starch 10-20 part, water 10-20 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, aniseed 0.05-0.1 part, essence powder 0.3-0.5, meat essence cream 0.05-0.5 part; The present invention has following beneficial effect: composition enriches, be of high nutritive value and easy to process.
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 spinach, be made up of following raw material:
The raw material of raw material one, spinach picnic shoulder split
Oppress 30 parts, spinach juice 20 parts, pork fat 5 parts, 20 parts, water, starch 10 parts, salt 1 part, sugar 1 part, monosodium glutamate 0.05 part, white pepper powder 0.05 part, meat fine powder 0.05 part, meat essential oil 0.05 part;
The raw material of raw material two, the sandwich sliced meat filling of spinach
40 parts, chicken, cock skin 10 parts, textured soybean protein 20 parts, starch 10 parts, 10 parts, water, salt 1 part, sugar 1 part, monosodium glutamate 0.05 part, aniseed 0.05 part, essence powder 0.3, meat essence cream 0.05 part.
Above-mentioned preparation method, comprises the following steps:
The processing of step one, spinach picnic shoulder split
(1) frozen meat cutting
Be cut into by flesh of fish frozen meat cutting machine block for subsequent use, temperature controls at ± 2 DEG C; Pork fat is cut into bulk 6mm orifice plate meat grinder and has twisted for subsequent use under freezing shape, and temperature controls at 0-4 DEG C;
(2) spinach juice preparation
Select fresh spinach to remove root, rotten leaf to wash rear cutmixer chopped and wear into juice with colloid mill again, the spinach juice temperature of milled is put into constant heat storage be cooled to 2 ~ 5 DEG C for subsequent use;
(3) cut and mix
First the flesh of fish is poured in cutmixer add salt by low 200 forward at a high speed 3600 turns cut to meat gruel shape, add pork fat 1800 turns again to cut and mix evenly, add auxiliary material 1800 rotating speeds such as spice, frozen water, starch again to cut and mix evenly, finally add spinach juice to mix with 200 turns, cut rear meat temperature-1.8 ~ 4 DEG C, often criticizing the resting period is no more than 120 minutes;
The processing of step 2, the sandwich sliced meat filling of spinach
(1) frozen meat cutting
Be cut into by chicken frozen meat cutting machine block for subsequent use, 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;
(2) cut and mix
First chicken is put into cutmixer, the meat cubelets shape of finger top size is cut into 1800 turns, then salt is added, sugar, monosodium glutamate is cut with 200 turns and is mixed 10 seconds, add frozen water again to cut with 1800 turns and mix about 20 seconds, add residue spices and textured soybean protein, starch is cut with 200 turns and is mixed evenly, about cutting mix about 10-20 second with 1800 turn again, add cock skin again to cut with 1800 turns and mix evenly, meat stuffing merges completely cuts rear meat temperature 2 ~ 8 DEG C, meat stuffing car is put into by cutting the meat material mixed, the automobile-used 150ppm disinfection by chlorine dioxide of filling is after 5 minutes and totally use afterwards by clean water, often criticizing the resting period is no more than 120 minutes,
Step 3, shaping
Use pumping forming machine filler shaping, require every sheet heavy 50g, long 10cm;
Step 4, boiling
Product after sizing directly falls into the boiling of boiling hot pond, and boiling hot pond water temperature is set as 90-95 DEG C, boils about 10 minutes, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C, and maintains more than 1 minute;
Step 5, precooling
Enter pre-cooling pond fast precooling immediately after product boils, be cooled to product center temperature less than 25 DEG C;
Step 6, quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time.Make the central temperature of product below-18 DEG C;
Step 7, packaging
Use vacuum packing machine is packed, and whether is mixed with metallics, detects errorless laggard luggage case in the testing product of metal detector;
Step 8, 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 spinach, be made up of following raw material:
The raw material of raw material one, spinach picnic shoulder split
Oppress 40 parts, spinach juice 30 parts, pork fat 10 parts, 30 parts, water, starch 20 parts, salt 2 parts, sugar 2 parts, monosodium glutamate 0.5 part, white pepper powder 0.1 part, meat fine powder 0.12 part, meat essential oil 0.1 part;
The raw material of raw material two, the sandwich sliced meat filling of spinach
50 parts, chicken, cock skin 20 parts, textured soybean protein 30 parts, starch 20 parts, 20 parts, water, salt 2 parts, sugar 2 parts, monosodium glutamate 0.5 part, aniseed 0.1 part, essence powder 0.5, meat essence cream 0.5 part.
Above-mentioned preparation method, comprises the following steps:
The processing of step one, spinach picnic shoulder split
(1) frozen meat cutting
Be cut into by flesh of fish frozen meat cutting machine block for subsequent use, temperature controls at ± 2 DEG C; Pork fat is cut into bulk 6mm orifice plate meat grinder and has twisted for subsequent use under freezing shape, and temperature controls at 0-4 DEG C;
(2) spinach juice preparation
Select fresh spinach to remove root, rotten leaf to wash rear cutmixer chopped and wear into juice with colloid mill again, the spinach juice temperature of milled is put into constant heat storage be cooled to 2 ~ 5 DEG C for subsequent use;
(3) cut and mix
First the flesh of fish is poured in cutmixer add salt by low 200 forward at a high speed 3600 turns cut to meat gruel shape, add pork fat 1800 turns again to cut and mix evenly, add auxiliary material 1800 rotating speeds such as spice, frozen water, starch again to cut and mix evenly, finally add spinach juice to mix with 200 turns, cut rear meat temperature-1.8 ~ 4 DEG C, often criticizing the resting period is no more than 120 minutes;
The processing of step 2, the sandwich sliced meat filling of spinach
(1) frozen meat cutting
Be cut into by chicken frozen meat cutting machine block for subsequent use, 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;
(2) cut and mix
First chicken is put into cutmixer, the meat cubelets shape of finger top size is cut into 1800 turns, then salt is added, sugar, monosodium glutamate is cut with 200 turns and is mixed 10 seconds, add frozen water again to cut with 1800 turns and mix about 20 seconds, add residue spices and textured soybean protein, starch is cut with 200 turns and is mixed evenly, about cutting mix about 10-20 second with 1800 turn again, add cock skin again to cut with 1800 turns and mix evenly, meat stuffing merges completely cuts rear meat temperature 2 ~ 8 DEG C, meat stuffing car is put into by cutting the meat material mixed, the automobile-used 150ppm disinfection by chlorine dioxide of filling is after 5 minutes and totally use afterwards by clean water, often criticizing the resting period is no more than 120 minutes,
Step 3, shaping
Use pumping forming machine filler shaping, require every sheet heavy 50g, long 10cm;
Step 4, boiling
Product after sizing directly falls into the boiling of boiling hot pond, and boiling hot pond water temperature is set as 90-95 DEG C, boils about 10 minutes, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C, and maintains more than 1 minute;
Step 5, precooling
Enter pre-cooling pond fast precooling immediately after product boils, be cooled to product center temperature less than 25 DEG C;
Step 6, quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time.Make the central temperature of product below-18 DEG C;
Step 7, packaging
Use vacuum packing machine is packed, and whether is mixed with metallics, detects errorless laggard luggage case in the testing product of metal detector;
Step 8, 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 spinach, be made up of following raw material:
The raw material of raw material one, spinach picnic shoulder split
Oppress 35 parts, spinach juice 25 parts, pork fat 7.5 parts, 25 parts, water, starch 15 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.225 part, white pepper powder 0.075 part, meat fine powder 0.085 part, meat essential oil 0.075 part;
The raw material of raw material two, the sandwich sliced meat filling of spinach
45 parts, chicken, cock skin 15 parts, textured soybean protein 25 parts, starch 15 parts, 15 parts, water, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.225 part, aniseed 0.075 part, essence powder 0.4, meat essence cream 0.075 part.
Above-mentioned preparation method, comprises the following steps:
The processing of step one, spinach picnic shoulder split
(1) frozen meat cutting
Be cut into by flesh of fish frozen meat cutting machine block for subsequent use, temperature controls at ± 2 DEG C; Pork fat is cut into bulk 6mm orifice plate meat grinder and has twisted for subsequent use under freezing shape, and temperature controls at 0-4 DEG C;
(2) spinach juice preparation
Select fresh spinach to remove root, rotten leaf to wash rear cutmixer chopped and wear into juice with colloid mill again, the spinach juice temperature of milled is put into constant heat storage be cooled to 2 ~ 5 DEG C for subsequent use;
(3) cut and mix
First the flesh of fish is poured in cutmixer add salt by low 200 forward at a high speed 3600 turns cut to meat gruel shape, add pork fat 1800 turns again to cut and mix evenly, add auxiliary material 1800 rotating speeds such as spice, frozen water, starch again to cut and mix evenly, finally add spinach juice to mix with 200 turns, cut rear meat temperature-1.8 ~ 4 DEG C, often criticizing the resting period is no more than 120 minutes;
The processing of step 2, the sandwich sliced meat filling of spinach
(1) frozen meat cutting
Be cut into by chicken frozen meat cutting machine block for subsequent use, 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;
(2) cut and mix
First chicken is put into cutmixer, the meat cubelets shape of finger top size is cut into 1800 turns, then salt is added, sugar, monosodium glutamate is cut with 200 turns and is mixed 10 seconds, add frozen water again to cut with 1800 turns and mix about 20 seconds, add residue spices and textured soybean protein, starch is cut with 200 turns and is mixed evenly, about cutting mix about 10-20 second with 1800 turn again, add cock skin again to cut with 1800 turns and mix evenly, meat stuffing merges completely cuts rear meat temperature 2 ~ 8 DEG C, meat stuffing car is put into by cutting the meat material mixed, the automobile-used 150ppm disinfection by chlorine dioxide of filling is after 5 minutes and totally use afterwards by clean water, often criticizing the resting period is no more than 120 minutes,
Step 3, shaping
Use pumping forming machine filler shaping, require every sheet heavy 50g, long 10cm;
Step 4, boiling
Product after sizing directly falls into the boiling of boiling hot pond, and boiling hot pond water temperature is set as 90-95 DEG C, boils about 10 minutes, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C, and maintains more than 1 minute;
Step 5, precooling
Enter pre-cooling pond fast precooling immediately after product boils, be cooled to product center temperature less than 25 DEG C;
Step 6, quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time.Make the central temperature of product below-18 DEG C;
Step 7, packaging
Use vacuum packing machine is packed, and whether is mixed with metallics, detects errorless laggard luggage case in the testing product of metal detector;
Step 8, 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 frozen meat cutting machine used in preparation method of the present invention, vacuum packing machine, 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 spinach, is characterized in that, are made up of the raw material of following weight portion:
The raw material of raw material one, spinach picnic shoulder split
Flesh of fish 30-40 part, spinach juice 20-30 part, pork fat 5-10 part, water 20-30 part, starch 10-20 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, white pepper powder 0.05-0.1 part, meat fine powder 0.05-0.12 part, meat essential oil 0.05-0.1 part;
The raw material of raw material two, the sandwich sliced meat filling of spinach
Chicken 40-50 part, cock skin 10-20 part, textured soybean protein 20-30 part, starch 10-20 part, water 10-20 part, salt 1-2 part, sugared 1-2 part, monosodium glutamate 0.05-0.5 part, aniseed 0.05-0.1 part, essence powder 0.3-0.5, meat essence cream 0.05-0.5 part.
2. the sandwich sliced meat of a kind of spinach according to claim 1, is characterized in that, be made up of the raw material of following weight portion:
The raw material of raw material one, spinach picnic shoulder split
Oppress 35 parts, spinach juice 25 parts, pork fat 7.5 parts, 25 parts, water, starch 15 parts, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.225 part, white pepper powder 0.075 part, meat fine powder 0.085 part, meat essential oil 0.075 part;
The raw material of raw material two, the sandwich sliced meat filling of spinach
45 parts, chicken, cock skin 15 parts, textured soybean protein 25 parts, starch 15 parts, 15 parts, water, salt 1.5 parts, sugar 1.5 parts, monosodium glutamate 0.225 part, aniseed 0.075 part, essence powder 0.4, meat essence cream 0.075 part.
3. preparation method as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
The processing of step one, spinach picnic shoulder split
(1) frozen meat cutting
Be cut into by flesh of fish frozen meat cutting machine block for subsequent use, temperature controls at ± 2 DEG C; Pork fat is cut into bulk 6mm orifice plate meat grinder and has twisted for subsequent use under freezing shape, and temperature controls at 0-4 DEG C;
(2) spinach juice preparation
Select fresh spinach to remove root, rotten leaf to wash rear cutmixer chopped and wear into juice with colloid mill again, the spinach juice temperature of milled is put into constant heat storage be cooled to 2 ~ 5 DEG C for subsequent use;
(3) cut and mix
First the flesh of fish is poured in cutmixer add salt by low 200 forward at a high speed 3600 turns cut to meat gruel shape, add pork fat 1800 turns again to cut and mix evenly, add auxiliary material 1800 rotating speeds such as spice, frozen water, starch again to cut and mix evenly, finally add spinach juice to mix with 200 turns, cut rear meat temperature-1.8 ~ 4 DEG C, often criticizing the resting period is no more than 120 minutes;
The processing of step 2, the sandwich sliced meat filling of spinach
(1) frozen meat cutting
Be cut into by chicken frozen meat cutting machine block for subsequent use, 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;
(2) cut and mix
First chicken is put into cutmixer, the meat cubelets shape of finger top size is cut into 1800 turns, then salt is added, sugar, monosodium glutamate is cut with 200 turns and is mixed 10 seconds, add frozen water again to cut with 1800 turns and mix about 20 seconds, add residue spices and textured soybean protein, starch is cut with 200 turns and is mixed evenly, about cutting mix about 10-20 second with 1800 turn again, add cock skin again to cut with 1800 turns and mix evenly, meat stuffing merges completely cuts rear meat temperature 2 ~ 8 DEG C, meat stuffing car is put into by cutting the meat material mixed, the automobile-used 150ppm disinfection by chlorine dioxide of filling is after 5 minutes and totally use afterwards by clean water, often criticizing the resting period is no more than 120 minutes,
Step 3, shaping
Use pumping forming machine filler shaping, require every sheet heavy 50g, long 10cm;
Step 4, boiling
Product after sizing directly falls into the boiling of boiling hot pond, and boiling hot pond water temperature is set as 90-95 DEG C, boils about 10 minutes, for ensureing to boil and the effect reaching sterilization will make product center temperature reach 75 DEG C, and maintains more than 1 minute;
Step 5, precooling
Enter pre-cooling pond fast precooling immediately after product boils, be cooled to product center temperature less than 25 DEG C;
Step 6, quick-frozen
Qualified product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time.Make the central temperature of product below-18 DEG C;
Step 7, packaging
Use vacuum packing machine is packed, and whether is mixed with metallics, detects errorless laggard luggage case in the testing product of metal detector;
Step 8, 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722235A (en) * | 2016-12-08 | 2017-05-31 | 重庆念记食品有限公司 | Fried pork pies meat |
| CN109393368A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | The colorful beautiful processed meat products of one kind and its processing method |
-
2014
- 2014-12-10 CN CN201410749600.8A patent/CN104522741A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722235A (en) * | 2016-12-08 | 2017-05-31 | 重庆念记食品有限公司 | Fried pork pies meat |
| CN109393368A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | The colorful beautiful processed meat products of one kind and its processing method |
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