CN104939126B - A kind of deliciousness burger and its processing method - Google Patents
A kind of deliciousness burger and its processing method Download PDFInfo
- Publication number
- CN104939126B CN104939126B CN201510394221.6A CN201510394221A CN104939126B CN 104939126 B CN104939126 B CN 104939126B CN 201510394221 A CN201510394221 A CN 201510394221A CN 104939126 B CN104939126 B CN 104939126B
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- burger
- meat
- feed
- special
- delicious
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- 235000015220 hamburgers Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 239000004575 stone Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 240000006394 Sorghum bicolor Species 0.000 claims description 8
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 235000020995 raw meat Nutrition 0.000 claims description 6
- 238000003307 slaughter Methods 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 241000282887 Suidae Species 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 230000000996 additive effect Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 238000004945 emulsification Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000002566 Capsicum Nutrition 0.000 description 4
- 235000020997 lean meat Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of delicious burger and its processing methods, this method, which uses, to be positioned in stone treadle-operated tilt hammer for hulling rice nest after cooling acid discharge through the Sichuan Local Black pork of special feeding, it is pounded to hit to beat with wooden mallet and is made as emulsification muddy flesh, then manual pinching is shaped to after burger be cooked in clear water and be made.Burger of the present invention is not added with any auxiliary material and additive, and the faint scent for maintaining natural meat is delicious, the tender delicious and crisp succulence of entrance, has special elasticity.
Description
Technical field
The present invention relates to a kind of meat products and its processing methods, more particularly to a kind of delicious burger and its processing method.
Background technology
Burger is traditional meat widely loved by the majority of consumers.Existing burger be using livestock and poultry fat and lean meat as raw material,
It is aided with seasoning, aromatizing agent, starch etc., is formed through process meat stuffing, processing and forming.Industrialized processing generally use adds soybean
The additives such as albumen, water-retaining agent, emulsifier are mixed the techniques such as emulsification, machine pelletization and are made through cutting.Although the industry of current burger
Metaplasia production capacity meets the growing consumption demand in market, but with the improvement of people's living standards, people are more desirable to select that
It is a little to add less or be not added with auxiliary material and additive, genuine ticbit is kept, this patent is thereby produced.
Invention content
The purpose of the present invention is to provide the delicious burgers and its processing side of a kind of no auxiliary material and additive and delicious flavour
Method.
The processing method of deliciousness burger provided by the invention includes raw material selection, meat stuffing makes and burger is molded each step
Suddenly, the Feedstock selection Step is：The Sichuan Local Black Pigs through special feeding are selected, are picked a bone after slaughtering, the special feeding is
Refer to black pig 17~20 days before slaughtering, 1/4 in the conventional feed of daily feeding is substituted by spy with feed, it is described it is special with feed by
Soya bean, corn and sorghum mixing stir-fry obtained；The meat stuffing making step is：Raw meat after cooling is cut to strip, then
It is placed in stone treadle-operated tilt hammer for hulling rice nest, pounds to hit repeatedly with mallet and beat, until the muddy flesh filling broken into as emulsifying that cutlet is pounded.
Further, raw meat select in step the special weight ratio with feed each component for：60~72 parts of soya bean, corn
30~40 parts, 20~24 parts of sorghum.
Further, stone treadle-operated tilt hammer for hulling rice nest is positioned over interior in meat stuffing making step, and room temperature is less than 20 DEG C.
The present invention also provides the delicious burgers made from the above method, which can be according to consumer demand when edible
The condiment for being equipped with different taste dips in food.
The invention has the advantages that：
(1) select Sichuan Local Black pork as burger raw material, although Local Black Pigs lean meat percentage is relatively low, show condition is more,
Lean meat flavor and taste are significantly better than the import or hybridized pig kind that growth is fast, lean meat percentage is high, in addition the present invention also use by soya bean,
Spy obtained substitutes 1/4 conventional feed with feed and carries out special feeding to black pig after corn and sorghum mixing stir-fry, by control examination
It tests it is found that the delicious fragrance of pork can be obviously improved through feeding in 20 days or so, can especially make the marbling knot of ridge meat
Structure is more prominent (structural improvement rate is up to 15% or more), and marbleized structure is the important finger for ensureing the tender succulence of meat
Mark, therefore the burger delicious flavour made of the raw meat, mouthfeel are good；
(2) it is placed in stone treadle-operated tilt hammer for hulling rice nest using aged raw meat will be cooled down, pounds to hit repeatedly with mallet and beat, using beating
When the special emulsification that generates, can make burger that there is good elasticity, and can more keep the original flavor of pork and fresh fragrant special
Color；
(3) it uses and does not add any auxiliary material and additive in preparation process, it is ensured that product is pure natural, and can be maximum
Keep to limit the distinctive meat-like flavor of raw meat.
With reference to embodiment, invention is further described in detail.
Specific implementation mode
Embodiment 1
(1) the black pig of Sichuan Persia nanmu is selected, 20 days before slaughtering, daily ration reduces by 1/4 conventional feed, and the conventional feed of reduction is used
Spy substitutes with feed, it is described it is special with feed be stir-fried through mixing by 60 parts of soya bean, 40 parts of corn, 20 parts of sorghum it is obtained, when feeding
Spy is placed in trough every night with feed, drinking water is placed on side, and pig is allowed to be freely eaten and drink；
(2) black pig is slaughtered rear heat to pick a bone, takes fresh hog on hook longissimus dorsi muscle (eye muscle, tenterloin), is divided into 2~3kg
Long block is hung in freezer, temperature be -1~0 DEG C, relative humidity 90%, 0.3~0.5m/s of air velocity under conditions of it is cold
But 9h, until meat piece central temperature≤7 DEG C, then vacuum packaging is placed on 1 DEG C of cold house, cold acid discharge 2.5 days；
(3) cold aged black pork is cut to strip, picks the fat meat adhered to only, tendon, be subsequently placed in stone treadle-operated tilt hammer for hulling rice nest,
It pounds to hit repeatedly with mallet and beat, stir several times up and down therebetween, until the muddy flesh filling broken into as emulsifying that cutlet is pounded, the stone
Head treadle-operated tilt hammer for hulling rice nest is positioned over interior, and room temperature is controlled at 15~16 DEG C；
(4) it takes in treadle-operated tilt hammer for hulling rice nest a small amount of muddy flesh in the right hand is slapped with wood wooden dipper, encloses tight finger, muddy flesh is pinched out as small burger, then
Referred to left hand and scraped in boiling water, after burger floats on the surface of the water about 90 seconds from the bottom of a pan, pulled out and obtain finished product burger；
(5) cooked burger dips in food with spicy three greens pepper powder, and the spicy three greens pepper powder is by by 2 portions of capsicums, 1 portion of Chinese prickly ash and 1 part
Pepper stir-fries respectively mills to be mixed to prepare after fine powder.
Embodiment 2
(1) the black pig in Sichuan inland river is selected, 18 days before slaughtering, daily ration reduces by 1/4 conventional feed, and the conventional feed of reduction is used
Spy substitutes with feed, it is described it is special with feed be stir-fried through mixing by 72 parts of soya bean, 30 parts of corn, 24 parts of sorghum it is obtained, when feeding
Spy is placed in trough every night with feed, drinking water is placed on side, and pig is allowed to be freely eaten and drink；
(2) black pig is slaughtered rear heat to pick a bone, takes fresh hog on hook longissimus dorsi muscle (eye muscle), is divided into 2~3kg long blocks,
Hang in freezer, temperature be -1 DEG C, relative humidity 90%, air velocity 0.3m/s under conditions of cooling 8h, until in meat piece
Heart temperature≤7 DEG C, then vacuum packaging are placed on 2 DEG C of cold houses, cold acid discharge 2 days；
(3) cold aged black pork is cut to the strip of 500cm or so, the fat meat adhered to only, tendon is picked, is subsequently placed in
It in stone treadle-operated tilt hammer for hulling rice nest, pounds to hit repeatedly with wooden mallet and beat, stir several times up and down therebetween, until the meat broken into as emulsifying that cutlet is pounded
Mud filling, the stone treadle-operated tilt hammer for hulling rice nest are positioned over interior, and room temperature is controlled at 14~15 DEG C；
(4) it takes in treadle-operated tilt hammer for hulling rice nest a small amount of muddy flesh in the right hand is slapped with wood wooden dipper, encloses tight finger, muddy flesh is pinched out as small burger, then
Referred to left hand and scraped in boiling water, after burger floats on the surface of the water about 2 minutes from the bottom of a pan, pulled out and obtain finished product burger；
(5) cooked burger dips in food with paste flavor dip, and the paste flavor dip is by 4 portions of true qualities soy sauce and 1 part of bran vinegar mixing system
At.
Claims (3)
1. a kind of processing method of deliciousness burger, including raw material selection, meat stuffing make and burger is molded each step, feature exists
In：
The Feedstock selection Step is：The Sichuan Local Black Pigs through special feeding are selected, are picked a bone after slaughtering, the special feeding is
Refer to black pig 17~20 days before slaughtering, 1/4 in the conventional feed of daily feeding is substituted by spy with feed, it is described it is special with feed by
Soya bean, corn and sorghum mixing stir-fry obtained, and the weight ratio of soya bean, corn and sorghum is：60~72 parts of soya bean, corn 30~40
Part, 20~24 parts of sorghum；
The meat stuffing making step is：Raw meat after cooling is cut to strip, is subsequently placed in stone treadle-operated tilt hammer for hulling rice nest, repeatedly with mallet
It pounds to hit and beat, until the muddy flesh filling broken into as emulsifying that cutlet is pounded.
2. the processing method of deliciousness burger according to claim 1, it is characterised in that：Stone in the meat stuffing making step
Treadle-operated tilt hammer for hulling rice nest is positioned over interior, and room temperature is less than 20 DEG C.
3. a kind of requiring delicious burger made from any one method in 1-2 by power.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510394221.6A CN104939126B (en) | 2015-07-07 | 2015-07-07 | A kind of deliciousness burger and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510394221.6A CN104939126B (en) | 2015-07-07 | 2015-07-07 | A kind of deliciousness burger and its processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104939126A CN104939126A (en) | 2015-09-30 |
| CN104939126B true CN104939126B (en) | 2018-07-27 |
Family
ID=54154648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510394221.6A Active CN104939126B (en) | 2015-07-07 | 2015-07-07 | A kind of deliciousness burger and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939126B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244534A (en) * | 2018-01-09 | 2018-07-06 | 河南科技学院 | A kind of processing maturation method of pork balls raw meat |
| CN112155176A (en) * | 2020-09-03 | 2021-01-01 | 陈晓吟 | Simplified formula meat ball and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874558A (en) * | 2009-04-30 | 2010-11-03 | 杨胜茂 | Raw pig feed made of natural raw materials readily available in rural areas |
| CN104605158A (en) * | 2015-01-08 | 2015-05-13 | 铜陵绿生牧业有限责任公司 | Feed for over 10-month-year-old black pig and preparation method thereof |
-
2015
- 2015-07-07 CN CN201510394221.6A patent/CN104939126B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874558A (en) * | 2009-04-30 | 2010-11-03 | 杨胜茂 | Raw pig feed made of natural raw materials readily available in rural areas |
| CN104605158A (en) * | 2015-01-08 | 2015-05-13 | 铜陵绿生牧业有限责任公司 | Feed for over 10-month-year-old black pig and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 成华猪种质特性的研究;杨定勇;《万方数据，学位论文》;20100319;第5、6、27页 * |
| 贡丸生产工艺技术;何海龙;《肉类工业》;20131231(第9期);第11-12页 * |
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| Publication number | Publication date |
|---|---|
| CN104939126A (en) | 2015-09-30 |
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