CN105325895A - Beef tripe-flavor tempura and processing method thereof - Google Patents
Beef tripe-flavor tempura and processing method thereof Download PDFInfo
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- CN105325895A CN105325895A CN201510624891.2A CN201510624891A CN105325895A CN 105325895 A CN105325895 A CN 105325895A CN 201510624891 A CN201510624891 A CN 201510624891A CN 105325895 A CN105325895 A CN 105325895A
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- 238000003672 processing method Methods 0.000 title abstract description 12
- 235000015278 beef Nutrition 0.000 title abstract 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 35
- 244000000626 Daucus carota Species 0.000 claims abstract description 16
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- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 14
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
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- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 230000002218 hypoglycaemic effect Effects 0.000 description 1
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- 244000000053 intestinal parasite Species 0.000 description 1
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- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- OYSBZLVHMPNJMR-UHFFFAOYSA-N pyridine-3-carboxylic acid Chemical compound OC(=O)C1=CC=CN=C1.OC(=O)C1=CC=CN=C1 OYSBZLVHMPNJMR-UHFFFAOYSA-N 0.000 description 1
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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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a beef tripe-flavor tempura and a processing method thereof. The beef tripe-flavor tempura is prepared from the following raw materials in parts by weight: 35-40 parts of chicken meat, 10-15 parts of chicken skin, 15-25 parts of cooked beef tripe, 10-20 parts of potato starch, 1-5 parts of soy protein isolate, 5-8 parts of carrot, 1-5 parts of salt, 0.5-1 part of compound phosphate, 1.5-2 parts of sugar, 0.5-1 part of monosodium glutamate, 1.5-2 parts of a spice, 0.5-1 part of an essence, and 10-12 parts of cold water. The beef tripe-flavor tempura and the processing method thereof have the following beneficial effects that the beef tripe is delicious in taste and full in chewing, and has the efficacies of supplementing spleen and stomach, tonifying qi and nourishing blood, tonifying deficiency and boosting essence, preventing wasting-thirst, and preventing dizziness due to wind evil; with full use of the advantages of the beef tripe, and with use of the beef tripe, the mouthfeel, the taste richness and the nutritional value of the tempura are increased, processing of the product can be completed by using current equipment, modification of an original production line or newly purchasing of equipment is not required, and the production investment cost and the production cost are reduced.
Description
Technical field
The present invention relates to a kind of tempura and processing technology thereof, is a kind of tripe local flavor tempura and processing method thereof specifically.
Background technology
The tempura product majority of current circulation sale is single meat series products, utilizes chicken, and mix through cutting, shaping, boiling, the operation such as fried, packaging process, main cook technique is for scalding pond boiling.But along with the change of growth in the living standard and food consumption idea, organic collocation of various food materials can make product health, multiple tastes, mouthfeel stratification more; And relatively-stationary tempura product is because formula is relatively fixing, relatively single, the shaping medelling of nutrition, cannot meet instantly people to the requirement of food mouthfeel, outward appearance and nutrition aspect.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of tripe local flavor tempura and processing method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of tripe local flavor tempura and processing method thereof, is made up of the raw material of following weight portion: 35 ~ 40 parts, chicken, cock skin 10 ~ 15 parts, shortening tripe 15 ~ 25 parts, farina 10 ~ 20 parts, soybean protein isolate 1 ~ 5 part, 5 ~ 8 parts, carrot, salt 1 ~ 5 part, composite phosphate 0.5 ~ 1 part, sugar 1.5 ~ 2 parts, monosodium glutamate 0.5 ~ 1 part, spice 1.5 ~ 2 parts, 0.5 ~ 1 part, essence, 10 ~ 12 parts, cold water.
As preferred technical scheme, a kind of tripe local flavor tempura, is made up of following raw material: 37.5 parts, chicken, cock skin 12.5 parts, shortening tripe 20 parts, farina 15 parts, soybean protein isolate 3 parts, 6.5 parts, carrot, salt 3 parts, composite phosphate 0.75 part, sugar 1.75 parts, monosodium glutamate 0.75 part, spice 1.75 parts, 0.75 part, essence, 11 parts, cold water.
In the present invention's formula the nutritive value of part material or effect as follows:
1, tripe: every 100g moisture content 81g, protein 14.8g, fatty 3.7g, ash content 0.5g; Calcium 22mg, phosphorus 84mg, iron 0.9mg,
thiamine(thiamine) 0.04mg, riboflavin (riboflavine) 0.20mg, nicotinic acid (nicotinicacid) 3.6mg; In addition, still containing gastrin (gastrin), pepsin (pepsin) etc.;
[nature and flavor] taste is sweet, warm in nature;
[return through] spleen, stomach warp;
[function cures mainly] qi-restoratives is won, strengthening the spleen and stomach; Main empty win after being ill, insufficiency of vital energy and blood, quenches one's thirst, and wind is dizzy, oedema.
2, in every 100 grams of carrots, about containing 0.6 gram, protein, 0.3 gram, fat, sugar 7.6 ~ 8.3 grams, iron 0.6 milligram, vitamin A (carrotene) 1.35 ~ 17.25 milligrams, vitaminB10 .02 ~ 0.04 milligram, vitamin B2 0.04 ~ 0.05 milligram, vitamin C 12 milligrams, heat 150.7 kilojoule, separately containing pectin, starch, inorganic salts and several amino acids; Carrot has liver-benefiting eye-brightening, the wide intestines of sharp diaphragm, invigorating the spleen is except infantile malnutrition due to digestive disturbances or intestinalparasites, enhancing immunologic function, hypoglycemic and prevent the effects such as trick decortication.
Present invention also offers the processing method of above-mentioned tripe local flavor tempura, comprise the following steps:
Step one: Feedstock treating, freezing chicken thaws, and thaw point is no more than 4 DEG C, and the chicken stripping and slicing of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use, and cock skin uses 6mm orifice plate to twist for subsequent use;
Step 2: cut and mix process, pours into chicken and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without chicken particle; Add composite phosphate, 1600r/min cuts to mix and unites to chicken, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3600r/min cuts and mixes out viscosity; Add auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; Add farina, carrot, the tripe handled well, cock skin, 1600r/min cuts to mix and within 15 seconds, uses 3600r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, uses forming machine shaping, carries out fried after boiling
Step 4: fried process, boiling complete product slightly precooling namely carry out fried process, explode to surface golden yellow;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
1. pair product be up to the standards is packed, and whether packaged product is mixed with metallics in the testing product of metal detector;
2. correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, 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 no more than 12 months.
Owing to have employed technique scheme, a kind of tripe local flavor tempura, is made up of following raw material: 35 ~ 40 parts, chicken, cock skin 10 ~ 15 parts, shortening tripe 15 ~ 25 parts, farina 10 ~ 20 parts, soybean protein isolate 1 ~ 5 part, 5 ~ 8 parts, carrot, salt 1 ~ 5 part, composite phosphate 0.5 ~ 1 part, sugar 1.5 ~ 2 parts, monosodium glutamate 0.5 ~ 1 part, spice 1.5 ~ 2 parts, 0.5 ~ 1 part, essence, 10 ~ 12 parts, cold water, the present invention has following beneficial effect: the present invention is directed to current tempura product relatively fixing owing to filling a prescription, nutrition is relatively single, cannot meet instantly people to food mouthfeel, the requirement problem of outward appearance and nutrition aspect processes, tripe delicious flavour, chew strength foot, have and strengthen the spleen and stomach, benefiting qi and nourishing blood, qi-restoratives benefit essence, quench one's thirst, effect that wind is dizzy, the present invention makes full use of the above-mentioned advantage of tripe, tripe is used to increase tempura mouthfeel, taste richness and nutritive value, Product processing uses current equipment all can complete processing, without the need to reequiping original production line or newly purchasing equipment, reduce investment cost and production cost.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
A kind of tripe local flavor tempura, is made up of following raw material: 37.5 parts, chicken, cock skin 12.5 parts, shortening tripe 20 parts, farina 15 parts, soybean protein isolate 3 parts, 6.5 parts, carrot, salt 3 parts, composite phosphate 0.75 part, sugar 1.75 parts, monosodium glutamate 0.75 part, spice 1.75 parts, 0.75 part, essence, 11 parts, cold water.
The processing method of above-mentioned tripe local flavor tempura, comprises the following steps:
Step one: Feedstock treating, freezing chicken thaws, and thaw point is no more than 4 DEG C, and the chicken stripping and slicing of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use, and cock skin uses 6mm orifice plate to twist for subsequent use;
Step 2: cut and mix process, pours into chicken and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without chicken particle; Add composite phosphate, 1600r/min cuts to mix and unites to chicken, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3600r/min cuts and mixes out viscosity; Add auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; Add farina, carrot, the tripe handled well, cock skin, 1600r/min cuts to mix and within 15 seconds, uses 3600r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, uses forming machine shaping, carries out fried after boiling
Step 4: fried process, boiling complete product slightly precooling namely carry out fried process, explode to surface golden yellow;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
1. pair product be up to the standards is packed, and whether packaged product is mixed with metallics in the testing product of metal detector;
2. correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, 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 no more than 12 months.
embodiment 2
A kind of tripe local flavor tempura, is made up of following raw material: 40 parts, chicken, cock skin 15 parts, shortening tripe 25 parts, farina 20 parts, soybean protein isolate 5 parts, 8 parts, carrot, salt 5 parts, composite phosphate 1 part, sugar 2 parts, monosodium glutamate 1 part, spice 2 parts, 1 part, essence, 12 parts, cold water.
The processing method of above-mentioned tripe local flavor tempura, comprises the following steps:
Step one: Feedstock treating, freezing chicken thaws, and thaw point is no more than 4 DEG C, and the chicken stripping and slicing of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use, and cock skin uses 6mm orifice plate to twist for subsequent use;
Step 2: cut and mix process, pours into chicken and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without chicken particle; Add composite phosphate, 1600r/min cuts to mix and unites to chicken, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3600r/min cuts and mixes out viscosity; Add auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; Add farina, carrot, the tripe handled well, cock skin, 1600r/min cuts to mix and within 15 seconds, uses 3600r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, uses forming machine shaping, carries out fried after boiling
Step 4: fried process, boiling complete product slightly precooling namely carry out fried process, explode to surface golden yellow;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
1. pair product be up to the standards is packed, and whether packaged product is mixed with metallics in the testing product of metal detector;
2. correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, 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 no more than 12 months.
embodiment 3
A kind of tripe local flavor tempura, is made up of following raw material: 35 parts, chicken, cock skin 10 parts, shortening tripe 15 parts, farina 10 parts, soybean protein isolate 1 part, 5 parts, carrot, salt 1 part, composite phosphate 0.5 part, sugar 1.5 parts, monosodium glutamate 0.5 part, spice 1.5 parts, 0.5 part, essence, 10 parts, cold water.
The processing method of above-mentioned tripe local flavor tempura, comprises the following steps:
Step one: Feedstock treating, freezing chicken thaws, and thaw point is no more than 4 DEG C, and the chicken stripping and slicing of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use, and cock skin uses 6mm orifice plate to twist for subsequent use;
Step 2: cut and mix process, pours into chicken and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without chicken particle; Add composite phosphate, 1600r/min cuts to mix and unites to chicken, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3600r/min cuts and mixes out viscosity; Add auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; Add farina, carrot, the tripe handled well, cock skin, 1600r/min cuts to mix and within 15 seconds, uses 3600r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, uses forming machine shaping, carries out fried after boiling
Step 4: fried process, boiling complete product slightly precooling namely carry out fried process, explode to surface golden yellow;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
1. pair product be up to the standards is packed, and whether packaged product is mixed with metallics in the testing product of metal detector;
2. correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, 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 no more than 12 months.
Below by conventional method, the tripe local flavor tempura produced in above-described embodiment and traditional tempura are on the market carried out to the mensuration (weight calculates by every 100g) of physical and chemical index, measurement result is as shown in table 1:
Note: the total plate count limit value of tempura is: 120cfu/g.
Interpretation of result: in the above embodiment of the present invention, in embodiment one, two and three gained tripe local flavor tempura, the ratio of protein is respectively 40%, 45% and 52%, and all higher than the ratio 30% of protein in reference examples, wherein embodiment three is the highest; In total plate count, embodiment three is minimum, is 82cfu/g, but the 96cfu/g in the embodiment one and 88cfu/g in embodiment one does not exceed standard, otherwise in reference examples, total plate count is 180cfu/g, severe overweight.
In sum: gained tripe local flavor tempura of the present invention security is high, balanced in nutrition, the safety and Health food that real genus is rare.
The equipment such as the cutmixer used in processing 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. a tripe local flavor tempura, it is characterized in that, be made up of the raw material of following weight portion: 35 ~ 40 parts, chicken, cock skin 10 ~ 15 parts, shortening tripe 15 ~ 25 parts, farina 10 ~ 20 parts, soybean protein isolate 1 ~ 5 part, 5 ~ 8 parts, carrot, salt 1 ~ 5 part, composite phosphate 0.5 ~ 1 part, sugar 1.5 ~ 2 parts, monosodium glutamate 0.5 ~ 1 part, spice 1.5 ~ 2 parts, 0.5 ~ 1 part, essence, 10 ~ 12 parts, cold water.
2. a kind of tripe local flavor tempura as claimed in claim 1, it is characterized in that, be made up of the raw material of following weight portion: 37.5 parts, chicken, cock skin 12.5 parts, shortening tripe 20 parts, farina 15 parts, soybean protein isolate 3 parts, 6.5 parts, carrot, salt 3 parts, composite phosphate 0.75 part, sugar 1.75 parts, monosodium glutamate 0.75 part, spice 1.75 parts, 0.75 part, essence, 11 parts, cold water.
3. the processing technology of a kind of tripe local flavor tempura as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
Step one: Feedstock treating, freezing chicken thaws, and thaw point is no more than 4 DEG C, and the chicken stripping and slicing of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use, and cock skin uses 6mm orifice plate to twist for subsequent use;
Step 2: cut and mix process, pours into chicken and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without chicken particle; Add composite phosphate, 1600r/min cuts to mix and unites to chicken, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3600r/min cuts and mixes out viscosity; Add auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; Add farina, carrot, the tripe handled well, cock skin, 1600r/min cuts to mix and within 15 seconds, uses 3600r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, uses forming machine shaping, carries out fried after boiling
Step 4: fried process, boiling complete product slightly precooling namely carry out fried process, explode to surface golden yellow;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
(1). pack the product be up to the standards, whether packaged product is mixed with metallics in the testing product of metal detector;
(2). correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, 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 no more than 12 months.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510624891.2A CN105325895A (en) | 2015-09-28 | 2015-09-28 | Beef tripe-flavor tempura and processing method thereof |
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| CN201510624891.2A CN105325895A (en) | 2015-09-28 | 2015-09-28 | Beef tripe-flavor tempura and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
| CN107788407A (en) * | 2017-10-25 | 2018-03-13 | 诸城兴贸玉米开发有限公司 | A kind of tempura |
-
2015
- 2015-09-28 CN CN201510624891.2A patent/CN105325895A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788407A (en) * | 2017-10-25 | 2018-03-13 | 诸城兴贸玉米开发有限公司 | A kind of tempura |
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
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