CN105475870A - Golden pork tripe and making method thereof - Google Patents
Golden pork tripe and making method thereof Download PDFInfo
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- CN105475870A CN105475870A CN201510807645.0A CN201510807645A CN105475870A CN 105475870 A CN105475870 A CN 105475870A CN 201510807645 A CN201510807645 A CN 201510807645A CN 105475870 A CN105475870 A CN 105475870A
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- OXFPYCSNYOFUCH-KQBHUUJHSA-N gibberellin A20 Chemical compound C([C@H]12)C[C@@](C3)(O)C(=C)C[C@@]13[C@@H](C(O)=O)[C@@H]1[C@]3(C)C(=O)O[C@@]12CCC3 OXFPYCSNYOFUCH-KQBHUUJHSA-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
Abstract
The invention discloses a golden pork tripe. The golden pork tripe comprises the following raw materials by mass: 25 to 30% of skin-removed chicken breast, 20 to 25% of skin-removed chicken thigh, 6 to 10% of starch, 2 to 5% of sweet broad pea, 0.5 to 15% of soybean protein isolate, 28 to 35% of ice water, 1.5 to 1.8% of salt, 0.5 to 1% of a compound moisture retention agent, 0.1 to 0.3% of natural spice, 0.002 to 0.004% of pigment, 0.2 to 0.3% of a compound antiseptic, 1.2% of white sugar, 0.2 to 0.4% of seasoning essence and 0.5 to 0.9% of carragheenan. According to the invention, chicken, starch and sweet broad pea are used as main raw materials and soybean protein isolate, ice water, salt, the compound moisture retention agent, natural spice, pigment, the compound antiseptic, white sugar, seasoning essence and carragheenan are added to prepare the golden pork tripe; and the prepared golden pork tripe has the advantages of an attractive color, crispy exterior, tender interior, rich fragrance, unique flavor, long shelf life, convenience in eating and easiness in storage.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of gold tripe and preparation method thereof.
Background technology
Roasting intestines are a kind of tasty foods, utilize selected high-quality auxiliary material meat, then record through vacuum, the operation such as shortening, asepsis vacuum packing of fire-cureing processes, and needs the storage of omnidistance cold chain distribution.Main component is auxiliary material meat, starch, essence etc., its nutritious, instant, is to go with rice or bread, travel and to carry and lie fallow indispensable product.Along with the raising of people's living standard, also more and more higher to the requirement of roasting intestines, not only the roasting enteral nutriment of requirement is abundant, instant, and also require roasting intestines attractive color, tender in crisp outside mouthfeel, fragrance attacks people, unique flavor.
Chicken is flat, temperature, taste are sweet, enters spleen, stomach warp; Can Wen Zhongyi gas, mend essence and add marrow; Be used for the treatment of consumptive disease thin and weak, middle void food less, dizzy palpitaition of having loose bowels, irregular menstruation, postpartum breast less, quench one's thirst, oedema, urine number frequency, deafness and tinnitus etc.Chicken to malnutritive, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function.Traditional Chinese medicine is thought, chicken has effect of Wen Zhongyi gas, qi-restoratives replenishing essence, strengthening the spleen and stomach, arteries and veins of invigorating blood circulation, strengthening the bones and muscles.Chicken protein content is higher, and is easily absorbed by the body into utilization, has and strengthens muscle power, the effect of strengthening body.In addition, chicken is also containing compositions such as fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamin A, B1, B2, C, E and nicotinic acid.The content of chicken potassium aqc amino acid is also very abundant, therefore can make up the deficiency of ox and pork.Chicken is more than the vitamin A content of other meats, though and in amount than vegetables or liver poor, compare with pork with beef, the content of its vitamin A is high.
Garden pea is flat, taste is sweet, has the effects such as regulating middle-JIAO and making the adverse QI downward, diuresis, solution sore, can beneficial spleen and stomach, promote the production of body fluid to quench thirst, except hiccup, antidiarrheal dysentery, the logical breast that quenches one's thirst, treat constipation.Normal edible thirsty all effective in cure to weakness of the spleen and the stomach, little distention and fullness in the abdomen, vomiting dysentery, lack of lactation after delivery, dysphoria with smothery sensation.The pulverizing of its seed is ground external application into powder and can be swollen except carbuncle.Cook congee edible with glutinous rice, red date, there is tonifying spleen and stomach, help warm cold removing, effect that the qi-restoratives that promotes the production of body fluid, strong flesh increase body.Its tender tip, tender pod, seed, the tender delicate fragrance of matter is people institute eating very.The tender pod moisture content of every 100g 71.1 ~ 78.3g, carbohydrate 14.4 ~ 29.8g, protein 4.4 ~ 10.3g, fat 0.1 ~ 0.6g, carrotene 0.15 ~ 0.33mg, the amino acid also containing needed by human.Every 100g pea contains protein 7g, carbohydrate 12g, heat 33.4 kilojoule, calcium 17mg, phosphorus 90mg, iron 0.6mg, carrotene 0.15mg, thiamine 0.54mg, riboflavin 0.09mg, niacin 2.8mg, VC14mg.Pea contains its distinctive phytolectin a kind of, only wooden fork element and gibberellin A20 etc., and these materials play an important role to enhancing human metabolism function.
Summary of the invention
The object of this invention is to provide a kind of attractive color, tender in mouthfeel is outer crisp, fragrance attacks the gold tripe and preparation method thereof of people, unique flavor.
For achieving the above object, the present invention adopts following technical scheme:
A kind of gold tripe, each raw material and mass percent thereof are: peeling Fresh Grade Breast 25-30%, peeling chicken leg meat 20-25%, cock skin 10-15%, starch 6-10%, garden pea 2-5%, soybean protein isolate 0.5-1.5%, frozen water 28-35%, salt 1.5-1.8%, composite water retention agent 0.5-1%, natural flavor 0.1-0.3%, pigment 0.002-0.004%, Compositional antiseptic agent 0.2-0.3%, white granulated sugar 1.2%, seasoning essence 0.2-0.4%, carragheen 0.5-0.9%.
The preparation method of described gold tripe comprises the following steps:
(1) peeling Fresh Grade Breast, peeling chicken leg meat and cock skin meat grinder are twisted into meat grain, the meat temperature after strand is 0-5 DEG C, and in the vapor can in 120 DEG C, boiling is put into frozen water after 5 minutes and fully cooled, then twists system one time with meat grinder.
(2) insert in mixer stir twisting the meat grain, starch, garden pea, soybean protein isolate, frozen water, salt, composite water retention agent, natural flavor, pigment, Compositional antiseptic agent, white granulated sugar, seasoning essence and the carragheen that make.
(3) freezer putting into 0 ~ 5 DEG C after the fillings after stirring being gone out machine leaves standstill pickles 20-24 hour.
(4) fillings after pickling is sent into mould, be squeezed into round pie.
(5) with clear water, round pie fillings is rinsed.
(6) with blower fan, the round pie fillings after flushing is dried up.
(7) the round pie fillings after drying up uniformly sprays a hydromel, and then moving into temperature is in the baking box of 120-160 DEG C, baking 10-15 minute.
(8) product after coming out of the stove enters chilling room in time and cools, and requires chilling room temperature≤15 DEG C; Product is cooled to less than 15 DEG C and can packs.
(9) vacuum packaging, carries out vacuum packaging with food pack.
(10) product after packaging refrigerates, and refrigerated storage temperature is 0-5 DEG C.
The invention has the beneficial effects as follows: the present invention adds soybean protein isolate, frozen water, salt, composite water retention agent, natural flavor, pigment, Compositional antiseptic agent, white granulated sugar, seasoning essence and carragheen with chicken, starch, garden pea for primary raw material, attractive color, tender in the outer shortcake of mouthfeel, fragrance attacks people, unique flavor, long shelf-life, instant and be easy to storage, can also beneficial spleen and stomach, promote the production of body fluid to quench thirst, except hiccup, antidiarrheal dysentery, the logical breast that quenches one's thirst, treat constipation.
Detailed description of the invention
Embodiment 1
A kind of gold tripe, by following parts by weight preparation raw material: peeling Fresh Grade Breast 25kg, peeling chicken leg meat 20kg, cock skin 10kg, starch 6kg, garden pea 2kg, soybean protein isolate 0.5kg, frozen water 28kg, salt 1.5kg, composite water retention agent 0.5kg, natural flavor 0.1kg, pigment 0.002kg, Compositional antiseptic agent 0.2kg, white granulated sugar 1.2kg, seasoning essence 0.2kg, carragheen 0.5kg.
Embodiment 2:
A kind of gold tripe, by following parts by weight preparation raw material: peeling Fresh Grade Breast 28kg, peeling chicken leg meat 20kg, cock skin 10kg, starch 6kg, garden pea 2kg, soybean protein isolate 0.5kg, frozen water 28kg, salt 1.6kg, composite water retention agent 0.7kg, natural flavor 0.2kg, pigment 0.003kg, Compositional antiseptic agent 0.3kg, white granulated sugar 1.2kg, seasoning essence 0.3kg, carragheen 0.7kg.
Embodiment 3:
A kind of gold tripe, by following parts by weight preparation raw material: peeling Fresh Grade Breast 30kg, peeling chicken leg meat 23kg, cock skin 12kg, starch 8kg, garden pea 4kg, soybean protein isolate 0.8kg, frozen water 30kg, salt 1.5kg, composite water retention agent 0.5kg, natural flavor 0.3kg, pigment 0.002kg, Compositional antiseptic agent 0.2kg, white granulated sugar 1.2kg, seasoning essence 0.4kg, carragheen 0.9kg.
Its preparation method of above embodiment is:
(1) peeling Fresh Grade Breast, peeling chicken leg meat and cock skin meat grinder are twisted into meat grain, the meat temperature after strand is 0-5 DEG C, and in the vapor can in 120 DEG C, boiling is put into frozen water after 5 minutes and fully cooled, then twists system one time with meat grinder.
(2) insert in mixer stir twisting the meat grain, starch, garden pea, soybean protein isolate, frozen water, salt, composite water retention agent, natural flavor, pigment, Compositional antiseptic agent, white granulated sugar, seasoning essence and the carragheen that make.
(3) freezer putting into 0 ~ 5 DEG C after the fillings after stirring being gone out machine leaves standstill pickles 20-24 hour.
(4) fillings after pickling is sent into mould, be squeezed into round pie.
(5) with clear water, round pie fillings is rinsed, rinse out the chip on round pie fillings surface.
(6) with blower fan, the round pie fillings after flushing is dried up.
(7) the round pie fillings after drying up uniformly sprays a hydromel, and then moving into temperature is in the baking box of 120-160 DEG C, baking 10-15 minute.
(8) product after coming out of the stove enters chilling room in time and cools, and requires chilling room temperature≤15 DEG C, and product is cooled to less than 15 DEG C and can packs.
(9) vacuum packaging, carries out vacuum packaging with food pack.
(10) product after packaging refrigerates, and refrigerated storage temperature is 0-5 DEG C.
Claims (2)
1. a gold tripe, it is characterized in that, each raw material and mass percent thereof are: peeling Fresh Grade Breast 25-30%, peeling chicken leg meat 20-25%, cock skin 10-15%, starch 6-10%, garden pea 2-5%, soybean protein isolate 0.5-1.5%, frozen water 28-35%, salt 1.5-1.8%, composite water retention agent 0.5-1%, natural flavor 0.1-0.3%, pigment 0.002-0.004%, Compositional antiseptic agent 0.2-0.3%, white granulated sugar 1.2%, seasoning essence 0.2-0.4%, carragheen 0.5-0.9%.
2. the preparation method of gold tripe according to claim 1, it is characterized in that, its preparation method comprises the following steps:
(1) peeling Fresh Grade Breast, peeling chicken leg meat and cock skin meat grinder are twisted into meat grain, the meat temperature after strand is 0-5 DEG C, and in the vapor can in 120 DEG C, boiling is put into frozen water after 5 minutes and fully cooled, then twists system one time with meat grinder;
(2) insert in mixer stir twisting the meat grain, starch, garden pea, soybean protein isolate, frozen water, salt, composite water retention agent, natural flavor, pigment, Compositional antiseptic agent, white granulated sugar, seasoning essence and the carragheen that make;
(3) freezer putting into 0 ~ 5 DEG C after the fillings after stirring being gone out machine leaves standstill pickles 20-24 hour;
(4) fillings after pickling is sent into mould, be squeezed into round pie;
(5) with clear water, round pie fillings is rinsed;
(6) with blower fan to rinse after round pie fillings blow in;
(7) the round pie fillings after drying up uniformly sprays a hydromel, and then moving into temperature is in the baking box of 120-160 DEG C, baking 10-15 minute;
(8) product after coming out of the stove enters chilling room in time and cools, and requires chilling room temperature≤15 DEG C; Product is cooled to less than 15 DEG C and can packs;
(9) vacuum packaging, carries out vacuum packaging with food pack;
(10) product after packaging refrigerates, and refrigerated storage temperature is 0-5 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319291A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of sticky rice in lotus leaf meatball and its processing method |
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| CN102370187A (en) * | 2011-10-12 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | Qingdao flavor sausage and production method thereof |
| CN104026627A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Sausage and preparing method thereof |
| CN104783213A (en) * | 2014-01-17 | 2015-07-22 | 安徽宝迪肉类食品有限公司 | Black pepper flavor roasted sausage and preparation method thereof |
| CN104856090A (en) * | 2015-06-04 | 2015-08-26 | 刘恩岐 | Water chestnut sausage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102370187A (en) * | 2011-10-12 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | Qingdao flavor sausage and production method thereof |
| CN104783213A (en) * | 2014-01-17 | 2015-07-22 | 安徽宝迪肉类食品有限公司 | Black pepper flavor roasted sausage and preparation method thereof |
| CN104026627A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Sausage and preparing method thereof |
| CN104856090A (en) * | 2015-06-04 | 2015-08-26 | 刘恩岐 | Water chestnut sausage and preparation method thereof |
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| CN107319291A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of sticky rice in lotus leaf meatball and its processing method |
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Application publication date: 20160413 |