CN106666457A - Black pork and seaweed rolls and processing method thereof - Google Patents
Black pork and seaweed rolls and processing method thereof Download PDFInfo
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- CN106666457A CN106666457A CN201710014623.8A CN201710014623A CN106666457A CN 106666457 A CN106666457 A CN 106666457A CN 201710014623 A CN201710014623 A CN 201710014623A CN 106666457 A CN106666457 A CN 106666457A
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- weight portions
- nori
- sus domestica
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- stuffing material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to black pork and seaweed rolls and a processing method thereof and belongs to the field of food processing. Stuffing is obtained by mixing 100-120 parts by weight of black pork and a seasoning; 38-42 by weight of tofu skins are spread on 3-5 by weight of seaweed, the stuffing is spread on the tofu skins and wrapped to form rolls, and to-be-roasted substances are obtained; the to-be-roasted substances are roasted, and the black pork and seaweed rolls are obtained. The seasoning is prepared from, by weight, 5-10 parts of salt, 2-4 parts of chili, 4-6 parts of curry, 20-25 parts of honey, 4-6 parts of shallot, 4-6 parts of fresh ginger, 4-6 parts of garlic, 20-25 parts of onion, 3-5 parts of dark soy sauce and 2-4 parts of cooking wine. The processing method is simple and easy to operate and control and facilitates mass production. The black pork and seaweed rolls processed with the method are fragrant, delicious, have a reasonable nutrition structure and have a good taste and flavor.
Description
Technical field
The present invention relates to food processing field, and more particularly to a kind of black Carnis Sus domestica Nori volume and its processing method.
Background technology
Kind one of of the black pig as pig, its fine and tender taste sweet-smelling, fertilizer and it is oiliness, have certain chewy texture, and which also has
Higher nutritive value and health care.There are some researches show, black Carnis Sus domestica is rich in unsaturated fatty acid, to improving human immunity
Power, prevents cardiovascular and cerebrovascular disease, delaying human body caducity to have preferable effect.Additionally, black Carnis Sus domestica be rich in mineral, dimension life
Element is also the source of the high-quality nutrient of the colonies such as modern metropolitan cities white collar, student with aminoacid.
Sushi is one of japanese traditional cuisines, and current sushi also extensively receives Asia various places not only Japanese local well received
Consumer is liked.Existing historical records, in the 200 Nian Ji Later Han Dynasty age of Christian era, China has started to spread " sushi " this food.
At present, sushi main material is the meal block for maintaining body temperature with Jing sushi vinegar seasonings, along with the flesh of fish, seafood, vegetable
Dish or egg etc. make dispensing, its delicious flavour, nutritious.
But sushi kind in the market is numerous and diverse, its rapidoprint and local flavor are also to be further improved；Secondly, it is existing
Sushi mostly be fresh instant product, exist can not long-time it is fresh-keeping, it is difficult to the problems such as realizing industrialization large-scale production.
The content of the invention
It is an object of the invention to provide a kind of black Carnis Sus domestica Nori is rolled up, the black Carnis Sus domestica Nori rolls up fresh fragrance U.S., trophic structure
Rationally, mouthfeel and local flavor are all good.
Another object of the present invention is to provide a kind of processing method of black Carnis Sus domestica Nori volume, the original needed for this processing method
Material source is wide, and processing method is simple, easy to operate, easily controls, and is capable of achieving large-scale production.
The present invention solves its technical problem and employs the following technical solutions to realize：
The present invention proposes a kind of black Carnis Sus domestica Nori volume, and which is obtained by thing baking to be baked, and thing to be baked includes the sea of 3-5 weight portions
Tongue and it is wrapped in and wraps up in material in Nori, wrapping up in material includes the Cortex beans and the stuffing material being wrapped in Cortex beans of 38-42 weight portions, stuffing material
Including the black Carnis Sus domestica and flavouring agent of 100-120 weight portions；
Flavouring agent includes：The salt of 5-10 weight portions, the Fructus Capsici of 2-4 weight portions, the curry of 4-6 weight portions, 20-25 weight portions
Mel, the Herba Alii fistulosi of 4-6 weight portions, the Rhizoma Zingiberis Recenss of 4-6 weight portions, the Bulbus Allii of 4-6 weight portions, the Bulbus Allii Cepae of 20-25 weight portions, 3-5 weight
The cooking wine of the dark soy sauce and 2-4 weight portions of part.
The present invention also proposes a kind of processing method of black Carnis Sus domestica Nori volume, and the method is comprised the following steps：
The black Carnis Sus domestica and flavoring for mixture of 100-120 weight portions are obtained into stuffing material；Flavouring agent includes：The salt of 5-10 weight portions,
The Fructus Capsici of 2-4 weight portions, the curry of 4-6 weight portions, the Mel of 20-25 weight portions, the Herba Alii fistulosi of 4-6 weight portions, the life of 4-6 weight portions
Rhizoma Zingiberis Recens, the Bulbus Allii of 4-6 weight portions, the Bulbus Allii Cepae of 20-25 weight portions, the cooking wine of the dark soy sauce and 2-4 weight portions of 3-5 weight portions.
Stuffing material is rolled into into thing to be baked, thing to be baked includes the Nori of 3-5 weight portions and be wrapped in wrapping up in material in Nori, wraps up in
Material includes the Cortex beans and the stuffing material being wrapped in Cortex beans of 38-42 weight portions, and baking thing to be baked obtains black Carnis Sus domestica Nori volume.
Thing to be baked is obtained by the following manner：Cortex beans is laid in into Nori, stuffing material is laid in into Cortex beans, wrap up in into web-like.
The black Carnis Sus domestica Nori volume of the embodiment of the present invention and its processing method beneficial effect are：Using the black Carnis Sus domestica of fine and tender taste
For raw material, black Carnis Sus domestica Nori volume not only can be ensured with abundant nutrient substance, moreover it is possible to ensure which has preferable mouthfeel；Adjust
Curry in taste substance can remove meat smell of mutton；Mel can make the food have certain intestine moistening, digestion promoting and removing toxic substances and increase
The effect of strong immunity；Ethanol contained by cooking wine can help dissolve the organic substance in dish, a small amount of volatility contained by which
Composition is acted on dish raw material, can be produced new fragrance and be reduced the smelling of fish or mutton and greasy mouthfeel.In the black Carnis Sus domestica that the present invention is provided
Under the conditions of mixture ratios of flavouring agent, black Carnis Sus domestica is preferable with the mixed effect of flavouring agent, can give full play to respective effect, increase
The local flavor of color, smell and taste each side；And the addition of each flavouring agent can not only ensure to give full play of the effect of each flavouring agent, and
Can guarantee which will not cover the original taste of black Carnis Sus domestica.The meal block in traditional sushi is replaced with Cortex beans and stuffing material in the present invention, no
Only consumer provides the vegetable protein and animal proteinum of more high-quality, and it is easily putrid and deteriorated to further improve sushi lunch block
Problem.The processing method of the black Carnis Sus domestica Nori volume that the present invention is provided is simple, easy to operate, easily controls；It is black by obtained by its processing
It is all good that Carnis Sus domestica Nori rolls up fresh fragrance U.S., reasonable trophic structure, mouthfeel and local flavor.
Specific embodiment
To make purpose, technical scheme and the advantage of the embodiment of the present invention clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described.In embodiment, unreceipted actual conditions person, builds according to normal condition or manufacturer
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional product that can pass through that commercially available purchase is obtained
Product.
Below the black Carnis Sus domestica Nori volume and its processing method of the embodiment of the present invention are specifically described.
Black Carnis Sus domestica Nori volume provided in an embodiment of the present invention, mainly by black Carnis Sus domestica, flavouring agent, Cortex beans and Nori Jing fillings,
Filling is spread, filling and baking is wrapped up in and is obtained.
Wherein, black pork quality is fine and smooth and nutritive value is abundant, and the unsaturated fatty acid content of the type Carnis Sus domestica is
8.87%, it is significantly higher than other pig kinds.Wherein, the linolenic acid in unsaturated fatty acid can liver and gallbladder protection, improve human immunity
Ability, while the activity of superoxide dismutase in human body (SOD) can also be improved, suppresses the generation of malonaldehyde (MDA), delays
Body aging and cell senescence, have high nutritive value and health-care effect to human body, and long-term consumption can life lengthening.Again because black
Carnis Sus domestica contains the more aminoacid with fresh effect, such as：Aspartic acid, lysine, glutamic acid, glycine, threonine, third
Propylhomoserin and inosinic acid etc., therefore be that the food decoction that raw material is produced is strong with which, around tooth lasting.Additionally, the meat fiber of black Carnis Sus domestica
It is thinner compared with the meat fiber of remaining kind Carnis Sus domestica, so that its fine and tender taste, in good taste.Furthermore, black Carnis Sus domestica due to its cholesterol and
The common Carnis Sus domestica of fat ratio is low, and containing abundant irony, protein and vitamin etc., therefore can be used as the optimal choosing of diet keeper
Select.Therefore using black Carnis Sus domestica as one of raw material in the embodiment of the present invention, black Carnis Sus domestica Nori volume not only can be ensured with abundant battalion
Foster material, moreover it is possible to ensure which has preferable mouthfeel.
For the ease of processing, the black Carnis Sus domestica after cleaning can be cut into cutlet, the specification of such as 20cm × 1cm × 1cm.Mixed black
Carnis Sus domestica and flavouring agent carry out filling processed, obtain stuffing material.Wherein, when black Carnis Sus domestica is 100-120 weight portions, flavouring agent can for example include
The salt of 5-10 weight portions, the Fructus Capsici of 2-4 weight portions, the curry of 4-6 weight portions, the Mel of 20-25 weight portions, 4-6 weight portions
Herba Alii fistulosi, the Rhizoma Zingiberis Recenss of 4-6 weight portions, the Bulbus Allii of 4-6 weight portions, the Bulbus Allii Cepae of 20-25 weight portions, the dark soy sauce and 2-4 weight portions of 3-5 weight portions
Cooking wine.In order that black Carnis Sus domestica is sufficiently mixed with flavouring agent and guarantees that the juice taste of black Carnis Sus domestica is uncovered.
In above-mentioned flavouring agent, curry is the crystallization of various spice, is cooked by the extract of various dried spice powder combinations
Form.In meat vegetable, curry can play a part of to remove meat smell of mutton.Mel is rich in Multiple components, such as saccharide, volatilization
Oil, waxiness, organic acid, pollen grain, pantothenic acid, vitamin, acetylcholine, ablastins, enzyme and trace element etc..《Compendium of Materia Medica》
Described in Mel can " heat clearing away, invigorating middle warmer, removing toxic substances, moisturize, pain relieving.It is raw then cool in nature, therefore can heat clearing away；It is ripe then warm in nature,
Therefore can invigorating middle warmer.It is sweet and peaceful, therefore can detoxify；Soft and Ru Ze, therefore can moisturize.It is slow to go urgency, therefore trusted subordinate, muscle, skin infection can be stopped
Bitterly ", Mel therefore is added to make the food that there is certain intestine moistening, digestion promoting and removing toxic substances and enhancing to exempt from process
The effect of epidemic disease.Cooking wine can help dissolve organic in dish as the flavouring agent commonly used in meat dish, the ethanol contained by which
Material, and a small amount of volatile ingredient contained by which and dish raw material act on, can produce new fragrance and reduce the smelling of fish or mutton and greasy
Mouthfeel, in addition ethanol can produce the ester type compound with fragrance with carboxylic acid reaction produced by food, so as to lift food
Fragrance.
In order that black Carnis Sus domestica is more tasty, preferably, stuffing material for example can be pickled after filling processed by the present embodiment.Salt down
System for example can pickle 1-5h under conditions of temperature is for 0-4 DEG C, preferably pickle 2h.The curing condition can avoid temperature too high
When pickle less effective；When temperature is too low, the phenomenon for causing black Carnis Sus domestica to shrink, and the salting period can make black Carnis Sus domestica and seasoning
Material is sufficiently mixed, and pickles effect good.As preferred, such as black Carnis Sus domestica can also be placed in pickling precedent in the embodiment of the present invention
Rub in meat grinder, to increase its contact area with flavouring agent, so as to tasty uniform and shorten salting period.
After food materials are ready, you can paving filling, for example can by the Cortex beans of 38-42 weight portions, the Nori of 3-5 weight portions with
Above-mentioned stuffing material is together carried out.Wherein, Cortex beans be hotted plate by Semen sojae atricolor defibrination after condense drying bean product, its softness has light
Pool, unique flavor, containing abundant quality plant albumen, lecithin and several mineral materials, being capable of prevention of cardiovascular disease, protection
Heart is a kind of with high protein, low fat and the nutraceutical without cholesterol.Nori as sushi commonly use food materials it
One, its fiber content is high, and containing multiple beneficial in the saccharide for promoting intestinal digestion and anticancer, heat is low；Additionally, its sweet in the mouth
It is salty, cold in nature, energy removing heat-phlegm, diuresis, and with health-care effecies such as certain defying age, blood fat reducing, antitumor.Preferably, paving
During filling, the Semen Sesami of 3-5 weight portions can also be added.Semen Sesami contains substantial amounts of protein and dietary fiber, Vitamin E etc., wherein
Vitamin E can prevent the harm of lipid peroxidation confrontation skin, offset or neutralize the accumulation of intracellular harmful substance free radical, will
Which adds into Nori volume the fragrance that not only can increase black Carnis Sus domestica, lifts mouthfeel, also has blood-nourishing to eater and alleviates skin
Skin is coarse and other effects.
Specifically, during spreading filling, Nori of tiling, and Cortex beans is laid in the surface of Nori.In order that process into
Product are attractive in appearance, it is preferred that size of the size of Cortex beans less than Nori, such as Cortex beans are consistent with the size of Nori, such as can be equal
For 20cm × 20cm, or the size for being sized to be slightly smaller than Nori of Cortex beans.Then, stuffing material is laid in the surface of Cortex beans,
Obtain wrapping up in material.It should be appreciated that stuffing material should be laid in Cortex beans back to the surface of Nori, so that Cortex beans decomposes part stuffing material to Nori institute
The pressure of generation, prevents during following process as the extruding of stuffing material makes Nori fragmentation.The Cortex beans and stuffing material instead of biography
Meal block in system sushi, only consumer does not provide the vegetable protein and animal proteinum of more high-quality, and further improves the longevity
The easily putrid and deteriorated problem of department's lunch block.Further, it is also possible to by Semen Sesami paving spill in stuffing material be located Cortex beans surface, and with Cortex beans and
Together material is wrapped up in conduct to stuffing material.
Before baking, can for example treat roasting thing carries out wrapping up in filling forming operation, i.e. winding up Nori is into web-like, and makes positioned at sea
The material of wrapping up on tongue surface is wrapped in Nori, obtains thing to be baked.As preferred, Nori can also be rolled into a diameter of 3.5-
5.5cm's is cylindric, in order to placing and disposably taking food.
In order to further improve the nutritive value of the black Carnis Sus domestica Nori volume, preferably, in the present embodiment in process
The first adjuvant can also for example be added.First adjuvant can for example include the Radix Dauci Sativae of 10-15 weight portions, 20-25 weight portions
Rhizoma Dioscoreae, the Auricularia of the Lentinus Edodess and 10-15 weight portions of 10-15 weight portions.Preferably, above-mentioned Semen Sesami also can be used as in first adjuvant
One kind.Wherein, Radix Dauci Sativae contains the mineral such as abundant carotene, vitamin C, vitamin B and calcium, phosphorus, ferrum, with benefit
Liver improving eyesight, effect of heat-clearing and toxic substances removing, additionally, which also has treatment nyctalopia, protection respiratory tract and promotes the functions such as children growth.
, used as inexpensive qi-restoratives good merchantable brand, sweet in the mouth is mild-natured, enters lung meridian, spleen channel and kidney channel for Rhizoma Dioscoreae.Amylase and polyphenol oxygen contained by which
Changing enzyme is conducive to taste to digest and assimilate；The saponin that contains, lymphatic temperament can lung benefiting gas, treat phlegmatic cough chronic cough；The mucus albumen that contains,
Vitamin and trace element can effectively prevent blood fat from precipitating in blood vessel wall, play the work of blood sugar lowering and prevention cardiovascular diseases
With.Lentinus Edodess have " king of delicacy from mountain " rich in vitamin B complex, ferrum, potassium, the black alcohol of Ergota and lentinan, fragrant taste, pleasant aroma
Laudatory title, is high protein, low-fat nutritional health food, can prevent ricketss, reduction blood fat.Auricularia as " hat of strain ",
Containing abundant phospholipid, protein and vitamin, the system that can help digest will be unable to the foreign body dissolving for digesting, and can prevent iron deficiency
The diseases such as property anemia, thrombosis and arteriosclerosis.By adding above-mentioned first adjuvant, black Carnis Sus domestica Nori volume nutrition can be made more balanced
With it is reasonable.What deserves to be explained is, the material that the flavouring agent and the first accessory package in the embodiment of the present invention contains is not limited in above-mentioned
The material being previously mentioned, processor can also targetedly add other materials according to the hobby of consumer and demand.
In the course of processing, above-mentioned first adjuvant can be together pickled with black Carnis Sus domestica and flavouring agent during filling processed,
Directly be laid in Cortex beans surface during paving filling without pickling.Preferably, in the embodiment of the present invention also can to this
One adjuvant carries out rubbing operation, for example, can together rub with black Carnis Sus domestica, also which can be rubbed when filling is spread.Preferably, first
Radix Dauci Sativae and Rhizoma Dioscoreae in adjuvant can be together rubbed with stuffing material before paving is fallen into.
In order that Nori volume thick in meat flavor, as preferred, in the embodiment of the present invention, such as after can pickling black pig
Meat is divided into the first stuffing material and the second stuffing material, before paving filling, a baking is first carried out to the first stuffing material, barbecue is obtained；During paving filling, will
Above-mentioned barbecue and the second stuffing material are laid in Cortex beans surface.
For the ease of forming operation will be carried out after paving filling, it is preferred that during paving filling, for example can will be the second stuffing material and Semen Sesami equal
It is even to be laid in Cortex beans surface, obtain the first stuffing material layer.Then barbecue and the first adjuvant are laid in into the first stuffing material layer.For winding up U.S.
See, barbecue and the first adjuvant can be laid in one end of the first stuffing material layer.During parcel, as preferred, for example can be by sea
Tongue along barbecue and the first adjuvant place end to other end winding up into the cylindric of a diameter of 3.5-5.5cm, in order to place and one
Secondary property feed.
After the completion of wrapping up in filling, thing to be baked is carried out into baking, preferably, for example can put the thing to be baked of molding in the present embodiment
Enter baking 8-15min in 150-200 DEG C of baking box, the baking 10min preferably under conditions of 180 DEG C, institute under the conditions of the baking
The comprehensive mouthfeel of black Carnis Sus domestica Nori volume for baking is optimal.Additionally, before black Carnis Sus domestica Nori is placed in baking tray, for example can be in baking tray
One layer of edible oil of external coating, such as soybean oil, it is to prevent in cooking process together with black Carnis Sus domestica Nori volume is sticky in baking tray, unfavorable
Its integrity is kept when taking out.
After baking terminates, black Carnis Sus domestica Nori volume is taken out, room temperature is cooled to.Because sushi in the market mostly is fresh instant
Product, it is impossible to which long-time is fresh-keeping, it is difficult to realize industrialization large-scale production.Therefore, the embodiment of the present invention after cooking, preferably
, low-temperature quick-freezing 20-30h under conditions of black Carnis Sus domestica Nori is provided at such as -30--40 DEG C, quick-freezing at being preferable over -35 DEG C
24h, under this optimum condition, black Carnis Sus domestica Nori volume is with certain hardness and can keep its original excellent texture to greatest extent.
Carry for convenience, eat and realize large-scale industrial production, the embodiment of the present invention for example can be by after quick-freezing
Black Carnis Sus domestica Nori volume carries out stripping and slicing and packaging.Specifically, for example can by quick-freezing after black Carnis Sus domestica Nori cut roll be divided into width and be
After the fritter of 0.5-1.5cm is placed in the plastic pallet with certain bearing capacity, by its common loading packaging bag, sealing, dress
Case is preserved.In order to prevent black Carnis Sus domestica Nori curly hair life in the short time putrid and deteriorated, preferably, the black Carnis Sus domestica Nori volume after by packaging
The freezen protective under conditions of -15--20 DEG C.
With reference to embodiments the feature and performance of the present invention are described in further detail.
Embodiment 1
Cutlet is cut into after the black Carnis Sus domestica of 100 weight portions is cleaned, salt, the Fructus Capsici of 2 weight portions with 5 weight portions, 4 weight portions
Curry, the Mel of 20 weight portions, the Herba Alii fistulosi of 4 weight portions, the Rhizoma Zingiberis Recenss of 4 weight portions, the Bulbus Allii of 4 weight portions, the Bulbus Allii Cepae of 20 weight portions, 3
The cooking wine mixing of the dark soy sauce of weight portion and 2 weight portions, obtains stuffing material.The Semen Sesami of stuffing material and 3 weight portions is laid in into 38 weight portions
Cortex beans surface, must wrap up in material.Cortex beans is laid in into the Nori surface of 3 weight portions, is wrapped up in Nori and is expected to obtain thing to be baked.Will thing be baked
Baking 15min in 150 DEG C of baking box is put into, black Carnis Sus domestica Nori volume is obtained.
Embodiment 2
The cutlet of 20cm × 1cm × 1cm specifications is cut into after the black Carnis Sus domestica of 120 weight portions is cleaned, salt with 10 weight portions,
The Fructus Capsici of 4 weight portions, the curry of 6 weight portions, the Mel of 25 weight portions, the Herba Alii fistulosi of 6 weight portions, the Rhizoma Zingiberis Recenss of 6 weight portions, 6 weight portions
Bulbus Allii, the Bulbus Allii Cepae of 25 weight portions, the cooking wine mixing of the dark soy sauce of 6 weight portions and 6 weight portions, obtain stuffing material.By stuffing material in 0 DEG C of condition
Under pickle 5h.By stuffing material, the Semen Sesami of 3 weight portions, the Radix Dauci Sativae of 10 weight portions, the Rhizoma Dioscoreae of 20 weight portions, the Lentinus Edodess of 10 weight portions and
The Auricularia of 10 weight portions is laid in the Cortex beans surface of 20cm × 20cm specifications of 42 weight portions, must wrap up in material；Cortex beans is laid in into 5 weights
The Nori surface of 20cm × 20cm specifications of amount part, is wrapped up in Nori and expects to obtain thing to be baked.Thing to be baked is put into into 200 DEG C of baking box
Middle baking 8min, obtains black Carnis Sus domestica Nori volume.
Embodiment 3
The cutlet of 20cm × 1cm × 1cm specifications is cut into after the black Carnis Sus domestica of 110 weight portions is cleaned, is rubbed in meat grinder
Afterwards, with 13 weight portions salt, the Fructus Capsici of 3 weight portions, the curry of 5 weight portions, the Mel of 23 weight portions, the Herba Alii fistulosi of 5 weight portions, 5 weights
The cooking wine mixing of the Rhizoma Zingiberis Recenss, the Bulbus Allii of 5 weight portions, the Bulbus Allii Cepae of 23 weight portions, the dark soy sauce of 4 weight portions and 3 weight portions of part is measured, filling is obtained
Material.Stuffing material is pickled into 1h under conditions of 4 DEG C.By the Radix Dauci Sativae of 15 weight portions, the Rhizoma Dioscoreae of 25 weight portions, 15 weight portions Lentinus Edodess
20cm × the 15cm of 40 weight portions is rubbed and is laid in the Semen Sesami of above-mentioned stuffing material and 4 weight portions jointly with the Auricularia of 15 weight portions
The Cortex beans surface of specification, must wrap up in material；Cortex beans is laid in the Nori surface of 20cm × 20cm specifications of 4 weight portions.Use Nori bag
Wrap up in and expect into the cylindric of a diameter of 3.5cm, obtain thing to be baked.Before baking, baking tray external coating soybean oil in an oven will be treated
Roasting thing is put into baking 11.5min in 180 DEG C of baking box, obtains black Carnis Sus domestica Nori volume.Black Carnis Sus domestica Nori volume is taken out, room is cooled to
Quick-freezing 30h under conditions of -30 DEG C are placed in after temperature, is cut into the fritter that width is 0.5cm, and pack is sealed, and in -15 DEG C of bar
Freezen protective under part.
Embodiment 4
Be cut into the cutlet of 20cm × 1cm × 1cm specifications after the black Carnis Sus domestica of 110 weight portions is cleaned, and with 13 weight portions
Radix Dauci Sativae, the Rhizoma Dioscoreae of 23 weight portions are together placed in meat grinder and rub, salt, the Fructus Capsici of 3 weight portions with 13 weight portions, 5 weight portions
Curry, the Mel of 23 weight portions, the Herba Alii fistulosi of 5 weight portions, the Rhizoma Zingiberis Recenss of 5 weight portions, the Bulbus Allii of 5 weight portions, the Bulbus Allii Cepae of 23 weight portions, 4
The cooking wine mixing of the dark soy sauce of weight portion and 3 weight portions.3h is pickled under conditions of 2 DEG C.Black Carnis Sus domestica is divided into into the first stuffing material and
Two stuffing material, carry out baking to the first stuffing material, obtain barbecue.By above-mentioned barbecue, the second stuffing material, Radix Dauci Sativae, Rhizoma Dioscoreae, 13 weight portions perfume (or spice)
The Semen Sesami of the Auricularia and 4 weight portions of mushroom and 13 weight portions is laid in the table of the Cortex beans of 15cm × 15cm specifications of 40 weight portions jointly
Face, must wrap up in material；Cortex beans is laid in the Nori surface of 18cm × 18cm specifications of 4 weight portions.Wrapped up in Nori and expect into diameter
For the cylindric of 5.5cm, thing to be baked is obtained.Before baking, thing to be baked is put into 180 by baking tray external coating soybean oil in an oven
DEG C baking box in baking 10min, obtain black Carnis Sus domestica Nori volume.Black Carnis Sus domestica Nori volume is taken out, after being cooled to room temperature, -40 DEG C is placed in
Under conditions of quick-freezing 20h, be cut into the fritter that width is 1.5cm, pack, sealing, and the freezen protective under conditions of -20 DEG C.
Embodiment 5
Be cut into the cutlet of 20cm × 1cm × 1cm specifications after the black Carnis Sus domestica of 110 weight portions is cleaned, and with 13 weight portions
The Auricularia of Radix Dauci Sativae, the Rhizoma Dioscoreae of 23 weight portions, the Lentinus Edodess of 13 weight portions and 13 weight portions is together placed in meat grinder and rubs, with 13
The salt of weight portion, the Fructus Capsici of 3 weight portions, the curry of 5 weight portions, the Mel of 23 weight portions, the Herba Alii fistulosi of 5 weight portions, the life of 5 weight portions
The cooking wine mixing of Rhizoma Zingiberis Recens, the Bulbus Allii of 5 weight portions, the Bulbus Allii Cepae of 23 weight portions, the dark soy sauce of 4 weight portions and 3 weight portions.Under conditions of 2 DEG C
Pickle 2h.Black Carnis Sus domestica is divided into into the first stuffing material and the second stuffing material, baking is carried out to the first stuffing material, barbecue is obtained.By above-mentioned second filling
The Semen Sesami of material and 4 weight portions is laid in the surface of the Cortex beans of 15cm × 15cm specifications of 40 weight portions, obtains the first stuffing material layer.Will be upper
State barbecue and one end of the first stuffing material layer is laid in Radix Dauci Sativae, Rhizoma Dioscoreae, Lentinus Edodess, Auricularia, must wrap up in material；Cortex beans is laid in into 4 weight portions
18cm × 18cm specifications Nori surface.Nori is wrapped up in the other end and expects into diameter along barbecue and the first adjuvant place end
For the cylindric of 4cm, thing to be baked is obtained.Before baking, thing to be baked is put into 180 DEG C by baking tray external coating soybean oil in an oven
Baking box in baking 10min, obtain black Carnis Sus domestica Nori volume.Black Carnis Sus domestica Nori volume is taken out, after being cooled to room temperature, -35 DEG C is placed in
Under the conditions of quick-freezing 25h, be cut into the fritter that width is 1cm, pack, sealing, and the freezen protective under conditions of -18 DEG C.
Embodiment 6
The cutlet of 20cm × 1cm × 1cm specifications is cut into after the black Carnis Sus domestica of 110 weight portions is cleaned, wherein 55 weight portions are taken
Cutlet and the Radix Dauci Sativae of 13 weight portions, the Rhizoma Dioscoreae of 23 weight portions be together placed in meat grinder rub, and the salt with 13 weight portions, 3
The Fructus Capsici of weight portion, the curry of 5 weight portions, the Mel of 23 weight portions, the Herba Alii fistulosi of 5 weight portions, the Rhizoma Zingiberis Recenss of 5 weight portions, 5 weight portions
The cooking wine mixing of Bulbus Allii, the Bulbus Allii Cepae of 23 weight portions, the dark soy sauce of 4 weight portions and 3 weight portions.2h is pickled under conditions of 2 DEG C, is obtained
Two stuffing material.Using the cutlet of remaining 55 weight portion as the first stuffing material, by the first stuffing material under conditions of 180 DEG C baking 10min, obtain
Barbecue.The Semen Sesami of above-mentioned second stuffing material and 4 weight portions is laid in the surface of the Cortex beans of 20cm × 20cm specifications of 40 weight portions,
Obtain the first stuffing material layer.The Auricularia of above-mentioned barbecue and the Lentinus Edodess and 13 weight portions of 13 weight portions is laid in into the one of the first stuffing material layer
End, must wrap up in material；Cortex beans is laid in the Nori surface of 20cm × 20cm specifications of 4 weight portions.Nori is auxiliary along barbecue and first
Material place end is wrapped up in the other end and expects into the cylindric of a diameter of 4cm, obtains thing to be baked.Before baking, baking tray table in an oven
Thing to be baked is put into baking 10min in 180 DEG C of baking box by face brushing soybean oil, obtains black Carnis Sus domestica Nori volume.Take out black Carnis Sus domestica Nori
Volume, quick-freezing 24h under conditions of being placed in -35 DEG C after being cooled to room temperature are cut into the fritter that width is 1cm, and pack is sealed,
And under conditions of -18 DEG C freezen protective.
It is all good that the black Carnis Sus domestica Nori of gained rolls up fresh fragrance U.S., reasonable trophic structure, mouthfeel and local flavor.
Repeat to implement above-described embodiment 1-6, obtain enough black Carnis Sus domestica Nori volumes, and with as obtained by the various embodiments described above
Black Carnis Sus domestica Nori volume respectively as test group 1-6, with common commercially available sushi as matched group, respectively Xi'an, Zhengzhou, Shenyang,
100 people of each random investigation in Jinan and 5, Chengdu city, wherein 18-25 year age bracket account for accounting for for 30%, 26-40 year age bracket
40%, 41-60 year age bracket account for 20%, 61-80 year age bracket account for 10%, black Carnis Sus domestica Nori volume and sushi to more than respectively
Sensory evaluation is carried out, as described in Table 1, evaluation result is as shown in table 2 for standards of grading：
1 black Carnis Sus domestica Nori of table rolls up sensory evaluation scores standard
2 black Carnis Sus domestica Nori of table rolls up Analyses Methods for Sensory Evaluation Results
| Color and luster | Abnormal smells from the patient | Mouthfeel | Form | Total score | |
| Embodiment 1 | 6 | 6 | 5 | 7 | 24 |
| Embodiment 2 | 6 | 6 | 7 | 7 | 26 |
| Embodiment 3 | 6 | 6 | 7 | 7 | 26 |
| Embodiment 4 | 5 | 7 | 8 | 7 | 27 |
| Embodiment 5 | 6 | 6 | 8 | 8 | 28 |
| Embodiment 6 | 8 | 8 | 8 | 8 | 32 |
| Matched group 1 | 5 | 5 | 5 | 5 | 20 |
As can be seen from Table 2, the black Carnis Sus domestica Nori processed by the embodiment of the present invention is rolled up more commercially available sushi and more meets each year
The taste of age section crowd.Its reason be newly with the addition of on raw material in the embodiment of the present invention in the embodiment of the present invention black Carnis Sus domestica and
In the course of processing, added flavouring agent is wide in variety, covers color, smell and taste many aspects and each flavouring agent addition is moderate, proportioning
It is proper.Additionally, embodiment of the present invention 2-6 with the addition of the first adjuvant, the mouthfeel of Nori volume is improved；Embodiment 4-6 is by black pig
Meat divide into the first stuffing material and the second stuffing material, and the first stuffing material has been carried out independent baking, increased the fragrance of Nori volume so as to
With chewy texture and some consumers can be met the food materials that contain of tundish are rolled up as passing judgment on Nori volume whether delicious habit using Nori
It is used.Before filling processed, embodiment 2-6 is pickled to black Carnis Sus domestica, black Carnis Sus domestica is sufficiently mixed with flavouring agent；Embodiment 3-6 is to black
Carnis Sus domestica and the first adjuvant have carried out rubbing process, increase its contact area with flavouring agent, not only more can it is tasty can also
Salting period is saved, therefore more commercially available sushi more obtains liking for experimenter.With regard in embodiment 1-6, the black pig that embodiment 6 is processed
Meat Nori rolls up highest scoring, its reason be in the embodiment black Carnis Sus domestica, flavouring agent, Cortex beans, Nori and the first adjuvant with optimal
Proportioning coordinates, the abundant species of flavouring agent and the first adjuvant, can be from the many-sided local flavor for adjusting black Carnis Sus domestica of color；It is more real
A 1-5 is applied, each processing conditionss in the embodiment are such as pickled, baking, the parameter of quick-freezing and preservation are in optimal value, can not only
The effect of each food materials is enough given full play of, the taste of Nori and black Carnis Sus domestica will not be completely covered again.Therefore, the embodiment is processed
The black Carnis Sus domestica Nori wiredrawn edge sense for going out is optimal.
Additionally, Jing compares, more commercially available sushi fresh keeping time is rolled up by the black Carnis Sus domestica Nori that the method for the invention is processed
10-15 days can be extended, so as to sales rate can be improved, production cost is reduced.
In sum, the fresh fragrance of black Carnis Sus domestica Nori volume of the embodiment of the present invention is beautiful, trophic structure is reasonable, mouthfeel and local flavor are all
Good, its processing method is simple, easy to operate, easily controls, and is capable of achieving large-scale production.
Embodiments described above is a part of embodiment of the invention, rather than the embodiment of whole.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected enforcement of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of black Carnis Sus domestica Nori is rolled up, it is characterised in which is obtained by thing baking to be baked, and the thing to be baked includes 3-5 weight portions
Nori and the material of wrapping up in being wrapped in the Nori, the material of wrapping up in includes the Cortex beans of 38-42 weight portions and described in being wrapped in
Stuffing material in Cortex beans, the stuffing material include the black Carnis Sus domestica and flavouring agent of 100-120 weight portions；
The flavouring agent includes：The salt of 5-10 weight portions, the Fructus Capsici of 2-4 weight portions, the curry of 4-6 weight portions, 20-25 weight portions
Mel, the Herba Alii fistulosi of 4-6 weight portions, the Rhizoma Zingiberis Recenss of 4-6 weight portions, the Bulbus Allii of 4-6 weight portions, the Bulbus Allii Cepae of 20-25 weight portions, 3-5 weight
The cooking wine of the dark soy sauce and 2-4 weight portions of part.
2. black Carnis Sus domestica Nori according to claim 1 is rolled up, it is characterised in that the stuffing material also includes the first adjuvant, described
First adjuvant includes：The Radix Dauci Sativae of 10-15 weight portions, the Rhizoma Dioscoreae of 20-25 weight portions, the Lentinus Edodess of 10-15 weight portions and 10-15 weights
The Auricularia of amount part.
3. the processing method that a kind of black Carnis Sus domestica Nori is rolled up, it is characterised in that comprise the following steps：
The black Carnis Sus domestica and flavoring for mixture of 100-120 weight portions are obtained into stuffing material；The flavouring agent includes：The salt of 5-10 weight portions,
The Fructus Capsici of 2-4 weight portions, the curry of 4-6 weight portions, the Mel of 20-25 weight portions, the Herba Alii fistulosi of 4-6 weight portions, the life of 4-6 weight portions
Rhizoma Zingiberis Recens, the Bulbus Allii of 4-6 weight portions, the Bulbus Allii Cepae of 20-25 weight portions, the cooking wine of the dark soy sauce and 2-4 weight portions of 3-5 weight portions；
The stuffing material is rolled into into thing to be baked, the thing to be baked includes the Nori of 3-5 weight portions and is wrapped in the Nori
Wrap up in material, the material of wrapping up in includes the Cortex beans and the stuffing material being wrapped in the Cortex beans of 38-42 weight portions, treats described in baking
Roasting thing, obtains the black Carnis Sus domestica Nori volume；
The thing to be baked is obtained by the following manner：The Cortex beans is laid in into the Nori, the stuffing material is laid in into the bean
Skin, wraps up in into web-like.
4. the processing method that black Carnis Sus domestica Nori according to claim 3 is rolled up, it is characterised in that before the stuffing material that tiles,
The black Carnis Sus domestica and the flavoring for mixture are pickled into 1-5h under conditions of 0-4 DEG C.
5. the processing method that black Carnis Sus domestica Nori according to claim 4 is rolled up, it is characterised in that the described black pig after pickling
Meat is divided into the first stuffing material and the second stuffing material, and the first stuffing material described in baking obtains barbecue；Tile the stuffing material when, by the barbecue, institute
State the second stuffing material and be laid in the Cortex beans.
6. the processing method that black Carnis Sus domestica Nori according to claim 5 is rolled up, it is characterised in that the stuffing material also includes first
Adjuvant, first adjuvant include：The Radix Dauci Sativae of 10-15 weight portions, the Rhizoma Dioscoreae of 20-25 weight portions, the Lentinus Edodess of 10-15 weight portions
With the Auricularia of 10-15 weight portions.
7. the processing method that black Carnis Sus domestica Nori according to claim 6 is rolled up, it is characterised in that during the tiling stuffing material, will
Second stuffing material is laid in the Cortex beans and obtains the first stuffing material layer；The barbecue and first adjuvant are laid in into described first
Stuffing material layer.
8. the processing method that the black Carnis Sus domestica Nori according to any one of claim 5-7 is rolled up, it is characterised in that the tiling filling
Before material, second stuffing material is rubbed.
9. the processing method that the black Carnis Sus domestica Nori according to any one of claim 3-7 is rolled up, it is characterised in that baking is by following
Mode is carried out：Soybean oil is smeared on baking tray, thing to be baked described in web-like will be wrapped up in into and be placed in the baking tray, in 150-200 DEG C
Under the conditions of baking 8-15min.
10. the processing method that black Carnis Sus domestica Nori according to claim 9 is rolled up, it is characterised in that described black after by baking
Carnis Sus domestica Nori rolls up the quick-freezing 20-30h under conditions of -30--40 DEG C.
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| CN201710014623.8A CN106666457A (en) | 2017-01-09 | 2017-01-09 | Black pork and seaweed rolls and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115568559A (en) * | 2021-06-21 | 2023-01-06 | 潘华 | Pork spiced roll manufacturing process |
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Application publication date: 20170517 |