CN107223879A - One kind travelling bundle shoe plate and preparation method thereof - Google Patents
One kind travelling bundle shoe plate and preparation method thereof Download PDFInfo
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- CN107223879A CN107223879A CN201710414836.XA CN201710414836A CN107223879A CN 107223879 A CN107223879 A CN 107223879A CN 201710414836 A CN201710414836 A CN 201710414836A CN 107223879 A CN107223879 A CN 107223879A
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- kilograms
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- shoe plate
- travelling
- hoof
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000015277 pork Nutrition 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 210000001185 bone marrow Anatomy 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 6
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 6
- 239000010452 phosphate Substances 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 239000002562 thickening agent Substances 0.000 claims abstract description 6
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 5
- 239000000779 smoke Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 210000000003 hoof Anatomy 0.000 claims description 26
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 4
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 7
- 235000011888 snacks Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229940026314 red yeast rice Drugs 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000006855 networking Effects 0.000 description 1
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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 one kind travelling bundle shoe plate, the raw material matched by following masses is made：95 105 kilograms of pork, 0.475 0.525 kilograms of carragheen, 40 44 kilograms of frozen water, 1.235 1.365 kilograms of salt, 0.285 0.315 kilograms of monosodium glutamate, 0.1425 0.1575 kilograms of ox bone marrow medicinal extract, 0.19 0.21 kilograms of pig bone-marrow extract, 0.171 0.189 kilograms of smoke solution, meat 0.1425 0.1575 kilograms of king of treasured, 0.0114 0.0126 kilograms of nitrite, 0.095 0.105 kilograms of D sodium isoascorbates, 0.475 0.525 kilograms of white sugar, 0.95 1.05 kilograms of glucose, 1.425 1.575 kilograms of phosphate, 3.325 3.675 kilograms of protein isolate, 0.00285 0.00315 kilograms of Monascus color, 0.76 0.84 kilograms of thickener.The invention also discloses the preparation method of bundle shoe plate, including：Dispensing；Pickle；Tie up；Cook；Cooling；Section；Drying；Packaging and sterilization.The made bundle shoe plate of this product formula is in good taste, nutritious.
Description
Technical field
The present invention relates to a kind of food processing technology field, and in particular to one kind travelling bundle shoe plate and preparation method thereof.
Background technology
High ditch ties hoof, is the characteristic Jiangsu snack of Jiangsu Huaian Lianshui County, away from modern existing more than 100 years history.Exist according to legend
Brisk in the market here between Qing Dynasty's road light-year, businessman's contacts are frequent, and Gao Gou smoulders in town master worker Zheng Yunfu brothers in order to adding guest more
The same dish that goes with wine, has just refined high ditch bundle hoof.At that time, there was only four energy production and supply on town.Jiangsu snack bundle hoof it is main into
Point, be lean meat on the big porker pork leg, using dry chitterlings clothing as major ingredient, be equipped with cassia bark, cloves, anise, Chinese prickly ash, fennel, flesh fruit,
18 kinds of auxiliary materials such as radix glycyrrhizae, orange peel, sand are cool, beans, nitre, yellow rice wine, rock sugar, refined salt, monosodium glutamate, green onion ginger, sesame oil, soy sauce, meticulously system
It is ashamed to form.From start to end, snack high ditch bundle hoof finished product in Jiangsu can just be made by 10 multiple working procedures, color and luster sauce red is fresh
It is tender tasty, it is salty peppery fragrant and sweet, slow product are chewed carefully during food, are enjoyed endless aftertastes.Deserve to be called breakfast, lunch and dinner delicious, delicacies when four.The high ditch bundle of Jiangsu snack
Its process of hoof be substantially first by fresh pork leg lean meat wash clean, it is slitting, then dispensing is equipped with and smashed to pieces by a certain percentage,
Remove on the sliced meat cut, stir.Then, put soy sauce into and soak a few hours, get with the dry small intestine ginning outturn cut off
Networking column is not wrapped up in, it is close to bind with rope (straw rope is best), then put back in stocks and be cooked, bundle hoof is just made.At present, tie
The formula of hoof is more traditional, and mouthfeel is dull and perishable, in addition, Kun Ti manufacturing enterprises are after the bundle cooked cooling of hoof, direct vacuum
Packaging, when user eats, opens vacuum packaging section and eats, be not easy to people and eaten in tourism.
The content of the invention
The technical problem to be solved in the present invention is to provide one kind travelling bundle shoe plate and preparation method thereof, prior art bundle is solved
The formula of hoof more tradition causes mouthfeel dull and opened when being directly vacuum-packed edible after the perishable and bundle cooked cooling of hoof
Vacuum packaging section is edible and is not easy to the problem of people eat in tourism.
The present invention is achieved through the following technical solutions：
One kind travelling bundle shoe plate, it is characterised in that：The raw material matched by following masses is made：95-105 kilograms of pork, carragheen
0.475-0.525 kilograms, 40-44 kilograms of frozen water, 1.235-1.365 kilograms of salt, 0.285-0.315 kilograms of monosodium glutamate, ox bone marrow leaching
0.1425-0.1575 kilograms of cream, 0.19-0.21 kilograms of pig bone-marrow extract, 0.171-0.189 kilograms of smoke solution, meat treasured king
0.1425-0.1575 kilograms, 0.0114-0.0126 kilograms of nitrite, 0.095-0.105 kilograms of D-araboascorbic acid sodium, in vain
Sugared 0.475-0.525 kilograms, 0.95-1.05 kilograms of glucose, 1.425-1.575 kilograms of phosphate, protein isolate 3.325-
3.675 kilograms, 0.00285-0.00315 kilograms of Monascus color, 0.76-0.84 kilograms of thickener.
Further improvement project of the invention is that the pork is trotter wing meat.
Further improvement project of the invention is that the carragheen is injection-type carragheen.
Further improvement project of the invention is that the temperature of the frozen water is 0 °.
Further improvement project of the invention is that the protein isolate is soybean protein isolate.
A kind of preparation method for bundle shoe plate of travelling：（1）Dispensing：Fresh pork is cut into slices, will cook meat piece and remaining raw material
Feeding tumbler carries out tumbling together, and the time is 50 ~ 70 minutes；（2）Pickle：By step（1）The good dispensing of tumbling is at 15 DEG C one
Under environment pickle 24-72 hours；（3）Tie up：Step is wrapped up with chitterlings clothing（2）Bundle of the obtained curing food into cylinder
Hoof, then tied up with rope；（4）Cook：Bundle hoof is put into digester, cooked 35 ~ 45 minutes with boiling water；（5）Cooling：Hoof will be tied
Taken out from pot, be put into temperature naturally cooled to no more than 15 DEG C of environment by it is identical with environment temperature；（6）Section：Will step
Suddenly（5）Made bundle hoof is cut into slices, and is cut into the thin slice after 1-2cm；（7）By step（6）Made bundle hoof thin slice drying, drying
Temperature be 60-65 DEG C, drying time 20-22 hours；（8）Packaging：By step（7）Made bundle shoe plate is vacuum-packed；
（9）Sterilization：By step（8）Bundle shoe plate after made vacuum packaging is put into sterilization container 35 ~ 45 minutes, and temperature is in container
104~108℃。
The present invention compared with prior art, has the following advantages that：
The made bundle shoe plate of this product formula is in good taste, nutritious, and rich in a variety of essential amino acids, Monascus color improves wind
While flavor quality, the selling point of bundle hoof is also increased, D-araboascorbic acid sodium ensure that the shelf-life of bundle shoe plate；Section bag
Dress is easy to people to be eaten in tourism so that people can taste delicious food whenever and wherever possible, and vacuum packaging and sterilization processing are improved
The storage period of product.
Embodiment
Embodiment：
Embodiment 1：One kind travelling bundle shoe plate, the raw material matched by following masses is made：Pork double centner, carragheen 0.5 thousand
Gram, 42 kilograms of frozen water, 1.3 kilograms of salt, 0.3 kilogram of monosodium glutamate, 0.15 kilogram of ox bone marrow medicinal extract, 0.2 kilogram of pig bone-marrow extract, sootiness
0.18 kilogram of liquid, meat 0.15 kilogram of king of treasured, 0.012 kilogram of nitrite, 0.1 kilogram of D-araboascorbic acid sodium, white sugar 0.5 thousand
Gram, 1 kilogram of glucose, 1.5 kilograms of phosphate, 3.5 kilograms of protein isolate, 0.003 kilogram of Monascus color, 0.8 kilogram of thickener.Institute
Pork is stated for trotter wing meat, the carragheen is injection-type carragheen, and the temperature of the frozen water is 0 °, and the protein isolate is big
Beans protein isolate.
A kind of preparation method for bundle shoe plate of travelling：（1）Dispensing：Fresh pork is cut into slices, will cook meat piece and remaining raw material
Feeding tumbler carries out tumbling together, and the time is 50 ~ 70 minutes；（2）Pickle：By step（1）The good dispensing of tumbling is at 15 DEG C one
Under environment pickle 24-72 hours；（3）Tie up：Step is wrapped up with chitterlings clothing（2）Bundle of the obtained curing food into cylinder
Hoof, then tied up with rope；（4）Cook：Bundle hoof is put into digester, cooked 35 ~ 45 minutes with boiling water；（5）Cooling：Hoof will be tied
Taken out from pot, be put into temperature naturally cooled to no more than 15 DEG C of environment by it is identical with environment temperature；（6）Section：Will step
Suddenly（5）Made bundle hoof is cut into slices, and is cut into the thin slice after 1-2cm；（7）By step（6）Made bundle hoof thin slice drying, drying
Temperature be 60-65 DEG C, drying time 20-22 hours；（8）Packaging：By step（7）Made bundle shoe plate is vacuum-packed；
（9）Sterilization：By step（8）Bundle shoe plate after made vacuum packaging is put into sterilization container 35 ~ 45 minutes, and temperature is in container
104~108℃。
Embodiment 2：One kind travelling bundle shoe plate, the raw material matched by following masses is made：95 kilograms of pork, carragheen
0.475 kilogram, 40 kilograms of frozen water, 1.235 kilograms of salt, 0.285 kilogram of monosodium glutamate, 0.1425 kilogram of ox bone marrow medicinal extract, the leaching of pig bone marrow
0.19 kilogram of cream, 0.171 kilogram of smoke solution, meat 0.1425 kilogram of king of treasured, 0.0114 kilogram of nitrite, D-araboascorbic acid sodium
0.095 kilogram, 0.475 kilogram of white sugar, 0.95 kilogram of glucose, 1.425 kilograms of phosphate, 3.325 kilograms of protein isolate, red yeast rice
Red 0.00285 kilogram, 0.76 kilogram of thickener.
Remaining implements such as embodiment 1.
Embodiment 3：One kind travelling bundle shoe plate, the raw material matched by following masses is made：105 kilograms of pork, carragheen
0.525 kilogram, 44 kilograms of frozen water, 1.365 kilograms of salt, 0.315 kilogram of monosodium glutamate, 0.1575 kilogram of ox bone marrow medicinal extract, the leaching of pig bone marrow
0.21 kilogram of cream, 0.189 kilogram of smoke solution, meat 0.1575 kilogram of king of treasured, 0.0126 kilogram of nitrite, D-araboascorbic acid sodium
0.105 kilogram, 0.525 kilogram of white sugar, 1.05 kilograms of glucose, 1.575 kilograms of phosphate, 3.675 kilograms of protein isolate, red yeast rice
Red 0.00315 kilogram, 0.84 kilogram of thickener.
Remaining implements such as embodiment 1.
Claims (6)
1. one kind travelling bundle shoe plate, it is characterised in that：The raw material matched by following masses is made：95-105 kilograms of pork, OK a karaoke club
0.475-0.525 kilograms of glue, 40-44 kilograms of frozen water, 1.235-1.365 kilograms of salt, 0.285-0.315 kilograms of monosodium glutamate, ox bone marrow
0.1425-0.1575 kilograms of medicinal extract, 0.19-0.21 kilograms of pig bone-marrow extract, 0.171-0.189 kilograms of smoke solution, meat treasured king
0.1425-0.1575 kilograms, 0.0114-0.0126 kilograms of nitrite, 0.095-0.105 kilograms of D-araboascorbic acid sodium, in vain
Sugared 0.475-0.525 kilograms, 0.95-1.05 kilograms of glucose, 1.425-1.575 kilograms of phosphate, protein isolate 3.325-
3.675 kilograms, 0.00285-0.00315 kilograms of Monascus color, 0.76-0.84 kilograms of thickener.
2. a kind of travelling bundle shoe plate according to claim 1, it is characterised in that：The pork is trotter wing meat.
3. a kind of travelling bundle shoe plate according to claim 1, it is characterised in that：The carragheen is injection-type carragheen.
4. a kind of travelling bundle shoe plate according to claim 1, it is characterised in that：The temperature of the frozen water is 0 °.
5. a kind of travelling bundle shoe plate according to claim 1, it is characterised in that：The protein isolate is soybean separation protein
In vain.
6. the preparation method of shoe plate is tied in a kind of travelling according to claim any one of 1-4, it is characterised in that：Including following
Step：Quality proportioning as described in claim 1,
Dispensing：Fresh pork to be cut into slices, the piece that will cook meat sends into tumbler together with remaining raw material and carries out tumbling, the time is 50 ~
70 minutes；
Pickle：By step（1）The good dispensing of tumbling is pickled 24-72 hours in 15 DEG C of environment once；
Tie up：Step is wrapped up with chitterlings clothing（2）Obtained curing food is tied up into cylindrical bundle hoof, then with rope；
Cook：Bundle hoof is put into digester, cooked 35 ~ 45 minutes with boiling water；
Cooling：Bundle hoof is taken out from pot, environment of the temperature no more than 15 DEG C is put into and is naturally cooled to and environment temperature phase by it
Together；
Section：By step（5）Made bundle hoof is cut into slices, and is cut into the thin slice after 1-2cm；
Drying：By step（6）Made bundle hoof thin slice drying, the temperature of drying is 60-65 DEG C, drying time 20-22 hours；
Packaging：By step（7）Made bundle shoe plate is vacuum-packed；
Sterilization：By step（8）Bundle shoe plate after made vacuum packaging is put into sterilization container 35 ~ 45 minutes, and temperature is in container
104~108℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710414836.XA CN107223879A (en) | 2017-06-05 | 2017-06-05 | One kind travelling bundle shoe plate and preparation method thereof |
Applications Claiming Priority (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110477287A (en) * | 2019-08-29 | 2019-11-22 | 徐州工程学院 | A kind of travelling bundle shoe plate and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202484A (en) * | 2013-05-08 | 2013-07-17 | 江苏圆绿捆蹄有限公司 | Vegetable bundled trotter and preparation method thereof |
| CN105077316A (en) * | 2015-07-16 | 2015-11-25 | 徐州工程学院 | Method for producing delicious bound trotters through fermentation by utilizing mixed cultures |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202484A (en) * | 2013-05-08 | 2013-07-17 | 江苏圆绿捆蹄有限公司 | Vegetable bundled trotter and preparation method thereof |
| CN105077316A (en) * | 2015-07-16 | 2015-11-25 | 徐州工程学院 | Method for producing delicious bound trotters through fermentation by utilizing mixed cultures |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477287A (en) * | 2019-08-29 | 2019-11-22 | 徐州工程学院 | A kind of travelling bundle shoe plate and preparation method thereof |
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