CN107279783A - A kind of quick-frozen meat pie and preparation method thereof - Google Patents
A kind of quick-frozen meat pie and preparation method thereof Download PDFInfo
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- CN107279783A CN107279783A CN201610189609.7A CN201610189609A CN107279783A CN 107279783 A CN107279783 A CN 107279783A CN 201610189609 A CN201610189609 A CN 201610189609A CN 107279783 A CN107279783 A CN 107279783A
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- meat
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- frozen
- pie
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- 235000013372 meat Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 235000015220 hamburgers Nutrition 0.000 claims abstract description 5
- 235000015277 pork Nutrition 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000013330 chicken meat Nutrition 0.000 claims abstract 2
- 235000015108 pies Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000013580 sausages Nutrition 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000007689 inspection Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 238000012360 testing method Methods 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241001137251 Corvidae Species 0.000 claims description 2
- 229920000742 Cotton Polymers 0.000 claims description 2
- 239000004677 Nylon Substances 0.000 claims description 2
- 239000004698 Polyethylene Substances 0.000 claims description 2
- 239000004743 Polypropylene Substances 0.000 claims description 2
- 238000004458 analytical method Methods 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 230000000740 bleeding effect Effects 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 claims description 2
- 238000006555 catalytic reaction Methods 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000011068 loading method Methods 0.000 claims description 2
- 238000012423 maintenance Methods 0.000 claims description 2
- 231100000252 nontoxic Toxicity 0.000 claims description 2
- 230000003000 nontoxic effect Effects 0.000 claims description 2
- 229920001778 nylon Polymers 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 239000004033 plastic Substances 0.000 claims description 2
- 229920003023 plastic Polymers 0.000 claims description 2
- 229920000573 polyethylene Polymers 0.000 claims description 2
- 229920001155 polypropylene Polymers 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000003786 synthesis reaction Methods 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 241000283073 Equus caballus Species 0.000 claims 2
- 241000209094 Oryza Species 0.000 claims 2
- 241001494479 Pecora Species 0.000 claims 2
- 244000144977 poultry Species 0.000 claims 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 241000143060 Americamysis bahia Species 0.000 claims 1
- 241000282898 Sus scrofa Species 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of quick-frozen meat pie and preparation method thereof, belongs to the meat product technical field of food service industry.The present invention is with cold（Freeze）Fresh meat is primary raw material（Including beef, pork, chicken, ham or shrimp etc.）According to scientific matching, nutrient combination is equipped with various auxiliary materials and additive, through picking of raw material with preparing, mixing is pickled, and records boiling, cake is cut in cooling, packs quick-frozen, makes a kind of with beef, pork, the quick-frozen meat pie of the various local flavors such as chicken, ham and shrimp, for hamburger meat stuffing or cooking, fried rice, the meal such as mutton cooked in a chafing pot is used.Shelf life of products is long, safety and sanitation, shows unique characteristics, and is widely used.
Description
Technical field
The technical field of the present invention belongs to the meat product of food service industry.
Background technology
With the continuous improvement of people's living standards, the consumption figure of meat product increasingly increases.Meat product is even more one of key protein source in people's diet structure, meat product produces the important component for having become China's food industry, develop towards scientific, industrialization, modernization direction, and product is also towards more Ensure Liquid, health, delicious, convenient target and effort.Although China be meat production big country, but the production capacity and technical merit of meat product also have larger gap with developed country's ratio, and the yield of its meat product only accounts for the 5-6% of production of meat, and has the cooked meat product more than 80% still to belong to handicraft workshop product.Designs and varieties and local flavor are also short of new meaning, and especially have much room for improvement raising in terms of processing technology, storage fresh-keeping and edible safety.
The content of the invention
Than nutrient combination is equipped with various auxiliary materials and additive, using sophisticated equipment and special process, makes a kind of nutritious, unique flavor quick freezing type meat patty, can store for a long time, for hamburger meat stuffing or the various dish of the cooking
Specific implementation method：
1st, primary raw material：
(1) beef (or pork, chicken, ham, shrimp etc.)；(2) seasoning essence；(3) converted starch；(4) white granulated sugar (or sweetener)；(5) salt；(6) monosodium glutamate；(7) spice；(8) purified water；(9) soy sauce；(10) additive such as phosphate.
2nd, formula is (in terms of batch weight number)：
(1) beef 90-105；(2) seasoning essence 0.1-0.2；(3) converted starch 20-30；(4) white granulated sugar 7-9；(5) salt 2.5-3.5；(6) monosodium glutamate 2-3；(7) purified water 30-35；(8) spice 1-1.5；(9) soy sauce 5-6；(10) additive such as phosphate is performed by national standard GB2760.
3rd, capital equipment：
(1) meat grinder (2) mixer (3) dicer (4) sausage filler (5) digester (6) slicer (7) vacuum packing machine (8) refrigeration machine (9) metal detector (10) rustless steel container
4th, process：
(1) raw material are selected with preparing：
A, raw meat will check quarantine health certificate, carry out the qualified rear negative catalysis of quality inspection, clean.Rubbed with meat grinder；
B, by converted starch screen analysis impurity elimination；
C, remaining various supplementary materials and additive are mixed and be dissolved in purified water successively
(2) mixing is pickled：
A, first meat mincing and starch are added by formulation weight number stirring 3-5 minutes is sufficiently mixed in mixer；
B, various supplementary materials and additive soluble in water are added in mixers and continue to stir 10-15 minutes；
C, shutdown inspection, confirm to stir, and are put between pickling (- 4-6 DEG C of temperature maintenance), pickled 1-2 hours with rustless steel container splendid attire.
(3) boiling, is recorded：
A, by the meat stuffing pickled add sausage filler hopper in；
B, meat stuffing filled into Φ 80-100 synthesis casing, length 50-80cm, two ends are tightened with cotton rope；
C, digester is preheated to 70-80 DEG C, then by among the thick sausage filled layering pendulum to steamer, heated after obturaging；
D, per 10-20 minute, steam bleeding constant temperature, and timely amount of makeup water, in order to avoid be evaporated；
E, boiling 3-4 hours, confirm that central temperature reaches 80-85 DEG C, and can smell meat-like flavor, that is, stop heating and taken the dish out of the pot.
(4), cooling section
A, the sausage after taking the dish out of the pot blown on air-cooler, be cooled to room temperature；
B, casing is peelled off, the thick sheet meat pies of 0.8-1.2cm are cut into slicer.
(5), test package：
Loading packaging bag will be spaced from each other with non-toxic plastic (polyethylene, polypropylene or nylon etc.) between the meat pie cut, then metering is weighed, detects metal, sealing vacuum packaging.
(6), quick-frozen vanning
A, packaged meat pie delivered to Turnover Box refrigerating chamber (less than -20 DEG C) carry out it is quick-frozen 8-10 hours；
B, central laboratory is sent by standard sample to carry out exfactory inspection；
After c, the examination and test of products are qualified, the quality certification is signed and issued, is sub-packed among carton and send Storage in cold bank (- 18 DEG C) to treat pin
5th, storage and eating method：
(a), this product is preserved under the conditions of -18 DEG C, 12 months shelf-lifves；
(b) eaten after, heating, decoct, it is fried after sandwich in bread Western-style hamburger, or slitting cooking, fried rice, mutton cooked in a chafing pot etc..
Quick freezing type meat patty in the present invention, it is different according to raw material and formula, it is divided into the various local flavors such as minced beef cutlet, minced pork cake, chicken patties, ham cake and shrimp cake, it is nutritious, it is safe and healthy, it is widely applicable, show unique characteristics.
Claims (2)
1. a kind of technical characteristic of quick-frozen meat pie and preparation method thereof, it is with cold (jelly) fresh meat (including pig, ox, sheep, horse, the meat such as fowl and miscellaneous poultry and fishes and shrimps meat) it is primary raw material, it is equipped with auxiliary material and additive, make a kind of with beef, pork, chicken, the quick-frozen meat pie of the various local flavors such as ham and shrimp, it is edible for hamburger meat stuffing or cooking fried rice and mutton cooked in a chafing pot.
2. a kind of technical characteristic of the preparation method of quick-frozen meat pie is：(1), raw material and formula (in terms of parts by weight)：A, beef (or pig, sheep, horse, poultry) 90-105, b, converted starch 20-30c, white granulated sugar 7-9, d, seasoning essence 0.1-0.2, e, salt 2.5-3.5, f, monosodium glutamate 2-3, g, purified water 30-50, h, soy sauce 5-6, j, spice 1-1.5, k, phosphate etc.
Additive is performed by national standard GB2760；It is formulated, can be suitably adjusted by different flavor above, various supplementary materials uses food-grade and its above sanitary grade；(2), technical process：A, raw material are selected and prepare：(a), raw meat the qualified rear negative catalysis of quality inspection, will be cleaned, be rubbed with meat grinder by examination quarantine health certificate；(b), by converted starch screen analysis impurity elimination；
(c), by remaining various raw and auxiliary materials and additive mix successively and dissolve in purified water b, mixing pickle：(a) meat mincing and starch first, are added into mixer by formulation weight number to be sufficiently mixed, stirred 3-5 minutes；(b), various supplementary materials and additive soluble in water are added in mixer and continue to stir 10-15 minutes；(c), shutdown inspection, confirms to stir, and is put between pickling (- 4-6 DEG C of temperature maintenance), pickled 1-2 hours with rustless steel container splendid attire；C, record boiling：(a), the meat stuffing pickled is added in the hopper of sausage filler；(b), meat stuffing is filled into Φ 80-100 synthesis casing, length 50-80cm, two ends are tightened with cotton rope；(c) digester, is preheated to 70-80 DEG C, then by among the thick sausage filled layering pendulum to steamer, heated after obturaging；(d), per 10-20 minutes, steam bleeding constant temperature, and amount of makeup water in time, in order to avoid be evaporated；(e), boiling 3-4 hours, confirm that central temperature reaches 80-85 DEG C, and can smell meat-like flavor, that is, stop heating and taken the dish out of the pot；D, cooling cut into slices (a), the sausage after taking the dish out of the pot are blown on air-cooler, are cooled to room temperature；(b) casing, is peelled off, the thick sheet meat pies of 0.8-1.2cm are cut into slicer；E, test package：Loading packaging bag will be spaced from each other with non-toxic plastic (polyethylene, polypropylene or nylon etc.) between the meat pie cut, then metering is weighed, detects metal, sealing vacuum packaging；F, quick-frozen vanning (a), packaged meat pie delivered to Turnover Box refrigerating chamber (less than -20 DEG C) carry out it is quick-frozen 8-10 hours；(b), central laboratory is sent to carry out exfactory inspection by standard sample；(c) after, the examination and test of products is qualified, the quality certification is signed and issued, is sub-packed among carton and send Storage in cold bank (- 18 DEG C) to treat pin g, storage and eating method：(a), this product is preserved under the conditions of -18 DEG C, 12 months shelf-lifves；(b) eaten after, heating, decoct, it is fried after sandwich in bread Western-style hamburger, or slitting cooking, fried rice, mutton cooked in a chafing pot etc..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610189609.7A CN107279783A (en) | 2016-03-30 | 2016-03-30 | A kind of quick-frozen meat pie and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610189609.7A CN107279783A (en) | 2016-03-30 | 2016-03-30 | A kind of quick-frozen meat pie and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279783A true CN107279783A (en) | 2017-10-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610189609.7A Pending CN107279783A (en) | 2016-03-30 | 2016-03-30 | A kind of quick-frozen meat pie and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107279783A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719412A (en) * | 2018-06-04 | 2018-11-02 | 河南华炬生物工程有限公司 | A kind of production method that the spicy flavor meat of pure meat is taken off |
| CN115067478A (en) * | 2022-06-30 | 2022-09-20 | 元盛食品制造(上海)有限公司 | Beef pie and freezing seasoning method |
-
2016
- 2016-03-30 CN CN201610189609.7A patent/CN107279783A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719412A (en) * | 2018-06-04 | 2018-11-02 | 河南华炬生物工程有限公司 | A kind of production method that the spicy flavor meat of pure meat is taken off |
| CN108719412B (en) * | 2018-06-04 | 2020-06-16 | 河南华炬生物工程有限公司 | Method for making pure meat spicy meat chops |
| CN115067478A (en) * | 2022-06-30 | 2022-09-20 | 元盛食品制造(上海)有限公司 | Beef pie and freezing seasoning method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171024 |
|
| WD01 | Invention patent application deemed withdrawn after publication |