CN107334084A - A kind of sesame perfume (or spice) skewer and preparation method thereof - Google Patents
A kind of sesame perfume (or spice) skewer and preparation method thereof Download PDFInfo
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- CN107334084A CN107334084A CN201710581532.2A CN201710581532A CN107334084A CN 107334084 A CN107334084 A CN 107334084A CN 201710581532 A CN201710581532 A CN 201710581532A CN 107334084 A CN107334084 A CN 107334084A
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- 235000013599 spices Nutrition 0.000 title claims abstract description 32
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 19
- 239000002304 perfume Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000207961 Sesamum Species 0.000 title claims description 17
- 239000000843 powder Substances 0.000 claims abstract description 32
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 239000000835 fiber Substances 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 15
- 235000019198 oils Nutrition 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 14
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 14
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 239000000865 liniment Substances 0.000 claims abstract description 14
- 235000012045 salad Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 13
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 13
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 13
- 239000001054 red pigment Substances 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 3
- 238000007689 inspection Methods 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 239000002932 luster Substances 0.000 claims description 6
- 238000009966 trimming Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 4
- 239000013049 sediment Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims 1
- 235000018889 capsanthin Nutrition 0.000 claims 1
- 235000012658 paprika extract Nutrition 0.000 claims 1
- 239000001688 paprika extract Substances 0.000 claims 1
- 239000000049 pigment Substances 0.000 claims 1
- 229920000881 Modified starch Polymers 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 6
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 241000208293 Capsicum Species 0.000 description 10
- 241000722363 Piper Species 0.000 description 10
- 238000005554 pickling Methods 0.000 description 3
- 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 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of sesame perfume (or spice) skewer and preparation method thereof.A kind of sesame perfume (or spice) skewer, is made up of the raw material of following parts by weight：100 parts of meat mincing, 0.1 0.3 parts of sodium tripolyphosphate, 0.5 1.5 parts of white granulated sugar, 9.60 9.68 parts of spice, 0.2 0.6 parts of cooking wine, 0.1 0.3 parts of chicken balm, 13 parts of modified corn starch, 13 parts of food fibre powder, 0.3 0.7 parts of salad oil, 1.15 0.25 parts of soybean protein isolate, 0.0008 0.0012 parts of capsicum red pigment, 0.011 0.013 parts of sesame oil, 0.03 0.07 parts of pepper powder, 20 22 parts of frozen water, white sesameseed.The invention has the advantages that：The skewer special taste, meet the individual demand of some consumers.
Description
Technical field
The present invention relates to a kind of skewer, specifically a kind of sesame perfume (or spice) skewer and preparation method thereof.
Background technology
Skewer is popular food variety in recent years, its special processing and fabricating mode and exclusive mouthfeel gradually into
The consumer food being keen to for consumer.At present, in order to meet the more demands of consumer, the species and mouthfeel of skewer are also continuous
Increase.
In order to expand the skewer of more special tastes, applicant proposed a kind of brand-new technical scheme, and one is provided
Kind sesame perfume (or spice) skewer, to meet the diversified demand of consumer.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of sesame perfume (or spice) skewer and preparation method thereof.
In order to solve the above technical problems, the technical scheme is that：A kind of sesame perfume (or spice) skewer, by the raw material of following parts by weight
It is made：100 parts of meat mincing, sodium tripolyphosphate 0.1-0.3 parts, white granulated sugar 0.5-1.5 parts, spice 9.60-9.68 parts, cooking wine 0.2-
0.6 part, it is chicken balm 0.1-0.3 parts, modified corn starch 1-3 parts, food fibre powder 1-3 parts, salad oil 0.3-0.7 parts, big
Beans protein isolate 1.15-0.25 parts, capsicum red pigment 0.0008-0.0012 parts, sesame oil 0.011-0.013 parts, pepper powder
0.03-0.07 parts, frozen water 20-22 parts, white sesameseed.
Preferably, a kind of described sesame perfume (or spice) skewer, the raw material for having following parts by weight are made：100 parts of meat mincing, tripolyphosphate
0.2 part of sodium, 1.0 parts of white granulated sugar, 9.64 parts of spice, 0.4 part of cooking wine, 0.2 part of chicken balm, 2 parts of modified corn starch, meals
2 parts of fiber powder, 0.5 part of salad oil, 1.20 parts of soybean protein isolate, 0.001 part of capsicum red pigment, 0.012 part of sesame oil, pepper
Powder 0.05,21 parts of frozen water, white sesameseed.
The preparation method of the present invention comprises the following steps：
（1）Stock：Each raw material for standby is weighed by weight.
（2）Trimming：Meat mincing are trimmed to bulk, the meat mincing of serious what blood must not be present, and slight extravasated blood area must not exceed 1
Centimetre, meat mincing can use fresh grade breast or other kinds of soft textive.
（3）By sodium tripolyphosphate, white granulated sugar, spice, cooking wine, chicken balm, salad oil, soybean protein isolate, capsicum
Haematochrome, sesame oil, pepper powder are stirred after being mixed with frozen water, and tumbling liquid is made, and load weighted meat mincing are poured into tumbling
In machine, tumbler is sealed, vacuumizes 0.08MPa, 5-7 revs/min of rotating speed, continuous tumbling 24-26 minutes are again by corn
Converted starch and food fibre powder are uniformly spilt into, and are vacuumized 0.08MPa, 5-7 revs/min of rotating speed, continuous tumbling 9-11 minutes, are gone out
Expect to pickling pool.
（4）Stand：Raw material after tumbling is stood 14 ~ 18 hours in 0 ~ 4 DEG C of environment.
（5）Puncture：Pierced in order with corresponding circle label by order requirements, head bulk, centre does not leak label, and head is not leaked
Point, serial type is attractive in appearance, and upper and lower width is consistent, and surface slurries are uniform, so as to quick-frozen rear solid colour.
（6）Balance：The skewer that string makes is put into disk, shape remains intact, and to have distance between skewer and skewer,
Uniformly spread last layer white sesameseed in the surface of skewer.
（7）It is quick-frozen：By step（6）Obtained skewer is put into mono-frozen machine or quick freezing repository is refrigerated to -18 DEG C of skewer central temperature
Below.
（8）Inspection product, packaging, storage keeping：By weight, shape or the bad removal of color and luster, packed after inspection of foreign substance, and zero
Lower less than 18 DEG C keepings.
Further, the step（2）In block meat mincing be 3-5g, be easy to be baked, improve the mouthfeel of skewer.
By adopting the above-described technical solution, a kind of sesame perfume (or spice) skewer, is made up of following raw material：100 parts of meat mincing, three
Polyphosphate sodium 0.1-0.3 parts, white granulated sugar 0.5-1.5 parts, spice 9.60-9.68 parts, cooking wine 0.2-0.6 parts, chicken balm
0.1-0.3 parts, modified corn starch 1-3 parts, food fibre powder 1-3 parts, salad oil 0.3-0.7 parts, soybean protein isolate 1.15-
0.25 part, capsicum red pigment 0.0008-0.0012 parts, sesame oil 0.011-0.013 parts, pepper powder 0.03-0.07 parts, frozen water
20-22 parts, white sesameseed；The invention has the advantages that：The sesame perfume (or spice) skewer has the unique taste, and is the product of new taste, full
The foot consumption demand of some consumers.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of sesame perfume (or spice) skewer, is made up of following raw material：100 parts of meat mincing, 0.1 part of sodium tripolyphosphate, 0.5 part of white granulated sugar,
9.60 parts of spice, 0.2 part of cooking wine, 0.1 part of chicken balm, 1 part of modified corn starch, 1 part of food fibre powder, salad oil 0.3
Part, 1.15 parts of soybean protein isolate, 0.0008 part of capsicum red pigment, 0.011 part of sesame oil, 0.03 part of pepper powder, 20 parts of frozen water,
White sesameseed.
Above-mentioned preparation method comprises the following steps：
（1）Stock：Each raw material for standby is weighed by weight.
（2）Trimming：It is block that meat mincing trimming is turned into 3-5g.
（3）By sodium tripolyphosphate, white granulated sugar, spice, cooking wine, chicken balm, salad oil, soybean protein isolate, capsicum
Haematochrome, sesame oil, pepper powder are stirred after being mixed with frozen water, and tumbling liquid is made, and load weighted meat mincing are poured into tumbling
In machine, tumbler is sealed, vacuumizes 0.08MPa, 5 revs/min of rotating speed, corn is denatured by continuous tumbling for 24 minutes again to form sediment
Powder and food fibre powder are uniformly spilt into, and vacuumize 0.08MPa, 5-7 revs/min of rotating speed, continuous tumbling 9 minutes, and discharging is to pickling
Pond.
（4）Stand：Raw material after tumbling is stood 14 hours in 0 ~ 4 DEG C of environment.
（5）Puncture：Pierced in order with corresponding circle label by order requirements, head bulk, centre does not leak label, and head is not leaked
Point, upper and lower width is consistent, and surface slurries are uniform.
（6）Balance：The skewer that string makes is put into disk, shape remains intact, and to have distance between skewer and skewer,
Uniformly spread last layer white sesameseed in the surface of skewer.
（7）It is quick-frozen：By step（6）Obtained skewer is put into mono-frozen machine or quick freezing repository is refrigerated to -18 DEG C of skewer central temperature
Below；
（8）Inspection product, packaging, storage keeping：By weight, shape or the bad removal of color and luster, packed after inspection of foreign substance, and subzero 18
Keeping below DEG C.
Embodiment 2
A kind of sesame perfume (or spice) skewer, is made up of following raw material：100 parts of meat mincing, 0.2 part of sodium tripolyphosphate, 1.0 parts of white granulated sugar,
9.64 parts of spice, 0.4 part of cooking wine, 0.2 part of chicken balm, 2 parts of modified corn starch, 2 parts of food fibre powder, salad oil 0.5
Part, soybean protein isolate 1.20,0.001 part of capsicum red pigment, 0.012 part of sesame oil, pepper powder 0.05,21 parts of frozen water, Bai Zhi
Fiber crops.
Above-mentioned preparation method, comprises the following steps：
（1）Stock：Each raw material for standby is weighed by weight.
（2）Trimming：Meat mincing are trimmed to 3-5g bulks.
（3）By sodium tripolyphosphate, white granulated sugar, spice, cooking wine, chicken balm, salad oil, soybean protein isolate, capsicum
Haematochrome, sesame oil, pepper powder are stirred after being mixed with frozen water, and tumbling liquid is made, and load weighted meat mincing are poured into tumbling
In machine, tumbler is sealed, vacuumizes 0.08MPa, 6 revs/min of rotating speed, corn is denatured by continuous tumbling for 25 minutes again to form sediment
Powder and food fibre powder are uniformly spilt into, and vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 10 minutes, and discharging is to pickling
Pond.
（4）Stand：Raw material after tumbling is stood 16 hours in 0 ~ 4 DEG C of environment.
（5）Puncture：Pierced in order with corresponding circle label by order requirements, head bulk, centre does not leak label, and head is not leaked
Point, upper and lower width is consistent, the uniform of surface slurries
（6）Balance：The skewer that string makes is put into disk, shape remains intact, and to have distance between skewer and skewer, in skewer
Surface uniformly spread last layer white sesameseed.
（7）It is quick-frozen：By step（6）Obtained skewer is put into mono-frozen machine or quick freezing repository is refrigerated to -18 DEG C of skewer central temperature
Below.
（8）Inspection product, packaging, storage keeping：By weight, shape or the bad removal of color and luster, packed after inspection of foreign substance, and zero
Lower less than 18 DEG C keepings.
Embodiment 3
A kind of sesame perfume (or spice) skewer, is made up of following raw material：100 parts of meat mincing, 0.3 part of sodium tripolyphosphate, 1.5 parts of white granulated sugar,
9.68 parts of spice, 0.6 part of cooking wine, 0.3 part of chicken balm, 3 parts of modified corn starch, 3 parts of food fibre powder, salad oil 0.7
Part, 0.25 part of soybean protein isolate, 0.0012 part of capsicum red pigment, 0.013 part of sesame oil, 0.07 part of pepper powder, 22 parts of frozen water,
White sesameseed.
Above-mentioned preparation method, comprises the following steps：
（1）Stock：Each raw material for standby is weighed by weight；
（2）Trimming：Meat mincing are trimmed to 3-5g bulk；
（3）Sodium tripolyphosphate, white granulated sugar, spice, cooking wine, chicken balm, salad oil, soybean protein isolate, capsicum is red
Element, sesame oil, pepper powder are stirred after being mixed with frozen water, and tumbling liquid is made, and load weighted meat mincing are poured into tumbler,
Tumbler is sealed, vacuumizes 0.08MPa, 5-7 revs/min of rotating speed, corn is denatured by continuous tumbling 24-26 minutes again to form sediment
Powder and food fibre powder are uniformly spilt into, and vacuumize 0.08MPa, 5-7 revs/min of rotating speed, continuous tumbling 9-11 minutes, and discharging is to salting down
Pond processed；
（4）Stand：Raw material after tumbling is stood 14 ~ 18 hours in 0 ~ 4 DEG C of environment；
（5）Puncture：Being pierced in order with corresponding circle label by order requirements, head bulk, centre does not leak label, and point is not leaked on head,
Upper and lower width is consistent, and surface slurries are uniform；
（6）Balance：The skewer that string makes is put into disk, shape remains intact, and to have distance between skewer and skewer, in skewer
Surface uniformly spread last layer white sesameseed；
（7）It is quick-frozen：By step（6）Obtained skewer is put into mono-frozen machine or quick freezing repository is refrigerated to below -18 DEG C of skewer central temperature；
（8）Inspection product, packaging, storage keeping：By weight, shape or the bad removal of color and luster, packed after inspection of foreign substance, and subzero 18
Keeping below DEG C.
Embodiments of the invention 1-3 sensory evaluation
| Taste | It is moderately salted, Fried Lamb with Cumin flavor | It is qualified |
| Mouthfeel | It is fresh and tender, and have chewy texture | It is qualified |
| Color and luster | Color is vivid after baking | It is qualified |
| Meat | There is the meat fiber of multilayer | It is qualified |
| Cubical contraction（%） | 10-15 | It is qualified |
The present invention has carried out the coherent detection of industry production standard, meets the requirements of the standard.The skewer of the present invention is also carried out
Experiment is foretasted, with comparing for similar product, elasticity, chewy texture and the fresh and tender of meat of its meat more protrude, had higher
Water retention, have the unique taste, have the larger market competitiveness, greatly meet consumer demand.The product is tested by foretasting
Have higher rating, and the opinion for combining feedback has carried out multiple adjustment raw material and dosage again, and finally determines of the invention
Technical scheme.
The equipment used in the present invention is the common equipment of this area, be will not be repeated here.
The schematical embodiment of the present invention is the foregoing is only, is not limited to the scope of the present invention.It is any
Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from,
The scope of protection of the invention should be belonged to.
Claims (4)
1. a kind of sesame perfume (or spice) skewer, it is characterised in that be made up of the raw material of following parts by weight：100 parts of meat mincing, sodium tripolyphosphate 0.1-
0.3 part, white granulated sugar 0.5-1.5 parts, spice 9.60-9.68 parts, cooking wine 0.2-0.6 parts, chicken balm 0.1-0.3 parts, corn
Converted starch 1-3 parts, food fibre powder 1-3 parts, salad oil 0.3-0.7 parts, soybean protein isolate 1.15-0.25 parts, capsanthin
Pigment 0.0008-0.0012 parts, sesame oil 0.011-0.013 parts, pepper powder 0.03-0.07 parts, frozen water 20-22 parts, white sesameseed.
2. a kind of sesame perfume (or spice) skewer according to claim 1, it is characterised in that the raw material for having following parts by weight is made：Meat mincing
100 parts, 0.2 part of sodium tripolyphosphate, 1.0 parts of white granulated sugar, 9.64 parts of spice, 0.4 part of cooking wine, 0.2 part of chicken balm, corn become
2 parts of starch of property, 2 parts of food fibre powder, 0.5 part of salad oil, 1.20 parts of soybean protein isolate, 0.001 part of capsicum red pigment, sesame
0.012 part of oil, pepper powder 0.05,21 parts of frozen water, white sesameseed.
3. the preparation method of a kind of sesame perfume (or spice) skewer according to claim 1 or 2, it is characterised in that comprise the following steps：
（1）Stock：Each raw material for standby is weighed by weight；
（2）Trimming：Meat mincing are trimmed to bulk；
（3）Sodium tripolyphosphate, white granulated sugar, spice, cooking wine, chicken balm, salad oil, soybean protein isolate, capsicum is red
Element, sesame oil, pepper powder are stirred after being mixed with frozen water, and tumbling liquid is made, and load weighted meat mincing are poured into tumbler,
Tumbler is sealed, vacuumizes 0.08MPa, 5-7 revs/min of rotating speed, corn is denatured by continuous tumbling 24-26 minutes again to form sediment
Powder and food fibre powder are uniformly spilt into, and vacuumize 0.08MPa, 5-7 revs/min of rotating speed, continuous tumbling 9-11 minutes, and discharging is to salting down
Pond processed；
（4）Stand：Raw material after tumbling is stood 14 ~ 18 hours in 0 ~ 4 DEG C of environment；
（5）Puncture：Being pierced in order with corresponding circle label by order requirements, head bulk, centre does not leak label, and point is not leaked on head,
Upper and lower width is consistent, and surface slurries are uniform；
（6）Balance：The skewer that string makes is put into disk, shape remains intact, and to have distance between skewer and skewer, in skewer
Surface uniformly spread last layer white sesameseed；
（7）It is quick-frozen：By step（6）Obtained skewer is put into mono-frozen machine or quick freezing repository is refrigerated to below -18 DEG C of skewer central temperature；
（8）Inspection product, packaging, storage keeping：By weight, shape or the bad removal of color and luster, packed after inspection of foreign substance, and subzero 18
Keeping below DEG C.
A kind of 4. preparation method of sesame perfume (or spice) skewer according to claim 3, it is characterised in that the step（2）In block
Shape meat mincing are 3-5g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581532.2A CN107334084A (en) | 2017-07-17 | 2017-07-17 | A kind of sesame perfume (or spice) skewer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581532.2A CN107334084A (en) | 2017-07-17 | 2017-07-17 | A kind of sesame perfume (or spice) skewer and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107334084A true CN107334084A (en) | 2017-11-10 |
Family
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| CN201710581532.2A Withdrawn CN107334084A (en) | 2017-07-17 | 2017-07-17 | A kind of sesame perfume (or spice) skewer and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302170A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Black pepper flavored skewered pork and preparation method thereof |
| CN106071957A (en) * | 2016-07-07 | 2016-11-09 | 安徽靖童科技农业发展有限公司 | A kind of sesame perfume (or spice) skewer |
| CN106261869A (en) * | 2016-08-15 | 2017-01-04 | 山东惠发食品股份有限公司 | A kind of turkey skewer and preparation method thereof |
-
2017
- 2017-07-17 CN CN201710581532.2A patent/CN107334084A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302170A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Black pepper flavored skewered pork and preparation method thereof |
| CN106071957A (en) * | 2016-07-07 | 2016-11-09 | 安徽靖童科技农业发展有限公司 | A kind of sesame perfume (or spice) skewer |
| CN106261869A (en) * | 2016-08-15 | 2017-01-04 | 山东惠发食品股份有限公司 | A kind of turkey skewer and preparation method thereof |
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