CN107467484A - A kind of method of quick-frozen raw product pig cake - Google Patents
A kind of method of quick-frozen raw product pig cake Download PDFInfo
- Publication number
- CN107467484A CN107467484A CN201710467086.2A CN201710467086A CN107467484A CN 107467484 A CN107467484 A CN 107467484A CN 201710467086 A CN201710467086 A CN 201710467086A CN 107467484 A CN107467484 A CN 107467484A
- Authority
- CN
- China
- Prior art keywords
- quick
- raw product
- pig cake
- cake
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 235000015192 vegetable juice Nutrition 0.000 claims description 53
- 241000519695 Ilex integra Species 0.000 claims description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 33
- 235000013399 edible fruits Nutrition 0.000 claims description 31
- 239000006188 syrup Substances 0.000 claims description 29
- 235000020357 syrup Nutrition 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 15
- 240000007594 Oryza sativa Species 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 210000003491 skin Anatomy 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 240000007087 Apium graveolens Species 0.000 claims description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 4
- 235000010591 Appio Nutrition 0.000 claims description 4
- 235000005747 Carum carvi Nutrition 0.000 claims description 4
- 240000000467 Carum carvi Species 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 3
- 240000001592 Amaranthus caudatus Species 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 235000012735 amaranth Nutrition 0.000 claims description 3
- 239000004178 amaranth Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 13
- 238000003860 storage Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000010257 thawing Methods 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 8
- 235000017491 Bambusa tulda Nutrition 0.000 description 8
- 244000082204 Phyllostachys viridis Species 0.000 description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 8
- 239000011425 bamboo Substances 0.000 description 8
- 235000003434 Sesamum indicum Nutrition 0.000 description 7
- 244000040738 Sesamum orientale Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 235000021552 granulated sugar Nutrition 0.000 description 7
- 241001071864 Lethrinus laticaudis Species 0.000 description 5
- 238000005336 cracking Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000001270 Allium sibiricum Nutrition 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 4
- 241000949456 Zanthoxylum Species 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
- 235000000832 Ayote Nutrition 0.000 description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 3
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 3
- 244000242564 Osmanthus fragrans Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 241000220317 Rosa Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 235000015136 pumpkin Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 244000241235 Citrullus lanatus Species 0.000 description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 244000307700 Fragaria vesca Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 244000042295 Vigna mungo Species 0.000 description 2
- 235000010716 Vigna mungo Nutrition 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 240000001740 Momordica dioica Species 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 244000046738 asparagus lettuce Species 0.000 description 1
- 235000006705 asparagus lettuce Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000005303 weighing Methods 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of method of quick-frozen raw product pig cake, comprise the following steps：The pig cake of preparation is steamed into 0.15min 6min, obtains raw product pig cake, and by quick-frozen more than the 3h of raw product pig cake, is produced.The present invention extends the storage time of pig cake, increases food flavor, taste and the sight of pig cake；Indeformable in transportation, heat, which do not change, meets water does not dissipate, and is not afraid of defrosting；The product can be promoted to the whole nation by internet, effectively develop and develop local name snack；Keep and improve the outward appearance of pig cake；Increase the fragrance of pig cake, improve the appetite of people；Effectively extend the shelf life, increase Product transport distance.
Description
Technical field
The invention belongs to foods processing technique, more particularly to a kind of method of quick-frozen raw product pig cake.
Background technology
Pig cake is after one of glutinous rice flour adds water stoking, it is faric be made it is tasty and traditional small full of entertaining
Eat, need to expend the more time due to making pig cake personally, and modern life rhythm is fast, therefore edible quick-frozen pig
Cake is simple and efficient, but existing quick-frozen pig cake has the disadvantage that：Pig cake tone is single；When quick-frozen storage,
Cracking occurs in its skin, situation about constantly coming off, influences attractive in appearance and quality；During steaming or boiling, epidermis heat melts, and leads
Pig cake is caused to steam deformation；2 hours can only be preserved in transportation, under normal temperature, are easily thawed, all " pigs after defrosting
Cake " can stick into one, can not eat；When running into burst blackout condition, it can not for a long time preserve, cause the loss of product；No
In the case of adding any additive, its shelf-life is too short, is not easy to the popularization of product.
In summary, need badly and develop a kind of method of quick-frozen pig cake to keep color and luster, increase food flavor, sample and view and admire
The performance of property etc..
The content of the invention
In view of the defects of above-mentioned prior art is present, the purpose of the present invention is to propose to a kind of side of quick-frozen raw product pig cake
Method, effectively extend the shelf-life of pig cake, the product is promoted suitable for the whole nation, while color and luster enriches, and increases food flavor, the product of pig cake
Taste and sight.
The purpose of the present invention will be achieved by the following technical programs：
A kind of method of quick-frozen raw product pig cake, comprises the following steps：The pig cake of preparation is steamed into 0.15min-6min,
Raw product pig cake, and by quick-frozen more than the 3h of raw product pig cake, produce.
A kind of method of above-mentioned quick-frozen raw product pig cake, wherein, the pig cake is coloured pig cake, and it is by following
Preparation method is prepared：Glutinous rice flour is weighed, adds mixed juice to knead to obtain mochi, fillings is wrapped in the mochi and pinched into
Color pig cake.
A kind of method of above-mentioned quick-frozen raw product pig cake, wherein, the raw product pig cake is medium well following
Raw product pig cake；Or refer to epidermis and cook shaping, and the unheated raw product pig cake of fillings.
A kind of method of above-mentioned quick-frozen raw product pig cake, wherein, in addition to quick-frozen raw product pig cake is placed in very
In empty bag, vacuumize, high temperature sterilization is quick-frozen.
A kind of method of above-mentioned quick-frozen raw product pig cake, wherein, the mixed juice is selected from water and miscellaneous vegetable juice, water and water
Fruit juice, water, fruit syrup or miscellaneous vegetable juice.
A kind of method of above-mentioned quick-frozen raw product pig cake, wherein, the miscellaneous vegetable juice prepared by following preparation method and
：Pasty state is made in coloured vegetables and condiments, adds water hybrid filtering, produces；The fruit syrup is by the way that fruit is squeezed the juice to obtain.
A kind of method of above-mentioned quick-frozen raw product pig cake, wherein, the fillings is to make fillings, the self-control fillings by oneself
Including meat stuffing, rich oil filling, limp and numb filling or happiness sand filling.
A kind of method of above-mentioned quick-frozen raw product pig cake, wherein, the amount ratio of the glutinous rice flour and the mixed juice
For 1: 1；The mochi and the amount ratio of the fillings are 1-2: 1.
A kind of method of above-mentioned quick-frozen raw product pig cake, wherein, the coloured vegetables include carrot, green vegetables, blood skin
Dish or three-coloured amaranth；The condiments includes celery, capsicum, Chinese prickly ash or caraway.
Quick-frozen raw product pig cake is prepared according to above-mentioned method.
Compared with prior art, the method for a kind of quick-frozen raw product pig cake provided by the invention, the technique effect reached
It is：The present invention does not have to the storage time that any additive can extend pig cake, increases the food flavor of pig cake, samples and view and admire
Property；Indeformable in transportation, heat, which do not change, meets water does not dissipate, and is not afraid of defrosting；The production can be promoted to the whole nation by internet
Product, effectively develop and develop local name snack；Keep and improve the outward appearance of pig cake；Increase the fragrance of pig cake, improve people
Appetite；Effectively extend the shelf life, increase Product transport distance.
Below just in conjunction with the embodiments, the embodiment of the present invention is described in further detail, so that technical scheme is more
It should be readily appreciated that, grasp.
Embodiment
Below by specific embodiment, the present invention will be described, but the invention is not limited in this.In following embodiments
The experimental method, it is conventional method unless otherwise specified；The reagent and material, unless otherwise specified, can be from business
Approach obtains, example below and the scope of the claims for being not used to the limitation present invention, all equivalence enforcements without departing from carried out by the present invention
Or change, it is intended to be limited solely by the scope of this patent.
The glutinous rice flour used in the present invention is to contain 30% rice meal.
Embodiment 1
Prepare fresh bamboo shoot meat filling：Weigh pork 60g, bean sprout 15g, fresh bamboo shoot 15g, salt 2.5g, monosodium glutamate 1.5g, chickens' extract 1.5g, Hu
Green pepper powder 1.5g, zanthoxylum powder 1g, chive 2g, mix and produce；
Prepare miscellaneous vegetable juice：Weigh asparagus lettuce 150g, celery 10g, capsicum 2g, Chinese prickly ash 1g, caraway 5g and pound into pasty state with cairn, add
Enter the mixing of 20g water, filter residue, obtain miscellaneous vegetable juice 50g；
Prepare mochi：Weigh 500g glutinous rice flours addition water 450g, miscellaneous vegetable juice 50g kneads to obtain mochi；Miscellaneous vegetable juice accounts for mixed
The 10% of juice total amount is closed, the mixed juice includes water and miscellaneous vegetable juice；
Take the fresh bamboo shoot meat fillings of 13g to be wrapped in 13g mochis and pinch into piggy sample, obtain coloured pig cake；
Quick-frozen raw product pig cake：Coloured pig cake is put into food steamer and steams 0.25min, treats that epidermis cooks shaping, and filling is not
Taken out when heated and raw product pig cake is made, above-mentioned raw product pig cake is put into the quick-frozen 3h of refrigerator, obtains quick-frozen raw product pig
Cake.
The miscellaneous vegetable juice of the present embodiment can be replaced by fruit syrup, wherein, the method for preparing fruit syrup is：Blueberry is squeezed the juice, mistake
Residue is filtered, obtains fruit syrup 50g.
The shelf-life that pig cake is made in this method preserves 6 months under freezing conditions, is preserved 3 days under normal temperature condition.
Embodiment 2
Prepare bean curd raw meat filling：Weigh pork 65g, bean sprout 15g, bean curd 15g, salt 2.8g, monosodium glutamate 1.7g, chickens' extract 1.7g,
Pepper powder 1.5g, zanthoxylum powder 1g, chive 2g, mix and produce；
Prepare miscellaneous vegetable juice：Weigh green vegetables 90g and pound into pasty state with cairn, add 5g water and mix, filter residue, obtain miscellaneous vegetable juice
25g；
Prepare mochi：Weigh 500g glutinous rice flours addition water 475g, miscellaneous vegetable juice 25g kneads to obtain mochi；Miscellaneous vegetable juice accounts for mixed
The 5% of juice total amount is closed, the mixed juice includes water and miscellaneous vegetable juice；
Take 12g bean curd raw meat fillings to be wrapped in 12g mochis and pinch into bird sample, obtain coloured pig cake；
Quick-frozen raw product pig cake：Coloured pig cake is put into food steamer and steams 1min, during this period, opens pot cover 1 time, every time
2 seconds, half ripe raw product pig cake is made, above-mentioned raw product pig cake is put into the quick-frozen 10h of refrigerator, obtains quick-frozen raw product pig
Cake.
The miscellaneous vegetable juice of the present embodiment can be replaced by fruit syrup, wherein, the method for preparing fruit syrup is：Watermelon 40g is squeezed the juice,
Residue is filtered, obtains fruit syrup 25g.
Embodiment 3
Prepare meat stuffing with sweet and sour flavor：Pork 55g, agaric 30g, salt 2.5g, monosodium glutamate 1g, chickens' extract 0.5g, pepper powder 1.5g, zanthoxylum powder
1g, white granulated sugar 7g, vinegar 3g, chive 2g, mix and produce；
Prepare miscellaneous vegetable juice：Weigh blood skin dish 150g and pound into pasty state with cairn, add 40g water and mix, filter residue, obtain miscellaneous
Vegetable juice 75g；
Prepare mochi：Weigh 500g and knock that powder adds water 425g, miscellaneous vegetable juice 75g kneads to obtain mochi；Miscellaneous vegetable juice accounts for mixing
The 15% of juice total amount, the mixed juice include water and miscellaneous vegetable juice；
Take 12g meat stuffings with sweet and sour flavor to be wrapped in 12g mochis and pinch into piggy sample, obtain coloured pig cake；
Quick-frozen raw product pig cake：Coloured pig cake is put into food steamer and steams 3min, during this period, opens pot cover 4 times, every time
2 seconds, half ripe raw product pig cake is taken out, above-mentioned raw product pig cake is put into the quick-frozen 3h of freezer, obtains quick-frozen raw product pig
Cake.
The miscellaneous vegetable juice of the present embodiment can be replaced by fruit syrup, wherein, the method for preparing fruit syrup is：Apple 150g is squeezed
Juice, residue is filtered, obtains fruit syrup 75g.
Embodiment 4
Prepare white sugar rich oil filling：White granulated sugar 45g, lard 25g, peanut 18g, sesame 6g, Exocarpium Citri Rubrum 6g are weighed, mixes and produces；
Prepare miscellaneous vegetable juice：Weigh three-coloured amaranth 800g, caraway 300g and pound into pasty state with cairn, add 150g water and mix, filtering is residual
Slag, obtain miscellaneous vegetable juice 450g；
Prepare mochi：Weigh 500g and knock that powder adds water 50g, miscellaneous vegetable juice 450g kneads to obtain mochi；Miscellaneous vegetable juice accounts for mixing
The 90% of juice total amount, the mixed juice include water and miscellaneous vegetable juice；
Take 12.5g white sugar rich oil fillings to be wrapped in 12.5g mochis and pinch into gaily decorated basket sample, obtain coloured pig cake；
Quick-frozen raw product pig cake：Coloured pig cake is put into food steamer and steams 5min, during this period, opens pot cover 3 times, every time
2 seconds, medium well raw product pig cake is taken out, above-mentioned raw product pig cake is put into the quick-frozen 8h of freezer, obtains quick-frozen raw product pig
Cake.
The miscellaneous vegetable juice of the present embodiment can be replaced by fruit syrup, wherein, the method for preparing fruit syrup is：Orange 700g is squeezed
Juice, residue is filtered, obtains fruit syrup 450g.
Embodiment 5
Prepare sweet osmanthus rich oil filling：White granulated sugar 40g, lard 30g, peanut 20g, sweet osmanthus 10g are weighed, mixes and produces；
Prepare miscellaneous vegetable juice：Weigh tomato 300g, celery 100g and pound into pasty state with cairn, add 60g water and mix, filtering is residual
Slag, obtain miscellaneous vegetable juice 350g；
Prepare mochi：Weigh 500g and knock that powder adds water 150g, miscellaneous vegetable juice 350g kneads to obtain mochi；Miscellaneous vegetable juice accounts for mixing
The 70% of juice total amount, the mixed juice include water and miscellaneous vegetable juice；
Take 12.5g sweet osmanthus rich oil fillings to be wrapped in 12.5g mochis and pinch into gaily decorated basket sample, obtain coloured pig cake；
Quick-frozen raw product pig cake：Coloured pig cake is put into food steamer and steams 2min, during this period, opens pot cover 2 times, every time
3 seconds, medium well raw product pig cake is taken out, above-mentioned raw product pig cake is put into the quick-frozen 8h of freezer, obtains quick-frozen raw product pig
Cake；
Quick-frozen raw product pig cake is put into after bag vacuum 20 seconds, sealing time 2 seconds, 3.5 seconds cool times, then
By high temperature sterilization, quick-frozen more than 3 hours.
Embodiment 6
Prepare rose rich oil filling：White granulated sugar 40g, lard 30g, peanut 20g, rose 10g are weighed, mixes and produces；
Prepare miscellaneous vegetable juice：Weigh cucumber 300g, Chinese prickly ash 1g, pimiento 30g and pound into pasty state with cairn, add 40g water and mix,
Residue is filtered, obtains miscellaneous vegetable juice 150g；
Prepare fruit syrup：Strawberry 300g is squeezed the juice, residue is filtered, obtains fruit syrup 150g；
Prepare mochi and weigh that 500g glutinous rice flours add water 350g, miscellaneous vegetable juice 150g kneads to obtain mochi；Miscellaneous vegetable juice accounts for mixed
The 30% of juice total amount is closed, the mixed juice includes water and miscellaneous vegetable juice；
Take 15g rose rich oil fillings to be wrapped in 15g mochis and pinch into piggy sample, obtain coloured pig cake；
Quick-frozen raw product pig cake：Coloured pig cake is put into food steamer and steams 0.25min, treats that epidermis cooks shaping, and filling is not
Taken out when heated and raw product pig cake is made, above-mentioned raw product pig cake is put into the quick-frozen 4h of refrigerator, obtains quick-frozen raw product pig
Cake；
The miscellaneous vegetable juice of the present embodiment can be replaced by fruit syrup, wherein, the method for preparing fruit syrup is：Strawberry 300g is squeezed
Juice, residue is filtered, obtains fruit syrup 150g；
Quick-frozen raw product pig cake is put into packaging bag plastic packaging, packed food is put into equipment or in packaging bag with 100
Type deoxidier deoxidation, bacteria growing inhibiting environment, to extend the shelf life.
Embodiment 7
Prepare limp and numb filling：50 grams of brown sugar, limp and numb 50 grams is weighed, the system of knocking forms；
Prepare miscellaneous vegetable juice：Weigh balsam pear 200g and pound into pasty state with cairn, add 40g water and mix, filter residue, obtain miscellaneous vegetable
Juice 100g；
Prepare mochi：Weigh 500g glutinous rice flours addition water 400g, miscellaneous vegetable juice 100g kneads to obtain mochi；Miscellaneous vegetable juice accounts for mixed
The 20% of total amount is closed, the mixed juice includes water and miscellaneous vegetable juice；
Take the limp and numb fillings of 13g to be wrapped in 13g mochis and pinch into piggy sample, obtain coloured pig cake；
Quick-frozen raw product pig cake：Coloured pig cake is put into food steamer and steams 0.25min, treats that epidermis cooks shaping, and filling is not
Taken out when heated and raw product pig cake is made, above-mentioned raw product pig cake is put into the quick-frozen 4h of refrigerator, obtains quick-frozen raw product pig
Cake.
Embodiment 8
Limp and numb sesame filling：White granulated sugar 47.5g, limp and numb 47.5g, sesame 5g are weighed, the system of knocking forms；
Prepare fruit syrup：Watermelon 1000g is squeezed the juice, residue is filtered, obtains fruit syrup 500g；
Prepare mochi：Weigh 500g glutinous rice flours addition fruit syrup 500g and knead to obtain mochi；Fruit syrup accounts for mixing total amount
100%, the mixed juice includes water and fruit syrup；
Take the limp and numb sesame fillings of 12g to be wrapped in 12g mochis and pinch into bird sample, obtain coloured pig cake；
Quick-frozen raw product pig cake：Coloured pig cake is put into food steamer and steams 5min, during this period, opens pot cover 3 times, every time
2 seconds, half ripe raw product pig cake is made, above-mentioned raw product pig cake is put into the quick-frozen 10h of refrigerator, obtains quick-frozen raw product pig
Cake.
Embodiment 9
The present embodiment and the difference of embodiment 4 are：White sugar rich oil filling is replaced with into the husky filling of happiness, its preparation method is to weigh
White granulated sugar 30g, rice bean powder 35g, lard 35g, mix and produce.
Embodiment 10
Prepare and like husky sesame filling：White granulated sugar 30g, rice bean powder 32g are weighed, lard 33g, sesame 5g, mixes and produces；
Prepare miscellaneous vegetable juice：Weigh pumpkin 400g adds water 400g to be cooked into pasty state with pot, filters residue, obtains miscellaneous vegetable juice 500g；
Prepare mochi：Weigh 500g and knock powder and add miscellaneous vegetable juice 500g and knead to obtain mochi；Miscellaneous vegetable juice accounts for mixed juice total amount
100%, the mixed juice includes water and miscellaneous vegetable juice；
Take the husky sesame filling of 10g happinesses to be wrapped in 10g mochis and pinch into pumpkin sample, obtain coloured pig cake；
Quick-frozen raw product pig cake：Coloured pig cake is put into food steamer and steams 8min, during this period, opens pot cover 4 times, every time
2 seconds, medium well raw product pig cake is taken out, above-mentioned raw product pig cake is put into the quick-frozen 8h of freezer, obtains quick-frozen raw product pig
Cake；
Quick-frozen raw product pig cake is put into after bag vacuum 20 seconds, sealing time 2 seconds, 3.5 seconds cool times, then
By high temperature sterilization, quick-frozen 5 hours.
Comparative example
Prepare fresh bamboo shoot meat filling：Weigh pork 60g, bean sprout 15g, fresh bamboo shoot 15g, salt 2.5g, monosodium glutamate 1.5g, chickens' extract 1.5g, Hu
Green pepper powder 1.5g, zanthoxylum powder 1g, chive 2g, mix and produce；
Prepare mochi：Weighing 500g glutinous rice flours adds 500g water to knead to obtain mochi；
Take the fresh bamboo shoot meat fillings of 13g to be wrapped in 13g mochis to pinch into obtaining common pig cake；The quick-frozen 4h of refrigerator is directly placed into,
Obtain quick-frozen raw product pig cake.
Embodiment 1 is compared as follows with comparative example：
A, outward appearance
There is phenomena such as cracking, wrinkle, raw flower after common quick-frozen pig cake prepared by comparative example is quick-frozen, color is single, shape
Dullness, typically semilune, triangle, quadrangle；
The quick-frozen raw product pig cake outward appearance of embodiment 1 to it is not quick-frozen when coloured pig cake outward appearance it is similar, it is no cracking, wrinkle
Phenomena such as line, raw flower, and the coloured pig cake color of the present invention is various, and color and luster enriches.
The present invention does not only have the outward appearance of existing pig cake, also has other such as piggy shape, bird shape, flower-basket type, pumpkins
The shapes such as shape.
B, storage transport
Common quick-frozen pig cake heat prepared by comparative example is changed, and 1 to 2 hour can only be preserved under normal temperature, even if taking
Cold chain transportation, when handling goods, it can still deform, change, which is scattered, to be come, and can not be realized and be transported for a long time；
The quick-frozen raw product pig cake of embodiment 1 can preserve 2-3 at normal temperatures in the case of without any deepfreeze
It never degenerates, and cold chain express delivery can be used to sell.
C, taste
100 tasters are chosen, are randomly divided into 2 groups, respectively 1 group of comparative example and embodiment, every group 50, through statistics,
89% taster thinks that common quick-frozen pig cake prepared by comparative example can only taste the taste of fresh bamboo shoot meat filling, single taste；
95% taster thinks that quick-frozen raw product pig cake prepared by embodiment 1 does not only have the taste of fresh bamboo shoot meat filling, its
Raw product pig cake skin has the taste of miscellaneous vegetable juice or the taste of fruit syrup blueberry.
Miscellaneous vegetable juice or fruit syrup addition in the present invention is the 5% to 100% of total moisture content, when for 5% when, musculus cutaneus only has
The color of this kind of juice, when for 100% when, musculus cutaneus has the obvious taste of this kind of juice.
D, the shelf-life
Common quick-frozen pig cake prepared by comparative example can be stored 2 months in refrigerator freezing reluctantly；1-2 can be preserved under normal temperature
Individual hour, foam insulation box is positioned over, and after adding ice bag, 6 hours can be preserved.
Quick-frozen raw product pig cake prepared by embodiment 1 can be stored at least six moon in refrigerator freezing, and storage takes after 6 months
Go out, it is without exception when eating without any cracking, leakage filling phenomenon；Storage is taken out after 1 year, still without any cracking, leakage filling phenomenon, table
Skin color is slightly deep, shows slightly transparent, and taste is somewhat light slightly when eating, without other abnormal tastes；It can be preserved under summer normal temperature 2 days,
Foam insulation box is positioned over, and after adding ice bag, can be preserved 3 days.It can be preserved under winter normal temperature 3 days, be positioned over foam insulation box,
And after adding ice bag, it can preserve 5 days.
Quick-frozen raw product pig cake prepared by embodiment 2-10 was tested outward appearance, storage transport, taste, shelf-life,
Its result is similar to Example 1.
Some preferred embodiments of the present invention have shown and described in described above, but as previously described, it should be understood that the present invention
Be not limited to form disclosed herein, be not to be taken as the exclusion to other embodiment, and available for various other combinations,
Modification and environment, and above-mentioned teaching or the technology or knowledge of association area can be passed through in the scope of the invention is set forth herein
It is modified., then all should be in this hair and the change and change that those skilled in the art are carried out do not depart from the spirit and scope of the present invention
In the protection domain of bright appended claims.
Claims (10)
- A kind of 1. method of quick-frozen raw product pig cake, it is characterised in that comprise the following steps：The pig cake of preparation is steamed 0.15min-6min, obtains raw product pig cake, and by quick-frozen more than the 3h of raw product pig cake, produces.
- 2. the method for a kind of quick-frozen raw product pig cake according to claim 1, it is characterised in that the pig cake is to have Color pig cake, it is prepared by following preparation method：Weigh and knock powder or glutinous rice flour, add mixed juice to knead to obtain mochi, by filling Material, which is wrapped in the mochi, pinches into coloured pig cake.
- A kind of 3. method of quick-frozen raw product pig cake according to claim 1, it is characterised in that the raw product pig Cake is medium well following raw product pig cake；Or refer to epidermis and cook shaping, and the unheated raw product pig cake of fillings.
- 4. the method for a kind of quick-frozen raw product pig cake according to claim 1, it is characterised in that also include quick-frozen life Product pig cake is placed in vacuum bag, is vacuumized, and high temperature sterilization is quick-frozen.
- 5. the method for a kind of quick-frozen raw product pig cake according to claim 2, it is characterised in that the mixed juice is selected from Water and miscellaneous vegetable juice, water and fruit syrup, water, fruit syrup or miscellaneous vegetable juice.
- A kind of 6. method of quick-frozen raw product pig cake according to claim 5, it is characterised in that the miscellaneous vegetable juice by with Lower preparation method is prepared：Pasty state is made in coloured vegetables and condiments, adds water hybrid filtering, produces；The fruit syrup passes through Fruit is squeezed the juice and obtained.
- 7. the method for a kind of quick-frozen raw product pig cake according to claim 2, it is characterised in that the fillings is self-control Fillings, the self-control fillings include meat stuffing, rich oil filling, limp and numb filling or happiness sand filling.
- 8. the method for a kind of quick-frozen raw product pig cake according to claim 2, it is characterised in that the glutinous rice flour and institute The amount ratio for stating mixed juice is 1: 1；The mochi and the amount ratio of the fillings are 1-2: 1.
- A kind of 9. method of quick-frozen raw product pig cake according to claim 6, it is characterised in that the coloured vegetables bag Include carrot, green vegetables, blood skin dish or three-coloured amaranth；The condiments includes celery, capsicum, Chinese prickly ash or caraway.
- 10. quick-frozen raw product pig cake is prepared in a kind of method according to claim any one of 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710467086.2A CN107467484A (en) | 2017-06-19 | 2017-06-19 | A kind of method of quick-frozen raw product pig cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710467086.2A CN107467484A (en) | 2017-06-19 | 2017-06-19 | A kind of method of quick-frozen raw product pig cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467484A true CN107467484A (en) | 2017-12-15 |
Family
ID=60594685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710467086.2A Pending CN107467484A (en) | 2017-06-19 | 2017-06-19 | A kind of method of quick-frozen raw product pig cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107467484A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447845A (en) * | 2019-09-09 | 2019-11-15 | 乐山市阙纪食品有限公司 | A kind of leaf cake Minced Beef and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467606A (en) * | 2007-12-24 | 2009-07-01 | 天津市中英保健食品有限公司 | Colorful rice glue ball and method for producing the same |
| CN102450576A (en) * | 2010-10-29 | 2012-05-16 | 河南农业大学 | Processing method of quick-frozen dumplings for microwave oven |
| CN104522538A (en) * | 2014-12-05 | 2015-04-22 | 马玉梅 | Natural coarse-cereal quick-frozen sweet dumplings |
| KR20160117908A (en) * | 2015-04-01 | 2016-10-11 | 성백영 | A process for the preparation of sticky rice cakes containing fresh fruits and the sticky rice cakes prepared therefrom |
-
2017
- 2017-06-19 CN CN201710467086.2A patent/CN107467484A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467606A (en) * | 2007-12-24 | 2009-07-01 | 天津市中英保健食品有限公司 | Colorful rice glue ball and method for producing the same |
| CN102450576A (en) * | 2010-10-29 | 2012-05-16 | 河南农业大学 | Processing method of quick-frozen dumplings for microwave oven |
| CN104522538A (en) * | 2014-12-05 | 2015-04-22 | 马玉梅 | Natural coarse-cereal quick-frozen sweet dumplings |
| KR20160117908A (en) * | 2015-04-01 | 2016-10-11 | 성백영 | A process for the preparation of sticky rice cakes containing fresh fruits and the sticky rice cakes prepared therefrom |
Non-Patent Citations (2)
| Title |
|---|
| 卢锡纯等: "《农产品加工》", 31 July 2014, 中国农业大学出版社 * |
| 鲍琳主编: "《食品冷冻冷藏技术》", 31 January 2016, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447845A (en) * | 2019-09-09 | 2019-11-15 | 乐山市阙纪食品有限公司 | A kind of leaf cake Minced Beef and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612A (en) | Method for producing spicy chicken product | |
| CN103300404A (en) | Appetizing pickled chilli flavor mutton sausage and preparing method thereof | |
| CN102669755B (en) | Method for manufacturing per-seasoning red pond hotpot | |
| CN103549511A (en) | Method for processing canned mantis shrimps | |
| KR101921026B1 (en) | Patties comprising chicken meat and manufacturing method thereof | |
| CN102293412A (en) | Method for preparing fragrant smoked leg chop | |
| CN105475873A (en) | Cheese-containing chicken roll and preparation method thereof | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN105767921A (en) | Making method for cured roast duck neck | |
| CN104247966A (en) | Method for making spicy globefish | |
| CN107467484A (en) | A kind of method of quick-frozen raw product pig cake | |
| CN103653017A (en) | Method for preparing lemon butterfly wing | |
| CN101317671B (en) | Quick-freezing pork vegetable roll food and preparation thereof | |
| CN105685841A (en) | Fruit and vegetable sausages with original fruit and vegetable flavors and preparation method thereof | |
| CN1836550A (en) | Freezed quickly-freezed cooked Chinese steamed dish and rice or dough food | |
| KR20200141615A (en) | Seasoned and dried blackmouth angler and manufacturing method thereof | |
| CN102356842B (en) | Preparation method for shrimp-containing octopus | |
| CN108185319A (en) | A kind of processing method of Cold spiced duck | |
| CN104905294A (en) | Pickled chilli chicken giblets with Tujia flavor | |
| CN101326998A (en) | Longevity mushroom edible fungus foodstuff and method for producing the same | |
| CN107410923A (en) | A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish | |
| CN114027469A (en) | Preparation method of giant salamander dried fish food | |
| CN112401138A (en) | New Orleans flavor beefsteak and preparation method thereof | |
| CN111149997A (en) | Honey barbecued pork and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171215 |
|
| RJ01 | Rejection of invention patent application after publication |