CN107518303A - The preparation method of the baked bamboo rat meat cubelets of Yan - Google Patents
The preparation method of the baked bamboo rat meat cubelets of Yan Download PDFInfo
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- CN107518303A CN107518303A CN201710932162.2A CN201710932162A CN107518303A CN 107518303 A CN107518303 A CN 107518303A CN 201710932162 A CN201710932162 A CN 201710932162A CN 107518303 A CN107518303 A CN 107518303A
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- yan
- meat cubelets
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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 preparation method of the baked bamboo rat meat cubelets of Yan, comprise the following steps：Step 1: the bamboo rat meat boned is cut into meat cubelets；Step 2: jar-sealed wine and crab oil juice are well mixed, the meat cubelets immersion being put into step 1, taking-up drains；Step 3: with after ginger crush and dilution, it is well mixed Yu the baked powder of Yan, the meat cubelets then added in step 2 are mixed and pickled, and wherein the baked powder of , Yan includes sealwort powder, prepared fleece flower root powder, curcuma powder, pepper powder, star aniseed powder, licorice powder, salt and chickens' extract；Step 4: the meat cubelets cold wind pickled in step 3 is air-dried, then it is standby with tinfoil parcel；Step 5: being embedded to together with tinfoil in preheated crude salt, slow fire heating, stir once, continue to heat；Bakeed Step 6: taking out meat cubelets.The present invention, which has, prepares that the baked bamboo rat meat cubelets of Yan are uniform in size, surface is smooth, golden yellow color, and rich in glossy, salty comfortable suitable, aftertaste is thick and heavy, the fresh and tender Q bullets of mouthfeel, the beneficial effect of aromatic flavour.
Description
Technical field
The present invention relates to bamboo rat meat processing technique field.It is more particularly related to a kind of baked bamboo rat meat cubelets of Yan
Preparation method.
Background technology
Bamboo rat meat is solid containing thick protein 57.78%, crude fat 20.54%, coarse ash 17.36%, crude fibre 0.84%, courage
Alcohol 0.05%, also rich in the nutritional ingredient such as phosphorus, iron, calcium, vitamin E and a variety of quality amino acids, steroid, wherein lysine, bright
The content of propylhomoserin and methionine is more taller than cattle and sheep fish and shrimp.Bamboo rat is a kind of low fat and low cholesterol, and nutritive value is high
Healthy meat product, but the utilization form of bamboo rat meat is mainly restaurant cook based on, the current deep processing about bamboo rat meat
Product is also seldom.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of preparation method of the baked bamboo rat meat cubelets of Yan, prepares the baked bamboo rat meat cubelets of Yan
It is uniform in size, surface is smooth, golden yellow color, rich in glossy, it is salty it is comfortable preferably, aftertaste is thick and heavy, the fresh and tender Q bullets of mouthfeel, aromatic flavour.
In order to realize according to object of the present invention and further advantage, there is provided a kind of preparation side of the baked bamboo rat meat cubelets of Yan
Method, comprise the following steps, following raw materials by weight portion meter：
Step 1: the bamboo rat meat boned is cut into meat cubelets, it is standby；
Step 2: it is 2~3 in mass ratio by jar-sealed wine and crab oil juice:1 is well mixed, the meat cubelets leaching being put into step 1
20~40min is steeped, taking-up drains；
Step 3: with after ginger crush and dilution, it is well mixed Yu the baked powder of Yan, the meat cubelets then added in step 2 mix
It is even to pickle, wherein, the mass ratio of the baked powder of meat cubelets Yu Yan is 12~15:What the 1 baked powder of , Yan makes including 50 parts of sealwort powder, 25~30 parts
Radix polygoni multiflori powder, 100~150 parts of curcuma powders, 10~20 portions of pepper powders, 10~20 parts of star aniseed powders, 10~20 parts of licorice powders, 7~15 parts
Salt, 3~5 portions of chickens' extracts；
Step 4: the meat cubelets cold wind pickled in step 3 is air-dried into 0.5~1.5h, then wrapped up with tinfoil standby；
Step 5: being embedded to together with tinfoil in preheated crude salt, slow fire heats 10~30min, stirs once, continues
Heat 10~30min；
Step 6: taking out meat cubelets bakees 20~40min.
Preferably, the number of degrees of jar-sealed wine are 20 ° in step 1.
Preferably, linseed oil is smeared on the tinfoil in step 4 in advance.
Preferably, the stoving temperature in step 6 is 70 DEG C.
Preferably, the bamboo rat meat boned in addition in step 1 is pre-processed before meat cubelets are cut into, tool
Body is：After bamboo rat meat is placed on surface plate, first beat bamboo rat meat with hammer, the time of hammering is 5~10min, beats speed
It is 1~2N to spend for 200 times/min, hammering dynamics, is then placed in boccaro cylinder, then multiple material bags are added into boccaro cylinder, is placed in
Vibrated in oscillator, first with 30rpm velocity fluctuation 2min, then with 300rpm velocity fluctuation 3min, finally with 100rpm
Velocity fluctuation 2min；
Wherein, multiple circular elastic projections are evenly distributed with the face that the surface plate contacts with bamboo rat meat, it is described
Rubber layer, the rubber layer smooth surface are laid with the face that hammer contacts with sliced meat, every kilogram of bamboo rat meat places 2 material bags；
Each expect that the making wrapped is specially：By 2g Chinese anises, 0.5g hawthorn, 0.5g lilies, 1g Chinese prickly ashes, strongly fragrant Lee of 0.2g
Benevolence, 1.5g Semen sesami nigrums and the mixing of 0.1g caulis bambusae in taenians, then tightened with gauze wrapped.
Preferably, the preparation method of the crab oil juice in step 1 is specially：
S1, female crab of maturation is placed in running water and cultivated 5 days, daily feeding nutrient diet, nutrition western-style food is made as 1
Part Shrimps, 1 part of egg, 5 portions of dried bean curds and 1.5 parts of honey, are well mixed, cook, cook within the 6th day, take crab oil；
S2, by the crab oil in 1 part of step S1,5 parts of millet powders, 0.2 portion of cloves, 0.2 portion of gingko, 2 parts of egg yolks, 1 part it is white
Sugar and 10 parts of water mixing, boiling 30min, after pulling cloves and gingko out, are beaten, then boil 2h with slow fire, its
In, cloves and gingko use gauze wrapped in advance.
Preferably, pickling specially in step 3：The meat cubelets that powder baked Yu Yan mixes are put together with the baked powder of Yan
On the wet gauze of trilaminate together, then lid last layer wet gauze again, prior to 10 DEG C under the conditions of pickle 30min, then
It is put into together with wet gauze in baking box, 10min is toasted under the conditions of 65 DEG C, then 60min is pickled under the conditions of being placed in 10 DEG C, then
It is put into together with wet gauze in baking box, 5min is toasted under the conditions of 50 DEG C, then is removed wet gauze and be placed in dough mixing machine mixing and stir
30min is mixed, is subsequently placed in irradiation 10min under infrared ray.
Preferably, the granularity of meat cubelets is 1 × 1 × 1cm.
Preferably, the power of infrared radiation is 500W.
Preferably, the making of wet gauze is specially：By 1 part of beta-schardinger dextrin, 0.05 part of citric acid and 10 parts of water in 40
Stir, be then put into gauze, the water-bath 5min under the conditions of 60 DEG C under DEG C water bath condition, take out cooling.
The present invention comprises at least following beneficial effect：
Firstth, the present invention prepares that the baked bamboo rat meat cubelets of Yan are uniform in size, surface is smooth, golden yellow color, rich in glossy, salty sweet tea
Suitably, aftertaste is thick and heavy, the fresh and tender Q bullets of mouthfeel, aromatic flavour；
Secondth, the bamboo rat meat boned in step 1 is pre-processed before meat cubelets are cut into, and is specially：By bamboo rat meat
After being placed on surface plate, first beat bamboo rat meat with hammer, the time of hammering is 8min, and hammering speed is 200 times/min, is beaten
Dynamics is 1.5N, is then placed in boccaro cylinder, then multiple material bags are added into boccaro cylinder, is placed in oscillator and vibrates, first with
30rpm velocity fluctuation 2min, then with 300rpm velocity fluctuation 3min, finally with 100rpm velocity fluctuation 2min；Can
To significantly improve the mouthfeel of the baked bamboo rat meat cubelets of Yan, make mouthfeel Q bullets, fresh and tender, while the shape of final products can also be improved, name
Shape is evenly, smoother；
3rd, female crab of maturation is placed in running water and cultivated 5 days, daily feeding nutrient diet, nutrition western-style food is made as
By 1 portion of Shrimps, 1 part of egg, 5 portions of dried bean curds and 1.5 parts of honey, it is well mixed, cooks, cook within the 6th day, take crab oil,
Crab oil can be made with rich flavor；S2, by the crab oil in 1 part of step S1,5 parts of millet powders, 0.2 portion of cloves, 0.2 portion of gingko, 2 portions of chickens
Yolk, 1 part of white sugar and 10 parts of water mixing, boiling 30min, after pulling cloves and gingko out, are beaten, are then endured with slow fire
2h processed, wherein, cloves and gingko use gauze wrapped in advance, make the husky profit of crab oil juice mouthfeel, flavor foot, so as to significantly change
The flavour and fragrance of the baked bamboo rat meat cubelets of Shan Yan；
4th, the meat cubelets that powder baked Yu Yan mixes are placed in the wet gauze of trilaminate together together with the baked powder of Yan
On, then lid last layer wet gauze again, prior to 10 DEG C under the conditions of pickle 30min, be then put into together with wet gauze in baking box,
10min is toasted under the conditions of 65 DEG C, then 60min is pickled under the conditions of being placed in 10 DEG C, is then put into together with wet gauze in baking box,
5min is toasted under the conditions of 50 DEG C, then removes wet gauze and is placed in dough mixing machine and mix 30min, is subsequently placed under infrared ray and shines
10min is penetrated, the power of infrared radiation is 500W, can improve the color and luster of the baked bamboo rat meat cubelets of Yan to a certain extent, grow
Taste and mouthfeel, golden yellow is presented in color and luster, rich in glossy.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<Embodiment 1>
A kind of preparation method of the baked bamboo rat meat cubelets of Yan, comprises the following steps, following raw materials by weight portion meter：
Step 1: the bamboo rat meat boned is cut into meat cubelets, standby, the granularity of meat cubelets is 1 × 1 × 1cm；
Step 2: it is 2 in mass ratio by 20 ° of jar-sealed wine and crab oil juice:1 is well mixed, the meat cubelets being put into step 1
20min is soaked, taking-up drains；
Step 3: with after ginger crush and dilution, it is well mixed Yu the baked powder of Yan, the meat cubelets then added in step 2 mix
It is even to pickle, wherein, the mass ratio of the baked powder of meat cubelets Yu Yan is 12:The 1 baked powder of , Yan include 50 parts of sealwort powder, 25 parts of prepared fleece flower root powder,
100 parts of curcuma powders, 10 portions of pepper powders, 10 parts of star aniseed powders, 10 parts of licorice powders, 7 portions of salt, 3~5 portions of chickens' extracts；
Step 4: the meat cubelets cold wind pickled in step 3 is air-dried into 0.5h, and it is then standby with tinfoil parcel, it is pre- on tinfoil
First smear linseed oil；
Step 5: being embedded to together with tinfoil in preheated crude salt, slow fire heating 10min, stir once, continue to heat
10min；
Step 6: taking out meat cubelets bakees 20min, stoving temperature is 70 DEG C；
The bamboo rat meat boned in step 1 is pre-processed before meat cubelets are cut into, and is specially：Bamboo rat meat is put
After being placed on surface plate, first beat bamboo rat meat with hammer, the time of hammering is 5min, and hammering speed is 200 times/min, Chui Dali
Spend for 1N, be then placed in boccaro cylinder, then multiple material bags are added into boccaro cylinder, be placed in oscillator and vibrate, first with 30rpm's
Velocity fluctuation 2min, then with 300rpm velocity fluctuation 3min, finally with 100rpm velocity fluctuation 2min；
Wherein, multiple circular elastic projections are evenly distributed with the face that the surface plate contacts with bamboo rat meat, it is described
Rubber layer, the rubber layer smooth surface are laid with the face that hammer contacts with sliced meat, every kilogram of bamboo rat meat places 2 material bags；
Each expect that the making wrapped is specially：2g Chinese anises, 0.5g hawthorn, 0.5g lilies, 1g Chinese prickly ashes, 0.2g is strongly fragrant
Li Ren, 1.5g Semen sesami nigrum and the mixing of 0.1g caulis bambusae in taenians, then tightened with gauze wrapped.
The preparation method of crab oil juice in step 1 is specially：
S1, female crab of maturation is placed in running water and cultivated 5 days, daily feeding nutrient diet, nutrition western-style food is made as 1
Part Shrimps, 1 part of egg, 5 portions of dried bean curds and 1.5 parts of honey, are well mixed, cook, cook within the 6th day, take crab oil；
S2, by the crab oil in 1 part of step S1,5 parts of millet powders, 0.2 portion of cloves, 0.2 portion of gingko, 2 parts of egg yolks, 1 part it is white
Sugar and 10 parts of water mixing, boiling 30min, after pulling cloves and gingko out, are beaten, then boil 2h with slow fire, its
In, cloves and gingko use gauze wrapped in advance.
Pickling specially in step 3：The meat cubelets that powder baked Yu Yan mixes are placed in trilaminate together with the baked powder of Yan
On wet gauze together, then lid last layer wet gauze again, prior to 10 DEG C under the conditions of pickle 30min, then together with wet gauze
It is put into together in baking box, 10min is toasted under the conditions of 65 DEG C, then 60min is pickled under the conditions of being placed in 10 DEG C, then together with wet gauze
It is put into together in baking box, 5min is toasted under the conditions of 50 DEG C, then remove wet gauze and be placed in dough mixing machine and mix 30min, so
After be placed under infrared ray irradiation 10min, the power of infrared radiation is 500W；
The making of wet gauze is specially：By 1 part of beta-schardinger dextrin, 0.05 part of citric acid and 10 parts of water in 40 DEG C of water-bath bars
Stir under part, be then put into gauze, the water-bath 5min under the conditions of 60 DEG C, take out cooling.
<Embodiment 2>
A kind of preparation method of the baked bamboo rat meat cubelets of Yan, comprises the following steps, following raw materials by weight portion meter：
Step 1: the bamboo rat meat boned is cut into meat cubelets, standby, the granularity of meat cubelets is 1 × 1 × 1cm；
Step 2: it is 3 in mass ratio by 20 ° of jar-sealed wine and crab oil juice:1 is well mixed, the meat cubelets being put into step 1
40min is soaked, taking-up drains；
Step 3: with after ginger crush and dilution, it is well mixed Yu the baked powder of Yan, the meat cubelets then added in step 2 mix
It is even to pickle, wherein, the mass ratio of the baked powder of meat cubelets Yu Yan is 15:The 1 baked powder of , Yan include 50 parts of sealwort powder, 30 parts of prepared fleece flower root powder,
150 parts of curcuma powders, 20 portions of pepper powders, 20 parts of star aniseed powders, 20 parts of licorice powders, 15 portions of salt, 5 portions of chickens' extracts；
Step 4: the meat cubelets cold wind pickled in step 3 is air-dried into 1.5h, and it is then standby with tinfoil parcel, it is pre- on tinfoil
First smear linseed oil；
Step 5: being embedded to together with tinfoil in preheated crude salt, slow fire heating 30min, stir once, continue to heat
30min；
Step 6: taking out meat cubelets bakees 40min, stoving temperature is 70 DEG C；
The bamboo rat meat boned in step 1 is pre-processed before meat cubelets are cut into, and is specially：Bamboo rat meat is put
After being placed on surface plate, first beat bamboo rat meat with hammer, the time of hammering is 10min, and hammering speed is 200 times/min, is beaten
Dynamics is 2N, is then placed in boccaro cylinder, then multiple material bags are added into boccaro cylinder, is placed in oscillator and vibrates, first with 30rpm
Velocity fluctuation 2min, then with 300rpm velocity fluctuation 3min, finally with 100rpm velocity fluctuation 2min；
Wherein, multiple circular elastic projections are evenly distributed with the face that the surface plate contacts with bamboo rat meat, it is described
Rubber layer, the rubber layer smooth surface are laid with the face that hammer contacts with sliced meat, every kilogram of bamboo rat meat places 2 material bags；
Each expect that the making wrapped is specially：By 2g Chinese anises, 0.5g hawthorn, 0.5g lilies, 1g Chinese prickly ashes, strongly fragrant Lee of 0.2g
Benevolence, 1.5g Semen sesami nigrums and the mixing of 0.1g caulis bambusae in taenians, then tightened with gauze wrapped.
The preparation method of crab oil juice in step 1 is specially：
S1, female crab of maturation is placed in running water and cultivated 5 days, daily feeding nutrient diet, nutrition western-style food is made as 1
Part Shrimps, 1 part of egg, 5 portions of dried bean curds and 1.5 parts of honey, are well mixed, cook, cook within the 6th day, take crab oil；
S2, by the crab oil in 1 part of step S1,5 parts of millet powders, 0.2 portion of cloves, 0.2 portion of gingko, 2 parts of egg yolks, 1 part it is white
Sugar and 10 parts of water mixing, boiling 30min, after pulling cloves and gingko out, are beaten, then boil 2h with slow fire, its
In, cloves and gingko use gauze wrapped in advance.
Pickling specially in step 3：The meat cubelets that powder baked Yu Yan mixes are placed in trilaminate together with the baked powder of Yan
On wet gauze together, then lid last layer wet gauze again, prior to 10 DEG C under the conditions of pickle 30min, then together with wet gauze
It is put into together in baking box, 10min is toasted under the conditions of 65 DEG C, then 60min is pickled under the conditions of being placed in 10 DEG C, then together with wet gauze
It is put into together in baking box, 5min is toasted under the conditions of 50 DEG C, then remove wet gauze and be placed in dough mixing machine and mix 30min, so
After be placed under infrared ray irradiation 10min, the power of infrared radiation is 500W；
The making of wet gauze is specially：By 1 part of beta-schardinger dextrin, 0.05 part of citric acid and 10 parts of water in 40 DEG C of water-bath bars
Stir under part, be then put into gauze, the water-bath 5min under the conditions of 60 DEG C, take out cooling.
<Embodiment 3>
A kind of preparation method of the baked bamboo rat meat cubelets of Yan, comprises the following steps, following raw materials by weight portion meter：
Step 1: the bamboo rat meat boned is cut into meat cubelets, standby, the granularity of meat cubelets is 1 × 1 × 1cm；
Step 2: it is 2.5 in mass ratio by 20 ° of jar-sealed wine and crab oil juice:1 is well mixed, the meat being put into step 1
Fourth soaks 30min, and taking-up drains；
Step 3: with after ginger crush and dilution, it is well mixed Yu the baked powder of Yan, the meat cubelets then added in step 2 mix
It is even to pickle, wherein, the mass ratio of the baked powder of meat cubelets Yu Yan is 14:The 1 baked powder of , Yan include 50 parts of sealwort powder, 28 parts of prepared fleece flower root powder,
120 parts of curcuma powders, 15 portions of pepper powders, 15 parts of star aniseed powders, 16 parts of licorice powders, 9 portions of salt, 4 portions of chickens' extracts；
Step 4: the meat cubelets cold wind pickled in step 3 is air-dried into 1h, it is then standby with tinfoil parcel, on tinfoil in advance
Smear linseed oil；
Step 5: being embedded to together with tinfoil in preheated crude salt, slow fire heating 20min, stir once, continue to heat
20min；
Step 6: taking out meat cubelets bakees 30min, stoving temperature is 70 DEG C；
The bamboo rat meat boned in step 1 is pre-processed before meat cubelets are cut into, and is specially：Bamboo rat meat is put
After being placed on surface plate, first beat bamboo rat meat with hammer, the time of hammering is 8min, and hammering speed is 200 times/min, Chui Dali
Spend for 1.5N, be then placed in boccaro cylinder, then multiple material bags are added into boccaro cylinder, be placed in oscillator and vibrate, first with 30rpm
Velocity fluctuation 2min, then with 300rpm velocity fluctuation 3min, finally with 100rpm velocity fluctuation 2min；
Wherein, multiple circular elastic projections are evenly distributed with the face that the surface plate contacts with bamboo rat meat, it is described
Rubber layer, the rubber layer smooth surface are laid with the face that hammer contacts with sliced meat, every kilogram of bamboo rat meat places 2 material bags；
Each expect that the making wrapped is specially：By 2g Chinese anises, 0.5g hawthorn, 0.5g lilies, 1g Chinese prickly ashes, strongly fragrant Lee of 0.2g
Benevolence, 1.5g Semen sesami nigrums and the mixing of 0.1g caulis bambusae in taenians, then tightened with gauze wrapped.
The preparation method of crab oil juice in step 1 is specially：
S1, female crab of maturation is placed in running water and cultivated 5 days, daily feeding nutrient diet, nutrition western-style food is made as 1
Part Shrimps, 1 part of egg, 5 portions of dried bean curds and 1.5 parts of honey, are well mixed, cook, cook within the 6th day, take crab oil；
S2, by the crab oil in 1 part of step S1,5 parts of millet powders, 0.2 portion of cloves, 0.2 portion of gingko, 2 parts of egg yolks, 1 part it is white
Sugar and 10 parts of water mixing, boiling 30min, after pulling cloves and gingko out, are beaten, then boil 2h with slow fire, its
In, cloves and gingko use gauze wrapped in advance.
Pickling specially in step 3：The meat cubelets that powder baked Yu Yan mixes are placed in trilaminate together with the baked powder of Yan
On wet gauze together, then lid last layer wet gauze again, prior to 10 DEG C under the conditions of pickle 30min, then together with wet gauze
It is put into together in baking box, 10min is toasted under the conditions of 65 DEG C, then 60min is pickled under the conditions of being placed in 10 DEG C, then together with wet gauze
It is put into together in baking box, 5min is toasted under the conditions of 50 DEG C, then remove wet gauze and be placed in dough mixing machine and mix 30min, so
After be placed under infrared ray irradiation 10min, the power of infrared radiation is 500W；
The making of wet gauze is specially：By 1 part of beta-schardinger dextrin, 0.05 part of citric acid and 10 parts of water in 40 DEG C of water-bath bars
Stir under part, be then put into gauze, the water-bath 5min under the conditions of 60 DEG C, take out cooling.
<Comparative example 1>
Preparation method with embodiment 3, wherein, unlike, the bamboo rat meat boned in step 1 is being cut into meat cubelets
It is preceding not pre-processed.
<Comparative example 2>
Preparation method with embodiment 3, wherein, unlike, the preparation method of the crab oil juice in step 1 is different, specifically
To take 1 part of crab oil and 10 parts of water, slow fire heating 30min, being stirred during heating.
<Comparative example 3>
Preparation method with embodiment 3, wherein, unlike, method for salting in step 3 is different, specifically, meat cubelets with
The baked powder of Yan stands 2h after mixing.
<The baked bamboo rat meat cubelets evaluation tests of Yan>
The baked bamboo rat meat cubelets of Dui Yan carry out sensory evaluation, choose 100 people and are evaluated, and with shape, color and luster, flavour, mouth
Sense and 5 indexs of fragrance are scored, and are satisfied in the main, are satisfied with, very satisfied 1 point, 2 points, 3 points of meter respectively, being unsatisfied with meter 0
Point, as a result as shown in table 1：
As shown in Table 1, embodiment 1~3 prepares shape, color and luster, flavour, mouthfeel and the fragrance of the baked bamboo rat meat cubelets of Yan
It is higher than the scoring of Salt roasted chicken meat cubelets, illustrate that the baked bamboo rat meat cubelets of salt are popular, meet the sense of taste demand of consumer；
Embodiment 3 understands that the bamboo rat meat boned in step 1 is carried out in advance before meat cubelets are cut into compared with comparative example 1
Processing, it is specially：After bamboo rat meat is placed on surface plate, first beat bamboo rat meat with hammer, the time of hammering is 8min, is beaten
Speed is 200 times/min, and hammering dynamics is 1.5N, is then placed in boccaro cylinder, then multiple material bags are added into boccaro cylinder, is placed in
Vibrated in oscillator, first with 30rpm velocity fluctuation 2min, then with 300rpm velocity fluctuation 3min, finally with 100rpm
Velocity fluctuation 2min；The mouthfeel of the baked bamboo rat meat cubelets of Yan can be significantly improved, makes mouthfeel Q bullets, fresh and tender, while can also improve most
The shape of finished product, name shape are evenly, smoother；
Embodiment 3 is understood compared with comparative example 2, and female crab of maturation is placed in running water and cultivated 5 days, daily feeding nutrition is matched somebody with somebody
Meal, nutrition western-style food are made as 1 portion of Shrimps, 1 part of egg, 5 portions of dried bean curds and 1.5 parts of honey, are well mixed, are cooked i.e.
Can, cook within the 6th day, take crab oil, crab oil can be made with rich flavor；S2, by the crab oil in 1 part of step S1,5 parts of millet powders, 0.2 part
Cloves, 0.2 portion of gingko, 2 parts of egg yolks, 1 part of white sugar and 10 parts of water mixing, boiling 30min, after pulling cloves and gingko out, enter
Row mashing, then boils 2h with slow fire, wherein, cloves and gingko use gauze wrapped in advance, make the husky profit of crab oil juice mouthfeel, wind
Taste foot, the flavour and fragrance of the baked bamboo rat meat cubelets of Yan can be significantly improved, make flavour salty comfortable suitable, aftertaste is thick and heavy, makes fragrance fresher
Perfume (or spice) is more mellow；
Embodiment 3 is understood compared with comparative example 3, and the meat cubelets that powder baked Yu Yan mixes are placed in into three layers together with the baked powder of Yan
On wet gauze stacked together, then lid last layer wet gauze again, prior to 10 DEG C under the conditions of pickle 30min, then together with wet
Gauze is put into baking box together, and 10min is toasted under the conditions of 65 DEG C, then pickles 60min under the conditions of being placed in 10 DEG C, then together with wet
Gauze is put into baking box together, and 5min is toasted under the conditions of 50 DEG C, then is removed wet gauze and be placed in dough mixing machine and mix
30min, irradiation 10min under infrared ray is subsequently placed in, the power of infrared radiation is 500W, can be changed to a certain extent
Color and luster, flavour and the mouthfeel of the baked bamboo rat meat cubelets of Shan Yan, golden yellow is presented in color and luster, rich in glossy.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the embodiment with description.
Claims (10)
1. a kind of preparation method of the baked bamboo rat meat cubelets of Yan, it is characterised in that comprise the following steps, following raw materials by weight portion
Meter：
Step 1: the bamboo rat meat boned is cut into meat cubelets, it is standby；
Step 2: it is 2~3 in mass ratio by jar-sealed wine and crab oil juice:1 is well mixed, the meat cubelets immersion 20 being put into step 1
~40min, taking-up drain；
Step 3: with after ginger crush and dilution, it is well mixed Yu the baked powder of Yan, the meat cubelets then added in step 2, which mix, to salt down
System, wherein, the mass ratio of the baked powder of meat cubelets Yu Yan is 12~15:The 1 baked powder of , Yan includes 50 parts of sealwort powder, 25~30 parts of prepared fleece flower roots
Powder, 100~150 parts of curcuma powders, 10~20 portions of pepper powders, 10~20 parts of star aniseed powders, 10~20 parts of licorice powders, 7~15 portions of salt,
3~5 portions of chickens' extracts；
Step 4: the meat cubelets cold wind pickled in step 3 is air-dried into 0.5~1.5h, then wrapped up with tinfoil standby；
Step 5: being embedded to together with tinfoil in preheated crude salt, slow fire heats 10~30min, stirs once, continues to heat
10~30min；
Step 6: taking out meat cubelets bakees 20~40min.
2. the preparation method of the baked bamboo rat meat cubelets of Yan as claimed in claim 1, it is characterised in that the number of degrees of jar-sealed wine in step 1
For 20 °.
3. the preparation method of the baked bamboo rat meat cubelets of Yan as claimed in claim 1, it is characterised in that on the tinfoil in step 4 in advance
Smear linseed oil.
4. the preparation method of the baked bamboo rat meat cubelets of Yan as claimed in claim 1, it is characterised in that the stoving temperature in step 6 is
70℃。
5. the preparation method of the baked bamboo rat meat cubelets of Yan as claimed in claim 1, it is characterised in that also including the peeling in step 1
The bamboo rat meat boned is pre-processed before meat cubelets are cut into, and is specially：After bamboo rat meat is placed on surface plate, hammer is first used
Beat bamboo rat meat, the time of hammering is 5~10min, and hammering speed is 200 times/min, and hammering dynamics is 1~2N, is then placed in
In boccaro cylinder, then multiple material bags are added into boccaro cylinder, be placed in oscillator and vibrate, the first velocity fluctuation 2min with 30rpm, so
Afterwards with 300rpm velocity fluctuation 3min, finally with 100rpm velocity fluctuation 2min；
Wherein, multiple circular elastic projections, the hammer are evenly distributed with the face that the surface plate contacts with bamboo rat meat
Rubber layer, the rubber layer smooth surface are laid with the face contacted with sliced meat, every kilogram of bamboo rat meat places 2 material bags；
Each expect that the making wrapped is specially：By 2g Chinese anises, 0.5g hawthorn, 0.5g lilies, 1g Chinese prickly ashes, 0.2g brush-cherry seeds,
1.5g Semen sesami nigrums and the mixing of 0.1g caulis bambusae in taenians, then tightened with gauze wrapped.
6. the preparation method of the baked bamboo rat meat cubelets of Yan as claimed in claim 1, it is characterised in that the system of the crab oil juice in step 1
It is specially as method：
S1, female crab of maturation is placed in running water and cultivated 5 days, daily feeding nutrient diet, being made as nutrition western-style food be small by 1 part
Dried shrimp, 1 part of egg, 5 portions of dried bean curds and 1.5 parts of honey, it is well mixed, cooks, cook within the 6th day, take crab oil；
S2, by the crab oil in 1 part of step S1,5 parts of millet powders, 0.2 portion of cloves, 0.2 portion of gingko, 2 parts of egg yolks, 1 part of white sugar, with
And 10 parts of water mixing, boiling 30min, after pulling cloves and gingko out, it is beaten, then boils 2h with slow fire, wherein, fourth
Fragrant and gingko uses gauze wrapped in advance.
7. the preparation method of the baked bamboo rat meat cubelets of Yan as claimed in claim 1, it is characterised in that pickling in step 3 is specific
For：The meat cubelets that powder baked Yu Yan mixes are placed on the wet gauze of trilaminate together together with the baked powder of Yan, then covered again
Last layer wet gauze, prior to 10 DEG C under the conditions of pickle 30min, be then put into together with wet gauze in baking box, in 65 DEG C of conditions
Lower baking 10min, then 60min is pickled under the conditions of being placed in 10 DEG C, then it is put into together with wet gauze in baking box, in 50 DEG C of conditions
Lower baking 5min, then remove wet gauze and be placed in dough mixing machine and mix 30min, it is subsequently placed under infrared ray and irradiates 10min i.e.
Can.
8. the preparation method of the baked bamboo rat meat cubelets of Yan as claimed in claim 1, it is characterised in that the granularity of meat cubelets be 1 × 1 ×
1cm。
9. the preparation method of the baked bamboo rat meat cubelets of Yan as claimed in claim 4, it is characterised in that the power of infrared radiation is
500W。
10. the preparation method of the baked bamboo rat meat cubelets of Yan as claimed in claim 4, it is characterised in that the making of wet gauze is specially：
1 part of beta-schardinger dextrin, 0.05 part of citric acid and 10 parts of water are stirred under 40 DEG C of water bath conditions, are then put into gauze,
The water-bath 5min under the conditions of 60 DEG C, take out cooling.
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| CN201710932162.2A CN107518303A (en) | 2017-10-10 | 2017-10-10 | The preparation method of the baked bamboo rat meat cubelets of Yan |
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|---|---|---|---|
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123451A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The method for preparing Salt roast pigeon neck |
| CN109123449A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The production method of Salt roast pigeon meat cubelets |
-
2017
- 2017-10-10 CN CN201710932162.2A patent/CN107518303A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123451A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The method for preparing Salt roast pigeon neck |
| CN109123449A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The production method of Salt roast pigeon meat cubelets |
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Application publication date: 20171229 |