CN107668506A - Instant game Minced Pork Congee with Preserved Egg and its production technology - Google Patents
Instant game Minced Pork Congee with Preserved Egg and its production technology Download PDFInfo
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- CN107668506A CN107668506A CN201711116989.2A CN201711116989A CN107668506A CN 107668506 A CN107668506 A CN 107668506A CN 201711116989 A CN201711116989 A CN 201711116989A CN 107668506 A CN107668506 A CN 107668506A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 22
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 34
- 235000013372 meat Nutrition 0.000 claims abstract description 34
- 235000009566 rice Nutrition 0.000 claims abstract description 34
- 102000008186 Collagen Human genes 0.000 claims abstract description 22
- 108010035532 Collagen Proteins 0.000 claims abstract description 22
- 229920001436 collagen Polymers 0.000 claims abstract description 22
- 238000001914 filtration Methods 0.000 claims abstract description 21
- 238000007654 immersion Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 19
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 206010033546 Pallor Diseases 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
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- 244000000626 Daucus carota Species 0.000 claims abstract description 6
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 6
- 244000197580 Poria cocos Species 0.000 claims abstract description 6
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 6
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 6
- 235000008434 ginseng Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 9
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 2
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
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- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 4
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- 210000002969 egg yolk Anatomy 0.000 description 1
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Classifications
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- 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
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- 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
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- 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
- A23L13/50—Poultry products, e.g. poultry sausages
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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- 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
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- 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
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Abstract
The invention discloses a kind of instant game Minced Pork Congee with Preserved Egg, its production technology key step are as follows：Step 1, rice, 4~5h of glutinous rice immersion are picked up and drained, obtains the mixing immersion grain of rice；Step 2, after the lime-preserved egg after precooking is shelled, it is yellow with lime-preserved egg to separate hide collagen；Step 3, Chinese toon bird meat and Chinese toon bird bone are pulled out after blanching drain respectively；Step 4, drained being pulled out after fresh pork blanching；Step 5, micro-boiling is heated to after water, lime-preserved egg Huang, Chinese toon bird bone are mixed, edible salt, chickens' extract, Poria cocos, ginger is then added, filtering, obtains soup-stock；Step 6, carry out filling after soup-stock, the mixing immersion grain of rice, hide collagen block, pork, Chinese toon bird, carrot seed, ginseng tablet are mixed and seal, carry out being stored after being cooled to normal temperature after sterilization, obtain instant game Minced Pork Congee with Preserved Egg finished product.The Minced Pork Congee with Preserved Egg congee face is attractive in appearance, pale, and selects and be embroidered with pork, Chinese toon bird meat and hide collagen block, and wild fragrance is full, lime-preserved egg flavor is obvious, and up to 180 days, suitable a variety of crowds ate for storage under normal temperature environment.
Description
Technical field
The present invention relates to a kind of congee class instant food, is related to a kind of instant game Minced Pork Congee with Preserved Egg and its production technology, category
In food processing technology field.
Background technology
Minced Pork Congee with Preserved Egg is a kind of gruel foods very common in China, can be boiled at home, can also in restaurant or
Buy in dining room.At present, many congee shops are equipped with Minced Pork Congee with Preserved Egg, possible cooking method and dispensing are slightly distinguished, for example use pork
Piece or shredded pork, flavoring are also slightly different, for example, In Guangdong Province then like chopped spring onion is added in congee.
But Minced Pork Congee with Preserved Egg on the market is all now to boil, it is edible or take out short after packing to remain in dining room
The stage eaten in time, instant food type Minced Pork Congee with Preserved Egg are common not as mixed congee etc.
Also occur the packaged food of instant Minced Pork Congee with Preserved Egg, and most of skins for freezer storage on a small quantity on the market in recent years
Egg lean meat congee, the Minced Pork Congee with Preserved Egg stored by high temperature sterilization in normal temperature is seen once in a while, but the Minced Pork Congee with Preserved Egg that co-occurrence is boiled is the same,
Following technical problem be present：
1st, after placing some hours, the grey black after the yellow colour fading of lime-preserved egg can be presented in congee face, and very unsightly, and taste becomes
Raw meat, influence appetite；
2nd, after placement or sterilization, lime-preserved egg is yellow easily to be there is whiting, steeps rotten phenomenon.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of normal temperature for above-mentioned the shortcomings of the prior art and deposit
The instant game Minced Pork Congee with Preserved Egg and its production technology of storage, the Minced Pork Congee with Preserved Egg congee face is attractive in appearance, pale, and selects and be embroidered with pork, perfume (or spice)
Chinese toon bird meat and hide collagen block, wild fragrance is full, lime-preserved egg flavor is obvious, and storage was up to 180 days under normal temperature environment, suitable a variety of people
Group is edible.
The present invention is to solve the problems, such as that used technical scheme set forth above is：
A kind of instant game Minced Pork Congee with Preserved Egg of normal temperature storage, the key step of its production technology are as follows：
Step 1, rice, 4~5h of glutinous rice immersion are picked up and drained, obtains the mixing immersion grain of rice；
Step 2, after the lime-preserved egg after precooking is shelled, it is yellow with lime-preserved egg to separate hide collagen；Then, hide collagen stripping and slicing is standby, skin
Yolk blends standby；
Step 3, after Chinese toon bird is removed end to end, bone separates with meat；Then, it is fragrant after the stripping and slicing of Chinese toon bird meat or chopping
Chinese toon bird meat and Chinese toon bird bone are pulled out after blanching drain respectively；
Step 4, by fresh pork stripping and slicing or chopping, then add to pull out after a small amount of starch blanching draining；
Step 5, count in parts by weight, 50~100 parts of lime-preserved egg Huang, step obtained by 10000~50000 parts of water intaking, step 2
Three 100~200 parts of gained Chinese toon bird bones, are heated to micro-boiling after mixing, and continue to boil to 20~22 minutes；Then, continue to add
18.5~37 parts of edible salt, 3~6 parts of chickens' extract, 3~6 parts of Poria cocos, 10~20 parts of ginger, then boil 3~4 minutes, obtain soup-stock；Will
Soup-stock filtering is standby；
Step 6, count in parts by weight, weigh 280~300 parts of soup-stock after being filtered obtained by step 5, mixed obtained by step 1
Close 50~55 parts of the grain of rice of immersion, 8~12 parts of step 2 gained hide collagen block, 6~10 parts of pork of step 2 gained, step 3 gained
6~10 parts of Chinese toon bird meat, carry out filling after then being mixed with 1~2 part of carrot seed, 1~2 part of ginseng tablet and seal, after sterilization
Stored after being cooled to normal temperature, obtain instant game Minced Pork Congee with Preserved Egg finished product.
By such scheme, in step 1, the mass ratio of rice and glutinous rice is (40-50)：(50-60).
By such scheme, in step 2, the mode precooked is：Precooked in boiling water 20~30 minutes.
By such scheme, in step 2, hide collagen is preferably cut into the block standby of 1cm*1cm~2cm*2cm, and lime-preserved egg Huang is excellent
Choosing blends into diameter 4-5 millimeters, length 6-9 millimeters little particle (about mung bean grain size) it is standby.
By such scheme, in step 3, the shredded meat that Chinese toon bird meat is preferably cut into 0.5cm*1cm~0.5cm*2cm is standby；Step
In rapid four, the shredded meat that fresh pork is cut into 0.5cm*1cm~0.5cm*2cm is standby.
By such scheme, in step 3 and step 4, the blanching time is 20s~40s.
By such scheme, in step 4, the amount of starch addition is the 1.2%~1.8% of fresh pork quality.
By such scheme, in step 5, filtering preferably twice, can use the mesh screen pack of 80 mesh~120.Wherein, for the first time
Filtering is filtered out most of solid content in soup-stock using the screen pack of 80 mesh, and second of filtering uses the screen pack of 120 mesh
Tiny lime-preserved egg Huang particle filtering in soup stock is gone out, effectively increases the efficiency and quality of soup-stock filtering.
By such scheme, in step 6, filling is the hot filling used, and temperature is not less than 60 DEG C.
By such scheme, in step 6, sterilize and carried out in retort, sterilization temperature is 115~120 DEG C, pressure is
0.18~0.20mpa, time are 20~25min.The process of sterilization is also the process of curing simultaneously.
Compared with prior art, the beneficial effects of the invention are as follows：
First, instant game Minced Pork Congee with Preserved Egg congee face of the present invention is attractive in appearance, pale, and wild fragrance is full, and pork entrance is not
Bavin, lime-preserved egg is in stable condition, and storage is up to 180 days under normal temperature environment, and flavor is unchanged in shelf life.
Second, in of the invention, Chinese toon bird meat, pork, lime-preserved egg addition are suitable, if meat addition is excessive, the oil in meat will
Influence the denseness of Minced Pork Congee with Preserved Egg so that the congee grain of rice precipitates；Hide collagen addition excessively has certain fishy smell, adds
Major general can't see lime-preserved egg grain；In addition, by adding a certain proportion of ginger in the present invention, you can to remove a small amount of hide collagen of addition
Caused fishy smell, and the flavor of the wild fragrance and lime-preserved egg of product in itself is not influenceed.
3rd, on the one hand lime-preserved egg is precooked to increase the gel strength of hide collagen, had in production technology by the present invention
Effect avoids the problem of hide collagen melts in autoclaving process；On the other hand lime-preserved egg Huang is blended and cooked for soup-stock, knot
The means of filtering are closed, effectively prevent the yellow influence problem for fading and steeping the rotten outward appearance to congee and mouthfeel of lime-preserved egg；
Brief description of the drawings
Fig. 1 is the photo after the sterilization of common Minced Pork Congee with Preserved Egg：
Fig. 2 is the photo of instant game Minced Pork Congee with Preserved Egg prepared by the present invention.
Embodiment
For a better understanding of the present invention, with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
Embodiment 1
A kind of instant game Minced Pork Congee with Preserved Egg of normal temperature storage, its production technology specifically include following steps：
A, rice, glutinous rice immersion
By rice, glutinous rice in mass ratio 4:6, immersion 4h in water (water just floods meter Wei Jia) is put into together to pick up drain,
Obtain the mixing immersion grain of rice；
B, lime-preserved egg is handled
By it is fresh go out pond lime-preserved egg be put into boiling water and boil 20 minutes, pull out and cooled down in cold water, lime-preserved egg separates skin after shelling
Albumen is yellow with lime-preserved egg；Hide collagen is cut into 1cm*1cm square fritter is standby, and it is standby that lime-preserved egg Huang blends into mung bean grain size；
C, game Chinese toon bird is handled
The Chinese toon bird of freezen protective is thawed, Chinese toon bird is removed end to end, then separates Chinese toon bird bone with meat,
Chinese toon bird meat is cut into the thread of 0.5cm*1cm sizes；Chinese toon bird meat and Chinese toon bird bone are scalded to pull out after 20s respectively and drained；
D, fresh pork is handled
Fresh lean is cut into 0.5cm*1cm shredded meat, adds the starch equivalent to shredded meat quality 1.5%, then blanching
Pull out and drain after 20s；
E, soup-stock boils
Count in parts by weight, 50000 parts of pure water, 100 parts of step C gained Chinese toon birds bone, step B institutes are put into jacketed pan
It is yellow 50 parts to obtain lime-preserved egg, is heated to bone soup micro-boiling, continues to boil to 20 minutes；Then, continue add 18.5 parts of edible salt, 3 parts of chickens' extract,
3 parts of Poria cocos, 10 parts of ginger, then boil 3 minutes, obtain soup-stock；
Soup-stock filtering is standby twice, and filtering for the first time is filtered most of solid content in soup-stock using the screen pack of 80 mesh
Go out, second of filtering is gone out the tiny lime-preserved egg Huang particle filtering in soup stock using the screen pack of 120 mesh；
F, filling, sealing, sterilization
Count in parts by weight, by 280 parts of soup-stock, 50 parts of the grain of rice of step A gained mixing immersions, step B gained obtained by step E
10 parts of lean pork silk, 6 parts of step C gained Chinese toon birds shredded meat, 1 part of carrot seed, ginseng tablet 1 obtained by 8 parts of hide collagen fritter, step D
After part mixing, hot filling is carried out in the case of soup stock is not less than 60 DEG C and is sealed, is then sterilized under 118 DEG C, 0.18mpa environment
Instant game Minced Pork Congee with Preserved Egg finished product is made in sterilization 20min in pot.
Deposited after the instant game Minced Pork Congee with Preserved Egg cooling of gained.
Embodiment 2
A kind of instant game Minced Pork Congee with Preserved Egg of normal temperature storage, its production technology specifically include following steps：
A, rice, glutinous rice immersion
By rice, glutinous rice in mass ratio 4.5:5.5, immersion 4.5h in water (water just floods meter Wei Jia) is put into together to be picked up
Drain, obtain the mixing immersion grain of rice；
B, lime-preserved egg is handled
By it is fresh go out pond lime-preserved egg be put into boiling water and boil 25 minutes, pull out and cooled down in cold water, lime-preserved egg separates skin after shelling
Albumen is yellow with lime-preserved egg；It is standby that hide collagen is cut into 1cm*2cm fritter, it is standby that lime-preserved egg Huang blends into mung bean grain size；
C, game Chinese toon bird is handled
The Chinese toon bird of freezen protective is thawed, Chinese toon bird is removed end to end, then separates Chinese toon bird bone with meat,
Chinese toon bird meat is cut into 0.5cm*1.5cm small bulk；Chinese toon bird meat and Chinese toon bird bone are pulled out after blanching 30s drain respectively；
D, fresh pork is handled
Fresh lean is cut into 0.5cm*1.5cm shredded meat, pulls out and drains after adding 1.5% starch and then blanching 30s；
E, soup-stock boils
Count in parts by weight, 75000 parts of pure water, 150 parts of step C gained Chinese toon birds bone, step B institutes are put into jacketed pan
It is yellow 75 parts to obtain lime-preserved egg, is heated to bone soup micro-boiling, continues to boil to 21 minutes；Then, continue add 28 parts of edible salt, 4.5 parts of chickens' extract,
4.5 parts of Poria cocos, 15 parts of ginger, then boil 3 minutes, obtain soup-stock；
Soup-stock filtering is standby twice, and first time filtering uses the screen pack of 80 mesh, and second of filtering uses the filtering of 120 mesh
Net；
F, filling, sealing, sterilization
Count in parts by weight, by 290 parts of soup-stock, 53 parts of the grain of rice of step A gained mixing immersions, step B gained obtained by step E
8 parts of lean pork silk, 8 parts of step C gained Chinese toon birds shredded meat, 1.5 parts of carrot seed, ginseng obtained by 10 parts of hide collagen fritter, step D
After 1.5 parts of mixing of piece, hot filling is carried out in the case of soup stock is not less than 60 DEG C and is sealed, then in 118 DEG C, 0.19mpa environment
23min is sterilized in lower retort instant game Minced Pork Congee with Preserved Egg finished product is made.
Embodiment 3
A kind of instant game Minced Pork Congee with Preserved Egg of normal temperature storage, its production technology specifically include following steps：
A, rice, glutinous rice immersion
By rice, glutinous rice in mass ratio 5:5, immersion 5h in water (water just floods meter Wei Jia) is put into together to pick up drain,
Obtain the mixing immersion grain of rice；
B, lime-preserved egg is handled
By it is fresh go out pond lime-preserved egg be put into boiling water and boil 30 minutes, pull out and cooled down in cold water, lime-preserved egg separates skin after shelling
Albumen is yellow with lime-preserved egg；It is standby that hide collagen is cut into 2cm*2cm fritter, it is standby that lime-preserved egg Huang blends into mung bean grain size；
C, game Chinese toon bird is handled
The Chinese toon bird of freezen protective is thawed, Chinese toon bird is removed end to end, then separates Chinese toon bird bone with meat,
Chinese toon bird meat is cut into 0.5cm*2cm small bulk；Chinese toon bird meat and Chinese toon bird bone are pulled out after blanching 40s drain respectively；
D, fresh pork is handled
Fresh lean is cut into 0.5cm*2cm shredded meat, pulls out and drains after adding 1.5% starch and then blanching 40s；
E, soup-stock boils
Count in parts by weight, 10000 parts of pure water, 200 parts of step C gained Chinese toon birds bone, step B institutes are put into jacketed pan
It is yellow 100 parts to obtain lime-preserved egg, is heated to bone soup micro-boiling, continues to boil to 22 minutes；Then, continue add 37 parts of edible salt, 6 parts of chickens' extract,
6 parts of Poria cocos, 20 parts of ginger, then boil 4 minutes, obtain soup-stock；
Soup-stock filtering is standby twice, and first time filtering uses the screen pack of 80 mesh, and second of filtering uses the filtering of 120 mesh
Net；
F, filling, sealing, sterilization
Count in parts by weight, by 300 parts of soup-stock, 55 parts of the grain of rice of step A gained mixing immersions, step B gained obtained by step E
6 parts of lean pork silk, 10 parts of step C gained Chinese toon birds shredded meat, 2 parts of carrot seed, ginseng tablet obtained by 12 parts of hide collagen fritter, step D
After 2 parts of mixing, hot filling is carried out in the case of soup stock is not less than 60 DEG C and is sealed, is then killed under 118 DEG C, 0.20mpa environment
25min is sterilized in bacterium pot instant game Minced Pork Congee with Preserved Egg finished product is made.
Understood by comparing Fig. 1 and Fig. 2：After common Minced Pork Congee with Preserved Egg is sterilized, lime-preserved egg Huang soaks gradually in congee
Colour fading eventually becomes milky hide collagen particle, ultimately results in lime-preserved egg chuckchuck sound face color and taupe is presented, fishy smell is larger；And pass through
Instant game Minced Pork Congee with Preserved Egg finished product prepared by the method for the invention, congee colourless is fair-skinned attractive in appearance after sterilization, wild fragrance foot and nothing
Fishy smell, congee complexion pool is unchanged during placement, can guarantee the quality more than 6 months.
Described above is only the preferred embodiment of the present invention, it is noted that is come for one of ordinary skill in the art
Say, without departing from the concept of the premise of the invention, some modifications and variations can also be made, these belong to the present invention's
Protection domain.
Claims (10)
1. a kind of production technology of instant game Minced Pork Congee with Preserved Egg, it is characterised in that its key step is as follows：
Step 1, rice, 4~5h of glutinous rice immersion are picked up and drained, obtains the mixing immersion grain of rice；
Step 2, after the lime-preserved egg after precooking is shelled, divide position hide collagen block yellow with lime-preserved egg；
Step 3, drained being pulled out after Chinese toon bird meat and Chinese toon bird bone respectively blanching；
Step 4, drained being pulled out after fresh pork addition starch blanching；
Step 5, count in parts by weight, 50~100 parts of lime-preserved egg Huang, step 3 institute obtained by 10000~50000 parts of water intaking, step 2
100~200 parts of Chinese toon bird bone is obtained, micro-boiling is heated to after mixing；Then proceed to add 18.5~37 parts of edible salt, chickens' extract 3~6
Part, 3~6 parts of Poria cocos, 10~20 parts of ginger, obtain soup-stock；Soup-stock is filtered standby；
Step 6, count in parts by weight, weigh 280~300 parts of soup-stock after being filtered obtained by step 5, mixing leaching obtained by step 1
8~12 parts of hide collagen block, 6~10 parts of pork of step 2 gained, step 3 gained Chinese toon obtained by 50~55 parts of puffed wheat grain, step 2
6~10 parts of bird meat, carry out filling after then being mixed with 1~2 part of carrot seed, 1~2 part of ginseng tablet and seal, carried out after sterilization
Stored after being cooled to normal temperature, obtain instant game Minced Pork Congee with Preserved Egg finished product.
A kind of 2. production technology of instant game Minced Pork Congee with Preserved Egg according to claim 1, it is characterised in that in step 1,
The mass ratio of rice and glutinous rice is (40-50)：(50-60).
A kind of 3. production technology of instant game Minced Pork Congee with Preserved Egg according to claim 1, it is characterised in that in step 2,
The mode precooked is：Precooked in boiling water 20~30 minutes.
A kind of 4. production technology of instant game Minced Pork Congee with Preserved Egg according to claim 1, it is characterised in that in step 2,
Hide collagen is cut into the block standby of 1cm*1cm~2cm*2cm, and lime-preserved egg Huang blends into diameter 4-5 millimeters, of length 6-9 millimeters
Grain；In step 3, the shredded meat that Chinese toon bird meat is cut into 0.5cm*1cm~0.5cm*2cm is standby；In step 4, fresh pork is cut into
0.5cm*1cm~0.5cm*2cm shredded meat is standby.
A kind of 5. production technology of instant game Minced Pork Congee with Preserved Egg according to claim 1, it is characterised in that step 3 and
In step 4, the blanching time is 20s~40s.
A kind of 6. production technology of instant game Minced Pork Congee with Preserved Egg according to claim 1, it is characterised in that in step 4,
The amount of starch addition is the 1.2%~1.8% of fresh pork quality.
A kind of 7. production technology of instant game Minced Pork Congee with Preserved Egg according to claim 1, it is characterised in that in step 5,
Filtering is using the mesh screen pack of 80 mesh~120.
A kind of 8. production technology of instant game Minced Pork Congee with Preserved Egg according to claim 1, it is characterised in that in step 6,
Filling is the hot filling used, and temperature is not less than 60 DEG C.
A kind of 9. production technology of instant game Minced Pork Congee with Preserved Egg according to claim 1, it is characterised in that in step 6,
Sterilize and carried out in retort, sterilization temperature is 115~120 DEG C, pressure is 0.18~0.20mpa, and the time is 20~25min.
10. instant game Minced Pork Congee with Preserved Egg prepared by claim 1~9 production technology.
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| CN110637989A (en) * | 2019-10-23 | 2020-01-03 | 正大食品（襄阳）有限公司 | Preparation method of pig blood bean curd |
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Application publication date: 20180209 |