CN108813406A - A kind of vegetable sauce heart yak burger and preparation method thereof - Google Patents
A kind of vegetable sauce heart yak burger and preparation method thereof Download PDFInfo
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- CN108813406A CN108813406A CN201810411407.1A CN201810411407A CN108813406A CN 108813406 A CN108813406 A CN 108813406A CN 201810411407 A CN201810411407 A CN 201810411407A CN 108813406 A CN108813406 A CN 108813406A
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- yak
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
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Abstract
The invention discloses a kind of vegetable sauce heart yak burgers and preparation method thereof, are effectively combined yak meat, vegetable sauce and its flavouring together using modern food processing technology using fresh yak meat raw material, vegetable sauce.Yak meat glue is made by cutmixer, then is packed in vegetable sauce, the pure and fresh flavour of burger can also be increased on nutriment basis abundant providing.Vegetables are fresh and sweet by the vegetable sauce taste that color protection treatment, mashing, addition soup-stock seasoning are made, and mouthfeel is pure and fresh.Yak burger finished product is sterilized after freezing using ultra-high pressure sterilization technology, under conditions of saving the flavor, flavour and face shaping of vegetable sauce heart yak burger to greatest extent, is improved the shelf life of finished product, is extended storage time.Vegetable sauce heart yak burger of the invention, selection is special, tasty mouthfeel, can not only provide the nutriments such as essential amino acid abundant, minerals, vitamin, but also taste is pure and fresh, solution is greasy.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of vegetable sauce heart yak burger and preparation method thereof.
Background technique
Beef dumplings are a kind of depths by popular food, and eating method has very much, and relatively common having is fried, fire is roasting
Or boil it is matched in the soup stocks such as noodles, rice flour, also have after stripping and slicing with vegetables with stir-fry and eat with etc..But common ox on the market
Burger is mostly that Carnis Bovis seu Bubali, buffalo meat are made.The beef that the present invention uses is the yak meat for originating from severe cold areas, fat content
More common beef is low and yak meat fine and tender taste, and amino acid and protein rich in and carrotene and calcium, phosphorus
Deng microelement, delicious flavour, to enhancing human body premunition, cell viability and organ dysfunction have obvious action, are not
It can pollution-free, the natural green foods that obtained more.
Vegetables can provide the nutriments such as multivitamin and minerals necessary to human body, according to international substance food and agricultural organization
Nineteen ninety statistics, VC needed by human 90%, VA 60% come from vegetables.In addition, there are also diversified plants in vegetables
Chemical substance is healthy and effective ingredient recognised by people, and the nutrient in fruits and vegetables can effectively prevent chronic, regression at present
The many kinds of substance of property disease, is being found by people.
Although there are many beef dumplings in the market, the mouthfeel and type of beef dumplings are relatively simple, and yak meat collocation is rich in dimension
The vegetables of raw element C and carrotene can provide the nutriment of needed by human body, improve body physiological function.The present invention can be with
Abundant yak meat product, makes full use of the value of yak meat, promotes the consumption of yak meat.
Summary of the invention
The purpose of the present invention is to provide a kind of vegetable sauce heart yak burger and preparation method thereof, by yak meat, vegetables and
Soup-stock perfect combination both provided nutritive value abundant, also increased the mouthfeel of yak burger.
To reach above-mentioned technical purpose, the present invention is realized especially by following technical scheme：
A kind of vegetable sauce heart yak burger includes by weight：600-700 parts of yak meat, 100-200 parts of vegetables, soup-stock
50-100 parts, 4-20 parts of salt, 4-15 parts of monosodium glutamate, 50-100 parts of starch, 35-50 parts of egg white, 4-20 parts of white granulated sugar, olive oil
25-35 parts, 50-60 parts of green onion, 10-15 parts of ginger, 12-14 parts of cooking wine, 0.5-0.7 parts of guar gum, 1-1.5 parts of soy sauce.
Preferably, a kind of vegetable sauce heart yak burger includes by weight：650 parts of yak meat, 150 parts of vegetables, soup-stock 75
Part, 12 parts of salt, 10 parts of monosodium glutamate, 75 parts of starch, 43 parts of egg white, 12 parts of white granulated sugar, 30 parts of olive oil, 55 parts of green onion, 13 parts of ginger,
13 parts of cooking wine, 0.6 part of guar gum, 1.3 parts of soy sauce.
The vegetables are the vegetables containing vitamin C and carrotene, it is preferred that the vegetables are selected from carrot, corn
Or at least one of tomato.
A kind of another object of the present invention, preparation method of vegetable sauce heart yak burger, includes the following steps：
1) yak meat pre-processes
A. cleaning trimming：It selects yak back leg meat as raw material, yak meat is cleaned, reject bone, removal fascia,
Controlled at 0-4 DEG C；
B. tenderization：The moisture for drying yak meat surface, using vacuum tumbling technology tenderization, vacuum degree is 6~8KPa, tumbling
Revolving speed is 4~6r/min, and tumbling time is 20~30min；
C. it cuts and mixes：The good yak meat of tenderization is poured into cutmixer, then successively into cutmixer be added salt, monosodium glutamate,
Starch, egg white, white granulated sugar, olive oil, soy sauce cut for the first time and are mixed, and cutting control yak meat temperature during mixing is 2~6
DEG C, the die revolving speed of cutmixer is 1100~1300r/min, and cutting pot revolving speed is 7~9r/min, cuts and mixes the time for 7~9min, so
Green onion, ginger, cooking wine is successively added into cutmixer afterwards, is cut mix for the second time, control parameter with cut for the first time mix when ginseng used
Number is identical, cuts and mixes the time as 6~8min, obtains the ball skin of vegetable sauce heart yak burger；
2) vegetables pre-process：By fresh vegetable cleaning, finishing, cutting, with blanching enzyme deactivation method or the compound colour protecting liquid of addition
Color protection, mashing；
3) preparation of soup-stock：Pig bone is put into autoclaving pot, chicken fat is added, salt, white granulated sugar seasoning, each material is added
Expect that usage ratio is：Pig bone：Chicken fat：Salt：White granulated sugar=500：25：5：1, high fire cooks 0.5 hour, then small fire mulling 1
Hour, filtering out soup is soup-stock；
4) by treated, vegetable serous fluid is added guar gum and vegetable sauce is made after isometric addition soup-stock, cooling
Afterwards, at semi-solid, appropriate components is taken to be packed in the yak muddy flesh handled well, controlling single ball weight is 25~30g；
5) the vegetable sauce heart yak burger of acquisition is put into freeze forming in freezer compartment of refrigerator, the time is 0.5 hour；
6) the vegetable sauce heart yak burger that step (5) obtain is placed in 5~8min of cooking in saucepan；
7) it after cooling down the vegetable sauce heart yak burger that step (6) obtain, is put into instant freezer and freezes 0.5~1 hour；
8) the vegetable sauce heart yak burger for obtaining step (7), is sub-packed in vacuum bag, is vacuumized, finally sterilized.
Preferably, the girth of a garment mass ratio of the yak back leg meat is 3：It is best when 7.
Preferably, vacuum degree is 7KPa during the tenderization, and tumbling revolving speed is 5r/min, tumbling time 25min.
Preferably, the first time, which cuts, mixes, and cutting control yak meat temperature during mixing is 4 DEG C, and the die of cutmixer turns
Speed is 1200r/min, and cutting pot revolving speed is 8r/min, cuts and mixes the time as 8min；Described cutting for the second time mixes the time as 7min.
Preferably, the group of the compound colour protecting liquid becomes：0.5%L- cysteine, 1.0% ascorbic acid, 0.3%
Oxalic acid and 0.5% sodium chloride, surplus are water, and additive amount is the compound colour protecting liquid of 40ml/100g vegetable serous fluid.
Preferably, the sterilising conditions are ultra-high pressure sterilization, and pressure is 300~600MPa, time 10min.
Beneficial effects of the present invention are：
(1) vegetable sauce heart yak burger of the invention is rich in vitamin C abundant and carrotene, and vitamin C has holding blood
Pipe is normal, is conducive to wound healing, promotes the metabolism of cholesterol, anti-oxidant and protection cell, the effect for promoting calcium iron to absorb, Hu Luo
Bu Su can effectively maintain normal visual performance, enhancing development, improve immunity, also prevent canceration and anti-oxidant
Effect.
(2) present invention is added to yak meat, and yak meat is rich in protein abundant, has the characteristics that low in calories, low fat,
Delicious flavour, uniqueness meet the standard that modern pursues healthy diet.
(3) present invention has incorporated more absorbable small-molecule substance, has contained more collagen egg due to being added to soup-stock
It is white, promotion microcirculation can be played, the effect of anti-aging beauty-care skin care.
(4) present invention improves the elasticity of burger, keeps burger cortex closely smooth due to being added to egg white and fecula,
Good forming effect.
(5) the vegetable sauce heart yak burger color that the present invention is prepared is coffee-like, and fragrance is tempting, smooth in taste, simultaneously
The pure and fresh taste of delicate flavour and vegetables with yak meat and soup-stock, it is full of nutrition, it is fresh and oiliness.
(6) present invention process is simple, easily operated, and process is mild, can be protected to greatest extent using ultra-high pressure sterilization technology
The shape and control effective component for holding burger are not destroyed, and storage time is long.
(7) present inventive concept is novel, using tendering technology and cuts after the technology of mixing handles yak meat, makes yak meat meat more
For delicacy, spice is more tasty, is packed in the fishy smell and smell of mutton of vegetable sauce heart removal yak meat, and mouthfeel is fresh and oiliness.
(8) it can be served after vegetable sauce heart yak burger of the invention simply heats, convenient and efficient.
Specific embodiment
Below in conjunction with specific embodiment of the present invention, real technical solution of the invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
In following embodiment and in comparative example experiment：The girth of a garment ratio of yak back leg meat is 3：7, the pretreatment of yak meat
Mode is all the same, and high soup preparation method used is identical, and the sterilizing methods that final product uses are also identical.
Embodiment 1
Raw material forms by weight：600 parts of yak meat, 100 parts of vegetables, 50 parts of soup-stock, 4 parts of salt, 4 parts of monosodium glutamate, starch
50 parts, 35 parts of egg white, 14 parts of white granulated sugar, 25 parts of olive oil, 50 parts of green onion, 10 parts of ginger, 12 parts of cooking wine, 0.5 part of guar gum, sauce
1 part of oil.
Manufacturing process includes the following steps：
(1) yak meat pre-processes：
A. cleaning trimming：It selects yak back leg meat as raw material, yak meat is cleaned, reject bone, removal fascia,
Controlled at 1 DEG C；
B. tenderization：The moisture for drying yak meat surface, using vacuum tumbling technology tenderization, vacuum degree 6KPa, tumbling turns
Speed is 4r/min, tumbling time 20min；
C. it cuts and mixes：The good yak meat of tenderization is poured into cutmixer, then successively into cutmixer be added salt, monosodium glutamate,
Starch, egg white, white granulated sugar, olive oil, soy sauce cut for the first time and are mixed, and cutting control yak meat temperature during mixing is 3 DEG C,
The die revolving speed of cutmixer is 1100r/min, and cutting pot revolving speed is 7r/min, cuts and mixes the time as 7min.Then successively to cutmixer
Middle addition green onion, ginger, cooking wine, are cut mixed for the second time, control temperature, die revolving speed, cut the parameter of pot revolving speed with cut for the first time
Parameter used is identical when mixing, and cuts and mixes the time as 6min.Obtain the ball skin of vegetable sauce heart yak burger.
(2) vegetables pre-process：By fresh vegetable cleaning, finishing, cutting, with blanching enzyme deactivation method color protection, mashing.
(3) preparation of soup-stock：Pig bone is put into autoclaving pot, chicken fat is added, salt is added, white granulated sugar seasons, greatly
Fire cooks 0.5 hour, then small fire mulling 1 hour, and filtering out soup is soup-stock.
(4) will treated vegetable serous fluid, after soup-stock is added, be added 0.5 part of guar gum, vegetable sauce be made, after cooling,
At semi-solid, appropriate components is taken to be packed in the yak muddy flesh handled well, controlling single ball weight is 25g.
(5) the vegetable sauce heart yak burger that step (4) obtain is put into freeze forming in freezer compartment of refrigerator, time 0.5
Hour.
(6) the vegetable sauce heart yak burger that step (5) obtain is placed in saucepan and cooks 5min.
(7) it after cooling down the vegetable sauce heart yak burger that step (6) obtain, is put into instant freezer and freezes 0.6 hour.
(8) the vegetable sauce heart yak burger for obtaining step (7), is sub-packed in vacuum bag, is vacuumized, finally gone out
Bacterium.
Subjective appreciation：
Smell, mouthfeel, color, structural state, appearance to vegetable sauce heart yak burger etc. carry out sensory evaluation and scoring,
Full marks are 100 points, and subjective appreciation group is made of laboratory academics and students, totally 8 people.Subjective appreciation personnel are by passing through centainly
The laboratory member composition of ex-period training.
1 vegetable sauce heart yak burger sensory evaluation criteria of table
Embodiment 2
Raw material forms by weight：620 parts of yak meat, 130 parts of vegetables, 70 parts of soup-stock, 10 parts of salt, 8 parts of monosodium glutamate, starch
70 parts, 36 parts of egg white, 10 parts of white granulated sugar, 28 parts of olive oil, 55 parts of green onion, 12 parts of ginger, 14 parts of cooking wine, 0.6 part of guar gum, sauce
1.2 parts of oil.
Manufacturing process includes the following steps：
(1) yak meat pre-processes：
A. cleaning trimming：It selects yak back leg meat as raw material, yak meat is cleaned, reject bone, removal fascia,
Controlled at 2 DEG C；
B. tenderization：The moisture for drying yak meat surface, using vacuum tumbling technology tenderization, vacuum degree 7KPa, tumbling turns
Speed is 5r/min, tumbling time 24min；
C. it cuts and mixes：The good yak meat of tenderization is poured into cutmixer, then successively into cutmixer be added salt, monosodium glutamate,
Starch, egg white, white granulated sugar, olive oil, soy sauce cut for the first time and are mixed, and cutting control yak meat temperature during mixing is 3 DEG C,
The die revolving speed of cutmixer is 1200/min, and cutting pot revolving speed is 9r/min, cuts and mixes the time as 8min.Then successively into cutmixer
Green onion, ginger, cooking wine is added, is cut mix for the second time, controls temperature, die revolving speed, cut the parameter of pot revolving speed and mix with cutting for the first time
Shi Suoyong parameter is identical, cuts and mixes the time as 7min.Obtain the ball skin of vegetable sauce heart yak burger.
(2) vegetables pre-process：By fresh vegetable cleaning, finishing, cutting, with the method for the compound colour protecting liquid of addition to vegetables
Carry out color protection treatment, mashing.
(3) preparation of soup-stock：Pig bone is put into autoclaving pot, chicken fat is added, salt is added, white granulated sugar seasons, greatly
Fire cooks 0.5 hour, then small fire mulling 1 hour, and filtering out soup is soup-stock.
(4) will treated vegetable serous fluid, after soup-stock is added, 0.6 part of guar gum is added, vegetable sauce is made, after cooling,
At semi-solid, appropriate components is taken to be packed in the yak muddy flesh handled well, controlling single ball weight is 26g.
(5) the vegetable sauce heart yak burger that step (4) obtain is put into freeze forming in freezer compartment of refrigerator, time 0.5
Hour.
(6) the vegetable sauce heart yak burger that step (5) obtain is placed in saucepan and cooks 7min.
(7) it after cooling down the vegetable sauce heart yak burger that step (6) obtain, is put into instant freezer and freezes 0.7 hour.
(8) the vegetable sauce heart yak burger for obtaining step (7), is sub-packed in vacuum bag, is vacuumized, finally gone out
Bacterium.
Subjective appreciation：
Smell, mouthfeel, color, structural state, appearance to vegetable sauce heart yak burger etc. carry out sensory evaluation and scoring,
Full marks are 100 points, and subjective appreciation group is made of laboratory academics and students, totally 8 people.Subjective appreciation personnel are by passing through centainly
The laboratory member composition of ex-period training.
2 vegetable sauce heart yak burger sensory evaluation criteria of table
Embodiment 3
Raw material forms by weight：660 parts of yak meat, 70 parts of soup-stock, 13 parts of salt, 10 parts of monosodium glutamate, is formed sediment at 160 parts of vegetables
70 parts of powder, 40 parts of egg white, 13 parts of white granulated sugar, 27 parts of olive oil, 56 parts of green onion, 12 parts of ginger, 13 parts of cooking wine, 0.7 part of guar gum,
1.3 parts of soy sauce.
Manufacturing process includes the following steps：
(1) yak meat pre-processes：
A. cleaning trimming：It selects yak back leg meat as raw material, yak meat is cleaned, reject bone, removal fascia,
Controlled at 3 DEG C；
B. tenderization：The moisture for drying yak meat surface, using vacuum tumbling technology tenderization, vacuum degree 7KPa, tumbling turns
Speed is 5r/min, tumbling time 15min；
C. it cuts and mixes：The good yak meat of tenderization is poured into cutmixer, then successively into cutmixer be added salt, monosodium glutamate,
Starch, egg white, white granulated sugar, olive oil, soy sauce cut for the first time and are mixed, and cutting control yak meat temperature during mixing is 4 DEG C,
The die revolving speed of cutmixer is 1200r/min, and cutting pot revolving speed is 9r/min, cuts and mixes the time as 8min.Then successively to cutmixer
Middle addition green onion, ginger, cooking wine, are cut mixed for the second time, control temperature, die revolving speed, cut the parameter of pot revolving speed with cut for the first time
Parameter used is identical when mixing, and cuts and mixes the time as 7min.Obtain the ball skin of vegetable sauce heart yak burger.
(2) corresponding Vegetable powder is directly used.
(3) preparation of soup-stock：Pig bone is put into autoclaving pot, chicken fat is added, salt is added, white granulated sugar seasons, greatly
Fire cooks 0.5 hour, then small fire mulling 1 hour, and filtering out soup is soup-stock.
(4) by Vegetable powder, after soup-stock is added, 0.7 part of guar gum is added, vegetable sauce is made, after cooling, at semi-solid,
Appropriate components are taken to be packed in the yak muddy flesh handled well, controlling single ball weight is 27g.
(5) the vegetable sauce heart yak burger that step (4) obtain is put into freeze forming in freezer compartment of refrigerator, time 0.5
Hour.
(6) the vegetable sauce heart yak burger that step (5) obtain is placed in saucepan and cooks 7min.
(7) it after cooling down the vegetable sauce heart yak burger that step (6) obtain, is put into instant freezer and freezes 0.7 hour.
(8) the vegetable sauce heart yak burger for obtaining step (7), is sub-packed in vacuum bag, is vacuumized, finally gone out
Bacterium.
Subjective appreciation：
Smell, mouthfeel, color, structural state, appearance to vegetable sauce heart yak burger etc. carry out sensory evaluation and scoring,
Full marks are 100 points, and subjective appreciation group is made of laboratory academics and students, totally 8 people.Subjective appreciation personnel are by passing through centainly
The laboratory member composition of ex-period training.
3 vegetable sauce heart yak burger sensory evaluation criteria of table
Embodiment 4
Raw material forms by weight：650 parts of yak meat, 70 parts of soup-stock, 15 parts of salt, 12 parts of monosodium glutamate, is formed sediment at 160 parts of vegetables
80 parts of powder, 40 parts of egg white, 12 parts of white granulated sugar, 30 parts of olive oil, 55 parts of green onion, 12 parts of ginger, 13 parts of cooking wine, 0.7 part of guar gum,
1.4 parts of soy sauce.
Manufacturing process includes the following steps：
(1) yak meat pre-processes：
A. cleaning trimming：It selects yak back leg meat as raw material, yak meat is cleaned, reject bone, removal fascia,
Controlled at 4 DEG C；
B. tenderization：The moisture for drying yak meat surface, using vacuum tumbling technology tenderization, vacuum degree 7KPa, tumbling turns
Speed is 5r/min, tumbling time 28min；
C. it cuts and mixes：The good yak meat of tenderization is poured into cutmixer, then successively into cutmixer be added salt, monosodium glutamate,
Starch, egg white, white granulated sugar, olive oil, soy sauce cut for the first time and are mixed, and cutting control yak meat temperature during mixing is 5 DEG C,
The die revolving speed of cutmixer is 1300r/min, and cutting pot revolving speed is 7r/min, cuts and mixes the time as 7min.Then successively to cutmixer
Middle addition green onion, ginger, cooking wine, are cut mixed for the second time, control temperature, die revolving speed, cut the parameter of pot revolving speed with cut for the first time
Parameter used is identical when mixing, and cuts and mixes the time as 7min.Obtain the ball skin of vegetable sauce heart yak burger.
(2) corresponding Vegetable powder is directly used.
(3) preparation of soup-stock：Pig bone is put into autoclaving pot, chicken fat is added, salt is added, white granulated sugar seasons, greatly
Fire cooks 0.5 hour, then small fire mulling 1 hour, and filtering out soup is soup-stock.
(4) guar gum will be added and be made vegetable sauce, after cooling, at semi-solid, take conjunction after soup-stock is added in Vegetable powder
Suitable component is packed in the yak muddy flesh handled well, and controlling single ball weight is 30g.
(5) the vegetable sauce heart yak burger that step (4) obtain is put into freeze forming in freezer compartment of refrigerator, time 0.5
Hour.
(6) the vegetable sauce heart yak burger that step (5) obtain is placed in saucepan and cooks 8min.
(7) it after cooling down the vegetable sauce heart yak burger that step (6) obtain, is put into instant freezer and freezes 0.8 hour.
(8) the vegetable sauce heart yak burger for obtaining step (7), is sub-packed in vacuum bag, is vacuumized, finally gone out
Bacterium.
Subjective appreciation：
Smell, mouthfeel, color, structural state, appearance to vegetable sauce heart yak burger etc. carry out sensory evaluation and scoring,
Full marks are 100 points, and subjective appreciation group is made of laboratory academics and students, totally 8 people.Subjective appreciation personnel are by passing through centainly
The laboratory member composition of ex-period training.
4 vegetable sauce heart yak burger sensory evaluation criteria of table
Embodiment 5
Raw material forms by weight：650 parts of yak meat, 80 parts of soup-stock, 15 parts of salt, 13 parts of monosodium glutamate, is formed sediment at 180 parts of vegetables
80 parts of powder, 45 parts of egg white, 15 parts of white granulated sugar, 30 parts of olive oil, 55 parts of green onion, 12 parts of ginger, 14 parts of cooking wine, 0.6 part of guar gum,
1.2 parts of soy sauce.
Manufacturing process includes the following steps：
(1) yak meat pre-processes：
A. cleaning trimming：It selects yak back leg meat as raw material, yak meat is cleaned, reject bone, removal fascia,
Controlled at 3 DEG C；
B. tenderization：The moisture for drying yak meat surface, using vacuum tumbling technology tenderization, vacuum degree 8KPa, tumbling turns
Speed is 4r/min, tumbling time 25min；
C. it cuts and mixes：The good yak meat of tenderization is poured into cutmixer, then successively into cutmixer be added salt, monosodium glutamate,
Starch, egg white, white granulated sugar, olive oil, soy sauce cut for the first time and are mixed, and cutting control yak meat temperature during mixing is 4 DEG C,
The die revolving speed of cutmixer is 1200r/min, and cutting pot revolving speed is 9r/min, cuts and mixes the time as 8min.Then successively to cutmixer
Middle addition green onion, ginger, cooking wine, are cut mixed for the second time, control temperature, die revolving speed, cut the parameter of pot revolving speed with cut for the first time
Parameter used is identical when mixing, and cuts and mixes the time as 6min.Obtain the ball skin of vegetable sauce heart yak burger.
(2) vegetables pre-process：By fresh vegetable cleaning, finishing, cutting, with blanching enzyme deactivation method color protection, mashing.
(3) preparation of soup-stock：Pig bone is put into autoclaving pot, chicken fat is added, salt is added, white granulated sugar seasons, greatly
Fire cooks 0.5 hour, then small fire mulling 1 hour, and filtering out soup is soup-stock.
(4) will treated vegetable serous fluid (or Vegetable powder), after soup-stock is added, guar gum is added, vegetable sauce is made, it is cold
But after, at semi-solid, appropriate components is taken to be packed in the yak muddy flesh handled well, controlling single ball weight is 28g.
(5) the vegetable sauce heart yak burger that step (4) obtain is put into freeze forming in freezer compartment of refrigerator, time 0.5
Hour.
(6) the vegetable sauce heart yak burger that step (5) obtain is placed in saucepan and cooks 7min.
(7) it after cooling down the vegetable sauce heart yak burger that step (6) obtain, is put into instant freezer and freezes 0.9 hour.
(8) the vegetable sauce heart yak burger for obtaining step (7), is sub-packed in vacuum bag, is vacuumized, finally gone out
Bacterium.
Subjective appreciation：
Smell, mouthfeel, color, structural state, appearance to vegetable sauce heart yak burger etc. carry out sensory evaluation and scoring,
Full marks are 100 points, and subjective appreciation group is made of laboratory academics and students, totally 8 people.Subjective appreciation personnel are by passing through centainly
The laboratory member composition of ex-period training.
5 vegetable sauce heart yak burger sensory evaluation criteria of table
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (9)
1. a kind of vegetable sauce heart yak burger, which is characterized in that by weight include following components：600-700 parts of yak meat, vegetable
It is 100-200 parts of dish, 50-100 parts of soup-stock, 4-20 parts of salt, 4-15 parts of monosodium glutamate, 50-100 parts of starch, 35-50 parts of egg white, white
4-20 parts of granulated sugar, 25-35 parts of olive oil, 50-60 parts of green onion, 10-15 parts of ginger, 12-14 parts of cooking wine, 0.5-0.7 parts of guar gum, sauce
It is 1-1.5 parts oily.
2. a kind of vegetable sauce heart yak burger according to claim 1, which is characterized in that 600-700 parts of yak meat, vegetables
100-200 parts, 50-100 parts of soup-stock, 4-20 parts of salt, 4-15 parts of monosodium glutamate, 50-100 parts of starch, 35-50 parts of egg white, white sand
4-20 parts sugared, 25-35 parts of olive oil, 50-60 parts of green onion, 10-15 parts of ginger, 12-14 parts of cooking wine, 0.5-0.7 parts of guar gum, soy sauce
1-1.5 part.
3. a kind of vegetable sauce heart yak burger according to claim 1 or 2, which is characterized in that the vegetables are selected from recklessly
At least one of radish, corn or tomato.
4. a kind of preparation method of vegetable sauce heart yak burger, which is characterized in that include the following steps：
1) yak meat pre-processes
A. cleaning trimming：It selects yak back leg meat as raw material, yak meat is cleaned, reject bone, removal fascia, control
Temperature is 0-4 DEG C；
B. tenderization：The moisture for drying yak meat surface, using vacuum tumbling technology tenderization, vacuum degree is 6~8KPa, tumbling revolving speed
For 4~6r/min, tumbling time is 20~30min；
C. it cuts and mixes：The good yak meat of tenderization is poured into cutmixer, then successively into cutmixer be added salt, monosodium glutamate, starch,
Egg white, white granulated sugar, olive oil, soy sauce cut for the first time and are mixed, and cutting control yak meat temperature during mixing is 2~6 DEG C, are cut
Mix machine die revolving speed be 1100~1300r/min, cut pot revolving speed be 7~9r/min, cut mix the time be 7~9min, then according to
It is secondary that green onion, ginger, cooking wine are added into cutmixer, cut mixed for the second time, control parameter with cut for the first time mix when parameter phase used
Together, it cuts and mixes the time as 6~8min, obtain the ball skin of vegetable sauce heart yak burger；
2) vegetables pre-process：By fresh vegetable cleaning, finishing, cutting, with blanching enzyme deactivation method or compound colour protecting liquid color protection is added,
Mashing；
3) preparation of soup-stock：Pig bone is put into autoclaving pot, chicken fat is added, salt, white granulated sugar seasoning is added, each material is used
Amount ratio is：Pig bone：Chicken fat：Salt：White granulated sugar=500：25：5：1, high fire cooks 0.5 hour, then small fire mulling 1 hour,
Filtering out soup is soup-stock；
4) by treated, vegetable serous fluid is added guar gum and vegetable sauce is made after isometric addition soup-stock, after cooling,
At semi-solid, appropriate components is taken to be packed in the yak muddy flesh handled well, controlling single ball weight is 25~30g；
5) the vegetable sauce heart yak burger of acquisition is put into freeze forming in freezer compartment of refrigerator, the time is 0.5 hour；
6) the vegetable sauce heart yak burger that step (5) obtain is placed in 5~8min of cooking in saucepan；
7) it after cooling down the vegetable sauce heart yak burger that step (6) obtain, is put into instant freezer and freezes 0.5~1 hour；
8) the vegetable sauce heart yak burger for obtaining step (7), is sub-packed in vacuum bag, is vacuumized, finally sterilized.
5. a kind of preparation method of vegetable sauce heart yak burger according to claim 4, which is characterized in that the yak
The girth of a garment mass ratio of hind shank is 3：7.
6. a kind of preparation method of vegetable sauce heart yak burger according to claim 4, which is characterized in that the tenderization
Vacuum degree is 7KPa in the process, and tumbling revolving speed is 5r/min, tumbling time 25min.
7. a kind of preparation method of vegetable sauce heart yak burger according to claim 4, which is characterized in that described first
Secondary cut is mixed, and cutting control yak meat temperature during mixing is 4 DEG C, and the die revolving speed of cutmixer is 1200r/min, and cutting a pot revolving speed is
8r/min cuts and mixes the time as 8min；Described cutting for the second time mixes the time as 7min.
8. a kind of preparation method of vegetable sauce heart yak burger according to claim 4, which is characterized in that described is compound
The group of colour protecting liquid becomes：0.5%L- cysteine, 1.0% ascorbic acid, 0.3% oxalic acid and 0.5% sodium chloride, surplus are
Water；The additive amount of the compound colour protecting liquid is the compound colour protecting liquid of 40ml/100g vegetable serous fluid.
9. a kind of preparation method of vegetable sauce heart yak burger according to claim 4, which is characterized in that the sterilizing
Condition is ultra-high pressure sterilization, and pressure is 300~600MPa, time 10min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112471426A (en) * | 2020-11-24 | 2021-03-12 | 重庆市石柱县老川江食品有限公司 | Method for making fried beef |
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| SONG YONGCHENG等: ""Effect of ultra high pressure treatment on microbial inactivation and quality of cooked meat in Sichuan cuisine"", 《FOOD AND FERMENTATION INDUSTRIES》 * |
| 叶丹等: ""添加猪瘦肉对牛肉丸品质的影响"", 《食品与发酵工业》 * |
| 黄湛等: ""棕榈油在灯影牛肉丝中的应用研究"", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471426A (en) * | 2020-11-24 | 2021-03-12 | 重庆市石柱县老川江食品有限公司 | Method for making fried beef |
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Application publication date: 20181116 |