CN109315698A - A kind of formula and production method synthesizing pork filling - Google Patents
A kind of formula and production method synthesizing pork filling Download PDFInfo
- Publication number
- CN109315698A CN109315698A CN201811061618.3A CN201811061618A CN109315698A CN 109315698 A CN109315698 A CN 109315698A CN 201811061618 A CN201811061618 A CN 201811061618A CN 109315698 A CN109315698 A CN 109315698A
- Authority
- CN
- China
- Prior art keywords
- fillings
- meat
- meat stuffing
- production method
- pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Abstract
The present invention relates to field of food, in particular to a kind of formulas and production method for synthesizing pork filling.It is made by weight of following material: meat stuffing 50000g, soya-bean oil 2010g, refined salt 545g, Thirteen Spice 21.75g, star aniseed powder 17.5g, chickens' extract 175g, monosodium glutamate 235g, zanthoxylum powder 46.5g, soy sauce 1650g, water 3875g, and include the steps that following production method, step (1), sorting.The live fresh pork qualified through quarantine is chosen, is twisted into meat stuffing, meat stuffing weight 50000g, step (2), dressing composition with the fat-free layer plum meat of no skin.Refined salt 545g, soya-bean oil 2010g, Thirteen Spice 21.75g, star aniseed powder 17.5g, chickens' extract 175g, monosodium glutamate 235g, zanthoxylum powder 46.5g, soy sauce 1650g, water 3875g are mixed into the meat stuffing in step (1).Salt product of the present invention are low and moderate, and spice flavor is dense refrigerant, and meat perfume (or spice) is without rich oily taste, and aftertaste faint scent is eaten more and do not minded, meat more dishes few mouthfeel few without dish fleshiness.
Description
Technical field
The present invention relates to field of food, in particular to a kind of formulas and production method for synthesizing pork filling.
Background technique
Meat stuffing is one of common home cooking, and nutrition is delicious, suitable for people of all ages, and meat stuffing is often referred to monolith meat institute after processing
At minced meat.The most common purposes of meat stuffing is for cooking dumpling or steamed stuffed bun.Dumpling or steamed stuffed bun good or not eat how see meat stuffing entirely.
Traditional meat stuffing has many fat meat, and meat flavour is greasy, overeats and is easy for being sick of, and is not easy to arrange in pairs or groups.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the defect of above-mentioned technology, provide a kind of formula for synthesizing pork filling and
Production method.
In order to solve the above technical problems, technical solution provided by the invention is a kind of formula for synthesizing pork filling, feature
It is, is made by weight of following material: meat stuffing 50000g, soya-bean oil 2010g, refined salt 545g, Thirteen Spice 21.75g, star aniseed powder
17.5g, chickens' extract 175g, monosodium glutamate 235g, zanthoxylum powder 46.5g, soy sauce 1650g, water 3875g.
A kind of production method synthesizing pork filling, which comprises the following steps:
Step (1), sorting choose the live fresh pork qualified through quarantine, are twisted into meat stuffing, meat stuffing with the fat-free layer plum meat of no skin
Weight 50000g；
Step (2), dressing composition, by refined salt 545g, soya-bean oil 2010g, Thirteen Spice 21.75g, star aniseed powder 17.5g, chickens' extract
175g, monosodium glutamate 235g, zanthoxylum powder 46.5g, soy sauce 1650g, water 3875g are mixed into the meat stuffing in step (1), and it is equal to continue stirring
It is even.
Step (3), is made into fillings, with the fillings for being combined into one filling of a product with fillings etc..
As an improvement, the fillings of matching includes green vegetables fillings, carnivore bacterium class fillings, and paddy eats class fillings in step (3),
Seafood fillings.
A kind of formula for synthesizing pork filling of the present invention and production method have the advantages that salt product are low and moderate, spice flavor
Dense refrigerant, meat perfume (or spice) is without rich oily taste, and aftertaste faint scent is eaten more and do not minded, meat more dishes few mouthfeel few without dish fleshiness.
Specific embodiment
The present invention is described in further detail below.
A kind of formula synthesizing pork filling, which is characterized in that be made by weight of following material: meat stuffing 50000g, soya-bean oil
2010g, refined salt 545g, Thirteen Spice 21.75g, star aniseed powder 17.5g, chickens' extract 175g, monosodium glutamate 235g, zanthoxylum powder 46.5g, soy sauce
1650g, water 3875g.
A kind of production method synthesizing pork filling, which comprises the following steps:
Step (1), sorting choose the live fresh pork qualified through quarantine, are twisted into meat stuffing, meat stuffing with the fat-free layer plum meat of no skin
Weight 50000g；
Step (2), dressing composition, by refined salt 545g, soya-bean oil 2010g, Thirteen Spice 21.75g, star aniseed powder 17.5g, chickens' extract
175g, monosodium glutamate 235g, zanthoxylum powder 46.5g, soy sauce 1650g, water 3875g are mixed into the meat stuffing in step (1), and it is equal to continue stirring
It is even.
Step (3), is made into fillings, with the fillings for being combined into one filling of a product with fillings etc..
In step (3), the fillings of matching includes green vegetables fillings, carnivore bacterium class fillings, and paddy eats class fillings, seafood filling
Material.
It is exactly the Chinese herb medicine for referring to 13 kinds of fragrance with their own characteristics, including purple cool, fructus amomi, meat that " Thirteen Spice ", which is also known as ten whole spices,
Cool, cortex cinnamomi, cloves, Chinese prickly ash, aniseed, fennel seeds, radix aucklandiae, the root of Dahurain angelica, zingiber kawagoii, galanga, rhizoma zingiberis etc..
Octagonal fruit is famous flavoring, is the important source material of food industry.
Chickens' extract, it is not only to have can increase the appetite of people, but also can provide the homely flavouring of certain nutrition.
Monosodium glutamate is one kind of seasoning, most in Chinese dishes, it can also be used to soup and baste.
Zanthoxylum powder is a kind of fragrance made of Chinese prickly ash.
Soy sauce is the flavouring of Chinese tradition, and flavour is delicious, peomotes appetite.
The present invention and its embodiments have been described above, this description is no restricted, all in all if originally
The those of ordinary skill in field is enlightened by it, without departing from the spirit of the invention, is not inventively designed
With the technical solution similar embodiment, it is within the scope of protection of the invention.
Claims (3)
1. a kind of formula for synthesizing pork filling, which is characterized in that be made by weight of following material: meat stuffing 50000g, soya-bean oil
2010g, refined salt 545g, Thirteen Spice 21.75g, star aniseed powder 17.5g, chickens' extract 175g, monosodium glutamate 235g, zanthoxylum powder 46.5g, soy sauce
1650g, water 3875g.
2. a kind of production method for synthesizing pork filling, which comprises the following steps:
Step (1), sorting.The live fresh pork qualified through quarantine is chosen, is twisted into meat stuffing, meat stuffing weight with the fat-free layer plum meat of no skin
50000g；
Step (2), dressing composition.By refined salt 545g, soya-bean oil 2010g, Thirteen Spice 21.75g, star aniseed powder 17.5g, chickens' extract 175g,
Monosodium glutamate 235g, zanthoxylum powder 46.5g, soy sauce 1650g, water 3875g are mixed into the meat stuffing in step (1), continue to stir evenly.
Step (3), is made into fillings.With the fillings for being combined into one filling of a product with fillings etc..
3. a kind of production method for synthesizing pork filling according to claim 2: described to include with fillings in step (3)
Green vegetables fillings, carnivore bacterium class fillings, paddy eat class fillings, seafood fillings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811061618.3A CN109315698A (en) | 2018-09-12 | 2018-09-12 | A kind of formula and production method synthesizing pork filling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811061618.3A CN109315698A (en) | 2018-09-12 | 2018-09-12 | A kind of formula and production method synthesizing pork filling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109315698A true CN109315698A (en) | 2019-02-12 |
Family
ID=65265690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811061618.3A Pending CN109315698A (en) | 2018-09-12 | 2018-09-12 | A kind of formula and production method synthesizing pork filling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109315698A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561834A (en) * | 2004-04-09 | 2005-01-12 | 张晓华 | Food meat stuffing of cooked wheaten food |
| CN103054102A (en) * | 2011-10-19 | 2013-04-24 | 宋末有 | Recipe of seasonal dumpling stuffing |
-
2018
- 2018-09-12 CN CN201811061618.3A patent/CN109315698A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561834A (en) * | 2004-04-09 | 2005-01-12 | 张晓华 | Food meat stuffing of cooked wheaten food |
| CN103054102A (en) * | 2011-10-19 | 2013-04-24 | 宋末有 | Recipe of seasonal dumpling stuffing |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190212 |