CN109363094A - A kind of recombination steamed pork with riceflour and preparation method thereof - Google Patents

A kind of recombination steamed pork with riceflour and preparation method thereof Download PDF

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Publication number
CN109363094A
CN109363094A CN201811270980.1A CN201811270980A CN109363094A CN 109363094 A CN109363094 A CN 109363094A CN 201811270980 A CN201811270980 A CN 201811270980A CN 109363094 A CN109363094 A CN 109363094A
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CN
China
Prior art keywords
kilograms
meat
riceflour
recombination
steamed pork
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Pending
Application number
CN201811270980.1A
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Chinese (zh)
Inventor
王颂燕
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Tianjin Chunfa Bio Technology Group Co Ltd
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Tianjin Chunfa Bio Technology Group Co Ltd
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Priority to CN201811270980.1A priority Critical patent/CN109363094A/en
Publication of CN109363094A publication Critical patent/CN109363094A/en
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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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L13/62—Coating with a layer, stuffing or laminating

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to a kind of recombination steamed pork with riceflour and preparation method thereof, the recombination steamed pork with riceflour is by including that the following raw material and auxiliary material are prepared: raw material: pig No. four meat, Fresh Grade Breast, back fats；Auxiliary material: cornstarch, tapioca, soybean protein isolate, histone, water, light soy sauce, dark soy sauce, salad oil, white wine, shallot, ginger, chopped chilli, salt, white sugar, monosodium glutamate, composite phosphate, white pepper powder, Thirteen Spice toppings, meat flavour oily essence, meaty paste essence.Present invention recombination steamed pork with riceflour is full of nutrition, and convenient quick, the unique lasting, attractive color of paste flavor is catered to modern and pursued convenient health.

Description

A kind of recombination steamed pork with riceflour and preparation method thereof
Technical field
The invention belongs to food technology field, in particular to a kind of recombination steamed pork with riceflour and preparation method thereof, powder obtained Steamed meat good appearance, with rich flavor, mouthfeel is true, full of nutrition, convenient health.
Background technique
As long as China's steamed meat culture has thousand, nowadays most characteristic surely belongs to Sichuan pork steamed with ground rice flour.It is to wrap up pig by rice flour It is cooked after streaky pork is marinated, flavor is spicy aromatic, and mouthfeel is soft glutinous, fat but not greasy.
Traditional pork steamed with ground rice flour uses streaky pork for raw material, higher cost, and state is not softer easily molded, Bu Ju enterprise batch The condition of production.Traditional pork steamed with ground rice flour technique in conjunction with modernization meat mincing recombining technique, is catered to contemporary people to battalion by the present invention It supports health and convenient demand is researched and developed.The present invention provides the convenient health of one kind, the unique lasting, color of paste flavor lures The preparation of the recombination steamed pork with riceflour product of people.
Summary of the invention
The object of the present invention is to provide a kind of full of nutrition, it is convenient it is quick, paste flavor is unique persistently, attractive color, meet Close the recombination steamed pork with riceflour and preparation method thereof that modern pursues convenient health.
The technical solution adopted by the present invention are as follows:
A kind of recombination steamed pork with riceflour, the recombination steamed pork with riceflour is by including that the following raw material and auxiliary material are prepared:
Raw material: pig No. four meat, Fresh Grade Breast, back fats；
Auxiliary material: cornstarch, tapioca are soybean protein isolate, histone, water, light soy sauce, dark soy sauce, salad oil, white Wine, shallot, ginger, chopped chilli, salt, white sugar, monosodium glutamate, composite phosphate, white pepper powder, Thirteen Spice toppings, meat flavour oily are fragrant Essence, meaty paste essence.
The recombination steamed pork with riceflour is prepared by the raw material and auxiliary material for including following additive amount:
Raw material: No. four 20.00-25.00 kilograms of meat of pig；20.00-25.00 kilograms of Fresh Grade Breast；Back fat 12.00-15.00 thousand Gram (wherein emulsification use 7.00-7.50 kilograms)；
Auxiliary material: 3.00-3.50 kilograms of cornstarch, 3.00-3.50 kilograms of tapioca, soybean protein isolate (emulsification) 1.50-2.0 kilograms, 7.00-8.00 kilograms of histone (after rehydration), 15.00-16.00 kilograms of water (wherein emulsification use water 7.00-7.50 kilograms), 5.00-6.00 kilograms of light soy sauce, 0.70-0.90 kilograms of dark soy sauce, 1.50-2.0 kilograms of white wine, salad oil 3.00-4.00 kilograms, 0.80-1.00 kilograms of shallot, 0.40-0.50 kilograms of ginger, 1.50-2.00 kilograms of chopped chilli, salt 0.40- 0.60 kilogram, 2.50-3.00 kilograms of white sugar, 0.45-0.55 kilograms of monosodium glutamate, 0.20-0.30 kilograms of composite phosphate, white pepper powder 0.20-0.25 kilograms, 0.10-0.20 kilograms of Thirteen Spice toppings, 0.08-0.12 kilograms of meat flavour oily essence, meat flavour paste perfume Smart 0.15-0.20 kilograms.
Preferably, the meat flavour oily essence is the meat flavour oily of Tianjin Chunfa Bio-technology Group Co., Ltd.'s production Essence 85122.
Preferably, the meaty paste essence is the meat flavour paste of Tianjin Chunfa Bio-technology Group Co., Ltd.'s production Essence 8489.
The present invention also provides the preparation methods of above-mentioned recombination steamed pork with riceflour, include the following steps:
1), prepared by raw material: Fresh Grade Breast and pig No. four meat 12 ㎜ orifice plates of meat grinder are carried out process, 6 ㎜ orifice plates of back fat Carry out process；Back fat, ice water, soybean protein isolate prepare emulsion paste；The dosage of emulsion process back fat is 7.00-7.50 kilograms, 7.00-7.50 kilograms of ice water, shallot, ginger, chopped chilli are spare with cutmixer chopped, histone 1:3 (mass ratio) rehydration.
2), mix: No. four meat of pig and Fresh Grade Breast are put into de-airing mixer, are uniformly sprinkled into composite phosphate and edible salt, will Remaining ice water is added, stirring to meat stuffing toughness；Other auxiliary materials in addition to starch are added, are uniformly mixed, emulsion paste is added, remains Remaining back fat is added starch after mixing and mixes.
3) it, forms: the meat stuffing (0-4 DEG C of temperature of charge) that step 2) has been stirred is put into automatic moulding machine with required The template of shape forms；
4), leaching slurry: egg pulp is mixed with ice water mass ratio 1:1；Obtain slurries；Leaching slurry, it is desirable that interior embryo front and back sides all wrap Slurries；
5) it, wraps up in powder: the interior embryo after leaching slurry is wrapped up in into rice flour (matured product that rice flour for steamed meat on the market may be selected in rice flour).
6), quick-frozen: -35 DEG C it is quick-frozen to get.
Possessed by of the invention the utility model has the advantages that
1), cost advantage: the present invention uses raw meat accounting 40-50%, largely reduces pork steamed with ground rice flour product Cost has the apparent market competitiveness.
2), terminal operation advantage: terminal improves mode decatize 20-30min, and it can be served, for hotel, township kitchen, dining room etc. It operates and convenient is lifted out meal speed and to can be reduced kitchen artificial.It is excellent with obviously operating compared with conventional method makes pork steamed with ground rice flour Gesture.
3), healthy advantage: common recombination meat piece is all made of fried processing mode, this product compared with common recombinant meat, It is more healthy and safe without frying, it is suitble to each age group crowd edible.
Specific embodiment
The present invention is further explained in the light of specific embodiments, but the scope of protection of the present invention is not limited.
Embodiment 1
A kind of recombination steamed pork with riceflour, the recombination steamed pork with riceflour are prepared by the raw material and auxiliary material of following additive amount:
Raw material: 20.00 kilograms of the meat of pig No. four；20.00 kilograms of Fresh Grade Breast；12.00 kilograms of back fat (is wherein emulsified with 7.00 thousand Gram)；
Auxiliary material: 3.00 kilograms of cornstarch, 3.00 kilograms of tapioca, 1.70 kilograms of soybean protein isolate (emulsification), group Knit 8.00 kilograms of albumen (after rehydration), 15.00 kilograms of water (wherein 7.00 kilograms of water of emulsification), 5.00 kilograms of light soy sauce, dark soy sauce 0.70 kilogram, 1.50 kilograms of white wine, 3.00 kilograms of salad oil, 0.80 kilogram of shallot, 0.40 kilogram of ginger, 1.8 kilograms of chopped chilli, food 0.40 kilogram of salt, 2.50 kilograms of white sugar, 0.45 kilogram of monosodium glutamate, 0.20 kilogram of composite phosphate, 0.20 kilogram of white pepper powder, 13 (spring hair is public for 0.10 kilogram of fragrant toppings, 0.10 kilogram of meat flavour oily essence 85122 (Chun Fa company), meaty paste essence 8489 Department) 0.15 kilogram.
The preparation method of above-mentioned recombination steamed pork with riceflour, includes the following steps:
1), prepared by raw material: Fresh Grade Breast and pig No. four meat 12 ㎜ orifice plates of meat grinder are carried out process, 6 ㎜ orifice plates of back fat Carry out process.Back fat, ice water, soybean protein isolate prepare emulsion paste；The dosage of emulsion process back fat is 7.00 kilograms, ice water 7.00 kilograms, shallot, ginger, chopped chilli are spare with cutmixer chopped, histone 1:3 (mass ratio) rehydration.
2), mix: No. four meat of pig and Fresh Grade Breast are put into de-airing mixer, are uniformly sprinkled into composite phosphate and edible salt, will Remaining ice water is slowly added to, stirring to meat stuffing toughness.Other auxiliary materials in addition to starch are slow added into, are uniformly mixed.It is added Emulsion paste, remaining back fat are added starch after mixing and mix；
3) it, forms: the meat stuffing (0-4 DEG C of temperature of charge) that step 2) has been stirred is put into automatic moulding machine and is used The molding of 40mm*40mm*10mm template.
4), leaching slurry: egg pulp is mixed with water quality ratio 1:1；Obtain slurries；Leaching slurry, it is desirable that interior embryo front and back sides all wrap slurry Liquid.
5), wrap up in powder: the interior embryo after leaching slurry wraps up in rice flour (matured product that rice flour for steamed meat on the market may be selected in rice flour).
6), quick-frozen: -35 DEG C it is quick-frozen to get.
The above described is only a preferred embodiment of the present invention, not making any form to technical solution of the present invention On limitation.According to the technical essence of the invention any simple modification to the above embodiments, equivalent variations and repair Decorations, in the range of still falling within technical solution of the present invention.

Claims (5)

1. a kind of recombination steamed pork with riceflour, it is characterised in that: the recombination steamed pork with riceflour is by including that the following raw material and auxiliary material are prepared:
Raw material: pig No. four meat, Fresh Grade Breast, back fats；
Auxiliary material: cornstarch, tapioca, soybean protein isolate, histone, water, light soy sauce, dark soy sauce, salad oil, white wine, big Green onion, ginger, chopped chilli, salt, white sugar, monosodium glutamate, composite phosphate, white pepper powder, Thirteen Spice toppings, meat flavour oily essence, meat Taste paste essence.
2. a kind of recombination steamed pork with riceflour according to claim 1, it is characterised in that: the recombination steamed pork with riceflour is by including as follows The raw material and auxiliary material of additive amount are prepared:
Raw material: No. four 20.00-25.00 kilograms of meat of pig；20.00-25.00 kilograms of Fresh Grade Breast；12.00-15.00 kilograms of back fat；
Auxiliary material: 3.00-3.50 kilograms of cornstarch, 3.00-3.50 kilograms of tapioca, soybean protein isolate 1.50-2.0 thousand Gram, 7.00-8.00 kilograms of histone (after rehydration), 15.00-16.00 kilograms of water, 5.00-6.00 kilograms of light soy sauce, dark soy sauce 0.70-0.90 kilograms, 1.50-2.0 kilograms of white wine, 3.00-4.00 kilograms of salad oil, 0.80-1.00 kilograms of shallot, ginger 0.40-0.50 kilograms, 1.50-2.00 kilograms of chopped chilli, 0.40-0.60 kilograms of salt, 2.50-3.00 kilograms of white sugar, monosodium glutamate 0.45- 0.55 kilogram, 0.20-0.30 kilograms of composite phosphate, 0.20-0.25 kilograms of white pepper powder, Thirteen Spice toppings 0.10-0.20 Kilogram, 0.08-0.12 kilograms, 0.15-0.20 kilograms of meaty paste essence of meat flavour oily essence.
3. a kind of recombination steamed pork with riceflour according to claim 1 or 2, it is characterised in that: the meat flavour oily essence is The meat flavour oily essence 85122 of Tianjin Chunfa Bio-technology Group Co., Ltd.'s production.
4. a kind of recombination steamed pork with riceflour according to claim 1 or 2, it is characterised in that: the meaty paste essence is The meaty paste essence 8489 of Tianjin Chunfa Bio-technology Group Co., Ltd.'s production.
5. the preparation method of any one of the claim 1-4 recombination steamed pork with riceflour, characterized by the following steps:
1), prepared by raw material: Fresh Grade Breast and pig No. four meat meat grinder 12mm orifice plates being carried out process, back fat is carried out with 6mm orifice plate Process；Back fat, ice water, soybean protein isolate prepare emulsion paste；The dosage of emulsion process back fat is 7.00-7.50 kilograms, ice water 7.00-7.50 kilograms, shallot, ginger, chopped chilli are spare with cutmixer chopped, histone quality ratio 1:3 rehydration；
2), mix: No. four meat of pig and Fresh Grade Breast are put into de-airing mixer, are uniformly sprinkled into composite phosphate and edible salt, will be remaining Ice water is added, stirring to meat stuffing toughness；Other auxiliary materials in addition to starch are added, are uniformly mixed, emulsion paste, remaining back is added Fat is added starch after mixing and mixes；
3), form: the meat stuffing that step 2) has been stirred, which is put into automatic moulding machine, to be formed；
4), leaching slurry: egg pulp is mixed with ice water mass ratio 1:1；Obtain slurries；Leaching slurry, it is desirable that interior embryo front and back sides all wrap slurries；
5) it, wraps up in powder: the interior embryo after leaching slurry is wrapped up in into rice flour；
6), quick-frozen: -35 DEG C it is quick-frozen to get.
CN201811270980.1A 2018-10-29 2018-10-29 A kind of recombination steamed pork with riceflour and preparation method thereof Pending CN109363094A (en)

Priority Applications (1)

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CN201811270980.1A CN109363094A (en) 2018-10-29 2018-10-29 A kind of recombination steamed pork with riceflour and preparation method thereof

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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111838563A (en) * 2019-04-26 2020-10-30 熊旭红 Method for making sweet potato starch meat blocks
CN112841507A (en) * 2021-03-15 2021-05-28 新疆大唐西域农业生态科技有限公司 Freeze-dried rice noodles and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
皮埃松等: "《肉制品加工技术：第3版》", 31 July 2004, 中国轻工业出版社 *
隋继学等: "《速冻食品工艺学》", 31 October 2015, 中国农业大学出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111838563A (en) * 2019-04-26 2020-10-30 熊旭红 Method for making sweet potato starch meat blocks
CN112841507A (en) * 2021-03-15 2021-05-28 新疆大唐西域农业生态科技有限公司 Freeze-dried rice noodles and preparation method thereof

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Application publication date: 20190222

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