CN109393368A - The colorful beautiful processed meat products of one kind and its processing method - Google Patents
The colorful beautiful processed meat products of one kind and its processing method Download PDFInfo
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- CN109393368A CN109393368A CN201811535733.XA CN201811535733A CN109393368A CN 109393368 A CN109393368 A CN 109393368A CN 201811535733 A CN201811535733 A CN 201811535733A CN 109393368 A CN109393368 A CN 109393368A
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- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 62
- 241000381142 Pachydermia Species 0.000 claims abstract description 19
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 18
- 235000020997 lean meat Nutrition 0.000 claims abstract description 17
- 244000144977 poultry Species 0.000 claims abstract description 15
- 244000144972 livestock Species 0.000 claims abstract description 14
- 230000011218 segmentation Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
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- 239000007787 solid Substances 0.000 claims abstract description 6
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- 238000007710 freezing Methods 0.000 claims description 23
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- 238000001816 cooling Methods 0.000 claims description 17
- 235000015277 pork Nutrition 0.000 claims description 16
- 235000020384 spinach juice Nutrition 0.000 claims description 16
- 238000003860 storage Methods 0.000 claims description 16
- 235000015110 jellies Nutrition 0.000 claims description 13
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- 239000008274 jelly Substances 0.000 claims description 10
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 9
- 229930014669 anthocyanidin Natural products 0.000 claims description 9
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims description 9
- 235000008758 anthocyanidins Nutrition 0.000 claims description 9
- 239000011648 beta-carotene Substances 0.000 claims description 9
- 235000013734 beta-carotene Nutrition 0.000 claims description 9
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 9
- 229960002747 betacarotene Drugs 0.000 claims description 9
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 9
- 235000021538 Chard Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
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- 238000005554 pickling Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
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- 238000009461 vacuum packaging Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
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- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
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- 235000015278 beef Nutrition 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 235000015220 hamburgers Nutrition 0.000 description 4
- 230000005070 ripening Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
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- 241000335053 Beta vulgaris Species 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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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
- A23L13/60—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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biotechnology (AREA)
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Abstract
The invention discloses a kind of colorful beautiful processed meat products and its processing method, including raw material selection and processing, meat material are marinated, meat stuffing modulation, filling solid and freeze, are sliced, packaging and other steps.The present invention pickles lean meat block using concentration pachydermia vegetable juice, and the safety and the market competitiveness of product can be improved；Using the skin gruel and mixed meat layering interval coating by different colours, make product that the shape of riot of color be presented, and there is good elasticity, chew sense, flavor and slice property.The meat mincing and skin for butchering segmentation and intensive processing rejecting using livestock and poultry or/and aquatic products simultaneously not only increase the utilization rate of by-product, also enrich protein component, make the nutrition of product more comprehensively as raw material.
Description
Technical field
The present invention relates to a kind of cold fresh-keeping preconditioned meat products and its processing methods, more particularly to a kind of colorful beautiful tune
Manage meat products and its processing method.
Background technique
Preconditioned meat products is carried out raw meat after excision forming, charging seasoning etc. improve under cooling or freezing condition
The meat products of storing sale is carried out, such product is able to maintain fresh and special favor, have the characteristics that nutrition, conveniently, safely,
The market demand is increasing, is able to satisfy the demand of different levels, and can make full use of supplementary material.Currently, preconditioned meat products
Shape and single flavor need to develop the preconditioned meat products of more different shapes and flavor, to meet consumer demand, and
Additive is substituted using natural material, while color, preconditioned meat products both with type are even more to be loved by consumers again.
Summary of the invention
Processed meat products are processed using natural emulsified and natural plants colouring the purpose of the present invention is to provide a kind of
Method, processed meat products unique flavor, the colorful beauty of full of nutrition and shape obtained by this method.
The processing method of colorful beautiful processed meat products provided by the invention includes the following steps:
(1) raw material selection and processing
Fresh livestock and poultry lean meat is taken, meat piece is cut to, it is spare to enter Cold storage in the refrigerator；Fat pork is taken, fourth block is cut to, it is standby to enter Cold storage in the refrigerator
With；It takes livestock and poultry or/and aquatic products to butcher the fresh meat mincing that segmentation or/and processing are rejected, it is spare to enter Cold storage in the refrigerator；Take birds or/and
Aquatic products butchers the skin that segmentation or intensive processing are rejected, and it is spare that frozen storehouse freezing is entered after twisting carefully；Fresh chard is taken, squeeze juice is dense
Contracting makes its moisture evaporate 60~80%, and concentration pachydermia vegetable juice is made；Fresh spinach is taken, spinach juice is made in squeeze juice；Feeding is used
Catarrh glue, it is spare after addition proper amount of clear water swelling；
(2) meat material is marinated
It is in due course cold after being stirred to salt down by livestock and poultry lean meat block addition salt and concentration pachydermia vegetable juice；
Fat pork fourth block is added into salt, it is in due course cold after being stirred to salt down, boiling water is entered after taking-up and is quickly quick-boiled, then with cold
Water enters the micro- jelly of freezer after rinsing spare；
(3) meat stuffing is modulated
Pork skin is added into salt, spinach juice, catarrh glue and ice bits, entering colloid mill mill is that skin is rotten；
Meat mincing are put into cutmixer, addition salt, converted starch, ice bits, aromatizing agent, beta carotene and natural cyanine
Element is chopped into meat gruel, adds fat pork fourth and livestock and poultry lean meat block after pickling, stirs and evenly mixs to obtain mixed meat；
(4) filling solid
Skin gruel obtained above and mixed meat layering interval is filling in mold, wherein topmost one layer and bottom
One layer rotten for skin；
(5) freeze, be sliced and pack
The mold for filling meat stuffing is entered into the cooling curable type of freezer, frozen storehouse is reentered and freezes, be removed from the molds after freezing, after slice
It is vacuum-packed immediately, enters frozen storehouse freezing storage.
Further, the water swelling that catarrh glue adds 5~6 times of its weight is eaten in step (1).
Further, the weight ratio of livestock and poultry lean meat block, salt and concentration pachydermia vegetable juice is 100:(2~3 in step (2)):
(6~8), the cold temperature to salt down are 2~4 DEG C, the time 2~3 days；The weight ratio of fat pork fourth block and salt is 100:(1.5~2),
The cold temperature to salt down is 2~4 DEG C, and the time 2~3 days, the time for entering the micro- jelly of freezer was 10~12 hours, -2 DEG C~-4 DEG C of temperature.
Further, the weight ratio of pork skin in step (3), salt, spinach juice, catarrh glue and ice bits be 100:(1.5~
1.7): (5~6): (4~5): (8~10)；Meat mincing, salt, converted starch, ice bits, aromatizing agent, beta carotene, natural flowers
Green element, it is marinated after fat pork fourth and the weight ratio of livestock and poultry lean meat block be 100:(2~2.5): (5~6): (20~25): (0.2
~0.5 part): (0.01~0.02): (0.03~0.04): (35~40): (50~60).
Further, skin gruel and mixed meat divide 5 interlayers every filling in square dies in step (4).
Further, the mold that meat stuffing is filled in step (5) enters freezer -2~-3 DEG C cooling curable type 2~3 days, reenters frozen storehouse
Quick freezing finally enters frozen storehouse not less than -18 DEG C of freezing storages to central temperature -6~-8 DEG C.
The present invention also provides cold fresh-keeping recombination processed meat products prepared by the above method.
The present invention has the effect that
(1) lean meat block is pickled using concentration pachydermia vegetable juice, chard is also known as leaf beet, scientific name Beta
Vulgaris Linn.var.rapa Dumort, pachydermia vegetable juice contain natural salt made from earth containing a comparatively high percentage of sodium chloride substance, can play the color development of salt made from earth containing a comparatively high percentage of sodium chloride, resist
Oxygen, flavouring effect make that beautiful maroon pool is presented after livestock and poultry lean meat is marinated, and remain in product almost without salt made from earth containing a comparatively high percentage of sodium chloride, can be improved
The safety and the market competitiveness of product；
(2) using skin gruel and mixed meat layering interval coating, colorful color is presented in molding sheet products, wherein outer layer
Most intermediate is the green skin gruel dyed by natural spinach juice, is natural anthocyanidin and natural β-between adjacent two green skins are rotten
The compound class cyanine color meat gruel of carrotene, the fertilizer of brilliant white is presented in edge down after salted, boiling water scalding and micro- jelly in meat gruel
Lean meat block russet is presented after fat fourth, and the marinated color development of natural pachydermia vegetable juice, it is very beautiful, after especially cooking, color
The more aobvious riot of color of shape, it is beautiful unique；
(3) meat albumen, fat used by, converted starch etc. different phase interact and manufactured meat gruel have it is good
Good emulsibility, can be considered to be worth doing in a mold with pork skin, salt, catarrh glue and ice the skin gruel that fine grinding is formed be formed it is good bonding, from
And make product that there is good elasticity, chew sense, flavor and slice property；
(4) meat mincing and skin for butchering segmentation and intensive processing rejecting using livestock and poultry or/and aquatic products improve original as raw material
Material utilization rate simultaneously reduces production cost, while also enriching protein component, makes the nutrition of product more comprehensively；
Specific embodiment
Embodiment 1
The processing method of colorful beautiful processed meat products provided in this embodiment includes the following steps:
(1) raw material selection and processing
Fresh lean pork is taken, long block item is cut to, it is spare to enter 2 DEG C of refrigerations of freezer；Fresh fat pork is taken, fourth block is cut to, is entered cold
The refrigeration of 2 DEG C of library is spare；It takes ox to butcher the fresh hamburger that segmentation or/and processing are rejected, it is spare to enter 2 DEG C of refrigerations；Broiler chicken is taken to butcher
It is spare to enter -4 DEG C of frozen storehouse micro- jellies for the cock skin that segmentation or/and intensive processing are rejected after twisting carefully；Fresh chard is taken, squeeze juice steams
Hair concentration makes its moisture evaporate 70%, and concentration pachydermia vegetable juice is made；Fresh spinach is taken, spinach juice is made in squeeze juice；Feeding is used
Catarrh glue, it is spare after the water swelling of 5 times of addition；
(2) meat material is marinated
Cooling lean pork block, addition salt and concentration pachydermia vegetable juice are taken, is pickled 3 days for 3 DEG C after being stirred, the pig is thin
The weight ratio of meat piece, salt and concentration pachydermia vegetable juice is 100:2.5:7；
Cooling fat pork fourth is taken, salt is added, is pickled 3 days for 3 DEG C after being stirred, boiling water is entered after taking-up and quickly quick-boils one
Under, cold water enters the micro- jelly of -3 DEG C of freezers 11 hours after rinsing, the weight ratio of the fat pork fourth and salt is 100:1.75；
(3) meat stuffing is modulated
The cock skin for twisting and carefully freezing is taken, salt, spinach juice are added, catarrh glue and the ice bits of swelling enter colloid mill mill after mixing
Rotten for superfine skin, the weight ratio that the cock skin, salt, spinach juice, the catarrh glue of swelling and ice are considered to be worth doing is 100:1.6:5.5:
4.5:9；
Take cooling hamburger to be put into cutmixer, addition salt, converted starch, ice bits, five-spice powder, beta carotene and
Natural anthocyanidin is chopped into thin meat gruel in cutmixer after mixing, fat pork fourth and lean pork block after adding above-mentioned pickle；
The hamburger, salt, converted starch, ice bits, five-spice powder, beta carotene, natural anthocyanidin, it is marinated after fat pork fourth
Weight ratio with lean pork block is 100:2.2:5.5:22:0.3:0.015:0.035:37:58；
(4) filling solid
By skin gruel obtained above and mixed meat point 5 interlayers every filling in square dies, bottom is that skin is rotten, followed by
Mixed meat with fat pork fourth and lean pork block, then be skin gruel, it is then mixed with fat pork fourth and lean pork block again
Meat gruel is closed, is finally skin gruel；
(5) freeze, be sliced and pack
The mold for filling meat stuffing is entered into -3 DEG C of freezer cooling curable type 2 days, reenters frozen storehouse quick freezing to -8 DEG C of central temperature,
Be removed from the molds after freezing, be vacuum-packed immediately after slice, enter frozen storehouse not less than -18 DEG C of freezing storages, storage life 1 year with
On.Open that bag is pan-fried, it can be served for fried, roasting or microwave ripening.
Embodiment 2
The processing method of colorful beautiful processed meat products provided in this embodiment includes the following steps:
(1) raw material selection and processing
Fresh lean pork is taken, long block item is cut to, it is spare to enter 2 DEG C of refrigerations of freezer；Fresh fat pork is taken, fourth block is cut to, is entered cold
The refrigeration of 2 DEG C of library is spare；The fresh minced fish that the deburring for taking aquatic products processing to reject is scaled, it is spare to enter 2 DEG C of refrigerations；Take fish divide or/
It is spare to enter -6 DEG C of frozen storehouse micro- jellies for the fish-skin rejected with intensive processing after twisting carefully；Fresh chard is taken, squeeze juice is concentrated by evaporation
So that its moisture is evaporated 60%, concentration pachydermia vegetable juice is made；Fresh spinach is taken, spinach juice is made in squeeze juice；Feeding catarrh
Glue, it is spare after the water swelling of 5 times of addition；
(2) meat material is marinated
Cooling lean pork block, addition salt and concentration pachydermia vegetable juice are taken, is pickled 3 days for 2 DEG C after being stirred, the pig is thin
The weight ratio of meat piece, salt and concentration pachydermia vegetable juice is 100:2:6；
Cooling fat pork fourth is taken, salt is added, is pickled 3 days for 2 DEG C after being stirred, boiling water is entered after taking-up and quickly quick-boils one
Under, cold water enters the micro- jelly of -2 DEG C of freezers micro- jelly 10 hours after rinsing, the weight ratio of the fat pork fourth and salt is 100:1.5；
(3) meat stuffing is modulated
The fish-skin for twisting and carefully freezing is taken, salt, spinach juice are added, catarrh glue and the ice bits of swelling enter colloid mill mill after mixing
Rotten for superfine skin, the weight ratio that the fish-skin, salt, spinach juice, the catarrh glue of swelling and ice are considered to be worth doing is 100:1.5:5:4:8；
It takes cooling minced fish to be put into cutmixer, adds salt, converted starch, ice bits, chilli powder, pepper powder, β-Hu Luo
Bu Su and natural anthocyanidin, are chopped into thin meat gruel in cutmixer after mixing, fat meat fourth and lean meat after adding above-mentioned pickle
Block；The minced fish, salt, converted starch, ice bits, chilli powder, pepper powder, beta carotene, natural anthocyanidin, it is marinated after
Fat pork fourth and lean pork block weight ratio be 100:2:5:20:0.1:0.1:0.01:0.03:35:50；
(4) filling solid
By skin gruel obtained above and mixed meat point 5 interlayers every filling in square dies, bottom is that skin is rotten, followed by
Mixed meat with fat pork fourth and lean pork block, then be skin gruel, it is then the mixed meat with fertile fourth and lean meat block again,
It is finally skin gruel；
(5) freeze, be sliced and pack
The mold for filling meat stuffing is entered into -2 DEG C of freezer cooling curable type 3 days, reenters frozen storehouse quick freezing to -7 DEG C of central temperature,
Be removed from the molds after freezing, be vacuum-packed immediately after slice, enter frozen storehouse not less than -18 DEG C of freezing storages, storage life 1 year with
On.Open that bag is pan-fried, it can be served for fried, roasting or microwave ripening.
Embodiment 3
The processing method of colorful beautiful processed meat products provided in this embodiment includes the following steps:
(1) raw material selection and processing
Fresh beef is taken, long block item is cut to, it is spare to enter 2 DEG C of refrigerations of freezer；Fresh fat pork is taken, fourth block is cut to, enters freezer 2
DEG C refrigeration is spare；It takes pig to butcher the fresh chopped pork that segmentation or/and processing are rejected, it is spare to enter 2 DEG C of refrigerations；Broiler chicken is taken to butcher segmentation
Or/and the cock skin that intensive processing is rejected, it is spare that -4 DEG C of frozen storehouse micro- jellies are entered after twisting carefully；Fresh chard is taken, squeeze juice evaporates dense
Contracting makes its moisture evaporate 80%, and concentration pachydermia vegetable juice is made；Fresh spinach is taken, spinach juice is made in squeeze juice；Feeding catarrh
Glue, it is spare after the water swelling of 6 times of addition；
(2) meat material is marinated
Cooling beef clod, addition salt and concentration pachydermia vegetable juice are taken, 4 DEG C of 2 days marinated, beef after being stirred
The weight ratio of block, salt and concentration pachydermia vegetable juice is 100:3:8；
Cooling fat pork fourth is taken, salt is added, is pickled 2 days for 4 DEG C after being stirred, boiling water is entered after taking-up and quickly quick-boils one
Under, cold water enters-the micro- jelly of the micro- jelly of Cool Room 4 DEG C 12 hours after rinsing, and the weight ratio of the fat pork fourth block and salt is 100:2；
(3) meat stuffing is modulated
The cock skin for twisting and carefully freezing is taken, salt, spinach juice are added, catarrh glue and the ice bits of swelling enter colloid mill mill after mixing
Rotten for superfine skin, the weight ratio that the cock skin, salt, spinach juice, the catarrh glue of swelling and ice are considered to be worth doing is 100:1.7:6:5:10；
Take cooling chopped pork to be put into cutmixer, addition salt, converted starch, ice bits, five-spice powder, beta carotene and
Natural anthocyanidin is chopped into thin meat gruel in cutmixer after mixing, fat meat fourth and lean meat block after adding above-mentioned pickle；It is described
Hamburger, salt, converted starch, ice bits, five-spice powder, beta carotene, natural anthocyanidin, it is marinated after fat meat fourth and lean meat
The weight ratio of block is 100:2.5:6:25:0.5:0.02:0.04:40:60；
(4) filling solid
By skin gruel obtained above and mixed meat point 5 interlayers every filling in square dies, bottom is that skin is rotten, followed by
Mixed meat with fat pork fourth and beef clod, then be skin gruel, it is then the mixing meat with fat pork fourth and beef clod again
Gruel is finally skin gruel；
(5) freeze, be sliced and pack
The mold for filling meat stuffing is entered into -3 DEG C of freezer cooling curable type 2 days, reenters frozen storehouse quick freezing to -6 DEG C of central temperature,
Be removed from the molds after freezing, be vacuum-packed immediately after slice, enter frozen storehouse not less than -18 DEG C of freezing storages, storage life 1 year with
On.Open that bag is pan-fried, it can be served for fried, roasting or microwave ripening.
Claims (9)
1. a kind of processing method of colorful beautiful processed meat products, it is characterised in that include the following steps:
(1) raw material selection and processing
Fresh livestock and poultry lean meat is taken, meat piece is cut to, it is spare to enter Cold storage in the refrigerator；Fat pork is taken, fourth block is cut to, it is spare to enter Cold storage in the refrigerator；
It takes livestock and poultry or/and aquatic products to butcher the fresh meat mincing that segmentation or/and processing are rejected, it is spare to enter Cold storage in the refrigerator；Take birds or/and aquatic products
The skin that segmentation or intensive processing are rejected is butchered, it is spare that frozen storehouse freezing is entered after twisting carefully；Fresh chard, squeeze juice are taken, concentration makes
Concentration pachydermia vegetable juice is made in its moisture evaporation 60~80%；Fresh spinach is taken, spinach juice is made in squeeze juice；Feeding catarrh
Glue, it is spare after addition proper amount of clear water swelling；
(2) meat material is marinated
It is in due course cold after being stirred to salt down by livestock and poultry lean meat block addition salt and concentration pachydermia vegetable juice；
Fat pork fourth block is added into salt, it is in due course cold after being stirred to salt down, boiling water is entered after taking-up and is quickly quick-boiled, then is rushed with cold water
It is spare to enter the micro- jelly of freezer after washing；
(3) meat stuffing is modulated
Pork skin is added into salt, spinach juice, catarrh glue and ice bits, entering colloid mill mill is that skin is rotten；
Meat mincing are put into cutmixer, addition salt, converted starch, ice bits, aromatizing agent, beta carotene and natural anthocyanidin are cut
It is cut to meat gruel, fat pork fourth and livestock and poultry lean meat block after pickling is added, stirs and evenly mixs to obtain mixed meat；
(4) filling solid
Skin gruel obtained above and mixed meat layering interval is filling in mold, wherein topmost one layer and one layer bottom
For skin gruel；
(5) freeze, be sliced and pack
The mold for filling meat stuffing is entered into the cooling curable type of freezer, frozen storehouse is reentered and freezes, be removed from the molds after freezing, after slice immediately
Vacuum packaging, enters frozen storehouse freezing storage.
2. the processing method of colorful beautiful processed meat products according to claim 1, it is characterised in that: food in step (1)
The water swelling of 5~6 times of its weight is added with catarrh glue.
3. the processing method of colorful beautiful processed meat products according to claim 1, it is characterised in that: poultry in step (2)
The weight ratio of fowl lean meat block, salt and concentration pachydermia vegetable juice is 100:(2~3): (6~8), the cold temperature to salt down are 2~4 DEG C, when
Between 2~3 days.
4. the processing method of colorful beautiful processed meat products according to claim 3, it is characterised in that: pig in step (2)
The weight ratio of show condition fourth block and salt is 100:(1.5~2), the cold temperature to salt down is 2~4 DEG C, the time 2~3 days, enters the micro- jelly of freezer
Time be 10~12 hours, -2 DEG C~-4 DEG C of temperature.
5. the processing method of colorful beautiful processed meat products according to claim 1, it is characterised in that: meat in step (3)
The weight ratio that skin, salt, spinach juice, catarrh glue and ice are considered to be worth doing is 100:(1.5~1.7): (5~6): (4~5): (8~10).
6. the processing method of colorful beautiful processed meat products according to claim 5, it is characterised in that: broken in step (3)
Meat, salt, converted starch, ice bits, aromatizing agent, beta carotene, natural anthocyanidin, it is marinated after fat pork fourth and livestock and poultry it is thin
The weight ratio of meat piece is 100:(2~2.5): (5~6): (20~25): (0.2~0.5 part): (0.01~0.02): (0.03~
0.04): (35~40): (50~60).
7. the processing method of colorful beautiful processed meat products according to claim 1, it is characterised in that: skin in step (4)
5 interlayers of rotten and mixed meat point are every filling in square dies.
8. the processing method of colorful beautiful processed meat products according to claim 1, it is characterised in that: dress in step (5)
The mold of full meat stuffing enters freezer -2~-3 DEG C cooling curable type 2~3 days, reenters frozen storehouse quick freezing to central temperature -6~-8 DEG C,
Finally enter frozen storehouse not less than -18 DEG C of freezing storages.
9. one kind colorful beauty processed meat products as made from any one method in claim 1~8.
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