CN109601875A - A kind of sandwich meat and preparation method thereof - Google Patents
A kind of sandwich meat and preparation method thereof Download PDFInfo
- Publication number
- CN109601875A CN109601875A CN201811648921.3A CN201811648921A CN109601875A CN 109601875 A CN109601875 A CN 109601875A CN 201811648921 A CN201811648921 A CN 201811648921A CN 109601875 A CN109601875 A CN 109601875A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- sandwich
- crust
- preparation
- 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
Links
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
- A23L13/60—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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of sandwich meats, including crust and interior filling, the crust is prepared by the following raw material by weight: 1900-2000 parts of raw meat, 150-200 parts of egg, 100-150 parts of bechamel, 70-80 parts of sesame, 50-60 parts of moisturizer, 20-30 parts of seasoning, 40-50 parts of ready-mixed oil, 450-500 parts of white sugar, 20-30 parts of soybean protein isolate, 30-35 parts of trehalose, 50-60 parts of meat flavour powder, 5-8 parts of monosodium glutamate, 5-8 parts of spice, 4-6 parts of water-retaining agent, 0.2-0.5 parts of dehydroactic acid sodium, 0.3-0.5 parts of natural pigment；The interior filling is fluid or semifluid fillings.The invention also discloses the preparation methods of sandwich meat.Sandwich meat of the invention has the characteristics that crust bullet is crisp, moistens rich in chewy texture, aftertaste perfume and smoother taste.
Description
Technical field
The present invention relates to a kind of jerkys, and in particular to a kind of sandwich meat and preparation method thereof.
Background technique
Meat deep processing has broad prospects in China, especially as the tidal jerky of unique Chaozhou-Shantou region flavor, it is deep by
The majority of consumers' likes, has huge market demand degree.Currently, the process of jerky mainly includes sorting and pre- place
Reason, slice, seasoning, marinated, booth sieve, dry, baking, flattens slice, cooling packing, and that there are flavor tastes is single for existing jerky
The shortcomings that.
Summary of the invention
For overcome the deficiencies in the prior art, one of the objects of the present invention is to provide a kind of sandwich meat, the picnic shoulders
Dried meat has the characteristics that crust bullet is crisp, moistens rich in chewy texture, aftertaste perfume and smoother taste.
The second object of the present invention is to provide a kind of preparation method of sandwich meat.
An object of the present invention adopts the following technical scheme that realization:
A kind of sandwich meat, including crust and interior filling, which is characterized in that
The crust is prepared by the following raw material by weight: 1900-2000 parts of raw meat, egg 150-200
Part, 100-150 parts of bechamel, 70-80 parts of sesame, 50-60 parts of moisturizer, 20-30 parts of seasoning, 40-50 parts of ready-mixed oil, white sugar
450-500 parts, 20-30 parts of soybean protein isolate, 30-35 parts of trehalose, 50-60 parts of meat flavour powder, 5-8 parts of monosodium glutamate, spice 5-8
Part, 4-6 parts of water-retaining agent, 0.2-0.5 parts of dehydroactic acid sodium, 0.3-0.5 parts of natural pigment；
The interior filling is fluid or semifluid fillings.
Further, the crust is prepared by the following raw material by weight: 1950 parts of raw meat, egg 175
Part, 125 parts of bechamel, 75 parts of sesame, 55 parts of moisturizer, 25 parts of seasoning, 45 parts of ready-mixed oil, 475 parts of white sugar, soybean separation protein
White 25 parts, 32.5 parts of trehalose, 55 parts of meat flavour powder, 6 parts of monosodium glutamate, 7 parts of spice, 5 parts of water-retaining agent, 0.4 part of dehydroactic acid sodium, day
Right 0.4 part of pigment.
Further, the weight ratio of the interior filling and the crust is 3:7.
Further, the interior filling is one of cheese sauce, jam.
The second object of the present invention adopts the following technical scheme that realization:
A kind of preparation method of sandwich meat characterized by comprising
Raw meat pre-treatment step: raw meat is thawed, and rejects fascia, the raw material meat particle of 5-6mm is twisted into meat grinder, standby
With；
Auxiliary material pre-treatment step: egg takes out that egg liquid is spare, and sesame wears into that sesame paste is spare, remaining ingredient divides powder and liquid
Body separately weighs；
Spice step: the raw material meat particle and auxiliary material of formula ratio are poured into stirrer for mixing respectively and stirred 5-10 minutes, is taken out
Enter in vacuum tumbler and carry out vacuum tumbling 40-50 minutes, until meat material toughness, discharging, obtain crust mixture；
It squeezes out centre-filled shaped step: crust mixture is sent into the first charging aperture of sandwich extruder, fillings is sent into and is pressed from both sides
The second charging aperture of heart extruder squeezes out to obtain sandwich extruded stock in the discharge port of sandwich extruder, is sieved with stainless steel and contains folder
Heart extruded stock；
It dries step: the stainless steel sieve equipped with sandwich extruded stock being put on brandreth, into oven braking, at 60-70 DEG C
Under conditions of continuous drying 5-6 hours to rough surface, obtain drying material；
It cuts off maturation stage: drying material being segmented with slicer and is cut off, pendulum is put into oven and bakes on stainless steel sieve, bakes
Furnace temperature is controlled at 120-150 DEG C, time 10-15 minute, obtains sandwich meat.
Further, in raw meat pre-treatment step, raw meat is thawed within the scope of 0-5 DEG C of central temperature.
It further, further include metal detection step after completing cutting maturation stage: the sandwich meat after curing is natural
After cooling, it is packed into polybag and carries out metal detection.
Further, further include picking packaging step after completing metal detection step: first sandwich meat being carried out before packaging
It picks, chooses focus side, imperfect, partially thin or partially thick product, further according to requiring to be packed.
Further, it completes after picking packaging step, further includes sterilisation step: packaged sandwich meat is killed
Bacterium, 80-95 DEG C of temperature, time 2-5 minute.
Further, further include checking procedure after completing sterilisation step: extracting the product sterilized and carry out microorganism inspection
It surveys.
The beneficial effects of the present invention are:
1, sandwich meat of the invention includes crust and interior filling, and the crust of sandwich meat is raw meat, interior filling be fluid or
Raw meat and fruits and vegetables fillings are combined together by semifluid fillings well, and raw material jerky has high content of protein matter and energy
Amount, fruits and vegetables fillings contain multivitamin, and sandwich meat has higher nutritive value than common raw material jerky.In mouthfeel, outside
The crisp bullet of skin, sandwich fine and smooth easy entrance, special taste are enjoyed endless aftertastes.
2, preparation method raw meat pre-treatment step of the invention, auxiliary material pre-treatment step, spice step, squeeze out it is sandwich at
Type step dries step, cutting maturation stage, and cladding and fillings are exported by different extruder heads, can flexible modulation skin as needed
The proportion of filling guarantees to squeeze out sandwich uniform, not quick-fried slurry.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
A kind of sandwich meat, including crust and interior filling,
The crust is prepared by the following raw material by weight: 1900-2000 parts of raw meat, egg 150-200
Part, 100-150 parts of bechamel, 70-80 parts of sesame, 50-60 parts of moisturizer, 20-30 parts of seasoning, 40-50 parts of ready-mixed oil, white sugar
450-500 parts, 20-30 parts of soybean protein isolate, 30-35 parts of trehalose, 50-60 parts of meat flavour powder, 5-8 parts of monosodium glutamate, spice 5-8
Part, 4-6 parts of water-retaining agent, 0.2-0.5 parts of dehydroactic acid sodium, 0.3-0.5 parts of natural pigment；
The interior filling is fluid or semifluid fillings.
As the mode that further carries out, the crust is prepared by the following raw material by weight: raw meat
1950 parts, 175 parts of egg, 125 parts of bechamel, 75 parts of sesame, 55 parts of moisturizer, 25 parts of seasoning, 45 parts of ready-mixed oil, white sugar
It 475 parts, 25 parts of soybean protein isolate, 32.5 parts of trehalose, 55 parts of meat flavour powder, 6 parts of monosodium glutamate, 7 parts of spice, 5 parts of water-retaining agent, takes off
0.4 part of hydroacetic acid sodium, 0.4 part of natural pigment.
As the mode that further carries out, the weight ratio of the interior filling and the crust is 3:7.
As the mode that further carries out, the interior filling is one of cheese sauce, jam.
A kind of preparation method of sandwich meat characterized by comprising
Raw meat pre-treatment step: raw meat is thawed, and rejects fascia, the raw material meat particle of 5-6mm is twisted into meat grinder, standby
With；
Auxiliary material pre-treatment step: egg takes out that egg liquid is spare, and sesame wears into that sesame paste is spare, remaining ingredient divides powder and liquid
Body separately weighs；
Spice step: pouring into stirrer for mixing for the meat particle of formula ratio and auxiliary material respectively and stir 5-10 minutes, is pumped into true
It is carried out vacuum tumbling 40-50 minutes in empty tumbler, until meat material toughness, discharging, obtain crust mixture；
It squeezes out centre-filled shaped step: crust mixture is sent into sandwich extruder (the limited public affairs of Xiamen City source person of outstanding talent's food machinery
Department, product type BX) first charging aperture, fillings is sent into the second charging aperture of sandwich extruder, in the discharging of sandwich extruder
Mouth squeezes out and obtains sandwich extruded stock, contains sandwich extruded stock with stainless steel sieve；
It dries step: the stainless steel sieve equipped with sandwich extruded stock being put on brandreth, into oven braking, at 60-70 DEG C
Under conditions of continuous drying 5-6 hours to rough surface, obtain drying material；
It cuts off maturation stage: drying material being segmented with slicer and is cut off, pendulum is put into oven and bakes on stainless steel sieve, bakes
Furnace temperature is controlled at 120-150 DEG C, time 10-15 minute, obtains sandwich meat.
As the mode that further carries out, in raw meat pre-treatment step, raw meat is thawed to 0-5 DEG C of model of central temperature
In enclosing.
As the mode that further carries out, completes after cutting off maturation stage, further include metal detection step: after curing
After sandwich meat natural cooling, it is packed into polybag and carries out metal detection.
It further include picking packaging step after completing metal detection step as the mode that further carries out: first right before packaging
Sandwich meat is picked, and focus side, imperfect, partially thin or partially thick product are chosen, further according to requiring to be packed.
As the mode that further carries out, completes after picking packaging step, further include sterilisation step: will be packaged sandwich
Jerky is sterilized, and 80-95 DEG C of temperature, time 2-5 minute.
Further include checking procedure after completing sterilisation step as the mode that further carries out: extract the product sterilized into
Row microorganism detection.
It is specific embodiment of the present invention below, used raw material, equipment etc. remove special limit in the following embodiments
It can be obtained by buying pattern outside fixed.
Embodiment 1:
A kind of sandwich meat, including crust and interior filling,
The crust is prepared by the following raw material by weight: 1950 parts of pork, 175 parts of egg, and bechamel 125
Part, 75 parts of sesame, 55 parts of moisturizer, 25 parts of seasoning, 45 parts of ready-mixed oil, 475 parts of white sugar, 25 parts of soybean protein isolate, seaweed
32.5 parts of sugar, 55 parts of meat flavour powder, 6 parts of monosodium glutamate, 7 parts of spice, 5 parts of water-retaining agent, 0.4 part of dehydroactic acid sodium, natural pigment 0.4
Part；
The interior filling is fluid or semifluid fillings.The weight ratio of the interior filling and the crust is 3:7.
The interior filling is cheese sauce.
A kind of preparation method of sandwich meat, comprising:
Raw meat pre-treatment step: pork is thawed to 2 DEG C of central temperature, is rejected fascia, is twisted into 5.5mm's with meat grinder
Raw material meat particle, it is spare；
Auxiliary material pre-treatment step: egg takes out that egg liquid is spare, and sesame wears into that sesame paste is spare, remaining ingredient divides powder and liquid
Body separately weighs；
Spice step: pouring into stirrer for mixing for the raw material meat particle and auxiliary material of formula ratio respectively and stir 8 minutes, is pumped into true
It is carried out vacuum tumbling 45 minutes in empty tumbler, until meat material toughness, discharging, obtain crust mixture；
It squeezes out centre-filled shaped step: crust mixture is sent into the first charging aperture of sandwich extruder, fillings is sent into and is pressed from both sides
The second charging aperture of heart extruder squeezes out to obtain sandwich extruded stock in the discharge port of sandwich extruder, is sieved with stainless steel and contains folder
Heart extruded stock；
It dries step: the stainless steel sieve equipped with sandwich extruded stock being put on brandreth, into oven braking, in 65 DEG C of item
Drying material is obtained to rough surface within continuous drying 5.5 hours under part；
It cuts off maturation stage: drying material being segmented with slicer and is cut off, pendulum is put into oven and bakes on stainless steel sieve, bakes
Furnace temperature is controlled at 135 DEG C, the time 12 minutes, obtains sandwich meat；
Metal detection step: it after the sandwich meat natural cooling after curing, is packed into polybag and carries out metal detection；
It picks packaging step: first sandwich meat being picked before packaging, choose focus side, imperfect, partially thin or partially thick
Product, further according to requiring to be packed；
Sterilisation step: packaged sandwich meat is sterilized, and 85 DEG C of temperature, the time 3 minutes.
Checking procedure: it extracts the product sterilized and carries out microorganism detection, detection qualification can dispatch from the factory.
Embodiment 2:
A kind of sandwich meat, including crust and interior filling,
The crust is prepared by the following raw material by weight: 1900 parts of beef, 150 parts of egg, and bechamel 100
Part, 70 parts of sesame, 50 parts of moisturizer, 20 parts of seasoning, 40 parts of ready-mixed oil, 450 parts of white sugar, 20 parts of soybean protein isolate, seaweed
30 parts, 50 parts of meat flavour powder, 5 parts of monosodium glutamate, 5 parts of spice, 4 parts of water-retaining agent, 0.2 part of dehydroactic acid sodium, 0.3 part of natural pigment of sugar；
The interior filling is fluid or semifluid fillings.The weight ratio of the interior filling and the crust is 3:7.
The interior filling is cheese sauce.
A kind of preparation method of sandwich meat, comprising:
Raw meat pre-treatment step: beef is thawed to 0 DEG C of central temperature, rejects fascia, the original of 5mm is twisted into meat grinder
Expect meat particle, it is spare；
Auxiliary material pre-treatment step: egg takes out that egg liquid is spare, and sesame wears into that sesame paste is spare, remaining ingredient divides powder and liquid
Body separately weighs；
Spice step: pouring into stirrer for mixing for the raw material meat particle and auxiliary material of formula ratio respectively and stir 5 minutes, is pumped into true
It is carried out vacuum tumbling 50 minutes in empty tumbler, until meat material toughness, discharging, obtain crust mixture；
It squeezes out centre-filled shaped step: crust mixture is sent into the first charging aperture of sandwich extruder, fillings is sent into and is pressed from both sides
The second charging aperture of heart extruder squeezes out to obtain sandwich extruded stock in the discharge port of sandwich extruder, is sieved with stainless steel and contains folder
Heart extruded stock；
It dries step: the stainless steel sieve equipped with sandwich extruded stock being put on brandreth, into oven braking, in 60 DEG C of item
Drying material is obtained to rough surface within continuous drying 6 hours under part；
It cuts off maturation stage: drying material being segmented with slicer and is cut off, pendulum is put into oven and bakes on stainless steel sieve, bakes
Furnace temperature is controlled at 150 DEG C, the time 10 minutes, obtains sandwich meat；
Metal detection step: it after the sandwich meat natural cooling after curing, is packed into polybag and carries out metal detection；
It picks packaging step: first sandwich meat being picked before packaging, choose focus side, imperfect, partially thin or partially thick
Product, further according to requiring to be packed；
Sterilisation step: packaged sandwich meat is sterilized, and 95 DEG C of temperature, the time 2 minutes.
Checking procedure: it extracts the product sterilized and carries out microorganism detection, detection qualification can dispatch from the factory.
Embodiment 3:
A kind of sandwich meat, including crust and interior filling,
The crust is prepared by the following raw material by weight: 2000 parts of chicken, 200 parts of egg, and bechamel 150
Part, 80 parts of sesame, 60 parts of moisturizer, 30 parts of seasoning, 50 parts of ready-mixed oil, 500 parts of white sugar, 30 parts of soybean protein isolate, seaweed
35 parts, 60 parts of meat flavour powder, 8 parts of monosodium glutamate, 8 parts of spice, 6 parts of water-retaining agent, 0.5 part of dehydroactic acid sodium, 0.5 part of natural pigment of sugar；
The interior filling is fluid or semifluid fillings.The weight ratio of the interior filling and the crust is 3:7.
The interior filling is cheese sauce.
A kind of preparation method of sandwich meat, comprising:
Raw meat pre-treatment step: chicken is thawed to 5 DEG C of central temperature, rejects fascia, the original of 6mm is twisted into meat grinder
Expect meat particle, it is spare；
Auxiliary material pre-treatment step: egg takes out that egg liquid is spare, and sesame wears into that sesame paste is spare, remaining ingredient divides powder and liquid
Body separately weighs；
Spice step: the raw material meat particle and auxiliary material of formula ratio are poured into stirrer for mixing respectively and stirred 10 minutes, is pumped into
It is carried out vacuum tumbling 40 minutes in vacuum tumbler, until meat material toughness, discharging, obtain crust mixture；
It squeezes out centre-filled shaped step: crust mixture is sent into the first charging aperture of sandwich extruder, fillings is sent into and is pressed from both sides
The second charging aperture of heart extruder squeezes out to obtain sandwich extruded stock in the discharge port of sandwich extruder, is sieved with stainless steel and contains folder
Heart extruded stock；
It dries step: the stainless steel sieve equipped with sandwich extruded stock being put on brandreth, into oven braking, in 70 DEG C of item
Drying material is obtained to rough surface within continuous drying 6 hours under part；
It cuts off maturation stage: drying material being segmented with slicer and is cut off, pendulum is put into oven and bakes on stainless steel sieve, bakes
Furnace temperature is controlled at 120 DEG C, the time 15 minutes, obtains sandwich meat；
Metal detection step: it after the sandwich meat natural cooling after curing, is packed into polybag and carries out metal detection；
It picks packaging step: first sandwich meat being picked before packaging, choose focus side, imperfect, partially thin or partially thick
Product, further according to requiring to be packed；
Sterilisation step: packaged sandwich meat is sterilized, and 80 DEG C of temperature, the time 5 minutes.
Checking procedure: it extracts the product sterilized and carries out microorganism detection, detection qualification can dispatch from the factory.
Embodiment 4:
A kind of sandwich meat, including crust and interior filling,
The crust is prepared by the following raw material by weight: 1900 parts of pork, 200 parts of egg, and bechamel 100
Part, 80 parts of sesame, 60 parts of moisturizer, 20 parts of seasoning, 50 parts of ready-mixed oil, 450 parts of white sugar, 20 parts of soybean protein isolate, seaweed
35 parts, 60 parts of meat flavour powder, 5 parts of monosodium glutamate, 8 parts of spice, 6 parts of water-retaining agent, 0.5 part of dehydroactic acid sodium, 0.3 part of natural pigment of sugar；
The interior filling is fluid or semifluid fillings.The weight ratio of the interior filling and the crust is 3:7.
The interior filling is cheese sauce.
A kind of preparation method of sandwich meat, comprising:
Raw meat pre-treatment step: pork is thawed within the scope of 0 DEG C of central temperature, is rejected fascia, is twisted into meat grinder
The raw material meat particle of 5mm, it is spare；
Auxiliary material pre-treatment step: egg takes out that egg liquid is spare, and sesame wears into that sesame paste is spare, remaining ingredient divides powder and liquid
Body separately weighs；
Spice step: pouring into stirrer for mixing for the raw material meat particle and auxiliary material of formula ratio respectively and stir 5 minutes, is pumped into true
It is carried out vacuum tumbling 50 minutes in empty tumbler, until meat material toughness, discharging, obtain crust mixture；
It squeezes out centre-filled shaped step: crust mixture is sent into the first charging aperture of sandwich extruder, fillings is sent into and is pressed from both sides
The second charging aperture of heart extruder squeezes out to obtain sandwich extruded stock in the discharge port of sandwich extruder, is sieved with stainless steel and contains folder
Heart extruded stock；
It dries step: the stainless steel sieve equipped with sandwich extruded stock being put on brandreth, into oven braking, in 70 DEG C of item
Drying material is obtained to rough surface within continuous drying 5 hours under part；
It cuts off maturation stage: drying material being segmented with slicer and is cut off, pendulum is put into oven and bakes on stainless steel sieve, bakes
Furnace temperature is controlled at 120 DEG C, the time 15 minutes, obtains sandwich meat；
Metal detection step: it after the sandwich meat natural cooling after curing, is packed into polybag and carries out metal detection；
It picks packaging step: first sandwich meat being picked before packaging, choose focus side, imperfect, partially thin or partially thick
Product, further according to requiring to be packed；
Sterilisation step: packaged sandwich meat is sterilized, and 95 DEG C of temperature, the time 2 minutes.
Checking procedure: it extracts the product sterilized and carries out microorganism detection, detection qualification can dispatch from the factory.
Performance detection:
Sense organ evaluation and test is carried out to the sandwich meat of embodiment 1-4 respectively, specific testing result is shown in Table 1.
Table 1
Physical and chemical index: moisture content≤30%, protein >=20%, fat≤25%, sodium chloride (in terms of NaCl)≤
7%, total reducing sugar (in terms of sucrose)≤38%；
Microbiological indicator meets GB2726 standard requirements.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (10)
1. a kind of sandwich meat, including crust and interior filling, which is characterized in that
The crust is prepared by the following raw material by weight: 1900-2000 parts of raw meat, 150-200 parts of egg, white
100-150 parts of soy sauce, 70-80 parts of sesame, 50-60 parts of moisturizer, 20-30 parts of seasoning, 40-50 parts of ready-mixed oil, white sugar 450-
500 parts, 20-30 parts of soybean protein isolate, 30-35 parts of trehalose, 50-60 parts of meat flavour powder, 5-8 parts of monosodium glutamate, 5-8 parts of spice,
4-6 parts of water-retaining agent, 0.2-0.5 parts of dehydroactic acid sodium, 0.3-0.5 parts of natural pigment；
The interior filling is fluid or semifluid fillings.
2. sandwich meat as described in claim 1, which is characterized in that the crust is prepared by the following raw material by weight
It forms: 1950 parts of raw meat, 175 parts of egg, 125 parts of bechamel, 75 parts of sesame, 55 parts of moisturizer, 25 parts of seasoning, ready-mixed oil
It 45 parts, 475 parts of white sugar, 25 parts of soybean protein isolate, 32.5 parts of trehalose, 55 parts of meat flavour powder, 6 parts of monosodium glutamate, 7 parts of spice, protects
5 parts of aqua, 0.4 part of dehydroactic acid sodium, 0.4 part of natural pigment.
3. sandwich meat as described in claim 1, which is characterized in that the weight ratio of the interior filling and the crust is 3:7.
4. sandwich meat as described in claim 1, which is characterized in that the interior filling is one of cheese sauce, jam.
5. a kind of preparation method of the sandwich meat as described in claim 1-4 any one characterized by comprising
Raw meat pre-treatment step: raw meat is thawed, and rejects fascia, the raw material meat particle of 5-6mm is twisted into meat grinder, spare；
Auxiliary material pre-treatment step: egg takes out that egg liquid is spare, and it is spare that sesame wears into sesame paste, remaining ingredient divides powder and liquid point
Open weighing；
Spice step: pouring into stirrer for mixing for the raw material meat particle and auxiliary material of formula ratio respectively and stir 5-10 minutes, is pumped into true
It is carried out vacuum tumbling 40-50 minutes in empty tumbler, until meat material toughness, discharging, obtain crust mixture；
It squeezes out centre-filled shaped step: crust mixture is sent into the first charging aperture of sandwich extruder, fillings is sent into sandwich squeeze
The second charging aperture of machine out squeezes out to obtain sandwich extruded stock in the discharge port of sandwich extruder, contains sandwich squeeze with stainless steel sieve
Discharging；
It dries step: the stainless steel sieve equipped with sandwich extruded stock being put on brandreth, into oven braking, in 60-70 DEG C of item
Under part continuous drying 5-6 hours to rough surface, obtain drying material；
It cuts off maturation stage: drying material being segmented with slicer and is cut off, pendulum is put into oven and bakes on stainless steel sieve, oven temperatures
Degree control time 10-15 minute, obtains sandwich meat at 120-150 DEG C.
6. the preparation method of sandwich meat as claimed in claim 5, which is characterized in that, will be former in raw meat pre-treatment step
Material meat thaws within the scope of 0-5 DEG C of central temperature.
7. the preparation method of sandwich meat as claimed in claim 5, which is characterized in that after completing cutting maturation stage, also wrap
It includes metal detection step: after the sandwich meat natural cooling after curing, being packed into polybag and carry out metal detection.
8. the preparation method of sandwich meat as claimed in claim 7, which is characterized in that after completing metal detection step, also wrap
It includes and picks packaging step: first sandwich meat being picked before packaging, choose focus side, imperfect, partially thin or partially thick product, then
According to requiring to be packed.
9. the preparation method of sandwich meat as claimed in claim 8, which is characterized in that after packaging step is picked in completion, also wrap
It includes sterilisation step: packaged sandwich meat is sterilized, 80-95 DEG C of temperature, time 2-5 minute.
10. the preparation method of sandwich meat as claimed in claim 9, which is characterized in that further include inspection after completing sterilisation step
It tests step: extracting the product sterilized and carry out microorganism detection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811648921.3A CN109601875A (en) | 2018-12-30 | 2018-12-30 | A kind of sandwich meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811648921.3A CN109601875A (en) | 2018-12-30 | 2018-12-30 | A kind of sandwich meat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109601875A true CN109601875A (en) | 2019-04-12 |
Family
ID=66015936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811648921.3A Pending CN109601875A (en) | 2018-12-30 | 2018-12-30 | A kind of sandwich meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109601875A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506797A (en) * | 2019-08-28 | 2019-11-29 | 靖江众阳食品有限公司 | A kind of sandwich meat and preparation method thereof |
| CN111053202A (en) * | 2019-12-25 | 2020-04-24 | 西南民族大学 | Method for making meat and liver composite sandwich crisp |
| CN114431415A (en) * | 2021-12-31 | 2022-05-06 | 广东真美食品股份有限公司 | Nutritional health type meat product and preparation method thereof |
| CN116268297A (en) * | 2021-12-06 | 2023-06-23 | 东北林业大学 | Preparation method of sandwich seasoning crisp chip food with chicken breast meat as raw material |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0951780A (en) * | 1995-08-11 | 1997-02-25 | Sugiyo:Kk | Meat processed food and its production |
| CN1726820A (en) * | 2005-07-22 | 2006-02-01 | 广东真美食品集团有限公司 | Dried meat slice processing technology |
| CN1919067A (en) * | 2006-08-31 | 2007-02-28 | 华南农业大学 | Method for processing jerky |
| CN102972785A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for improving dried meat slice sensory quality |
| CN103349294A (en) * | 2013-07-31 | 2013-10-16 | 浙江青莲食品股份有限公司 | Processing method for tea flavor sandwich meat |
| CN104256708A (en) * | 2014-10-21 | 2015-01-07 | 贵州大学 | Dried fruit vegetable meat slice and preparation method thereof |
| CN106261809A (en) * | 2016-09-18 | 2017-01-04 | 食尚客（漳州）食品有限公司 | A kind of characteristic dried pork slice and preparation method thereof |
-
2018
- 2018-12-30 CN CN201811648921.3A patent/CN109601875A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0951780A (en) * | 1995-08-11 | 1997-02-25 | Sugiyo:Kk | Meat processed food and its production |
| CN1726820A (en) * | 2005-07-22 | 2006-02-01 | 广东真美食品集团有限公司 | Dried meat slice processing technology |
| CN1919067A (en) * | 2006-08-31 | 2007-02-28 | 华南农业大学 | Method for processing jerky |
| CN102972785A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for improving dried meat slice sensory quality |
| CN103349294A (en) * | 2013-07-31 | 2013-10-16 | 浙江青莲食品股份有限公司 | Processing method for tea flavor sandwich meat |
| CN104256708A (en) * | 2014-10-21 | 2015-01-07 | 贵州大学 | Dried fruit vegetable meat slice and preparation method thereof |
| CN106261809A (en) * | 2016-09-18 | 2017-01-04 | 食尚客（漳州）食品有限公司 | A kind of characteristic dried pork slice and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506797A (en) * | 2019-08-28 | 2019-11-29 | 靖江众阳食品有限公司 | A kind of sandwich meat and preparation method thereof |
| CN111053202A (en) * | 2019-12-25 | 2020-04-24 | 西南民族大学 | Method for making meat and liver composite sandwich crisp |
| CN116268297A (en) * | 2021-12-06 | 2023-06-23 | 东北林业大学 | Preparation method of sandwich seasoning crisp chip food with chicken breast meat as raw material |
| CN114431415A (en) * | 2021-12-31 | 2022-05-06 | 广东真美食品股份有限公司 | Nutritional health type meat product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109601875A (en) | A kind of sandwich meat and preparation method thereof | |
| TW200812497A (en) | A protein composition and its use in restructured meat and food products | |
| CN105077336A (en) | Snowflake chicken breast strips and making method thereof | |
| CN105360989A (en) | Kiss sausage and processing technology thereof | |
| CN104886450A (en) | Frozen potato steamed stuffed buns and manufacturing method thereof | |
| CN105166940A (en) | Vegetarian hamburger cake and processing method thereof | |
| CN104286920A (en) | Chicken bone and flesh kebabs and production process thereof | |
| CN108783211A (en) | A kind of dumpling wrapper and quick-frozen micro-wave instant boiled dumplings | |
| CN109362844A (en) | A kind of vegetables hamburger cake and preparation method thereof | |
| CN109699968B (en) | Sausage and preparation method thereof | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| CN104621625B (en) | Prepackaged ready-to-eat fish eggs and processing method thereof | |
| KR20020028083A (en) | Powdered kimchi and making method thereof | |
| CN105360988A (en) | Pee beef meatball and processing technology thereof | |
| Kılınççeker | The behaviour of some vegetable-based materials used as edible coating on chicken nuggets | |
| CN111418782A (en) | Preparation method of clear puffed crisp meat product | |
| CN111184179A (en) | Juicy fresh meat steamed stuffed bun and preparation method thereof | |
| CN109601886A (en) | A kind of sandwich ready meat ball and preparation method thereof | |
| CN110292180A (en) | A kind of vegetable protein meat analogue paper and preparation method thereof | |
| CN102763867A (en) | Meat paste noodle | |
| CN109549077A (en) | A kind of manufacture craft of fast food dumpling | |
| CN108541895A (en) | Local flavor beef and preparation method thereof | |
| CN104378997A (en) | Dry processed protein and process for producing same | |
| CN104938570A (en) | Convenient fastfood pizza | |
| CN108991407A (en) | A kind of instant sausage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20190412 |
|
| RJ01 | Rejection of invention patent application after publication |