CN110074350A - A kind of production method of fried gluten puff plug meat - Google Patents
A kind of production method of fried gluten puff plug meat Download PDFInfo
- Publication number
- CN110074350A CN110074350A CN201910365888.1A CN201910365888A CN110074350A CN 110074350 A CN110074350 A CN 110074350A CN 201910365888 A CN201910365888 A CN 201910365888A CN 110074350 A CN110074350 A CN 110074350A
- Authority
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- China
- Prior art keywords
- meat
- fried gluten
- gluten puff
- seasoning
- plug
- Prior art date
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- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 62
- 108010068370 Glutens Proteins 0.000 title claims abstract description 50
- 235000021312 gluten Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 28
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 21
- 238000011049 filling Methods 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000003755 preservative agent Substances 0.000 claims abstract description 7
- 230000002335 preservative effect Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 235000015277 pork Nutrition 0.000 claims description 15
- 235000020997 lean meat Nutrition 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000019991 rice wine Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 7
- 241000234314 Zingiber Species 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000007306 turnover Effects 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 210000003141 lower extremity Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 3
- 229910000831 Steel Inorganic materials 0.000 claims 1
- 210000002751 lymph Anatomy 0.000 claims 1
- 210000003491 skin Anatomy 0.000 claims 1
- 239000010959 steel Substances 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention discloses a kind of production method of fried gluten puff plug meat, including sorting, modifies, cuts and mix, configure fillings seasoning, stirring, filling and packaging storage process.Dark soy sauce and light soy sauce substitute part salt when the present invention makes fillings, not only can guarantee the taste of fillings, but also can improve the freshness of fillings, the mouthfeel of fillings can be improved in the addition of soft white sugar；Fried gluten puff selects Wuxi fried gluten puff, thin and impermeable, can greasy mouthfeel tasty convenient for fillings when hotting plate and finished product；It is filling using bottle placer progress when filling, it is ensured that single fried gluten puff plug meat weight is consistent, avoids manual filling not of uniform size, is easy to fill broken problem, improves the aesthetics for hotting plate rear finished product；It is 30~55g that the weight of single fried gluten puff plug meat, which is weight, can be adapted for different occasions；The present invention is free of preservative, additive, and mouthfeel cunning is tender, health delicious.
Description
Technical field:
The present invention relates to meat product processing technology field, the production method for being specifically related to a kind of fried gluten puff plug meat.
Background technique:
Fried gluten puff is a kind of traditional fried noodles, and golden yellow color, surface is smooth, and taste fragrance is crisp, and fresh perfume of tasting is palatable, contains
There are very high vitamin and protein.Fried gluten puff starts from clear Qianrong's epoch (in 18th century with the most well-known production that is produced from Wuxi
Leaf), have more than 260 years history so far.Fried gluten puff plug meat, is a kind of cuisines made of packing fillings with fried gluten puff, the fresh perfume (or spice) of taste,
It is full of nutrition, it is suitable for people of all ages.The more body that is unfavorable for of existing commercially available fried gluten puff plug meat one side preservative, additive level is good for
Health, another aspect mouthfeel are greasy bad.
The information disclosed in the background technology section is intended only to increase the understanding to general background of the invention, without answering
When being considered as recognizing or imply that the information constitutes the prior art already known to those of ordinary skill in the art in any form.
Summary of the invention:
The purpose of the present invention is to provide a kind of production methods of fried gluten puff plug meat, to overcome above-mentioned in the prior art
Defect.
To achieve the above object, the present invention provides a kind of production methods of fried gluten puff plug meat, it is characterised in that: including with
Lower step:
1) it sorting: selects shouledr meat, pork hind leg muscle or streaky pork as pork major ingredient, and removes pork skin, fascia, leaching
Bar and bloodstain；
2) it modifies: the lean meat of pork major ingredient and fat meat being split, and are cut into 5cm × 5cm × 3cm bulk respectively,
And with clear water clean after by lean meat and fat meat it is separated in turnover box it is spare；
3) it cuts and mixes: blocky fat meat is put into the particle for being twisted into big beans size in meat grinder, blocky lean meat is put into cut and is mixed
The graininess for mixing 0.5~1cm is cut in machine, fat meat particle and lean meat particle are uniformly mixed, and is obtained mixed meat paste and is put into
It is spare in Stainless steel basin；
4) it configures fillings seasoning: weighing the seasoning of following weight percent: salt 5~10%, sugared 20~25%, monosodium glutamate
2~8%, green onion 20~25%, ginger 5~10%, dark soy sauce 15~20%, chickens' extract 2~5%, light soy sauce 8~12%, yellow rice wine 5~10%,
Ginger, green onion are chopped into end and are mixed into graininess seasoning with salt, sugar, monosodium glutamate, chickens' extract, dark soy sauce, light soy sauce, yellow rice wine are mixed into liquid
Shape seasoning is simultaneously attached to spare in watering can；
5) it stirs: the graininess seasoning in the seasoning of step 4) configuration is uniformly sprinkling upon the meat that step 3) mixes
On filling, tentatively stirred, then liquid seasoning be sprayed on meat stuffing, and be transferred in blender stir evenly it is spare,
The weight ratio of the meat stuffing and total seasoning is 4.8:1；
6) filling: to select Wuxi fried gluten puff, an osculum is opened on fried gluten puff, using bottle placer by the ready filling of step 5)
Material is filled in fried gluten puff, and fried gluten puff plug meat finished product is made；
7) it packs and stores: the fried gluten puff plug meat made being put into after being covered in food box with preservative film and be put into 0~4 DEG C of item
It is stored refrigerated under part.
The weight percent of the step 4) seasoning are as follows: salt 7.86%, sugared 23.81%, monosodium glutamate 3.1%, green onion
21.43%, ginger 8.1%, dark soy sauce 16.67%, chickens' extract 3.33%, light soy sauce 10%, yellow rice wine 5.7%, sugar use soft white sugar, and salt uses
Purified salt.
The described single weight of fried gluten puff plug meat finished product of step 6) is 30~55g.
The described single weight of fried gluten puff plug meat finished product of step 6) is 30g, 38g, 47g or 55g.
Beneficial effects of the present invention are as follows compared with prior art:
Dark soy sauce and light soy sauce substitute part salt when the present invention makes fillings, not only can guarantee the taste of fillings, but also can improve filling
The mouthfeel of fillings can be improved in the freshness of material, the addition of soft white sugar；Fried gluten puff selects Wuxi fried gluten puff, thin and impermeable, Ji Nengbian
Fillings is tasty when hotting plate, and can be reduced the greasy mouthfeel of finished product；It is filling using bottle placer progress when filling, it is ensured that single
Fried gluten puff plug meat weight is consistent, avoids manual filling not of uniform size, is easy to fill broken problem, improves the beauty for hotting plate rear finished product
Property；It is 30~55g that the weight of single fried gluten puff plug meat, which is weight, can be adapted for different occasions；The present invention is free of preservative, adds
Add agent, mouthfeel cunning is tender, health delicious.
Specific embodiment:
Specific embodiments of the present invention will be described in detail below, it is to be understood that protection scope of the present invention is not
It is restricted by specific implementation.
Unless otherwise explicitly stated, otherwise in entire disclosure and claims, term " includes " or its change
Changing such as "comprising" or " including " etc. will be understood to comprise stated element or component, and not exclude other members
Part or other component parts.
Embodiment
A kind of production method of fried gluten puff plug meat, it is characterised in that: the following steps are included:
1) it sorting: selects shouledr meat, pork hind leg muscle or streaky pork as pork major ingredient, and removes pork skin, fascia, leaching
Bar and bloodstain；
2) it modifies: the lean meat of pork major ingredient and fat meat being split, and are cut into 5cm × 5cm × 3cm bulk respectively,
And with clear water clean after by lean meat and fat meat it is separated in turnover box it is spare；
3) it cuts and mixes: blocky fat meat is put into the particle for being twisted into big beans size in meat grinder, blocky lean meat is put into cut and is mixed
The graininess for mixing 0.5~1cm is cut in machine, fat meat particle and lean meat particle are uniformly mixed, and is obtained mixed meat paste and is put into
It is spare in Stainless steel basin；
4) it configures fillings seasoning: weighing the seasoning of following weight percent: salt 7.86%, sugared 23.81%, monosodium glutamate
3.1%, green onion 21.43%, ginger 8.1%, dark soy sauce 16.67%, chickens' extract 3.33%, light soy sauce 10%, yellow rice wine 5.7%, sugar is using continuous white
Sugar, salt use purified salt, ginger, green onion are chopped into end and are mixed into graininess seasoning with salt, sugar, monosodium glutamate, chickens' extract, by dark soy sauce, life
It takes out, yellow rice wine is mixed into liquid seasoning and is attached to spare in watering can；
5) it stirs: the graininess seasoning in the seasoning of step 4) configuration is uniformly sprinkling upon the meat that step 3) mixes
On filling, tentatively stirred, then liquid seasoning be sprayed on meat stuffing, and be transferred in blender stir evenly it is spare,
The weight ratio of the meat stuffing and total seasoning is 4.8:1；
6) filling: to select Wuxi fried gluten puff, an osculum is opened on fried gluten puff, using bottle placer by the ready filling of step 5)
Material is filled in fried gluten puff, and fried gluten puff plug meat finished product is made, and fried gluten puff plug single weight of meat finished product is 30g, 38g, 47g or 55g；
7) it packs and stores: the fried gluten puff plug meat made being put into after being covered in food box with preservative film and be put into 0~4 DEG C of item
It is stored refrigerated under part.
Dark soy sauce and light soy sauce substitute part salt when the present invention makes fillings, not only can guarantee the taste of fillings, but also can improve filling
The mouthfeel of fillings can be improved in the freshness of material, the addition of soft white sugar；Fried gluten puff selects Wuxi fried gluten puff, thin and impermeable, Ji Nengbian
Fillings is tasty when hotting plate, and can be reduced the greasy mouthfeel of finished product；It is filling using bottle placer progress when filling, it is ensured that single
Fried gluten puff plug meat weight is consistent, avoids manual filling not of uniform size, is easy to fill broken problem, improves the beauty for hotting plate rear finished product
Property；It is 30~55g that the weight of single fried gluten puff plug meat, which is weight, can be adapted for different occasions；The present invention is free of preservative, adds
Add agent, mouthfeel cunning is tender, health delicious.
The fried gluten puff plug meat that the present invention makes can be supplied to supermarket, shops, unit dining room etc., when being supplied to supermarket, shops, adopt
With packing for 8/box, when being supplied to unit dining room, using turnover case packing.
The aforementioned description to specific exemplary embodiment of the invention is in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explaining specific principle of the invention and its actually answering
With so that those skilled in the art can be realized and utilize a variety of different exemplary implementation schemes of the invention and
Various chooses and changes.
Claims (5)
1. a kind of production method of fried gluten puff plug meat, it is characterised in that: the following steps are included:
1) sorting: selecting shouledr meat, pork hind leg muscle or streaky pork as pork major ingredient, and remove pork skin, fascia, lymph and
Bloodstain；
2) it modifies: the lean meat of pork major ingredient and fat meat being split, and are cut into 5cm × 5cm × 3cm bulk respectively, is used in combination
Clear water clean after by lean meat and fat meat it is separated in turnover box it is spare；
3) it cuts and mixes: blocky fat meat is put into the particle for being twisted into big beans size in meat grinder, blocky lean meat is put into cutmixer
The graininess for mixing 0.5~1cm is cut, fat meat particle and lean meat particle are uniformly mixed, obtain mixed meat paste and is put into stainless
It is spare in steel basin；
4) it configures fillings seasoning: weighing the seasoning of following weight percent: salt 5~10%, sugar 20~25%, monosodium glutamate 2~
8%, green onion 20~25%, ginger 5~10%, dark soy sauce 15~20%, chickens' extract 2~5%, light soy sauce 8~12%, yellow rice wine 5~10%, will
Ginger, green onion are chopped into end and are mixed into graininess seasoning with salt, sugar, monosodium glutamate, chickens' extract, dark soy sauce, light soy sauce, yellow rice wine are mixed into liquid
Seasoning is simultaneously attached to spare in watering can；
5) it stirs: the graininess seasoning in the seasoning of step 4) configuration is uniformly sprinkling upon the meat stuffing that step 3) mixes
On, it is tentatively stirred, then liquid seasoning is sprayed on meat stuffing, and be transferred in blender and stir evenly spare, institute
The weight ratio for stating meat stuffing and total seasoning is 4.8:1；
6) filling: to select Wuxi fried gluten puff, an osculum is opened on fried gluten puff, filled the ready fillings of step 5) using bottle placer
It is attached in fried gluten puff, fried gluten puff plug meat finished product is made；
7) it packs and stores: the fried gluten puff plug meat made being put into after being covered in food box with preservative film and be put under the conditions of 0~4 DEG C
It is stored refrigerated.
2. a kind of production method of fried gluten puff plug meat according to claim 1, it is characterised in that: the step 4) seasoning
Weight percent are as follows: salt 7.86%, sugared 23.81%, monosodium glutamate 3.1%, green onion 21.43%, ginger 8.1%, dark soy sauce 16.67%, chicken
Smart 3.33%, light soy sauce 10%, yellow rice wine 5.7%.
3. a kind of production method of fried gluten puff plug meat according to claim 1, it is characterised in that: the step 4) seasoning
In sugar use soft white sugar, salt use purified salt.
4. a kind of production method of fried gluten puff plug meat according to claim 1, it is characterised in that: the step 6) fried gluten puff
Plug single weight of meat finished product is 30~55g.
5. a kind of production method of fried gluten puff plug meat according to claim 1, it is characterised in that: the step 6) fried gluten puff
Filling in single weight of meat finished product is 30g, 38g, 47g or 55g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910365888.1A CN110074350A (en) | 2019-05-05 | 2019-05-05 | A kind of production method of fried gluten puff plug meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910365888.1A CN110074350A (en) | 2019-05-05 | 2019-05-05 | A kind of production method of fried gluten puff plug meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110074350A true CN110074350A (en) | 2019-08-02 |
Family
ID=67418638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910365888.1A Pending CN110074350A (en) | 2019-05-05 | 2019-05-05 | A kind of production method of fried gluten puff plug meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110074350A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007143888A1 (en) * | 2006-06-09 | 2007-12-21 | Bo Zhang | An elastic and crisp beef meatball and method for preparing the same |
| CN103919158A (en) * | 2013-01-14 | 2014-07-16 | 无锡市真正老陆稿荐肉庄有限公司 | Meat stuffing formula of meat stuffing gluten |
| CN105685786A (en) * | 2016-01-25 | 2016-06-22 | 王溢炯 | Frozenly-stored and transported microwave ready-to-eat gluten balls filled with meat and preparation method thereof |
-
2019
- 2019-05-05 CN CN201910365888.1A patent/CN110074350A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007143888A1 (en) * | 2006-06-09 | 2007-12-21 | Bo Zhang | An elastic and crisp beef meatball and method for preparing the same |
| CN103919158A (en) * | 2013-01-14 | 2014-07-16 | 无锡市真正老陆稿荐肉庄有限公司 | Meat stuffing formula of meat stuffing gluten |
| CN105685786A (en) * | 2016-01-25 | 2016-06-22 | 王溢炯 | Frozenly-stored and transported microwave ready-to-eat gluten balls filled with meat and preparation method thereof |
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Application publication date: 20190802 |