CN110089690A - A kind of filling product of dry fruit beetle and its processing method - Google Patents
A kind of filling product of dry fruit beetle and its processing method Download PDFInfo
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- CN110089690A CN110089690A CN201910389795.2A CN201910389795A CN110089690A CN 110089690 A CN110089690 A CN 110089690A CN 201910389795 A CN201910389795 A CN 201910389795A CN 110089690 A CN110089690 A CN 110089690A
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- Prior art keywords
- dry fruit
- fruit beetle
- filling
- product
- starch
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- 241000254173 Coleoptera Species 0.000 title claims abstract description 58
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 58
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000002131 composite material Substances 0.000 claims abstract description 12
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 11
- 239000010452 phosphate Substances 0.000 claims abstract description 11
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000003292 glue Substances 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims description 51
- 238000001816 cooling Methods 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 235000015067 sauces Nutrition 0.000 claims description 13
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 11
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- 239000000843 powder Substances 0.000 claims description 8
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- 239000000203 mixture Substances 0.000 claims description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 7
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 229940001941 soy protein Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 235000013594 poultry meat Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 4
- 229920002581 Glucomannan Polymers 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 239000004368 Modified starch Substances 0.000 claims description 4
- 230000032050 esterification Effects 0.000 claims description 4
- 238000005886 esterification reaction Methods 0.000 claims description 4
- 229940046240 glucomannan Drugs 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 235000019426 modified starch Nutrition 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 239000002781 deodorant agent Substances 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 230000000391 smoking effect Effects 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 244000025352 Artocarpus heterophyllus Species 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- 238000005829 trimerization reaction Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 description 19
- 235000013330 chicken meat Nutrition 0.000 description 17
- 241000287828 Gallus gallus Species 0.000 description 15
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- 235000015278 beef Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
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- 235000013372 meat Nutrition 0.000 description 6
- 235000015277 pork Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000013580 sausages Nutrition 0.000 description 5
- 235000019832 sodium triphosphate Nutrition 0.000 description 5
- 235000013547 stew Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
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- 238000004806 packaging method and process Methods 0.000 description 2
- 239000005033 polyvinylidene chloride Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 description 1
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 240000002930 Alternanthera sessilis Species 0.000 description 1
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- 241000272814 Anser sp. Species 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
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- 210000000936 intestine Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
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- 238000011022 operating instruction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229940005657 pyrophosphoric acid Drugs 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of filling products of dry fruit beetle, it is that be added suitable auxiliary material filling in casing after traditional dry fruit beetle is cut cut type, it is direct-edible, and it is easy to carry, convenient, raw material includes: bone dry fruit beetle, edible glue, starch, soybean protein, composite phosphate.The filling product of the dry fruit beetle enables the taste of traditional dry fruit beetle to retain, and stores under the conditions of 0 DEG C~15 DEG C, shelf life is 60-120 days, it can satisfy the demand of long-distance transport, it can be sold on a large scale, processing method realizes industrialization, normalizing operation, can be mass produced.
Description
Technical field
The invention belongs to the meat products fields in food service industry, and in particular to one kind is filling using dry fruit beetle as primary raw material
Cooked meat product and its processing method in casing.
Background technique
Stewed meat products are the typical national tradition meat products in China, and mouthfeel shortcake profit, unique flavor, local characteristic are bright
It is aobvious, be loved by consumers, some products have become the famous-brand and high-quality specialty in place, for example, " Dezhou grilled chicken ", " Beijing roast duck ",
" Beijing Yue Shengzhai beef " etc..
Traditional Cooked Meat Products occupy larger in the market as a member important in Chinese style meat products in entire cooked meat product
Share.However because of the characteristic of itself, Traditional Cooked Meat Products also expose certain limitation in marketing, mainly
Show as the following:
One, storage environment is required high
Based on Traditional Cooked Meat Products are mostly sold in locality with fresh goods in bulk, this fresh goods in bulk wants storage environment
It asks relatively high, is otherwise difficult to ensure product quality, also you can't get guarantees for consumer healthy and safe.
Two, shelf life is short
Traditional Cooked Meat Products storage time is short, even if placing in satisfactory environment, generally can only also store number
It, causes it that cannot be mass produced, and can not create more incomes to the producer.
Three, it is small to sell range
It since many Traditional Cooked Meat Products have thick gravy, causes product not easy to package, carries and transport is inconvenient, product
Mostly only sold in grown place.
For these defects of Traditional Cooked Meat Products, occurs pre-packaged stewed meat products in the market, utilize vacuum
Flexible package and high temperature sterilization technique solve the problems, such as packaging and storage, expand sales range.But this kind of product is mostly
By the bagged product of high temperature sterilization, and high temperature sterilization can seriously affect the color of food, flavor and taste, and occur often saying
" boiling taste ", and cause the nutritive loss of Traditional Cooked Meat Products serious.In addition, current packed stewed meat products volume
It is larger, need to tear or be cut into small pieces when edible to eat again, be not suitable for going on business, travel, the occasions such as hospital it is edible, greatly reduce
The consumer group.In addition to this, packed dry fruit beetle needs manual operations when processing pack, time-consuming and laborious, not only increases production
The cost of product also increases in product and is mixed into the risk of " foreign matter ".
Therefore, how under the premise of retaining the original mouthfeel of Traditional Cooked Meat Products and flavour, expand it and sell range, create
Bigger economic interests are made, annoying the food enterprises always.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of filling product of dry fruit beetle, by traditional dry fruit beetle it is filling in
In casing, the mouthfeel and flavour of traditional dry fruit beetle had not only been remained, but also has extended its shelf life, and edible, storage, carrying, transport
It is convenient.
In order to realize the purpose, following technical scheme is inventor provided.
A kind of filling product of dry fruit beetle, raw material include: bone dry fruit beetle, edible glue, starch, soybean protein, compound phosphorus
Hydrochlorate.
The above-mentioned filling product of dry fruit beetle, the dry fruit beetle of boning is ding shape, filiform or section shape, maximum length≤3.5cm.
The above-mentioned filling product of dry fruit beetle, the edible glue be selected from carragheen, gelatin, konjac glucomannan, guar gum, xanthan gum,
Any one or more in sodium alginate, locust bean gum.
The above-mentioned filling product of dry fruit beetle, the starch are selected from cornstarch, cross-linked esterification modified potato starch, corn and become
Any one or more in property starch, cassava modified starch.
The above-mentioned filling product of dry fruit beetle, the soybean protein are selected from soybean protein isolate (SPI), soy protein concentrate
(FSPC), soy texturized protein (TSP), textured soy protein concentrate (TSPC), De-fatted soya protein Powder (DSP) and full-cream
Any one or more in deodorant functional soy albumen powder (SPF).
The above-mentioned filling product of dry fruit beetle, the composite phosphate be selected from sodium tripolyphosphate, calgon, sodium pyrophosphate,
Any two or three in tertiary sodium phosphate.
The above-mentioned filling product of dry fruit beetle, based on parts by weight, raw material include: bone 50-80 parts of dry fruit beetle, edible glue
0.45-1.8 parts, 2-6 parts of starch, 1-5 parts of soybean protein, 0.2-0.5 parts of composite phosphate.
Invention also provides the processing method of the filling product of above-mentioned dry fruit beetle, procedure of processing includes:
A. integer: the dry fruit beetle boned is modified；The soy sauce stewed poultry meat boned needs evenly laid out in rectangular stainless steel mold
In tool, the thickness control of tiling is 0.5-2.5cm, and 0.5-8h is freezed under the conditions of being subsequently placed in -23 DEG C~-1 DEG C, is demoulded spare；
The sauce halogen poultry meat that the sauce halogen poultry meat boned is boned is cut into blocky or sheet, refrigerates under the conditions of being placed in 0 DEG C~4 DEG C spare；
B. cut type: the dry fruit beetle of boning after integer is cut into ding shape, filiform or section shape with dicer, is placed in 0 DEG C~4 DEG C items
It is refrigerated under part spare；
C. slurrying: edible glue being placed in 5 DEG C~25 DEG C cold water and is dispersed with stirring, and is then heated, is stirred until solid is complete
Dissolution, is made compound rubber cement, and cooling is spare；
D. mixing: soybean protein and water are mixed by weight the ratio of 1:4, pours into de-airing mixer, then will cut
Dry fruit beetle of boning, compound rubber cement, starch after type pour into, and the vacuum degree for controlling de-airing mixer is -0.1MPa, stir 5 minutes,
It shuts down, pours into composite phosphate, be stirred under vacuum 10 minutes again, obtain mixture, it is spare；
E. filling: it is using vacuum filling machine that above-mentioned mixture is filling in casing, and quantitative sealed, obtain semi-finished product；
F. it sterilizes and cooling: canned semi-finished product being subjected to sterilization processing, bactericidal formula is (15min-40min-
30min)/100 DEG C, pressure 0.14MPa or bactericidal formula are (15min-40min-30min)/110 DEG C, and pressure is
0.16MPa, sterilization post are cooling under the conditions of 0 DEG C~4 DEG C；Or
Roasting, steaming, smoked and cooling: by canned semi-finished product first in 55 DEG C~75 DEG C baking 30-45min, then at 80 DEG C
~83 DEG C steam 40-55min, are then baked 30-45min again at 55 DEG C~75 DEG C, then under the conditions of 50 DEG C~65 DEG C of furnace temperature
The smoked 5-20min of sugar is finally placed under the conditions of 0 DEG C~4 DEG C immediately with 5 DEG C~25 DEG C of cold water shower 10-20s after the completion of smoking
Cooling, during whole operation, control operation room relative humidity is 75-80%.
Various stewed meat products can be selected in the filling product of dry fruit beetle of the present invention, the dry fruit beetle of boning in raw material, than
Such as braised chicken, Stewed pork in soy sauce, spiced beef, chicken simmered in brown sauce, Salt roasted chicken, boiled chicken with parsley, sauce donkey meat, sauce mutton, sauce rabbit meat, stewed duck with bean sauce, sauce goose.
Thick gravy can also be added in raw material in the filling product of dry fruit beetle of the present invention.Thick gravy refers to stew in soy sauce dry fruit beetle
Soup.The addition of thick gravy can make the flavor of the filling product of dry fruit beetle and color stronger.The filling product of different dry fruit beetles
Used in thick gravy should be corresponding with dry fruit beetle of boning used in raw material.
As needed, seasoning can also be added in the raw material of the filling product of dry fruit beetle of the present invention, spice, eat
The typical additives such as pigment.
In the processing method of the filling product of dry fruit beetle provided by the invention, bactericidal formula (15min-40min-30min)/
100 DEG C or (15min-40min-30min)/110 DEG C refer to heating-up time-constant temperature time-temperature fall time/sterilization temperature, use
The shelf-life for the product that different bactericidal formulas obtains is different.It is sterilized under the conditions of (15min-40min-30min)/100 DEG C, product
In 0 DEG C~15 DEG C shelf-lifves up to 60 days.It is sterilized under the conditions of (15min-40min-30min)/110 DEG C, product is at 0 DEG C~15 DEG C
Shelf-life was up to 120 days.Sterilization operation is also the process of product shortening while killing bacterium.
In the processing method of the filling product of dry fruit beetle, when using process for sterilizing, filling casing can be selected nylon casing or
PVDC casing；When using technique that is roasting, smoked, steaming, Collagent casing for sausages, cellulose series casing or glass is can be selected in filling casing
Paper.
The filling product of dry fruit beetle provided by the present invention is that after traditional dry fruit beetle is cut cut type, suitable auxiliary material is added
It is filling in casing (natural or artificial), direct-edible cooked meat product is made, is different from " dry fruit beetle system currently on the market
Product ", " smoked boils ham " and " smoked and cooked sausage " are a kind of types of new meat products.It is the sauce boned as used in raw material
Halogen meat, and it is cut cut type, volume becomes smaller, so final product can be packaged into different specifications as needed, it is easy to carry,
It eliminates again and spits the operation such as bone, tearing, going on business, travelling or some special occasions such as hospital are edible, it is very convenient.
The filling product of dry fruit beetle of the invention is sterilized shortening or roasting, steaming using lower temperature in process, is smoked
Method carry out shortening, be both not in " boiling taste ", the taste of traditional dry fruit beetle also enable to retain, to like traditional sauce halogen
The consumer of meat provides a kind of new selection.
The filling product of dry fruit beetle of the invention passes through sterilization operation, storage is transported under the conditions of 0 DEG C~15 DEG C, shelf life can
Up to 60-120 days, the demand of long-distance transport can satisfy, can be sold on a large scale.The processing side of dry fruit beetle sausage simultaneously
Method realizes industrialization, normalizing operation, can be mass produced.Therefore, dry fruit beetle sausage provided by the invention can be
The producer creates huge economic benefit.
Specific embodiment
Content of the present invention is described in further detail combined with specific embodiments below.
Embodiment 1
Raw material: the braised chicken meat 60kg that bones, Kappa type carragheen 600g, locust bean gum 300g, modified corn starch 3kg, big
Beans protein isolate (SPI) 4kg, braised chicken thick gravy 18kg, water 13.7kg, sodium tripolyphosphate 160g, calgon 80g, pyrophosphoric acid
Sodium 160g.
First the good braised chicken of fresh stew in soy sauce is boned processing, reservation cock skin.
It takes off chicken (containing cock skin) boning and is equably laid in stainless steel mould, thickness 1.5cm, then in -18 DEG C of rings
3h is freezed under border, it is spare.
Boning for freezing is taken off the ding shape fritter that chicken (containing cock skin) is cut into dicer 1.5cm*1.5cm*1.5cm, it is cold
It hides spare.
Slurrying: Kappa type carragheen 600g, locust bean gum 300g are placed in 13.7kg cold water high speed and are dispersed with stirring, then
It is heated, until rubber powder is completely dissolved, compound rubber cement is made, natural cooling is spare.
Mixing: first by soybean protein isolate (SPI) 4kg and braised chicken thick gravy (thick gravy uses 100 mesh silk screen filters in advance) 16kg
It is mixed and stirred for uniformly, pouring into de-airing mixer.To bone braised chicken meat cubelets 60kg, compound rubber cement 14.6kg, braised chicken thick gravy again
2kg, modified corn starch 3kg, which are poured into de-airing mixer, to be stirred under vacuum (vacuum degree -0.1MPa), is stirred 5 minutes, is stopped
Machine, vacuum pumping open blender, pour into composite phosphate (sodium tripolyphosphate 160g, calgon 80g, sodium pyrophosphate
160g), it is stirred under vacuum 10 minutes, shuts down spare again.
It is filling: it is using vacuum filling machine that above-mentioned mixture is filling to composite nylon film casing, it is quantitative using punched-card machine
(200g/ root), sealing of checking card.
Sterilization: bactericidal formula are as follows: (15min-40min-30min)/100 DEG C, pressure 0.14MPa.
Cooling: (0 DEG C~4 DEG C, relative humidity 45%-65%) progress are cold between the semi-finished product push-in low temperature after the completion of sterilizing
But.
Examine storage: examine the color of product, appearance, whether gas leakage, have foreign, the examination and test of products it is qualified after can enter
Library, and carry out mark.
Embodiment 2
Raw material: the Stewed pork in soy sauce 80kg that bones, Kappa type carragheen 0.225kg, konjac glucomannan 0.225kg, cassava modified starch
2kg, soy protein concentrate (FSPC) 1.5kg, water 15.55kg, salt 0.15kg, sodium pyrophosphate 70g, tertiary sodium phosphate 245g, six
Sodium metaphosphate 35g.
First the good Stewed pork in soy sauce of fresh stew in soy sauce is boned processing.
The Stewed pork in soy sauce boned is cut into bulk, maximum length≤15cm is placed between 0 DEG C~4 DEG C low temperature and refrigerates, and control is wherein
Heart temperature reaches 0 DEG C~4 DEG C.Be cut into the section of 1cm*1cm*3.5cm, be placed between 0 DEG C~4 DEG C low temperature refrigerate it is spare.
Slurrying: being placed in 9.55kg cold water high speed for Kappa type carragheen 0.225kg, konjac glucomannan 0.225kg and be dispersed with stirring,
Then it is heated, until rubber powder is completely dissolved, compound rubber cement is made, cooling is spare.
Mixing: it first is mixed and stirred for soy protein concentrate (FSPC) 1.5kg and water 6kg uniformly, to pour into de-airing mixer
It is interior.The Stewed pork in soy sauce section that will bone again 80kg, compound rubber cement 10kg, salt 0.15kg, cassava modified starch 2kg pour into de-airing mixer
In be stirred under vacuum (vacuum degree -0.1MPa), stir 5 minutes, shut down, vacuum pumping, open blender, pour into composite phosphate
(sodium pyrophosphate 70g, tertiary sodium phosphate 245g, calgon 35g) is stirred under vacuum 10 minutes again, shuts down spare.
It is filling: it is using vacuum filling machine that above-mentioned mixture is filling to PVDC casing, (350g/ is quantified using punched-card machine
Root), sealing of checking card.
Sterilization: bactericidal formula is (15min-40min-30min)/110 DEG C, pressure 0.16MPa.
Cooling: (0 DEG C~4 DEG C, relative humidity 45%-65%) progress are cold between the semi-finished product push-in low temperature after the completion of sterilizing
But.
Examine storage: examine the color of product, appearance, whether gas leakage, have foreign, the examination and test of products it is qualified after can enter
Library, and carry out mark.
Embodiment 3
Raw material: the spiced beef 50kg that bones, Kappa type carragheen 1.8kg, cross-linked esterification modified potato starch 6kg, degreasing
Soyabean protein powder (DSP) 1kg, water 40.2kg, salt 0.5kg, calgon 300g, sodium tripolyphosphate 100g, sodium pyrophosphate
100g。
First the good spiced beef of fresh stew in soy sauce is boned processing.
The spiced beef boned is cut into sheet along the direction that meat fiber stretches, thickness control in 1.2cm, maximum length≤
15cm is placed between 0 DEG C~4 DEG C low temperature and refrigerates, controls its central temperature and reach 0 DEG C~4 DEG C, then with dicer sauce ox of boning
Meat is cut into 1.2cm*1.2cm*1.2cm meat cubelets, refrigerates spare.
Slurrying: Kappa type carragheen 1.8kg is placed in 36.2kg cold water high speed and is dispersed with stirring, is then heated, directly
It is completely dissolved to rubber powder, compound rubber cement is made, cooling is spare.
Mixing: it first is mixed and stirred for De-fatted soya protein Powder (DSP) 1kg and water 4kg uniformly, to pour into de-airing mixer
It is interior.The spiced beef fourth that will bone again 50kg, compound rubber cement 38kg, salt 0.5kg, cross-linked esterification modified potato starch 6kg are poured into
It is stirred under vacuum (vacuum degree -0.1MPa), is stirred 5 minutes in de-airing mixer, shut down, vacuum pumping, opened blender, pour into
Composite phosphate (calgon 300g, sodium tripolyphosphate 100g, sodium pyrophosphate 100g) is stirred under vacuum 10 minutes again, stops
Machine is spare.
It is filling: it is using vacuum filling machine that above-mentioned mixture is filling in Collagent casing for sausages, it is tied up and extension hangs journey
Sequence.Filling to require elastic proper, every 20cm is twisted into a section (staggeredly positive and negative carry out), and extension is hung on pole.
Roasting, steaming is smoked: 60 DEG C of baking 45min；80 DEG C steam 55min, and 75 DEG C are baked 30min again；60 DEG C of furnace temperature, sugar is smoked
6min。
It is cooling: to need immediately by the semi-finished product smoked with 20 DEG C of cold water (5 DEG C~25 DEG C of cold water can be used) shower
Intestines body 10-20s, it is cooling under the conditions of being placed in 0 DEG C~4 DEG C, it is desirable that indoor relative humidity 75%-80%.
Examine storage: examine the color of product, appearance, whether gas leakage, have foreign, the examination and test of products it is qualified after can enter
Library, and carry out mark.
Comparative example 1
The good braised chicken of fresh stew in soy sauce same as Example 1 is subjected to vacuum bagging, sterilization, cooling.
Vacuum bagging: by fresh braised chicken metering weighing after cooling, it is packed into digestion resistant bag, by packing machine operating instruction pair
Product carries out evacuation packaging.
Sterilization: bactericidal formula are as follows: 15min-40min-30min/121 DEG C, pressure 0.16MPa.
It is cooling: to be cooled down between the semi-finished product push-in low temperature after the completion of sterilizing.
Inventor is compared product made from embodiment 1 and product made from comparative example 1, particular content such as table 1
It is shown.
Table 1
| Compare index | The filling product of braised chicken (embodiment 1) | Packed braised chicken (comparative example 1) |
| Flavour | Remain traditional sauce halogen taste | There is " boiling taste " |
| Mouthfeel | Chewiness | It is face, soft |
| Production efficiency | It is higher | It is lower |
| Quality | Stablize | It is unstable |
| Specification | It can arbitrarily adjust, it is easy to carry | Specification is larger, not portable |
| Eating method | It is convenient | Edible inconvenience |
Claims (8)
1. a kind of filling product of dry fruit beetle, which is characterized in that raw material include: bone dry fruit beetle, edible glue, starch, soybean protein,
Composite phosphate.
2. the filling product of a kind of dry fruit beetle according to claim 1, which is characterized in that it is described bone dry fruit beetle be ding shape,
Filamentous or section shape, maximum length≤3.5cm.
3. the filling product of a kind of dry fruit beetle according to claim 1, which is characterized in that the edible glue be selected from carragheen,
Gelatin, konjac glucomannan, guar gum, xanthan gum, sodium alginate, any one or more in locust bean gum.
4. the filling product of a kind of dry fruit beetle according to claim 1, which is characterized in that the starch be selected from cornstarch,
Cross-linked esterification modified potato starch, modified corn starch, any one or more in cassava modified starch.
5. the filling product of a kind of dry fruit beetle according to claim 1, which is characterized in that the soybean protein is selected from soybean point
From albumen, soy protein concentrate, soy texturized protein, textured soy protein concentrate, De-fatted soya protein Powder, full-cream deodorant
Any one or more in functional soy albumen powder.
6. the filling product of a kind of dry fruit beetle according to claim 1, which is characterized in that the composite phosphate is selected from trimerization
Sodium phosphate, calgon, sodium pyrophosphate, any two or three in tertiary sodium phosphate.
7. the filling product of a kind of dry fruit beetle according to claim 1, which is characterized in that based on parts by weight, raw material includes:
It bones 50-80 parts of dry fruit beetle, 0.45-1.8 parts of edible glue, 2-6 parts of starch, 1-5 parts of soybean protein, composite phosphate 0.2-0.5
Part.
8. a kind of processing method of the filling product of dry fruit beetle as described in claim 1, which is characterized in that procedure of processing includes:
A. integer: the dry fruit beetle boned is modified；The soy sauce stewed poultry meat boned need to be evenly laid out in rectangular stainless steel mould,
The thickness control of tiling is 0.5-2.5cm, and 0.5-8h is freezed under the conditions of being subsequently placed in -23 DEG C~-1 DEG C, is demoulded spare；It bones
Sauce halogen poultry meat is cut into blocky or sheet, refrigerates under the conditions of being placed in 0 DEG C~4 DEG C spare；
B. cut type: the dry fruit beetle of boning after integer is cut into ding shape, filiform or section shape with dicer, is placed under the conditions of 0 DEG C~4 DEG C
It refrigerates spare；
C. slurrying: edible glue being placed in 5 DEG C~25 DEG C cold water and is dispersed with stirring, then heat, stir until solid be completely dissolved,
Compound rubber cement is made, cooling is spare；
D. mixing: soybean protein and water being mixed by weight the ratio of 1:4, poured into de-airing mixer, then will be after cut type
Dry fruit beetle of boning, compound rubber cement, starch pour into, the vacuum degree for controlling de-airing mixer is -0.1MPa, stirs 5 minutes, stops
Machine pours into composite phosphate, is stirred under vacuum 10 minutes again, obtains mixture, spare；
E. filling: it is using vacuum filling machine that above-mentioned mixture is filling in casing, and quantitative sealed, obtain semi-finished product；
F. sterilize and cooling: canned semi-finished product be subjected to sterilization processing, bactericidal formula be (15min-40min-30min)/
100 DEG C, pressure 0.14MPa or bactericidal formula are (15min-40min-30min)/110 DEG C, pressure 0.16MPa, sterilization
It is cooling under the conditions of being placed on 0 DEG C~4 DEG C；Or
Roasting, steaming, smoked and cooling: by canned semi-finished product first in 55 DEG C~75 DEG C baking 30-45min, then 80 DEG C~83
DEG C 40-55min is steamed, be then baked 30-45min again at 55 DEG C~75 DEG C, then sugar is smoked under the conditions of 50 DEG C~65 DEG C of furnace temperature
5-20min, it is cooling under the conditions of being finally placed in 0 DEG C~4 DEG C immediately with 5 DEG C~25 DEG C of cold water shower 10-20s after the completion of smoking
, during whole operation, control operation room relative humidity is 75-80%.
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