CN110140892A - A kind of Tai Shizha meat preparation method - Google Patents
A kind of Tai Shizha meat preparation method Download PDFInfo
- Publication number
- CN110140892A CN110140892A CN201910398859.5A CN201910398859A CN110140892A CN 110140892 A CN110140892 A CN 110140892A CN 201910398859 A CN201910398859 A CN 201910398859A CN 110140892 A CN110140892 A CN 110140892A
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- Prior art keywords
- meat
- jin
- liang
- shizha
- tai
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of Tai Shizha meat preparation methods, take 100 jin of hind shank, 5 jin of ice pellets, 4-5 jins of pepper corn, 2 liang of garlic, 4 liang of sesame oil, 3 jin of monosodium glutamate, 1 jin delicious, 3 jin of fish sauce, 7 liang of salt, 7 liang of fecula；It selects and meat material is cut into isometric bulk, then meat piece is put into meat grinder and is blended, ice pellets is added into meat grinder again to blend together, adds 4-5 jins of pepper corn, 2 liang of garlic, 4 liang of sesame oil, 3 jin of monosodium glutamate, 1 jin delicious, 3 jin of fish sauce, 7 liang of salt, 7 liang of fecula, stirs evenly, is tasty；It is all absorbed by meat to condiment, by the meat being stirred by extrusion under vacuum, and is packaged by vacuum packaging；It is packed after extrusion forming, packed finished product is impregnated by 60-70 DEG C of water temperature；For the present invention compared with routinely pricking meat technique, product can a sexal maturity；Processing technology advantages of simple does not add any pigment, reaches mature by impregnating, color is at meat white after maturation, and mouthfeel perfume (or spice) is glutinous, and fat but not greasy, Q bullet is tasty and refreshing.
Description
Technical field
The invention belongs to field of food, more specifically more particularly to a kind of Tai Shizha meat preparation method.
Background technique
A kind of the meat as cooked meat product is pricked, is traditional cuisines in China, has similar processing side compared with Western-style ham
Formula, but have the characteristics that close meat, unique flavor, fragrance is often strong, leaves a lasting and pleasant impression or aftertaste.Conventional machining process is that spice salts down
The meat piece made is filled into the porcine bladder (bladder) handled well, is then circled and is tightened outside porcine bladder with rope, ovalisation enters
Pot boiling is taken out from pot to meat piece protein coagulating in small tripe (heating temperature is at 60 DEG C or more), then again small in pig with restricting
It circlees outside tripe and tightens, exclude excessive moisture in small tripe, in tightening process and moulding is carried out to product, at cylindrical type, water again
It boils to maturation and takes the dish out of the pot.Original pricks defect present in meat production technology:, must to guarantee that bundle meat can be tightened and unlikely gastrodermis is damaged
It must be made of porcine bladder (bladder) and prick meat epidermis, and porcine bladder (bladder) raw material sources are few, price is high, and clears up porcine bladder (bladder)
Cost is very high；After the meat piece that spice has been pickled is filled into the porcine bladder (bladder) handled well, with rope, pitch of the laps is tightened outside porcine bladder,
Ovalisation.Because meat mobility is strong, epidermis is wet and slippery, meat protein non-heat denatured solidification, ties up and is difficult to hold elastic, needs ripe
Practice skilled worker's manual operations；Product is unable to primary mature, and with rope, pitch of the laps is tightened outside porcine bladder again after need to precooking, and is tightening
Carry out moulding in the process and to product；Entire production procedure mechanization is low with degree, and basic manual production causes product yield
It is low, price is high, the amount of being lacks high-end consumer products, it is more difficult to carry out large area production；And existing bundle meat mouthfeel have it is to be hoisted.
Summary of the invention
The purpose of the present invention is to provide a kind of Tai Shizha meat preparation methods, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the invention provides the following technical scheme:
A kind of Tai Shizha meat preparation method, the specific steps are as follows:
S1,100 jin of hind shank, 5 jin of ice pellets, 4-5 jins of pepper corn, 2 liang of garlic, 4 liang of sesame oil, 3 jin of monosodium glutamate, 1 jin delicious, fish are taken
Reveal 3 jin, 7 liang of salt, 7 liang of fecula；
S2, select not the selected hind shank of belt leather as raw meat, and by meat material be cut into isometric bulk, meat piece is then put into Minced Steak
It is blended in machine, then ice pellets is added into meat grinder and blends together, add 4-5 jins of pepper corn, 2 liang of garlic, 4 liang of sesame oil, taste
Smart 3 jin, 1 jin delicious, 3 jin of fish sauce, 7 liang of salt, 7 liang of fecula, stir evenly, are tasty；
S3, after condiment is all fully absorbed by meat, by the meat being stirred by extrusion under vacuum, and beaten by vacuum packaging
Packet；
It is packed after S4, extrusion forming, it is 1.5-2h that packed finished product, which is impregnated mature duration by 60-70 DEG C of water temperature,；
It is water stain that naturally dry taking-up packaging bag surface is taken out after S5, immersion.
Preferably, it puts after immersion is mature into 0-18 DEG C of freezer and saves.
Preferably, it is packaged as 1 jin of dress, vacuum packaging, and uses high temperature sterilization after packaging bag cleaning.
Preferably, hind shank unhairing, peeling, strikes off hair more than epidermis, repairs four Bian Jianhua of meat made on raw meat except flesh and blood.
Preferably, meat grinder is using preceding cleaning up and sterilize, and meat grinder is placed in toilet and carries out Minced Steak, or will
Meat grinder import sealing.
It compared with prior art, can mechanical metaplasia the beneficial effects of the present invention are: the present invention is compared with routinely pricking meat technique
It produces, productivity increases substantially；Product can a sexal maturity, overcome the secondary boiling process of original process；It solves and pricks pork skin
The few problem in source；Processing technology advantages of simple is conducive to mechanization production, reduces process procedure, hence it is evident that save material and use
Work cost does not add any pigment, reaches mature by impregnating, mouthfeel perfume (or spice) is glutinous, and fat but not greasy, Q bullet is tasty and refreshing.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
A kind of Tai Shizha meat preparation method, the specific steps are as follows:
S1,100 jin of hind shank, 5 jin of ice pellets, 4-5 jins of pepper corn, 2 liang of garlic, 4 liang of sesame oil, 3 jin of monosodium glutamate, 1 jin delicious, fish are taken
Reveal 3 jin, 7 liang of salt, 7 liang of fecula, hind shank unhairing strikes off hair more than epidermis, repairs four Bian Jianhua of meat made on raw meat except flesh and blood；
S2, select not the selected hind shank of belt leather as raw meat, and by meat material be cut into isometric bulk, meat piece is then put into Minced Steak
It is blended in machine, then ice pellets is added into meat grinder and blends together, add 4-5 jins of pepper corn, 2 liang of garlic, 4 liang of sesame oil, taste
Smart 3 jin, 1 jin delicious, 3 jin of fish sauce, 7 liang of salt, 7 liang of fecula, stir evenly, are tasty；
S3, after condiment is all fully absorbed by meat, by the meat being stirred by extrusion under vacuum, and beaten by vacuum packaging
Packet；
It is packed after S4, extrusion forming, packed finished product is impregnated into mature, Shi Changwei 1.5-2h, leaching by 60-70 DEG C of water temperature
Soak it is ripe after put into 0-18 DEG C of freezer and save；
It is water stain that naturally dry taking-up packaging bag surface is taken out after S5, immersion.
Specifically, it is packaged as 1 jin of dress, vacuum packaging, and high temperature sterilization is used after packaging bag cleaning.
Specifically, meat grinder is using preceding cleaning up and sterilize, and meat grinder is placed in toilet and carries out Minced Steak, or will
Meat grinder import sealing.
It compared with prior art, can mechanical metaplasia the beneficial effects of the present invention are: the present invention is compared with routinely pricking meat technique
It produces, productivity increases substantially；Product can a sexal maturity, overcome the secondary boiling process of original process；It solves and pricks pork skin
The few problem in source；Processing technology advantages of simple is conducive to mechanization production, reduces process procedure, hence it is evident that save material and use
Work cost does not add any pigment, reaches mature by impregnating, and mature color meat white, mouthfeel perfume (or spice) is glutinous, and fat but not greasy, Q bullet is refreshing
Mouthful.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of Tai Shizha meat preparation method, which is characterized in that specific step is as follows:
S1,100 jin of hind shank, 5 jin of ice pellets, 4-5 jins of pepper corn, 2 liang of garlic, 4 liang of sesame oil, 3 jin of monosodium glutamate, 1 jin delicious, fish are taken
Reveal 3 jin, 7 liang of salt, 7 liang of fecula；
S2, select not the selected hind shank of belt leather as raw meat, and by meat material be cut into isometric bulk, meat piece is then put into Minced Steak
It is blended in machine, then ice pellets is added into meat grinder and blends together, add 4-5 jins of pepper corn, 2 liang of garlic, 4 liang of sesame oil, taste
Smart 3 jin, 1 jin delicious, 3 jin of fish sauce, 7 liang of salt, 7 liang of fecula, stir evenly, are tasty；
S3, after condiment is all fully absorbed by meat, by the meat being stirred by extrusion under vacuum, and beaten by vacuum packaging
Packet；
It is packed after S4, extrusion forming, packed finished product is impregnated into mature, Shi Changwei 1.5-2h by 60-70 DEG C of water temperature；
It is water stain that naturally dry taking-up packaging bag surface is taken out after S5, immersion.
2. a kind of Tai Shizha meat preparation method according to claim 1, it is characterised in that: put after impregnating maturation to 0-18 DEG C
Freezer in save.
3. a kind of Tai Shizha meat preparation method according to claim 1, it is characterised in that: be packaged as 1 jin of dress, vacuum packet
Dress, and high temperature sterilization is used after packaging bag cleaning.
4. a kind of Tai Shizha meat preparation method according to claim 1, it is characterised in that: hind shank unhairing, peeling are struck off
Hair more than epidermis repairs four Bian Jianhua of meat made on raw meat except flesh and blood.
5. a kind of Tai Shizha meat preparation method according to claim 1, it is characterised in that: meat grinder is using preceding cleaning up
And it sterilizes, and meat grinder is placed in toilet and carries out Minced Steak, or meat grinder import is sealed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910398859.5A CN110140892A (en) | 2019-05-14 | 2019-05-14 | A kind of Tai Shizha meat preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910398859.5A CN110140892A (en) | 2019-05-14 | 2019-05-14 | A kind of Tai Shizha meat preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110140892A true CN110140892A (en) | 2019-08-20 |
Family
ID=67595376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910398859.5A Pending CN110140892A (en) | 2019-05-14 | 2019-05-14 | A kind of Tai Shizha meat preparation method |
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| Country | Link |
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| CN (1) | CN110140892A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| LU51204A1 (en) * | 1966-03-24 | 1966-07-27 | ||
| WO2004016114A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | The process for pure aquatic ham or chinese ham containing fish |
| CN103300386A (en) * | 2013-05-30 | 2013-09-18 | 褚洁明 | Bound pork processing method |
| CN106923232A (en) * | 2017-04-29 | 2017-07-07 | 贵州大学 | One kind extruding Western-style ham dried pork and preparation method thereof |
-
2019
- 2019-05-14 CN CN201910398859.5A patent/CN110140892A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| LU51204A1 (en) * | 1966-03-24 | 1966-07-27 | ||
| WO2004016114A1 (en) * | 2002-08-14 | 2004-02-26 | Shan Wang | The process for pure aquatic ham or chinese ham containing fish |
| CN103300386A (en) * | 2013-05-30 | 2013-09-18 | 褚洁明 | Bound pork processing method |
| CN106923232A (en) * | 2017-04-29 | 2017-07-07 | 贵州大学 | One kind extruding Western-style ham dried pork and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈冠雄: "猪扎肉的加工工艺", 《肉类工业》 * |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190820 |