CN110200194A - A kind of meat mincing recombined meat products and its manufacture craft - Google Patents
A kind of meat mincing recombined meat products and its manufacture craft Download PDFInfo
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- CN110200194A CN110200194A CN201910430318.6A CN201910430318A CN110200194A CN 110200194 A CN110200194 A CN 110200194A CN 201910430318 A CN201910430318 A CN 201910430318A CN 110200194 A CN110200194 A CN 110200194A
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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
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of meat mincing recombined meat products and its manufacture craft.The flavouring liquid includes following raw material and its parts by weight: 15-30 parts of ice water, 0.1-0.3 parts of salt, 0.1-0.5 parts of white granulated sugar, 2-6 parts of pickled material, 0.5-2 parts of soybean protein isolate, 2-4 parts of modified tapioca starch, 0.1-0.5 parts of chicken powder, 0.1-0.5 parts of composite phosphate, 0.1-0.5 parts of edible essence.The invention also includes the manufacture crafts of the meat mincing recombined meat products.The present invention can without using cut mix technique, without using edible glue and TG enzyme in the case where, meat mincing can be recombinated processing by physics mode and all good molding meat product of flavor, mouthfeel be prepared.Meat mincing raw material of the present invention is mixed without cutting, and the effects of by mixing, squeezing through tumbling with flavouring liquid, can be bonded together meat particle.The method of the present invention improves the water-retaining property and yield rate of meat.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of meat mincing recombined meat products and its manufacture craft.
Background technique
In meat products processing industry, preferable raw material is made into the products such as jerky, jerky and roulade, is left a large amount of side
Corner material；Simultaneously work in-process have nearly 7% meat mincing rate, i.e., processing 100kg raw meat, have 7kg meat mincing generation, these meat mincing not by
It utilizes well, some even slatterns.How by the leftover pieces and meat mincing of some low values generated in meat products processing
It is made full use of, becomes one of the hot spot of current people's research.
Meat recombination changes the original natural structure of meat, closes musculature, adipose tissue and connective tissue etc.
The distribution of reason ground and conversion.The effects of physical processing techniques are mainly using mechanical, heating or pressurization, to reach meat bonding weight
Group is together.The effects of squeezing by mechanical tumbling reaches to extract fibrin formation gel and is bonded together meat
Purpose.Since heating can generate offensive odour and colour fading, the external method to add high pressure now with utilization, Yi Zhongfei
The technological means of heating, by improving the interaction between moisture and protein or protein-protein, to improve meat system
The characteristic of product is able to produce the recombinant meat for providing fresh meat characteristic.Research shows that: under conditions of 200MPa, addition 0.25%
Salt, 0.75% δ-gluconolactone and 0.75% carragheen, under the conditions of 4 DEG C pressurize 30min.Although meat
Color is somewhat like the color boiled, but the binding force of meat enhances.
Chinese patent (CN103932223B) discloses the chicken products and its processing method of a kind of recombination of meat mincing, including with
The raw material of lower parts by weight, chicken 82.01-90.21 parts by weight, water 3.57-16.89 parts by weight, glutamine transaminage 0.37-
1.37 parts by weight, casein 0.75-0.95 parts by weight, starch 0.1-3.3 parts by weight；Salt 0.41-0.61 parts by weight, spice
0.07-0.27 parts by weight, food additives 0.15-0.67 parts by weight；
Wherein, the processing method of the chicken products of the meat mincing recombination includes the following steps: casein, starch, water, food
After mixing, maceration extract is made in salt, spice and food additives, and the maceration extract is mixed with chicken and impregnates rolling
It rubs, is stirred evenly after then adding the glutamine transaminage again, then formed, is maturation, first quick-frozen, wherein institute
The method for stating maturation: the good chicken of code is stood 10-12 hours, during which environment temperature is 5-15 DEG C.The invention passes through addition paddy
Glutamine transaminase and casein sodium have been catalyzed enzyme reaction.Glutamine transaminage is a kind of transferase, can be catalyzed peptide or
Acyl group transfer reaction and cross-linking reaction between the monamide group and primary amine of protein groups glutamine residue, food
In tiny bulk components be glued together.And casein is mainly the promotion of precipitation effect and the paddy ammonia for enhancing salting-in-protein in chicken
The enzyme reaction of amide transaminase improves the precipitation efficiency of salting-in-protein in chicken, enhances the recombination effect of glutamine transaminage
Fruit.
Present inventor have discovered that although glutamine transaminage, which is added, in meat mincing recombination process can be improved recombinant meat
Quality, but enzyme is expensive, increases the cost of meat mincing recombination processing.And use the physical method to add high pressure, then it is right
Production equipment requires stringent.Therefore, there are still high production cost, complex treatment process, processing qualities for meat-processing industry at present
Not high problem.
Summary of the invention
In order to overcome the above problem, this application provides a kind of meat mincing recombined meat products and its manufacture crafts.Work of the present invention
Skill principle is that meat mincing processing is maintained at subzero, is freezed by actin adhesion, moisture, the physics such as mould machine squeezes
Mode forms recombination, to reach and shape similar in monolith meat and quality.The manufacture craft of meat mincing recombined meat products of the present invention
Simply, the meat product flavor that is prepared, mouthfeel are all good.
The application's is mainly characterized by mixing without cutting, not adding edible glue, TG enzyme, and effective crosslinking of meat mincing can be realized,
To make recombinant meat reach and quality similar in monolith meat.
The invention adopts the following technical scheme:
First aspect of the present invention provides a kind of meat mincing recombined meat products, and the meat mincing recombined meat products raw material includes broken
Meat and flavouring liquid, the flavouring liquid include following raw material and its parts by weight: 15-30 parts of ice water, 0.1-0.3 parts of salt, white granulated sugar
0.1-0.5 parts, it is 2-6 parts of pickled material, 0.5-2 parts of soybean protein isolate, 2-4 parts of modified tapioca starch, 0.1-0.5 parts of chicken powder, multiple
Close phosphate 0.1-0.5 parts, 0.1-0.5 parts of edible essence.
The second aspect of the present invention provides a kind of manufacture craft of meat mincing recombined meat products, comprising the following steps:
(1) knead-salting: in vacuum degree being 0.05-0.1MPa's by raw material meat mincing (2-10 DEG C) and flavouring liquid (0~8 DEG C)
Knead-salting, tumbling mileage 1000m are carried out under environment；Flavouring liquid used in every 100 parts by weight meat mincing includes following component and its again
Measure part: 15-30 parts of ice water, 0.1-0.3 parts of salt, 0.1-0.5 parts of white granulated sugar, 2-6 parts of pickled material, soybean protein isolate 0.5-2
Part, 2-4 parts of modified tapioca starch, 0.1-0.5 parts of chicken powder, composite phosphate 0.1-0.5 parts by weight, 0.1-0.5 parts of edible essence；
(2) quick-frozen: semi-finished product obtained by step (1) carry out 3-4 hours quick-frozen (- 30 DEG C~-37 DEG C) in being fitted into mold；
(3) demould: the demoulding of semi-finished product obtained by step (2) is at meat brick (- 18 DEG C~-22 DEG C)；
(4) sawing: the sawing of meat brick at fritter, is obtained semi-finished product meat embryo (- 10 DEG C~-15 DEG C) by bone sawing machine；
(5) it shapes: semi-finished product meat embryo obtained by step (4) is formed, be made semi-finished product (- 7 DEG C~-12 DEG C)；
(6) starching: semi-finished product obtained by step (5) are entered into starching machine about 5-10 seconds, wrap underflow, slurry viscosity 50-60
Second, 5-15 DEG C of temperature；
(7) it wraps up in powder: semi-finished product obtained by step (6) being entered into Powder binding machine about 5-10 seconds, wrap 5-10mm yellow breadcrumbs；
(8) fried: semi-finished product obtained by step (7) are entered into Fryer, 170-175 DEG C of oil temperature, time 20-45 second；
(9) quick-frozen: semi-finished product obtained by step (8) are quick-frozen for finished product into instant freezer.
The present invention can without using cut mix technique, without using edible glue and TG enzyme in the case where, by mixed with flavouring liquid
Close, the effects of extruding through tumbling, extracting actin formed gel, meat particle is bonded together, improve meat water-retaining property and
Yield rate.The present invention is formed with the raw material temperature that is below the freezing point, and wind is prepared in meat mincing recombination processing by physics mode
The all good molding meat product of taste, mouthfeel.
Detailed description of the invention
The Figure of description for constituting a part of the invention is used to provide further understanding of the present invention, and of the invention shows
Examples and descriptions thereof are used to explain the present invention for meaning property, does not constitute improper limitations of the present invention.
4 first step sawing line chart of Fig. 1 embodiment；
4 second step sawing line chart of Fig. 2 embodiment；
4 third step sawing line chart of Fig. 3 embodiment；
4 semi-finished product figure of Fig. 4 embodiment；
The final meat products finished figure of Fig. 5 embodiment 4；
The recombining meat piece figure of Fig. 6 comparative example 1；
The recombining meat piece figure of Fig. 7 comparative example 2.
Specific embodiment
It is noted that described further below be all exemplary, it is intended to provide further instruction to the present invention.Unless another
It indicates, all technical and scientific terms used herein has usual with general technical staff of the technical field of the invention
The identical meanings of understanding.
It should be noted that term used herein above is merely to describe specific embodiment, and be not intended to restricted root
According to exemplary embodiments of the present invention.As used herein, unless the context clearly indicates otherwise, otherwise singular
Also it is intended to include plural form, additionally, it should be understood that, when in the present specification using term "comprising" and/or " packet
Include " when, indicate existing characteristics, step, operation and/or their combination.
First aspect of the present invention, provides a kind of meat mincing recombined meat products, the recombined meat products raw material include meat mincing and
Flavouring liquid, the flavouring liquid include following raw material and its parts by weight: 15-30 parts of ice water, 0.1-0.3 parts of salt, white granulated sugar 0.1-
0.5 part, 2-6 parts of pickled material (monosodium glutamate, edible salt, white granulated sugar, spice, the sapidity nucleotide disodium), soybean protein isolate 0.5-2
Part, 2-4 parts of modified tapioca starch, 0.1-0.5 parts of chicken powder, 0.1-0.5 parts of composite phosphate, 0.1-0.5 parts of edible essence.
Modified tapioca starch used is acetate tapioca, is cassava ative starch and acetic anhydride, vinegar under alkaline condition
The reactions such as sour ethylene, acetic acid preparation, has many advantages, such as high viscosity, solubility, dilation, transparency, moisture holding capacity.
Present invention water need to use ice water, need strict control, shadow of the temperature to this meat products to temperature in process
Fairly obvious, the initial stage of processing is rung, the higher breeding for causing microorganism of meat temperature, protein denaturation etc. are mainly prevented.Marinated
During, it is 0 DEG C -4 DEG C to the temperature requirement between marinated, the temperature of cured meat is at 6 DEG C or less.
Each ingredient of condiment (outside deicing water) of the present invention plays mouthfeel, flavor to this method meat products, to meat mincing of the present invention
Recombination technique does not play a decisive role.
Further, meat mincing and flavouring liquid mass ratio are 10:3~5.It is mixed by this mass ratio, flavouring liquid can be with meat mincing
It is sufficiently mixed, ensures that the dosage of flavouring liquid, prevent dosage excessive, result in waste of resources.
Further, flavouring liquid is made of following component and its parts by weight: 28.9 parts of ice water, 0.27 part of salt, white granulated sugar
0.3 part, 4.61 parts of pickled material, 1.32 parts of soybean protein isolate, 2.63 parts of modified tapioca starch, 0.4 part of chicken powder, composite phosphate
0.4 part, 0.4 part of edible essence.The flavouring liquid component proportion is for improving meat mincing recombination, improving meat products flavor and taste effect
Most preferably.
The second aspect of the present invention improves a kind of manufacture craft of meat mincing recombined meat products, comprising the following steps:
(1) knead-salting: by raw material meat mincing (2-10 DEG C) and flavouring liquid (0~8 DEG C) at 0-4 DEG C, vacuum degree 0.05-
Knead-salting, tumbling mileage 1000m are carried out in the environment of 0.1MPa；Flavouring liquid used in every 100 parts by weight meat mincing include below at
Point and its parts by weight: 15-30 parts of ice water, 0.1-0.3 parts of salt, 0.1-0.5 parts of white granulated sugar, pickled material are (monosodium glutamate, edible salt, white
Granulated sugar, spice, the sapidity nucleotide disodium) 2-6 parts, 0.5-2 parts of soybean protein isolate, 2-4 parts of modified tapioca starch, chicken powder
0.1-0.5 parts, composite phosphate 0.1-0.5 parts by weight, 0.1-0.5 parts of edible essence；
(2) quick-frozen: semi-finished product obtained by step (1) carry out 3-4 hours quick-frozen (- 30 DEG C~-37 DEG C) in being fitted into mold；
(3) demould: the demoulding of semi-finished product obtained by step (2) is at meat brick (- 18 DEG C~-22 DEG C)；
(4) sawing: the sawing of meat brick at fritter, is obtained semi-finished product meat embryo (- 10 DEG C~-15 DEG C) by bone sawing machine；
(5) it shapes: semi-finished product meat embryo obtained by step (4) is formed, be made semi-finished product (- 7 DEG C~-12 DEG C)；
(6) starching: semi-finished product obtained by step (5) are entered into starching machine about 5-10 seconds, wrap underflow, slurry viscosity 50-60
Second, 5-15 DEG C of temperature；
(7) it wraps up in powder: semi-finished product obtained by step (6) being entered into Powder binding machine about 5-10 seconds, wrap 5-10mm yellow breadcrumbs；
(8) fried: semi-finished product obtained by step (7) are entered into Fryer, 170-175 DEG C of oil temperature, time 20-45 second；
(9) quick-frozen: semi-finished product obtained by step (8) are quick-frozen for finished product into instant freezer.Present invention process principle is by meat mincing
Processing is maintained at subzero, freezes by actin adhesion, moisture, mould machine squeezes etc., and physics modes molding recombinates,
To reach and shape similar in monolith meat and quality.
Further, the meat mincing can be chicken.
Further, step (1) further includes the steps that chicken is placed in 0-4 DEG C of standing, time of repose 6- after knead-salting
It 10 hours, is stirred once for every 4-12 hours during standing.
Further, step (4) sawing is divided into three steps: first step sawing: bone sawing machine adjusts 84mm length, and sawing meat brick is wide
Face 254mm makes meat brick be divided into four block size 482*63*62.7mm cuboids；Second step sawing: bone sawing machine is adjusted to
9.95mm length, the high face 62.7mm of sawing meat brick make cutlet be divided into 6 chip size 482*63*9.95mm cuboids；Third step
Sawing: bone sawing machine is adjusted into 96.4mm length, sawing meat brick long face 482mm is cut into 96*84*9.95 meat piece.In the application
Cutting predominantly adapts to die forming machine size and determines finished product net content.
Further, the ingredient of underflow and each Ingredient Amount are as follows: wheat flour 30%, cornstarch 9.4%, edible salt
0.6%, ice water 60%.
In order to enable those skilled in the art can clearly understand technical solution of the present invention, below with reference to tool
The embodiment and the comparative example technical solution that the present invention will be described in detail of body.
In following embodiment, the pickled material is by monosodium glutamate, edible salt, white granulated sugar, spice, the sapidity nucleotide disodium group
At mass ratio 1:1:1:1:1；The soybean protein isolate is food-grade, is purchased from Zhengzhou Yu Xing food additives Co., Ltd；
The modified tapioca starch is general Luo Xing cassava acetate starch, food-grade；The chicken powder is kitchen nation chicken powder；The compound phosphoric acid
Salt is composite phosphate 1, is purchased from Jiangsu Yi Haotian Biotechnology Co., Ltd；Other raw materials are all commercially available product.
A kind of meat mincing recombined meat products of embodiment 1
The recombined meat products raw material is made of meat mincing and flavouring liquid 10:3~5 in mass ratio, and the flavouring liquid is by following
Raw material and its parts by weight composition: 15-30 parts of ice water, 0.1-0.3 parts of salt, 0.1-0.5 parts of white granulated sugar, 2-6 parts of pickled material, soybean
0.5-2 parts of protein isolate, 2-4 parts of modified tapioca starch, 0.1-0.5 parts of chicken powder, 0.1-0.5 parts of composite phosphate, edible essence
0.1-0.5 parts.
A kind of meat mincing recombined meat products of embodiment 2
The recombined meat products raw material is made of meat mincing and flavouring liquid 10:3~5 in mass ratio, and the flavouring liquid is by following
Raw material and its parts by weight composition: 15-30 parts of ice water, 0.1-0.3 parts of salt, 0.1-0.5 parts of white granulated sugar, 2-6 parts of pickled material, soybean
0.5-2 parts of protein isolate, 2-4 parts of modified tapioca starch, 0.1-0.5 parts of chicken powder, 0.1-0.5 parts of composite phosphate, edible essence
0.1-0.5 parts.
A kind of meat mincing recombined meat products of embodiment 3
The recombined meat products raw material is made of meat mincing and flavouring liquid 10:3~5 in mass ratio, and the flavouring liquid is by following
Ingredient and its parts by weight composition: 28.9 parts of ice water, 0.27 part of salt, 0.3 part of white granulated sugar, 4.61 parts of pickled material, soybean separation protein
White 1.32 parts, 2.63 parts of modified tapioca starch, 0.4 part of chicken powder, 0.4 part of composite phosphate, 0.4 part of edible essence.
A kind of manufacture craft of the meat mincing recombined meat products of embodiment 4
The manufacture craft, comprising the following steps:
(1) knead-salting: it is in vacuum degree by raw material peeling Fresh Grade Breast meat mincing (5 DEG C) and the flavouring liquid (4 DEG C) of embodiment 3
Knead-salting is carried out in the environment of 0.05MPa；Tumbling mileage 1000m；Knead-salting tumbling weight is 600KG, when knead-salting
Between be 22 minutes；The step of chicken is placed in 3 DEG C of standings after knead-salting, time of repose are 8 hours, are turned over for every eight hours during standing
It is dynamic primary；
(2) quick-frozen: semi-finished product obtained by step (1) carry out quick-frozen 3 hours in being fitted into mold, and temperature is -37 DEG C；
(3) demould: the demoulding of semi-finished product obtained by step (2) is at meat brick (- 20 DEG C)；
(4) sawing: the sawing of meat brick at fritter, is obtained semi-finished product meat embryo by bone sawing machine, and specific sawing is divided into three steps: first step saw
Cut: bone sawing machine adjusts 84mm length, and the wide face 254mm of sawing meat brick makes meat brick be divided into four block size 482*63*62.7mm long
Cube, cutting line second step sawing as shown in Figure 1:: being adjusted to 9.95mm length for bone sawing machine, the high face 62.7mm of sawing meat brick,
Cutlet is set to be divided into 6 chip size 482*63*9.95mm cuboids, cutting line is as shown in Figure 2；Third step sawing: by bone sawing machine
96.4mm length is adjusted, sawing meat brick long face 482mm is cut into 96*84*9.95 meat piece, and gained meat piece weight is 60g (- 12
DEG C), cutting line is as shown in Figure 3；
(5) it shapes: semi-finished product meat embryo obtained by step (4) is formed, be made semi-finished product (- 10 DEG C)；Gained semi-finished product
As shown in Figure 4；
(6) starching: semi-finished product obtained by step (5) are entered into starching machine about 5-6 seconds, wrap underflow (wheat flour 30%, corn
Starch 9.4%, edible salt 0.6%, ice water 60%), slurry viscosity 55-60 seconds, 10 DEG C of temperature；
(7) it wraps up in powder: semi-finished product obtained by step (6) being entered into Powder binding machine, wrap 5-7mm yellow breadcrumbs；
(8) fried: semi-finished product obtained by step (7) are entered into Fryer, 172 DEG C of oil temperature, time 20-22 second, finished product.
Gained finished product is as shown in figure 5, organoleptic detection shows: the recombinant meat has and shape similar in monolith meat and quality, meat product wind
Taste, mouthfeel are all good.
A kind of manufacture craft of the meat mincing recombined meat products of embodiment 5
The manufacture craft, comprising the following steps:
(1) knead-salting: it is in vacuum degree with flavouring liquid (0~8 DEG C) by raw material peeling Fresh Grade Breast meat mincing (2-10 DEG C)
Knead-salting is carried out in the environment of 0.05-0.1MPa；Tumbling mileage 1000m；Knead-salting tumbling weight is 400-800KG, rolling
Rubbing salting period is 20-25 minutes；The step of chicken is placed in 0-4 DEG C of standing after knead-salting, time of repose is 6-10 hours, quiet
It is stirred once for every 4-12 hours during setting.
(2) quick-frozen: semi-finished product obtained by step (1) carry out 3-4 hours quick-frozen (- 30 DEG C~-37 DEG C) in being fitted into mold；
(3) demould: the demoulding of semi-finished product obtained by step (2) is at meat brick (- 18 DEG C~-22 DEG C)；
(4) sawing: the sawing of meat brick at fritter, is obtained semi-finished product meat embryo (- 10 DEG C~-15 DEG C) by bone sawing machine；
(5) it shapes: semi-finished product meat embryo obtained by step (4) is formed, be made semi-finished product (- 7 DEG C~-12 DEG C)；
(6) starching: semi-finished product obtained by step (5) are entered into starching machine about 5-10 seconds, wrap underflow, slurry viscosity 50-60
Second, 5-15 DEG C of temperature；
(7) it wraps up in powder: semi-finished product obtained by step (6) being entered into Powder binding machine about 5-10 seconds, wrap 5-10mm yellow breadcrumbs；
(8) fried: semi-finished product obtained by step (7) to be entered into Fryer, 170-175 DEG C of oil temperature, time 20-45 second is made
Finished product.
A kind of manufacture craft of the meat mincing recombined meat products of embodiment 6
The manufacture craft, comprising the following steps:
(1) knead-salting: it is in vacuum degree with flavouring liquid (0~8 DEG C) by raw material peeling Fresh Grade Breast meat mincing (2-10 DEG C)
Knead-salting is carried out in the environment of 0.05-0.1MPa；Tumbling mileage 1000m；Knead-salting tumbling weight is 400-800KG, rolling
Rubbing salting period is 20-25 minutes；The step of chicken is placed in 0-4 DEG C of standing after knead-salting, time of repose is 6-10 hours, quiet
It is stirred once for every 4-12 hours during setting.
(2) quick-frozen: semi-finished product obtained by step (1) carry out 3-4 hours quick-frozen in being fitted into mold；(- 30 DEG C~-37 DEG C)；
(3) demould: the demoulding of semi-finished product obtained by step (2) is at meat brick (- 18 DEG C~-22 DEG C)；
(4) sawing: the sawing of meat brick at fritter, is obtained semi-finished product meat embryo (- 10 DEG C~-15 DEG C) by bone sawing machine；
(5) it shapes: semi-finished product meat embryo obtained by step (4) is formed, be made semi-finished product (- 7 DEG C~-12 DEG C)；
(6) starching: semi-finished product obtained by step (5) are entered into starching machine about 5-10 seconds, wrap underflow, slurry viscosity 50-60
Second, 5-15 DEG C of temperature；
(7) it wraps up in powder: semi-finished product obtained by step (6) being entered into Powder binding machine about 5-10 seconds, wrap 5-10mm yellow breadcrumbs；
(8) fried: semi-finished product obtained by step (7) to be entered into Fryer, 170-175 DEG C of oil temperature, time 20-45 second is made
Finished product.
Comparative example 1
Preparation step is same as Example 4, the difference is that: chicken is placed in -2 DEG C of standing 8h after knead-salting.As a result
Show: if temperature is too low before forming, be easy to causeing recombining meat piece fragmentation, such as Fig. 6.
Comparative example 2
Preparation step is same as Example 4, the difference is that: chicken is placed in 6 DEG C of standing 8h after knead-salting.As a result table
It is bright: if temperature is excessively high before forming, to be easy to cause recombining meat piece adhesion, such as Fig. 7.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of meat mincing recombined meat products, which is characterized in that the recombined meat products raw material includes meat mincing and flavouring liquid, the tune
Feed liquid includes following raw material and its parts by weight: 15-30 parts of ice water, 0.1-0.3 parts of salt, 0.1-0.5 parts of white granulated sugar, pickled material 2-
6 parts, 0.5-2 parts of soybean protein isolate, 2-4 parts of modified tapioca starch, 0.1-0.5 parts of chicken powder, 0.1-0.5 parts of composite phosphate,
0.1-0.5 parts of edible essence.
2. meat mincing recombined meat products according to claim 1, which is characterized in that meat mincing and flavouring liquid mass ratio are 10:3~5.
3. meat mincing recombined meat products according to claim 1, which is characterized in that flavouring liquid is by following component and its parts by weight group
At: 28.9 parts of ice water, 0.27 part of salt, 0.3 part of white granulated sugar, 4.61 parts of pickled material, 1.32 parts of soybean protein isolate, modified cassava
2.63 parts of starch, 0.4 part of chicken powder, 0.4 part of composite phosphate, 0.4 part of edible essence.
4. the manufacture craft of any one of the claim 1-3 meat mincing recombined meat products, which comprises the following steps:
(1) raw material meat mincing and flavouring liquid knead-salting: are subjected to knead-salting in the environment of vacuum degree is 0.05-0.1MPa；
(2) quick-frozen: semi-finished product obtained by step (1) carry out 3-4 hours quick-frozen in being fitted into mold；Quick freezing temperature be -40 DEG C~-
30℃；
(3) it demoulds: the demoulding of semi-finished product obtained by step (2)；
(4) sawing: the sawing of meat brick at fritter, is obtained semi-finished product meat embryo by bone sawing machine；
(5) it shapes: semi-finished product meat embryo obtained by step (4) is formed, semi-finished product are made；
(6) starching: entering starching machine for semi-finished product obtained by step (5), wraps underflow, and slurry viscosity 50-60 seconds, temperature 5-15
℃；
(7) it wraps up in powder: semi-finished product obtained by step (6) being entered into Powder binding machine, wrap 5-10mm yellow breadcrumbs；
(8) fried: semi-finished product obtained by step (7) are entered into Fryer, 170-175 DEG C of oil temperature, time 20-45 second, finished product.
5. manufacture craft according to claim 4, which is characterized in that the meat mincing are chicken.
6. manufacture craft according to claim 4, which is characterized in that tumbling mileage is 800~1000m of tumbling mileage, is adjusted
Feed liquid temperature is 0~8 DEG C.
7. manufacture craft according to claim 4, which is characterized in that knead-salting tumbling weight is 400-800KG, tumbling
Salting period is 20-25 minutes.
8. manufacture craft according to claim 4, which is characterized in that step (1) further includes being placed in chicken after knead-salting
The step of 0-4 DEG C of standing, time of repose are 6-10 hours, are stirred once for every 4-12 hours during standing.
9. manufacture craft according to claim 4, which is characterized in that step (4) sawing is divided into three steps: first step sawing:
Bone sawing machine adjusts 84mm length, and the wide face 254mm of sawing meat brick makes meat brick be divided into four block size 482*63*62.7mm rectangular
Body；Second step sawing: bone sawing machine is adjusted to 9.95mm length, the high face 62.7mm of sawing meat brick makes cutlet be divided into 6 chip sizes
For 482*63*9.95mm cuboid；Third step sawing: bone sawing machine is adjusted into 96.4mm length, sawing meat brick long face 482mm is cut
It is cut into 96*84*9.95 meat piece.
10. manufacture craft according to claim 4, which is characterized in that underflow is made of following raw material: wheat flour, corn
Starch, edible salt and ice water.
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