CN110506797A - A kind of sandwich meat and preparation method thereof - Google Patents
A kind of sandwich meat and preparation method thereof Download PDFInfo
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- CN110506797A CN110506797A CN201910802562.0A CN201910802562A CN110506797A CN 110506797 A CN110506797 A CN 110506797A CN 201910802562 A CN201910802562 A CN 201910802562A CN 110506797 A CN110506797 A CN 110506797A
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- Prior art keywords
- jerky
- soybean wire
- drawing protein
- meat
- soybean
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- 235000013372 meat Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 50
- 244000068988 Glycine max Species 0.000 claims abstract description 50
- 238000005491 wire drawing Methods 0.000 claims abstract description 41
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 35
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 235000013547 stew Nutrition 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 230000018044 dehydration Effects 0.000 claims abstract description 4
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 4
- 238000011017 operating method Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 3
- 108010022355 Fibroins Proteins 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000005554 pickling Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 3
- 230000037406 food intake Effects 0.000 abstract description 3
- 235000012631 food intake Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 229920001971 elastomer Polymers 0.000 abstract description 2
- 239000000806 elastomer Substances 0.000 abstract description 2
- 230000008447 perception Effects 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
Abstract
The invention discloses a kind of sandwich meat, feature is that the upper and lower are soybean wire-drawing protein, and middle layer is jerky, and jerky is embedded between the soybean wire-drawing protein of two sides by compacting；A kind of preparation method of sandwich meat, operating procedure include soybean wire-drawing protein raw material soaking；Soybean wire-drawing protein raw material dehydration；Soybean wire-drawing protein raw material is fried；Jerky drying slice；Soybean wire-drawing protein and jerky entirety stew in soy sauce；Soybean wire-drawing protein and jerky are seasoned spice after stew in soy sauce；Vacuum packaging, high pressure sterilization；Advantage is protein content height, it is cholesterol-free, elastomer structure, the chewiness with true meat, taste is pure and fresh, it is suitble to different flavor conditioning, meat and vegetables collocation matched with jerky, nutrition is balanced, perception, mouthfeel increase novel sense, promote appetite, and people is made not only to have enjoyed food-intake that is delicious but also controlling meat.
Description
Technical field
The present invention relates to jerky fields more particularly to a kind of sandwich meat and preparation method thereof.
Background technique
Jerky is welcome by the majority of consumers deeply as snack food, and people are for the quality of jerky, safety, flavor, mouthfeel
Demand is more and more various, however, traditional jerky is original flavor jerky, color and taste is single, and rare variation, long food makes us losing emerging
Interest；A part of crowd is in order to avoid obesity, to limit the food-intake of meat, but often keeps out luring for incessantly meat cuisines again
It is puzzled, in order to both be able to satisfy the appetite of many people, guarantee the mouthfeel of jerky, and the amount of eating of meat can be controlled simultaneously, develops one
Kind sandwich meat.
Summary of the invention
It is an object of the present invention to provide a kind of sandwich meats and preparation method thereof, and the production is simple and convenient, and nutrition is balanced, it is ensured that mouth
The delicious more tastes of sense, solve the above technical problem.
In order to achieve the above technical purposes, reach above-mentioned technical requirements, the technical scheme adopted by the invention is that: it is a kind of
Sandwich meat, including upper layer, middle layer, lower layer；The upper and lower are soybean wire-drawing protein, and middle layer is jerky, meat
Dried meat is embedded between the soybean wire-drawing protein of two sides by compacting.
A kind of preparation method of sandwich meat, including following operating procedure: a. raw material soaking: by soybean wire-drawing protein raw material
It is put into the pond of topped up with water, until one third, without hard-core, soaking time is 30-35 minutes；B. it raw material dehydration: will soak
Soybean wire-drawing protein after bubble, which is pulled out to be put into dewaterer, to be dehydrated, up to no water droplet；C. raw material is fried: will be dewatered big
Beans wire-drawing protein is put into frying in oil cauldron, and temperature is 160 DEG C, the time 5 minutes；D. soybean wire drawing is off the pot, for use；E. it will pickle
Sliced meat afterwards carry out baking and jerky are made, and are out cut into jerky after sieve blocky spare；F. whole stew in soy sauce: fried soybean is drawn
Silk-fibroin, jerky are carried out weighing respectively and be put into material cylinder a and material cylinder b, and the halogen material prepared is added and carries out stew in soy sauce, and temperature range is equal
It is 100 DEG C -105 DEG C, the time is no more than 5min；G. it seasons spice: soybean wire-drawing protein and jerky after stew in soy sauce being respectively put into and stirred
Machine is mixed, auxiliary material is added to be stirred, mixing time is 20-25 minutes, until uniformly；H. it is vacuum-packed, high pressure sterilization.
Preferred: in the step f, every 25kg soybean wire-drawing protein raw material and jerky add 50kg water, and auxiliary material is white
Granulated sugar 1.5kg, monosodium glutamate 500g, make soy sauce 400g, edible salt 300g, soya sauce 325g, yellow rice wine 125g, spice 75g.
Preferred: during the seasoning spice of the step g, the soybean wire-drawing protein of every 25kg adds 2.5kg water,
Auxiliary material is white granulated sugar 150g, and spice 110g, make soy sauce 100g, soya sauce 250g, pepper powder 125g, zanthoxylum powder 40g, cumin
Powder 40g.
Preferred: the sterilising temp is 121 DEG C, time 20-25min, pressure 0.2Mpa.
Beneficial effects of the present invention；A kind of sandwich meat, compared with traditional jerky；The upper and lower are soybean wire drawing egg
White, middle layer is jerky, and soybean wire-drawing protein has meat feeling identical with meat and toughness, and protein content is high, solid without gallbladder
Alcohol, elastomer structure, the chewiness with true meat, taste is pure and fresh, is suitble to different flavor conditioning, cooperates with jerky
Edible, meat and vegetables collocation, nutrition is balanced, and perception, mouthfeel increase novel sense, promotes appetite, and people is made both to have enjoyed beauty
Taste controls the food-intake of meat again；The preparation method of the sandwich meat is simple, suitable for mass production convenient for operation；Condiment is matched
It is standby reasonable, the delicious more tastes of mouthfeel, the hobby suitable for many people.
Specific embodiment
In order to be more clear goal of the invention of the invention, technical solution and its advantageous effects, below in conjunction with specific
Embodiment, the present invention will be described in further detail；
A kind of sandwich meat, including upper layer, middle layer, lower layer；The upper and lower are soybean wire-drawing protein, and middle layer is
Jerky, jerky are embedded between the soybean wire-drawing protein of two sides by compacting.
A kind of preparation method of sandwich meat, including following operating procedure: a. raw material soaking: by soybean wire-drawing protein raw material
It is put into the pond of topped up with water, until one third, without hard-core, soaking time is 30-35 minutes；B. it raw material dehydration: will soak
Soybean wire-drawing protein after bubble, which is pulled out to be put into dewaterer, to be dehydrated, up to no water droplet；C. raw material is fried: will be dewatered big
Beans wire-drawing protein is put into frying in oil cauldron, and temperature is 160 DEG C, the time 5 minutes；D. soybean wire drawing is off the pot, for use；E. it will pickle
Sliced meat afterwards carry out baking and jerky are made, and are out cut into jerky after sieve blocky spare；F. whole stew in soy sauce: fried soybean is drawn
Silk-fibroin, jerky are carried out weighing respectively and be put into material cylinder a and material cylinder b, and the halogen material prepared is added and carries out stew in soy sauce, and temperature range is equal
It is 100 DEG C -105 DEG C, the time is no more than 5min；G. it seasons spice: soybean wire-drawing protein and jerky after stew in soy sauce being respectively put into and stirred
Machine is mixed, auxiliary material is added to be stirred, mixing time is 20-25 minutes, until uniformly；H. it is vacuum-packed, high pressure sterilization.
In the step f, every 25kg soybean wire-drawing protein raw material and jerky add 50kg water, and auxiliary material is white granulated sugar
1.5kg, monosodium glutamate 500g, make soy sauce 400g, edible salt 300g, soya sauce 325g, yellow rice wine 125g, spice 75g；The step
During the seasoning spice of rapid g, the soybean wire-drawing protein of every 25kg adds 2.5kg water, and auxiliary material is white granulated sugar 150g, spice
110g, make soy sauce 100g, soya sauce 250g, pepper powder 125g, zanthoxylum powder 40g, cumin powder 40g；The sterilising temp is
121 DEG C, time 20-25min, pressure 0.2Mpa.
Soybean wire-drawing protein raw material: being first put into the pond of topped up with water by specific implementation of the invention, immersion 30 minutes, directly
To one third without hard-core；Then the soybean wire-drawing protein after immersion is pulled out to be put into dewaterer and is dehydrated, until
Without water droplet；Dewatered soybean wire-drawing protein is put into frying in oil cauldron again, temperature is 160 DEG C, the time 5 minutes；Then will salt down
Sliced meat after system carry out baking and jerky are made, and are out cut into jerky after sieve blocky spare；Then the fried soybean of 50kg is weighed
Wire-drawing protein is put into material cylinder a, weighs 50kg jerky and is put into material cylinder b, 100kg water is separately added into material cylinder a, material cylinder b, is added white
Granulated sugar 3kg, monosodium glutamate 1000g, make soy sauce 800g, edible salt 600g, soya sauce 650g, yellow rice wine 250g, spice 150g, carries out
Stew in soy sauce, temperature range are 100-105 DEG C, time 3min；It is seasoned spice after the completion of stew in soy sauce, by soybean wire drawing after stew in soy sauce
Albumen and jerky are respectively put into blender, and 5kg water is added in blender, add white granulated sugar 300g, spice 220g, equipment for making sauce
Oily 200g, soya sauce 500g, pepper powder 250g, zanthoxylum powder 80g, cumin powder 80g are stirred, and mixing time is 20-25 minutes,
Until uniformly；It is vacuum-packed again, it is ensured that the product lamination being fitted into bag is neat, beautiful, no focus side, raw dried meat, impurity；Vacuum
Time is set as 8 seconds, and the heat-sealing time is set as 1 second；The sack sealed out folds side neat appearance, and firmness is good；After inner packing
Product is put on conveyer belt, by metal detector, is every two hours monitored with reference block primary.The production of 2500g/ bags of packagings
Product, metal detector setting value: Fe≤φ 1.5mm, SuS≤φ 2.5mm；The product of other forms packaging, metal detector are set
Definite value: Fe≤φ 1.2mm, SuS≤φ 2.5mm, No-Fe: φ 1.5mm.Then the product after packaging high temperature and pressure is put into go out
It is sterilized in bacterium pot, temperature setting are as follows: 121 DEG C, the time are as follows: 20-25 minutes, pressure 0.2MPa.By the production after sterilizing cooling
Product are poured into rinse bath and are washed after pulling out in autoclave, to pick out swollen packet, seal other floatings such as not tight not
Qualified product；Product after selecting, which is directly entered chain-type dryer through conveyer belt, is dried, drying temperature are as follows: and 40 DEG C, the time
Are as follows: 3min, revolving speed 400r/min-950r/min；Product after cleaning, drying is kept in 7-10 days in temporary library, is seen whether
There is swelling；Will it is temporary after product carry out it is secondary select, the product of expansion is rejected.
Above-described embodiment is only intended to clearly illustrate description made by the present invention, and does not limit the embodiments,
To those of ordinary skill in the art, other various forms of variations or change can also be made on the basis of the above description
Dynamic, there is no necessity and possibility to exhaust all the enbodiments, and the obvious variation or change thus amplified out
It is dynamic to be still in the protection scope of this invention.
Claims (5)
1. a kind of sandwich meat, including upper layer, middle layer, lower layer；It is characterized by: the upper and lower are soybean wire drawing
Albumen, middle layer are jerky, and jerky is embedded between the soybean wire-drawing protein of two sides by compacting.
2. a kind of preparation method of sandwich meat, it is characterised in that: including following operating procedure: a. raw material soaking: soybean being drawn
Silk-fibroin raw material is put into the pond of topped up with water, until one third, without hard-core, soaking time is 30-35 minutes；B. former
Material dehydration: it the soybean wire-drawing protein after immersion is pulled out to be put into dewaterer is dehydrated, up to no water droplet；C. raw material is fried:
Dewatered soybean wire-drawing protein is put into frying in oil cauldron, temperature is 160 DEG C, the time 5 minutes；It is d. soybean wire drawing is off the pot,
For use；E. the sliced meat after pickling carry out baking and jerky are made, and are out cut into jerky after sieve blocky spare；F. whole stew in soy sauce: will
Fried soybean wire-drawing protein, jerky are carried out weighing respectively and be put into material cylinder a and material cylinder b, and the halogen material prepared is added and carries out
Stew in soy sauce, temperature range are 100 DEG C -105 DEG C, and the time is no more than 5min；G. season spice: by soybean wire-drawing protein after stew in soy sauce and
Jerky is respectively put into blender, and auxiliary material is added to be stirred, and mixing time is 20-25 minutes, until uniformly；H. it is vacuum-packed, it is high
Pressure sterilizing.
3. a kind of preparation method of sandwich meat according to claim 2, it is characterised in that: in the step f, often
25kg soybean wire-drawing protein raw material and jerky add 50kg water, and auxiliary material is white granulated sugar 1.5kg, and monosodium glutamate 500g makes soy sauce
400g, edible salt 300g, soya sauce 325g, yellow rice wine 125g, spice 75g.
4. a kind of preparation method of sandwich meat according to claim 2, it is characterised in that: the seasoning of the step g
During spice, the soybean wire-drawing protein of every 25kg adds 2.5kg water, and auxiliary material is white granulated sugar 150g, spice 110g, brewing
Soy sauce 100g, soya sauce 250g, pepper powder 125g, zanthoxylum powder 40g, cumin powder 40g.
5. a kind of preparation method of sandwich meat according to claim 2, it is characterised in that: the sterilising temp is
121 DEG C, time 20-25min, pressure 0.2Mpa.
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| CN201910802562.0A CN110506797A (en) | 2019-08-28 | 2019-08-28 | A kind of sandwich meat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910802562.0A CN110506797A (en) | 2019-08-28 | 2019-08-28 | A kind of sandwich meat and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009578A (en) * | 2021-11-24 | 2022-02-08 | 山东嘉华生物科技股份有限公司 | Method for adjusting taste in production process of shredded vegetarian meat |
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| CN107736563A (en) * | 2017-09-22 | 2018-02-27 | 甘肃农业大学 | The preparation method of skin and flesh bilayer jerky |
| CN109601875A (en) * | 2018-12-30 | 2019-04-12 | 广东真美食品股份有限公司 | A kind of sandwich meat and preparation method thereof |
| CN110169544A (en) * | 2019-05-21 | 2019-08-27 | 淮阴工学院 | The preparation method of meat products and the compound snack food of dried bean curd |
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| CN114009578A (en) * | 2021-11-24 | 2022-02-08 | 山东嘉华生物科技股份有限公司 | Method for adjusting taste in production process of shredded vegetarian meat |
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