CN110583797A - Dried bean roll and manufacturing method thereof - Google Patents

Dried bean roll and manufacturing method thereof Download PDF

Info

Publication number
CN110583797A
CN110583797A CN201911026116.1A CN201911026116A CN110583797A CN 110583797 A CN110583797 A CN 110583797A CN 201911026116 A CN201911026116 A CN 201911026116A CN 110583797 A CN110583797 A CN 110583797A
Authority
CN
China
Prior art keywords
parts
meat stuffing
bean curd
spice powder
roll
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201911026116.1A
Other languages
Chinese (zh)
Inventor
王磊
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tangshan Wanlixiang Food Co Ltd
Original Assignee
Tangshan Wanlixiang Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tangshan Wanlixiang Food Co Ltd filed Critical Tangshan Wanlixiang Food Co Ltd
Priority to CN201911026116.1A priority Critical patent/CN110583797A/en
Publication of CN110583797A publication Critical patent/CN110583797A/en
Pending legal-status Critical Current

Links

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
    • A23L13/40—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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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 dried bean roll and a preparation method thereof, belonging to the field of food processing, and the technical scheme is characterized by comprising dried bean and meat stuffing, wherein the meat stuffing comprises the following raw materials in parts by weight: 1400 parts of pork, 6-11 parts of salt, 5-8 parts of cooking wine, 180 parts of sesame oil, 5-11 parts of zanthoxylum oil, 40-60 parts of soy sauce, 12-18 parts of chopped scallion, 10-14 parts of ginger powder, 60-90 parts of chicken soup, 6-16 parts of five spice powder, 7-13 parts of spice powder, 15-23 parts of sodium alginate and 12-20 parts of malt water, so that the effect of removing grease while ensuring the fragrance of the dried bean curd stick roll is achieved.

Description

Dried bean roll and manufacturing method thereof
Technical Field
The invention relates to the field of food processing, in particular to a dried bean roll and a manufacturing method thereof.
Background
Along with the accelerated pace of life of people and the continuous change of people to the new taste of food, the development speed of the leisure meat product is gradually improved, and the meat products on the market are also various in style and variety.
The dried bean curd stick is a delicious home dish, and has the advantages of simple food material, convenient preparation method and rich nutrition.
The existing bean curd stick roll is prepared by mixing minced pork, salt, cooking wine, soy sauce and other minced green vegetables and stirring, then spreading bean curd stick skin, spreading meat stuffing on bean curd stick sheets, rolling up and stewing. Although the conventional bean curd stick rolls have the advantages that the taste of the bean curd stick rolls is improved by adding side dishes into meat stuffing, the greasiness of the bean curd stick rolls can be reduced, the storage time of green vegetables is short, and the color of the green vegetables can be changed after a period of time, so that the taste of the bean curd stick rolls is influenced.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the bean curd stick roll to achieve the effect of greasiness removal while ensuring the fragrance of the bean curd stick roll, and the invention aims to provide the method for manufacturing the bean curd stick roll.
The purpose of the invention is realized by the following technical scheme:
the dried bean rolls comprise dried bean and meat stuffing, wherein the meat stuffing comprises the following raw materials in parts by weight: 1400 parts of pork, 6-11 parts of salt, 5-8 parts of cooking wine, 180 parts of sesame oil, 5-11 parts of zanthoxylum oil, 40-60 parts of soy sauce, 12-18 parts of chopped scallion, 10-14 parts of ginger powder, 60-90 parts of chicken soup, 6-16 parts of five spice powder, 7-13 parts of spice powder, 15-23 parts of sodium alginate and 12-20 parts of malt water.
By adopting the technical scheme, the fishy smell in pork can be effectively removed by adding the cooking wine, the chopped scallion pieces and the ginger powder, the fragrance of the meat stuffing is improved, the fragrance of the meat stuffing can be increased by adding the zanthoxylum oil, the purpose of secondary fishy smell removal can be achieved, and the smooth taste of the meat stuffing can be effectively improved by adding the zanthoxylum oil.
In the process of stewing chicken, fat, vitamins and calcium in the bone in the chicken are dissolved in the soup, so that the chicken soup contains rich nutrient substances, and the chicken soup is added into the meat stuffing, so that the nutrient components in the meat stuffing can be enriched again, and meanwhile, the flavor of the bean curd stick roll can be improved.
The sodium alginate has certain viscosity, can increase the adhesive force between the meat fillings, is beneficial to shaping the meat fillings, prevents the meat fillings from being loose, has chewing strength, improves the taste of the dried bean curd stick rolls, can prolong the storage time of the dried bean curd stick rolls, and achieves the effect of corrosion prevention.
The malt water is water obtained by boiling mature malt, the malt contains digestive enzyme and B vitamins, the secretion of gastric acid and pepsin is promoted, and meanwhile, the malt water can remove oil and greasy, and has the effects of strengthening the spleen and stomach and helping digestion, so that the greasy removing effect can be effectively achieved when the malt water is added into the meat stuffing.
The invention is further provided that the sodium alginate comprises the following components in parts by weight: the ratio of malt water is 1.2-1.5: 0.8-0.9.
By adopting the technical scheme, the sodium alginate and the malt water can achieve the effect of removing grease, and when the ratio of the sodium alginate to the malt water is 1.2-1.5:0.8-0.9, the effect of removing grease can be effectively achieved.
The five-spice powder is further set to comprise 6-12 parts of aniseed, 5-9 parts of cassia bark, 7-11 parts of rhizoma kaempferiae, 5-10 parts of white pepper and 3-6 parts of fructus amomi according to parts by weight.
By adopting the technical scheme, the star anise is pungent and warm in nature and has the effects of warming middle energizer, stimulating appetite, dispelling cold and treating hernia; kaempferia galangal has aromatic flavor and the effects of warming middle energizer, eliminating dampness, promoting qi circulation, relieving pain and the like; the white pepper is pungent in flavor and has strong aromatic odor, and has the effects of dispelling cold, invigorating stomach and guiding qi; sha ren is fragrant in smell, warm in nature and pungent in flavor, and has the action of invigorating stomach and promoting digestion.
The spice powder further comprises 9-13 parts by weight of galangal, 8-12 parts by weight of fennel, 3-7 parts by weight of lysimachia sikokiana, 4-8 parts by weight of perilla and 8-14 parts by weight of long pepper.
By adopting the technical scheme, the galangal has the effects of increasing aroma, pressing fishy smell, warming stomach, dispelling cold, promoting qi circulation and relieving pain; the fennel has specific aromatic gas and pungent and warm nature, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold; the grass is arranged, the nature and taste are sweet and mild, and meanwhile, the grass has the functions of bacteriostasis and corrosion prevention; the purple perilla has the effects of increasing aroma, increasing color, being cold in nature and sweet in taste, and has the effects of activating blood circulation, detoxifying and the like; the long pepper is fragrant, spicy and special in flavor, and has the effects of promoting qi circulation, warming stomach, dispelling alcohol effects and stopping dysentery.
The spice powder further comprises, by weight, 10-12 parts of galangal, 9-11 parts of fennel, 4-6 parts of lysimachia sikokiana, 5-7 parts of perilla and 9-13 parts of long pepper.
Object two of the present invention: the preparation method of the bean curd stick roll comprises the following steps:
s1: preparing materials, weighing pork alternately rich and lean according to a formula, mincing, weighing meat stuffing materials according to a formula ratio for later use, and soaking bean curd stick rolls in water;
s2: adding salt, cooking wine, sesame oil, pricklyash peel oil, soy sauce, chopped scallion and ginger powder into the meat stuffing, stirring, and pickling for 10-15 min;
s3: adding the rest raw materials into S2, and stirring uniformly;
s4: spreading the dried bean curd stick skin, spreading the meat stuffing of S3 on the dried bean curd stick skin, and rolling up;
s5: steaming with steam.
The present invention is further configured that, in step S3, the sodium alginate, the five spice powder, the spice powder, and the malt water are added to the chicken soup to form a mixed solution, and the mixed solution is added while stirring.
By adopting the technical scheme, after the sodium alginate, the five-spice powder, the spicy powder and the malt water are added into the chicken soup, the sodium alginate, the five-spice powder and the spicy powder can be melted into the chicken soup in advance, so that the sodium alginate and the pork are fully mixed, the viscosity of the meat stuffing is increased, meanwhile, the mixed liquid is gradually added into the meat stuffing and stirred, the viscosity of the meat stuffing can be increased, and meanwhile, the chewing strength of the meat stuffing is also improved.
In conclusion, the invention has the following beneficial effects:
1. the addition of the zanthoxylum oil, the chicken soup, the sodium alginate and the malt water can remove the fishy smell of the pork and improve the fragrance of the meat stuffing, and the addition of the malt water can effectively absorb the oil in the pork to achieve the effect of removing grease;
2. the five spice powder and the spice powder are added, so that the fragrance of the meat stuffing can be improved, and meanwhile, the five spice powder and the spice powder also contain certain traditional Chinese medicine components and have the function of promoting digestion.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1
The bean curd stick roll comprises bean curd sticks and meat stuffing, wherein the meat stuffing comprises the following raw materials in parts by weight: 1000 parts of pork, 6 parts of salt, 5 parts of cooking wine, 150 parts of sesame oil, 5 parts of pepper oil, 40 parts of soy sauce, 12 parts of chopped scallion, 10 parts of ginger powder, 60 parts of chicken soup, 6 parts of five spice powder, 7 parts of spice powder, 15 parts of sodium alginate and 12 parts of malt water;
the five spice powder comprises 6 parts of star anise, 5 parts of cassia bark, 7 parts of rhizoma kaempferiae, 5 parts of white pepper and 3 parts of fructus amomi
The spice powder comprises 9 parts of galangal, 8 parts of fennel, 3 parts of lysimachia sikokiana, 4 parts of perilla and 8 parts of long pepper;
the preparation method of the bean curd stick roll comprises the following steps:
s1: preparing materials, weighing pork alternately rich and lean according to a formula, mincing, weighing meat stuffing materials according to a formula ratio for later use, and soaking bean curd stick rolls in water;
s2: adding salt, cooking wine, sesame oil, pricklyash peel oil, soy sauce, chopped scallion and ginger powder into the meat stuffing, stirring, and pickling for 10-15 min;
s3: adding the rest raw materials into S2, and stirring uniformly;
s4: spreading the dried bean curd stick skin, spreading the meat stuffing of S3 on the dried bean curd stick skin, and rolling up;
s5: steaming with steam.
Example 2
The bean curd stick roll comprises bean curd sticks and meat stuffing, wherein the meat stuffing comprises the following raw materials in parts by weight: 1200 parts of pork, 9 parts of salt, 6 parts of cooking wine, 165 parts of sesame oil, 8 parts of pepper oil, 50 parts of soy sauce, 15 parts of chopped scallion, 12 parts of ginger powder, 75 parts of chicken soup, 11 parts of five spice powder, 10 parts of spice powder, 19 parts of sodium alginate and 16 parts of malt water;
the five spice powder comprises 9 parts of star anise, 7 parts of cassia bark, 9 parts of rhizoma kaempferiae, 8 parts of white pepper and 5 parts of fructus amomi;
the spice powder comprises 10 parts of galangal, 9 parts of fennel, 4 parts of lysimachia sikokiana, 5 parts of perilla and 9 parts of long pepper;
the preparation method of the bean curd stick roll comprises the following steps:
s1: preparing materials, weighing pork alternately rich and lean according to a formula, mincing, weighing meat stuffing materials according to a formula ratio for later use, and soaking bean curd stick rolls in water;
s2: adding salt, cooking wine, sesame oil, pricklyash peel oil, soy sauce, chopped scallion and ginger powder into the meat stuffing, stirring, and pickling for 10-15 min;
s3: adding the rest raw materials into S2, and stirring uniformly;
s4: spreading the dried bean curd stick skin, spreading the meat stuffing of S3 on the dried bean curd stick skin, and rolling up;
s5: steaming with steam.
Example 3
The bean curd stick roll comprises bean curd sticks and meat stuffing, wherein the meat stuffing comprises the following raw materials in parts by weight: 1200 parts of pork, 9 parts of salt, 6 parts of cooking wine, 165 parts of sesame oil, 8 parts of pepper oil, 50 parts of soy sauce, 15 parts of chopped scallion, 12 parts of ginger powder, 75 parts of chicken soup, 11 parts of five spice powder, 10 parts of spice powder, 19 parts of sodium alginate and 16 parts of malt water;
the five spice powder comprises 9 parts of star anise, 7 parts of cassia bark, 9 parts of rhizoma kaempferiae, 8 parts of white pepper and 5 parts of fructus amomi;
the spice powder comprises 11 parts of galangal, 10 parts of fennel, 5 parts of lysimachia sikokiana, 6 parts of purple perilla and 11 parts of long pepper;
the preparation method of the bean curd stick roll comprises the following steps:
s1: preparing materials, weighing pork alternately rich and lean according to a formula, mincing, weighing meat stuffing materials according to a formula ratio for later use, and soaking bean curd stick rolls in water;
s2: adding salt, cooking wine, sesame oil, pricklyash peel oil, soy sauce, chopped scallion and ginger powder into the meat stuffing, stirring, and pickling for 10-15 min;
s3: adding the rest raw materials into S2, and stirring uniformly;
s4: spreading the dried bean curd stick skin, spreading the meat stuffing of S3 on the dried bean curd stick skin, and rolling up;
s5: steaming with steam.
Example 4
The bean curd stick roll comprises bean curd sticks and meat stuffing, wherein the meat stuffing comprises the following raw materials in parts by weight: 1200 parts of pork, 9 parts of salt, 6 parts of cooking wine, 165 parts of sesame oil, 8 parts of pepper oil, 50 parts of soy sauce, 15 parts of chopped scallion, 12 parts of ginger powder, 75 parts of chicken soup, 11 parts of five spice powder, 10 parts of spice powder, 19 parts of sodium alginate and 16 parts of malt water;
the five spice powder comprises 9 parts of star anise, 7 parts of cassia bark, 9 parts of rhizoma kaempferiae, 8 parts of white pepper and 5 parts of fructus amomi;
the spice powder comprises 12 parts of galangal, 11 parts of fennel, 6 parts of lysimachia sikokiana, 7 parts of perilla and 13 parts of long pepper;
the preparation method of the bean curd stick roll comprises the following steps:
s1: preparing materials, weighing pork alternately rich and lean according to a formula, mincing, weighing meat stuffing materials according to a formula ratio for later use, and soaking bean curd stick rolls in water;
s2: adding salt, cooking wine, sesame oil, pricklyash peel oil, soy sauce, chopped scallion and ginger powder into the meat stuffing, stirring, and pickling for 10-15 min;
s3: adding the rest raw materials into S2, and stirring uniformly;
s4: spreading the dried bean curd stick skin, spreading the meat stuffing of S3 on the dried bean curd stick skin, and rolling up;
s5: steaming with steam.
Example 5
The bean curd stick roll comprises bean curd sticks and meat stuffing, wherein the meat stuffing comprises the following raw materials in parts by weight: 1400 parts of pork, 11 parts of salt, 8 parts of cooking wine, 180 parts of sesame oil, 11 parts of pepper oil, 60 parts of soy sauce, 18 parts of chopped scallion, 14 parts of ginger powder, 90 parts of chicken soup, 16 parts of five spice powder, 13 parts of spice powder, 23 parts of sodium alginate and 20 parts of malt water;
the five spice powder comprises 12 parts of star anise, 9 parts of cassia bark, 11 parts of rhizoma kaempferiae, 10 parts of white pepper and 6 parts of fructus amomi;
the spice powder comprises 13 parts of galangal, 12 parts of fennel, 7 parts of lysimachia sikokiana, 8 parts of purple perilla and 14 parts of long pepper;
the preparation method of the bean curd stick roll comprises the following steps:
s1: preparing materials, weighing pork alternately rich and lean according to a formula, mincing, weighing meat stuffing materials according to a formula ratio for later use, and soaking bean curd stick rolls in water;
s2: adding salt, cooking wine, sesame oil, pricklyash peel oil, soy sauce, chopped scallion and ginger powder into the meat stuffing, stirring, and pickling for 10-15 min;
s3: adding the rest raw materials into S2, and stirring uniformly;
s4: spreading the dried bean curd stick skin, spreading the meat stuffing of S3 on the dried bean curd stick skin, and rolling up;
s5: steaming with steam.
Example 6
The bean curd stick is different from the bean curd stick in example 3 in that 19 parts of sodium alginate and 14.3 parts of malt water are adopted, namely the sodium alginate: the ratio of malt water to malt water is 1.2:0.9
Example 7
The bean curd stick is different from the bean curd stick in example 3 in that 20 parts of sodium alginate and 12.3 parts of malt water are adopted, namely the sodium alginate: the malt water was 1.3: 0.8.
Example 8
The bean curd stick is different from the bean curd stick in example 3 in that 23 parts of sodium alginate and 12.3 parts of malt water are adopted, namely the sodium alginate: the ratio of malt water is 1.5: 0.8.
Sensory evaluation
The rolls of yuba of examples 1 to 8 were subjected to sensory evaluation. Cutting the bean curd stick to be detected into small sections with the width of 1cm, selecting 50 anorexia-free evaluators to perform sensory evaluation on different bean curd sticks 2-3h after meal, and finally calculating the average number of scores of 50 persons for each group of bean curd sticks respectively, wherein the specific scoring standard is shown in table 1, and the evaluation result is shown in table 2.
TABLE 1 sensory evaluation
Item Index (I)
Appearance (10 points) The surface is dry and comfortable, and the luster is uniform.
Color and luster (10 minutes) The natural color is glossy and uniform.
State (25 points) The tissue is compact, elastic, not loose, has juice and has no dense pores.
Fragrance (25 points) The meat has strong flavor and rich fragrance.
Mouthfeel (30 points) Moderate salinity, delicious taste, smooth and tender mouthfeel, no greasiness and chewy taste.
TABLE 2 scoring results
Item Appearance of the product Color and luster Status of state Fragrance Taste of the product Total score
Example 1 8 9 22 22 25 86
Example 2 8 10 23 22 26 89
Example 3 9 10 24 22 27 92
Example 4 9 9 24 22 25 89
Example 5 9 10 23 22 25 89
Example 6 8 10 24 23 29 94
Example 7 9 10 24 23 30 96
Example 8 9 10 24 23 29 95
From the above table, it can be seen that:
in examples 1 to 5, it can be seen that the differences between the appearance, color, state and fragrance of the dried beancurd stick rolls in examples 1 to 5 are not large, which indicates that the different formula amounts have little influence on the appearance, color, state and fragrance of the dried beancurd stick rolls, but have a large influence on the mouthfeel, and in examples 1 to 5, it can be seen from the table that the mouthfeel in example 3 is higher than the mouthfeel in examples 1 to 2 and examples 4 to 5, which indicates that the mouthfeel of the dried beancurd stick rolls in example 3 is improved and the effect of relieving greasiness can be achieved;
compared with example 3, the appearance, color, state and flavor of examples 6-8 are substantially the same as those of example 3, but the mouthfeel of examples 9-11 is significantly higher than that of example 3, which shows that the ratio of sodium alginate to malt water has an important influence on the mouthfeel of the rolls of dried beancurd sticks, and that sodium alginate and malt water not only can effectively achieve the effect of removing greasy feeling, but also have smoother, tender and chewy mouthfeel.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims (7)

1. A dried bean roll comprises dried bean and meat stuffing, and is characterized in that: the meat stuffing is prepared from the following raw materials in parts by weight: 1400 parts of pork, 6-11 parts of salt, 5-8 parts of cooking wine, 180 parts of sesame oil, 5-11 parts of zanthoxylum oil, 40-60 parts of soy sauce, 12-18 parts of chopped scallion, 10-14 parts of ginger powder, 60-90 parts of chicken soup, 6-16 parts of five spice powder, 7-13 parts of spice powder, 15-23 parts of sodium alginate and 12-20 parts of malt water.
2. A roll of dried beancurd stick according to claim 1, characterized in that: the sodium alginate comprises the following components in parts by weight: the ratio of malt water is 1.2-1.5: 0.8-0.9.
3. A roll of dried beancurd stick according to claim 1, characterized in that: the five-spice powder comprises, by weight, 6-12 parts of aniseed, 5-9 parts of cinnamon, 7-11 parts of rhizoma kaempferiae, 5-10 parts of white pepper and 3-6 parts of fructus amomi.
4. A roll of dried beancurd stick according to claim 1, characterized in that: the spice powder comprises 9-13 parts of galangal, 8-12 parts of fennel, 3-7 parts of lysimachia sikokiana, 4-8 parts of purple perilla and 8-14 parts of long pepper by weight.
5. A roll of dried beancurd stick according to claim 4, characterized in that: the spice powder comprises, by weight, 10-12 parts of galangal, 9-11 parts of fennel, 4-6 parts of lysimachia sikokiana, 5-7 parts of perilla and 9-13 parts of long pepper.
6. A method for preparing a roll of dried beancurd stick as claimed in any one of claims 1 to 5, comprising the steps of:
s1: preparing materials, weighing pork alternately rich and lean according to a formula, mincing, weighing meat stuffing materials according to a formula ratio for later use, and soaking bean curd stick rolls in water;
s2: adding salt, cooking wine, sesame oil, pricklyash peel oil, soy sauce, chopped scallion and ginger powder into the meat stuffing, stirring, and pickling for 10-15 min;
s3: adding the rest raw materials into S2, and stirring uniformly;
s4: spreading the dried bean curd stick skin, spreading the meat stuffing of S3 on the dried bean curd stick skin, and rolling up;
s5: steaming with steam.
7. The method for preparing rolls of dried beancurd sticks according to claim 6, characterized in that: in the step S3, sodium alginate, five spice powder, spice powder and malt water are added to the chicken soup to form a mixed solution, and the mixed solution is added while stirring.
CN201911026116.1A 2019-10-25 2019-10-25 Dried bean roll and manufacturing method thereof Pending CN110583797A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911026116.1A CN110583797A (en) 2019-10-25 2019-10-25 Dried bean roll and manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911026116.1A CN110583797A (en) 2019-10-25 2019-10-25 Dried bean roll and manufacturing method thereof

Publications (1)

Publication Number Publication Date
CN110583797A true CN110583797A (en) 2019-12-20

Family

ID=68850530

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911026116.1A Pending CN110583797A (en) 2019-10-25 2019-10-25 Dried bean roll and manufacturing method thereof

Country Status (1)

Country Link
CN (1) CN110583797A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489745A (en) * 2014-12-15 2015-04-08 辽宁嘻道食品有限公司 Processing method of bean curd skin rolls with vegetables and meat
CN105581259A (en) * 2015-12-23 2016-05-18 北京资源亚太饲料科技有限公司 Quick-freeze pork egg rolls and processing method thereof
CN105831612A (en) * 2016-04-26 2016-08-10 江凯 Composition for improving quality of frozen meat product
CN106213239A (en) * 2016-07-21 2016-12-14 河南隆霄生物科技有限公司 A kind of foodstuff glue for meat products and preparation method thereof
CN106261864A (en) * 2016-08-10 2017-01-04 北京资源益嘉农业科技有限公司 A kind of quick-freezing Egg roll stuffed with minced pork conditioning bag and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489745A (en) * 2014-12-15 2015-04-08 辽宁嘻道食品有限公司 Processing method of bean curd skin rolls with vegetables and meat
CN105581259A (en) * 2015-12-23 2016-05-18 北京资源亚太饲料科技有限公司 Quick-freeze pork egg rolls and processing method thereof
CN105831612A (en) * 2016-04-26 2016-08-10 江凯 Composition for improving quality of frozen meat product
CN106213239A (en) * 2016-07-21 2016-12-14 河南隆霄生物科技有限公司 A kind of foodstuff glue for meat products and preparation method thereof
CN106261864A (en) * 2016-08-10 2017-01-04 北京资源益嘉农业科技有限公司 A kind of quick-freezing Egg roll stuffed with minced pork conditioning bag and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
杨琴等: "海藻酸钠的复合特性及其在肉制品中的应用研究进展", 《中国食品添加剂》 *
谢梦洲 等: "《中医药膳学》", 30 November 2016, 北京：中国中医药出版社 *
郑玉荣: "《儿童健康食谱》", 30 June 2011, 延吉：延边大学出版社 *

Similar Documents

Publication Publication Date Title
KR101661722B1 (en) Method for producing flavoring source for short-ribs and short-ribs using theroff
CN107495282B (en) Hotpot condiment and preparation method thereof
CN103504323A (en) Manufacturing method of spicy beef jerky
CN104905299B (en) A kind of flavor duck meat sausage and preparation method thereof containing cocoa power
KR101087826B1 (en) Making method of pig's leg soup
CN104305155B (en) A kind of Suillus albidipes (Peck) Sing minced chicken and preparation method thereof
CN101461553B (en) Method for processing chicken soup containing Ficus simplicissima Lour.
CN107223719A (en) Double green pepper local flavor dried bean curds of a kind of bamboo shoots and preparation method thereof
KR102118658B1 (en) The manufacturing method of the hangover soup and hangover soup manufactured by the same
CN104106776A (en) Lily and tea aroma health crispy rice and processing method thereof
KR102420110B1 (en) Eel soup and manufacturing for therof
CN106343374A (en) Spicy sauced beef and preparation method thereof
KR101372597B1 (en) Manufacturing method of ginseng steamed red beanpaste and cooking method of pork using ginseng steamed red beanpaste
CN105595204A (en) Fermented sauce pickled chicken feet
CN109221955A (en) roast whole lamb
CN101731589A (en) Preparation technology of skin and bone jelly
KR20190084621A (en) Odie-buckwheat cotton and Preparing method thereof
CN110583797A (en) Dried bean roll and manufacturing method thereof
CN101611900A (en) Pleurotus ferulae puer tea chicken sauce and preparation method thereof
KR100964072B1 (en) Kimchi with groundsel and manufacturing process thereof
CN103976381B (en) Processing technology of diced pork in pot by use of aftertaste pickling method
KR101599919B1 (en) A method manufacturing dduggalbi comprising opuntia humipusa and meat ball made by the method
CN107927527A (en) A kind of preparation method of instant dried pumpkin
KR102567257B1 (en) The maratang manufacturing method and maratang produced thereby
KR102430515B1 (en) Manufacturing method of rice cake using mugwort and garlic

Legal Events

Date Code Title Description
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: 20191220