CN110973453A - Meat brick pressed by mutton and fish - Google Patents
Meat brick pressed by mutton and fish Download PDFInfo
- Publication number
- CN110973453A CN110973453A CN201911384431.1A CN201911384431A CN110973453A CN 110973453 A CN110973453 A CN 110973453A CN 201911384431 A CN201911384431 A CN 201911384431A CN 110973453 A CN110973453 A CN 110973453A
- Authority
- CN
- China
- Prior art keywords
- mutton
- fish
- meat
- brick
- layer
- 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
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 157
- 235000013372 meat Nutrition 0.000 title claims abstract description 129
- 239000011449 brick Substances 0.000 title claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 25
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 22
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 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 claims abstract description 21
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 21
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 21
- 235000014103 egg white Nutrition 0.000 claims abstract description 21
- 210000000969 egg white Anatomy 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 238000003825 pressing Methods 0.000 claims abstract description 15
- 238000005096 rolling process Methods 0.000 claims description 35
- 238000001816 cooling Methods 0.000 claims description 15
- 239000002253 acid Substances 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 230000003014 reinforcing effect Effects 0.000 claims description 10
- 229920006395 saturated elastomer Polymers 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 210000001124 body fluid Anatomy 0.000 claims description 5
- 239000010839 body fluid Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000010963 304 stainless steel Substances 0.000 claims description 2
- 229910000589 SAE 304 stainless steel Inorganic materials 0.000 claims description 2
- 210000004072 lung Anatomy 0.000 claims description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000033228 biological regulation Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 206010034568 Peripheral coldness Diseases 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- A23L13/70—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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Manufacturing & Machinery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a meat brick pressed by mutton and fish, which is formed by pressing the mutton and the fish at intervals in layers to form the meat brick, and comprises the following components by weight: 0.7 to 0.9Kg of mutton, 1.6 to 1.8Kg of fish meat, 0.01 to 0.3Kg of water, 0.05 to 0.15Kg of taro powder, 0.03 to 0.1Kg of salt, 0.02 to 0.05Kg of spices, and 0.02 to 0.1Kg of egg white. The invention belongs to the technical field of meat food production, and particularly provides a mutton and fish pressed meat brick which is simple in method, balanced in nutrition, fresh and tender in taste, bright in color and clear in texture, free from crushing and dispersing when being sliced, and capable of enabling consumers to taste the mutton and the fish with different tastes from the two kinds of meat by selecting proper mutton, fish and a mixture ratio thereof from the aspects of nutrition and taste.
Description
Technical Field
The invention belongs to the technical field of meat food production, and particularly relates to a meat brick formed by pressing mutton and fish.
Background
Mutton is sweet and warm in nature, can defend wind cold and tonify the body, is one of the main meat foods in China, and has tender meat quality, delicious taste and rich nutrition. The compendium of materia Medica says: mutton has the effects of warming the middle-jiao and tonifying deficiency, tonifying middle-jiao and Qi, stimulating appetite and building body, tonifying kidney qi, nourishing gallbladder and improving eyesight, and is used for treating consumptive cold, five consumptive diseases and seven impairments. In winter, yang qi of the human body is hidden in the body, so that the body is easy to have cold hands and feet and poor qi and blood circulation. Therefore, the mutton is the best time for eating mutton in winter.
The fish is praised as a delicious food which is more delicious and more clever. The fish has the characteristics of high protein and low fat, and contains unique lecithin and DHA; lecithin is known as a third nutrient in parallel with protein and vitamins, and is helpful for improving human immunity, preventing cardiovascular and cerebrovascular diseases and intelligence development and delaying aging; DHA, commonly known as brain gold, is an essential nutrient for brain and retina and helps to enhance thinking and memory.
The fish and the sheep are cooked together, so that the fish and the sheep are delicious in taste and complementary in nutrition, and are good dishes for tonification in autumn and winter. The fish meat and the mutton are tender and rich in nutrition, and have complementarity from the nutrition perspective; most of the fish meat is warm and cold in nature, and the mutton is hot in nature, and the combination of the fish meat and the mutton is more suitable for warm nourishing in autumn and winter. In the existing market, the meat brick product is single, mostly be the meat brick of mutton and the separately preparation of flesh of fish, if want to eat flesh of fish and mutton simultaneously and must click flesh of fish and mutton when singly, and can't taste two kinds of tastes of flesh of fish and flesh of mutton simultaneously, singly eat the flesh of fish brick or singly eat its nutrition unbalance of flesh of mutton brick, and present meat brick is mostly that the shredded leftover bits are made, the easy broken of production when the unclear and section of texture, especially when the lower pot, the extremely easy broken dispersion of meat brick section.
Disclosure of Invention
In order to solve the existing problems, the mutton and fish pressed meat brick is prepared by selecting proper mutton, fish and the mixture ratio thereof from the aspects of nutrition and taste, has simple method, balanced nutrition, fresh and tender taste, bright color and clear texture, can not be broken and dispersed when being sliced into a pot, and can ensure that consumers can simultaneously taste the mutton and the fish with different tastes of the two kinds of meat of the mutton and the fish.
The technical scheme adopted by the invention is as follows: a meat brick pressed by mutton and fish is formed by pressing mutton and fish at intervals in a layered way to form the meat brick, and comprises the following components by weight: 0.7 to 0.9Kg of mutton, 1.6 to 1.8Kg of fish meat, 0.01 to 0.3Kg of water, 0.05 to 0.15Kg of taro powder, 0.03 to 0.1Kg of salt, 0.02 to 0.05Kg of spices, and 0.02 to 0.1Kg of egg white;
a method for preparing meat brick by pressing mutton and fish comprises the following steps:
1) pretreatment of fish meat
Washing fresh slaughtered fish in cold water at the temperature of less than or equal to 15 ℃, soaking the fresh slaughtered fish in cooking wine and clear water in a mass ratio of 1:20 until fishy smell is removed, taking out the fish, removing fishbones and fishbones of the fish after the fishy smell is removed to obtain fish meat, soaking the fish meat in the clear water for 10-15 minutes to enable water contained in the fish meat to reach a saturated state, and fishing out the fish meat after the water is saturated for later use to obtain pretreated fish meat;
2) cooling and acid-removing treatment of mutton
Putting the slaughtered mutton into an acid discharge warehouse for 5 minutes, quickly cooling, then placing for 8-24 hours at the temperature of 0-4 ℃ for cooling and acid discharge, and discharging residual blood and most body fluid of the mutton to obtain pretreated mutton;
3) vacuum kneading roller
Putting 0.75-0.9Kg of pretreated mutton, 0.05-0.15Kg of water, 0.025-0.075Kg of taro powder, 0.015-0.05Kg of salt, 0.01-0.025Kg of spice and 0.01-0.05Kg of egg white into a vacuum rolling machine, rolling for 20-60 minutes under the conditions of vacuum degree of-0.05-0.10 MPa and operation speed of 10-20 turns/minute to obtain mixed pickled mutton, putting 1.6-1.8Kg of pretreated mutton, 0.05-0.15Kg of water, 0.025-0.075Kg of taro powder, 0.015-0.05Kg of salt, 0.01-0.025Kg of spice and 0.01-0.05Kg of egg white into the vacuum rolling machine, rolling under the conditions of vacuum degree of-0.05 MPa and operation speed of 10-20 turns/minute to obtain a rolled pickled mutton, performing physical rolling under the conditions of vacuum degree of-0.05-0.10 MPa and speed regulation, and performing vibration conversion and rolling under the conditions of vacuum, so as to obtain different pickled mutton, the mutual friction and the feeding and pickling effects are achieved, so that the taro powder, water, salt, spices and egg white are uniformly absorbed by the meat, and the water retention property of the meat and the elasticity of the product are improved;
4) material even distribution
Equally dividing and cutting the mixed pickled fish meat subjected to vacuum rolling in the step 3) into fish meat layers according to 0.8-0.9Kg per part, and equally dividing and cutting the mixed pickled mutton subjected to vacuum rolling into mutton layers according to 0.7-0.8Kg per part and 2 cm in thickness;
5) meat brick molding
Laying a layer of preservative film in a mould, then laying the fish layer in the step 4) at the lowest part of the mould along the grains, then placing the mutton layer in the step 4) on the fish layer, finally placing a layer of the fish layer in the step 4) on the mutton layer and laying along the grains of the fish layer, covering a mould cover body, fixing a reinforcing device, then placing the fixed reinforcing device in a quick-freezing warehouse, quickly freezing and molding to obtain the meat brick.
Further, the flesh of fish is equipped with two-layerly, the mutton is equipped with the one deck, the mutton clamp is located between the flesh of fish and the layering suppression makes up into the meat brick.
Further, the net weight of the mutton and the fish meat is 2.5Kg, the weight of the fish meat is 1.75Kg, the weight of each layer is 0.875Kg, and the weight of the mutton is 0.75 Kg.
Furthermore, the mutton is high-quality Yanchi Tan mutton, and the mutton is fresh, tender and elastic.
Furthermore, the fish meat is deep-sea fish meat, has high elasticity and delicious taste.
Furthermore, the thickness of the meat brick formed by pressing the mutton and the fish is 5-8 centimeters.
Preferably, the slicing thickness of the meat brick formed by pressing the mutton and the fish is more than or equal to 1.5 millimeters, so that the meat slices are not scattered.
Preferably, the shape of the meat brick formed by pressing the mutton and the fish is square.
Further, the die in the step 5) is made of a 304 stainless steel plate, so that the die can bear the pressure during working, and the reinforcement is guaranteed against deformation.
Further, the vacuum rolling and kneading machine in the step 3) has a lung breathing function, mutton and fish meat do reciprocating motion of expansion and reduction in the vacuum rolling and kneading machine roller, the molecular structure function of the meat can be effectively changed, the binding force of the meat is enhanced, the elasticity of the meat is improved, the slicing property of the meat product is ensured, the breakage and the cracking during slicing are prevented, and the yield, the tenderness and the structural stability are improved.
By adopting the scheme, the invention has the following beneficial effects: the meat brick prepared by pressing the mutton and the fish meat is prepared by mixing the mutton and the fish meat from the aspects of nutrition and mouthfeel, is complementary in nutrition and more suitable for warm nourishing in autumn and winter, and can enable a consumer to buy one meat brick and simultaneously taste the mouthfeel of the two kinds of meat by selecting proper mutton, fish meat and the proportion thereof.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Embodiment 1, the meat brick pressed by mutton and fish of the invention is pressed by a layer of mutton and two layers of fish at intervals and layers, and comprises the following components by weight: mutton 0.75Kg, fish 1.75Kg, water 0.1Kg, taro powder 0.05Kg, salt 0.03Kg, spices 0.02Kg, egg white 0.02 Kg;
the preparation method comprises the following steps:
1) pretreatment of fish meat
Washing fresh slaughtered fish in cold water at the temperature of less than or equal to 15 ℃, soaking the fresh slaughtered fish in cooking wine and clear water in a mass ratio of 1:20 until fishy smell is removed, taking out the fish, removing fishbones and fishbones of the fish after the fishy smell is removed to obtain fish meat, soaking the fish meat in the clear water for 15 minutes to enable water contained in the fish meat to reach a saturated state, and fishing out the fish meat after the water is saturated for later use to obtain pretreated fish meat;
2) cooling and acid-removing treatment of mutton
Putting the slaughtered mutton into an acid discharge warehouse for 5 minutes, quickly cooling, then placing for 24 hours at the temperature of 0-4 ℃ for cooling and acid discharge, and discharging residual blood and most body fluid of the mutton to obtain pretreated mutton;
3) vacuum kneading roller
0.75Kg of pretreated mutton, 0.05Kg of water, 0.025Kg of taro powder, 0.015Kg of salt, 0.01Kg of spice and 0.01Kg of egg white are put into a vacuum rolling machine and are rolled for 60 minutes under the conditions of vacuum degree of-0.05 to-0.10 MPa and operation speed of 10 revolutions per minute to obtain mixed pickled mutton, 1.75Kg of pretreated mutton, 0.05Kg of water, 0.025Kg of taro powder, 0.015Kg of salt, 0.01Kg of spice and 0.01Kg of egg white are put into the vacuum rolling machine and are rolled for 60 minutes under the conditions of vacuum degree of-0.05 to-0.10 MPa and operation speed of 10 revolutions per minute to obtain mixed pickled fish, and the mutton and the fish are uniformly rubbed with each other and absorbed by the pickled meat, the salt powder, the taro powder and the egg white powder through different frequency conversion rotations in a roller of the vacuum rolling machine by utilizing the principle of physical impact under the vacuum state to achieve the mutual friction and the effect of feeding and speed regulation, the water retention property of the meat and the elasticity of the product are improved;
4) material even distribution
Equally dividing and cutting the mixed pickled fish meat subjected to vacuum rolling in the step 3) according to 0.875Kg per part to obtain a fish meat layer, and equally dividing and cutting the mixed pickled mutton subjected to vacuum rolling according to 0.75Kg per part and 2 cm in thickness to obtain a mutton layer;
5) meat brick molding
Laying a layer of preservative film in a mould, then laying the fish layer in the step 4) at the lowest part of the mould along the grains, then placing the mutton layer in the step 4) on the fish layer, finally placing a layer of the fish layer in the step 4) on the mutton layer and laying along the grains of the fish layer, covering a mould cover body, fixing a reinforcing device, then placing the fixed reinforcing device in a quick-freezing warehouse, quickly freezing and molding to obtain the meat brick.
Embodiment 2, the meat brick pressed by mutton and fish of the invention is pressed by a layer of mutton and two layers of fish at intervals and layers, and comprises the following components by weight: mutton 0.8Kg, fish 1.8Kg, water 0.2Kg, taro powder 0.1Kg, salt 0.06Kg, spices 0.035Kg, egg white 0.06 Kg;
the preparation method comprises the following steps:
1) pretreatment of fish meat
Washing fresh slaughtered fish in cold water at the temperature of less than or equal to 15 ℃, soaking the fresh slaughtered fish in cooking wine and clear water in a mass ratio of 1:20 until fishy smell is removed, taking out the fish, removing fishbones and fishbones of the fish after the fishy smell is removed to obtain fish meat, soaking the fish meat in the clear water for 15 minutes to enable water contained in the fish meat to reach a saturated state, and fishing out the fish meat after the water is saturated for later use to obtain pretreated fish meat;
2) cooling and acid-removing treatment of mutton
Putting the slaughtered mutton into an acid discharge warehouse for 5 minutes, quickly cooling, then placing for 22 hours at the temperature of 0-4 ℃ for cooling and acid discharge, and discharging residual blood and most body fluid of the mutton to obtain pretreated mutton;
3) vacuum kneading roller
Putting 0.8Kg of pretreated mutton, 0.1Kg of water, 0.05Kg of taro powder, 0.03Kg of salt, 0.0175Kg of spice and 0.03Kg of egg white into a vacuum rolling machine, rolling for 20 minutes under the conditions of vacuum degree of-0.05 to-0.10 MPa and operation speed of 20 revolutions/minute to obtain mixed pickled mutton, putting 1.8Kg of pretreated mutton, 0.1Kg of water, 0.05Kg of taro powder, 0.03Kg of salt, 0.0175Kg of spice and 0.03Kg of egg white into the vacuum rolling machine, rolling for 20 minutes under the conditions of vacuum degree of-0.05 to-0.10 MPa and operation speed of 20 revolutions/minute to obtain mixed pickled fish, and under the vacuum state, utilizing the principle of physical impact to ensure that the mutton and the fish pass through different frequency conversion rotation in a vacuum rolling machine roller to achieve the mutual friction and the functions of feeding, absorbing and regulating the meat evenly, the salt, the spice, the egg white, the taro powder and the taro powder, the water retention property of the meat and the elasticity of the product are improved;
4) material even distribution
Equally dividing and cutting the mixed pickled fish meat subjected to vacuum rolling in the step 3) according to 0.875Kg per part to obtain a fish meat layer, and equally dividing and cutting the mixed pickled mutton subjected to vacuum rolling according to 0.75Kg per part and 2 cm in thickness to obtain a mutton layer;
5) meat brick molding
Laying a layer of preservative film in a mould, then laying the fish layer in the step 4) at the lowest part of the mould along the grains, then placing the mutton layer in the step 4) on the fish layer, finally placing a layer of the fish layer in the step 4) on the mutton layer and laying along the grains of the fish layer, covering a mould cover body, fixing a reinforcing device, then placing the fixed reinforcing device in a quick-freezing warehouse, quickly freezing and molding to obtain the meat brick.
Embodiment 3, the meat brick pressed by mutton and fish of the invention is pressed by a layer of mutton and two layers of fish at intervals and layers, and comprises the following components by weight: mutton 0.9Kg, fish 1.6Kg, water 0.3Kg, taro powder 0.15Kg, salt 0.1Kg, spices 0.05Kg, egg white 0.1 Kg;
0.15Kg of water, 0.075Kg of taro powder, 0.05Kg of salt, 0.025Kg of spices, and 0.05Kg of egg white;
1) pretreatment of fish meat
Washing fresh slaughtered fish in cold water at the temperature of less than or equal to 15 ℃, soaking the fresh slaughtered fish in cooking wine and clear water in a mass ratio of 1:20 until fishy smell is removed, taking out the fish, removing fishbones and fishbones of the fish after the fishy smell is removed to obtain fish meat, soaking the fish meat in the clear water for 13 minutes to enable water contained in the fish meat to reach a saturated state, and fishing out the fish meat after the water is saturated for later use to obtain pretreated fish meat;
2) cooling and acid-removing treatment of mutton
Putting the slaughtered mutton into an acid discharge warehouse for 5 minutes, quickly cooling, then placing for 24 hours at the temperature of 0-4 ℃ for cooling and acid discharge, and discharging residual blood and most body fluid of the mutton to obtain pretreated mutton;
3) vacuum kneading roller
0.9Kg of pretreated mutton, 0.15Kg of water, 0.075Kg of taro powder, 0.05Kg of salt, 0.025Kg of spices and 0.05Kg of egg white are put into a vacuum rolling machine to be rolled and kneaded for 40 minutes under the conditions of vacuum degree of-0.05 to-0.10 MPa and operating speed of 15 revolutions/minute to obtain mixed pickled mutton, 1.6Kg of pretreated mutton, 0.15Kg of water, 0.075Kg of taro powder, 0.05Kg of salt, 0.025Kg of spices and 0.05Kg of egg white are put into the vacuum rolling machine to be rolled and kneaded under the conditions of vacuum degree of-0.05 to-0.10 MPa and operating speed of 15 revolutions/minute to obtain mixed pickled fish, and the mutton and the fish are uniformly rubbed with each other and absorbed by the salt, the taro powder and the egg white powder through different frequency conversion rotations in a roller of the vacuum rolling machine by utilizing the principle of physical impact under the vacuum state to achieve the mutual friction and the effect of feeding and speed regulation, the water retention property of the meat and the elasticity of the product are improved;
4) material even distribution
Equally dividing and cutting the mixed pickled fish meat subjected to vacuum rolling in the step 3) according to 0.8Kg per part to obtain a fish meat layer, and equally dividing and cutting the mixed pickled mutton subjected to vacuum rolling according to 0.75Kg per part and 2 cm in thickness to obtain a mutton layer;
5) meat brick molding
Laying a layer of preservative film in a mould, then laying the fish layer in the step 4) at the lowest part of the mould along the grains, then placing the mutton layer in the step 4) on the fish layer, finally placing a layer of the fish layer in the step 4) on the mutton layer and laying along the grains of the fish layer, covering a mould cover body, fixing a reinforcing device, then placing the fixed reinforcing device in a quick-freezing warehouse, quickly freezing and molding to obtain the meat brick.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (9)
1. The meat brick pressed by mutton and fish is characterized in that the meat brick is formed by pressing mutton and fish at intervals in a layered mode and comprises the following components in parts by weight: 0.7 to 0.9Kg of mutton, 1.6 to 1.8Kg of fish meat, 0.01 to 0.3Kg of water, 0.05 to 0.15Kg of taro powder, 0.03 to 0.1Kg of salt, 0.02 to 0.05Kg of spices, and 0.02 to 0.1Kg of egg white;
the preparation method comprises the following steps:
1) pretreatment of fish meat
Washing fresh slaughtered fish in cold water at the temperature of less than or equal to 15 ℃, soaking the fresh slaughtered fish in cooking wine and clear water in a mass ratio of 1:20 until fishy smell is removed, taking out the fish, removing fishbones and fishbones of the fish after the fishy smell is removed to obtain fish meat, soaking the fish meat in the clear water for 10-15 minutes to enable water contained in the fish meat to reach a saturated state, and fishing out the fish meat after the water is saturated for later use to obtain pretreated fish meat;
2) cooling and acid-removing treatment of mutton
Putting the slaughtered mutton into an acid discharge warehouse for 5 minutes, quickly cooling, then placing for 8-24 hours at the temperature of 0-4 ℃ for cooling and acid discharge, and discharging residual blood and most body fluid of the mutton to obtain pretreated mutton;
3) vacuum kneading roller
Putting 0.75-0.9Kg of pretreated mutton, 0.05-0.15Kg of water, 0.025-0.075Kg of taro powder, 0.015-0.05Kg of salt, 0.01-0.025Kg of spice and 0.01-0.05Kg of egg white into a vacuum rolling machine, rolling and rolling under the conditions of vacuum degree of-0.05-0.10 MPa and operation speed of 10-20 turns/minute for 20-60 minutes to obtain mixed pickled mutton, and putting 1.6-1.8Kg of pretreated mutton, 0.05-0.15Kg of water, 0.025-0.075Kg of taro powder, 0.015-0.05Kg of salt, 0.01-0.025Kg of spice and 0.01-0.05Kg of egg white into the vacuum rolling machine, rolling and rolling under the conditions of vacuum degree of-0.05-0.10 MPa and operation speed of 10-20 turns/minute to obtain 20-60-20-minute pickled mutton;
4) material even distribution
Equally dividing and cutting the mixed pickled fish meat subjected to vacuum rolling in the step 3) into fish meat layers according to 0.8-0.9Kg per part, and equally dividing and cutting the mixed pickled mutton subjected to vacuum rolling into mutton layers according to 0.7-0.8Kg per part and 2 cm in thickness;
5) meat brick molding
Laying a layer of preservative film in a mould, then laying the fish layer in the step 4) at the lowest part of the mould along the grains, then placing the mutton layer in the step 4) on the fish layer, finally placing a layer of the fish layer in the step 4) on the mutton layer and laying along the grains of the fish layer, covering a mould cover body, fixing a reinforcing device, then placing the fixed reinforcing device in a quick-freezing warehouse, quickly freezing and molding to obtain the meat brick.
2. The meat brick pressed by mutton and fish meat according to claim 1, wherein the mutton and fish meat has a net weight of 2.5Kg, the fish meat has a weight of 1.75Kg and a weight of 0.875Kg per layer, and the mutton has a weight of 0.75 Kg.
3. The meat brick formed by pressing mutton and fish meat according to claim 1, wherein the fish meat is provided with two layers, the mutton is provided with one layer, and the mutton is sandwiched between the fish meat and is combined into the meat brick by layer pressing.
4. The meat brick prepared by pressing mutton and fish according to claim 1, wherein the mutton is salt pond beach mutton.
5. The meat brick prepared by pressing mutton and fish meat according to claim 1, wherein the fish meat is deep sea fish meat.
6. The meat brick pressed from mutton and fish according to claim 1, wherein the thickness of the meat brick pressed from mutton and fish is 5-8 cm.
7. The meat brick pressed from mutton and fish according to claim 1, wherein the shape of the meat brick pressed from mutton and fish is square.
8. The meat brick made by pressing mutton and fish according to claim 1, wherein the mold in the step 5) is made of a 304 stainless steel plate.
9. The meat brick prepared by pressing mutton and fish meat according to claim 1, wherein the vacuum tumbler in step 3) has a lung breathing function, and the mutton and fish meat are expanded and contracted in the roller of the vacuum tumbler in a reciprocating manner.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911384431.1A CN110973453A (en) | 2019-12-28 | 2019-12-28 | Meat brick pressed by mutton and fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911384431.1A CN110973453A (en) | 2019-12-28 | 2019-12-28 | Meat brick pressed by mutton and fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110973453A true CN110973453A (en) | 2020-04-10 |
Family
ID=70078357
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911384431.1A Pending CN110973453A (en) | 2019-12-28 | 2019-12-28 | Meat brick pressed by mutton and fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110973453A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030198732A1 (en) * | 2002-04-23 | 2003-10-23 | Shan Wang | Kind of fish sausage with fish meat block and its preparing method |
| CN102106551A (en) * | 2009-12-24 | 2011-06-29 | 河南省淇县永达食业有限公司 | Meat roll and preparation method thereof |
| CN103040007A (en) * | 2012-12-21 | 2013-04-17 | 刘富来 | Preparation method for fresh dried fish and mutton slice |
| CN105249054A (en) * | 2014-07-17 | 2016-01-20 | 葛以东 | Fish-sheep meat ball formula |
| CN107279765A (en) * | 2016-04-04 | 2017-10-24 | 蒋卫 | A kind of food containing the flesh of fish and mutton and preparation method thereof |
| CN107373456A (en) * | 2017-08-11 | 2017-11-24 | 信会东 | A kind of quick-frozen fish brick or paupiette and its processing method |
| CN108783243A (en) * | 2018-05-23 | 2018-11-13 | 山东惠发食品股份有限公司 | A kind of recombinant type difference fingerling fish stings sheep |
-
2019
- 2019-12-28 CN CN201911384431.1A patent/CN110973453A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030198732A1 (en) * | 2002-04-23 | 2003-10-23 | Shan Wang | Kind of fish sausage with fish meat block and its preparing method |
| CN102106551A (en) * | 2009-12-24 | 2011-06-29 | 河南省淇县永达食业有限公司 | Meat roll and preparation method thereof |
| CN103040007A (en) * | 2012-12-21 | 2013-04-17 | 刘富来 | Preparation method for fresh dried fish and mutton slice |
| CN105249054A (en) * | 2014-07-17 | 2016-01-20 | 葛以东 | Fish-sheep meat ball formula |
| CN107279765A (en) * | 2016-04-04 | 2017-10-24 | 蒋卫 | A kind of food containing the flesh of fish and mutton and preparation method thereof |
| CN107373456A (en) * | 2017-08-11 | 2017-11-24 | 信会东 | A kind of quick-frozen fish brick or paupiette and its processing method |
| CN108783243A (en) * | 2018-05-23 | 2018-11-13 | 山东惠发食品股份有限公司 | A kind of recombinant type difference fingerling fish stings sheep |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105054111B (en) | One kind exempting from quick-frozen fresh meat ball of hot water bath sizing and preparation method thereof | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN103610100A (en) | Chinese wine vinasse dried flavored salted goose meat and making method thereof | |
| CN105995570B (en) | Pan-Fried Beef Steak with Black Pepper and its processing method | |
| CN110651964A (en) | Processing technology for pickling beefsteak with vegetable juice | |
| CN104305252A (en) | Bacon and manufacture method thereof | |
| CN104286945A (en) | Bacon and preparation method thereof | |
| CN103689655A (en) | Method for processing western ham | |
| CN111480796A (en) | Beef steak convenient for digestion and preparation method thereof | |
| CN110973453A (en) | Meat brick pressed by mutton and fish | |
| CN101731653A (en) | Walnut peanut fresh sausage and preparation method thereof | |
| CN102823898A (en) | Sea cucumber duck nourishing soup and manufacturing method thereof | |
| CN100393224C (en) | Beef ball can and method for making same | |
| CN100551274C (en) | Chicken-oil rice and preparation method thereof | |
| CN104719983A (en) | Sticky rice fish ball and preparation method thereof | |
| CN101023795A (en) | Multi-flavour meat dish and preparation method | |
| CN111034941A (en) | Beef pretreatment method | |
| CN102302184B (en) | Method for preparing chicken skin pork dumplings | |
| CN107874170A (en) | A kind of seafood ham sausage and preparation method | |
| CN104397653A (en) | Method for making hotpot condiment | |
| CN109287968A (en) | A kind of formula and its preparation process of the solid first cake of Islamic | |
| CN103798615A (en) | Preparing method for novel beautifying porridge | |
| CN109691636A (en) | A kind of production method of instant pickle beef with capsicum | |
| CN107668585A (en) | One main laminaria squid ham sausage and preparation method | |
| CN106343388A (en) | Beef balls for barbecue and manufacturing method of beef balls |
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: 20200410 |