CN111053202A - Method for making meat and liver composite sandwich crisp - Google Patents

Method for making meat and liver composite sandwich crisp Download PDF

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Publication number
CN111053202A
CN111053202A CN201911355694.XA CN201911355694A CN111053202A CN 111053202 A CN111053202 A CN 111053202A CN 201911355694 A CN201911355694 A CN 201911355694A CN 111053202 A CN111053202 A CN 111053202A
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China
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liver
beef
percent
mutton
powder
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CN201911355694.XA
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王琳琳
李键
陈炼红
杜荣胜
蔡自建
王远微
张岩
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Southwest Minzu University
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Southwest Minzu University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
    • 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
    • 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
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a method for making a pork-liver composite sandwich crisp, which comprises the steps of removing fishy smell of livers by using a traditional Chinese medicine formula, protecting color by using a natural antioxidant, pickling the livers and the mutton of cattle and sheep by using a medicinal food formula, making mashed liver vegetables, coating and compounding the beef, the mutton and the mashed liver vegetables, wrapping pulp on the outer layer, and finally performing sectional drying, dehydration and puffing treatment to prepare the pork-liver sandwich crisp nutritional leisure food.

Description

Method for making meat and liver composite sandwich crisp
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making a meat and liver composite sandwich crisp.
Background
The cattle and sheep livers are important animal-derived edible viscera, contain rich iron elements, have good blood supplementing effect, are rich in fatty acid types of the livers, contain rich unsaturated fatty acids EPA and DHA, and also contain vitamin B2, vitamin C and selenium elements which can enhance human immunity, resist oxidation and aging and have certain inhibiting effect on the generation of tumor cells, so that the cattle and sheep livers have good nutritional and health-care effects; meanwhile, the beef and mutton livers also have better edible quality such as high tenderness, good water-retaining property, good taste, high cooked meat rate, low processing loss and the like.
The cattle and sheep livers have higher nutrition and health care effects and better processing suitability, and the cattle and sheep viscera resources have better development and utilization prospects along with increasing importance of domestic and foreign markets on development and utilization of the livestock and poultry viscera resources. However, the domestic cattle and sheep edible byproducts have a plurality of problems in the processing and utilizing process, such as backward processing technical means, low processing and utilizing rate, insufficient types of novel products and serious raw material waste; in particular, in the field of food processing, relevant products of edible viscera of cattle and sheep have old processing technology, low processing rate, single type of relevant products, lower degree of mechanization intensification and poorer environmental sanitation. Meanwhile, the development and utilization of the edible viscera resources of cattle and sheep have important significance for improving the economic benefit of animal husbandry, reducing resource waste, reducing environmental pollution, meeting market demands, ensuring food safety and promoting the sustainable and healthy development of industry. Therefore, it is necessary to develop a novel production and processing technology of edible viscera and to develop novel products of edible viscera for cattle and sheep.
At present, relevant ox and sheep liver products in China market are mainly liver paste products, and the taste of the liver paste products is not easy to accept for Chinese consumers. The related new products of the livers of the cattle and the sheep have fewer varieties, the processing technology of the products is insufficient, the shelf life of the products is short, and especially leisure puffed foods similar to meat liver sandwich crisp and the like are not reported; meanwhile, with the continuous pursuit of consumers for the concept of balanced nutrition diet, only meat products with unique taste, convenient eating and higher nutritive value can meet the demands of the market and consumers. Therefore, the development of the beef and mutton liver crisp nutritional leisure food is beneficial to filling the blank of the requirement of the beef and mutton liver products in the market.
Although the livers of the cattle and the sheep have higher nutritional quality and edible quality, the livers of the cattle and the sheep have a plurality of technical difficulties in the production and processing processes, such as heavy fishy smell and difficulty in removal, easy deterioration and blackening of colors and brown, and rough and loose texture state, which are very unfavorable for the production of the livers of the cattle and the sheep and the acceptance of consumers; meanwhile, the research on the processing technology of drying and puffing treatment of the livers of the cattle and the sheep is less, which brings certain difficulty to the development and the utilization of the livers of the cattle and the sheep. Therefore, the patent aims to develop one or more compound liver-sandwiched crisp products of beef and mutton which have unique flavor, novel variety, crisp mouthfeel, nutrition and health.
Disclosure of Invention
The invention aims to solve the problems and provide a method for making a meat and liver composite sandwich crisp.
The invention realizes the purpose through the following technical scheme: the preparation method comprises the steps of removing fishy smell of the liver by using a traditional Chinese medicine formula, protecting color by using a natural antioxidant, pickling beef and mutton by using a medicinal food formula, preparing mashed liver vegetables, coating the beef, mutton and mashed liver vegetables in a composite manner, wrapping the beef and mutton mashed liver vegetables with pulp on the outer layer, dehydrating and drying by microwave, performing puffing treatment, and preparing the meat and liver composite sandwich crispy nutritional leisure food.
The invention comprises the following technical steps:
(1) pretreatment of the livers and the meats of the cattle and the sheep:
selecting qualified and fresh beef and mutton as raw materials, removing surface fat, connective tissues and blood vessels visible to naked eyes, repeatedly cleaning until no blood flows out of muscles, draining surface water after cleaning, wherein the weight ratio of the beef and the mutton is 5: 1; cutting the cattle and sheep livers into uniform blocks with the thickness of 4-6 cm for later use;
(2) pickling beef and mutton medicated diet:
placing the cattle and mutton which are cut in the step (1) into a medicated food curing agent, wherein the formula of the medicated food curing agent is as follows: fructus Lycii, radix Potentillae Anserinae, Ginseng radix, Glycyrrhrizae radix, rhizoma Kaempferiae, pericarpium Citri Tangerinae, rhizoma Dioscoreae, rhizoma Gastrodiae, fructus Elaeagni Angustifoliae, salt, fructus Piperis powder, and five spice powder; and (2) a composite water-retaining agent, namely preparing the medicinal food curing agent by using an ice-water mixture, and mixing the beef and mutton according to a material-liquid ratio of 1: 2-4, pickling for 8-12 hours at normal temperature, heating at 40-50 ℃ for 1-2 hours, turning the beef for 1 time every 30 minutes, and finishing pickling;
(3) removing fishy smell of beef and mutton livers and protecting color:
the fishy smell is removed by adopting medical and edible seasoning, and the formula of the medicinal diet fishy smell removing agent is as follows: angelica, bighead atractylodes rhizome, dried orange peel, folium artemisiae argyi, purple perilla, radix angelicae, tangerine seed, zanthoxylum piperitum and cooking wine; the liver is protected by natural antioxidant, and the formula of the color fixative is as follows: mixing the medicinal fishy removal agent and the natural antioxidant with ice water, soaking the beef and mutton livers and the fishy removal color fixative for 4-8 hours at 0-4 ℃, then washing with light saline water and clear water, and draining;
(4) preparing mashed beef and lamb liver vegetables:
putting the beef and mutton livers which are subjected to fishy smell removal and color protection in the step (3) into a cutting and mixing machine to prepare liver paste, wherein the formula of the curing agent comprises the following components: adding the powder into the liver paste according to a certain proportion, uniformly stirring, and pickling for 2-6 hours at the temperature of 0-4 ℃;
(5) freezing and slicing beef and mutton:
cutting the beef and mutton in the step (2) into meat blocks of 4.5cm multiplied by 6.0cm, freezing for 2-4 hours at-18 ℃ for freezing and shaping, and then cutting into slices of 6-10 mm along the direction of muscle fibers by using a slicer;
(6) smearing of mashed liver and vegetable:
taking the beef and mutton liver puree in the step (4), adding 0.2-0.4% of TG enzyme, 0.1-0.3% of flaxseed gum and 0.2-0.4% of xanthan gum into the beef and mutton liver puree, uniformly mixing, uniformly coating the beef and mutton liver puree on the frozen slices in the step (5) which are the same as the meat paste in type, controlling the thickness of the sandwich of the beef and mutton liver puree to be 3-5 mm, and standing and bonding the sandwich compound of the beef slices, the beef and the mutton liver puree for 1-3 hours at the temperature of 8-15 ℃;
(7) coating pulp on the outer layer:
immersing the beef and mutton liver sandwich compound which is well kept and bonded in the step (6) into an outer layer pulp wrapping solution, wherein the pulp wrapping formula is as follows: ice water, selenium-enriched starch, highland barley powder, qula powder, white granulated sugar, chestnut powder, a composite water-retaining agent, kenaf oil and beef and mutton liver sandwich compound coating pulp, and 0.2-1% of sesame is uniformly sprinkled on the surface of the pulp;
(8) microwave drying:
placing the beef and mutton liver sandwich compound prepared in the step (7) in a microwave drying oven, drying under the conditions of 2000-3000 MHz and 0.5-1.0 kW, and heating for 5-8 minutes to reduce the water content of the product to 20% -35%;
(9) puffing:
putting the beef and mutton liver compound obtained in the step (8) into a microwave bulking machine for bulking to obtain a beef and mutton liver compound sandwich crisp product;
(10) packaging:
the puffed beef and mutton liver composite sandwich crisp product can be packaged in vacuum or in active mode.
Further, the formula of the Chinese medicinal diet curing agent in the step (2) comprises the following components in percentage by weight: 1 to 3 percent of medlar, 1 to 3 percent of potentilla anserina, 1 to 2 percent of ginseng, 2 to 4 percent of liquorice, 1 to 2 percent of rhizoma kaempferiae, 3 to 5 percent of orange peel, 1 to 4 percent of yam, 3 to 4 percent of rhizoma gastrodiae, 2 to 5 percent of oleaster, 5 to 8 percent of salt, 3 to 5 percent of pepper powder, 3 to 5 percent of five spice powder and 0.3 to 0.5 percent of composite water-retaining agent.
Further, the prescription of the traditional Chinese medicinal diet fishy smell removing agent in the step (3) comprises, by weight, 0.03-0.5% of angelica sinensis, 0.05-0.2% of bighead atractylodes rhizome, 0.05-1% of dried orange peel, 0.05-1% of folium artemisiae argyi, 0.02-0.5% of perilla, 0.04-0.5% of radix angelicae, 0.04-0.3% of tangerine seed, 0.01-0.05% of zanthoxylum piperitum and 0.5-3% of cooking wine; the formula of the color fixative comprises the following components in percentage by weight: 1-5% of blueberry extract, 2-7% of pepper extract, 5-10% of kelp extract and 5-10% of pomegranate seed extract; the mass volume ratio of the beef and mutton livers to the fishy smell removing color fixative is 1: 2-4, and the light saline water is 0.5-0.8%.
Further, the formula of the curing agent in the step (4) comprises the following components in percentage by weight: 0.4 to 4 percent of salt, 0.3 to 0.5 percent of pepper, 0.1 to 0.4 percent of pepper, 0.06 to 3 percent of cassia bark, 0.05 to 0.2 percent of five spice powder, 0.05 to 0.2 percent of common fennel, 2 to 5 percent of highland barley powder, 3 to 7 percent of starch, 5.0 to 8.0 percent of caraway, 4.0 to 6.0 percent of chive, 10 to 30 percent of swelling agent, and the swelling agent is one or more of sodium bicarbonate, ammonium bicarbonate or calcium bicarbonate.
Further, the coating formula in the step (7) comprises, by weight, 30% -40% of ice water, 15% -20% of selenium-rich starch, 5% -15% of highland barley flour, 3% -8% of qula powder, 0.5% -1.5% of white granulated sugar, 1% -3% of chestnut powder, 0.3% -0.5% of a composite water-retaining agent and 0.3% -5% of kenaf oil.
The invention has the beneficial effects that:
the invention relates to a method for making a meat and liver composite sandwich crisp, which has the following advantages compared with the prior art:
① the invention uses the ox liver with more health care functions as the raw material to make the ox liver crisp leisure food, which gives full play to the better nutrition and health care functions of the ox liver, meanwhile, enriches the types of edible viscera processed products of the ox, and effectively improves the processing utilization rate and the added value of the product;
② according to the difference between the beef liver and other livestock and poultry by-products, the traditional Chinese medicine seasoning with good seasoning effect, convenience and easy obtainment and certain efficacies of invigorating spleen and stimulating appetite, relieving exterior syndrome and dispelling cold, invigorating stomach and helping digestion, nourishing liver and kidney and the like is selected for deodorization treatment, so that the deodorization effect of the beef liver is improved, and the effects of removing the smell of beef liver, increasing the freshness and increasing the aroma can be achieved;
③ the invention uses right amount of colorant to endow ox liver with more ruddy and attractive color, and uses several natural antioxidants extracted from various plants to do oxidation resistance and color protection treatment to ox liver, which can effectively protect the oxidation of the special polyunsaturated fatty acid and pigment in ox liver, ensure the nutritive value of ox liver, prevent ox liver color deterioration, keep ox liver with better color in the subsequent processing process, and ensure the sensory quality of the final product;
④ the invention adopts the Chinese medicated diet pickling liquid with multiple health care effects to pickle the beef liver, so that the beef liver is combined with Chinese medicinal components such as medlar, silverweed cinquefoil root, ginseng, liquorice, rhizoma kaempferiae, rhizoma gastrodiae and the like which have the effects of improving eyesight, enhancing organism immunity, reducing blood sugar, blood fat, blood pressure, resisting cancer, nourishing kidney, promoting the production of body fluid, quenching thirst and the like, the nutritional health care components of the beef liver are mutually permeated, the advantages of the nutritional health care components are complementary, the health care effects of resisting fatigue, resisting oxidation, resisting aging, improving immunity, tonifying qi and blood, strengthening spleen, nourishing stomach and the like of the beef liver are enhanced, and the beef liver crisp becomes a delicious leisure food with multiple nutritional health care effects;
⑤ the invention wraps a layer of coating pulp containing high-quality nutritional health-care substances such as selenium-enriched starch, highland barley powder and water caltrop powder on the outer side of the beef liver, and the outer layer of coating pulp has fragrant and thick taste, and simultaneously can endow the beef liver product with the health-care effect of selenium element oxidation resistance, and the selenium element antioxidant health-care effect is complemented with the beef liver core, so that the fragrance, the taste, the crisp mouthfeel and the nutritional health-care effect of the beef liver crisp product are improved;
⑥ the invention dehydrates the beef liver by microwave drying, which can not only reach the water content necessary for the subsequent puffing treatment, but also effectively protect the Chinese medicinal components absorbed by the beef liver in the previous process and the nutrient components contained in the beef liver, and the golden yellow of the beef liver is combined with the deep red color of the beef liver with red inner core, the inner layer is ruddy, the outer layer is golden yellow, and the product color is attractive;
⑦ the invention adopts the microwave puffing device to puff the beef liver, which avoids the problems of greasy product, serious damage of flavor substances and possible existence of heterocyclic amine carcinogen caused by common puffing methods such as frying process;
⑧ the beef liver crisp product has rich nutrition, fragrant and thick taste, crisp mouthfeel, unique flavor, attractive color, convenient eating and long shelf life, has multiple nutrition and health care effects of resisting oxidation and aging, improving immunity, strengthening spleen and stomach, nourishing yin and tonifying kidney, tonifying qi and blood and the like, and is edible viscera leisure food for cattle which is convenient for people to keep in good health and carry during traveling.
⑨ the processing method of the invention has protective effect on the special nutrient components of the beef liver such as vitamin A, etc., and has experimental data for supporting.
Detailed Description
The invention is further described below in connection with:
example 1:
the embodiment provides a nutritional crispy medicated diet beef and liver composite sandwich crispy snack food and a preparation method thereof, and the preparation method comprises the following steps, and the specific operation examples and effects thereof are further explained in detail as follows:
(1) pretreatment of beef liver and meat:
selecting qualified fresh beef liver and beef as raw materials, removing surface fat, connective tissue and blood vessels visible in flesh eyes, repeatedly cleaning until no blood flows out of muscles, draining surface water after cleaning, taking the beef and the beef liver according to a proportion, and cutting the beef liver into uniform blocks with the thickness of 6cm for later use.
(2) Pickling beef medicated diet:
placing the cut beef obtained in the step (1) into a medicated food curing agent, wherein the formula of the medicated food curing agent comprises the following components: 1% of medlar, 1% of potentilla anserina, 1% of ginseng, 2% of liquorice, 1% of rhizoma kaempferiae, 3% of orange peel, 1% of Chinese yam, 3% of rhizoma gastrodiae, 2% of oleaster, 5% of salt, 3% of pepper powder, 3% of five spice powder and 0.3% of compound water-retaining agent, the medicinal food pickling agent is prepared by an ice-water mixture, and beef is prepared according to the material-liquid ratio of 1:2, pickling for 12 hours at normal temperature, heating for 1 hour at 40 ℃, turning the beef for 1 time every 30 minutes, and finishing pickling.
(3) Removing fishy smell of beef liver and protecting color:
the fishy smell is removed by adopting medical and edible seasoning, and the prescription of the medicinal diet fishy smell removing liquid is as follows: 0.03% of angelica, 0.05% of bighead atractylodes rhizome, 0.05% of dried orange peel, 0.05% of folium artemisiae argyi, 0.02% of perilla, 0.04% of angelica dahurica, 0.04% of tangerine seed, 0.01% of zanthoxylum piperitum and 0.5% of cooking wine; the color protection of the beef liver by using a natural antioxidant is carried out, and the formula of the color protection agent comprises the following components: 1% of blueberry extract, 2% of pepper extract, 10% of kelp extract and 5% of pomegranate seed extract, mixing the medicinal diet deodorization liquid and the natural antioxidant with ice water, and mixing the beef liver and the deodorization color fixative according to a mass-volume ratio of 1:2, soaking for 8 hours at the temperature of 0-4 ℃, then washing with 0.5% saline water and clear water, and draining.
(4) Preparing mashed beef liver vegetables:
putting the beef liver subjected to fishy smell removal and color protection in the step (3) into a chopping and mixing machine to prepare liver paste, wherein the formula of the curing agent comprises the following components: 0.4% of salt, 0.3% of pepper, 0.1% of pepper, 0.06% of cinnamon, 0.05% of five-spice powder, 0.05% of fennel, 2% of highland barley powder, 7% of starch, 5.0% of caraway, 4.0% of chive and 10% of swelling agent, wherein the swelling agent is one or more of sodium bicarbonate, ammonium bicarbonate or calcium bicarbonate, the powder materials are added into the liver paste according to a proportion, the mixture is uniformly stirred, and the liver paste is pickled for 2 hours at the temperature of 0-4 ℃.
(5) Freezing and slicing beef:
cutting the beef in the step (2) into meat blocks of 4.5cm multiplied by 6.0cm, then freezing and shaping the beef in a condition of 18 ℃ below zero for 2 hours, and cutting the beef into slices of 8mm along the direction of muscle fibers by a slicer;
(6) smearing of mashed liver and vegetable:
taking the beef liver vegetable paste in the step (4), adding 0.2% of TG enzyme, 0.1% of flaxseed gum and 0.4% of xanthan gum into the beef liver vegetable paste, uniformly mixing, uniformly coating the beef liver vegetable paste on the frozen slices in the step (5) which are the same as the meat paste in type, controlling the thickness of the sandwich of the beef liver vegetable paste to be 5mm, and standing and bonding the meat slice, the beef liver paste and the meat slice compound for 3 hours at the temperature of 15 ℃;
(7) coating pulp on the outer layer:
immersing the beef liver composite sandwich compound which is well bonded by standing in the step (6) into an outer layer pulp wrapping solution, wherein the pulp wrapping formula is as follows: 30% of ice water, 15% of selenium-enriched starch, 5% of highland barley powder, 8% of qula powder, 0.5% of white granulated sugar, 1% of chestnut powder, 0.3% of composite water-retaining agent, 0.3% of kenaf oil, and 0.2% of sesame seeds are uniformly sprinkled on the surface of the beef liver composite sandwich composite after the beef liver composite sandwich composite is wrapped with pulp.
(8) Microwave drying:
and (3) placing the beef liver composite sandwich compound prepared in the step (7) in a microwave drying oven, drying under the conditions of 2000MHz and 0.5kW, and heating for 8 minutes to reduce the water content of the product to 20%.
(9) Puffing:
and (4) putting the beef and liver compound obtained in the step (8) into a microwave bulking machine for bulking to obtain the meat and liver compound sandwich crisp product.
(10) Packaging:
the puffed beef and liver composite sandwich crisp product can be packaged in vacuum or in active mode. The quality index of the obtained product is shown in Table 1.
TABLE 1 beef liver composite sandwich crisp quality index
Figure BDA0002335849960000091
Example 2
The embodiment provides a nutritional crispy medicinal diet mutton liver composite sandwich crispy snack food and a preparation method thereof, and the preparation method comprises the following steps, and the specific operation examples and effects thereof are further explained in detail as follows:
(1) pretreatment of sheep liver and meat:
selecting qualified fresh sheep liver and mutton as raw materials, removing surface fat, connective tissue and blood vessels visible in flesh eyes, repeatedly cleaning until no blood flows out of muscles, draining surface water after cleaning, taking the sheep liver and the mutton according to a proportion, and cutting the sheep liver into uniform blocks with the thickness of 6cm for later use.
(2) Pickling mutton medicated diet:
placing the mutton cut in the step (1) into a medicated diet curing agent, wherein the formula of the medicated diet curing agent is as follows: 3% of medlar, 3% of potentilla anserina, 3% of ginseng, 4% of liquorice, 2% of rhizoma kaempferiae, 5% of orange peel, 3% of Chinese yam, 4% of rhizoma gastrodiae, 3% of oleaster, 8% of salt, 5% of pepper powder and 5% of five spice powder; 0.3 percent of composite water-retaining agent, preparing the medicinal food curing agent by using an ice-water mixture, and mixing mutton according to a material-liquid ratio of 1: 3, pickling for 12 hours at normal temperature, heating at 50 ℃ for 1 hour, turning the mutton for 1 time every 30 minutes, and draining after pickling.
(3) Removing fishy smell of sheep liver and protecting color:
the fishy smell is removed by adopting medical and edible seasoning, and the prescription of the medicinal diet fishy smell removing liquid is as follows: 0.5% of angelica, 0.2% of bighead atractylodes rhizome, 1% of dried orange peel, 1% of folium artemisiae argyi, 0.5% of purple perilla, 0.5% of radix angelicae, 0.3% of tangerine seed, 0.05% of zanthoxylum piperitum and 3% of cooking wine; the natural antioxidant is used for protecting the color of the sheep liver, and the formula of the color fixative is as follows: 1% of blueberry extract, 2% of pepper extract, 5% of kelp extract and 10% of pomegranate seed extract, mixing the medicinal diet fishy smell removing liquid with natural antioxidant by using ice water, and mixing the goat liver with the fishy smell removing color fixative according to a mass volume ratio of 1: 4, soaking for 8 hours at the temperature of 0-4 ℃, then washing with 0.5% saline water and clear water, and draining.
(4) Preparation of mashed sheep liver vegetables:
putting the mutton liver subjected to fishy smell removal and color protection in the step (3) into a chopping and mixing machine to prepare liver paste, wherein the formula of the curing agent is as follows: 2% of salt, 0.5% of pepper, 0.2% of pepper, 0.5% of cassia bark, 0.2% of five-spice powder, 0.2% of fennel, 5% of highland barley powder, 3% of starch, 8.0% of caraway, 6.0% of chive and 20% of swelling agent, wherein the swelling agent is one or more of sodium bicarbonate, ammonium bicarbonate or calcium bicarbonate, the powder is added into the liver paste according to a proportion, the mixture is uniformly stirred, and the liver paste is pickled for 4 hours at the temperature of 0-4 ℃.
(5) Freezing and slicing mutton:
cutting the mutton in the step (2) into meat blocks of 4.5cm multiplied by 6.0cm, then freezing for 2 hours at the temperature of 18 ℃ below zero for freezing and shaping, and cutting into slices of 8mm along the muscle fiber direction by a slicer;
(6) smearing of mashed liver and vegetable:
taking the mashed goat liver vegetable in the step (4), adding 0.4% of TG enzyme, 0.3% of flaxseed gum and 0.2% of xanthan gum, uniformly mixing, uniformly coating the mashed goat liver vegetable on the frozen slices with the same meat paste type in the step (5), controlling the thickness of the sandwich of the mashed goat liver vegetable to be 5mm, and standing and bonding the compound of the sliced goat liver vegetable, the mashed goat liver vegetable and the sliced goat liver vegetable at 15 ℃ for 3 hours;
(7) coating pulp on the outer layer:
immersing the mutton liver composite sandwich compound which is well kept and bonded in the step (6) into an outer layer pulp wrapping solution, wherein the pulp wrapping formula is as follows: 40% of ice water, 20% of selenium-enriched starch, 10% of highland barley powder, 3% of qula powder, 1.5% of white granulated sugar, 3% of chestnut powder, 0.3% of composite water-retaining agent, 2% of kenaf oil and 0.5% of sesame seeds are uniformly sprinkled on the surface of the mutton liver composite sandwich composite after being coated with pulp.
(8) Microwave drying:
and (3) placing the mutton liver composite sandwich compound prepared in the step (7) in a microwave drying oven, drying under the conditions of 3000MHz and 1.0kW, and heating for 6 minutes to reduce the water content of the product to 25%.
(9) Puffing:
and (4) putting the mutton liver compound in the step (8) into a microwave bulking machine for bulking to obtain the mutton liver compound sandwich crisp product.
(10) Packaging:
the puffed mutton liver composite sandwich crisp product can be packaged in vacuum or in active mode. The quality index of the obtained product is shown in Table 2.
TABLE 2 mutton liver composite sandwich crisp quality index
Figure BDA0002335849960000111
The invention removes fishy smell of liver by using a traditional Chinese medicine formula, protects color by using a natural antioxidant, souses beef and mutton by using a medicated diet formula, makes mashed liver and mashed liver vegetable and smears the mashed liver and mashed vegetable to be sandwiched, then coats and compounds the beef and mashed liver and mashed vegetable, and performs sectional drying dehydration and puffing treatment to prepare the beef and mutton sandwiched crisp and leisure food, so that the product has the characteristics of nutrition and flavor of the traditional beef and mutton and liver, and has the characteristics of crisp outside and tender inside, fragrant and strong taste, crisp mouthfeel, meat and vegetable matching, attractive color, attractive appearance, convenience for eating and the like.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (9)

1. The making method of the meat and liver composite sandwich crisp is characterized by comprising the following technical steps:
(1) pretreatment of the livers and the meats of the cattle and the sheep:
selecting qualified and fresh beef and mutton as raw materials, removing surface fat, connective tissue and blood vessels visible to naked eyes, repeatedly cleaning until no blood flows out of muscles, draining surface water after cleaning, wherein the weight ratio of beef and mutton is 5: 1; cutting the cattle and sheep livers into uniform blocks with the thickness of 4-6 cm for later use;
(2) pickling beef and mutton medicated diet:
placing the cattle and mutton which are cut in the step (1) into a medicated food curing agent, wherein the formula of the medicated food curing agent is as follows: fructus Lycii, radix Potentillae Anserinae, Ginseng radix, Glycyrrhrizae radix, rhizoma Kaempferiae, pericarpium Citri Tangerinae, rhizoma Dioscoreae, rhizoma Gastrodiae, fructus Elaeagni Angustifoliae, salt, fructus Piperis powder, and five spice powder; and (2) a composite water-retaining agent, namely preparing the medicinal food curing agent by using an ice-water mixture, and mixing the beef and mutton according to a material-liquid ratio of 1: 2-4, pickling for 8-12 hours at normal temperature, heating at 40-50 ℃ for 1-2 hours, turning the beef for 1 time every 30 minutes, and finishing pickling;
(3) removing fishy smell of beef and mutton livers and protecting color:
the fishy smell is removed by adopting medical and edible seasoning, and the formula of the medicinal diet fishy smell removing agent is as follows: angelica, bighead atractylodes rhizome, dried orange peel, folium artemisiae argyi, purple perilla, radix angelicae, tangerine seed, zanthoxylum piperitum and cooking wine; the liver is protected by natural antioxidant, and the formula of the color fixative is as follows: blueberry extract, pepper extract, kelp extract and pomegranate seed extract, mixing the herbal fishy removal agent and the natural antioxidant by using ice water, soaking the beef and mutton livers and the fishy removal color fixative for 4-8 hours at the temperature of 0-4 ℃, then washing by using light saline water and clear water, and draining;
(4) preparing mashed beef and lamb liver vegetables:
putting the beef and mutton livers which are subjected to fishy smell removal and color protection in the step (3) into a cutting and mixing machine to prepare liver paste, wherein the formula of the curing agent comprises the following components: adding the powder into the liver paste according to a certain proportion, uniformly stirring, and pickling for 2-6 hours at the temperature of 0-4 ℃;
(5) freezing and slicing beef and mutton:
cutting the beef and mutton in the step (2) into meat blocks of 4.5cm multiplied by 6.0cm, then putting the meat blocks into a freezer at the temperature of 18 ℃ below zero for 2 to 4 hours for freezing and shaping, and then cutting the meat blocks into slices of 6 to 10mm along the direction of muscle fibers by using a slicer;
(6) smearing of mashed liver and vegetable:
taking the beef and mutton liver puree in the step (4), adding 0.2-0.4% of TG enzyme, 0.1-0.3% of flaxseed gum and 0.2-0.4% of xanthan gum into the beef and mutton liver puree, uniformly mixing, uniformly coating the liver puree on the frozen slices which are the same as the meat paste in the step (5), controlling the thickness of a sandwich of the liver puree to be 3-5 mm, and standing and bonding a meat slice, liver puree and meat slice sandwich compound for 1-3 hours at the temperature of 8-15 ℃;
(7) coating pulp on the outer layer:
immersing the beef and mutton liver sandwich compound which is well kept and bonded in the step (6) into an outer layer pulp wrapping solution, wherein the pulp wrapping formula is as follows: ice water, selenium-enriched starch, highland barley powder, qula powder, white granulated sugar, chestnut powder, a composite water-retaining agent, kenaf oil and beef and mutton liver sandwich compound coating pulp, and 0.2-1% of sesame is uniformly sprinkled on the surface of the pulp;
(8) microwave drying:
placing the beef and mutton liver sandwich compound prepared in the step (7) in a microwave drying oven, drying under the conditions of 2000-3000 MHz and 0.5-1.0 kW, and heating for 5-8 minutes to reduce the water content of the product to 20% -35%;
(9) puffing:
putting the beef and mutton liver compound obtained in the step (8) into a microwave bulking machine for bulking to obtain a beef and mutton liver compound sandwich crisp product;
(10) packaging:
the puffed beef and mutton liver composite sandwich crisp product can be packaged in vacuum or in active mode.
2. The making method of the meat and liver composite sandwich crisp of claim 1 is characterized in that: the formula of the Chinese medicinal diet curing agent in the step (2) comprises the following components in percentage by weight: 1 to 3 percent of medlar, 1 to 3 percent of potentilla anserina, 1 to 2 percent of ginseng, 2 to 4 percent of liquorice, 1 to 2 percent of rhizoma kaempferiae, 3 to 5 percent of orange peel, 1 to 4 percent of yam, 3 to 4 percent of rhizoma gastrodiae, 2 to 5 percent of oleaster, 5 to 8 percent of salt, 3 to 5 percent of pepper powder, 3 to 5 percent of five spice powder and 0.3 to 0.5 percent of composite water-retaining agent.
3. The making method of the meat and liver composite sandwich crisp of claim 2 is characterized in that: the formula of the medicated food curing agent comprises the following components in percentage by weight: 1% of medlar, 1% of potentilla anserina, 1% of ginseng, 2% of liquorice, 1% of rhizoma kaempferiae, 3% of orange peel, 1% of Chinese yam, 3% of rhizoma gastrodiae, 2% of oleaster, 5% of salt, 3% of pepper powder, 3% of five spice powder and 0.3% of composite water-retaining agent.
4. The making method of the meat and liver composite sandwich crisp of claim 1 is characterized in that: the prescription of the traditional Chinese medicinal diet fishy smell removing agent in the step (3) comprises, by weight, 0.03-0.5% of angelica sinensis, 0.05-0.2% of bighead atractylodes rhizome, 0.05-1% of dried orange peel, 0.05-1% of folium artemisiae argyi, 0.02-0.5% of perilla, 0.04-0.5% of radix angelicae, 0.04-0.3% of tangerine seed, 0.01-0.05% of zanthoxylum piperitum and 0.5-3% of cooking wine; the formula of the color fixative comprises the following components in percentage by weight: 1-5% of blueberry extract, 2-7% of pepper extract, 5-10% of kelp extract and 5-10% of pomegranate seed extract; the mass volume ratio of the beef and mutton livers to the fishy smell removing color fixative is 1: 2-4, and the light saline water is 0.5-0.8%.
5. The making method of the meat and liver composite sandwich crisp of claim 4 is characterized in that: the formula of the medicated diet fishy smell remover comprises, by weight, 0.03% of Chinese angelica, 0.05% of bighead atractylodes rhizome, 0.05% of dried orange peel, 0.05% of folium artemisiae argyi, 0.02% of purple perilla, 0.04% of radix angelicae, 0.04% of tangerine seed, 0.01% of zanthoxylum piperitum and 0.5% of cooking wine; the formula of the color fixative comprises the following components in percentage by weight: 1% of blueberry extract, 2% of pepper extract, 10% of kelp extract and 5% of pomegranate seed extract.
6. The making method of the meat and liver composite sandwich crisp of claim 1 is characterized in that: the formula of the curing agent in the step (4) comprises the following components in percentage by weight: 0.4 to 4 percent of salt, 0.3 to 0.5 percent of pepper, 0.1 to 0.4 percent of pepper, 0.06 to 3 percent of cassia bark, 0.05 to 0.2 percent of five spice powder, 0.05 to 0.2 percent of common fennel, 2 to 5 percent of highland barley powder, 3 to 7 percent of starch, 5.0 to 8.0 percent of caraway, 4.0 to 6.0 percent of chive, 10 to 30 percent of swelling agent, and the swelling agent is one or more of sodium bicarbonate, ammonium bicarbonate or calcium bicarbonate.
7. The making method of the meat and liver composite sandwich crisp of claim 6 is characterized in that: the formula of the curing agent comprises the following components in percentage by weight: 0.4% of salt, 0.3% of pepper, 0.1% of pepper, 0.06% of cinnamon, 0.05% of five-spice powder, 0.05% of fennel, 2% of highland barley powder, 7% of starch, 5.0% of caraway, 4.0% of chive and 10% of swelling agent.
8. The making method of the meat and liver composite sandwich crisp of claim 1 is characterized in that: the coating formula in the step (7) comprises, by weight, 30% -40% of ice water, 15% -20% of selenium-enriched starch, 5% -15% of highland barley powder, 3% -8% of qula powder, 0.5% -1.5% of white granulated sugar, 1% -3% of chestnut powder, 0.3% -0.5% of a composite water-retaining agent and 0.3% -5% of kenaf oil.
9. The method for making the meat and liver composite sandwich crisp of claim 8 is characterized in that: the coating formula comprises the following components in percentage by weight: 30% of ice water, 15% of selenium-enriched starch, 5% of highland barley powder, 8% of qula powder, 0.5% of white granulated sugar, 1% of chestnut powder, 0.3% of composite water-retaining agent and 0.3% of kenaf oil.
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