CN111184208A - Perilla meat pie and preparation method thereof - Google Patents
Perilla meat pie and preparation method thereof Download PDFInfo
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- CN111184208A CN111184208A CN201811350909.4A CN201811350909A CN111184208A CN 111184208 A CN111184208 A CN 111184208A CN 201811350909 A CN201811350909 A CN 201811350909A CN 111184208 A CN111184208 A CN 111184208A
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 34
- 235000015277 pork Nutrition 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 17
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 239000010452 phosphate Substances 0.000 claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000002131 composite material Substances 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims description 30
- 238000007789 sealing Methods 0.000 claims description 18
- 241000722363 Piper Species 0.000 claims description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract 1
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- 244000124853 Perilla frutescens Species 0.000 description 57
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- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
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- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
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- 206010036790 Productive cough Diseases 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
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- 208000019790 abdominal distention Diseases 0.000 description 1
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- 230000037001 anhydrosis Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000026500 emaciation Diseases 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
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- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000001256 tonic effect Effects 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing and preparation method of a perilla meat pie, which belongs to the field of food processing, wherein the weight parts of each component are 80-120 parts of pork, 10-20 parts of perilla, 10-30 parts of starch, 15-30 parts of soybean protein isolate, 0.1-1 part of composite phosphate, 0.1-3 parts of white granulated sugar, 0.01-0.1 part of pepper powder and 1-3 parts of fish sauce, and the preparation method takes perilla and pork as main raw materials and prepares a finished perilla meat pie product after blending, vacuum packaging and sterilization; the purple perilla meat pie has golden yellow color, luster, moderate saltiness, mellow delicate flavor and good chewiness.
Description
Technical Field
The invention relates to a perilla meat pie and a preparation method thereof, in particular to a perilla meat pie which takes perilla and pork as main raw materials and is prepared into a finished perilla meat pie product after blending, vacuum packaging and sterilization, and belongs to the field of agricultural product processing.
Background
Perilla frutescens is a common traditional Chinese medicine in China, while Japanese is mostly used for cooking, is an indispensable companion especially when raw fish slices are eaten, and is also used as vegetables or added with tea in a few areas in China. Folium Perillae is also called folium Perillae, has effects of relieving exterior syndrome, dispelling cold, activating qi-flowing and regulating stomach, and can be used for treating wind-cold type common cold, cough, abdominal distention, nausea and emesis. The seeds are also called perilla seeds and have the functions of relieving cough and asthma and relieving sputum. Perilla herb can be distilled to obtain Perilla oil, the oil from the seeds is also called Perilla seed oil, and long-term administration of Perilla seed oil has obvious curative effect on coronary heart disease and hyperlipemia.
The purple perilla has about 2000 years of history in China, and the Ming dynasty Li Shizhen records that: perilla frutescens is common in Chinese diet, as it is often eaten by leaves and vegetables in shavings, or by curly pondweed made by salt and plum bittern, and by cooked soup drunk by summer and moon. Chinese people cook various dishes with perilla, often eat fish and crab, the cooked dishes include dried perilla, fried duck, fried river snail with perilla, cake with perilla, fried mutton with perilla and lily, steamed goat with copper basin and perilla, etc. In addition, in southern areas, perilla leaves or stems are put in pickle jar to prevent the pickle liquor from generating white germs.
The perilla can sweat and dispel cold to relieve exterior pathogens, can promote qi circulation to relieve epigastric distention, relieve depression and arrest vomiting, so the perilla is suitable for treating wind-cold exterior syndrome with chest distress and vomiting symptoms; or the symptoms of qi stagnation without exterior symptoms, and can also be used for dredging. For example, it is combined with Huoxiang and Chen Pi to relieve exterior syndrome and harmonize middle energizer, and ban Xia and Hou Po to relieve depression and widen chest. For cold: perilla frutescens can dispel exterior cold and has strong sweating power, and is used for exterior syndrome due to wind-cold with symptoms of aversion to cold, fever, anhidrosis and the like, and is often used together with ginger; for exterior syndrome accompanied by qi stagnation, it is combined with Xiang Fu and Chen Pi, etc. Can be used for treating chest distress, nausea and vomiting: perilla frutescens can be used for qi stagnation of spleen and stomach, chest distress and nausea, and no matter whether there is exterior syndrome, it is usually combined with Huoxiang Huo for clinical application.
Pork is a main subsidiary food in daily life and has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin. It can be used as a nutrient tonic for patients with weakness after illness, blood deficiency after delivery, and emaciation with yellowish complexion. Pork is one of important animal food on dining tables of people. Because pork fibers are thin and soft, connective tissues are few, and muscle tissues contain more intramuscular fat, the pork flavor is particularly delicious after cooking.
The purple perilla meat patty is prepared by taking purple perilla and pork as main raw materials, blending, vacuum packaging and sterilizing, and the finally prepared purple perilla meat patty is golden and uniform in color and luster, moderate in saltiness, mellow in delicate flavor and good in chewiness; at present, no relevant report is found at home and abroad.
Disclosure of Invention
The invention aims to provide a perilla meat pie which is prepared by using perilla and pork as main raw materials through blending, vacuum packaging and sterilization, and has bright yellow and uniform color, luster, moderate saltiness, mellow delicate flavor and better chewiness.
In order to achieve the purpose, the invention adopts the technical scheme that:
the purple perilla meat pie comprises the following components in parts by weight:
80-120 parts of pork, 10-20 parts of purple perilla, 10-30 parts of starch, 15-30 parts of soybean protein isolate, 0.1-1 part of composite phosphate, 0.1-3 parts of white granulated sugar, 0.01-0.1 part of pepper and 1-3 parts of fish sauce.
The purple perilla meat pie comprises the following components in parts by weight:
100 parts of pork, 15 parts of purple perilla, 15 parts of starch, 20 parts of soybean protein isolate, 0.5 part of composite phosphate, 0.5 part of white granulated sugar, 0.08 part of pepper and 2 parts of fish sauce.
The invention also aims to provide a preparation method of the perilla meat pie, which comprises the following steps:
(1) raw material treatment: taking a proper amount of purple perilla, deactivating enzyme for later use, and unfreezing, cleaning, dicing and draining the water of the pork for later use;
(2) seasoning: the ratio of fat to lean is 1: 1, adding compound phosphate into the pork, fully kneading, and then adding perilla and a certain amount of starch, isolated soy protein, pepper powder, fish sauce and other seasonings;
(3) steaming: after the dishes are filled, sealing a preservative film, and steaming for about 3 min;
(4) and (3) vacuum packaging: cooling the meat pie to about 60 ℃, filling the meat pie into a cooking bag, wiping oil stains on the bag opening clean before sealing, wherein the vacuum degree is 0.08MPa, the vacuum time is 20s, and the heat sealing time is 2-3 s;
(5) sterilization and cooling: after vacuum packaging, sterilizing according to a set sterilization process within 1 h as soon as possible, and cooling by adopting a counter-pressure cooling method after sterilization to prevent the bag from expanding, so as to ensure that the temperature of the product is lower than 35 ℃ and the counter pressure is 0.05 MPa;
(6) and (3) finished product: and (5) sterilizing, and cooling to normal temperature to obtain the finished perilla meat pie.
The invention has the beneficial effects that:
the finally prepared perilla meat cake has golden and uniform color, luster, moderate saltiness, mellow delicate flavor, better chewiness and rich nutritive value, and has the health-care effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1
The purple perilla meat pie comprises the following components in parts by weight:
100 parts of pork, 15 parts of purple perilla, 15 parts of starch, 20 parts of soybean protein isolate, 0.5 part of composite phosphate, 0.5 part of white granulated sugar, 0.08 part of pepper and 2 parts of fish sauce.
A preparation method of a perilla meat pie comprises the following steps:
(1) raw material treatment: taking a proper amount of purple perilla, deactivating enzyme for later use, and unfreezing, cleaning, dicing and draining the water of the pork for later use;
(2) seasoning: the ratio of fat to lean is 1: 1, adding compound phosphate into the pork, fully kneading, and then adding perilla and a certain amount of starch, isolated soy protein, pepper powder, fish sauce and other seasonings;
(3) steaming: after the dishes are filled, sealing a preservative film, and steaming for about 3 min;
(4) and (3) vacuum packaging: cooling the meat pie to about 60 ℃, filling the meat pie into a cooking bag, wiping oil stain on the bag opening to be clean before sealing, wherein the vacuum degree is 0.08MPa, the vacuum time is 20s, and the heat sealing time is 2 s;
(5) sterilization and cooling: after vacuum packaging, sterilizing according to a set sterilization process within 1 h as soon as possible, and cooling by adopting a counter-pressure cooling method after sterilization to prevent the bag from expanding, so as to ensure that the temperature of the product is lower than 35 ℃ and the counter pressure is 0.05 MPa;
(6) and (3) finished product: and (5) sterilizing, and cooling to normal temperature to obtain the finished perilla meat pie.
Example 2
The purple perilla meat pie comprises the following components in parts by weight:
110 parts of pork, 18 parts of purple perilla, 20 parts of starch, 20 parts of soybean protein isolate, 0.8 part of composite phosphate, 2 parts of white granulated sugar, 0.1 part of pepper and 2 parts of fish sauce.
A preparation method of a perilla meat pie comprises the following steps:
(1) raw material treatment: taking a proper amount of purple perilla, deactivating enzyme for later use, and unfreezing, cleaning, dicing and draining the water of the pork for later use;
(2) seasoning: the ratio of fat to lean is 1: 1, adding compound phosphate into the pork, fully kneading, and then adding perilla and a certain amount of starch, isolated soy protein, pepper powder, fish sauce and other seasonings;
(3) steaming: after the dishes are filled, sealing a preservative film, and steaming for about 3 min;
(4) and (3) vacuum packaging: cooling the meat pie to about 60 ℃, filling the meat pie into a cooking bag, wiping oil stain on the bag opening to be clean before sealing, wherein the vacuum degree is 0.08MPa, the vacuum time is 20s, and the heat sealing time is 3 s;
(5) sterilization and cooling: after vacuum packaging, sterilizing according to a set sterilization process within 1 h as soon as possible, and cooling by adopting a counter-pressure cooling method after sterilization to prevent the bag from expanding, so as to ensure that the temperature of the product is lower than 35 ℃ and the counter pressure is 0.05 MPa;
(6) and (3) finished product: and (5) sterilizing, and cooling to normal temperature to obtain the finished perilla meat pie.
Example 3
The purple perilla meat pie comprises the following components in parts by weight:
120 parts of pork, 10 parts of purple perilla, 10 parts of starch, 15 parts of soybean protein isolate, 1 part of composite phosphate, 1 part of white granulated sugar, 0.04 part of pepper powder and 1 part of fish sauce.
A preparation method of a perilla meat pie comprises the following steps:
(1) raw material treatment: taking a proper amount of purple perilla, deactivating enzyme for later use, and unfreezing, cleaning, dicing and draining the water of the pork for later use;
(2) seasoning: the ratio of fat to lean is 1: 1, adding compound phosphate into the pork, fully kneading, and then adding perilla and a certain amount of starch, isolated soy protein, pepper powder, fish sauce and other seasonings;
(3) steaming: after the dishes are filled, sealing a preservative film, and steaming for about 3 min;
(4) and (3) vacuum packaging: cooling the meat pie to about 60 ℃, filling the meat pie into a cooking bag, wiping oil stain on the bag opening to be clean before sealing, wherein the vacuum degree is 0.08MPa, the vacuum time is 20s, and the heat sealing time is 2 s;
(5) sterilization and cooling: after vacuum packaging, sterilizing according to a set sterilization process within 1 h as soon as possible, and cooling by adopting a counter-pressure cooling method after sterilization to prevent the bag from expanding, so as to ensure that the temperature of the product is lower than 35 ℃ and the counter pressure is 0.05 MPa;
(6) and (3) finished product: and (5) sterilizing, and cooling to normal temperature to obtain the finished perilla meat pie.
Example 4
The purple perilla meat pie comprises the following components in parts by weight:
120 parts of pork, 20 parts of purple perilla, 30 parts of starch, 20 parts of soybean protein isolate, 0.5 part of composite phosphate, 2 parts of white granulated sugar, 0.06 part of pepper and 3 parts of fish sauce.
A preparation method of a perilla meat pie comprises the following steps:
(1) raw material treatment: taking a proper amount of purple perilla, deactivating enzyme for later use, and unfreezing, cleaning, dicing and draining the water of the pork for later use;
(2) seasoning: the ratio of fat to lean is 1: 1, adding compound phosphate into the pork, fully kneading, and then adding perilla and a certain amount of starch, isolated soy protein, pepper powder, fish sauce and other seasonings;
(3) steaming: after the dishes are filled, sealing a preservative film, and steaming for about 3 min;
(4) and (3) vacuum packaging: cooling the meat pie to about 60 ℃, filling the meat pie into a cooking bag, wiping oil stain on the bag opening to be clean before sealing, wherein the vacuum degree is 0.08MPa, the vacuum time is 20s, and the heat sealing time is 2 s;
(5) sterilization and cooling: after vacuum packaging, sterilizing according to a set sterilization process within 1 h as soon as possible, and cooling by adopting a counter-pressure cooling method after sterilization to prevent the bag from expanding, so as to ensure that the temperature of the product is lower than 35 ℃ and the counter pressure is 0.05 MPa;
(6) and (3) finished product: and (5) sterilizing, and cooling to normal temperature to obtain the finished perilla meat pie.
Claims (5)
1. A perilla meat pie is characterized in that: the weight parts of each component are as follows:
80-120 parts of pork, 10-20 parts of purple perilla, 10-30 parts of starch, 15-30 parts of soybean protein isolate, 0.1-1 part of composite phosphate, 0.1-3 parts of white granulated sugar, 0.01-0.1 part of pepper and 1-3 parts of fish sauce.
2. A perilla meat pie is characterized in that: the weight parts of each component are as follows:
100 parts of pork, 15 parts of purple perilla, 15 parts of starch, 20 parts of soybean protein isolate, 0.5 part of composite phosphate, 0.5 part of white granulated sugar, 0.08 part of pepper and 2 parts of fish sauce.
3. A method for preparing the perilla meat patty of claims 1 and 2, comprising: the method comprises the following steps:
(1) raw material treatment: taking a proper amount of purple perilla, deactivating enzyme for later use, and unfreezing, cleaning, dicing and draining the water of the pork for later use;
(2) seasoning: adding compound phosphate into pork, fully kneading, and then adding perilla and a certain amount of starch, isolated soy protein, pepper powder, fish sauce and other seasonings;
(3) steaming: after the dishes are filled, sealing a preservative film, and steaming for about 3 min;
(4) and (3) vacuum packaging: cooling the meat pie to about 60 ℃, filling the meat pie into a cooking bag, wiping oil stains on the bag opening clean before sealing, and carrying out vacuum packaging;
(5) sterilization and cooling: after vacuum packaging, sterilizing according to a set sterilization process within 1 h as soon as possible, and cooling by adopting a counter-pressure cooling method after sterilization to prevent the bag from expanding, so as to ensure that the temperature of the product is lower than 35 ℃ and the counter pressure is 0.05 MPa;
(6) and (3) finished product: and (5) sterilizing, and cooling to normal temperature to obtain the finished perilla meat pie.
4. The method for preparing a perilla meat patty according to claim 3, wherein the method comprises the following steps: the weight-lean ratio of the pork in the step (2) is 1: 1.
5. the method for preparing a perilla meat patty according to claim 3, wherein the method comprises the following steps: and (4) packaging conditions comprise that the vacuum degree is 0.08MPa, the vacuum time is 20s, and the heat sealing time is 2-3 s.
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| CN201811350909.4A CN111184208A (en) | 2018-11-14 | 2018-11-14 | Perilla meat pie and preparation method thereof |
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2018
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Application publication date: 20200522 |