CN113017021A - Bean product bag capable of being filled with minced meat food material and preparation method thereof - Google Patents
Bean product bag capable of being filled with minced meat food material and preparation method thereof Download PDFInfo
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- CN113017021A CN113017021A CN202110411900.5A CN202110411900A CN113017021A CN 113017021 A CN113017021 A CN 113017021A CN 202110411900 A CN202110411900 A CN 202110411900A CN 113017021 A CN113017021 A CN 113017021A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 83
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 83
- 235000013372 meat Nutrition 0.000 title claims abstract description 83
- 235000013305 food Nutrition 0.000 title claims abstract description 42
- 239000000463 material Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title abstract description 20
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- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 244000291564 Allium cepa Species 0.000 claims abstract description 19
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- 239000006002 Pepper Substances 0.000 claims abstract description 19
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- 239000004408 titanium dioxide Substances 0.000 claims abstract description 19
- 235000013527 bean curd Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000000835 fiber Substances 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 5
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Classifications
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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
- A23L13/60—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a bean product bag-shaped object capable of being filled with minced meat food materials and a preparation method thereof, and relates to the technical field of food processing, wherein the bean product bag-shaped object comprises a skin, an edible food fiber binding band and stuffing, wherein the skin is prepared from edible materials capable of absorbing water and oil; the stuffing is prepared from the following raw materials in parts by weight: 400 portions of fresh meat, 20 to 30 portions of green onion and ginger water, 20 to 40 portions of food-grade titanium dioxide, 10 to 20 portions of protein, 1 to 3 portions of salt, 0.5 to 1.5 portions of sugar and 4 to 6 portions of pepper powder. The bean product bag-shaped object capable of being filled with minced meat food materials, disclosed by the invention, takes fresh meat as filling, bean curd skin as outer skin and dried products as sealing binding bands, so that the bean product bag-shaped object is novel, rich in nutrition, unique in flavor and delicious in taste, develops the space for processing and consuming fresh meat, enriches the food types of people and has a wide market popularization prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a bean product bag-shaped object capable of being filled with minced meat food materials and a preparation method thereof.
Background
With the fast pace of the current life style and the improvement of the living standard of people, the quick-frozen food is rapidly developed in the market of China. At present, the quick-frozen food in the market has single taste and less nutrient components. With the continuous improvement of living standard and the continuous pursuit of living quality, people increasingly hope to buy quick-frozen food with unique taste and rich nutrition.
Disclosure of Invention
Therefore, the invention provides a bean product bag-shaped object capable of being filled with minced meat food materials and a preparation method thereof, and aims to solve the problems of single taste, few nutritional ingredients and the like of the existing quick-frozen food.
In order to achieve the above purpose, the invention provides the following technical scheme:
according to a first aspect of the present invention, a bean product bag which can be filled with minced meat food material, the bean product bag comprises a skin, an edible dietary fiber bandage and a filling,
the outer skin is prepared from edible materials capable of absorbing water and oil;
the stuffing is prepared from the following raw materials in parts by weight: 400 portions of fresh meat, 20 to 30 portions of green onion and ginger water, 20 to 40 portions of food-grade titanium dioxide, 10 to 20 portions of protein, 1 to 3 portions of salt, 0.5 to 1.5 portions of sugar and 4 to 6 portions of pepper powder.
Further, the stuffing is prepared from the following raw materials in parts by weight: 480 parts of fresh meat 420-480 parts, 22-28 parts of green onion and ginger water, 25-35 parts of food-grade titanium dioxide, 12-18 parts of protein, 1.5-2.5 parts of salt, 0.8-1.2 parts of sugar and 4.5-5.5 parts of pepper powder.
Further, the stuffing is prepared from the following raw materials in parts by weight: 450 parts of fresh meat, 25 parts of scallion ginger water, 30 parts of food-grade titanium dioxide, 15 parts of protein, 2 parts of salt, 1 part of sugar and 5 parts of pepper powder.
Further, the outer skin is fried with the bean curd skin.
Further, the edible dietary fiber bandage is a dry product and is used for soaking; the foaming process of the edible dietary fiber bandage comprises the following steps: soaking in water at 30-50 deg.c for 20-40min, draining water, and cold storing at 0-4 deg.c.
According to a second aspect of the present invention, the above method for preparing a pouch for bean products comprises the steps of:
s1: cutting fresh meat into slices, cleaning with warm water for 2-4 times, draining, adding into a blender together with scallion and ginger water, and pulping at low speed to high speed to obtain meat paste;
s2: adding the prepared meat paste into a clean container, adding food-grade titanium dioxide, protein, salt, sugar and pepper powder, uniformly stirring, and pickling for 1.5-2 hours to obtain stuffing;
s3: wrapping the prepared stuffing with a skin, and sealing the skin with an edible food fiber binding tape to obtain a minced meat bean product bag-shaped object with the weight of 10-50 g;
s4: heating the obtained bag-shaped product of bean product with minced meat, cooking, cooling, quick freezing, packaging, and freezing at-18 deg.C.
Further, in step S4, the heating cooking process includes: steaming at 86-92 deg.C for 5-10 min until the central temperature is above 80 deg.C; in the quick-freezing process, the quick-freezing temperature is controlled to be-30 ℃ to-40 ℃, and the quick-freezing time is 15-25 minutes.
Further, the fresh meat is selected from one or more of beef, pork, mutton, chicken, duck, goose and pigeon meat.
Further, the preparation method of the skin comprises the following steps:
selecting high-quality fresh soybeans, selecting and screening the soybeans, and crushing the soybeans by using a crusher until the skins of the soybeans are removed or the soybeans are 2-4 petals;
cleaning the crushed beans with clear water for two to three times, removing bean skins, and soaking in water at 25 ℃ for 3 to 5 hours;
grinding the soaked beans twice with water by a pulping machine or a stone mill, filtering, and boiling the filtrate at 93 +/-2 ℃ to obtain cooked pulp;
placing the cooked pulp into a crust groove, controlling the temperature of the cooked pulp to be 96-97 ℃, controlling the solid content of the cooked pulp to be 12-15%, starting a rear fan when the cooked pulp is fully placed in the crust groove 1/3, opening all steam valves for heating, wherein the steam pressure is not more than 0.2MPa, and the heating temperature is controlled to be 96 ℃; starting to crust on the surface of the cooked soybean milk, and pulling the formed bean curd skin onto a conveyor belt for natural air drying when small wrinkles appear on the skin; after natural air drying, rolling into prepared cloth; and (5) removing cloth from the fully rolled semi-finished product and cutting according to specifications.
Further, the preparation method of the skin further comprises the step of cutting the cut skin into squares with the same size for directly wrapping the stuffing or the step of manufacturing the cut skin into a triangular shape, an elliptic cylinder shape or a cylinder shape with one open end by adopting a mold for wrapping the stuffing.
The invention has the following advantages:
the bean product bag-shaped object capable of being filled with minced meat food materials takes fresh meat such as beef, pork, mutton, chicken, duck meat, goose meat, pigeon meat and the like as stuffing, takes bean curd skin as outer skin and takes dried products as sealing and binding bands, so that the bean product bag-shaped object is novel in product, rich in nutrition, unique in flavor and delicious in taste, develops space for processing and consuming fresh meat, enriches food types of people, and has a wide market popularization prospect. The bean product bag-shaped object capable of being filled with minced meat food materials can be prepared by selecting one or more fresh meat raw materials according to taste requirements, so that the bean product bag-shaped object is more comprehensive in nutrient components and richer in taste. When eating, the food is cooked in water or fried in oil.
The bean product bag-shaped object capable of being filled with minced meat food material prepared by the preparation method of the bean product bag-shaped object capable of being filled with minced meat food material is elastic and fragile, is not easy to scatter, and is suitable for large-scale production.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below. It should be apparent that the drawings in the following description are merely exemplary, and that other embodiments can be derived from the drawings provided by those of ordinary skill in the art without inventive effort.
The structures, ratios, sizes, and the like shown in the present specification are only used for matching with the contents disclosed in the specification, so that those skilled in the art can understand and read the present invention, and do not limit the conditions for implementing the present invention, so that the present invention has no technical significance, and any structural modifications, changes in the ratio relationship, or adjustments of the sizes, without affecting the functions and purposes of the present invention, should still fall within the scope of the present invention.
FIG. 1 is a schematic structural view of a bean product pouch provided in example 1 of the present invention;
FIG. 2 is a schematic structural view of a bean product pouch provided in example 2 of the present invention;
FIG. 3 is a schematic structural view of a bean product pouch according to example 4 of the present invention;
FIG. 4 is a schematic structural view of an edible dietary fiber band provided by an embodiment of the present invention;
FIG. 5 is a flow chart of a portion of skin preparation provided in example 5 of the present invention.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. 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.
Example 1
The bean product bag-shaped object capable of being filled with minced meat food materials comprises a skin, an edible food fiber binding band and stuffing, wherein the stuffing is prepared from the following raw materials in parts by weight: 400 parts of fresh meat, 20 parts of scallion ginger water, 20 parts of food-grade titanium dioxide, 10 parts of protein, 1 part of salt, 0.5 part of sugar and 4 parts of pepper powder.
The outer skin is fried bean curd skin with an opening at one end.
The shape of the edible dietary fiber binding band is shown in figure 4, and the edible dietary fiber binding band is a dry product, in particular dried kelp shreds, and is used for soaking; the foaming process of the edible dietary fiber bandage comprises the following steps: soaking in water at 30-50 deg.c for 20-40min, draining water, and cold storing at 0-4 deg.c.
The preparation method of the bean product bag-shaped object comprises the following steps:
s1: cutting fresh meat into slices, cleaning with warm water for 2-4 times, draining, adding into a blender together with scallion and ginger water, and pulping at low speed to high speed to obtain meat paste; the fresh meat is selected from mutton.
S2: adding the prepared meat paste into a clean container, adding food-grade titanium dioxide, protein, salt, sugar and pepper powder, uniformly stirring, and pickling for 1.5 hours to obtain stuffing;
s3: wrapping the prepared stuffing with a skin, and then tying an edible dietary fiber bandage to seal the skin to obtain 32 g of minced meat bean product bag-shaped objects; the bean product bag is cylindrical as shown in figure 1, wherein 1 represents the outer skin, and 2 represents the edible dietary fiber bandage. The preparation method of the skin comprises the following steps:
selecting high-quality fresh soybeans, selecting and screening the soybeans, and crushing the soybeans by using a crusher until the skins of the soybeans are removed or the soybeans are 2-4 petals;
cleaning the crushed beans with clear water for two to three times, removing bean skins, and soaking in water at 25 ℃ for 3 to 5 hours;
grinding the soaked beans twice with water by a pulping machine or a stone mill, filtering, and boiling the filtrate at 93 +/-2 ℃ to obtain cooked pulp;
placing the cooked pulp into a crust groove, controlling the temperature of the cooked pulp to be 96-97 ℃, controlling the solid content of the cooked pulp to be 12-15%, starting a rear fan when the cooked pulp is fully placed in the crust groove 1/3, opening all steam valves for heating, wherein the steam pressure is not more than 0.2MPa, and the heating temperature is controlled to be 96 ℃; starting to crust on the surface of the cooked soybean milk, and pulling the formed bean curd skin onto a conveyor belt for natural air drying when small wrinkles appear on the skin; after natural air drying, rolling into prepared cloth; the fully rolled semi-finished product is subjected to cloth stripping and is cut according to the specification; and (3) making the cut outer skin into a cylinder with one open end by adopting a mold, and then wrapping the outer skin with stuffing.
S4: heating the obtained bean product bag, cooking, cooling, quick freezing, packaging, and freezing at-18 deg.C. The heating cooking process comprises the following steps: steaming at 86 deg.C for 10 min until the central temperature is above 80 deg.C. In the quick-freezing process, the quick-freezing temperature is controlled to be-30 ℃ to-40 ℃, and the quick-freezing time is 15 minutes.
Example 2
The bean product bag-shaped object capable of being filled with minced meat food materials comprises a skin, an edible food fiber binding band and stuffing, wherein the stuffing is prepared from the following raw materials in parts by weight: 500 parts of fresh meat, 30 parts of green onion and ginger water, 40 parts of food-grade titanium dioxide, 20 parts of protein, 3 parts of salt, 1.5 parts of sugar and 6 parts of pepper powder.
The outer skin is fried bean curd skin with an opening at one end.
The shape of the edible dietary fiber binding band is shown in figure 4, and is specifically a dry product, specifically a dry soybean hull, which is used for soaking; the foaming process of the edible dietary fiber bandage comprises the following steps: soaking in water at 30-50 deg.c for 20-40min, draining water, and cold storing at 0-4 deg.c.
The preparation method of the bean product bag-shaped object comprises the following steps:
s1: cutting fresh meat into slices, cleaning with warm water for 2-4 times, draining, adding into a blender together with scallion and ginger water, and pulping at low speed to high speed to obtain meat paste; the fresh meat is selected from chicken.
S2: adding the prepared meat paste into a clean container, adding food-grade titanium dioxide, protein, salt, sugar and pepper powder, uniformly stirring, and pickling for 2 hours to obtain stuffing;
s3: the prepared stuffing is covered by a skin, and then the skin is sealed by binding edible dietary fiber bandage to prepare a 32 g bag-shaped matter of minced meat bean products. The bean product bag is in a triangular shape as shown in fig. 2, wherein 1 represents an outer skin, and 2 represents an edible dietary fiber band. The preparation method of the skin comprises the following steps:
selecting high-quality fresh soybeans, selecting and screening the soybeans, and crushing the soybeans by using a crusher until the skins of the soybeans are removed or the soybeans are 2-4 petals;
cleaning the crushed beans with clear water for two to three times, removing bean skins, and soaking in water at 25 ℃ for 3 to 5 hours;
grinding the soaked beans twice with water by a pulping machine or a stone mill, filtering, and boiling the filtrate at 93 +/-2 ℃ to obtain cooked pulp;
placing the cooked pulp into a crust groove, controlling the temperature of the cooked pulp to be 96-97 ℃, controlling the solid content of the cooked pulp to be 12-15%, starting a rear fan when the cooked pulp is fully placed in the crust groove 1/3, opening all steam valves for heating, wherein the steam pressure is not more than 0.2MPa, and the heating temperature is controlled to be 96 ℃; starting to crust on the surface of the cooked soybean milk, and pulling the formed bean curd skin onto a conveyor belt for natural air drying when small wrinkles appear on the skin; after natural air drying, rolling into prepared cloth; the fully rolled semi-finished product is subjected to cloth stripping and is cut according to the specification; and (4) making the cut outer skin into a triangular body with one open end by adopting a mold, and then wrapping the stuffing.
S4: heating the obtained bean product bag, cooking, cooling, quick freezing, packaging, and freezing at-18 deg.C. The heating cooking process comprises the following steps: steaming at 92 deg.C for 5 min until the central temperature is above 80 deg.C. In the quick-freezing process, the quick-freezing temperature is controlled to be-30 ℃ to-40 ℃, and the quick-freezing time is 25 minutes.
Example 3
The bean product bag-shaped object capable of being filled with minced meat food materials comprises a skin, an edible food fiber binding band and stuffing, wherein the stuffing is prepared from the following raw materials in parts by weight: 420 parts of fresh meat, 22 parts of green onion and ginger water, 25 parts of food-grade titanium dioxide, 12 parts of protein, 1.5 parts of salt, 0.8 part of sugar and 4.5 parts of pepper powder.
The outer skin is fried bean curd skin with an opening at one end.
The edible dietary fiber binding band is a dry product, in particular to dry kelp shreds, and is used by soaking; the foaming process of the edible dietary fiber bandage comprises the following steps: soaking in water at 30-50 deg.c for 20-40min, draining water, and cold storing at 0-4 deg.c.
The preparation method of the bean product bag-shaped object comprises the following steps:
s1: cutting fresh meat into slices, cleaning with warm water for 2-4 times, draining, adding into a blender together with scallion and ginger water, and pulping at low speed to high speed to obtain meat paste; the fresh meat is selected from duck meat and goose meat, wherein the duck meat is 350 parts, and the goose meat is 70 parts.
S2: adding the prepared meat paste into a clean container, adding food-grade titanium dioxide, protein, salt, sugar and pepper powder, uniformly stirring, and pickling for 1.8 hours to obtain stuffing;
s3: the prepared stuffing is wrapped by a skin, and then the skin is sealed by binding edible dietary fiber bandage to prepare a 10 g bag-shaped matter of minced meat bean products. The bean product bag is cylindrical as shown in figure 1, wherein 1 represents the outer skin, and 2 represents the edible dietary fiber bandage. The preparation method of the skin comprises the following steps:
selecting high-quality fresh soybeans, selecting and screening the soybeans, and crushing the soybeans by using a crusher until the skins of the soybeans are removed or the soybeans are 2-4 petals;
cleaning the crushed beans with clear water for two to three times, removing bean skins, and soaking in water at 25 ℃ for 3 to 5 hours;
grinding the soaked beans twice with water by a pulping machine or a stone mill, filtering, and boiling the filtrate at 93 +/-2 ℃ to obtain cooked pulp;
placing the cooked pulp into a crust groove, controlling the temperature of the cooked pulp to be 96-97 ℃, controlling the solid content of the cooked pulp to be 12-15%, starting a rear fan when the cooked pulp is fully placed in the crust groove 1/3, opening all steam valves for heating, wherein the steam pressure is not more than 0.2MPa, and the heating temperature is controlled to be 96 ℃; starting to crust on the surface of the cooked soybean milk, and pulling the formed bean curd skin onto a conveyor belt for natural air drying when small wrinkles appear on the skin; after natural air drying, rolling into prepared cloth; the fully rolled semi-finished product is subjected to cloth stripping and is cut according to the specification; and (3) making the cut outer skin into a cylinder with one open end by adopting a mold, and then wrapping the outer skin with stuffing.
S4: heating the obtained bean product bag, cooking, cooling, quick freezing, packaging, and freezing at-18 deg.C. The heating cooking process comprises the following steps: steaming at 90 deg.C for 8 min until the central temperature is above 80 deg.C. In the quick-freezing process, the quick-freezing temperature is controlled to be-30 ℃ to-40 ℃, and the quick-freezing time is 20 minutes.
Example 4
The bean product bag-shaped object capable of being filled with minced meat food materials comprises a skin, an edible food fiber binding band and stuffing, wherein the stuffing is prepared from the following raw materials in parts by weight: 480 parts of fresh meat, 28 parts of green onion and ginger water, 35 parts of food-grade titanium dioxide, 18 parts of protein, 2.5 parts of salt, 1.2 parts of sugar and 5.5 parts of pepper powder.
The outer skin is fried bean curd skin with an opening at one end.
The edible dietary fiber binding band is a dry product, in particular dried bean curd skin, and is used by soaking; the foaming process of the edible dietary fiber bandage comprises the following steps: soaking in water at 30-50 deg.c for 20-40min, draining water, and cold storing at 0-4 deg.c.
The preparation method of the bean product bag-shaped object comprises the following steps:
s1: cutting fresh meat into slices, cleaning with warm water for 2-4 times, draining, adding into a blender together with scallion and ginger water, and pulping at low speed to high speed to obtain meat paste; the fresh meat is selected from pigeon meat.
S2: adding the prepared meat paste into a clean container, adding food-grade titanium dioxide, protein, salt, sugar and pepper powder, uniformly stirring, and pickling for 2 hours to obtain stuffing;
s3: respectively packaging the prepared stuffing into the outer skin, binding an edible food fiber binding band to seal the outer skin to obtain a bean product bag-shaped object capable of being filled with minced meat food materials; the weight of the bean product bag is 32 g. The bean product bag is in an elliptic cylinder shape as shown in figure 3, wherein 1 represents an outer skin, and 2 represents an edible dietary fiber bandage. The preparation method of the skin comprises the following steps:
selecting high-quality fresh soybeans, selecting and screening the soybeans, and crushing the soybeans by using a crusher until the skins of the soybeans are removed or the soybeans are 2-4 petals;
cleaning the crushed beans with clear water for two to three times, removing bean skins, and soaking in water at 25 ℃ for 3 to 5 hours;
grinding the soaked beans twice with water by a pulping machine or a stone mill, filtering, and boiling the filtrate at 93 +/-2 ℃ to obtain cooked pulp;
placing the cooked pulp into a crust groove, controlling the temperature of the cooked pulp to be 96-97 ℃, controlling the solid content of the cooked pulp to be 12-15%, starting a rear fan when the cooked pulp is fully placed in the crust groove 1/3, opening all steam valves for heating, wherein the steam pressure is not more than 0.2MPa, and the heating temperature is controlled to be 96 ℃; starting to crust on the surface of the cooked soybean milk, and pulling the formed bean curd skin onto a conveyor belt for natural air drying when small wrinkles appear on the skin; after natural air drying, rolling into prepared cloth; the fully rolled semi-finished product is subjected to cloth stripping and is cut according to the specification; and (3) making the cut outer skin into an elliptic cylinder with one open end by adopting a mold, and then wrapping the stuffing.
S4: heating the obtained bag-shaped product of bean product with minced meat, cooking, cooling, quick freezing, packaging, and freezing at-18 deg.C. The heating cooking process comprises the following steps: steaming at 88 deg.C for 9 min until the central temperature is above 80 deg.C. In the quick-freezing process, the quick-freezing temperature is controlled to be-30 ℃ to-40 ℃, and the quick-freezing time is 22 minutes.
Example 5
The bean product bag-shaped object capable of being filled with minced meat food materials comprises a skin, an edible food fiber binding band and stuffing, wherein the stuffing is prepared from the following raw materials in parts by weight: 450 parts of fresh meat, 25 parts of scallion ginger water, 30 parts of food-grade titanium dioxide, 15 parts of protein, 2 parts of salt, 1 part of sugar and 5 parts of pepper powder.
The outer skin is fried bean curd skin with an opening at one end.
The edible dietary fiber binding band is a dry product, in particular to dry kelp shreds, and is used by soaking; the foaming process of the edible dietary fiber bandage comprises the following steps: soaking in water at 30-50 deg.c for 20-40min, draining water, and cold storing at 0-4 deg.c.
The preparation method of the bean product bag-shaped object comprises the following steps:
s1: cutting fresh meat into slices, cleaning with warm water for 2-4 times, draining, adding into a blender together with scallion and ginger water, and pulping at low speed to high speed to obtain meat paste; the fresh meat is selected from beef and pork, wherein the beef is 400 parts, and the pork is 50 parts.
S2: adding the prepared meat paste into a clean container, adding food-grade titanium dioxide, protein, salt, sugar and pepper powder, uniformly stirring, and pickling for 1.5 hours to obtain stuffing;
s3: the prepared stuffing is wrapped by a skin, and then the skin is sealed by binding edible dietary fiber bandage to prepare 32 g of minced meat bean product bag-shaped objects. The preparation method of the skin comprises the following steps:
selecting high-quality fresh soybeans, selecting and screening the soybeans, and crushing the soybeans by using a crusher until the skins of the soybeans are removed or the soybeans are 2-4 petals;
cleaning the crushed beans with clear water for two to three times, removing bean skins, and soaking in water at 25 ℃ for 3 to 5 hours;
grinding the soaked beans twice with water by a pulping machine or a stone mill, filtering, and boiling the filtrate at 93 +/-2 ℃ to obtain cooked pulp;
placing the cooked pulp into a crust groove, controlling the temperature of the cooked pulp to be 96-97 ℃, controlling the solid content of the cooked pulp to be 12-15%, starting a rear fan when the cooked pulp is fully placed in the crust groove 1/3, opening all steam valves for heating, wherein the steam pressure is not more than 0.2MPa, and the heating temperature is controlled to be 96 ℃; starting to crust on the surface of the cooked soybean milk, and pulling the formed bean curd skin onto a conveyor belt for natural air drying when small wrinkles appear on the skin; after natural air drying, rolling into prepared cloth; the fully rolled semi-finished product is subjected to cloth stripping and is cut according to the specification; the cut skins were cut into uniform sized squares for direct filling as shown in figure 5.
S4: heating the obtained bean product bag, cooking, cooling, quick freezing, packaging, and freezing at-18 deg.C. The heating cooking process comprises the following steps: steaming at 90 deg.C for 10 min until the central temperature is above 80 deg.C. In the quick-freezing process, the quick-freezing temperature is controlled to be-30 ℃ to-40 ℃, and the quick-freezing time is 20 minutes.
The bean product bag-shaped object capable of being filled with minced meat food materials takes fresh meat such as beef, pork, mutton, chicken, duck meat, goose meat, pigeon meat and the like as stuffing, takes bean curd skin as outer skin and takes dried products as sealing and binding bands, so that the bean product bag-shaped object is novel in product, rich in nutrition, unique in flavor and delicious in taste, develops space for processing and consuming fresh meat, enriches food types of people, and has a wide market popularization prospect. The bean product bag-shaped object capable of being filled with minced meat food materials can be prepared by selecting one or more fresh meat raw materials according to taste requirements, so that the bean product bag-shaped object is more comprehensive in nutrient components and richer in taste. When eating, the food is cooked in water or fried in oil.
The bean product bag-shaped object capable of being filled with minced meat food material prepared by the preparation method of the bean product bag-shaped object capable of being filled with minced meat food material is elastic and fragile, is not easy to scatter, and is suitable for large-scale production.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A bean product bag capable of being filled with minced meat food materials is characterized by comprising an outer skin, an edible dietary fiber bandage and stuffing,
the outer skin is prepared from edible materials capable of absorbing water and oil;
the stuffing is prepared from the following raw materials in parts by weight: 400 portions of fresh meat, 20 to 30 portions of green onion and ginger water, 20 to 40 portions of food-grade titanium dioxide, 10 to 20 portions of protein, 1 to 3 portions of salt, 0.5 to 1.5 portions of sugar and 4 to 6 portions of pepper powder.
2. The bean product bag-shaped object according to claim 1, wherein the filling is prepared from the following raw materials in parts by weight: 480 parts of fresh meat 420-480 parts, 22-28 parts of green onion and ginger water, 25-35 parts of food-grade titanium dioxide, 12-18 parts of protein, 1.5-2.5 parts of salt, 0.8-1.2 parts of sugar and 4.5-5.5 parts of pepper powder.
3. The bean product bag-shaped object according to claim 2, wherein the filling is prepared from the following raw materials in parts by weight: 450 parts of fresh meat, 25 parts of scallion ginger water, 30 parts of food-grade titanium dioxide, 15 parts of protein, 2 parts of salt, 1 part of sugar and 5 parts of pepper powder.
4. The soy product bag of claim 1, wherein the outer skin is fried bean curd skin.
5. The soy product bag of claim 1 wherein the edible dietary fiber strip is a dry product for use in soaking; the foaming process of the edible dietary fiber bandage comprises the following steps: soaking in water at 30-50 deg.c for 20-40min, draining water, and cold storing at 0-4 deg.c.
6. The method of manufacturing a bean product pouch according to any one of claims 1 to 5, comprising the steps of:
s1: cutting fresh meat into slices, cleaning with warm water for 2-4 times, draining, adding into a blender together with scallion and ginger water, and pulping at low speed to high speed to obtain meat paste;
s2: adding the prepared meat paste into a clean container, adding food-grade titanium dioxide, protein, salt, sugar and pepper powder, uniformly stirring, and pickling for 1.5-2 hours to obtain stuffing;
s3: wrapping the prepared stuffing with a skin, and sealing the skin with an edible food fiber binding tape to obtain a minced meat bean product bag-shaped object with the weight of 10-50 g;
s4: heating the obtained bag-shaped product of bean product with minced meat, cooking, cooling, quick freezing, packaging, and freezing at-18 deg.C.
7. The method of manufacturing a pouch for bean products according to claim 6, wherein the heating and cooking process of step S4 is: steaming at 86-92 deg.C for 5-10 min until the central temperature is above 80 deg.C; in the quick-freezing process, the quick-freezing temperature is controlled to be-30 ℃ to-40 ℃, and the quick-freezing time is 15-25 minutes.
8. The method of making soy product bags of claim 6, wherein the fresh meat is selected from one or more of beef, pork, lamb, chicken, duck, goose, and pigeon.
9. The method of manufacturing a bean product pouch according to claim 6, wherein the outer skin is manufactured by the following method:
selecting high-quality fresh soybeans, selecting and screening the soybeans, and crushing the soybeans by using a crusher until the skins of the soybeans are removed or the soybeans are 2-4 petals;
cleaning the crushed beans with clear water for two to three times, removing bean skins, and soaking in water at 25 ℃ for 3 to 5 hours;
grinding the soaked beans twice with water by a pulping machine or a stone mill, filtering, and boiling the filtrate at 93 +/-2 ℃ to obtain cooked pulp;
placing the cooked pulp into a crust groove, controlling the temperature of the cooked pulp to be 96-97 ℃, controlling the solid content of the cooked pulp to be 12-15%, starting a rear fan when the cooked pulp is fully placed in the crust groove 1/3, opening all steam valves for heating, wherein the steam pressure is not more than 0.2MPa, and the heating temperature is controlled to be 96 ℃; starting to crust on the surface of the cooked soybean milk, and pulling the formed bean curd skin onto a conveyor belt for natural air drying when small wrinkles appear on the skin; after natural air drying, rolling into prepared cloth; and (5) removing cloth from the fully rolled semi-finished product and cutting according to specifications.
10. The method for preparing bean product bag-like objects according to claim 9, wherein the method for preparing the outer skin further comprises cutting the cut outer skin into square shapes with the same size for directly wrapping the filling or molding the cut outer skin into triangular shapes, elliptical cylindrical shapes or cylindrical shapes with one open end for wrapping the filling.
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| CN113017026A (en) * | 2021-04-16 | 2021-06-25 | 曾江怀 | Bean product bag capable of being filled with seafood and preparation method thereof |
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| CN106819892A (en) * | 2016-12-31 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of quick-freezing pork volume |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106819892A (en) * | 2016-12-31 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of quick-freezing pork volume |
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| CN113017026A (en) * | 2021-04-16 | 2021-06-25 | 曾江怀 | Bean product bag capable of being filled with seafood and preparation method thereof |
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