CN114052204A - Preparation method of cooked liquid meat drink - Google Patents

Preparation method of cooked liquid meat drink Download PDF

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Publication number
CN114052204A
CN114052204A CN202110904489.5A CN202110904489A CN114052204A CN 114052204 A CN114052204 A CN 114052204A CN 202110904489 A CN202110904489 A CN 202110904489A CN 114052204 A CN114052204 A CN 114052204A
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China
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meat
water
brine
basket
boiling
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CN202110904489.5A
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Chinese (zh)
Inventor
苗春伟
郭丽萍
刘琛玥
徐启民
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Shandong Shishang Fresh Food Co ltd
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Shiying Future Qingdao Food Technology Co ltd
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Priority to CN202110904489.5A priority Critical patent/CN114052204A/en
Publication of CN114052204A publication Critical patent/CN114052204A/en
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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
    • 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
    • A23L13/50—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
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a preparation method of a cooked liquid meat drink, which specifically comprises the following steps: s1, preparation: cleaning raw meat, and mincing; s2, blanching and removing fishy smell; s3, boiling in water for flavoring; s4, blanching and removing the odor: taking out the boiled meat paste and the brine basket in the step S3 together, putting the meat paste and the brine basket into boiled hot water, boiling for 1-2 min, lifting the brine basket, pouring out the water, blanching again, and repeating for 3-5 times; s5, grinding: the meat that will scald water and remove the flavor is extruded with planar heavy object, drips the moisture, then pours out meat from the brine basket, weighs the meat that obtains, adds 1: 3-7 times of water, coarse grinding and fine grinding to obtain meat pulp; s6, thickening and seasoning; s7, sterilizing; and S8, filling. The method has low production cost and various tastes, and can rapidly provide protein for human body and supplement trace elements required by human body.

Description

Preparation method of cooked liquid meat drink
Technical Field
The invention relates to the technical field of meat product processing, in particular to a preparation method of a cooked liquid meat drink.
Background
The meat can provide protein, trace elements and other nutrients for human body, and is the main source for supplementing protein for human body. For the aged with deteriorated teeth and hard to chew hard food, especially meat, and for some patients who only can keep basic life activity by eating liquid diet, trace elements, especially iron elements, needed by human body can be supplemented.
Chinese patent CN201811167757.4 discloses a cooked liquid meat and its preparation method, which comprises heating meat, cooling, homogenizing, filtering to obtain cooked liquid meat product dissolved in water and in milk shape. The method needs continuous high-temperature heating and stirring for homogenate, the cost consumption is high, the economic and environment-friendly requirements cannot be met, the loss of effective components is easily caused by repeated heating and stirring of protein in meat, and the final quality standard is difficult to control.
Disclosure of Invention
In order to solve the problems of tooth degeneration and inconvenience in eating meat of the old, the invention provides the preparation method of the cooked liquid meat drink with low production cost and various tastes, which can quickly provide protein for human bodies and supplement trace elements required by the human bodies.
In order to realize the purpose, the technical scheme is as follows:
a preparation method of cooked liquid meat drink comprises the following steps:
s1, preparation: cleaning raw meat, and mincing;
s2, blanching and removing fishy smell;
s3, boiling in water for flavoring;
s4, blanching and removing the odor: taking out the boiled meat paste and the brine basket in the step S3 together, putting the meat paste and the brine basket into boiled hot water, boiling for 1-2 min, lifting the brine basket, pouring out the water, blanching again, and repeating for 3-5 times;
s5, grinding: the meat that will scald water and remove the flavor is extruded with planar heavy object, drips the moisture, then pours out meat from the brine basket, weighs the meat that obtains, adds 1: 3-7 times of water, coarse grinding and fine grinding to obtain meat pulp;
s6, thickening and seasoning;
s7, sterilizing;
and S8, filling.
Further, the specific steps of blanching and removing the fishy smell in the step S2 are as follows:
1. adding water and a seasoning packet I into a pot, wherein the seasoning packet I comprises white pepper, salt, angelica dahurica, aniseed, pepper, bay leaves, Chinese date and ginger, boiling with big fire, then boiling with small fire to obtain a first soup material, and cooling for later use;
2. mixing the cooled soup material I and the minced meat, adding the mixture and the ingredient bag I into a pot for blanching, boiling with slow fire to remove minced meat, and taking out the minced meat;
3. and (4) cleaning the meat paste.
Further, the adding amount of the ingredient bag I is added according to the weight of the minced meat, and specifically comprises the following components: white pepper: salt: radix angelicae: octagonal: chinese prickly ash: and (3) bay leaf: chinese date: ginger is 100: 2-3: 2-5: 0.2-0.5: 0.2-0.3: 0.2-0.4: 0.2-0.5: 0.6-0.8: 0.4 to 0.6.
In the preparation method of the cooked liquid meat drink, the specific steps of cooking and flavoring in water in S3 are as follows: adding water into the pot and adding a seasoning packet II, wherein the seasoning packet II comprises cassia bark, pepper, bay leaves and amomum tsao-ko, boiling with strong fire, fishing out the seasoning packet II, putting the seasoning packet II and cleaned muddy flesh into a brine basket, not covering the brine basket, and decocting with slow fire for 1.5-3 hours to obtain a soup base II.
Further, the adding amount of the cassia, the pepper, the bay leaves and the amomum tsao-ko is added according to the weight of the muddy flesh, and specifically comprises the following components: cassia bark: chinese prickly ash: and (3) bay leaf: and (3) nutmeg is 100: 0.2-0.3: 0.2-0.3: 0.1-0.2: 0.2-0.3.
In the step S5, the cooked liquid meat drink is coarsely ground by using a soybean milk machine, and the meat pulp is obtained after 3-5 min, and the meat drink in the soybean milk machine is directly poured into a colloid mill for grinding for 12-16 min during fine grinding.
In the preparation method of the cooked liquid meat drink, in step S6, the thickening and seasoning steps are as follows:
1. putting the beaker filled with the meat pulp into a water bath kettle, wherein the temperature of the water bath kettle is set to be 70-85 ℃, and the meat pulp is heated along with the water bath kettle, so that the temperature of the solution in the beaker can be ensured to exceed 60 ℃, and multiple experiments of an inventor find that when the temperature of the selected solution is higher than 60 ℃, the thickening agent is added, the thickening agent can be dissolved more quickly, and the thickening effect of the liquid meat drink can be better;
2. weighing 0.8-1.5 ppm of a thickening agent, stretching a stirring head of an electric stirrer below the liquid level in a beaker after a water bath kettle reaches a set temperature, turning on a switch, starting stirring, slowly adding the weighed thickening agent into the beaker a little by a little, starting timing after the thickening agent is added, and stirring for 15-20 min;
3. adding 0.1-0.3% of salt into the thickened solution while the solution is hot, and stirring for 5-10 min to melt.
According to the preparation method of the cooked liquid meat drink, one or more of liquid vegetables, fruits, grains or food additives can be added during preparation, so that meat drinks with different tastes can be provided, and the requirements of different people can be met.
Further, the liquefied vegetables, fruits or grains are mixed with the pre-product at the filling stage, thereby obtaining the cooked liquid meat drink. And the liquid vegetable, fruit or grain input proportion is between 0.8-2 times of the pre-product, so that the taste of the meat and the taste of the additive can be tasted at the same time, if the proportion is too small, the input of the additive loses meaning, and if the proportion is too large, the meat taste becomes weak.
The invention has the beneficial effects that:
1. the preparation method of the cooked liquid meat drink provided by the invention improves the utilization rate of meat resources, prolongs the industrial chain and improves the value of the meat resources.
2. The physical grinding mode involved in the preparation method provided by the invention is used for crushing protein particles in meat, so that the hydration capacity of protein is improved, and the protein can be suspended in an aqueous solution.
3. The preparation method of the cooked liquid meat drink provided by the invention can obtain the meat drink with the protein content of about 6 percent, the protein content is twice of that of milk, but the price is not greatly different from that of the milk.
4. The aged gradually degenerate teeth along with the age, and most patients with esophagus cancer, plant people and the like are difficult to eat cooked meat, the basic life activity can be maintained only by eating broth, fat meat and porridge, the trace elements required by the body cannot be supplemented, and the fat meat is easy to cause obesity, hypertension, hyperlipidemia and the like after long-term eating.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Exemplary embodiments of the present disclosure will be described in more detail below with reference to chicken breasts as an example:
a preparation method of cooked liquid meat drink comprises the following steps:
s1, preparation: comprises the steps of preprocessing the chicken breast and weighing spices in advance, wherein the chicken breast is preprocessed according to the following steps.
1. Chicken breast unfreezing: taking out the chicken breast from the refrigerator 12h in advance, putting the chicken breast into a large iron basin, and putting the chicken breast in a cooking room to be defrosted at a backlight position.
2. Cleaning chicken breast: and (4) washing the unfrozen chicken breast with clear water, and putting into an iron basin.
3. Mincing chicken breast: cutting chicken breast into small pieces, mincing in meat mincer for 3 times, and weighing according to dosage.
After the meat is repeatedly ground by the meat grinder for a plurality of times, the volume of the meat is reduced, the contact area of the meat and the soup material is increased, and a good fishy smell removing effect is achieved.
The spice is prepared by weighing two ingredient bags in advance according to the weight of the chicken breast, wherein the ingredient of the ingredient bag I and the weight ratio of the ingredient bag I to the chicken breast are as follows: white pepper: salt: radix angelicae: octagonal: chinese prickly ash: and (3) bay leaf: chinese date: ginger is 100: 2-3: 2-5: 0.2-0.5: 0.2-0.3: 0.2-0.4: 0.2-0.5: 0.6-0.8: 0.4 to 0.6.
The ingredient of the ingredient bag II and the weight ratio of the ingredient bag II to the chicken breast are as follows: cassia bark: chinese prickly ash: and (3) bay leaf: and (3) nutmeg is 100: 0.2-0.3: 0.2-0.3: 0.1-0.2: 0.2-0.3.
S2, blanching and removing fishy smell, and the method comprises the following specific steps:
1. boiling a first soup material: an amount of water was weighed into the pan according to the reference values shown in the following table 1.
TABLE 1
Meat weight Amount of water
<200 1000mL
200—500 1200mL
500—800 2000mL
And adding the ingredient bag I into a pot, boiling at 1700-2000W, boiling at 250-350W for 4-6 min, further boiling for 8-12 min, pouring out the boiled soup, and cooling to about 45 ℃ for about 20min to obtain the soup base I.
2. Blanching: mixing the cooled soup base I and the minced meat, adding the mixture and the ingredient bag I into a pot for blanching, boiling off the minced meat at 250-350W, and fishing out the minced meat in a basin for about 8 min.
Blanching with warm water to make it easier to boil out white foam, and further remove fishy smell and blood, and the meat is not aged and hardened.
3. Cleaning: adding water into the basin filled with the meat paste, and stirring for three circles by using a tool, wherein the water quantity is over the meat paste.
S3, boiling in water for flavoring, and the specific steps are as follows:
an amount of water was weighed into the pan according to the reference values shown in table 2 below.
TABLE 2
Meat weight Amount of water
<400 1200mL
400—800 1600mL
And adding the ingredient bag II into a pot, boiling at 1700-2000W, fishing out the ingredient bag II after 4-6 min, putting the ingredient bag II and the cleaned meat paste into a brine basket, wherein the brine basket is not covered, and decocting at 100-1500W for 1.5-3 h to obtain a soup base II. The method can make the flavor of the spice enter the chicken breast to remove the fishy smell.
S4, blanching and removing the odor, which comprises the following specific steps:
an amount of water was weighed into the pan according to the reference values shown in the following Table 3.
Meat weight Amount of water
<200 1000mL
200—500 1200mL
500—800 2000mL
Taking out the minced meat cooked by the soup base II and the brine basket together, adding a certain amount of water into the pot according to the weight of the meat, boiling the water for about 4min in 2100 firepower, putting the brine basket filled with the minced meat into the pot, cooking for 1-2 min, lifting the brine basket, pouring the water, scalding the water again, and repeating for 3-5 times. The purpose of repeatedly blanching is to reduce or remove the spice taste in the chicken breast and restore the fragrance of the chicken as far as possible.
S5, grinding:
1. coarse grinding: the meat that will scald water and remove the flavor is extruded with planar heavy object, drips the moisture, then pours out meat from the brine basket, weighs the meat that obtains, adds 1: and (3) grinding the meat by using 3-7 times of water for 3-5 min by using a soybean milk machine to obtain meat pulp.
2. And (4) fine grinding, namely directly pouring the meat drink in the soybean milk machine into a colloid mill, and grinding for 12-16 min.
S6, thickening and seasoning.
1. 200mL of chicken breast pulp is taken by a 250mL beaker and is put into a water bath kettle, the temperature of the water bath kettle is set to be 70-85 ℃, the meat pulp is heated along with the water bath kettle, so that the temperature of the solution in the beaker can be ensured to exceed 60 ℃, and multiple experiments of an inventor find that when the temperature of the selected solution is higher than 60 ℃, the thickening agent is added, the thickening agent can be dissolved more quickly, and the thickening effect of the liquid meat drink is better;
2. weighing 0.8-1.5 ppm of a thickening agent, stretching a stirring head of an electric stirrer below the liquid level in a beaker after a water bath kettle reaches a set temperature, turning on a switch, starting stirring, slowly adding the weighed thickening agent into the beaker a little by a little, starting timing after the thickening agent is added, and stirring for 15-20 min;
3. adding 0.1-0.3% of salt into the thickened solution while the solution is hot, and stirring for 5-10 min to melt.
And S7, sterilizing.
And S8, filling. Obtaining the cooked original flavor liquid meat product.
S9, ending, cleaning the soybean milk machine, and carefully scratching the blade; cleaning the colloid mill, putting in clean water, cleaning, connecting with a power supply, circulating water for 10s, and repeating the operation till cleaning.
In addition, when the liquid meat drink is prepared, one or more of liquid vegetables, fruits, grains or food additives can be added together to provide meat drinks with different tastes, so that the requirements of different people are met.
Further, the liquefied vegetables, fruits or grains are mixed with the pre-product at the filling stage, thereby obtaining the cooked liquid meat drink. And the liquid vegetable, fruit or grain input proportion is between 0.8-2 times of the pre-product, so that the taste of the meat and the taste of the additive can be tasted at the same time, if the proportion is too small, the input of the additive loses meaning, and if the proportion is too large, the meat taste becomes weak.
The preparation method of the present invention is specifically described below by using several cooked liquid meat drinks of different tastes.
Example 1:
cooked sour and sweet liquid meat product
Weighing 200g of raw meat, and mincing into mashed meat. According to the meat: white pepper: salt: radix angelicae: octagonal: chinese prickly ash: and (3) bay leaf: chinese date: 1, ginger: 0.025: 0.03: 0.003: 0.0025: 0.003: 0.0025: 0.0075: obtaining a seasoning packet I according to the proportion of 0.0045, weighing 1000mL of water, adding the seasoning packet I, boiling with strong fire, decocting with slow fire for 10min, and cooling to about 45 ℃ to obtain a first soup material.
Mixing the first soup material and the minced meat, adding the first soup material and the minced meat into a pot, blanching with slow fire, boiling for about 8min, taking out the minced meat in a basin, cleaning for 3 times, and pouring out water.
According to the meat: cassia bark: chinese prickly ash: and (3) bay leaf: 1: 0.00275: 0.0025:0.00115:0.00225 to obtain an ingredient bag II, weighing 1200mL of water, adding the ingredient bag II, boiling with strong fire to obtain a soup base II, filling the minced meat and the ingredient bag II into a brine basket, adding the soup base II together, and stewing with slow fire for 2 h.
Weighing 1000mL of water, boiling with strong fire, taking out the brine basket from the soup base II, putting the brine basket into 1000mL of boiling water, boiling for 1min, lifting the brine basket after 1min, pouring off the water, adding 1000mL of water again, boiling, and repeating for four times.
Draining the boiled meat, weighing, and adding 1: grinding 7 times of water in a soybean milk machine for 4min, and grinding in a colloid mill for 15min to obtain meat slurry.
Putting the meat pulp into a water bath through a beaker, heating to 70 ℃, adding 0.9% of thickening agent, 0.4% of citric acid, 5% of white granulated sugar and 5% of edible essence by taking the mass of the meat pulp as 1, and uniformly stirring by using a stirrer until all the substances are dissolved to obtain a pre-product.
Heating the pre-product to 93 +/-2 ℃ for 15min, heating the filling container to about 80 ℃, and pouring the pre-product into the filling container to obtain the cooked sour and sweet liquid meat product.
Example 2:
cooked carrot liquid meat product
Weighing 400g of raw meat, and mincing into mashed meat. According to the meat: white pepper: salt: radix angelicae: octagonal: chinese prickly ash: and (3) bay leaf: chinese date: 1, ginger: 0.026: 0.032: 0.004: 0.0026: 0.0028: 0.003: 0.0069: 0.005 obtaining a seasoning packet I, measuring 1200mL of water, adding the seasoning packet I, boiling with strong fire, decocting with slow fire for 9min, and cooling to about 45 ℃ to obtain a first soup material.
Mixing the first soup material and the minced meat, adding the first soup material and the minced meat into a pot, blanching with slow fire, boiling for about 8min, taking out the minced meat in a basin, cleaning for 3 times, and pouring out water.
According to the meat: cassia bark: chinese prickly ash: and (3) bay leaf: nutmeg ═ 1: 0.0025: 0.0024:0.0013:0.00235 to obtain an ingredient bag II, weighing 1200mL of water, adding the ingredient bag II, boiling with strong fire to obtain a soup base II, filling the minced meat and the ingredient bag II into a brine basket, adding the soup base II together, and stewing with slow fire for 2.3 h.
Weighing 1200mL of water, boiling with strong fire, taking out the brine basket from the soup base II, putting into 1200mL of boiling water, boiling for 1.5min, after 1.5min, lifting the brine basket, pouring the water, adding 1200mL of water again, boiling, and repeating for four times.
Draining the boiled meat, weighing, and adding 1: adding 3 times of water, water and meat into soybean milk machine, grinding for 4min, and grinding in colloid mill for 14min to obtain meat pulp.
Heating the meat pulp to 72 ℃, adding 1% of thickening agent calculated by the mass of the meat pulp as 1%, and uniformly stirring by using a stirrer until the substances are completely dissolved to obtain a pre-product.
Cleaning carrot, draining, removing the hard part of the rootstock, cutting into blocks, cooking, and mixing the carrot: pouring carrot and water into a colloid mill at a ratio of 1:1.3, and grinding for 10min to obtain carrot juice.
According to the pre-product: pouring the carrot juice in a ratio of 1:1 into a filling container, and uniformly mixing to obtain the cooked vegetable liquid meat product.
Example 3:
cooked millet liquid meat product
Weighing 500g of raw meat, and mincing into mashed meat. According to the meat: white pepper: salt: radix angelicae: octagonal: chinese prickly ash: and (3) bay leaf: chinese date: 1, ginger: 0.027: 0.04: 0.0028: 0.0024: 0.0032: 0.004: 0.007: 0.005 obtaining a seasoning packet I, measuring 1200mL of water, adding the seasoning packet I, boiling with strong fire, decocting with slow fire for 11min, and cooling to about 45 ℃ to obtain a first soup material.
Mixing the first soup material and the minced meat, adding the first soup material and the minced meat into a pot, blanching with slow fire, boiling for about 7min, taking out the minced meat in a basin, cleaning for 3 times, and pouring out water.
According to the meat: cassia bark: chinese prickly ash: and (3) bay leaf: nutmeg ═ 1: 0.0024: 0.0026:0.0014:0.0023 to obtain an ingredient bag II, weighing 1600mL of water, adding the ingredient bag II, boiling with strong fire to obtain a soup base II, putting the minced meat and the ingredient bag II into a brine basket, adding the soup base II together, and stewing with slow fire for 2.5 h.
Weighing 1200mL of water, boiling with strong fire, taking out the brine basket from the soup base II, putting into 1200mL of boiling water, boiling for 1min, after 1min, lifting the brine basket, pouring the water, adding 1200mL of water again, boiling, and repeating for four times.
Draining the boiled meat, weighing, and adding 1: adding 3 times of water, water and meat into soybean milk machine, grinding for 4min, and grinding in colloid mill for 16min to obtain meat pulp.
Heating the meat pulp to 70 ℃, adding 1.2% of thickening agent calculated by the mass of the meat pulp as 1, and uniformly stirring by a stirrer until the substances are completely dissolved to obtain a pre-product.
Adding water into millet, soaking for 2h, and mixing the following components: and (3) boiling the millet at the ratio of 1:9 to obtain the millet paste.
According to the pre-product: and pouring the millet paste in a ratio of 1:1.5 into a canning container to obtain the cooked cereal liquid meat product.
Example 4:
cooked pineapple liquid meat product
Weighing 600g of raw meat, and mincing into meat paste. According to the meat: white pepper: salt: radix angelicae: octagonal: chinese prickly ash: and (3) bay leaf: chinese date: 1, ginger: 0.021: 0.023: 0.003: 0.0026: 0.0032: 0.0034: 0.0063: 0.0044 to obtain a seasoning packet I, measuring 2000mL of water, adding the seasoning packet I, boiling with strong fire, decocting with slow fire for 12min, and cooling to about 45 ℃ to obtain a first soup material.
Mixing the first soup material and the minced meat, adding the first soup material and the minced meat into a pot, blanching with slow fire, boiling for about 8min, taking out the minced meat in a basin, cleaning for 3 times, and pouring out water.
According to the meat: cassia bark: chinese prickly ash: and (3) bay leaf: nutmeg ═ 1: 0.0025: 0.0023:0.0014:0.0023 to obtain an ingredient bag II, weighing 1600mL of water, adding the ingredient bag II, boiling with strong fire to obtain a soup base II, filling the minced meat and the ingredient bag II into a brine basket, adding the soup base II together, and stewing with slow fire for 2.1 h.
Weighing 2000mL of water, boiling with strong fire, taking out the brine basket from the soup base II, putting the brine basket into 2000mL of boiling water, boiling for 1min, lifting the brine basket after 1min, pouring off the water, adding 2000mL of water again, boiling, and repeating for four times.
Draining the boiled meat, weighing, and adding 1: adding 4 times of water, water and meat into soybean milk machine, grinding for 4min, and grinding in colloid mill for 15min to obtain meat pulp.
Heating the meat pulp to 76 ℃, adding 1.3 percent of thickening agent calculated by the mass of the meat pulp as 1 percent, and uniformly stirring the mixture by a stirrer until the substances are completely dissolved to obtain a pre-product.
Taking pineapple pulp, removing inedible parts, and mixing the pineapple: pouring the pineapple and water into a soybean milk machine at a ratio of 1:0.5, grinding for 4min, and then pouring into a colloid mill, and grinding for 15min to obtain pineapple juice.
According to the pre-product: 1, pineapple juice: 1, pouring into a filling container, and uniformly mixing to obtain the cooked pineapple liquid meat product.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. A preparation method of cooked liquid meat drink is characterized by comprising the following steps:
s1, preparation: cleaning raw meat, and mincing;
s2, blanching and removing fishy smell;
s3, boiling in water for flavoring;
s4, blanching and removing the odor: taking out the boiled meat paste and the brine basket in the step S3 together, putting the meat paste and the brine basket into boiled hot water, boiling for 1-2 min, lifting the brine basket, pouring out the water, blanching again, and repeating for 3-5 times;
s5, grinding: the meat that will scald water and remove the flavor is extruded with planar heavy object, drips the moisture, then pours out meat from the brine basket, weighs the meat that obtains, adds 1: 3-7 times of water, coarse grinding and fine grinding to obtain meat pulp;
s6, thickening and seasoning;
s7, sterilizing;
and S8, filling.
2. The method for preparing the cooked liquid meat drink according to claim 1, wherein the steps of blanching water and removing fishy smell in S2 are as follows:
(1) adding water and a seasoning packet I into a pot, wherein the seasoning packet I comprises white pepper, salt, angelica dahurica, aniseed, pepper, bay leaves, Chinese date and ginger, boiling with big fire, then boiling with small fire to obtain a first soup material, and cooling for later use;
(2) mixing the cooled soup material I and the minced meat, adding the mixture and the ingredient bag I into a pot for blanching, boiling with slow fire to remove minced meat, and taking out the minced meat;
(3) and (4) cleaning the meat paste.
3. The method for preparing cooked liquid meat drink according to claim 2, wherein the ingredient packet I is added according to the weight of the meat paste, specifically meat: white pepper: salt: radix angelicae: octagonal: chinese prickly ash: and (3) bay leaf: chinese date: ginger is 100: 2-3: 2-5: 0.2-0.5: 0.2-0.3: 0.2-0.4: 0.2-0.5: 0.6-0.8: 0.4 to 0.6.
4. The method for preparing a cooked liquid meat drink as claimed in claim 1, wherein the specific steps of cooking and flavoring in water in S3 are as follows: adding water into the pot and adding a seasoning packet II, wherein the seasoning packet II comprises cassia bark, pepper, bay leaves and amomum tsao-ko, boiling with strong fire, fishing out the seasoning packet II, putting the seasoning packet II and cleaned muddy flesh into a brine basket, not covering the brine basket, and decocting with slow fire for 1.5-3 hours to obtain a soup base II.
5. The method for preparing a cooked liquid meat drink according to claim 4, wherein the amount of cinnamon, pepper, bay leaves and amomum cardamomum added is based on the weight of the meat paste, specifically meat: cassia bark: chinese prickly ash: and (3) bay leaf: and (3) nutmeg is 100: 0.2-0.3: 0.2-0.3: 0.1-0.2: 0.2-0.3.
6. The method of claim 1, wherein in step S5, the soybean milk is obtained after 3-5 min by using a soybean milk machine for coarse grinding, and the meat is directly poured into a colloid mill for fine grinding for 12-16 min.
7. The method for preparing a cooked liquid meat drink as claimed in claim 1, wherein the thickening and seasoning of step S6 comprises the following steps:
(1) putting the beaker filled with the meat pulp into a water bath kettle, setting the temperature of the water bath kettle to be 70-85 ℃, and heating the meat pulp along with the water bath kettle;
(2) weighing 0.8-1.5 ppm of a thickening agent, stretching a stirring head of an electric stirrer below the liquid level in a beaker after a water bath kettle reaches a set temperature, turning on a switch, starting stirring, slowly adding the weighed thickening agent into the beaker a little by a little, starting timing after the thickening agent is added, and stirring for 15-20 min;
(3) adding 0.1-0.3% of salt into the thickened solution while the solution is hot, and stirring for 5-10 min to melt.
8. The method for preparing a cooked liquid meat drink according to any one of claims 1 to 7, wherein one or more of liquefied vegetables, fruits, grains or food additives are further added at the time of preparation.
9. The method of claim 8, wherein the liquefied vegetables, fruits or grains are mixed with the pre-product at the filling stage to obtain the cooked liquid meat drink.
10. The method for preparing a cooked liquid meat drink according to claim 9, wherein the ratio of the liquefied vegetables, fruits or grains to be added is between 0.8 and 2 times of the pre-product.
CN202110904489.5A 2021-08-06 2021-08-06 Preparation method of cooked liquid meat drink Pending CN114052204A (en)

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