CN114403365A - Preparation method of small yellow rice braised meat instant food - Google Patents
Preparation method of small yellow rice braised meat instant food Download PDFInfo
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- CN114403365A CN114403365A CN202210102016.8A CN202210102016A CN114403365A CN 114403365 A CN114403365 A CN 114403365A CN 202210102016 A CN202210102016 A CN 202210102016A CN 114403365 A CN114403365 A CN 114403365A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 235000019713 millet Nutrition 0.000 claims abstract description 52
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of a small yellow rice braised meat instant food, which comprises the following steps: selecting pork streaky pork, cleaning, removing skin and hair, coating salt, pickling for 10-20 hr, frying, stacking with millet layer, quick freezing, shaping, and aging. The millet braised meat instant food prepared by the method can be preserved for three months at normal temperature. The product can be eaten after opening the bag, and has better taste if being heated. Streaky pork looks fatty, but fat but not greasy in mouth, and lean but not firewood; and the millet and the sorghum rice are combined, so that the two kinds of rice can relieve greasiness, the meat and rice are compact in structure, the rice fragrance is diffused all around, and the aftertaste is endless.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of a small yellow rice braised meat instant food.
Background
The streaky pork is fat and thin, is smooth in taste, and is one of the favorite of a plurality of meat lovers. At present, streaky pork is mainly directly made into dishes such as braised pork in brown sauce, braised pork with preserved vegetables and the like, which is obviously far from sufficient for eaters. The Chinese food product is delicious and nutritional, tastes such as food materials and the like can be tasted only in a restaurant, the flavor is not standard, and a large-scale effect is difficult to form. The traditional central kitchen processing mode has unstable quality, large random degree of index control and poor stability, and is difficult to realize the accurate operation of normal-temperature chain products. In view of the above, there is still a lack in the art of an instant food which can retain the flavor and taste of streaky pork and can be eaten at any time and any place.
Disclosure of Invention
The invention aims to provide a preparation method of a small yellow rice braised pork instant food which can keep the fragrance and taste of streaky pork, increases coarse cereals and is beneficial to health and can be eaten at any time and any place.
The invention provides a preparation method of a small yellow rice braised meat instant food, which comprises the following steps:
(1) selecting pork streaky pork, cleaning, removing skin and hair, smearing salt, and pickling for 10-20 hours;
(2) blanching the salted streaky pork in boiled water of 100 ℃ for 10-30 minutes;
(3) taking out, draining, cooling, smearing Mel, standing for 10-30 min, frying with oil, and draining;
(4) cooling and cutting into meat slices with thickness of 0.3-0.5 cm;
(5) cleaning millet, adding seasonings, stirring and pickling for 10-30 minutes, wherein the seasonings comprise milk bean curd juice, millet soup, ginger juice and monosodium glutamate;
(6) assembling the meat slices in the step (4) and the millet in the step (5), wherein a layer of meat slices and a layer of millet are stacked layer by layer, 8-10 meat slices are assembled in each part, and the meat slices are quickly frozen and molded at the temperature of-18 ℃;
(7) quick freezing, vacuum packaging, and aging at 108 deg.C under 0.15 MPa for 20-30 min.
The preparation method of the invention preferably comprises the following steps:
(1) selecting pork streaky pork, cleaning, removing skin and hair, smearing salt, and pickling for 12 hours;
(2) blanching the salted streaky pork in boiled water of 100 ℃ for 20 minutes;
(3) taking out, draining, cooling, smearing honey, standing for 15 minutes, frying with frying oil, and draining after frying;
(4) cooling and cutting into meat slices with thickness of 0.3-0.5 cm;
(5) cleaning millet, adding seasonings, stirring and pickling for 15 minutes, wherein the seasonings comprise milk bean curd juice, millet soup, ginger juice and monosodium glutamate;
(6) assembling the meat slices in the step (4) and the millet in the step (5), wherein a layer of meat slices and a layer of millet are stacked layer by layer, 8-10 meat slices are assembled in each part, and the meat slices are quickly frozen and molded at the temperature of-18 ℃;
(7) quick freezing, vacuum packaging, aging at 108 deg.C under 0.15 MPa for 25 min, and sterilizing.
The preparation method of the present invention, wherein the amount of each raw material substance can be adjusted according to the amount of the main material pork streaky pork and millet, and the seasoning can be added and adjusted by using various known food seasonings such as salt, sugar, rock candy, pepper, aniseed, ginger, shallot, garlic, soy sauce, oyster sauce, soybean paste, hoisin paste, etc., which are not limited in the present invention, but preferably, the amount of each raw material substance is: 300 g of pork streaky pork and 15 g of salt in the step (1); 250 g of millet in the step (5), 3 g of seasoning milk bean curd juice, 15 g of millet soup, 15 g of ginger juice and 3 g of monosodium glutamate.
The 250 g of small yellow rice in the step (5) can be replaced by 100 g of small yellow rice and 150 g of glutinous sorghum rice. Can better increase the taste of the food and is rich in nutrition.
The pork streaky pork is the special annual pork in Huaian mountainous area; the small yellow rice is Huaian special small yellow rice. Millet is northern millet and is processed from millet. Millet is sweet and salty in taste, has the effects of nourishing yin and blood, invigorating stomach and eliminating dampness, tonifying kidney and deficiency and soothing nerves, and is often used as a food for postpartum tonification of women. Millet is a kind of grain in northern China, and is a husked millet fruit, slightly larger than millet, light yellow in color and sticky after being cooked. When the raw materials are adopted, the food can be endowed with more beautiful mouthfeel and nutrition.
The fermented bean curd juice is juice in commercial fermented bean curd packaged food; the millet soup is prepared by soaking 5-10 parts by weight of millet in 100 parts by weight of water for 24 hours; the ginger juice is obtained by soaking 3-10 parts by weight of ginger slices or ginger blocks in 100 parts by weight of water for 24 hours.
The millet braised meat instant food prepared by the preparation method can be stored for three months at normal temperature. The product can be eaten after opening the bag, and has better taste if being heated. Streaky pork looks fatty, but fat but not greasy in mouth, and lean but not firewood; and the millet and the sorghum rice are combined, so that the two kinds of rice can relieve greasiness, the meat and rice are compact in structure, the rice fragrance is diffused all around, and the aftertaste is endless. Can be used as dish or staple food. Satisfying appetite and hungry. Is a necessary food for families, group meals, restaurants, dining halls, fast food restaurants and other places.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples.
Example 1
A preparation method of a small yellow rice braised meat instant food comprises the following steps:
(1) selecting 300 g of pork streaky pork, cleaning, removing skin and hair, smearing 15 g of edible salt, drying and pickling for 12 hours;
(2) blanching the salted streaky pork in boiled water of 100 ℃ for 20 minutes;
(3) taking out, draining, cooling, coating honey (or thinly coating a layer) after cooling, standing for 15 minutes, frying in oil, and draining after frying;
(4) cooling and cutting into meat slices with thickness of 0.3-0.5 cm;
(5) cleaning 250 g of millet, adding seasonings, stirring and pickling for 15 minutes, wherein the seasonings comprise 3 g of milk bean curd juice, 15 g of millet soup, 15 g of ginger juice and 3 g of monosodium glutamate;
(6) assembling the meat slices in the step (4) and the millet in the step (5), wherein a layer of meat slices and a layer of millet are stacked layer by layer, 8-10 meat slices are assembled in each part, and the meat slices are quickly frozen and molded at the temperature of-18 ℃;
(7) quick freezing, vacuum packaging, aging at 108 deg.C under 0.15 MPa for 25 min, and sterilizing.
The pork streaky pork is the special annual pork in Huaian mountainous area; the small yellow rice is Huaian special small yellow rice. The fermented bean curd juice is juice in commercial fermented bean curd packaged food; the millet soup is prepared by soaking 5-10 parts by weight of millet in 100 parts by weight of water for 24 hours; the ginger juice is obtained by soaking 3-10 parts by weight of ginger slices or ginger blocks in 100 parts by weight of water for 24 hours.
Example 2
A preparation method of a two-rice braised pork instant food comprises the following steps:
(1) selecting 300 g of pork streaky pork, cleaning, removing skin and hair, smearing 15 g of salt, drying and pickling for 15 hours;
(2) blanching the salted streaky pork in boiled water of 100 ℃ for 20 minutes;
(3) taking out, draining, cooling, smearing honey, standing for 15 minutes, frying with frying oil, and draining after frying;
(4) cooling and cutting into meat slices with thickness of 0.3-0.5 cm;
(5) cleaning 100 g of millet and 150 g of sticky sorghum rice, adding seasonings, stirring and pickling for 15 minutes, wherein the seasonings comprise 3 g of milk bean curd juice, 15 g of millet yellow rice soup, 15 g of ginger water juice and 3 g of monosodium glutamate;
(6) assembling the meat slices in the step (4) and the millet in the step (5), wherein a layer of meat slices and a layer of millet are stacked layer by layer, 8-10 meat slices are assembled in each part, and the meat slices are quickly frozen and molded at the temperature of-18 ℃;
(7) quick freezing, vacuum packaging, aging at 108 deg.C under 0.15 MPa for 25 min, and sterilizing.
The pork streaky pork is the special annual pork in Huaian mountainous area; the small yellow rice is Huaian special small yellow rice. The fermented bean curd juice is juice in commercial fermented bean curd packaged food; the millet soup is prepared by soaking 5-10 parts by weight of millet in 100 parts by weight of water for 24 hours; the ginger juice is obtained by soaking 3-10 parts by weight of ginger slices or ginger blocks in 100 parts by weight of water for 24 hours.
The preparation method provided by the embodiment of the invention can well remove fishy smell and greasy of the streaky pork product, wherein the fishy smell is removed by adopting a pickling mode, and the greasy is removed by adopting a boiling water and blanching at 100 ℃ and frying mode, so that the grease can be effectively removed, the greasy taste is removed, and the original nutrition of food is kept. In addition, the product is formed by adopting an ultra-low temperature quick-freezing forming technology, so that the original flavor, taste and nutrition of the food can be well reserved. The meat product is cured by adopting a high-temperature and high-pressure one-step molding technology after packaging, so that the product molding is realized, the flavor and the taste of food are further improved while the sterilization and the sterilization are achieved, and the problem of the quality guarantee period of the product at normal temperature is solved. The food package can adopt high temperature resistant plastic uptake or injection molding food grade material. Can be preserved for three months at normal temperature. The product can be eaten after opening the bag, and has better taste if being heated.
Although the present invention and its advantages have been described in detail, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims. Moreover, the scope of the present application is not intended to be limited to the particular embodiments of the process, machine, means, methods and steps described in the specification. As one of ordinary skill in the art will readily appreciate from the disclosure of the present invention, processes, machines, means, methods, or steps, presently existing or later to be developed that perform substantially the same function or achieve substantially the same result as the corresponding embodiments described herein may be utilized according to the present invention. Accordingly, the appended claims are intended to include within their scope such processes, devices, means, methods, or steps.
Claims (7)
1. A preparation method of a small yellow rice braised meat instant food comprises the following steps:
(1) selecting pork streaky pork, cleaning, removing skin and hair, smearing salt, and pickling for 10-20 hours;
(2) blanching the salted streaky pork in boiled water of 100 ℃ for 10-30 minutes;
(3) taking out, draining, cooling, smearing Mel, standing for 10-30 min, frying with oil, and draining;
(4) cooling and cutting into meat slices with thickness of 0.3-0.5 cm;
(5) cleaning millet, adding seasonings, stirring and pickling for 10-30 minutes, wherein the seasonings comprise milk bean curd juice, millet soup, ginger juice and monosodium glutamate;
(6) assembling the meat slices in the step (4) and the millet in the step (5), wherein a layer of meat slices and a layer of millet are stacked layer by layer, 8-10 meat slices are assembled in each part, and the meat slices are quickly frozen and molded at the temperature of-18 ℃;
(7) quick freezing, vacuum packaging, and aging at 108 deg.C under 0.15 MPa for 20-30 min.
2. The method of manufacturing according to claim 1, comprising the steps of:
(1) selecting pork streaky pork, cleaning, removing skin and hair, smearing salt, and pickling for 12 hours;
(2) blanching the salted streaky pork in boiled water of 100 ℃ for 20 minutes;
(3) taking out, draining, cooling, smearing honey, standing for 15 minutes, frying with frying oil, and draining after frying;
(4) cooling and cutting into meat slices with thickness of 0.3-0.5 cm;
(5) cleaning millet, adding seasonings, stirring and pickling for 15 minutes, wherein the seasonings comprise milk bean curd juice, millet soup, ginger juice and monosodium glutamate;
(6) assembling the meat slices in the step (4) and the millet in the step (5), wherein a layer of meat slices and a layer of millet are stacked layer by layer, 8-10 meat slices are assembled in each part, and the meat slices are quickly frozen and molded at the temperature of-18 ℃;
(7) quick freezing, vacuum packaging, aging at 108 deg.C under 0.15 MPa for 25 min, and sterilizing.
3. The method according to claim 1 or 2, wherein the raw material substances are used in amounts of: 300 g of pork streaky pork and 15 g of salt in the step (1); 250 g of millet in the step (5), 3 g of seasoning milk bean curd juice, 15 g of millet soup, 15 g of ginger juice and 3 g of monosodium glutamate.
4. The method according to claim 3, wherein the small glutinous millet in the step (5) is replaced with small glutinous millet 100 g and glutinous sorghum rice 150 g by 250 g.
5. The method according to any one of claims 1 to 4, wherein the pork streaky pork is a specialty year pork in Huaian mountainous area; the small yellow rice is Huaian special small yellow rice.
6. The method for preparing according to claim 1, wherein the fermented soybean curd juice is a juice in a commercially available fermented soybean curd packaged food; the millet soup is prepared by soaking 5-10 parts by weight of millet in 100 parts by weight of water for 24 hours; the ginger juice is obtained by soaking 3-10 parts by weight of ginger slices or ginger blocks in 100 parts by weight of water for 24 hours.
7. The millet braised meat instant food prepared by the preparation method of any one of claims 1-6.
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| CN202210102016.8A CN114403365A (en) | 2022-01-27 | 2022-01-27 | Preparation method of small yellow rice braised meat instant food |
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| CN202210102016.8A CN114403365A (en) | 2022-01-27 | 2022-01-27 | Preparation method of small yellow rice braised meat instant food |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154211A (en) * | 1996-01-11 | 1997-07-16 | 侯国英 | Instant dishes and processing method thereof |
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| CN113303448A (en) * | 2021-06-11 | 2021-08-27 | 北京必盛博科投资有限公司 | Preparation method of normal-temperature braised pork with preserved vegetable |
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