CN1145741A - Seasoning meat paste - Google Patents
Seasoning meat paste Download PDFInfo
- Publication number
- CN1145741A CN1145741A CN96116946A CN96116946A CN1145741A CN 1145741 A CN1145741 A CN 1145741A CN 96116946 A CN96116946 A CN 96116946A CN 96116946 A CN96116946 A CN 96116946A CN 1145741 A CN1145741 A CN 1145741A
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- paste
- raw material
- seasoning meat
- primary raw
- tasty
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Abstract
The seasoning meat paste is produced by selecting various fresh meat and red chilli powder as main material which is tasty and aperitive, using maltdextrin as carrier which makes various material in paste combine closely and homogeneously, and adding various nutritive supplements which make the paste fragrant and rich in nutrient. It is a nutritious and tasty functional food.
Description
The invention relates to a kind of meat pulp, a kind of specifically batching of seasoning meat pulp.
At present, people's living standard is improving constantly, and the requirement of food is also increased, and from the heavy local flavor characteristics in past, has the modern food aspect development of taste concurrently to heavily nutrition, function.Chinese patent " thick chilli paste " (publication number CN1096929A) discloses the batching of thick chilli paste, and it has the following disadvantages:
(1) adopting fresh vegetables is raw material, and give birth to strong its season, is not easy to store, and is unfavorable for the production of product continuous batch;
(2) do not have support material to make the abundant combination of various raw and auxiliary materials, can cause Product Status inhomogeneous;
(3) do not have the lipid-antioxidant activity measure, produce spoiled by rancid oil or fatly easily, be not easy to guarantee the quality.
The objective of the invention is to provide a kind of be not subjected to seasonal effect can continuous batch production, Product Status evenly and the instant seasoning meat pulp of long shelf-life.
The object of the present invention is achieved like this: the proportion scale of instant seasoning meat pulp is (by every 100KG):
Primary raw material: fresh meat particle piece 10～70KG
High-quality pimiento dry powder 5～20KG
Vegetable oil 4～14KG
Maltodextrin 5～25KG
Beans sauce or bone mud 5～10KG
Auxiliary material: the fruit of Chinese wolfberry 0.2～0.4KG
Longan 0.3～0.5KG
Ginkgo 0.2～0.3KG
Walnut 0.5～4KG
Sesame 1～2KG
White granulated sugar 5～7KG
Salt 2～3KG
Monosodium glutamate 0.3～0.5KG
Spice 0.3～0.6KG
Antioxidant BHA+BHT0.02～0.04KG
Potassium sorbate preservative 0.01～0.03KG
Water is an amount of
In the such scheme, select for use various fresh meats and pimiento dried noodle, play the appetitive effect of appetizing for main its delicious flavour of batching; Selecting maltodextrin for use is carrier, and various raw and auxiliary materials are combined closely, and the state quality is even; Added antioxidant in the batching, prevented spoiled by rancid oil or fat; Adopt longan, ginkgo, matrimony vine in the auxiliary ingredients, raw materials such as walnut, make its give off a strong fragrance, nutritious, satisfied people to auxotype, functional form has the needs of the modern food of taste concurrently, reached be not subjected to seasonal effect can continuous batch production, Product Status evenly and the purpose of long shelf-life.
Be described further below in conjunction with embodiment.
Embodiment 1, a kind of beef paste, its charge ratio (by 100KG)
Primary raw material: fresh beef particle 55KG pimiento dry powder 5KG
The oil 10KG of refined maize maltodextrin 10KG
Beans sauce 5KG
Auxiliary material: matrimony vine 0.3KG ginkgo 0.2KG
Longan 0.5KG walnut 0.8KG
White granulated sugar 5KG salt 2KG
Monosodium glutamate 0.4KG sesame 1KG
Spice 0.5KG
Embodiment 2, a kind of pork sauce, its charge ratio (by 100KG)
Primary raw material: fresh pork particle 55KG.
Other primary raw material and auxiliary material and embodiment (1) omit together.
Embodiment 3, a kind of minced chicken, its charge ratio (by 100KG)
Primary raw material: new fresh chicken meat particle 55KG.
Other primary raw material and auxiliary material and embodiment (1) omit together.
Embodiment 4, a kind of beef paste of pepperyyer type, its charge ratio (by 100KG)
Primary raw material: fresh beef particle 30KG, pimiento dry powder 20KG, the oil 12KG of refined maize maltodextrin 15KG, beans sauce 5KG, bone mud 5KG.
Other auxiliary material and embodiment (1) omit together.
Claims (1)
1, a kind of instant seasoning meat pulp is characterized in that charge ratio: primary raw material: fresh meat particle piece 10～70KG
Pimiento dry powder 5～20KG
Vegetable oil 4～14KG
Maltodextrin 5～25KG
Beans sauce or bone mud 5～10KG auxiliary material: the fruit of Chinese wolfberry 0.2～04KG
Longan 0.3～0.5KG
Ginkgo 0.2～0.3KG
Walnut 0.5～4KG
Sesame 1～2KG
White granulated sugar 5～7KG
Salt 2～3KG
Monosodium glutamate 0.3～0.5KG
Spice 0.3～0.6KG
Antioxidant BGA+BGT0.02～0.04KG
Potassium sorbate preservative 0.01～0.03KG
Water is an amount of
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96116946A CN1145741A (en) | 1996-05-27 | 1996-05-27 | Seasoning meat paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96116946A CN1145741A (en) | 1996-05-27 | 1996-05-27 | Seasoning meat paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1145741A true CN1145741A (en) | 1997-03-26 |
Family
ID=5123897
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96116946A Pending CN1145741A (en) | 1996-05-27 | 1996-05-27 | Seasoning meat paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1145741A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223982B (en) * | 2008-01-18 | 2011-06-22 | 荆术芝 | Edible bone jam and processing method thereof |
-
1996
- 1996-05-27 CN CN96116946A patent/CN1145741A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223982B (en) * | 2008-01-18 | 2011-06-22 | 荆术芝 | Edible bone jam and processing method thereof |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |