CN115669875A - Meat food and preparation method thereof - Google Patents
Meat food and preparation method thereof Download PDFInfo
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- CN115669875A CN115669875A CN202211398171.5A CN202211398171A CN115669875A CN 115669875 A CN115669875 A CN 115669875A CN 202211398171 A CN202211398171 A CN 202211398171A CN 115669875 A CN115669875 A CN 115669875A
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- 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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Abstract
The invention relates to the technical field of meat food production, in particular to a meat food which comprises the following raw materials in parts by weight: 180-220 parts of pork, 130-150 parts of pineapple, 280-320 parts of oil, 200-300 parts of flour, 60-120 parts of starch, 40-50 parts of eggs, 80-100 parts of water, 10-30 parts of white sugar, 6-10 parts of rice vinegar, 15-20 parts of tomato sauce, 6-10 parts of pepper powder, 6-10 parts of salt and 20-25 parts of light soy sauce. The invention also provides a preparation method of the meat food. When the pineapple and tomato sauce meat food is used, the taste of the meat food is improved by utilizing the pineapple and tomato sauce, the nutrient content of the meat food can be increased, the taste and the nutrient content of the meat food are not single any more, the appetite of people can be improved, the using amount of salt can be reduced, the safety of the prepared meat food is ensured, and the meat food is safer and more relieved to eat.
Description
Technical Field
The invention relates to the technical field of meat food production, in particular to a meat food and a production method thereof.
Background
At present, a plurality of meat products such as ham, sausage, canned meat products and the like exist in the market, the meat products are basically salty in taste and single in mouthfeel, excessive addition of salt can not only increase the weight of the meat products, but also play a role in prolonging the shelf life of the meat products, the meat products are equivalent to pickled food, and the meat products contain amino acid when being placed for a long time, nitro groups can be generated in the metabolism of substances in the amino acid, and nitrogen-containing compounds in vegetables can be reduced into nitrite by some microorganisms. The nitrite is excessive, the meat foods are not suitable for adults to eat too much and children to eat too much, and the body is greatly injured due to excessive eating.
Disclosure of Invention
The invention aims to solve the defects of single taste and excessive salt of meat food in the prior art, and provides the meat food and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
designing a meat food, which comprises the following raw materials in parts by weight:
180-220 parts of pork, 130-150 parts of pineapple, 280-320 parts of oil, 200-300 parts of flour, 60-120 parts of starch, 40-50 parts of eggs, 80-100 parts of water, 10-30 parts of white sugar, 6-10 parts of rice vinegar, 15-20 parts of tomato sauce, 6-10 parts of pepper powder, 6-10 parts of salt and 20-25 parts of light soy sauce.
Preferably, the formula comprises the following raw materials in parts by weight:
190-200 parts of pork, 135-145 parts of pineapple, 290-310 parts of oil, 230-280 parts of flour, 80-100 parts of starch, 44-48 parts of eggs, 85-90 parts of water, 15-25 parts of white sugar, 7-9 parts of rice vinegar, 16-18 parts of tomato sauce, 7-9 parts of pepper powder, 7-9 parts of salt and 22-24 parts of light soy sauce.
Preferably, the formula comprises the following raw materials in parts by weight:
195 parts of pork, 140 parts of pineapple, 300 parts of oil, 250 parts of flour, 90 parts of starch, 45 parts of eggs, 88 parts of water, 20 parts of white sugar, 8 parts of rice vinegar, 17 parts of tomato sauce, 8 parts of pepper, 8 parts of salt and 23 parts of light soy sauce.
The invention also provides a preparation method of the meat food, which comprises the following steps:
s1, adding light soy sauce, pepper powder, salt and half of starch to pork according to a proportion, and pickling for 30-35 minutes;
s2, cutting the pineapples into blocks for later use, and mixing the other half of starch, water, white sugar, rice vinegar and tomato sauce together to prepare a juice for later use;
s3, mincing the cured pork in the step S1 by using a meat mincer, taking out minced meat, adding eggs and stirring to form meat paste;
s4, extruding the meat paste by using a decorating bag and making the meat paste into a circle;
s5, wrapping the flour on a plurality of meat circles, standing for 30-35 minutes, and wrapping the flour again;
s5, heating the oil by using a pot, and putting the meat ring in the pot to fry the two sides of the meat ring to be yellow;
s6, cooking the sauce obtained in the step S2 in a pot, pouring pineapple blocks into the sauce, stir-frying the pineapple blocks, taking out the pineapple blocks for later use, and smearing the residual sauce in the pot on a meat ring fried on two sides;
s7, inserting a pineapple block into each meat ring, and packaging with a vacuum bag.
Preferably, in step S1, pork is cut into slices, and light soy sauce, pepper powder, salt and a half starch are mixed together and spread on the surface of the pork.
Preferably, in step S5, the meat ring is steamed in a steamer for 20-25 minutes before frying the meat ring.
The meat food and the preparation method thereof provided by the invention have the beneficial effects that: when the meat food is processed, the pineapple and the tomato sauce are utilized to improve and promote the taste of the meat food, the nutrient content of the meat food can be increased, the taste and the nutrient content of the meat food are not single any more, the appetite of people can be promoted, the using amount of salt can be reduced, the safety of the prepared meat food is ensured, and people can eat the meat food more safely and safely.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example 1
A meat food comprises the following raw materials in parts by weight:
180 parts of pork, 130 parts of pineapple, 280 parts of oil, 200 parts of flour, 60 parts of starch, 40 parts of eggs, 80 parts of water, 10 parts of white sugar, 6 parts of rice vinegar, 15 parts of tomato sauce, 6 parts of pepper powder, 6 parts of salt and 20 parts of light soy sauce.
The invention also provides a preparation method of the meat food, which comprises the following steps:
s1, adding light soy sauce, pepper powder, salt and half of starch to pork according to a proportion, and pickling for 30 minutes; pork is pork fillet, which contains protein, copper and the like, the protein in the pork fillet can maintain potassium and sodium balance, eliminate edema, improve immunity, regulate low blood pressure, buffer anemia and the like, the copper in the pork fillet has important influence on the development and functions of blood, central nervous system, immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs, and the like, and the pork fillet is eaten more and has the advantages of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; after being cut into slices, the light soy sauce, the pepper powder and the salt are convenient to taste during pickling;
s2, cutting the pineapples into pieces for later use, keeping the sizes of the pineapple pieces consistent, and mixing the other half of starch, water, white sugar, rice vinegar and tomato sauce together to prepare sauce for later use;
s3, mincing the cured pork in the step S1 by using a meat mincer, mincing the pork, facilitating the operation of subsequent processes, taking out minced meat, adding eggs, and stirring to obtain meat paste; eggs are added into the meat paste, so that the meat balls can be conveniently shaped in the later period;
s4, extruding the meat paste by using a decorating bag and making the meat paste into a circle; the size of one manufactured circle is kept consistent, so that the package of a vacuum bag is convenient to remove;
s5, wrapping the flour on a plurality of meat circles, standing for 30 minutes, and wrapping the flour again; the surface of the meat roll is wrapped by the flour, so that the phenomenon that residues fall from the surface of the meat roll in the subsequent operation is avoided, and meanwhile, sauce is conveniently adsorbed, so that the meat roll is tasty;
s5, steaming the meat roll in a steamer for 20 minutes before frying the meat roll; heating the oil in a pot, and placing the meat ring in the pot to fry the two sides of the meat ring to be yellow; the meat ring is fried to improve the taste of the meat ring, but if the frying time is too long, the surface of the meat ring is easily burnt, the taste of the meat ring is reduced, and the health of people is influenced, so that the frying time cannot be long, and in order to ensure that the meat in the meat ring is cooked, a steamer is used to ensure that the meat ring is completely cooked;
s6, cooking the sauce obtained in the step S2 in a pot, pouring pineapple blocks into the sauce, stir-frying the pineapple blocks, taking out the pineapple blocks for later use, and smearing the residual sauce in the pot on a meat ring fried on two sides; the sauce is used for improving the mouthfeel of the meat balls and the pineapple blocks;
s7, inserting a pineapple block into each meat ring, and packaging with a vacuum bag. The vacuum bag package is convenient for prolonging the shelf life of the meat balls and the pineapple blocks, and the pineapple blocks are surely kept in good order, and the pineapple blocks are eaten as soon as possible without adding any preservative, so that the deterioration condition is avoided.
Example 2
A meat food comprises the following raw materials in parts by weight:
190 parts of pork, 135 parts of pineapple, 290 parts of oil, 230 parts of flour, 80 parts of starch, 44 parts of eggs, 85 parts of water, 15 parts of white sugar, 7 parts of rice vinegar, 16 parts of tomato sauce, 7 parts of pepper, 7 parts of salt and 22 parts of light soy sauce.
The invention also provides a preparation method of the meat food, which comprises the following steps:
s1, adding light soy sauce, pepper powder, salt and half starch to pork according to a ratio, and pickling for 32 minutes; pork is pork fillet, which contains protein, copper and the like, the protein in the pork fillet can maintain potassium and sodium balance, eliminate edema, improve immunity, regulate low blood pressure, buffer anemia and the like, the copper in the pork fillet has important influence on the development and functions of blood, central nervous system, immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs, and the like, and the pork fillet is eaten more and has the advantages of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; after being cut into slices, the light soy sauce, the pepper powder and the salt can be conveniently flavored during the pickling;
s2, cutting the pineapples into pieces for later use, keeping the sizes of the pineapple pieces consistent, and mixing the other half of starch, water, white sugar, rice vinegar and tomato sauce together to prepare sauce for later use;
s3, mincing the cured pork in the step S1 by using a meat mincer, mincing the pork to facilitate the operation of subsequent processes, taking out minced meat, adding eggs, and stirring to obtain meat paste; eggs are added into the meat paste, so that the meat balls can be conveniently shaped in the later period;
s4, extruding the meat paste by using a decorating bag and making the meat paste into a circle; the size of one manufactured circle is kept consistent, so that the package of a vacuum bag is convenient to remove;
s5, wrapping the flour on the meat circles, standing for 32 minutes, and wrapping the flour again; the surface of the meat roll is wrapped by the flour, so that the phenomenon that residues fall from the surface of the meat roll in the subsequent operation is avoided, and meanwhile, sauce is conveniently adsorbed, so that the meat roll is tasty;
s5, steaming the meat roll in a steamer for 22 minutes before frying the meat roll; heating the oil with a pot, and placing the meat ring in the pot, and frying the two sides of the meat ring to be yellow; the meat ring is fried to improve the taste of the meat ring, but if the frying time is too long, the surface of the meat ring is easily burnt, so that the taste of the meat ring is reduced, and the health of people is influenced, so that the frying time cannot be long, and in order to ensure that the meat in the meat ring is cooked, a steamer is used to ensure that the meat ring is completely cooked;
s6, cooking the sauce obtained in the step S2 in a pot, pouring the pineapple blocks into the sauce, stir-frying the pineapple blocks, taking out the pineapple blocks for later use, and smearing the sauce left in the pot on a meat ring fried on two sides; the sauce is used for improving the mouthfeel of the meat balls and the pineapple blocks;
s7, inserting a pineapple block into each meat ring, and packaging with a vacuum bag. The vacuum bag package is convenient for prolonging the shelf life of the meat balls and the pineapple blocks, and the pineapple blocks are surely kept in good order, and the pineapple blocks are eaten as soon as possible without adding any preservative, so that the deterioration condition is avoided.
Example 3
The meat food comprises the following raw materials in parts by weight:
195 parts of pork, 140 parts of pineapple, 300 parts of oil, 250 parts of flour, 90 parts of starch, 45 parts of eggs, 88 parts of water, 20 parts of white sugar, 8 parts of rice vinegar, 17 parts of tomato sauce, 8 parts of pepper, 8 parts of salt and 23 parts of light soy sauce.
The invention also provides a preparation method of the meat food, which comprises the following steps:
s1, adding light soy sauce, pepper powder, salt and half of starch to pork according to a proportion, and pickling for 34 minutes; pork is pork fillet, which contains protein, copper and the like, the protein in the pork fillet can maintain potassium and sodium balance, eliminate edema, improve immunity, regulate low blood pressure, buffer anemia and the like, the copper in the pork fillet has important influence on the development and functions of blood, central nervous system, immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs, and the like, and the pork fillet is eaten more and has the advantages of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; after being cut into slices, the light soy sauce, the pepper powder and the salt can be conveniently flavored during the pickling;
s2, cutting the pineapples into pieces for later use, keeping the sizes of the pineapple pieces consistent, and mixing the other half of starch, water, white sugar, rice vinegar and tomato sauce together to prepare sauce for later use;
s3, mincing the cured pork in the step S1 by using a meat mincer, mincing the pork to facilitate the operation of subsequent processes, taking out minced meat, adding eggs, and stirring to obtain meat paste; eggs are added into the meat paste, so that the meat balls can be conveniently shaped in the later period;
s4, extruding the meat paste by using a decorating bag and making the meat paste into a circle; the size of one manufactured circle is kept consistent, so that the package of a vacuum bag is convenient to remove;
s5, wrapping the flour on the meat circles, standing for 34 minutes, and wrapping the flour again; the surface of the meat roll is wrapped by the flour, so that the phenomenon that residues fall from the surface of the meat roll in the subsequent operation is avoided, and meanwhile, sauce is conveniently adsorbed, so that the meat roll is tasty;
s5, steaming the meat roll in a steamer for 24 minutes before frying the meat roll; heating the oil in a pot, and placing the meat ring in the pot to fry the two sides of the meat ring to be yellow; the meat ring is fried to improve the taste of the meat ring, but if the frying time is too long, the surface of the meat ring is easily burnt, the taste of the meat ring is reduced, and the health of people is influenced, so that the frying time cannot be long, and in order to ensure that the meat in the meat ring is cooked, a steamer is used to ensure that the meat ring is completely cooked;
s6, cooking the sauce obtained in the step S2 in a pot, pouring the pineapple blocks into the sauce, stir-frying the pineapple blocks, taking out the pineapple blocks for later use, and smearing the sauce left in the pot on a meat ring fried on two sides; the sauce is used for improving the mouthfeel of the meat balls and the pineapple blocks;
s7, inserting a pineapple block into each meat ring, and packaging with a vacuum bag. The vacuum bag package is convenient for prolonging the shelf life of the meat ring and the pineapple blocks, and the quality is surely kept, and the meat ring and the pineapple blocks are eaten as soon as possible because no preservative is added, so that the condition of deterioration is avoided.
Example 4
The meat food comprises the following raw materials in parts by weight:
220 parts of pork, 150 parts of pineapple, 320 parts of oil, 300 parts of flour, 120 parts of starch, 50 parts of eggs, 100 parts of water, 30 parts of white sugar, 10 parts of rice vinegar, 20 parts of tomato sauce, 10 parts of pepper powder, 10 parts of salt and 25 parts of light soy sauce.
The invention also provides a method for preparing meat food, which comprises the following steps:
s1, adding light soy sauce, pepper powder, salt and half starch to pork according to a ratio, and pickling for 35 minutes; pork is pork fillet, which contains protein, copper and the like, the protein in the pork fillet can maintain potassium and sodium balance, eliminate edema, improve immunity, regulate low blood pressure, buffer anemia and the like, the copper in the pork fillet has important influence on the development and functions of blood, central nervous system, immune system, hair, skin and bone tissues, brain, liver, heart and other internal organs, the pork fillet is eaten more, and the pork fillet has the advantages of tonifying kidney, nourishing blood, nourishing yin and moistening dryness, the pork is sliced, and the light soy sauce, the pepper powder, the salt and the semi-starch are mixed together and smeared on the surface of the pork; after being cut into slices, the light soy sauce, the pepper powder and the salt are convenient to taste during pickling;
s2, cutting the pineapples into blocks for later use, keeping the sizes of the pineapple blocks consistent, and mixing the other half of starch, water, white sugar, rice vinegar and tomato sauce together to prepare a juice for later use;
s3, mincing the cured pork in the step S1 by using a meat mincer, mincing the pork to facilitate the operation of subsequent processes, taking out minced meat, adding eggs, and stirring to obtain meat paste; eggs are added into the meat paste, so that the meat balls can be conveniently shaped in the later period;
s4, extruding the meat paste by using a decorating bag and making the meat paste into a circle; the size of one manufactured circle is kept consistent, so that the package of a vacuum bag is convenient to remove;
s5, wrapping the flour on a plurality of meat circles, standing for 35 minutes, and wrapping the flour again; the flour is used for wrapping the surface of the meat roll, so that the phenomenon that residues fall from the surface of the meat roll in the subsequent operation is avoided, and meanwhile, sauce is conveniently adsorbed, so that the meat roll is tasty;
s5, steaming the meat roll in a steamer for 25 minutes before frying the meat roll; heating the oil with a pot, and placing the meat ring in the pot, and frying the two sides of the meat ring to be yellow; the meat ring is fried to improve the taste of the meat ring, but if the frying time is too long, the surface of the meat ring is easily burnt, the taste of the meat ring is reduced, and the health of people is influenced, so that the frying time cannot be long, and in order to ensure that the meat in the meat ring is cooked, a steamer is used to ensure that the meat ring is completely cooked;
s6, cooking the sauce obtained in the step S2 in a pot, pouring the pineapple blocks into the sauce, stir-frying the pineapple blocks, taking out the pineapple blocks for later use, and smearing the sauce left in the pot on a meat ring fried on two sides; the sauce is used for improving the mouthfeel of the meat balls and the pineapple blocks;
s7, inserting a pineapple block into each meat ring, and packaging with a vacuum bag. The vacuum bag package is convenient for prolonging the shelf life of the meat ring and the pineapple blocks, and the quality is surely kept, and the meat ring and the pineapple blocks are eaten as soon as possible because no preservative is added, so that the condition of deterioration is avoided.
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 person skilled in the art should be considered as the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (6)
1. The meat food is characterized by comprising the following raw materials in parts by weight:
180-220 parts of pork, 130-150 parts of pineapple, 280-320 parts of oil, 200-300 parts of flour, 60-120 parts of starch, 40-50 parts of eggs, 80-100 parts of water, 10-30 parts of white sugar, 6-10 parts of rice vinegar, 15-20 parts of tomato sauce, 6-10 parts of pepper powder, 6-10 parts of salt and 20-25 parts of light soy sauce.
2. The meat food product according to claim 1 wherein the formulation comprises the following raw materials in parts by weight:
190-200 parts of pork, 135-145 parts of pineapple, 290-310 parts of oil, 230-280 parts of flour, 80-100 parts of starch, 44-48 parts of eggs, 85-90 parts of water, 15-25 parts of white sugar, 7-9 parts of rice vinegar, 16-18 parts of tomato sauce, 7-9 parts of pepper powder, 7-9 parts of salt and 22-24 parts of light soy sauce.
3. The meat food product according to claim 1 or 2, characterized in that the formulation is as follows, in parts by weight:
195 parts of pork, 140 parts of pineapple, 300 parts of oil, 250 parts of flour, 90 parts of starch, 45 parts of eggs, 88 parts of water, 20 parts of white sugar, 8 parts of rice vinegar, 17 parts of tomato sauce, 8 parts of pepper, 8 parts of salt and 23 parts of light soy sauce.
4. A method of preparing a meat based food product according to any one of claims 1 to 3 comprising the steps of:
s1, adding light soy sauce, pepper powder, salt and half starch to pork according to a ratio, and pickling for 30-35 minutes;
s2, cutting the pineapples into blocks for later use, and mixing the other half of starch, water, white sugar, rice vinegar and tomato sauce together to prepare juice for later use;
s3, mincing the salted pork in the step S1 by using a meat mincer, taking out minced meat, adding eggs and stirring into meat paste;
s4, extruding the meat paste by using a piping bag and making the meat paste into circles one by one;
s5, wrapping the flour on the meat circles, standing for 30-35 minutes, and wrapping the flour again;
s5, heating the oil by using a pot, and putting the meat ring in the pot, and frying the two sides of the meat ring to be yellow;
s6, cooking the sauce obtained in the step S2 in a pot, pouring pineapple blocks into the sauce, stir-frying the pineapple blocks, taking out the pineapple blocks for later use, and smearing the residual sauce in the pot on a meat ring fried on two sides;
s7, inserting a pineapple block into each meat ring, and packaging with a vacuum bag.
5. The meat product of claim 4 wherein in step S1, the pork is sliced, and the light soy sauce, the pepper powder, the salt, and the starch are mixed together and spread on the surface of the pork.
6. The meat based food product of claim 4 or 5 wherein in step S5, the meat patty is steamed in a steamer for 20-25 minutes prior to frying the patty.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211398171.5A CN115669875A (en) | 2022-11-09 | 2022-11-09 | Meat food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211398171.5A CN115669875A (en) | 2022-11-09 | 2022-11-09 | Meat food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115669875A true CN115669875A (en) | 2023-02-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211398171.5A Withdrawn CN115669875A (en) | 2022-11-09 | 2022-11-09 | Meat food and preparation method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN115669875A (en) |
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- 2022-11-09 CN CN202211398171.5A patent/CN115669875A/en not_active Withdrawn
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Application publication date: 20230203 |