CN1168395C - Broiled meat cake making process and product thereof - Google Patents
Broiled meat cake making process and product thereof Download PDFInfo
- Publication number
- CN1168395C CN1168395C CNB001294024A CN00129402A CN1168395C CN 1168395 C CN1168395 C CN 1168395C CN B001294024 A CNB001294024 A CN B001294024A CN 00129402 A CN00129402 A CN 00129402A CN 1168395 C CN1168395 C CN 1168395C
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- Prior art keywords
- meat
- cake
- broiled
- preparation
- meat cake
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Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 84
- 238000000034 method Methods 0.000 title claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000009938 salting Methods 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 10
- 235000013580 sausages Nutrition 0.000 claims description 9
- 241001465754 Metazoa Species 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 244000144977 poultry Species 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 241000272525 Anas platyrhynchos Species 0.000 claims description 2
- 241000272814 Anser sp. Species 0.000 claims description 2
- 241000238557 Decapoda Species 0.000 claims description 2
- 241000283073 Equus caballus Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 claims description 2
- 241001494479 Pecora Species 0.000 claims description 2
- 241000009328 Perro Species 0.000 claims description 2
- 241000286209 Phasianidae Species 0.000 claims description 2
- 241000272534 Struthio camelus Species 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000015220 hamburgers Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000178 monomer Substances 0.000 description 9
- 239000002131 composite material Substances 0.000 description 7
- 238000009461 vacuum packaging Methods 0.000 description 6
- 235000013410 fast food Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000007599 discharging Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a method for manufacturing a roasted meat cake. Meat is minced into minced meat with 8 to 13mm, the components of 70 to 80 wt% of minced meat, 5 to 8 wt% of water, 1 to 1.5 wt% of edible salt, 4 to 5 wt% of sugar, 2 to 4 wt% of spring onion, 0.2 to 0.5 wt% of ginger, 1 to 1.5 wt% of garlic, 1.3 to 2 wt% of onion, 4 to 5 wt% of spice, 1 to 1.5 wt% of soy sauce, and 0.5 to 1 wt% of sesame oil are put in a stirrer, are stirred for 10 to 20 minutes, and are vacuumed from 60 to 80 %; the components are put in a salting base for salting and are processed after put in a stuffer; the components are hot processed by a direct fire roasting machine and then are put in a fumigating furnace for boiling. The roasted meat cake manufactured by the method has the advantages of fresh and delicious taste, and rich nutrition, has unique roasting flavour, and becomes proper materials for manufacturing a hamburger.
Description
The present invention relates to a kind of improvement of preparation method and products thereof of cooked meat product.
Cooked meat product has a variety of preparation methods, and wherein having a kind of is the meat stuffing that will modulate, and pours in the casing or artificial casing of animal, forms certain shape, then it is put into Fumigator or steamer carries out slaking, forms said ham sausage of people or sausage.This ham sausage or sausage, because the existence of beaters' skin or artificial casing, influence freshness and situation that people directly see the meat in the casing, owing to fire-cure for a long time and boiling, variation has taken place in the quality of meat, lack vivid tempting color and luster, also be not suitable for introducing raw material in addition as modern fast food.Before the present invention finishes, the broiled meat cake goods that patent applicant of the present invention does not see useful broiled meat cake preparation method of the present invention as yet and adopts this method to make are edible in daily life, the broiled meat cake goods of not seeing useful broiled meat cake preparation method of the present invention and adopting this method to make have sale on market, also do not see broiled meat cake preparation method of the present invention and on the books in the literature with the broiled meat cake goods of broiled meat cake preparation method making of the present invention.
The object of the present invention is to provide preparation method of a kind of broiled meat cake and products thereof, do not use beaters' skin or artificial casing, people directly can see the freshness and the situation of meat, image and texture distinctness adopt between high temperature, short time and fire-cure and boiling, and the quality of meat does not change, delicious flavour, nutritious, give of the enjoyment of people's the sense of taste, the suitable raw material of introducing as modern fast food of its distinctive shape with U.S..
For achieving the above object, the present invention adopts following technical proposals:
A kind of preparation method of broiled meat cake,
1. meat is rubbed into the meat mincing of 8-13 millimeter, by weight percentage, be component
Meat mincing 70-80%,
Water 5-8%,
Edible salt 1-1.5%,
Sugar 4-5%,
Green onion 2-4%,
Ginger 0.2-0.5%,
Garlic 1-1.5%,
Onion 1.3-2%,
Spices 4-5%,
Soy sauce 1-1.5% and
Sesame oil 0.5-1% goes into mixer, stirs 10-20 minute, vacuumizes 60-80%;
2. the meat stuffing that stirs was inserted 0-4 ℃ of salt marsh warehouse temperature salt marsh storehouse medium salting 24-48 hour;
3. the meat stuffing that salt marsh is good drops in the sausage filler and processes;
4. use straight fiery roast machine to carry out hot-working, temperature 200-260 ℃, time 4-8 minute;
5. the meat stuffing that will roast is put into boiling in the Fumigator, and temperature 75-85 ℃, time 20-40 minute;
With above-mentioned manufactured goods, adopt the vacuum packaging of transparent heat composite, form meat cake monomer;
The above-mentioned 60-80% that vacuumizes, that is, making its air pressure is atmospheric 40-20%.
The said meat of technique scheme, can be meat or the aquatic products of domestic animal, poultry, the meat of said domestic animal can be the meat of pig, ox, sheep, dog, rabbit or horse, and the meat of poultry can be the meat of chicken, duck, goose, quail, dove, turkey or ostrich, and aquatic products can be the meat of fish, shrimp or crab.
The present invention has more following effects and good effect:
Because preparation method of a kind of broiled meat cake of the present invention and products thereof, the prescription and the preparation technology of above-mentioned uniqueness have been adopted, thereby the meat cake delicious flavour made from said method, nutritious, unique barbecue local flavor is arranged, its transparent heat composite vacuum packaging makes its image and texture distinctness to present tempting color and luster, cause appetite and desire to buy that the consumer is strong easily, can impel the success of this product coml, antibiotic property is strong, and suppressing bacterium, to multiply ability strong, edible and store very convenient, the flat shape that it is rectangular exactly can be introduced modern fast food again, becomes the suitable material of making hamburger.
Below in conjunction with drawings and Examples the preparation method of broiled meat cake of the present invention and the product that uses this method to make are described in further detail:
Fig. 1 is the shape of the meat cake product monomer that the present invention includes and the schematic diagram of structure;
Fig. 2 is that A-A among Fig. 1 is to view.
Embodiment 1:
1. pork is rubbed into 8 millimeters meat mincing, by weight percentage, be component
Meat mincing 70%,
Water 8%,
Edible salt 1.5%,
Sugar 5%,
Ginger 0.5%,
Garlic 1.5%,
Spices 5%,
Soy sauce 1.5% He
2. the meat stuffing that stirs was inserted salt marsh storehouse medium salting 24 hours, 1 ℃ of salt marsh warehouse temperature;
3. the meat stuffing that salt marsh is good drops in the sausage filler and processes;
4. use straight fiery roast machine to carry out hot-working, 220 ℃ of temperature, 5 minutes time;
5. the meat stuffing that will roast is put into boiling in the Fumigator, 78 ℃ of temperature, 25 minutes time;
With above-mentioned manufactured goods, adopt the vacuum packaging of transparent heat composite, form meat cake monomer.
Embodiment 2:
1. pork is rubbed into 10 millimeters meat mincing, by weight percentage, be component
Meat mincing 75%,
Water 7%,
Edible salt 1.1%,
Sugar 4.5%,
Green onion 3%,
Ginger 0.4%,
Garlic 1.1%,
Onion 1.5%,
Spices 4.5%,
Soy sauce 1.2% He
Sesame oil 0.7% is gone into mixer, stirs 15 minutes, vacuumizes 75%;
2. the meat stuffing that stirs was inserted salt marsh storehouse medium salting 36 hours, 2 ℃ of salt marsh warehouse temperatures;
3. the meat stuffing that salt marsh is good drops in the sausage filler and processes;
4. use straight fiery roast machine to carry out hot-working, 240 ℃ of temperature, 7 minutes time;
5. the meat stuffing that will roast is put into boiling in the Fumigator, 80 ℃ of temperature, 30 minutes time;
With above-mentioned manufactured goods, adopt the vacuum packaging of transparent heat composite, form meat cake monomer.
Embodiment 3:
1. pork is rubbed into 13 millimeters meat mincing, by weight percentage, be component
Meat mincing 80%,
Water 5%,
Ginger 0.2%,
Onion 1.3%,
Sesame oil 0.5% is gone into mixer, stirs 18 minutes, vacuumizes 80%;
2. the meat stuffing that stirs was inserted salt marsh storehouse medium salting 48 hours, 3 ℃ of salt marsh warehouse temperatures;
3. the meat stuffing that salt marsh is good drops in the sausage filler and processes;
4. use straight fiery roast machine to carry out hot-working, 260 ℃ of temperature, 8 minutes time;
5. the meat stuffing that will roast is put into boiling in the Fumigator, 85 ℃ of temperature, 35 minutes time;
With above-mentioned manufactured goods, adopt the vacuum packaging of transparent heat composite, form meat cake monomer.
In the drawings, the 1st, meat cake, the 2nd, transparent heat composite, the 3rd, meat cake monomer, the 4th, ditch.
Claims (6)
1. the preparation method of a broiled meat cake, it is characterized in that it be according to:
1). meat is rubbed into the meat mincing of 8-13 millimeter, by weight percentage, be component
Meat mincing 70-80%,
Water 5-8%,
Edible salt 1-1.5%,
Sugar 4-5%,
Green onion 2-4%,
Ginger 0.2-0.5%,
Garlic 1-1.5%,
Onion 1.3-2%,
Spices 4-5%,
Soy sauce 1-1.5% and
Sesame oil 0.5-1% goes into mixer, stirs 10-20 minute, vacuumizes 60-80%;
2). the meat stuffing that stirs was inserted salt marsh storehouse medium salting 24-48 hour 0-4 ℃ of salt marsh warehouse temperature;
3). the meat stuffing that salt marsh is good drops in the sausage filler and processes;
4). use straight fiery roast machine to carry out hot-working, temperature 200-260 ℃, time 4-8 minute;
5). the meat stuffing that will roast is put into boiling in the Fumigator, and temperature 75-85 ℃, time 20-40 minute.
2. according to the preparation method of the said broiled meat cake of claim 1, it is characterized in that said meat, be meat or the aquatic products of domestic animal, poultry.
3. according to the preparation method of the said broiled meat cake of claim 2, the meat that it is characterized in that said domestic animal is the meat of pig, ox, sheep, dog, rabbit or horse.
4. according to the preparation method of the said broiled meat cake of claim 2, the meat that it is characterized in that said poultry is the meat of chicken, duck, goose, quail, dove, turkey or ostrich.
5. according to the preparation method of the said broiled meat cake of claim 2, it is characterized in that said aquatic products are the meat of fish, shrimp or crab.
6. a broiled meat cake is characterized in that it is the product that adopts the preparation method making of the described broiled meat cake of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001294024A CN1168395C (en) | 2000-12-12 | 2000-12-12 | Broiled meat cake making process and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001294024A CN1168395C (en) | 2000-12-12 | 2000-12-12 | Broiled meat cake making process and product thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1357258A CN1357258A (en) | 2002-07-10 |
| CN1168395C true CN1168395C (en) | 2004-09-29 |
Family
ID=4593476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001294024A Expired - Fee Related CN1168395C (en) | 2000-12-12 | 2000-12-12 | Broiled meat cake making process and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1168395C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2762419C2 (en) * | 2020-03-16 | 2021-12-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (ФГБОУ ВО Дальневосточный ГАУ) | Method for preparing combined meat-vegetable mince |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524642A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp and octopus cake and preparation method for kelp and octopus cake |
| CN102524643B (en) * | 2012-01-18 | 2014-05-14 | 福建省连江远嘉冷冻食品有限公司 | Vegetable kelp cake and preparation method thereof |
-
2000
- 2000-12-12 CN CNB001294024A patent/CN1168395C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2762419C2 (en) * | 2020-03-16 | 2021-12-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (ФГБОУ ВО Дальневосточный ГАУ) | Method for preparing combined meat-vegetable mince |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1357258A (en) | 2002-07-10 |
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| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |