CN1168395C

CN1168395C - Broiled meat cake making process and product thereof

Info

Publication number: CN1168395C
Application number: CNB001294024A
Authority: CN
Inventors: 朴鲁珍
Original assignee: XIJIE (QINGDAO) FOOD CO Ltd
Current assignee: XIJIE (QINGDAO) FOOD CO Ltd
Priority date: 2000-12-12
Filing date: 2000-12-12
Publication date: 2004-09-29
Anticipated expiration: 2020-12-12
Also published as: CN1357258A

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

Preparation method of a kind of broiled meat cake and products thereof

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%,

Green onion 4%,

Ginger 0.5%,

Garlic 1.5%,

Onion 2%,

Spices 5%,

Soy sauce 1.5% He

Sesame oil 1% is gone into mixer, stirs 12 minutes, vacuumizes 68%;

2. the meat stuffing that stirs was inserted salt marsh storehouse medium salting 24 hours, 1 ℃ of salt marsh warehouse temperature;

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;

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;

Embodiment 3:

1. pork is rubbed into 13 millimeters meat mincing, by weight percentage, be component

Meat mincing 80%,

Water 5%,

Edible salt 1%,

Sugar 4%,

Green onion 2%,

Ginger 0.2%,

Garlic 1%,

Onion 1.3%,

Spices 4%,

Soy sauce 1% He

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;

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;

In the drawings, the 1st, meat cake, the 2nd, transparent heat composite, the 3rd, meat cake monomer, the 4th, ditch.

Meat cake 1 rectangular flat, the length of meat cake 1 is 10 centimetres, wide is 6 centimetres, thick is 1.0, its outer 2 vacuum packagings of transparent heat composite, formation meat cake monomer of adopting, with three meat cake monomers 3, tiltedly laminate discharging, on the good meat cake monomer 3 of discharging, be connected with adhesive tape with following subsides.

Claims

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.