CN1216552C - Burdock low-temp. meat product - Google Patents
Burdock low-temp. meat product Download PDFInfo
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- CN1216552C CN1216552C CN03117762XA CN03117762A CN1216552C CN 1216552 C CN1216552 C CN 1216552C CN 03117762X A CN03117762X A CN 03117762XA CN 03117762 A CN03117762 A CN 03117762A CN 1216552 C CN1216552 C CN 1216552C
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a burdock low temperature meat product, wherein the manufacturing raw materials of which comprise fresh lean meat, starch, soy and table salt. The burdock low temperature meat product is characterized in that the manufacturing raw materials comprise the fresh lean meat; the proportion of portions by weight for each manufacturing raw material is 75 to 85 portions of fresh lean meat, 15 to 25 portions of fresh burdock roots, 3 to 7 portions of starch, 4 to 8 portions of soy and 2.5 to 3.5 portions of table salt. The burdock low temperature meat product has the preparation method that the manufacturing raw materials are taken according to the proportion of portions by weight; the fresh burdock roots are orderly cut, kneaded in a rolling mode, cut again and ground to obtain burdock paste; the fresh lean meat is cut into meat paste; the burdock paste, the starch, the soy and the table salt are then added to the meat paste and uniformly mixed; the meat paste is salted in a low temperature cold store and encapsulated in a packing object; mixing objects are cured at the temperature of 87 to 93 DEG and cooled to obtain a finished product. The meat product has the advantages of high nutrient value and good taste and is really a green nutrient product with the combination of meat and vegetables which is rich in high fiber, high protein and high amino acid.
Description
Technical field
The present invention relates to a kind of meat food.
Background technology
Chinese invention patent discloses a kind of ham sausage that contains vegetable juice for No. 95107936.0, and its preparation method is to be primary raw material with meat, flavoring, adds a certain proportion of vegetable juice in this primary raw material, manufactures the ham sausage that contains vegetable juice at last.It is said that this product has color and luster, the different characteristics of taste, has certain nutrient value.But, this product is in addition not preferred to the vegetables of being adopted, because this product still belongs to a kind of meat food, vegetable juice proportion in products material is lower usually, otherwise can destroy the peculiar taste of meat food, and proportion is lower and can not increase more nutrition for this product without preferred vegetables, simultaneously, can not guarantee that product has taste preferably.Therefore, above-mentioned existing product still exists defective.
Summary of the invention
The purpose of this invention is to provide that a kind of nutritive value is higher, the better burdock low temperature of taste meat food.
Purpose of the present invention realizes in the following manner: add the high fresh burdock root of nutritive value in the making raw material of meat foods such as existing ham sausage or pork luncheon meat, and by special processing to fresh burdock root, make it to be easily absorbed by the body, when improving the meat food nutritive value, improve the mouthfeel and the presentation quality of product.Specifically, the making raw material of burdock low temperature meat food of the present invention comprises bright lean meat, starch, soy sauce and salt, it is characterized in that making and have fresh burdock root in the raw material, each weight portion ratio of making raw material is: 2.5～3.5 parts of 75～85 parts in bright lean meat, 15～25 parts of fresh burdock roots, 3～7 parts of starch, 4～8 parts in soy sauce and salt; Its preparation method is: take above-mentioned making raw material in above weight portion ratio, earlier successively fresh burdock root is imposed chopping, tumbling, shreds, grinds and handle and obtain burdock slurry mud, bright lean meat strand is made meat gruel, then burdock is starched uniform mixing in mud and starch, soy sauce, the salt adding meat gruel, be packaged in the packing material after in low-temperature cold store, pickling processing, under the temperature of 87～93 degree, make the mix slaking, get product after the cooling.
In the present invention, selected raw material burdock is the high dietary vegetable of China's rural area plantation, is transplanted to a large amount of plantations of this country by the Japanese in recent years, develops into the vegetables that the Japanese must eat every day, and Japanese people claims that the fleshy root of burdock is Fructus Arctii, white muscle genseng.The fleshy root of burdock contains multivitamin and abundant mineral matter.According to surveying and determination, contain protein 4.1～4.7 grams, carbohydrate 3.0～3.5 grams, 240 milligrams of calcium in per 100 gram burdock fleshy roots, fat 0.1 gram, cellulose 1.3～1.5 grams, 390 milligrams of carrotene, wherein carotene carotene content occupies second in vegetables, exceed 150 times than carrot, deserve to be called the title that is referred to as " kings of vegetables " by Japanese and some western countries, in addition, it also contains distinctive synanthrin in vitamin and the feverfew.Modern medicine study shows, the fleshy root of often edible burdock can improve the health, strengthen human body metabolism, stimulate circulation, the effect that hypotensive, strengthening the spleen and stomach, tonifying kidney and strengthening yang are arranged, rheumatoid treatment is had certain booster action, and it also can suppress growing with diffusion of cancer cell effectively certain effect, is that the green guarantor of the world today builds vegetables.
In the present invention, impose chopping, tumbling, shred again, grind to handle and obtain burdock slurry mud by burdock fleshy root above-mentioned high nutrition.Because the fiber in the burdock fleshy root is thick and hard, if just mix in the meat food after simply the burdock fleshy root being shredded, grind processing once, then both be not easy to be absorbed by human consumption, bring adverse effect can for again the mouthfeel and the presentation quality of meat food, therefore, the present invention has carried out the double chopping action processing to it, and has added the tumbling processing especially between double chopping action.Herein, it promptly is that burdock fleshy root with chopping is inserted in the high speed tumbler that the tumbling of burdock is handled, and utilizes tumbler that crude fibre contained in the burdock fleshy root is beaten pine.After rolling gentle the processing, with cutting the huge rock machine the loose shape crude fibre in the above-mentioned raw materials is further shredded, send into the interior defibrination of colloidal mill (existing a kind of high speed grinds into object in the machine of juice) again, just obtain at last and can starch mud with the burdock that meat gruel mixes and stirs.By this specially treated to burdock, just can guarantee that the nutrition of burdock can be absorbed by human body, improve the nutritive value of meat food significantly, and make product have unique taste, mouthfeel is also better.
Similar with existing like product, can in the raw material of meat food of the present invention, add flavorings such as monosodium glutamate, spices in right amount, also can add phosphate in right amount as quality improver, herein, said phosphate is the conventional materials of meat food, as composite phosphate of being adopted in Chinese invention patent ZL99100171.0 number etc.Equally, in the present invention, also the conventional treatment process with existing like product is identical for the pickle processing procedure of the material after mixing and stirring in low-temperature cold store, and this process normally leaves standstill material (in case of necessity also can be longer) about 12 hours.The soy sauce that is adopted among the present invention can be a common soy sauce, but is good to adopt petis especially.This be because, the amino acid that contains in the petis has nutrition preferably, and the local flavor of petis also can adapt with burdock, the combination of the two can make meat food have better taste.In addition, by choosing different packing materials, meat food of the present invention can be made into ham sausage or pork luncheon meat etc.In the present invention, the bright lean meat that is adopted is pork normally, but also do not get rid of the situation of other animal flesh such as adopting ox, sheep, fish, chicken.
Compared with the aforementioned existing similar products, the fleshy root of the present invention by selecting bright burdock for use is as the making raw material of meat food, and by this is made the special processing of raw material, its nutrition that is rich in can be absorbed by human body, guaranteed also that simultaneously product has good taste and presentation quality.Therefore, the nutritive value of meat food of the present invention is higher, taste is better, and real is a kind of meat and vegetables combination, is rich in the green nourishing product of high fiber, high protein, homoamino acid.
Content of the present invention further illustrates with the following Examples, but content of the present invention is not limited only to content related among the embodiment.
The specific embodiment
The raw material that adopts in the present embodiment comprises bright lean meat (pork), fresh burdock root, starch, soy sauce, salt, monosodium glutamate, spices and phosphate, and each weight of making raw material is: 80 kilograms in bright lean meat, 20 kilograms of fresh burdock roots, 5 kilograms of starch, 6 kilograms in soy sauce, 3 kilograms of salt, 1 kilogram of monosodium glutamate, spices 100 grams, phosphate 50 grams; Its preparation method is: after the fresh burdock root chopping, insert in the high speed tumbler, utilize tumbler that crude fibre contained in the burdock fleshy root is beaten pine, again this raw material is sent into the huge rock machine of cutting, utilization is cut the huge rock machine the loose shape crude fibre in the above-mentioned raw materials further after the chopping, is sent into colloidal mill and ground into burdock slurry mud; Simultaneously, bright lean meat strand is made meat gruel, 5 ℃ indoor rolling gentle 2 hours; After this, burdock being starched mud and starch, soy sauce, salt, monosodium glutamate, spices and phosphate adds in the made meat gruel and uniform mixing; Above-mentioned mix pickled in low-temperature cold store handled 12 hours, can makes the good mix slaking of can in casing and insert boiling hot cylinder under the temperature of 90 degree again, promptly gets burdock ham sausage finished product after the cooling.
In the present embodiment, the soy sauce that is adopted is a petis, and this petis is produced by the industrial company in Chinese Zhoushan, Zhejiang Province's green product card ZGP-05-5003 number.
Claims (2)
1, a kind of burdock low temperature meat food, it is made raw material and comprises bright lean meat, starch, soy sauce and salt, it is characterized in that making and have fresh burdock root in the raw material, each weight portion ratio of making raw material is: 2.5～3.5 parts of 75～85 parts in bright lean meat, 15～25 parts of fresh burdock roots, 3～7 parts of starch, 4～8 parts in soy sauce and salt; Its preparation method is: take above-mentioned making raw material in above weight portion ratio, earlier successively fresh burdock root is imposed chopping, tumbling, shreds, grinds and handle and obtain burdock slurry mud, bright lean meat strand is made meat gruel, then burdock is starched uniform mixing in mud and starch, soy sauce, the salt adding meat gruel, be packaged in the packing material after in low-temperature cold store, pickling processing, under the temperature of 87～93 degree, make the mix slaking, get product after the cooling.
2, burdock low temperature meat food as claimed in claim 1 is characterized in that described soy sauce is a petis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03117762XA CN1216552C (en) | 2003-04-28 | 2003-04-28 | Burdock low-temp. meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03117762XA CN1216552C (en) | 2003-04-28 | 2003-04-28 | Burdock low-temp. meat product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1443459A CN1443459A (en) | 2003-09-24 |
| CN1216552C true CN1216552C (en) | 2005-08-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN03117762XA Expired - Fee Related CN1216552C (en) | 2003-04-28 | 2003-04-28 | Burdock low-temp. meat product |
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| Country | Link |
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| CN (1) | CN1216552C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103040030A (en) * | 2013-01-06 | 2013-04-17 | 苏州喜福瑞农业科技有限公司 | Crab-flavored slice and cooking method thereof |
| CN104738678A (en) * | 2013-12-27 | 2015-07-01 | 梁德仁 | Burdock high-temperature meat product and processing method thereof |
| CN107997068A (en) * | 2017-12-08 | 2018-05-08 | 徐州汇尔康食品有限公司 | A kind of soy sauce flavor type burdock dish |
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2003
- 2003-04-28 CN CN03117762XA patent/CN1216552C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1443459A (en) | 2003-09-24 |
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Owner name: SHANGHAI SHANLIN FOOD CO., LTD. Free format text: FORMER OWNER: RAO JIAZHONG Effective date: 20110511 |
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Free format text: CORRECT: ADDRESS; FROM: 200071 NO. 149, TIANTONGAN ROAD, SHANGHAI TO: 200071 NO. 89, DAFU ROAD, TINGLIN INDUSTRIAL PARK, JINSHAN DISTRICT, SHANGHAI |
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Effective date of registration: 20110511 Address after: 200071 Dafoe road Shanghai Jinshan District Tinglin Industrial Park No. 89 Patentee after: Shanghai Shan Fu Fu Food Co., Ltd. Address before: 200071, No. 149, Tiantong Road, Shanghai Patentee before: Rao Jiazhong |
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Effective date of registration: 20160125 Address after: 200071 Shanghai Dafoe Jinshan District ting Lin Zhen song hidden Industrial Zone, Road No. 99 Building No. 1, No. 3 Patentee after: Shanghai Shanlin Food Co., Ltd. Address before: 200071 Dafoe road Shanghai Jinshan District Tinglin Industrial Park No. 89 Patentee before: Shanghai Shan Fu Fu Food Co., Ltd. |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050831 Termination date: 20180428 |
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| CF01 | Termination of patent right due to non-payment of annual fee |