CN1915097A - Seafood beef granule and preparation method - Google Patents
Seafood beef granule and preparation method Download PDFInfo
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- CN1915097A CN1915097A CNA2006100687137A CN200610068713A CN1915097A CN 1915097 A CN1915097 A CN 1915097A CN A2006100687137 A CNA2006100687137 A CN A2006100687137A CN 200610068713 A CN200610068713 A CN 200610068713A CN 1915097 A CN1915097 A CN 1915097A
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- beef granule
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Abstract
A sea food-beef block is prepared through proportionally adding its raw materials into stirrer, adding malt dextrin, stirring, adding fish, die pressing, freezing, cutting to become small blocks, baking and packing each small block.
Description
Technical field the present invention relates to a kind ofly mainly combine the dehydrated food of machine-shaping by beef and aquatic products, and relate to its preparation method, and particularly a kind of seafood beef granule and preparation method thereof belongs to drying aquatic products and processing molding method field thereof.
Drying aquatic products of background technology and dried beef product as seasoned, dried shrimps, dried beef etc., have obtained numerous consumers' approval separately with monomeric form machine-shaping for many years as traditional food.But because its taste is single, composition is single, is difficult to adapt to the demand that modern people pursue high nutrition, novel taste and instant.
Summary of the invention the object of the present invention is to provide a kind of seafood beef granule and preparation method thereof, and technical problem to be solved is: make the moulding that mutually combines of multiple seafood and beef, keep the collocation of nutritional labeling, be easy to store instant edible.
In order to solve the problems of the technologies described above, the present invention has adopted following technical scheme.
A kind of seafood beef granule mainly comprises following component:
Dried beef 20-30%, bright codfish 25-35%, maltose 4-8%, preserved fruit 4-8%, white granulated sugar 3-7%, surplus is flavouring and water.
Can also comprise bright oyster meat 6-10%, dried shredded squid 4-8%.
Can also comprise dried shredded squid 10-14%.
Can also comprise bright sea cucumber 4-8%.
Can also comprise dried eel 10-14%.
The preparation method of described seafood beef granule is characterized in that:
(1), batch mixing: after supplementary material washing, stripping and slicing, add in the stuffing mixer, add maltodextrin, stir as adhesive by described proportioning, compound;
(2), pressed compact: in cooked flake wrapping machine, place prefabricated slice of fish skin, compound is sandwiched in wherein, at 20-30Kgf/cm
2Under compress the back and take out, the cuboid material base;
(3), typing: material base is sent in the freeze tunnel in below-25 ℃, freezing more than 120 minutes;
(4), pelletizing: material base under freezing state, is gone into pelleter and is cut into particle;
(5), baking: particle is put into the circulation baking box,, go into drying room 60-65 ℃ of baking 5-6 hour then at 120-122 ℃ of following sterilization 10-15 minute;
The consumption of maltodextrin is preferably the 8-12% of supplementary material weight, 10% of best supplementary material weight in (1) step.
Maltodextrin is a shaping assistant of the present invention, and its effect is to keep mutually combining of supplementary material.Shaping assistant and consumption thereof are keys of the present invention, and through repeatedly experiment is definite, the too much product of consumption hardens, and influences mouthfeel, and consumption is crossed low then do not reach bonding effect, loose not moulding.
Quick-frozen typing behind the pressed compact is also very crucial, and pelletizing can be not loose under the freezing state.
Produced following good effect after adopting technical scheme of the present invention: (1) has kept the taste of various seafood in the product.(2) technology is simple, easy operating.(3) candy formula packing, instant edible.
The specific embodiment further specifies the present invention below in conjunction with embodiment.
Embodiment one, the preparation of oyster beef granules
(1), batch mixing: after supplementary material washing, stripping and slicing, add in the stuffing mixer, add maltodextrin, stir, get compound as adhesive;
(2), pressed compact: in cooked flake wrapping machine, place prefabricated slice of fish skin, compound is sandwiched in wherein, at 20Kgf/cm
2Under compress the back and take out, the cuboid material base;
(3), typing: material base is sent in the freeze tunnel in below-25 ℃ freezing 120 minutes;
(4), pelletizing: material base under freezing state, is gone into pelleter and is cut into particle;
(5), baking: particle is put into the circulation baking box,, go into 65 ℃ of bakings of drying room 5 hours then 121 ℃ of following sterilizations 10 minutes;
(6), packing: two simple grain candy paper packings of turning round pack then.
The consumption of maltodextrin is 8% of a supplementary material weight in (1) step.
Wherein said supplementary material is a dried beef 20%, bright oyster meat 8%, and dried shredded squid 6%, maltose 6%, preserved fruit 6%, white granulated sugar 5%, bright codfish 30%, surplus is flavouring and water.
Embodiment two, the preparation of squid beef granules
(1), batch mixing: after supplementary material washing, stripping and slicing, add in the stuffing mixer, add maltodextrin, stir, get compound as adhesive;
(2), pressed compact: in cooked flake wrapping machine, place prefabricated slice of fish skin, compound is sandwiched in wherein, at 25Kgf/cm
2Under compress the back and take out, the cuboid material base;
(3), typing: material base is sent in the freeze tunnel in below-25 ℃ freezing 130 minutes;
(4), pelletizing: material base under freezing state, is gone into pelleter and is cut into particle;
(5), baking: particle is put into the circulation baking box,, go into 62 ℃ of bakings of drying room 5 hours then 122 ℃ of following sterilizations 12 minutes;
(6), packing: two simple grain candy paper packings of turning round pack then.
The consumption of maltodextrin is 10% of a supplementary material weight in (1) step.
Wherein said supplementary material is a dried beef 26%, dried shredded squid 12%, and maltose 6%, preserved fruit 6%,, white granulated sugar 5%, bright codfish 30%, surplus is flavouring and water.
Embodiment three, the preparation of sea cucumber beef granules
(1), batch mixing: after supplementary material washing, stripping and slicing, add in the stuffing mixer, add maltodextrin, stir, get compound as adhesive;
(2), pressed compact: in cooked flake wrapping machine, place prefabricated slice of fish skin, with the compound clip wherein, at 25Kgf/cm
2Under compress the back and take out, the cuboid material base;
(3), typing: material base is sent in the freeze tunnel in below-25 ℃, freezing more than 140 minutes;
(4), pelletizing: material base under freezing state, is gone into pelleter and is cut into particle;
(5), baking: particle is put into the circulation baking box,, go into 64 ℃ of bakings of drying room 5 hours then 120 ℃ of following sterilizations 13 minutes;
(6), packing: two simple grain candy paper packings of turning round pack then.
The consumption of maltodextrin is 12% of a supplementary material weight in (1) step.
Wherein said supplementary material is a dried beef 25%, bright sea cucumber 6%, and maltose 6%, preserved fruit 6%,, white granulated sugar 5%, bright codfish 30%, surplus is flavouring and water.
Embodiment four, the preparation of eel beef granules
(1), batch mixing: after supplementary material washing, stripping and slicing, add in the stuffing mixer, add maltodextrin, stir, get compound as adhesive;
(2), pressed compact: in cooked flake wrapping machine, place prefabricated slice of fish skin, compound is sandwiched in wherein, at 30Kgf/cm
2Under compress the back and take out, the cuboid material base;
(3), typing: material base is sent in the freeze tunnel in below-25 ℃, freezing more than 150 minutes;
(4), pelletizing: material base under freezing state, is gone into pelleter and is cut into particle;
(5), baking: particle is put into the circulation baking box,, go into 60 ℃ of bakings of drying room 6 hours then 121 ℃ of following sterilizations 15 minutes;
(6), packing: two simple grain candy paper packings of turning round pack then.
The consumption of maltodextrin is 10% of a supplementary material weight in (1) step.
Wherein said supplementary material is a dried beef 30%, dried eel 12%, and maltose 6%, preserved fruit 6%, white granulated sugar 5%, bright codfish 30%, surplus is flavouring and water.
Claims (8)
1, a kind of seafood beef granule is characterized in that: mainly comprise following component:
Dried beef 20-30%, bright codfish 25-35%, maltose 4-8%, preserved fruit 4-8%, white granulated sugar 3-7%, surplus is flavouring and water.
2, seafood beef granule as claimed in claim 1 is characterized in that: also comprise bright oyster meat 6-10%, dried shredded squid 4-8%.
3, seafood beef granule as claimed in claim 1 is characterized in that: also comprise dried shredded squid 10-14%.
4, seafood beef granule as claimed in claim 1 is characterized in that: also comprise bright sea cucumber 4-8%.
5, seafood beef granule as claimed in claim 1 is characterized in that: also comprise dried eel 10-14%.
6, as the preparation method of claim 1 or 2 or 3 or 4 or 5 described seafood beef granules, it is characterized in that:
(1), batch mixing: after supplementary material washing, stripping and slicing, add in the stuffing mixer, add maltodextrin, stir as adhesive by described proportioning, compound;
(2), pressed compact: in cooked flake wrapping machine, place prefabricated slice of fish skin, compound is sandwiched in wherein, at 20-30Kgf/cm
2Under compress the back and take out, the cuboid material base;
(3), typing: material base is sent in the freeze tunnel in below-25 ℃, freezing more than 120 minutes;
(4), pelletizing: material base under freezing state, is gone into pelleter and is cut into particle;
(5), baking: particle is put into the circulation baking box,, go into drying room 60-65 ℃ of baking 5-6 hour then at 120-122 ℃ of following sterilization 10-15 minute;
7, the preparation method of seafood beef granule as claimed in claim 6 is characterized in that:
The consumption of maltodextrin is the 8-12% of supplementary material weight in (1) step.
8, the preparation method of seafood beef granule as claimed in claim 7 is characterized in that:
The consumption of maltodextrin is 10% of a supplementary material weight in (1) step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100687137A CN100515232C (en) | 2006-09-01 | 2006-09-01 | Seafood beef granule and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100687137A CN100515232C (en) | 2006-09-01 | 2006-09-01 | Seafood beef granule and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1915097A true CN1915097A (en) | 2007-02-21 |
| CN100515232C CN100515232C (en) | 2009-07-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100687137A Expired - Fee Related CN100515232C (en) | 2006-09-01 | 2006-09-01 | Seafood beef granule and preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN100515232C (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214061B (en) * | 2007-12-31 | 2010-06-02 | 蒋超 | Novel dried meat |
| CN103211243A (en) * | 2012-01-21 | 2013-07-24 | 上海来伊份股份有限公司 | Method for producing dried beef food and dried beef food produced by the method thereof |
| CN103222635A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
| CN103404881A (en) * | 2013-07-29 | 2013-11-27 | 贵州大学 | Extruded composite jerky and preparation method thereof |
| CN104172212A (en) * | 2014-07-05 | 2014-12-03 | 安徽光正食品有限公司 | Honey and matcha contained beef granules |
| CN104187770A (en) * | 2014-08-14 | 2014-12-10 | 贵阳新民食品有限公司 | Processing method of bag-open instant flavor grilled shredded meat |
| CN104305323A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Hahal spiced beef and processing method thereof |
| CN105077379A (en) * | 2015-07-21 | 2015-11-25 | 贵州黄平牛老大食品有限公司 | Processing method of fish sandwiched beef jerky |
| CN105231297A (en) * | 2015-09-29 | 2016-01-13 | 安徽香泽源食品有限公司 | Dried beef suitable for being eaten before drinking and manufacturing method thereof |
| CN105475863A (en) * | 2015-12-29 | 2016-04-13 | 张祖红 | Beef granules capable of improving digestion and preparation method thereof |
| CN105595196A (en) * | 2015-12-28 | 2016-05-25 | 张祖红 | Heat clearing and antidotal beef granules and preparing method thereof |
| CN107668528A (en) * | 2017-09-30 | 2018-02-09 | 贵州金凤徕食品有限公司 | A kind of processing method of fried crisp beef grain |
-
2006
- 2006-09-01 CN CNB2006100687137A patent/CN100515232C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214061B (en) * | 2007-12-31 | 2010-06-02 | 蒋超 | Novel dried meat |
| CN103211243A (en) * | 2012-01-21 | 2013-07-24 | 上海来伊份股份有限公司 | Method for producing dried beef food and dried beef food produced by the method thereof |
| CN103222635A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
| CN103222635B (en) * | 2013-03-27 | 2014-11-05 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
| CN103404881A (en) * | 2013-07-29 | 2013-11-27 | 贵州大学 | Extruded composite jerky and preparation method thereof |
| CN104172212A (en) * | 2014-07-05 | 2014-12-03 | 安徽光正食品有限公司 | Honey and matcha contained beef granules |
| CN104187770A (en) * | 2014-08-14 | 2014-12-10 | 贵阳新民食品有限公司 | Processing method of bag-open instant flavor grilled shredded meat |
| CN104305323A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Hahal spiced beef and processing method thereof |
| CN105077379A (en) * | 2015-07-21 | 2015-11-25 | 贵州黄平牛老大食品有限公司 | Processing method of fish sandwiched beef jerky |
| CN105231297A (en) * | 2015-09-29 | 2016-01-13 | 安徽香泽源食品有限公司 | Dried beef suitable for being eaten before drinking and manufacturing method thereof |
| CN105595196A (en) * | 2015-12-28 | 2016-05-25 | 张祖红 | Heat clearing and antidotal beef granules and preparing method thereof |
| CN105475863A (en) * | 2015-12-29 | 2016-04-13 | 张祖红 | Beef granules capable of improving digestion and preparation method thereof |
| CN107668528A (en) * | 2017-09-30 | 2018-02-09 | 贵州金凤徕食品有限公司 | A kind of processing method of fried crisp beef grain |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100515232C (en) | 2009-07-22 |
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Granted publication date: 20090722 Termination date: 20100901 |