LU503497B1 - Preparation method of meat and liver composite sandwich crisps - Google Patents

Abstract

Disclosed is a preparation method of meat and liver composite sandwich crisps. The invention uses the traditional Chinese medicine formula to remove the fishy smell of the liver, uses the natural antioxidant to protect its color, uses the medicinal diet formula to marinate the liver of cattle and sheep and beef and mutton, makes the liver and vegetable into paste, smears and compounds the beef, mutton and the liver and vegetable paste, coats the outer layer with flour paste, and then dries, dehydrates and puffs in sections to make the meat and liver sandwich crisp nutritional snack food; making the products have not only the nutritional and flavor characteristics of the traditional beef, mutton and liver, but also have the characteristics of crisp outside and tender inside, strong flavor, crisp taste, meat and vegetable matching, attractive color, beautiful appearance and convenient eating.

Description

DESCRIPTION LU503497

PREPARATION METHOD OF MEAT AND LIVER COMPOSITE SANDWICH

CRISPS

TECHNICAL FIELD

The invention relates to the technical field of food processing, and in particular to a preparation method of meat and liver composite sandwich crisps.

BACKGROUND

The liver of cattle and sheep is important edible organs of animal origin, which are rich in iron and have a good blood-enriching effect. The liver is rich in fatty acids, unsaturated fatty acids EPA and DHA, and vitamin B2, vitamin C and selenium, which enhance human immunity, resist oxidation and aging, and have a certain inhibitory effect on the production of tumor cells, so it has a good nutritional and health-care effect. At the same time, the liver of cattle and sheep also has excellent edible quality, such as high tenderness, good water retention, good taste, high cooked meat rate and low processing loss.

The liver of cattle and sheep has high nutritional and health care efficacy and good processing suitability. With the increasing attention paid to the development and utilization of livestock and poultry organ resources in domestic and foreign markets, the development and utilization of livestock and sheep organ resources has a good prospect.

However, there are still many problems in the processing and utilization of edible by-products of beef and mutton in China, such as backward processing technology, low processing utilization rate, insufficient types of new products and serious waste of raw materials; especially in the field of food processing, the processing technology of products related to edible organs of cattle and sheep is outdated, the processing rate is low, the related products are single, the degree of mechanization and intensification is low, and the environmental sanitation is poor. At the same time, the development and utilization of edible organ resources of cattle and sheep are of great significance fbH503497 improving the economic benefits of animal husbandry, reducing resource waste, reducing environmental pollution, meeting market demand, ensuring food safety and promoting the sustained and healthy development of the industry. Therefore, it is necessary to develop new production and processing technology of edible organs and new products of edible organs of cattle and sheep.

At present, the liver products of cattle and sheep in China’s market are mainly liver sauce products, and the taste of those products are not acceptable to consumers in

China. There are few kinds of new products related to liver of cattle and sheep, and the processing technology of the products is insufficient, and the shelf life of the products is short, especially a kind of leisure puffed food like meat liver sandwich crisp has not been reported; at the same time, with the constant pursuit of the concept of balanced nutrition by consumers, only meat products with unique taste, convenient eating and high nutritional value meet the needs of the market and consumers. Therefore, the development of liver of cattle and sheep crisp nutritional snack food is conducive to filling the market demand gap for liver of cattle and sheep products.

Although the liver of cattle and sheep contains high nutritional quality and edible quality, there are still many technical difficulties in the production and processing, such as the fishy smell of the liver is heavy and difficult to remove, the color is easy to deteriorate and turn black and brown, and the texture and organization are rough and loose, which are very unfavorable to the production of liver products of cattle and sheep and the acceptance of consumers; at the same time, there is little research on the drying and puffing processing technology of liver of cattle and sheeps, bringing some difficulties to the development and utilization of liver of cattle and sheeps. Therefore, the objective of this invention is to develop one or several kinds of cattle and sheep composite liver sandwich crisp products with unique flavor, novel varieties, crisp taste, nutrition and health.

SUMMARY LU503497

The objective of the present invention is to provide a preparation method of meat and liver composite sandwich crisps.

The present invention achieves the above objective through the following technical scheme: using the traditional Chinese medicine formula to remove the fishy smell of the liver, using the natural antioxidant to protect its color, using the medicinal diet formula to marinate the beef and mutton, making the liver and vegetable into paste, coating and compounding the beef, mutton and the liver and vegetable paste, then coating the outer layer, dehydrating and drying by microwave, and puffing to make the meat and liver composite sandwich crisp nutritional snack food; the product has not only the nutritional characteristics of the traditional beef, mutton and liver, but also has the characteristics of crisp outside and tender inside, strong flavor, crisp taste, meat and vegetable matching, attractive color, beautiful appearance and convenient eating.

The invention includes the following technical steps: (1) pretreatment of liver and beef and mutton: selecting qualified fresh liver of cattle and sheep and beef and mutton as raw materials, removing the surface fat, connective tissue and visible blood vessels, washing repeatedly until there is no blood water flowing out of the muscle, draining the surface water after cleaning, with a weight ratio of meat to liver of 5:1; cutting the liver of cattle and sheep into uniform blocks with a thickness of 4-6 cm for later use; (2) curing of beef and mutton with medicated diet: placing the cut beef and mutton in the step (1) in the medicated diet curing agent, wherein a formula of the medicated diet curing agent is: boxthorn, silverweed, ginseng,

Radix glycyrrhizae, rhizoma kaempferiae, tangerine peel, Chinese yam, gastrodia,

Russian olive fruit, salt, pepper, and five spices powder; and compound water-retaining agent; preparing the above medicated diet curing agent with ice-water mixture, curing beef and mutton at room temperature for 8 to 12 h according to a ratio of 1:2-4, then heating them at 40-50°C for 1-2 h, during which turning the beef once every 30 min, and then ending the curing;

(3) removal of fishy smell and color protection of liver of cattle and sheep: LU503497 using the medicine and food seasonings to remove the fishy smell, wherein a formula of the medicated diet deodorant is: Radix angelicae sinensis, Rhizoma atractylodis macrocephalae, tangerine peel, Folium artemisiae argyi, perilla, Radix angelicae dahuricae, Semen citri reticulatae, Zanthoxylum armatum, and cooking wine; using natural antioxidants to protect the color of the liver, wherein a formula of the color protection agent: blueberry extract, pepper extract, kelp extract, pomegranate seed extract; mixing the above medicated diet deodorant and natural antioxidants with ice water, and soaking the liver of cattle and sheep with the above deodorant color protection agent at 0-4°C for 4-8 h, then washing with light salt water and water, and draining;

(4) preparation of liver of cattle and sheep and vegetable paste:

putting the deodorized and color-protected liver of cattle and sheep in the step (3) into a chopping and mixing machine to make liver paste; a formula of the curing agent is salt, pepper, Chinese prickly ash, cinnamon, five spices powder, fennel, highland barley powder, starch, coriander, shallot and puffing agent; adding the above powder into the liver paste in proportion, stirring evenly, and curing at 0-4°C for 2-6 h;

(5) slicing beef and mutton after freezing:

cutting the beef and mutton in the step (2) into 4.5 cmx4.5 cmx6.0 cm pieces, then freezing at -18°C for 2-4 h, and then cutting into 6-10 mm slices along the muscle fiber direction with a slicer;

(6) sliced liver and vegetable paste:

taking the beef and sheep liver and vegetable paste in the step (4), adding 0.2%-0.4% of TG enzyme, 0.1%-0.3% of flaxseed gum and 0.2%-0.4% of xanthan gum into it, mixing evenly, and evenly smearing the liver and vegetable paste on the frozen slice of the same kind as minced meat in the step (5), controlling the thickness of the liver and vegetable paste sandwich at 3-5 mm, and placing the meat slice+liver paste+meat slice sandwich compound at 8-15°C for 1-3 h;

(7) outer coating flour paste:

immersing the stuck liver of cattle and sheep sandwich compound in the step (6) kJ503497 an outer layer flour paste coating solution, wherein a flour paste coating formula is: ice water, selenium-enriched starch, highland barley powder, Qula powder, white sugar, chestnut powder, composite water-retaining agent, and kenaf oil, evenly sprinkling 0.2%-1% sesame seeds on the surface after the liver of cattle and sheep sandwich compound is coated with flour paste; (8) microwave drying: placing the liver of cattle and sheep sandwich compound prepared in the step (7) in a microwave drying oven, drying at 2000-3000 MHz and 0.5-1.0 kW, and heating for 5-8 min to reduce the water content of the product to 20%-35%; (9) puffing treatment: putting the liver of cattle and sheep compound in the step (8) into a microwave puffing machine for puffing, so as to obtain a meat and liver compound sandwich crisp product; and (10) packaging: the puffed liver of cattle and sheep composite sandwich crisp products may be vacuum packed or active packed.

Further, the formula of the medicated diet curing agent in the step (2) is based on the following weight ratio: 1%-3% of boxthorn, 1%-3% of silverweed, 1%-2% of ginseng, 2%-4% of Radix glycyrrhizae, 1%-2% of rhizoma kaempferiae, 3%-5% of tangerine peel, 1%-4% of Chinese yam, 3%-4% of gastrodia, 2%-5% of Russian olive fruit, 5%-8% of salt, 3%-5% of pepper, 3%-5% of five spices powder, and 0.3%-0.5% of compound water-retaining agent.

Further, the formula of the medicated diet deodorant in the step (3) is, in parts by weight, 0.03%-0.5% of Radix angelicae sinensis, 0.05%-0.2% of Rhizoma atractylodis macrocephalae, 0.05%-1% of tangerine peel, 0.05%-1% of Folium artemisiae argyi, 0.02%-0.5% of perilla, 0.04%-0.5% of Radix angelicae dahuricae, 0.04%-0.3% of Semen citri reticulatae, 0.01%-0.05% of Zanthoxylum armatum, and 0.5%-0.3% of cooking wine; the formula of the color protection agent is based on the following weight ratio: 1%-5% of blueberry extract, 2%-7% of pepper extract, 5%-10% of kelp extract, and 5%-10% of pomegranate seed extract, a mass-volume ratio of liver of cattle and sheep to tH4J503497 deodorant color protection agent is 1:2-4, and the dilute salt water is 0.5%-0.8%.

Further, the formula of the curing agent in the step (4) is as follows: 0.4%-4% of salt, 0.3%-0.5% of pepper, 0.1%-0.4% of Chinese prickly ash, 0.06%-3% of cinnamon, 0.05%-0.2% of five spices powder, 0.05%-0.2% of fennel, 2%-5% of highland barley powder, 3%-7% of starch, 5.0%-8.0% of coriander, 4.0%-6.0% of shallot and 10%-30% of puffing agent; the puffing agent is one or more of sodium bicarbonate, ammonium bicarbonate or calcium bicarbonate.

Further, the coating formula in the step (7) is based on the following weight ratio: 30%-40% of ice water, 15%-20% of selenium-enriched starch, 5%-15% of highland barley powder, 3%-8% of Qula powder, 0.5%-1.5% of white sugar, 1%-3% of chestnut powder, 0.3%-0.5% of composite water-retaining agent, and 0.3%-5% of kenaf oil.

The invention has the following beneficial effects:

The invention relates to a preparation method of meat and liver composite sandwich crisps. Compared with the existing product technology, the invention has the following advantages.

Firstly, the invention uses the liver of cattle with health care functions as the raw material to make cattle liver crisp snack food, giving full play to the nutrition and health care functions of the cattle liver itself, at the same time, enriching the types of processed products of the edible organs of the cattle, and effectively improving the processing utilization rate of the liver of cattle and the added value of the products.

Secondly, according to the difference between the liver of cattle and other by-products of livestock and poultry, the invention selects the traditional Chinese medicine seasoning with good seasoning effect, easy to obtain, and certain functions of invigorating the spleen and appetite, dispersing the cold, invigorating the stomach and digestion, nourishing the liver and kidney for deodorization treatment, not only improving the deodorization effect of cattle liver, but also playing the role of deodorization, freshness and fragrance enhancement of cattle liver.

Thirdly, the invention uses an appropriate amount of colorant to give the liver of cattle a more ruddy and attractive color, and uses several natural antioxidants extracted from various plants to carry out antioxidant and color protection treatment on the liver 6503497 cattle, effectively protecting the oxidation of the unique polyunsaturated fatty acids and pigment substances in the liver of cattle, ensuring the nutritional value of the liver of cattle, and also preventing the deterioration of the color of the liver of cattle, so that the liver of cattle maintains a good color in the subsequent processing process, thus ensuring the sensory quality of the final products.

Fourthly, the invention selects the traditional Chinese medicine medicated diet pickling solution with multiple health care effects to pickle the liver of cattle, so that the liver of cattle is combined with the traditional Chinese medicine ingredients such as boxthorn, silverweed, ginseng, Radix glycyrrhizae, rhizoma kaempferiae, gastrodia, which have the effects of improving eyesight, enhancing immunity, reducing blood sugar, blood fat, blood pressure, anti-cancer, nourishing the kidney, and promoting the production of saliva; the nutritional and health care ingredients are mutually penetrating and complementary, strengthening the anti-fatigue, anti-oxidation and anti-aging, immunity improvement, gi and blood replenishing, spleen and stomach strengthening and other health functions of the liver of cattle, making the cattle liver crisp a delicious snack food with multiple nutritional and health effects. At the same time, the addition of the puffing agent in the curing process of the medicated diet effectively improves the puffing effect of the cattle liver crisp in the following puffing process, making the product taste crisper.

Fifthly, the outer side of the liver of the cattle is coated with a layer of coated flour paste containing high-quality nutrition and health care substances such as selenium-enriched starch, highland barley powder and water chestnut powder. The outer layer of coated flour paste is not only fragrant, at the same time, it also endows the cattle liver products with the antioxidant health effect of selenium, complements the cattle liver core, and further improves the delicious, crisp taste and nutritional health effect of the cattle liver crisp products.

Sixthly, the invention uses microwave drying to dehydrate the coated cattle liver, which not only reaches the moisture content necessary for the subsequent puffing treatment, but also effectively protects the various traditional Chinese medicine ingredients that have been absorbed in the previous process of the coated cattle livélJ503497 and the nutritional ingredients contained in the cattle liver itself, and the golden yellow of the coated cattle liver is combined with the dark red of the inner core of cattle liver, and the inner layer is red and the outer layer is golden, making the color of the product attractive.

Seventhly, the invention uses a microwave puffing device to puff the coated cattle liver, avoiding the problems of greasy products, serious destruction of flavor substances and possible existence of heterocyclic amine carcinogens caused by common puffing methods such as frying process; at the same time, the puffing effect of cattle liver crisp prepared by the puffing device is good.

Eighthly, the cattle liver crisp products prepared by the invention are rich in nutrition, fragrant in taste, crisp in taste, unique in flavor, attractive in color, convenient to eat and long in shelf life, and has various nutritional and health-care effects such as oxidation resistance, anti-aging, Immunity improvement, spleen strengthening, stomach nourishing, nourishing kidney, replenishing qi and blood, etc; it is an edible cattle viscera snack food convenient for people to maintain health and carry easily when traveling.

Ninthly, the processing method of the invention has a protective effect on vitamin A and other special nutritional components of the cattle liver, and is supported by experimental data.

DESCRIPTION OF THE INVENTION

The invention will be further explained with the following embodiments.

Embodiment 1

This embodiment provides a nutritious, crispy, medicated cattle liver composite sandwich snack food and its preparation method, including the following steps, and is further explained in detail with specific operation examples and its effects: (1) pretreatment of liver and beef: selecting qualified fresh liver of cattle and beef as raw materials, removing the surface fat, connective tissue and visible blood vessels, washing repeatedly until there is no blood water flowing out of the muscle, draining the surface water after cleaningU503497 taking beef and cattle liver in proportion, and cutting the liver of cattle and beef into uniform blocks with a thickness of 6 cm for later use; (2) curing of beef with medicated diet: placing the cut beef in the step (1) in the medicated diet curing agent, wherein a formula of the medicated diet curing agent is: 1% of boxthorn, 1% of silverweed, 1% of ginseng, 2% of Radix glycyrrhizae, 1% of rhizoma kaempferiae, 3% of tangerine peel, 1% of Chinese yam, 3% of gastrodia, 2% of Russian olive fruit, 5% of salt, 3% of pepper, and 3% of five spices powder; and 0.3% of compound water-retaining agent; preparing the above medicated diet curing agent with ice-water mixture, curing beef at room temperature for 12 h according to a ratio of 1:2, then heating them at 40°C for 1 h, during which turning the beef once every 30 min, and then ending the curing; (3) removal of fishy smell and color protection of liver of cattle: using the medicine and food seasonings to remove the fishy smell, wherein a formula of the medicated diet deodorant is: 0.03% of Radix angelicae sinensis, 0.05% of

Rhizoma atractylodis macrocephalae, 0.05% of tangerine peel, 0.05% of Folium artemisiae argyi, 0.02% of perilla, 0.04% of Radix angelicae dahuricae, 0.04% of Semen citri reticulatae, 0.01% of Zanthoxylum armatum, and 0.5% of cooking wine; using natural antioxidants to protect the color of the liver, wherein a formula of the color protection agent: 1% of blueberry extract, 2% of pepper extract, 10% of kelp extract, 5% of pomegranate seed extract; mixing the above medicated diet deodorant and natural antioxidants with ice water, and soaking the liver of cattle with the above deodorant color protection agent at 0-4°C for 8 h according to a mass-volume ratio of 1:2, then washing with 0.5% of salt water and water, and draining; (4) preparation of liver of cattle and vegetable paste: putting the deodorized and color-protected liver of cattle in the step (3) into a chopping and mixing machine to make liver paste; a formula of the curing agent is 0.4% of salt, 0.3% of pepper, 0.1% of Chinese prickly ash, 0.06% of cinnamon, 0.05% of five spices powder, 0.05% of fennel, 2% of highland barley powder, 7% of starch, 5.0% of coriander, 4.0% of shallot and 10% of puffing agent; the puffing agent is one or more of sodium bicarbonate, ammonium bicarbonate or calcium bicarbonate; adding the above/503497 powder into the liver paste in proportion, stirring evenly, and curing at 0-4°C for 2 h;

(5) slicing beef after freezing:

cutting the beef in the step (2) into 4.5 cmx4.5 cmx6.0 cm pieces, then freezing at -18°C for 2 h, and then cutting into 8 mm slices along the muscle fiber direction with a slicer;

(6) sliced liver and vegetable paste:

taking the cattle liver and vegetable paste in the step (4), adding 0.2% of TG enzyme, 0.1% of flaxseed gum and 0.4% of xanthan gum into it, mixing evenly, and evenly smearing the liver and vegetable paste on the frozen slice of the same kind as minced meat in the step (5), controlling the thickness of the liver and vegetable paste sandwich at 5 mm, and placing the meat slicetliver paste+meat slice sandwich compound at 15°C for 3 h;

(7) outer coating flour paste:

immersing the stuck liver of cattle composite sandwich compound in the step (6) in an outer layer flour paste coating solution, wherein a flour paste coating formula is: 30% of ice water, 15% of selenium-enriched starch, 5% of highland barley powder, 8% of Qula powder, 0.5% of white sugar, 1% of chestnut powder, 0.3% of composite water-retaining agent, and 0.3% of kenaf oil, evenly sprinkling 0.2% of sesame seeds on the surface after the liver of cattle composite sandwich compound is coated with flour paste;

(8) microwave drying:

placing the liver of cattle sandwich compound prepared in the step (7) in a microwave drying oven, drying at 2000 MHz and 0.5 kW, and heating for 8 min to reduce the water content of the product to 20%;

(9) puffing treatment:

putting the liver of cattle compound in the step (8) into a microwave puffing machine for puffing, so as to obtain a meat and liver compound sandwich crisp product; and

(10) packaging:

the puffed liver of cattle composite sandwich crisp products may be vacuum packed or active packed.

The quality indexes of the obtained products are shown in Table 1.

Items Products after puffing treatment LUS03497

The inner layer of cattle liver is brownish red, and

Color the outer layer covered with flour paste is golden.

The inner layer of cattle liver and the flour paste

Texture structure on the outer layer are crisp

It has the unique flavor of traditional Chinese

Smell medicine ingredients, without fishy and gamy odor

Total plate 1.7%x10% count/(CFU/g)

Coliform group 3

Table 1 Quality indexes of cattle liver composite sandwich crisp

Embodiment 2

This embodiment provides a nutritious, crispy, medicated sheep liver composite sandwich snack food and its preparation method, including the following steps, and is further explained in detail with specific operation examples and its effects: (1) pretreatment of liver and mutton: selecting qualified fresh liver of sheep and mutton as raw materials, removing the surface fat, connective tissue and visible blood vessels, washing repeatedly until there is no blood water flowing out of the muscle, draining the surface water after cleaning, taking mutton and sheep liver in proportion, and cutting the liver of sheep and mutton into uniform blocks with a thickness of 6 cm for later use; (2) curing of mutton with medicated diet: placing the cut mutton in the step (1) in the medicated diet curing agent, wherein a formula of the medicated diet curing agent is: 3% of boxthorn, 3% of silverweed, 3% of ginseng, 4% of Radix glycyrrhizae, 2% of rhizoma kaempferiae, 5% of tangerine peel, 3% of Chinese yam, 4% of gastrodia, 3% of Russian olive fruit, 8% of salt, 5% of pepper, and 5% of five spices powder; and 0.3% of compound water-retaining agent; preparing the above medicated diet curing agent with ice-water mixture, curing mutton at room temperature for 12 h according to a ratio of 1:3, then heating them at 50°C for 1 h, duririg)503497 which turning the mutton once every 30 min, and then ending the curing; (3) removal of fishy smell and color protection of liver of sheep: using the medicine and food seasonings to remove the fishy smell, wherein a formula of the medicated diet deodorant is: 0.5% of Radix angelicae sinensis, 0.2% of

Rhizoma atractylodis macrocephalae, 1% of tangerine peel, 1% of Folium artemisiae argyi, 0.5% of perilla, 0.5% of Radix angelicae dahuricae, 0.3% of Semen citri reticulatae, 0.05% of Zanthoxylum armatum, and 3% of cooking wine; using natural antioxidants to protect the color of the liver, wherein a formula of the color protection agent. 1% of blueberry extract, 2% of pepper extract, 5% of kelp extract, 10% of pomegranate seed extract; mixing the above medicated diet deodorant and natural antioxidants with ice water, and soaking the liver of sheep with the above deodorant color protection agent at 0-4°C for 8 h according to a mass-volume ratio of 1:4, then washing with 0.5% of salt water and water, and draining; (4) preparation of liver of sheep and vegetable paste: putting the deodorized and color-protected liver of sheep in the step (3) into a chopping and mixing machine to make liver paste; a formula of the curing agent is 2% of salt, 0.5% of pepper, 0.2% of Chinese prickly ash, 0.5% of cinnamon, 0.2% of five spices powder, 0.2% of fennel, 5% of highland barley powder, 3% of starch, 8% of coriander, 6% of shallot and 20% of puffing agent; the puffing agent is one or more of sodium bicarbonate, ammonium bicarbonate or calcium bicarbonate; adding the above powder into the liver paste in proportion, stirring evenly, and curing at 0-4°C for 4 h: (5) slicing mutton after freezing: cutting the mutton in the step (2) into 4.5 cmx4.5 cmx6.0 cm pieces, then freezing at -18°C for 2 h, and then cutting into 8 mm slices along the muscle fiber direction with a slicer; (6) sliced liver and vegetable paste: taking the sheep liver and vegetable paste in the step (4), adding 0.4% of TG enzyme, 0.3% of flaxseed gum and 0.2% of xanthan gum into it, mixing evenly, and evenly smearing the liver and vegetable paste on the frozen slice of the same kind as minced meat in the step (5), controlling the thickness of the liver and vegetable pastdJ503497 sandwich at 5 mm, and placing the meat slicetliver paste+meat slice sandwich compound at 15°C for 3 h; (7) outer coating flour paste: immersing the stuck liver of sheep composite sandwich compound in the step (6) in an outer layer flour paste coating solution, wherein a flour paste coating formula is: 40% of ice water, 20% of selenium-enriched starch, 10% of highland barley powder, 3% of

Qula powder, 1.5% of white sugar, 3% of chestnut powder, 0.3% of composite water-retaining agent, and 2% of kenaf oil, evenly sprinkling 0.5% of sesame seeds on the surface after the liver of sheep composite sandwich compound is coated with flour paste; (8) microwave drying: placing the liver of sheep sandwich compound prepared in the step (7) in a microwave drying oven, drying at 3000 MHz and 1.0 kW, and heating for 6 min to reduce the water content of the product to 25%; (9) puffing treatment: putting the liver of sheep compound in the step (8) into a microwave puffing machine for puffing, so as to obtain a meat and liver compound sandwich crisp product; and (10) packaging: the puffed liver of sheep composite sandwich crisp products may be vacuum packed or active packed. The quality indexes of the obtained products are shown in Table 2.

Items Products after puffing treatment LUS03497

The inner layer of sheep liver is brownish red, and

Color the outer layer covered with flour paste is golden.

The inner layer of sheep liver and the flour paste

Texture structure on the outer layer are crisp

It has the unique flavor of traditional Chinese

Smell medicine ingredients, without fishy and gamy odor

Total plate 1.2x10% count/(CFU/g)

Coliform group 2

Table 2 Quality indexes of sheep liver composite sandwich crisp

The invention uses the traditional Chinese medicine formula to remove the fishy smell of the liver, uses the natural antioxidant to protect its color, uses the medicinal diet formula to marinate the liver of cattle and sheep and beef and mutton, makes the liver and vegetable into paste, smears the filling, coats and compounds the beef, mutton and the liver and vegetable paste, and then dries, dehydrates and puffs in sections to make the meat and liver sandwich crisp nutritional snack food; making the products have not only the nutritional and flavor characteristics of the traditional beef, mutton and liver, but also have the characteristics of crisp outside and tender inside, strong flavor, crisp taste, meat and vegetable matching, attractive color, beautiful appearance and convenient eating.

The above shows and describes the basic principle, main features and advantages of the invention. It should be understood by those skilled in the art that the present invention is not limited by the above-mentioned embodiments, and what is described in the above-mentioned embodiments and descriptions only illustrates the principles of the present invention. Without departing from the spirit and scope of the present invention, there may be various changes and improvements in the present invention, and all of them fall within the scope of the claimed invention.

The scope of the present invention 18J503497 defined by the appended claim and their equivalents.

Claims (9)

CLAIMS LU503497

1. À preparation method of meat and liver composite sandwich crisps, characterized by comprising: (1) pretreatment of liver and beef and mutton: selecting qualified fresh liver of cattle and sheep and beef and mutton as raw materials, removing the surface fat, connective tissue and visible blood vessels, washing repeatedly until there is no blood water flowing out of the muscle, draining the surface water after cleaning, with a weight ratio of meat to liver of 5:1; cutting the liver of cattle and sheep into uniform blocks with a thickness of 4-6 cm for later use; (2) curing of beef and mutton with medicated diet: placing the cut beef and mutton in the step (1) in the medicated diet curing agent, wherein a formula of the medicated diet curing agent is: boxthorn, silverweed, ginseng, Radix glycyrrhizae, rhizoma kaempferiae, tangerine peel, Chinese yam, gastrodia, Russian olive fruit, salt, pepper, and five spices powder; and compound water-retaining agent; preparing the above medicated diet curing agent with ice-water mixture, curing beef and mutton at room temperature for 8 to 12 h according to a ratio of 1:2-4, then heating them at 40-50°C for 1-2 h, during which turning the beef once every 30 min, and then ending the curing; (3) removal of fishy smell and color protection of liver of cattle and sheep: using the medicine and food seasonings to remove the fishy smell, wherein a formula of the medicated diet deodorant is: Radix angelicae sinensis, Rhizoma atractylodis macrocephalae, tangerine peel, Folium artemisiae argyi, perilla, Radix angelicae dahuricae, Semen citri reticulatae, Zanthoxylum armatum, and cooking wine; using natural antioxidants to protect the color of the liver, wherein a formula of the color protection agent: blueberry extract, pepper extract, kelp extract, pomegranate seed extract; mixing the above medicated diet deodorant and natural antioxidants with ice water, and soaking the liver of cattle and sheep with the above deodorant color protection agent at 0-4°C for 4-8 h, then washing with light salt water and water, and draining;

(4) preparation of liver of cattle and sheep and vegetable paste: LU503497 putting the deodorized and color-protected liver of cattle and sheep in the step (3) into a chopping and mixing machine to make liver paste; a formula of the curing agent is salt, pepper, Chinese prickly ash, cinnamon, five spices powder, fennel, highland barley powder, starch, coriander, shallot and puffing agent; adding the above powder into the liver paste in proportion, stirring evenly, and curing at 0-4°C for 2-6 h; (5) slicing beef and mutton after freezing: cutting the beef and mutton in the step (2) into 4.5 cmx4.5 cmx6.0 cm pieces, then freezing at -18°C for 2-4 h, and then cutting into 6-10 mm slices along the muscle fiber direction with a slicer; (6) sliced liver and vegetable paste: taking the beef and sheep liver and vegetable paste in the step (4), adding 0.2%-0.4% of TG enzyme, 0.1%-0.3% of flaxseed gum and 0.2%-0.4% of xanthan gum into it, mixing evenly, and evenly smearing the liver and vegetable paste on the frozen slice of the same kind as minced meat in the step (5), controlling the thickness of the liver and vegetable paste sandwich at 3-5 mm, and placing the meat slice+liver paste+meat slice sandwich compound at 8-15°C for 1-3 h; (7) outer coating flour paste: immersing the stuck liver of cattle and sheep sandwich compound in the step (6) in an outer layer flour paste coating solution, wherein a flour paste coating formula is: ice water, selenium-enriched starch, highland barley powder, Qula powder, white sugar, chestnut powder, composite water-retaining agent, and kenaf oil, evenly sprinkling

0.2%-1% sesame seeds on the surface after the liver of cattle and sheep sandwich compound is coated with flour paste; (8) microwave drying: placing the liver of cattle and sheep sandwich compound prepared in the step (7) in a microwave drying oven, drying at 2000-3000 MHz and 0.5-1.0 kW, and heating for 5-8 min to reduce the water content of the product to 20%-35%; (9) puffing treatment:

putting the liver of cattle and sheep compound in the step (8) into a microwaWe/503497 puffing machine for puffing, so as to obtain a meat and liver compound sandwich crisp product; and (10) packaging: the puffed liver of cattle and sheep composite sandwich crisp products may be vacuum packed or active packed.

2. The preparation method of meat and liver composite sandwich crisps according to claim 1, characterized in that, the formula of the medicated diet curing agent in the step (2) is based on the following weight ratio: 1%-3% of boxthorn, 1%-3% of silverweed, 1%-2% of ginseng, 2%-4% of Radix glycyrrhizae, 1%-2% of rhizoma kaempferiae, 3%-5% of tangerine peel, 1%-4% of Chinese yam, 3%-4% of gastrodia, 2%-5% of Russian olive fruit, 5%-8% of salt, 3%-5% of pepper, 3%-5% of five spices powder, and 0.3%-0.5% of compound water-retaining agent.

3. The preparation method of meat and liver composite sandwich crisps according to claim 2, characterized in that, 1% of boxthorn, 1% of silverweed, 1% of ginseng, 2% of Radix glycyrrhizae, 1% of rhizoma kaempferiae, 3% of tangerine peel, 1% of Chinese yam, 3% of gastrodia, 2% of Russian olive fruit, 5% of salt, 3% of pepper, and 3% of five spices powder; and 0.3% of compound water-retaining agent.

4. The preparation method of meat and liver composite sandwich crisps according to claim 1, characterized in that, the formula of the medicated diet deodorant in the step (3) is, in parts by weight, 0.03%-0.5% of Radix angelicae sinensis, 0.05%-0.2% of Rhizoma atractylodis macrocephalae, 0.05%-1% of tangerine peel, 0.05%-1% of Folium artemisiae argyi, 0.02%-0.5% of perilla, 0.04%-0.5% of Radix angelicae dahuricae,

0.04%-0.3% of Semen citri reticulatae, 0.01%-0.05% of Zanthoxylum armatum, and

0.5%-0.3% of cooking wine; the formula of the color protection agent is based on the following weight ratio: 1%-5% of blueberry extract, 2%-7% of pepper extract, 5%-10% of kelp extract, and 5%-10% of pomegranate seed extract, a mass-volume ratio of liver of cattle and sheep to the deodorant color protection agent is 1:2-4, and the dilute salt/503497 water is 0.5%-0.8%.

5. The preparation method of meat and liver composite sandwich crisps according to claim 4, characterized in that, the formula of the medicated diet deodorant comprises the following components in parts by weight: 0.03% of Radix angelicae sinensis, 0.05% of Rhizoma atractylodis macrocephalae, 0.05% of tangerine peel, 0.05% of Folium artemisiae argyi, 0.02% of perilla, 0.04% of Radix angelicae dahuricae, 0.04% of Semen citri reticulatae, 0.01% of Zanthoxylum armatum, and 0.5% of cooking wine; using natural antioxidants to protect the color of the liver, wherein a formula of the color protection agent: 1% of blueberry extract, 2% of pepper extract, 10% of kelp extract, 5% of pomegranate seed extract.

6. The preparation method of meat and liver composite sandwich crisps according to claim 1, characterized in that, the formula of the curing agent in the step (4) is as follows: 0.4%-4% of salt, 0.3%-0.5% of pepper, 0.1%-0.4% of Chinese prickly ash,

0.06%-3% of cinnamon, 0.05%-0.2% of five spices powder, 0.05%-0.2% of fennel, 2%-5% of highland barley powder, 3%-7% of starch, 5.0%-8.0% of coriander, 4.0%-6.0% of shallot and 10%-30% of puffing agent; the puffing agent is one or more of sodium bicarbonate, ammonium bicarbonate or calcium bicarbonate.

7. The preparation method of meat and liver composite sandwich crisps according to claim 6, characterized in that, the formula of the curing agent is 0.4% of salt, 0.3% of pepper, 0.1% of Chinese prickly ash, 0.06% of cinnamon, 0.05% of five spices powder,

0.05% of fennel, 2% of highland barley powder, 7% of starch, 5.0% of coriander, 4.0% of shallot and 10% of puffing agent.

8. The preparation method of meat and liver composite sandwich crisps according/503497 to claim 1, characterized in that, the coating formula in the step (7) is based on the following weight ratio: 30%-40% of ice water, 15%-20% of selenium-enriched starch, 5%-15% of highland barley powder, 3%-8% of Qula powder, 0.5%-1.5% of white sugar, 1%-3% of chestnut powder, 0.3%-0.5% of composite water-retaining agent, and 0.3%-5% of kenaf oil.

9. The preparation method of meat and liver composite sandwich crisps according to claim 8, characterized in that, the flour paste coating formula is: 30% of ice water, 15% of selenium-enriched starch, 5% of highland barley powder, 8% of Qula powder, 0.5% of white sugar, 1% of chestnut powder, 0.3% of composite water-retaining agent, and 0.3% of kenaf oil.