CN101133861A - Meat pudding product and method for preparing the same - Google Patents
Meat pudding product and method for preparing the same Download PDFInfo
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- CN101133861A CN101133861A CNA2006100155370A CN200610015537A CN101133861A CN 101133861 A CN101133861 A CN 101133861A CN A2006100155370 A CNA2006100155370 A CN A2006100155370A CN 200610015537 A CN200610015537 A CN 200610015537A CN 101133861 A CN101133861 A CN 101133861A
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Abstract
The present invention relates to a meat mash product. It is characterized by that its main component includes base material, auxiliary material and flavouring material, their weight ratio is 45-70:30-55:15-30. Its preparation method includes the following steps: (1) using choice meat material and vegetable material, mincing them and pressing to prepare meat mash; (2), cleaning said meat mash, grinding, filtering and concentrating; (3), placing the meat mash into a pan, adding auxiliary material and flavouring material, stir-frying and heating for 5-10min; (4), drying above-mentioned cooked meat mash and pulverizing it; and (5), making high-temperature sterilization and vacuum package so as to obtain the invented product.
Description
(1) technical field:
The present invention relates to a kind of meat product, especially a kind of meat pudding product and preparation method thereof.
(2) technical background:
Meat is the food that people like, if but think oneself to process appetizing meat product, the expensive time, and may damage nutritional labeling wherein.At present, corresponding meat products is arranged also on the society, as meat intestines, can etc., but taste is single, and nutrition is not abundant.
(3) summary of the invention:
Goal of the invention of the present invention is to design a kind of meat pudding product and preparation method thereof, and these goods are a kind of nutritious meat products, and its preparation method is simple, health.
Technical scheme of the present invention: a kind of meat pudding product, it is characterized in that its main component comprises base-material, auxiliary material and flavoring, its weight ratio is 45～70: 30～55: 15～30.
Above-mentioned said base-material comprises edibility animal lean meat, fresh vegetable juice, soybean protein and purifies waste water that its weight ratio is 45～70: 20～40: 15～25: 40～50.
Above-mentioned said auxiliary material comprises extractive iodin-salt, sugar, bone meal and edible cellulose, and its weight ratio is: 4～6: 6～10: 6～15: 5～10.
Above-mentioned said flavoring comprises Chinese prickly ash, anise, nutmeg, cloves, rhizoma zingiberis, air-dried garlic in slice, fructus amomi, Amomum globosum loureiro and Chinese cassia tree, and its weight ratio is: 0.1～0.3: 0.25～0.5: 0.5～0.6: 0.4～0.6: 0.2～0.6: 0.1～0.3: 0.25～0.5: 0.5～0.6: 0.4～0.6.
Above-mentioned said fresh vegetable juice can be spinach juice or Fresh Cucumber Juice.
A kind of preparation method of meat pudding product is characterized in that it may further comprise the steps:
1. primal cut material, vegetable materials are thin with its strand, and squeeze its juice and meat material, make the meat slurry;
2. meat after will processing slurry purifies, defibrination, filtration, and concentrates;
3. the meat slurry is put into pot, add auxiliary material and flavoring and stir-fried, heat 5-10 minute;
4. dry above-mentioned cold cuts slurry, put into pulverizer and carry out high fineness pulverizing;
5. high-temperature sterilization, vacuum packaging is finished product.
Above-mentioned said a kind of meat pudding product can be made packaging bag finished product or canned product.
Superiority of the present invention is: present technique is utilized in the fresh vegetable juice effect of acid and enzyme, thin meat slurry is decomposed in certain hour and temperature, change into and to be rich in elements such as protein, cellulose, calcium, iodine, delicious flavour, nutritious by the direct smallest molecule that absorbs of human body; Manufacture craft is simple, health, sterilization are abundant.
(4) specific embodiments:
Embodiment 1: a kind of meat pudding product, it is characterized in that its main component comprises base-material, and auxiliary material and flavoring, its weight ratio is 45: 30: 30.
Above-mentioned said base-material comprises edibility animal lean meat, spinach juice, soybean protein and purifies waste water that its weight ratio is 70: 20: 15: 40.
Above-mentioned said auxiliary material comprises extractive iodin-salt, sugar, bone meal and edible cellulose, and its weight ratio is: 6: 6: 10: 5.
Above-mentioned said flavoring comprises Chinese prickly ash, anise, nutmeg, cloves, rhizoma zingiberis, air-dried garlic in slice, fructus amomi, Amomum globosum loureiro and Chinese cassia tree, and its weight ratio is 0.3: 0.25: 0.6: 0.4: 0.6: 0.1: 0.35: 0.5: 0.5.
A kind of preparation method of meat pudding product is characterized in that it may further comprise the steps:
1. primal cut material, vegetable materials are thin with its strand, and squeeze its juice and meat material, make the meat slurry;
2. meat after will processing slurry purifies, defibrination, filtration, and concentrates;
3. the meat slurry is put into pot, add auxiliary material and flavoring and stir-fried, heat 5 minutes;
4. dry above-mentioned cold cuts slurry, put into pulverizer and carry out high fineness pulverizing;
5. high-temperature sterilization, vacuum packet is dressed up bag, is finished product.
Embodiment 2: a kind of meat pudding product, it is characterized in that its main component comprises base-material, and auxiliary material and flavoring, its weight ratio is 70: 40: 28.
Above-mentioned said base-material comprises edibility animal lean meat, Fresh Cucumber Juice, soybean protein and purifies waste water that its weight ratio is 68: 35: 22: 48.
Above-mentioned said auxiliary material comprises extractive iodin-salt, sugar, bone meal and edible cellulose, and its weight ratio is: 5.5: 7.8: 9.9: 10.
Above-mentioned said flavoring comprises Chinese prickly ash, anise, nutmeg, cloves, rhizoma zingiberis, air-dried garlic in slice, fructus amomi, Amomum globosum loureiro and Chinese cassia tree, and its weight ratio is: 0.15: 0.28: 0.6: 0.4: 0.5: 0.1: 0.35: 0.5: 0.46.
A kind of preparation method of meat pudding product is characterized in that it may further comprise the steps:
1. primal cut material, vegetable materials are thin with its strand, and squeeze its juice and meat material, make the meat slurry;
2. meat after will processing slurry purifies, defibrination, filtration, and concentrates;
3. the meat slurry is put into pot, add auxiliary material and flavoring and stir-fried, heat 10 minutes;
4. dry above-mentioned cold cuts slurry, put into pulverizer and carry out high fineness pulverizing;
5. canned product are dressed up in high-temperature sterilization, vacuum packet, are finished product.
Claims (7)
1. a meat pudding product is characterized in that its main component comprises base-material, auxiliary material and flavoring, and its weight ratio is 45～70: 30～55: 15～30.
2. according to a kind of meat pudding product described in claims 1, it is characterized in that said base-material comprises edibility animal lean meat, fresh vegetable juice, soybean protein and purifies waste water, its weight ratio is 45～70: 20～40: 15～25: 40～50.
3. according to a kind of meat pudding product described in claims 1, it is characterized in that said auxiliary material comprises extractive iodin-salt, sugar, bone meal and edible cellulose, its weight ratio is: 4～6: 6～10: 6～15: 5～10.
4. according to a kind of meat pudding product described in claims 1, it is characterized in that said flavoring comprises Chinese prickly ash, anise, nutmeg, cloves, rhizoma zingiberis, air-dried garlic in slice, fructus amomi, Amomum globosum loureiro and Chinese cassia tree, its weight ratio is: 0.1～0.3: 0.25～0.5: 0.5～0.6: 0.4～0.6: 0.2～0.6: 0.1～0.3: 0.2 5～0.5: 0.5～0.6: 0.4～0.6.
5. according to a kind of meat pudding product described in claims 2, it is characterized in that said fresh vegetable juice can be spinach juice or Fresh Cucumber Juice.
6. the preparation method of a meat pudding product is characterized in that it may further comprise the steps:
1. primal cut material, vegetable materials are thin with its strand, and squeeze its juice and meat material, make the meat slurry;
2. meat after will processing slurry purifies, defibrination, filtration, and concentrates;
3. the meat slurry is put into pot, add auxiliary material and flavoring and stir-fried, heat 5-10 minute;
4. dry above-mentioned cold cuts slurry, put into pulverizer and carry out high fineness pulverizing;
5. high-temperature sterilization, vacuum packaging is finished product.
7. according to the preparation method of a kind of meat pudding product described in claims 6, it is characterized in that said meat pudding product can make packaging bag finished product or canned product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100155370A CN101133861A (en) | 2006-08-31 | 2006-08-31 | Meat pudding product and method for preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100155370A CN101133861A (en) | 2006-08-31 | 2006-08-31 | Meat pudding product and method for preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101133861A true CN101133861A (en) | 2008-03-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100155370A Pending CN101133861A (en) | 2006-08-31 | 2006-08-31 | Meat pudding product and method for preparing the same |
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| CN (1) | CN101133861A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623110B (en) * | 2009-07-30 | 2013-07-24 | 南昌大学 | Method for processing recombined meat products |
| RU2687441C1 (en) * | 2018-09-10 | 2019-05-13 | федеральное государственное автономное образовательное учреждение высшего образования "Южно-Уральский государственный университет (национальный исследовательский университет)" | Meat pudding “sesame” |
-
2006
- 2006-08-31 CN CNA2006100155370A patent/CN101133861A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623110B (en) * | 2009-07-30 | 2013-07-24 | 南昌大学 | Method for processing recombined meat products |
| RU2687441C1 (en) * | 2018-09-10 | 2019-05-13 | федеральное государственное автономное образовательное учреждение высшего образования "Южно-Уральский государственный университет (национальный исследовательский университет)" | Meat pudding “sesame” |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20080305 |