CN101647587A

CN101647587A - Method for making pork-egg cake

Info

Publication number: CN101647587A
Application number: CN200910016472A
Authority: CN
Inventors: 唐文波
Original assignee: RONGCHENG BODELONG FOODSTUFF CO Ltd
Current assignee: RONGCHENG BODELONG FOODSTUFF CO Ltd
Priority date: 2009-07-03
Filing date: 2009-07-03
Publication date: 2010-02-17

Abstract

The invention relates to a method for making a pork-egg pancake. The method is characterized by comprising the following steps: after quick-freezing a mixture of pig leg meat, lard, salt, granulated sugar, monosodium glutamate, black pepper, potato starch, bread powder and water, slicing, braising and making meat slices; mixing egg liquid, xanthan gum, soybean oil, wheat flour, the salt and the water evenly and making egg liquid; and baking the pork slices and the egg liquid and making the pork-egg pancake. The prepared pork-egg pancake has high protein content, delicious taste and beautiful appearance. The invention has low requirement condition on raw material meat and also can carry out production even with minced meat, the sliced meat slices have regular shape and uniform size, the thickness of the meat slices can be obviously thickened in comparison with the prior art, and the invention has reasonable preparation technique, low cost, strong operability and easy realization of large-scale production.

Description

A kind of preparation method of pork egg cake

Technical field

The present invention relates to food processing field, especially a kind of pork egg cake and preparation method thereof.

Technical background

Pork and egg are the normal food that occurs during people live, and are the important sources that human body protein is taken in.With pork and the cooking of egg combination collocation, people also studied, as Chinese patent CN1235486C " preparation method of pork flapjack ".Be pork to be thinly sliced to be put in the calibrator iron in advance in " preparation method of pork flapjack " of this patent disclosure, then cake juice is poured on and continues on the sliced meat to poker, last product is the covering that is mixed by vegetables, flour and egg liquid with one deck on the sliced meat.This patented method organically combines pork and egg liquid, has reached the technique effect that nutrition arrangement is reasonable, mouthfeel is good.But when carrying out baking minced pork cake according to this patented method, relatively stricter to the requirement of pork raw material on the one hand, that raw meat must be into piece and can be cut into sheet, the sliced meat of being cut simultaneously can not be blocked up, otherwise cause sliced meat to poker the half-cooked phenomenon of insufficient generation easily; On the other hand pork when being cut into sliced meat the shape of cutting be difficult to consistent with the shape of its described flapjack calibrator.

Summary of the invention

The purpose of this invention is to provide a kind of is that main material is through pokering the pie food that forms with egg, pork, adopt this method low to the requirement condition of raw meat, even meat mincing also can be produced, the sliced meat shape of cutting simultaneously is regular, size is consistent, the relative prior art of sliced meat thickness is thickening obviously, and baking minced pork cake method provided by the invention can effectively solve the technological deficiency that exists in the present prior art.

The technical solution used in the present invention is that a kind of preparation method of pork egg cake is characterized in that: this method is through the following step

The preparation of A, sliced meat

Pork is cut into meat gruel with lard, after both are stirred, add salt, granulated sugar, monosodium glutamate, water, black pepper, farina and bread flour, mixing and stirring, the diameter of packing into then is moulding in the polybag of 4-10cm, it is refrigerated to central temperature is 0-5 ℃, be cut into the thick tablet of 0.1-1cm with slicer, send in the steamer and be heated, heating-up temperature is 90-120 ℃, and central temperature reaches 70-90 ℃, kept 1-3 minute, after being cooled to room temperature, be 15 ~ 20: 1 ratio in sliced meat and wheat flour weight ratio, the even wheat flour that is stained with on the sliced meat two sides;

The preparation of B, egg liquid

The mixture of xanthans and soybean oil is made egg liquid together with the mixture of wheat flour, salt, water with the raw egg mixing and stirring of shelling;

The making of C, pork egg cake

The flat pot that irons is heated to 70-90 ℃ and puts mould, in mould, pour moiety egg liquid into, sliced meat are placed on the egg liquid, to be left moiety egg liquid then and cover on the sliced meat, the weight ratio of described egg liquid and sliced meat is 1: 1-2 pokers 1-3 minute, after solidify the periphery for the treatment of the pork egg cake, extract mould, upset heating Egg cake 1-3 minute irons to egg liquid and becomes solid by liquid;

D, quick-frozen

After waiting that the pork egg cake temperature that irons is reduced to room temperature, put into refrigerator and carry out quick-frozen, central temperature is reduced to-5-0 ℃, packing is finished product.

The shared percentage by weight of each composition in the described sliced meat manufacturing process is pork 60-80%, lard 10-20%, salt 0.2-1.2%, granulated sugar 0.1-0.8%, monosodium glutamate 0.1-0.4%, water 5-18%, black pepper 0.02-0.12%, farina 1-4%, bread flour 0.2-1.2%.

The shared percentage by weight of each composition in the described egg liquid manufacturing process is xanthans 0.1-0.3%, soybean oil 1-2%, wheat flour 3-7%, salt 0.4-1%, water 20-30%, egg liquid 60-70%.

Employing the invention provides that the pork egg cake color that method makes is golden yellow, and shape is regular, and the pork egg cake is a main component with pork, egg, delicious flavour, be rich in the nutrition of protein and various needed by human body, use in outdoor life, especially breakfast such as be suitable for daily life or go on a tour.This pork egg cake manufacture craft is reasonable, and cost is low, and is workable, easily accomplishes scale production.

The specific embodiment

The present invention will be further described below in conjunction with embodiment.

Embodiment 1

1. the preparation of sliced meat is cut into meat gruel with pork 73.4g with lard 8.2g, after both are stirred, add salt 0.8g, granulated sugar 0.4g, monosodium glutamate 0.2g, water 12.2g, black pepper 0.08g, farina 2.4g and bread flour 0.8g, mixing and stirring, the diameter of packing into then is moulding in the polybag of 6cm, it is refrigerated to central temperature is 2 ℃, be cut into the thick tablet of 0.8cm with slicer, send in the steamer again and be heated, heating-up temperature is 100 ℃, and central temperature reaches 80 ℃, keeps 1 minute, after being cooled to room temperature, wheat flour 3g evenly is stained with on the sliced meat two sides;

2. the mixture of the preparation xanthans of egg liquid and soybean oil is made egg liquid together with the mixture and the egg liquid mixing and stirring of wheat flour, salt, water, and wherein the weight of each composition is respectively: xanthans 0.3g, soybean oil 2.4g, wheat flour 7.35g, salt 1.05g, water 36.9g, egg liquid 98.55g;

3. the egg liquid of 30g is poured in the making of pork egg cake in mould, the sliced meat of 45g is placed on the egg liquid, and then 30g egg liquid is covered on the sliced meat; The pork egg cake put into iron pot and begin heating, heating-up temperature is 80 ℃, after solidify the periphery for the treatment of the pork egg cake, extracts mould, and upset heating Egg cake 2 minutes irons to egg liquid and becomes solid by liquid, like this way with institute fully raw material poker and finish.

4. after quick-frozen waits that the pork egg cake temperature that irons is reduced to room temperature, put into refrigerator and carry out quick-frozen, make central temperature reduce to 0 ℃, packing is finished product.

Embodiment 2

1. the preparation of sliced meat is cut into meat gruel with pork 60g with lard 5g, after both are stirred, add salt 0.5g, granulated sugar 0.8g, monosodium glutamate 0.1g, water 1g, black pepper 0.12g, farina 4g and bread flour 1.2g, mixing and stirring, the diameter of packing into then is moulding in the polybag of 4cm, it is refrigerated to central temperature is 0 ℃, be cut into the thick tablet of 0.5cm with slicer, send in the steamer again and be heated, heating-up temperature is 90 ℃, and central temperature reaches 70 ℃, keeps 3 minutes, after being cooled to room temperature, wheat flour 2g evenly is stained with on the sliced meat two sides;

2. the mixture of the preparation xanthans of egg liquid and soybean oil is made egg liquid together with the mixture and the egg liquid mixing and stirring of wheat flour, salt, water, and wherein the weight of each composition is respectively: egg liquid 46g, xanthans 0.08g, soybean oil 0.8g, wheat flour 4.6g, salt 0.8g, water 21.5g.

3. the egg liquid of 15g is poured in the making of pork egg cake in mould, the sliced meat of 30g is placed on the egg liquid, and then 15g egg liquid is covered on the sliced meat; The pork egg cake put into iron pot and begin heating, heating-up temperature is 70 ℃, after solidify the periphery for the treatment of the pork egg cake, extracts mould, and upset heating Egg cake 1 minute irons to egg liquid and becomes solid by liquid, like this way with institute fully raw material poker and finish.

4. after quick-frozen waits that the pork egg cake temperature that irons is reduced to room temperature, put into refrigerator and carry out quick-frozen, make central temperature reduce to-5 ℃, packing is finished product.

Example 3

1. the preparation of sliced meat is cut into meat gruel with pork 80g with lard 12g, after both are stirred, add salt 1.2g, granulated sugar 0.1g, monosodium glutamate 0.4g, water 18g, black pepper 0.02g, farina 1g and bread flour 0.2g, mixing and stirring, the diameter of packing into then is moulding in the polybag of 10cm, it is refrigerated to central temperature is 5 ℃, be cut into the thick tablet of 1cm with slicer, send in the steamer again and be heated, heating-up temperature is 120 ℃, and central temperature reaches 90 ℃, keeps 2 minutes, after being cooled to room temperature, wheat flour 3.5g evenly is stained with on the sliced meat two sides;

2. the mixture of the preparation xanthans of egg liquid and soybean oil is made egg liquid together with the mixture and the egg liquid mixing and stirring of wheat flour, salt, water, and wherein the weight of each composition is respectively: egg liquid 168g, xanthans 0.72g, soybean oil 4.8g, wheat flour 7.2g, salt 0.96g, water 48g.

3. the egg liquid of 60g is poured in the making of pork egg cake in mould, the sliced meat of 60g is placed on the egg liquid, and then 60g egg liquid is covered on the sliced meat; The pork egg cake put into iron pot and begin heating, heating-up temperature is 90 ℃, after solidify the periphery for the treatment of the pork egg cake, extracts mould, and upset heating Egg cake 3 minutes irons to egg liquid and becomes solid by liquid, like this way with institute fully raw material poker and finish.

4. after quick-frozen waits that the pork egg cake temperature that irons is reduced to room temperature, put into refrigerator and carry out quick-frozen, make central temperature reduce to-3 ℃, packing is finished product.

Claims

1. the preparation method of a pork egg cake is characterized in that: through following steps

A) preparation of sliced meat is cut into meat gruel with lard with the 0.6cm knife plate with pig leg meat, after both are stirred, add salt, granulated sugar, monosodium glutamate, water, black pepper, farina and bread flour, mixing and stirring, the diameter of packing into then is moulding in the polybag of 4-10cm, it is refrigerated to central temperature is 0-5 ℃, be cut into the thick tablet of 0.5-1cm with slicer, send in the steamer again and be heated, heating-up temperature is 90-120 ℃, and central temperature reaches 70-90 ℃, keeps 1-3 minute, after being cooled to room temperature, wheat flour evenly is stained with on the sliced meat two sides.

B) mixture of the preparation xanthans of egg liquid and soybean oil is made egg liquid together with the mixture and the egg liquid mixing and stirring of wheat flour, salt and water.

C) moiety egg liquid is poured in the making of pork egg cake in mould, and sliced meat are placed on the egg liquid, will be left moiety egg liquid then and cover on the sliced meat; The pork egg cake put into iron pot and begin heating, heating-up temperature is 70-90 ℃, after solidify the periphery for the treatment of the pork egg cake, extracts mould, and upset heating Egg cake 1-3 minute irons to egg liquid and becomes solid.

D) after quick-frozen treats that pork egg cake temperature is reduced to room temperature, put into refrigerator and carry out quick-frozen, central temperature is reduced to-5-0 ℃, packing is finished product.

2, the preparation method of a kind of pork egg cake according to claim 1 is characterized in that: in the manufacturing process, the weight ratio of described meat stuffing and egg liquid is: 1: 1 ~ 2.

3, the preparation method of a kind of pork egg cake according to claim 1, it is characterized in that: in the manufacturing process, each weight percentages of components of sliced meat is: pig leg meat 60-80%, lard 5-12%, salt 0.2-1.2%, sodium phosphate trimer 0.1-0.4%, granulated sugar 0.1-0.8%, monosodium glutamate 0.1-0.4%, powder soybean protein 0.2-1.2%, desiccation protein 0.1-0.8%, water 5-18%, black pepper 0.02-0.12%, farina 1-4%, bread flour 0.2-1.2%.

4, the preparation method of a kind of pork egg cake according to claim 1 is characterized in that: in the manufacturing process, the weight ratio of pork slices and wheat flour is 15 ~ 20: 1.

5, the preparation method of a kind of pork egg cake according to claim 1, it is characterized in that: in the manufacturing process, each weight percentages of components of egg liquid is: xanthans 0.1-0.3%, soybean oil 1-2%, wheat flour 3-7%, salt 0.4-1%, rough honey 0.5-2.5%, Gardenia Yellow 0.01-0.03%, light-coloured vinegar 0.2-0.8%, water 20-28%, egg 60-70%.