CN104026603A - 一种锅包肉及其制作方法 - Google Patents
一种锅包肉及其制作方法 Download PDFInfo
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- 235000015277 pork Nutrition 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 6
- 239000010452 phosphate Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- -1 6 parts Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
本发明公开了一种锅包肉及其制作方法，其特征在于，主料以重量份添加为鸡胸肉或者猪精瘦肉20-30份、淀粉3-5份、水5-6份、大豆分离蛋白4-6份、浓浆粉3-4份。辅料按重量份添加为盐0.5-2份、白砂糖1-2.5份、味精0.2-0.6份、磷酸盐0.3份、香辛料0.05-0.1份。由于采用了上述的技术方案，使该产品做出来口感细嫩，提高了产品中蛋白质含量，改善了产品口感，由于省去了前期的腌制、裹浆工序，更加便于在厨房中的深加工。
Description
技术领域
本发明涉及一种食品及其制作方法，具体说是一种锅包肉及其制作方法。
背景技术
目前锅包肉产品在市场上还没有，目前该品还仅仅局限于厨房内的少量加工，口感较差。在我国的东北地区，对于这种产品的认可度较高，是比较常见的一种菜肴，有着广泛的市场，所以开发这种产品有着广阔的市场前景。
发明内容
本发明的目的便是提供一种锅包肉。
本发明的主料以重量份添加为鸡胸肉或者猪精瘦肉20-30份、淀粉3-5份、水5-6份 、大豆分离蛋白4-6份、浓浆粉3-4份。辅料按重量份添加为盐0.5-2份、白砂糖1-2.5份、味精0.2-0.6份、磷酸盐0.3-0.5份、香辛料0.05-0.1份。
加工制作方法为：
步骤一：将主料中所述的鸡肉或猪肉自然解冻后，，用切片机切成厚度为3-5mm、长*宽为15*30mm的片状备用;
步骤二：将主料倒入清洗消毒后的真空滚揉机，加入盐、白砂糖、味精、香辛料、冰水进行搅拌，滚揉时间为20-30分钟，抽真空至0.83个大气压。至肉块完全入味;
步骤三：浓浆机上浆;
步骤四：油炸机油炸30秒，油温控制在175℃;
步骤五：用螺旋速冻机30分钟内将产品的中心温度降至-18℃。
由于采用了上述的技术方案，使该产品做出来口感细嫩，提高了产品中蛋白质含量，改善了产品口感，由于省去了前期的腌制、裹浆工序，更加便于在厨房中的深加工。
具体实施方式
实施例1：本发明的主料以重量份添加为鸡胸肉或者猪精瘦肉30份、淀粉5份、水6份 、大豆分离蛋白6份、浓浆粉4份。 辅料按重量份添加为盐2份、白砂糖2.5份、味精0.6份、磷酸盐0.5份、香辛料0.1份。
加工制作方法为：
步骤一：将主料中所述的鸡肉或猪肉自然解冻后，，用切片机切成厚度为3-5mm、长*宽为15*30mm的片状备用。步骤二：将主料倒入清洗消毒后的真空滚揉机，加入盐、白砂糖、味精、香辛料、冰水进行搅拌，滚揉时间为20-30分钟，抽真空至0.83个大气压。至肉块完全入味。步骤三：浓浆机上浆。步骤四：油炸机油炸30秒，油温控制在175℃。步骤五：用螺旋速冻机30分钟内将产品的中心温度降至-18℃。包装冷藏即为成品。
实施例2：本发明的主料以重量份添加为鸡胸肉或者猪精瘦肉20份、淀粉3份、水5份 、大豆分离蛋白4份、浓浆粉3份。 辅料按重量份添加为盐0.5份、白砂糖1份、味精0.2份、磷酸盐0.3份、香辛料0.05份。
加工制作方法同实施例1。
实施例3：本发明的主料以重量份添加为鸡胸肉或者猪精瘦肉10份、淀粉4份、水5.5份 、大豆分离蛋白5份、浓浆粉3.5份。 辅料按重量份添加为盐1.6份、白砂糖1.8份、味精0.4份、磷酸盐0.4份、香辛料0.07份。
加工制作方法同实施例1。
以上所述仅为本发明示意性的具体实施方式，并非用以限定本发明的范围。任何本领域的技术人员，在不脱离本发明的构思和原则的前提下所作出的等同变化与修改，均应属于本发明保护的范围。
Claims (3)
1.一种锅包肉，其特征在于：主料以重量份添加为鸡胸肉或者猪精瘦肉20-30份、淀粉3-5份、水5-6份 、大豆分离蛋白4-6份、浓浆粉3-4份。
2. 根据权利要求1所述的一种锅包肉，其特征在于：辅料按重量份添加为盐0.5-2份、白砂糖1-2.5份、味精0.2-0.6份、磷酸盐0.3-0.5份、香辛料0.05-0.1份。
3. 根据权利要求1或2所述的一种锅包肉，其特征是加工制作方法为：
步骤一：将主料中所述的鸡肉或猪肉自然解冻后，，用切片机切成厚度为3-5mm、长*宽为15*30mm的片状备用;
步骤二：将主料倒入清洗消毒后的真空滚揉机，加入盐、白砂糖、味精、香辛料、冰水进行搅拌，滚揉时间为20-30分钟，抽真空至0.83个大气压,至肉块完全入味;
步骤三：浓浆机上浆;
步骤四：油炸机油炸30秒，油温控制在175℃;
步骤五：用螺旋速冻机30分钟内将产品的中心温度降至-18℃。
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| CN201410269013.9A CN104026603A (zh) | 2014-06-17 | 2014-06-17 | 一种锅包肉及其制作方法 |
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| CN201410269013.9A CN104026603A (zh) | 2014-06-17 | 2014-06-17 | 一种锅包肉及其制作方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304523A (zh) * | 2021-12-27 | 2022-04-12 | 濮阳市德信食品有限公司 | 锅包肉及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999688A (zh) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | 一种提高油炸鸡胸肉制品口感的制备方法 |
| CN103844276A (zh) * | 2014-03-26 | 2014-06-11 | 南京农业大学 | 一种中式油炸无骨猪排的制作方法及产品 |
-
2014
- 2014-06-17 CN CN201410269013.9A patent/CN104026603A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999688A (zh) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | 一种提高油炸鸡胸肉制品口感的制备方法 |
| CN103844276A (zh) * | 2014-03-26 | 2014-06-11 | 南京农业大学 | 一种中式油炸无骨猪排的制作方法及产品 |
Non-Patent Citations (2)
| Title |
|---|
| 宋万杰等: "预制肉类菜肴加工与管理", 《肉类工业》, no. 3, 31 March 2014 (2014-03-31), pages 16 - 19 * |
| 杨建峰主编: "《新编家常菜大全集》", 31 October 2012, article "锅包肉", pages: 6 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304523A (zh) * | 2021-12-27 | 2022-04-12 | 濮阳市德信食品有限公司 | 锅包肉及其制备方法 |
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