CN104172266A - Fermented bean curd-series meat product as well as processing and preparing method - Google Patents
Fermented bean curd-series meat product as well as processing and preparing method Download PDFInfo
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- CN104172266A CN104172266A CN201410444729.8A CN201410444729A CN104172266A CN 104172266 A CN104172266 A CN 104172266A CN 201410444729 A CN201410444729 A CN 201410444729A CN 104172266 A CN104172266 A CN 104172266A
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 41
- 238000012545 processing Methods 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract 2
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- 235000013599 spices Nutrition 0.000 claims abstract description 60
- 239000000463 material Substances 0.000 claims abstract description 58
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- 235000015278 beef Nutrition 0.000 claims abstract description 39
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- 238000002360 preparation method Methods 0.000 claims abstract description 26
- 241000287828 Gallus gallus Species 0.000 claims abstract description 24
- 235000015277 pork Nutrition 0.000 claims abstract description 23
- 238000005520 cutting process Methods 0.000 claims abstract description 10
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- 229930006000 Sucrose Natural products 0.000 claims description 30
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- 235000013372 meat Nutrition 0.000 claims description 27
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- 239000001488 sodium phosphate Substances 0.000 claims description 15
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 15
- 239000013638 trimer Substances 0.000 claims description 15
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 15
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- 244000304337 Cuminum cyminum Species 0.000 claims description 9
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 9
- 241000158764 Murraya Species 0.000 claims description 9
- 244000270834 Myristica fragrans Species 0.000 claims description 9
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 9
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 9
- 241000220317 Rosa Species 0.000 claims description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000001702 nutmeg Substances 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
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- 230000018044 dehydration Effects 0.000 claims description 7
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- 235000013305 food Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 4
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- 235000016709 nutrition Nutrition 0.000 description 1
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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
- A23L13/428—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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a fermented bean curd-series meat product as well as a processing and preparing method. The meat product is prepared from a raw material, auxiliary materials and spices, wherein the raw material is any one of beef, cattle shoulder, chicken wing or middle joint of the chicken wing and streaky pork with skin, and fermented bean curd is red fermented bean curd; the processing and preparing method is finished through any combinations of raw material processing, cutting, preserving solution preparation, preserving and rolling, drying, blanching or pre-cooking, sauce pre-preparation, spice water preparation, stir-frying, frying, packaging, high-temperature sterilization and product storage. The scheme disclosed by the invention realizes organic combination of fermented bean curd having a history of a thousand years in China and modern food, expands the heterogenization of the variety of meat products and increases the addition amount of the fermented bean curd in processing, so that the meat product has intense flavor of the fermented bean curd and is easier to be absorbed and digested.
Description
Technical field
The present invention relates to a kind of meat-processing product, particularly relate to a kind of fermented bean curd series meat products and processing and fabricating method thereof.
Background technology
Fermented bean curd has had the developing history of more than 1,000 year in China, and fermented bean curd series products, due to its unique flavor, nutritious for a long time, becomes and has China's national characters, and extremely people like the food of welcoming.
In the prior art, fermented bean curd is also just used as auxiliary flavoring or colouring matter in some food processings, by addition, only account for 2% left and right of finished weight, and also last using fermented bean curd as the important food materials of being combined with meat at aspects such as product quality, structure, nutrition.
Summary of the invention
In view of this, main purpose of the present invention is to provide a kind of fermented bean curd series meat products and processing and fabricating method thereof, pass through the technical program, China is had to the fermented bean curd of millennium history and modern food making combination, expand heterogeneousization of meat food kind, in processing, strengthened the addition of fermented bean curd, made meat product have more strong fermented bean curd frankincense local flavor, made meat be more prone to absorb and digestion.
In order to achieve the above object, technical scheme of the present invention is to realize like this.
A fermented bean curd series meat products, is made by following weight portion raw material, auxiliary material and spice:
Described raw material is meat and fermented bean curd, and described meat is any one in 100 parts of 100 parts, belt leather streaky pork in 100 parts, beef, 100 parts of shoulder clods, chicken wings or chicken wings wing, and described fermented bean curd is 10 parts-15 parts of preserved red beancurds;
Described auxiliary material is 0.006 part-0.002 part of nitrite, 0.5 part of sodium phosphate trimer, different VC-Na0.1 part, 0.5 part-1 part of salt, 1 part-6 parts of white sugar, 3 parts-20 parts of vegetable oil, 0.2 part-1 part of monosodium glutamate, 1 part of dark soy sauce, 0.3 part-0.5 part of light soy sauce, 1 part of dark soy sauce, 1 part-3.5 parts of yellow rice wine, 1 part-3 parts of white wine, 19 parts of bottom flavorings of spicy chaffy dish, 0.1 part-0.2 part of monascorubin, 0.4 part of carragheen, 0.5 part of edible gelatin, 0.25 part of glycine, more than one any combination in 0.4 part of soybean protein isolate,
Described spice is anistree 0.1 part-12.5 parts, 0.2 part-12.5 parts, cassia bark, 0.1 part, Chinese prickly ash, 0.1 part of fennel seeds, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of dried orange peel, 0.05 part, Radix Glycyrrhizae, 0.05 part of kaempferia galamga, 0.1 part of the flower bud of lily magnolia, 0.1 part of spiceleaf, 3 parts-4 parts of chilli, 0.1 part, capsicum, 3 parts of green onions, 0.15 part-3 parts of ginger, 9 parts-10 parts of semen myristicae, 6 parts-7 parts of fructus amomis, 0.2 part-7 parts of white peppers, 0.04 part-7 parts of the roots of Dahurain angelica, 3 parts-4 parts of cloves, 3 parts-4 parts of murraya paniculataJacks, 3 parts-4 parts of the banksia rose, more than one any combination in 0.2 part of cumin particle.
A processing and fabricating method for fermented bean curd series meat products, has been combined according to the following steps:
1) raw material process, 2) cut apart, 3) pickling liquid preparation, 4) pickle tumbling, 5) dry, 6) water scalds or precooks, 7) prefabricated dip, 8) spice water preparation, 9) stir-fry: 10) frying, 11) packing, 12) high temperature sterilization, 13) finished product warehouse-in.
As further technical scheme, described fermented bean curd series meat products, is made by raw material, auxiliary material and the spice of following weight portion:
Described raw material is 100 parts of shoulder clods and preserved red beancurd 10-15 part;
Described auxiliary material is 0.006 part of nitrite, 0.5 part of sodium phosphate trimer, 1 part of salt, 1 part of white sugar, different VC-Na0.1 part, 1 part of white wine, 0.5 part of light soy sauce, 0.2 part of monosodium glutamate, 1 part of yellow rice wine, 0.1 part of monascorubin, 0.5 part of edible gelatin, 0.25 part of glycine, 0.4 part of carragheen, 0.4 part of soybean protein isolate;
Described spice is 0.2 part of anise, 0.2 part, cassia bark, 0.1 part, Chinese prickly ash, 0.1 part of fennel seeds, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of dried orange peel, 0.05 part, Radix Glycyrrhizae, 0.1 part of the flower bud of lily magnolia, 0.05 part of kaempferia galamga, 0.1 part of spiceleaf, 0.1 part, capsicum, 3 parts of green onions, 3 parts of ginger.
As further technical scheme, the processing and fabricating method of described fermented bean curd series meat products, make according to the following steps:
1) raw material is processed:
A shoulder clod is to thaw under 10 ℃ of conditions in temperature, repairs after draining watery blood, and cleaning foreign material, clean after draining and weigh;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) cut apart: shoulder clod is cut into 10mm*10mm meat cubelets;
3) pickling liquid preparation: the nitrite in auxiliary material, sodium phosphate trimer, salt, white sugar, different VC-Na, white wine and water mixing and stirring are made into pickling liquid;
4) pickle tumbling: the shoulder clod after cutting apart is placed in pickling liquid, is under 0 ℃ of-4 ℃ of condition in temperature, pickles tumbling 16 hours, quiet salting down 55 minutes in per hour, tumbling 5 minutes;
5) water is scalded: step 4) is pickled to the shoulder clod after tumbling, carries out water and scald, more than 95 ℃ hot water constant temperature 10 minutes-15 minutes, shoulder clod dehydration is tightened up, reach eight minutes ripe after, shoulder clod is pulled out and is drained;
6) spice water preparation: by the anise of described spice, cassia bark, Chinese prickly ash, fennel seeds, nutmeg, tsaoko, dried orange peel, Radix Glycyrrhizae, the flower bud of lily magnolia, kaempferia galamga, spiceleaf, capsicum, green onion, ginger, add after the water of 2 times of reciprocity weight, cold water blanking enters a pot infusion, after opening, water transfers little fiery infusion to, continue to stop after 60 minutes heating, under normal temperature, flood 10 hours, cooling to make spice water standby;
7) frying:
A receives juice formula, and in the standby preserved red beancurd in light soy sauce, monosodium glutamate, yellow rice wine, monascorubin, edible gelatin, glycine, carragheen, soybean protein isolate, step 1) B and step 6), standby spice water forms;
Together with shoulder clod B scalds with standby spice water in step 6) light soy sauce, monosodium glutamate, yellow rice wine in receipts juice formula with water after, pour in pot and stir-fry, add again after the standby preserved red beancurd in salt, white sugar, monosodium glutamate, monascorubin and step 1) B, stir-frying, it is most to juice, will to receive again, changing little fire into continues to stir-fry, with the water of 2 times of weight by after carragheen, soybean protein isolate, edible gelatin and glycine aquation, adding continues to stir-fry in pot again receives to the greatest extent to juice, closes fire and takes the dish out of the pot cooling;
8) packing: the cooled product of frying packs in the packaging bag that compound aluminium foil material makes, and vacuumizes heat-sealing;
9) high temperature sterilization: put into the product of packaging bag, keep carrying out for 20 minutes sterilization at 121 ℃ of temperature;
10) finished product warehouse-in: the cooling rear warehouse-in collection of product after sterilization.
As further technical scheme, described fermented bean curd series meat products, is made by raw material, auxiliary material and the spice of following weight portion:
Described raw material is 100 parts and preserved red beancurd 10-15 part in chicken wings wing;
Described auxiliary material is 0.5 part of salt, 3 parts of white wine, 3 parts of white sugar, 0.3 part of monosodium glutamate, 0.3 part of light soy sauce, 0.2 part of monascorubin;
Described spice is 12.5 parts, cassia bark, 12.5 parts of anises, semen myristicae 9-10 part, kaempferia galamga 9-10 part, fennel seeds 9-10 part, tsaoko 9-10 part, 6 parts-7 parts of fructus amomis, 6 parts-7 parts of white peppers, 6 parts-7 parts of the roots of Dahurain angelica, 3 parts-4 parts of the flower buds of lily magnolia, 3 parts-4 parts of spiceleafs, 3 parts-4 parts 3.125 parts of cloves, 3 parts-4 parts, Radix Glycyrrhizae, 3 parts-4 parts of the banksia rose, 3 parts-4 parts of murraya paniculataJacks, 3 parts-4 parts of chilli.
As further technical scheme, the processing and fabricating method of described fermented bean curd series meat products, make according to the following steps:
1) raw material is processed:
In A chicken wings wing, in temperature, be to thaw under 10 ℃ of conditions, repair after draining watery blood, clean after draining and weigh;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) pickling liquid preparation:
A dry mash formula is cassia bark, anise, tsaoko, fennel seeds, semen myristicae, fructus amomi, white pepper, the flower bud of lily magnolia, the root of Dahurain angelica, spiceleaf, kaempferia galamga, cloves, Radix Glycyrrhizae, the banksia rose, murraya paniculataJack, the chilli in spice, is all polished into powder;
B pickling liquid preparation, by standby preserved red beancurd, salt, white wine, white sugar, monosodium glutamate, light soy sauce, monascorubin and step 2 in step 1) B) to be polished into the dry mash of powder whole for A, add the water of 2 times of reciprocity weight portions, and dissolve to mix and makes pickling liquid;
3) pickle tumbling: will in chicken wings wing, be placed in pickling liquid, be under 4 ℃ of conditions in temperature, pickles tumbling 16 hours, quiet salting down 40 minutes per hour, tumbling 20 minutes;
4) dry: step 3) being pickled in the chicken wings wing after tumbling and is laid in the netted pallet of drying box, push in drying box, is 25/s at wind speed, and wind-warm syndrome is 50 ℃, and be 3 hours drying time, be about 30% to percentage of water loss, stop being dried;
5) packing: pack in the chicken wings wing after completing in the packaging bag that compound aluminium foil material makes, vacuumize heat-sealing;
6) high temperature sterilization: put into the product of packaging bag, keep carrying out for 20 minutes sterilization at 121 ℃ of temperature;
7) finished product warehouse-in: the cooling rear warehouse-in collection of product after high temperature sterilization.
As further technical scheme, described fermented bean curd series meat products, is made by raw material, auxiliary material and the spice of following weight portion:
Described raw material is 8 parts of 100 parts, beef and preserved red beancurds;
Described auxiliary material is 2.5 parts of salt, 3 parts of white sugar, 20 parts of vegetable oil, 1 part of monosodium glutamate, 15 parts of bottom flavorings of spicy chaffy dish sauce bags, 4 parts of bottom flavorings of spicy chaffy dish oil bags, 0.2 part of white sesameseed;
Described spice is 0.2 part of cumin particle, 3 parts of green onions, 1 part of ginger.
As further technical scheme, the processing and fabricating method of described fermented bean curd series meat products, make according to the following steps:
1) raw material is processed:
A beef is to thaw under 10 ℃ of conditions in temperature, repairs after draining watery blood, and cleaning foreign material, clean after draining and weigh;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) cut apart: the cube meat that beef is cut into 50mm*50mm*100mm;
3) water is scalded: the beef after cutting apart is carried out to water and scalds, more than 95 ℃ hot water constant temperature 15 minutes, beef dehydration is tightened up, reach eight minutes ripe after, beef is pulled out and is drained;
4) cut: the beef after water is scalded cuts into the beef bar of 10mm*10mm*80mm;
5) stir-fry: by the heating of pot implants oil, add green onion, ginger and cut after beef bar stir stir-fry, treat that beef bar is slightly dry, add salt, white sugar, monosodium glutamate, bottom flavorings of spicy chaffy dish sauce bag, bottom flavorings of spicy chaffy dish oil bag and cumin particle, continue stir-fry, the standby preserved red beancurd and the white sesameseed that when terminal, add step 1) B, continue to stir and evenly mix, and takes the dish out of the pot cooling;
6) packing: the cooling rear beef bar that takes the dish out of the pot is packed in the packaging bag that compound aluminium foil material makes, vacuumize heat-sealing;
7) high temperature sterilization: put into the product of packaging bag, keep carrying out for 15 minutes sterilization at 121 ℃ of temperature;
8) finished product warehouse-in: the cooling rear warehouse-in collection of product after sterilization.
As further technical scheme, described fermented bean curd series meat products, is made by raw material, auxiliary material and the spice of following weight portion:
Described raw material is 10 parts of 100 parts of belt leather streaky porks and preserved red beancurds;
Described auxiliary material is 2 parts of salt, 6 parts of white sugar, 3 parts-4 parts of yellow rice wine, 1 part of dark soy sauce, 0.3 part of monosodium glutamate, 0.25 part of sodium phosphate trimer, 1 part of vegetable oil;
Described spice is 0.2 part of white pepper, 0.15 part of ginger, 0.1 part of aniseed, 0.08 part of semen myristicae, 0.04 part of the root of Dahurain angelica, and it is standby that described spice is all polished into powder.
As further technical scheme, the processing and fabricating method of described fermented bean curd series meat products, make according to the following steps:
1) raw material is processed:
A belt leather streaky pork is to thaw under 10 ℃ of conditions in temperature, and cleaning foreign material are weighed after cleaning drains;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) cut apart: belt leather streaky pork is cut into the pane that every weight is 200g, the belt leather of belt leather streaky pork is faced up, being cut into length and width is company's cutter cube meat of 15mm*15mm;
3) pickle tumbling: will in salt and sodium phosphate trimer, add 10 parts, water, salt down 8 hours-10 hours the company's cutter cube meat after cutting apart is quiet after to be dissolved, the more quiet knead-salting 3 hours of salting down, in pickling 3 hours, quiet salting down 50 minutes in each hour, tumbling 10 minutes;
4) precook: the quiet belt leather streaky pork salting down after tumbling is precooked to variable color, without watery blood with boiling water, after cube meat hardening, pull out;
5) prefabricated dip: first with little fire heating vegetable oil, put into white sugar and fry fried sugar, on pasta, bubble from large to small and cutoff when fine and close, pour into rapidly and stir standby preserved red beancurd and yellow rice wine, dark soy sauce, monosodium glutamate and the standby spice of step 1) B accomplish fluently and put into pot, stir-fry evenly, make dip;
6) packing: sauce sweat is watered and overlayed on the belt leather streaky pork that step 4) completes, and pack into together in the packaging bag that compound aluminium foil material makes, vacuumize heat-sealing;
7) high temperature sterilization: put into the product of packaging bag, keep carrying out for 35 minutes sterilization at 121 ℃ of temperature;
8) finished product warehouse-in: the cooling rear warehouse-in collection of product after sterilization.
Adopt the beneficial effect after technique scheme to be: a kind of fermented bean curd series meat products and processing and fabricating method thereof, pass through the technical program, China is had to the fermented bean curd of millennium history and modern food making combination, expand heterogeneousization of meat food kind, in processing, strengthened the addition of fermented bean curd, make meat product have more strong fermented bean curd frankincense local flavor, make meat be more prone to absorb and digestion.
Accompanying drawing explanation
Fig. 1 is the preparation method block diagram of the embodiment of the present invention one.
Fig. 2 is the preparation method block diagram of the embodiment of the present invention two.
Fig. 3 is the preparation method block diagram of the embodiment of the present invention three.
Fig. 4 is the preparation method block diagram of the embodiment of the present invention four.
The specific embodiment
Below in conjunction with accompanying drawing, specific embodiment in the present invention is described in further detail.
The fermented bean curd series meat products the present invention relates to, is made by following weight portion raw material, auxiliary material and spice:
Described raw material is meat and fermented bean curd, and described meat is any one in 100 parts of 100 parts, belt leather streaky pork in 100 parts, beef, 100 parts of shoulder clods, chicken wings or chicken wings wing, and described fermented bean curd is 10 parts-15 parts of preserved red beancurds;
Described auxiliary material is 0.006 part-0.002 part of nitrite, 0.5 part of sodium phosphate trimer, different VC-Na0.1 part, 0.5 part-1 part of salt, 1 part-6 parts of white sugar, 3 parts-20 parts of vegetable oil, 0.2 part-1 part of monosodium glutamate, 1 part of dark soy sauce, 0.3 part-0.5 part of light soy sauce, 1 part of dark soy sauce, 1 part-3.5 parts of yellow rice wine, 1 part-3 parts of white wine, 19 parts of bottom flavorings of spicy chaffy dish, 0.1 part-0.2 part of monascorubin, 0.4 part of carragheen, 0.5 part of edible gelatin, 0.25 part of glycine, more than one any combination in 0.4 part of soybean protein isolate,
Described spice is anistree 0.1 part-12.5 parts, 0.2 part-12.5 parts, cassia bark, 0.1 part, Chinese prickly ash, 0.1 part of fennel seeds, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of dried orange peel, 0.05 part, Radix Glycyrrhizae, 0.05 part of kaempferia galamga, 0.1 part of the flower bud of lily magnolia, 0.1 part of spiceleaf, 3 parts-4 parts of chilli, 0.1 part, capsicum, 3 parts of green onions, 0.15 part-3 parts of ginger, 9 parts-10 parts of semen myristicae, 6 parts-7 parts of fructus amomis, 0.2 part-7 parts of white peppers, 0.04 part-7 parts of the roots of Dahurain angelica, 3 parts-4 parts of cloves, 3 parts-4 parts of murraya paniculataJacks, 3 parts-4 parts of the banksia rose, more than one any combination in 0.2 part of cumin particle.
A processing and fabricating method for fermented bean curd series meat products, has been combined according to the following steps:
1) raw material process, 2) cut apart, 3) pickling liquid preparation, 4) pickle tumbling, 5) dry, 6) water scalds or precooks, 7) prefabricated dip, 8) spice water preparation, 9) stir-fry: 10) frying, 11) packing, 12) high temperature sterilization, 13) finished product warehouse-in.
Fermented bean curd series meat products as the embodiment of the present invention one is fermented bean curd thick gravy beef, by raw material, auxiliary material and the spice of following weight portion, is made:
Described raw material is 100 parts of shoulder clods and preserved red beancurd 10-15 part;
Described auxiliary material is 0.006 part of nitrite, 0.5 part of sodium phosphate trimer, 1 part of salt, 1 part of white sugar, different VC-Na0.1 part, 1 part of white wine, 0.5 part of light soy sauce, 0.2 part of monosodium glutamate, 1 part of yellow rice wine, 0.1 part of monascorubin, 0.5 part of edible gelatin, 0.25 part of glycine, 0.4 part of carragheen, 0.4 part of soybean protein isolate;
Described spice is 0.2 part of anise, 0.2 part, cassia bark, 0.1 part, Chinese prickly ash, 0.1 part of fennel seeds, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of dried orange peel, 0.05 part, Radix Glycyrrhizae, 0.1 part of the flower bud of lily magnolia, 0.05 part of kaempferia galamga, 0.1 part of spiceleaf, 0.1 part, capsicum, 3 parts of green onions, 3 parts of ginger.
As shown in Figure 1, the processing and fabricating method of the fermented bean curd of the embodiment of the present invention one series meat products, make according to the following steps:
1) raw material is processed:
A shoulder clod is to thaw under 10 ℃ of conditions in temperature, repairs after draining watery blood, and cleaning foreign material, clean after draining and weigh;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) cut apart: shoulder clod is cut into 10mm*10mm meat cubelets;
3) pickling liquid preparation: the nitrite in auxiliary material, sodium phosphate trimer, salt, white sugar, different VC-Na, white wine and water mixing and stirring are made into pickling liquid;
4) pickle tumbling: the shoulder clod after cutting apart is placed in pickling liquid, is under 0 ℃ of-4 ℃ of condition in temperature, pickles tumbling 16 hours, quiet salting down 55 minutes in per hour, tumbling 5 minutes;
5) water is scalded: step 4) is pickled to the shoulder clod after tumbling, carries out water and scald, more than 95 ℃ hot water constant temperature 10 minutes-15 minutes, shoulder clod dehydration is tightened up, reach eight minutes ripe after, shoulder clod is pulled out and is drained;
6) spice water preparation: by the anise of described spice, cassia bark, Chinese prickly ash, fennel seeds, nutmeg, tsaoko, dried orange peel, Radix Glycyrrhizae, the flower bud of lily magnolia, kaempferia galamga, spiceleaf, capsicum, green onion, ginger, add after the water of 2 times of reciprocity weight, cold water blanking enters a pot infusion, after opening, water transfers little fiery infusion to, continue to stop after 60 minutes heating, under normal temperature, flood 10 hours, cooling to make spice water standby;
7) frying:
A receives juice formula, and in the standby preserved red beancurd in light soy sauce, monosodium glutamate, yellow rice wine, monascorubin, edible gelatin, glycine, carragheen, soybean protein isolate, step 1) B and step 6), standby spice water forms;
Together with shoulder clod B scalds with standby spice water in step 6) light soy sauce, monosodium glutamate, yellow rice wine in receipts juice formula with water after, pour in pot and stir-fry, add again after the standby preserved red beancurd in salt, white sugar, monosodium glutamate, monascorubin and step 1) B, stir-frying, it is most to juice, will to receive again, changing little fire into continues to stir-fry, with the water of 2 times of weight by after carragheen, soybean protein isolate, edible gelatin and glycine aquation, adding continues to stir-fry in pot again receives to the greatest extent to juice, closes fire and takes the dish out of the pot cooling;
8) packing: the cooled product of frying packs in the packaging bag that compound aluminium foil material makes, and vacuumizes heat-sealing;
9) high temperature sterilization: put into the product of packaging bag, keep carrying out for 20 minutes sterilization at 121 ℃ of temperature;
10) finished product warehouse-in: the cooling rear warehouse-in collection of product after sterilization.
Fermented bean curd series meat products as the embodiment of the present invention two is fermented bean curd wined chicken wing, by raw material, auxiliary material and the spice of following weight portion, is made:
Described raw material is 15 parts of 100 parts and preserved red beancurd in chicken wings wing;
Described auxiliary material is 0.5 part of salt, 3 parts of white wine, 3 parts of white sugar, 0.3 part of monosodium glutamate, 0.3 part of light soy sauce, 0.2 part of monascorubin;
Described spice is 12.5 parts, cassia bark, 12.5 parts of anises, 9.375 parts of semen myristicae, 9.375 parts of kaempferia galamgas, 9.375 parts of fennel seeds, 9.375 parts of tsaokos, 6.25 parts of fructus amomis, 6.25 parts of white peppers, 6.25 parts of the roots of Dahurain angelica, 3.125 parts of the flower buds of lily magnolia, 3.125 parts of spiceleafs, 3.125 parts of cloves, 3.125 parts, Radix Glycyrrhizae, 3.125 parts of the banksia rose, 3.125 parts of murraya paniculataJacks, 3.125 parts of chilli.
As shown in Figure 2, the processing and fabricating method of the fermented bean curd of the embodiment of the present invention two series meat products, make according to the following steps:
1) raw material is processed:
In A chicken wings wing, in temperature, be to thaw under 10 ℃ of conditions, repair after draining watery blood, clean after draining and weigh;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) pickling liquid preparation:
A dry mash formula is cassia bark, anise, tsaoko, fennel seeds, semen myristicae, fructus amomi, white pepper, the flower bud of lily magnolia, the root of Dahurain angelica, spiceleaf, kaempferia galamga, cloves, Radix Glycyrrhizae, the banksia rose, murraya paniculataJack, the chilli in spice, is all polished into powder;
B pickling liquid preparation, by standby preserved red beancurd, salt, white wine, white sugar, monosodium glutamate, light soy sauce, monascorubin and step 2 in step 1) B) to be polished into the dry mash of powder whole for A, add the water of 2 times of reciprocity weight portions, and dissolve to mix and makes pickling liquid;
3) pickle tumbling: will in chicken wings wing, be placed in pickling liquid, be under 4 ℃ of conditions in temperature, pickles tumbling 16 hours, quiet salting down 40 minutes per hour, tumbling 20 minutes;
4) dry: step 3) being pickled in the chicken wings wing after tumbling and is laid in the netted pallet of drying box, push in drying box, is 25/s at wind speed, and wind-warm syndrome is 50 ℃, and be 3 hours drying time, be about 30% to percentage of water loss, stop being dried;
6) packing: pack in the chicken wings wing after completing in the packaging bag that compound aluminium foil material makes, vacuumize heat-sealing;
7) high temperature sterilization: put into the product of packaging bag, keep carrying out for 20 minutes sterilization at 121 ℃ of temperature;
8) finished product warehouse-in: the cooling rear warehouse-in collection of product after high temperature sterilization.
Fermented bean curd series meat products as the embodiment of the present invention three is fermented bean curd beef bar, by raw material, auxiliary material and the spice of following weight portion, is made:
Described raw material is 8 parts of 100 parts, beef and preserved red beancurds;
Described auxiliary material is 2.5 parts of salt, 3 parts of white sugar, 20 parts of vegetable oil, 1 part of monosodium glutamate, 15 parts of bottom flavorings of spicy chaffy dish sauce bags, 4 parts of bottom flavorings of spicy chaffy dish oil bags, 0.2 part of white sesameseed;
Described spice is 0.2 part of cumin particle, 3 parts of green onions, 1 part of ginger;
As shown in Figure 3, the processing and fabricating method of the fermented bean curd of the embodiment of the present invention three series meat products, make according to the following steps:
1) raw material is processed:
A beef is to thaw under 10 ℃ of conditions in temperature, repairs after draining watery blood, and cleaning foreign material, clean after draining and weigh;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) cut apart: the cube meat that beef is cut into 50mm*50mm*100mm;
3) water is scalded: the beef after cutting apart is carried out to water and scalds, more than 95 ℃ hot water constant temperature 15 minutes, beef dehydration is tightened up, reach eight minutes ripe after, beef is pulled out and is drained;
4) cut: the beef after water is scalded cuts into the beef bar of 10mm*10mm*80mm;
5) stir-fry: by the heating of pot implants oil, add green onion, ginger and cut after beef bar stir stir-fry, treat that beef bar is slightly dry, add salt, white sugar, monosodium glutamate, bottom flavorings of spicy chaffy dish sauce bag, bottom flavorings of spicy chaffy dish oil bag and cumin particle, continue stir-fry, the standby preserved red beancurd and the white sesameseed that when terminal, add step 1) B, continue to stir and evenly mix, and takes the dish out of the pot cooling;
6) packing: the cooling rear beef bar that takes the dish out of the pot is packed in the packaging bag that compound aluminium foil material makes, vacuumize heat-sealing;
7) high temperature sterilization: put into the product of packaging bag, keep carrying out for 15 minutes sterilization at 121 ℃ of temperature;
8) finished product warehouse-in: the cooling rear warehouse-in collection of product after sterilization.
Fermented bean curd series meat products as the embodiment of the present invention four is secret fermented bean curd meat, by raw material, auxiliary material and the spice of following weight portion, is made:
Described raw material is 10 parts of 100 parts of belt leather streaky porks and preserved red beancurds;
Described auxiliary material is 2 parts of salt, 6 parts of white sugar, 3.2 parts of yellow rice wine, 1 part of dark soy sauce, 0.3 part of monosodium glutamate, 0.25 part of sodium phosphate trimer, 3 parts of vegetable oil;
Described spice is 0.2 part of white pepper, 0.15 part of ginger, 0.1 part of aniseed, 0.08 part of semen myristicae, 0.04 part of the root of Dahurain angelica, and it is standby that described spice is all polished into powder.
As shown in Figure 4, the processing and fabricating method of the fermented bean curd of the embodiment of the present invention four series meat products, make according to the following steps:
1) raw material is processed:
A belt leather streaky pork is to thaw under 10 ℃ of conditions in temperature, and cleaning foreign material are weighed after cleaning drains;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) cut apart: belt leather streaky pork is cut into the pane that every weight is 200g, the belt leather of belt leather streaky pork is faced up, being cut into length and width is company's cutter cube meat of 15mm*15mm;
3) pickle tumbling: will in salt and sodium phosphate trimer, add 10 parts, water, salt down 8 hours-10 hours the company's cutter cube meat after cutting apart is quiet after to be dissolved, the more quiet knead-salting 3 hours of salting down, in pickling 3 hours, quiet salting down 50 minutes in each hour, tumbling 10 minutes;
4) precook: the quiet belt leather streaky pork salting down after tumbling is precooked to variable color, without watery blood with boiling water, after cube meat hardening, pull out;
5) prefabricated dip: first with little fire heating vegetable oil, put into white sugar and fry fried sugar, on pasta, bubble from large to small and cutoff when fine and close, pour into rapidly and stir standby preserved red beancurd and yellow rice wine, dark soy sauce, monosodium glutamate and the standby spice of step 1) accomplish fluently and put into pot, stir-fry evenly, make dip;
6) packing: sauce sweat is watered and overlayed on the belt leather streaky pork that step 4) completes, and pack into together in the packaging bag that compound aluminium foil material makes, vacuumize heat-sealing;
7) high temperature sterilization: put into the product of packaging bag, keep carrying out for 35 minutes sterilization at 121 ℃ of temperature;
8) finished product warehouse-in: the cooling rear warehouse-in collection of product after sterilization.
In embodiments of the invention four, before packing, can first selection mushroom, go the base of a fruit to send out 4 hours-5 hours with cold water bubble, clean up rear dehydration, the reconstitution rate of controlling mushroom is standby between 400%-450%, when product is packed, mushroom packs in the packaging bag that compound aluminium foil material makes together with watering the belt leather streaky pork that is covered with dip, vacuumizes heat-sealing.
The auxiliary material and the spice that in the present invention, adopt are all chosen on market, and the preserved red beancurd in raw material is selected from Beijing king board preserved red beancurd of making peace.
The above, be only better possible embodiments of the present invention, not in order to limit scope of the present invention.
Claims (10)
1. a fermented bean curd series meat products, is characterized in that, by following weight portion raw material, auxiliary material and spice, is made:
Described raw material is meat and fermented bean curd, and described meat is any one in 100 parts of 100 parts, belt leather streaky pork in 100 parts, beef, 100 parts of shoulder clods, chicken wings or chicken wings wing, and described fermented bean curd is 10 parts-15 parts of preserved red beancurds;
Described auxiliary material is 0.006 part-0.002 part of nitrite, 0.5 part of sodium phosphate trimer, different VC-Na0.1 part, 0.5 part-1 part of salt, 1 part-6 parts of white sugar, 3 parts-20 parts of vegetable oil, 0.2 part-1 part of monosodium glutamate, 1 part of dark soy sauce, 0.3 part-0.5 part of light soy sauce, 1 part of dark soy sauce, 1 part-3.5 parts of yellow rice wine, 1 part-3 parts of white wine, 19 parts of bottom flavorings of spicy chaffy dish, 0.1 part-0.2 part of monascorubin, 0.4 part of carragheen, 0.5 part of edible gelatin, 0.25 part of glycine, more than one any combination in 0.4 part of soybean protein isolate,
Described spice is anistree 0.1 part-12.5 parts, 0.2 part-12.5 parts, cassia bark, 0.1 part, Chinese prickly ash, 0.1 part of fennel seeds, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of dried orange peel, 0.05 part, Radix Glycyrrhizae, 0.05 part of kaempferia galamga, 0.1 part of the flower bud of lily magnolia, 0.1 part of spiceleaf, 3 parts-4 parts of chilli, 0.1 part, capsicum, 3 parts of green onions, 0.15 part-3 parts of ginger, 9 parts-10 parts of semen myristicae, 6 parts-7 parts of fructus amomis, 0.2 part-7 parts of white peppers, 0.04 part-7 parts of the roots of Dahurain angelica, 3 parts-4 parts of cloves, 3 parts-4 parts of murraya paniculataJacks, 3 parts-4 parts of the banksia rose, more than one any combination in 0.2 part of cumin particle.
2. a processing and fabricating method for fermented bean curd series meat products, is characterized in that, has been combined according to the following steps:
1) raw material process, 2) cut apart, 3) pickling liquid preparation, 4) pickle tumbling, 5) dry, 6) water scalds or precooks, 7) prefabricated dip, 8) spice water preparation, 9) stir-fry: 10) frying, 11) packing, 12) high temperature sterilization, 13) finished product warehouse-in.
3. fermented bean curd series meat products according to claim 1, is characterized in that, by raw material, auxiliary material and the spice of following weight portion, is made:
Described raw material is 100 parts of shoulder clods and preserved red beancurd 10-15 part;
Described auxiliary material is 0.006 part of nitrite, 0.5 part of sodium phosphate trimer, 1 part of salt, 1 part of white sugar, different VC-Na0.1 part, 1 part of white wine, 0.5 part of light soy sauce, 0.2 part of monosodium glutamate, 1 part of yellow rice wine, 0.1 part of monascorubin, 0.5 part of edible gelatin, 0.25 part of glycine, 0.4 part of carragheen, 0.4 part of soybean protein isolate;
Described spice is 0.2 part of anise, 0.2 part, cassia bark, 0.1 part, Chinese prickly ash, 0.1 part of fennel seeds, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of dried orange peel, 0.05 part, Radix Glycyrrhizae, 0.1 part of the flower bud of lily magnolia, 0.05 part of kaempferia galamga, 0.1 part of spiceleaf, 0.1 part, capsicum, 3 parts of green onions, 3 parts of ginger.
4. the processing and fabricating method of fermented bean curd series meat products described in preparation claim 1 according to claim 2, is characterized in that, makes according to the following steps:
1) raw material is processed:
A shoulder clod is to thaw under 10 ℃ of conditions in temperature, repairs after draining watery blood, and cleaning foreign material, clean after draining and weigh;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) cut apart: shoulder clod is cut into 10mm*10mm meat cubelets;
3) pickling liquid preparation: the nitrite in auxiliary material, sodium phosphate trimer, salt, white sugar, different VC-Na, white wine and water mixing and stirring are made into pickling liquid;
4) pickle tumbling: the shoulder clod after cutting apart is placed in pickling liquid, is under 0 ℃ of-4 ℃ of condition in temperature, pickles tumbling 16 hours, quiet salting down 55 minutes in per hour, tumbling 5 minutes;
5) water is scalded: step 4) is pickled to the shoulder clod after tumbling, carries out water and scald, more than 95 ℃ hot water constant temperature 10 minutes-15 minutes, shoulder clod dehydration is tightened up, reach eight minutes ripe after, shoulder clod is pulled out and is drained;
6) spice water preparation: by the anise of described spice, cassia bark, Chinese prickly ash, fennel seeds, nutmeg, tsaoko, dried orange peel, Radix Glycyrrhizae, the flower bud of lily magnolia, kaempferia galamga, spiceleaf, capsicum, green onion, ginger, add after the water of 2 times of reciprocity weight, cold water blanking enters a pot infusion, after opening, water transfers little fiery infusion to, continue to stop after 60 minutes heating, under normal temperature, flood 10 hours, cooling to make spice water standby;
7) frying:
A receives juice formula, and in the standby preserved red beancurd in light soy sauce, monosodium glutamate, yellow rice wine, monascorubin, edible gelatin, glycine, carragheen, soybean protein isolate, step 1) B and step 6), standby spice water forms;
Together with shoulder clod B scalds with standby spice water in step 6) light soy sauce, monosodium glutamate, yellow rice wine in receipts juice formula with water after, pour in pot and stir-fry, add again after the standby preserved red beancurd in salt, white sugar, monosodium glutamate, monascorubin and step 1) B, stir-frying, it is most to juice, will to receive again, changing little fire into continues to stir-fry, with the water of 2 times of weight by after carragheen, soybean protein isolate, edible gelatin and glycine aquation, adding continues to stir-fry in pot again receives to the greatest extent to juice, closes fire and takes the dish out of the pot cooling;
8) packing: the cooled product of frying packs in the packaging bag that compound aluminium foil material makes, and vacuumizes heat-sealing;
9) high temperature sterilization: put into the product of packaging bag, keep carrying out for 20 minutes sterilization at 121 ℃ of temperature;
10) finished product warehouse-in: the cooling rear warehouse-in collection of product after sterilization.
5. fermented bean curd series meat products according to claim 1, is characterized in that, by raw material, auxiliary material and the spice of following weight portion, is made:
Described raw material is 100 parts and preserved red beancurd 10-15 part in chicken wings wing;
Described auxiliary material is 0.5 part of salt, 3 parts of white wine, 3 parts of white sugar, 0.3 part of monosodium glutamate, 0.3 part of light soy sauce, 0.2 part of monascorubin;
Described spice is 12.5 parts, cassia bark, 12.5 parts of anises, semen myristicae 9-10 part, kaempferia galamga 9-10 part, fennel seeds 9-10 part, tsaoko 9-10 part, 6 parts-7 parts of fructus amomis, 6 parts-7 parts of white peppers, 6 parts-7 parts of the roots of Dahurain angelica, 3 parts-4 parts of the flower buds of lily magnolia, 3 parts-4 parts of spiceleafs, 3 parts-4 parts 3.125 parts of cloves, 3 parts-4 parts, Radix Glycyrrhizae, 3 parts-4 parts of the banksia rose, 3 parts-4 parts of murraya paniculataJacks, 3 parts-4 parts of chilli.
6. the processing and fabricating method of fermented bean curd series meat products according to claim 2, is characterized in that, makes according to the following steps:
1) raw material is processed:
In A chicken wings wing, in temperature, be to thaw under 10 ℃ of conditions, repair after draining watery blood, clean after draining and weigh;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) pickling liquid preparation:
A dry mash formula is cassia bark, anise, tsaoko, fennel seeds, semen myristicae, fructus amomi, white pepper, the flower bud of lily magnolia, the root of Dahurain angelica, spiceleaf, kaempferia galamga, cloves, Radix Glycyrrhizae, the banksia rose, murraya paniculataJack, the chilli in spice, is all polished into powder;
B pickling liquid preparation, by standby preserved red beancurd, salt, white wine, white sugar, monosodium glutamate, light soy sauce, monascorubin and step 2 in step 1) B) dry mash that is polished into powder is whole, adds the water of 2 times of reciprocity weight portions, and dissolve to mix and makes pickling liquid;
3) pickle tumbling: will in chicken wings wing, be placed in pickling liquid, be under 4 ℃ of conditions in temperature, pickles tumbling 16 hours, quiet salting down 40 minutes per hour, tumbling 20 minutes;
4) dry: step 4) being pickled in the chicken wings wing after tumbling and is laid in the netted pallet of drying box, push in drying box, is 25/s at wind speed, and wind-warm syndrome is 50 ℃, and be 3 hours drying time, be about 30% to percentage of water loss, stop being dried;
5) packing: pack in the chicken wings wing after completing in the packaging bag that compound aluminium foil material makes, vacuumize heat-sealing;
6) high temperature sterilization: put into the product of packaging bag, keep carrying out for 20 minutes sterilization at 121 ℃ of temperature;
7) finished product warehouse-in: the cooling rear warehouse-in collection of product after high temperature sterilization.
7. fermented bean curd series meat products according to claim 1, is characterized in that, by raw material, auxiliary material and the spice of following weight portion, is made:
Described raw material is 8 parts of 100 parts, beef and preserved red beancurds;
Described auxiliary material is 2.5 parts of salt, 3 parts of white sugar, 20 parts of vegetable oil, 1 part of monosodium glutamate, 15 parts of bottom flavorings of spicy chaffy dish sauce bags, 4 parts of bottom flavorings of spicy chaffy dish oil bags, 0.2 part of white sesameseed;
Described spice is 0.2 part of cumin particle, 3 parts of green onions, 1 part of ginger.
8. the processing and fabricating method of fermented bean curd series meat products according to claim 2, is characterized in that, makes according to the following steps:
1) raw material is processed:
A beef is to thaw under 10 ℃ of conditions in temperature, repairs after draining watery blood, and cleaning foreign material, clean after draining and weigh;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) cut apart: the cube meat that beef is cut into 50mm*50mm*100mm;
3) water is scalded: the beef after cutting apart is carried out to water and scalds, more than 95 ℃ hot water constant temperature 15 minutes, beef dehydration is tightened up, reach eight minutes ripe after, beef is pulled out and is drained;
4) cut: the beef after water is scalded cuts into the beef bar of 10mm*10mm*80mm;
5) stir-fry: by the heating of pot implants oil, add green onion, ginger and cut after beef bar stir stir-fry, treat that beef bar is slightly dry, add salt, white sugar, monosodium glutamate, bottom flavorings of spicy chaffy dish sauce bag, bottom flavorings of spicy chaffy dish oil bag and cumin particle, continue stir-fry, the standby preserved red beancurd and the white sesameseed that when terminal, add step 1) B, continue to stir and evenly mix, and takes the dish out of the pot cooling;
6) packing: the cooling rear beef bar that takes the dish out of the pot is packed in the packaging bag that compound aluminium foil material makes, vacuumize heat-sealing;
7) high temperature sterilization: put into the product of packaging bag, keep carrying out for 15 minutes sterilization at 121 ℃ of temperature;
8) finished product warehouse-in: the cooling rear warehouse-in collection of product after sterilization.
9. fermented bean curd series meat products according to claim 1, is characterized in that, by raw material, auxiliary material and the spice of following weight portion, is made:
Described raw material is 10 parts of 100 parts of belt leather streaky porks and preserved red beancurds;
Described auxiliary material is 2 parts of salt, 6 parts of white sugar, 3 parts-4 parts of yellow rice wine, 1 part of dark soy sauce, 0.3 part of monosodium glutamate, 0.25 part of sodium phosphate trimer, 1 part of vegetable oil;
Described spice is 0.2 part of white pepper, 0.15 part of ginger, 0.1 part of aniseed, 0.08 part of semen myristicae, 0.04 part of the root of Dahurain angelica, and it is standby that described spice is all polished into powder.
10. the processing and fabricating method of fermented bean curd series meat products according to claim 2, is characterized in that, makes according to the following steps:
1) raw material is processed:
A belt leather streaky pork is to thaw under 10 ℃ of conditions in temperature, and cleaning foreign material are weighed after cleaning drains;
B preserved red beancurd and preserved red beancurd appearance with preserved red beancurd juice together with to stir into mud shape standby;
2) cut apart: belt leather streaky pork is cut into the pane that every weight is 200g, the belt leather of belt leather streaky pork is faced up, being cut into length and width is company's cutter cube meat of 15mm*15mm;
3) pickle tumbling: will in salt and sodium phosphate trimer, add 10 parts, water, salt down 8 hours-10 hours the company's cutter cube meat after cutting apart is quiet after to be dissolved, the more quiet knead-salting 3 hours of salting down, in pickling 3 hours, quiet salting down 50 minutes in each hour, tumbling 10 minutes;
4) precook: the quiet belt leather streaky pork salting down after tumbling is precooked to variable color, without watery blood with boiling water, after cube meat hardening, pull out;
5) prefabricated dip: first with little fire heating vegetable oil, put into white sugar and fry fried sugar, on pasta, bubble from large to small and cutoff when fine and close, pour into rapidly and stir standby preserved red beancurd and yellow rice wine, dark soy sauce, monosodium glutamate and the standby spice of step 1) accomplish fluently and put into pot, stir-fry evenly, make dip;
6) packing: sauce sweat is watered and overlayed on the belt leather streaky pork that step 4) completes, and pack into together in the packaging bag that compound aluminium foil material makes, vacuumize heat-sealing;
7) high temperature sterilization: put into the product of packaging bag, keep carrying out for 35 minutes sterilization at 121 ℃ of temperature;
8) finished product warehouse-in: the cooling rear warehouse-in collection of product after sterilization.
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| CN104585783A (en) * | 2015-01-26 | 2015-05-06 | 中国肉类食品综合研究中心 | Processing method of ready-to-eat drunk chicken wings |
| CN105166988A (en) * | 2015-08-11 | 2015-12-23 | 贵州康正畜牧科技有限公司 | Special wild boar meat food and preparation method thereof |
| CN108391790A (en) * | 2018-04-03 | 2018-08-14 | 洛阳泮甡园科技有限公司 | A kind of preparation method of Sauce flavor beef product |
| CN108740685A (en) * | 2018-05-16 | 2018-11-06 | 贵州黔味源食品有限公司 | A kind of fermented bean curd taste dried pork and preparation method thereof |
| CN111657439A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Cold-eaten livestock and poultry meat food and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585783A (en) * | 2015-01-26 | 2015-05-06 | 中国肉类食品综合研究中心 | Processing method of ready-to-eat drunk chicken wings |
| CN105166988A (en) * | 2015-08-11 | 2015-12-23 | 贵州康正畜牧科技有限公司 | Special wild boar meat food and preparation method thereof |
| CN108391790A (en) * | 2018-04-03 | 2018-08-14 | 洛阳泮甡园科技有限公司 | A kind of preparation method of Sauce flavor beef product |
| CN108740685A (en) * | 2018-05-16 | 2018-11-06 | 贵州黔味源食品有限公司 | A kind of fermented bean curd taste dried pork and preparation method thereof |
| CN111657439A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Cold-eaten livestock and poultry meat food and preparation method thereof |
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Application publication date: 20141203 |