CN107156673A - A kind of self-heating chafing dish meat dish and preparation method thereof - Google Patents
A kind of self-heating chafing dish meat dish and preparation method thereof Download PDFInfo
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- CN107156673A CN107156673A CN201710405235.2A CN201710405235A CN107156673A CN 107156673 A CN107156673 A CN 107156673A CN 201710405235 A CN201710405235 A CN 201710405235A CN 107156673 A CN107156673 A CN 107156673A
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food technology field, more particularly to a kind of self-heating chafing dish meat dish and preparation method thereof, it is made up of following raw material：Beef, Fresh Grade Breast, oyster sauce, nutmeg, duck bacterium liver, pig gristle, two twigs of the chaste tree paprikas, pepper powder, pepper powder, green onion powder, ginger powder, edible salt, white sugar powder, starch, tenderizer, casein sodium, composite phosphate, compared with existing product, the problem of often there is corruption, bleed condensate oil in preserving process in the meat dish that the present invention can effectively solve in self-heating chafing dish in meat dish bag, ensure the quality of product, with unique local flavor.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of self-heating chafing dish meat dish and preparation method thereof.
Background technology
Chafing dish in general, be using pot as utensil, it is boiled with water or soup with thermal source enamelware pot, to rinse the cooking side of cooking food
Formula, while being also referred to as the pan used in this cooking method.Its characteristic is to be eaten when boiling, or pot has heat insulation effect in itself,
Food is still steaming hot when eating, the unification of soup thing.Chafing dish, which is now eaten, now to scald, peppery salty fresh, oily but not greasy, sudden and violent dropping sweat, it is merry and lively it
Pole, Xie Yu dehumidifying is suitable for all ages suitable for the weather in mountains and rivers, to the good merchantable brand in winter.
Current self-heating chafing dish is constantly popular, and self-heating chafing dish includes spontaneous heating bag, bed material bag, dip bag, Vegetarian Bun (i.e. vegetable
Green vegetable bun, including all kinds of vegetables and assist a ruler in governing a country material), meat dish bag (i.e. all kinds of meat products with assist a ruler in governing a country material), self-heating chafing dish its use distinctive
Mode of heating, carries the spontaneous heating bag of a non-woven fabrics packaging, heating bag mainly roasting diatomite, coke blacking, activated carbon salt
Deng composition.
And often there is asking for corrupt, bleed condensate oil in preserving process in the meat dish in the meat dish bag in self-heating chafing dish at present
Topic, reduces shelf life of products, triggers the swollen bag of product, has a strong impact on local flavor.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of self-heating chafing dish meat dish and preparation method thereof, can be effective
The problem of solving often corruption, bleed condensate oil occur in preserving process, it is ensured that the quality of product, with unique local flavor.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of self-heating chafing dish meat dish, by following parts by weight
Raw material is made：
The present invention provides a kind of preparation method of self-heating chafing dish meat dish, comprises the following steps；
A, defrosting
Beef, Fresh Grade Breast, duck bacterium liver and pig gristle are placed on into temperature to be thawed for 2-4 DEG C of refrigerating chamber, it is micro- to avoid
Biological growth, keeps the tender state of protein in meat；
B, cutting
It will thaw after obtained beef, Fresh Grade Breast, duck bacterium liver and pig gristle are cut into sheet or bulk, cleaning and treat in step A
With；
C, pickle
Oyster sauce, nutmeg, two twigs of the chaste tree will be added in the beef that cutting is obtained in step B, Fresh Grade Breast, duck bacterium liver and pig gristle
Paprika, pepper powder, pepper powder, green onion powder, ginger powder, edible salt, white sugar powder, starch, tenderizer, casein sodium, compound phosphorus
Hydrochlorate, and be well mixed, add and tumbling is carried out in tumbler, finally pickle.
D, packaging
By the beef after being pickled in step C, Fresh Grade Breast, duck bacterium liver and pig gristle, weighed, be vacuum-packed, sterilized.
As the present invention further preferably, in stepb, the beef, Fresh Grade Breast and duck bacterium liver are cut into 2mm thin slice
Shape, the pig gristle is cut into 2cm × 0.5cm bulk.
As of the invention further preferred, in step C, the tumbling time is 30-40mi n.
As the present invention further preferably, in step C, the temperature control of pickling is at 4-8 DEG C.
As of the invention further preferred, in step C, the salting period is 16-18h.
As of the invention further preferred, in step C, the composite phosphate is in mass ratio 20：28：13 mixing
The mixture of sodium tripolyphosphate, calgon and sodium pyrophosphate.
The beneficial effects of the invention are as follows：The meat dish in self-heating chafing dish in meat dish bag can effectively be solved in preserving process
The problem of often there is corruption, bleed condensate oil, it is ensured that the quality of product, with unique local flavor.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A, defrosting
15 parts of beef, 10 parts of Fresh Grade Breast, 10 parts of duck bacterium liver are placed on temperature with 10 parts of pig gristle and carried out for 2 DEG C of refrigerating chambers
Thaw, to avoid microbial growth, keep the tender state of protein in meat；
B, cutting
It will thaw after obtained beef, Fresh Grade Breast, duck bacterium liver and pig gristle are cut into sheet or bulk, cleaning and treat in step A
With the beef, Fresh Grade Breast and duck bacterium liver are cut into 2mm flake, and the pig gristle is cut into 2cm × 0.5cm bulk；
C, pickle
2.5 parts of oyster sauce, nutmeg will be added in the beef that cutting is obtained in step B, Fresh Grade Breast, duck bacterium liver and pig gristle
0.2 part, 3 parts of two twigs of the chaste tree paprika, 2 parts of pepper powder, 0.5 part of pepper powder, 0.5 part of green onion powder, 0.5 part of ginger powder, 0.7 part of edible salt,
0.3 part of white sugar powder, 1.5 parts of starch, 0.3 part of tenderizer, 0.1 part of casein sodium, 0.05 part of composite phosphate, and mix equal
It is even, progress tumbling 30mi n in tumbler are added, finally pickles, pickles temperature control at 4 DEG C, salting period is 16h,
The composite phosphate is in mass ratio 20：28：The mixing of 13 sodium tripolyphosphates mixed, calgon and sodium pyrophosphate
Thing；
D, packaging
By the beef after being pickled in step C, Fresh Grade Breast, duck bacterium liver and pig gristle, weighed, be vacuum-packed, sterilized.
Embodiment 2
A, defrosting
By 17.5 parts of beef, 12.5 parts of Fresh Grade Breast, that 12.5 parts of 12.5 parts of duck bacterium liver and pig gristle is placed on temperature is cold for 3 DEG C
Hide room to be thawed, to avoid microbial growth, keep the tender state of protein in meat；
B, cutting
It will thaw after obtained beef, Fresh Grade Breast, duck bacterium liver and pig gristle are cut into sheet or bulk, cleaning and treat in step A
With；The beef, Fresh Grade Breast and duck bacterium liver are cut into 2mm flake, and the pig gristle is cut into 2cm × 0.5cm bulk；
C, pickle
4 parts of oyster sauce, nutmeg 0.3 will be added in the beef that cutting is obtained in step B, Fresh Grade Breast, duck bacterium liver and pig gristle
Part, 3.5 parts of two twigs of the chaste tree paprika, 2.25 parts of pepper powder, 0.6 part of pepper powder, 0.6 part of green onion powder, 0.6 part of ginger powder, edible salt 0.8
Part, 0.4 part of white sugar powder, 1.65 parts of starch, 0.4 part of tenderizer, 0.2 part of casein sodium, 0.075 part of composite phosphate, and
It is well mixed, progress tumbling 35mi n in tumbler are added, are finally pickled, the temperature control of pickling is pickled at 6 DEG C
Time is 17h, and the composite phosphate is in mass ratio 20：28：Sodium tripolyphosphate, calgon and the pyrophosphoric acid of 13 mixing
The mixture of sodium；
D, packaging
By the beef after being pickled in step C, Fresh Grade Breast, duck bacterium liver and pig gristle, weighed, be vacuum-packed, sterilized.
Embodiment 3
A, defrosting
20 parts of beef, 15 parts of Fresh Grade Breast, 15 parts of duck bacterium liver are placed on temperature with 15 parts of pig gristle and carried out for 4 DEG C of refrigerating chambers
Thaw, to avoid microbial growth, keep the tender state of protein in meat；
B, cutting
It will thaw after obtained beef, Fresh Grade Breast, duck bacterium liver and pig gristle are cut into sheet or bulk, cleaning and treat in step A
With the beef, Fresh Grade Breast and duck bacterium liver are cut into 2mm flake, and the pig gristle is cut into 2cm × 0.5cm bulk；
C, pickle
3 parts of oyster sauce, nutmeg 0.4 will be added in the beef that cutting is obtained in step B, Fresh Grade Breast, duck bacterium liver and pig gristle
It is part, 4 parts of two twigs of the chaste tree paprika, 2.5 parts of pepper powder, 0.7 part of pepper powder, 0.7 part of green onion powder, 0.7 part of ginger powder, 0.9 part of edible salt, white
0.5 part of granulated sugar powder, 1.8 parts of starch, 0.5 part of tenderizer, 0.3 part of casein sodium, 0.1 part of composite phosphate, and be well mixed,
Progress tumbling 40mi n in tumbler are added, finally pickles, pickles temperature control at 8 DEG C, salting period is 18h, institute
It is in mass ratio 20 to state composite phosphate：28：The mixture of 13 sodium tripolyphosphates mixed, calgon and sodium pyrophosphate；
D, packaging
By the beef after being pickled in step C, Fresh Grade Breast, duck bacterium liver and pig gristle, weighed, be vacuum-packed, sterilized.
Embodiment 4
A, defrosting
16 parts of beef, 12 parts of Fresh Grade Breast, 12 parts of 12 parts of duck bacterium liver and pig gristle are placed on temperature and entered for 2.5 DEG C of refrigerating chambers
Row thaws, and to avoid microbial growth, keeps the tender state of protein in meat；
B, cutting
It will thaw after obtained beef, Fresh Grade Breast, duck bacterium liver and pig gristle are cut into sheet or bulk, cleaning and treat in step A
With the beef, Fresh Grade Breast and duck bacterium liver are cut into 2mm flake, and the pig gristle is cut into 2cm × 0.5cm bulk；
C, pickle
2.8 parts of oyster sauce, nutmeg will be added in the beef that cutting is obtained in step B, Fresh Grade Breast, duck bacterium liver and pig gristle
0.25 part, it is 3.2 parts of two twigs of the chaste tree paprika, 2.2 parts of pepper powder, 0.55 part of pepper powder, 0.55 part of green onion powder, 0.55 part of ginger powder, edible
0.8 part of salt, 0.45 part of white sugar powder, 1.6 parts of starch, 0.35 part of tenderizer, 0.15 part of casein sodium, composite phosphate 0.08
Part, and it is well mixed, adds progress tumbling 32mi n in tumbler, finally pickle, it is 5 DEG C to pickle temperature, the time is
16.5h, the composite phosphate is in mass ratio 20：28：The sodium tripolyphosphates of 13 mixing, calgon and sodium pyrophosphate
Mixture；
D, packaging
By the beef after being pickled in step C, Fresh Grade Breast, duck bacterium liver and pig gristle, weighed, be vacuum-packed, sterilized.
Embodiment 5
A, defrosting
19 parts of beef, 14 parts of Fresh Grade Breast, 14 parts of 14 parts of duck bacterium liver and pig gristle are placed on temperature and entered for 3.5 DEG C of refrigerating chambers
Row thaws, and to avoid microbial growth, keeps the tender state of protein in meat；
B, cutting
It will thaw after obtained beef, Fresh Grade Breast, duck bacterium liver and pig gristle are cut into sheet or bulk, cleaning and treat in step A
With the beef, Fresh Grade Breast and duck bacterium liver are cut into 2mm flake, and the pig gristle is cut into 2cm × 0.5cm bulk；
C, pickle
2.8 parts of oyster sauce, nutmeg will be added in the beef that cutting is obtained in step B, Fresh Grade Breast, duck bacterium liver and pig gristle
0.35 part, it is 3.5 parts of two twigs of the chaste tree paprika, 2.3 parts of pepper powder, 0.65 part of pepper powder, 0.65 part of green onion powder, 0.65 part of ginger powder, edible
0.85 part of salt, 0.45 part of white sugar powder, 1.6 parts of starch, 0.45 part of tenderizer, 0.25 part of casein sodium, composite phosphate
0.08 part, and be well mixed, progress tumbling 38mi n in tumbler are added, finally pickles, pickles temperature control at 7 DEG C
Salting period is 17.5h, and the composite phosphate is in mass ratio 20：28：13 mixing sodium tripolyphosphates, calgon with
The mixture of sodium pyrophosphate；
D, packaging
By the beef after being pickled in step C, Fresh Grade Breast, duck bacterium liver and pig gristle, weighed, be vacuum-packed, sterilized.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (7)
1. a kind of self-heating chafing dish meat dish, it is characterised in that be made up of following raw material：
2. a kind of preparation method of self-heating chafing dish meat dish, it is characterised in that comprise the following steps；
A, defrosting
Beef, Fresh Grade Breast, duck bacterium liver and pig gristle are placed on into temperature to be thawed for 2-4 DEG C of refrigerating chamber, to avoid microorganism
Grow, keep the tender state of protein in meat；
B, cutting
Obtained beef, Fresh Grade Breast, duck bacterium liver and the pig gristle of being thawed in step A are cut into sheet or bulk, stand-by after cleaning；
C, pickle
Oyster sauce, nutmeg, two twigs of the chaste tree capsicums will be added in the beef that cutting is obtained in step B, Fresh Grade Breast, duck bacterium liver and pig gristle
Face, pepper powder, pepper powder, green onion powder, ginger powder, edible salt, white sugar powder, starch, tenderizer, casein sodium, composite phosphate,
And be well mixed, add and tumbling is carried out in tumbler, finally pickle.
D, packaging
By the beef after being pickled in step C, Fresh Grade Breast, duck bacterium liver and pig gristle, weighed, be vacuum-packed, sterilized.
3. a kind of preparation method of self-heating chafing dish meat dish according to claim 1, it is characterised in that in stepb, described
Beef, Fresh Grade Breast and duck bacterium liver are cut into 2mm flake, and the pig gristle is cut into 2cm × 0.5cm bulk.
4. a kind of preparation method of self-heating chafing dish meat dish according to claim 1, it is characterised in that described in step C
Tumbling time is 30-40min.
5. a kind of preparation method of self-heating chafing dish meat dish according to claim 1, it is characterised in that described in step C
Temperature control is pickled at 4-8 DEG C.
6. a kind of preparation method of self-heating chafing dish meat dish according to claim 1, it is characterised in that described in step C
Salting period is 16-18h.
7. a kind of preparation method of self-heating chafing dish meat dish according to claim 1, it is characterised in that described in step C
Composite phosphate is in mass ratio 20：28：The mixture of 13 sodium tripolyphosphates mixed, calgon and sodium pyrophosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710405235.2A CN107156673A (en) | 2017-06-01 | 2017-06-01 | A kind of self-heating chafing dish meat dish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710405235.2A CN107156673A (en) | 2017-06-01 | 2017-06-01 | A kind of self-heating chafing dish meat dish and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107156673A true CN107156673A (en) | 2017-09-15 |
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| CN201710405235.2A Pending CN107156673A (en) | 2017-06-01 | 2017-06-01 | A kind of self-heating chafing dish meat dish and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668637A (en) * | 2017-09-22 | 2018-02-09 | 重庆市友军食品有限公司 | A kind of self-heating low baking temperature pot and preparation method |
| CN107912716A (en) * | 2017-10-18 | 2018-04-17 | 成都食为天科技有限公司 | A kind of convenient and instant type Benben chicken and preparation method thereof |
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| WO1995020323A1 (en) * | 1994-01-31 | 1995-08-03 | Kabushiki Kaisha Katayama | Processed meat, meat material using the same, and method of processing meat |
| CN101380066A (en) * | 2007-09-05 | 2009-03-11 | 邓金波 | Production method of stewed dish in boiler |
| CN101396128A (en) * | 2007-09-24 | 2009-04-01 | 大成美食（上海）有限公司 | Vacuum curing rolling method of meat products |
| CN102657340A (en) * | 2012-05-18 | 2012-09-12 | 南京农业大学 | Fresh conditioning duck breast meat product and production process thereof |
| CN104544228A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Conditioning drumstick and processing method thereof |
| CN106616436A (en) * | 2016-12-19 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Pickling method of beef special for hot pot |
-
2017
- 2017-06-01 CN CN201710405235.2A patent/CN107156673A/en active Pending
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| CN101380066A (en) * | 2007-09-05 | 2009-03-11 | 邓金波 | Production method of stewed dish in boiler |
| CN101396128A (en) * | 2007-09-24 | 2009-04-01 | 大成美食（上海）有限公司 | Vacuum curing rolling method of meat products |
| CN102657340A (en) * | 2012-05-18 | 2012-09-12 | 南京农业大学 | Fresh conditioning duck breast meat product and production process thereof |
| CN104544228A (en) * | 2014-12-10 | 2015-04-29 | 潍坊润田食品有限责任公司 | Conditioning drumstick and processing method thereof |
| CN106616436A (en) * | 2016-12-19 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Pickling method of beef special for hot pot |
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| Title |
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| 彭珊珊等: "《食品添加剂知多少》", 30 June 2006, 中国轻工业出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668637A (en) * | 2017-09-22 | 2018-02-09 | 重庆市友军食品有限公司 | A kind of self-heating low baking temperature pot and preparation method |
| CN107912716A (en) * | 2017-10-18 | 2018-04-17 | 成都食为天科技有限公司 | A kind of convenient and instant type Benben chicken and preparation method thereof |
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Application publication date: 20170915 |