CN109757675A - A kind of preserved egg yellow flavor meat cake and preparation method thereof - Google Patents
A kind of preserved egg yellow flavor meat cake and preparation method thereof Download PDFInfo
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- CN109757675A CN109757675A CN201910147682.1A CN201910147682A CN109757675A CN 109757675 A CN109757675 A CN 109757675A CN 201910147682 A CN201910147682 A CN 201910147682A CN 109757675 A CN109757675 A CN 109757675A
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Abstract
The invention discloses a kind of preserved egg yellow flavor meat cake and preparation method thereof, its raw material score meter by weight includes: 900-1000 parts of the flesh of fish, 400-500 parts of streaky pork, 300-400 parts of water, 500-600 parts of starch, 6-10 parts of ginger, 1-2 parts of sesame oil, 2-3 parts of chickens' extract, 80-100 parts of egg white, 80-100 parts of preserved egg yellow, 8-10 parts of soy sauce, 20-25 parts of salt, 6-8 parts of white sugar, 4-5 parts of vinegar, 6-8 parts of cooking wine, 50-60 parts of egg yolk.The preserved egg yellow flavor meat cake appearance is canescence, and there is yellow paving slurry on surface, and in beautiful color tempting, section is loose and porous structure, there is meat particle to intersperse again, plays tooth and easily eat, the fresh perfume (or spice) of the existing fish of mouthfeel and meat, there is the unique salty Flavor of preserved egg yellow again, it is fragrant and oiliness, it is fresh salty agreeable to the taste.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of preserved egg yellow flavor meat cake and preparation method thereof.The present invention
It is researched and developed and is completed by Hubei Shendan Health Food Co., Ltd. (agriculture egg processing key lab, rural area portion).
Background technique
Meat cake is a kind of fresh fragrant bullet mouth, full of nutrition, deep by popular food materials.Meat cake is generally by fresh-water fishes, meat gruel
It is subject to that other auxiliary materials are agitated, steam, because formula, technics comparing are complicated, mostly family manufacture, and due in process
Middle proportion is improper, charging sequence is not suitable for, steams that condition control is bad to be easy to cause mouthfeel partially hard, or even has hard-core and tissue
Loosely organized situation influences the edible of meat cake or saves.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of preserved egg yellow in view of the deficiency of the prior art
Flavor meat cake and preparation method thereof, in beautiful color tempting, section is loose and porous structure, plays tooth and easily eats, the existing flesh of fish of mouthfeel
Fresh perfume (or spice), and have the unique salty Flavor of preserved egg yellow, it is fragrant and oiliness, it is fresh salty agreeable to the taste.
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
A kind of preserved egg yellow flavor meat cake, is made by the raw material of following parts by weight: 300-400 parts of water, starch 500-600
Part, 6-10 parts of ginger, 1-2 parts of sesame oil, 2-3 parts of chickens' extract, 80-100 parts of egg white, 80-100 parts of preserved egg yellow, 8-10 parts of soy sauce,
20-25 parts of salt, 6-8 parts of white sugar, 4-5 parts of vinegar, 6-8 parts of cooking wine, 900-1000 parts of the flesh of fish, streaky pork 400-500, egg yolk
50-60 parts of liquid.
The production method of above-mentioned preserved egg yellow flavor meat cake, successively the following steps are included:
1) new fresh freshwater fish to be removed into internal organ, removes the peel, bones, is chopped into that minced fillet is spare, fresh streaky pork peeling pelletizing is spare,
Ginger simple stage property is spare, and freshly-slaughtered poultry yolk is broken up spare；Then, prepare the raw material of following parts by weight: 300-400 parts of water, starch 500-
600 parts, 6-10 parts of ginger, 1-2 parts of sesame oil, 2-3 parts of chickens' extract, 80-100 parts of egg white, preserved egg yellow 80-100 parts broken, soy sauce
8-10 parts, 20-25 parts of salt, 6-8 parts of white sugar, 4-5 parts of vinegar, 6-8 parts of cooking wine, 900-1000 parts of minced fillet, streaky pork meat particle
400-500 parts, 50-60 parts of egg yellow liquor；
2) according to the mass fraction, then salt is added in the hollow arena 15-20min of cutmixer in minced fillet, continues salt and beats 15-
20min, actomyosin colloidal sol is formed in minced fillet, is obtained salt and is beaten minced fillet；
3) according to the mass fraction, egg white, ginger, sesame oil, vinegar, cooking wine are added in streaky pork grain and are beaten
Even, marinated 30-45min is tasty, obtains seasoning meat particle；
4) meat particle according to the mass fraction, will be seasoned obtained by starch, water, chickens' extract, broken preserved egg yellow, soy sauce, white sugar and step 3)
Salt obtained by step 2) is added and beats minced fillet, continues to beat routed 15-20min, obtains mixing slurry；
5) it by the resulting mixing slurry injection molding of step 4), is then steamed, in the corresponding number of meat cake external coating when taking the dish out of the pot
Egg yellow liquor, be cooled to room temperature to obtain preserved egg yellow flavor meat cake, cutting, pack get product meat cake, can be directly stored refrigerated；Or
Room temperature preservation after person's sterilizing.
According to the above scheme, in step 5) injection molding with a thickness of 5-6cm；Steaming temperature is 100-105 DEG C, and steaming steam pressure is
0.19-0.22MPa, steaming time 60-90min.
According to the above scheme, sterilising temp is 118 DEG C in step 5), sterilization time 30-45min.
According to the above scheme, refrigerated storage temperature is 4-10 DEG C in step 5).
For above-mentioned resulting preserved egg yellow flavor meat cake when stored refrigerated, the shelf-life is 7-21 days；After sterilization when room temperature preservation,
Shelf-life is 3-6 months.
Compared with prior art, the beneficial effects of the present invention are:
1, the present invention provides a kind of preserved egg yellow flavor meat cake and preparation method thereof, made preserved egg yellow flavor meat cake, and appearance is
There is yellow paving slurry on canescence, surface, and in beautiful color tempting, section is loose and porous structure, and has meat particle to intersperse, and play tooth and easily eat,
The fresh perfume (or spice) of the existing fish of mouthfeel and meat, and have the unique salty Flavor of preserved egg yellow, it is fragrant and oiliness, it is fresh salty agreeable to the taste, without fishy smell.
2, preserved egg yellow flavor meat cake manufacture craft provided by the invention, charging sequence are to add salt salt after first beating minced fillet sky
It beats, is pickled after meat particle is seasoned, marinated meat particle and other auxiliary materials are added together in the minced fillet of salt arena and beat to burst to obtain mixing sauce,
Will mixing sauce injection molding, boiling, cooling, cutting, pack, after sterilization up to preserved egg yellow flavor meat cake.Wherein blending process
Key is that substep carries out, and sky, which is beaten, ensures that minced fillet is uniformly mixed, time 15-20min；Salt arena is the most key, guarantees in minced fillet
The dissolution of actomyosin, and highly viscous colloidal sol is formed, it is related to finished product meat cake elastic problem, if not carrying out salt arena, at
It savors meat cake elasticity not enough, and is easy loose；Meat particle need to pickle seasoning in advance, remove fishy smell, be then followed by compound with other raw materials
Seasoning, which is beaten, bursts, and is further ensured that mixing slurry seasoning is uniform；Steaming temperature is 100-105 DEG C, steam pressure 0.19-0.22MPa,
Steaming time is 60-90min, if steaming temperature and pressure and time are inadequate, product is easy to cause hard-core or half-cooked shape occur
State influences mouthfeel.
Detailed description of the invention
Fig. 1 is the finished figure and sectional view of 1 gained preserved egg yellow flavor meat cake of the embodiment of the present invention；
Fig. 2 is the finished figure and sectional view of preserved egg yellow flavor meat cake obtained by comparative example.
Specific embodiment
For a better understanding of the invention, below with reference to the embodiment and comparative example content that the present invention is furture elucidated, but this
Invention is not limited solely to the following examples.
300-400 parts of water, 500-600 parts of starch, 6-10 parts of ginger, 1-2 parts of sesame oil, 2-3 parts of chickens' extract, egg white 80-
100 parts, preserved egg yellow 80-100 parts broken, 8-10 parts of soy sauce, 20-25 parts of salt, 6-8 parts of white sugar, 4-5 parts of vinegar, 6-8 parts of cooking wine,
900-1000 parts of the flesh of fish, streaky pork 400-500,50-60 parts of egg yellow liquor.
Embodiment 1
A kind of preserved egg yellow flavor meat cake and preparation method thereof, including the following steps:
1) by fresh silver carp go internal organ, remove the peel, bone, to be chopped into minced fillet spare, pig streaky pork removes the peel that pelletizing is spare, and ginger is cut
End is spare, and freshly-slaughtered poultry yolk is broken up spare；Raw material parts is parts by weight in subsequent step；
2) by 900 parts of minced fillets in the hollow arena 20min of cutmixer, 20 parts of salt are then added, continues salt and beats 15min, minced fillet
Middle actomyosin colloidal sol is formed, and is obtained salt and is beaten minced fillet；
3) by 80 parts of egg white, 6 parts of ginger, 1 part of sesame oil, 4 parts of vinegar, 6 parts of cooking wine additions, 400 parts of pig streaky pork grains
It is middle to beat uniformly, 45min is pickled, seasoning meat particle is obtained；
4) by 500 parts of starch, 300 parts of water, 2 parts of chickens' extract, 80 parts of broken preserved egg yellow, 8 parts of soy sauce, 6 parts of white sugar and step 3) institute
Meat particle must be seasoned, the arena of salt obtained by step 2) minced fillet is added, continued to beat routed 15min, obtain mixing slurry；
5) by the resulting mixing slurry injection molding of step 4), then injection molding is steamed with a thickness of 5-6cm, steaming temperature is
100-105 DEG C, steaming steam pressure is 0.20MPa or so, steaming time 80min, at 50 parts of meat cake external coating when taking the dish out of the pot
Egg yellow liquor is cooled to room temperature to obtain preserved egg yellow flavor meat cake, meat cake is got product after cutting, pack, sterilizing, sterilising temp is
118 DEG C, sterilization time 45min.
Embodiment 2
A kind of preserved egg yellow flavor meat cake and preparation method thereof, including the following steps:
1) by fresh silver carp go internal organ, remove the peel, bone, to be chopped into minced fillet spare, pig streaky pork removes the peel that pelletizing is spare, and ginger is cut
End is spare, and freshly-slaughtered poultry yolk is broken up spare；Raw material parts is parts by weight in subsequent step；
2) by 950 parts of minced fillets in the hollow arena 15min of cutmixer, 22 parts of salt are then added, continues salt and beats 20min, to fish
Actomyosin colloidal sol is formed in minced fillet, is obtained salt and is beaten minced fillet；
3) by 90 parts of egg white, 8 parts of ginger, 1.5 parts of sesame oil, 4.5 parts of vinegar, 7 parts of cooking wine additions, 450 portions of streaky porks
It is beaten in grain uniformly, pickles 30min, obtain seasoning meat particle；
4) by 550 parts of starch, 350 parts of water, 2.5 parts of chickens' extract, 90 parts of broken preserved egg yellow, 9 parts of soy sauce, 7 parts of white sugar and step 3)
Gained seasons meat particle and the arena of salt obtained by step 2) minced fillet is added, and continues to beat routed 20min, obtains mixing slurry；
5) by the resulting mixing slurry injection molding of step 4), then injection molding is steamed with a thickness of 5-6cm, steaming temperature is
100-105 DEG C, steaming steam pressure is 0.19-0.22MPa, steaming time 70min, at 50 parts of meat cake external coating when taking the dish out of the pot
Egg yolk liquid is cooled to room temperature to obtain preserved egg yellow flavor meat cake, meat cake, sterilising temp 118 is got product after cutting, pack, sterilizing
DEG C, sterilization time 30min.
Embodiment 3
A kind of preserved egg yellow flavor meat cake and preparation method thereof, including the following steps:
1) by fresh silver carp go internal organ, remove the peel, bone, to be chopped into minced fillet spare, fresh pig streaky pork peeling pelletizing is spare, ginger
Simple stage property is spare, and freshly-slaughtered poultry yolk is broken up spare；Raw material parts is parts by weight in subsequent step；
2) by 1000 parts of minced fillets in the hollow arena 18min of cutmixer, 25 parts of salt are then added, continues salt and beats 17min, fish fish
Actomyosin colloidal sol is formed in gruel, is obtained salt and is beaten minced fillet；
3) by 100 parts of egg white, 10 parts of ginger, 2 parts of sesame oil, 5 parts of vinegar, 8 parts of cooking wine additions, 500 parts of streaky pork grains
It is middle to beat uniformly, 40min is pickled, seasoning meat particle is obtained；
4) by 600 parts of starch, 400 parts of water, 3 parts of chickens' extract, 100 parts of broken preserved egg yellow, 10 parts of soy sauce, 8 parts of white sugar and step 3)
Gained seasons meat particle and the arena of salt obtained by step 2) minced fillet is added, and continues to beat routed 18min, obtains mixing slurry；
5) by the resulting mixing slurry injection molding of step 4), then injection molding is steamed with a thickness of 5-6cm, steaming temperature is
100-105 DEG C, steaming steam pressure is 0.19-0.22MPa, steaming time 90min, at 50 parts of meat cake external coating when taking the dish out of the pot
Egg yolk liquid is cooled to room temperature to obtain preserved egg yellow flavor meat cake, meat cake, sterilising temp 118 is got product after cutting, pack, sterilizing
DEG C, sterilization time 30-45min.
Comparative example
A kind of preserved egg yellow flavor meat cake and preparation method thereof, including the following steps:
1) by fresh silver carp go internal organ, remove the peel, bone, to be chopped into minced fillet spare, pig streaky pork removes the peel that pelletizing is spare, and ginger is cut
End is spare；
2) as mass fraction, by 300 parts of water, 500 parts of starch, 6 parts of ginger, 1 part of sesame oil, 2 parts of chickens' extract, egg white
80 parts, 80 parts of broken preserved egg yellow, 8 parts of soy sauce, 20 parts of salt, 6 parts of white sugar, 4 parts of vinegar, 6 parts of cooking wine, 400 parts of meat particle 900 parts of additions
In minced fillet, 15-20min is stirred, mixing slurry is obtained；
3) by the resulting mixing slurry injection molding of step (2), then injection molding is steamed with a thickness of 5-6cm, steaming temperature is
90-95 DEG C, the time is that 45-60min obtains meat cake, in 50 parts of egg yolk liquids of meat cake external coating when taking the dish out of the pot, is cooled to room temperature to obtain salted egg
Yellow flavor meat cake, gets product meat cake after cutting, pack, sterilizing.
As shown in Figure 1, the resulting preserved egg yellow flavor meat cake of the embodiment of the present invention, appearance are canescence, there is yellow paving on surface
Slurry, in beautiful color tempting, section is loose and porous structure, plays tooth and easily eats, the fresh perfume (or spice) of the existing flesh of fish of mouthfeel, and has preserved egg yellow unique
Salty Flavor, it is fragrant and oiliness, it is fresh salty agreeable to the taste.
As shown in Fig. 2, the resulting preserved egg yellow flavor meat cake of comparative example, although appearance is canescence, also there is yellow paving on surface
Slurry, but it is inadequate due to stirring uneven and digestion time and temperature, and made meat cake section is uneven, and meat particle, the distribution of yolk grain are not
It uniformly, and is in hard-core shape at center, meat cake elasticity is insufficient.
Comparative evaluation
Preserved egg yellow flavor meat cake prepared by embodiment 1-3 is distributed to preserved egg yellow flavor meat cake described in comparative example and is disappeared
Expense person carries out foretasting evaluation, and compares.Foretaste evaluation method are as follows: tested crowd is the age 18-50 years old, and number is 800 people, men and women
Each 50%, by providing test halogen birds, beasts and eggs to every subject assessment, the questionnaire of unified formulation is filled in evaluate, statistics has
Evaluation result is imitated, using average mark, evaluation criterion is shown in Table 1, and it foretastes evaluation scores and is shown in Table 2,100 parts of total score
1 preserved egg yellow flavor meat cake evaluation criterion of table
2 preserved egg yellow flavor meat cake evaluation result of table
| Score | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Structural state | 24 | 24 | 24 | 17 |
| Flavour score | 22 | 23 | 24 | 18 |
| Mouthfeel elasticity score | 23 | 23 | 23 | 17 |
| Appearance score | 22 | 23 | 23 | 16 |
| Total score | 91 | 93 | 94 | 68 |
Evaluation result shows that embodiment 1-3 score is apparently higher than comparative example, and wherein 3 mouthfeel of embodiment is best.
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, several modifications and variations can also be made, these belong to of the invention
Protection scope.
Claims (6)
1. a kind of preserved egg yellow flavor meat cake, it is characterised in that be made by the raw material of following parts by weight: 300-400 parts of water forms sediment
500-600 parts of powder, 6-10 parts of ginger, 1-2 parts of sesame oil, 2-3 parts of chickens' extract, 80-100 parts of egg white, 80-100 parts of preserved egg yellow, sauce
8-10 parts oily, 20-25 parts of salt, 6-8 parts of white sugar, 4-5 parts of vinegar, 6-8 parts of cooking wine, 900-1000 parts of the flesh of fish, streaky pork 400-
500, egg yellow liquor 50-60 parts.
2. a kind of production method of preserved egg yellow flavor meat cake, it is characterised in that successively the following steps are included:
1) by fresh-water fishes go internal organ, remove the peel, bone, to be chopped into minced fillet spare, streaky pork removes the peel that pelletizing is spare, and ginger simple stage property is spare,
Egg yolk is broken up spare；Then, prepare the raw material of following parts by weight: 300-400 parts of water, 500-600 parts of starch, ginger 6-10
Part, 1-2 parts of sesame oil, 2-3 parts of chickens' extract, 80-100 parts of egg white, preserved egg yellow 80-100 parts broken, 8-10 parts of soy sauce, salt 20-25
Part, 6-8 parts of white sugar, 4-5 parts of vinegar, 6-8 parts of cooking wine, 900-1000 parts of minced fillet, 400-500 parts of streaky pork meat particle, egg yellow liquor
50-60 parts；
2) according to the mass fraction, then salt is added in the hollow arena 15-20min of cutmixer in minced fillet, continues salt and beats 15-
20min, actomyosin colloidal sol is formed in minced fillet, is obtained salt and is beaten minced fillet；
3) according to the mass fraction, egg white, ginger, sesame oil, vinegar, cooking wine are added in streaky pork grain and are beaten uniformly, is salted down
30-45min processed is tasty, obtains seasoning meat particle；
4) according to the mass fraction, seasoning meat particle obtained by starch, water, chickens' extract, broken preserved egg yellow, soy sauce, white sugar and step 3) is added
Salt obtained by step 2 beats minced fillet, continues to beat routed 15-20min, obtains mixing slurry；
5) it by the resulting mixing slurry injection molding of step 4), is then steamed, in the chicken of the corresponding number of meat cake external coating when taking the dish out of the pot
Egg yolk liquid is cooled to room temperature to obtain preserved egg yellow flavor meat cake, and cutting, pack get product meat cake, can be directly stored refrigerated；Or it goes out
Room temperature preservation after bacterium.
3. a kind of production method of preserved egg yellow flavor meat cake according to claim 2, it is characterised in that injection molding in step 5)
With a thickness of 5-6cm；Steaming temperature is 100-105 DEG C, and steaming steam pressure is 0.19-0.22MPa, steaming time 60-
90min。
4. a kind of production method of preserved egg yellow flavor meat cake according to claim 2, it is characterised in that sterilize in step 5)
Temperature is 118 DEG C, sterilization time 30-45min.
5. a kind of production method of preserved egg yellow flavor meat cake according to claim 2, it is characterised in that refrigerated in step 5)
Temperature is 4-10 DEG C.
6. a kind of production method of preserved egg yellow flavor meat cake according to claim 2, it is characterised in that resulting preserved egg yellow
For flavor meat cake finished product when stored refrigerated, the shelf-life is 7-21 days；After sterilization when room temperature preservation, the shelf-life is 3-6 months.
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Cited By (2)
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| CN112401163A (en) * | 2019-08-21 | 2021-02-26 | 潍坊畅飞食品有限公司 | Method for making salted egg yolk and fish skin leisure snacks |
| CN113907289A (en) * | 2021-09-13 | 2022-01-11 | 湖北神丹健康食品有限公司 | Salted egg yolk fish bean curd and preparation method thereof |
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| CN112401163A (en) * | 2019-08-21 | 2021-02-26 | 潍坊畅飞食品有限公司 | Method for making salted egg yolk and fish skin leisure snacks |
| CN113907289A (en) * | 2021-09-13 | 2022-01-11 | 湖北神丹健康食品有限公司 | Salted egg yolk fish bean curd and preparation method thereof |
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| CN109757675A8 (en) | 2019-08-30 |
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Correction item: Application Date Correct: 2019.03.05 False: 2019.02.27 Number: 20-02 Page: The title page Volume: 35 |
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