CN110477287A - A kind of travelling bundle shoe plate and preparation method thereof - Google Patents
A kind of travelling bundle shoe plate and preparation method thereof Download PDFInfo
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- CN110477287A CN110477287A CN201910809459.9A CN201910809459A CN110477287A CN 110477287 A CN110477287 A CN 110477287A CN 201910809459 A CN201910809459 A CN 201910809459A CN 110477287 A CN110477287 A CN 110477287A
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
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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
- A23L13/70—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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- Life Sciences & Earth Sciences (AREA)
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- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of travelling bundle shoe plates and preparation method thereof, comprising the following steps: shape, stew in soy sauce, cooling, shaping, slice and packaging, sterilization are tied in raw material preparation, mixed marinated, tumbling.The method of the present invention bundle hoof obtained it is salty it is comfortable in, delicate flavour is strong, chew after promote the production of body fluid, this method is sliced after the completion of stew in soy sauce simultaneously, and powder is wrapped up in outside dipping in and is further seasoned, opening packaging, it can be served, it is eaten in tourism suitable for people, fermentation bundle hoof of the invention will have a vast market foreground in future.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of travelling bundle shoe plate and preparation method thereof.
Background technique
Hoof, that is, cooked, bound, flavorous pig feet is tied, is most allusion quotation in traditional cuisines and the Jiangsu cuisine style of cooking in the place such as Jiangsu Huaian, Gao Gou, Xinyi
The name specialty of type has more than 100 years history so far.Traditional bundle hoof manufacture craft be using trotter wing lean meat as primary raw material,
And it is best with trotter, and it is equipped with various condiments pigskin or trotter suitcase wraps up in the prepared food formed, through thermophilic digestion and sterilizing
Product.
Currently, the formula of bundle hoof is more traditional, mouthfeel is dull and perishable, in addition, Kun Ti manufacturing enterprise is cooked in bundle hoof
It after cooling, is directly vacuum-packed, when user eats, opens vacuum packaging slice and eat, be not easy to people and eaten in tourism.
Therefore, to solve the above problems, passing through this method the present invention provides a kind of travelling bundle shoe plate and preparation method thereof
Obtained bundle hoof color sauce red, delicate flavour be strong, it is soft it is palatable, it is salty it is comfortable in, meat or fish and it is oiliness the features such as, and open packaging
It is edible, it is suitable for people and is eaten in tourism.
Summary of the invention
In view of this, tying hoof as made from this method the present invention provides a kind of travelling bundle shoe plate and preparation method thereof
It is salty it is comfortable in, delicate flavour is strong, chew after promote the production of body fluid, while this method is sliced after the completion of stew in soy sauce, and is dipped in and outer wrapped up in powder progress
Further seasoning, opening packaging, it can be served, is suitable for people and eats in tourism.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of travelling bundle shoe plate, the raw material including following parts by weight:
100 parts of major ingredient: Ti Bang meat stuffing, 10-30 parts of fat meat fourth, 20-40 parts of bark silk；
Pickled material: salt is 2-5 parts, sugar is 1-2 parts, tripolyphosphate is 0.3-0.4 parts, sodium nitrite 0.01-
0.015 part, ascorbic acid be 0.02-0.03 parts, 0.5-0.8 parts of soybean protein isolate, 0.5-0.7 parts of converted starch；
Tumbling material: 0.2-0.4 parts of monosodium glutamate, 0.1-0.4 parts of cooking wine, 0.3-1.0 parts of soy sauce, 0.1-0.2 parts of green onion powder, ginger powder
0.1-0.2 parts, 0.1-0.2 parts of fennel seeds, 0.01-0.02 parts of cloves, 0.02-0.04 parts of Chinese prickly ash, 0.1-0.2 parts of pepper, illiciumverum
0.02-0.04 parts, 0.01-0.03 parts of flesh fruit, 0.01-0.03 parts of Radix Glycyrrhizae, 0.02-0.04 parts of cardamom.
A kind of preparation method of above-mentioned travelling bundle shoe plate, comprising the following steps:
(1) prepared by raw material:
A, pigskin pre-processes: by raw hides cleaning, absolute oil rouge, unhairing are picked, then cut, drained away the water, it is spare；
B, trotter wing meat pre-processes: removing fatty, broken bone, the lymph in trotter wing meat, rubs, obtain Ti Bang meat stuffing；
C, fat meat pre-processes: choosing fat meat, is cut into the fat meat fourth of 0.3-0.5cm；
D, prepare bark silk: boiling raw pig skin to its energy twists by itself, it is spare to remove whole fat, chopping on pigskin；
(2) mixed marinated: the step (1) being obtained into Ti Bang meat stuffing and fat meat fourth is uniformly mixed, obtains mixing meat, so
Bark silk is added afterwards and presses the weighed pickled material of said ratio, after being sufficiently stirred, is pickled；
(3) tumbling: pressing the weighed tumbling material of said ratio for being added in mixing meat of the step (2) after mixed marinated,
It is put into 2~3h of tumbling in tumbler；
(4) it ties shape: will be put into the pigskin after the step (1) is cut, use in the mixing meat after the step (3) tumbling
Cloth is wrapped up in jail, then is tightened with rope and tie hoof to get raw；
(5) stew in soy sauce: bundle hoof raw in the step (4) is put into pot, water and long-used soup is injected, carries out stew in soy sauce；
(6) cooling, shaping: the bundle hoof after stew in soy sauce in the step (5) is cooled to room temperature, and dismantles package outside bundle hoof
Rope and cloth；
(7) it is sliced and packs: the bundle hoof after the step (6) shaping being sliced, the thin slice of 1-3cm thickness is cut into, dips in
Powder is wrapped up in outside upper, is fitted into bag, vacuumizes, is sealed；
(8) it sterilizes: the bundle shoe plate after the step (7) sealing being sterilized and ties shoe plate to get maturation.
Preferably, salting period is 24-36h in the step (2), and pickling temperature is 0-10 DEG C.
Preferably, tumbler vacuum degree is 75-80kpa in the step (3), and temperature is 0-10 DEG C.
Preferably, marinating method in the step (5) are as follows: boiling turns to be cooked by slow fire 40-60min after boiling 30-40min；In
During cooking, Ying Buting stirs bundle hoof, to make its thermally equivalent.
Preferably, every bag of packaging bundle shoe plate quality is 150 ± 5g in the step (7).
Preferably, it includes: thickener 0.7-0.9 parts, spice extract of compounding that the step (7) wraps up in meal component at home and abroad
0.04-0.06 parts, 0.4-0.7 parts of compounded enzyme preparate；The 1.2-1.5% that powder dosage accounts for major ingredient weight is wrapped up in outside.
Preferably, the spice method for preparing extractive are as follows: spice weighs 1 part, 50-60 DEG C of drying 12-16h, so
After be crushed to 20-60 mesh, the water of 10-20 times of spice weight is added, 50-60 DEG C of extractions 12-16h is filtered, and is obtained spice and is extracted
Object, filter residue are discarded.
Preferably, the spice includes the raw material of following parts by weight: 5-8 parts of nutmeg, 6-11 parts of ginger, and cloves 4-
6, cortex cinnamomi 5-7,8-10 parts of garlic.
Preferably, method for disinfection in the step (7) are as follows: the bundle hoof for completing packaging is placed in the environment that temperature is 121 DEG C
Middle sterilization 30-40min.
Compared with prior art, the invention has the following beneficial effects:
1, it is in good taste to be formulated made bundle shoe plate for this product, full of nutrition, is rich in a variety of essential amino acids.
2, this method is sliced after the completion of stew in soy sauce, and dip in it is outer wrap up in powder and further seasoned, open to pack and be
It is edible, it no longer needs to be seasoned, while slice packaging is eaten in tourism convenient for people, allows people's product whenever and wherever possible
Deliciousness is tasted, vacuum packaging and sterilization processing improve the storage period of product.
3, the present invention is outer wraps up in powder comprising spice extract, is natural antiseptic agent, can not only increase flavour of food products, right
Many harmful bacterias have strong inhibiting effect, both safe and effective.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
(1) prepared by raw material:
A, pigskin pre-processes: by raw hides cleaning, absolute oil rouge, unhairing are picked, then cut, drained away the water, it is spare；
B, trotter wing meat pre-processes: removing bulk fat, the broken bone, lymph in trotter wing meat, rubs, obtain Ti Bang meat stuffing
100kg；
C, fat meat pre-processes: choosing fat meat 10kg, is cut into the fat meat fourth of 0.3-0.5cm；
D, prepare bark silk: boiling raw pig skin to its energy twists by itself, remove whole fat, chopping on pigskin and obtain bark
Silk 20kg, it is spare；
(2) mixed marinated fermentation: the step (1) is obtained into Ti Bang meat stuffing and fat meat fourth is uniformly mixed, is mixed
Then bark silk and pickled material, after being sufficiently stirred, 0 DEG C of marinated 36h is added in meat；Pickled material composition are as follows: salt 2kg, sugar are
1kg, tripolyphosphate 0.3kg, sodium nitrite 0.01kg, ascorbic acid 0.02kg, soybean protein isolate 0.5kg, become
Property starch 0.5kg；
(3) tumbling: tumbling material will be added in the mixing meat after the step (2) mixed marinated fermentation, is put into 0 in tumbler
DEG C tumbling 2h, tumbler vacuum degree are 75kpa, and tumbling 30min stops 30min；Tumbling material composition are as follows: monosodium glutamate 0.2kg, cooking wine
0.1kg, soy sauce 0.3kg, green onion powder 0.1kg, ginger powder 0.1kg, fennel seeds 0.1kg, cloves 0.01kg, Chinese prickly ash 0.02kg, pepper
0.1kg, illiciumverum 0.02kg, flesh fruit 0.01kg, Radix Glycyrrhizae 0.01kg, cardamom 0.02kg；
(4) it ties shape: will be put into the pigskin after the step (1) is cut, use in the mixing meat after the step (3) tumbling
Cloth is wrapped up in jail, then is tightened with rope and tie hoof to get raw；Raw bundle hoof quality is 150 ± 5g；
(5) stew in soy sauce: bundle hoof raw in the step (4) is put into pot, water and long-used soup are injected, carries out stew in soy sauce, 30min is boiled in boiling
Turn to be cooked by slow fire 40min later；During cooking, Ying Buting stirs bundle hoof, to make its thermally equivalent；
(6) cooling, shaping: the bundle hoof after stew in soy sauce in the step (5) is cooled to room temperature, and dismantles package outside bundle hoof
Rope and cloth；
(7) it is sliced and packs: the bundle hoof after the step (6) shaping being sliced, the thin slice of 1-3cm thickness is cut into, dips in
Powder is wrapped up in outside upper, is fitted into bag, every bag of 150 ± 5g is vacuumized, sealing；
Wrapping up in meal component outside includes: compounding thickener 0.7kg, spice extract 0.04kg, compounded enzyme preparate 0.4kg；
Powder dosage accounts for major ingredient weight 1.2% is wrapped up in outside；
(8) it sterilizes: the bundle shoe plate after the step (7) sealing is sterilized into 30min in 121 DEG C of environment to get maturation
Tie shoe plate.
Embodiment 2
(1) prepared by raw material:
A, pigskin pre-processes: by raw hides cleaning, absolute oil rouge, unhairing are picked, then cut, drained away the water, it is spare；
B, trotter wing meat pre-processes: removing bulk fat, the broken bone, lymph in trotter wing meat, rubs, obtain Ti Bang meat stuffing
100kg；
C, fat meat pre-processes: choosing fat meat 20kg, is cut into the fat meat fourth of 0.3-0.5cm；
D, prepare bark silk: boiling raw pig skin to its energy twists by itself, remove whole fat, chopping on pigskin and obtain bark
Silk 30kg, it is spare；
(2) mixed marinated: the step (1) being obtained into Ti Bang meat stuffing and fat meat fourth is uniformly mixed, obtains mixing meat, so
Bark silk and pickled material, after being sufficiently stirred, 5 DEG C of marinated 30h are added afterwards；Pickled material composition are as follows: salt 3kg, sugar 1kg, three
Quadrafos is 0.3kg, sodium nitrite 0.01kg, ascorbic acid 0.02kg, soybean protein isolate 0.8kg, converted starch
0.7kg；
(3) tumbling: tumbling material will be added in the mixing meat after the step (2) mixed marinated fermentation, is put into 0 in tumbler
DEG C tumbling 3h, tumbler vacuum degree are 80kpa, and tumbling 30min stops 30min；Tumbling material composition are as follows: monosodium glutamate 0.3kg, cooking wine
0.2kg, soy sauce 0.5kg, green onion powder 0.1kg, ginger powder 0.1kg, fennel seeds 0.1kg, cloves 0.01kg, Chinese prickly ash 0.02kg, pepper
0.1kg, illiciumverum 0.03kg, flesh fruit 0.02kg, Radix Glycyrrhizae 0.02kg, cardamom 0.03kg；
(4) it ties shape: will be put into the pigskin after the step (1) is cut, use in the mixing meat after the step (3) tumbling
Cloth is wrapped up in jail, then is tightened with rope and tie hoof to get raw；Raw bundle hoof quality is 250 ± 5g；
(5) stew in soy sauce: bundle hoof raw in the step (4) is put into pot, water and long-used soup are injected, carries out stew in soy sauce, 30min is boiled in boiling
Turn to be cooked by slow fire 60min later；During cooking, Ying Buting stirs bundle hoof, to make its thermally equivalent；
(6) cooling, shaping: the bundle hoof after stew in soy sauce in the step (5) is cooled to room temperature, and dismantles package outside bundle hoof
Rope and cloth；
(7) it is sliced and packs: the bundle hoof after the step (6) shaping being sliced, the thin slice of 1-3cm thickness is cut into, dips in
Powder is wrapped up in outside upper, is fitted into bag, every bag of 150 ± 5g is vacuumized, sealing；
Wrapping up in meal component outside includes: compounding thickener 0.8kg, spice extract 0.05kg, compounded enzyme preparate 0.6kg；
Powder dosage accounts for major ingredient weight 1.5% is wrapped up in outside；
(8) it sterilizes: the bundle shoe plate after the step (7) sealing is sterilized into 30min in 121 DEG C of environment to get maturation
Tie shoe plate.
Embodiment 3
(1) prepared by raw material:
A, pigskin pre-processes: by raw hides cleaning, absolute oil rouge, unhairing are picked, then cut, drained away the water, it is spare；
B, trotter wing meat pre-processes: removing bulk fat, the broken bone, lymph in trotter wing meat, rubs, obtain Ti Bang meat stuffing
100kg；
C, fat meat pre-processes: choosing fat meat 20kg, is cut into the fat meat fourth of 0.3-0.5cm；
D, prepare bark silk: boiling raw pig skin to its energy twists by itself, remove whole fat, chopping on pigskin and obtain bark
Silk 30kg, it is spare；
(2) mixed marinated fermentation: the step (1) is obtained into Ti Bang meat stuffing and fat meat fourth is uniformly mixed, is mixed
Then bark silk and pickled material is added in meat, after being sufficiently stirred, 10 DEG C are pickled for 24 hours；Pickled material composition are as follows: salt 3kg, sugar are
1kg, tripolyphosphate 0.3kg, sodium nitrite 0.01kg, ascorbic acid 0.02kg, soybean protein isolate 0.7kg, become
Property starch 0.6kg；
(3) tumbling: tumbling material will be added in the mixing meat after the step (2) mixed marinated fermentation, is put into tumbler
10 DEG C of tumbling 3h, tumbler vacuum degree are 80kpa, and tumbling 30min stops 30min；Tumbling material composition are as follows: monosodium glutamate 0.3kg, cooking wine
0.2kg, soy sauce 0.5kg, green onion powder 0.1kg, ginger powder 0.1kg, fennel seeds 0.1kg, cloves 0.01kg, Chinese prickly ash 0.02kg, pepper
0.1kg, illiciumverum 0.03kg, flesh fruit 0.02kg, Radix Glycyrrhizae 0.03kg, cardamom 0.04kg；
(4) it ties shape: will be put into the pigskin after the step (1) is cut, use in the mixing meat after the step (3) tumbling
Cloth is wrapped up in jail, then is tightened with rope and tie hoof to get raw；Raw bundle hoof quality is 250 ± 5g；
(5) stew in soy sauce: bundle hoof raw in the step (4) is put into pot, water and long-used soup are injected, carries out stew in soy sauce, 40min is boiled in boiling
Turn to be cooked by slow fire 40min later；During cooking, Ying Buting stirs bundle hoof, to make its thermally equivalent；
(6) cooling, shaping: the bundle hoof after stew in soy sauce in the step (5) is cooled to room temperature, and dismantles package outside bundle hoof
Rope and cloth；
(7) it is sliced and packs: the bundle hoof after the step (6) shaping being sliced, the thin slice of 1-3cm thickness is cut into, dips in
Powder is wrapped up in outside upper, is fitted into bag, every bag of 150 ± 5g is vacuumized, sealing；
Wrapping up in meal component outside includes: compounding thickener 0.9kg, spice extract 0.06kg, compounded enzyme preparate 0.7kg；
Powder dosage accounts for major ingredient weight 1.5% is wrapped up in outside；
(8) it sterilizes: the bundle shoe plate after the step (7) sealing is sterilized into 40min in 121 DEG C of environment to get maturation
Tie shoe plate.
Embodiment 4
(1) prepared by raw material:
A, pigskin pre-processes: by raw hides cleaning, absolute oil rouge, unhairing are picked, then cut, drained away the water, it is spare；
B, trotter wing meat pre-processes: removing bulk fat, the broken bone, lymph in trotter wing meat, rubs, obtain Ti Bang meat stuffing
100kg；
C, fat meat pre-processes: choosing fat meat 30kg, is cut into the fat meat fourth of 0.3-0.5cm；
D, prepare bark silk: boiling raw pig skin to its energy twists by itself, remove whole fat, chopping on pigskin and obtain bark
Silk 40kg, it is spare；
(2) mixed marinated: the step (1) being obtained into Ti Bang meat stuffing and fat meat fourth is uniformly mixed, obtains mixing meat, so
Bark silk and pickled material are added afterwards, after being sufficiently stirred, 10 DEG C of fermentations are for 24 hours；Pickled material composition are as follows: salt 5kg, sugar 2kg, answer
Close phosphate be 0.4kg, sodium nitrite 0.02kg, ascorbic acid 0.03kg, soybean protein isolate 0.7kg, converted starch
0.6kg；
(3) tumbling: tumbling material will be added in the mixing meat after the step (2) mixed marinated fermentation, is put into 0 in tumbler
DEG C tumbling 3h, tumbler vacuum degree are 80kpa, and tumbling 30min stops 30min；Tumbling material composition are as follows: monosodium glutamate 0.4kg, cooking wine
0.4kg, soy sauce 1.0kg, green onion powder 0.2kg, ginger powder 0.2kg, fennel seeds 0.2kg, cloves 0.02kg, Chinese prickly ash 0.04kg, pepper
0.2kg, illiciumverum 0.04kg, flesh fruit 0.03kg, Radix Glycyrrhizae 0.03kg, cardamom 0.04kg；
(4) it ties shape: will be put into the pigskin after the step (1) is cut, use in the mixing meat after the step (3) tumbling
Cloth is wrapped up in jail, then is tightened with rope and tie hoof to get raw；Raw bundle hoof quality is 250 ± 5g；
(5) stew in soy sauce: bundle hoof raw in the step (4) is put into pot, water and long-used soup are injected, carries out stew in soy sauce, 40min is boiled in boiling
Turn to be cooked by slow fire 60min later；During cooking, Ying Buting stirs bundle hoof, to make its thermally equivalent；
(6) cooling, shaping: the bundle hoof after stew in soy sauce in the step (5) is cooled to room temperature, and dismantles package outside bundle hoof
Rope and cloth；
(7) it is sliced and packs: the bundle hoof after the step (6) shaping being sliced, the thin slice of 1-3cm thickness is cut into, dips in
Powder is wrapped up in outside upper, is fitted into bag, every bag of 150 ± 5g is vacuumized, sealing；
Wrapping up in meal component outside includes: compounding thickener 0.7kg, spice extract 0.05kg, compounded enzyme preparate 0.7kg；
Powder dosage accounts for major ingredient weight 1.4% is wrapped up in outside；
(8) it sterilizes: the bundle shoe plate after the step (7) sealing is sterilized into 40min in 121 DEG C of environment to get maturation
Tie shoe plate.
Embodiment 5
3 finished product of embodiment is tested, as a result referring to table 1:
1 survey report of table
Check conclusion:
The sample will be examined, according to GB 29921-2013；GB 2762-2012；GB/T23556-2009 standard determination, institute
Inspection project is qualified.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (7)
1. shoe plate is tied in a kind of travelling, which is characterized in that the raw material including following parts by weight:
100 parts of major ingredient: Ti Bang meat stuffing, 10-30 parts of fat meat fourth, 20-40 parts of bark silk；
Pickled material: salt is 2-5 parts, sugar is 1-2 parts, tripolyphosphate is 0.3-0.4 parts, sodium nitrite 0.01-0.015
Part, ascorbic acid are 0.02-0.03 parts, 0.5-0.8 parts of soybean protein isolate, 0.5-0.7 parts of converted starch；
Tumbling material: 0.2-0.4 parts of monosodium glutamate, 0.1-0.4 parts of cooking wine, 0.3-1.0 parts of soy sauce, 0.1-0.2 parts of green onion powder, ginger powder 0.1-
0.2 part, 0.1-0.2 parts of fennel seeds, 0.01-0.02 parts of cloves, 0.02-0.04 parts of Chinese prickly ash, 0.1-0.2 parts of pepper, illiciumverum 0.02-
0.04 part, 0.01-0.03 parts of flesh fruit, 0.01-0.03 parts of Radix Glycyrrhizae, 0.02-0.04 parts of cardamom.
2. such as a kind of described in any item preparation methods of travelling bundle shoe plate of claim 1, which is characterized in that including following step
It is rapid:
(1) prepared by raw material:
A, pigskin pre-processes: by raw hides cleaning, absolute oil rouge, unhairing are picked, then cut, drained away the water, it is spare；
B, trotter wing meat pre-processes: removing fatty, broken bone, the lymph in trotter wing meat, rubs, obtain Ti Bang meat stuffing；
C, fat meat pre-processes: choosing fat meat, is cut into the fat meat fourth of 0.3-0.5cm；
D, prepare bark silk: boiling raw pig skin to its energy twists by itself, it is spare to remove whole fat, chopping on pigskin；
(2) mixed marinated: the step (1) is obtained into Ti Bang meat stuffing and fat meat fourth and is uniformly mixed, mixing meat is obtained, then plus
Enter bark silk and by the weighed pickled material of said ratio, after being sufficiently stirred, is pickled；
(3) tumbling: the weighed tumbling material of said ratio is pressed by being added in mixing meat of the step (2) after mixed marinated, is put into
2~3h of tumbling in tumbler；
(4) it ties shape: will be put into the mixing meat after the step (3) tumbling in the pigskin after the step (1) is cut, it will with cloth
It wraps up in jail, then is tightened with rope and tie hoof to get raw；
(5) stew in soy sauce: bundle hoof raw in the step (4) is put into pot, water and long-used soup is injected, carries out stew in soy sauce；
(6) cooling, shaping: the bundle hoof after stew in soy sauce in the step (5) is cooled to room temperature, and dismantles the rope wrapped up outside bundle hoof
And cloth；
(7) it is sliced and packs: the bundle hoof after the step (6) shaping being sliced, the thin slice of 1-3cm thickness is cut into, dip in outer
Powder is wrapped up in, is fitted into bag, is vacuumized, is sealed；
(8) it sterilizes: the bundle shoe plate after the step (7) sealing being sterilized and ties shoe plate to get maturation.
3. a kind of preparation method of travelling bundle shoe plate according to claim 2, which is characterized in that salt down in the step (2)
Time processed is 24-36h, and pickling temperature is 0-10 DEG C.
4. a kind of preparation method of travelling bundle shoe plate according to claim 2, which is characterized in that rolling in the step (3)
Rubbing machine vacuum degree is 75-80kpa, and temperature is 0-10 DEG C.
5. a kind of preparation method of travelling bundle shoe plate according to claim 2, which is characterized in that step (7) China and foreign countries
Wrapping up in meal component includes: thickener 0.7-0.9 parts, 0.04-0.06 parts of spice extract, 0.4-0.7 parts of compounded enzyme preparate of compounding；
The 1.2-1.5% that powder dosage accounts for major ingredient weight is wrapped up in outside.
6. a kind of preparation method of travelling bundle shoe plate according to claim 5, which is characterized in that the spice extract
The preparation method comprises the following steps: spice weighs 1 part, 50-60 DEG C of drying 12-16h, it is then crushed to 20-60 mesh, spice weight is added
10-20 times of water, 50-60 DEG C of extraction 12-16h, filtering obtain spice extract, and filter residue is discarded.
7. a kind of preparation method of travelling bundle shoe plate according to claim 6, which is characterized in that the spice includes such as
The raw material of lower parts by weight: 5-8 parts of nutmeg, 6-11 parts of ginger, cloves 4-6, cortex cinnamomi 5-7,8-10 parts of garlic.
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Application publication date: 20191122 |