CN111642703A - Sauced meat stuffing and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of food processing, and discloses a sauced meat stuffing, which is characterized by comprising the following raw materials in parts by weight: the chicken meat is cleaned and cut into pieces of about 5cm multiplied by 5cm, and then cut into particles of 0.6cm multiplied by 0.3cm in a granulator for later use, and the skinnless fat meat is cleaned and cut into pieces of about 5cm multiplied by 5 cm. The stuffed pork with soy sauce and the preparation method thereof have the advantages of simple preparation, delicious taste and the like, and solve the problems that the stuffed pork with soy sauce becomes an important staple food in the life of people in the prior art, and the traditional stuffed pork with soy sauce method and the taste cannot meet the current requirements of people along with the development of the society and the improvement of the living standard of people.

Description

Sauced meat stuffing and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a sauced meat stuffing and a preparation method thereof.

Background

The steamed stuffed bun is a food with strong satiety, is also an indispensable food in human life, is wrapped by flour and stuffing, or the steamed stuffed bun is made of vegetarian stuffing, has thin wrapper and a plurality of stuffing, is soft and delicious, can be made into various patterns, is yurt, animal, plant and flower, and can be tasted by people, the sauced meat steamed stuffed bun is a delicious snack, has salty and sweet taste, is simple to prepare, is suitable for both the old and the young, is fried by the minced meat when the oil temperature is seven days hot, then adding sweet sauce, white sugar, a little salt and a little chicken essence, stir-frying for a while, then adding scallion, slightly stir-frying and taking out for later use, taking out the fermented dough, discharging air, twisting into small dough strips, wrapping the dough into wrappers, wrapping the inner fillings, closing the inner fillings, putting the inner fillings into a steamer, boiling in cold water on a drawer with big fire, steaming for 10 minutes with middle fire, and taking out the dough.

In the prior art, the stuffed pork with soy sauce becomes an important staple food in people's life, and with the development of society and the improvement of the living standard of people, the traditional stuffed pork with soy sauce method and the taste are difficult to meet the requirements of people at present, so that the stuffed pork with soy sauce and the preparation method thereof are provided to solve the problems.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the stuffed pork with soy sauce and the preparation method thereof, which have the advantages of simple preparation, delicious taste and the like, and solve the problems that the stuffed pork with soy sauce becomes an important staple food in the life of people in the prior art, and the traditional stuffed pork with soy sauce and the taste cannot meet the requirements of people at present along with the development of society and the improvement of the living standard of people.

(II) technical scheme

In order to realize the purposes of simple preparation and delicious taste, the invention provides the following technical scheme: the sauced meat stuffing comprises the following raw materials in parts by weight: chicken, lean meat, sodium carbonate, salt, edible water, soybean paste, seafood paste, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd, light soy sauce, dark soy sauce, maltol, corn starch, fat meat, sesame oil, black pepper powder, ginger and fresh shallot.

Preferably, the lean meat is cleaned and cut into pieces of about 5cm × 5cm, and the pieces are cut into 0.6cm × 0.3cm × 0.3cm grains in a granulator for later use.

Preferably, the skin-free fat meat is cleaned and cut into pieces of about 5cm × 5cm, one third of the skin-free fat meat is cut into particles of 0.3cm × 0.3cm × 0.3cm in a granulator, and the meat is cooked, and is separated from water by clear water for later use.

Preferably, the feed comprises the following raw materials in parts by weight: 0-66% of chicken, 0-32.30% of lean meat, 0.48% of sodium carbonate, 0.24% of salt, 9.13% of edible water, 4.87% of soybean paste, 3.04% of seafood paste, 3.04% of south milk, 0.73% of white granulated sugar, 0.91% of monosodium glutamate, 0.91% of chicken essence, 1.52% of fermented bean curd, 0.91% of sea-sky light, 0.15% of maltol, 1.21% of corn starch, 0-34.36% of fat meat, 0.30% of sesame oil, 0.30% of black pepper powder, 0.20% of ginger and 4.19% of fresh green onion.

The invention aims to solve another technical problem of providing a preparation method of the sauced meat stuffing, which comprises the following steps:

1) a lean meat preparation process; putting the lean meat, the salt and the sodium carbonate into a stuffing mixer, uniformly stirring for 10 minutes, adding the corn starch, the maltol, the clear flour and the ice cream, stirring until the mixture becomes gelatinized for 70 minutes, and freezing the mixture in a refrigeration house to a temperature between-5 ℃ and 5 ℃ for later use;

2) seasoning for the first time; adding edible water, soybean paste, hoisin sauce, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd and other seasonings, and stirring for 5 minutes;

3) feeding fat meat; adding one third of fat meat grains and two thirds of fat meat glue and stirring uniformly for 5 minutes;

4) seasoning for the second time; adding oleum Sesami, Haitian light soy sauce, Haitian dark soy sauce, black pepper powder and ginger, and stirring for 10 min;

5) forming stuffing; adding the scallion pieces, stirring uniformly at a slow speed, freezing the finished product to a temperature between-5 ℃ and 5 ℃ in a refrigeration house, and pushing the product into a forming manufacturing room.

(III) advantageous effects

Compared with the prior art, the invention provides the sauced meat stuffing and the preparation method thereof, and the sauced meat stuffing comprises the following components

Has the advantages that:

1. the stuffed pork with soy sauce and the preparation method thereof are characterized in that lean meat is cleaned and cut into pieces of about 5cm multiplied by 5cm, the pieces are cut into 0.6cm multiplied by 0.3cm grains in a granulator, skin-free fat meat is cleaned and cut into pieces of about 5cm multiplied by 5cm, one third of the skin-free fat meat is cut into 0.3cm multiplied by 0.3cm grains in the granulator, the meat is boiled and separated from water for later use, 0-66 percent of chicken, 0-32.30 percent of lean meat, 0.48 percent of sodium carbonate, 0.24 percent of salt, 9.13 percent of edible water, 4.87 percent of soybean paste, 3.04 percent of seafood paste, 3.04 percent of fermented soybean juice, 0.73 percent of white granulated sugar, 0.91 percent of monosodium glutamate, 0.91 percent of chicken essence, 1.52 percent of fermented bean curd, 0.91 percent of seafood sauce, 0.91 percent of seafood extract, 0.15 percent of seafood extract, 0.21 percent of seafood extract, 0.36 percent of seafood extract, 0.30 percent of seafood extract, 0.91 percent of seafood extract, 0.20 percent of kelp, 19, the taste and nutrition of the sauced meat bag are further improved, the purpose of delicious taste is achieved, and the sauced meat bag can be divided into a chicken sauced meat bag, a fat sauced meat bag and a fresh sauced meat bag through the proportion adjustment of chicken, lean meat and fat meat.

2. The stuffed bun with seasoned pork is prepared by putting lean meat, salt and sodium carbonate into a stuffing mixer, uniformly stirring for 10 minutes, adding corn starch, maltol, clarified flour and ice cakes, stirring until the mixture turns to glue for 70 minutes, freezing the mixture in a refrigerator to the temperature of between minus 5 and 5 ℃ to ensure that the prepared lean meat has good taste, endowing the stuffed bun with seasoned pork with corn starch, maltol, clarified flour and ice cakes, improving the taste of the stuffed bun with seasoned pork for later use, adding seasonings such as edible water, soybean paste, seafood sauce, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd and the like, stirring for 5 minutes to perfectly blend the taste of the seasonings into the lean meat, adding one-third fat meat grains and two-thirds fat meat glue, uniformly stirring for 5 minutes, adding blend oil such as sesame oil, sea light soy sauce, black pepper powder, ginger and the like, uniformly stirring for 10 minutes, refreshing the stuffed bun with seasoned pork, adding shallot grains, slowly stirring, the preparation process of the sauced meat stuffing reduces the manpower consumption, improves the preparation speed, is suitable for mass production, can accurately control the proportion of the flavoring and various raw materials, and achieves the aim of simple preparation.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

the invention provides the following technical scheme: the sauced meat stuffing comprises the following raw materials in parts by weight: chicken, sodium carbonate, salt, edible water, soybean paste, seafood sauce, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd, marine light soy sauce, maltol, corn starch, sesame oil, black pepper powder, ginger and fresh shallot, wherein the chicken is cleaned and cut into pieces of about 5cm multiplied by 5cm, the chicken is cut into 0.6cm multiplied by 0.3cm grains in a granulator for later use, the skin-free fat meat is cleaned and cut into pieces of about 5cm multiplied by 5cm, one third of the skin-free fat meat is cut into 0.3cm multiplied by 0.3cm grains in the granulator, and the chicken is cooked, filtered by clear water and reserved and comprises the following raw materials in parts by weight: 66% of chicken, 0.48% of sodium carbonate, 0.24% of salt, 9.13% of edible water, 4.87% of soybean paste, 3.04% of seafood sauce, 3.04% of fermented soybean juice, 0.73% of white granulated sugar, 0.91% of monosodium glutamate, 0.91% of chicken essence, 1.52% of fermented bean curd, 0.91% of seafood soy sauce, 0.15% of maltol, 1.21% of corn starch, 0.30% of sesame oil, 0.30% of black pepper powder, 0.20% of ginger and 4.19% of fresh green onion.

The invention aims to solve another technical problem of providing a preparation method of the sauced meat stuffing, which comprises the following steps:

1) a chicken preparation process; mixing chicken with salt and sodium carbonate, adding into stuffing mixer, stirring for 10 min, adding corn starch, maltol, clear flour and ice cake, stirring for 70 min, and freezing in refrigerator to-5 deg.C;

2) seasoning for the first time; adding edible water, soybean paste, hoisin sauce, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd and other seasonings, and stirring for 5 minutes;

3) feeding fat meat; adding one third of fat meat grains and two thirds of fat meat glue and stirring uniformly for 5 minutes;

4) seasoning for the second time; adding oleum Sesami, Haitian light soy sauce, Haitian dark soy sauce, black pepper powder and ginger, and stirring for 10 min;

5) forming stuffing; adding the scallion pieces, stirring uniformly at a slow speed, freezing the finished product to-5 ℃, and pushing into a forming manufacturing room.

The invention has the beneficial effects that: the steamed pork bun with the sauce is prepared by cleaning chicken, cutting the chicken into pieces of about 5cm multiplied by 5cm, cutting the chicken into 0.6cm multiplied by 0.3cm grains by a granulator, and mixing the chicken with the sauce, the sodium carbonate, the salt, the edible water, the soybean paste, the seafood, the fermented soybean paste, the white granulated sugar, the monosodium glutamate, the chicken essence, the fermented bean curd, the dried ginger and the fresh shallot in a precise formula ratio of 66% to 0.48% to 0.24% to 0.13% to 0.87% to 0.04% to 0.73% to 0.91% to 0.52% to 0.91% to 0.15% to obtain rich nutrients and multiple seasonings.

Example two:

the invention provides the following technical scheme: the sauced meat stuffing comprises the following raw materials in parts by weight: the production process comprises the following steps of cleaning lean meat, sodium carbonate, salt, edible water, soybean paste, seafood paste, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd, marine light soy sauce, maltol, corn starch, fat meat, sesame oil, black pepper powder, ginger and fresh shallot, cutting the lean meat into about 5cm multiplied by 5cm, cutting the lean meat into about 0.6cm multiplied by 0.3cm in a granulator for later use, cleaning the skinless fat meat into about 5cm multiplied by 5cm, cutting one third of the skinless fat meat into about 0.3cm multiplied by 0.3cm in a granulator, and boiling the skinless fat meat, separating the cooked meat with clear water and keeping for later use, wherein the raw materials are prepared according to the following weight parts: 32.30% of lean meat, 0.48% of sodium carbonate, 0.24% of salt, 9.13% of edible water, 4.87% of soybean paste, 3.04% of seafood sauce, 3.04% of fermented soybean juice, 0.73% of white granulated sugar, 0.91% of monosodium glutamate, 0.91% of chicken essence, 1.52% of fermented bean curd, 0.91% of seafood soy sauce, 0.15% of maltol, 1.21% of corn starch, 34.36% of fat meat, 0.30% of sesame oil, 0.30% of black pepper powder, 0.20% of ginger and 4.19% of fresh green onion.

The invention aims to solve another technical problem of providing a preparation method of the sauced meat stuffing, which comprises the following steps:

1) a lean meat preparation process; adding lean meat, salt and sodium carbonate into a stuffing mixer, stirring for 10 minutes, adding corn starch, maltol, clear flour and ice cream, stirring until gelatin begins to rise for 70 minutes, and freezing to-5 ℃ in a refrigeration house for later use;

2) seasoning for the first time; adding edible water, soybean paste, hoisin sauce, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd and other seasonings, and stirring for 5 minutes;

3) feeding fat meat; adding one third of fat meat grains and two thirds of fat meat glue and stirring uniformly for 5 minutes;

4) seasoning for the second time; adding oleum Sesami, Haitian light soy sauce, Haitian dark soy sauce, black pepper powder and ginger, and stirring for 10 min;

5) forming stuffing; adding the scallion pieces, stirring uniformly at a slow speed, freezing the finished product to-5 ℃, and pushing into a forming manufacturing room.

The invention has the beneficial effects that: the fat meat sauced meat package is prepared by cleaning and cutting lean meat to about 5cm multiplied by 5cm, cutting into 0.6cm multiplied by 0.3cm granular shape in a granulator, cleaning and cutting skin-free fat meat to about 5cm multiplied by 5cm, cutting one third of the skin-free fat meat into 0.3cm multiplied by 0.3cm granular shape in a granulator, boiling, passing through clear water and isolating water for later use, 32.30 percent of the lean meat, 0.48 percent of sodium carbonate, 0.24 percent of salt, 9.13 percent of edible water, 4.87 percent of soybean paste, 3.04 percent of seafood paste, 3.04 percent of fermented soybean juice, 0.73 percent of white granulated sugar, 0.91 percent of monosodium glutamate, 0.91 percent of chicken essence, 1.52 percent of fermented bean curd, 0.91 percent of marine crude soy sauce, 0.91 percent of dark pepper powder, 0.20 percent of ginger, 4.19 percent of fresh shallot, adding rich nutrient components and improving the nutrition of the seasoning and the nutrition of the formula in one step, achieves the purpose of delicious taste and is suitable for people who like eating fat meat.

Example three:

the invention provides the following technical scheme: the sauced meat stuffing comprises the following raw materials in parts by weight: the chicken meat, the lean meat, sodium carbonate, salt, edible water, soybean paste, seafood sauce, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd, marine light soy sauce, marine dark soy sauce, maltol, corn starch, fat meat, sesame oil, black pepper powder, ginger and fresh shallot, wherein the lean meat is cleaned and cut into pieces of about 5cm × 5cm, the cut pieces are cut into particles of 0.6cm × 0.3cm × 0.3cm in a granulator for later use, the skin-free fat meat is cleaned and cut into pieces of about 5cm × 5cm, one third of the skin-free fat meat is cut into particles of 0.3cm × 0.3cm × 0.3cm in the granulator, and the skin-free fat meat is cooked, boiled and separated from water for later use and comprises the following raw materials in parts by weight: 20.30% of chicken, 22.30% of lean meat, 0.48% of sodium carbonate, 0.24% of salt, 9.13% of edible water, 4.87% of soybean paste, 3.04% of seafood paste, 3.04% of southern milk, 0.73% of white granulated sugar, 0.91% of monosodium glutamate, 0.91% of chicken essence, 1.52% of fermented bean curd, 0.91% of seafood soy sauce, 0.15% of maltol, 1.21% of corn starch, 24.36% of fat meat, 0.30% of sesame oil, 0.30% of black pepper powder, 0.20% of ginger and 4.19% of fresh green onion.

The invention aims to solve another technical problem of providing a preparation method of the sauced meat stuffing, which comprises the following steps:

1) a lean meat preparation process; adding lean meat, salt and sodium carbonate into a stuffing mixer, stirring for 10 minutes, adding corn starch, maltol, clear flour and ice cream, stirring until gelatin begins to rise for 70 minutes, and freezing to-5 ℃ in a refrigeration house for later use;

2) seasoning for the first time; adding edible water, soybean paste, hoisin sauce, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd and other seasonings, and stirring for 5 minutes;

3) feeding fat meat; adding one third of fat meat grains and two thirds of fat meat glue and stirring uniformly for 5 minutes;

4) seasoning for the second time; adding oleum Sesami, Haitian light soy sauce, Haitian dark soy sauce, black pepper powder and ginger, and stirring for 10 min;

5) forming stuffing; adding the scallion pieces, stirring uniformly at a slow speed, freezing the finished product to-5 ℃, and pushing into a forming manufacturing room.

The invention has the beneficial effects that: the fresh meat sauce meat packet is prepared by cleaning and cutting lean meat to about 5cm multiplied by 5cm, cutting into 0.6cm multiplied by 0.3cm granular shape in a granulator, cleaning and cutting skin-free fat meat to about 5cm multiplied by 5cm, cutting one third of the skin-free fat meat into 0.3cm multiplied by 0.3cm granular shape in a granulator, boiling, passing through clear water and isolating water for later use, 20.30% of chicken, 22.30% of lean meat, 0.48% of sodium carbonate, 0.24% of salt, 9.13% of edible water, 4.87% of soybean paste, 3.04% of seafood paste, 3.04% of fermented soybean juice, 0.73% of white granulated sugar, 0.91% of monosodium glutamate, 0.91% of chicken essence, 1.52% of fermented bean curd, 0.91% of fresh seafood sauce, 0.91% of sauce, 0.15% of maltol, 1.21% of corn starch, 24.36% of fat meat, 0.30% of sesame oil, 0.30% of black pepper powder, 0.20% of ginger, 19.20% of fresh seafood sauce, 19.91% of sauce and 19.15% of seasoning, and adding more nutrition according to a nutrition and a, the purpose of delicious taste is achieved, and the tea is suitable for most people.

Meanwhile, putting lean meat, salt and sodium carbonate into a stuffing mixer, stirring uniformly for 10 minutes, adding corn starch, maltol, clarified flour and ice cakes, stirring until the mixture becomes adhesive for 70 minutes, freezing the mixture in a refrigeration house to-5 ℃ to enable the prepared lean meat to have good taste, endowing the sauced meat with the corn starch, the maltol, the clarified flour and the ice cakes, improving the taste of the sauced meat bag, for standby use, adding seasonings such as edible water, soybean paste, seafood paste, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd and the like, stirring for 5 minutes to enable the taste of the seasonings to be perfectly blended into the lean meat, adding one third of fat meat grains and two thirds of fat meat paste, stirring uniformly for 5 minutes, adding blend oil such as sesame oil, Haitian soy sauce, Haitian dark soy sauce, black pepper powder, ginger and the like, stirring uniformly for 10 minutes, refreshing the sauced meat bag, adding shallot grains, stirring uniformly at a slow speed, and stirring to enable the sauced meat to be more, the finished product is frozen in a refrigeration house to-5 ℃, and is pushed into a forming and manufacturing room, the preparation process of the sauced meat stuffing reduces the labor consumption, improves the preparation speed, is suitable for mass production, can accurately control the proportion of the flavoring and various raw materials, and achieves the aim of simple preparation.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (5)

1. The stuffed pork with soy sauce is characterized by comprising the following raw materials in parts by weight: chicken, lean meat, sodium carbonate, salt, edible water, soybean paste, seafood paste, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd, light soy sauce, dark soy sauce, maltol, corn starch, fat meat, sesame oil, black pepper powder, ginger and fresh shallot.

2. The sauced meat stuffing according to claim 1, wherein said lean meat is cleaned and cut into pieces of about 5cm x 5cm, and cut into 0.6cm x 0.3cm grains in a granulator for standby.

3. The stuffed pork with soy sauce as recited in claim 1, wherein the skin-free fat meat is cleaned and cut into pieces of about 5cm x 5cm, one third of the skin-free fat meat is cut into 0.3cm x 0.3cm grains by a granulator, and the meat is cooked, boiled, and kept in water by clear water.

4. The stuffed pork with soy sauce as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 0-66% of chicken, 0-32.30% of lean meat, 0.48% of sodium carbonate, 0.24% of salt, 9.13% of edible water, 4.87% of soybean paste, 3.04% of seafood paste, 3.04% of south milk, 0.73% of white granulated sugar, 0.91% of monosodium glutamate, 0.91% of chicken essence, 1.52% of fermented bean curd, 0.91% of sea-sky light, 0.15% of maltol, 1.21% of corn starch, 0-34.36% of fat meat, 0.30% of sesame oil, 0.30% of black pepper powder, 0.20% of ginger and 4.19% of fresh green onion.

5. The preparation method of the sauced meat stuffing is characterized by comprising the following steps:

1) a lean meat preparation process; putting the lean meat, the salt and the sodium carbonate into a stuffing mixer, uniformly stirring for 10 minutes, adding the corn starch, the maltol, the clear flour and the ice cream, stirring until the mixture becomes gelatinized for 70 minutes, and freezing the mixture in a refrigeration house to a temperature between-5 ℃ and 5 ℃ for later use;

2) seasoning for the first time; adding edible water, soybean paste, hoisin sauce, southern milk, white granulated sugar, monosodium glutamate, chicken essence, fermented bean curd and other seasonings, and stirring for 5 minutes;

3) feeding fat meat; adding one third of fat meat grains and two thirds of fat meat glue and stirring uniformly for 5 minutes;

4) seasoning for the second time; adding oleum Sesami, Haitian light soy sauce, Haitian dark soy sauce, black pepper powder and ginger, and stirring for 10 min;

5) forming stuffing; adding the scallion pieces, stirring uniformly at a slow speed, freezing the finished product to a temperature between-5 ℃ and 5 ℃ in a refrigeration house, and pushing the product into a forming manufacturing room.