CN114009699A - Method for making curry-flavored meat stuffing - Google Patents
Method for making curry-flavored meat stuffing Download PDFInfo
- Publication number
- CN114009699A CN114009699A CN202111202720.2A CN202111202720A CN114009699A CN 114009699 A CN114009699 A CN 114009699A CN 202111202720 A CN202111202720 A CN 202111202720A CN 114009699 A CN114009699 A CN 114009699A
- Authority
- CN
- China
- Prior art keywords
- parts
- curry
- frying
- meat stuffing
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000005303 weighing Methods 0.000 claims abstract description 62
- 239000002994 raw material Substances 0.000 claims abstract description 48
- 235000021438 curry Nutrition 0.000 claims abstract description 28
- 230000007246 mechanism Effects 0.000 claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- 241000287828 Gallus gallus Species 0.000 claims abstract description 15
- 235000019503 curry powder Nutrition 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 11
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 238000010411 cooking Methods 0.000 claims description 20
- 238000007710 freezing Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 239000005022 packaging material Substances 0.000 claims description 4
- 230000000149 penetrating effect Effects 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009966 trimming Methods 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 3
- 238000009776 industrial production Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 8
- 239000000463 material Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
Images
Classifications
-
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for making curry-flavored meat stuffing, which comprises the following raw materials in parts by weight: 11-13 parts of chicken leg meat, 10-11 parts of chopped onion, 6-7 parts of chopped carrot, 10-11 parts of diced tomato, 3-4 parts of bread crumbs, 0.4-0.5 part of edible salt, 3-4 parts of wine, 0.05-0.06 part of white vinegar, 2-2.2 parts of white sugar, 2-3 parts of curry powder, 0.5-1 part of curry block and 1.8-2 parts of vegetable oil, wherein the automatic dish frying machine comprises two machine boxes, a control panel is arranged on the front surface of one machine box close to the upper end, and a weighing mechanism is arranged between the two machine boxes close to the bottom end. According to the method for making the curry-flavor meat stuffing, the curry-flavor meat stuffing prepared by the method is outstanding in curry flavor and suitable for industrial production, and meanwhile, an automatic dish frying machine for frying the meat stuffing is improved, so that the quality of raw materials is controlled more accurately, and the raw materials are fried in a multi-angle mode by adopting the adjustable frying rod, so that various fried raw materials are uniformly mixed.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for making curry-flavor meat stuffing.
Background
Along with the continuous improvement of the living standard of people, the requirements of people on the taste of food materials are higher and higher, and the traditional single-taste meat stuffing can not meet the requirements of people, so that different flavor meat stuffing needs to be prepared, wherein the flavor meat stuffing is prepared by adding different auxiliary materials into the meat stuffing, so that the meat stuffing has the taste corresponding to the taste of the added auxiliary materials; however, the existing flavored minced meat has certain defects and needs to be improved, the existing flavored minced meat formula has defects, so that the curry flavor of the minced meat is not outstanding enough, meanwhile, an automatic cooking machine for cooking cannot weigh raw materials, so that the raw material proportion is inaccurate, and a cooking rod of the existing automatic cooking machine is only positioned at the bottom end of a frying pan and cannot be adjusted, so that the raw materials are not fried uniformly.
Disclosure of Invention
The invention mainly aims to provide a method for making curry-flavored meat stuffing, which can effectively solve the problems in the background technology that: the existing flavor minced meat formula has defects, so that the curry flavor of the minced meat is not prominent enough, meanwhile, an automatic cooking machine for cooking cannot weigh raw materials, so that the raw material proportion is inaccurate, and a cooking rod of the existing automatic cooking machine is only positioned at the bottom end of a frying pan and cannot be adjusted, so that the raw materials are not fried uniformly.
In order to achieve the purpose, the invention adopts the technical scheme that:
the preparation method of the curry-flavored meat stuffing comprises the following raw materials in parts by weight: 11-13 parts of chicken leg meat, 10-11 parts of chopped onions, 6-7 parts of chopped carrots, 10-11 parts of diced tomatoes, 3-4 parts of bread crumbs, 0.4-0.5 part of edible salt, 3-4 parts of wine, 0.05-0.06 part of white vinegar, 2-2.2 parts of white sugar, 2-3 parts of curry powder, 0.5-1 part of curry blocks and 1.8-2 parts of vegetable oil;
the specific preparation method of the curry-flavored meat stuffing comprises the following steps:
the method comprises the following steps: receiving and inspecting raw materials, extracting 3 to 6 boxes of raw materials according to the total number of the raw materials, checking the integrity of packaging, detecting the temperature in the box, taking down a following thermometer in the truck, and taking up a temperature curve;
step two: mincing, cleaning the raw materials, trimming, and mincing the trimmed chicken leg meat by a meat mincer;
step three: frying, namely putting the minced meat minced in the step two into an automatic frying machine for frying;
step four: bagging, selecting qualified inner packaging materials, weighing the fried meat stuffing, carrying out mass equal division, bagging, sealing, and then rapidly cooling in ice water;
step five: quick-freezing and packaging, namely performing metal detection on the meat stuffing which is bagged and cooled, packaging the qualified bagged stuffing, and then quickly freezing the packaged stuffing in a quick freezer;
step six: and (5) warehousing, namely timely boxing and warehousing the quick-frozen products.
As a further scheme of the invention, in the third step, the meat stuffing is fried in the following specific steps:
s1: firstly, adding vegetable oil into an automatic cooker, heating, adding broken onions, broken carrots and diced tomatoes, frying to generate fragrance, and frying for 2-3 minutes;
s2: adding minced meat of chicken leg, parching for 3-5 min, adding edible salt, wine, white vinegar, white sugar, curry powder and curry block, and parching;
s3: adding bread crumbs, stopping heating, uniformly stirring, and taking out of the pan.
In the second step, the hole diameter of the hole plate for mincing the minced meat is 12 mm.
As a further scheme of the invention, in the fifth step, the index of finishing quick freezing is that the central temperature is below-18 ℃.
As a further scheme of the invention, in the third step, the automatic cooker comprises two cases, wherein a control panel is arranged on the front surface of one case close to the upper end, a weighing mechanism is arranged between the two cases close to the bottom end, a cooking box is arranged between the two cases close to the upper end, a frying pan is arranged inside the cooking box and penetrates through the top surface of the cooking box, a stir-frying mechanism is arranged inside the frying pan, the weighing mechanism comprises a weighing box, a weighing disc is arranged at the upper end of the weighing box, and a lifting groove is arranged in the middle of the upper end and the lower end of the weighing disc.
As a further scheme of the invention, the stir-frying mechanism comprises a connecting rod, a fixed shaft is arranged in the middle of the rod body penetrating through the connecting rod, the connecting rod is in threaded connection with the side face of the fixed shaft, the bottom end of the fixed shaft is fixedly connected with the bottom of a wok, frying rods are arranged at two ends of the connecting rod, and a rotating shaft is arranged at the joint of the penetrating frying rods and the connecting rod.
As a further scheme of the invention, an electronic scale is arranged in the weighing box and penetrates through the box body at the top end of the weighing box, and the bottom end of the weighing plate is in contact with the top end of the electronic scale.
Compared with the prior art, the invention has the following beneficial effects:
the special flavor meat stuffing prepared by the invention has reasonable formula, the curry flavor of the special flavor meat stuffing is outstanding by adding the curry powder and the curry block, other auxiliary materials are added to assist the volatilization of curry flavor, the raw materials are weighed by the weighing mechanism before being put in the raw materials each time, the raw materials are put in the weighing disc of the weighing mechanism, the electronic scale in the weighing box is controlled by the control panel, the electronic scale is protected by the weighing box, the electronic scale is prevented from being directly exposed in oil smoke, after the weighing is finished, fingers are inserted into the lifting groove to lift the weighing disc and pour the raw materials into the frying pan, meanwhile, in the frying process, two frying rods are additionally arranged at the tail end of the connecting rod, the connecting rod and the frying rods are connected by the rotating shaft, the angles of the frying rods can be adjusted, the raw materials can be simultaneously fried at the bottom and the side wall of the frying pan while the quality control of the raw materials is more accurate, ensures the flavor of the meat stuffing with outstanding curry taste.
Drawings
FIG. 1 is a flow chart of a method for making meat stuffing with curry flavor according to the present invention;
FIG. 2 is a schematic view of the overall structure of an automatic cooker for making meat stuffing with curry flavor according to the present invention;
FIG. 3 is a schematic structural view of a stir-frying mechanism of an automatic cooker for making meat stuffing with curry flavor according to the present invention;
FIG. 4 is a schematic structural view of a weighing mechanism of an automatic cooker for making curry-flavored meat stuffing according to the present invention.
In the figure: 1. a chassis; 2. a control panel; 3. a weighing mechanism; 4. frying in a box; 5. a frying pan; 6. a stir-frying mechanism; 7. a connecting rod; 8. a fixed shaft; 9. frying the rods; 10. a rotating shaft; 11. weighing a box; 12. a weighing pan; 13. and (5) lifting the groove.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example one
As shown in figures 1-3, a method for making a curry-flavored meat stuffing comprises the following raw materials in parts by weight: 11-13 parts of chicken leg meat, 10-11 parts of chopped onions, 6-7 parts of chopped carrots, 10-11 parts of diced tomatoes, 3-4 parts of bread crumbs, 0.4-0.5 part of edible salt, 3-4 parts of wine, 0.05-0.06 part of white vinegar, 2-2.2 parts of white sugar, 2-3 parts of curry powder, 0.5-1 part of curry blocks and 1.8-2 parts of vegetable oil;
the curry-flavored meat stuffing comprises the following components in parts by weight: 11 parts of chicken leg meat, 10 parts of chopped onions, 6 parts of chopped carrots, 10 parts of diced tomatoes, 3 parts of bread crumbs, 0.4 part of edible salt, 3 parts of grape wine, 0.05 part of white vinegar, 2 parts of white sugar, 2 parts of curry powder, 0.5 part of curry blocks and 1.8 parts of vegetable oil;
the specific preparation method of the curry-flavored meat stuffing comprises the following steps:
the method comprises the following steps: receiving and inspecting raw materials, extracting 3 to 6 boxes of raw materials according to the total number of the raw materials, checking the integrity of packaging, detecting the temperature in the box, taking down a following thermometer in the truck, and taking up a temperature curve;
step two: mincing, cleaning the raw materials, trimming, and mincing the trimmed chicken leg meat by a meat mincer;
step three: frying, namely putting the minced meat minced in the step two into an automatic frying machine for frying;
step four: bagging, selecting qualified inner packaging materials, weighing the fried meat stuffing, carrying out mass equal division, bagging, sealing, and then rapidly cooling in ice water;
step five: quick-freezing and packaging, namely performing metal detection on the meat stuffing which is bagged and cooled, packaging the qualified bagged stuffing, and then quickly freezing the packaged stuffing in a quick freezer;
step six: and (5) warehousing, namely timely boxing and warehousing the quick-frozen products.
In the third step, the specific steps of frying the meat stuffing are as follows:
s1: firstly, adding vegetable oil into an automatic cooker, heating, adding broken onions, broken carrots and diced tomatoes, frying to generate fragrance, and frying for 2-3 minutes;
s2: adding minced meat of chicken leg, parching for 3-5 min, adding edible salt, wine, white vinegar, white sugar, curry powder and curry block, and parching;
s3: adding bread crumbs, stopping heating, uniformly stirring, and taking out of the pan.
In the second step, the hole diameter of the hole plate for mincing the minced meat is 12 mm.
In the fifth step, the index of finishing quick freezing is that the central temperature is below-18 ℃.
In the third step, automatic machine of cooking includes two quick-witted casees 1, control panel 2 is installed near the upper end in the front of one of them quick-witted case 1, lean on the bottom to install weighing mechanism 3 between two quick-witted cases 1, lean on the upper end between two quick-witted cases 1 to install stir-fry case 4, the inside of stir-fry case 4 and the top surface that runs through stir-fry case 4 are provided with frying pan 5, the internally mounted of frying pan 5 has the stir-fry mechanism 6 of turning over, weighing mechanism 3 is including title case 11, the upper end of title case 11 is provided with weighing plate 12, the upper and lower end of running through weighing plate 12 has seted up between two parties and has carried groove 13.
Turn over and fry mechanism 6 and include connecting rod 7, and the middle part body of rod that runs through connecting rod 7 is provided with fixed axle 8, and connecting rod 7 and the side threaded connection of fixed axle 8, the bottom of fixed axle 8 and the bottom fixed connection of frying pan 5, the both ends of connecting rod 7 all are provided with fries pole 9, run through to fry the junction of pole 9 and connecting rod 7 and install pivot 10.
An electronic scale is arranged in the weighing box 11 and penetrates through the box body at the top end of the weighing box 11, and the bottom end of the weighing plate 12 is in contact with the top end of the electronic scale.
Example two
The preparation method of the curry-flavored meat stuffing comprises the following raw materials in parts by weight: 11-13 parts of chicken leg meat, 10-11 parts of chopped onions, 6-7 parts of chopped carrots, 10-11 parts of diced tomatoes, 3-4 parts of bread crumbs, 0.4-0.5 part of edible salt, 3-4 parts of wine, 0.05-0.06 part of white vinegar, 2-2.2 parts of white sugar, 2-3 parts of curry powder, 0.5-1 part of curry blocks and 1.8-2 parts of vegetable oil;
the curry-flavored meat stuffing comprises the following components in parts by weight: 13 parts of chicken leg meat, 11 parts of chopped onions, 7 parts of chopped carrots, 11 parts of diced tomatoes, 4 parts of bread crumbs, 0.5 part of edible salt, 4 parts of grape wine, 0.06 part of white vinegar, 2.2 parts of white sugar, 3 parts of curry powder, 1 part of curry blocks and 2 parts of vegetable oil;
the specific preparation method of the curry-flavored meat stuffing comprises the following steps:
the method comprises the following steps: receiving and inspecting raw materials, extracting 3 to 6 boxes of raw materials according to the total number of the raw materials, checking the integrity of packaging, detecting the temperature in the box, taking down a following thermometer in the truck, and taking up a temperature curve;
step two: mincing, cleaning the raw materials, trimming, and mincing the trimmed chicken leg meat by a meat mincer;
step three: frying, namely putting the minced meat minced in the step two into an automatic frying machine for frying;
step four: bagging, selecting qualified inner packaging materials, weighing the fried meat stuffing, carrying out mass equal division, bagging, sealing, and then rapidly cooling in ice water;
step five: quick-freezing and packaging, namely performing metal detection on the meat stuffing which is bagged and cooled, packaging the qualified bagged stuffing, and then quickly freezing the packaged stuffing in a quick freezer;
step six: and (5) warehousing, namely timely boxing and warehousing the quick-frozen products.
In the third step, the specific steps of frying the meat stuffing are as follows:
s1: firstly, adding vegetable oil into an automatic cooker, heating, adding broken onions, broken carrots and diced tomatoes, frying to generate fragrance, and frying for 2-3 minutes;
s2: adding minced meat of chicken leg, parching for 3-5 min, adding edible salt, wine, white vinegar, white sugar, curry powder and curry block, and parching;
s3: adding bread crumbs, stopping heating, uniformly stirring, and taking out of the pan.
In the second step, the hole diameter of the hole plate for mincing the minced meat is 12 mm.
In the fifth step, the index of finishing quick freezing is that the central temperature is below-18 ℃.
In the third step, automatic machine of cooking includes two quick-witted casees 1, control panel 2 is installed near the upper end in the front of one of them quick-witted case 1, lean on the bottom to install weighing mechanism 3 between two quick-witted cases 1, lean on the upper end between two quick-witted cases 1 to install stir-fry case 4, the inside of stir-fry case 4 and the top surface that runs through stir-fry case 4 are provided with frying pan 5, the internally mounted of frying pan 5 has the stir-fry mechanism 6 of turning over, weighing mechanism 3 is including title case 11, the upper end of title case 11 is provided with weighing plate 12, the upper and lower end of running through weighing plate 12 has seted up between two parties and has carried groove 13.
Turn over and fry mechanism 6 and include connecting rod 7, and the middle part body of rod that runs through connecting rod 7 is provided with fixed axle 8, and connecting rod 7 and the side threaded connection of fixed axle 8, the bottom of fixed axle 8 and the bottom fixed connection of frying pan 5, the both ends of connecting rod 7 all are provided with fries pole 9, run through to fry the junction of pole 9 and connecting rod 7 and install pivot 10.
An electronic scale is arranged in the weighing box 11 and penetrates through the box body at the top end of the weighing box 11, and the bottom end of the weighing plate 12 is in contact with the top end of the electronic scale.
It should be noted that, in the process of using the automatic cooking machine, when the raw material is put in each time, the raw material is weighed on the weighing mechanism 3, the raw material is put in the weighing tray 12 of the weighing mechanism 3, the electronic scale in the weighing box 11 is controlled by the control panel 2, the weighing box 11 is used for protecting the electronic scale, the electronic scale is prevented from being directly exposed in oil smoke, after weighing is completed, the fingers are inserted into the lifting groove 13 to lift the weighing tray 12 and pour the raw material into the frying pan 5, then the automatic cooking machine is started through the control panel 2, when the frying pan 5 rotates, the raw material is blocked by the frying rods 9 in the frying mechanism 6 and is divided to be turned over and cooked, and the included angle between the two frying rods 9 and the connecting rod 7 can be adjusted according to the amount of the raw material.
The invention prepares the flavor meat stuffing, in the frying process, a gradual feeding mode is adopted, before the raw materials are put in each time, the raw materials are weighed by a weighing mechanism 3, the raw materials are put in a weighing disc 12 in the weighing mechanism 3, an electronic scale in a weighing box 11 is controlled by a control panel 2, the electronic scale is protected by the weighing box 11, the electronic scale is prevented from being directly exposed in oil smoke, after the weighing is finished, fingers are inserted into a lifting groove 13 to lift the weighing disc 12 and pour the raw materials into a frying pan 5, meanwhile, in the frying process, two frying rods 9 are additionally arranged at the tail end of a connecting rod 7, the connecting rod 7 and the frying rods 9 are connected by a rotating shaft 10, the angles of the frying rods 9 can be adjusted, the raw materials can be simultaneously fried at the bottom and the side wall of the frying pan 5 while the frying pan 5 rotates, the even frying is ensured, and the quality control of the raw materials is more accurate, ensures the flavor of the meat stuffing with outstanding curry taste.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. The method for making the curry-flavored meat stuffing is characterized by comprising the following steps: the curry-flavored meat stuffing is prepared from the following raw materials in parts by weight: 11-13 parts of chicken leg meat, 10-11 parts of chopped onions, 6-7 parts of chopped carrots, 10-11 parts of diced tomatoes, 3-4 parts of bread crumbs, 0.4-0.5 part of edible salt, 3-4 parts of wine, 0.05-0.06 part of white vinegar, 2-2.2 parts of white sugar, 2-3 parts of curry powder, 0.5-1 part of curry blocks and 1.8-2 parts of vegetable oil;
the specific preparation method of the curry-flavored meat stuffing comprises the following steps:
the method comprises the following steps: receiving and inspecting raw materials, extracting 3 to 6 boxes of raw materials according to the total number of the raw materials, checking the integrity of packaging, detecting the temperature in the box, taking down a following thermometer in the truck, and taking up a temperature curve;
step two: mincing, cleaning the raw materials, trimming, and mincing the trimmed chicken leg meat by a meat mincer;
step three: frying, namely putting the minced meat minced in the step two into an automatic frying machine for frying;
step four: bagging, selecting qualified inner packaging materials, weighing the fried meat stuffing, carrying out mass equal division, bagging, sealing, and then rapidly cooling in ice water;
step five: quick-freezing and packaging, namely performing metal detection on the meat stuffing which is bagged and cooled, packaging the qualified bagged stuffing, and then quickly freezing the packaged stuffing in a quick freezer;
step six: and (5) warehousing, namely timely boxing and warehousing the quick-frozen products.
2. The method for making meat stuffing with curry flavor according to claim 1, wherein: in the third step, the meat stuffing is fried by the following specific steps:
s1: firstly, adding vegetable oil into an automatic cooker, heating, adding broken onions, broken carrots and diced tomatoes, frying to generate fragrance, and frying for 2-3 minutes;
s2: adding minced meat of chicken leg, parching for 3-5 min, adding edible salt, wine, white vinegar, white sugar, curry powder and curry block, and parching;
s3: adding bread crumbs, stopping heating, uniformly stirring, and taking out of the pan.
3. The method for making meat stuffing with curry flavor according to claim 1, wherein: in the second step, the hole diameter of the hole plate for mincing the minced meat is 12 mm.
4. The method for making meat stuffing with curry flavor according to claim 1, wherein: in the fifth step, the index of finishing quick freezing is that the central temperature is below-18 ℃.
5. The method for making meat stuffing with curry flavor according to claim 1, wherein: in the third step, the automatic cooker comprises two cases (1), a control panel (2) is installed close to the upper end on the front of one case (1), a weighing mechanism (3) is installed between the two cases (1) by the bottom end, a cooking box (4) is installed between the two cases (1) by the upper end, a cooking pan (5) is arranged inside the cooking box (4) and on the top surface penetrating through the cooking box (4), a frying mechanism (6) is installed inside the cooking pan (5), the weighing mechanism (3) comprises a weighing box (11), a weighing plate (12) is arranged on the upper end of the weighing box (11), and a lifting groove (13) is arranged in the middle of the upper end and the lower end penetrating through the weighing plate (12).
6. The method for making meat stuffing with curry flavor according to claim 5, wherein: turn over and fry mechanism (6) including connecting rod (7), the middle part body of rod that runs through connecting rod (7) is provided with fixed axle (8), connecting rod (7) and the side threaded connection of fixed axle (8), the bottom of fixed axle (8) and the bottom fixed connection of frying pan 5, the both ends of connecting rod (7) all are provided with fries pole (9), run through the junction of frying pole (9) and connecting rod (7) and install pivot (10).
7. The method for making meat stuffing with curry flavor according to claim 5, wherein: an electronic scale is arranged in the weighing box (11) and penetrates through the box body at the top end of the weighing box (11), and the bottom end of the weighing plate (12) is in contact with the top end of the electronic scale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111202720.2A CN114009699A (en) | 2021-10-15 | 2021-10-15 | Method for making curry-flavored meat stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111202720.2A CN114009699A (en) | 2021-10-15 | 2021-10-15 | Method for making curry-flavored meat stuffing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114009699A true CN114009699A (en) | 2022-02-08 |
Family
ID=80056202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111202720.2A Pending CN114009699A (en) | 2021-10-15 | 2021-10-15 | Method for making curry-flavored meat stuffing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114009699A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102309A (en) * | 1993-11-05 | 1995-05-10 | 靖江县四美食品厂 | Dried chicken and its manufacturing method |
| CN105249273A (en) * | 2015-08-18 | 2016-01-20 | 厦门银祥集团有限公司 | Industrial production method for chicken curry |
| CN106107599A (en) * | 2016-06-29 | 2016-11-16 | 泰浦食品（江苏）有限公司 | A kind of manufacture method of quick-freezing meat pulp conditioning bag |
| CN106879678A (en) * | 2015-12-11 | 2017-06-23 | 卢峰 | A kind of preparation method of chicken curry the meat clip Mo |
| CN108497274A (en) * | 2017-05-18 | 2018-09-07 | 太仓市神英中草药专业合作社 | A kind of production technology of Beef curry steamed dumpling |
| CN108703315A (en) * | 2018-05-29 | 2018-10-26 | 潍坊美城食品有限公司 | A kind of production method of blistering skin chicken Curry Puff |
| CN208876009U (en) * | 2017-12-26 | 2019-05-21 | 山东偌伯特餐饮管理有限公司 | A kind of auto dish frying system having garnishes function |
| CN210727548U (en) * | 2019-05-22 | 2020-06-12 | 张刚强 | Full-automatic intelligent cooking machine |
| JP2020141622A (en) * | 2019-03-07 | 2020-09-10 | 三菱ケミカルフーズ株式会社 | Sauce for seasoning and freezing meat and seasoned and frozen food |
| CN112075593A (en) * | 2020-08-19 | 2020-12-15 | 河北滦平华都食品有限公司 | Curry chicken nugget poached bag and preparation method and application thereof |
| CN213129088U (en) * | 2020-06-09 | 2021-05-07 | 石家庄佳月机械制造有限公司 | Cooking machine |
-
2021
- 2021-10-15 CN CN202111202720.2A patent/CN114009699A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102309A (en) * | 1993-11-05 | 1995-05-10 | 靖江县四美食品厂 | Dried chicken and its manufacturing method |
| CN105249273A (en) * | 2015-08-18 | 2016-01-20 | 厦门银祥集团有限公司 | Industrial production method for chicken curry |
| CN106879678A (en) * | 2015-12-11 | 2017-06-23 | 卢峰 | A kind of preparation method of chicken curry the meat clip Mo |
| CN106107599A (en) * | 2016-06-29 | 2016-11-16 | 泰浦食品（江苏）有限公司 | A kind of manufacture method of quick-freezing meat pulp conditioning bag |
| CN108497274A (en) * | 2017-05-18 | 2018-09-07 | 太仓市神英中草药专业合作社 | A kind of production technology of Beef curry steamed dumpling |
| CN208876009U (en) * | 2017-12-26 | 2019-05-21 | 山东偌伯特餐饮管理有限公司 | A kind of auto dish frying system having garnishes function |
| CN108703315A (en) * | 2018-05-29 | 2018-10-26 | 潍坊美城食品有限公司 | A kind of production method of blistering skin chicken Curry Puff |
| JP2020141622A (en) * | 2019-03-07 | 2020-09-10 | 三菱ケミカルフーズ株式会社 | Sauce for seasoning and freezing meat and seasoned and frozen food |
| CN210727548U (en) * | 2019-05-22 | 2020-06-12 | 张刚强 | Full-automatic intelligent cooking machine |
| CN213129088U (en) * | 2020-06-09 | 2021-05-07 | 石家庄佳月机械制造有限公司 | Cooking machine |
| CN112075593A (en) * | 2020-08-19 | 2020-12-15 | 河北滦平华都食品有限公司 | Curry chicken nugget poached bag and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101669608B (en) | New technique for vacuum freezing and frying color potato chips and color sweet potato chips | |
| RU2362463C1 (en) | Method of production of canned product "home-made cutlets with red sauce, onions and cucumbers" | |
| CN114009699A (en) | Method for making curry-flavored meat stuffing | |
| RU2364272C1 (en) | Production method of preserved product "home-made cutlets in onion sauce" | |
| RU2360464C1 (en) | Production method for preserves "home-made cutlets in sour cream and onion sauce" | |
| RU2359513C1 (en) | Production method of tinned food "domashnie cutlets in onion sauce with mustard" | |
| RU2359517C1 (en) | Preparation method of tinned food "domashnie cutlets in sour cream sauce with onion" | |
| RU2354167C1 (en) | Method for manufacturing canned spicy salad | |
| RU2359491C1 (en) | Production method of canned product "home-made cutlets with red souce, onion and gherkins" | |
| RU2363293C1 (en) | Production method for preserves "special collops with red sauce, onion and pickles" | |
| RU2356306C1 (en) | Method of production canned food "home-made cutlets in sour cream sauce" | |
| RU2362462C1 (en) | Production method for preserves "domashnie cutlets with red sauce, onion and cucumbers" | |
| CN113702121B (en) | Preparation method of sample for evaluating fish quality | |
| RU2360438C1 (en) | Method for manufacturing canned spicy salad | |
| RU2353198C1 (en) | Method for producing tinned food "meat salad" | |
| CN102524807A (en) | Canned crispy fried steak and preparation method thereof | |
| RU2359503C1 (en) | Preparation method of tinned food "domashnie cutlets in sour cream sauce with onion" | |
| CN107183639A (en) | A kind of processing method of bighead fish head soybean curd soup product | |
| RU2360476C1 (en) | Method for production canned food "domashniye cutlets in sour cream with onions sauce" | |
| RU2360552C1 (en) | Production method for preserves "special collops with red sauce, onion and pickled cucumbers" | |
| RU2344668C1 (en) | Method of production of tinned food "beef and duck zrazy" | |
| RU2295876C1 (en) | Method for production of canned goods from meat and vegetables | |
| RU2356389C1 (en) | "spicy salad" preserve preparation method | |
| CN103783140A (en) | Pork sausage and processing method thereof | |
| CN104351690A (en) | Wild vegetable cola shell conditioning food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220208 |