CN1148945A

CN1148945A - Minced meat with fermented bean-curd and its preparation

Info

Publication number: CN1148945A
Application number: CN96109900A
Authority: CN
Inventors: 蒋爱民; 安雄若; 王三芳
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-10-07
Filing date: 1996-10-07
Publication date: 1997-05-07
Anticipated expiration: 2016-10-07
Also published as: CN1059547C

Abstract

A soybean cheese-meat paste is made up of soybean cheese, meat of animal or fowls and fish, emulsifier, thickening agent, flavouring, plant oil and nutrients enriching agent through beating soybean cheese, parching with plant oil for 10-20 min, addition of meat and flavouring, parching for 5-10 min, addition of emulsifier, thickening agent and nutrients enriching agent, stirring, loading in containers and sterilization, and features rich nutrients and unique taste.

Description

Minced meat with fermented bean-curd and manufacture method thereof

The invention belongs to the processing method of food, particularly minced meat with fermented bean-curd and manufacture method thereof.

Along with the raising of people's living standard, the food that is processed by the variety classes supplementary material has obtained in the world that nutritionist and various countries leader's concern, particularly animal protein and the food that vegetable protein combines especially come into one's own.In addition in China because animal protein far can not satisfy the needs that the private foster diet structure of Chinese people changes, the new way of utilizing of research vegetable protein has important practical sense and far-reaching historical meaning.Therefore, China proposed " soybean action " in 1996, to promote the development and utilization of soy food product.China people have the long history of edible bean curd, and creativity and innovation the fermented bean curd processing method of unique flavor.But fermented bean curd is only as a kind of flavouring, and therefore, proportion is very little in people's daily life.

The objective of the invention is to utilize peculiar flavour, the nutritional labeling of fermented bean curd, with the livestock and poultry flesh of fish of frying or sauce halogen, after frying, seasoning, packing, sterilization, make a kind of have fermented bean curd and stir-fry meat or the tool vegetable protein of sauced meat local flavor and the sauce shape instant food that animal protein is one.

The present invention realizes like this.Minced meat with fermented bean-curd is made up of fermented bean curd, the livestock and poultry flesh of fish, emulsifying agent, thickener, flavoring, vegetable oil and nutrition fortifier, and its component percentages (weight ratio) is:

Fermented bean curd 40～60%, the livestock and poultry flesh of fish 25～40%, flavoring 1～3%, emulsifying agent and thickener 3～5%, vegetable oil 10～15%, nutrition fortifier 1～5%.The meat that it adopted can be poultry meat, poultry, the flesh of fish or its mixing meat.The emulsifying agent that is added is xanthans and other edible glue or epoxy glue, flavoring is various seasonings mediation essence, thickener is modified starch, soyabean protein powder, and nutrition fortifier is kindred mud, bone mud, zinc gluconate, calcium lactate, also can add lactalbumin, casein and egg powder.Emulsifying agent is good with xanthans, and thickener is good with modified starch, and nutrition fortifier is good with kindred mud, bone mud, and vegetable oil is good with Oleum Sesami.

The manufacture method of minced meat with fermented bean-curd is will to boil the back pelletizing with the flavoring frying or with cube meat in long-used soup after the meat pelletizing earlier, add incarnation grain and flavoring when going into oil cauldron frying 10～20min after fermented bean curd pulled an oar in beater to variable color, light, add emulsifying agent and thickener behind frying 5～10min, in the frying process or when frying finishes, add nutrition fortifier, the container of packing into after stirring, heat sterilization is finished product.The meat grain can also can boil the back pelletizing with long-used soup halogen with raw meat with fresh meat with the direct frying of vegetable oil.The condition of pasteurization is 121 °～127 ℃, and the time is 10～30min.

Advantage of the present invention is that minced meat with fermented bean-curd not only can be used as sauce shape instant food, can also be used to modulating noodles, also can be used for being coated with touching steamed bun, bread.Also can make the flavoring of cooking dish in addition.Because of in the process of making food through the high temperature sterilization process, make nutritional labeling wherein obtain sufficient hydrolysis and softening, improved digestibility.Can also preserve at normal temperatures simultaneously.In process, can also add nutrition fortifier and various flavoring in addition, manufacture the goods of various Different Nutrition characteristics and local flavor.Therefore, this product has nutritious, unique flavor, is convenient to the characteristics of preservation, instant.

Accompanying drawing is technological process of production figure of the present invention.

Embodiment one:

It is standby to get fermented bean curd 50kg making beating back.Ox lean meat 30kg goes into long-used soup halogen and boils to medium well, pulls the back cold out and dries in the air, and it is standby to dice.Modified starch 3kg, it is standby to add water 5kg melt into pasty state.Xanthans 0.05kg adds water 1kg and becomes pasty state standby.Get vegetable oil 15kg, go into frying pan and be heated to 180 ℃, add the fermented bean curd frying 10min after pulling an oar, add meat grain and oily bold and resolute flour 5kg after dicing, fresh ginger 0.5kg, sucrose 0.4kg, pepper powder 0.1kg, frying 5min behind the mixing adds the emulsifying agent and the thickener that modulate, in the 165g that packs into after the stirring well dress glass bottle, 121 ℃ of sterilization 25min, or in the 150g polyester bottles of packing into, 121 ℃ of sterilization 20min, or 121 ℃ of sterilization 10～15min in 20～50g polyester bottles of packing into.

Embodiment two:

Pork 35kg, fermented bean curd 40kg, kindred mud 10kg, modified starch 2kg, sucrose 4kg, perfect blend flavouring 1.5kg.After fresh pork diced, with the about 10min of 10kg vegetable oil frying, add kindred mud frying 5min, add the fermented bean curd frying 5min after pulling an oar again, other operation is with embodiment one.This product is rich in mineral matters such as marrow, protein, phosphatide and calcium, phosphorus, and the condiment flavor is lighter, and it is edible to be suitable for children.

Claims

1, a kind of minced meat with fermented bean-curd is characterized in that being made up of fermented bean curd, the livestock and poultry flesh of fish, emulsifying agent, thickener, flavoring, vegetable oil and nutrition fortifier, and its component percentages (weight ratio) is:

Fermented bean curd 40～60%, the livestock and poultry flesh of fish 25～40%, flavoring 1～3%, emulsifying agent and thickener 3～5%, vegetable oil 10～15%, nutrition fortifier 1～5%.

2, minced meat with fermented bean-curd as claimed in claim 1 is characterized in that the meat that is adopted can be poultry meat, poultry, the flesh of fish or its mixing meat.

3, minced meat with fermented bean-curd as claimed in claim 1, it is characterized in that the emulsifying agent that is added is xanthans and other edible glue, flavoring is various seasonings mediation essence, thickener is modified starch, soyabean protein powder, nutrition fortifier is kindred mud, bone mud, zinc gluconate, calcium lactate, also can add lactalbumin, casein and egg powder.

4, require described minced meat with fermented bean-curd as right 3, it is characterized in that emulsifying agent is good with xanthans, thickener is good with modified starch, and nutrition fortifier is good with kindred mud, bone mud, and vegetable oil is good with Oleum Sesami.

5, a kind of method of making claim 1 minced meat with fermented bean-curd, it is characterized in that in long-used soup, to boil the back pelletizing with the flavoring frying or with cube meat after the meat pelletizing earlier, add incarnation grain and flavoring when going into oil cauldron frying 10～20min after fermented bean curd pulled an oar in beater to variable color, light, add emulsifying agent and thickener behind frying 5～10min, in the frying process or when frying finishes, add nutrition fortifier, the container of packing into after stirring, heat sterilization is finished product.

6, method as claimed in claim 5 is characterized in that the meat grain can also can boil the back pelletizing with long-used soup halogen with raw meat with fresh meat with the direct frying of vegetable oil.

7, method as claimed in claim 5 is characterized in that the condition of pasteurization is 121 °～127 ℃, and the time is 10～30min.