CN102090657B - Meat cake used for nutrition diet and preparation method thereof - Google Patents

Abstract

The invention provides a meatloaf for nutritional meals and a preparation method thereof. The meat loaf for nutritional meals includes raw materials and auxiliary materials. The raw materials include 70-80 parts by weight of lean meat, 10-20 parts of vegetable oil and 10-20 parts of water. The preparation method comprises the steps of grinding lean meat into minced meat, adding oats, salt, nitrite and tripolyphosphate to 1/2-1/3 of the minced meat, fully stirring until evenly mixed, and frying the remaining minced meat and auxiliary materials; Baking; Baking; Cooling; Packing; Sterilization. The present invention selects lean meat and oats as raw materials for the first time, especially mutton and oats as raw materials. Due to the addition of auxiliary materials such as pine nuts and raisins, the unique smell of mutton is removed, and the taste is delicious and palatable, which enriches the variety of nutritional food. , good palatability, not only increases the nutritional content of meatloaf, enriches the variety of nutritious catering food; but also provides a wider way for the deep processing of meat.

Description

Meat loaf for nutritional meals and preparation method thereof

technical field

The invention relates to the field of food, in particular to a meat loaf for nutritional meals and a preparation method thereof.

Background technique

In the modern high-speed development of social environment, with the deepening of people's awareness of health and their concern for their own health, the development of the times and the progress of society make people need to spend more time on work and study. On occasions, people need fast-paced dining, which is not only the demand of the development of the times, but also the symbol of the development of the times. In this fast-paced social life, nutritious fast food will become a necessity of people's life. More and more people will choose nutritious meals in their three meals a day to achieve the purpose of a scientific and reasonable balanced diet.

The implementation of my country's agricultural and animal husbandry industry structure policy has enabled the breeding industry in various places, especially the sheep breeding industry, to show a relatively rapid development momentum, which has alleviated the problem of meeting material needs due to the improvement of people's living standards to a certain extent. Therefore, the present invention utilizes the existing meat resources and complies with market demand to propose a meat loaf for nutritional meals and a preparation method thereof.

Contents of the invention

The object of the present invention is to provide a meatloaf with good palatability and suitable for nutritional meals and a preparation method thereof.

Another object of the present invention is to provide a method for preparing the above meatloaf for nutritional meals.

To achieve the above object, the present invention adopts the following technical solutions:

The meat loaf for nutritional meals according to the present invention includes raw materials and auxiliary materials, wherein the raw materials include 70-80 parts by weight of lean meat, 20-30 parts of oats and 10-20 parts of water;

It also includes auxiliary materials, which include, in parts by weight, 1.5-2.0 parts of table salt, 0.003-0.01 parts of nitrite, 0.1-0.5 parts of tripolyphosphate, 0.01-0.06 parts of sodium erythorbate, and 0.5-1 part of sugar , MSG 0.3-0.5 parts, pine nuts 9-11 parts, raisins 6-8 parts, butter 7.5-15 parts.

The auxiliary materials also include spices, and the spices include 10-20 parts by weight of onion, 0.3-0.5 part of pepper, 0.2-0.4 part of turmeric powder, and 0.2-0.4 part of coriander powder.

Preferably, the meat cake for nutritional meals according to the present invention is prepared from mutton, that is, mutton cake;

The mutton cake includes raw materials and auxiliary materials, wherein the raw materials include 70-80 parts by weight of lean lamb, 20-30 parts of oats and 10-20 parts of water;

It also includes auxiliary materials, which include, in parts by weight, 1.5-2.0 parts of table salt, 0.003-0.01 parts of nitrite, 0.1-0.5 parts of tripolyphosphate, 0.01-0.06 parts of sodium erythorbate, and 0.5-1 part of sugar , MSG 0.3-0.5 parts, pine nuts 9-11 parts, raisins 6-8 parts, butter 7.5-15 parts.

The auxiliary materials also include spices, and the spices include 10-20 parts by weight of onion, 0.3-0.5 part of pepper, 0.2-0.4 part of turmeric powder, and 0.2-0.4 part of coriander powder.

The present invention also provides a preparation method of the meat loaf for nutritional meals, the preparation method comprising the following steps:

1) Make lean meat into meat filling, take 1/2 to 1/3 of the meat filling, add oats and stir evenly to form a dough;

2) Add nitrite, tripolyphosphate, and sodium erythorbate to the remaining meat stuffing, and stir well until they are evenly mixed;

3) Frying: Heat the oil to 150-170°C, add the stirred meat filling, spices and remaining auxiliary materials for frying;

4) Baking: Brush butter on the bottom of the baking tray, lay part of the dough on the bottom and part of the dough on the top, spread the dough and meat filling alternately to form a layered structure (can be one or more layers), and then 170-200 ° C Bake for 1 hour;

Wherein, the oats used in step 1) are soaked oats, and the soaking is carried out as follows: soak the oats in water for 1-2 hours;

The meat used is preferably mutton; the meat used should be trimmed to remove impurities such as congestion, hair, and bone fragments; the onions used should be washed with clean water and chopped into onions.

In addition, the preparation method of the present invention also includes after step 4):

5) Cooling: After baking, cool the meatloaf to 10-15°C;

6) Packing: the meatloaf is divided into small pieces and vacuum packed;

7) Sterilization.

Wherein, the pasteurization is preferably pasteurization, and the pasteurization is carried out by using a cooking box. The sterilization temperature is 82-85°C, and the sterilization time is 20-25 minutes.

Each step of the preparation method of the present invention can be completed by commonly used technical means in the field, such as baking by an oven, and packaging by a vacuum packaging machine.

Compared with the existing nutritional catering products, the present invention selects lean meat and oats as raw materials for the first time, especially mutton, and adds auxiliary materials such as pine nuts and raisins, which can provide a certain amount of high-quality protein, amino acids, vitamins and minerals, etc. Nutrients not only remove the unique smell of mutton, but also have delicious taste and good palatability, which enriches the variety of nutritious catering food and is suitable for a wider range of consumers; at the same time, it also provides a wider way for deep processing of meat. Therefore, this kind of nutritious catering meat cake will play a certain role in promoting for the development of Chinese and Western fast food.

This kind of nutritious catering meat cake uses meat as raw material meat, and is equipped with auxiliary materials such as pine nuts and raisins. The variety will play a positive role, enabling this industry to better play its economic value, and has a very broad market prospect.

Description of drawings

Fig. 1 is a process flow chart of the meatloaf for nutritional meals according to the present invention.

Detailed ways

The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

Example 1

The formula of the mutton cake of the present embodiment:

Lamb lean meat 800g

Oatmeal 200g

160g of water

Salt 18g

Nitrite 0.05g

Tripolyphosphate 0.3g

Sodium Erythorbate 0.3g

Sugar 5g

MSG 3g

110g pine nuts

Raisins 80g

Butter 90g

200g onion

Pepper powder 3g

Turmeric powder 2g

Coriander powder 2g

As shown in Figure 1, the preparation method of the nutritional catering mutton cake of the present embodiment comprises the following steps:

(1) Mix the oatmeal with water evenly, soak for 1 hour, wash the onion and cut it into fine pieces.

(2) Grind the lean mutton to make mutton stuffing, add 1/3 of the mutton stuffing to the soaked oats and stir evenly to form a dough;

(3) 2/3 of the mutton stuffing, add nitrite, tripolyphosphate, and ascorbic acid, and stir well until the mixture is even;

(4) Stir-frying: Heat the oil to 150°C, add 2/3 of the stirred mutton stuffing, spices, and remaining auxiliary materials for frying;

(5) Put into the baking tray: brush butter on the bottom of the baking tray, spread 1/3 of the dough on the bottom of the baking tray, then evenly spread 1/2 of the fried mutton stuffing, and then spread 1/3 Spread the dough evenly over the mutton filling, and finally cover the remaining dough on the mutton filling, try to cover all the mutton filling as tightly as possible, brush with butter, and then divide it into diamond-shaped small pieces with a knife;

(6) Baking: put the formed mutton cake embryo in an oven and bake at 180°C for 1 hour;

(7) Cooling: Cool the mutton cake to 15°C after baking;

(8) packing: the mutton cake is divided into fritters, and vacuum packed;

(9) Pasteurization: Pasteurization is carried out at last, the sterilization temperature is 82° C., and the sterilization time is 25 minutes.

The obtained mutton cake has delicious taste and good palatability.

Example 2

The formula of the mutton cake of the present embodiment:

Lamb 75kg

Oats 25kg

12kg of water

Salt 1.5kg

Nitrite 0.003kg

Tripolyphosphate 0.4kg

Sodium Erythorbate 0.05kg

Sugar 0.8kg

MSG 0.5kg

Pine nuts 9kg

Raisins 7kg

Butter 8kg

Onion 150kg

Pepper powder 0.4kg

Turmeric powder 0.4kg

Coriander powder 0.3kg

As shown in Figure 1, the preparation method of the nutritional catering mutton cake of the present embodiment comprises the following steps:

(1) Mix the oatmeal with water evenly, soak for 2 hours, wash the onion and cut it into fine pieces.

(2) Grind the lean mutton to make mutton stuffing, add 1/3 of the mutton stuffing to the soaked oats and stir evenly to form a dough;

(3) 2/3 of the mutton stuffing, add nitrite, tripolyphosphate, and ascorbic acid, and stir well until the mixture is even;

(4) Frying: Heat the oil to 170°C, add 2/3 of the stirred mutton stuffing, spices, and remaining auxiliary materials for frying;

(5) Put into the baking tray: Brush butter on the bottom of the baking tray, spread 1/2 of the dough on the bottom of the baking tray, then evenly spread the fried mutton stuffing, and then cover the remaining 1/2 of the dough on the On top of the mutton stuffing, try to cover all the mutton stuffing tightly, brush with butter, and then use a knife to divide into small diamond-shaped pieces;

(6) Baking: put the formed mutton cake embryo in an oven and bake at 200°C for 1 hour;

(7) Cooling: After baking, cool the mutton cake to 10°C;

(8) packing: the mutton cake is divided into fritters, and vacuum packed;

(9) Pasteurization: Pasteurization is carried out at last, the sterilization temperature is 85° C., and the sterilization time is 22 minutes.

The obtained mutton cake has delicious taste and good palatability.

Example 3

The formula of the mutton cake of the present embodiment:

Mutton 26kg

Oatmeal 10kg

water 6kg

Salt 6.5kg

Nitrite 0.003kg

Tripolyphosphate 0.1kg

Sodium Erythorbate 0.02kg

Sugar 0.2kg

MSG 0.18kg

Pine nuts 3.4kg

Raisins 3.4kg

Butter 5kg

Onion 6.4kg

Pepper powder 0.16kg

Turmeric powder 0.18kg

Coriander powder 0.09kg

As shown in Figure 1, the preparation method of the nutritional catering mutton cake of the present embodiment comprises the following steps:

(1) Mix the oatmeal with water evenly, soak for 1.8 hours, wash the onion and cut it into fine pieces.

(2) Grind the lean mutton to make mutton stuffing, add 1/3 of the mutton stuffing to the soaked oats and stir evenly to form a dough;

(3) 2/3 of the mutton stuffing, add nitrite, tripolyphosphate, and ascorbic acid, and stir well until the mixture is even;

(4) Frying: heat the oil to 165°C, add 2/3 of the stirred mutton stuffing, spices, and remaining auxiliary materials for frying;

(5) Put into the baking tray: Brush butter on the bottom of the baking tray, spread 1/2 of the dough on the bottom of the baking tray, then evenly spread the fried mutton stuffing, and then cover the remaining 1/2 of the dough on the On top of the mutton stuffing, try to cover all the mutton stuffing tightly, brush with butter, and then use a knife to divide into small diamond-shaped pieces;

(6) Baking: put the formed mutton cake embryo in an oven, and bake at 190°C for 1 hour;

(7) Cooling: After baking, cool the mutton cake to 12°C;

(8) packing: the mutton cake is divided into fritters, and vacuum packed;

(9) Pasteurization: Pasteurization is carried out at the end, the sterilization temperature is 84° C., and the sterilization time is 21 minutes.

The obtained mutton cake has delicious taste and good palatability. The nutrient composition of the mutton cake that present embodiment obtains is as shown in table 1:

Table 1 Nutritional composition of mutton cake

Example 4

The formula of the beef cake of present embodiment:

Beef 40kg

Oatmeal 22kg

Water 82kg

Salt 9kg

Nitrite 0.022kg

Tripolyphosphate 0.2kg

Sodium Erythorbate 0.15kg

Sugar 2.5kg

MSG 1.5kg

Pine nuts 5kg

Raisins 4kg

Butter 4.8kg

Onion 2kg

Pepper powder 0.3kg

Turmeric powder 0.2kg

Coriander powder 0.2kg

The obtained beef cake has delicious taste, chewy meat and good palatability.

Example 5

The formula of the chicken cake of the present embodiment:

Chicken breast 75kg

Oatmeal 28kg

14kg of water

Salt 1.8kg

Nitrite 0.0032kg

Tripolyphosphate 0.4kg

Sodium Erythorbate 0.05kg

Sugar 0.9kg

MSG 0.5kg

9.2kg pine nuts

Raisins 6.8kg

Butter 8.2kg

Onion 160kg

Pepper powder 0.5kg

Turmeric powder 0.45kg

Coriander powder 0.4kg

The obtained chicken cake has delicious taste, tender meat and good palatability.

Claims (8)

1. a meat cake comprises stock and adjunct, it is characterized in that, described raw material comprises lean meat 70-80 part, oat 20-30 part and the water 10-20 part in weight portion; Described auxiliary material comprises salt 1.5-2.0 part, nitrite 0.003-0.01 part, tripolyphosphate 0.1-0.5 part, sodium isoascorbate 0.01-0.06 part, sugared 0.5-1 part, monosodium glutamate 0.3-0.5 part, pine nut 9-11 part, raisins 6-8 part, the butter 7.5-15 part in weight portion; Described auxiliary material also comprises spice, comprises onion 10-20 part, pepper powder 0.3-0.5 part, curcuma powder 0.2-0.4 part, coriander powder 0.2-0.4 part in weight portion.

2. meat cake according to claim 1 is characterized in that, described lean meat is mutton.

3. the preparation method of a meat cake as claimed in claim 1 or 2 is characterized in that comprising the steps:

1) lean meat is made meat stuffing, get 1/2 ~ 1/3 meat stuffing, add oat and be stirred into dough;

2) remaining meat stuffing adds nitrite, tripolyphosphate, sodium isoascorbate, is stirred well to mix;

3) frying: rusting heat to 150-170 ℃, is added the meat stuffing, spice and the residue auxiliary material that stir and carries out frying;

4) baking: brush butter in baking tray bottom, part dough shop fixtures, the part dough covers the top, with the alternate tiling with meat stuffing of dough, consists of layer structure, and then 170-200 ℃ of baking is 1 hour.

4. preparation method as claimed in claim 3 is characterized in that, used oat is the oat through immersion treatment in the step 1), and described immersion is following to be carried out: oat was soaked in water 1-2 hour.

5. preparation method as claimed in claim 3 is characterized in that, used meat will through finishing, be removed the impurity that comprises extravasated blood, hair, broken bone.

6. preparation method as claimed in claim 3 is characterized in that, used onion with the clear water wash clean, to be cut into onion broken.

7. preparation method as claimed in claim 3 is characterized in that, also comprises after step 4):

5) cooling: after the baking meat cake is cooled to 10-15 ℃;

6) packing: the meat cake is divided into fritter, carries out vacuum packaging;

7) sterilization.

8. preparation method as claimed in claim 7 is characterized in that, described sterilization is pasteurize, and sterilization temperature 82-85 ℃, sterilizing time is 20-25 minute.

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