CN107212307A - Oppress muddy flesh and preparation method thereof - Google Patents
Oppress muddy flesh and preparation method thereof Download PDFInfo
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- CN107212307A CN107212307A CN201710393959.XA CN201710393959A CN107212307A CN 107212307 A CN107212307 A CN 107212307A CN 201710393959 A CN201710393959 A CN 201710393959A CN 107212307 A CN107212307 A CN 107212307A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 215
- 238000012545 processing Methods 0.000 claims abstract description 56
- 241000251468 Actinopterygii Species 0.000 claims abstract description 44
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 25
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 25
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 19
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 16
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 16
- 238000007654 immersion Methods 0.000 claims abstract description 11
- 239000011435 rock Substances 0.000 claims abstract description 11
- 235000020097 white wine Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 abstract description 5
- 239000002689 soil Substances 0.000 description 14
- 235000013399 edible fruits Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241001494479 Pecora Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Agronomy & Crop Science (AREA)
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- Marine Sciences & Fisheries (AREA)
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- Fish Paste Products (AREA)
Abstract
The invention discloses a kind of preparation method for oppressing muddy flesh, comprise the following steps：Step 1: cutting and crushing as primary meat gruel flesh of fish meat, it is 140~200 DEG C that the primary meat gruel is carried out into fried, fried temperature using vegetable oil afterwards, and deep-fat frying time is 3~9min；Step 2: fig is cleaned, it is put into 65 ° of white wine, add rock sugar immersion more than 8h, fig mud is made in the fig soaked afterwards, then fetch earth beans and chick-pea be cooked after potato and hummus is made, fig mud, potato and hummus are well mixed with the primary meat gruel obtained in step one afterwards and mixed meat is obtained；Step 3: the primary meat gruel to be heated to 121 DEG C of temperature, and keep 20~30min；Step 4: the primary meat gruel is loaded in a processing pipe, in the pressure for applying 400~800Kpa at 30~40 DEG C of temperature, afterwards meat gruel is obtained from discharge in the processing pipe, the diameter of the processing pipe is less than 3mm, the meat gruel of discharge is mixed with handling obtained primary meat gruel by step one afterwards, obtains oppressing muddy flesh.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of flesh of fish muddy flesh and preparation method thereof.
Background technology
Muddy flesh product be by the way that raw meat raw material and other flavorings and curing food etc. are mixed after, production is used for particulate matter
Matter.Muddy flesh product present on open market has more soft or liquid the food suitable for infants, although this
Can be by infants, but also cause edible muddy flesh to lack many enjoyment, while being also unfavorable for infant's stomach and tooth
Grow, in general, with age, infant is suitable to edible hardness gradually increased food, therefore, how to make
Make and hardness moderately increase is provided so that flexible and toughness when muddy flesh is chewed, while be beneficial to digest and assimilate and with meat again
Outward appearance, is the product needed badly in the market.
The content of the invention
It is an object of the invention to solve at least the above and/or defect, and provide at least will be described later excellent
Point.
It is a still further object of the present invention to provide a kind of preparation method for oppressing muddy flesh.
Therefore, the technical scheme that the present invention is provided is：
A kind of preparation method for oppressing muddy flesh, comprises the following steps：
Step 1: cutting and crushing as primary meat gruel flesh of fish meat, the primary meat gruel is carried out using vegetable oil afterwards
Fried, fried temperature is 140~200 DEG C, and deep-fat frying time is 3~9min；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the nothing soaked
Fig mud is made in flowers and fruits, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, soil
Beans and hummus are well mixed with the primary meat gruel obtained in step one and obtain mixed meat；
Step 3: the primary meat gruel to be heated to 121 DEG C of temperature, and keep 20~30min；
Step 4: the primary meat gruel is loaded in a processing pipe, in applying 400~800Kpa's at 30~40 DEG C of temperature
Pressure, obtains meat gruel, the diameter of the processing pipe is less than 3mm from discharge in the processing pipe afterwards, afterwards by the meat gruel of discharge with
The mixing of obtained primary meat gruel is handled by step one, obtains oppressing muddy flesh.
Preferably, in the preparation method of described flesh of fish muddy flesh, in the step one, the vegetable oil and primary meat gruel
Mass ratio be 1:10.
Preferably, in the preparation method of described flesh of fish muddy flesh, in the step 2, the primary meat gruel and fig
The mass ratio of mud is 1:1, the primary meat gruel and potato, the mass ratio of chick-pea are 3~5:1：0.5.
Preferably, in the preparation method of described flesh of fish muddy flesh, in the step 4, the meat gruel is handled with step one
The mass ratio of obtained meat gruel is 1:3~4.
Preferably, in the preparation method of described flesh of fish muddy flesh, in the step 4, the diameter of the processing pipe is from one
Hold to the other end and taper into, introduce the primary meat gruel from the small one end of the processing pipe diameter, it is straight from the processing official
The big one end in footpath is discharged by the meat gruel.
Preferably, in the preparation method of described flesh of fish muddy flesh, in the step one, flesh of fish meat is cut and crushed and is
Granularity is less than the primary meat gruel of 10 mesh.
Preferably, in the preparation method of described flesh of fish muddy flesh, in the step 4, the meat gruel of the discharge is arranged in
The outside of the treated primary meat gruel of the step one, wraps the primary meat gruel.
One kind flesh of fish muddy flesh, the flesh of fish muddy flesh is prepared by upper any described method.
The present invention at least includes following beneficial effect：
The outward appearance for the muddy flesh that the present invention makes can have fibrous material, energy like mutton sheep, and with more greengrocery
The chewiness of meat sample is enough provided, and without pasty state, loblolly shape or frangible sensation, it is easy to digest and assimilate, suitable for infants,
And the development of its digestive system and tooth can be promoted.
The present invention is using flesh of fish meat as raw material, and flesh of fish meat has the protein of high level, fat content low, and this hair
It is bright to be produced using the meat mincing for oppressing meat, save original, substantially increase the surcharge of the flesh of fish.
Also, flesh of fish meat usually makes, and due to containing fishbone, infant is difficult to eat, pass through the method for the present invention, one action
Two, infant can eat nutritious flesh of fish meat, also solve muddy flesh be mostly loose, without chewy texture the characteristics of, greatly
Improve the value of two kinds of meat products of muddy flesh and the flesh of fish and promote edible.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
The present invention provides a kind of preparation method for oppressing muddy flesh, comprises the following steps：
Step 1: cutting and crushing as primary meat gruel flesh of fish meat, the primary meat gruel is carried out using vegetable oil afterwards
Fried, fried temperature is 140~200 DEG C, and deep-fat frying time is 3~9min；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the nothing soaked
Fig mud is made in flowers and fruits, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, soil
Beans and hummus are well mixed with the primary meat gruel obtained in step one and obtain mixed meat；
Step 3: the primary meat gruel to be heated to 121 DEG C of temperature, and keep 20~30min；
Step 4: the primary meat gruel is loaded in a processing pipe, in applying 400~800Kpa's at 30~40 DEG C of temperature
Pressure, obtains meat gruel, the diameter of the processing pipe is less than 3mm from discharge in the processing pipe afterwards, afterwards by the meat gruel of discharge with
The mixing of obtained primary meat gruel is handled by step one, obtains oppressing muddy flesh.
In one of embodiment of the present invention, preferably, in the step one, the vegetable oil and primary meat gruel
Mass ratio be 1:10.
In one of embodiment of the present invention, preferably, in the step 2, the primary meat gruel and fig
The mass ratio of mud is 1:1, the primary meat gruel and potato, the mass ratio of chick-pea are 3~5:1：0.5.
In one of embodiment of the present invention, preferably, in the step 4, the meat gruel is handled with step one
The mass ratio of obtained meat gruel is 1:3~4.
In one of embodiment of the present invention, preferably, in the step 4, the diameter of the processing pipe is from one
Hold to the other end and taper into, introduce the primary meat gruel from the small one end of the processing pipe diameter, it is straight from the processing official
The big one end in footpath is discharged by the meat gruel.
In one of embodiment of the present invention, preferably, in the step one, flesh of fish meat is cut and crushed and is
Granularity is less than the primary meat gruel of 10 mesh.
In one of embodiment of the present invention, preferably, in the step 4, the meat gruel of the discharge is arranged in
The outside of the treated primary meat gruel of the step one, wraps the primary meat gruel.
One kind flesh of fish muddy flesh, the flesh of fish muddy flesh is prepared by as above any described method.
To make those skilled in the art more fully understand technical scheme, following examples and contrast are now provided
Example：
Embodiment 1
A kind of preparation method for oppressing muddy flesh, comprises the following steps：
Step 1: cutting and crushing as primary meat gruel flesh of fish meat, the primary meat gruel is carried out using vegetable oil afterwards
Fried, fried temperature is 140~200 DEG C, and deep-fat frying time is 3~9min；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the nothing soaked
Fig mud is made in flowers and fruits, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, soil
Beans and hummus are well mixed with the primary meat gruel obtained in step one and obtain mixed meat；
Step 3: the primary meat gruel is heated into 121 DEG C of temperature, and keep 20min；
Step 4: the primary meat gruel is loaded in a processing pipe, in the pressure for applying 400Kpa at 30 DEG C of temperature, afterwards
Meat gruel is obtained from discharge in the processing pipe, the diameter of the processing pipe is less than 3mm, afterwards by the meat gruel of discharge with passing through step one
Obtained primary meat gruel mixing is handled, obtains oppressing muddy flesh.
Embodiment 2
A kind of preparation method for oppressing muddy flesh, comprises the following steps：
Step 1: cutting and crushing as primary meat gruel flesh of fish meat, the primary meat gruel is carried out using vegetable oil afterwards
Fried, fried temperature is 200 DEG C, and deep-fat frying time is 9min；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the nothing soaked
Fig mud is made in flowers and fruits, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, soil
Beans and hummus are well mixed with the primary meat gruel obtained in step one and obtain mixed meat；
Step 3: the primary meat gruel is heated into 121 DEG C of temperature, and keep 30min；
Step 4: the primary meat gruel is loaded in a processing pipe, in the pressure for applying 800Kpa at 40 DEG C of temperature, afterwards
Meat gruel is obtained from discharge in the processing pipe, the diameter of the processing pipe is less than 3mm, afterwards by the meat gruel of discharge with passing through step one
Obtained primary meat gruel mixing is handled, obtains oppressing muddy flesh.
Embodiment 3
A kind of preparation method for oppressing muddy flesh, comprises the following steps：
Step 1: cuts and crushes as primary meat gruel flesh of fish meat, will flesh of fish meat to cut and crush be granularity less than 10 mesh
Primary meat gruel, the primary meat gruel is subjected to fried, fried temperature for 140~200 DEG C using vegetable oil afterwards, when fried
Between be 3~9min, the mass ratio of the vegetable oil and primary meat gruel is 1:10；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the nothing soaked
Fig mud is made in flowers and fruits, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, soil
Beans and hummus are well mixed with the primary meat gruel obtained in step one and obtain mixed meat, the primary meat gruel and soil
Beans, the mass ratio of chick-pea are 3~5:1：0.5；The mass ratio of the primary meat gruel and fig mud is 1:1.
Step 3: the primary meat gruel to be heated to 121 DEG C of temperature, and keep 20~30min；
Step 4: the primary meat gruel is loaded in a processing pipe, in applying 400~800Kpa's at 30~40 DEG C of temperature
Pressure, obtains meat gruel, the diameter of the processing pipe is less than 3mm from discharge in the processing pipe afterwards, afterwards by the meat gruel of discharge with
The mixing of obtained primary meat gruel is handled by step one, the meat gruel of the discharge is arranged in the treated primary meat of the step one
Rotten outside, wraps the primary meat gruel, obtains oppressing muddy flesh, the meat gruel handles the quality of obtained meat gruel with step one
Than for 1:3~4.The diameter of the processing pipe is tapered into from one end to the other side, will from the small one end of the processing pipe diameter
The primary meat gruel is introduced, and discharges the meat gruel from the big one end of the processing official diameter.
Embodiment 4
A kind of preparation method for oppressing muddy flesh, comprises the following steps：
Step 1: cuts and crushes as primary meat gruel flesh of fish meat, will flesh of fish meat to cut and crush be granularity less than 10 mesh
Primary meat gruel, the primary meat gruel is subjected to fried, fried temperature for 120 DEG C using vegetable oil afterwards, deep-fat frying time is
The mass ratio of 6min, the vegetable oil and primary meat gruel is 1:10；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the nothing soaked
Fig mud is made in flowers and fruits, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, soil
Beans and hummus are well mixed with the primary meat gruel obtained in step one and obtain mixed meat, the primary meat gruel and soil
Beans, the mass ratio of chick-pea are 4:1：0.5；The mass ratio of the primary meat gruel and fig mud is 1:1.
Step 3: the primary meat gruel is heated into 121 DEG C of temperature, and keep 25min；
Step 4: the primary meat gruel is loaded in a processing pipe, in the pressure for applying 600Kpa at 35 DEG C of temperature, afterwards
Meat gruel is obtained from discharge in the processing pipe, the diameter of the processing pipe is less than 3mm, afterwards by the meat gruel of discharge with passing through step one
Obtained primary meat gruel mixing is handled, the meat gruel of the discharge is arranged in the outside of the treated primary meat gruel of the step one,
The primary meat gruel is wrapped, obtains oppressing muddy flesh, the mass ratio that the meat gruel handles obtained meat gruel with step one is 1:3.
The diameter of the processing pipe is tapered into from one end to the other side, from the described small one end of pipe diameter that processes by the primary meat gruel
Introduce, discharge the meat gruel from the big one end of the processing official diameter.
Embodiment 5
A kind of preparation method for oppressing muddy flesh, comprises the following steps：
Step 1: cuts and crushes as primary meat gruel flesh of fish meat, will flesh of fish meat to cut and crush be granularity less than 10 mesh
Primary meat gruel, the primary meat gruel is subjected to fried, fried temperature for 160 DEG C using vegetable oil afterwards, deep-fat frying time is
The mass ratio of 4min, the vegetable oil and primary meat gruel is 1:10；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the nothing soaked
Fig mud is made in flowers and fruits, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, soil
Beans and hummus are well mixed with the primary meat gruel obtained in step one and obtain mixed meat, the primary meat gruel and soil
Beans, the mass ratio of chick-pea are 3:1：0.5；The mass ratio of the primary meat gruel and fig mud is 1:1.
Step 3: the primary meat gruel is heated into 121 DEG C of temperature, and keep 24min；
Step 4: the primary meat gruel is loaded in a processing pipe, in the pressure for applying 500Kpa at 32 DEG C of temperature, afterwards
Meat gruel is obtained from discharge in the processing pipe, the diameter of the processing pipe is less than 3mm, afterwards by the meat gruel of discharge with passing through step one
Obtained primary meat gruel mixing is handled, the meat gruel of the discharge is arranged in the outside of the treated primary meat gruel of the step one,
The primary meat gruel is wrapped, obtains oppressing muddy flesh, the mass ratio that the meat gruel handles obtained meat gruel with step one is 1:3.
The diameter of the processing pipe is tapered into from one end to the other side, from the described small one end of pipe diameter that processes by the primary meat gruel
Introduce, discharge the meat gruel from the big one end of the processing official diameter.
Embodiment 6
A kind of preparation method for oppressing muddy flesh, comprises the following steps：
Step 1: cuts and crushes as primary meat gruel flesh of fish meat, will flesh of fish meat to cut and crush be granularity less than 10 mesh
Primary meat gruel, the primary meat gruel is subjected to fried, fried temperature for 160 DEG C using vegetable oil afterwards, deep-fat frying time is
The mass ratio of 5min, the vegetable oil and primary meat gruel is 1:10；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the nothing soaked
Fig mud is made in flowers and fruits, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, soil
Beans and hummus are well mixed with the primary meat gruel obtained in step one and obtain mixed meat, the primary meat gruel and soil
Beans, the mass ratio of chick-pea are 3:1：0.5；The mass ratio of the primary meat gruel and fig mud is 1:1.
Step 3: the primary meat gruel is heated into 121 DEG C of temperature, and keep 28min；
Step 4: the primary meat gruel is loaded in a processing pipe, in the pressure for applying 600Kpa at 38 DEG C of temperature, afterwards
Meat gruel is obtained from discharge in the processing pipe, the diameter of the processing pipe is less than 3mm, afterwards by the meat gruel of discharge with passing through step one
Obtained primary meat gruel mixing is handled, the meat gruel of the discharge is arranged in the outside of the treated primary meat gruel of the step one,
The primary meat gruel is wrapped, obtains oppressing muddy flesh, the mass ratio that the meat gruel handles obtained meat gruel with step one is 1:3.
The diameter of the processing pipe is tapered into from one end to the other side, from the described small one end of pipe diameter that processes by the primary meat gruel
Introduce, discharge the meat gruel from the big one end of the processing official diameter.
Embodiment 7
A kind of preparation method for oppressing muddy flesh, comprises the following steps：
Step 1: cuts and crushes as primary meat gruel flesh of fish meat, will flesh of fish meat to cut and crush be granularity less than 10 mesh
Primary meat gruel, the primary meat gruel is subjected to fried, fried temperature for 180 DEG C using vegetable oil afterwards, deep-fat frying time is
The mass ratio of 7min, the vegetable oil and primary meat gruel is 1:10；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the nothing soaked
Fig mud is made in flowers and fruits, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, soil
Beans and hummus are well mixed with the primary meat gruel obtained in step one and obtain mixed meat, the primary meat gruel and soil
Beans, the mass ratio of chick-pea are 5:1：0.5；The mass ratio of the primary meat gruel and fig mud is 1:1.
Step 3: the primary meat gruel is heated into 121 DEG C of temperature, and keep 26min；
Step 4: the primary meat gruel is loaded in a processing pipe, in the pressure for applying 700Kpa at 36 DEG C of temperature, afterwards
Meat gruel is obtained from discharge in the processing pipe, the diameter of the processing pipe is less than 3mm, afterwards by the meat gruel of discharge with passing through step one
Obtained primary meat gruel mixing is handled, the meat gruel of the discharge is arranged in the outside of the treated primary meat gruel of the step one,
The primary meat gruel is wrapped, obtains oppressing muddy flesh, the mass ratio that the meat gruel handles obtained meat gruel with step one is 1:3.
The diameter of the processing pipe is tapered into from one end to the other side, from the described small one end of pipe diameter that processes by the primary meat gruel
Introduce, discharge the meat gruel from the big one end of the processing official diameter.
Comparative example
Flesh of fish muddy flesh is prepared according to existing method.
The flesh of fish muddy flesh provided in embodiment 1~7 and comparative example is sold, the product of the flesh of fish muddy flesh of each embodiment
Sales volume increase rate it is as shown in table 1 below.
The sales volume increase rate of the product of the flesh of fish muddy flesh provided in the embodiment 1~7 of table 1 and comparative example
Module number and treatment scale described herein are the explanations for simplifying the present invention.To the flesh of fish meat of the present invention
The application of the preparation method of mud, modifications and variations will be readily apparent to persons skilled in the art.
The method safety green of the present invention, with higher economic value, disclosure satisfy that consumer demand, ensures simultaneously
Food security health.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (8)
1. a kind of preparation method for oppressing muddy flesh, it is characterised in that comprise the following steps：
Step 1: cut and crush as primary meat gruel flesh of fish meat, the primary meat gruel is carried out using vegetable oil afterwards it is fried,
Fried temperature is 140~200 DEG C, and deep-fat frying time is 3~9min；
Step 2: fig is cleaned, it is put into 65 ° of white wine, addition rock sugar immersion more than 8h, afterwards by the fig soaked
Fig mud is made, then fetch earth beans and chick-pea be cooked after potato and hummus is made, afterwards by fig mud, potato and
Hummus is well mixed with the primary meat gruel obtained in step one and obtains mixed meat；
Step 3: the primary meat gruel to be heated to 121 DEG C of temperature, and keep 20~30min；
Step 4: the primary meat gruel is loaded in a processing pipe, in the pressure for applying 400~800Kpa at 30~40 DEG C of temperature
Power, obtains meat gruel, the diameter of the processing pipe is less than 3mm, afterwards by the meat gruel and warp of discharge from discharge in the processing pipe afterwards
The primary meat gruel mixing that step one processing is obtained is crossed, obtains oppressing muddy flesh.
2. the preparation method of muddy flesh is oppressed as claimed in claim 1, it is characterised in that in the step one, the vegetable oil
Mass ratio with primary meat gruel is 1:10.
3. the preparation method of muddy flesh is oppressed as claimed in claim 1, it is characterised in that in the step 2, the primary meat
The rotten mass ratio with fig mud is 1:1, the primary meat gruel and potato, the mass ratio of chick-pea are 3~5:1：0.5.
4. as claimed in claim 1 the flesh of fish muddy flesh preparation method, it is characterised in that in the step 4, the meat gruel with
The mass ratio for the meat gruel that step one processing is obtained is 1:3~4.
5. the preparation method of muddy flesh is oppressed as claimed in claim 2, it is characterised in that in the step 4, the processing pipe
Diameter taper into from one end to the other side, the primary meat gruel is introduced from the small one end of the processing pipe diameter, from institute
The big one end of processing official's diameter is stated to discharge the meat gruel.
6. oppressing the preparation method of muddy flesh as claimed in claim 1, it is characterised in that in the step one, flesh of fish meat is cut
Open and crush the primary meat gruel for being less than 10 mesh for granularity.
7. the preparation method of muddy flesh is oppressed as claimed in claim 1, it is characterised in that in the step 4, the discharge
Meat gruel is arranged in the outside of the treated primary meat gruel of the step one, wraps the primary meat gruel.
8. one kind flesh of fish muddy flesh, it is characterised in that the flesh of fish muddy flesh is prepared as the method as described in as any such as claim 1 to 7
Obtain.
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| CN1423529A (en) * | 1999-11-16 | 2003-06-11 | 雀巢制品公司 | Meat emulsion product |
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| CN102406182A (en) * | 2011-02-23 | 2012-04-11 | 河南省淇县永达食业有限公司 | Black-bone chicken sandwich ball with white inside and black outside and preparation method thereof |
| CN102406188A (en) * | 2011-05-23 | 2012-04-11 | 武汉富程农业科技研发中心(普通合伙) | Minced fillet food compounded by vegetable grains and minced fillet and processing method thereof |
| CN103598570B (en) * | 2013-11-15 | 2015-06-03 | 江南大学 | Novel fish sauce processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1423529A (en) * | 1999-11-16 | 2003-06-11 | 雀巢制品公司 | Meat emulsion product |
| CN102067996A (en) * | 2010-12-11 | 2011-05-25 | 江南大学 | Processing method of leisure dried product of mixed fish and vegetable |
| CN102406182A (en) * | 2011-02-23 | 2012-04-11 | 河南省淇县永达食业有限公司 | Black-bone chicken sandwich ball with white inside and black outside and preparation method thereof |
| CN102406188A (en) * | 2011-05-23 | 2012-04-11 | 武汉富程农业科技研发中心(普通合伙) | Minced fillet food compounded by vegetable grains and minced fillet and processing method thereof |
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