CN1102353C - Method for making high calcium content ground meat on skewer - Google Patents

Abstract

The present invention relates to a method for making high-calcium content ground meat on skewers, which comprises: mincing meat into meat paste; then, adding organic calcium, thickening agents, emulsifying agents, spice, monosodium glutamate, salt and water to the meat paste, uniformly mixing, and successively skewering the mixture; finally, packing and refrigerating. The ground meat on skewers of the present invention is capable of conveniently replenishing Ca required by human bodies, is fresh and tender with soup, is easily digested and is quickly cooked and fried. The ground meat on skewers is packed in a flavor-spreading prevention packing box; therefore, flavors can be guaranteed not to be mutually spread, and the ground meat on skewers is sanitary and convenient and is an instant food with nutrient health care value.

Description

The preparation method of high calcium content ground meat on skewer

The invention belongs to the preparation method of foodstuff, more particularly, is a kind of preparation method of high calcium skewer.

Along with people's growth in the living standard, the quickening of work rhythm, dietary structure to variation, auxotype, make things convenient for direction to develop.Some nutritive health snack foods flood the market in succession, and many data report arranged, " a kind of preparation method of nourishing healthy beef " as the CN1198304A patent application proposes takes the Chinese herbal medicines prescription to pickle exactly, makes the beef product with healthy nutritive value.But purpose convenient, nutrition that the manufacture method of the food that has is difficult to reach simultaneously, as skewer is one of fast food of liking of people, but the skewer basic production method of selling on the market is: after earlier meat being processed into piece or sheet, add entry, condiment is mixed thoroughly, after pickling, wear string, packing, refrigeration (CN1072070).Ripe slow of the skewer that this method is made, the time of frying after thawing, nutrient and moisture content ran off big more than 3 minutes, the meat hardening of cool back, lose original local flavor, and product easily deforms, and particularly the skewer calcium content is lower and inhomogeneous, and per usually 100 grams are given birth in the beef 7 milligrams of calcics, 15 milligrams of the living mutton calcics of 100 grams, calcic is 6 milligrams in per 100 gram raw porks, and calcic is 11 milligrams in per 100 gram chicken, and calcium content is lower in the processing back cooked meat product (comprising skewer).

The objective of the invention is to overcome the shortcoming of prior art, a kind of skewer preparation method of high calcium content is provided.

Main technical schemes of the present invention: major ingredient meat is blended meat mud, add auxiliary material and water again, stir evenly back system string, packing, refrigeration.

Raw material that the present invention is used and content thereof:

Major ingredient: meat

Auxiliary material comprises organic calcium, thickener, emulsifying agent, flavoring, monosodium glutamate, Yan Heshui, its content (is benchmark with major ingredient weight): organic calcium 0.1-5%, thickener 0.1-3%, emulsifying agent 0.1-5%, flavoring 0.1-15%, salt 0.2-5%, water 10-30%, monosodium glutamate 0.1-3%.

Described organic calcium water soluble comprises calcium lactate, calcium gluconae.

Described thickener comprises agar, edible gelatin, carragheen (claiming SN-263 again) commonly used in the food.

Described emulsifying agent is an emulsifying agent commonly used in the food, comprises sucrose fat, casein acid esters, modified soybean phosphide, single stearic acid glycerine lipoprotein.

Described flavoring comprises five spices, curry powder, sesame oil.

Described meat comprises a kind of in fresh or freezing beef, mutton, pork, rabbit meat, chicken, shrimp, the flesh of fish, two or more mixture.

The used auxiliary material of the present invention all is commercially available.

The concrete preparation method of skewer of the present invention may further comprise the steps:

1. the meat of cleaning is blended meat mud;

2. in (1) muddy flesh in step, add various auxiliary materials, under 2-16 ℃, stir;

(3) master that (2) step is obtained, the auxiliary material mixture is poured system string or manual system string on food shashlik moulding diaphragm capsule or the forming machine into;

(4) pack with food anti-channeling flavor packing box after the skewer quick-frozen that (3) step is made, in refrigeration below-18 ℃.

Organic calcium in the auxiliary material of described step (2) usefulness can be earlier water-solublely separated or is ground into Powdered with 40-50 ℃, together is added in the major ingredient with other auxiliary material again; In auxiliary material, can also add other nutrition that comprises zinc, tin, iron, phosphorus and various vitamins, also can add multiple spice, to make the skewer that has different taste and contain the multiple nutrients composition.

Described food shashlik moulding diaphragm capsule and food anti-channeling flavor packing box are the patent application technology, and number of patent application is respectively 99201485.9 and 99201484.0.

Skewer of the present invention can make 10cm * 20cm * 1.5cm specification.

The present invention's batching not only can be made skewer, and can make burger, meat pie, meat stuffing etc.

Advantage of the present invention:

The present invention is owing to the skewer that makes with meat gruel, therefore the time of frying is short, after thawing naturally, frying 1 minute 20 seconds with 70-90 ℃ edible vegetable oil is edible, only need 40 seconds with defreezing by microwave oven, cook and got final product in ripe 40 seconds, not thawing, directly to fry 2 minutes 40 seconds be edible, and the fresh and tender band juice of the skewer after ripe, should digest, particularly add the material of calcic in the skewer, change the institutional framework of meat, calcium content increases, therefore for the crowd of calcium deficiency particularly old man and children, the needed calcium of picked-up or other nutrition from this meat product easily; The skewer high resilience that the present invention makes, string shape is strong, and the look perfume (or spice) of just distinguishing the flavor of can ripe repeatedly fried or heating after the skewer cold; In addition, the present invention also adopts special food anti-channeling flavor packing box packing, and the upper end of box is pasted with diaphragm seal, so skewer is indeformable, does not scurry flavor mutually, and is hygienic and convenient, is a kind of replenishing the calcium, and improves the nutritional health food of human health,

Further set forth characteristics of the present invention below by instantiation.

Example 1

This example is raw materials used: major ingredient: mutton 10kg is the auxiliary material percentage composition of benchmark with the major ingredient: calcium lactate 0.2%, carragheen 3%, emulsifying agent 0.5%, curry powder 10%, sesame oil 4%, monosodium glutamate 0.3%, salt 1%, water 20%.Described emulsifying agent is that good brilliant board emulsifying agent is produced in Yantai.

Concrete preparation process:

Earlier the mutton meat grinder is twisted into rotten shape, joins in the meat gruel with other auxiliary material after then calcium lactate being reduced to room temperature with 50 ℃ hot water dissolving, under 15 ± 5 ℃, stir, pour moulding bellows system string, quick-frozen, packing at last into ,-18 ℃ of refrigerations down.

Example 2

The raw material that this example is used: major ingredient is beef 6kg, peeled shrimp 2kg, bright ocean fish meat 2kg, auxiliary material (is benchmark with the major ingredient heavy burder): calcium lactate 4%, carragheen 0.5%, casein acid esters 1%, five-spice powder 0.8%, monosodium glutamate 2%, salt 3%, water 30%.

Example 3

The raw material that this example is used: major ingredient: pork 7kg, chicken 3kg; Auxiliary material (is benchmark with major ingredient weight): calcium lactate 0.8%, carragheen 0.5%, good brilliant board emulsifying agent 5%, sesame oil 2%, five-spice powder 12%, monosodium glutamate 3%, salt 4%, water 25%.

Preparation process is with example 1.

Claims (3)

1. the preparation method of a high calcium content ground meat on skewer is characterized in that preparation process may further comprise the steps:

(1) meat mud is cleaned, blended to major ingredient meat;

(2) in step (1) major ingredient muddy flesh, add calcium lactate, carragheen, emulsifying agent, monosodium glutamate, salt and other flavoring and water auxiliary material, under 2-16 ℃, stir, described other flavoring be selected from curry powder or five-spice powder or they respectively with the mixture of sesame oil, described emulsifying agent is good brilliant board emulsifying agent or casein acid esters;

(3) the main materials and auxiliary materials mixture of step (2) poured into conspired to create flask or shaping mould is mechanically made string, perhaps manual system string:

(4) skewer that step (3) is made is packed with food anti-channeling flavor packing box after quick-frozen, in refrigeration below-18 ℃.

2. the content (is benchmark with major ingredient weight) that it is characterized in that in accordance with the method for claim 1, the described auxiliary material of step (2); Calcium lactate 0.1-5%, carragheen 0.1-3%, emulsifying agent 0.1-5%, salt 0.2-5%, water 10-30%, monosodium glutamate 0.1-3%, other flavoring are 0.1-15%.

3. in accordance with the method for claim 1, it is characterized in that described meat is selected from beef, mutton, pork, exempts from a kind of, two or more mixture in meat, chicken, shrimp, the flesh of fish.