CN115918857A - Three-color spliced imitation-flour meat product and processing method thereof - Google Patents
Three-color spliced imitation-flour meat product and processing method thereof Download PDFInfo
- Publication number
- CN115918857A CN115918857A CN202210354606.XA CN202210354606A CN115918857A CN 115918857 A CN115918857 A CN 115918857A CN 202210354606 A CN202210354606 A CN 202210354606A CN 115918857 A CN115918857 A CN 115918857A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- powder
- weight
- chopping
- 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.)
- Withdrawn
Links
- 235000013622 meat product Nutrition 0.000 title claims abstract description 32
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 22
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 14
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 12
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 12
- 235000014103 egg white Nutrition 0.000 claims abstract description 12
- 210000000969 egg white Anatomy 0.000 claims abstract description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 11
- 229920002752 Konjac Polymers 0.000 claims abstract description 11
- 229920000881 Modified starch Polymers 0.000 claims abstract description 11
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000010485 konjac Nutrition 0.000 claims abstract description 11
- 239000000252 konjac Substances 0.000 claims abstract description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 11
- 239000010452 phosphate Substances 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 74
- 239000005457 ice water Substances 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 25
- 235000012149 noodles Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 16
- 238000005554 pickling Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 10
- 235000013330 chicken meat Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 238000003825 pressing Methods 0.000 claims description 8
- 235000000832 Ayote Nutrition 0.000 claims description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 7
- 240000001980 Cucurbita pepo Species 0.000 claims description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 7
- 235000015136 pumpkin Nutrition 0.000 claims description 7
- 235000021537 Beetroot Nutrition 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 244000300264 Spinacia oleracea Species 0.000 claims 2
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract description 28
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract description 2
- 239000002002 slurry Substances 0.000 abstract 1
- 241000219315 Spinacia Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000003086 colorant Substances 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
The invention discloses a three-color spliced imitation-surface meat product, which comprises the following raw materials in parts by weight: 640-660 parts of chicken breast, 130-150 parts of edible oil, 110-130 parts of purified water, 110-130 parts of ice cubes, 110-130 parts of strong flour, 50-70 parts of fruit and vegetable powder, 40-60 parts of egg white, 8-12 parts of edible salt, 8-12 parts of modified corn starch, 3.3-4.2 parts of composite phosphate, 1.5-2.5 parts of baking soda and 1.5-2.5 parts of konjac powder. The invention also discloses a processing method of the three-color spliced imitation-surface meat product, the product form is adjusted, the three different color slurries are spliced together, three links of surface belt forming, rolling and cutting are reduced, the production efficiency is improved, and the color interestingness is increased.
Description
Technical Field
The invention relates to a three-color spliced imitation-flour meat product and a processing method thereof, belonging to the technical field of food processing.
Background
Meat cake products, also called gel meat products, are one of the meat products in the world, and mainly depend on that myofibrillar protein in meat is dissociated from muscle fiber under certain ionic strength and mechanical force action, and becomes a state with certain processing characteristics (such as emulsibility, water absorbability, gel forming property and the like). Upon heating, these free myofibrillar proteins form a highly cross-linked gel network giving the gel-like meat product a special mouthfeel.
The conventional gel meat products mainly comprise minced fillet products, such as fish cakes, fish noodles, fish tofu and the like in Zhejiang; sausage products, such as western-style emulsion sausages, ham sausages; various meat ball products, such as Chaoshan beef balls.
At present, the sale form of gel/meat cake products is single, the gel/meat cake products are mainly seen in the market, and basically only long column shapes (sausages) or pills are used as main materials, meanwhile, the color is single, and the primary color of meat is used as the main material. The compound seasoning is usually matched for eating, and consumers only eat the compound seasoning as complementary food or snacks, so that the market potential of the compound seasoning is greatly limited.
Disclosure of Invention
The invention aims to provide a three-color spliced imitation-noodle meat product and a processing method thereof, aiming at the defects of the prior art, the three-color spliced imitation-noodle meat product can be spliced together to form the three-color imitation-noodle meat product, and has unique taste and interesting eating.
The technical scheme adopted by the invention is as follows:
the utility model provides a imitative face meat products of three-colour concatenation, its characterized by includes the raw and other materials of following ratio: 640-660 parts of chicken breast meat, 130-150 parts of edible oil, 110-130 parts of purified water, 110-130 parts of ice cubes, 110-130 parts of high gluten flour, 50-70 parts of fruit and vegetable powder, 40-60 parts of egg white, 8-12 parts of edible salt, 8-12 parts of modified corn starch, 3.3-4.2 parts of composite phosphate, 1.5-2.5 parts of baking soda and 1.5-2.5 parts of konjac powder.
The raw materials are preferably: 650 parts of chicken breast meat, 139.5 parts of edible oil, 120 parts of purified water, 120 parts of ice cubes, 120 parts of high gluten flour, 60 parts of fruit and vegetable powder, 50 parts of egg white liquid, 10 parts of edible salt, 10 parts of modified corn starch, 3.8 parts of composite phosphate, 2 parts of baking soda and 2 parts of konjac powder.
The fruit and vegetable powder is preferably pumpkin powder, beet root powder, purple sweet potato powder or spinach powder.
The invention also provides a processing method of the three-color spliced imitation-flour meat product, which comprises the following processing steps of:
(1) Selecting 640-660 parts by weight of chicken breast, removing redundant fascia on the surface, cutting the chicken breast into small pieces, and then mincing the cut meat pieces;
(2) Weighing 110-130 parts by weight of purified water and 110-130 parts by weight of ice blocks to prepare an ice-water mixture, taking one fourth of the ice-water mixture, adding 8-12 parts by weight of edible salt, 3.3-4.2 parts by weight of composite phosphate and 1.5-2.5 parts by weight of baking soda to prepare pickling brine;
(3) Putting the minced chicken into pickling salt water for pickling for more than 1 hour at the temperature of 0-4 ℃;
(4) Chopping and mixing the pickled mixed meat material, adding 130-150 parts by weight of edible oil, 110-130 parts by weight of high-gluten flour, 50-70 parts by weight of fruit and vegetable powder, 40-60 parts by weight of egg white liquid, 8-12 parts by weight of modified corn starch and 1.5-2.5 parts by weight of konjac powder in the chopping and mixing process, and pre-chopping and mixing the meat paste at the temperature of below 7 ℃;
(5) Then chopping at high speed, adding one third of the rest ice water mixture in the chopping process, stopping chopping, adding one third of the rest ice water mixture, chopping, stopping chopping, adding one third of the rest ice water mixture, and chopping again, wherein the temperature of minced meat is controlled to be not higher than 7 ℃ in the chopping process;
(6) Putting the meat paste prepared in the previous step into a meat dough forming machine, setting a proper pressing speed, and starting pressing meat dough; the pressing process is that the three meat paste raw materials manufactured by the steps are divided into three rows and enter the same forming spray head at the same time, and three-color splicing surfaces are manufactured by extrusion forming of the spray head;
(7) Assembling a water bath kettle at the outlet of the meat noodle forming machine, setting the temperature to be 90-100 ℃, and performing product pre-forming;
(9) Placing the pre-shaped meat product in boiling water, boiling for more than 10 minutes, sterilizing the product, cooling the product in water, and subpackaging the sterilized product in a proper container;
(10) And selecting different product packaging modes according to market requirements to obtain the required three-color spliced imitation-surface chicken meat product.
The invention has the following beneficial effects:
the invention adjusts the product form, splices the three sizing agents with different colors together, reduces three links of dough strip forming, rolling and cutting, improves the production efficiency, increases the color interest, and combines the three sizing agents with fruit and vegetable powder (pumpkin powder, beet root powder, purple sweet potato powder, spinach powder and the like) to splice the three gel meat products with different colors together to form the meat product of the three-color imitation noodles. The product of the invention is different from the traditional gel products, the shape of the product is similar to that of noodles, and meanwhile, the three colors are spliced together, thus the product has interest. The invention combines the advantages of the gel meat products, improves the defects of the gel meat products, expands the consumption audience of the gel meat products, and belongs to a novel high-quality healthy interesting meat product.
The product can be eaten as a meal replacement, has comprehensive and balanced nutritional ingredients, interesting color and strong satiety, and is worthy of emphasizing that the product is different from common meal replacement, the edible form of the product is similar to that of the traditional cooked wheaten food, can provide psychological satisfaction for consumers, but has three colors spliced together in appearance, and has the eating interestingness. The food has unique taste, special flavor of meat products and toughness of traditional cooked wheaten food, interesting appearance, and the added fruit and vegetable powder increases the nutrition of the product and can meet the psychological requirements of consumers, especially consumers who take carbohydrate as main energy.
Detailed Description
The invention will be further illustrated with reference to specific examples:
example 1:
(1) 640kg of high-quality cold fresh chicken breast meat is selected, redundant fascia on the surface of the chicken breast meat is removed, the chicken breast meat is cut into small pieces, and then the cut meat pieces are ground; processing by a meat grinder during mincing, wherein the aperture of a pore plate of the meat grinder is 6mm;
(2) Weighing 110 kg of purified water and 110 kg of ice cubes to prepare an ice-water mixture, taking one fourth of the ice-water mixture, and adding 8 kg of edible salt, 3.3 kg of composite phosphate and 1.5 kg of baking soda to prepare pickling brine;
(3) Pickling the minced chicken in pickling salt water at 0-4 ℃ for more than 1 hour;
(4) Chopping and mixing the pickled mixed meat material, adding 130 kg of edible oil and 110 kg of high gluten flour, 50 kg of pumpkin powder, 40kg of egg white liquid, 8 kg of modified corn starch and 1.5 kg of konjac powder in the chopping and mixing process, and pre-chopping the meat paste at the temperature of below 7 ℃ during pre-chopping; the egg white liquid is the clear liquid of eggs after yolk is removed;
(5) Then chopping at high speed, adding one third of the rest ice water mixture in the chopping process, stopping chopping, adding one third of the rest ice water mixture, stopping, adding one third of the rest ice water mixture, and then chopping, wherein the temperature of minced meat is controlled to be not higher than 7 ℃ in the chopping process;
(6) Putting the meat paste prepared in the last step into a meat noodle forming machine, setting a proper pressing speed, and starting to press meat noodles; in the step, the pumpkin powder is replaced by the purple sweet potato powder and the spinach powder, the three kinds of meat paste are simultaneously put into a meat noodle forming machine, three mouths of the meat paste simultaneously enter the meat noodle forming machine respectively, the meat paste comes out from the same mouth together, and three-color spliced noodles are formed under the extrusion forming action of the forming machine;
(7) A water bath kettle is arranged at the outlet of the meat dough forming machine, the temperature is set to be 90 ℃, and product pre-forming is carried out;
(8) Placing the pre-shaped meat product in boiling water, boiling for more than 10 minutes, sterilizing the product, cooling the product in water, and subpackaging the sterilized product in a proper container;
(9) And selecting different product packaging modes according to market requirements to obtain the required three-color spliced imitation-surface chicken meat product.
Example 2:
(1) 650 kg of chicken breast is selected, redundant fascia on the surface is removed, the chicken breast is cut into small pieces, and then the cut meat pieces are ground; processing by a meat grinder during mincing, wherein the aperture of a pore plate of the meat grinder is 7mm;
(2) Weighing 120 kg of purified water and 120 kg of ice blocks to prepare an ice-water mixture, taking one fourth of the ice-water mixture, and adding 10 kg of edible salt, 3.8 kg of composite phosphate and 2 kg of baking soda to prepare pickling salt water;
(3) Pickling the minced chicken in pickling salt water at 0-4 ℃ for more than 1 hour;
(4) Chopping and mixing the pickled mixed meat material, adding 139.5 kg of edible oil and 120 kg of high gluten flour, 60 kg of beet root powder, 50 kg of egg white liquid, 10 kg of modified corn starch and 2 kg of konjac fine powder in the chopping and mixing process, and carrying out pre-chopping and mixing, wherein the meat paste temperature is below 7 ℃ during pre-chopping and mixing;
(5) Then chopping at a high speed, adding one third of the rest ice water mixture in the chopping process, stopping chopping, adding one third of the rest ice water mixture, then stopping chopping, adding one third of the rest ice water mixture, and then chopping, wherein the temperature of minced meat is controlled to be not higher than 7 ℃ in the chopping process;
(6) Putting the meat paste prepared in the last step into a meat noodle forming machine, setting a proper pressing speed, and starting to press meat noodles; in the step, the beet root powder is replaced by the purple sweet potato powder and the spinach powder, the three meat pastes are simultaneously put into a meat noodle forming machine, three mouths of the meat pastes are respectively fed simultaneously and come out from the same mouth together, and three-color spliced faces are formed under the extrusion forming action of the forming machine;
(7) Assembling a water bath kettle at the outlet of the meat surface forming machine, setting the temperature to be 95 ℃, and performing product pre-forming;
(8) Placing the pre-shaped meat product in boiling water, boiling for more than 10 minutes, sterilizing the product with cold water, and subpackaging in suitable containers;
(9) And selecting different product packaging modes according to market requirements to obtain the required three-color spliced imitation-surface chicken meat product.
Example 3:
(1) 660 kg of chicken breast is selected, redundant fascia on the surface of the chicken breast is removed, the chicken breast is cut into small pieces, and then the cut meat pieces are ground; processing by a meat grinder during mincing, wherein the aperture of a pore plate of the meat grinder is 8mm;
(2) Weighing 130 kg of purified water and 130 kg of ice cubes to prepare an ice-water mixture, taking one fourth of the ice-water mixture, and adding 12 kg of edible salt, 4.2 kg of composite phosphate and 2.5 kg of baking soda to prepare pickling brine;
(3) Pickling the minced chicken in pickling salt water at 0-4 ℃ for more than 1 hour;
(4) Chopping and mixing the pickled mixed meat material, adding 150 kg of edible oil and 130 kg of high-gluten flour, 70 kg of purple sweet potato powder, 60 kg of egg white liquid, 12 kg of modified corn starch and 2.5 kg of konjac fine powder in the chopping and mixing process, and carrying out pre-chopping and mixing, wherein the meat paste temperature is below 7 ℃ during pre-chopping and mixing;
(5) Then chopping at a high speed, adding one third of the rest ice water mixture in the chopping process, stopping chopping, adding one third of the rest ice water mixture, then stopping chopping, adding one third of the rest ice water mixture, and then chopping, wherein the temperature of minced meat is controlled to be not higher than 7 ℃ in the chopping process;
(6) Putting the meat paste prepared in the last step into a meat noodle forming machine, setting a proper pressing speed, and starting to press meat noodles; in the step, the purple sweet potato powder is replaced by pumpkin powder and spinach powder, the three types of meat paste are simultaneously put into a meat noodle forming machine, three mouths of meat paste simultaneously enter the meat noodle forming machine respectively, the meat paste comes out from the same mouth together, and three-color spliced noodles are formed under the extrusion forming action of the forming machine;
(7) Assembling a water bath kettle at the outlet of the meat surface forming machine, setting the temperature to be 100 ℃, and performing product pre-forming;
(8) Placing the pre-shaped meat product in boiling water, boiling for more than 10 minutes, sterilizing the product, cooling the product in water, and subpackaging the sterilized product in a proper container;
(9) And selecting different product packaging modes according to market requirements to obtain the required three-color spliced imitation-surface chicken meat product.
Other undescribed portions of the present invention are the same as the prior art.
Claims (6)
1. The utility model provides a imitative face meat products of three-colour concatenation, its characterized by includes the raw and other materials of following ratio: 640-660 parts of chicken breast, 130-150 parts of edible oil, 110-130 parts of purified water, 110-130 parts of ice cubes, 110-130 parts of strong flour, 50-70 parts of fruit and vegetable powder, 40-60 parts of egg white, 8-12 parts of edible salt, 8-12 parts of modified corn starch, 3.3-4.2 parts of composite phosphate, 1.5-2.5 parts of baking soda and 1.5-2.5 parts of konjac powder.
2. The three-color spliced imitation meat product of claim 1, characterized in that it comprises the following raw materials in weight: 650 parts of chicken breast meat, 139.5 parts of edible oil, 120 parts of purified water, 120 parts of ice cubes, 120 parts of high gluten flour, 60 parts of fruit and vegetable powder, 50 parts of egg white liquid, 10 parts of edible salt, 10 parts of modified corn starch, 3.8 parts of composite phosphate, 2 parts of baking soda and 2 parts of konjac powder.
3. The three-color spliced imitation-flour meat product of claim 1, wherein the fruit and vegetable powder is pumpkin powder, beet root powder, purple sweet potato powder or spinach powder.
4. A three-color spliced imitation-surface meat product processing method is characterized by comprising the following processing steps:
(1) Selecting 640-660 parts by weight of chicken breast, removing redundant fascia on the surface, cutting the chicken breast into small pieces, and then mincing the cut meat pieces;
(2) Weighing 110-130 parts by weight of purified water and 110-130 parts by weight of ice blocks to prepare an ice-water mixture, taking one fourth of the ice-water mixture, and adding 8-12 parts by weight of edible salt, 3.3-4.2 parts by weight of composite phosphate and 1.5-2.5 parts by weight of baking soda to prepare pickling brine;
(3) Pickling the minced chicken in pickling salt water at 0-4 ℃ for more than 1 hour;
(4) Chopping and mixing the pickled mixed meat material, adding 130-150 parts by weight of edible oil, 110-130 parts by weight of high-gluten flour, 50-70 parts by weight of fruit and vegetable powder, 40-60 parts by weight of egg white liquid, 8-12 parts by weight of modified corn starch and 1.5-2.5 parts by weight of konjac powder in the chopping and mixing process, and pre-chopping and mixing the meat paste at the temperature of below 7 ℃;
(5) Then chopping at high speed, adding one third of the rest ice water mixture in the chopping process, stopping chopping, adding one third of the rest ice water mixture, chopping, stopping chopping, adding one third of the rest ice water mixture, and chopping again, wherein the temperature of minced meat is controlled to be not higher than 7 ℃ in the chopping process;
(6) Putting the meat paste prepared in the last step into a meat noodle forming machine, setting a proper pressing speed, and starting to press meat noodles; the pressing process is that three meat paste raw materials made of fruit and vegetable powder with three components are divided into three rows and enter the same forming nozzle at the same time, and three-color spliced surfaces are manufactured through extrusion forming of the nozzle;
(7) Assembling a water bath kettle at the outlet of the meat noodle forming machine, setting the temperature to be 90-100 ℃, and performing product pre-forming;
(9) Placing the pre-shaped meat product in boiling water, boiling for more than 10 minutes, sterilizing the product, cooling the product in water, and subpackaging the sterilized product in a proper container;
(10) And selecting different product packaging modes according to market requirements to obtain the required three-color spliced imitation-surface chicken meat product.
5. The processing method of the three-color spliced imitation-surface meat product of claim 4, wherein the fruit and vegetable powder is pumpkin powder, beet root powder, purple sweet potato powder or spinach powder.
6. The processing method of the three-color spliced imitation-surface meat product of claim 4, which is characterized by comprising the following raw materials in weight percentage: 650 parts of chicken breast meat, 139.5 parts of edible oil, 120 parts of purified water, 120 parts of ice cubes, 120 parts of high gluten flour, 60 parts of fruit and vegetable powder, 50 parts of egg white liquid, 10 parts of edible salt, 10 parts of modified corn starch, 3.8 parts of composite phosphate, 2 parts of baking soda and 2 parts of konjac powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210354606.XA CN115918857A (en) | 2022-04-06 | 2022-04-06 | Three-color spliced imitation-flour meat product and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210354606.XA CN115918857A (en) | 2022-04-06 | 2022-04-06 | Three-color spliced imitation-flour meat product and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115918857A true CN115918857A (en) | 2023-04-07 |
Family
ID=86552731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210354606.XA Withdrawn CN115918857A (en) | 2022-04-06 | 2022-04-06 | Three-color spliced imitation-flour meat product and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115918857A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775073A (en) * | 2005-12-14 | 2006-05-24 | 刘文杰 | Process for making fine dried noodles utilizing freshwater fish powder |
| CN105685838A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Dried bicolor chicken paste and making method thereof |
| CN107373360A (en) * | 2017-06-21 | 2017-11-24 | 庐江县海神面业有限公司 | A kind of double-colored fried dough twist instant noodles |
| CN109393368A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | The colorful beautiful processed meat products of one kind and its processing method |
| CN111938070A (en) * | 2020-08-17 | 2020-11-17 | 张娜 | Formula of auxiliary edible fruit and vegetable rice grains for infants and preparation method thereof |
| CN113017024A (en) * | 2021-04-08 | 2021-06-25 | 福建合喆富食品有限公司 | Natural fruit and vegetable colorful fish paste and preparation method thereof |
| CN113812577A (en) * | 2021-10-08 | 2021-12-21 | 弗德莱博(杭州)科技有限公司 | Low-fat high-protein healthy chicken meat product and processing method thereof |
-
2022
- 2022-04-06 CN CN202210354606.XA patent/CN115918857A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775073A (en) * | 2005-12-14 | 2006-05-24 | 刘文杰 | Process for making fine dried noodles utilizing freshwater fish powder |
| CN105685838A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Dried bicolor chicken paste and making method thereof |
| CN107373360A (en) * | 2017-06-21 | 2017-11-24 | 庐江县海神面业有限公司 | A kind of double-colored fried dough twist instant noodles |
| CN109393368A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | The colorful beautiful processed meat products of one kind and its processing method |
| CN111938070A (en) * | 2020-08-17 | 2020-11-17 | 张娜 | Formula of auxiliary edible fruit and vegetable rice grains for infants and preparation method thereof |
| CN113017024A (en) * | 2021-04-08 | 2021-06-25 | 福建合喆富食品有限公司 | Natural fruit and vegetable colorful fish paste and preparation method thereof |
| CN113812577A (en) * | 2021-10-08 | 2021-12-21 | 弗德莱博(杭州)科技有限公司 | Low-fat high-protein healthy chicken meat product and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102771540A (en) | Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof | |
| KR20140016100A (en) | Instant fish stew seasoned with soy sauce removing a fishy smell and its manufacturing method thereof | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN105341120A (en) | Series of flavor biscuits prepared from whole potato flour and preparation method of flavor biscuits | |
| CN110613042A (en) | Preparation method of nut caramel treats | |
| CN110754621A (en) | Dough with chicken as main raw material and production method of flour product thereof | |
| CN109938296B (en) | Preparation method of high-elasticity fish cake | |
| CN114209004B (en) | Oil-water-free fried food during cooking and preparation method thereof | |
| CN110915984A (en) | Sumei hamburger steak and preparation method thereof | |
| CN112890131A (en) | Frozen pre-fried food and preparation method thereof | |
| CN112715847A (en) | Quick-frozen cold food boiled dumplings and making method thereof | |
| CN115918857A (en) | Three-color spliced imitation-flour meat product and processing method thereof | |
| CN103504181A (en) | Pumpkin bun and preparation method thereof | |
| CN105685171A (en) | Rice flour cookie made from potatoes and processing method thereof | |
| CN106234541A (en) | A kind of preparation method of crab meat Nori shortcake sandwich biscuit | |
| KR20210004073A (en) | Snack using fish skin and process for preparing the same | |
| CN113812577A (en) | Low-fat high-protein healthy chicken meat product and processing method thereof | |
| CN107319322A (en) | A kind of breakage-proof rice hamburger | |
| CN112167528A (en) | Flavored dry tablet and processing technology thereof | |
| CN111642703A (en) | Sauced meat stuffing and preparation method thereof | |
| CN106562261A (en) | Cantonese style sausage added with Spanish mackerel meat pieces and preparation method thereof | |
| KR20210089331A (en) | A fried tonkatsu with excellent crispy texture and method of making the same | |
| CN111328853A (en) | Vegetable and fruit ingredient fried dough twist production method and fried dough twist | |
| RU2794573C1 (en) | Method for producing “double cheburek” ready-made frozen second courses in dough | |
| JPS6326977B2 (en) |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20230407 |
|
| WW01 | Invention patent application withdrawn after publication |