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Method for processing crackling meat bean jelly

A processing method and technology of skin and meat, applied in the fields of application, food preparation, food science, etc., can solve the problems of incapable of large-scale production, difficult storage, transportation and circulation, and poor product molding, so as to solve the problem of short shelf life, expand the circulation area, and increase the output rate effect

Inactive Publication Date: 2010-12-22
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since this product can only be handmade on site at present, and the product is poorly formed (fragile) and has a short shelf life, it cannot be produced on a large scale, and it is difficult to store, transport and circulate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Raw material preparation: select healthy broilers, slaughter them, depilate them, eviscerate them, wash them, and put them in a refrigerator at 2°C for 40 hours to cool them down. Then cut the breast meat into thin strips and remove the tendons;

[0022] (2) Production of egg white slurry: take 30 parts of egg white, 7 parts of clear water, 1.5 parts of salt, and 0.15 part of natural spices and fully stir and mix to form egg white slurry;

[0023] (3) Production of minced meat: Put 4 kg of chicken breast meat into the chopping machine, and chop it into 0.5 cm at a speed of 670-680 rpm 3 Meat cubes, then add 1.2 kg of ice chips and continue chopping until the meat is finely muddy, then add 3 kg of egg white slurry, and increase the speed to 1500-1600 rpm to chop the meat into emulsified meat slurry;

[0024] (4) Solid curing: Heat the bone broth to 60°C in a shallow pot with a depth of 10-15 cm, slowly inject the minced meat slurry prepared in step (3), and then keep...

Embodiment 2

[0029] (1) Raw material preparation: After slaughtering broilers and ducks, depilating, eviscerating, and cleaning, put them in the cold storage and cool them at 0-2°C for 48 hours, then divide them into breast meat, cut into thin strips and remove tendons;

[0030] (2) Preparation of egg white slurry: After mixing 5 parts of starch and 10 parts of water, add 1.8 parts of salt and 0.2 parts of natural flavor powder, stir and mix thoroughly to make egg white slurry, and put the prepared egg white slurry in the refrigerator for cooling at 1-2°C spare;

[0031] (3) Production of minced meat: put 3 kg of chicken breast meat and 1.3 kg of duck breast meat into the chopping machine, and first cut them into 0.5 cm at a speed of 600-650 rpm 3 Then add 1.3 kg of ice chips and continue chopping and mixing until the meat is finely muddy, then add 3.5 kg of egg white slurry, and increase the speed of 1500-1550 rpm to chop the meat into emulsified meat slurry;

[0032] (4) Solid curing: H...

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Abstract

The invention discloses a method for processing a crackling meat Tofu pudding, which consists of technical steps such as treatment of raw materials-preparation of egg albumin pulp-preparation of meat paste-molding and aging-frying and molding-package and sealing. The method improves traditional techniques by replacing traditional handmade with mincing during the preparation step of the meat paste so as to improve processing efficiency and water retention property of products is improved by using frazil ice for lowering temperature; a frying-pan is adopted during the molding and aging step and processing and aging and cutting are carried out at papanicolaou 70-75 DEG C; the frying and molding step is adopted to solve the problem that the products are difficult to be molded and portioned during traditional preparation process, realizing packaging of the products. The crackling meat Tofu pudding prepared by the method not only reserves the features of traditional 'Tender Chicken Block' but also has long storage life, easy transport and rich nutrition.

Description

technical field [0001] The invention relates to a processing method of meat products, in particular to a processing method of crispy dried tofu. Background technique [0002] "Chicken Douhua" is a kind of meat dish in Sichuan cuisine. It is traditionally made of chicken breast meat. Its production method is: remove the oil and tendons from the chicken breast meat, beat it with the back of a knife, chop it into meat paste, and then Add an appropriate amount of egg whites, water and salt, beat well and make an emulsified meat paste, then slowly pour it into hot water, and then heat it over low heat to solidify. Because its shape is similar to soybean curd (soft tofu), it is called "chicken bean curd". This product is soft and tender, unique in flavor, rich in nutrition and easy to digest. It is a high-end meat dish loved by consumers. But because this kind of product can only be handmade on site at present, and the product molding is poor (fragile), and the shelf life is sho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/01A23L13/50A23L5/10
Inventor 王卫
Owner CHENGDU UNIV
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