Meat roll and preparation method thereof

A production method and technology for meat rolls, which are applied in the fields of food preparation, application, food science, etc., can solve the problems of hard meat, unsuitable cooking time, and decreased taste, and achieve high utilization rate, rich varieties, and convenient product processing. Effect

Inactive Publication Date: 2011-06-29
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the fat beef or mutton used in shabu-shabu or hot pot on the market is sliced ​​directly with a meat slicer and eaten in rolls, and the cooking time should not be mastered. Over time, the meat will harden and the taste will decrease.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Weigh raw materials according to the following weight ratio: chicken 100kg, ice water 25kg, corn modified starch 3kg, soybean protein isolate powder 1.5kg;

[0011] Weigh auxiliary materials according to the following weight ratio: salt 1.6kg, white sugar 2kg, monosodium glutamate 0.2kg, moisture retaining agent 0.5kg, elasticity enhancer 0.2kg, TG enzyme 1kg, flavor agent 0.1kg, spice powder 0.3kg, essence 0.1kg kg.

[0012] Production method: Chopping and emulsifying the raw materials and auxiliary materials at 4-10°C for 10-15 minutes, then putting the above mixture into a mold for molding, then quick-freezing, demoulding, and storing in a low-temperature storage at -18°C. The stored meat is sliced ​​and rolled with a meat slicing machine, then quick-frozen, packaged, and stored in a low-temperature warehouse at -18°C.

Embodiment 2

[0014] Weigh raw materials according to the following weight ratio: chicken 50kg, fish 50kg, corn modified starch 2kg, soybean protein isolate powder 3kg, ice water 30kg;

[0015] Weigh auxiliary materials according to the following weight ratio: salt 1kg, white sugar 1kg, monosodium glutamate 0.1kg, moisture retaining agent 0.5kg, elasticity enhancer 0.1kg, TG enzyme 0.5kg, flavor agent 0.1kg, spice powder 0.2kg, essence 0.1kg kg.

[0016] Production method: chop and emulsify the raw materials and auxiliary materials at 4°C for 10 minutes, then put the above mixture into a mold for molding, then quick-freeze, take out the mold, and store in a low-temperature storage at -18°C. Use a meat slicing machine to slice and roll, then quick-frozen, packaged, and stored in a low-temperature warehouse at -18°C.

Embodiment 3

[0018] Weigh raw materials according to the following weight ratio: beef 120kg, corn modified starch 4kg, soybean protein isolate powder 3kg, ice water 30kg;

[0019] Weigh auxiliary materials according to the following weight ratio: salt 2kg, sugar 1kg, monosodium glutamate 0.2kg, moisture retaining agent 1kg, elasticity enhancer 0.1kg, TG enzyme 1.5kg, umami agent 0.2kg, spice powder 0.4kg, essence 0.2kg .

[0020] Production method: Chop, mix and emulsify the raw materials and auxiliary materials at 10°C for 15 minutes, then put the above mixture into a mold to shape, then quick-freeze, take out the mold, store in a low-temperature storage at -18°C, and separate the meat stored in the low-temperature storage Use a meat slicing machine to slice and roll, then quick-frozen, packaged, and stored in a low-temperature warehouse at -18°C.

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PUM

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Abstract

The invention discloses a meat roll, which comprises the following raw materials according to the parts by weight: 90 to 110 parts of raw meat, 2 to 4 parts of corn denaturalization starch, 1 to 3 parts of separated soy albumen powder and 20 to 30 parts of ice water. The meat roll has high raw meat use rate, obvious economic benefit, convenience in processing, high nutritive value and high protein content, is suitable for industrialized and standardized production, and can be combined with different nutritional components and added with natural coloring matters or vegetable juice to match the color and luster; in addition, when the meat roll is processed, the steps of increasing fragrance, fresh, tenderness and fragility are adopted for processing, so that the meat roll has boiling fastness in a hot pot, is pliable, smooth, crisp, tender and fragrant. More dishes for the hot pot can be prepared through the preparation method, thereby enriching the species.

Description

technical field [0001] The invention relates to a meat roll and a preparation method thereof. Background technique [0002] Most of the fat beef or mutton used in shabu-shabu or hot pot on the market is sliced ​​directly with a meat slicing machine, and eaten in rolls, and the cooking time should not be mastered. Over time, the meat will harden and the taste will decrease. Contents of the invention [0003] The technical problem to be solved by the present invention is that meat rolls in shabu-shabu or hot pot become hard after being boiled for a long time, and a quick-frozen meat roll eaten in shabu-shabu and a preparation method thereof are provided. [0004] The technical scheme of the invention is: a meat roll, which comprises the following raw materials in parts by weight: raw meat 80-120, corn modified starch 2-4, soybean protein isolate powder 1-3, ice water 20-30. [0005] The meat roll also includes the following auxiliary materials in parts by weight: 1-2 salt, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/315A23L1/326A23L1/317A23L13/10A23L13/40A23L13/50A23L13/60A23L17/10
Inventor 曹书峰
Owner 河南省淇县永达食业有限公司
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