Miscellaneous grain steamed meat powder and production method thereof

A technology of whole grains and production methods, which is applied in the field of food seasoning, can solve the problems of steamed meat powder with insufficient taste, low protein content, and monotonous nutrition of rice, and achieve the effect of rich protein content, rich cellulose, and balanced nutrition

Inactive Publication Date: 2011-11-16
武汉江花调味食品有限公司
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AI-Extracted Technical Summary

Problems solved by technology

However, the nutrition of rice is monotonous, lacks lysine, and the protein content is ...
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Abstract

The invention provides a miscellaneous grain steamed meat powder and a production method thereof. The miscellaneous grain steamed meat powder comprises a rice-four bag, a fresh sauce bag and a solid seasoning bag, wherein the rice-four bag comprises the following raw materials: rice, corn, millet, wheat or grain sorghum and bean; the fresh sauce bag comprises the following raw materials: preserved bean curd, broad bean paste, soybean paste and sweet soybean paste; the solid seasoning bag comprises the following raw material of tibicos; and the weight ratio of the rice-four bag to the fresh sauce bag to the solid seasoning bag is 1:(0.35-0.55):(0.04-0.05). In the steamed meat powder provided by the invention, the miscellaneous grain is utilized for matching, thus the nutrition is more balanced, and the protein content is richer; and meanwhile, the solid seasoning bag taking the tibicos as a raw material is also added in the steamed meat powder, thus the mouthfeel of the steamed meat powder is more fresher; and in addition, two fermentation processes are adopted in the fresh sauce bag, thus the mouthfeel of the steamed meat powder is better, and the quality guarantee period is longer. The raw materials of the miscellaneous grain steamed meat powder provided by the invention are simple and easily obtainable, and the miscellaneous grain steamed meat powder provided by the invention has the advantages of good mouthfeel, high nutritive value and strong practicability.

Application Domain

Technology Topic

Examples

  • Experimental program(3)

Example Embodiment

[0015] Example 1
[0016] 1. The production method of rice noodle buns
[0017] 25kg of early rice, 20kg of corn, 20kg of millet, 25kg of buckwheat and 25kg of red beans are respectively sent to the screening machine to screen out impurities such as grain bark and sand. Then put the cleaned above-mentioned raw materials into an automatic wok, and stir-fry at 85°C for 30 minutes until the appearance is light yellow, but there is no burnt. Then, the roasted raw materials are cooled to room temperature through a vibrating cooling fluidized bed, and pulverized in batches to pass a 20-mesh sieve. Finally, the above-mentioned raw materials and ingredients are mixed evenly in a mixing machine and poured into a bag for sealing to obtain a rice noodle packet 1, each weighing 100 g. The ingredients are composed of 3 kg of salt, 0.3 kg of star anise, 0.3 kg of fennel, 0.2 kg of cinnamon, 0.2 kg of tangerine peel, 0.3 kg of ginger, 0.5 kg of celery and 1 kg of red yeast rice.
[0018] Second, the production method of fresh sauce bag
[0019] 300 kg of red fermented bean curd, 200 kg of bean paste, 200 kg of soybean paste and 350 kg of sweet noodle paste were ground through a colloid and passed through a 40-mesh sieve. The above-mentioned raw materials and ingredients are mixed and fermented in a sauce tank for 20 days and then homogenized by a homogenizer, wherein the fermentation is carried out at 28-30°C for 10 days and at 32-35°C for 10 days. The ingredients are composed of 190 kg of salt, 25 kg of white wine, 20 kg of monosodium glutamate, 25 kg of red yeast rice, and 750 kg of water. Then the homogenized fresh sauce is fermented at 28-32°C for 10 days, and finally the fresh sauce after fermentation is sent to the liquid self-service packaging machine, filled and sealed to obtain the fresh sauce package 1, each bag weighs 35g .
[0020] Third, the production method of solid seasoning package
[0021] Dried shiitake mushrooms without mold, impurities and uniform particle size are put into a dryer and dried at 60°C for 30 minutes to a moisture content of less than 5%. The dried shiitake mushrooms are crushed with a hammer mill and passed through a 60-mesh sieve to obtain shiitake mushroom powder. Mix 0.3 kg of mushroom powder, 0.5 kg of monosodium glutamate, 2 kg of sugar and 0.2 kg of chicken essence, and then use an automatic filling machine to fill and seal to obtain a solid seasoning package 1, each weighing 4 g.
[0022] The steamed meat powder 1 with whole grains consists of a rice noodle bag 1, a fresh sauce bag 1, and a solid seasoning bag 1.
[0023] Put the sealed whole grain steamed meat powder 1 in the incubator. Under the environment of 36±1℃, there will be no swelling after one week, that is, the shelf life is more than 18 months.

Example Embodiment

[0024] Example 2
[0025] 1. The production method of rice noodle buns
[0026] 35kg of glutinous rice, 10kg of corn, 15kg of millet, 15kg of buckwheat and 15kg of black beans are respectively sent to the screening machine to remove impurities such as grain bark and sand. Then put the cleaned raw materials into an automatic wok, and stir-fry at 90°C for 30 minutes until the appearance is light yellow, but there is no burnt. Then, the roasted raw materials are cooled to room temperature through a vibrating cooling fluidized bed, and pulverized in batches to pass a 20-mesh sieve. Finally, the above-mentioned raw materials and ingredients are mixed evenly in a mixing machine and poured into a bag for sealing to obtain a rice noodle bag 2, each bag weighing 120 g. The ingredients consisted of 4 kg of salt, 0.4 kg of star anise, 0.2 kg of fennel, 0.4 kg of cinnamon, 0.1 kg of tangerine peel, 0.6 kg of ginger, 1 kg of Qianlixiang and 0.4 kg of red yeast rice.
[0027] Second, the production method of fresh sauce bag
[0028] 400 kg of red fermented bean curd, 120 kg of bean paste, 250 kg of soybean paste and 480 kg of sweet noodle paste are ground through a colloid and then passed through a 40 mesh sieve. The above-mentioned raw materials and ingredients are mixed and fermented in a sauce tank for 20 days and then homogenized by a homogenizer, wherein the fermentation is carried out at 28-30°C for 10 days and at 32-35°C for 10 days. The ingredients are composed of 250 kg of salt, 20 kg of white wine, 15 kg of monosodium glutamate, 15 kg of red yeast rice, and 850 kg of water. Then the homogenized fresh sauce is fermented at 28-32℃ for 10 days, and finally the fresh sauce after fermentation is sent to the liquid self-service packaging machine to fill the bag and seal to obtain the fresh sauce package 2, each bag weighs 50g .
[0029] Third, the production method of solid seasoning package
[0030] Dried shiitake mushrooms without mold, impurities and uniform particle size are put into a dryer and dried at 60°C for 60 minutes until the water content is within 4%. The dried shiitake mushrooms are crushed with a hammer mill and passed through a 60-mesh sieve to obtain shiitake mushroom powder. Mix 0.5 kg of shiitake mushroom powder, 0.8 kg of monosodium glutamate, 5 kg of sugar and 0.3 kg of chicken essence, then use an automatic filling machine to fill and seal to obtain a solid seasoning package 2, each weighing 5 g.
[0031] The steamed meat powder 2 with whole grains consists of a rice noodle bag 2, a fresh sauce bag 2, and a solid seasoning bag 2.
[0032] Put the sealed whole grain steamed meat powder 2 in the incubator. Under the environment of 36±1℃, there will be no swelling after one week, that is, the shelf life is more than 18 months.

Example Embodiment

[0033] Example 3
[0034] 1. The production method of rice noodle buns
[0035] 40kg of parboiled rice, 15kg of corn, 30kg of millet, 10kg of sorghum, and 35kg of soybeans are respectively sent to the screening machine to screen out impurities such as grain bark and sand. Then put the cleaned above-mentioned raw materials into an automatic wok, and stir-fry at 95°C for 30 minutes until the appearance is light yellow, but there is no burnt. Then, the roasted raw materials are cooled to room temperature through a vibrating cooling fluidized bed, and pulverized in batches to pass a 20-mesh sieve. Finally, the above-mentioned raw materials and ingredients are mixed evenly in a mixing machine and poured into a bag for sealing to obtain rice noodle bag 3, each bag weighing 100g. The ingredients are composed of 6 kg of salt, 0.2 kg of star anise, 0.1 kg of fennel, 0.5 kg of cinnamon, 0.25 kg of tangerine peel, 0.5 kg of ginger, 1.5 kg of Qianlixiang and 1.2 kg of red yeast rice.
[0036] Second, the production method of fresh sauce bag
[0037] The red fermented bean curd 450kg, the bean paste 230kg, the soybean paste 180kg and the sweet noodle paste 400kg are ground through the colloid and passed through a 40-mesh sieve. The above-mentioned raw materials and ingredients are mixed and fermented in a sauce tank for 20 days and then homogenized by a homogenizer, wherein the fermentation is carried out at 28-30°C for 10 days and at 32-35°C for 10 days. The ingredients are composed of 300 kg of salt, 35 kg of white wine, 18 kg of monosodium glutamate, 20 kg of red yeast rice, and 900 kg of water. Then the homogenized fresh sauce is fermented at 28-32℃ for 10 days, and finally the fresh sauce after fermentation is sent to the liquid self-service packaging machine, filled and sealed to obtain the fresh sauce package 3, each bag weighs 55g .
[0038] Third, the production method of solid seasoning package
[0039] Dried shiitake mushrooms without mold, impurities and uniform particle size are put into a dryer and dried at 60°C for 40 minutes until the water content is within 4.5%. The dried shiitake mushrooms are crushed with a hammer mill and passed through a 60-mesh sieve to obtain shiitake mushroom powder. Mix 0.8 kg of shiitake mushroom powder, 1 kg of monosodium glutamate, 4 kg of sugar and 0.5 kg of chicken essence and use an automatic filling machine to fill and seal to obtain a solid seasoning package 3, each weighing 5 g.
[0040] The steamed meat powder 3 with whole grains consists of a rice noodle bag 3, a fresh sauce bag 3, and a solid seasoning bag 3.
[0041] Put the sealed whole grain steamed meat powder 3 in the incubator. Under the environment of 36±1℃, there will be no swelling of the bag after one week, that is, the shelf life is more than 18 months.
[0042] After testing, the hygienic indicators and other data of the above-mentioned whole grain steamed meat powder 1-3 all meet the standard of Q/WJT022-2009.
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