Method for preparing bean curd skin meat product

A production method and product technology, which are applied in the production field of bean curd meat products, can solve the problems of unsatisfactory taste, shape, inconspicuous meat pieces, and poor flavor of meat fillings, and achieve low labor costs, obvious meat pieces, and high production efficiency. high efficiency effect

Active Publication Date: 2012-01-04
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

The traditional method uses raw meat to be ground and marinated. The meat pieces are not obvious, and the taste and shape are not satisfactory. Traditional meat rolls are made by hand, which is inefficient and time-consuming. Tofu skin is used as the wrapping material, which is not suitable for

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1

[0016] A method for making beancurd meat products, its steps are as follows:

[0017] (1) Prepare the main ingredients of tofu skin meat products according to the following parts by weight: 70 kg of lean meat, 30 kg of fatty meat, 10 kg of tofu skin, 3 kg of chives, and 2 kg of diced radish;

[0018] Prepare the mixing material for the skin and meat products according to the following parts by weight: 0.1 kg of transglutaminase, 1.8 kg of salt, and 0.3 kg of sodium tripolyphosphate;

[0019] Prepare the tumbling material for tofu skin meat products according to the following parts by weight: 2 kg sugar, 0.1 kg sesame oil, 10 kg ice water, 4 kg whole egg liquid, 4 kg corn starch;

[0020] (2) Cut lean and fatty meat into cubes, add the mixing material, stir at 0℃, and marinate at 4℃ for 4 hours;

[0021] (3) Add the kneading material and knead in vacuum for 2 hours, then add chives and diced radish and knead for 3 minutes until the filling is even, and the filling tempe...

Example Embodiment

[0025] Example 2

[0026] A method for making beancurd meat products, its steps are as follows:

[0027] (1) Prepare the main ingredients of tofu skin meat products according to the following parts by weight: 70 kg of lean meat, 20 kg of fatty meat, 10 kg of tofu skin, 3 kg of chives, and 2 kg of diced radish;

[0028] Prepare the mixing material for the skin and meat products according to the following parts by weight: 0.15 kg of transglutaminase, 2 kg of salt, and 0.4 kg of sodium tripolyphosphate;

[0029] Prepare the tumbling material for tofu skin meat products according to the following parts by weight: 2 kg sugar, 0.2 kg sesame oil, 15 kg ice water, 6 kg whole egg liquid, 6 kg corn starch;

[0030] (2) Dice the lean meat and fatty meat, add the mixing material, stir at 3°C, and marinate at 2°C for 5 hours;

[0031] (3) Add the rolling and kneading ingredients and knead in vacuum for 3 hours, then add the chives and diced radish and knead for 5 minutes until the filling is even, an...

Example Embodiment

[0035] Example 3

[0036] A method for making beancurd meat products, its steps are as follows:

[0037] (1) Prepare the main ingredients of tofu skin meat products in the following parts by weight: 100 kg of lean meat, 40 kg of fat, 20 kg of tofu skin, 5 kg of chives, and 4 kg of diced radish;

[0038] Prepare the mixing material for the skin and meat products according to the following parts by weight: 0.15 kg of transglutaminase, 2 kg of salt, and 0.4 kg of sodium tripolyphosphate;

[0039] Prepare the tumbling material for tofu skin meat products in the following parts by weight: sugar 3 kg, sesame oil 0.2 kg, ice water 15 kg, whole egg liquid 6 kg, corn starch 6 kg;

[0040] (2) Cut lean and fatty meat into cubes, add the mixing material, stir at 5°C, and marinate at 3°C ​​for 5 hours;

[0041] (3) Add the kneading material and knead in vacuum for 3 hours, then add chives and diced radish and knead for 4 minutes until the filling is even, and the filling temperature is 4℃;

[0042] (...

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PUM

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Abstract

The invention discloses a method for preparing a bean curd skin meat product. The method comprises the following steps of: (1) preparing a main material, a stirring material and a rolling and kneading material of the bean curd skin meat product; (2) dicing lean meat and fat meat, adding the stirring material, stirring and pickling; (3) adding the rolling and kneading material, and performing vacuum rolling and kneading; (4) coiling bean curd skin on a casing pipe, covering a plastic sausage casing on the bean curd skin, tying one end of the plastic sausage casing, filling stuffing at low speed under vacuum conditions, and tying the other end of the sausage casing to obtain a filled sausage; (5) putting the filled sausage into a smoking and boiling furnace and roasting, and cooking; and (6) spraying the filled sausage by using cold water to reduce the temperature, peeling the plastic sausage casing, cutting into slices, coils or sections and stringing on bamboo sticks, and immediately quick-freezing. In the method, vacuum filling production is performed by adopting a sausage filling mode and utilizing the plastic sausage casing, the bean curd skin meat product has obvious meat loaves, a compact structure and good mouthfeel, the production efficiency is high, and the labor cost is low.

Description

technical field [0001] The invention relates to a method for making bean curd meat products, which use livestock meat and poultry meat as the main raw material, through dicing, stirring, rolling, filling, cooking, cutting into sections (pieces), stringing and quick-freezing. Background technique [0002] Bean curd meat roll (meat slices, meat skewers) is a delicious and juicy, quick-frozen prepared food that is convenient to eat. It is deeply loved by everyone and has a certain consumption demand. The traditional method uses raw meat to be ground and marinated. The meat pieces are not obvious, and the taste and shape are not satisfactory. Traditional meat rolls are made by hand, which is inefficient and time-consuming. Tofu skin is used as the wrapping material, which is not suitable for industrial production. , and adopt the mode of enema to carry out industrialized production, then rely on casing to finish; Usually adopt edible casing, then there are problems such as appea...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 赵军武
Owner 河南省淇县永达食业有限公司
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