Processing method of pickle compound type bone soup meat paste

A processing method and composite technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of destroying the nutritional value of the product, the structure of the structure, the high moisture content of the product is difficult to store, and the reduction of product safety, etc., to achieve good antiseptic preservation Effect, small investment, low production cost

Inactive Publication Date: 2012-09-19
SICHUAN YIBIN HUIBAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, meat sauce seasoning mainly stays in catering production. This kind of meat sauce seasoning that adopts direct frying has the following disadvantages: (1) The raw materials with heavy smell such as beef and mutton have not been processed to remove the smell and increase the aroma, resulting in The product lacks umami and has a strong smell of mutton; (2) The water content is not controlled during production, resulting in high water content and difficult to store. In order to preserve for a long time, it is necessary to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 The processing method of mutton bone soup meat sauce

[0034] Preparation of bone broth and bone oil

[0035] (1) Processing of bone broth raw materials

[0036] Bone crushing and mutton removal: Take frozen sheep bones, pig bones and rabbit bones, and crush them to 1-2cm by taking advantage of their brittleness at low temperature 3 Then put the rinsed broken bones into the pot and add water 1.5 times the total weight of the broken bones, as well as 1% of the total weight of the broken bones, ginger, 1% of green onions, 0.1% of jasmine flowers , pre-cook at 90-95 ℃ for 40 minutes, and finally put the pre-cooked bone fragments into clean water for rinsing for more than 1 hour for later use. 7 servings, rabbit bones;

[0037] Frying of crucian carp: Take 3 pieces of fresh crucian carp with a weight of 150g-250g each according to the same weight as lamb bone, pork bone and rabbit bone, remove fish scales and internal organs, put them in oil pan and fry at 2...

Embodiment 2

[0052] Embodiment 2 The processing method of beef bone soup meat sauce

[0053] Preparation of bone broth and bone oil

[0054] (1) Processing of bone broth raw materials

[0055] Bone crushing and mutton removal: Take frozen beef bones, pork bones and rabbit bones, and first use the brittleness at low temperature to crush them to 1-2cm 3 After rinsing with water for 3 hours, put the rinsed bones into the pot, add water that is 1 times the total weight of the bones, 0.5% ginger, 0.5% green onions, 0.05% jasmine flowers, at 90-95 ℃ Precooking for 30min, finally putting the precooked broken bones into clear water for rinsing for more than 1h for later use, and the weight ratios of the beef bones, pig bones, and chicken bones are 70 parts of cattle, 20 parts of pig bones, and 7 parts of rabbit bones;

[0056] Frying of crucian carp: Take 4 pieces of fresh crucian carp with a weight of 150g-250g each according to the same weight as beef bone, pork bone and rabbit bone, remove fi...

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PUM

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Abstract

The invention discloses a processing method of pickle compound type bone soup meat paste, which comprises the manufacturing process of: based on sheep/cattle bone, swine bone, rabbit bone, crucian and sheep/beef as main raw materials, decocting sheep/cattle bone, swine bone, rabbit bone and crucian, centrifugally separating to obtain compound bone oil, and vacuum-concentrating the clear soup to prepare the concentrated compound bone soup; and carrying out off-odor removal on sheep or beef, stirring into minced fillet, frying together with pickled vegetables at strong fire to prepare meat paste solid, bagging the bone oil, concentrated bone soup and solid according to a ratio, and sterilizing under normal pressure to obtain compound meat paste finished product. The shelf life of the compound meat paste finished product is more than 6 months, the compound meat paste finished product can be eaten after microwave heating, and can be used as convenient seasoning for rice noodles, vermicelli, noodles, soup and dishes.

Description

technical field [0001] The invention relates to a processing method of meat sauce seasoning food, in particular to a processing method of pickled vegetable compound bone broth meat sauce. Background technique [0002] At present, meat sauce seasonings are mainly used in food and beverage production. This directly fried meat sauce seasoning has the following disadvantages: (1) For raw materials with strong mutton taste such as beef and mutton, the treatment of detangling and aroma enhancement is not carried out, resulting in The product has insufficient umami and heavy taint; (2) the moisture content of the product is not controlled during production, which makes the product difficult to store due to its high moisture content. In order to preserve it for a long time, it is necessary to use 121 ℃ thermal sterilization or add chemical preservatives, such as sorbic acid. Potassium, etc., the use of thermal sterilization will not only destroy the nutritional value and organizatio...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/317A23L1/40A23L27/60A23L13/60A23L23/10
Inventor 刘达玉王卫龚华斌唐智
Owner SICHUAN YIBIN HUIBAO FOOD
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