Manufacturing method and system for Sichuan cuisine-savory meat loaf

A production method and meat cake technology, which are applied in the industrial production system of Sichuan cuisine fragrant bowl meat, and the industrial production field of Sichuan cuisine fragrant bowl meat, can solve the problems of easy falling off of egg layer, thin egg layer, poor taste, etc., and achieve excellent taste , the surface is smooth and smooth, the effect of high adhesion

Pending Publication Date: 2019-05-07
甘移平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention overcomes the deficiencies of the prior art, and provides a system for industrially producing Sichuan-style fragrant bowl meat and a production method of Sichuan-style

Method used

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  • Manufacturing method and system for Sichuan cuisine-savory meat loaf

Examples

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Example Embodiment

[0029] Example 1

[0030] Use a meat grinder to make fatty meat and lean meat mixed with fat and lean meat, the mass ratio of fat meat and lean meat is 0.45:1, separate the egg white and egg yolk of the egg, and set aside.

[0031] Add starch, edible salt, and carrageenan to the raw egg yolk, stir well to form a paste, add 150g of starch, 45g of edible salt, and 10g of carrageenan per kilogram of raw egg yolk; steam half of the paste-like raw egg yolk at 90-100°C for 30 minutes The cooked egg yolk is obtained, and after cooling, it is pulverized into particles with a particle diameter of 1-2mm, and then the cooked egg yolk particles are stirred evenly with the other half of the paste-like raw egg yolk to obtain mayonnaise.

[0032]Add egg white, ginger and onion juice, starch, edible salt, sodium glutamate, and carrageenan to the meat paste, add 180g egg white, 18g ginger and onion juice, 130g starch, 10g edible salt, and 4.0g glutamic acid per kilogram of meat paste sodium n...

Example Embodiment

[0034] Example 2

[0035] Use a meat grinder to make fatty meat and lean meat mixed with fat and lean meat, the mass ratio of fat meat and lean meat is 0.45:1, separate the egg white and egg yolk of the egg, and set aside.

[0036] Add starch, edible salt, and carrageenan to the raw egg yolk, stir well to form a paste, add 150g of starch, 42g of edible salt, and 9g of carrageenan per kilogram of raw egg yolk; steam half of the paste-like raw egg yolk at 90-100°C for 25 minutes The cooked egg yolk is obtained, and after cooling, it is pulverized into particles with a particle diameter of 1-2mm, and then the cooked egg yolk particles are stirred evenly with the other half of the paste-like raw egg yolk to obtain mayonnaise.

[0037] Add egg white, ginger and onion juice, starch, edible salt, sodium glutamate, and carrageenan to the meat paste, add 180g egg white, 18g ginger and onion juice, 130g starch, 10g edible salt, and 4.0g glutamic acid per kilogram of meat paste sodium n...

Example Embodiment

[0039] Example 3

[0040] Use a meat grinder to make fatty meat and lean meat mixed with fat and lean meat, the mass ratio of fat meat and lean meat is 0.45:1, separate the egg white and egg yolk of the egg, and set aside.

[0041] Add starch, edible salt, and carrageenan to the raw egg yolk, stir well to form a paste, add 150g of starch, 45g of edible salt, and 10g of carrageenan per kilogram of raw egg yolk; steam half of the paste-like raw egg yolk at 90-100°C for 30 minutes The cooked egg yolk is obtained, and after cooling, it is pulverized into particles with a particle diameter of 1-2mm, and then the cooked egg yolk particles are stirred evenly with the other half of the paste-like raw egg yolk to obtain mayonnaise.

[0042] Add egg white, ginger and onion juice, starch, edible salt, sodium glutamate, and carrageenan to the meat paste, add 180g egg white, 18g ginger and onion juice, 130g starch, 10g edible salt, and 4.0g glutamic acid per kilogram of meat paste sodium ...

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Abstract

The invention discloses a manufacturing method and system for Sichuan cuisine-savory meat loaf. The system prepares the savory meat loaf in batch through a spiral constant pressure extruder, a standard mold, boiling equipment and conveying equipment. The savory meat loaf is made by slim and fat minced meat and yolk; half of a yolk solution is crushed into particles after steaming, and uniformly stirred with the other half of raw yolk to make into mayonnaise with other seasonings; the mayonnaise is pressed on the surface of the paste minced meat; and the mold is filled, so that the savory meatloaf can be obtained through boiling. A protein layer and a vegetable layer can exist between the yolk layer and a meat layer. The savory meat loaf prepared by the method is uniform in specification,and the yellow of the egg layer is distinct from the color of the meat layer, so that good ornamental values can be realized; and the egg layer and the meat layer can be tightly combined without delamination, and the savory meat loaf is soft in taste.

Description

technical field [0001] The invention relates to Sichuan cuisine fragrant bowl meat, and more specifically, the invention relates to a system for industrially producing Sichuan cuisine fragrant bowl meat and an industrialized production method for Sichuan cuisine fragrant bowl meat. Background technique [0002] Traditional Xiangwan meat is usually made by hand. One method is to add flour, vegetables, dried tofu and other particles to the minced meat as fillers. After mixing evenly, put it into a mold after seasoning, and steam it in a steamer until After it is fully cooked, cool it, then brush a layer of egg yolk on the surface, steam it in a steamer until it is fully cooked, cool it, slice it, and use it to make fragrant bowls; another method is to add flour, vegetables, Dried tofu granules and other fillings are seasoned and put into a mold, and the surface is covered with fried egg skin, steamed in a steamer until fully cooked, cooled, sliced, and used to make fragrant bo...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/60A23L15/00A23L27/60A23L5/10A23P30/10A23P30/20
Inventor 甘移平甘宁
Owner 甘移平
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