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Perilla leaf meat pie and preparation method thereof

A technology of perilla and meat pie, applied in the functions of food ingredients, food science, application, etc., to achieve the effect of mellow umami, good chewiness, and rich nutritional value

Inactive Publication Date: 2020-05-22
翁航
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention uses perilla and pork as main raw materials, and after blending, vacuum packaging, and sterilization, the finished perilla meat cake is made. The finally prepared perilla meat cake has a golden color, uniform color, luster, moderate saltiness, and mellow umami taste. It has good chewiness; there is no relevant report at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of basil patties, the weight of each component is:

[0025] 100 parts of pork, 15 parts of perilla, 15 parts of starch, 20 parts of soybean protein isolate, 0.5 parts of complex phosphate, 0.5 parts of white sugar, 0.08 parts of pepper, and 2 parts of fish sauce.

[0026] A preparation method of perilla meatloaf includes the following steps:

[0027] (1) Raw material processing: take an appropriate amount of perilla, defrost for later use, and prepare the pork after thawing, washing, cutting, and draining water;

[0028] (2) Seasoning: Add complex phosphate to pork with a fat-to-lean ratio of 1:1. After it is fully crushed, add perilla and a certain amount of starch, soybean protein isolate, pepper, fish sauce and other seasonings;

[0029] (3) Steaming: After loading the plate, cover with plastic wrap and steam for about 3 minutes;

[0030] (4) Vacuum packaging: the meatloaf is cooled to about 60℃, put into the cooking bag, wipe the bag mouth oily clean before sealing, the...

Embodiment 2

[0034] A kind of basil patties, the weight of each component is:

[0035] 110 parts of pork, 18 parts of perilla, 20 parts of starch, 20 parts of soybean protein isolate, 0.8 parts of complex phosphate, 2 parts of white sugar, 0.1 part of pepper, and 2 parts of fish sauce.

[0036] A preparation method of perilla meatloaf includes the following steps:

[0037] (1) Raw material processing: take an appropriate amount of perilla, defrost it for later use, and prepare the pork after thawing, washing, cutting, and draining water;

[0038] (2) Seasoning: Add complex phosphate to pork with a fat-to-lean ratio of 1:1. After it is fully crushed, add perilla and a certain amount of starch, soybean protein isolate, pepper, fish sauce and other seasonings;

[0039] (3) Steaming: After loading, cover with plastic wrap and steam for about 3 minutes;

[0040] (4) Vacuum packaging: the meatloaf is cooled to about 60℃, put into the cooking bag, wipe the bag mouth oil before sealing, the vacuum degree is ...

Embodiment 3

[0044] A kind of basil patties, the weight of each component is:

[0045] 120 parts of pork, 10 parts of perilla, 10 parts of starch, 15 parts of soybean protein isolate, 1 part of complex phosphate, 1 part of white sugar, 0.04 part of pepper, and 1 part of fish sauce.

[0046] A preparation method of perilla meatloaf includes the following steps:

[0047] (1) Raw material processing: take an appropriate amount of perilla, defrost for later use, and prepare the pork after thawing, washing, cutting, and draining water;

[0048] (2) Seasoning: Add complex phosphate to pork with a fat-to-lean ratio of 1:1. After it is fully crushed, add perilla and a certain amount of starch, soybean protein isolate, pepper, fish sauce and other seasonings;

[0049] (3) Steaming: After loading, cover with plastic wrap and steam for about 3 minutes;

[0050] (4) Vacuum packaging: the meatloaf is cooled to about 60℃, put into a cooking bag, wipe the bag mouth oily clean before sealing, the vacuum degree is 0....

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PUM

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Abstract

The invention relates to a processing and preparation method of a perilla leaf meat pie and belongs to the field of food processing. The perilla leaf meat pie comprises the following components in parts by weight: 80-120 parts of pork, 10-20 parts of perilla leaves, 10-30 parts of starch, 15-30 parts of soy protein isolate, 0.1-1 part of compound phosphate, 0.1-3 parts of white granulated sugar, 0.01-0.1 part of ground pepper and 1-3 parts of fish sauce. The preparation method of the perilla leaf meat pie comprises the following steps: taking the perilla leaves and the pork as main raw materials, and carrying out blending, vacuum packaging and sterilization to prepare a finished product of the perilla leaf meat pie. The perilla leaf meat pie has gold and uniform color, luster, moderate saltiness degree, mellow umami and better chewiness.

Description

Technical field [0001] The invention relates to a perilla patties and a preparation method thereof. Specifically, perilla and pork are used as main raw materials to prepare a finished perilla patties after preparation, vacuum packaging, and sterilization, and belongs to the field of agricultural product processing. Background technique [0002] Perilla is commonly used as a traditional Chinese medicine in China, and the Japanese are mostly used in cooking, especially when eating sashimi, it is an indispensable companion. It is also used as a vegetable or as a tea in a few areas of China. Perilla leaf is also called Su Ye. It has the functions of relieving the appearance and dispelling cold, promoting qi and stomach. It mainly treats cold, cold, cough, fullness of chest and abdomen, nausea and vomiting. The seed is also called Suzi, which has the functions of relieving cough and relieving asthma and promoting phlegm. The whole perilla herb can distill perilla oil. The oil from th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L13/10
CPCA23L33/00A23L13/10A23V2002/00A23V2200/30
Inventor 翁航
Owner 翁航
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