Preparation method of edible stuffing

Abstract

The invention belongs to a preparation method of edible stuffing, which comprises the following steps: preparing fresh meat into meat stuffing with the particle size of less than 3mm; the method comprises the following steps: cleaning vegetables, blanching the cleaned vegetables in boiled water containing 0.1-0.5% by weight of sodium bicarbonate for 20 seconds, taking out the blanched vegetables, cooling the blanched vegetables in ice water at the temperature of 0 DEG C to prevent the vegetables from discoloring and loss of chlorophyll, then taking out the vegetables, and draining water; refrigerating the meat stuffing in a refrigerator at the temperature of-1 to-3 DEG C for 2 hours, raising the temperature of the refrigerator to 1 to 4 DEG C, refrigerating for 3 hours, and performing secondary acid discharge; the preparation of the edible stuffing is divided into preparation of meat stuffing, vegetable vegetarian stuffing and meat and vegetable mixed stuffing. The meat stuffing can be subjected to acid discharge, the original taste and nutrition of stuffing food are kept, and the meat stuffing has the advantages of being delicious and good in taste, appetizing and increasing appetite.

Description

Technical Field

[0001] The invention belongs to a method for preparing edible fillings. Background Art

[0002] Edible fillings include meat fillings, vegetable fillings and a mixture of the two.

[0003] At present, meat fillings on the market are mainly composed of pork, cattle, sheep, fish, shrimp and other meats. There are many ways to mix food fillings. The seasonings of the fillings, such as five-spice powder and ten-spice seasoning, play a role in increasing the flavor of the fillings, but the seasonings can only make the flavor of the food concentrate on the seasonings, losing the original fragrance of the filling ingredients. Therefore, how to mix the fillings is the key to the nutrition, flavor and taste of the fillings. Generally, due to the composition of food fillings and seasonings, the food made with them does not taste very good, is more popular, and has no characteristics. In particular, some seasonings used to make fillings not only cannot remove the odor of pork, cattle, and mutton themselves, but also have poor taste and taste.

[0004] In addition, traditional fillings only emphasize their seasoning effect without taking into account their nutritional and health effects, making the use of traditional fillings relatively narrow, and they are usually only used to make meat buns or other meat products.

[0005] As for vegetable fillings, they are mostly chopped into pieces, put into gauze, squeeze out water, add seasonings, and use as fillings for steamed buns, dumplings, wontons, meat patties and other pasta dishes, but the taste is not fresh enough. Summary of the invention

[0006] The purpose of the invention is to provide a method for preparing edible fillings, which can remove acid from meat fillings, keep the original flavor and nutrition of filling food, and has the advantages of delicious taste and appetizing and increasing appetite.

[0007] To this end, a method for preparing an edible filling of the present invention, which is composed of seasonings, comprises the following steps:

[0008] (1) preparing meat fillings from fresh meat, wherein the particles of the meat fillings are smaller than 3 mm;

[0009] Wash the vegetables and blanch them in boiling water containing 0.1-0.5% sodium bicarbonate by weight for 20 seconds, pick them up, and cool them in ice water at 0°C to prevent the vegetables from changing color and losing chlorophyll, then pick the vegetables up and drain the water; prepare all the seasonings;

[0010] (2) placing the meat filling in a refrigerator at -1°C to -3°C for 2 hours, and then raising the temperature of the refrigerator to 1°C to 4°C for 3 hours to perform secondary acid removal;

[0011] (3) Preparation of edible fillings: divided into meat fillings, vegetable fillings and mixed meat and vegetable fillings;

[0012] (a) preparing the meat filling, taking the sour meat filling and putting it into a container, adding seasonings including scallion oil, sugar, soy sauce, dark soy sauce, chicken essence, monosodium glutamate, and white pepper powder, and then manually turning it upside down and stirring it evenly, so that the volume of the meat filling with the seasonings increases by 20% compared with the original volume, thereby obtaining the meat filling;

[0013] (b) preparing a vegetable vegetarian filling, wherein the vegetables after water control are chopped into particles with a particle size of less than 3 mm, the vegetable particles are placed in a gauze cloth to squeeze out water, and the vegetable particles still contain 40% juice, the dejuiced vegetable particles are placed in a container, and seasonings such as pepper oil, sesame oil, scallion oil, and white pepper powder are added to the vegetable particles and stirred evenly, and then salt, monosodium glutamate, and chicken powder are added and stirred evenly by hand to obtain a vegetable vegetarian filling;

[0014] (c) Preparation of the meat-vegetable mixed filling: take the weight of the meat filling: the weight of the vegetable filling = 10-80:90:20, mix and stir manually to obtain the meat-vegetable mixed filling.

[0015] As a further description of the above technical solution: the fresh meat is pork, donkey meat, mutton and beef.

[0016] As a further description of the above technical solution: the fat meat in the meat filling accounts for less than 30%, and the rest is lean meat.

[0017] As a further description of the above technical solution: the condiments include pepper oil, sesame oil, scallion oil, white pepper powder, salt, monosodium glutamate, chicken essence, soy sauce and sugar.

[0018] As a further description of the above technical solution: the ice water contains ice cubes accounting for 10% of the weight of the ice water.

[0019] As a further description of the above technical solution: in the edible filling, the weight ratio of the edible filling to the seasoning is 30:7-16.

[0020] The present invention has the following beneficial effects:

[0021] 1. The present invention first performs secondary acid removal on the meat stuffing made from fresh meat. During the secondary acid removal process in which the meat stuffing first contracts at low temperature and then expands at high temperature, the nucleoprotein adenosine phosphate decomposes to eventually produce phosphate and hypoxanthine, which increases the aroma of the meat, and myosin in the protein produces glutamate under the influence of enzymes, which can increase the freshness and nutrition of the meat, and the pH value of the meat is changed and the metabolic products are decomposed and discharged to a large extent, so that the taste is greatly improved and the taste is more delicious; in the secondary acid removal process, the activity of the enzyme and the growth and reproduction of most microorganisms are inhibited at low temperature, and no toxins are secreted, which can avoid the deterioration and corruption of the meat and ensure the safety and hygiene of the meat; in the secondary acid removal process, the fiber structure of the muscle tissue of the meat changes, making it easier to chew and more conducive to human absorption and digestion; in the secondary acid removal process, a layer of dry oil film is formed on the surface of the meat, which can reduce the evaporation of water in the meat, and is also conducive to preventing the invasion of microorganisms, making it easier to store and enhance the flavor.

[0022] 2. The method for blanching vegetables of the present invention is to boil water in a pot and add a small amount of baking soda, and separately prepare a large pot of cold water at 0°C with ice cubes, pour the vegetables into the pot and immediately pick them up after they turn green in 20 seconds, that is, put them into ice water for cooling, which can prevent the vegetables from changing color and losing chlorophyll.

[0023] 3. The invention has good practicability and is easy to operate. The prepared steamed bun fillings, dumpling fillings, wonton fillings, meat pie fillings, pot sticker fillings, etc. are rich in nutrition and delicious in taste. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention are described clearly and completely below. In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further described below in conjunction with specific embodiments, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the embodiments in the implementation mode, other embodiments obtained by those skilled in the art without creative work all belong to the protection scope of the present invention. The construction methods in the following embodiments are all conventional methods unless otherwise specified, and the materials, devices, equipment, etc. used in the following embodiments are all commercially available unless otherwise specified.

[0025] Embodiment 1: Take 30 jin of peeled streaky pork, the particles of the meat filling are less than 3 mm. First, put the meat filling in a refrigerator at -1℃~-3℃ for 2 hours, and then raise the refrigerator temperature to 1℃~4℃ for 3 hours to perform secondary acid removal; take the acid-removing meat filling and put it in a container, add 7 jin of scallion oil, 1 jin of sugar, 4 jin of Weidamai soy sauce, 1 jin of dark soy sauce, 1 jin of chicken essence, 1 jin of monosodium glutamate, 0.3 jin of white pepper powder, and then stir it up and down evenly by hand. Generally, it takes about 10 minutes to stir it up and down by hand. Mechanical stirring is not allowed. The volume of the meat filling with seasonings is increased by 20% compared with the original volume to obtain the meat filling. It can be used as meat fillings for steamed buns, dumplings, wontons, meat pie fillings, pot stickers, etc.

[0026] Embodiment 2: 30 catties of Chinese cabbage are removed from the outer layer of the stalk, washed, placed in 100 ℃ boiling water containing 0.1-0.5% by weight of sodium bicarbonate, blanched for 20 seconds, picked up, placed in ice water at a water temperature of 0 ℃ to cool, the ice water contains 10% by weight of ice cubes to prevent the loss of chlorophyll from vegetable discoloration, and then the vegetables are picked up, drained, the Chinese cabbage after water control is chopped into particles with a particle size of less than 3mm, the vegetable particles are placed in a gauze to squeeze out water, and the vegetable particles are kept containing 40% of juice, the dejuiced vegetable particles are placed in a container, 2 catties of pepper oil, 2 catties of sesame oil, 2 catties of scallion oil, and 0.4 catties of white pepper powder are added to the vegetable particles and stirred evenly, then 0.6 catties of salt, 0.8 catties of monosodium glutamate, and 0.8 catties of chicken essence are added, and mixed evenly up and down manually to obtain vegetable vegetarian fillings. It can be used as vegetarian fillings for steamed buns, dumplings, wontons, meat pie, pot stickers, etc.

[0027] Example 3: Take 30 jin of peeled streaky pork. First, put the meat filling into a refrigerator at -1℃~-3℃ for 2 hours, then raise the refrigerator temperature to 1℃~4℃ and refrigerate for 3 hours to perform secondary acid removal; put the acid-removed meat filling into a container, add 7 jin of scallion oil, 2 jin of seasoning pepper oil, 2 jin of sesame oil, 2 jin of white sugar, 2 jin of chicken essence, 2 jin of monosodium glutamate, 0.6 jin of white pepper powder, and 1.3 jin of salt, then stir it up and down manually to increase the volume of the meat filling with seasoning by 20% compared with the original volume, and obtain the meat filling; take 20 jin of Chinese cabbage, remove the outer layer of the cabbage, wash it, and place it in a container. Put into 100℃ boiling water containing 0.1-0.5% sodium bicarbonate by weight, blanch for 20 seconds, pick up, put in ice water with a water temperature of 0℃ to cool, the ice water contains ice cubes accounting for 10% of the weight of the ice water to prevent the vegetables from changing color and losing chlorophyll, then pick up the vegetables, control the water, chop the blanched Chinese cabbage into particles with a particle size of less than 3mm, put the vegetable particles in gauze to squeeze out water, and keep 40% of juice in the vegetable particles to obtain vegetable vegetarian fillings; put the vegetable vegetarian fillings into meat fillings, stir them evenly manually to obtain meat and vegetable mixed fillings. It can be used as steamed bun fillings, dumpling fillings, wonton fillings, meat pie fillings, pot sticker fillings, etc. of meat and vegetable mixed fillings.

[0028] What is described above is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing an edible filling, comprising condiments, characterized in that: The steps include: (1) preparing meat fillings from fresh meat, wherein the particles of the meat fillings are smaller than 3 mm; Wash the vegetables and blanch them in boiling water containing 0.1-0.5% sodium bicarbonate by weight for 20 seconds, pick them up, and cool them in ice water at 0°C to prevent the vegetables from changing color and losing chlorophyll, then pick the vegetables up and drain the water; Prepare condiments; (2) placing the meat filling in a refrigerator at -1°C to -3°C for 2 hours, and then raising the temperature of the refrigerator to 1°C to 4°C for 3 hours to perform secondary acid removal; (3) Preparation of edible fillings: divided into meat fillings, vegetable fillings and mixed meat and vegetable fillings; (a) preparing the meat filling, taking the sour meat filling and putting it into a container, adding seasonings including scallion oil, sugar, soy sauce, dark soy sauce, chicken essence, monosodium glutamate, and white pepper powder, and then manually turning it upside down and stirring it evenly, so that the volume of the meat filling with the seasonings increases by 20% compared with the original volume, thereby obtaining the meat filling; (b) preparing a vegetable vegetarian filling, wherein the vegetables after water control are chopped into particles with a particle size of less than 3 mm, the vegetable particles are placed in a gauze cloth to squeeze out water, and the vegetable particles still contain 40% juice, the dejuiced vegetable particles are placed in a container, and seasonings such as pepper oil, sesame oil, scallion oil, and white pepper powder are added to the vegetable particles and stirred evenly, and then salt, monosodium glutamate, and chicken powder are added and stirred evenly by hand to obtain a vegetable vegetarian filling; (c) Preparation of the meat-vegetable mixed filling: take the weight of the meat filling: the weight of the vegetable filling = 10-80:90:20, mix and stir manually to obtain the meat-vegetable mixed filling.

2. The preparation method according to claim 1, characterized in that: The fresh meat is pork, donkey meat, mutton and beef.

3. The preparation method according to claim 1, characterized in that: The fat meat accounts for less than 30% of the meat filling, and the rest is lean meat.

4. The preparation method according to claim 1, characterized in that: The condiments include pepper oil, sesame oil, scallion oil, white pepper powder, salt, monosodium glutamate, chicken powder, soy sauce and white sugar.

5. The preparation method according to claim 1, characterized in that: The ice water contains ice cubes accounting for 10% of the weight of the ice water.

6. The preparation method according to claim 1, characterized in that: In the edible filling, the weight ratio of the edible filling to the seasoning is 30:7-16.