Multi-layer minced meat product and making method thereof

Abstract

The invention discloses a making method of a multi-layer minced meat product. The making method comprises the following steps of: (1) preparing minced meat: taking boneless livestock and poultry meator fish, performing cleaning and dehydration, adding salt and ice water, and performing mincing for many times so as to obtain the minced meat ; (2) preparing a minced meat layer: pouring the mincedmeat into a mold and levelling the minced meat; (3) preparing soybean milk skin: heating soybean milk until skin is formed on the surface of the soybean milk and small wrinkles appear, and then picking out the skin; (4) performing enzymatic reaction: firstly, spraying a papain solution on the surfaces of the minced meat layer and the soybean milk skin, spraying a glutaminase solution on the surface of the meat emulsion layer, and then pressing the soybean milk skin on the surface of the minced meat layer to form a combination of the minced meat layer and the soybean milk skin; and (5) performing cooking: heating the combination of the minced meat layer and the soybean milk skin. The minced meat product made by the making method disclosed by the invention not only has the nutrient quality of conventional minced meat products, but also can allow consumers to see the used raw materials; the minced meat product has a yellow and white structure, so that the defect that the raw materials ofconventional minced meat products cannot be easy to distinguish is overcome and the transparency of the raw materials used in the products is improved.

Description

technical field [0001] The invention relates to a multi-layer minced meat product and a preparation method thereof, belonging to the field of intensive processing of meat products. Background technique [0002] Minced meat is a raw material for preparing meat products with a certain shape, such as ham sausage, meatballs, meat loaf, etc. Traditional minced meat products are usually prepared by shearing the minced meat at high speed and adding a certain amount of salt to dissolve the salt-soluble protein in the minced meat to form a viscous colloid; then gelatinize at a certain temperature to form a meat with certain elasticity. products. Although the meat products prepared by the method have the same nutritional value as meat raw materials and are flexible, it is difficult to distinguish the raw materials used, and the structure is single, which affects consumers' consumption of minced meat products. Therefore urgently need to develop new minced meat product. Contents of ...

AI Technical Summary

Problems solved by technology

Although the meat products prepared by this method have the same nutritional value as meat raw materials and are flexible, it is difficult to distinguish the raw materials used, and the structure is single, which affects consumers' consumption of minced meat products.