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Meatloaf with flavor of salted egg yolk and making method of meatloaf

A production method and technology of salted egg yolk, applied in the field of food processing, can solve the problems of loose tissue structure, affecting the eating or preservation of meat cakes, inappropriate ratio and the like

Inactive Publication Date: 2019-05-17
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Meatloaf is generally made of freshwater fish, minced meat and other auxiliary materials by stirring and steaming. Because of the complicated formula and process, it is mostly made at home, and because of the inappropriate proportioning, inappropriate feeding sequence and steaming conditions during the processing Poor control can easily lead to hard taste, even hard core and loose tissue structure, which will affect the eating or preservation of meatloaf

Method used

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  • Meatloaf with flavor of salted egg yolk and making method of meatloaf
  • Meatloaf with flavor of salted egg yolk and making method of meatloaf
  • Meatloaf with flavor of salted egg yolk and making method of meatloaf

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A salted egg yolk flavored meatloaf and a preparation method thereof, comprising the following steps:

[0025] 1) Remove the viscera, skin, bone, and chop fresh silver carp into surimi for later use, peel and cut pork belly into pieces for later use, mince ginger for later use, and beat fresh egg yolk for later use; the ingredients in the subsequent steps are parts by weight ;

[0026] 2) Mill 900 parts of surimi in a chopping machine for 20 minutes, then add 20 parts of salt, continue salt beating for 15 minutes, the actomyosin sol in the surimi is formed, and salt surimi is obtained;

[0027] 3) Add 80 parts of egg whites, 6 parts of minced ginger, 1 part of sesame oil, 4 parts of vinegar, and 6 parts of cooking wine into 400 parts of pork belly, beat evenly, and marinate for 45 minutes to obtain seasoned meat;

[0028] 4) Add 500 parts of starch, 300 parts of water, 2 parts of chicken bouillon, 80 parts of crushed salted egg yolk, 8 parts of soy sauce, 6 parts of wh...

Embodiment 2

[0031] A salted egg yolk flavored meatloaf and a preparation method thereof, comprising the following steps:

[0032] 1) Remove the viscera, skin, bone, and chop fresh silver carp into surimi for later use, peel and cut pork belly into pieces for later use, mince ginger for later use, and beat fresh egg yolk for later use; the ingredients in the subsequent steps are parts by weight ;

[0033] 2) Mill 950 parts of surimi in a chopping machine for 15 minutes, then add 22 parts of salt, and continue to grind with salt for 20 minutes. After the formation of actomyosin sol in the minced fish, the minced surimi with salt is obtained;

[0034] 3) Add 90 parts of egg white, 8 parts of minced ginger, 1.5 parts of sesame oil, 4.5 parts of vinegar, and 7 parts of cooking wine to 450 parts of pork belly, beat evenly, marinate for 30 minutes, and get seasoned meat;

[0035] 4) Add 550 parts of starch, 350 parts of water, 2.5 parts of chicken bouillon, 90 parts of crushed salted egg yolk, ...

Embodiment 3

[0038] A salted egg yolk flavored meatloaf and a preparation method thereof, comprising the following steps:

[0039] 1) Remove the viscera, skin, bone, and chop the fresh silver carp into surimi for later use, peel and cut the pork belly into pieces for later use, mince the ginger for later use, and beat fresh egg yolks for later use; the ingredients in the subsequent steps are all by weight share;

[0040] 2) Mill 1000 parts of surimi in a chopping machine for 18 minutes, then add 25 parts of salt, and continue to grind with salt for 17 minutes. Actomyosin sol is formed in the minced fish, and surimi is obtained by grinding with salt;

[0041] 3) Add 100 parts of egg white, 10 parts of minced ginger, 2 parts of sesame oil, 5 parts of vinegar, and 8 parts of cooking wine into 500 parts of pork belly, beat evenly, and marinate for 40 minutes to obtain seasoned meat;

[0042] 4) Add 600 parts of starch, 400 parts of water, 3 parts of chicken bouillon, 100 parts of crushed salt...

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Abstract

The invention discloses meatloaf with the flavor of salted egg yolk and a making method of the meatloaf. The meatloaf is prepared from, by weight, 900-1,000 parts of fish, 400-500 parts of streaky meat, 300-400 parts of water, 500-600 parts of starch, 6-10 parts of fresh ginger, 1-2 parts of sesame oil, 2-3 parts of chicken essence, 80-100 parts of egg white, 80-100 parts of salted egg yolk, 8-10parts of soy sauce, 20-25 parts of edible salt, 6-8 parts of white sugar, 4-5 parts of table vinegar, 6-8 parts of rice wine and 50-60 parts of egg yolk. The meatloaf with the flavor of salted egg yolk is gray white in appearance and has yellow laying pulp on the surface and is attractive in color and luster, the profile of the meatloaf is of a loose and porous structure, meat particles are addedinto the meatloaf, and the meatloaf is elastic and easy to eat, has both freshness and deliciousness of fish and meat and the unique salty flavor of the salted egg yolk, is delicious but not greasy, and palatable in freshness and saltness.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a meat cake with salted egg yolk flavor and a preparation method thereof. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Meatloaf is a delicious, nutritious and popular ingredient. Meat loaf is generally made of freshwater fish, minced meat and other auxiliary materials by stirring and steaming. Because of the complicated formula and process, it is mostly made at home, and because of the inappropriate proportioning, inappropriate feeding sequence and steaming conditions during the processing Poor control can easily lead to hard taste, or even hard core and loose tissue structure, which will affect the eating or preservation of meatloaf. Contents of the invention [0003] The technical problem to be solved by the pres...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L13/70A23L5/10A23L15/00
Inventor 刘华桥阮丹丹丁冰
Owner HUBEI SHENDAN HEALTHY FOOD
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