阅读说明：本技术 腐竹卷及其制作方法 (Dried bean roll and manufacturing method thereof ) 是由 王磊 于 2019-10-25 设计创作，主要内容包括：本发明公开了腐竹卷及其制作方法,属于食品加工领域,其技术方案要点是包括腐竹和肉馅,所述肉馅由以下重量份的原料组成：猪肉1000-1400份、盐6-11份、料酒5-8份、香油150-180份、花椒油5-11份、酱油40-60份、葱末12-18份、姜粉10-14份、鸡汤60-90份、五香粉6-16份、辛香料粉7-13份、海藻酸钠15-23份、麦芽水12-20份,达到在保证腐竹卷香味的同时具有解腻的效果。(The invention discloses a dried bean roll and a preparation method thereof, belonging to the field of food processing, and the technical scheme is characterized by comprising dried bean and meat stuffing, wherein the meat stuffing comprises the following raw materials in parts by weight: 1400 parts of pork, 6-11 parts of salt, 5-8 parts of cooking wine, 180 parts of sesame oil, 5-11 parts of zanthoxylum oil, 40-60 parts of soy sauce, 12-18 parts of chopped scallion, 10-14 parts of ginger powder, 60-90 parts of chicken soup, 6-16 parts of five spice powder, 7-13 parts of spice powder, 15-23 parts of sodium alginate and 12-20 parts of malt water, so that the effect of removing grease while ensuring the fragrance of the dried bean curd stick roll is achieved.)

1. A dried bean roll comprises dried bean and meat stuffing, and is characterized in that: the meat stuffing is prepared from the following raw materials in parts by weight: 1400 parts of pork, 6-11 parts of salt, 5-8 parts of cooking wine, 180 parts of sesame oil, 5-11 parts of zanthoxylum oil, 40-60 parts of soy sauce, 12-18 parts of chopped scallion, 10-14 parts of ginger powder, 60-90 parts of chicken soup, 6-16 parts of five spice powder, 7-13 parts of spice powder, 15-23 parts of sodium alginate and 12-20 parts of malt water.

2. A roll of dried beancurd stick according to claim 1, characterized in that: the sodium alginate comprises the following components in parts by weight: the ratio of malt water is 1.2-1.5: 0.8-0.9.

3. A roll of dried beancurd stick according to claim 1, characterized in that: the five-spice powder comprises, by weight, 6-12 parts of aniseed, 5-9 parts of cinnamon, 7-11 parts of rhizoma kaempferiae, 5-10 parts of white pepper and 3-6 parts of fructus amomi.

4. A roll of dried beancurd stick according to claim 1, characterized in that: the spice powder comprises 9-13 parts of galangal, 8-12 parts of fennel, 3-7 parts of lysimachia sikokiana, 4-8 parts of purple perilla and 8-14 parts of long pepper by weight.

5. A roll of dried beancurd stick according to claim 4, characterized in that: the spice powder comprises, by weight, 10-12 parts of galangal, 9-11 parts of fennel, 4-6 parts of lysimachia sikokiana, 5-7 parts of perilla and 9-13 parts of long pepper.

6. A method for preparing a roll of dried beancurd stick as claimed in any one of claims 1 to 5, comprising the steps of:

s1: preparing materials, weighing pork alternately rich and lean according to a formula, mincing, weighing meat stuffing materials according to a formula ratio for later use, and soaking bean curd stick rolls in water;

s2: adding salt, cooking wine, sesame oil, pricklyash peel oil, soy sauce, chopped scallion and ginger powder into the meat stuffing, stirring, and pickling for 10-15 min;

s3: adding the rest raw materials into S2, and stirring uniformly;

s4: spreading the dried bean curd stick skin, spreading the meat stuffing of S3 on the dried bean curd stick skin, and rolling up;

s5: steaming with steam.

7. The method for preparing rolls of dried beancurd sticks according to claim 6, characterized in that: in the step S3, sodium alginate, five spice powder, spice powder and malt water are added to the chicken soup to form a mixed solution, and the mixed solution is added while stirring.

Technical Field

The invention relates to the field of food processing, in particular to a dried bean roll and a manufacturing method thereof.

Background

Along with the accelerated pace of life of people and the continuous change of people to the new taste of food, the development speed of the leisure meat product is gradually improved, and the meat products on the market are also various in style and variety.

The dried bean curd stick is a delicious home dish, and has the advantages of simple food material, convenient preparation method and rich nutrition.

The existing bean curd stick roll is prepared by mixing minced pork, salt, cooking wine, soy sauce and other minced green vegetables and stirring, then spreading bean curd stick skin, spreading meat stuffing on bean curd stick sheets, rolling up and stewing. Although the conventional bean curd stick rolls have the advantages that the taste of the bean curd stick rolls is improved by adding side dishes into meat stuffing, the greasiness of the bean curd stick rolls can be reduced, the storage time of green vegetables is short, and the color of the green vegetables can be changed after a period of time, so that the taste of the bean curd stick rolls is influenced.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the bean curd stick roll to achieve the effect of greasiness removal while ensuring the fragrance of the bean curd stick roll, and the invention aims to provide the method for manufacturing the bean curd stick roll.

The purpose of the invention is realized by the following technical scheme:

the dried bean rolls comprise dried bean and meat stuffing, wherein the meat stuffing comprises the following raw materials in parts by weight: 1400 parts of pork, 6-11 parts of salt, 5-8 parts of cooking wine, 180 parts of sesame oil, 5-11 parts of zanthoxylum oil, 40-60 parts of soy sauce, 12-18 parts of chopped scallion, 10-14 parts of ginger powder, 60-90 parts of chicken soup, 6-16 parts of five spice powder, 7-13 parts of spice powder, 15-23 parts of sodium alginate and 12-20 parts of malt water.

By adopting the technical scheme, the fishy smell in pork can be effectively removed by adding the cooking wine, the chopped scallion pieces and the ginger powder, the fragrance of the meat stuffing is improved, the fragrance of the meat stuffing can be increased by adding the zanthoxylum oil, the purpose of secondary fishy smell removal can be achieved, and the smooth taste of the meat stuffing can be effectively improved by adding the zanthoxylum oil.

In the process of stewing chicken, fat, vitamins and calcium in the bone in the chicken are dissolved in the soup, so that the chicken soup contains rich nutrient substances, and the chicken soup is added into the meat stuffing, so that the nutrient components in the meat stuffing can be enriched again, and meanwhile, the flavor of the bean curd stick roll can be improved.

The sodium alginate has certain viscosity, can increase the adhesive force between the meat fillings, is beneficial to shaping the meat fillings, prevents the meat fillings from being loose, has chewing strength, improves the taste of the dried bean curd stick rolls, can prolong the storage time of the dried bean curd stick rolls, and achieves the effect of corrosion prevention.

The malt water is water obtained by boiling mature malt, the malt contains digestive enzyme and B vitamins, the secretion of gastric acid and pepsin is promoted, and meanwhile, the malt water can remove oil and greasy, and has the effects of strengthening the spleen and stomach and helping digestion, so that the greasy removing effect can be effectively achieved when the malt water is added into the meat stuffing.

The invention is further provided that the sodium alginate comprises the following components in parts by weight: the ratio of malt water is 1.2-1.5: 0.8-0.9.

By adopting the technical scheme, the sodium alginate and the malt water can achieve the effect of removing grease, and when the ratio of the sodium alginate to the malt water is 1.2-1.5:0.8-0.9, the effect of removing grease can be effectively achieved.

The five-spice powder is further set to comprise 6-12 parts of aniseed, 5-9 parts of cassia bark, 7-11 parts of rhizoma kaempferiae, 5-10 parts of white pepper and 3-6 parts of fructus amomi according to parts by weight.

By adopting the technical scheme, the star anise is pungent and warm in nature and has the effects of warming middle energizer, stimulating appetite, dispelling cold and treating hernia; kaempferia galangal has aromatic flavor and the effects of warming middle energizer, eliminating dampness, promoting qi circulation, relieving pain and the like; the white pepper is pungent in flavor and has strong aromatic odor, and has the effects of dispelling cold, invigorating stomach and guiding qi; sha ren is fragrant in smell, warm in nature and pungent in flavor, and has the action of invigorating stomach and promoting digestion.

The spice powder further comprises 9-13 parts by weight of galangal, 8-12 parts by weight of fennel, 3-7 parts by weight of lysimachia sikokiana, 4-8 parts by weight of perilla and 8-14 parts by weight of long pepper.

By adopting the technical scheme, the galangal has the effects of increasing aroma, pressing fishy smell, warming stomach, dispelling cold, promoting qi circulation and relieving pain; the fennel has specific aromatic gas and pungent and warm nature, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold; the grass is arranged, the nature and taste are sweet and mild, and meanwhile, the grass has the functions of bacteriostasis and corrosion prevention; the purple perilla has the effects of increasing aroma, increasing color, being cold in nature and sweet in taste, and has the effects of activating blood circulation, detoxifying and the like; the long pepper is fragrant, spicy and special in flavor, and has the effects of promoting qi circulation, warming stomach, dispelling alcohol effects and stopping dysentery.

The spice powder further comprises, by weight, 10-12 parts of galangal, 9-11 parts of fennel, 4-6 parts of lysimachia sikokiana, 5-7 parts of perilla and 9-13 parts of long pepper.

Object two of the present invention: the preparation method of the bean curd stick roll comprises the following steps:

s1: preparing materials, weighing pork alternately rich and lean according to a formula, mincing, weighing meat stuffing materials according to a formula ratio for later use, and soaking bean curd stick rolls in water;

s2: adding salt, cooking wine, sesame oil, pricklyash peel oil, soy sauce, chopped scallion and ginger powder into the meat stuffing, stirring, and pickling for 10-15 min;

s3: adding the rest raw materials into S2, and stirring uniformly;

s4: spreading the dried bean curd stick skin, spreading the meat stuffing of S3 on the dried bean curd stick skin, and rolling up;

s5: steaming with steam.

The present invention is further configured that, in step S3, the sodium alginate, the five spice powder, the spice powder, and the malt water are added to the chicken soup to form a mixed solution, and the mixed solution is added while stirring.

By adopting the technical scheme, after the sodium alginate, the five-spice powder, the spicy powder and the malt water are added into the chicken soup, the sodium alginate, the five-spice powder and the spicy powder can be melted into the chicken soup in advance, so that the sodium alginate and the pork are fully mixed, the viscosity of the meat stuffing is increased, meanwhile, the mixed liquid is gradually added into the meat stuffing and stirred, the viscosity of the meat stuffing can be increased, and meanwhile, the chewing strength of the meat stuffing is also improved.

In conclusion, the invention has the following beneficial effects:

1. the addition of the zanthoxylum oil, the chicken soup, the sodium alginate and the malt water can remove the fishy smell of the pork and improve the fragrance of the meat stuffing, and the addition of the malt water can effectively absorb the oil in the pork to achieve the effect of removing grease;

2. the five spice powder and the spice powder are added, so that the fragrance of the meat stuffing can be improved, and meanwhile, the five spice powder and the spice powder also contain certain traditional Chinese medicine components and have the function of promoting digestion.

Detailed Description

The present invention will be described in further detail with reference to examples.