CN100364455C

CN100364455C - Industrial production of Chinese stewed meat

Info

Publication number: CN100364455C
Application number: CNB2006100124902A
Authority: CN
Inventors: 孙建信
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-03-13
Filing date: 2006-03-13
Publication date: 2008-01-30
Anticipated expiration: 2026-03-13
Also published as: CN1817228A

Abstract

The present invention relates to an industrial production method for a Chinese style pickling meat product, which comprises the following processes: 1, frying bean sauce: animal oil is heated to 120 DEG C, bean sauce is added according to the weight ratio of the animal oil to the bean sauce of 1 to 2: 1, the animal oil and the bean sauce are heated and stirred until water in the bean sauce is fully evaporated, and the bean sauce is changed into granules; 2, pickling: after the bean sauce is made, raw material meat is put in a pan, the ratio of the raw material meat to the bean sauce is 4 to 6: 1, and the bean sauce and the raw material meat are repeatedly tipped and continuously heated; when the bean sauce and the raw material meat in the pan are boiling, prepared spices are put in the pan so as to make water in the raw material meat gradually separated out and sauce perfume immersed in the boiled raw material meat; and 3, refrigeration and packing are carried out. The Chinese style pickling meat product prepared by the industrial production method has the advantages of unique industrial preparation method, unique flavor, rich nutrition, pure taste, obvious sauce perfume, fat meat without oily taste, lean meat without astringent taste, full perfume, and favorable color, perfume and taste, and people dose not feel tired of eating the Chinese style pickling meat product. The Chinese style pickling meat product is a dish and a seasoning for cooking dishes, and has good taste when being added to noodles.

Description

A kind of industrial process of Chinese style stew in soy sauce meat

Technical field

The present invention relates to meat products processing and preserve technical field.

Background technology

In the market, existing cooked meat product has two kinds, and a kind of is various hams, sausage and sausage from external introduction, and another kind is to steam, roasting, sauce, halogen, goods such as burn, salt down, explode with China's traditional handicraft.Especially the latter does not wane of a specified duration Sheng of food culture of China.Yet on market, stew in soy sauce meat method for making identical with the present invention and peculiar flavour were not also met.

Summary of the invention

The purpose of this invention is to provide a kind of production method of Chinese style stew in soy sauce meat, its advantage is: method for making and local flavor have one's own knack, and this stew in soy sauce meat is nutritious, especially taste is simple, and sauce fragrance is outstanding, and meat is fertile and oiliness, lean and soft, suffus an exquisite fragrance all around, the food and do not mind; The food method is various, both can be food one, can make the cooking seasoning matter again, and adding noodles taste is better.

Main technique scheme of the present invention is: a kind of industrial process of Chinese style stew in soy sauce meat, it is characterized in that through following operation: (1) fried bean sauce: animal oil is poured in the pot, heat to 110 ℃-130 ℃, according to oil: beans sauce=1-2: 1 weight ratio adds beans sauce, continues to heat, constantly stir, prevent that sauce is burned at the end, in 110 ℃ of-130 ℃ of oil water, up to intact the water evaporates in the sauce, at this moment sauce has become fine granularity, and fried bean sauce is promptly finished; (2) halogen refines: after exploding beans sauce well, immediately raw meat is dropped in the pot, the input weight ratio is, raw meat: beans sauce=4-6: 1, want duty to stir this moment, the anti-paste at the end, continue to heat,, treat to rise when boiling in the pot with big fire or slow fire, spice and fresh ginger end that compatibility is good are dropped in the pot, and the water in the meat is separated out gradually, make in the fragrant immersion of the sauce meat, meat is ripe gradually, and suffus an exquisite fragrance all around this moment, treats that the water evaporates that meat is separated out is intact, meat is ripe or mashed, gets final product: (3) cooling packing.

Above-mentioned raw materials meat is mutton, beef or pork, and used animal oil is sheep oil, butter or lard.Above-mentioned used animal oil is that its method for refining is through the animal oil of refining, and fatty oil clot is diced, and refines, and the bits of separating out behind the oil are gone out to remove.Above-mentioned used sauce is special-purpose soya sauce, and its method for making is, after preferred soya bean frying, be broken into half, mix and stir with little thin rice gruel, fermentation, cold is dried, become the sauce base, add water then, base: water=1: 1.5-2.5, other adds spice and mixes and stirs, under temperature 15-20 ℃, carry out the fermentation second time, and be finely ground to scattered paste shape.

The soya sauce of above-mentioned fermentation with salt after, base: salt=10: 2-4, regrinding is fine into scattered paste shape.Above-mentioned cooling can be contained gravy in the utensil that thickness is 8-10cm, is placed in the 0-10 ℃ of temperature to cool off more than 8 hours, forms harder solids, then stripping and slicing sterilization packing.The weight proportion of above-mentioned spice is as follows, and soya sauce is by 10kg: first fennel 20-40g, cassia bark 20-30g, Chinese prickly ash 10-30g; Fresh ginger 80-120g.Preferably add again: little fennel 3-7g, cloves 2-6g, dried orange peel 3-7g, fructus amomi 2-5g.Root of Dahurain angelica 5-15g, three naphthalene 5-12g, tsaoko 2-6g, Radix Glycyrrhizae 1-3g, wild peach 1-3g, meat bandit 3-7g.

Above-mentioned raw meat can carry out following processing earlier: selected branch makes fritter after blanching, be about to the interior injection of pot and once feed intake 3 times with supernatant water, boil the back and add 2～g natrium nitrosum (general restriction contains the S amount below 30ppm), promptly pull out standby with waiting to boil in the meat input pot by blanking 50kg meat.But decontamination, delicious road, U.S. color.

Packing adopts vacuumizing method, and is preferable in the multiple resistant to elevated temperatures special food bag of film of the plastic-aluminum of packing into; And high-temperature sterilization: bag halogen is put into pressure cooker, heat to 121 ℃, pressure to 1 hour, heat-insulation pressure keeping, cooling.

Good effect of the present invention is: its method for making and local flavor have one's own knack, and it is nutritious, and especially taste is simple, and sauce fragrance is outstanding, and meat is fertile and oiliness, lean and soft, suffus an exquisite fragrance all around food and not minding; Its color, smell and taste are all good, and the food method is various, both can be food one, can make the cooking seasoning matter again, and adding noodles taste is better.

Be described further below in conjunction with example, but not as a limitation of the invention.

The specific embodiment

Embodiment:

One, the technological process of production: selected-as to cut apart-blanching-oil refining-fried bean sauce-halogen refining-oil skimming--take the dish out of the pot-cool off-packing-vacuumize-sterilize-chemically examine-pack warehouse-in, dispatch from the factory.

1, selected: ox, sheep, pork must be selected state specialized fresh meat of butchering for use, and should show animal quarantine proves, stops water-injected meat in checking and accepting raw meat, removes the plate muscle, broken bone and lymph; Horseshoe piece or the many thin type fresh porks of the thin lean meat of back pork rump fat before and after pork can only be selected for use.

2, cut apart: select fat lump in the bright oil in thoracic cavity, tail oil, epidermis oil and the meat stand-by earlier.Meat is divided into the cube meat of 2 centimeter square, will be between 0-7 ℃ in cutting procedure with the meat temperature control.

3, blanching: once feed intake 3 times with supernatant water with injecting in the pot, boil back (press meat blanking 50kg and add natrium nitrosum 2-5kg), promptly waterlog out with waiting to boil in the meat input pot.Cast aside general foam in the pot clean then.Second defective material under after waiting to boil, until having scalded, the control water purification divides stand-by.

4, oil refining: the fatty oil clot that will be partitioned into is cut into 2 centimeter square fritters puts into the pot oil refining of heating, and the bits of separating out behind the oil remove, and it is stand-by that oil is contained in the container post precipitation.

5, fried bean sauce: in the ratio of raw material animal oil is poured into and to be warmed in the pot more than 120 ℃, be lowered to beans sauce, continue to heat according to ratio, constantly stir, prevent that sauce is burned at the end, in 120 ℃ of oily temperature, continue 20 minutes, up to intact the water evaporates in the sauce, sauce has at this moment become fine granularity, and fried bean sauce is finished.

6, halogen refining: after exploding beans sauce well, to immediately raw meat be dropped in the pot, want duty to stir this moment, the anti-paste at the end, continue to heat, moisture in the meat is separated out gradually, and fragrant the immersion in the meat of sauce (treated to rise in the pot when boiling spice for preparing and fresh ginger flavor are dropped in the pot), and such handover process is the essence process of halogen refining just.The moisture of separating out constantly evaporates, and meat is ripe gradually, at this moment emits a kind of distinctive sauce fragrance flavor in the pot, really suffuses an exquisite fragrance all around, and makes us intoxicated.With big fire or slow fire, can be decided by the old, tender of meat in halogen refining process, be meat to be separated out water evaporates finish in a word, and meat is reached till ripe the rotting, and the halogen refining time is not waited, general getting 1-3 hour.

7, oil skimming: after the halogen refining is finished, the oil slick in the pot is cast aside in the box with spoon, treated to use again next time.

8, take the dish out of the pot: gravy in the pot is contained spoon in the stainless steel ware required thickness 8-10 centimetre with long.With dull and stereotyped flat halogen face row, little band grease on the halogen face.

9, cooling: the utensil that will contain halogen was placed in 0-10 ℃ the weather cooling 10 hours together, had become harder solids this moment, and the surface is slightly oily.

10, packing: the staff will be divided into quantitative blockage with halogen with gloves and the cutter gone up after sterilizing, in the multiple resistant to elevated temperatures special food bag of film of the 3 layers of plastic-aluminum of packing into.

11, vacuumize: the bag halogen that branch installs is put in the evacuator one by one, required 1 negative pressure, find time, involution, once finish automatically.

12, sterilization: a kind of is high temperature sterilization, bag halogen is put into pressure cooker, heat to 121 ℃, heat-insulation pressure keeping certain hour (according to the size of halogen bag and decide sterilization time), then by high-pressure pump and inflator pump water filling and inflation respectively, just can take the dish out of the pot cooling, this 8 months processing following shelf-lifves of normal temperature when making the pressure cooker pressurize cool to 50 ℃.

13, chemical examination: in each lot number, all will extract several bags out and carry out test assay.The most easy way is to keep a week (7 round the clock) as no abnormal phenomenon, do not rise bag, free from extraneous odour in 37 ℃ insulating box product, just can judge that this batch loan has met state health standards.

14, pack the acceptance(check) product: the external packing of packing into, indicate date of manufacture, factory site, trade mark and the various index of expressing.

Two, Example formulations sees Table 1.

Table 1

Embodiment spice prescription (soya sauce is by 10kg) sees Table 2.

Three, effect:, make mutton, beef, each 50kg of pork spiced and stewed food by above prescription and technology (not adding any imitative rotten agent and pigment).Because proportioning and technology uniqueness, local flavor is unique, splendid, suffuses an exquisite fragrance all around, and color, smell and taste are all good, and are extremely popular with users.

Table 2

Claims

1. the industrial process of a Chinese style stew in soy sauce meat, it is characterized in that through following operation: (1) fried bean sauce: animal oil is poured in the pot, heat to 110 ℃-130 ℃, according to oil: soya sauce=1-2: 1 weight ratio adds soya sauce, continues to heat, constantly stir, prevent that sauce is burned at the end, in 110 ℃ of-130 ℃ of oil water, up to intact the water evaporates in the soya sauce, at this moment sauce has become fine granularity, and fried bean sauce is promptly finished; (2) halogen refines: after exploding sauce well, immediately raw meat is dropped in the pot, the input weight ratio is, raw meat: fried good soya sauce=4-6: 1, want duty to stir this moment, the anti-paste at the end, continue to heat,, treat to rise when boiling in the pot with big fire or slow fire, spice and fresh ginger end that compatibility is good are dropped in the pot, and the water in the meat is separated out gradually, make in the fragrant immersion of the sauce meat, meat is ripe gradually, suffus an exquisite fragrance all around, treat that the water evaporates that meat is separated out is intact, ripe or mashed the getting final product of meat; (3) cooling packing.

2. the industrial process of Chinese style stew in soy sauce meat according to claim 1 is characterized in that used raw meat is mutton, beef or pork, and used animal oil is sheep oil, butter or lard.

3. the industrial process of Chinese style stew in soy sauce meat according to claim 1 is characterized in that used animal oil is that its method for refining is through the animal oil of refining, and fatty oil clot is diced, and refines, and the bits of separating out behind the oil are removed.

4. the industrial process of Chinese style stew in soy sauce meat according to claim 1 is characterized in that described soya sauce, and its preparation method is, after preferred soya bean frying, be broken into half, mix and stir with little thin rice gruel, fermentation, cold is dried, and becomes the sauce base, adds water then, base: water=1: 1.5-2.5, other adds spice and mixes and stirs, and carries out the fermentation second time under temperature 15-20 ℃, and is finely ground to scattered paste shape.

5. the industrial process of Chinese style stew in soy sauce meat according to claim 4, the soya sauce that it is characterized in that fermentation for the second time with salt after, base: salt=10: 2-4, regrinding is fine into scattered paste shape.

6. the industrial process of Chinese style stew in soy sauce meat according to claim 1, when it is characterized in that cooling off, gravy is contained in the utensil that thickness is 8-10cm, be placed in the 0-10 ℃ of temperature and cool off more than 8 hours, form harder solids, then stripping and slicing sterilization packing.

7. the industrial process of Chinese style stew in soy sauce meat according to claim 1 is characterized in that the weight proportion of described spice is as follows, and soya sauce is by 10kg: first fennel 20-40g, cassia bark 20-30g, Chinese prickly ash 10-30g; Fresh ginger 80-120g.

8. the industrial process of Chinese style stew in soy sauce meat according to claim 7 is characterized in that adding in the described spice batching: little fennel 3-7g, cloves 2-6g, dried orange peel 3-7g, fructus amomi 2-5g.Root of Dahurain angelica 5-15g, three naphthalene 5-12g, tsaoko 2-6g, Radix Glycyrrhizae 1-3g, wild peach 1-3g, meat bandit 3-7g.

9. according to the industrial process of claim 1,2,3,4,5,6,7 or 8 described Chinese style stew in soy sauce meats, it is characterized in that described raw meat carries out following processing earlier: selected branch makes fritter after blanching, be about to the interior injection of pot and once feed intake 3 times with supernatant water, boil the back and add the 2-5g natrium nitrosum, promptly pull out standby with waiting to boil in the meat input pot by blanking 50kg meat.

10. the industrial process of Chinese style stew in soy sauce meat according to claim 9 is characterized in that packing adopts vacuumizing method, in the multiple resistant to elevated temperatures special food bag of film of the plastic-aluminum of packing into; And high-temperature sterilization: bag halogen is put into pressure cooker, heat to 121 ℃, heat-insulation pressure keeping, cooling.