CN102106366B - Burn white can processing technique - Google Patents
Burn white can processing technique Download PDFInfo
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- CN102106366B CN102106366B CN201110022558.6A CN201110022558A CN102106366B CN 102106366 B CN102106366 B CN 102106366B CN 201110022558 A CN201110022558 A CN 201110022558A CN 102106366 B CN102106366 B CN 102106366B
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- raw material
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- white
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention discloses the white can processing technique of a kind of burning, comprise Feedstock treating, auxiliary material process, tinning, sealed cans, sterilization, packaging, storage and inspection; Described Feedstock treating comprises raw material selection, pretreatment, precooks, paints, fried, freezing, cooling, preliminary working and section.Not only present invention greatly improves the overall quality of product, no matter have from the aspect such as outward appearance, mouthfeel and significantly take on a new look, simultaneously by the improvement of technique, saved energy consumption but also improved the yield rate of product, cost is reduced.
Description
Technical field
The present invention relates to a kind of food processing technology, particularly relate to the white can processing technique of a kind of burning.
Background technology
Burn white, the Sichuan specialties among the people with strong country characteristics, be widely current in Sichuan, a Chongqing generation, along with the raising of people's living standard, people more and more yearn for quick life style easily, so, also there is large quantities of fast-food, save the time of people widely, although burning is the dish having characteristic in vain, but because process technology is comparatively complicated, also do not carry out modern food industry processing separately in vain for burning on the market, and the color and luster of existing burning plain boiled pork sheet, wrinkle and brightness are all not high enough, thus cause the mouthfeel of whole product and texture not to obtain the lifting of essence.
Summary of the invention
For above-mentioned prior art Problems existing, the invention provides the white can processing technique of a kind of burning.
To achieve these goals, the technical solution used in the present invention is: the white can processing technique of a kind of burning, comprises the following steps: Feedstock treating, auxiliary material process, tinning, sealed cans, sterilization, packaging, storage and inspection,
Described Feedstock treating comprises raw material screening, pretreatment, precooks, paints, fried, freezing, cooling, preliminary working and section,
The concrete technology of described Feedstock treating is:
A. raw material screening, select three layers obviously, fat thickness≤2.5CM, lean to fat ratio be the streaky pork of 7:3 or 6:4;
B. pretreatment, the moisture content of surface of removing raw material carries out calcination and after making surface darkle, removes the atrament of surface, make surface be displaing yellow, then clean up with cold water with hot-water soak after 5 minutes;
C. precook, after the raw material that pretreatment is good is put into jacketed pan, injected clear water heats, and to start timing after clear water boiling, the time of precooking is 20 minutes to 30 minutes;
D. paint, after the moisture content on the surface of removing raw material, by soy sauce uniform application in raw material once, make raw material present redness;
F. fried, undertaken fried by raw material, temperature is 170 DEG C to 180 DEG C, 3 minutes to 5 minutes time.
G. cool, freezing, put it into when raw material is cooled to below 35 DEG C and freeze storehouse, freezing Kuku temperature design temperature is-8 DEG C-0 DEG C, cooling time 20 hours;
H. preliminary working, section, carry out out bar by the raw material freezed, and width is 9-9.5CM, is then cut into slices by raw material, and thickness is 1CM;
The concrete technology of described auxiliary material process is:
A. sterilization processing is carried out with 35min/116 DEG C after selecting bud dish;
B. white sugar, soy sauce, monosodium glutamate are chosen impurity, for subsequent use;
The concrete technology of described tinning, sealed cans is:
A. according to meat heavy 305g, white sugar 18g, soy sauce 8.5g, monosodium glutamate 4.5g, bud dish is heavily for the ratio of 92g is put in slack tank head successively;
B. the vacuum in tank remains on 40KPa-50KPa, and this flow process total time controls within 1 hour;
The concrete technology of described sterilization is:
A. can is placed in 116 DEG C of sterilization cylinders after 55 minutes, when arriving can central temperature lower than 37 DEG C after constant temperature cools 25 minutes to 35 minutes, takes the dish out of the pot.
As preferably, described process for sterilizing adopts high steam sterilization.
As preferably, in described coloring process, adopt the soy sauce containing 0.25% Monascus color.
As preferably, in described material treatment process, the time of precooking is 26 minutes.
Compared with prior art, the invention has the advantages that:
1, for color and luster, adopt the mode adding soy sauce in colouring, fried and batching to combine in technique, thus it is coloured to change surface single in traditional handicraft, body does not have coloured phenomenon, makes the whole color and luster of sliced meat obviously tempting.
2, for wrinkle, adopt in technique and singe and fried technique, strictly control singeing well, make the wrinkle of finished product obvious.
3, for brightness, adopt in technique that to change traditional secondary fried be the technique of freezing rear direct slicing, both energy consumption had been saved, in turn ensure that product (makes pork skin surface color dimmed from the fried impact brought, there is no brightness), change formula simultaneously, will become with soup and directly add auxiliary material, thus after it also avoid long-term preservation, the long period of soaking of soup juice makes sliced meat tarnish.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention;
Fig. 2 is the process chart of Feedstock treating.
Detailed description of the invention
Below in conjunction with accompanying drawing, the invention will be further described.
As one embodiment of the present invention, consult Fig. 1 and Fig. 2, concrete technology of the present invention is as follows:
1, Feedstock treating
1.1 raw materials thaw
Raw meat select three lines obviously, the streaky pork (frozen meat) of fat thickness≤2.5CM, lean to fat ratio 7:3 or 6:4, require that meat is without hair stake in blocks, have a small amount of pig hair requirement clip to remove clean; Fresh; Without dead pig or sow; Bad without bloodletting.
Thawing condition selects nature to thaw, and thaw yield >=99%.
1.2 Canton style roast pork
Canton style roast pork requires that surface burns evenly substantially, and monoblock surface darkle.Biltong severe edema due to hypofunction of the spleen part wiped by the front dry towel of Canton style roast pork, can not concentrate and a bit burn, be uniformly dispersed and fire when Canton style roast pork, prevents skin to burn bubble or burnt.
1.3 scrape
Burned meat hot-water soak is scraped off the atrament of epidermis after 5 minutes with cutter, make pork skin be displaing yellow substantially, this shows that Canton style roast pork is qualified, then cleans up with cold water.
1.4 precook
Heating is started scraping after the jacketed pan that clean cold water is housed put into by washed streaky pork, to start timing after water boiling, the time of precooking is 26 minutes (being as the criterion with the blood that just breaks), note will constantly stirring in the process of precooking, and use the disconnected blood situation of Stainless Steel needle check cube meat at any time, remove the hemalbumin of precooking in liquid simultaneously, ensure to precook the clean of liquid.
1.5 colouring
Pre-well-done meat is painted while hot, equally also wipes biltong severe edema due to hypofunction of the spleen part with dry towel before colouring, once, colouring soy sauce is 0.25%(Monascus color in colouring), be as the criterion for redness with color of painting.
1.6 fried
Fried design temperature is 175 DEG C, 4 minutes time.
1.7 freezing
Neat for fried good block meat individual layer is put into Turnround basket, puts it into and freeze storehouse when meat temperature is cooled to below 35 DEG C, freezing Kuku temperature design temperature is-8 DEG C-0 DEG C, cooling time 20 hours.
1.8 open bar
The meat freezed is carried out out bar, and width is 9-9.5CM.
1.9 section
428g classics burn and all adopt hand-cut sections in vain, and slice thickness is 1CM.Note noting while section sliced meat whether meet following some, if satisfied, as rim charge process:
1. whether sliced meat form three lines (allowing two wires lean meat sheet ratio to be 1/8);
2. whether show condition is too much for sliced meat;
3. whether the length of sliced meat and thickness meet technological requirement;
4. whether pork skin is complete;
5. whether sliced meat accompany blood stains.
2, auxiliary material process
2.1 bud dish sterilizations after selecting (35min/116 DEG C), for subsequent use.
Impurity chosen by 2.2 white sugar, soy sauce, monosodium glutamate, for subsequent use.
3, tinning
3.1 select 1068 pot, after choosing defective slack tank, then through cleaning machine cleaning, eventually pass hot water (85 DEG C) blanching, load in clean basket for subsequent use.
3.2 tinning amounts are meat heavy 305g, white sugar 18g, soy sauce 8.5g, monosodium glutamate 4.5g, and bud dish is heavily 92g, and total amount is 428g.
3.3 1. in tinning process the sliced meat of same meat should load in same tank as far as possible, be beneficial to reduce the situation of aberration, length and width and thickness error.2. every tank is allowed to add the sliced meat that a slice only has two wires during tinning.
4, sealed cans
4.1 select 1068 qualified lids, and by vacuum seamer sealed cans, vacuum remains on 40kPa-50KPa.
4.2 tinnings can not be put oversize to the time of sealed cans, are no more than 1 hour.
5, sterilization
This process for sterilizing adopts high steam sterilization, and sterilization conditions is 55min/116 DEG C, is cooled to can central temperature lower than (cool time is 30 minutes) when 37 DEG C, takes the dish out of the pot.
6, pack, store and check
6.1 can pack and storage
6.1.1 cleaning of evaporator, oven dry and antirust
Can is after sealed cans, and surface is attachment grease or other juice often, so immediately with can washing machine cleaning after sterilization cooling, preferably add food-grade washing agent when cleaning, then oven dry can surface is water stain.In order to allow can prevent attachment of moisture in can surface in storage, to contact with air with avoiding can and reaching antirust object.Antirust oil now we be atoleine, also have vaseline, wool fat antirust agent etc.
6.1.2 can pack
Mainly play date of manufacture and vanning.
Date of manufacture will print accurately, and it is clear to require, is printed on the position, center at the bottom of tank.
The white can of classical burning adopts packed in cases, requires to put into the quality certification when packing.Must not tank skin be damaged during vanning, must not foreign matter be put into, must not load in mixture, misloading.
6.1.3 the storage of can and transport
Dry, well-ventilated is answered in warehouse, must have enough light, to check in warehouse; Ku Wen is advisable to be no more than 25 DEG C, does not make to be heated and endures cold, and avoid temperature to be suddenly elevated; Keep good ventilation in storehouse, relative humidity is generally no more than 80%.Shelf-life is 24 months.
The instrument of transport can must clean drying, and the car and boat of long-distance transport must hide.Generally must not carry in the rainy day.Must handle with care during carrying, prevent can from damaging.
The inspection of 6.2 cans
Can sterilization cooling after, through cleaning, dry, antirust after check.
Following link is also adopted to check further,
6.21 visual examination
The emphasis of visual examination is the state of crimping and seam crossing, and whether observation crimping and seam combine closely.Whether crimping and side seam have the micropore of gas leakage, and be with the naked eye invisible, available warm water checks, are generally to soak 1 2min in warm water can being placed on 80 DEG C, observe in water and have bubble-free to rise.Whether the inspection of tank bottom state, mainly inwardly concave depending on it, and normal can has certain vacuum degree, and therefore tank bottom should be inwardly concave.
6.22 insulation checks
Tinned food as because of sterilization is insufficient or other reasons and have microorganism remaining time, one runs into suitable temperature, will growth and breeding and make tinned food go bad.Except some high temperature resistant bacterium does not produce except gas, most of spoilage organisms all can produce gas and can be expanded.Whether around this principle, by the method for insulation storage, create the optimum temperature of growth and breeding to microorganism, place certain hour, observe can end and expand, to differentiate that whether can quality is reliable, whether sterilization is abundant, and this method claims the insulation inspection of can.Just be in the trial production stage because classics burn white can, produced less stable, therefore sterilization complete after can all to adopt (37 ± 2 DEG C) insulation inspection technique of 7 days between insulation, normal produce after adopt 37 ± 2 DEG C of insulations inspection techniques of 5 days.
6.23 strike sound inspection
Because some swell of can after the can after insulation or storage is not too obvious, with the naked eye be not easy to distinguish, therefore these cans are needed to sample successively by different batches, align, can end is beaten with striking clave, from its sound sent to differentiate can quality (pronouncing clear and melodious is normal can, and what pronunciation was muddy is expansion can).
6.24 vacuum inspection
Vacuum in canned product is one of physical index of can physical quality.The vacuum of normal can is 27.1-50.8kPa.
6.25 open tank inspection
The state change understanding can inside must pass through open tank inspection.
(1) the can sampling open tank inspection has to pass through sampling, and sampling should perform by QB1006 tinned food inspection rule.Sampling mode: (every retort gets a tank by retort sampling.But often criticize each kind, two tanks must not be less than).
(2) examination by sensory organs examination by sensory organs mainly contains following 3 aspects:
1. tissue and form inspection: after can is uncapped, pour on white plate, observe its form, structure, then stir gently with glass bar, check its sliced meat, bud dish and the situation of soup juice and the standard of its form.
2. color and luster inspection: the soup collecting can, observes its color and whether clarity is normal.
3. taste and fragrant inspection: check whether can has and burn white due flavour, with or without oily clam taste and foreign odor taste, whether cube meat soft or hard is moderate.
(3) net weight, solids weight, juice weight
Net weight and solids inspection should perform by the mensuration of QB1007 tinned food net weight and solid content.
(4) top tank structure inspection
Cleaned by inwall after can opening, whether observation can body and bottom plated surface tin layers have because acid or other reasons etch come off and reveal iron phenomenon; Observe dope layer with or without burn into variable color, obscission; With or without iron rust spot and the iron sulfide phenomenon exceeding regulation; With or without tin sweat(ing) and gummosis in tank.
(5) chemical analysis and Micro biological Tests
Chemical analysis is undertaken by relative national standards, and the inspection that Micro biological Tests presses GB4789.26 food microbiological examination-tinned food commercial sterilization performs.
Not only above-mentioned technique substantially increases the overall quality of product, no matter has from the aspect such as outward appearance, mouthfeel and significantly takes on a new look, and simultaneously by the improvement of technique, has saved energy consumption but also has improved the yield rate of product, cost is reduced.The mode adding soy sauce in colouring, fried and batching is adopted to combine in technique, thus surface single in change traditional handicraft is coloured, body does not have coloured phenomenon, make the whole color and luster of sliced meat obviously tempting, for wrinkle, adopt in technique and singe and fried technique, strictly control singeing well, make the wrinkle of finished product obvious.For brightness, adopt in technique and change the fried technique for freezing rear direct slicing of traditional secondary, both energy consumption had been saved, in turn ensure that product (makes pork skin surface color dimmed from the fried impact brought, there is no brightness), change formula simultaneously, will become with soup and directly add auxiliary material, thus after also ensure that long-term preservation, the long period of soaking of soup juice makes sliced meat tarnish.
Claims (1)
1. one kind is burnt white can processing technique, comprise the following steps: Feedstock treating, auxiliary material process, tinning, sealed cans, sterilization, packaging, storage and inspection, described Feedstock treating comprises raw material screening, pretreatment, precooks, paints, fried, freezing, cooling, preliminary working and section, the concrete technology of described Feedstock treating is:
A. raw material screening, selects the streaky pork that three layers obvious, fat thickness≤2.5CM, lean to fat ratio are 7: 3 or 6: 4;
B. pretreatment, the moisture of surface of removing raw material carries out calcination and after making surface darkle, removes the atrament of surface, make surface be displaing yellow, then clean up with cold water with hot-water soak after 5 minutes;
C. precook, after the raw material that pretreatment is good is put into jacketed pan, injected clear water heats, and to start timing after clear water boiling, the time of precooking is 20 minutes to 30 minutes;
D. paint, after the moisture on the surface of removing raw material, by soy sauce uniform application in raw material once, make raw material present redness;
E. fried, undertaken fried by raw material, temperature is 170 DEG C to 180 DEG C, 3 minutes to 5 minutes time;
F. cool, freezing, put it into when raw material temperature is cooled to below 35 DEG C and freeze storehouse, freezing Kuku temperature design temperature is-8 DEG C-0 DEG C, cooling time 20 hours;
G. preliminary working, section, carry out out bar by the raw material freezed, and width is 9-9.5cm, is then cut into slices by raw material, and thickness is 1cm;
The concrete technology of described auxiliary material process is:
A. sterilization processing is carried out with 35min/116 DEG C after selecting bud dish;
B. white sugar, soy sauce, monosodium glutamate are chosen impurity, for subsequent use;
The concrete technology of described tinning, sealed cans is:
A. according to meat heavy 305g, white sugar 18g, soy sauce 8.5g, monosodium glutamate 4.5g, bud dish is heavily for the ratio of 92g is put in slack tank head successively;
B. the vacuum in tank remains on 40kPa-50KPa, and this flow process total time controls within 1 hour;
The concrete technology of described sterilization is:
A. can is placed in 116 DEG C of sterilization cylinders after 55 minutes, when arriving can central temperature lower than 37 DEG C after constant temperature cools 25 minutes to 35 minutes, takes the dish out of the pot.
2. according to the white can processing technique of the burning described in claim 1, it is characterized in that: described process for sterilizing adopts high steam sterilization.
3. according to the white can processing technique of the burning described in claim 1, it is characterized in that: in described coloring process, adopt the soy sauce containing 0.25% Monascus color.
4. according to the white can processing technique of the burning described in claim 1, it is characterized in that: in described material treatment process, the time of precooking is 26 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110022558.6A CN102106366B (en) | 2011-04-02 | 2011-04-02 | Burn white can processing technique |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110022558.6A CN102106366B (en) | 2011-04-02 | 2011-04-02 | Burn white can processing technique |
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| CN102106366A CN102106366A (en) | 2011-06-29 |
| CN102106366B true CN102106366B (en) | 2015-07-29 |
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| CN201110022558.6A Expired - Fee Related CN102106366B (en) | 2011-04-02 | 2011-04-02 | Burn white can processing technique |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824692A (en) * | 2015-05-18 | 2015-08-12 | 中国农业科学院农产品加工研究所 | Maoist stewed pork with brown sauce and preparation method thereof |
| CN104905296A (en) * | 2015-05-18 | 2015-09-16 | 中国农业科学院农产品加工研究所 | Mao's braised pork and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| EP0624320A2 (en) * | 1993-05-14 | 1994-11-17 | Manfred Duve | Process for the preparation of a food product based on meat |
| CN1669484A (en) * | 2004-03-21 | 2005-09-21 | 翟恩林 | Braised aniseed and steamed pork slices with brown sauce and preparation method thereof |
| CN1669483A (en) * | 2004-03-21 | 2005-09-21 | 翟恩林 | Braised Chinese toon and steamed pork slices with brown sauce and preparation method thereof |
| CN1961750A (en) * | 2005-11-08 | 2007-05-16 | 徐雷 | Vacuum flexible packaged sliced stewed pork |
| CN101695398A (en) * | 2009-10-23 | 2010-04-21 | 许渊 | Vacuum fast-food fried pork of product form |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004208540A (en) * | 2002-12-27 | 2004-07-29 | Yoshitomo Nagasawa | Method for producing pork cutlet and pork cutlet |
-
2011
- 2011-04-02 CN CN201110022558.6A patent/CN102106366B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0624320A2 (en) * | 1993-05-14 | 1994-11-17 | Manfred Duve | Process for the preparation of a food product based on meat |
| CN1669484A (en) * | 2004-03-21 | 2005-09-21 | 翟恩林 | Braised aniseed and steamed pork slices with brown sauce and preparation method thereof |
| CN1669483A (en) * | 2004-03-21 | 2005-09-21 | 翟恩林 | Braised Chinese toon and steamed pork slices with brown sauce and preparation method thereof |
| CN1961750A (en) * | 2005-11-08 | 2007-05-16 | 徐雷 | Vacuum flexible packaged sliced stewed pork |
| CN101695398A (en) * | 2009-10-23 | 2010-04-21 | 许渊 | Vacuum fast-food fried pork of product form |
Non-Patent Citations (1)
| Title |
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| 张恩来.咸烧白.《家常蒸煮菜》.吉林科学技术出版社,2010,第51页. * |
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