CN102415524B

CN102415524B - Method for making octopus daube can

Info

Publication number: CN102415524B
Application number: CN2011104033655A
Authority: CN
Inventors: 陈立新
Original assignee: DALIAN XIANXIAN FOOD Co Ltd
Current assignee: DALIAN XIANXIAN FOOD Co Ltd
Priority date: 2011-12-07
Filing date: 2011-12-07
Publication date: 2013-01-30
Anticipated expiration: 2031-12-07
Also published as: CN102415524A

Abstract

The invention discloses a method for making an octopus daube can. The method comprises the following steps of: preparing raw materials of meat and octopus, mixing with pure water, liquorice, star anise, anise, pepper, cinnamon, vanilla and clove, boiling, filtering off solid content and impurities, and adding soy sauce, white granulated sugar, salt, sodium glutamate and a caramel colorant to obtain flavoring liquid; performing primary treatment on the octopus and the meat, precooking, mixing with the flavoring liquid, and filling in a can; and performing procedures of exhausting, sealing, sterilizing, cooling, wiping, inspecting, performing pressure test, inspecting again and packaging to obtain the product. The octopus daube can has the advantages of delicious taste, fresh tender meat, high elasticity, rich nutrients, long storage time, portability, reasonable nutrients and the like.

Description

The preparation method of octopus daube can

Technical field

The present invention relates to a kind of nutritional health food, especially a kind of take octopus and meat as main can and preparation method.

Background technology

Along with the development of society, the improving constantly of people's living standard, people more and more pay attention to nutrition, the health care and convenient of food.Application number is that 200310122055.1 application for a patent for invention discloses a kind of can and preparation method that contains meat and vegetables; meat accounts for Main Ingredients and Appearance in this can; vegetables are less; although possess good mouthfeel; but nutrition is also unbalanced; and fat content is higher, heat is higher; lack the trace elements such as calcium, phosphorus, iron, selenium, iodine, manganese; and these trace elements content in marine product is higher; in addition; also contain abundant DHA(in the marine product and be commonly called as docosapentaenoic acid), EPA equal altitudes unrighted acid, also have the taurine of high level.In sum, people wish to be come out by the can of a kind of more Ensure Liquid, health care very much.

Summary of the invention

The purpose of this invention is to provide and a kind ofly contain Chinese medicine and meat composition, have the preparation method of the octopus daube can of health care and nutritious, delicious flavour.

The technical solution adopted for the present invention to solve the technical problems is:

This kind can mainly take octopus and meat as primary raw material, utilizes prior art to make the technique of carnivorous can, and the baste that adds octopus and boil is made product of the present invention.Wherein, meat product can be selected livestock meat or poultry or the flesh of fish.Its manufacture craft is as follows:

A, raw material are processed,

(1) with fresh meat or the meat after thawing be cut into square of uniform size after cleaning;

(2) with fresh octopus or the octopus after thawing, remove clothing film and the internal organ on surface, the head and remove eyeball and mouth of leaving behind is cut into chunks head, pawl and body respectively;

B, precook, the water in the container of precooking is heated to when boiling, and water temperature remains on boiling point, the cube meat after the above-mentioned processing and octopus is put into container precook, and cube meat was precooked 20～30 minutes, and octopus was precooked 2～5 minutes;

C, preparation baste, pure water 90～110kg, Radix Glycyrrhizae 140～160g, anistree 90～110g, fennel 40～60g, Chinese prickly ash 90～110g, cassia bark 40～60g, vanilla 10～30g, cloves 10～30g, after mixing is boiled 50～70 minutes, elimination impurity and solid content, adding in the juice is that 3～5% soy sauce, 8～12% white granulated sugars, 3～5% salt, 1～1.5% sodium glutamate and 1～1.5% caramel colorant of its weight namely made baste again;

D, tinning and sterilization, octopus, cube meat, baste weight ratio are 1:1:1, first with in octopus and the cube meat tank filling, with annotating the soup machine baste is injected tank again, pass through again exhaust, sealing, sterilization, cooling, wiping bag, inspection product, pressure testing, examine product and packaging process again, make product of the present invention.

Described sterilization environment temperature is 121 ℃, continues 40～60 minutes.

Described cube meat is the square of 2cm3.

The invention has the beneficial effects as follows: products taste of the present invention is pure, delicious flavour, Fresh ﹠ Tender in Texture, good springiness, nutritious, the holding time is grown, be easy to carry, nutrition arrangement is reasonable, without chemical addition agent, belongs to pollution-free food.Make can seasoning dip with raw materials such as Radix Glycyrrhizae, anise, fennel, cassia bark, vanilla, cloves, can reduce blood pressure and cholesterol, prevent and treat hypertension, can also spleen benefiting and stimulating the appetite, the clearing lung-heat of reducing phlegm, enriching yin and nourishing kidney, liver, spleen, stomach, kidney there are the effect of maintenance.

The specific embodiment

The invention will be further described below in conjunction with embodiment.

Embodiment 1: meat is selected 1 jin of pig streaky pork, and weight was 0.7 jin after 1 jin octopus was processed.

Through following technique

A, raw material are processed,

(1) after being cleaned, 1 jin of pig streaky pork is cut into the square of 2cm3 of uniform size;

(2) the manual clothing film of removing the octopus surface, the head and remove eyeball and mouth of leaving behind are removing internal organ, and remaining head, pawl and body are cut into three sections after cleaning, and every segment length can be 1～4cm, and its gross weight is 0.7 jin.Raw material will guarantee the cleannes in the tripe in processing procedure;

B, in order to keep octopus meat tissue suitable elasticity and to have good color and luster, after processing, raw material needs the appropriateness dehydration, in blanching bath, water is heated to when boiling, water temperature remains on about boiling point, cube meat after the above-mentioned processing and octopus are put into container precook, cube meat was precooked 20 minutes, and octopus is precooked and dewatered in 3 minutes, pull out when treating octopus body come-up, cool off with the cooling water that flows rapidly; In the dehydration, because octopus soma shrinks, the impurity and the muscle that are attached to the surface are easy to reject;

C, preparation baste, comprise pure water 100kg, Radix Glycyrrhizae 150g, anistree 100g, fennel 50g, Chinese prickly ash 100g, cassia bark 50g, vanilla 20g, cloves 20g, after mixing is boiled 60 minutes, use filter cloth elimination impurity and solid content after stirring, it is for subsequent use only to stay juice, and adding in the juice is that 4% soy sauce, 10% white granulated sugar, 4% salt, 1% sodium glutamate and 1% caramel colorant of its weight namely made baste again;

D, tinning and sterilization, octopus, cube meat, baste weight ratio are 1:1:1, first with in octopus and the cube meat tank filling, re-use notes soup machine baste is injected tank, pass through again exhaust, sealing, sterilization, cooling, wiping bag, inspection product, pressure testing, examine product and packaging process again, make product of the present invention.

Described sterilization environment temperature is 121 ℃, continues 50 minutes.

Embodiment 2: meat is selected chicken.

Meat is selected 1 jin of chicken, and weight was 0.7 jin after 1 jin octopus was processed.

Through following technique

A, raw material are processed,

(1) after being cleaned, 1 kilogram of chicken is cut into the square of 2cm3 of uniform size;

B, in order to keep octopus meat tissue suitable elasticity and to have good color and luster, after processing, raw material needs the appropriateness dehydration, in blanching bath, water is heated to when boiling, water temperature remains on about boiling point, cube meat after the above-mentioned processing and octopus are put into container precook, cube meat was precooked 15 minutes, and octopus is precooked and dewatered in 3 minutes, pull out when treating octopus body come-up, cool off with the cooling water that flows rapidly; In the dehydration, because octopus soma shrinks, the impurity and the muscle that are attached to the surface are easy to reject, and the finer and smoother chewiness of mouthfeel;

C, preparation baste, comprise pure water 100kg, Radix Glycyrrhizae 150g, anistree 100g, fennel 50g, Chinese prickly ash 100g, cassia bark 50g, vanilla 20g, cloves 20g, after mixing is boiled 60 minutes, use filter cloth elimination impurity and solid content after stirring, it is for subsequent use only to stay juice, and adding in the juice is that 4% soy sauce, 10% white granulated sugar, 4% salt, 1% sodium glutamate, 1% caramel colorant, 1% vinegar of its weight is namely made baste again; Remove the fishy smell of chicken by vinegar;

D, tinning and sterilization, octopus, cube meat, baste weight ratio are 1:1:1, first with in octopus and the cube meat tank filling, re-use notes soup machine baste is injected tank, pass through exhaust, sealing, sterilization, cooling, wiping bag, inspection product, pressure testing, examine product and packaging process again, make product of the present invention.

Embodiment 3: meat is selected the flesh of fish.

Meat is selected 1 jin of flesh of fish, and the weight after 1 jin of octopus is processed is 0.7 jin.

Through following technique

A, raw material are processed,

(1) after being cleaned, 1 jin of flesh of fish is cut into the square of 2cm3 of uniform size;

(2) the manual clothing film of removing the octopus surface, the head and remove eyeball and mouth of leaving behind are removing internal organ, and remaining head, pawl and body are cut into three sections after cleaning, and every segment length can be 1～4cm, and its gross weight is 0.7 jin; Raw material will guarantee the cleannes in the tripe in processing procedure;

B, in order to keep octopus meat tissue suitable elasticity and to have good color and luster, after processing, raw material needs the appropriateness dehydration, in blanching bath, water is heated to when boiling, water temperature remains on about boiling point, cube meat after the above-mentioned processing and octopus are put into container precook, cube meat was precooked 10 minutes, and octopus is precooked and dewatered in 3 minutes, pull out when treating octopus body come-up, cool off with the cooling water that flows rapidly; In the dehydration, because octopus soma shrinks, the impurity and the muscle that are attached to the surface are easy to reject;

C, preparation baste, comprise pure water 100kg, Radix Glycyrrhizae 150g, anistree 100g, fennel 50g, Chinese prickly ash 100g, cassia bark 50g, vanilla 20g, cloves 20g, ginger 100g and green onion 100g, after mixing is boiled 60 minutes, use filter cloth elimination impurity and solid content after stirring, it is for subsequent use only to stay juice, and adding in the juice is that 4% soy sauce, 10% white granulated sugar, 4% salt, 1% sodium glutamate and 1% caramel colorant of its weight namely made baste again; Remove the fishy smell of the flesh of fish with ginger and green onion;

Claims

1. the preparation method of an octopus daube can is characterized in that:

Through following technique

A, raw material are processed,

(1) with fresh meat or the meat after thawing be cut into evenly square of size after cleaning;

B, precook, the water in the container of precooking is heated to when boiling, and water temperature remains on boiling point, the cube meat after the above-mentioned processing and octopus is put into container precook, and cube meat was precooked 10～30 minutes, and octopus was precooked 2～5 minutes;

C, preparation baste, comprise pure water 90～110kg, Radix Glycyrrhizae 140～160g, anistree 90～110g, fennel 40～60g, Chinese prickly ash 90～110g, cassia bark 40～60g, vanilla 10～30g, cloves 10～30g, after mixing is boiled 50～70 minutes, elimination impurity and solid content, adding in the juice is that 3～5% soy sauce, 8～12% white granulated sugars, 3～5% salt, 1～1.5% sodium glutamate and 1～1.5% caramel colorant of its weight namely made baste again;

D, tinning and sterilization, octopus, cube meat, baste are 1:1:1 by weight, first with in octopus and the cube meat tank filling, with annotating the soup machine baste is injected tank again, pass through again exhaust, sealing, sterilization, cooling, wiping bag, inspection product, pressure testing, examine product and packaging process again, make product of the present invention.

2. the preparation method of a kind of octopus daube can according to claim 1, it is characterized in that: described sterilization environment temperature is 121 ℃, continues 40～60 minutes.

3. the preparation method of a kind of octopus daube can according to claim 1, it is characterized in that: described cube meat is the square of 2cm3.

4. the preparation method of a kind of octopus daube can according to claim 1 is characterized in that: described cooling means adopts the cooling water that flows to cool off.