CN102972792A - Marinated meat product processing technology - Google Patents

Marinated meat product processing technology Download PDF

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Publication number
CN102972792A
CN102972792A CN2011102591712A CN201110259171A CN102972792A CN 102972792 A CN102972792 A CN 102972792A CN 2011102591712 A CN2011102591712 A CN 2011102591712A CN 201110259171 A CN201110259171 A CN 201110259171A CN 102972792 A CN102972792 A CN 102972792A
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CN
China
Prior art keywords
meat
halogen
processing
raw meat
pot
Prior art date
Application number
CN2011102591712A
Other languages
Chinese (zh)
Inventor
潘英俊
江凯
Original Assignee
江凯
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 江凯 filed Critical 江凯
Priority to CN2011102591712A priority Critical patent/CN102972792A/en
Publication of CN102972792A publication Critical patent/CN102972792A/en

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Abstract

The invention relates to a technology for processing meat products by restaurants and food processing enterprises, and especially relates to a marinated meat product processing technology. The marinated meat product processing technology adopts a meat raw material, marinating soup and processing equipment and comprises the following steps of cleaning the meat raw material, cutting the meat raw material into meat pieces, boiling meat pieces and clear water in a pan for 8 minutes, stopping heating, putting the heated meat pieces into the marinating soup, and carrying out marinating. The marinated meat product processing technology can reduce energy consumption, has simple and clear processes, is convenient for being operated by unprofessional people, and is conducive to great reduction of a labor cost of marinated meat product processing restaurants and enterprises.

Description

A kind of processing technology of halogen meat products
Technical field
The present invention relates to a kind of technique that is applicable to restaurant and food processing enterprises meat processing goods, especially relate to the ripe technique of causing of a kind of halogen meat products.
Background technology
The halogen meat products is a kind of instant Chinese traditional pot-stewed meat or fowl that is fit to.As, sauce Spiced beef, halogen pig ear and the halogen meat take pork as raw meat etc.Chicken, duck, pork comprise that pork tripe, pig's feet and shank etc. can make the halogen meat products.The halogen meat products is formed by raw meat and halogen Tonga worker.At present, the halogen meat products made and sold of supermarket, cooked food shop and restaurant is processed by traditional handicraft.Traditional halogen meat products causes step more complicated, especially raw meat and the same processing step that boils of halogen soup of ripe technique, relies on the duration and degree of heating and heat time heating time professional and technical personnel's experiential operating, and owing to grows and big energy-consuming heat time heating time.As, raw meat is placed after the halogen soup, need halogen soup is heated to boiling and kept 45~60 minutes.This processing step needs to keep an eye on lower could the operation the professional.In addition, because the factors such as the kind of raw meat and meat, same in a pot of raw meat and halogen soup boiled operation certain being particular about, and fully with operating personnel's experience, very technical professional and cook could hold the ripe technique that causes in the halogen meat products process preferably to only have those.
Summary of the invention
For the deficiencies in the prior art, the purpose of this invention is to provide a kind of processing technology of halogen meat products, it not only can be simplified the halogen meat products and cause ripe technique, but also helps to reduce the processing cost of halogen meat products.
The object of the present invention is achieved like this: a kind of processing technology of halogen meat products, use raw meat, halogen soup and process equipment, and it comprises following operation:
A, with raw meat clean, stripping and slicing;
Clear water in b, the pot is heated to boiling;
C, place raw meat in the pot after, continue to be heated to clear water boiling;
Stopped heating after clear water seethed with excitement 2~8 minutes in d, the pot;
After e, 60-180 minute raw meat is taken out from pot;
F, with the raw meat cooling processing;
G, place halogen soup to soak juice raw meat to process.
Advantage of the present invention is as follows:
Because the time of heating raw meat of the present invention only has 2~8 minutes, and this road processing step only boils, even the layman also can hold preferably, and attended time is very short; Again because the present invention does not place raw meat and halogen soup in the pot to operate with boiling and is simplified, thereby has avoided raw meat and halogen soup to boil together the many technical problems that produce with pot.So the present invention not only can reduce the consumption of the energy, and processing step is simple and clear and definite, is convenient to layman's operation, and the restaurant and the enterprise that help to process the halogen meat products reduce the recruitment cost greatly.
The specific embodiment
The below describes embodiments of the present invention in detail:
A kind of processing technology of halogen meat products is used raw meat, halogen soup and process equipment, and raw meat can be chicken or duck, perhaps pork etc.Halogen soup and process equipment are prior art, and halogen soup can be boiled by spice, sugar, salt, soy sauce and meat soup mixing and form, and process equipment is existing kitchen utensils, comprises existing pan and heating furnace; Also comprise following operation:
A, with raw meat clean, stripping and slicing.Raw meat is selected the streaky pork in the pork, and being cut into thickness after streaky pork is cleaned is 6 centimetres, and length is 25 centimetres, and width is 15 centimetres cube meat.Can be to the cube meat weighing of being cut.As, it is 2 kilograms that scale gets weight.
Clear water in b, the pot is heated to boiling.Clear water is drinking water.In the described b step, the clear water weight in the pot is 12 times of raw meat weight.When raw meat was 2 kilograms, the clear water weight in the pot was 24 kilograms.Pot is placed on the stove and accessory heats, a clear water is heated to boiling in the pot.
C, place raw meat in the pot after, continue to be heated to clear water boiling.After placing raw meat in the pot, the interior clear water water temperature of pot descends and stops boiling.Clear water in the pot is continued to be heated to boiling.
Stopped heating after clear water seethed with excitement 5 minutes in d, the pot.In order to be incubated, pot need cover pot cover.The clear water boiling time is according to the thickness of cube meat in the pot.As, thickness is 9 centimetres streaky pork, the clear water boiling time is 6 minutes in the pot.
E, after 120 minutes raw meat is taken out from pot.
F, with the raw meat cooling processing.Cooling processing in the described f step is that raw meat is placed clear water, and the clear water temperature is 0-5 degree centigrade.By cooling and the cleaning of clear water to raw meat, can remove the smell of mutton of raw meat and the impurity on surface.The cooling processing that is noted that raw meat can also have alternate manner.As, directly in the halogen soup with 3 degrees centigrade of raw meat inputs.
G, place halogen soup to soak juice raw meat to process.Raw meat is immersed in the halogen soup.The juice processing time of soaking in the described g step is 18 hours.Halogen soup temperature in the described g step is 0-8 degree centigrade.

Claims (5)

1. the processing technology of a halogen meat products is used raw meat, halogen soup and process equipment, it is characterized in that it comprises following operation:
A, with raw meat clean, stripping and slicing;
Clear water in b, the pot is heated to boiling;
C, place raw meat in the pot after, continue to be heated to clear water boiling;
Stopped heating after clear water seethed with excitement 2~8 minutes in d, the pot;
After e, 60-180 minute raw meat is taken out from pot;
F, with the raw meat cooling processing;
G, place halogen soup to soak juice raw meat to process.
2. the processing technology of a kind of halogen meat products according to claim 1 is characterized in that, the halogen soup temperature in the described g step is 0~8 degree centigrade.
3. the processing technology of a kind of halogen meat products according to claim 1 is characterized in that, the cooling processing in the described f step is that raw meat is placed clear water, and the clear water temperature is 0~38 degree centigrade.
4. the processing technology of a kind of halogen meat products according to claim 1 is characterized in that, in the described b step, the clear water weight in the pot is 10~15 times of raw meat weight.
5. the processing technology of a kind of halogen meat products according to claim 1 is characterized in that, the juice processing time of soaking in the described g step is 12~24 hours.
CN2011102591712A 2011-09-02 2011-09-02 Marinated meat product processing technology CN102972792A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011102591712A CN102972792A (en) 2011-09-02 2011-09-02 Marinated meat product processing technology

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011102591712A CN102972792A (en) 2011-09-02 2011-09-02 Marinated meat product processing technology

Publications (1)

Publication Number Publication Date
CN102972792A true CN102972792A (en) 2013-03-20

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103719888A (en) * 2013-12-12 2014-04-16 中国农业科学院农产品加工研究所 Water-free preparation method of stewed meat

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1748577A (en) * 2005-10-25 2006-03-22 北京一点味餐厅 Stewed meat products and its making method
CN101433340A (en) * 2008-12-05 2009-05-20 吕晓勇 Method for processing meat bittern product

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1748577A (en) * 2005-10-25 2006-03-22 北京一点味餐厅 Stewed meat products and its making method
CN101433340A (en) * 2008-12-05 2009-05-20 吕晓勇 Method for processing meat bittern product

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
何江红: "《中式快餐制作》", 31 July 2010, article "中式快餐制作" *
诗心: "蒜泥白肉", 《HTTP://HOME.MEISHICHINA.COM/RECIPE-27128.HTML》, 16 June 2011 (2011-06-16) *
车云波等: "几种酱卤肉制品的加工方法", 《养殖技术顾问》, no. 05, 5 May 2008 (2008-05-05) *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103719888A (en) * 2013-12-12 2014-04-16 中国农业科学院农产品加工研究所 Water-free preparation method of stewed meat
CN103719888B (en) * 2013-12-12 2015-10-14 中国农业科学院农产品加工研究所 A kind of halogen meat preparation method of not adding water

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Addressee: Jiang Kai

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Application publication date: 20130320