CN103689531A - Pork paste with preserved vegetables or minced pork with preserved vegetables and production technology thereof - Google Patents
Pork paste with preserved vegetables or minced pork with preserved vegetables and production technology thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Biochemistry (AREA)
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Abstract
The invention provides a pork paste with preserved vegetables or minced pork with preserved vegetables and production technology thereof. The formula of the pork paste with preserved vegetables or minced pork with preserved vegetables comprises the following components: 10-45% of plant oil, 20-45% of preserved vegetables, 8-45% of pork, 0.5-2.5% of capsicum, 0.5-2.0% of ginger and garlic (according to weight ratio 1:1), 0.8-2.0% of white sugar, 0.3-1.0% of monosodium glutamate, 0.5-1.5% of cooking wine, 0.015-0.025% of potassium sorbate, and the total content in the formula is 100%. The technology comprises: pork material preparation, preserved vegetable material preparation, stirring and frying, cooling, vacuum-pumping and sealing. The pork foodstuff with preserved vegetables ensures people to taste inherent local flavor of sauce preserved vegetable foodstuff 'Zizhong preserved vegetables', and the invention provides a pork foodstuff with preserved vegetables which is more delicious with higher finished product quality and abundant protein contents, and the product is safe and healthy.
Description
Technical field
The invention belongs to food processing field, relate in particular to the production technology of the point pork sauce of winter in money or winter point pork smell of urine compound seasoner, be specially the production technology of winter point pork sauce or the winter point pork smell of urine.
Background technology
Winter point is with distinctive loguat leaf green vegetables (crying again preserved vegetable) in money, to pickle cellar for storing things storage fermentation to form, and the whole nation that has been renown far and wide as far back as between Qing Dynasty's road light-year, finds a good sale in the ground such as Beijing, Shanghai.Geography symbol product protection is carried out in the approval of inland river, Sichuan special product Zi Zhong Dong Jianyihuo State General Administration for Quality Supervision.In money, winter point is raw material with distinctive loguat leaf green vegetables in money, adopts traditional handicraft to pickle cellar for storing things storage fermentation and forms.In money, winter point manufacturing history is long, have long enjoyed a good reputation, and the i.e. famous whole nation as far back as between Qing Dynasty's road light-year.In money, winter point fragrance overflows, and unique flavor can be made the filling of dumpling, steamed stuffed bun, won ton, also can make the end dish of steamed meat, fried pork or adjust soup, all tasty, is loved by the people.The processing of existing catsup and pickled vegetables food, especially as winter point in the region feature food money of processing history in 2000, all adopt single commodity packaging, purely as food and drink dish supplementary material, pack, technique is simple, general is exactly through primary election → cleaning → packing → sterilization → vanning → warehouse-in, winter point and meat product Compound Machining packing in not providing on market, this is mainly because related related process is prepared burden and shelf-life disunity in vegetable food and meat product packaging process, there is no perfect operating procedure and streamline cooked mode, not only can not give prominence to the characteristic of packaged food, also reduced the quality guarantee period of packaged food.
Summary of the invention
The present invention is directed to above technical problem, provide a kind of people can not only taste " in money winter point " this sauce intrinsic local flavor of vegetable food that salts down, a kind of more delicious, end product quality is higher, nutrition is abundanter winter point charcuterie production technology is also provided simultaneously.
The technical scheme that technical problem solved by the invention adopts is as follows:
A kind of winter point pork sauce or the winter point pork smell of urine, it refers in traditional pork sauce or the pork smell of urine and adds winter point.Traditional pork sauce or the pork smell of urine can add raw material according to user's oneself custom to be made, and the addition of winter point is also determined according to the custom of oneself.
A kind of preferred version of preparing winter point pork sauce or the winter point pork smell of urine is proposed in the application, take this pork sauce of quality percentage composition formula as:
Vegetable oil 10-45%, winter point 20-45%, pork 8-45%, capsicum 0.5-2.5%, ginger garlic (by weight 1:1) 0.5-2.0%, white granulated sugar 0.8-2.0%, monosodium glutamate 0.3-1.0%, cooking wine 0.5-1.5%, potassium sorbate 0.015-0.025%, in formula, total content is 100%.
The winter point adopting in winter point pork sauce rubs twice for the orifice plate of 5mm is installed with meat grinder, and the orifice plate that pork adopts meat grinder that 5mm is installed rubs once.The winter point adopting in the winter point pork smell of urine is the particle of 0.5-0.8cm, and pork is for adopting meat block slicing machine strand to be cut into the fragment of 1cm * 1cm * 1cm.The difference of winter point pork sauce or the winter point pork smell of urine is that the grinding particle size of pork and winter point is slightly different.
A production technology for winter point pork sauce or the winter point pork smell of urine, this technique comprises the following steps:
(1), pork material is prepared
After pork raw material is carried out an acceptance inspection, carry out rinsing, rinsing is diced after watery blood for 5 minutes, after dicing, pickles, and pickles 4-6 ℃ of temperature, admixes salt and spice and pickle 12 hours in the process of pickling, and finally the pork after pickling is carried out after frying stand-by; Raw material pork is the cold fresh pork through 0-4 ℃ of precooling acid discharges in 24 hours.Frying refers to meat embryo oily with 20kg by every 10kg cured meat, and oil temperature is 140 ℃, makes meat frying golden yellow for surface after fried 8min, and the moisture amount of leaching counts 40%-45% with quality percentage composition.
(2) winter point material preparation
After winter point raw material is carried out an acceptance inspection, clean, the mode of cleaning is that the be soaked in water content that carries out desalination, water for 5 minutes is 2 times of winter point quality, after desalination, with flowing water, rinses two to three times, washes most silt, drains away the water, and then shredding machine is cut into and requires particle.Then after chopping, carry out frying, frying process temperature is controlled at 105-110 ℃, obtains winter point material stand-by after frying; The frying production method of winter point is: the winter point raw material after processing is put into the dry stir-fry of the pot heating, be fried to and taste news free from extraneous odour, the intrinsic fragrance diffusion of winter point.
(3) stir
In pot, add in proportion vegetable oil to be heated to after temperature required priority adds ginger garlic, capsicum to explode fragrance the winter point making in step (2) is expected to putting in proportion pot carries out frying, pork material after adding frying in step (1) to obtain when temperature recovery to 110 ℃ is put into pot and is carried out frying, and then add the various auxiliary materials of residue to continue to stir, stirring total time is about 45-50 minutes, stirs; Auxiliary material is the material except pork, winter point and vegetable oil in formula.Comprise white granulated sugar, monosodium glutamate, cooking wine and potassium sorbate.
(4) cooling, vacuumize sealing
Material after stirring is carried out cooling, then carry out vacuumizing and sealing after filling, cooling again after sealing.Fillingly refer to that the material after stirring is cooled to 85-88 ℃ of beginning is filling, the product after sealing is cooled to room temperature with fan blowing, and at this temperature, microorganism is difficult to survival, reaches and prevents from secondary pollution object being conducive to vacuum seal simultaneously; Before filling, glass bottle packing materials and Work tool are through 115 degree high temperature drying sterilizings more than 30 minutes, and fully kill harmful microorganism is as salmonella, Escherichia coli etc., and front taking-up to be filled is used; With packaging bag before packaging bag encapsulation, in one evening of ultraviolet disinfection, when filling, to check that whether sealing temperature is enough; With glass bottle is filling, will check that whether spiral cover is closely oil-proof, whether safety knobs caves in, otherwise vacuum is inadequate, need to regulate Cover whirling Machine vacuum.
Pork raw material is through 0-4 ℃ of precooling acid discharges in 24 hours, inspection and quarantine qualified cold fresh pork; The raw material winter point adopting is the winter point of local registration manufacturer-supplied, requires nature aromatic flavour, and quality is tender and crisp, must not have and go mouldy.
Check: sampled first to sense organ and label check by field test person, the filling rear oil plant mixed proportion of all product sealings is even, qualified laggard luggage case, be placed on district to be checked backing plate, through inspector's sampling, send into chemical examination center physics and chemistry and microorganism detection again, after qualified, enter warehouse for finished product and deposit, before outbound, do again exfactory inspection.
Pork sauce or the pork smell of urine can be selected pork sauce or the pork smell of urine of directly buying on market, can be also pork sauce or the pork smell of urine of selecting conventional method to prepare.Winter point adopts winter point in the money of producing in money, and effect is better.
Beneficial effect of the present invention is:
Winter point charcuterie of the present invention; make people can not only taste " in money winter point " this sauce intrinsic local flavor of vegetable food that salts down; a kind of sharp charcuterie of winter more delicious, that end product quality is higher, protein content is abundanter is also provided simultaneously; and continuous productive process fast and efficiently; safety, health, the unified shelf-life of having guaranteed food, be conducive to the large-scale production of winter point and pork processing.
accompanying drawing explanation:
Fig. 1 is process chart of the present invention
the specific embodiment
For technological means, inventive features that the present invention is realized, reach object effect and be easy to understand, give an actual example below and combined process figure is further described the present invention:
Embodiment 1:
With the example that is processed as of bottled winter point pork sauce, as shown in Figure 1: each composition in winter point pork sauce is as follows in quality percentage composition:
Vegetable oil 32%, winter point 32%, pork 32%, capsicum 1.5%, fresh ginger garlic 1%, white granulated sugar 0.8%, monosodium glutamate 0.3%, cooking wine 0.3%, spice 0.08%.Potassium sorbate 0.02%.The mass ratio of fresh ginger and garlic is 1:1.
Preparation method is: the preparation that is first (1) pork material.After in proportion pork raw material being carried out an acceptance inspection, carry out rinsing, rinsing is diced after watery blood for 5 minutes, after dicing, pickles, and pickling temperature is 4-6 ℃, in the process of pickling, admix salt and spice and pickle 12 hours, finally the pork after pickling is carried out after frying stand-by; Raw material pork is the cold fresh pork through 0-4 ℃ of precooling acid discharges in 24 hours.Frying refers to meat embryo oily with 20kg by every 10kg cured meat, and oil temperature is 140 ℃, makes meat frying golden yellow for surface after fried 8min, and the moisture amount of leaching is counted 40-45% with quality percentage composition.(2) winter point material preparation.In proportion winter point raw material is cleaned after carrying out an acceptance inspection, the mode of cleaning is that the be soaked in water content that carries out desalination, water for 5 minutes is 2 times of winter point quality, after desalination, with flowing water, rinses two to three times, washes most silt, drain away the water, then shredding machine is cut into and requires particle.Then after chopping, carry out frying, frying process temperature is controlled at 105-110 ℃, obtains winter point material stand-by after frying; The frying production method of winter point is: the winter point raw material after processing is put into the dry stir-fry of pot, be fried to and taste news free from extraneous odour, the intrinsic fragrance diffusion of winter point.(3) stir.In pot, adding in proportion vegetable oil to be heated to temperature required priority adds ginger garlic, capsicum to explode the winter point material making in step (2) to be put in proportion after fragrance the pot that heats oil plant to carry out frying, when temperature recovery to 110 ℃, add in step (1) the pork material after frying to put in proportion pot and carry out frying, and then add the various auxiliary materials of residue to continue to stir, stirring total time is about 45 minutes, stirs;
(4) cooling, vacuumize sealing.Material after stirring is carried out cooling, then carry out vacuumizing and sealing after filling, cooling again after sealing.Fillingly refer to that the material after stirring is cooled to 85-88 ℃ of beginning is filling, the product after sealing is cooled to room temperature with fan blowing.
By field test person, sampled first to sense organ and label check, the filling rear oil plant mixed proportion of all product sealings is even, qualified laggard luggage case, be placed on district to be checked backing plate, through inspector's sampling, send into chemical examination center physics and chemistry and microorganism detection again, after qualified, enter warehouse for finished product and deposit, before outbound, do again exfactory inspection.
Embodiment 2:
With the example that is processed as of the bottled winter point pork smell of urine, as shown in Figure 1: each composition in the winter point pork smell of urine is as follows in quality percentage composition:
Vegetable oil 42%, winter point 42%, pork 9.5%, capsicum 1.6%, fresh ginger garlic 2%, white granulated sugar 1.5%, monosodium glutamate 0.5%, cooking wine 0.6%, spice 0.275%, potassium sorbate 0.025%.Fresh ginger garlic is by weight 1:1 proportioning.
Preparation method is: the preparation that is first (1) pork material.After in proportion pork raw material being carried out an acceptance inspection, carry out rinsing, rinsing is diced after watery blood for 5 minutes, after dicing, pickles, and pickling temperature is 4 ℃, admixes salt and spice and pickle 12 hours in the process of pickling, and finally the pork after pickling is carried out after frying stand-by; Raw material pork is the cold fresh pork through 0-4 ℃ of precooling acid discharges in 24 hours.Frying refers to meat embryo oily with 20kg by every 10kg cured meat, and oil temperature is 140 ℃, makes meat frying golden yellow for surface after fried 8min, and the moisture amount of leaching is counted 40-45% with quality percentage composition.(2) winter point material preparation.In proportion winter point raw material is cleaned after carrying out an acceptance inspection, the mode of cleaning is that the be soaked in water content that carries out desalination, water for 5 minutes is 2 times of winter point quality, after desalination, with flowing water, rinses two to three times, washes most silt, drain away the water, then shredding machine is cut into and requires particle.Then after chopping, carry out frying, frying process temperature is controlled at 105-110 ℃, obtains winter point material stand-by after frying; The frying production method of winter point is: the winter point raw material after processing is put into the dry stir-fry of pot, be fried to and taste news free from extraneous odour, the intrinsic fragrance diffusion of winter point.(3) stir.In pot, adding in proportion vegetable oil to be heated to temperature required priority adds ginger garlic, capsicum to explode the winter point material making in step (2) to be put in proportion after fragrance the pot that heats oil plant to carry out frying, when temperature recovery to 110 ℃, add in step (1) the pork material after frying to put in proportion pot and carry out frying, and then add various residue auxiliary materials to continue to stir, stirring total time is about 45 minutes, stirs;
(4) cooling, vacuumize sealing.Material after stirring is carried out cooling, then carry out vacuumizing and sealing after filling, cooling again after sealing.Fillingly refer to that the material after stirring is cooled to 85-88 ℃ of beginning is filling, the product after sealing is cooled to room temperature with fan blowing.
By field test person, sampled first to sense organ and label check, the filling rear oil plant mixed proportion of all product sealings is even, qualified laggard luggage case, be placed on district to be checked backing plate, through inspector's sampling, send into chemical examination center physics and chemistry and microorganism detection again, after qualified, enter warehouse for finished product and deposit, before outbound, do again exfactory inspection.
In addition, preparation method must if the dry frying of winter point is not in place, will increase in order to reach the requirement of guaranteeing the quality the time of stirring according to the operation of recording in the application, can have a strong impact on mouthfeel and local flavor like this.If pork is selected materials frying, moisture is too high, also can affect the shelf-life, lower than selecting materials, requires, and its mouthfeel is stiff, and filling temperature surpasses 90 degree, also can cause mouthfeel harmful effect.These are all the important factor for controllings in the application.
Claims (10)
1. winter point pork sauce or the winter point pork smell of urine, is characterized in that, in pork sauce or the pork smell of urine, adds winter point.
2. winter point pork sauce or the winter point pork smell of urine, is characterized in that, take its formula of quality percentage composition as:
Vegetable oil 10-45%, winter point 20-45%, pork 8-45%, capsicum 0.5-2.5%, ginger garlic 0.5-2.0%, white granulated sugar 0.8-2.0%, monosodium glutamate 0.3-1.0%, cooking wine 0.5-1.5%, potassium sorbate 0.015-0.025%, ginger garlic is by weight 1:1 proportioning, and in formula, total content is 100%.
3. winter point pork sauce according to claim 2 or the winter point pork smell of urine, is characterized in that: the winter point adopting in winter point pork sauce rubs twice with the orifice plate that meat grinder is changed 5mm, and the orifice plate that pork adopts meat grinder to change 5mm rubs once; The winter point adopting in the described winter point pork smell of urine is the particle of 0.5-0.8cm, and pork is for adopting meat block slicing machine strand to be cut into the fragment of 1cm * 1cm * 1cm.
4. a production technology for winter according to claim 2 point pork sauce or the winter point pork smell of urine, is characterized in that this technique comprises the following steps:
(1), pork material is prepared
After pork raw material is carried out an acceptance inspection, carry out rinsing, rinsing is diced after watery blood for 5 minutes, after dicing, pickles, and pickles 4-6 ℃ of temperature, admixes salt and spice and pickle 12 hours in the process of pickling, and finally the pork after pickling is carried out after frying stand-by;
(2) winter point material preparation
Winter point raw material is cleaned after carrying out an acceptance inspection, then after chopping, carry out frying, frying process temperature is controlled at 105-110 ℃, obtains winter point material stand-by after frying;
(3) stir
The winter point material making in step (2) is put into pot in proportion and carry out frying, pork material after adding frying in step (1) to obtain when temperature recovery to 110 ℃ is put into pot and is carried out frying, and then add the various auxiliary materials of residue to continue to stir, stirring total time is about 45-50 minutes, stirs;
(4) cooling, vacuumize sealing
Material after stirring is carried out cooling, then carry out vacuumizing and sealing after filling, cooling again after sealing.
5. the production technology of winter point pork sauce according to claim 4 or the winter point pork smell of urine, is characterized in that: described raw material pork is the cold fresh pork through 0-4 ℃ of precooling acid discharges in 24 hours.
6. the production technology of winter according to claim 4 point pork sauce or the winter point pork smell of urine, it is characterized in that: the frying described in step (1) is: meat embryo is oily with 20kg by every 10kg cured meat, oil temperature is 140 ℃, after fried 8min, make meat frying golden yellow for surface, the moisture amount of leaching counts 40%-45% with quality percentage composition.
7. the production technology of winter according to claim 4 point pork sauce or the winter point pork smell of urine, it is characterized in that: the mode that winter point raw material is cleaned described in step (2) is: the content that carries out desalination, water for 5 minutes of being soaked in water is 2 times of winter point quality, after desalination, with flowing water, rinse two to three times, wash most silt, drain away the water, then shredding machine is cut into and requires particle.
8. the production technology of winter according to claim 4 point pork sauce or the winter point pork smell of urine, it is characterized in that: described in step (2), by the frying production method of winter point, be: the winter point raw material after processing is put into the dry stir-fry of the pot heating, be fried to and taste news free from extraneous odour, the intrinsic fragrance diffusion of winter point.
9. the production technology of winter according to claim 4 point pork sauce or the winter point pork smell of urine, it is characterized in that: filling described in step (4) is: it is filling that the material after stirring is cooled to 85-88 ℃ of beginning, the product after sealing is cooled to room temperature with fan blowing.
10. the production technology of winter point pork sauce according to claim 4 or the winter point pork smell of urine, is characterized in that: the auxiliary material described in step (3) is the material except pork, winter point and vegetable oil in formula.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105054088A (en) * | 2015-08-13 | 2015-11-18 | 刘诗茵 | Preparation method of cooked meat fermented foods |
| CN113080392A (en) * | 2021-05-18 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for preparing bamboo shoot braised meat by adopting traditional bamboo shoot braised meat frying process and combining processing of composite bacteriostatic agent |
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| CN101897415A (en) * | 2010-07-07 | 2010-12-01 | 重庆市中药研究院 | Spicy cabbage sauce and preparation method thereof |
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| CN101897415A (en) * | 2010-07-07 | 2010-12-01 | 重庆市中药研究院 | Spicy cabbage sauce and preparation method thereof |
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| CN105054088A (en) * | 2015-08-13 | 2015-11-18 | 刘诗茵 | Preparation method of cooked meat fermented foods |
| CN113080392A (en) * | 2021-05-18 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for preparing bamboo shoot braised meat by adopting traditional bamboo shoot braised meat frying process and combining processing of composite bacteriostatic agent |
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