CN103766940B - The production method of Sauted meat shreds with soy bean paste can be facilitated by microwave - Google Patents
The production method of Sauted meat shreds with soy bean paste can be facilitated by microwave Download PDFInfo
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- CN103766940B CN103766940B CN201410064483.1A CN201410064483A CN103766940B CN 103766940 B CN103766940 B CN 103766940B CN 201410064483 A CN201410064483 A CN 201410064483A CN 103766940 B CN103766940 B CN 103766940B
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
Abstract
The production method of Sauted meat shreds with soy bean paste can be facilitated by microwave, belong to food technology field.In order to solve the drawback that traditional dish only makes with cook personal experience, and the problem that dish class instant food " color, shape " is poor on the market, the processing technology of traditional dish improves by the present invention, carry out packaging with the form of major ingredient bag, accessory package to produce, after carrying out vacuum packaging separately by major ingredient bag, accessory package, put into outer packaging again.By complete Chinese meal can be obtained by after major ingredient bag, accessory package mixing also post bake (as heating using microwave) before consumer is edible.By the present invention can for the industrialization of China's cooking class Chinese style meat dish and convenient purification provide in theory with technical support, for considerable economic benefit and social benefit are created in cooking class Chinese style meat dish instant food market, and then promote the development of China's instant food.
Description
Technical field
The invention belongs to food technology field, relate to and a kind ofly can facilitate the production method of Sauted meat shreds with soy bean paste by microwave.
Background technology
Along with our people's living standard improves day by day, the change of diet structure, the quickening of people's rhythm of life, people constantly increase for the demand of the food of convenient, fast, nutrition, have higher requirement to the agility of food, trophism.But the kind of instant food is also little in China in the market, China's instant microwave food only has snack categories as the meat prefabrication of quick-freeze steamed stuffed bun, steamed dumplings and a small amount of skewer, cube meat class and non-staple foodstuff class instant food, and the existing dish that can meet people's traditional diet is few in number, and only in this class of stew.Based on this, people were in the urgent need to this that not only met people's traditional diet but also meet the cooking class Chinese style meat dish instant food of people for the demand of convenient food, nutrition.
Chinese meal complicated component, the again feature such as more exquisite color, shape, matter structure.Current people just change from having enough to eating food consumption, and to the requirement of food, consideration more is the quality of food, outward appearance, novelty, health care, natural and convenient, and cooking class Chinese style meat dish instant food just in time meets this consumption demand.And the whole cold chain system of the production of instant food in the big and medium-sized cities of part developed regions, storing, family or public organization's consumption basically forms, this is the best conditions of development Chinese style meat dish instant food.The production of instant food and the production of quick-frozen food have and much contact, and can make full use of the production equipment of existing quick-frozen food factory, through suitable transformation and supporting, can drop into the production of instant food, be conducive to dominating the market rapidly, form industrialization.
The research of China's instant food is comparatively delayed, on the market instant food kind and quantity and abroad differ greatly especially.Although the traditional dish of some suitability for industrialized production based food for convenience at present, but the product mainly stewed, its packaged form is can the soft bag of sterilization, the product that can see has fried curry beef, mushroom chicken nugget etc., the general flow of this series products is first with conventional culinary method conditioning dish in bakery and confectionery kitchen, main solid content has cube meat, potato, the material of the resistance to stewed resistant to cook such as carrot, all materials boil in pot tasty after, reheating is filled to can the soft bag of sterilization, impose the rear high pressure-temperature re-pasteurization process of packaging again, product is made to reach commercial sterilization standard, and can preserve under general room temperature, circulation, sell.But, often there is the mutually poor situation of the product such as variable color, local flavor is not enough, cube meat is shapeless in the product that this mode is produced, and still have many traditional dish to fail suitability for industrialized production, therefore first to solve the problems such as its color and luster, local flavor, matter structure and packaging during formula meat dish instant food under development.China's convenience food based food and dish class instant food also do not form system in addition; The nutritive value of vegetable itself is on the low side, can not meet the nutritional requirement of people's balanced and reasonable; Because the quality monitoring dynamics of commodity is inadequate, the product of inferior quality of abuse food additives makes the market confusion of instant food; The fresh-keeping existing problems of some meat instant food cause its fat oxidation problem of becoming sour serious etc.This Dou Shi China instant food urgent problem in development.Have report display, in the coming years microwave instant food particularly microwave convenient meat product will become the main flow of China instant food development.
Sauted meat shreds with soy bean paste is traditional Beijing typical local dish, is also one of Beijing cuisine home cooking, and the common people family in area is seen everywhere northeastward, is usually equipped with dry bean curd, spring pancake etc. edible.Sauted meat shreds with soy bean paste selects griskin to be major ingredient, and traditional Beijing cuisine way will be aided with Beijing " six must occupy " special product yellow bean sauce, sweet fermented flour sauce and other flavouring, and cooks with " sauce is quick-fried " of one of northern peculiar cooking method " six is quick-fried " and form.Have salty comfortable in, sauce is aromatic strongly fragrant, the feature of unique flavor.
Summary of the invention
The invention provides and a kind ofly can facilitate the production method of Sauted meat shreds with soy bean paste by microwave, solve the drawback that traditional dish only makes with cook personal experience, and the problem that dish class instant food " color, shape " is poor on the market, make it more be beneficial to suitability for industrialized production and possess certain convenience, wholesomeness and keeping quality.
The object of the invention is to be achieved through the following technical solutions:
The production method of Sauted meat shreds with soy bean paste can be facilitated by microwave, comprise the steps:
One, the processing of major ingredient bag:
100g griskin is cleaned and is cut into shredded meat, after starching, place 20-30min for 4 DEG C, then in deep fryer, 130-140 DEG C of heating 30-50s carries out pre-fried process, shredded meat after heating adopts high-temperature retort bag to carry out vacuum packaging, then re-pasteurization process is carried out, and rapidly with cold water flush cooling, vacuum packaging;
Two, the processing of accessory package:
With the heavy 100g of meat for ratio, soybean oil 20-25g is added in frying pan, oil temperature adds thick broad-bean sauce 17-19g frying 85-95s when being 160-170 DEG C, add after green onion silk 30-50g stir-fries and add green onion, each 2-3g of ginger respectively, stir-fry time 10-15s, add monosodium glutamate 0.3-0.4g, white sugar 2-3g again, water 10-15g stir-fries 20-30s, the water-starch heating 10-15s finally adding 4-6g mixing receives juice; Flavoring after heating adopts high-temperature retort bag to carry out vacuum packaging, then carries out re-pasteurization process, and rapidly with cold water flush cooling, vacuum packaging;
Three, major ingredient bag, accessory package are put into outer packaging.
In said method, described meat is cut and is of a size of 0.4 × 0.6 × 8cm.
In said method, in shredded meat mass ratio, the formula of starching is: 5-6% starch, 10-14% water, 1.5-2% salt and 0.3-0.5% composite phosphate.
In said method, in described sizing instruction, be also added with the potassium sorbate of BHA, 0.01-0.03g/kg of 100-120mg/kg.
In said method, the process conditions of described re-pasteurization process are: water dip sterilization temperature 90-100 DEG C, time 10-15min.
In said method, described frying pan utilizes electromagnetic oven to burn heat, and wherein electromagnetic oven heating power 800-1000W, cooking bottom temperature is 130-150 DEG C.
In said method, in described water-starch, the mass ratio of water and starch is 3: 1.
In said method, described green onion filament length 8-10cm.
The processing technology of traditional dish improves by the present invention, puts into outer packaging again after major ingredient bag, accessory package are carried out vacuum packaging separately.By by major ingredient bag, accessory package post bake (as heating using microwave) complete Chinese meal can be obtained after mixing before consumer is edible.The micro-oven reheated condition of described major ingredient bag is: heating using microwave 120-150s under microwave power 700W; The micro-oven reheated condition of accessory package is: heating using microwave 90-120s under microwave power 700W.Re-heat medium can be traditional frying pan, steamer and micro-wave oven etc.
The present invention is simulated with the advanced conventional cooking methods of the means of production to cooking class Chinese meal by the science and technology that application is modern, the cooking method of Chinese meal is carried out improveing and parameters in cooking class Chinese meal process is replaced the fuzzy culinary art of traditional experience with quantification, the individual character of cook is replaced to produce with standardization, artificial hand-guided is replaced with automatic control, intervalization production is replaced with continuous prodution, final products are made both to have had the feature looked good, smell good and taste good of Chinese style tradition dish, have again conveniently, fast, nutrition, the advantage of health.Therefore, undertaken by of the present invention, the mode that preheats and pre-heating conditions that are applicable to selected cooking class Chinese meal suitability for industrialized production can be filtered out and to dish goods color, quality, the impact of the edible qualities such as local flavor, quantize the flavoring technology of selected Chinese meal suitability for industrialized production, determine the color and luster of fabrication process condition to flavoring bag, local flavor, the impact of Storage, by adding suitable food additives, utilize modern industrialization sterilization packaging technical perfection meat major ingredient bag, the wholesomeness of vegetables accessory package in storage, color, the trophism of local flavor retentivity and product.Invention product when secondary re-heat (heating using microwave), different heating using microwave power, the time in convenient dish food maturation on the impact of dish quality, impact on dish color and luster, moisture, mouthfeel etc. after high spot reviews heating.By the present invention can for the industrialization of China's cooking class Chinese style meat dish and convenient purification provide in theory with technical support, for considerable economic benefit and social benefit are created in cooking class Chinese style meat dish instant food market, and then promote the development of China's instant food.
Detailed description of the invention
Below technical scheme of the present invention is further described, but does not limit to so, everyly technical solution of the present invention is modified or equivalently to replace, and do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
One can facilitate Sauted meat shreds with soy bean paste by microwave, processes according to following steps:
(1) processing of major ingredient bag: pretreatment → shredded meat starching → deep fryer fried → shredded meat → packaging → sterilization → cooling → shredded meat finished product in advance of shredded meat, concrete steps are as follows:
Griskin cleans the shredded meat (100g) being cut into 0.4 × 0.6 × 8cm, after sizing technique optimization, formula carries out starching (sizing instruction shredded meat mass ratio is 6% starch, 10% water, 1.5% salt and 0.3% composite phosphate, can select add or do not add antioxidant and anticorrisive agent according to factory and the market demand in addition, if add, addition is respectively the potassium sorbate of BHA, 0.03g/kg of 120mg/kg), shredded meat after starching, place 30min for 4 DEG C, namely wake up slurry 30min.Shredded meat after starching is pressed pre-heating process parameter and (is adopted deep fryer heating, heating-up temperature 130 DEG C, heat time 30s) carry out pre-fried process, shredded meat after heating adopts high-temperature retort bag to carry out vacuum packaging, by re-pasteurization process optimization condition (water dip sterilization sterilization temperature 100 DEG C, time 10min) carry out re-pasteurization process, and rapidly with cold water flush cooling, be placed in 4 DEG C of storages.
(2) processing of accessory package: soybean oil → green onion → thick broad-bean sauce → frying → batching → packaging → sterilization → cooling → flavoring finished product, concrete steps are as follows:
Green onion is cut into the long filament of 8cm, and ginger cleans simple stage property, ratio that water and starch are made into be 3: 1 water-starch stand-by.Burn through electromagnetic oven in the frying pan of heat and add soybean oil 20g, thick broad-bean sauce 18g (with the heavy 100g of meat for ratio) frying 90s is added after burning heat, electromagnetic oven power 800W, cooking bottom temperature is 130 DEG C, heating oil temperature 170 DEG C, add green onion silk 40g stir-fry several under, add green onion, the each 2.5g of ginger stir-fries time 10s, then add monosodium glutamate 0.35g, white sugar 2g, water 10g stir-fries 20s, the water-starch heating 10s finally adding 5g mixing receives juice.Flavoring after heating adopts high-temperature retort bag to carry out vacuum packaging, carries out re-pasteurization process by re-pasteurization process optimization condition (water dip sterilization sterilization temperature 100 DEG C, time 10min), and rapidly with cold water flush cooling, is placed in 4 DEG C of storages.
Before edible, can obtain complete Sauted meat shreds with soy bean paste by after major ingredient bag, accessory package heating using microwave also mixing, the micro-oven reheated condition of major ingredient bag is: heating using microwave 150s under microwave power 700W; The micro-oven reheated condition of accessory package is: heating using microwave 90s under microwave power 700W.
Claims (6)
1. can facilitate the production method of Sauted meat shreds with soy bean paste by microwave, it is characterized in that described production method is as follows:
One, the processing of major ingredient bag: 100g griskin is cleaned and is cut into shredded meat, after starching, place 20-30min for 4 DEG C, in shredded meat mass ratio, the formula of starching is: 5-6% starch, 10-14% water, 1.5-2% salt and 0.3-0.5% composite phosphate, then in deep fryer, 130-140 DEG C of heating 30-50s carries out pre-fried process, shredded meat after heating adopts high-temperature retort bag to carry out vacuum packaging, then under the condition of water dip sterilization temperature 90-100 DEG C, re-pasteurization process 10-15min is carried out, and rapidly with cold water flush cooling, vacuum packaging;
Two, the processing of accessory package: with the heavy 100g of meat for ratio, soybean oil 20-25g is added in frying pan, oil temperature adds thick broad-bean sauce 17-19g frying 85-95s when being 160-170 DEG C, add after green onion silk 30-50g stir-fries and add green onion, each 2-3g of ginger respectively, stir-fry time 10-15s, add monosodium glutamate 0.3-0.4g, white sugar 2-3g again, water 10-15g stir-fries 20-30s, the water-starch heating 10-15s finally adding 4-6g mixing receives juice; Flavoring after heating adopts high-temperature retort bag to carry out vacuum packaging, then under the condition of water dip sterilization temperature 90-100 DEG C, carries out re-pasteurization process 10-15min, and rapidly with cold water flush cooling, vacuum packaging.
2. according to claim 1ly can facilitate the production method of Sauted meat shreds with soy bean paste by microwave, it is characterized in that described meat is cut and be of a size of 0.4 × 0.6 × 8cm.
3. according to claim 1ly can facilitate the production method of Sauted meat shreds with soy bean paste by microwave, it is characterized in that the potassium sorbate of BHA, the 0.01-0.03g/kg being also added with 100-120mg/kg in described sizing instruction.
4. according to claim 1ly can facilitate the production method of Sauted meat shreds with soy bean paste by microwave, it is characterized in that described frying pan utilizes electromagnetic oven to burn heat, wherein electromagnetic oven heating power 800-1000W, cooking bottom temperature is 130-150 DEG C.
5. according to claim 1ly can facilitate the production method of Sauted meat shreds with soy bean paste by microwave, it is characterized in that the mass ratio of water and starch in described water-starch is 3: 1.
6. according to claim 1ly can facilitate the production method of Sauted meat shreds with soy bean paste by microwave, it is characterized in that described green onion filament length 8-10cm.
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| GB2307159A (en) * | 1995-11-07 | 1997-05-14 | Conagra Foods Ltd | Packaged food article |
| CN102068002A (en) * | 2010-01-07 | 2011-05-25 | 大连工业大学 | Meat dish food and manufacture method thereof |
| CN102150870A (en) * | 2011-01-07 | 2011-08-17 | 郭虎庆 | Method for making fillet foods |
| CN102178247A (en) * | 2011-05-10 | 2011-09-14 | 陈素燕 | Method for making fried boiled pork |
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