CN103798815A - Production method of microwaveable convenient shredded pork with pickled cucumbers - Google Patents
Production method of microwaveable convenient shredded pork with pickled cucumbers Download PDFInfo
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- CN103798815A CN103798815A CN201410064518.1A CN201410064518A CN103798815A CN 103798815 A CN103798815 A CN 103798815A CN 201410064518 A CN201410064518 A CN 201410064518A CN 103798815 A CN103798815 A CN 103798815A
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention provides a production method of microwaveable convenient shredded pork with pickled cucumbers, and belongs to the food technology field and aiming to solve the problems that traditional dishes are cooked only based on personal experience of cooks and convenient dishes food on the market has poorer color, aroma, taste and shape. According to the production method, the processing technic of traditional dishes is improved and packaging production is carried out in the forms of a main ingredient packet and an auxiliary ingredient packet, i.e., the main ingredient packet and the auxiliary ingredient packet are independently vacuum-packaged and then are put into an outer package; before eating the dishes, consumers can obtain the complete Chinese dishes after mixing the main ingredient packet with the auxiliary ingredient packet and reheating (microwave heating) the dishes; theoretical and technical support can be provided for industrialization and convenience of stir-fried Chinese meat dishes, considerable economic and social benefits can be created for the market of convenient stir-fried Chinese meat dishes food and development of convenient food in China can be further promoted by adopting the production method.
Description
Technical field
The invention belongs to food technology field, relate to a kind of production method that can microwave facilitates pickled cucumber shredded meat.
Background technology
Along with Chinese people people's livelihood running water on ordinary days benefit improve, 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, agility, trophism to food are had higher requirement.But the kind of instant food is also little in China in the market, China's instant microwave food only has snack categories and the non-staple foodstuff class instant food as the meat prefabrication of quick-freeze steamed stuffed bun, steamed dumplings and a small amount of skewer, cube meat class, 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 are to food consumption just from having enough to eating transformation, and to the requirement of food, the more of consideration is quality, outward appearance, novelty, the health care, natural and convenient of food, and cooking class Chinese style meat dish instant food has just in time met 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 much and contact, and can make full use of the production equipment of existing quick-frozen food factory, and through suitable transformation and supporting, the production that can drop into instant food, is conducive to dominate the market rapidly, forms industrialization.
The research of China's instant food comparatively lags behind, on the market the kind of instant food and quantity and abroad differ greatly especially.Although suitability for industrialized production based food for convenience of the traditional dish of some at present, but be mainly stewed product, its packaged form is can sterilization soft bag, 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 in pot, boil tasty after, heat is filled to can sterilization soft bag again, impose again the rear high pressure-temperature re-pasteurization processing of packing, make product reach commercial sterilization standard, and can under general room temperature, preserve, circulation, sell.But, often there is the mutually poor situations of product such as variable color, local flavor deficiency, cube meat be 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 packing when 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.Zhe Doushi China instant food urgent problem in development.Have report to show, in the coming years microwave instant food particularly microwave facilitate meat products will become the main flow of China's instant food development.
Pickled cucumber shredded meat is one of home cooking of the Northeast's happiness food, mainly take pickled cucumber and griskin silk as major ingredient, and adds the fryings such as green onion end, zanthoxylum powder, salt, light soy sauce and forms.Pickled cucumber is to add that by whole of fresh cucumber the flavoring such as vinegar, white sugar is salted, and it is tasty and refreshing that pickled cucumber is acid embrittlement, separate greasy, aid digestion, this also just make pickled cucumber shredded meat on many important dinner partys, common people's dining table again and again occur, be well received by consumers.
Summary of the invention
The invention provides a kind of production method that can microwave facilitates pickled cucumber shredded meat, solve the drawback that traditional dish is only made with cook personal experience, and the poor problem of dish class instant food " color, shape " 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:
A production method that can microwave facilitates pickled cucumber shredded meat, comprises 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 ℃, then in deep fryer, 130-140 ℃ of heating 30-50s carries out pre-fried processing, shredded meat after heating adopts high-temperature retort bag to carry out vacuum packaging, then carry out re-pasteurization processing, and use rapidly cold water flush cooling, vacuum packaging;
Two, the processing of accessory package: take the heavy 100g of meat as ratio, add soybean oil 20-25g in frying pan, oil temperature adds 12-15g green onion silk, the 11-13g garlic end 10-20s that stir-fries while being 160-170 ℃; Then add the 120-130s that stir-fries after pickled cucumber 180-200g, add zanthoxylum powder 0.8-1.2g, chickens' extract 9-10g, sugared 9-10g, salt 9-10g, pickled cucumber soup juice 7-8g, light soy sauce 5-6g, the 20-30s that stir-fries, finally adds the water-starch heating 10-15s that 4-6g mixes to receive juice; Flavoring after heating adopts high-temperature retort bag to carry out vacuum packaging, then carries out re-pasteurization processing, and uses rapidly cold water flush cooling, vacuum packaging;
Three, major ingredient bag, accessory package are put into outer packaging.
The present invention improves the processing technology of traditional dish, and major ingredient bag, accessory package are carried out separately putting into outer packaging after vacuum packaging again.Before consumer is edible by will major ingredient bag, can obtain complete Chinese meal after accessory package post bake (as heating using microwave) mixing.The microwave re-heat condition of described major ingredient bag is: heating using microwave 120-150s under microwave power 700W; The microwave re-heat 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 by applying modern science and technology and the advanced means of production is simulated the traditional cookery method of cooking class Chinese meal, the cooking method of Chinese meal is improved and parameters in cooking class Chinese meal process is replaced to the fuzzy culinary art of traditional experience with quantification, replace cook's individual character to produce with standardization, replace artificial hand-guided with automatic control, produce and replace intermittenceization to produce with serialization, make final products both there is the feature looking 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, can filter out and be applicable to the mode that preheats of selected cooking class Chinese meal suitability for industrialized production and preheat condition 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 technology to improve 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 is the impact on dish quality in convenient dish food maturation, the impact on dish color and luster, moisture, mouthfeel etc. after high spot reviews heating.Can provide in theory and technical support for the industrialization of China's cooking class Chinese style meat dish and convenient purification by the present invention, for creating considerable economic benefit and social benefit in cooking class Chinese style meat dish instant food market, and then the development of promotion China instant food.
The specific embodiment
Below technical scheme of the present invention is further described, but does not limit to so, every technical solution of the present invention is modified or is equal to replacement, 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 pickled cucumber shredded meat by microwave, processes according to following steps:
(1) processing of major ingredient bag: pretreatment → shredded meat starching → deep fryer of shredded meat fried → shredded meat → packing → sterilization in advance → cooling → shredded meat finished product, concrete steps are as follows:
Griskin is cleaned the shredded meat (100g) that is 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 to add or do not add antioxidant and anticorrisive agent according to factory and the market demand in addition, be respectively the BHA of 120mg/kg, the potassium sorbate of 0.03g/kg if add addition), shredded meat after starching, place 30min for 4 ℃, slurry 30min wakes up.Shredded meat after starching (adopts deep fryer heating by preheating technological parameter, 130 ℃ of heating-up temperatures, heat time 30s) carry out pre-fried processing, shredded meat after heating adopts high-temperature retort bag to carry out vacuum packaging, press re-pasteurization process optimization condition (100 ℃ of water dip sterilization sterilization temperatures, time 10min) carry out re-pasteurization processing, and use rapidly cold water flush cooling, be placed in 4 ℃ of storages.
(2) processing of accessory package: pickled cucumber chopping, green onion garlic simple stage property → soya-bean oil → pickled cucumber frying → batching → packing → sterilization → cooling → batching finished product, concrete steps are as follows:
Green onion is cut into the long filament of 8cm 12g (take the heavy 100g of meat as ratio) altogether, and garlic is cleaned simple stage property 12g altogether, and it is that the water-starch of 3: 1 is stand-by that water and starch are made into ratio.Burn in hot frying pan and add soybean oil 20g through electromagnetic oven, wherein electromagnetic oven heating power 800W, cooking bottom temperature is 130 ℃, heating oil temperature is 170 ℃, adds green onion, the garlic time 15s that stir-fries.Then add the 120s that stir-fries after pickled cucumber 180g, the 3rd step adds zanthoxylum powder 1g, chickens' extract 9g, sugared 9g, salt 9.6g, pickled cucumber soup juice 8g, light soy sauce 6g, and the time 20s that stir-fries finally adds the water-starch heating 10s that 5g mixes to receive juice.Flavoring after heating adopts high-temperature retort bag to carry out vacuum packaging, carries out re-pasteurization processing, and use rapidly cold water flush cooling by re-pasteurization process optimization condition (100 ℃ of water dip sterilization sterilization temperatures, time 10min), is placed in 4 ℃ of storages.
Before edible, major ingredient bag, accessory package are mixed also and can obtain complete pickled cucumber shredded meat after heating using microwave, the microwave re-heat condition of major ingredient bag is: heating using microwave 150s under microwave power 700W; The microwave re-heat condition of accessory package is: heating using microwave 90s under microwave power 700W.
Claims (8)
1. a production method that can microwave facilitates pickled cucumber shredded meat, 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 ℃, then in deep fryer, 130-140 ℃ of heating 30-50s carries out pre-fried processing, shredded meat after heating adopts high-temperature retort bag to carry out vacuum packaging, then carry out re-pasteurization processing, and use rapidly cold water flush cooling, vacuum packaging;
Two, the processing of accessory package: take the heavy 100g of meat as ratio, add soybean oil 20-25g in frying pan, oil temperature adds 12-15g green onion silk, the 11-13g garlic end 10-20s that stir-fries while being 160-170 ℃; Then add the 120-130s that stir-fries after pickled cucumber 180-200g, add zanthoxylum powder 0.8-1.2g, chickens' extract 9-10g, sugared 9-10g, salt 9-10g, pickled cucumber soup juice 7-8g, light soy sauce 5-6g, the 20-30s that stir-fries, finally adds the water-starch heating 10-15s that 4-6g mixes to receive juice; Flavoring after heating adopts high-temperature retort bag to carry out vacuum packaging, then carries out re-pasteurization processing, and uses rapidly cold water flush cooling, vacuum packaging.
2. the production method that can microwave facilitates pickled cucumber shredded meat according to claim 1, is characterized in that described meat is cut to be of a size of 0.4 × 0.6 × 8cm.
3. the production method that can microwave facilitates pickled cucumber shredded meat according to claim 1, is characterized in that, 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.
4. the production method that can microwave facilitates pickled cucumber shredded meat according to claim 3, is characterized in that being also added with in described sizing instruction the BHA of 100-120mg/kg, the potassium sorbate of 0.01-0.03g/kg.
5. the production method that can microwave facilitates pickled cucumber shredded meat according to claim 1, is characterized in that the process conditions of described re-pasteurization processing are: water dip sterilization sterilization temperature 90-100 ℃, time 10-15min.
6. the production method that can microwave facilitates pickled cucumber shredded meat according to claim 1, is characterized in that described frying pan utilizes electromagnetic oven to burn heat, wherein electromagnetic oven heating power 800-1000W, and cooking bottom temperature is 130-150 ℃.
7. the production method that can microwave facilitates pickled cucumber shredded meat according to claim 1, is characterized in that in described water-starch, the mass ratio of water and starch is 3: 1.
8. the production method that can microwave facilitates pickled cucumber shredded meat according to claim 1, is characterized in that the long 6-8cm of described pickled cucumber.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410064518.1A CN103798815A (en) | 2014-02-25 | 2014-02-25 | Production method of microwaveable convenient shredded pork with pickled cucumbers |
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| CN201410064518.1A CN103798815A (en) | 2014-02-25 | 2014-02-25 | Production method of microwaveable convenient shredded pork with pickled cucumbers |
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| CN103798815A true CN103798815A (en) | 2014-05-21 |
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| CN102210442A (en) * | 2011-06-23 | 2011-10-12 | 蓬莱汇洋食品有限公司 | Convenience food vegetable seasoning packet and production method thereof |
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2014
- 2014-02-25 CN CN201410064518.1A patent/CN103798815A/en active Pending
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| CN101091521A (en) * | 2006-06-23 | 2007-12-26 | 高伟 | Method for preparing dish of crackling loins |
| CN1994113A (en) * | 2006-12-15 | 2007-07-11 | 王冠平 | Assorted sheet jelly dish and preparation method thereof |
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| CN102150870A (en) * | 2011-01-07 | 2011-08-17 | 郭虎庆 | Method for making fillet foods |
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Application publication date: 20140521 |