CN104886617A - Sandwich production process - Google Patents
Sandwich production process Download PDFInfo
- Publication number
- CN104886617A CN104886617A CN201510231711.4A CN201510231711A CN104886617A CN 104886617 A CN104886617 A CN 104886617A CN 201510231711 A CN201510231711 A CN 201510231711A CN 104886617 A CN104886617 A CN 104886617A
- Authority
- CN
- China
- Prior art keywords
- parts
- sandwich
- minutes
- production process
- tumbling
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000005516 engineering process Methods 0.000 claims description 7
- 235000015277 pork Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 239000001632 sodium acetate Substances 0.000 claims description 3
- 235000017454 sodium diacetate Nutrition 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000013638 trimer Substances 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 235000013410 fast food Nutrition 0.000 description 3
- 241000723353 Chrysanthemum Species 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a sandwich production process. The sandwich production process includes the following steps: taking materials, rolling, pickling, filling, pressing and molding, cooking, cooling, sterilization and the like. The sandwich production process has simple steps. The prepared sandwiches are suitable for Chinese tastes, and have snack features.
Description
Technical field
The present invention relates to pork deep process technology field, specifically a kind of production technology of sandwich.
Background technology
Along with accelerating of rhythm of life, increasing young man likes having fast food, sandwich meets the demand of people, but due to Chinese eating habit, external food can not satisfy the demands, produce a kind of applicable Chinese taste, the sandwich simultaneously possessing again fast food feature possesses very large market prospects.
Summary of the invention
For solving the problem, the invention discloses a kind of production technology of sandwich, its step is as follows:
1, feeding: get pork 100 parts, edible salt 4 parts, white granulated sugar 1.2 parts, sodium phosphate trimer 0.6 part, monosodium glutamate 0.3 part, sodium iso-vc 0.2 part, carragheen 0.3 part, sodium Diacetate 0.05 part, chrysanthemum 0.03 part, natrium nitrosum 0.007 part, pork essence 0.2 part, protein isolate 3 parts, starch 15 parts, 30 parts, water;
2, make: raw meat is dropped into tumbling in tumbler together with batching, low temperature knead-salting, tumbling terminates rear filling, moulded section, boiling cooling sterilization packaging warehouse-in.(raw meat that strand makes is dropped into vacuum tumbling 2 hours quiet salting down in tumbler together with batching and within 3 hours, adds spice tumbling discharging in 30 minutes more afterwards.The material filling done well is placed in bottle placer filling, and then compressing with grinding tool after boiling in jacketed pan, 90 degree 120 minutes, last cooling packing warehouse-in.
The present invention is a kind of production technology of sandwich, and production stage is simple, and the sandwich of production is applicable to Chinese taste, possesses again fast food feature simultaneously.
Detailed description of the invention
1, feeding: get pork 100 parts, edible salt 4 parts, white granulated sugar 1.2 parts, sodium phosphate trimer 0.6 part, monosodium glutamate 0.3 part, sodium iso-vc 0.2 part, carragheen 0.3 part, sodium Diacetate 0.05 part, chrysanthemum 0.03 part, natrium nitrosum 0.007 part, pork essence 0.2 part, protein isolate 3 parts, starch 15 parts, 30 parts, water;
2, make: raw meat is dropped into tumbling in tumbler together with batching, low temperature knead-salting, tumbling terminates rear filling, moulded section, boiling cooling sterilization packaging warehouse-in.(raw meat that strand makes is dropped into vacuum tumbling 2 hours quiet salting down in tumbler together with batching and within 3 hours, adds spice tumbling discharging in 30 minutes more afterwards.The material filling done well is placed in bottle placer filling, and then compressing with grinding tool after boiling in jacketed pan, 90 degree 120 minutes, last cooling packing warehouse-in.
Last it is noted that above embodiment only in order to illustrate the present invention and and unrestricted technical scheme described in the invention; Therefore, although this description with reference to each above-mentioned embodiment to present invention has been detailed description, those of ordinary skill in the art should be appreciated that and still can modify to the present invention or equivalent to replace; And all do not depart from technical scheme and the improvement thereof of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (1)
1. a production technology for sandwich, is characterized in that: its step is as follows:
1, feeding: get pork 100 parts, edible salt 4 parts, white granulated sugar 1.2 parts, sodium phosphate trimer 0.6 part, monosodium glutamate 0.3 part, sodium iso-vc 0.2 part, carragheen 0.3 part, sodium Diacetate 0.05 part, chrysanthemum 0.03 part, natrium nitrosum 0.007 part, pork essence 0.2 part, protein isolate 3 parts, starch 15 parts, 30 parts, water;
2, make: the raw meat that strand makes is dropped into vacuum tumbling 2 hours quiet salting down in tumbler together with batching and within 3 hours, adds spice tumbling discharging in 30 minutes more afterwards, the material filling done well is placed in bottle placer filling, and then compressing with grinding tool after boiling in jacketed pan, 90 degree 120 minutes, last cooling packing warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510231711.4A CN104886617A (en) | 2015-05-08 | 2015-05-08 | Sandwich production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510231711.4A CN104886617A (en) | 2015-05-08 | 2015-05-08 | Sandwich production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104886617A true CN104886617A (en) | 2015-09-09 |
Family
ID=54019926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510231711.4A Pending CN104886617A (en) | 2015-05-08 | 2015-05-08 | Sandwich production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886617A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319370A (en) * | 2017-07-19 | 2017-11-07 | 夏义法 | A kind of processing method of color vegetable coarse cereals sandwich |
-
2015
- 2015-05-08 CN CN201510231711.4A patent/CN104886617A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319370A (en) * | 2017-07-19 | 2017-11-07 | 夏义法 | A kind of processing method of color vegetable coarse cereals sandwich |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150909 |