CN105995571A - Production and processing technology for pot-roast meat products with characters or patterns - Google Patents
Production and processing technology for pot-roast meat products with characters or patterns Download PDFInfo
- Publication number
- CN105995571A CN105995571A CN201610330811.7A CN201610330811A CN105995571A CN 105995571 A CN105995571 A CN 105995571A CN 201610330811 A CN201610330811 A CN 201610330811A CN 105995571 A CN105995571 A CN 105995571A
- Authority
- CN
- China
- Prior art keywords
- meat products
- pot
- band
- halogen
- processing technology
- 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
- 235000013622 meat product Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000004040 coloring Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000015278 beef Nutrition 0.000 claims abstract description 3
- 238000002372 labelling Methods 0.000 claims abstract description 3
- 238000010257 thawing Methods 0.000 claims abstract description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 31
- 150000002367 halogens Chemical class 0.000 claims description 31
- 150000003839 salts Chemical class 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 3
- 239000012567 medical material Substances 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 4
- 235000015277 pork Nutrition 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000737 periodic effect 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production and processing technology for pot-roast meat products with characters or patterns. The pot-roast meat products are pot-roast pork, pot-roast beef or pot-roast mutton. The production and processing technology comprises following steps: raw material thawing, hair burning, cleaning, boiling with clear water, marinating for flavoring, frying for coloring, rapid freezing, cutting forming, steaming to be done, rapid cooling as well as labeling, boxing and storage, wherein specific operation of the cutting forming step is as follows: when the hardness of the pot-roast meat products reach a preset degree, the meat products are cut into qualified cubes, and then cutting forming is realized through high-pressure water jet according to a preset procedure of a water cutting machine. The water cutting step is added creatively to the traditional processing technology of the pot-roast meat products, brine is used twice for flavoring, modeling characters of the meat products are stable, the appearance is vivid, cultural ambience is provided, and the products integrate color, aroma and taste, are greatly popular by consumers and have great marketing value.
Description
Technical field
The present invention relates to produce the technical field of halogen meat, particularly relate to a kind of band word or the production of band picture halogen meat products
Processing technique.
Background technology
Along with the raising of people's living standard, people are more and more higher to the requirement of cuisines.When traditional halogen meat serves
Without any cultural spirit.Recently, occur in that the most successively above halogen meat with branding cover " good fortune " lid
Plane marks such as " longevity ", aesthetic property is poor, and happiness sense happiness is not enough.Simultaneously as the general volume of halogen meat products is relatively
Greatly, tasty uneven, especially poor at central interior taste.
Summary of the invention
In order to overcome the deficiency of above-mentioned situation, go out word or the figure of beauty for carrying out three-dimension process on meat products
Case, allows people can enjoy again culture and arts while tasting cuisines, obtains the enjoyment of U.S., improve Happiness
Index, the invention provides a kind of band word or the production and processing technology of band picture halogen meat products.
The production and processing technology of halogen meat products drawn by a kind of band word or band, thaw including raw material, singe, clean,
Clear water halogen boils, stew in soy sauce is tasty, fried colouring, quick freezing, excision forming, steam maturation, quickly cooling and
Labeling vanning warehouse-in；
The concrete operations of the tasty step of described stew in soy sauce are: first boil salt, by 1000 parts of clear water, anise 5
Part, Herba Pelargonii Graveolentis 3 parts, 4.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi) and fried sugar 100.31 parts, carry out after mixing boils 1 hour, waiting medical material taste
Boil out salt finished product；Then meat products is rendered in salt finished product pot, boiled after, little fire boils again
Make 60 minutes, boil to meat products 67 ripe；
The concrete operations of described excision forming step are: when halogen meat products hardness reaches predetermined extent, meat products
It is first cut into qualified square, the program being previously set according to water cutting machine, utilize high pressure jer cutting to become word to become
Draw；
Described steam maturing step concrete operations be: after product excision forming, install to the mould of packed meat prod
Inside tool, add that salt decoction steams 120 minutes；Described salt decoction boil formula and method with described halogen
Make tasty step salt decoction boil formula and method.
Preferably, described halogen meat products is halogen Carnis Sus domestica, Spiced beef, spiced mutton.
Preferably, the concrete operations of described raw material defrosting step are: cold flow water thaws 12 hours naturally, flowing water
Temperature controls to 14 degree 18 degree, arrives requirement to central temperature.
Preferably, the concrete operations of step of singing described in are: singe with firelock, it is ensured that raw material surface is without carefully
Hair, surface is clean.
Preferably, described clear water halogen boils the concrete operations of step and is: meat products is put into inside boiled clear water,
Boil latter 10 minutes and pull out, again clean up with cold water.
Preferably, the concrete operations of described fried colouring step are: Oil-temperature control 120 degree 140 degree it
Between, putting into meat products frying 13 minutes, play vesicle to epidermis, raw material surface is played golden red and can be taken the dish out of the pot, horse
On put into and cool inside cold water.
Preferably, the concrete operations of described rapid freezing step are: after the meat that frying is good thoroughly cools down, quickly enter
Enter the quick freezing of below low-temperature cold store-18 degree.
The invention has the beneficial effects as follows: it is stronger to make product third dimension, has the most ornamental and practical
Property, flexible and changeable, clean hygiene, if creative, will produce the interesting word of practicality of all shapes and colors,
Distich, pattern, cost of manufacture is cheap, and speed is fast and aesthetic good！
The present invention is tasty through twice salt decoction, and the meat products of three-dimensional hollow out is tasty more comprehensively deeper into, taste
Delicious.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described
Embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the enforcement in the present invention
Example, all other that those of ordinary skill in the art are obtained under not making creative work premise is implemented
Example, broadly falls into the scope of protection of the invention.
The production and processing technology of halogen meat products drawn by a kind of band word or band, and described halogen meat products is halogen Carnis Sus domestica, gravy cattle
Meat, spiced mutton etc., concrete operation step is:
Raw material thaws: cold water thaws 12 hours naturally, arrives requirement to central temperature.Flowing water temperature controls to arrive
14 degree 18 degree, it is ensured that raw material meat products thaws at a constant temperature, steady quality.
Singe: singe with firelock, it is ensured that raw material surface is without fine, soft fur, and surface is clean.
Clean: by clean water clean surface spot, it is ensured that meat skin is clean, without dirt.
Clear water halogen boils: raw material is put into inside boiled clear water, boils latter 10 minutes and pulls out, with cold water again
Clean up, standby.First boiling 10 minutes primarily to process fishy smell and the basis abnormal flavour of raw material, meat is table
Face is ripe.
Stew in soy sauce is tasty: first boil salt, by 1000 parts of clear water, anise 5 parts, Herba Pelargonii Graveolentis 3 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4.5
Part and fried sugar 100.31 parts, carry out after mixing boils 1 hour, wait medical material taste boil out salt finished product；
Then meat products is rendered in salt finished product pot, boiled after, little fire boiling 60 minutes again, boil to meat products
67 is ripe.
Fried colouring: Oil-temperature control, between 120 140 degree, puts into streaky pork frying 13 minutes.To table
Skin plays vesicle, and raw material surface is played golden red and can be taken the dish out of the pot, and puts at once and cools inside cold water.And make meat
Matter naturally eases back and guarantees that mouthfeel is soft tender.At this moment oil temperature don't fail to be controlled, it is ensured that the oil periodic replacement of frying raw material,
Keep oil color limpid.
Quick freezing: after the meat that frying is good thoroughly cools down.Rapidly enter the quick freezing of below low-temperature cold store-18 degree,
Within the shortest time, it is ensured that drop to less than 0 degree at a temperature of donor center.Guarantee that meat moisture content is protected to greatest extent
Stay, it is ensured that mouthfeel and pinning meat nutrition do not run off.
Excision forming: when cutting word dish, first wants naturally to thaw, when raw material hardness reaches to a certain degree, and water cutter
Can cut when accept, product is first cut into qualified size box.The font needed according to client and figure
Case, in advance in the computer equipment of cutting machine, shape drawn in input product size specification and font.According to equipment thing
The program first set, with the strength incision principle excision forming of high hydraulic pressure.Through constantly revising, make font
Drawing can be interrelated between body, it is ensured that out shape is intact.It is noted that in strict accordance with machinery equipment during cutting
Operation requirement.
After product excision forming, install to pack inside the particular mold of word dish, add that salt decoction steams 120
Minute.Boil formula and the method for described salt decoction are joined with the boiling of salt decoction of the tasty step of described stew in soy sauce
Side and method.
Quickly cooling: put into freezer quick freezing.
Vanning: case according to the standard of corporate policy.
Below it is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred implementation should not regard
For limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For
For those skilled in the art, without departing from the spirit and scope of the present invention, it is also possible to make
Some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (7)
1. the production and processing technology of halogen meat products drawn by a band word or band, it is characterised in that include raw material solution
Freeze, singe, clean, clear water halogen boils, stew in soy sauce is tasty, fried colouring, quick freezing, excision forming, steam
Cooling ripe, quick and labeling vanning warehouse-in；
The concrete operations of the tasty step of described stew in soy sauce are: first boil salt, by 1000 parts of clear water, anise 5
Part, Herba Pelargonii Graveolentis 3 parts, 4.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi) and fried sugar 100.31 parts, carry out after mixing boils 1 hour, waiting medical material taste
Boil out salt finished product；Then meat products is rendered in salt finished product pot, boiled after, little fire boils again
Make 60 minutes, boil to meat products 67 ripe；
The concrete operations of described excision forming step are: when halogen meat products hardness reaches predetermined extent, meat products
It is first cut into qualified square, the program being previously set according to water cutting machine, utilize high pressure jer cutting to become word to become
Draw；
Described steam maturing step concrete operations be: after product excision forming, install to the mould of packed meat prod
Inside tool, add that salt decoction steams 120 minutes；Described salt decoction boil formula and method with described halogen
Make tasty step salt decoction boil formula and method.
2. the production and processing technology of halogen meat products drawn by band word as claimed in claim 1 or band, it is characterised in that
Described halogen meat products is halogen Carnis Sus domestica, Spiced beef, spiced mutton.
3. the production and processing technology of halogen meat products drawn by band word as claimed in claim 1 or band, it is characterised in that
The concrete operations of described raw material defrosting step are: cold flow water thaws 12 hours naturally, and flowing water temperature controls to arrive
14 degree 18 degree, arrive requirement to central temperature.
4. the production and processing technology of halogen meat products drawn by band word as claimed in claim 1 or band, it is characterised in that
The concrete operations of described step of singing are: singe with firelock, it is ensured that raw material surface is without fine, soft fur, and surface is clean.
5. the production and processing technology of halogen meat products drawn by band word as claimed in claim 1 or band, it is characterised in that
Described clear water halogen boils the concrete operations of step: meat products is put into inside boiled clear water, boils latter 10 minutes
Pull out, again clean up with cold water.
6. the production and processing technology of halogen meat products drawn by band word as claimed in claim 1 or band, it is characterised in that
The concrete operations of described fried colouring step are: Oil-temperature control, between 120 degree 140 degree, puts into meat products
Frying 13 minutes, plays vesicle to epidermis, and raw material surface is played golden red and can be taken the dish out of the pot, and puts in cold water at once
Face cools.
7. the production and processing technology of halogen meat products drawn by band word as claimed in claim 1 or band, it is characterised in that
The concrete operations of described rapid freezing step are: after the meat that frying is good thoroughly cools down, rapidly enter low-temperature cold store-18
Quick freezing below Du.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610330811.7A CN105995571A (en) | 2016-05-18 | 2016-05-18 | Production and processing technology for pot-roast meat products with characters or patterns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610330811.7A CN105995571A (en) | 2016-05-18 | 2016-05-18 | Production and processing technology for pot-roast meat products with characters or patterns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995571A true CN105995571A (en) | 2016-10-12 |
Family
ID=57098457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610330811.7A Pending CN105995571A (en) | 2016-05-18 | 2016-05-18 | Production and processing technology for pot-roast meat products with characters or patterns |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042785A (en) * | 2018-10-30 | 2018-12-21 | 湖南湘典食品有限公司 | A kind of prefabricated automatic frying system of fast food dish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155374A (en) * | 1995-10-13 | 1997-07-30 | 卡夫食品有限公司 | Figure cutter for food slices |
| CN104589410A (en) * | 2015-01-14 | 2015-05-06 | 南京大地水刀股份有限公司 | Food water cutting device and food water cutting method |
| CN105341712A (en) * | 2015-10-13 | 2016-02-24 | 习水县马临肉制品加工厂 | Processing technology of marinated meat products from Qianbei ma goats |
-
2016
- 2016-05-18 CN CN201610330811.7A patent/CN105995571A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155374A (en) * | 1995-10-13 | 1997-07-30 | 卡夫食品有限公司 | Figure cutter for food slices |
| CN104589410A (en) * | 2015-01-14 | 2015-05-06 | 南京大地水刀股份有限公司 | Food water cutting device and food water cutting method |
| CN105341712A (en) * | 2015-10-13 | 2016-02-24 | 习水县马临肉制品加工厂 | Processing technology of marinated meat products from Qianbei ma goats |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042785A (en) * | 2018-10-30 | 2018-12-21 | 湖南湘典食品有限公司 | A kind of prefabricated automatic frying system of fast food dish |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161012 |
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| WD01 | Invention patent application deemed withdrawn after publication |