CN106261758A - A kind of rice tea bubble meat instant food - Google Patents

Abstract

The invention discloses a kind of rice tea bubble meat instant food, including outer package and dress major ingredient bag within it and accessory package, major ingredient bag includes parched rice bag and pork pies, parched rice bag is built with the ready-made parched rice of processed system, pork pies are built with any one of processed sliced mutton, dried beef slices, Equus caballus (L.) sheet or the pork slices made, and accessory package includes tea bag.Nutrition arrangement balanced and reasonable of the present invention, heat are high, be prone to digestion and the storage that is easy to carry, and meet the consumption demand that current pursuit is natural, green；Add product variety and the form of national characters resource, enrich fast food market, ancient Dietetic Culture is blended in modern popular, meet different consumer and particularly wish that product repay the needs of national food local flavor crowd, really facilitating consumer, solving national food can not become people for a long time with the technical barrier eaten.

Description

A kind of rice tea bubble meat instant food

Technical field

The present invention relates to national characters food technology field, refer in particular to a kind of rice tea bubble meat instant food.

Background technology

In existing snack convenience food, there are two big series products.One is instant noodles, and its product is continuously improving wound Newly, instant noodles of a great variety, there are dried noodle, steaming and decocting face, frying surface, in the outer package of product, have packed more, cup, bowl fills Face etc., and differ in the local flavor north and south of product, such as beef with brown sauce face, Carnis caprae seu ovis face, chicken noodles, seafood face etc.；And another kind is instant Rice, mainly common are braised meal, fried rice etc., occurs the most again face that instant rice is combined with wheaten food with meal type fast food. In any case, convenient fast food is the product that social economy is progressive, and its development meets people in economic society activity In demand, it combines tightly with the life activity of each stratum people.

But, the instant food development in recent years with national characters hindered even disappears, main cause On the one hand it is due to taste, nutrition, health does not meets modern diet custom, is on the other hand the need for the Making programme of advanced person Extend the shelf life with preservation technique, therefore, need to be bold in innovation on raw material according to this situation, modern drink should have been met Feeding habits, makes its nutrition taste meet the demand of people again.

The Inner Mongol many special local food resource such as parched rice, milk tea, Mongolian lamb with bamboo shoots, jerked beef etc. are consumed by various places deeply Person likes, this product, mainly with Mongolia's Speciality Foods as raw material, such as parched rice, milk tea, Mongolian lamb with bamboo shoots etc., uses advanced production work Skill, makes a kind of rice tea bubble meat instant food, fills up Mongolia's characteristic instant food blank, allow national food develop.

Summary of the invention

It is desirable to provide a kind of rice tea bubble meat instant food, the characteristic resources in the Inner Mongol is processed into respectively parched rice, Sliced meat are main major ingredient bag, and tea powder or milk tea powder are main accessory package, solve Mongols's food and can not become for a long time for people With with food technical barrier.The present invention takes into account convenience, nutrition, delicious food, can preserve for a long time and market circulation, be possible not only to The staple food kind of abundant Inner Mongolia consumer, it is also possible to allow the consumer outside more multi-region be tasted Mongols's characteristic and eat Product.

It is an object of the invention to be achieved through the following technical solutions: a kind of rice tea bubble meat instant food, including outer package And filling major ingredient bag within it and accessory package, described major ingredient bag includes parched rice bag and pork pies, and described parched rice bag is built with processed Making ready-made parched rice, described pork pies are any one built with processed sliced mutton, dried beef slices, Equus caballus (L.) sheet or the pork slices made Kind, described accessory package includes tea bag.

And, described tea bag is built with tea powder or milk tea powder.

And, described outer package can be any one of packaging bag, packing box or cutlery box.

And, described accessory package also include be dehydrated goldball onion bag or/and fruit bar bag.

And, described parched rice bag weight is 10-75g, and described pork pies weight is 20-120g, and described tea bag weight is 2.1- 30g。

And, component and the parts by weight proportioning of described tea powder be: instant spray drying brick tea powder 0.5-3.5 part, parched rice flour 15- 20 parts, edible salt 15-20 part.

And, instant spray drying brick tea powder is made up of instant spray drying blue bricks tea powder and/or instant spray drying black tea powder.

And, component and the parts by weight proportioning of described milk tea powder be: milk powder 30-40 part, non-dairy creamer 30-40 part, parched rice Powder 2-5 part, edible salt 3-6 part, dextrine powder 15-20 part, tea powder 1.5-3 part, edible essence 0.2-0.6 part.

And, the manufacture method of described pork pies specifically includes following step:

1) segmentation is taken as an elective course: choose first-class fresh meat, the cube meat being divided into thickness to be 3-5cm, every piece of weight 200-300 gram, Standby；

2) add adjuvant: to step 1) in addition Herba Alii fistulosi, salt, water in the cube meat split, adding proportion is every 100kg cube meat Add water 100-120kg, add Herba Alii fistulosi 1.2-1.8kg, salt adding 2.8-3.2kg；

3) section is boiled: after the cube meat adding adjuvant is boiled 20-30 minute, pulling out and cut into slices, the thickness of sliced meat is 1-2.5mm；

4) dress bag is dried: will be through step 3) sliced meat that process dry 15 minutes under the conditions of 115 DEG C, are cooled to dress after room temperature Bag evacuation, prepares vacuum pork pies；

5) high temperature sterilize: the detailed process of high temperature sterilize is as follows:

The first step: rapidly temperature is risen to 100 DEG C in 2 minutes, starts vacuum pork pies carry out spray sterilization, spray sterilization 4-6 minute time；

Second step: rapidly temperature is risen to 110 DEG C in 2 minutes, start the vacuum pork pies to processing through the first step and carry out Second time spray sterilization, spray sterilizing time 20-25 minute；

3rd step: rapidly temperature is risen to 115 DEG C in 2 minutes, starts the vacuum pork pies to processing through second step and carries out Third time spray sterilization, spray sterilizing time 8-10 minute；

4th step: after cooling the temperature to rapidly 80 DEG C in 10 minutes, to the vacuum pork pies cold water through three step process Carrying out spray 3-5 minute, product temperature sterilizes after being down to 30-35 degree and terminates, and naturally cools to room temperature, i.e. makes pork pies finished product.

And, described pork pies are built with the processed sliced mutton made, and manufacture method specifically includes following step:

1) segmentation is taken as an elective course: choose first-class fresh mutton, the cube meat being divided into thickness to be 3-5cm, every piece of weight 200-300 Gram, standby；

2) add adjuvant: to step 1) in addition Herba Alii fistulosi, salt, water in the mutton chop split, adding proportion is every 100kg meat Block add water 100kg, add Herba Alii fistulosi 1.5kg, salt adding 3kg；

3) section is boiled: after the mutton chop adding adjuvant is boiled 25 minutes, pulling out and cut into slices, the thickness of sliced meat is 1- 2.5mm；

4) dress bag is dried: will be through step 3) sliced mutton that processes dries 15 minutes, after being cooled to room temperature under the conditions of 115 DEG C Pack evacuation, prepares vacuum pork pies；

5) high temperature sterilize: the detailed process of high temperature sterilize is as follows:

The first step: rapidly temperature is risen to 100 DEG C in 2 minutes, starts vacuum pork pies carry out spray sterilization, spray sterilization 5 minutes time；

Second step: rapidly temperature is risen to 110 DEG C in 2 minutes, start the vacuum pork pies to processing through the first step and carry out Second time spray sterilization, spray sterilizing time 25 minutes；

3rd step: rapidly temperature is risen to 115 DEG C in 2 minutes, starts the vacuum pork pies to processing through second step and carries out Third time spray sterilization, spray sterilizing time 8 minutes；

4th step: after cooling the temperature to rapidly 80 DEG C in 10 minutes, to the vacuum pork pies cold water through three step process Carrying out spray 3-5 minute, product temperature sterilizes after being down to 30-35 degree and terminates, and naturally cools to room temperature, i.e. makes pork pies finished product.

Advantages of the present invention and good effect be:

1, the present invention is by multiple Mongols characteristic resources organic assembling, forms a kind of rice tea bubble meat instant food, this rice Tea steeps meat instant food nutrition arrangement balanced and reasonable, heat is high, be prone to digestion and the storage that is easy to carry, and meets current pursuit Natural, green consumption demand；Add product variety and the form of Mongols's characteristic resources, enrich fast food market, Ancient Mongols's cooking culture is fused in the modern times popular, meet different consumer and particularly wish the Pin Chang Mongols people The needs of the crowd of race's flavour of food products, really facilitate consumer, and solving Mongols's food can not become people for a long time With with the technical barrier with food, improve economic benefit.

2, the feature of the present invention: have the delicate fragrance of tea, rice tasty and refreshing, meat chew strength, its scientific in nutrition master perfect, existing Eat, have again the high protein of the nutritional supplementation of tea, meat；The greasy of meat can be removed by parched rice and tea, the fat-soluble dimension life that rice tea is abundant Element is easily absorbed by the human body, it is greasy clearly to solve；This product hungry, heat height, non-greasy delicious, resistance to；The present invention is without any anticorrosion Agent, pigment, combine modern production process, be fully retained traditional grassland national style a kind of convenient cover meal, it have Mongolia old The delicate fragrance of brick tea, Mongolia's traditional-handwork parched rice meat sharp and clear, Mongolian delicious food, be the nomadic personnel in grassland, outdoor enthusiast, The preferable cuisines that sightseeing traveler regains one's strength of body.

3, the blue bricks tea powder contained in inventive formulation is to be formed through processing and fabricating by green brick tea, therefore has green brick tea Plurality of advantages.Blue bricks Camellia postfermented tea kind, makees raw material with LAOQINGCHA, repressed forms green brick tea, and its place of production is mainly in Hubei Chibi of province Xianning, the county such as salty peace, logical mountain, Chongyang, Tongcheng, the history of existing more than 1000 year is started from the Tang Dynasty.Blue bricks is dark brown Pool is blue or green brown, and fragrance is pure, and flavour is the denseest, and without blue or green gas, water colour reddish yellow is the brightest, black dull thick old at the bottom of leaf.Excellent tea growing areas is also brought up The multiple efficacies of green brick tea, first green brick tea have effect of stomach invigorating, and the people for long-term food meat has a greatest benefit.Green brick tea The profitable probliotics that can regulate human body gastrointestinal function promotes and decomposes discharge the intestines and stomach endotoxin material；Green brick tea can treat dysentery Disease, because blue bricks Camellia fermented tea class, the microorganism produced after its fermentation can kill pathogenic bacteria and regulating intestinal canal acid-base balance；Blue or green Brick tea also has anti-radiation effect.

4, major ingredient bag of the present invention includes parched rice bag and pork pies.Parched rice, Mongolian is called " Mongolia Le Bada ", it is simply that Mongolia's rice The meaning.Rich in proteins, and other aminoacid in addition to lysine, between ratio and the composition of human body protein than unusual phase Seemingly, easily absorb.Owing to its other staple food grains relatively are rich in VB1, VB2, VE, therefore it is particularly suitable for being in the period of growing up Children and adolescents is edible as staple food grain and the collocation of other food.

Parched rice drinking water amount is low, shelf-stable.Portable belt, is difficult to mould evil idea and goes bad, delicious resistance to famine, and eating method is easy, Mongols compatriot There is saying of " warming up and wear leather, eat to one's heart's content broom corn millet ".Parched rice be fried by broom corn millet rice after grind the grain of rice obtained by decapsidate.Processing method be by Pure numb broom corn millet, after being soaked in water, the vexed steaming of upper pot, then fry on frying pan, cooling, remove shell.The parched rice processed, Yellow skin and the most burnt, rice is hard and hard, and sparkling and crystal-clear bright, bubble color and taste perfume (or spice) in milk tea is beautiful, crisp fragrant good to eat.Owing to through water logging, making gruel Water soluble vitamins in sub-epidermis layer penetrates in the grain of rice, adds the content of vitamin in parched rice.Again due to fast after steaming stir-fry Speed cool drying, makes the starch after gelatinizing be fixed on original state, only need to soak with tea time edible.

Raw material-the broom corn millet of parched rice, belongs to grass family Panicum, holds a memorial ceremony for and rotten also known as broomcorn millet, millet, standing grain.Broom corn millet period of duration is short, drought-enduring, resistance to Barren.Broom corn millet protein content about 12%, reaches as high as more than 14%；Content of starch about 70%, additionally contains β-recklessly The multivitamin such as Radix Raphani element, vitamin E, vitamin B6, B1, B2 and the mineral such as abundant calcium, magnesium, phosphorus and ferrum, zinc, copper unit Element.

5, pork pies of the present invention appointing built with processed sliced mutton, dried beef slices, Equus caballus (L.) sheet or the pork slices made Meaning one, is available for different meat fan and selects edible.Mouthfeel is to determine the important factor of food quality.Mouthfeel quality not only takes Certainly the more important thing is in the quality of food material and affected by processing technique and sterilising conditions.Traditional pork pies are to pass through High Temperature High Pressure processing technique prepares, and due to High Temperature High Pressure overlong time, different food often uses same sterilizing pattern, food Quality subject to severe risks of damage.Pork pies of the present invention are to be prepared by processing technique of the present invention, and the temperature of food product rises fast, adds The temperature and time of heat is limited to bottom line, and the highest sterilising temp is 115 DEG C, and sets phase according to different meat products The optimal sterilising conditions answered, the change in physical of food is the least, and nutrient component damages is little, its color and luster, local flavor, mouthfeel, form It is better than jerky of the prior art, such as dried beef, dried mutton etc..

6, dry described in the processing technique of pork pies of the present invention in dress bag step: will be through step 3) sliced mutton that processes exists Dry 15 minutes under the conditions of 115 DEG C, pack evacuation after being cooled to room temperature, prepare vacuum pork pies；This step can will boil sliced meat Moisture evaporation 25-35%, make the degree of sticking between sliced meat reduce, while extending the shelf life, facilitate consumer eat.

7, the non-dairy creamer that the present invention uses include lactoprotein, lactose, vegetable oil and Fructus Hordei Germinatus also known as milk fine powder, its main component Dextrin.Non-dairy creamer have good dissolving, emulsifying, dispersive property, and with other raw materials without any repulsive interaction, are difficult to by oxygen Change, shelf life of products can be extended, increase food flavor and smooth mouthfeel.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this, Protection scope of the present invention can not be limited with following embodiment.

Experimental technique used in following embodiment if no special instructions, is conventional method；The material that used, Reagent etc., if no special instructions, the most commercially obtain.

Embodiment 1

A kind of rice tea bubble meat instant food, including outer package and dress major ingredient bag within it and accessory package, described major ingredient bag Including parched rice bag and pork pies, described parched rice bag is built with the ready-made parched rice of processed system, and described pork pies are built with processed making Good sliced mutton；Described accessory package includes tea bag.

Described tea bag is built with tea powder.

Described outer package is packaging bag.

Described accessory package also includes being dehydrated goldball onion bag and fruit bar bag.

Described parched rice bag weight is 70g, and described pork pies weight is 50g, and described tea bag weight is 3.9g.

Component and the parts by weight proportioning of described tea powder be: instant spray drying blue bricks tea powder 2.2 parts, instant spray drying black tea powder 0.8 part, parched rice flour 18 parts, edible salt 18 parts.

Described pork pies are built with the processed sliced mutton made, and manufacture method specifically includes following step:

1) segmentation is taken as an elective course: choose first-class fresh mutton, the cube meat being divided into thickness to be 3-5cm, every piece of weight 200-300 Gram, standby；

2) add adjuvant: to step 1) in addition Herba Alii fistulosi, salt, water in the mutton chop split, adding proportion is every 100kg meat Block add water 100kg, add Herba Alii fistulosi 1.5kg, salt adding 3kg；

3) section is boiled: after the mutton chop adding adjuvant is boiled 25 minutes, pulling out and cut into slices, the thickness of sliced meat is 1- 2.5mm；

4) dress bag is dried: will be through step 3) sliced mutton that processes dries 15 minutes, after being cooled to room temperature under the conditions of 115 DEG C Pack evacuation, prepares vacuum pork pies；Described pork pies bag uses high temperature resistance material to make, and will not produce under hot conditions poisonous has Pest matter；Described pork pies bag uses high temperature resistance material to make, and will not produce poisonous and harmful substance under hot conditions；

5) high temperature sterilize: the detailed process of high temperature sterilize is as follows:

The first step: rapidly temperature is risen to 100 DEG C in 2 minutes, starts vacuum pork pies carry out spray sterilization, spray sterilization 5 minutes time；

Second step: rapidly temperature is risen to 110 DEG C in 2 minutes, start the vacuum pork pies to processing through the first step and carry out Second time spray sterilization, spray sterilizing time 25 minutes；

3rd step: rapidly temperature is risen to 115 DEG C in 2 minutes, starts the vacuum pork pies to processing through second step and carries out Third time spray sterilization, spray sterilizing time 8 minutes；

4th step: after cooling the temperature to rapidly 80 DEG C in 10 minutes, to the vacuum pork pies cold water through three step process Carrying out spray 3-5 minute, product temperature sterilizes after being down to 30-35 degree and terminates, and naturally cools to room temperature, i.e. makes pork pies finished product.

Embodiment 2

A kind of rice tea bubble meat instant food, including outer package and dress major ingredient bag within it and accessory package, described major ingredient bag Including parched rice bag and pork pies, described parched rice bag is built with the ready-made parched rice of processed system, and described pork pies are built with processed making Good dried beef slices, described accessory package includes tea bag.

Described tea bag is built with milk tea powder.

Described outer package is packing box.

Described accessory package also includes being dehydrated goldball onion bag or fruit bar bag.

Described parched rice bag weight is 75g, and described pork pies weight is 80g, and described tea bag weight is 25g.

Component and the parts by weight proportioning of described milk tea powder be: milk powder 35 parts, non-dairy creamer 35 parts, parched rice flour 4 parts, edible salt 5 parts, dextrine powder 18 parts, tea powder 2.5 parts, edible essence 0.5 part.

Described pork pies are built with the processed dried beef slices made, and manufacture method specifically includes following step:

1) segmentation is taken as an elective course: choose first-class cattle fresh meat, the cube meat being divided into thickness to be 3-5cm, every piece of weight 200-300 Gram, standby；

2) add adjuvant: to step 1) in addition Herba Alii fistulosi, salt, water in the beef clod split, adding proportion is every 100kg meat Block add water 110kg, add Herba Alii fistulosi 1.8kg, salt adding 3.2kg；

3) section is boiled: after the beef clod adding adjuvant is boiled 28 minutes, pulling out and cut into slices, the thickness of sliced meat is 1- 2.5mm；

4) dress bag is dried: will be through step 3) dried beef slices that processes dries 15 minutes, after being cooled to room temperature under the conditions of 115 DEG C Pack evacuation, prepares vacuum pork pies；Described pork pies bag uses high temperature resistance material to make, and will not produce under hot conditions poisonous has Pest matter；

5) high temperature sterilize: the detailed process of high temperature sterilize is as follows:

The first step: rapidly temperature is risen to 100 DEG C in 2 minutes, starts vacuum pork pies carry out spray sterilization, spray sterilization 6 minutes time；

Second step: rapidly temperature is risen to 110 DEG C in 2 minutes, start the vacuum pork pies to processing through the first step and carry out Second time spray sterilization, spray sterilizing time 25 minutes；

3rd step: rapidly temperature is risen to 115 DEG C in 2 minutes, starts the vacuum pork pies to processing through second step and carries out Third time spray sterilization, spray sterilizing time 10 minutes；

4th step: after cooling the temperature to rapidly 80 DEG C in 10 minutes, to the vacuum pork pies cold water through three step process Carrying out spray 3-5 minute, product temperature sterilizes after being down to 30-35 degree and terminates, and naturally cools to room temperature, i.e. makes pork pies finished product.

Claims (10)

1. a rice tea bubble meat instant food, including outer package and dress major ingredient bag within it and accessory package, it is characterised in that: institute Stating major ingredient bag and include parched rice bag and pork pies, described parched rice bag is built with the ready-made parched rice of processed system, and described pork pies are built with warp Any one of sliced mutton, dried beef slices, Equus caballus (L.) sheet or pork slices that processing and fabricating is good, described accessory package includes tea bag.

Rice tea the most according to claim 1 bubble meat instant food, it is characterised in that: described tea bag is built with tea powder or milk tea Powder.

Rice tea the most according to claim 1 bubble meat instant food, it is characterised in that: described outer package can be packaging bag, Any one of packing box or cutlery box.

Rice tea the most according to claim 1 bubble meat instant food, it is characterised in that: described accessory package also includes being dehydrated goldball onion Bag or/and fruit bar bag.

Rice tea the most according to claim 1 bubble meat instant food, it is characterised in that: described parched rice bag weight is 10-75g, Described pork pies weight is 20-120g, and described tea bag weight is 2.1-30g.

Rice tea the most according to claim 2 bubble meat instant food, it is characterised in that: the component of described tea powder and parts by weight Proportioning is: instant spray drying brick tea powder 0.5-3.5 part, parched rice flour 15-20 part, edible salt 15-20 part.

Rice tea the most according to claim 6 bubble meat instant food, it is characterised in that: described instant spray drying brick tea powder is by instant Spray drying blue bricks tea powder and/or instant spray drying black tea powder composition.

Rice tea the most according to claim 2 bubble meat instant food, it is characterised in that: the component of described milk tea powder and weight portion Number proportioning is: milk powder 30-40 part, non-dairy creamer 30-40 part, parched rice flour 2-5 part, edible salt 3-6 part, dextrine powder 15-20 part, tea powder 1.5-3 part, edible essence 0.2-0.6 part.

Rice tea the most according to claim 1 bubble meat instant food, it is characterised in that: the manufacture method of described pork pies is specifically wrapped Include following step:

1) segmentation is taken as an elective course: choose first-class fresh meat, the cube meat being divided into thickness to be 3-5cm, every piece of weight 200-300 gram, standby；

2) add adjuvant: to step 1) in addition Herba Alii fistulosi, salt, water in the cube meat split, adding proportion is that every 100kg cube meat adds water 100-120kg, add Herba Alii fistulosi 1.2-1.8kg, salt adding 2.8-3.2kg；

3) section is boiled: after the cube meat adding adjuvant is boiled 20-30 minute, pulling out and cut into slices, the thickness of sliced meat is 1- 2.5mm；

4) dress bag is dried: will be through step 3) sliced meat that process dry 15 minutes under the conditions of 115 DEG C, pack and take out after being cooled to room temperature Vacuum, prepares vacuum pork pies；

5) high temperature sterilize: the detailed process of high temperature sterilize is as follows:

The first step: rapidly temperature is risen to 100 DEG C in 2 minutes, starts vacuum pork pies carry out spray sterilization, spray sterilizing time 4-6 minute；

Second step: rapidly temperature is risen to 110 DEG C in 2 minutes, start the vacuum pork pies to processing through the first step and carry out second Secondary spray sterilization, spray sterilizing time 20-25 minute；

3rd step: rapidly temperature is risen to 115 DEG C in 2 minutes, starts the vacuum pork pies to processing through second step and carries out the 3rd Secondary spray sterilization, spray sterilizing time 8-10 minute；

4th step: after cooling the temperature to rapidly 80 DEG C in 10 minutes, is carried out the vacuum pork pies cold water through three step process Spraying 3-5 minute, product temperature sterilizes after being down to 30-35 degree and terminates, and naturally cools to room temperature, i.e. makes pork pies finished product.

Rice tea the most according to claim 1 bubble meat instant food, it is characterised in that: described pork pies are built with processed system The sliced mutton performed, manufacture method specifically includes following step:

1) segmentation is taken as an elective course: choose first-class fresh mutton, the cube meat being divided into thickness to be 3-5cm, every piece of weight 200-300 gram, standby With；

2) add adjuvant: to step 1) in addition Herba Alii fistulosi, salt, water in the mutton chop split, adding proportion is that every 100kg cube meat adds Water 100kg, add Herba Alii fistulosi 1.5kg, salt adding 3kg；

3) section is boiled: after the mutton chop adding adjuvant is boiled 25 minutes, pulling out and cut into slices, the thickness of sliced meat is 1- 2.5mm；

4) dress bag is dried: will be through step 3) sliced mutton that processes dries 15 minutes under the conditions of 115 DEG C, is cooled to pack after room temperature Evacuation, prepares vacuum pork pies；

5) high temperature sterilize: the detailed process of high temperature sterilize is as follows:

The first step: rapidly temperature is risen to 100 DEG C in 2 minutes, starts vacuum pork pies carry out spray sterilization, spray sterilizing time 5 minutes；

Second step: rapidly temperature is risen to 110 DEG C in 2 minutes, start the vacuum pork pies to processing through the first step and carry out second Secondary spray sterilization, spray sterilizing time 25 minutes；

3rd step: rapidly temperature is risen to 115 DEG C in 2 minutes, starts the vacuum pork pies to processing through second step and carries out the 3rd Secondary spray sterilization, spray sterilizing time 8 minutes；

4th step: after cooling the temperature to rapidly 80 DEG C in 10 minutes, is carried out the vacuum pork pies cold water through three step process Spraying 3-5 minute, product temperature sterilizes after being down to 30-35 degree and terminates, and naturally cools to room temperature, i.e. makes pork pies finished product.