CN106805128A - A kind of production technology of stew in soy sauce elbow flower - Google Patents
A kind of production technology of stew in soy sauce elbow flower Download PDFInfo
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- CN106805128A CN106805128A CN201611196263.XA CN201611196263A CN106805128A CN 106805128 A CN106805128 A CN 106805128A CN 201611196263 A CN201611196263 A CN 201611196263A CN 106805128 A CN106805128 A CN 106805128A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 37
- 235000013547 stew Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 83
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 239000011265 semifinished product Substances 0.000 claims abstract description 21
- 235000013622 meat product Nutrition 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 15
- 150000002367 halogens Chemical class 0.000 claims abstract description 15
- 239000000047 product Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000012467 final product Substances 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 210000000988 bone and bone Anatomy 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 241000282898 Sus scrofa Species 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 7
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 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 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000001287 Guettarda speciosa 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
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 244000062730 Melissa officinalis Species 0.000 claims description 3
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 3
- 108010053775 Nisin Proteins 0.000 claims description 3
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000000865 liniment Substances 0.000 claims description 3
- 239000004309 nisin Substances 0.000 claims description 3
- 235000010297 nisin Nutrition 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
- 235000011088 sodium lactate Nutrition 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 239000007844 bleaching agent Substances 0.000 description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000000233 Melia azedarach Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004124 hock Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000009967 tasteless 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 belongs to a kind of production technology of stew in soy sauce elbow flower, comprise the following steps：1. green meat or solution frozen meat are removed the dirt on surface, is cleaned, obtain meat products raw material；2. meat products raw material is cut into meat cubelets；3. take meat cubelets weight 8 ~ 12% are stranding into meat stuffing；4. meat stuffing and remaining meat cubelets are put into tumbling pot, adds 10 ~ 20min of pickling liquid vacuum tumbling；It is subsequently adding 1.0 ~ 2.5h of auxiliary material secondary vacuum tumbling；5. the meat cubelets and meat filling mixture for 4. step being obtained are pickled under the conditions of 0~4 DEG C；6. meat cubelets and meat filling mixture pigskin after pickling roll into elbow flower semi-finished product；7. the elbow flower semi-finished product halogen soup 1.5 ~ 2.5h of stew in soy sauce at 87 ~ 89 DEG C for 6. step being rolled into；8. by the elbow flower semi-finished product cooling after step 7. stew in soy sauce, cutting, vacuum packaging is sterilized, obtains final product.The present invention can utilize the raw hides of slightly silt trace, not influence product attractive in appearance after stew in soy sauce, expand raw material sources.
Description
Technical field
The invention belongs to meat product processing technology field, and in particular to a kind of production technology of stew in soy sauce elbow flower.
Background technology
At present, the elbow flower of in the market is generally Stewed Pork Hock flower, and outward appearance pigskin is pure white bright, using the pigskin bag of bulk high-quality
Meat stuffing is wrapped up in, then is processed through operations such as overmolding, boiling, cutting, packaging, sterilizations, elbow flower is due to its unique mouthfeel and pig
The nutritive value of the collagenic protein that skin is provided, it is deep to be liked by consumer, but the product has the drawback that：One be for up to
To pigskin it is sparkling and crystal-clear pure white, it is necessary to by pigskin by bleaching agent such as hydrogen peroxide go bleaching, bring food safety risk.Two is pigskin sheet
Body is bad tasty, and the elbow flower pigskin produced by digesting technoloy is tasteless；Three is that required high-quality pigskin resource has
Limit, pigskin raw material availability is not high.
The content of the invention
It is an object of the invention to provide a kind of raw material sources are abundant, process is simple, the good halogen of bleaching agent security is not used
The production technology of elbow flower processed.
To achieve the above object, the technical solution adopted by the present invention is, a kind of production technology of stew in soy sauce elbow flower, including following
Step：
1. green meat or solution frozen meat are removed the dirt on surface, is cleaned, obtain meat products raw material；
2. the meat products raw material for 1. step being obtained is cut into meat cubelets；
3. take meat cubelets weight 8 ~ 12% are stranding into meat stuffing；
4. meat stuffing and remaining meat cubelets are put into tumbling pot, adds 10 ~ 20min of pickling liquid vacuum tumbling；It is subsequently adding auxiliary
1.0 ~ 2.5h of material secondary vacuum tumbling；
5. the meat cubelets and meat filling mixture for 4. step being obtained pickle 36~48h under the conditions of 0~4 DEG C；
6. meat cubelets and meat filling mixture pigskin after 5. step is pickled roll into elbow flower semi-finished product；
7. the elbow flower semi-finished product halogen soup 1.5 ~ 2.5h of stew in soy sauce at 87 ~ 89 DEG C for 6. step being rolled into；
8. by the elbow flower semi-finished product cooling after step 7. stew in soy sauce, cutting, vacuum packaging is sterilized, obtains final product stew in soy sauce elbow flower finished product.
Preferably, the pickling liquid is made up of the raw material of following parts by weight：20 parts of frozen water, 1.5 parts of edible salt, white granulated sugar
1 part, 0.2 part of monosodium glutamate, 1.5 parts of swine bone high-soup, 1 part of pig bone enzymolysis liquid, 1 part of chicken bone enzymolysis liquid, 0.1 part of yeast extract, moisture
0.3 part of retention agent, 0.1 part of D-araboascorbic acid sodium, 0.005 part of natrium nitrosum, 0.006 part of Monascus color, 0.1 part of pepper powder, eight
0.1 part of angle powder, 0.1 part of nutmeg powder, 1.8 parts of maltose, 1.5 parts of sodium lactate, 0.01 part of nisin.
Preferably, the auxiliary material is made up of the raw material of following parts by weight：2 parts of soybean protein isolate, meat products thickener
0.3 part, 0.35 part of meat flavour balm, 2 parts of frozen water.
Preferably, the step 4. in the process conditions of vacuum tumbling be：3r/min, tumbling 15min clockwise；It is secondary
The process conditions of vacuum tumbling are：Tumbling 40min clockwise, interval 20mim under 2r/min, tumbling clockwise under 2r/min
40min, interval 20mim, then the tumbling 5min counterclockwise under tumbling 5min, 3r/min clockwise under the 3r/min.
Preferably, the 7. described halogen soup of the step is made up of the raw material of following portions by weight：It is 5 parts of swine bone high-soup, edible
1.5 parts of salt, 2 parts of white granulated sugar, 0.5 part of lard, 0.2 part of yeast extract, 0.1 part of shao-hsing rice wine, 0.2 part of monosodium glutamate, sweet fermented flour sauce 0.2
Part, 0.2 part of garlic, 0.08 part of Chinese prickly ash, anistree 0.05 part, 0.06 part of cassia bark, 0.04 part of nutmeg, 0.1 part of the root of Dahurain angelica, spiceleaf 0.02
Part, 0.01 part of cloves, 0.03 part of fennel seeds, 0.02 part of tsaoko, 0.03 part of pepper, 0.02 part of galingal, 0.02 part of thyme, water
200 parts.
The beneficial effect comprise that：Using production technology of the invention, it is in tempting sauce yellow that halogen cooks elbow flower, no
Pigskin is bleached with bleaching agent, the foodsafety of elbow flower is improve；The local flavor for improving elbow flower is particularly the outer local flavor for wrapping up in pigskin, outward
Table pigskin is Chinese style sauce halogen local flavor, and inside is Western-style ham local flavor, improves product special flavour level and characteristic；Using of the invention
Production technology, it is possible to use slightly raw hides of silt trace, does not influence product attractive in appearance after stew in soy sauce, expand coming for pigskin raw material
Source.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment
Condition person, the condition advised according to normal condition or manufacturer is carried out.Raw materials used unreceipted production firm person, being to lead to
Cross the conventional products that commercially available purchase is obtained.
Pickling liquid used is made up of the raw material of following weight in following examples：The kg of frozen water 20, the kg of edible salt 1.5,
The kg of white granulated sugar 1, the kg of monosodium glutamate 0.2, swine bone high-soup（Purchased from eyas agriculture and animal husbandry Group Plc）1.5 kg, pig bone enzymolysis
Liquid（Purchased from eyas agriculture and animal husbandry Group Plc）1 kg, chicken bone enzymolysis liquid（It is limited purchased from eyas agriculture and animal husbandry group share
Company）1 kg, yeast extract（Purchased from Angel Yeast Co., Ltd）0.1 kg, compounding water retention agent（It is purchased from
The lucky Ni Tianchuan Office Cherifien des Phosphatess in Yunnan Bake）It is 0.3 kg, the kg of D-araboascorbic acid sodium 0.1, the kg of natrium nitrosum 0.005, red
Bent red 0.006 kg, the kg of pepper powder 0.1, the kg of star aniseed powder 0.1, the kg of nutmeg powder 0.1, the kg of maltose 1.8, the kg of sodium lactate 1.5,
The kg of nisin 0.01.
The auxiliary material is made up of the raw material of following weight：Soybean protein isolate（It is limited purchased from Linyi king's Yu vegetable protein
Company）2 kg, meat products thickener（Purchased from Shanghai Bei Lian bio tech ltd）0.3 kg, meat flavour balm（It is purchased from
Luohe Feng Jing bioengineering Co., Ltd）0.35 kg, the kg of frozen water 2.
Described halogen soup is made up of the raw material of following weight：Swine bone high-soup（Purchased from the eyas agriculture and animal husbandry group limited public affairs of share
Department）5 kg, the kg of edible salt 1.5, the kg of white granulated sugar 2, the kg of lard 0.5, yeast extract（It is limited purchased from Angel Yeast share
Company）0.2 kg, the kg of shao-hsing rice wine 0.1, the kg of monosodium glutamate 0.2, the kg of sweet fermented flour sauce 0.2, the kg of garlic 0.2, the kg of Chinese prickly ash 0.08, eight
The kg of angle 0.05, the kg of cassia bark 0.06, the kg of nutmeg 0.04, the kg of the root of Dahurain angelica 0.1, the kg of spiceleaf 0.02, the kg of cloves 0.01, fennel seeds
0.03 kg, the kg of tsaoko 0.02, the kg of pepper 0.03, the kg of galingal 0.02, the kg of thyme 0.02, the kg of water 200.
Embodiment 1
A kind of production technology of stew in soy sauce elbow flower, comprises the following steps：
1. green meat is removed the dirt on surface, is cleaned, obtain the kg of meat products raw material 100；
2. the meat products raw material for 1. step being obtained is cut into approximate 2cm sizes meat cubelets；
3. take meat cubelets weight 10% crosses meat grinder 6mm orifice plates, is stranding into meat stuffing；
4. meat stuffing and remaining meat cubelets are put into tumbling pot, adds pickling liquid vacuum tumbling；It is subsequently adding auxiliary material secondary true
Empty tumbling；The process conditions of vacuum tumbling are：3r/min, tumbling 15min clockwise；The process conditions of secondary vacuum tumbling are：
Tumbling 40min clockwise, interval 20mim under 2r/min, tumbling 40min clockwise, interval 20mim under 2r/min, then in 3r/
Tumbling 5min counterclockwise under tumbling 5min, 3r/min clockwise under min；
5. the meat cubelets and meat filling mixture for 4. step being obtained pickle 40 h under the conditions of 0~4 DEG C；
6. meat cubelets and meat filling mixture pigskin after 5. step is pickled roll into elbow flower semi-finished product；
7. the elbow flower semi-finished product halogen soup h of stew in soy sauce 2.0 at 87 ~ 89 DEG C for 6. step being rolled into；
8. by the elbow flower semi-finished product cooling after step 7. stew in soy sauce, cutting, vacuum packaging is sterilized（Sterilizing time 30min, temperature is
95±1℃）, obtain final product stew in soy sauce elbow flower finished product.
Embodiment 2
A kind of production technology of stew in soy sauce elbow flower, comprises the following steps：
1. the dirt on frozen meat removal surface will be solved, is cleaned, obtain the kg of meat products raw material 100；
2. the meat products raw material for 1. step being obtained is cut into approximate 2cm sizes meat cubelets；
3. take meat cubelets weight 8% crosses meat grinder 6mm orifice plates, is stranding into meat stuffing；
4. meat stuffing and remaining meat cubelets are put into tumbling pot, adds pickling liquid vacuum tumbling；It is subsequently adding auxiliary material secondary true
Empty tumbling；The process conditions of vacuum tumbling are：3r/min, tumbling 15min clockwise；The process conditions of secondary vacuum tumbling are：
Tumbling 40min clockwise, interval 20mim under 2r/min, tumbling 40min clockwise, interval 20mim under 2r/min, then in 3r/
Tumbling 5min counterclockwise under tumbling 5min, 3r/min clockwise under min；
5. the meat cubelets and meat filling mixture for 4. step being obtained pickle 48h under the conditions of 0~4 DEG C；
6. meat cubelets and meat filling mixture pigskin after 5. step is pickled roll into elbow flower semi-finished product；
7. the elbow flower semi-finished product halogen soup h of stew in soy sauce 1.5 at 87 ~ 89 DEG C for 6. step being rolled into；
8. by the elbow flower semi-finished product cooling after step 7. stew in soy sauce, cutting, vacuum packaging is sterilized（Sterilizing time 30min, temperature is
95±1℃）, obtain final product stew in soy sauce elbow flower finished product.
Embodiment 3
A kind of production technology of stew in soy sauce elbow flower, comprises the following steps：
1. green meat is conciliate into the dirt that frozen meat removes surface, is cleaned, obtain the kg of meat products raw material 100；
2. the meat products raw material for 1. step being obtained is cut into the meat cubelets of approximate 2cm sizes；
3. take meat cubelets weight 10% crosses meat grinder 6mm orifice plates, is stranding into meat stuffing；
4. meat stuffing and remaining meat cubelets are put into tumbling pot, adds pickling liquid vacuum tumbling；It is subsequently adding auxiliary material secondary true
Empty tumbling；The process conditions of vacuum tumbling are：3r/min, tumbling 15min clockwise；The process conditions of secondary vacuum tumbling are：
Tumbling 40min clockwise, interval 20mim under 2r/min, tumbling 40min clockwise, interval 20mim under 2r/min, then in 3r/
Tumbling 5min counterclockwise under tumbling 5min, 3r/min clockwise under min；
5. the meat cubelets and meat filling mixture for 4. step being obtained pickle 48h under the conditions of 0~4 DEG C；
6. meat cubelets and meat filling mixture pigskin after 5. step is pickled roll into elbow flower semi-finished product；
7. the elbow flower semi-finished product halogen soup stew in soy sauce 2.5h at 87 ~ 89 DEG C for 6. step being rolled into；
8. by the elbow flower semi-finished product cooling after step 7. stew in soy sauce, cutting, vacuum packaging is sterilized（Sterilizing time 30min, temperature is
95±1℃）, obtain final product stew in soy sauce elbow flower finished product.
Embodiment 4
A kind of production technology of stew in soy sauce elbow flower, comprises the following steps：
1. the solution frozen meat of green meat is removed into the dirt on surface, is cleaned, obtain the kg of meat products raw material 100；
2. the meat products raw material for 1. step being obtained is cut into approximate 2cm sizes meat cubelets；
3. take meat cubelets weight 12% crosses meat grinder 6mm orifice plates, is stranding into meat stuffing；
4. meat stuffing and remaining meat cubelets are put into tumbling pot, adds pickling liquid vacuum tumbling；It is subsequently adding auxiliary material secondary true
Empty tumbling；The process conditions of vacuum tumbling are：3r/min, tumbling 15min clockwise；The process conditions of secondary vacuum tumbling are：
Tumbling 40min clockwise, interval 20mim under 2r/min, tumbling 40min clockwise, interval 20mim under 2r/min, then in 3r/
Tumbling 5min counterclockwise under tumbling 5min, 3r/min clockwise under min；
5. the meat cubelets and meat filling mixture for 4. step being obtained pickle 36 h under the conditions of 0~4 DEG C；
6. meat cubelets and meat filling mixture pigskin after 5. step is pickled roll into elbow flower semi-finished product；
7. the elbow flower semi-finished product halogen soup h of stew in soy sauce 1.8 at 87 ~ 89 DEG C for 6. step being rolled into；
8. by the elbow flower semi-finished product cooling after step 7. stew in soy sauce, cutting, vacuum packaging is sterilized（Sterilizing time 30min, temperature is
95±1℃）, obtain final product stew in soy sauce elbow flower finished product.
Using production technology of the invention, halogen cooks elbow flower in tempting sauce yellow, and pigskin is bleached without bleaching agent, improves
The foodsafety of elbow flower；The local flavor for improving elbow flower is particularly the outer local flavor for wrapping up in pigskin, and appearance pigskin is Chinese style sauce halogen local flavor, interior
Portion is Western-style ham local flavor, improves product special flavour level and characteristic；Using production technology of the invention, it is possible to use slightly become silted up
The raw hides of trace, do not influence product attractive in appearance after stew in soy sauce, expand the source of pigskin raw material.
Although illustrate and describing the present invention with specific embodiment, but will be appreciated that without departing substantially from of the invention
Many other changes and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (5)
1. the production technology that a kind of stew in soy sauce elbow is spent, it is characterised in that comprise the following steps：
1. green meat or solution frozen meat are removed the dirt on surface, is cleaned, obtain meat products raw material；
2. the meat products raw material for 1. step being obtained is cut into meat cubelets；
3. take meat cubelets weight 8 ~ 12% are stranding into meat stuffing；
4. meat stuffing and remaining meat cubelets are put into tumbling pot, adds 10 ~ 20min of pickling liquid vacuum tumbling；It is subsequently adding auxiliary
1.0 ~ 2.5h of material secondary vacuum tumbling；
5. the meat cubelets and meat filling mixture for 4. step being obtained pickle 36~48h under the conditions of 0~4 DEG C；
6. meat cubelets and meat filling mixture pigskin after 5. step is pickled roll into elbow flower semi-finished product；
7. the elbow flower semi-finished product halogen soup 1.5 ~ 2.5h of stew in soy sauce at 87 ~ 89 DEG C for 6. step being rolled into；
8. by the elbow flower semi-finished product cooling after step 7. stew in soy sauce, cutting, vacuum packaging is sterilized, obtains final product stew in soy sauce elbow flower finished product.
2. the production technology that stew in soy sauce elbow as claimed in claim 1 is spent, it is characterised in that the pickling liquid is by following parts by weight
Raw material is constituted：20 parts of frozen water, 1.5 parts of edible salt, 1 part of white granulated sugar, 0.2 part of monosodium glutamate, 1.5 parts of swine bone high-soup, pig bone enzymolysis liquid 1
Part, 1 part of chicken bone enzymolysis liquid, 0.1 part of yeast extract, 0.3 part of water retention agent, 0.1 part of D-araboascorbic acid sodium, natrium nitrosum
0.005 part, 0.006 part of Monascus color, 0.1 part of pepper powder, 0.1 part of star aniseed powder, 0.1 part of nutmeg powder, 1.8 parts of maltose, sodium lactate 1.5
Part, 0.01 part of nisin.
3. the production technology of stew in soy sauce elbow as claimed in claim 1 flower, it is characterised in that the auxiliary material by following parts by weight original
Material composition：2 parts of soybean protein isolate, 0.3 part of meat products thickener, 0.35 part of meat flavour balm, 2 parts of frozen water.
4. the production technology of stew in soy sauce elbow as claimed in claim 1 flower, it is characterised in that the step 4. in vacuum tumbling work
Skill condition is：3r/min, tumbling 15min clockwise；The process conditions of secondary vacuum tumbling are：Tumbling clockwise under 2r/min
40min, interval 20mim, tumbling 40min clockwise, interval 20mim under 2r/min, the then tumbling clockwise under 3r/min
Tumbling 5min counterclockwise under 5min, 3r/min.
5. the production technology that stew in soy sauce elbow as claimed in claim 1 is spent, it is characterised in that the 7. described halogen soup of the step is by following
The raw material composition of parts by weight：5 parts of swine bone high-soup, 1.5 parts of edible salt, 2 parts of white granulated sugar, 0.5 part of lard, yeast extract 0.2
Part, 0.1 part of shao-hsing rice wine, 0.2 part of monosodium glutamate, 0.2 part of sweet fermented flour sauce, 0.2 part of garlic, 0.08 part of Chinese prickly ash, anistree 0.05 part, cassia bark
0.06 part, 0.04 part of nutmeg, 0.1 part of the root of Dahurain angelica, 0.02 part of spiceleaf, 0.01 part of cloves, 0.03 part of fennel seeds, 0.02 part of tsaoko, recklessly
0.03 part of green pepper, 0.02 part of galingal, 0.02 part of thyme, 200 parts of water.
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| CN201611196263.XA CN106805128A (en) | 2016-12-22 | 2016-12-22 | A kind of production technology of stew in soy sauce elbow flower |
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| CN201611196263.XA CN106805128A (en) | 2016-12-22 | 2016-12-22 | A kind of production technology of stew in soy sauce elbow flower |
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| CN201611196263.XA Pending CN106805128A (en) | 2016-12-22 | 2016-12-22 | A kind of production technology of stew in soy sauce elbow flower |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107712915A (en) * | 2017-11-22 | 2018-02-23 | 保定素味珍食品有限公司 | Plain elbow flower and preparation method thereof |
| CN112352927A (en) * | 2020-10-27 | 2021-02-12 | 成都友伦食品有限公司 | Production process of meat packet for self-heating hot pot and meat packet for self-heating hot pot prepared by production process |
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| CN104489705A (en) * | 2014-12-15 | 2015-04-08 | 辽宁嘻道食品有限公司 | Method for preparing spiced bone-meat-separated pork knuckle |
| CN104886640A (en) * | 2015-05-08 | 2015-09-09 | 安徽省东升食品有限公司 | Crystal pork production technology |
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| CN102366113A (en) * | 2011-10-20 | 2012-03-07 | 天津宝迪农业科技股份有限公司 | Preparation technology of spiced hock |
| CN103734761A (en) * | 2013-12-26 | 2014-04-23 | 安徽宝迪肉类食品有限公司 | Delicious carotene-rich Chinese pork knuckle and making method for same |
| CN104489705A (en) * | 2014-12-15 | 2015-04-08 | 辽宁嘻道食品有限公司 | Method for preparing spiced bone-meat-separated pork knuckle |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107712915A (en) * | 2017-11-22 | 2018-02-23 | 保定素味珍食品有限公司 | Plain elbow flower and preparation method thereof |
| CN112352927A (en) * | 2020-10-27 | 2021-02-12 | 成都友伦食品有限公司 | Production process of meat packet for self-heating hot pot and meat packet for self-heating hot pot prepared by production process |
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Application publication date: 20170609 |