CN106858371A - A kind of quantitative stew in soy sauce meat products production technology - Google Patents
A kind of quantitative stew in soy sauce meat products production technology Download PDFInfo
- Publication number
- CN106858371A CN106858371A CN201611196264.4A CN201611196264A CN106858371A CN 106858371 A CN106858371 A CN 106858371A CN 201611196264 A CN201611196264 A CN 201611196264A CN 106858371 A CN106858371 A CN 106858371A
- Authority
- CN
- China
- Prior art keywords
- meat products
- semi
- raw material
- finished product
- soy sauce
- 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 49
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 22
- 235000013547 stew Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 42
- 239000011265 semifinished product Substances 0.000 claims abstract description 41
- 238000005554 pickling Methods 0.000 claims abstract description 25
- 235000013372 meat Nutrition 0.000 claims abstract description 23
- 235000013599 spices Nutrition 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000001727 glucose Nutrition 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 13
- 230000003068 static effect Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 15
- 210000000988 bone and bone Anatomy 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000284 extract Substances 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
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 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
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000008989 cinnamomi cortex Substances 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000002773 nucleotide Substances 0.000 claims description 3
- 125000003729 nucleotide group Chemical group 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000012138 yeast extract Substances 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 2
- 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 2
- 235000010350 erythorbic acid Nutrition 0.000 claims description 2
- 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 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 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 2
- 239000000203 mixture Substances 0.000 claims 2
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 20
- 235000014347 soups Nutrition 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract 1
- 238000007731 hot pressing Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 238000005461 lubrication Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000062730 Melissa officinalis Species 0.000 description 1
- 235000010654 Melissa officinalis Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000000865 liniment Substances 0.000 description 1
- 230000007115 recruitment Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 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
Abstract
The invention belongs to a kind of quantitative stew in soy sauce meat products production technology, comprise the following steps：1. green meat or chilled meat are removed the dirt on surface, is cleaned, obtain meat products raw material；2. pickling liquid is added in meat products raw material, meat products raw material is then carried out into vacuum tumbling 20~25min, static 3~6min, the h of vacuum tumbling total time 3~4,0~4 DEG C of vacuum tumbling temperature；3. the meat products raw material after tumbling is pickled into 18~26h at 0 ~ 4 DEG C, obtains semi-finished product；4. in the semi-finished product input drier obtained after pickling, 8 ~ 12min is dried under 1200 ~ 1600r/min；5. semi-finished product after drying are well mixed with white granulated sugar, glucose and spice；6. the semi-finished product after 5. step is processed are vacuum-packed；7. the semi-finished product after vacuum packaging are carried out into sterilization in high-temperature sterilization pot.The present invention does not use " long-used soup " stew in soy sauce, operates the standardization of products, ensures product quality stability.
Description
Technical field
The invention belongs to meat product processing technology field, and in particular to a kind of quantitative stew in soy sauce meat products production technology.
Background technology
Stewed meat products are the typical national tradition cooked meat products of China, and it is mainly characterized by product lubrication, with rich flavor,
It is deep to be liked by consumer.
Traditional Cooked Meat Products process technology, more using long-used soup stew in soy sauce technique, the method use fresh meat or chilled meat for
Raw material, by pickling or not pickling after finishing, then by precooking, places into cooking in " long-used soup ", last packaged and secondary
Sterilization obtains finished product." long-used soup " is multiple Reusability, and flavoring and spice, Er Qieshi are continuously replenished in use
Come according to the experience of operating personnel and sense organ taste, determine magnitude of recruitment.So, the quality stability of " long-used soup " is difficult to ensure, halogen
The organoleptic quality less stable of product, stew in soy sauce link can not realize normalizing operation.Additionally, traditional marinating method time
Long, halogen boils step complexity, and production efficiency is low.
The content of the invention
It is an object of the invention to provide a kind of process is simple, the quantitative stew in soy sauce meat products production technology of product special flavour stabilization.
To achieve the above object, the technical solution adopted by the present invention is, a kind of quantitative stew in soy sauce meat products production technology, including
Following steps：
1. green meat or chilled meat are removed the dirt on surface, is cleaned, obtain meat products raw material；
2. pickling liquid is added in meat products raw material, meat products raw material is then carried out into vacuum tumbling 20~25min, static 3
~6min, 3~4h of vacuum tumbling total time, 0~4 DEG C of vacuum tumbling temperature；
3. the meat products raw material after tumbling is pickled into 18~26h at 0 ~ 4 DEG C, obtains semi-finished product；
4. in the semi-finished product input drier obtained after pickling, 8 ~ 12min is dried under 1200 ~ 1600r/min；
5. semi-finished product are well mixed with white granulated sugar, glucose and spice after 4. step is dried；
6. the semi-finished product after 5. step is processed are vacuum-packed；
7. the semi-finished product after vacuum packaging are carried out into sterilization；Sterilized technical process is as follows：Semi-finished product after vacuum packaging are put
Enter in high-temperature sterilization pot, add 60 DEG C of hot water, water temperature is increased to 100 DEG C, in 100 DEG C of 9 ~ 11min of constant temperature；Then in 3-5min
It is interior that water temperature is increased to 110 DEG C, in 110 DEG C of 4 ~ 6min of constant temperature (pressure 0.13-0.15MPa)；Then by water temperature in 3-5min
121 DEG C are increased to, and in 121 DEG C of 9 ~ 11min of constant temperature（Pressure 0.17-0.19MPa）, then be cooled to cold water is passed through in retort
Less than 40 DEG C take the dish out of the pot.
The step 2. middle pickling liquid addition weight for meat products raw material weight 15 ~ 25%.
Preferably, the pickling liquid is made up of the raw material of following portions by weight：8 parts of frozen water, 2.2 parts of pig bone extract, sauce
Oil 1.3 parts, 1.2 parts of edible salt, 0.8 part of white granulated sugar, 0.5 part of glucose, 0.7 part of spice, compounding 0.3 part of water retention agent,
0.5 part of monosodium glutamate, 0.5 part of maltose, 1.5 parts of soya sauce, 0.8 part of sweet fermented flour sauce, 0.15 part of yeast extract, 0.5 part of dry yellow rice wine, D- are different
0.08 part of sodium ascorbate, 0.01 part of Monascus color, 0.002 part of the sapidity nucleotide disodium, 0.3 part of flavoring essence, 1 part of big green onion juice,
0.2 part of ginger juice.
Preferably, the spice is made up of the raw material of following portions by weight：0.012 part of fennel powder, star aniseed powder 0.02
Part, 0.02 part of chilli powder, 0.02 part of ground cinnamon, 0.08 part of zanthoxylum powder, 0.06 part of Ground Cloves, 0.1 part of numb green pepper powder, cinnamomi cortex pulveratus 0.1
Part.
Preferably, the addition of the step 5. middle white granulated sugar, glucose and spice be step 4. dry it is later half into
The 0.5% of product weight.
The conventional products of the commercially available in the market of pig bone extract；Can also be prepared using following methods：Broken pig
Bone is fitted into cage, and cage is put into hot pressing extracting tank, in bone water than 1 ︰ 2, extraction pressure 0.20MPa ± 0.02MPa, extracting
Hot pressing extracting is carried out under the conditions of 130 ± 3 DEG C of temperature, hot pressing extraction times are controlled in 1 ~ 1.5h；Removed the gred after hot pressing extracting, stand and divide
From rear except slag of boning obtains pig bone extract.
Green meat of the invention or solution frozen meat are the products rich in pigskin such as pig's feet, pig ear, pigtail, pig arch mouth, pigskin.
The beneficial effect comprise that：Auxiliary and condiment is quantitatively added using tumbling and spice, is not used " long-used soup "
Stew in soy sauce, operates the standardization of products, ensures product quality stability；Changed by different temperatures in sterilization process, product is existed
Each stage produces the local flavor of different levels.
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 described in following examples is made up of the raw material of following portions by weight：8 parts of frozen water, pig bone extract（Purchase
From in eyas agriculture and animal husbandry Group Plc）2.2 parts, 1.3 parts of soy sauce, 1.2 parts of edible salt, 0.8 part of white granulated sugar, glucose
0.5 part, 0.7 part of spice, compounding water retention agent（Purchased from the lucky Ni Tianchuan Office Cherifien des Phosphatess in Yunnan Bake）0.3 part, taste
0.5 part of essence, 0.5 part of maltose, 1.5 parts of soya sauce, 0.8 part of sweet fermented flour sauce, yeast extract（Purchased from the limited public affairs of Angel Yeast share
Department）0.15 part, 0.5 part of dry yellow rice wine, 0.08 part of D-araboascorbic acid sodium, 0.01 part of Monascus color, the sapidity nucleotide disodium 0.002
Part, flavoring essence（Purchased from Luohe Feng Jing bioengineering Co., Ltd, meat flavour balm essence）0.3 part, 1 part of big green onion juice, ginger
0.2 part of juice.
The spice is made up of the raw material of following portions by weight：0.012 part of fennel powder, 0.02 part of star aniseed powder, capsicum
0.02 part of powder, 0.02 part of ground cinnamon, 0.08 part of zanthoxylum powder, 0.06 part of Ground Cloves, 0.1 part of numb green pepper powder, 0.1 part of cinnamomi cortex pulveratus.
Embodiment 1
A kind of quantitative stew in soy sauce meat products production technology, comprises the following steps：
1. green meat or chilled meat are removed the dirt on surface, is cleaned, obtain meat products raw material；
2. pickling liquid is added in meat products raw material（The addition of pickling liquid is the 20% of meat products raw material）, then by meat system
Product raw material carries out vacuum tumbling 25min, static 5min, the h of vacuum tumbling total time 3.5,0~4 DEG C of vacuum tumbling temperature；
3. the meat products raw material after tumbling is pickled into 24h at 0 ~ 4 DEG C, obtains semi-finished product；
4. in the semi-finished product input drier obtained after pickling, 10min is dried under 1400r/min；
5. semi-finished product are well mixed with white granulated sugar, glucose and spice after 4. step is dried；White granulated sugar, glucose and perfume (or spice) are pungent
The addition of material is 0.5% that 4. step dries later half finished weight；
6. the semi-finished product after 5. step is processed are vacuum-packed；
7. the semi-finished product after vacuum packaging are carried out into sterilization；Sterilized technical process is as follows：Semi-finished product after vacuum packaging are put
Enter in high-temperature sterilization pot, add 60 DEG C of hot water, water temperature is increased to 100 DEG C, in 100 DEG C of constant temperature 10min；Then will in 4min
Water temperature is increased to 110 DEG C, in 110 DEG C of constant temperature 5min；Then water temperature is increased to 121 DEG C in 4min, and in 121 DEG C of constant temperature
10min, then cold water will be passed through in retort be cooled to less than 40 DEG C and take the dish out of the pot.
Embodiment 2
A kind of quantitative stew in soy sauce meat products production technology, comprises the following steps：
1. green meat or chilled meat are removed the dirt on surface, is cleaned, obtain meat products raw material；
2. pickling liquid is added in meat products raw material（The addition of pickling liquid is the 15% of meat products raw material）, then by meat system
Product raw material carries out vacuum tumbling 20min, static 5min, vacuum tumbling total time 200min, 0~4 DEG C of vacuum tumbling temperature；
3. the meat products raw material after tumbling is pickled into 26h at 0 ~ 4 DEG C, obtains semi-finished product；
4. in the semi-finished product input drier obtained after pickling, 12min is dried under 1200r/min；
5. semi-finished product are well mixed with white granulated sugar, glucose and spice after 4. step is dried；White granulated sugar, glucose and perfume (or spice) are pungent
The addition of material is 0.5% that 4. step dries later half finished weight；
6. the semi-finished product after 5. step is processed are vacuum-packed；
7. the semi-finished product after vacuum packaging are carried out into sterilization；Sterilized technical process is as follows：Semi-finished product after vacuum packaging are put
Enter in high-temperature sterilization pot, add 60 DEG C of hot water, water temperature is increased to 100 DEG C, in 100 DEG C of constant temperature 9min；Then will in 3min
Water temperature is increased to 110 DEG C, in 110 DEG C of constant temperature 6min；Then water temperature is increased to 121 DEG C in 3min, and in 121 DEG C of constant temperature
9min, then cold water will be passed through in retort be cooled to less than 40 DEG C and take the dish out of the pot.
Embodiment 3
A kind of quantitative stew in soy sauce meat products production technology, comprises the following steps：
1. green meat or chilled meat are removed the dirt on surface, is cleaned, obtain meat products raw material；
2. pickling liquid is added in meat products raw material（The addition of pickling liquid is the 25% of meat products raw material）, then by meat system
Product raw material carries out vacuum tumbling 24min, static 6min, the h of vacuum tumbling total time 4,0~4 DEG C of vacuum tumbling temperature；
3. the meat products raw material after tumbling is pickled into 18h at 0 ~ 4 DEG C, obtains semi-finished product；
4. in the semi-finished product input drier obtained after pickling, 8min is dried under 1600r/min；
5. semi-finished product are well mixed with white granulated sugar, glucose and spice after 4. step is dried；White granulated sugar, glucose and perfume (or spice) are pungent
The addition of material is 0.5% that 4. step dries later half finished weight；
6. the semi-finished product after 5. step is processed are vacuum-packed；
7. the semi-finished product after vacuum packaging are carried out into sterilization；Sterilized technical process is as follows：Semi-finished product after vacuum packaging are put
Enter in high-temperature sterilization pot, add 60 DEG C of hot water, water temperature is increased to 100 DEG C, in 100 DEG C of constant temperature 11min；Then will in 3min
Water temperature is increased to 110 DEG C, in 110 DEG C of constant temperature 6min；Then water temperature is increased to 121 DEG C in 3min, and in 121 DEG C of constant temperature
11min, then cold water will be passed through in retort be cooled to less than 40 DEG C and take the dish out of the pot.
Embodiment 4
A kind of quantitative stew in soy sauce meat products production technology, comprises the following steps：
1. green meat or chilled meat are removed the dirt on surface, is cleaned, obtain meat products raw material；
2. pickling liquid is added in meat products raw material（The addition of pickling liquid is the 22% of meat products raw material）, then by meat system
Product raw material carries out vacuum tumbling 22min, static 3min, vacuum tumbling total time 3h, 0~4 DEG C of vacuum tumbling temperature；
3. the meat products raw material after tumbling is pickled into 22h at 0 ~ 4 DEG C, obtains semi-finished product；
4. in the semi-finished product input drier obtained after pickling, 10min is dried under 1300r/min；
5. semi-finished product are well mixed with white granulated sugar, glucose and spice after 4. step is dried；White granulated sugar, glucose and perfume (or spice) are pungent
The addition of material is 0.5% that 4. step dries later half finished weight；
6. the semi-finished product after 5. step is processed are vacuum-packed；
7. the semi-finished product after vacuum packaging are carried out into sterilization；Sterilized technical process is as follows：Semi-finished product after vacuum packaging are put
Enter in high-temperature sterilization pot, add 60 DEG C of hot water, water temperature is increased to 100 DEG C, in 100 DEG C of constant temperature 11min；Then will in 3min
Water temperature is increased to 110 DEG C, in 110 DEG C of constant temperature 6min；Then water temperature is increased to 121 DEG C in 3min, and in 121 DEG C of constant temperature
9min, then cold water will be passed through in retort be cooled to less than 40 DEG C and take the dish out of the pot.
The present invention is quantitatively added auxiliary and condiment using tumbling and spice, does not use " long-used soup " stew in soy sauce, makes the standardization of products
Operation, ensures product quality stability；Changed by different temperatures in sterilization process, ensure product lubrication, it is with rich flavor
On the basis of, make product that the local flavor of different levels is produced in each stage again.The novel technique of the sterilized integration of curing, simplifies
Procedure of processing, shortens process time, improves labor effect and yield rate.
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. it is a kind of to quantify stew in soy sauce meat products production technology, it is characterised in that to comprise the following steps：
1. green meat or chilled meat are removed the dirt on surface, is cleaned, obtain meat products raw material；
2. pickling liquid is added in meat products raw material, meat products raw material is then carried out into vacuum tumbling 20~25min, static 3
~6min, 3~4h of vacuum tumbling total time, 0~4 DEG C of vacuum tumbling temperature；
3. the meat products raw material after tumbling is pickled into 18~26h at 0 ~ 4 DEG C, obtains semi-finished product；
4. in the semi-finished product input drier obtained after pickling, 8 ~ 12min is dried under 1200 ~ 1600r/min；
5. semi-finished product are well mixed with white granulated sugar, glucose and spice after 4. step is dried；
6. the semi-finished product after 5. step is processed are vacuum-packed；
7. the semi-finished product after vacuum packaging are carried out into sterilization；Sterilized technical process is as follows：Semi-finished product after vacuum packaging are put
Enter in high-temperature sterilization pot, add water, water temperature is increased to 100 DEG C, in 100 DEG C of 9 ~ 11min of constant temperature；Then by water in 3-5min
Up to 110 DEG C of temperature rise, in 110 DEG C of 4 ~ 6min of constant temperature；Then water temperature is increased to 121 DEG C in 3-5min, and in 121 DEG C of constant temperature
9 ~ 11min, then cold water will be passed through in retort be cooled to less than 40 DEG C and take the dish out of the pot.
2. as claimed in claim 1 quantify stew in soy sauce meat products production technology, it is characterised in that the step 2. middle pickling liquid plus
It is the 15 ~ 25% of meat products raw material to enter amount.
3. stew in soy sauce meat products production technology is quantified as claimed in claim 1, it is characterised in that the pickling liquid is by following weight parts
Several raw material compositions：8 parts of frozen water, 2.2 parts of pig bone extract, 1.3 parts of soy sauce, 1.2 parts of edible salt, 0.8 part of white granulated sugar, glucose
0.5 part, 0.7 part of spice, 0.3 part of water retention agent, 0.5 part of monosodium glutamate, 0.5 part of maltose, 1.5 parts of soya sauce, sweet fermented flour sauce 0.8
Part, 0.15 part of yeast extract, 0.5 part of dry yellow rice wine, 0.08 part of D-araboascorbic acid sodium, 0.01 part of Monascus color, flavour nucleotide
0.002 part of disodium, 0.3 part of flavoring essence, 1 part of big green onion juice, 0.2 part of ginger juice.
4. stew in soy sauce meat products production technology is quantified as claimed in claim 3, it is characterised in that the spice is by following weight parts
Several raw material compositions：0.012 part of fennel powder, 0.02 part of star aniseed powder, 0.02 part of chilli powder, 0.02 part of ground cinnamon, zanthoxylum powder
0.08 part, 0.06 part of Ground Cloves, 0.1 part of numb green pepper powder, 0.1 part of cinnamomi cortex pulveratus.
5. stew in soy sauce meat products production technology is quantified as claimed in claim 1, it is characterised in that the step 5. middle white granulated sugar, Portugal
The addition of grape sugar and spice is 4. step dries later half finished weight 0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611196264.4A CN106858371A (en) | 2016-12-22 | 2016-12-22 | A kind of quantitative stew in soy sauce meat products production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611196264.4A CN106858371A (en) | 2016-12-22 | 2016-12-22 | A kind of quantitative stew in soy sauce meat products production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858371A true CN106858371A (en) | 2017-06-20 |
Family
ID=59164044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611196264.4A Pending CN106858371A (en) | 2016-12-22 | 2016-12-22 | A kind of quantitative stew in soy sauce meat products production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858371A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594378A (en) * | 2017-10-30 | 2018-01-19 | 江苏雨润肉食品有限公司 | A kind of quantitative stew in soy sauce processing method of boiled salted duck |
| CN108936523A (en) * | 2018-07-17 | 2018-12-07 | 重庆飞亚实业有限公司 | A kind of paste flavor halogen material and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN102524818A (en) * | 2011-12-31 | 2012-07-04 | 北京红螺食品有限公司 | Seasoned duck product and preparation method thereof |
| CN104738666A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet-state meat braised with sauce and automatic continuous production method thereof |
| CN104886625A (en) * | 2015-06-18 | 2015-09-09 | 云南农业大学 | Quantitative marinating method of marinated mutton product |
-
2016
- 2016-12-22 CN CN201611196264.4A patent/CN106858371A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN102524818A (en) * | 2011-12-31 | 2012-07-04 | 北京红螺食品有限公司 | Seasoned duck product and preparation method thereof |
| CN104738666A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet-state meat braised with sauce and automatic continuous production method thereof |
| CN104886625A (en) * | 2015-06-18 | 2015-09-09 | 云南农业大学 | Quantitative marinating method of marinated mutton product |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594378A (en) * | 2017-10-30 | 2018-01-19 | 江苏雨润肉食品有限公司 | A kind of quantitative stew in soy sauce processing method of boiled salted duck |
| CN108936523A (en) * | 2018-07-17 | 2018-12-07 | 重庆飞亚实业有限公司 | A kind of paste flavor halogen material and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103271360B (en) | A kind of preparation method of whole rabbit goods | |
| CN103271363B (en) | Processing technology of spicy roast beef | |
| CN103549470A (en) | Chicken feet with pickled peppers | |
| CN106174084A (en) | A kind of Budgerigar chicken claw leisure food and preparation method thereof | |
| CN106889558A (en) | A kind of spiced egg flavor material and preparation method thereof | |
| CN104082755A (en) | Preparation method for marinated pig knuckle | |
| CN105831588A (en) | Whole wheat boiled noodle | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN103238864B (en) | Preparing technology of faint scent type roast beef | |
| CN103284172A (en) | Method for preparing rabbit meat strip product | |
| CN106605850A (en) | Processing technology of low-fat-content air-dried fried crisp chicken (duck) | |
| CN106819892A (en) | A kind of quick-freezing pork volume | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN106858371A (en) | A kind of quantitative stew in soy sauce meat products production technology | |
| CN108041539A (en) | The processing method that one breeder bone stews fresh soup chickens' extract block | |
| CN104286891A (en) | Spicy and hot rabbit meat and preparation method thereof | |
| KR20210048966A (en) | Chicken Cooking Method | |
| CN109198478A (en) | Red oil takes off the preparation method of bone chicken claw | |
| CN108208136A (en) | The fresh-keeping essential oil of duck product spice and the duck product with its preparation | |
| KR20160066699A (en) | Sweetpumpkin powder and its products using the same | |
| CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
| CN104489724B (en) | A kind of processing method of de-oiling pot-stewed fowl duck tongue | |
| CN107495147A (en) | A kind of manufacture craft of cured meat and fish | |
| CN106036597A (en) | Instant Penaeus vannamei manufacturing method | |
| CN104921151A (en) | Kidney tonifying instant fragrant and hot rabbit meat and processing technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |
|
| RJ01 | Rejection of invention patent application after publication |