CN107981236A - A kind of ultrasonic wave aids in stew in soy sauce meat method - Google Patents
A kind of ultrasonic wave aids in stew in soy sauce meat method Download PDFInfo
- Publication number
- CN107981236A CN107981236A CN201711309766.8A CN201711309766A CN107981236A CN 107981236 A CN107981236 A CN 107981236A CN 201711309766 A CN201711309766 A CN 201711309766A CN 107981236 A CN107981236 A CN 107981236A
- Authority
- CN
- China
- Prior art keywords
- meat
- stew
- soy sauce
- thick gravy
- ultrasonic wave
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 58
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 30
- 235000013547 stew Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000013882 gravy Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract 2
- 230000008014 freezing Effects 0.000 claims abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000008156 Ringer's lactate solution Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000020991 processed meat Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 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 2
- 108010053775 Nisin Proteins 0.000 claims description 2
- 239000004309 nisin Substances 0.000 claims description 2
- 235000010297 nisin Nutrition 0.000 claims description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 4
- 235000013599 spices Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 229910052736 halogen Inorganic materials 0.000 description 4
- 150000002367 halogens Chemical class 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241001478240 Coccus Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of ultrasonic wave to aid in stew in soy sauce meat method, comprises the following steps：Raw material selects and preparatory processing；It is marinated：Meat piece is immersed in the water that saliferous mass percent is 10~20, pickle 30min；Precook：Meat piece after will be marinated boils 5~10min after being forced into 0.13~0.16MPa into the water；Stew in soy sauce：Meat after precooking is put into prefabricated thick gravy, meat is completely immersed in thick gravy, thick gravy small fire is boiled, supersonic generator is immersed in thick gravy, launches ultrasonic wave, the intensity of ultrasonic wave is 10W/cm2~18W/cm2, which keeps 30~40min, then flame-out, and thick gravy is cooled to 80 DEG C of rear enclosed pot mouths, keeps the temperature 30min；Take meat：After taking out meat, 25 DEG C are naturally cooling to, freezing after thick gravy filtering is in case use next time；It is vacuum-packed and sterilizes.This method effectively can reduce the stew in soy sauce time, energy-saving and emission-reduction, improve large-scale production efficiency, and improve the mouthfeel of meat on the premise of stew in soy sauce quality is ensured.
Description
Technical field
The present invention relates to a kind of stew in soy sauce meat method, and in particular to a kind of ultrasonic wave aids in stew in soy sauce meat method, belongs to food
Product manufacture field.
Background technology
Stew in soy sauce is put into food materials in the thick gravy modulated in advance, is opened with baked wheaten cake, in boiling process, makes the halogen in thick gravy
Taste is immersed in food materials, which is to make an extremely important process of spiced and stewed food.For the stew in soy sauce of vegetables, due to vegetable
Dish tissue is simple, and easily tasty, the stew in soy sauce time is shorter；And for the stew in soy sauce of meat, since meat tissue is more closely knit, pot-stewed fowl is not
It is easily accessible in the tissue of meat, therefore for vegetables, its stew in soy sauce time is longer, so that the problem of bringing is not enough to save
Can, and reduce the efficiency of large-scale production.
The content of the invention
The object of the present invention is to provide a kind of ultrasonic wave to aid in stew in soy sauce meat method, and this method can ensure stew in soy sauce quality
Under the premise of, the stew in soy sauce time effectively is reduced, energy-saving and emission-reduction, improve large-scale production efficiency, and improve the mouthfeel of meat.
To achieve the above object, a kind of ultrasonic wave auxiliary stew in soy sauce meat method that the present invention uses, comprises the following steps：
(1) raw material selection and preparatory processing：After meat is rejected inedible part, cleaning, disinfection, stripping and slicing；
(2) pickle：Meat piece is immersed in the water that saliferous mass percent is 10~20, pickle 30min；
(3) precook：By meat piece of the step (2) after marinated into the water, be forced into after 0.13~0.16MPa and boil 5~
10min；
(4) stew in soy sauce：It will be put into through step (3) processed meat in prefabricated thick gravy, and meat is completely immersed in thick gravy, by halogen
Juice small fire is boiled, and supersonic generator is immersed in thick gravy, launches ultrasonic wave, the intensity of ultrasonic wave is 10W/cm2~18W/
Cm2, which keeps 30~40min, then flame-out, and thick gravy is cooled to 80 DEG C of rear enclosed pot mouths, keeps the temperature 30min；
(5) meat is taken：Meat piece after step (4) processing is naturally cooling to 25 DEG C, thick gravy is cold after filtering after thick gravy taking-up
Freeze in case next time uses；
(6) it is vacuum-packed：After being packed using vacuum packing machine, then carry out disinfection, finished product is made.
Further, after above-mentioned steps (4), meat piece is taken out, immerses nisin and in sodium lactate solution 20
~30s, then takes out, then carries out step (5).
Preferably, the pressure in the step (3) is 0.14MPa, and brew time is 6~8min.
Preferably, the ultrasonic intensity used in the step (4) is 15~18W/cm2。
Preferably, the ultrasonic intensity used in the step (4) is 16W/cm2。
During stew in soy sauce, small fire cooking, promotes the active ingredient not soluble in water and oily in thick gravy constantly to roll, at the same time
Coordinate and thick gravy is directly acted on ultrasonic wave, cause salinity and spices dither in thick gravy, so that easily enter in meat piece,
Meat piece is set to be more prone to tasty；And by the vibration of ultrasonic wave, it can play a role in improving to harder meat, it is become more
Add soft, improve mouthfeel.
Brief description of the drawings
Fig. 1 is the flow diagram of the present invention.
Embodiment
Invention is described in further detail below in conjunction with the accompanying drawings.
A kind of ultrasonic wave aids in stew in soy sauce meat method, and this method can effectively reduce halogen on the premise of stew in soy sauce quality is ensured
Time processed, energy-saving and emission-reduction, improve large-scale production efficiency, and improve the mouthfeel of meat.
To achieve the above object, a kind of ultrasonic wave auxiliary stew in soy sauce meat method that the present invention uses, comprises the following steps：
(1) raw material selection and preparatory processing：After meat is rejected inedible part, cleaning, disinfection, stripping and slicing；
(2) pickle：Meat piece is immersed in the water that saliferous mass percent is 10~20, pickle 30min；
(3) precook：By meat piece of the step (2) after marinated into the water, be forced into after 0.13~0.16MPa and boil 5~
10min；
(4) stew in soy sauce：It will be put into through step (3) processed meat in prefabricated thick gravy, and meat is completely immersed in thick gravy, by halogen
Juice small fire is boiled, and supersonic generator is immersed in thick gravy, launches ultrasonic wave, the intensity of ultrasonic wave is 10W/cm2~18W/
Cm2, which keeps 30~40min, then flame-out, and thick gravy is cooled to 80 DEG C of rear enclosed pot mouths, keeps the temperature 30min；
(5) meat is taken：Meat piece after step (4) processing is naturally cooling to 25 DEG C, thick gravy is cold after filtering after thick gravy taking-up
Freeze in case next time uses；
(6) it is vacuum-packed：After being packed using vacuum packing machine, then carry out disinfection, finished product is made.
During stew in soy sauce, small fire cooking, promotes the active ingredient not soluble in water and oily in thick gravy constantly to roll, at the same time
Coordinate and thick gravy is directly acted on ultrasonic wave, cause salinity and spices dither in thick gravy, so that easily enter in meat piece,
Meat piece is set to be more prone to tasty；And by the vibration of ultrasonic wave, it can play a role in improving to harder meat, it is become more
Add soft, improve mouthfeel.Ultrasonic intensity is too low, then enters meat facilitation effect unobvious in the block to salinity and spices, with
Intensity increase, the speed that salinity and spices enter meat piece increases, and when intensity is excessive, then enters meat piece to salinity and spices
Speed lifts unobvious, therefore its intensity is arranged on 10W/cm2~18W/cm2It is more suitable, it is preferable that the ultrasonic wave of use
Intensity is 15~18W/cm2；As ultrasonic intensity constantly increases, its power consumption also constantly increases, therefore to make mixed economy
Benefit is optimal, and the ultrasonic intensity used is 16W/cm2。
In order to lift the fresh-keeping effect of meat piece, further, after above-mentioned steps (4), meat piece is taken out, immerses lactic acid chain
Coccus element and 20~30s in sodium lactate solution, then take out, then carry out step (5).
Through experiment, it is preferable that the pressure in step (3) is 0.14MPa, brew time is 6~8min, and meat boils at this time
Make better.
Claims (5)
1. a kind of ultrasonic wave aids in stew in soy sauce meat method, it is characterised in that：Comprise the following steps：
(1) raw material selection and preparatory processing：After meat is rejected inedible part, cleaning, disinfection, stripping and slicing；
(2) pickle：Meat piece is immersed in the water that saliferous mass percent is 10~20, pickle 30min；
(3) precook：By meat piece of the step (2) after marinated into the water, 5~10min is boiled after being forced into 0.13~0.16MPa；
(4) stew in soy sauce：It will be put into through step (3) processed meat in prefabricated thick gravy, and meat is completely immersed in thick gravy, thick gravy is small
Baked wheaten cake is opened, and supersonic generator is immersed in thick gravy, launches ultrasonic wave, the intensity of ultrasonic wave is 10W/cm2~18W/cm2, the mistake
Journey keeps 30~40min, then flame-out, and thick gravy is cooled to 80 DEG C of rear enclosed pot mouths, keeps the temperature 30min；
(5) meat is taken：Meat piece after step (4) processing is naturally cooling to 25 DEG C after thick gravy taking-up, after thick gravy filtering freezing with
Standby next time uses；
(6) it is vacuum-packed：After being packed using vacuum packing machine, then carry out disinfection, finished product is made.
A kind of 2. ultrasonic wave auxiliary stew in soy sauce meat method according to claim 1, it is characterised in that：In above-mentioned steps (4)
Afterwards, meat piece is taken out, immerses nisin and 20~30s in sodium lactate solution, then take out, then carry out step (5).
A kind of 3. ultrasonic wave auxiliary stew in soy sauce meat method according to claim 1 or 2, it is characterised in that：The step (3)
In pressure be 0.14MPa, brew time is 6~8min.
A kind of 4. ultrasonic wave auxiliary stew in soy sauce meat method according to claim 1 or 2, it is characterised in that：The step (4)
The middle ultrasonic intensity used is 15~18W/cm2。
A kind of 5. ultrasonic wave auxiliary stew in soy sauce meat method according to claim 4, it is characterised in that：In the step (4)
The ultrasonic intensity used is 16W/cm2。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711309766.8A CN107981236A (en) | 2017-12-11 | 2017-12-11 | A kind of ultrasonic wave aids in stew in soy sauce meat method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711309766.8A CN107981236A (en) | 2017-12-11 | 2017-12-11 | A kind of ultrasonic wave aids in stew in soy sauce meat method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981236A true CN107981236A (en) | 2018-05-04 |
Family
ID=62037399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711309766.8A Pending CN107981236A (en) | 2017-12-11 | 2017-12-11 | A kind of ultrasonic wave aids in stew in soy sauce meat method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107981236A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221958A (en) * | 2018-10-08 | 2019-01-18 | 阜阳市尚源食品有限公司 | A kind of novel marinating method of Sauce flavor pot-stewed chicken pawl |
| CN109527142A (en) * | 2018-12-27 | 2019-03-29 | 萧氏茶业集团有限公司 | A kind of slim tea and preparation method thereof |
| CN109567187A (en) * | 2018-12-27 | 2019-04-05 | 宜昌清溪沟贡茶有限公司 | A method of generation meal stick is made using tealeaves |
| CN110720597A (en) * | 2019-11-19 | 2020-01-24 | 怀化市明友食品有限责任公司 | Storage method of sauced duck necks |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858365A (en) * | 2017-01-10 | 2017-06-20 | 南京农业大学 | A kind of method that ultrasonic assistant cooks processing spiced beef |
-
2017
- 2017-12-11 CN CN201711309766.8A patent/CN107981236A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858365A (en) * | 2017-01-10 | 2017-06-20 | 南京农业大学 | A kind of method that ultrasonic assistant cooks processing spiced beef |
Non-Patent Citations (1)
| Title |
|---|
| 钟赛意等: ""超声辅助传统加热方式煮制肉品的"", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221958A (en) * | 2018-10-08 | 2019-01-18 | 阜阳市尚源食品有限公司 | A kind of novel marinating method of Sauce flavor pot-stewed chicken pawl |
| CN109527142A (en) * | 2018-12-27 | 2019-03-29 | 萧氏茶业集团有限公司 | A kind of slim tea and preparation method thereof |
| CN109567187A (en) * | 2018-12-27 | 2019-04-05 | 宜昌清溪沟贡茶有限公司 | A method of generation meal stick is made using tealeaves |
| CN110720597A (en) * | 2019-11-19 | 2020-01-24 | 怀化市明友食品有限责任公司 | Storage method of sauced duck necks |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104856102B (en) | A kind of preparation technology of the instant dried fish of the Yellow River carp | |
| CN102697065A (en) | Beef jerky with sauce flavor and method for preparing same | |
| CN107981236A (en) | A kind of ultrasonic wave aids in stew in soy sauce meat method | |
| CN104938606B (en) | A method of stewed meat products are processed using impulse electric field and impulse ultrasound | |
| CN102919894B (en) | Processing method of instant sweet and sour fish capable of being preserved at normal temperature | |
| CN106858365A (en) | A kind of method that ultrasonic assistant cooks processing spiced beef | |
| CN103704738A (en) | Beef enzyme tenderization treatment method and cooked food processing technology of stewed beef | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN103504322A (en) | Method for making spicy beef jerky | |
| CN103598630A (en) | Production method of instant frozen abalone sauce | |
| CN102488188A (en) | Making method of crisp lentinus edodes biscuit | |
| CN105285763A (en) | Manufacturing method of canned loach with black bean sauce having soft fishbone | |
| CN105077311A (en) | Preparation method of braised pork in brown sauce | |
| CN102771808A (en) | Production method of conditioned chicken claws | |
| CN102771828A (en) | Fish maw with pickled pepper and preparation method thereof | |
| CN102429230A (en) | Making method of mutton board noodle | |
| CN103598621B (en) | TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs | |
| CN110613102A (en) | Method for manufacturing instant stinky mandarin fish can | |
| CN101810347A (en) | Processing method of dried mackerel flesh | |
| CN103340427B (en) | Preparation method for convenient pickled radish and duck soup | |
| CN104757580A (en) | Preparation method of enzyme digested pigeon meat paste | |
| CN112493421A (en) | Novel convenient self-heating old goose pot low-temperature processing technology | |
| CN103340428A (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN103652996A (en) | Method for special beef offal by traditional method | |
| CN103932167B (en) | The double; two stone pot processing technique in a kind of Mount Huang |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180504 |