CN107997013A - It is a kind of to facilitate boiling sliced meat and preparation method thereof - Google Patents
It is a kind of to facilitate boiling sliced meat and preparation method thereof Download PDFInfo
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Classifications
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- 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
-
- 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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Facilitate boiling sliced meat and preparation method thereof the present invention relates to a kind of, belong to field of food, it includes boiling sliced meat finished product and its packaging, and soup and the solid content volume ratio of boiling sliced meat finished product are 1.4~1.6:1, its raw material components includes：Thin pork, rape oil or salad oil, thick broad-bean sauce, bubble hot pepper, bubble rod chilli, ginger, garlic, green onion, pericarpium zanthoxyli bungeani face, white sugar, paprika, salt, monosodium glutamate, water, green bamboo shoots, bean sprouts, butcher's meat material, spices and seasoning siccative；Its preparation method is：A, section is marinated, and B, cook, and C, boil, D, filling sterilizing；Compared with prior art, boiling sliced meat flavor is authentic, spicy fresh perfume (or spice) for facilitating in the present invention, using non-real empty package, can preserve at normal temperatures for a long time, and soup is lost in few in preserving process, and heating is only needed when edible, delicious portable；Its preparation method is simple to operation, is adapted to large-scale production.
Description
Technical field
The present invention relates to instant food processing technique field, more particularly to a kind of facilitate boiling sliced meat and preparation method thereof.
Background technology
Sichuan cuisine is one of Chinese eight big cuisines, originating from Sichuan province, with numb, peppery, fresh, fragrant for characteristic.Boiling sliced meat are
One of Chongqing of Sichuan famous dish is ripe and gain the name with boiling because sliced meat are without drawing oil.Sliced meat are hung and pasted using thin pork as primary raw material by vegetable
Cook again, can keep Fresh ＆ Tender in Texture, easy to digest, sliced meat are fired without high-temperature hot oil in whole cooking process, are reduced carcinogenic
The generation of material.Its meat flavour is spicy, tender, easily chews.Meat tenderness dish is fresh when eating, and soup red oil is bright, and spicy is dense, most preferably goes with rice.
But boiling sliced meat manufacturing process is numerous and diverse, Homemade is difficult to grasp size of the flavoring with the when duration and degree of heating.It is another
Aspect, with the quickening of people's lives rhythm, culinary art has gradually become a kind of luxurious enjoyment.The appearance of instant food, solves
This problem.
, it is necessary to solve the problems, such as three during facilitating boiling sliced meat to develop.One is product is protected in later stage room temperature
During Tibetan, sliced meat and other dispensings are easily subject to the pollution of microorganism to cause to go bad, it is thus necessary to determine that extend its shelf-life method；
Second, flavor preservation of the vacuum packaging to boiling sliced meat is unfavorable, using non-real empty package, operated not in product heat-sterilization process
When easy the problems such as producing swollen bag, rupture；Third, in long-time preserving process, vegetable soup can be gradually lost in, and cause flavor to damage
Lose.
The content of the invention
The technical problems to be solved by the invention be to provide it is a kind of facilitate boiling sliced meat and preparation method thereof, this facilitates boiling
Sliced meat flavor is authentic, spicy fresh perfume (or spice), using non-real empty package, can preserve at normal temperatures for a long time, and the soup in preserving process
Juice is lost in less, and heating is only needed when edible, delicious portable；Its preparation method is simple to operation, is adapted to large-scale production.
The technical solution that the present invention solves above-mentioned technical problem is as follows：
A kind of to facilitate boiling sliced meat, it includes boiling sliced meat finished product and its packaging, the soup of the boiling sliced meat finished product with
The volume ratio of solid content is 1.4~1.6:1, in parts by weight, the raw material components of the boiling sliced meat finished product include：500~550
Part thin pork, 80~100 parts of rape oils or salad oil, 32~35 portions of thick broad-bean sauce, 10~12 parts of bubble hot peppers, the wild mountain of 10~12 parts of bubbles
Green pepper, 3~4 portions of ginger, 3~5 portions of garlics, 1~3 portion of green onion, 1.5~3.0 parts of pericarpium zanthoxyli bungeani faces, 1~3 part of white sugar, 10~15 parts of paprikas, 10
~12 portions of salt, 5~8 portions of monosodium glutamates, 400~500 parts of water, 10~20 parts of green bamboo shoots, 15~20 parts of bean sprouts, 30~35 parts of butcher's meat material,
1.5~2 parts of spices and 50~60 parts of seasoning siccatives.
Compared with prior art, the beneficial effect of product of the present invention is：
Boiling sliced meat flavor is authentic for facilitating in the present invention, spicy fresh perfume (or spice), can be for a long time normal using non-real empty package
Temperature is lower to be preserved, and soup is lost in less in preserving process；It is embodied in following three aspects：
(1) dispensing of boiling sliced meat product itself is complicated, and proportion scale dosage is difficult to grasp, and the present invention directly provides boiling meat
Piece finished product, only needs to heat vegetable when edible, and not only product facilitates portable, tasty, and without more cooking
Operation, effectively solves the worry for the people that culinary art new hand will not even cook；
(2) it is provided by the invention to facilitate boiling sliced meat to use non-real empty package, extruding, Neng Gouliang will not be produced to meat products
Vegetable form texture is preserved well, reduces meat water outlet, and does not add the additives such as preservative and essence in product dispensing completely,
Meet the pursuit that modern people are food-safe, natural；
(3) provided by the invention to facilitate in boiling sliced meat packaging, the volume ratio of soup and solid content is 1.4~1.6:1, make
Obtaining product can preserve at normal temperatures for a long time, and soup is lost in less, if soup and the volume ratio of solid content in preserving process
More than this scope, then microbial growth is full of nutrition, shortened shelf life；If soup and the volume ratio of solid content are less than this model
Enclose, then soup is lost in seriously in later stage storage, can not keep the good flavor of vegetable.
Based on the above technical solutions, the present invention can also be improved as follows.
As a kind of preferred embodiment of the present invention, the butcher's meat material is by cornstarch, edible salt, white pepper powder, wood
Melon protease is with 24:13:1:2 weight ratio is uniformly mixed.
Beneficial effect using above-mentioned preferred solution is：
When pickling thin pork using this butcher's meat material formula, it can effectively remove the fishy smell of fresh pork and effectively avoid fresh
Nutrient loss in pork, moreover it is possible to further improve the fresh and tender degree and post mouth feel of thin pork, greatly improve marinated effect
Fruit.
As another preferred embodiment of the present invention, the white pepper powder crushed 80 mesh sieves before weighing.
Beneficial effect using above-mentioned preferred solution is：
White pepper powder is thinner, is more conducive to the marinated of thin pork.
As the present invention another preferred embodiment, the spices by illiciumverum, cassia bark, fennel seeds, White Chloe, tsaoko,
With 1 after kaempferia galamga, cloves crushing:1:1:0.8:0.8:0.02:0.02 weight ratio is uniformly mixed.
Beneficial effect using above-mentioned preferred solution is：
Given off a strong fragrance using this fragrance formulations, is thick but not greasy, added in frying, can preferably discharge the perfume (or spice) in spices
Gas, then addition cold water is boiled, can further improve the fragrance at soup bottom so that more fragrance is happy when boiling throw-out sliced meat
People.
As another preferred embodiment of the present invention, the seasoning siccative is by chilli and pericarpium zanthoxyli bungeani grain with 7:3
Weight ratio mixes.
Beneficial effect using above-mentioned preferred solution is：
Boiling sliced meat after boiling directly pour leaching so far season siccative on, can further improve boiling sliced meat fragrance and
Mouthfeel.
A kind of preparation method as described above for facilitating boiling sliced meat, it comprises the following steps：
A, section is marinated
Fresh, soft thin pork is selected according to above-mentioned parts by weight and cleans spare, and then thin pork is cut into slices, according still further to
Above-mentioned parts by weight are added butcher's meat material and are stirred evenly, and marinated pork slices are obtained after marinated；
B, cook
Frying pan is placed on fire, rape oil or salad oil are cooked according to above-mentioned parts by weight and heated, treat oil temperature be increased to 110~
At 120 DEG C, the quick-fried perfume (or spice) of green onion, ginger, garlic is put into according to above-mentioned parts by weight, when oil temperature is increased to more than 140 DEG C, according to above-mentioned parts by weight
Thick broad-bean sauce, bubble hot pepper, bubble rod chilli, pericarpium zanthoxyli bungeani face and paprika quick-fried 3~5mi n are added, is then added according to above-mentioned parts by weight
Enter white sugar, salt, monosodium glutamate and spices stir-fry 30~40s, add cold water and boiled according still further to above-mentioned parts by weight, that is, obtain soup bottom；
C, boil
The marinated pork slices that step A is obtained add in the soup bottom obtained to step B 2~3mi n that boil, pork to be pickled
After piece discoloration, 30~40s of clean green bamboo shoots and bean sprouts blanching is put into according to above-mentioned parts by weight, right turning off stove is drenched to above-mentioned parts by weight
Seasoning siccative on, that is, obtain boiling sliced meat finished product；
D, filling sterilizing
According to soup and the volume ratio of solid content it is 1.4~1.6 by the boiling sliced meat finished product that step C is obtained:1 carries out hot filling
Dress, is then sealed, and is placed in fountain high temperature and pressure conditioning sterilization kettle, then the temperature in sterilization kettle is increased to 60~80
DEG C, heat water-spraying 10~20mi n, are then increased to 100~105 DEG C, constant-temperature spray 5~10mi n by the temperature in sterilization kettle,
Finally the temperature in sterilization kettle is increased to continue spray 3~5mi n after 121 DEG C, that is, obtains described facilitating boiling sliced meat.
Compared with prior art, the beneficial effect of the method for the present invention is：
The method of the present invention boiling sliced meat convenient for production are simple to operation, are adapted to large-scale production, that produces facilitates boiling
Sliced meat flavor is authentic, spicy fresh perfume (or spice), using non-real empty package, can preserve at normal temperatures for a long time, and the soup in preserving process
Juice is lost in few；In terms of its advantage is embodied in following four：
(1) dispensing of boiling sliced meat product itself is complicated, and proportion scale dosage is difficult to grasp, and the method for the present invention directly provides water
Cook meat piece finished product, only need to heat vegetable when edible, not only product facilitates portable, tasty, and without more
Cooking operation, effectively solves the worry for the people that culinary art new hand will not even cook；
(2) the method for the present invention uses non-real empty package, will not produce extruding to meat products, can well preserve vegetable form
Texture, reduces meat water outlet, and does not add the additives such as preservative and essence in product dispensing completely, meets modern people couple
Food security, natural pursuit；
(3) soup and the volume ratio of solid content are 1.4~1.6 when filling in the method for the present invention:1 so that product can be grown
Time preserves at normal temperatures, and soup is lost in less in preserving process, if soup and the volume ratio of solid content are more than this scope,
Microbial growth is full of nutrition, shortened shelf life；If soup and the volume ratio of solid content are less than this scope, later stage storage
During soup be lost in serious, the good flavor of vegetable can not be kept；
(4) the method for the present invention uses gas-containing cooking food sterilization technique, and concrete operations are divided into three phases, and the first stage is
Middle low temperature low-intensity sterilization stage, second stage are high temperature intensity sterilization stage, and the phase III is high temperature, short time sterilization phase,
Using fountain sterilization technology, evenly, no dead angle, bactericidal effect is more preferable, and in operation, can monitor in real time for heating
Pressure inside the tank and temperature, had not only ensured that the bad phenomenons such as swollen bag, rupture will not be produced in sterilization process, but also can effectively reduce product and exist
The pollution damage of microorganism, extends the shelf life during later stage preservation under room temperature.
As a kind of preferred embodiment of the present invention, in step, the thin pork is cut into the thin of 0.5~0.6mm
Piece.
Beneficial effect using above-mentioned preferred solution is：
The thin slice that thin pork is cut into this thickness is more prone to ripe, and it is tasty be more prone to, mouthfeel is more preferable.
As another preferred embodiment of the present invention, in step, 10~15mi n are pickled.
Beneficial effect using above-mentioned preferred solution is：
Not only the time is saved, but also marinated effect can be effectively ensured.
As another preferred embodiment of the present invention, in stepb, frying pan is placed on fire, after dryouting steam, then
Rape oil or salad oil are cooked according to above-mentioned parts by weight and heated.
Beneficial effect using above-mentioned preferred solution is：
Remaining moisture in frying pan is effectively avoided to influence condiment frying effect.
As the present invention another preferred embodiment, in step D, by the boiling sliced meat finished product that step C is obtained by
It is 1.5 according to soup and the volume ratio of solid content:1 be divided into more parts after carry out hot filling.
Beneficial effect using above-mentioned preferred solution is：
The more efficient pollution damage that must reduce product microorganism during later stage preservation under room temperature, extends the shelf life, and
Soup is lost in few in preserving process, meanwhile, it is divided into more parts and carries out filling can further improve production efficiency.
The better embodiment of the present invention is described in further details below.
A kind of to facilitate boiling sliced meat, it includes boiling sliced meat finished product and its packaging, the soup of the boiling sliced meat finished product with
The volume ratio of solid content is 1.4~1.6:1, in parts by weight, the raw material components of the boiling sliced meat finished product include：500~550
Part thin pork, 80~100 parts of rape oils or salad oil, 32~35 portions of thick broad-bean sauce, 10~12 parts of bubble hot peppers, the wild mountain of 10~12 parts of bubbles
Green pepper, 3~4 portions of ginger, 3~5 portions of garlics, 1~3 portion of green onion, 1.5~3.0 parts of pericarpium zanthoxyli bungeani faces, 1~3 part of white sugar, 10~15 parts of paprikas, 10
~12 portions of salt, 5~8 portions of monosodium glutamates, 400~500 parts of water, 10~20 parts of green bamboo shoots, 15~20 parts of bean sprouts, 30~35 parts of butcher's meat material,
1.5~2 parts of spices and 50~60 parts of seasoning siccatives；
The butcher's meat material is by cornstarch, edible salt, white pepper powder, papain with 24:13:1:2 weight ratio is equal
Even to mix, the white pepper powder crushed 80 mesh sieves before weighing；
The spices by illiciumverum, cassia bark, fennel seeds, White Chloe, tsaoko, kaempferia galamga, cloves crush after with 1:1:1:0.8:0.8:
0.02:0.02 weight ratio is uniformly mixed；The seasoning siccative is by chilli and pericarpium zanthoxyli bungeani grain with 7:3 weight ratio mixing
Form.
A kind of preparation method as described above for facilitating boiling sliced meat, it comprises the following steps：
A, section is marinated
Fresh, soft thin pork, which is selected, according to above-mentioned parts by weight cleans spare, thin pork is then cut into 0.5~
The thin slice of 0.6mm, adds butcher's meat material according still further to above-mentioned parts by weight and stirs evenly, and marinated pig is obtained after marinated 10~15mi n
Sliced meat；
B, cook
Frying pan is placed on fire, after dryouting steam, rape oil or salad oil is cooked according to above-mentioned parts by weight and heated, treats oil temperature
When being increased to 110~120 DEG C, the quick-fried perfume (or spice) of green onion, ginger, garlic is put into according to above-mentioned parts by weight, when oil temperature is increased to more than 140 DEG C, is pressed
Thick broad-bean sauce, bubble hot pepper, bubble rod chilli, pericarpium zanthoxyli bungeani face and paprika 3~5min of quick-fried are added according to above-mentioned parts by weight, then according to upper
State that parts by weight add white sugar, salt, monosodium glutamate and spices stir-fry 30~40s, add cold water and boiled according still further to above-mentioned parts by weight, i.e.,
Obtain soup bottom；
C, boil
The marinated pork slices that step A is obtained add in the soup bottom obtained to step B the 2~3min that boils, pork to be pickled
After piece discoloration, 30~40s of clean green bamboo shoots and bean sprouts blanching is put into according to above-mentioned parts by weight, right turning off stove is drenched to above-mentioned parts by weight
Seasoning siccative on, that is, obtain boiling sliced meat finished product；
D, filling sterilizing
By the boiling sliced meat finished product that step C is obtained according to soup and the volume ratio of solid content for 1.4~
1.6:1 be divided into more parts after carry out hot filling, then seal, be placed in fountain high temperature and pressure conditioning sterilization kettle
In, then the temperature in sterilization kettle is increased to 60~80 DEG C, 10~20min of heat water-spraying, then by the temperature liter in sterilization kettle
Up to 100~105 DEG C, 5~10min of constant-temperature spray, finally by the temperature in sterilization kettle be increased to continue after 121 DEG C spray 3~
5min, that is, obtain described facilitating boiling sliced meat.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of to facilitate boiling sliced meat, it includes boiling sliced meat finished product and its packaging, the soup of the boiling sliced meat finished product with
The volume ratio of solid content is 1.5:1, in parts by weight, the raw material components of the boiling sliced meat finished product include：500 parts of thin porks,
80 parts of rape oils or salad oil, 35 portions of thick broad-bean sauce, 12 parts of bubble hot peppers, 12 parts of bubble rod chillis, 4 portions of ginger, 5 portions of garlics, 3 portions of green onions, 3.0 parts it is red
Pepper powder, 3 parts of white sugar, 15 parts of paprikas, 12 portions of salt, 58 portions of monosodium glutamates, 480 parts of water, 20 parts of green bamboo shoots, 20 parts of bean sprouts, 35 parts salt down
Meat material, 2 parts of spices and 60 parts of seasoning siccatives.
A kind of preparation method as described above for facilitating boiling sliced meat, it comprises the following steps：
A, section is marinated
Fresh, soft thin pork is selected according to above-mentioned parts by weight and cleans spare, and then thin pork is cut into slices, according still further to
Above-mentioned parts by weight are added butcher's meat material and are stirred evenly, and marinated pork slices are obtained after marinated；
B, cook
Frying pan is placed on fire, rape oil or salad oil are cooked according to above-mentioned parts by weight and heated, treats that oil temperature is increased to 120 DEG C
When, the quick-fried perfume (or spice) of green onion, ginger, garlic is put into according to above-mentioned parts by weight, when oil temperature is increased to more than 140 DEG C, is added according to above-mentioned parts by weight
Thick broad-bean sauce, bubble hot pepper, bubble rod chilli, pericarpium zanthoxyli bungeani face and paprika quick-fried 5min, then add white sugar, food according to above-mentioned parts by weight
Salt, monosodium glutamate and spices stir-frying 40s, add cold water and boiled according still further to above-mentioned parts by weight, that is, obtain soup bottom；
C, boil
The marinated pork slices that step A is obtained add in the soup bottom obtained to step B the 3min that boils, and pork slices to be pickled become
After color, clean green bamboo shoots and bean sprouts blanching 40s are put into according to above-mentioned parts by weight, right turning off stove, which is drenched to the seasoning of above-mentioned parts by weight, to be done
On material, that is, obtain boiling sliced meat finished product；
D, filling sterilizing
According to soup and the volume ratio of solid content it is 1.5 by the boiling sliced meat finished product that step C is obtained:1 carries out hot filling, so
After seal, be placed in fountain high temperature and pressure conditioning sterilization kettle, then the temperature in sterilization kettle is increased to 75 DEG C, heat water-spraying
15min, is then increased to 105 DEG C, the temperature in sterilization kettle, is finally increased to by constant-temperature spray 5min by the temperature in sterilization kettle
Continue to spray 5min after 121 DEG C, that is, obtain described facilitating boiling sliced meat.
Embodiment 2
A kind of to facilitate boiling sliced meat, it includes boiling sliced meat finished product and its packaging, the soup of the boiling sliced meat finished product with
The volume ratio of solid content is 1.5:1, in parts by weight, the raw material components of the boiling sliced meat finished product include：525 parts of thin porks,
90 parts of rape oils or salad oil, 33.5 portions of thick broad-bean sauce, 11 parts of bubble hot peppers, 11 parts of bubble rod chillis, 4 portions of ginger, 4 portions of garlics, 2 parts of green onions, 2.25
Part pericarpium zanthoxyli bungeani face, 2 parts of white sugar, 12.5 parts of paprikas, 11 portions of salt, 6.5 portions of monosodium glutamates, 450 parts of water, 15 parts of green bamboo shoots, 17.5 parts of beans
Bud, 32.5 parts of butcher's meat material, 1.75 parts of spices and 55 parts of seasoning siccatives；
The butcher's meat material is by cornstarch, edible salt, white pepper powder, papain with 24:13:1:2 weight ratio is equal
It is even to mix；
The spices by illiciumverum, cassia bark, fennel seeds, White Chloe, tsaoko, kaempferia galamga, cloves crush after with 1:1:1:0.8:0.8:
0.02:0.02 weight ratio is uniformly mixed；The seasoning siccative is by chilli and pericarpium zanthoxyli bungeani grain with 7:3 weight ratio mixing
Form.
A kind of preparation method as described above for facilitating boiling sliced meat, it comprises the following steps：
A, section is marinated
Fresh, soft thin pork is selected according to above-mentioned parts by weight and cleans spare, and thin pork is then cut into 0.55mm's
Thin slice, adds butcher's meat material according still further to above-mentioned parts by weight and stirs evenly, and marinated pork slices are obtained after marinated 12.5min；
B, cook
Frying pan is placed on fire, after dryouting steam, rape oil or salad oil is cooked according to above-mentioned parts by weight and heated, treats oil temperature
When being increased to 115 DEG C, the quick-fried perfume (or spice) of green onion, ginger, garlic is put into according to above-mentioned parts by weight, when oil temperature is increased to more than 140 DEG C, according to above-mentioned
Parts by weight add thick broad-bean sauce, bubble hot pepper, bubble rod chilli, pericarpium zanthoxyli bungeani face and paprika quick-fried 4min, then according to above-mentioned parts by weight
White sugar, salt, monosodium glutamate and spices stir-frying 35s are added, cold water and boiled is added according still further to above-mentioned parts by weight, that is, obtains soup bottom；
C, boil
The marinated pork slices that step A is obtained add in the soup bottom obtained to step B the 2.5min that boils, pork slices to be pickled
After discoloration, clean green bamboo shoots and bean sprouts blanching 35s are put into according to above-mentioned parts by weight, right turning off stove is drenched to the seasoning of above-mentioned parts by weight
On siccative, that is, obtain boiling sliced meat finished product；
D, filling sterilizing
According to soup and the volume ratio of solid content it is 1.5 by the boiling sliced meat finished product that step C is obtained:After 1 is divided into more parts
Hot filling is carried out, is then sealed, is placed in fountain high temperature and pressure conditioning sterilization kettle, then the temperature in sterilization kettle is increased to
70 DEG C, heat water-spraying 15min, the temperature in sterilization kettle is then increased to 102.5 DEG C, constant-temperature spray 7.5min, will finally kill
Temperature in bacterium kettle continues to spray 4min after being increased to 121 DEG C, that is, obtains described facilitating boiling sliced meat.
Embodiment 3
A kind of to facilitate boiling sliced meat, it includes boiling sliced meat finished product and its packaging, the soup of the boiling sliced meat finished product with
The volume ratio of solid content is 1.4:1, in parts by weight, the raw material components of the boiling sliced meat finished product include：500 parts of thin porks,
80 parts of rape oils or salad oil, 32 portions of thick broad-bean sauce, 10 parts of bubble hot peppers, 10 parts of bubble rod chillis, 3 portions of ginger, 3 portions of garlics, 1 portion of green onion, 1.5 parts it is red
Pepper powder, 1 part of white sugar, 10 parts of paprikas, 10 portions of salt, 5 portions of monosodium glutamates, 400 parts of water, 10 parts of green bamboo shoots, 15 parts of bean sprouts, 30 parts of butcher's meats
Material, 1.5 parts of spices and 50 parts of seasoning siccatives；
The butcher's meat material is by cornstarch, edible salt, white pepper powder, papain with 24:13:1:2 weight ratio is equal
Even to mix, the white pepper powder crushed 80 mesh sieves before weighing；
The spices by illiciumverum, cassia bark, fennel seeds, White Chloe, tsaoko, kaempferia galamga, cloves crush after with 1:1:1:0.8:0.8:
0.02:0.02 weight ratio is uniformly mixed；The seasoning siccative is by chilli and pericarpium zanthoxyli bungeani grain with 7:3 weight ratio mixing
Form.
A kind of preparation method as described above for facilitating boiling sliced meat, it comprises the following steps：
A, section is marinated
Fresh, soft thin pork is selected according to above-mentioned parts by weight and cleans spare, and thin pork is then cut into the thin of 0.5mm
Piece, adds butcher's meat material according still further to above-mentioned parts by weight and stirs evenly, and marinated pork slices are obtained after marinated 10min；
B, cook
Frying pan is placed on fire, after dryouting steam, rape oil or salad oil is cooked according to above-mentioned parts by weight and heated, treats oil temperature
When being increased to 110 DEG C, the quick-fried perfume (or spice) of green onion, ginger, garlic is put into according to above-mentioned parts by weight, when oil temperature is increased to more than 140 DEG C, according to above-mentioned
Parts by weight add thick broad-bean sauce, bubble hot pepper, bubble rod chilli, pericarpium zanthoxyli bungeani face and paprika quick-fried 3min, then according to above-mentioned parts by weight
White sugar, salt, monosodium glutamate and spices stir-frying 30s are added, cold water and boiled is added according still further to above-mentioned parts by weight, that is, obtains soup bottom；
C, boil
The marinated pork slices that step A is obtained add in the soup bottom obtained to step B the 2min that boils, and pork slices to be pickled become
After color, clean green bamboo shoots and bean sprouts blanching 30s are put into according to above-mentioned parts by weight, right turning off stove, which is drenched to the seasoning of above-mentioned parts by weight, to be done
On material, that is, obtain boiling sliced meat finished product；
D, filling sterilizing
According to soup and the volume ratio of solid content it is 1.4 by the boiling sliced meat finished product that step C is obtained:1 carries out hot filling, so
After seal, be placed in fountain high temperature and pressure conditioning sterilization kettle, then the temperature in sterilization kettle is increased to 60 DEG C, heat water-spraying
20min, is then increased to 100 DEG C, constant-temperature spray 10min by the temperature in sterilization kettle, finally raises the temperature in sterilization kettle
Continue to spray 3min after to 121 DEG C, that is, obtain described facilitating boiling sliced meat.
Embodiment 4
A kind of to facilitate boiling sliced meat, it includes boiling sliced meat finished product and its packaging, the soup of the boiling sliced meat finished product with
The volume ratio of solid content is 1.6:1, in parts by weight, the raw material components of the boiling sliced meat finished product include：550 parts of thin porks,
100 parts of rape oils or salad oil, 35 portions of thick broad-bean sauce, 12 parts of bubble hot peppers, 12 parts of bubble rod chillis, 4 portions of ginger, 5 portions of garlics, 3 portions of green onions, 3.0 parts
Pericarpium zanthoxyli bungeani face, 3 parts of white sugar, 15 parts of paprikas, 12 portions of salt, 8 portions of monosodium glutamates, 500 parts of water, 20 parts of green bamboo shoots, 20 parts of bean sprouts, 35 parts salt down
Meat material, 2 parts of spices and 60 parts of seasoning siccatives；
The butcher's meat material is by cornstarch, edible salt, white pepper powder, papain with 24:13:1:2 weight ratio is equal
Even to mix, the white pepper powder crushed 80 mesh sieves before weighing；
The spices by illiciumverum, cassia bark, fennel seeds, White Chloe, tsaoko, kaempferia galamga, cloves crush after with 1:1:1:0.8:0.8:
0.02:0.02 weight ratio is uniformly mixed；The seasoning siccative is by chilli and pericarpium zanthoxyli bungeani grain with 7:3 weight ratio mixing
Form.
A kind of preparation method as described above for facilitating boiling sliced meat, it comprises the following steps：
A, section is marinated
Fresh, soft thin pork is selected according to above-mentioned parts by weight and cleans spare, and thin pork is then cut into the thin of 0.6mm
Piece, adds butcher's meat material according still further to above-mentioned parts by weight and stirs evenly, and marinated pork slices are obtained after marinated 15min；
B, cook
Frying pan is placed on fire, after dryouting steam, rape oil or salad oil is cooked according to above-mentioned parts by weight and heated, treats oil temperature
When being increased to 120 DEG C, the quick-fried perfume (or spice) of green onion, ginger, garlic is put into according to above-mentioned parts by weight, when oil temperature is increased to more than 140 DEG C, according to above-mentioned
Parts by weight add thick broad-bean sauce, bubble hot pepper, bubble rod chilli, pericarpium zanthoxyli bungeani face and paprika quick-fried 5min, then according to above-mentioned parts by weight
White sugar, salt, monosodium glutamate and spices stir-frying 40s are added, cold water and boiled is added according still further to above-mentioned parts by weight, that is, obtains soup bottom；
C, boil
The marinated pork slices that step A is obtained add in the soup bottom obtained to step B the 3min that boils, and pork slices to be pickled become
After color, clean green bamboo shoots and bean sprouts blanching 40s are put into according to above-mentioned parts by weight, right turning off stove, which is drenched to the seasoning of above-mentioned parts by weight, to be done
On material, that is, obtain boiling sliced meat finished product；
D, filling sterilizing
According to soup and the volume ratio of solid content it is 1.6 by the boiling sliced meat finished product that step C is obtained:After 1 is divided into more parts
Hot filling is carried out, is then sealed, is placed in fountain high temperature and pressure conditioning sterilization kettle, then the temperature in sterilization kettle is increased to
80 DEG C, heat water-spraying 10min, the temperature in sterilization kettle is then increased to 105 DEG C, constant-temperature spray 5min, finally by sterilization kettle
In temperature be increased to 121 DEG C after continue to spray 5min, that is, obtain described facilitating boiling sliced meat.
Contrast test：
Boiling sliced meat are facilitated to facilitate boiling with what is obtained using conventional method production disinfection by what is obtained in above-described embodiment
Sliced meat (wherein control group 1 be vacuum packaging, control group 2 be non-real empty package) carry out contrast test.
1st, sensory evaluation
1 subjective appreciation of table describes vocabulary and definition
30 personnel of random selection in above-described embodiment and control group to facilitating boiling sliced meat (after heating) to carry out sense organ
Evaluation, fraction is higher, and representative products quality is higher, and specific scoring refers to table 2.
2 six prescription of table just boiling sliced meat sensory evaluation scores
As shown in Table 2, under appropriate process parameter of the present invention and raw material proportioning, the sense of boiling sliced meat finished product is facilitated
Official's scoring is up to more than 87 points；Control group 1 is decreased obviously using vacuum packaging, the scoring of its texture, and vacuum packaging can cause product
The deformation of middle sliced meat, then causes its dehydration, is hardened；The ratio of soup and solid content is not required in control group 2, soup ratio
When example is excessive, sliced meat are immersed in soup for a long time, easily produce soft phenomenon；When soup ratio is too low, after long-time preservation
Soup is lost in seriously, influences mouthfeel.
In conclusion under the conditions of suitable technological parameter of the invention and raw material proportioning, product good taste just can guarantee that.
2nd, total plate count detects
Boiling sliced meat are facilitated to facilitate boiling with what is obtained using conventional method production disinfection by what is obtained in above-described embodiment
Sliced meat (wherein control group 1 be vacuum packaging, control group 2 be non-real empty package) be respectively placed in 37 DEG C of constant incubators and carry out
Destructive preservation experiment, using national standard GB 4789.2-2016 national food safety standard《Food microbiological examination bacterium colony is total
Number measure》Middle method, sample total plate count of every 7 days measure, schedules to last January, every kind of sample takes two bags.
3 six prescription of table just boiling sliced meat sample total plate count index determining result (unit：cfu/g)
As shown in Table 3, during the destructive preservation experiment of one month by a definite date, the total plate count of embodiment all the time not less than
1000cfu/g；The vacuum state of control group 1 can be much less the growth and breeding of aerobic bacteria, its total plate count is horizontal in relatively low
State, but perform poor in 2 sensory evaluation scores of table；Soup ratio improper (too high or too low), production disinfection in control group 2
Technique is not good enough, and germicidal efficiency is low, and microbial growth nutrient matrix is abundant, and quantity steeply rises after 2 weeks, shelf-life mistake
It is short.
In conclusion only pure in mouth feel, long shelf-life can be just obtained under the technological parameter of the present invention and raw material proportioning
Facilitate boiling sliced meat product.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of facilitate boiling sliced meat, it is characterised in that it includes boiling sliced meat finished product and its packaging, the boiling sliced meat finished product
Soup and solid content volume ratio be 1.4~1.6:1, in parts by weight, the raw material components of the boiling sliced meat finished product include：
500~550 parts of thin porks, 80~100 parts of rape oils or salad oil, 32~35 portions of thick broad-bean sauce, 10~12 parts bubble hot peppers, 10~12 parts
Steep rod chilli, 3~4 portions of ginger, 3~5 portions of garlics, 1~3 portion of green onion, 1.5~3.0 parts of pericarpium zanthoxyli bungeani faces, 1~3 part of white sugar, 10~15 parts it is peppery
Green pepper face, 10~12 portions of salt, 5~8 portions of monosodium glutamates, 400~500 parts of water, 10~20 parts of green bamboo shoots, 15~20 parts of bean sprouts, 30~35 parts
Butcher's meat material, 1.5~2 parts of spices and 50~60 parts of seasoning siccatives.
2. according to claim 1 facilitate boiling sliced meat, it is characterised in that the butcher's meat material by cornstarch, edible salt,
White pepper powder, papain are with 24:13:1:2 weight ratio is uniformly mixed.
3. according to claim 2 facilitate boiling sliced meat, it is characterised in that the white pepper powder crushed 80 mesh before weighing
Sieve.
4. according to claim 1 facilitate boiling sliced meat, it is characterised in that the spices by illiciumverum, cassia bark, fennel seeds,
With 1 after White Chloe, tsaoko, kaempferia galamga, cloves crushing:1:1:0.8:0.8:0.02:0.02 weight ratio is uniformly mixed.
5. according to claim 1 facilitate boiling sliced meat, it is characterised in that the seasoning siccative is by chilli and pericarpium zanthoxyli bungeani
Grain is with 7:3 weight ratio mixes.
6. a kind of preparation method for facilitating boiling sliced meat as any one of claim 1 to 5, it is characterised in that it is wrapped
Include following steps：
A, section is marinated
Fresh, soft thin pork is selected according to above-mentioned parts by weight and cleans spare, then thin pork is cut into slices, according still further to above-mentioned
Parts by weight are added butcher's meat material and are stirred evenly, and marinated pork slices are obtained after marinated；
B, cook
Frying pan is placed on fire, rape oil or salad oil are cooked according to above-mentioned parts by weight and heated, treats that oil temperature is increased to 110~120
DEG C when, be put into the quick-fried perfume (or spice) of green onion, ginger, garlic according to above-mentioned parts by weight, when oil temperature is increased to more than 140 DEG C, add according to above-mentioned parts by weight
Enter thick broad-bean sauce, bubble hot pepper, bubble rod chilli, pericarpium zanthoxyli bungeani face and paprika 3~5min of quick-fried, then added according to above-mentioned parts by weight white
Sugar, salt, monosodium glutamate and spices stir-fry 30~40s, add cold water and boiled according still further to above-mentioned parts by weight, that is, obtain soup bottom；
C, boil
The marinated pork slices that step A is obtained add in the soup bottom obtained to step B the 2~3min that boils, and pork slices to be pickled become
After color, 30~40s of clean green bamboo shoots and bean sprouts blanching is put into according to above-mentioned parts by weight, right turning off stove is drenched to the tune of above-mentioned parts by weight
On taste siccative, that is, obtain boiling sliced meat finished product；
D, filling sterilizing
According to soup and the volume ratio of solid content it is 1.4~1.6 by the boiling sliced meat finished product that step C is obtained:1 carries out hot filling,
Then seal, be placed in fountain high temperature and pressure conditioning sterilization kettle, then the temperature in sterilization kettle is increased to 60~80 DEG C, heat
10~20min of water spray, is then increased to 100~105 DEG C, 5~10min of constant-temperature spray by the temperature in sterilization kettle, finally will
Temperature in sterilization kettle continues 3~5min of spray after being increased to 121 DEG C, that is, obtains described facilitating boiling sliced meat.
7. the preparation method according to claim 1 for facilitating boiling sliced meat, it is characterised in that in step, will be described thin
Pork is cut into the thin slice of 0.5~0.6mm.
8. the preparation method according to claim 1 for facilitating boiling sliced meat, it is characterised in that in step, marinated 10~
15min。
9. the preparation method according to claim 1 for facilitating boiling sliced meat, it is characterised in that in stepb, frying pan is put
In on fire, after dryouting steam, rape oil or salad oil are cooked according still further to above-mentioned parts by weight and heated.
10. the preparation method according to any one of claim 1 to 9 for facilitating boiling sliced meat, it is characterised in that in step
According to soup and the volume ratio of solid content it is 1.5 by the boiling sliced meat finished product that step C is obtained in D:1 be divided into more parts after carry out
Hot filling.
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| CN112998237A (en) * | 2021-04-08 | 2021-06-22 | 四川川娃子食品有限公司 | Dongpo pork seasoning and preparation method thereof |
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